4.6 Article

Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Li Liang et al.

Summary: Dynamic quantitative descriptive analysis and temporal dominance of sensations were used to analyze the taste profiles of chicken soup. Nine taste peptides were identified and evaluated, with umami and saltiness being the dominant tastes. Molecular docking results indicated the key binding sites for taste receptors and their correlation with umami intensity.

FOOD CHEMISTRY (2022)

Review Food Science & Technology

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review

Ke Wang et al.

Summary: The development of myofibrillar proteins drinks (MPDs) provides meat protein nutrition to specific groups of people. However, the low solubility of myofibrillar proteins (MPs) in low ionic strength solutions and their susceptibility to heat-induced aggregation pose major challenges. Current approaches to improve MPs' water solubility include inhibiting myofilament assembly and increasing thermostability. This review examines various chemical and physical strategies, discussing their advantages, disadvantages, and recent progress, and offers new insights into the development of MPDs.

MEAT SCIENCE (2022)

Article Food Science & Technology

Orientin and vitexin attenuate lipopolysaccharide-induced inflammatory responses in RAW264.7 cells: a molecular docking study, biochemical characterization, and mechanism analysis

Yue Yu et al.

Summary: This study investigated the structure-activity relationships between orientin and vitexin, two flavonoids with similar structures. Molecular docking analysis suggested that both orientin and vitexin suppressed inflammatory responses through modulation of the MAPK signaling pathway. Experimental results using RAW264.7 cells confirmed the anti-inflammatory activities of orientin and vitexin, which were achieved by inhibiting NF-KB translocation via the MAPK/NF-KB signaling pathway.

FOOD SCIENCE AND HUMAN WELLNESS (2022)

Article Food Science & Technology

Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties

Yueyue Meng et al.

Summary: The study discovered that the interactions between C3G and WPI and β-LG were typical static quenching, with hydrophobic interactions playing a major role in complex formation. The complexes of C3G with the two milk proteins showed remarkable antioxidant activities.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels

Li Yuan et al.

Summary: This study demonstrated that the use of L-Glu can alter myosin aggregation and subsequently affect the physical properties of surimi gels. The addition of L-Glu increased water holding capacity while decreasing hardness of the gels, making it suitable for individuals with difficulty in chewing soft-textured gels.

FOOD BIOSCIENCE (2021)

Article Biotechnology & Applied Microbiology

Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillus reuteri

Gui-Ming Fu et al.

Summary: Limosilactobacillus reuteri was encapsulated with Maillard-reaction-products of soy protein isolate, enhancing emulsification, foaming, and gel strength. The modified microcapsules showed improved viability counts and smaller particle size.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2021)

Article Food Science & Technology

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Yujuan Xu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Effect of Fructus Mori. bioactive polysaccharide conjugation on improving functional and antioxidant activity of whey protein

Wang Ping-Ping et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

Ning Zhao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses

Weili Xu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate

Zhen-Zhen Xu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Effects of pH on self-assembly of silver carp myosin at low temperature

Li Wei et al.

FOOD BIOSCIENCE (2019)

Review Food Science & Technology

Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

Cuiping Shi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Food Science & Technology

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Tangfei Li et al.

JOURNAL OF FOOD QUALITY (2017)

Article Food Science & Technology

Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties

Marian Mengibar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

Benjamin M. Bohrer

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Food Science & Technology

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

Kaiqiang Wang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Biochemistry & Molecular Biology

Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

Juyang Zhao et al.

PROCESS BIOCHEMISTRY (2015)

Article Food Science & Technology

Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

Zhe Zheng et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Review Food Science & Technology

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

Jianhua Liu et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Chemistry, Multidisciplinary

Ionic studies of sodium alginate isolated from Sargassum terrarium (brown algea) karachi coast with 2,1-electrolyte

Syed Junaid Mahmood et al.

JOURNAL OF SAUDI CHEMICAL SOCIETY (2010)

Review Chemistry, Physical

The role of particles in stabilising foams and emulsions

Timothy N. Hunter et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2008)

Article Chemistry, Physical

Studies of the interaction between Sudan I and bovine serum albumin by spectroscopic methods

Ye-Zhong Zhang et al.

JOURNAL OF MOLECULAR STRUCTURE (2008)

Review Food Science & Technology

Creating proteins with novel functionality via the Maillard reaction: A review

Christine M. Oliver et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

Article Food Science & Technology

Intramuscular connective tissue and its role in meat quality

PP Purslow

MEAT SCIENCE (2005)

Article Agriculture, Multidisciplinary

Atomic force microscopy of thermally treated myosin filaments

T Iwasaki et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)