Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals DOI
Mengmeng Zhao, Xiaojuan Wu,

Haitong Tan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144010 - 144010

Published: March 1, 2025

Language: Английский

Stability and digestibility of Quercetin Encapsulated in a Whey Protein Isolate-Inulin Complex Emulsion DOI Creative Commons

J Chen,

Yun Gu,

Zhe Chen

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117318 - 117318

Published: Jan. 1, 2025

Language: Английский

Citations

1
Modification approaches of walnut proteins to improve their structural and functional properties: A review DOI Creative Commons
Min Yang,

Yunkun Zhu,

Jiangxia Xu

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101873 - 101873

Published: Oct. 3, 2024

Language: Английский

Citations

4
Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system DOI

Yunbo Ge,

Xinjian Jiang,

Wenbo Peng

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 136741 - 136741

Published: Oct. 1, 2024

Language: Английский

Citations

4
Effect of Carotenoid Composition on Stability and Light-Induced Oxidative Damage of the LH2 Complexes Isolated from Ectothiorhodospira haloalkaliphila DOI Creative Commons
Denis V. Yanykin, Mark O. Paskhin, Sergey A. Shumeyko

et al.

Microbiology Research, Journal Year: 2025, Volume and Issue: 16(2), P. 36 - 36

Published: Feb. 2, 2025

Earlier, it has been shown that carotenoid-dependent singlet oxygen photogeneration in LH2 of Ectothiorhodospira haloalkaliphila leads to damage pigments and protein. Present work continues this investigation using complexes with altered carotenoid composition: carotenoid-less LH2, incorporated neurosporene, spheroidene, or rhodopin (LH2-Neu, LH2-Sph, LH2-Rho, respectively). This provides the first data on products (hydroperoxides organic molecules, most likely components protein matrix complexes) interaction a modified composition; ability various carotenoids both influence stability participate oxidative is assessed. It was inhibition synthesis led decrease thermal reduced light-induced bacteriochlorophyll Re-incorporation exogenous did not return but tendency aggregate, (in case LH2-Rho) reactivated photooxidation photoproduction hydroperoxides. concluded play an important role comple x are capable inducing through photogeneration.

Language: Английский

Citations

0
Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals DOI
Mengmeng Zhao, Xiaojuan Wu,

Haitong Tan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144010 - 144010

Published: March 1, 2025

Language: Английский

Citations

0