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
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
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
Chemistry, Applied
Remco Kornet, Jack Yang, Paul Venema, Erik van der Linden, Leonard M. C. Sagis
Summary: Specific fractionation steps can control the foaming and emulsifying properties of pea protein fractions. Protein composition largely determines the functionality of the fraction.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Pengfei Zhou, Zhihao Zhao, Mingwei Zhang, Ping Li
Summary: High-pressure homogenization (HPH) significantly improves the solubility, foaming, and emulsifying capacity of insoluble commercial pea protein isolates. Samples treated at 50 MPa demonstrate better foaming and emulsifying capacity compared to those treated at 30 MPa. The study sheds light on the mechanism of disruption of insoluble CPPI under HPH and proposes a method to enhance their techno-functional properties for application in food formulations.
Article
Food Science & Technology
Kun Gao, Liuyi Chang, Yixiang Xu, Jiajia Rao, Bingcan Chen
Summary: This study used high-intensity ultrasound to pretreat commercial pea protein isolate and utilized wet-heating reaction to conjugate with glucose, producing conjugates of soluble and insoluble protein fractions. The results showed that the proportion of soluble protein has a significant impact on the degree of reaction and solubility of the conjugates.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yuntao Wang, Shasha Wang, Rui Li, Yingjuan Wang, Qisen Xiang, Ke Li, Yanhong Bai
Summary: The study demonstrated that pH shifting under extreme acid or alkaline conditions significantly enhanced the foaming properties of chickpea protein isolate (CPI). Additionally, the use of ultrasound further intensified this change, leading to an improvement in both foaming ability and stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Jiaxing Xie, Weijuan Huang, Xuehui Wu
Summary: Plant proteins are increasingly important for foam formation as an alternative to animal proteins, but the foaming properties of pea protein isolates are unsatisfactory for consumers. This study investigates the formation and stability mechanisms of foams prepared from pea protein isolates complexed with tea saponins, a natural small molecule surfactant. The pea protein-tea saponin complex significantly improves foaming capacity and stability, possibly due to the altered aggregate state of the protein.
Article
Chemistry, Applied
Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia, Qingrong Huang
Summary: The PPI-HMP-EGCG complex demonstrated optimal viscoelasticity for stabilizing Pickering emulsions and high internal phase PEs. The dense interfacial layer provided ideal viscoelasticity and stability for the formation of firm gel-like network structure in the emulsions.
Article
Food Science & Technology
Carmen Masia, Poul Erik Jensen, Iben Lykke Petersen, Patrizia Buldo
Summary: This study investigates the stability and gel formation of pea protein matrices for fermentation-induced plant-based cheese. The optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.
Article
Chemistry, Applied
Sisheng Li, Bo Jiao, Shah Faisal, Yu Zhang, Bicong Wu, Wei Li, Aimin Shi, Hongzhi Liu, Qiang Wang
Summary: The properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Different surfactants with varying charging characteristics were used to stabilize the emulsion systems. The study showed that the surfactants can affect the droplet size, apparent viscosity, and antioxidant properties of the emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Kunting Yang, Ruohui Lin, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu
Summary: The interfacial properties of pea protein isolate were modified by pH12-shifting and ultrasound treatment as a substitute for skimmed milk powder in ice cream. The modified emulsion displayed superior stability and promoted fat crystallization for improved final product stability.
Article
Chemistry, Applied
Zihan Qu, Guiyun Chen, Jiake Wang, Xixian Xie, Ye Chen
Summary: By using cold plasma synergistic tartaric acid treatment, PPI was deamidated, leading to improved protein solubility, foamability, and foam stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yifan Wang, Congjin Bai, David Julian Mcclements, Xingfeng Xu, Qingjie Sun, Bo Jiao, Qiang Wang, Lei Dai
Summary: This study formulated plant-based edible inks suitable for 3D food printing applications using Pickering emulsion gels containing pea protein isolate (PPI) and flaxseed gum (FG). The electrostatic interaction between PPI and FG influenced the 3D printing performance, rheology properties, and microstructure of the inks. The addition of FG significantly improved the viscoelasticity and printing performance of the inks.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sisheng Li, Bo Jiao, Shi Meng, Weiming Fu, Shah Faisal, Xiaomin Li, Hongzhi Liu, Qiang Wang
Summary: This study investigated the use of PPI microgels in mayonnaise-like Pickering emulsion. The effects of acetic acid, sodium chloride, and sucrose on the emulsion properties were studied. The results showed that PPI microgels have the potential to form egg-free mayonnaise.
Review
Food Science & Technology
Fengchao Zha, Jiajia Rao, Bingcan Chen
Summary: Consumers' preference for healthier eating habits has increased the demand for nutrient-dense plant-based foods, with pulse proteins being considered as beneficial ingredients for promoting health in new food products. However, challenges such as poor functionality and unfavorable taste have hindered the use of pulse proteins in foods. Protein structure modification has been shown to be an effective way to improve the functionality and flavor of pulse proteins, with techniques such as chemical modifications, enzymatic modifications, and molecular breeding being explored. Understanding the relationship between protein structure and functionality is crucial for tailoring proteins for specific functional purposes and expanding the availability of pulse proteins. Selective protein modification is a valuable tool for creating novel protein structures with desired functional attributes and flavor profiles. Innovative structure modifications focused on the molecular basis of protein design are essential for enhancing the functionality of pulse proteins.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Chemistry, Applied
Zixuan Gu, Haiyang Jiang, Fengchao Zha, Frank Manthey, Jiajia Rao, Bingcan Chen
Summary: This study investigated the effect of ultracentrifugal mill configurations on the properties of yellow pea flour, finding that different screen aperture sizes significantly impacted pasting and thermal properties of the flour. Additionally, 2-ethyl-1-hexanol could potentially be used as an aroma marker to distinguish between excessive milling or inappropriate mill configurations.
