Article
Biotechnology & Applied Microbiology
Nikita Pozdnyakov, Sergey Shilov, Alexander Lukin, Maxim Bolshakov, Evgeny Sogorin
Summary: This study compares the results of laboratory and semi-industrial experiments on enzymatic hydrolysis of soy protein isolate. The findings indicate that the reaction temperature has a significant impact on the kinetics, while the pH value has a minor influence. It highlights the importance of refining process conditions through semi-industrial experiments before scaling up to industrial production.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Food Science & Technology
Sharanya Ganesh, Dian Widya Ningtyas, Sangeeta Prakash
Summary: This study investigated the effects of partial hydrolysis on the functional properties of almond protein isolate (API). Alcalase enzyme resulted in hydrolysates with high protein solubility, hydrophobicity, and foaming expansion, while transglutaminase enzyme produced high molecular weight peptides and improved emulsion and foam stability.
Article
Food Science & Technology
Srijana Mukhia, Anil Kumar, Rakshak Kumar
Summary: The cold-adapted bacterium-produced protease showed broad activity ranges for temperature and pH, generating antioxidant peptides with high radical scavenging activities. It is a promising catalyst for high-value functional food production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yuhong Mao, Lan Chen, Luyan Zhang, Yangyang Bian, Chun Meng
Summary: This study achieved immobilization of Alcalase and Flavorzyme using SiO2 microparticles, leading to improved activity and stability. Peptidomics and bioinformatics were used to identify bioactive peptides.
Article
Environmental Sciences
Nishu Joshi, Gurvinder Singh Kocher, Anu Kalia, Harmanjit Singh Banga
Summary: This study successfully developed a nano-bioconjugate formulation with higher enzyme activity and superior dehairing potential, providing an environmentally friendly, single-step, and cost-effective synthesis method for depilating animal hides.
ENVIRONMENTAL POLLUTION
(2021)
Article
Chemistry, Applied
Yuan Lv, Ling Chen, Fei Liu, Feifei Xu, Fang Zhong
Summary: This study assessed the key parameters controlling the structure and encapsulation capacity of soy protein hydrolysate nanoparticles (SPIHs). Different enzymes were used to hydrolyze soy protein isolate and create β-carotene loaded nanoparticles. It was found that moderate hydrolysis of the 7S globulin increased the surface hydrophobicity of the SPIHs and improved their emulsifying properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jinjie Yang, Bin Zhu, Jingjing Dou, Xiaotian Li, Tian Tian, Xiaohong Tong, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lianzhou Jiang
Summary: Soy protein hydrolates (SPHs) were produced by enzymatic hydrolysis and cross-linking, and their gelation capacity was evaluated. The hydrolysis time affected the degree of hydrolysis (DH), surface hydrophobicity, and structural characteristics of SPHs. Limited hydrolysis improved protein solubility and gelation behavior, while high hydrolysis decreased turbidity. Transglutaminase-pretreated SPHs exhibited superior gelation properties, with uniform networks, higher viscoelasticity, and water-holding capacity. Overall, transglutaminase promoted the gelation capacity of SPHs subjected to limited hydrolysis, making them suitable for food formulation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
Yi Liu, Deepika Dave
Summary: There is a growing interest globally in converting Atlantic salmon by-products into high-value food products for human consumption, driven by the increase in interest in nutritional diets and supplements. The study focused on using immobilized Alcalase to extract salmon oil from by-products, achieving high oil yield and quality suitable for nutraceuticals and pharmaceuticals. The successful reuse of immobilized Alcalase for consecutive oil extraction demonstrates its potential for efficient utilization of unutilized salmon resources and sustainable development of the blue economy.
