Article
Food Science & Technology
Yating Zhao, Fenglian Chen, Chengcheng Gao, Xiao Feng, Xiaozhi Tang
Summary: The study found that a low content of hsian-tsao can improve the physical properties of quinoa protein films and enhance antioxidant activity. Conversely, a high content of hsian-tsao can lead to cracks in the composite films.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Gang You, Gaigai Niu, Xinyi Zhou, Heliang Fan, Xiaoling Liu
Summary: Hsian-tsao gum (HG) synergistically interacted with heat-induced gelatin (G), accelerating gel formation and improving gel properties. This interaction was characterized by enhanced viscosity, changes in molecular structures, and alterations in the microstructure of the gel. The findings suggest that blending HG with G can be a promising approach to enhance the gel properties in food processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Zhihua Pang, Fang Tong, Siyuan Jiang, Cunshe Chen, Xinqi Liu
Summary: This study investigates the effects of heat treatment and flaxseed gum (FG) on the properties of commercial spray dried soy protein isolate (SPI). SPI dispersions were prepared at different mass ratios and protein concentrations. Heat treatment at different temperatures resulted in changes in particle size, hydrophobicity, viscosity, and physical stability of the protein dispersions. Addition of FG led to increases in particle size, zeta potential, and hydrophobicity, and a decrease in viscosity. The physical stability of the mixed system was improved at low FG concentrations but decreased at higher concentrations, particularly after 100 degrees C heat treatment. FG incorporation enhanced the boundary lubrication of the protein solutions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Timothy D. O'Flynn, Sean A. Hogan, David F. M. Daly, James A. O'Mahony, Noel A. McCarthy
Summary: By heat treatment, the physical properties of SPI can be manipulated by dissociating protein subunits before re-adjusting to pH 6.9, resulting in improved solubility and decreased viscosity of the protein.
Article
Chemistry, Applied
Ran Yang, Bin Yu, Laixue Ni, Yungang Cao, Qingqing Chai, Haiteng Tao, Zheng Zhang, Guimei Liu, Yunhui Cheng, Haibo Zhao, Bo Cui, Zhengzong Wu
Summary: This study evaluated the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate (SPI) gels in the presence of various sesbania gum (SG) concentrations. The results showed that the addition of SG significantly increased the storage modulus, loss modulus, and mechanical strength of the gels. The microstructure of the gels varied with SG concentration, and denser microstructures were related to improved water-holding capacity. Hydrogen bonds were crucial in maintaining the three-dimensional network structure of the SPI-SG gels. Higher concentrations of SG inhibited SPI-SG interactions and resulted in significant phase separation.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yanyu Hu, Shen Yang, Yucang Zhang, Linfan Shi, Zhongyang Ren, Gengxin Hao, Wuyin Weng
Summary: The effects of microfluidization cycles on the physicochemical properties of SSE films were investigated. It was found that increasing the number of microfluidization cycles led to smaller particle sizes, increased protein adsorption on oil droplets, and more uniform structures of the SSE films. Moreover, the mechanical properties and surface hydrophobicity of the SSE films improved, while transparency and glass transition temperatures decreased.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jiaqi Luo, Siyu Liu, Hongyun Lu, Yuxi Wang, Qihe Chen, Ying Shi
Summary: This study investigates the effect of kefir fermentation on the properties of soy protein isolate (SPI) gels. The results show that fermentation by kefir grains can improve the textural strength, mechanical structure, and thermal characteristics of SPI gels. Fermented gels have enhanced water-holding capacity, increased hardness, improved cohesiveness and resilience, and a more compact and homogeneous network structure.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Jie Yu, Yong Wang, Dong Li, Li-jun Wang
Summary: The study found that SPI emulsion gels exhibited the best performance in freeze-thaw stability and rheological properties under 300 mM NaCl conditions, showing characteristics of resistance to deformation, enhanced elastic behavior, and improved freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Gaigai Niu, Gang You, Xinyi Zhou, Heliang Fan, Xiaoling Liu
