Effect of ferulic acid modified protein emulsifier on emulsion gel beads DOI
Jing Xu,

Hezhen Zhang,

Zhiyong Wang

et al.

Journal of Food Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 112596 - 112596

Published: March 1, 2025

Language: Английский

Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties DOI Creative Commons

Yongqiang Xu,

Menglin Guo,

Chenyu Zhang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117636 - 117636

Published: March 1, 2025

Language: Английский

Citations

2
Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: characterization and application in the edible coating of pork DOI

Bixue Sun,

Fengfeng Xu,

Dan Chen

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 158, P. 110597 - 110597

Published: Sept. 3, 2024

Language: Английский

Citations

9
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein DOI Creative Commons
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141589 - 141589

Published: Oct. 9, 2024

The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids flavonols with smaller molecular weights led to stronger non-covalent interactions protein, while anthocyanins induced aggregation under acidic condition co-existed proteins neutral alkaline conditions. total phenolic content was significantly increased incorporation (334.94-445.92 μg/mL) (72.89-153.03 (4.19-15.59 μg/mL). oxidative stability emulsions at pH 3 7 enhanced, reducing TBARS value 1.54 2.68 mg MDA/kg 0.56-0.85 after 2 weeks storage. These findings illustrated distinct between different enhance antioxidant capacity protein.

Language: Английский

Citations

9
Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: structural and functional properties DOI Creative Commons

Fengyan Wei,

Xian’e Ren,

Yongchun Huang

et al.

Current Research in Food Science, Journal Year: 2025, Volume and Issue: 10, P. 100969 - 100969

Published: Jan. 1, 2025

The combination of polyphenols and protein can improve the functional characteristics protein. How to effectively promote binding is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used induce fabrication complexes between soy isolate (SPI) different (tannic acid (TA), chlorogenic (CGA), ferulic (FA), caffeic (CA), gallic (GA)). effect HC on interaction SPI investigated, structural properties formed were characterized. results showed that treatment led structure stretching, which increased level polyphenols, especially TA (increased from 35.08 ± 0.73% 66.42 1.35%). increase in ultraviolet-visible absorption intensity quenching fluorescence confirmed enhanced reduced contents free sulfhydryl amino groups SPI-polyphenol altered their Fourier transform infrared spectroscopy, indicating promoted formation C-N C-S bonds polyphenols. Circular dichroism spectroscopy indicated secondary complexes, inducing an α-helix random coil decrease β-sheet content. Regarding properties, improved emulsification antioxidant activity complexes. Therefore, effective technique for promoting

Language: Английский

Citations

1
Exploration of Agrocybe aegerita mushroom polysaccharide-polyphenolic complex: Functional properties, binding efficiency, and biological activities DOI

Aarti Bains,

Gülden Gökşen, Nemat Ali

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139309 - 139309

Published: Jan. 1, 2025

Language: Английский

Citations

1
Modification of Camel Milk Proteins through Complexation with Green Solvent extracted Date Polyphenols: Effects on Physiochemical, Technofunctional Properties and Bioactive Properties DOI Creative Commons
Priti Mudgil,

Mariyam Alalawi,

Mariam Alghaithi

et al.

International Dairy Journal, Journal Year: 2025, Volume and Issue: unknown, P. 106188 - 106188

Published: Jan. 1, 2025

Language: Английский

Citations

1
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties DOI
Ning Wang, Boyu Liu, Xiaoyu Han

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110483 - 110483

Published: Dec. 1, 2024

Language: Английский

Citations

6
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior DOI
Chen Li,

Yalu Zheng,

Xiaohui Xiong

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141300 - 141300

Published: Sept. 19, 2024

Language: Английский

Citations

6
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder DOI
Tingting Tang, Xuejing Gao, Junhua Li

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110429 - 110429

Published: Dec. 1, 2024

Language: Английский

Citations

5
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides DOI

Shuze Ren,

Mahmoud Abou-Elsoud, Xi Huang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 158, P. 110487 - 110487

Published: Aug. 1, 2024

Language: Английский

Citations

5