Article
Chemistry, Applied
Qianqian Zhu, Wenxue Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei, Haiming Chen
Summary: The study investigated the impact of interfacial flexibility on the emulsifying ability of coconut protein isolate (CPI). Treatment with pulsed light and weak alkali cycling improved the interfacial flexibility of CPI and enhanced its emulsification stability.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wen Jiang, Yiyang Wang, Cuicui Ma, David Julian McClements, Fuguo Liu, Xuebo Liu
Summary: A novel method combining high intensity ultrasonic treatment with pH-shift wet heating was developed to improve the functional properties of pea proteins, such as solubility, thermal stability, antioxidant activity, foaming and emulsifying properties.
Article
Food Science & Technology
Francisco Antonio Lopez-Medina, Octavio Dublan-Garcia, Ana Gabriela Morachis-Valdez, Leobardo Manuel Gomez-Olivan, Hariz Islas-Flores, Maria Dolores Hernandez-Navarro
Summary: The jumbo squid in Mexico is a commercially valuable mollusk with 80% of its body being edible. By using foam-aided pH-shift processing, the functional and physicochemical properties of the muscle protein can be improved, and a protein extract with desirable attributes such as foaming, emulsifying, or gelling capacities can be produced.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Na Zhang, Xuping Zhang, Yan Zhang, Yonglin Li, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: The aim of this study was to investigate the effects of non-covalent interaction between pea protein isolate (PPI) and catechin (CT) on the structural and functional characteristics of protein. The results showed that CT introduction changed the PPI secondary and tertiary structures and improved its emulsifying properties, foaming stability, and antioxidant activities.
Review
Food Science & Technology
Zhen-Xing Tang, Rui-Feng Ying, Lu-E Shi
Summary: The advanced structures of food proteins are maintained by various forces, such as hydrophobic activities, electrostatic interactions, and disulphide bond interactions, which can affect their functional characteristics. The pH-shift process, involving treatment under extreme pH conditions followed by adjustment, has been shown to significantly impact functional properties of food proteins, such as emulsifying activities and water/oil adsorption ability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini, Mehdi Abdollahi
Summary: The combined effects of alkaline and acid solubilization pHs with ultrasonication enhanced protein solubilization and total yield compared to classic pH-shift processing. Ultrasonication induced changes in protein secondary structure, improved emulsifying and foaming properties, with the level of improvement depending on solubilization pH, ultrasound exposure power, and time. Overall, the combined method increased protein recovery from fish by-products and improved functional properties of the proteins.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Christian Kocks, Diana Wall, Andreas Jupke
Summary: Conventional downstream processes cause large amounts of waste salts, therefore lean and waste-free downstream processes are necessary. Electrochemical downstream processes gain attention due to low chemical consumption and waste reduction.
Article
Acoustics
Jing Yang, Yuqing Duan, Fang Geng, Chen Cheng, Lei Wang, Jieting Ye, Haihui Zhang, Dengfeng Peng, Qianchun Deng
Summary: This study investigated the effects of ultrasonic-assisted pH shift treatment on the structure and functionalities of perilla protein isolate (PPI). The treated PPI showed improved solubility, foamability, and emulsifying stability. The treatment also led to the decomposition of large PPI aggregates into smaller particles, resulting in changes in protein structure and increased surface hydrophobicity. These changes improved the adsorption rate and interfacial properties of PPI, leading to enhanced emulsifying and foaming properties.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Peilei Zhu, Xianfeng Du, Caiyu Liu, Guiyun Zhao, Mingchun Wang
Summary: Dry-heat and pH-shifting are simple and effective methods for the modification of starch and protein. The combination of pH-shifting and dry heating was found to significantly improve the emulsifying ability of native rice starch (RS) and whey protein isolate (WPI) mixtures. The physicochemical properties and emulsifying abilities of the RS/WPI samples were studied, showing enhanced particle aggregation and contact angle with increasing pH.
FOOD HYDROCOLLOIDS
(2023)
Article
Nutrition & Dietetics
Yixin Dai, Ying Xu, Chunhe Shi, Ye Liu, Shuang Bi
Summary: In this study, composite nanoparticles were prepared from walnut protein isolate (WPI) and soy protein isolate (SPI) using pH-cycle technology. The solubility of WPI significantly increased with the WPI: SPI ratio and the WPI-SPI interaction forces were driven by hydrogen bonding, resulting in a hydrophilic rigid structure. The prepared WPI-based nanoparticles showed good nutritional and functional properties, making them a promising alternative for delivering natural food ingredients.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Jing Yang, Yuqing Duan, Haihui Zhang, Fenghong Huang, Chuyun Wan, Chen Cheng, Lei Wang, Dengfeng Peng, Qianchun Deng
Summary: The rigidity or flexibility of flaxseed protein isolate (FPI) at the oil/water interface was regulated by ultrasound and weak alkali cycling. The treated FPI showed higher emulsification stability (ESI of 308.20 min), 1.74 times higher than FPI. The altered structural properties of the protein promoted faster adsorption onto the interface and formed a flexible layer with high viscoelastic modulus and mechanical behavior, providing protection against flocculation, coalescence, and disproportionation.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Hongmin Dai, Fuchao Zhan, Yijie Chen, Qian Shen, Fang Geng, Ziyang Zhang, Bin Li
Summary: The study demonstrated that pH shift treatment significantly improved the solubility and emulsification of rice protein isolate under neutral conditions. The treatment led to decreased particle size, changes in protein structure, and enhanced emulsion stability. Overall, the method improved the structural and functional properties of the protein for food applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Ying Zhang, Qian Liu, Mengting Liu, Xueni Zhang, Xiaoya Li, Lihui Dai, Meng Meng, Dingbin Liu, Yongmei Yin, Rimo Xi
Summary: The microenvironment of lysosomes plays a crucial role in cellular functions, and abnormal pH changes in lysosomes are associated with various diseases. Therefore, designing a SERS probe based on AuNPs-i-motifs to monitor the pH dynamics of lysosomal maturation in different cells is of great importance. The designed probe combines the biocompatibility and structural flexibility of DNA, optical and plasmonic properties of gold nanoparticles, and stability and sensitivity of background-free Raman reporting, enabling accurate detection of pH variation in lysosomes.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Jaruwan Chanted, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Summary: The aim of this study is to investigate whether pH-shift processing can be used as a cold refinery technique to produce pig brain protein isolate (PI). The results showed that PI made through the alkaline method had better gelation, emulsifying, and foaming abilities, while PI made through the acid method had less residual lipid and total haem protein.
