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Agriculture, Multidisciplinary
Xiaoyang Sun, Wen Zhang, Lifen Zhang, Shaojun Tian, Fusheng Chen
Summary: Ultrasound-assisted extraction significantly improved the extraction efficiency of peanut protein isolate (PPI) and altered its nanostructure and emulsifying properties. The use of ultrasound led to conformational changes that improved the interfacial association between protein-oil phases, resulting in higher emulsifying activity and stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Acoustics
Yi-Lun Wang, Jin-Jie Yang, Shi-Cheng Dai, Xiao-Hong Tong, Tian Tian, Chu-Chen Liang, Liang Li, Huan Wang, Lian-Zhou Jiang
Summary: This study investigated the effects of ultrasonic treatment on the physicochemical and emulsifying properties of soy protein isolate-hawthorn flavonoids complexes. The results showed that ultrasonic treatment improved the properties and antioxidant activity, and formed high-density small droplets in the emulsion.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Chao Zhang, Haotian Liu, Xiufang Xia, Fangda Sun, Baohua Kong
Summary: This study found that ultrasound-assisted immersion thawing at 300W significantly improved the solubility and absolute potential value of myofibrillar protein, reduced the turbidity and particle size, lowered loss of gel strength and water holding capacity, and promoted stable emulsion formation. The appropriate ultrasonic power reduced losses in emulsifying and gelling properties of the protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li
Summary: The study investigated the effects of ultrasound treatment on the flexibility, structure, and emulsification properties of soybean protein isolate (SPI). It was found that SPI exhibited optimal emulsification performance at 400 W ultrasound power, with a significant correlation between flexibility and emulsification performance. These findings suggest that the conformational flexibility of SPI, rather than its surface hydrophobicity, plays a key role in determining its emulsification properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Chen Chen, Yan Du, Fusheng Chen
Summary: The properties of peanut protein-based adhesives modified by urea and epichlorohydrin were investigated, showing that urea concentration had a significant impact on the adhesive characteristics, especially on water resistance and solid content. The study also found that urea concentration influenced the ester and ether bonds in the adhesive, with arachin component being mainly affected.
ROYAL SOCIETY OPEN SCIENCE
(2021)
Article
Food Science & Technology
Ke Li, San-Ying Li, Ya-Yue He, Yan-Qiu Wang, Yi-Xue Zhang, Ying-Ying Zhao, Man-Ting Du, Yu Wang, Yun-Tao Wang, Yan-Hong Bai
Summary: Ultrasound-assisted alkaline extraction (UAE) treatment improved the solubility and emulsifying properties of PSE-like chicken breast meat protein isolate (PPI) by increasing alpha-helix and beta-turn content, changing tertiary structure, and promoting protein unfolding, especially after 10 minutes. The emulsion stabilized by UAE-treated PPI showed smaller droplet size, more uniform distribution, and increased content of alpha-helix, indicating enhanced emulsion stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Zijian Zhi, Lei Yan, Hao Li, Koen Dewettinck, Paul Van der Meeren, Rui Liu, Filip Van Bockstaele
Summary: This study presents a novel approach to improve the solubility and emulsion stability of pea protein by combining pH-shifting with ultrasound and heating. The modified pea protein showed increased solubility and improved emulsion stability, suggesting its potential for wider application in the food and pharmaceutical industries.
Article
Chemistry, Applied
Xiaobin Ma, Chengdeng Chi, Yunfeng Pu, Song Miao, Donghong Liu
Summary: There has been a recent interest in enhancing the emulsifying properties of soy protein isolate (SPI) through Maillard reaction. Pectin, as a commonly-used grafting polysaccharide, has shown usefulness in modifying proteins. The structural characteristics of pectin, such as molecular weight and degree of methoxylation and acetylation, significantly influence conjugation. Lower molecular weight and fewer main chains in pectin result in a higher conjugate yield when conjugated with SPI. The protein structure becomes more loosened after the Maillard reaction, as indicated by reduced fluorescence intensity and surface hydrophobicity. Enzymolysis pectin proves to be the optimal grafting polysaccharide, considering its simple preparation procedures and highest emulsifying properties of the resulting conjugates.
Article
Chemistry, Applied
Yufan Sun, Mingming Zhong, Lichun Wu, Yuyang Huang, Yang Li, Baokun Qi
Summary: The new ultrasound-assisted salt (NaCl) Oleosin extraction method improved the yield and solubility of Oleosin, as well as enhancing its physical properties and antioxidant activity.
