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
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
Chang Wu, Qian Ju, Yanqiu Yuan, Jieru Wang, Fengyan Wu, Yayun Hu, Guangzhong Luan
Summary: In the soybean beta-conglycinin system, the subunit composition plays an important role in its emulsification properties. When the ratio of alpha alpha'-subunit to beta-subunit is 5:5, the subunit aqueous dispersion system exhibits optimal emulsification stability and emulsification activity. The formation of a protein network structure between alpha alpha'-subunit and beta-subunit provides a structural basis for its emulsification. Hydrophobic interactions primarily drive the adsorption and emulsion formation between subunits. The emulsifying mechanism involves establishing a protein network structure, developing an emulsion interface layer, and forming an emulsion gel network structure.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qun Yu, Hua Wu, Liuping Fan
Summary: This study explored the desirable properties of casein and maltodextrin conjugates (PPCs) in order to increase the stability of total nutrient emulsion (TNE). The results showed that PPCs had increased D[4,3] and zeta-potential, indicating improved stability. Analysis of fluorescence and Raman spectra suggested molecular changes in casein due to shear force. Additionally, increased homogenization pressure enhanced TNE stability and reduced droplet particle size.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jie Liu, Yiman Zhang, Jiayuan Liu, Huijuan Zhang, Lingxiao Gong, Zhaofeng Li, Hongzhi Liu, Ziyuan Wang
Summary: This study investigated the effects of epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA), piceatannol (PIC) and ferulic acid (FA) on the conformational and functional properties of wheat germ protein (WGP). The findings suggest that EGCG has the highest binding affinity to WGP, and polyphenols change the secondary and tertiary structure of WGP, leading to improved solubility and functionality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ning Ma, Liming Liu, Yu Zhang, Lu Wang, Weiping Qian
Summary: Carbohydrate-protein interactions can improve the properties and texture of proteins. This study investigated the effects of pH and preheating on the interaction between chitosan/chitosan oligosaccharide and whey protein isolate (WPI). It was found that chitosan exhibited greater efficacy in preventing denaturation and aggregation of WPI caused by heat treatment at pH 4.0. Changes in electrostatic interactions and protein structure influenced the formation of the complex system structure as pH expanded. In vitro digestion experiments showed that chitosan and chitosan oligosaccharide had opposite effects on WPI digestion in the gastric.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Taotao Qiang, Wenqi Ren, Liang Chen
Summary: In this study, pectin-based plastic films were developed by grafting vanillin to pectin chains and introducing Fe3+ ions, resulting in improvements in mechanical properties, thermal stability, moisture resistance, UV-light barrier property, biodegradability, and practical application of the fabricated plastic film.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jennyfer Fortuin, Thierry Hellebois, Marcus Iken, Alexander S. Shaplov, Vincenzo Fogliano, Christos Soukoulis
Summary: The present study examined the effectiveness of Spirulina protein isolate (SPI) in preserving the biological activity of L. rhamnosus GG (LGG) cells under various stressors. SPI demonstrated better protective and stabilizing effects compared to whey protein isolate (WPI), but not as efficient as pea protein isolate (PPI). SPI also improved LGG's resistance to acidic conditions in simulated gastric fluids, while bile salts and pancreases had minimal impact on LGG's survivability. WPI and PPI showed good cell adhesion potential in an in vitro gut epithelium model.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Wei Zhou, Lihua Song, Hui Zhang, Fan Xie, Chunmei Yuan, Zibo Song, Yan Wu
Summary: This study demonstrates the potential of tamarind seed polysaccharide and its depolymerized fraction in retarding ice recrystallization in ice cream. Molecular dynamics simulations also reveal their activity in retarding ice growth.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ang Zhang, Xiankang Fan, Xiaoqun Zeng, Jue Xu, Changyu Zhou, Qiang Xia, Yangying Sun, Zhen Wu, Daodong Pan
Summary: This study improved the physicochemical, antimicrobial, and release properties of fish skin gelatin films by incorporating dual-layer nanoparticles. These composite films showed improved tensile strength, thermal stability, UV-blocking properties, and antimicrobial activity against spoilage bacteria. The study also demonstrated the effectiveness of these films in preserving air-dried chicken.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qing Guo, Junwei Wang, Ye Liu, Shujun Wang
Summary: The study successfully overcame the poor water dispersibility and low bioaccessibility of capsaicin (CAP) by using a pH-driven method to fabricate CAP-loaded protein-rhamnolipid (Rha) complexes. The complexes with good physicochemical properties were prepared by adjusting the mass ratio between pea protein isolate (PPI)/whey protein isolate (WPI) and CAP. The encapsulation efficiency and stability of the complexes were improved, and the encapsulated CAP exhibited better water dispersibility and delayed-release, leading to improved bioaccessibility.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yongdi Li, Zhongxiu Wang, Yang Qin, Na Ji, Liu Xiong, Qingjie Sun
Summary: Adding gelatin can construct dried flat potato starch noodles with a porous structure, reducing cooking time and improving the cooking quality of the noodles.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yinghui Li, Guanwen Liu, Ning Liao, Fengqin Xu, Juan Wang, Dongyan Shao, Chunmei Jiang, Junling Shi
Summary: This study developed a complex composed of walnut protein, tea polyphenol, and Lactobacillus rhamnosus cells, which self-aggregated under acidic conditions and were coated with alginate. The complex formation was facilitated by hydrogen bonding and hydrophobic interactions. The complex showed high thermal stability and exhibited a significant increase in live bacterial cells compared to free cells in simulated gastric fluid. Oral administration of the complex increased the abundance of specific bacteria in the colon and cecum of mice. These findings contribute to the development of highly active probiotic products and provide insights into the underlying mechanisms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zicong Wan, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Summary: Tea polyphenol (TP) and phosphates have a synergistic effect on the gelation properties of egg white protein (EWP). Phosphates enhance the crystallinity of EWP, while TP can alter the protein structure. The study found that the synergistic effect of TP and phosphates prolongs the gelation time of EWP, decreases the rigidity of the gel, but increases its springiness and true stress.
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
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
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.
Review
Chemistry, Applied
Dawei Ni, Shuqi Zhang, Xiaoyong Liu, Yingying Zhu, Wei Xu, Wenli Zhang, Wanmeng Mu
Summary: This review covers the extraction, enzymatic transformation, and fermentation production processes for fructans with diverse molecular weights. It highlights the enzymes involved in fructan biosynthesis and their physiological effects, with a special emphasis on their prebiotic properties. Moreover, the applications of fructans with varying molecular weights are also emphasized.
Article
Chemistry, Applied
Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu
Summary: This study investigated the impact of roasting on the bitterness of Wuyi Rock tea (WRT) through an integrated approach. The results showed that roasting effectively reduced the perceived bitterness of WRT, supported by decreases in bitter compounds and calcium mobilization. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting and expand our knowledge of the role of roasting in shaping tea flavor.
