Article
Food Science & Technology
Ling Fan, Mingqian Yang, Sen Ma, Jihong Huang
Summary: This research optimized the extraction and purification method of globulin from wheat germ and examined its molecular weight distribution and structure properties. The results showed that under specific enzymolysis conditions, the extraction efficiency and purity of globulin were high. The majority of the globulin had molecular weight below 70 kDa and exhibited a complex and diverse composition. These findings are important for understanding the superior functionality of wheat germ globulin in food applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Guanghai Yu, Xiaoguo Ji, Jihong Huang, Aimei Liao, Long Pan, Yinchen Hou, Ming Hui, Weiyun Guo
Summary: The study showed that wheat germ protein can enhance immunity by promoting the differentiation and maturation process of B cells, and significantly improve the gut microbiota structure of mice.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Summary: This study investigated the heat-induced interactions between wheat and buckwheat proteins. It found that temperature affected the cross-linking reactions between the proteins and that the interactions were primarily driven by disulfide bonds and hydrophobic interactions.
Article
Chemistry, Physical
Mohammadreza Khalesi, Richard J. FitzGerald
Summary: The technofunctional properties of milk protein concentrate (MPC) with different calcium contents were studied. Results showed that reducing calcium content in MPC led to more spherical particles, higher emulsion stability, apparent viscosity, and thermal stability.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Biochemistry & Molecular Biology
Wenjing Chen, Yinchen Hou, Aimei Liao, Jihong Huang, Penghui Zhao
Summary: This study investigated the use of chitosan to stabilize wheat-embryo globulin (WEG) by electrostatic interaction. The optimal preparation conditions for the CS-WEG complex were determined, and the characteristics of the composite were analyzed. The results showed that chitosan significantly improved the stability and particle size distribution of the complex, but decreased the dispersion stability over time. This study provides important ideas for the industrial production of WEG.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Cong Liu, Yi Sun, Lei Yang, Yuxian Chen, Rigala Ji, Hao Wang, Jinghong Shi, Jilite Wang
Summary: This study found that wheat germ protein can effectively reduce blood lipids, increase the activity of cholesterol metabolism enzymes, and increase the excretion of bile acid in feces. Wheat germ did not significantly reduce blood lipids, but showed antioxidant activity in vivo. Therefore, wheat germ protein can be a potential treatment for preventing hyperlipidemia and its complications.
Article
Food Science & Technology
Li-Li Zhang, Er-Qi Guan, Kai-Ge Zhang, Ting-Jing Zhang, Ke Bian
Summary: The study systematically investigated the aggregation characteristics of wheat globulin induced by heating and edible salts using various analytical techniques. The findings showed that different treatments led to distinct changes in protein aggregation, conformation, and surface properties, ultimately affecting the pasting properties and quality of noodles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Silvia Marzocchi, Maria Fiorenza Caboni, Marcello Greco Miani, Federica Pasini
Summary: The shelf life of wheat germ is short and requires stabilization to fully utilize its nutrients and bioactive compounds. The mechanical treatment and tempering phase are critical for oxidation development. The study demonstrates that controlling raw material management and tempering process can reduce waste of wheat germ and by-products while maintaining the high quality of grains.
Article
Engineering, Chemical
Silvina Patricia Meriles, Sebastien Curet, Lionel Boillereaux, Pablo Daniel Ribotta, Maria Cecilia Penci
Summary: This study determined the thermo-physical properties of wheat germ using a specific methodology, and validated the properties with a mathematical model and experimental trials at different temperatures. The stability parameters of wheat germ at different temperatures were predicted based on average moisture content and temperature.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Environmental Sciences
Xiudan Wang, Changmei Li, Zhao Lv, Zhenqiang Zhang, Limei Qiu
Summary: This study reveals that CgCaLP in Pacific oysters enhances calcium deposition and plays a vital role in the compensation strategy against acidified ocean by responding to elevated CO2 levels.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Agriculture, Multidisciplinary
Silvina P. Meriles, Maria E. Steffolani, Maria C. Penci, Sebastien Curet, Lionel Boillereaux, Pablo D. Ribotta
Summary: Microwave treatments at 60 and 70 degrees Celsius were effective in inactivating lipase in wheat germ. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could serve as a good source of high-protein ingredient in food product development.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Gizem Ceylan Turkoglu, Merih Sariisik, Sinem Yaprak Karavana, Fadime Aydin Koseme
Summary: A composite wound dressing with reduced swelling and more stable fluid handling properties, containing 1% WGO which significantly improved NIH/3T3 cell proliferation. In addition, the proposed product demonstrated air and water vapor permeability of 8.05 cm3/cm2/s and 541.37 g/m2/day respectively.
CARBOHYDRATE POLYMERS
(2021)
Article
Agriculture, Multidisciplinary
Bingyu Sun, Xuelian Gu, Fengqiujie Wang, Linlin Liu, Yuyang Huang, Yuan Gao, Mingshou Lu, Ying Zhu, Yanguo Shi, Xiuqing Zhu
Summary: This study investigated the effects of high-pressure homogenization (HPH) and heat treatment on the dissociative association behavior, gel properties, and microstructure of 11S soy protein gels. The results showed that HPH at 60 MPa improved the gel properties of 11S by changing its structure and enhancing the hydrophobic interaction between 11S molecules. The combination of HPH and heating resulted in denser and more homogeneous protein gels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Biotechnology & Applied Microbiology
Marcin Kublicki, Dominik Koszelewski, Anna Brodzka, Ryszard Ostaszewski
Summary: In recent years, wheat germ lipase (WGL) has attracted significant interest due to its various applications including fats and oils modification, esterification reactions in organic media, chiral racemic intermediate resolution, and carbon-carbon bond formation catalysis. Despite the lack of a published crystallographic structure, new catalytic activities of WGL are constantly being discovered, highlighting its catalytic potential.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2022)
Article
Horticulture
Jinnan Song, Jingli Yang, Byoung Ryong Jeong
Summary: This study investigates the effects of NH4+ tolerance on pH changes and ion uptakes in five species through an 84-hour hydroponic cultivation. It reveals that NH4+-tolerant plants, such as ageratum and lettuce, rapidly lower the solution pH, whereas NH4+-sensitive plants like salvia and cabbage show minimal pH decrease. Additionally, increased NH4+ levels lead to a decline in net cation influxes. NH4+-tolerant ageratum and lettuce exhibit a relatively greater net K+ influx compared to NH4+-fed salvia and cabbage.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)