Article
Food Science & Technology
Yueyue Meng, Zhiqiang Liang, Chenyi Zhang, Siqi Hao, Hongyang Han, Peng Du, Aili Li, Hong Shao, Chun Li, Libo Liu
Summary: Ultrasonic treatment can alter the conformational and functional properties of whey protein isolate, leading to changes in secondary and tertiary structure, reduction in aggregate size, increased surface hydrophobicity, and enhanced foaming, emulsifying, and antioxidant attributes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Jianqing Liao, Zhouren Guo, Guicai Yu
Summary: This study focused on the extraction of flavonoids from peanut shells using ultrasound, comparing the results with traditional extraction methods and optimizing the process parameters for maximum yield. Two kinetic models were introduced to describe the extraction kinetics and predict parameters, showing good performance and slight loss of fit. This work contributes to reducing degradation, economically evaluating extraction processes, and providing insight into the mechanism of ultrasound.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Qian Chen, Xiang Chen, Shuhui Li, Fangjian Ning, Hua Xiong, Qiang Zhao
Summary: This study investigated the selenium content, physicochemical properties, and antioxidant capacity of selenium-enriched peanut proteins. The results showed that selenium played a positive role in promoting the antioxidant activity of peanut protein, and that it was more likely to bind with conarachin. The selenium content was also found to be related to the antioxidant activity of the proteins.
Article
Biochemistry & Molecular Biology
Sirui Feng, Suyun Zhang, Minghao Jiang, Feng Liu, Kexian Chen, Yue Zhang
Summary: The impact of dry-heating and wet-heating glycation methods on the rheological and emulsifying properties of a binary system made by soy protein isolate (SPI)-gum Arabic (GA) was studied. Dry-heating conjugates showed higher viscosity and more elastic characteristics. Emulsions stabilized by dry-heating conjugates showed lower zeta-potential value and higher emulsifying ability and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Youling L. Xiong, Lei Sha
Summary: The effects of ultrasound treatment on pea protein isolate and globulin fractions were investigated. The results showed that ultrasound had a significant impact on the properties and emulsifying ability of the proteins, with pea protein isolate being the most responsive.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Acoustics
Jiahui Chen, Xianming Zeng, Jiale Chai, Guanghong Zhou, Xinglian Xu
Summary: Optimizing ultrasound-assisted flavonoid modification is crucial for enhancing its application potential. This study used different flavonoids to modify protein in myofibrillar protein/cellulose nanocrystal complexes and found that the triiodide contents significantly increased after ULD-assisted treatment. The study also demonstrated that ULD intensity was reduced as the molecular weight of flavonoids decreased. Additionally, the emulsifying properties of olive oil emulsions were improved by flavonoids, especially apigenin, resulting in smaller oil droplets and better emulsifying properties.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Lifen Zhang, Fusheng Chen, Hongshun Yang, Xingqian Ye, Xiaoyang Sun, Donghong Liu, Bao Yang, Hongjie An, Yun Deng
CARBOHYDRATE POLYMERS
(2012)
Article
Food Science & Technology
Lifen Zhang, Fusheng Chen, Hongjie An, Hongshun Yang, Xjayang Sun, Xingfeng Guo, Lite Li
JOURNAL OF FOOD SCIENCE
(2008)
Article
Chemistry, Applied
Fangfang Chen, Hong Zhang, Xiaoyang Sun, Xingguo Wang, Xuebing Xu
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2013)
Article
Food Science & Technology
Fusheng Chen, Lifen Zhang, Hongjie An, Hongshun Yang, Xiaoyang Sun, Hui Liu, Yongzhi Yao, Lite Li
LWT-FOOD SCIENCE AND TECHNOLOGY
(2009)
Article
Food Science & Technology
Lifen Zhang, Fusheng Chen, Hongshun Yang, Xiaoyang Sun, Hui Liu, Xiangzhe Gong, Chongbin Jiang, Changhe Ding
LWT-FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Acoustics
Lifen Zhang, Xinqian Ye, Tian Ding, Xiaoyang Sun, Yuting Xu, Donghong Liu
ULTRASONICS SONOCHEMISTRY
(2013)
Article
Chemistry, Multidisciplinary
Sun Xiaoyang, Tian Shaojun, Zhang Lifen, Xie Jianchu
JOURNAL OF CHEMISTRY
(2019)
Article
Food Science & Technology
Xiaoyang Sun, Lifen Zhang, Shaojun Tian, Kaizhou Yang, Jianchun Xie
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Acoustics
Lifen Zhang, Pei Wang, Xiaoyang Sun, Fusheng Chen, Shaojuan Lai, Hongshun Yang
ULTRASONICS SONOCHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
Xiaoyang Sun, Wen Zhang, Lifen Zhang, Shaojun Tian, Fusheng Chen
Summary: Ultrasound-assisted extraction significantly improved the extraction efficiency of peanut protein isolate (PPI) and altered its nanostructure and emulsifying properties. The use of ultrasound led to conformational changes that improved the interfacial association between protein-oil phases, resulting in higher emulsifying activity and stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Xiaoyang Sun, Lifen Zhang, Jingfeng Yan, Fanfan Song, Shaojun Tian, Jianchun Xie
Summary: The EFFARP process has significant effects on the quality and chemical composition of DDRBO, including reducing acid value, improving quality parameters, and increasing triacylglycerol content.
Article
Chemistry, Applied
Lifen Zhang, Mingzhu Zhang, Xiaoyang Sun, Fusheng Chen, Qian Wu
Summary: The study investigated the extraction efficiency, structure, and emulsifying properties of soybean proteins obtained through AOT reverse micelle, showing significant changes in structure and emulsifying properties. The results indicated great application potential of reverse micelle extraction in the food industry.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
