Article
Chemistry, Physical
Deepika Singla, Mily Bhattacharya
Summary: Protein aggregation mediated by noncovalent interactions is important for various fields and understanding the roles of these interactions is crucial for designing effective strategies. A combination of spectroscopic and microscopic tools was used to reveal that surfactant-mediated protein aggregation can be modulated by hydrophobic and electrostatic effects. Furthermore, the unique role of salt as a disaggregation inducer alters electrostatic interactions and dissolves preformed protein aggregates, offering a potential strategy for designing electrostatically targeted inhibitors.
JOURNAL OF PHYSICAL CHEMISTRY B
(2022)
Article
Biochemistry & Molecular Biology
Yuxuan Mao, Chengbin Zhao, Qi Qi, Fang Wang, Xiuying Xu, Mingzhu Zheng, Hao Zhang, Yuzhu Wu, Jingsheng Liu
Summary: Soybean protein isolate (SPI) was treated with ultrasound and high pressure, followed by transglutaminase-catalyzed cross-linking, to improve the properties of SPI cold-set gels. The combined treatment enhanced the gelation properties by promoting various bonds and interactions. The combination of ultrasound and high pressure resulted in gels with higher strength, water holding capacity, immobilized water, lightness, whiteness, and elasticity, as well as a more uniform and compact microstructure. This combined treatment also led to structural modifications of SPI, resulting in a more stable gel structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Acoustics
Rassoul Mozafarpour, Arash Koocheki
Summary: Emulsion gels were prepared using sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes and times. Enzymatic gelation occurred in two stages, leading to the formation of a stronger gel structure. The emulsion gels fabricated by sonicated GPPI showed higher elastic modulus, water holding capacity, and thermal stability compared to native GPPI gels. The microstructures of the sonicated-GPPI emulsion gels were nearly identical for all sonication conditions.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Jinming Ma, Deyin Pan, Ying Dong, Jingjing Diao, Hongsheng Chen
Summary: This study aimed to investigate the effects of clove extract (CE) on the structural characteristics and gelation behavior of myofibrillar proteins (MPs) during oxidation. The results showed that CE addition increased the alpha-helix content and controlled the oxidative stretching of proteins. Furthermore, CE reduced the exposure of aromatic amino acids and decreased the particle size, resulting in a more homogeneous and dense gel structure with increased gel strength.
Article
Food Science & Technology
Qingling Wang, Ranran Wei, Juan Hu, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu
Summary: Pulsed electric field (PEF) has the potential to improve the quality characteristics of meat products by altering the conformation and gelling properties of proteins. Increasing the pulse intensity and time enhances hydrophobicity, elasticity, and water holding capacity (WHC), leading to stronger and more stable gels. However, excessive PEF treatment may result in protein aggregation, diminishing gel strength and WHC.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Materials Science, Multidisciplinary
Alice Vilotte, Clement de Loubens, Deniz Z. Gunes, Christophe Schmitt, Hugues Bodiguel
Summary: Using fractal protein aggregates as building blocks, porous fibers were produced by precisely controlling both hydrodynamic and physicochemical conditions. Different fiber states were observed by increasing calcium concentration.
ACS APPLIED POLYMER MATERIALS
(2022)
Article
Chemistry, Applied
Felicitas Peyrano, Marie de Lamballerie, Maria Victoria Avanza, Francisco Speroni
Summary: The study found that both high hydrostatic pressure (HHP) and heat-induced gelation of cowpea protein can lead to gels with high water holding capacity (WHC), but there are significant differences in the physical properties and structures between them. HHP treatment causes partial protein dissociation and exposure to water, leading to fewer interactions and softer gels. In contrast, heat-induced gelation results in more strong interactions, resulting in firmer gels.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Smriti Shrestha, Leonie van 't Hag, Victoria Haritos, Sushil Dhital
Summary: The molecular structure and conformation of plant-based proteins play a significant role in their gelation behavior. This study compared the rheological and textural properties of gels formed by lentils, mungbean, and yellow pea proteins with those of commercial soy and pea protein isolates. The results showed that mungbean protein had the lowest critical protein concentration and formed stronger gels compared to lentils and yellow pea proteins. Commercial isolates with larger particle size, water holding capacity, and denatured state had lower critical protein concentrations than their folded and more soluble counterparts. These findings provide insights into the structure-gelation relationship of pulse proteins and support the development of plant protein-gelled products beyond meat and dairy analogues.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Kristina Hubner, Mario Raab, Johann Bohlen, Julian Bauer, Philip Tinnefeld
Summary: In this study, two assays were presented to study structural changes in DNA nanostructures, revealing a reversible rolling-up of rectangular DNA origami structure induced by bivalent cations. The results provide insights for testing DNA structural models and studying structural transitions in DNA nanotechnology.
