Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition DOI
T. A. Senotrusova,

Т. Б. Ершова,

Natalia Li

et al.

Хранение и переработка сельхозсырья, Journal Year: 2023, Volume and Issue: 4

Published: Sept. 30, 2023

Language: Английский

Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics DOI

Meng-Yue Zhang,

Bo-ya Zhang,

Xiaotong Sun

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 261, P. 129716 - 129716

Published: Jan. 28, 2024

Language: Английский

Citations

16
Effect of curdlan on the gel properties and interactions of whey protein isolate gels DOI

Wenmei Hu,

Xindong Xu,

Xingyan Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134161 - 134161

Published: July 24, 2024

Language: Английский

Citations

14
A comprehensive review of conventional and stimuli-responsive delivery systems for bioactive peptides: from food to biomedical applications DOI
Shuang Wang, Xinhao Wang, Yangchao Luo

et al.

Advanced Composites and Hybrid Materials, Journal Year: 2024, Volume and Issue: 8(1)

Published: Nov. 30, 2024

Language: Английский

Citations

10
Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions DOI
Yao Li, Mengsi Cai,

Senquan Ma

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 145, P. 109076 - 109076

Published: July 21, 2023

Language: Английский

Citations

18
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review DOI
Zahra Kazemi-Taskooh, Mehdi Varidi

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(10), P. 3572 - 3604

Published: June 20, 2024

The molecular interactivities between proteins and polysaccharides exhibit a profound role in characteristics of binary hydrogels. gels were characterized from the major aspects; behavior, microstructure, texture, rheology, water-holding capacity (WHC), swelling ratio (SR). Despite previous articles claiming electrostatic interactions to be main driving forces gelation, it was shown that gelation animal-derived are totally line with hydrogen hydrophobic forces. Polysaccharides unfold proteins, evidenced by increased surface hydrophobicity fluorescence quenching. modify both secondary tertiary structures facilitating transition α-helix β-sheet along all-gauche conformation trans-gauche-gauche. π-π stacking causes enhanced adhesiveness, elasticity, gel strength, springiness, resistance fracture, WHC, SR. Increased specific area active energy enhance properties. Both excessive total polymer concentrations weaken structure. Polysaccharide addition tendency toward water, so WHC SR increased. However, excess protein reduction abruptly reduced them. Therefore, threshold known for protein/polysaccharide mass ratio. In common, polysaccharide made structure harder than single gel.

Language: Английский

Citations

7
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration DOI

Zhengji Lu,

Zhaoyue Sheng,

Hui Zhou

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 158, P. 110547 - 110547

Published: Aug. 20, 2024

Language: Английский

Citations

7
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel DOI

Qiao Cheng,

Changqi Liu, Jing Zhao

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104204 - 104204

Published: May 1, 2024

Language: Английский

Citations

6
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel DOI Creative Commons

Yudong Wang,

Zhuang Yang,

Jingyan Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: 196, P. 115865 - 115865

Published: Feb. 15, 2024

The objective of this study was to investigate the gel strength, chemical interactions, water distribution, SDS-PAGE and rheological characteristics surimi washed with different pH values monovalent/divalent cations. There higher strength in monovalent cations at 3.0 or 7.0 divalent 9.0. More washing delayed protein denaturation. Myosin heavy chain actin were more intense 0.25% Na+ 0.5% other relaxation time shortened an increased ionic strength. disulfide bond decreased 9.0, whereas hydrophobic interactions hydrogen bonds those 5.0 7.0. In general, could significantly influence network structure surimi.

Language: Английский

Citations

5
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction DOI
Yuting Ruan,

Shasha Fan,

Ke Jing

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 298, P. 139940 - 139940

Published: Jan. 15, 2025

Language: Английский

Citations

0
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study DOI Creative Commons
Tingting Tang, Ruyi Zhang, Cuihua Chang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 295 - 295

Published: Jan. 17, 2025

The effect of polyphenols on the texture and flavor egg yolk hot gel (EY) was studied. Tea (TP), rosmarinic acid (RE), curcumin (CC) showed significant antioxidant properties during processing could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, 58.61%, respectively) protein 47.49%, 37.47%, 52.51%, volatile odor components (styrene, nonanal 1-octene-3-ol). In addition, these enhanced yolk, but did not significantly change taste yolk. This improvement be attributed to hydrophobic interactions, hydrogen bonds ionic formed between proteins. These interactions produced a more stable structure that less likely unfold heat treatment. As result, exposure free sulfhydryl groups, amino acids fatty minimized, thus reducing reactions.

Language: Английский

Citations

0