Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Food Chemistry X, Год журнала: 2024, Номер 22, С. 101397 - 101397

Опубликована: Апрель 18, 2024

Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of T-QPs evaluated a comparative evaluation, which included analyzing amide I, surface charge and hydrophobicity, protein conformation, thermal stability, structures. results suggested that development was influenced mainly by no-covalent bonds. These interactions significantly (P < 0.05) proteins' conformation higher-protein structure. T-QP had significant properties. Furthermore, exhibited improved solubility (79.7 to 88.4%) digestibility (79.8 85.1%). Therefore, proved an excellent plant-based for conjugation with disaccharides. findings provide insight into potential modified enhanced creating proteins.

Язык: Английский

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Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review

Food Reviews International, Год журнала: 2025, Номер unknown, С. 1 - 29

Опубликована: Янв. 7, 2025

Collagen can be converted into collagen hydrolysate through chemical and enzymatic hydrolysis. has excellent techno-functional properties such as viscosity, emulsifying foaming properties, solubility, water oil absorption capacities that utilized by the food pharmaceutical industries. Furthermore, peptides with varying structures several purification methods, ultra-filtration, gel filtration chromatography reverse-phase high-performance liquid chromatography. provide outstanding bioactivity antioxidant, Angiotensin-converting enzyme (ACE) DPP-IV inhibitory activities. Therefore, this review aims to thoroughly discuss bioactive characteristics on ACE, activities of obtained from different sources, including their production mechanisms action. The findings showed marine sources higher values properties. mechanism for each is related relationship between structure (residue/chain sequence, amino acid composition, size length sequence) activity derived by-products. Generally, or peptide shows antioxidant ACE inhibitions than bovine, porcine, poultry.

Язык: Английский

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Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein

Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown

Опубликована: Март 27, 2025

Abstract BACKGROUND Pork meatballs undergo oxidation and water loss during processing. The present study examined how trehalose (TH) at 20 g kg −1 , star anise extract (SAE) 0.9 their combined effects influence retention, oxidative stability the functionality of myofibrillar proteins (MP) in pork meatballs. RESULTS addition TH SAE significantly reduced cooking improved retention ( P < 0.05). This is evidenced by relaxation time smoother texture T 2 . against as a result decrease thiobarbituric acid reactive substances rise concentration thiol groups. Additionally, blend diminished intensity MP fluorescence, encouraged development β ‐sheets bolstered properties MP, such its hydrophobic characteristics gel strength. CONCLUSION Incorporating delayed meatball, facilitated moderate unfolding reinforced stable protein network structure ultimately enhanced capacity for retention. © 2025 Society Chemical Industry.

Язык: Английский

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Co-encapsulation of Lactobacillus reuteri DPC16 and Cyclocarya paliurus leaf extracts in plant proteins for probiotic viability improvement

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144189 - 144189

Опубликована: Апрель 1, 2025

Язык: Английский

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Complex Coacervation of Plant-Based Proteins and Polysaccharides: Sustainable Encapsulation Techniques for Bioactive Compounds

Food Engineering Reviews, Год журнала: 2025, Номер unknown

Опубликована: Апрель 26, 2025

Язык: Английский

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Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110955 - 110955

Опубликована: Дек. 1, 2024

Язык: Английский

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Identification and Molecular Interactions of Novel Ace Inhibitory from Enzyme-Lactic Acid Bacteria Step-by-Step Fermentation of Soybean Meal

Опубликована: Янв. 1, 2024

Язык: Английский

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Lactoferrin-Based Heteroprotein Systems, From Their Formation Mechanism, Properties, To Applications

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер unknown

Опубликована: Сен. 24, 2024

Lactoferrin (LF) is an important iron-binding glycoprotein found in milk and mucosal secretions. The alkaline lactoferrin can interact with some acidic proteins to form heteroprotein systems multifunctional properties a wide range of applications. animal plant mainly through the electrostatic forces, dipolar attraction, hydrophobic interactions. In this review, types complexes formed by complex coacervation other are introduced, including preparation, structure, factors affecting formation described, such as pH, ionic strength, mixing ratio, total protein concentration, temperature. issues challenges also discussed.

Язык: Английский

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Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138154 - 138154

Опубликована: Ноя. 1, 2024

Язык: Английский

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