Article
Agriculture, Multidisciplinary
Hannah M. Bailey, Natalia S. Fanelli, Hans H. Stein
Summary: This study aimed to investigate whether heating rapeseed protein isolate improves its protein quality. The results showed that the standardized ileal digestibility (SID) of most amino acids was higher for heat-treated rapeseed protein isolate compared to other protein concentrates. The digestible indispensable amino acid score (DIAAS) of non-heated rapeseed protein isolate was lower than that of soy protein isolate but higher than that of pea and rice protein concentrates. The DIAAS of heat-treated rapeseed protein isolate and whey protein isolate exceeded 100. Therefore, heating treatment can enhance the protein quality of rapeseed protein isolate.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Issoufou Amadou, Guo Wei Le
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2017)
Article
Integrative & Complementary Medicine
Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao, Heya Wang, He Qian, Moustapha Sangare
AFRICAN JOURNAL OF TRADITIONAL COMPLEMENTARY AND ALTERNATIVE MEDICINES
(2014)
Article
Biotechnology & Applied Microbiology
Issoufou Amadou, Mahamadou Elhadji Gounga, Yong-Hui Shi, Guo-Wei Le
FOOD AND BIOPRODUCTS PROCESSING
(2014)
Article
Food Science & Technology
Issoufou Amadou, Guo-Wei Le, Yong-Hui Shi
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2013)
Article
Food Science & Technology
Tidjani Amza, Issoufou Amadou, Abdourahamane Balla, HuiMing Zhou
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2015)
Article
Pharmacology & Pharmacy
Mohammed Abdalbasit A. Gasmalla, Ruijin Yang, Issoufou Amadou, Xiao Hua
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
(2014)
Article
Pharmacology & Pharmacy
Taha A. A. Naji, Issoufou Amadou, Rui-Ying Zhao, Xue Tang, Yong-Hui Shi, Guo-Wei Le
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
(2014)
Article
Food Science & Technology
Xiu Li, Issoufou Amadou, Guang-Yun Zhou, Li-Yan Qian, Jian-Ling Zhang, Dong-Liang Wang, Xiang-Rong Cheng
FOOD SCIENCE OF ANIMAL RESOURCES
(2020)
Article
Chemistry, Medicinal
Bala Namata Abba, Amadou Tidjani Ilagouma, Issoufou Amadou, Abderrahmane Romane
Summary: This study investigated the chemical composition, antioxidant, and antibacterial activities of the essential oil extracted from Englerastrum gracillimum Th. C. E. Fries growing in Niger. The essential oil exhibited good antioxidant potential and strong antibacterial activity, especially against Staphylococcus aureus strains. These findings contribute to the scientific understanding and potential valorization of aromatic and medicinal plants from Niger.
NATURAL PRODUCT COMMUNICATIONS
(2021)
Article
Chemistry, Applied
Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen -Xi Zhang, Bin Guan
Summary: This study investigated the creatinine inhibitor in Xiaoheiyao extract and its effects on heterocyclic aromatic amine (HAA) production. Xiaoheiyao extract showed dose-dependent inhibition of HAAs in grilled beef patties, with a maximum inhibition rate of 62% for total HAAs and 73% for aminoimidazole-azaarenes (AIAs). The most effective subfraction of Xiaoheiyao extract contained potential creatinine inhibitors and electrophilic p-coumaric acid derivatives. p-Coumaric acid was shown to inhibit the formation of HAAs by inhibiting creatinine.
Review
Food Science & Technology
Issoufou Amadou, Sitou Lawali
Summary: Malnutrition is a major challenge in developing countries, primarily caused by poverty. Reducing vulnerability and increasing resilience at the household level is crucial for sustainable malnutrition management. The FARN program has successfully reduced and managed malnutrition through at-home learning activities, while promoting the consumption of locally available foods.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Agriculture, Multidisciplinary
Issoufou Amadou, Halima O. Diadie, Olasunkanmi S. Gbadamosi, Charles T. Akanbi
COGENT FOOD & AGRICULTURE
(2020)
Article
Food Science & Technology
Issoufou Amadou, Amadou Tidjani Ilagouma, Oumarou Samna Soumana, Xiang-Rong Cheng
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2019)
Article
Agriculture, Multidisciplinary
A. Sankhon, I. Amadou, W. Yao, H. Wang, H. Qian, E. Mlyuka
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2014)
Article
Food Science & Technology
I Amadou, G. W. Sun, O. S. Gbadamosi, G. W. Le
INTERNATIONAL FOOD RESEARCH JOURNAL
(2016)