Article
Chemistry, Applied
Yichang Wang, Caihua Liu, Huiyuan Lang, Zhaodong Hu, Xinyue Wang, Zongrui Yang, Zhongjiang Wang, Zengwang Guo, Lianzhou Jiang
Summary: This research investigated the effects of microwave treatment on the structure and function of oxidized soy protein aggregates. The results showed that appropriate microwave treatment could open up the molecular structure, reduce molecular weight and disulfide bond content, and increase emulsifying capacity and interfacial adsorption. However, prolonged treatment time caused aggregation. The findings provide new insights for reducing resource waste and expanding the application of soy protein in the food industry.
Article
Food Science & Technology
Chunjun Yan, Zheng Zhou
Summary: The low solubility and poor emulsifying properties of walnut protein isolate (WPI) were greatly improved through extraction and phosphorylation with sodium trimetaphosphate (STMP), resulting in phosphorylated WPI (P-WPI) with higher α-helical content and improved emulsion stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zihuan Wang, Shaoying Gong, Yucong Wang, Danyi Liu, Jianchun Han
Summary: The study investigated the effects of high hydrostatic pressure on SPI and sodium alginate conjugates, finding that the conjugate synthesized under 200 MPa for 24 hours showed improved emulsifying activity and stability, as well as reduced particle sizes, enhanced zeta potential, and homogeneous droplet sizes compared to the conjugate synthesized under atmospheric pressure.
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
Chemistry, Applied
Jiaming Zhang, Yangyang Jia, Wenjin Wu, Yingying Zhang, Ping Chen, Xiaofang Li, Xuetuan Wei, Chunmei Li, Kaikai Li
Summary: This study used multi-spectroscopic and molecular docking techniques to investigate the interaction mechanisms between hemin and soy protein isolate (SPI), as well as the influence of hemin on the emulsification properties of SPI. The results showed that hemin statically quenched the fluorescence of SPI, resulting in conformation changes and reduced hydrophobicity. Additionally, the emulsifying properties of SPI were enhanced by hemin. This work enhances our understanding of the interactions between SPI and hemin and provides a theoretical basis for the application of heme in plant-based meat analogues.
Article
Chemistry, Applied
Chang Wu, Qian Ju, Yanqiu Yuan, Jieru Wang, Fengyan Wu, Yayun Hu, Guangzhong Luan
Summary: In the soybean beta-conglycinin system, the subunit composition plays an important role in its emulsification properties. When the ratio of alpha alpha'-subunit to beta-subunit is 5:5, the subunit aqueous dispersion system exhibits optimal emulsification stability and emulsification activity. The formation of a protein network structure between alpha alpha'-subunit and beta-subunit provides a structural basis for its emulsification. Hydrophobic interactions primarily drive the adsorption and emulsion formation between subunits. The emulsifying mechanism involves establishing a protein network structure, developing an emulsion interface layer, and forming an emulsion gel network structure.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Busra Gultekin Subasi, Seda Yildirim-Elikoglu, Ipek Altay, Ali Jafarpour, Federico Casanova, Mohammad Amin Mohammadifar, Esra Capanoglu
Summary: The study showed that non-thermal microwave treatment decreased the content of polar amino acids in sunflower protein isolate and altered its solubility and surface hydrophobicity. Samples treated with defrost mode and 350W had higher solubility and surface hydrophobicity, with smaller and less uniform oil droplets. Non-thermal microwave treatment improved emulsion stability effectively.
Article
Food Science & Technology
Geng Li, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu, Qingshan Zhao
Summary: This study investigated the changes in structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers. The results indicated that the hydrolysates treated with hybrid nanoflowers showed better solubility and antioxidant properties compared to soybean protein. Furthermore, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These findings highlight the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
Article
Chemistry, Applied
Yangyang Hu, Zhen Wu, Yangying Sun, Jinxuan Cao, Jun He, Yali Dang, Daodong Pan, Changyu Zhou
Summary: The study concluded that ultrasonic-assisted phosphorylation significantly improved the emulsifying properties of goose liver protein, showing higher emulsifying activity and stability. Additionally, the treatment altered the structure of GLP, enhancing its hydrophobic capability and solubility.
