Article
Food Science & Technology
Xinran Liu, Jingting Xu, Yue Li, Huiyan Zhao, Shuntang Guo
Summary: This study aimed to explore new techniques for regulating the quality of soy products. The effects of temperature on the gelation process and network structure of soymilk induced by glucono-6-lactone (GDL) were compared, and the role of reaction kinetics was discussed. The results showed that temperature influenced the gel network structures and energy requirements of cross-linking reactions, resulting in different types of gel networks. In addition, a funnel-shaped model of the enthalpy-entropy energy transformation mechanism of soymilk gelation was proposed. This study enriches the theory of reaction kinetics and provides innovative ideas for food quality control technology from the perspective of energy requirement and input.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Yuqing Tan, Sam K. C. Chang
Summary: This study focused on extracting protein isolates from channel catfish by-products and forming protein gels. The influence of different extraction pH values on protein structure and properties was investigated, as well as the effects of incorporating MTGase on the protein gel properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Polymer Science
Yanli Zhao, Shiqi Xue, Xinyue Zhang, Tiehua Zhang, Xue Shen
Summary: The combination of HUS and TGase-mediated cross-linking delays gelation onset, increases gel firmness, improves elasticity and viscosity, enhances water-holding capacity, decreases swelling ratio, and increases gel hardness, cohesiveness, resilience, and chewiness in WPISA-stabilized emulsion gels.
Article
Engineering, Multidisciplinary
Alexander Pestov, Yuliya Privar, Arseny Slobodyuk, Andrey Boroda, Svetlana Bratskaya
Summary: This study demonstrates the use of acyclic diethylacetal of acetaldehyde (ADA) with low cytotoxicity for the fabrication of hydrogels. The hydrogels were formed via Schiff bases formation between chitosan and acetaldehyde generated in situ from acetals in chitosan acetate solution. The formed hydrogels showed mechanical stability and insolubility in a broad pH range.
Article
Biochemistry & Molecular Biology
Johannes F. Hevler, Marie Lukassen, Alfredo Cabrera-Orefice, Susanne Arnold, Matti F. Pronker, Vojtech Franc, Albert J. R. Heck
Summary: Cross-linking mass spectrometry has become an important method for studying protein structures and interactions, with the combination of blue native PAGE and in-gel cross-linking mass spectrometry (IGX-MS) offering a more efficient workflow that avoids certain time-consuming steps. IGX-MS not only reduces the unwanted over-length cross-links compared to traditional in-solution cross-linking, but also allows for the parallel analysis of co-occurring protein complexes using minimal sample amounts. Additionally, IGX-MS has been shown to provide new insights into the initial stages of the terminal complement pathway through experiments on complement components C5, C6, and C5b6 complex.
Article
Chemistry, Multidisciplinary
Pin-Lian Jiang, Cong Wang, Anne Diehl, Rosa Viner, Chris Etienne, Premchendar Nandhikonda, Leigh Foster, Ryan D. Bomgarden, Fan Liu
Summary: Cross-linking mass spectrometry (XL-MS) is a useful method for studying protein structures and interactions. However, its application in vivo is limited. To address this limitation, researchers have developed a new cross-linker called tBu-PhoX and established a tBu-PhoX-based XL-MS approach. This approach allows for the identification of a large number of cross-links in intact human cells with reduced analysis time.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2022)
Article
Food Science & Technology
Lawrence A. Arogundade, Tai-Hua Mu, Miao Zhang, Jing-Wang Chen, Hong-Nan Sun, Duqin Zhang
Summary: Enhanced viscoelasticity and mechanical properties of sweet potato protein (SPP) gels were achieved through T-gase catalyzed SPP ε-(γ-glutamyl) lysine cross-link, resulting in increased storage modulus and improved stress resistance of the gel network structure.
