Article
Food Science & Technology
Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li
Summary: The study investigated the effects of ultrasound treatment on the flexibility, structure, and emulsification properties of soybean protein isolate (SPI). It was found that SPI exhibited optimal emulsification performance at 400 W ultrasound power, with a significant correlation between flexibility and emulsification performance. These findings suggest that the conformational flexibility of SPI, rather than its surface hydrophobicity, plays a key role in determining its emulsification properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Brittnee L. Thirkield, Sivakumar Pattathil, Blanca E. Morales-Contreras, Michael G. Hahn, Louise Wicker
Summary: Sugar Beet Pectin was fractionated into six parts with increasing isopropanol from a commercial control. In a 14-day study, certain fractions showed stable particle size and zeta-potential. Different fractions exhibited varying binding responses in glycan-directed monoclonal antibodies reactions between early and later precipitating fractions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yigang Ma, Jian Zhang, Jinmeng He, Yingjie Xu, Xiaobing Guo
Summary: This study investigated the effects of different homogenization pressures and cycles on the physicochemical and functional properties of chickpea protein. The results showed that high-pressure homogenization treatment increased the surface hydrophobicity and decreased the total sulfhydryl content of chickpea protein. The solubility, foaming, and emulsifying properties of chickpea protein were enhanced by HPH treatment, and the emulsions prepared showed better stability capacity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh
Summary: The study found that heat-treatment on quinoa protein isolates induced structural changes, leading to loss of secondary structure and lower SH group content, formation of smaller particle size soluble protein aggregates, and improved solubility and turbidity. Additionally, heat-treatment caused denaturation of protein molecules and formation of large molecular weight polymers or protein aggregates, resulting in lower water binding capacity, oil binding capacity, emulsifying activities and stabilities. Foaming capacity and stability were found to be higher in heat-treated QPIs at lower heating temperatures.
FOOD STRUCTURE-NETHERLANDS
(2021)
Article
Chemistry, Multidisciplinary
Sumeyra Onder, Asli Can Karaca, Beraat Ozcelik, Abdulhakeem S. Alamri, Salam A. Ibrahim, Charis M. Galanakis
Summary: This study analyzed the amino-acid profile, secondary structure, and physicochemical and functional properties of proteins from Anatolian chickpea landraces. The study also aimed to determine the relationship between amino-acid composition and physicochemical and functional properties. The results showed that aspartic acid and glutamic acid were the dominant amino acids, and the proteins lacked methionine. The dominant secondary structure was beta-sheet, and the isolates exhibited different properties such as denaturation temperature, surface charge, solubility, water holding capacity, oil-holding capacity, emulsion capacity, emulsifying activity, and stability indices.
Article
Chemistry, Applied
Jingjing Zhang, Silvia Vincenzetti, Paolo Polidori, Valeria Polzonetti, Alessandro Di Michele, Diego Romano Perinelli, Guiqin Liu, Lanjie Li, Stefania Pucciarelli
Summary: This study investigated the self-assembling behavior, secondary structure, and surface hydrophobicity of purified donkey beta-casein under different pH, temperature, and buffer concentration conditions. The results showed that the critical micelle concentration of donkey beta-casein decreased with decreasing pH and increasing temperature, while the critical micelle temperature increased with increasing pH. The maximum surface hydrophobicity was achieved at pH 6.0. This research provides valuable insights into the molecular interactions of donkey beta-casein and has significance in the development of nanocarriers for encapsulating bioactive compounds.
Article
Agriculture, Multidisciplinary
Shirang Wang, Xiaoyi Li, Jingshu Zhu, Hengchen Liu, Tong Liu, Guoping Yu, Meili Shao
Summary: The study found that the covalent interaction between RBPH and FA increased the binding equivalent of FA on RBPH, altering the structure and properties of RBPH, and enhancing the emulsifying activity and antioxidant activity of RBPH-FA.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Jiabao Zheng, Chuan-he Tang, Jihong Wu, Ge Ge, Mouming Zhao, Weizheng Sun
Summary: Heteroprotein complexes are formed through electrostatic interactions in a purely aqueous environment. This study investigated the structural and functional properties of soy protein isolate/lysozyme (SPI/LYS) complexes. Electrostatic complexation increased the surface hydrophobicity of the complexes, but it did not decrease the enzyme activity of lysozyme. The complexes exhibited flocculated structures and high dilution and NaCl reduced their size.