Article
Chemistry, Applied
Qian Wang, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Baomiao Ding
Summary: The surface characteristics and emulsifying properties of whey proteins (WP) were improved after complexation with nanoliposomes (NL). The mean sizes of emulsion droplets were smaller and electrostatic repulsion played a vital role in the stability of the emulsion.
Article
Acoustics
Yichang Wang, Bailiang Li, Yanan Guo, Caihua Liu, Jun Liu, Bin Tan, Zengwang Guo, Zhongjiang Wang, Lianzhou Jiang
Summary: Oxidative attack leads to the weakening of soybean protein's structure and functionality, while ultrasonic treatment can improve the emulsifying and interfacial features of the protein.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Xiaotong Sun, Qiang Cui, Rui Li, Lianghuan Hao, Henglin Liu, Xibo Wang, Ning Xu, Xinhuai Zhao
Summary: In this study, glycosylated soybean protein was prepared through pH treatment, and the conformation and emulsifying properties were investigated. The results showed that pH treatment enhanced the flexibility and emulsifying properties of soybean protein. The optimal pH conditions were found to be 9.0 and 8.0. These findings provide theoretical guidance for the application of glycosylated soybean protein in the food industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Physical
Min Fu, Qin Geng, Jun Chen, Xiaohong He, Xuemei He, Ti Li, Chengmei Liu, Taotao Dai
Summary: In this study, the interaction between flavonoids (Quercetin, Quercitrin, and Rutin) and pea protein was explored through spectral analysis and molecular simulations. The binding affinity of the flavonoids with pea protein was found to be in the order of Qu > Ru > Que, with the addition of glycosides weakening the affinity. Thermodynamic analysis revealed that the dominant interactions between flavonoids and pea protein were hydrogen bonds and Van der Waals forces, which was supported by molecular docking simulations. Furthermore, the addition of flavonoids led to decreased surface hydrophobicity, changes in circular dichroism, and improved foaming and emulsifying properties of pea protein. These findings have implications for the application of natural flavonoid nutraceuticals and the enhancement of protein-based food quality properties.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Food Science & Technology
Xiuqing Zhu, Jianhua Zeng, Bingyu Sun, Joe M. Regenstein, Jinlong Zhao, Linlin Liu, Yanguo Shi, Yuyang Huang
Summary: This study aimed to optimize the extraction and investigate the structural properties of soybean lipophilic protein (SLP) extracted from soybean meal with high oil concentration. The results showed that SLP had the highest phospholipid concentration, better thermal stability, and fat-holding capacity, making it suitable for various food and nutraceutical formulations.
Article
Food Science & Technology
Yanan Guo, Bailiang Li, Tianfu Cheng, Zhaodong Hu, Shuangqi Liu, Jun Liu, Fuwei Sun, Zengwang Guo, Zhongjiang Wang
Summary: This study investigated the effects of cavitation jets on soybean protein oxidation aggregates. It found that short treatment time of cavitation jet improved the properties of the aggregates, while long treatment time had adverse effects.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang, Yujie Chi, Ning Xia, Longwei Jiang, Qian Cui
Summary: This study prepared heat-induced ovalbumin-pectin electrostatic complex particles and used them as stabilizers to form high internal phase Pickering emulsions. The results showed that the heating sequence and biopolymer ratio had significant effects on the particle structure and emulsion stability.