Article
Food Science & Technology
Mi-Yeon Lee, Yeon-Ji Jo
Summary: This study aimed to investigate the gel-forming ability of mung bean protein for further adopting mung bean proteins as functional additives in alternative foods. The results showed that a critical protein concentration of 5.0% and a heating time of 16 hours were required to form a self-standing gel at pH 2. However, when the MBI concentration was increased to 10%, a self-standing gel could be formed even after 1 hour of heating. The texture profile and microscopy analysis revealed that the MBI gels became harder and more brittle with increasing MBI concentration and heating time.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agriculture, Dairy & Animal Science
Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh
Summary: This study characterized the interactions among proteins in sheep skim milk during heat treatments and their effects on the size and structure of casein micelles. The results showed that the denaturation and association of whey proteins with casein micelles increased with increasing heating temperature and time. The size of casein micelles also increased depending on the heating conditions and the level of association with denatured whey proteins. The aggregation of casein micelles and the association of whey proteins with micelles occurred simultaneously during heating.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Jingbo Liu, Hongyu Jiang, Min Zhang, Ping Gong, Meng Yang, Ting Zhang, Xuanting Liu
Summary: This study evaluated the structure of ions-regulated gelation of egg white protein through aggregation kinetics model, showing that the addition of Na2SO4 significantly influenced the gel structure, leading to improved gel network strength and porosity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Acoustics
Tong Zhang, Jie Wang, Jiaqi Feng, Yaqiong Liu, Ran Suo, Jingyu Jin, Wenxiu Wang
Summary: This study investigated the effects of different ultrasonic pretreatments on the gel properties of shrimp surimi. The results showed that proper ultrasound treatment could improve the gel properties by expanding the protein and exposing more functional groups. The study provides a new technical means to improve the gel properties of shrimp surimi.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Alexandra E. Hall, Carmen Moraru
Summary: The study found that both high pressure processing and heat treatment can denature pulse proteins and increase their surface hydrophobicity, leading to changes in emulsifying and foaming properties. Different types of pulse proteins and treatment methods have varying effects on these properties. Both treatments resulted in strong gels in 15g/100g samples, with the heat-induced gels having greater strength compared to pressure-induced gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Tiehua Zhang, Yanli Zhao, Xiner Tian, Jing Liu, Haiqing Ye, Xue Shen
Summary: It was found that pretreatment of WPISA with high-intensity ultrasound increased the content and crosslinking degree of high-molecular-weight polymers, improving particle size, fluorescence intensity, and hydrophobicity. This process also enhanced the apparent viscosity and consistency index of WPISA, as well as its water holding capacity and gel strength.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Polymer Science
Lionel Lauber, Julien Santarelli, Olivier Boyron, Christophe Chassenieux, Olivier Colombani, Taco Nicolai
Article
Chemistry, Applied
Bach T. Nguyen, Christophe Chassenieux, Taco Nicolai, Christophe Schmitt
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Gireeshkumar Balakrishnan, Bach T. Nguyen, Christophe Schmitt, Taco Nicolai, Christophe Chassenieux
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Nannan Chen, Mouming Zhao, Frederick Niepceron, Taco Nicolai, Christophe Chassenieux
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Nannan Chen, Mouming Zhao, Christophe Chassenieux, Taco Nicolai
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Taco Nicolai, Brent Murray
FOOD HYDROCOLLOIDS
(2017)
Article
Food Science & Technology
Peggy Thomar, Alberto Gonzalez-Jordan, Jens Dittmer, Taco Nicolai
INTERNATIONAL DAIRY JOURNAL
(2017)
Article
Polymer Science
Lionel Lauber, Jeremy Depoorter, Taco Nicolai, Christophe Chassenieux, Olivier Colombani
Editorial Material
Polymer Science
Taco Nicolai, Lazhar Benyahia, Olivier Colombani, Christophe Chassenieux
Article
Biophysics
Gireeshkumar Balakrishnan, Juliana V. C. Silva, Taco Nicolai, Christophe Chassenieux, Claudine Bovay, Johann Buczkowski, Christophe Schmitt
COLLOIDS AND SURFACES B-BIOINTERFACES
(2018)
Article
Chemistry, Applied
Nannan Chen, Christophe Chassenieux, Taco Nicolai
FOOD HYDROCOLLOIDS
(2018)
Article
Chemistry, Applied
Anna Kharlamova, Taco Nicolai, Christophe Chassenieux
FOOD HYDROCOLLOIDS
(2018)
Article
Chemistry, Physical
Alberto Gonzalez-Jordan, Lazhar Benyahia, Taco Nicolai
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2017)
Article
Chemistry, Applied
Caroline Novak Sakakibara, Maria Rita Sierakowski, Christophe Chassenieux, Taco Nicolai, Rilton Alves de Freitas
CARBOHYDRATE POLYMERS
(2017)
Article
Biochemistry & Molecular Biology
Nannan Chen, Mouming Zhao, Taco Nicolai, Christophe Chassenieux