Article
Biotechnology & Applied Microbiology
Junyu Hao, Zhuchi Zhang, Ming Yang, Yongli Zhang, Tao Wu, Rui Liu, Wenjie Sui, Min Zhang
Summary: The combination of alkaline protease hydrolysis and high-speed shearing homogenization can significantly improve the functional properties and structural properties of soybean protein isolate.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Agriculture, Multidisciplinary
Xiaoming Zhao, Huanyu Zheng, Yuanda Sun, Meng Zhang, Mengjie Geng, Yang Li, Fei Teng
Summary: The study found that the addition of gum arabic improved the properties of soy protein isolate hydrolysates, with the complexation of GA and SPH leading to increased protein solubility and emulsifying ability, significantly impacting the properties of emulsions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
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)
Review
Chemistry, Physical
Lijia Li, Mingyu He, Na Wang, Mingda Li, Changling Wu, Yang Li, Fei Teng
Summary: The influence of the interaction between vitamin B-12 and soybean protein isolate (SPI) on the structure of SPI was studied. The results show that as the concentration of vitamin B-12 combined with SPI increases, the structure becomes more orderly. Raman spectroscopy analysis also indicates an increase in interaction between SPI and vitamin B-12 with higher concentration of the vitamin.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
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
Chemistry, Applied
Nan Zheng, Long Mengfei, Zehua Zhang, Tolbert Osire, Qijia Zan, Huimin Zhou, Shuang Du, Xiaole Xia
Summary: By employing computer-assisted rational design strategy, the thermal stability and activity of protein-glutaminase (PG) were improved, generating the best variant Z15 with significantly enhanced activity and thermal stability. Soy protein isolate (SPI) treated with Z15 exhibited improved solubility, foaming, emulsifying properties, as well as lower hardness and higher cohesiveness. The structural characteristics of SPI nanoparticles were analyzed, revealing coarse, loose, and porous microstructure, and the stabilization interaction in beta-conglycininZ15 complexes was found to be mainly contributed by Glu81 and Glu113 residues of Z15.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Qi Dong, Jingwen Lei, Hanjian Wang, Meifang Ke, Xiao Liang, Xindi Yang, Hui Liang, Celine Huselstein, Zan Tong, Yun Chen
Summary: In this study, quaternized soy protein isolate (QSPI) was synthesized and showed superior antibacterial properties and water solubility. QSPI exhibited good antibacterial effects against multiple bacteria and promoted wound healing in bacterial-infected rat models while maintaining good biocompatibility. This study is significant for extending the application of soy protein isolate in industry and tissue engineering.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Wei Dou, Xin Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: This study investigated the effects of proteins on the properties of soy protein concentrate-based meat analogs under high-moisture extrusion conditions. The results showed that raw material containing 30% SPI had the best viscoelasticity and resulted in meat analogs with the highest hardness and chewiness. The texture properties of meat analogs were improved when PPI and zein were 30% and 50%, respectively.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Chemistry, Applied
Yaqing Xiao, Huajian Xu, Qianxin Zhou, Weixiao Li, Junwei Gao, Xiangxin Liao, Zhenyu Yu, Mingming Zheng, Yibin Zhou, Xiaonan Sui, Yingnan Liu
Summary: This study aims to investigate the changes and mechanisms of storage stability of soy protein isolate (SPI) films strengthened by wheat bran cellulose (WBC) and cellulose nanocrystals (CNC). The incorporation of WBC and CNC improved the mechanical strength, water resistance, water vapor and visible light barrier abilities of the stored SPI-based films to varying degrees. The presence of WBC reduced irregular pores and cracks within the film structure through physical filling and non-covalent interactions, while CNC cross-linked with amino acid residues, inducing secondary conformation changes and enhancing the hydrophobic interaction, thereby promoting the establishment of a stable network structure and extending the storage stability of SPI-based films.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Junran Feng, Zejian Xu, Lianzhou Jiang, Xiaonan Sui
Summary: The critical overlap concentration (c*) of soy protein isolate (SPI) was found to be directly proportional to temperature. The aggregation behavior of SPI was confirmed at c*, which also marked the start of gel formation. Turbidity, foam capacity, foam stability, and water holding capacity increased significantly at c* concentration. These results suggest that c* is related to various functional characteristics of SPI and can be used to estimate the concentration required for protein gel formation.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xiaoxiao Song, Xiaonan Sui, Lianzhou Jiang
Summary: Rosemary extract (RE), a natural antioxidant, was found to significantly inhibit oil oxidation during storage or heating. This study investigated the protective capacity and mechanism of RE on different vegetable oils, showing that RE increased free radical scavenging capacity, induction period, and activation energy of thermal oxidation, thereby reducing the reaction rate of all vegetable oils, especially rice bran oil. A correlation analysis revealed that the induction period and activation energy effectively reflected the efficiency of antioxidants and explained the inhibition mechanism of RE on oil thermal oxidation.
Article
Chemistry, Applied
Jiayue Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Summary: Multiple freeze-thaw treatments were found to change the structure and functional properties of soy protein isolate (SPI). The structure of SPI was altered, with an increase in surface hydrophobicity. The changes in structure were attributed to the interchange of sulfhydryl-disulfide bonds and the exposure of hydrophobic groups. The F-T treated SPI had a higher antioxidant capacity, indicating that multiple freeze-thaw treatments could be used to improve the preparation and functional characteristics of SPI.