Article
Chemistry, Applied
Ping Sun, Qin Zhang, Yu Zhao, Dongshun Zhao, Xiaohui Zhao, Lianzhou Jiang, Yan Zhang, Fei Wu, Xiaonan Sui
Summary: This study investigated the impact of alkaline pH-shift and mild heating on the structure of soybean protein isolate (SPI) and the gel properties after TGase cross-linking. The solubility of SPI increased with increasing alkalinity, accompanied by a decrease in particle size and an increase in surface hydrophobicity. SPI exhibited the highest solubility, smallest particle size, and best surface hydrophobicity at pH 12.0 and 50 degrees C. TGase cross-linking modified SPI showed significantly increased gel hardness and water holding power. Therefore, alkaline pH-shift combined with mild heating treatment has great potential for generating functional modified SPI with diverse gel and structural properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Cell Biology
Kristina Vaeth, Carsten Mattes, John Reinhard, Roberto Covino, Heike Stumpf, Gerhard Hummer, Robert Ernst
Summary: The study revealed that different forms of ER stress converge in a common, signaling-active transmembrane architecture of Ire1, which helps to understand the signal transduction mechanism of ER stress.
JOURNAL OF CELL BIOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Maria Gessica Ciulla, Raffaele Pugliese, Fabrizio Gelain
Summary: This study made significant advancements in the field of chemical cross-linked self-assembling peptides (SAPs), bringing them closer to the goal of stiff peptidic materials suitable for the regeneration of various tissues, such as skin, muscle, and lung.
Article
Chemistry, Applied
Qiong Xiao, Siying Ye, Yonghui Zhang, Jun Chen, Fuquan Chen, Huifen Weng, Anfeng Xiao
Summary: This study achieved an improvement in the gel properties of agar without reducing its gel strength through modification with succinic anhydride. Cross-linking increased the gel strength and transparency of agar, while succinylation enhanced its water-retention capacity, swelling ratio, and freeze-thaw stability.
Article
Biochemical Research Methods
Huanhuan Li, Langlang Lv, Shuo Tang, Yiqi Zang, Tianyan Wan, Dexiang Wang, Lingchao Cai, Hui Ye, Renxiang Tan, Nanxi Wang
Summary: Researchers have developed an oxidation-induced protein cross-linking strategy that involves introducing a vinyl thioether group into proteins in both bacteria and mammalian cells. This strategy allows for selective induction of the vinyl thioether group by oxidants, reactive oxygen species, or photocatalysts, leading to fluorescence labeling and protein cross-linking.
ACS SYNTHETIC BIOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Zhuoyuan Zhang, Jianwei Lin, Zheng Liu, Gaofei Tian, Xiao-Meng Li, Yihang Jing, Xin Li, Xiang David Li
Summary: This article reviews recent advances in using photo-crosslinking strategies to investigate the epigenetic interactome, focused on the protein-protein interactions mediated by epigenetic marks in histone tails. The future directions include developing photo-crosslinking-based tools and methods for studying binding events in nucleosomal/chromatinic contexts, and for capturing the epigenetic interactome in live cells or even organisms.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2022)
Article
Chemistry, Applied
Yihui Wang, Aiquan Jiao, Chao Qiu, Qing Liu, Yueyue Yang, Shichao Bian, Fangye Zeng, Zhengyu Jin
Summary: A double-network hydrogel based on pea protein and sodium alginate was successfully prepared using a one-pot method. The hydrogel exhibited excellent fatigue resistance and textural properties, and had a higher water content and good freeze-thaw stability compared to a single-network hydrogel. This research provides insight into improving the gel properties of pea protein and inspires the development of pea protein-based hydrogels with desired mechanical strength and freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Sergey Popov, Nikita Paderin, Elizaveta Chistiakova, Dmitry Ptashkin, Pavel A. Markov
Summary: The study aimed to compare the biocompatibility of pectin gels formed by different cross-linking cations. The results showed that different cations influenced the gel strength and swelling degree, and had an impact on protein adsorption and biological activity on cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
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)