Article
Food Science & Technology
Yaotong Liu, Mingmin Qing, Jingnan Zang, Yujie Chi, Yuan Chi
Summary: Salted egg yolks are highly regarded by consumers for their taste and processing characteristics. This study compared the effects of CaCl2 on the salting process of egg yolks and found that CaCl2 increased the mass transfer and diffusion coefficient, resulting in changes in the texture, water migration, protein aggregation, and structure of salted egg yolks. The addition of CaCl2 promoted the precipitation of lipids, dehydration of egg yolk, and bulk aggregation of proteins. The analysis of protein structures showed changes in the content of beta-sheets, irregular curls, alpha-helices, and beta-turns. Overall, the addition of CaCl2 improved the degree of protein polymerization and could be used to enhance the quality of salted egg yolks.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Fei Lu, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Zihong Ma, Yujie Chi, Yuan Chi
Summary: In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures and durations via wet-heating. The glycosylated OVAs (GOVAs) showed increased degree of glycosylation, changes in particle size, zeta potentials, and structural characteristics. GOVAs-stabilized high-internal-phase emulsions (HIPEs) exhibited improved macro- and microstructure as well as freeze-thaw stability. These findings contribute to the development of novel methods for enhancing the functionalities of OVAs and improving freeze-thaw stability in HIPEs.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Yuan Chi, Mengmeng Lin, Daming Zuo, Hailing Wang, Yujie Chi
Summary: This study utilized pressure-vacuum experiment equipment to reuse waste eggshells and established an innovative and environmentally friendly method for separating eggshell membranes and eggshells. The experimental results provide guidance for further research on the separation of eggshells and eggshell membranes, and offer a new solution for the recycling of waste eggshells.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Engineering, Chemical
Jingnan Zang, Mingmin Qing, Yanqiu Ma, Yujie Chi, Yuan Chi
Summary: This study investigated the quality changes of whole egg powders during accelerated storage and evaluated them using various indicators. The shelf-life of the product was estimated using the general stability index and multivariate accelerated shelf-life test models, with the latter being more comprehensive and stringent.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Wenfei Zhao, Jingnan Zang, Mingmin Qing, Huiyong Wang, Yujie Chi, Yuan Chi
Summary: The thermal behaviors of egg yolks were investigated by studying their rheological properties, aggregation, and structural characteristics. The viscosity of the yolks increased with temperature, as confirmed by changes in consistency index (K) and flow index (n). The aggregation behavior was characterized by monitoring changes in particle size, turbidity, protein denaturation, and group molecules. Structural characteristics were analyzed using electrophoresis, Raman spectroscopy, low-field nuclear magnetic resonance, and confocal laser scanning microscopy. Proteins in the yolks exhibited different structural expansion and aggregation pathways at different temperatures. An increase in K above 70 degrees C was attributed to increased aggregation rate, unstable lipoproteins, and migrated lipids. K was strongly positively correlated with the volume average diameter. Lipoprotein thermal destabilization led to lipid migration and subsequent lipid and protein remodeling, resulting in a substantial increase in K. This study provided insights into the mechanism and key factors influencing the rheological properties of heat-treated egg yolks and established a theoretical basis for controlling their rheological properties.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Ruihan Yu, Lifeng Wang, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yujie Chi, Yuan Chi
Summary: The study investigated the differences in protein content and properties of different varieties of egg white after adding sucrose or NaCl and heating. The results showed that the protein composition, foaming and gel properties, and protein structure were affected by the concentration of sucrose or NaCl. Additionally, the protein content and properties varied among different varieties of egg white. The findings highlight the importance of considering these factors in the processing and utilization of egg white.
Article
Food Science & Technology
Huiyong Wang, Yanqiu Ma, Yujie Chi
Summary: The aim of this study was to investigate the effects of heating treatments on the properties of liquid whole egg (LWE) products. The results showed that the emulsification of LWE remained stable at 55-64 degrees C heating treatment, while it decreased significantly at 67 degrees C. The foaming activity of LWE increased from 55 to 64 degrees C, but decreased with higher temperatures, while improving foam stability. The heating treatment also affected the molecular weight distribution, hydrophobicity, and rheological properties of LWE. In conclusion, the heating treatment at 61 degrees C for 6 minutes had the best effect on the functional properties of LWE.