Article
Chemistry, Applied
Yu Zhang, Yingnan Zhu, Peirong Ma, Haixia Wu, Douxin Xiao, Yanling Zhang, Xiaonan Sui, Lei Zhang, Alideertu Dong
Summary: Diabetes wounds are serious and common complications of diabetes. Due to inadequate treatment, high rates of amputation and mortality, the treatment and care of diabetes wounds have become a global challenge. Wound dressings, particularly carbohydrate-based hydrogels, have gained attention for their ease of use, therapeutic effect, and low cost. This review provides a comprehensive understanding of the problems and healing mechanisms of diabetes wounds, discusses common treatment methods and wound dressings, and emphasizes the application of various carbohydrate-based hydrogels and their functionalization in the treatment of diabetes wounds. The future development of carbohydrate-based hydrogel dressings is also proposed.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Meng Zhang, Xiumei Ma, Zhen Xiao, Ao Sun, Mengchen Zhao, Yaru Wang, Dejian Huang, Xiaonan Sui, Junwei Huo, Yan Zhang
Summary: In this study, the polyphenols extracted from 20 blue honeysuckle cultivars were characterized and quantified. The major polyphenols identified were cyanidin-3-glucoside, quercetin-3-galactoside, myricetin-3-galactoside, and 3-caffeoyl-quinic acid. These polyphenols exhibited antioxidant capacity and alpha-amylase inhibitory activity. Among the cultivars, 'Lanjingling' showed the strongest antioxidant capacity, while 'CBS-2' and '14-13-1' showed the strongest antioxidant capacity evaluated by ABTS and DPPH. All the cultivars showed alpha-amylase inhibitory activity, with 'Lanjingling' exhibiting the most potent activity. Principal component analysis revealed differences in phenolics and bioactivity between Lonicera caerulea subsp. emkuyedao bred in Japan and the other subspecies bred in China and Russia.
Article
Chemistry, Applied
Lei Wang, Jiayu Wen, Luying Wang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Summary: In this study, the conformational changes of SPI induced to form the MG state using polar acid and polar alkaline solutions were investigated. The findings showed that extreme pH treatment can transform SPI into the MG state and enhance its foaming and emulsifying properties, providing a theoretical basis for developing products with excellent foaming and emulsifying properties in the food, pharmaceutical, and cosmetic industries.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xing Wang, Tian Lan, Manzhe Jin, Yabo Dong, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Summary: The modification of soy protein refers to altering its physical, chemical, or functional properties to improve its applicability in various industries. This study used metal-phenolic networks (MPNs) to modify soy protein for the first time, resulting in improved foaming properties and reduced hydrophobicity. The emulsions stabilized by MPNs also showed smaller droplet size and higher modulus with increasing complex concentration. This research demonstrates the feasibility of using MPNs as a novel method to improve the functional properties of soy protein.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Guo Huang, Guichen Liu, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Summary: Modifying proteins with pH shifting treatment and carboxymethyl chitosan can improve the stability of Pickering emulsions. The pH shifting treatment decreases the particle size of soy protein and enhances its affinity to carboxymethyl chitosan. The addition of carboxymethyl chitosan changes the particle size distribution of soy protein and improves the stability of Pickering emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Luying Wang, Yabo Dong, Lei Wang, Mengqi Cui, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: A study on hydrogels derived from soy protein isolates (SPI) found that the mechanical properties of SPI hydrogels can be enhanced by a soaking strategy. Different ions had varying effects on the hydrogels, with sulfate ion soaking significantly improving the mechanical properties.
FOOD HYDROCOLLOIDS
(2023)
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
Food Science & Technology
Zhijie Huang, Yuhao Jiang, Huatao Li, Qianqian Li, Zhongshan Gao, Yan Zhang, Qiaozhi Zhang, Linglin Fu
Summary: This study investigates the influence of glycation on the digestibility and antigenicity of ovalbumin. Different types of glycation products were found to affect the digestive behaviors and epitopes of ovalbumin. These findings provide new insights into the nutritional and healthy effects of glycation products in heat-processed foods and their potential connection to egg allergy modulation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Qiaozhi Zhang, Yuhao Jiang, Huatao Li, Zhongshan Gao, Gang Yu, Hujun Xie, Yanbo Wang, Linglin Fu
Summary: This study validated that co-digestion of alpha-dicarbonyl compounds with whey protein isolate generated extra amounts of advanced glycation end-products (AGEs) in the gastrointestinal tract. These AGEs affected the digestibility of whey protein fractions and modified peptide sequences.
Article
Chemistry, Applied
Guancheng Shan, Mengqi Cui, Xiaoshuai Wang, Yue Gao, Zejian Xu, Lianzhou Jiang, Xiaonan Sui
Summary: In this study, a CMC-Na/SPI composite aerogel-templated oleogel was fabricated using a dual-reinforcement strategy. The oleogel exhibited excellent mechanical properties, structural resilience, and thermal stability, making it a potential alternative to fat in artificial meat products.
FOOD HYDROCOLLOIDS
(2024)
