Article
Chemistry, Physical
Daniel Andres-Sanz, Cristina Fresan, Gloria Fernandez-Lorente, Javier Rocha-Martin, Jose M. Guisan
Summary: The study proposes a novel protocol for immobilization and stabilization of Lecitase Ultra (R) by fixing bimolecular aggregates onto support surfaces, resulting in significantly increased stability compared to diluted enzyme solutions. The most stable derivative was obtained through covalent immobilization, showing a 300-fold increase in stability compared to diluted enzyme and 75-fold increase compared to open Lecitase adsorbed onto hydrophobic supports. The bimolecular aggregate adsorbed onto polyethyleneimine-agarose exhibited the best combination of activity and stability for hydrolysis of krill oil. Omega-3 acids in the krill oil at the sn-2 position are released by phospholipase A1 due to migration issues.
Article
Chemistry, Applied
Wenyi Chen, Maomao Kou, Lin Li, Bing Li, Jianrong Huang, Shudong Fan, Li Xu, Nanjing Zhong
Summary: In this study, functionalized SBA-15 supported LU catalysts with high hydrolysis activity and degumming performance were successfully prepared. The modified SBA-15 supported LU samples showed great efficiency in removing phospholipids from soybean oil and exhibited good reusability.
JOURNAL OF OLEO SCIENCE
(2022)
Article
Food Science & Technology
Hesam Mashhadi, Mahnaz Tabibiazar, Atefeh Nourabi, Leila Roufegarinejad
Summary: The effects of solvent composition, time and temperature on hydrolysis of ethyl cellulose (EC) were investigated. Hydrolysis significantly decreased the glass transition temperature and intrinsic viscosity of EC. The hydrolyzed EC (H-EC) formed optimal oleogel structure at 65°C with a 50/50 solvent ratio. The H-EC65/50 oleogel showed higher strength and a lower melting temperature range, indicating potential for reduced fat formulations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agricultural Engineering
Zhaolan Zhai, Shengfeng Ye, Xinyan Yan, Zhanqian Song, Shibin Shang, Xiaoping Rao
Summary: A novel bio-based polymeric surfactant P(AESO-PEGMA) derived from soybean oil was synthesized and characterized. The research showed that P(AESO-PEGMA) has excellent emulsifying ability to soybean oil and can enhance the stability of emulsions.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Shunian Luo, Weining Wang, Hairong Zhang, Chang Liu, Ning Wang, Liqi Wang, Na Zhang, Dianyu Yu
Summary: In this study, a method of multipoint immobilized phospholipase A1 (PLA1) was proposed for degumming of crude soybean oil. The PLA1 was magnetically immobilized on a modified aldehyde-rich chitosan carrier, which exhibited high enzymatic load and good stability. This method achieved effective degumming and reduced phosphorus content in the oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Zhigang Li, Ziyan Yang, Hua Chen, Huayong Chen, Bo Yang, Yonghua Wang
Summary: A three-liquid-phase system containing an ionic liquid was developed for efficient removal of phospholipids from crude soybean oils, significantly reducing enzymatic treatment time and allowing for multiple reuses of the enzyme. This system offers a cost-effective and energy-efficient solution for catalyzing weak polar substrates using interfacial enzymes.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Food Science & Technology
Xufeng Yang, Yingying Wu, Yang Liu, Xiuzhen Ding, Dajian Zhang, Luping Zhao
Summary: Soybean oil bodies (SOBs), extracted from raw soybean milk at different pHs, exhibited varied compositions and properties. During stomach digestion, oleosins in SOBs at pH 5.0, 7.0, and 8.0 were hydrolyzed faster than extrinsic proteins. All SOB emulsions showed aggregation and coalescence of oil droplets during gastric digestion, with differences observed in emulsions extracted at pH 9.0 and 11.0.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Geling Kuang, Yingjie Du, Shihai Lu, Zichen Wang, Zhijin Zhang, Xianwei Fan, Muhammad Bilal, Jiandong Cui, Shiru Jia
Summary: This study developed a novel silica@lipase hybrid biocatalyst using the sol-gel biosilicification approach, which exhibited superior catalytic activity and storage stability in the hydrolysis of vegetable oils. The hybrid biocatalyst achieved a hydrolysis yield of 98.8% for soybean oil within only 4 hours, and retained 63% of its initial activity after 5 consecutive cycles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Fenghua Wang, Zehui Guo, Zixuan Yang, Xueying Li, Xue Zhang, Xiangyang Ma, Zhuoxuan Han, Fuping Lu, Yihan Liu
Summary: In this study, a biotechnological strategy based on a recombinant whole-cell biocatalyst was developed for the efficient production of ceramide. By constructing a dPLC(ac) whole-cell biocatalyst, ceramide was successfully produced. Multiple batches were conducted under optimized conditions, resulting in a relatively high yield. This study provides a promising strategy for the commercial production of ceramide.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Polymer Science
Yan Cong, Zhaoxia Li, Pei Bian, Thomas J. McCarthy
Summary: In this study, condensation products of MT and T were successfully synthesized using different catalysts and reaction conditions. The composition and molecular weight of the polymers were well controlled by varying the M/T ratio and reaction solvent. By preparing MV and MH derivatives, they can be used as resins to form monolithic transparent solids. The structure of pT?? was analyzed by comparing with isomeric oligomers and literature descriptions.
Article
Agronomy
Sehrish Manan, Khulood Fahad Alabbosh, Abeer Al-Andal, Waqas Ahmad, Khalid Ali Khan, Jian Zhao
Summary: This study investigated the role of GmLEC1 in soybean seed development and storage compound accumulation. The overexpression of GmLEC1 increased triacylglycerol content and altered fatty acid composition. GmLEC1 also reduced starch accumulation and affected cotyledon and seed morphology. The downstream targets of GmLEC1 were found to participate in fatty acid biosynthesis and trichome formation. These findings suggest that GmLEC1 plays a crucial role in regulating soybean seed development and storage compound accumulation.