Article
Construction & Building Technology
Bo Pang, Chen Yang, Penggang Wang, Li Tian, Bo Mei, Xiaoyun Song
Summary: Ordinary silicate cement repair materials have limitations in terms of setting time, early strength, and brittleness. This paper presents a novel waterborne epoxy resin-CSA cement composite restoration material, which can be adjusted to improve the workability of the repair material by using a self-synthesized waterborne epoxy resin (WEP). The addition of WEP significantly enhances the interfacial bond strength and toughness of the repair material.
JOURNAL OF BUILDING ENGINEERING
(2023)
Article
Food Science & Technology
Huinan Wang, Wei Zhang, Xiangling Liu, Min Qiao, Shumin Yi, Xuepeng Li, Jianrong Li
Summary: This study investigates the effects of chickpea protein isolate (CPI) and peanut protein isolate (PPI) on the gel quality of hairtail surimi. The results showed that CPI significantly enhanced the gel strength, texture, storage modulus, water-holding capacity, and reticular flexibility, while PPI concentration of 2% yielded optimal results. CPI and PPI increased hydrophobic interactions between protein molecules and promoted gel network formation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Jingyi Ling, Siheng Zheng, Feng Sheng, Hao Wu, Zhanghao Chen, Cheng Gu, Xin Jin
Summary: This study systematically investigated the effects of pH, inorganic anions, and ionic strength on the formation of brown carbon (BrC) in aerosols. The results show that these factors strongly influence BrC formation by affecting the oxidation activity and complexation capability of different Fe(III) species. Among all Fe(III) species, FeOH2+ is identified as the most reactive in the formation of BrC. Additionally, the aggregation process of BrC is affected by different anions, with SO42- exhibiting the highest efficiency in inducing aggregation.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Paula Fernandez-Gomez, Alejandro Figueredo, Mercedes Lopez, Montserrat Gonzalez-Raurich, Miguel Prieto, Avelino Alvarez-Ordonez
Summary: The biofilm formation ability of 33 Pseudomonas spp. isolates from food processing facilities was studied, with green-pigmented strains showing significantly higher biofilm production on stainless steel and polystyrene compared to brown or not pigmented strains. The study suggests that green colony pigmentation may serve as a potential biomarker for strong biofilm formation on stainless steel and polystyrene in both P. aeruginosa and Pseudomonas spp.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Hrishikesh Gupta, Payal Gupta, Manikyaprabhu Kairamkonda, Krishna Mohan Poluri
Summary: The prevalence of drug resistant C. glabrata strains in immune-compromised patients has increased rapidly. To identify the mutations/variations and update antifungal therapy, researchers comprehensively characterized the clinical isolates using molecular and metabolic profiling methods. Significant variations in susceptibility, surface hydrophobicity, and oxidative stress generation were observed. Metabolic profiling revealed differential metabolites, while transcriptional analysis identified major differences in cellular pathways related to stress, metabolism, and biosynthesis. This study provides valuable information for differentiating pathogenic isolates from wild-type and understanding their enhanced pathogenicity.
Article
Geosciences, Multidisciplinary
Qiyong Zhang, Wenwu Chen, Jingke Zhang
Summary: This study conducted laboratory experiments to investigate the impact of PVA solution on the wettability of earthen sites. Results showed that soil strength and hydrophobicity were highest at 1.0 wt% PVA content, with hydrophobicity decreasing with higher drying temperatures. Factors influencing wettability of the composite soil and water vapour permeability were also discussed.
Article
Chemistry, Applied
Jingrong Ma, Chuang Pan, Haiming Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen, Guangjin Zeng
Summary: This research investigated the effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut globulins (CG). The results showed that increasing protein concentration enhanced interfacial adsorption, but too high concentrations reduced interfacial viscoelasticity. Protein concentration had a positive effect on emulsion stability. Ionic strength had a positive effect on interfacial adsorption but negative effects on interfacial viscoelasticity and emulsion stability. Higher temperature and longer heating time resulted in worse interface behavior and better emulsion stability.
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)