Article
Chemistry, Applied
Wenfei Zhao, Yujie Chi, Yuan Chi
Summary: Liquid egg yolk (LEY) is a thermally sensitive food ingredient that undergoes denaturation, viscosity increase, and emulsification instability during heat treatment. This study explores the use of saccharides to improve the heat stability of LEY. The results show that saccharides can alleviate aggregation behavior and property loss caused by heat treatment, leading to enhanced thermal denaturation temperature and weaker aggregation behavior.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yaotong Liu, Xiaoxue Yang, Yujie Chi, Yuan Chi
Summary: Bivalent or trivalent metal salts, such as CaCl2, can enhance the oil output and sandiness of salted eggs. It was found that adding CaCl2 to the salting solution promotes the precipitation of egg yolk water, increases viscosity, induces protein aggregation, and increases the denaturation temperature of the protein. Microscopy analysis revealed clearer inner boundaries and larger lipoprotein aggregates in egg yolk salted with CaCl2. Fourier transform infrared spectroscopy showed that CaCl2 caused changes in the secondary-level protein structure. 3D fluorescence and UV absorption spectra indicated an impact on the microenvironment of amino acid residues. Overall, adding CaCl2 accelerates water loss and alters lipoprotein structure, thereby improving the sandiness and oil yield of salted separated egg yolk.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Qian Yu, Yujie Chi, Yuan Chi
Summary: This study found that adding compound sugar or compound sugar and salt to heat-treated liquid egg yolk can significantly enhance its thermal stability and improve its functional properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Zihong Ma, Yujie Chi, Yuan Chi
Summary: Freeze-induced instability of food products causes significant losses to food manufacturers, and inhibiting freeze damage is important for the development of frozen food industries. This study investigated the cryoprotective effects of saccharides on frozen egg yolks, focusing on their water/ice tailoring effect and freeze-thaw stability. The results showed that saccharides were able to mitigate texture hardening, whitening, disorder in crystallinity, aggregation, and damage to protein integrity of frozen-thawed egg yolks. L-arabinose was found to be the most effective cryoprotectant, followed by xylitol.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi
Summary: This study investigates the mechanism of two common amino acid osmolytes in delaying thermal aggregation of liquid egg yolk (LEY). The results show that the addition of betaine or proline can improve the thermal denaturation temperature of LEY and reduce its viscoelasticity. The addition of amino acids also reduces the particle size distribution of LEY. Scanning electron microscopy reveals that the structure of betaine and proline LEY is more porous and loose compared to LEY. Fourier transform infrared spectroscopy demonstrates that the addition of betaine and proline leads to a more ordered structure, delaying the thermal aggregation process.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Wenfei Zhao, Yujie Chi, Yuan Chi
Summary: The heat sensitivity of egg yolk can be improved by using xylitol. This study investigated the behavior and properties of soluble and insoluble components in egg yolk treated with xylitol at different temperatures. The results showed that increased temperature induced hydrogen proton liberation and transfer, changes in viscosity, microstructure, and protein transformation. Xylitol was found to stabilize protein structure and alleviate the damage caused by heat treatment.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Chemistry, Applied
Jingnan Zang, Mingmin Qing, Yujie Chi, Yuan Chi
Summary: This study investigated the changes in lipid oxidation, protein oxidation, and functional characteristics of whole egg powder (WEP) during accelerated storage, and established an Arrhenius model and radial basis function neural network (RBFNN) model to predict and assess its oxidative changes. The results showed that lipid oxidation increased significantly during storage, protein oxidation decreased, and the functional characteristics exhibited a decreasing trend. The RBFNN model was found to be more accurate in predicting and assessing the quality of WEP compared to the Arrhenius model.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