Article
Chemistry, Multidisciplinary
Yusuke Hayakawa, Ryoichi Nakayama, Norikazu Namiki, Masanao Imai
Summary: This study focused on maximizing the reactivity of phospholipids hydrolysis by immobilizing industrial-class phospholipase A(1) in the water-in-oil microemulsion phase; the hydrophobic-hydrophilic condition of the reaction media was found to be critical for achieving maximum enzyme activity yields. Immobilized PLA(1) demonstrated sustained reactivity after multiple uses, showing potential for industrial applications in producing phospholipid biochemicals.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Weining Wang, Honglin Tang, Yan Chen, Jingyang Liu, Dianyu Yu, Fuming Yang, Walid Elfalleh
Summary: This paper focused on the immobilization of free Phospholipase A(1) on a magnetic carrier, with subsequent chemical modifications. It was found that the enzyme modified with dextran-aldehyde-glycine showed optimal activity and stability at 60 degrees C. This modified enzyme was successfully applied to soybean oil degumming, achieving a phosphorus content of 9.2 mg/kg and maintaining 77.6% relative enzyme activity after 7 reuses, demonstrating its potential for industrial applications.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biotechnology & Applied Microbiology
Fiorela Marchisio, Luisina Di Nardo, Diego Sebastian Val, Sebastian Cerminati, Martin Espariz, Rodolfo Maximiliano Rasia, Hugo Gabriel Menzella, Maria Eugenia Castelli
Summary: The implementation of cleaner technologies that reduce environmental pollution caused by conventional industrial processes is a global trend. Enzymatic alternatives have replaced traditional chemicals in various industrial processes, including oil refining. By using enzymatic oil degumming, the volume of gums is reduced and the overall oil yield is increased. A thermostable phospholipase from Thermococcus kodakarensis has been found to effectively remove phospholipids from crude soybean oil at high temperatures, making it a promising candidate for industrial-scale enzymatic oil degumming.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Dan Xu, Jie Ren, Barkat Ali, Yamei Jin, Zhengyu Jin, Xueming Xu
Summary: This study established optimal hydrolysis conditions for soybean phospholipids by PLA1 and PLA2, and compared their physicochemical properties. The results showed that the PLA1 hydrolysates with the best indicators at 0.75 hours had an acid value of 70.3 mg.KOH/g. The proposed reaction model successfully controlled the quality of hydrolyzed phospholipids under different conditions, improving bread volume and reducing crumb hardness and staling rate.
Article
Chemistry, Applied
Zhen Zhang, Jing Ye, Tao Fei, Xiang Ma, Xiaodong Xie, Huihua Huang, Yong Wang
Article
Biochemistry & Molecular Biology
Shan Liang, Xiaofeng Li, Xiang Ma, Aijun Li, Yong Wang, Martin J. T. Reaney, Youn Young Shim
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Agriculture, Multidisciplinary
Ping Lan, Muxiang Du, Yinglai Teng, Martin G. Banwell, Hong Nie, Martin J. T. Reaney, Yong Wang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Chemistry, Applied
Zhen Zhang, Siwen Zhang, Wan Jun Lee, Oi Ming Lai, Chin Ping Tan, Yong Wang
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2020)
Review
Food Science & Technology
Wan Jun Lee, Zhen Zhang, Oi Ming Lai, Chin Ping Tan, Yong Wang
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Chemistry, Applied
Mengting Lei, Ning Zhang, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang, Chaoying Qiu
Article
Biotechnology & Applied Microbiology
Jiazi Chen, Wan Jun Lee, Chaoying Qiu, Shaolin Wang, Guanghui Li, Yong Wang
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2020)
Article
Chemistry, Applied
Zhen Zhang, Jia Song, Wan Jun Lee, Xiaodong Xie, Yong Wang
Article
Chemistry, Applied
Nannan Chen, Taco Nicolai, Christophe Chassenieux, Yong Wang
FOOD HYDROCOLLOIDS
(2020)
Article
Agriculture, Multidisciplinary
Shaolin Wang, Wan Jun Lee, Ying Wang, Chin Ping Tan, Oi Ming Lai, Yong Wang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Shan Liang, Xiaofeng Li, Zizhe Cai, Ning Zhang, Martin J. T. Reaney, Yong Wang
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Jia Yang, Chaoying Qiu, Guanghui Li, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang
Article
Food Science & Technology
Yasi Yu, Dechu Chen, Yee Ying Lee, Nannan Chen, Yong Wang, Chaoying Qiu
Summary: Curcumin-loaded solid lipid nanoparticles (Cur-SLN) were prepared using different lipid matrix (MLCD or TP) and three surfactants (T20, SQ, and Rha). The MLCD-based SLNs had smaller size and lower surface charge, while the Rha-based SLNs showed small size but low stability. The emulsifiers had an impact on crystal polymorphism and bioavailability, with T20-SLNs exhibiting higher digestibility and bioavailability. Mathematical modeling analysis showed that Cur was mainly released from the intestinal phase, and T20-SLNs had a faster release rate.
Article
Biochemistry & Molecular Biology
Da Ma, Qiqi Huang, Yuli Wu, Jing Chen, Xuanxuan Lu, David Julian McClements, Yong Wang
Article
Biochemistry & Molecular Biology
Zhen Zhang, Wan Jun Lee, Haiyan Zhou, Yong Wang
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
