Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy DOI
Yumin Wang,

Songbai Liu

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(23), P. 13320 - 13327

Published: May 31, 2024

Conventional radical grafting of proteins with catechins consumed the most antioxidant-active hydroxyls during grafting, thus failing to effectively retain antioxidant activity in conjugates. In this study, a novel strategy selective protection reactive before was developed preserve and Selective (−)-epigallocatechin-3-gallate (EGCG) successfully realized yield 87% applying trimethyl orthopropionate catalytic calcium triflate at 40 °C. The ovalbumin (OVA)–EGCG conjugate 93% ratio prepared by selectively protected EGCG subsequent deprotection. Substantially enhanced performance OVA–EGCG liposomes unveiled notably reduced curcumin degradation leakage. approaches study will be valuable improve activities protein–catechin

Language: Английский

Advanced targeted curcumin delivery using biodegradable hierarchical microspheres with calcium pectinate matrix and hyaluronic acid moieties for enhancing colitis amelioration DOI
Jin Feng, Zhen Wang, Xingyu Zhao

et al.

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: 353, P. 123273 - 123273

Published: Jan. 14, 2025

Language: Английский

Citations

4
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing DOI Creative Commons
Lili Liu, Tianyi Xie,

Weiwei Cheng

et al.

LWT, Journal Year: 2024, Volume and Issue: 205, P. 116488 - 116488

Published: July 14, 2024

In this study, the effect of tea polyphenols (TP) on properties thermally induced egg white protein (EWP) gel system was investigated by rheological, particle size, ζ potential, fluorescence spectroscopy, FT-IR, DSC, LF-NMR, SEM, and suitability EWP-TP for 3D food printing technology assessed. The results showed that with addition TP, interaction TP EWP led to quenching a blue shift maximum emission wavelength. decrease in polarity microenvironment around increased hydrophobicity altered peptide chain structure TP. Compared system, had higher thermal stability lower water content, microstructure network more homogeneous, dense smooth. significantly improved absolute value potential 16.73 ± 0.91 nm, which than (P < 0.05). Besides, prepared polysaccharide smoothest lines, stable structure, best at 0.12 g addition.

Language: Английский

Citations

10
Hyaluronic acid-based hesperidin nanostructured lipid carriers loaded dissolving microneedles: A localized delivery approach loaded for the management of obesity DOI
Gopika Gopan, Jobin Jose,

Kartik Bhairu Khot

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140948 - 140948

Published: Feb. 1, 2025

Language: Английский

Citations

0
Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition DOI
Jin Feng, Zhen Wang, Haizhao Song

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143785 - 143785

Published: March 6, 2025

Language: Английский

Citations

0
Supercritical fluid treatment for egg white protein modification: a comprehensive review DOI
Syed Mansha Rafiq, Reshab Majumder, Deepak Joshi

et al.

Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: April 21, 2025

Language: Английский

Citations

0
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex DOI
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110955 - 110955

Published: Dec. 1, 2024

Language: Английский

Citations

3
Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability DOI
Shanglin Li, Yajuan Li, Yulun Wu

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142277 - 142277

Published: Nov. 30, 2024

Language: Английский

Citations

2
Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy DOI
Yumin Wang,

Songbai Liu

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(23), P. 13320 - 13327

Published: May 31, 2024

Conventional radical grafting of proteins with catechins consumed the most antioxidant-active hydroxyls during grafting, thus failing to effectively retain antioxidant activity in conjugates. In this study, a novel strategy selective protection reactive before was developed preserve and Selective (−)-epigallocatechin-3-gallate (EGCG) successfully realized yield 87% applying trimethyl orthopropionate catalytic calcium triflate at 40 °C. The ovalbumin (OVA)–EGCG conjugate 93% ratio prepared by selectively protected EGCG subsequent deprotection. Substantially enhanced performance OVA–EGCG liposomes unveiled notably reduced curcumin degradation leakage. approaches study will be valuable improve activities protein–catechin

Language: Английский

Citations

1