Effect of Wet Ball Milling on the Emulsion Properties of Aged Soybean Protein Isolate Analyzed from Structure Changes DOI

Ren Hui Tian,

Shengxian Li,

Jingqi Dai

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: March 27, 2025

Language: Английский

The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein DOI Creative Commons
Xiu Wang,

Xiangxiang Ni,

Chaoyi Duan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2817 - 2817

Published: Sept. 5, 2024

The objective of this study was to explore the impacts various ultrasonic powers (0, 300, 500, 700, and 900 W) on structure functional attributes myofibrillar protein (MP) Tenebrio molitor. As intensity escalated, extraction efficiency yield MP rose, while particle size turbidity decreased correspondingly. reduction in sulfhydryl group content increase carbonyl both suggested that treatment promoted oxidation a certain extent, which conducive formation denser more stable gel network structure. This also affirmed by SEM images. Additionally, findings intrinsic fluorescence FTIR indicated high-intensity ultrasound significantly altered secondary protein. unfolding exposed amino acid residues, α-helix decreased, β-helix improved, thereby resulting looser flexible conformation. Along with structural alteration, surface hydrophobicity emulsification properties were enhanced. Besides that, SDS–PAGE demonstrated T. molitor primarily composed myosin heavy chain (MHC), actin, light (MLC), paramyosin, tropomyosin. aforementioned results confirmed could, enhance function mealworm MP, providing theoretical reference for utilization edible insect proteins future, deep-processing produced molitor, development new technologies.

Language: Английский

Citations

26
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis DOI

Dongjie Huang,

Yuzhuo Xu,

Wenyuan Zhang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109902 - 109902

Published: Feb. 16, 2024

Language: Английский

Citations

20
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies DOI
Wenjing Li,

Dongjie Huang,

Weixuan Song

et al.

Food Chemistry, Journal Year: 2022, Volume and Issue: 404, P. 134642 - 134642

Published: Oct. 21, 2022

Language: Английский

Citations

57
Olive leaf protein: Extraction optimization, in vitro digestibility, structural and techno-functional properties DOI

Maria Lopez S. Ortega,

Jose C. Orellana-Palacios,

Samuel Rodriguez Garcia

et al.

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 256, P. 128273 - 128273

Published: Nov. 22, 2023

Language: Английский

Citations

25
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin DOI Creative Commons
Chao Zhang, Yu Zhang, Bin Qiu

et al.

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 107, P. 106936 - 106936

Published: May 31, 2024

This study focuses on developing a water-in-oil-in-water (W

Language: Английский

Citations

13
Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification DOI Creative Commons
Qingqing Liu, Yanting Liu, He Huang

et al.

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 100, P. 106638 - 106638

Published: Oct. 7, 2023

The influence of ultrasonic treatment (100-500 W, 30 min) on the molecular structures and emulsifying properties Zanthoxylum seed protein (ZSP) was explored for first time in this work. Research results indicated that all treatments at different power levels decreased particle size but increased surface charge ZSP. In addition, induced structural unfolding ZAP, as by increase α-helix, ultraviolet-visible absorbance, hydrophobicity amount free sulfhydryl groups, well decrease β-sheet intrinsic fluorescence intensity. As a result, significantly (p < 0.05) activity index (EAI) emulsion stability (ESI) ZSP were observed after treatment. prepared ultrasonically treated exhibited smaller more uniform droplets with improved against environmental stress (temperature, salt concentration, pH), creaming oxidation due to ratio interfacially adsorbed Furthermore, 400 W found be optimum condition modification. These findings will provide theoretical foundation utilization ultrasound enhancing promoting its application field food processing.

Language: Английский

Citations

19
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review DOI
Min Hyeock Lee,

Hyeong Do Kim,

Yun Jae Jang

et al.

Food Chemistry, Journal Year: 2023, Volume and Issue: 437, P. 137910 - 137910

Published: Nov. 2, 2023

Language: Английский

Citations

17
From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients DOI
Gloria López‐Gámez, Raquel Del Pino‐García,

María Asunción López-Bascón

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 178, P. 113985 - 113985

Published: Jan. 6, 2024

Language: Английский

Citations

8
Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model DOI
Jiarong Huang,

Jingru Song,

Wan-Shuang Cai

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 451, P. 139507 - 139507

Published: April 29, 2024

Language: Английский

Citations

8
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system DOI

Wenxian Sun,

Kaixuan Bu,

Huangmei Meng

et al.

Colloids and Surfaces B Biointerfaces, Journal Year: 2024, Volume and Issue: 237, P. 113867 - 113867

Published: March 21, 2024

Language: Английский

Citations

7