Summary: Hsian-tsao polysaccharides (HPs), fractionated using gradient precipitation with different concentrations of ethanol (20%, 40%, 60%, and 80%), showed varying physicochemical properties. Each fraction contained anionic heteropolysaccharides with uronic acid and exhibited hypoglycemic activities, with HP80 being the most potent inhibitor of alpha-amylase and alpha-glucosidase.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Yanyu Hu, Wenjing Xu, Zhongyang Ren, Linfan Shi, Yucang Zhang, Shen Yang, Wuyin Weng
Summary: This study investigated the impact of drying rate on the physicochemical properties of emulsion films made from soy protein isolate (SPI) and soy oil. The micromorphology of the emulsion remained unchanged during 60 minutes of drying at a rate of 0.05 g s-1 m- 2, but the droplet size increased. Phase separation occurred at this drying rate but disappeared with higher rates. The tensile strength remained constant with increasing drying rate, while the elongation at break initially increased and then decreased.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Yuanqi Lv, Lilan Xu, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Ming Zhang, Yanjun Yang, Yujie Su
Summary: This study aimed to improve the properties of soy protein isolate (SPI) gel by adding potato protein (PP), egg white (EW), and PP-EW mixtures. The results showed that the gel with 3PP-3EW had the highest proportion of beta-sheet, the most ordered gel structure, and the highest proportion of immobilized water. The digestibility of SPI-PP-EW gels was higher compared to SPI-PP gel or SPI-EW gel.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xiaoying Zhang, Shuang Zhang, Mingming Zhong, Baokun Qi, Yang Li
Summary: This study presents the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite and analyzes their nutrient release behaviors using fat-soluble vitamin E. The results indicate that the SPI-WPI composite emulsion gel has better water-holding capacity and texture compared to the emulsion gels formed by single protein. The concentration of CaCl2 significantly influences the structure and mechanical properties of the SPI-WPI gel. Furthermore, the in vitro digestion experiments show that the mixed protein emulsion gel improves the bioavailability of vitamin E. This research is highly significant in the development of emulsion delivery systems for lipophilic nutrients and other health products.
Article
Food Science & Technology
Daniel Castro-Criado, Mercedes Jimenez-Rosado, Victor Perez-Puyana, Alberto Romero
Summary: The production of functional foods has been improved with nanoemulsion technology, which involves the encapsulation of bioactive compounds in beverages to control their integrity and release in the intestinal tract. In this study, a protein-rich by-product was evaluated as a potential emulsifier, and emulsions with different soy protein isolate concentrations, pH values, and homogenization pressures were prepared. Physical and rheological characterizations were conducted to determine their stability and potential as delivery emulsion systems. The best stability was achieved when the protein concentration was 2.0 wt%, pH 2.0, and a homogenization pressure of 120 PSI was applied.
Article
Nutrition & Dietetics
Zisen Zhang, Xing Zhou, Changqing Fang, Dong Wang
Summary: This study developed an antimicrobial edible packaging using a composite material based on a new insect-based grasshopper protein and soy protein isolate blend. The effects of soy protein isolate, xylose, and cinnamaldehyde content on the properties of the edible film were investigated. The results showed that incorporating 30% soy protein isolate, adding 10% xylose as a crosslinker, and using 30% cinnamaldehyde as an antimicrobial agent significantly improved the mechanical properties, barrier properties, and antimicrobial capability of the film.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Imane Bourouis, Borui Li, Zhihua Pang, Cunshe Chen, Xinqi Liu
Summary: This study examined the effect of two soy peptides with different hydrolysis degrees on the gel behavior of soy protein isolate. The addition of peptides reduced the storage modulus and gelation time, while the firmness, adhesiveness, and water-holding capacity of the gels decreased with increasing peptide concentration. Syneresis was observed in the gels with peptides. The rheological results showed that the control sample had higher shear stress than the gels with peptides, indicating greater resistance to shear. However, the gels with lower hydrolysis degree showed better lubrication properties.
JOURNAL OF FOOD SCIENCE
(2023)
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)