Article
Chemistry, Applied
Liuyi Chang, Yang Lan, Nonoy Bandillo, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: The study investigated the structural and functional attributes, as well as the aroma profile of major fractions of pulse storage proteins isolated from green pea and chickpea. Different protein compositions had significant impacts on the structural and functional properties of proteins. Chickpea protein fractions contained higher typical beany aromatic compounds than green pea protein fractions.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Zixuan Gu, Xiao Chen, Jiajia Rao, Bingcan Chen
Summary: This study established a standardized external calibration quantitation method using accelerated dichloromethane extraction on YP flour and starch. Weighted least squares regression was introduced to build calibration curves, confirming the feasibility of deodorized starch as an alternative for quantifying beany odor compounds.
Article
Chemistry, Applied
Kun Gao, Jiajia Rao, Bingcan Chen
Summary: In this study, the solubility of commercial pea protein isolate (PPI) was significantly improved through high intensity ultrasound treatment. The research provides unprecedented insights into the underlying mechanisms of how ultrasound improves protein solubility.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Baochen Fang, Zixuan Gu, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: This study investigated the influence of the defatting process on the extraction performance and properties of hemp protein isolate (HPI) obtained via reverse micelles (RMs) extraction. The results showed that defatting is not necessary for protein extraction and HPIs obtained from non-defatted hemp flour and defatted hemp flour exhibited similar composition, functionalities, and protein subunits. However, HPI from non-defatted hemp flour exhibited stronger gel properties and higher content of aromatic compounds.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Uyory Choe, Liuyi Chang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: In this study, the structural, functional, and interfacial properties of kidney bean protein concentrate (KPC) treated with different methods were comprehensively evaluated. The treatments led to changes in surface hydrophobicity, tryptophan fluorescence, sulfhydryl groups, and disulfide bonds of KPC. In terms of functional properties, the solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI) were improved in certain treatments. The interfacial properties indicated the relationship between EAI and diffusion rate, and the formation of a viscoelastic film influenced ESI.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Liuyi Chang, Zixuan Gu, Nonoy Bandillo, Bingcan Chen, Jiajia Rao
Summary: Consumers' positive attitudes toward plant-based diets have led to the exploration of functional plant proteins. This study investigated the properties of protein fractions from underexploited lentil grain, including their structure, function, nutrition, aroma, and in vitro digestion. The albumin (LA) and vicilin (LV) fractions exhibited unique structural properties, high solubility, and foaming capacity, while the globulin (LG) fraction had better emulsifying properties. LA had a distinct aromatic profile and lower hydrolysis degree after in vitro digestion due to the presence of antinutritional factors.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Liuyi Chang, Yang Lan, Bingcan Chen, Jiajia Rao
Summary: Pea protein isolate has gained attention for its high nutritional value and emulsifying properties, but its application in food emulsions is limited due to insufficient knowledge. This study investigated the effects of pH and NaCl concentrations on the physicochemical and interfacial properties of different pea protein fractions and their relationship with emulsifying properties. Results showed that higher pH and NaCl concentrations improved emulsifying ability, while lower pH had the opposite effect. Additionally, NaCl weakened emulsions and albumin had the highest emulsifying ability but was most affected by NaCl in terms of stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Liuyi Chang, Bingcan Chen, Jiajia Rao
Summary: This study comprehensively evaluated the effects of pH-shift, controlled heating, high intensity ultrasound, and their combinations on the structural, foaming, and surface behavior of modified pea vicilin protein fraction. The combination of pH-shift and controlled heating showed the greatest improvement in foaming capacity, while ultrasound treatment had the least effect. The improved foaming capacity of the modified protein was attributed to the formation of soluble aggregates, transition of secondary structure, and increased surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Huijuan Zheng, Bingcan Chen, Jiajia Rao
Summary: A food-grade CBD nanoemulsion system was developed using MCT, CO, or HSO as the carrier oil, showing good physicochemical stability and bioaccessibility. Light exposure and acidity were found to be two important factors affecting the chemical stability of CBD. CBD in the nanoemulsion showed improved bioaccessibility compared to bulk oil forms.
Article
Food Science & Technology
Haiyang Jiang, Zixuan Gu, Frank Manthey, Bingcan Chen, Jiajia Rao
Summary: The study explored the differences in functionality and aromatic compounds of yellow pea flours from seven cultivars, highlighting the essential impact of cultivar variation on the physicochemical properties and aromatic profile of the flour.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xiaoxi Qi, Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: The study found that protein type and mixing ratio can affect complex coacervate formation and properties of LGG microcapsules, while the drying method has a significant impact on the viability and microstructure of encapsulated LGG. Spray-dried microcapsules showed better performance in terms of cell loss and maintained higher viable cell counts after digestion compared to freeze-dried samples.
Article
Biochemistry & Molecular Biology
Chun Li, Xiaoqian Chen, Zhao Jin, Zixuan Gu, Jiajia Rao, Bingcan Chen
Summary: The physicochemical properties and aroma of yellow pea flours fermented by different lactic acid bacteria strains were evaluated in this study. The fermentation time and specific strains significantly influenced the cell population, chemical composition, amino acid content, and aroma compounds of the fermented flours. Lactobacilli fermentation improved the pasting properties and aromatic profile of the flours, with L. acidophilus producing three specific aromatic compounds that positively contributed to the aroma.
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
