Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins

Foods, Год журнала: 2025, Номер 14(2), С. 151 - 151

Опубликована: Янв. 7, 2025

This study examined the effects of varying microwave treatment durations (0-120 s) on structural and functional properties glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered structure 7S, resulting in a more ordered protein configuration. treated exhibited largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), β-sheet, β-turn, random coil contents (12.33%, 16.07%, 22.41%, respectively). It also showed endogenous fluorescence surface hydrophobicity, thermal denaturation temperature (76.8 °C). Additionally, ≤90 led to increased peptide modifications, with carbamylation deamidation being most prevalent. A time notably enhanced protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, stability (45.191 m2/g 33.63 min). foaming was second only 120 (32% at versus 34% s), though oil-holding (22.73 g/g) (33.42%) were lower than those controls. Microwave exceeding or below disintegration diminishing its properties. explores mechanism how processing affects identifies as optimal time. meets demands healthy delicious food home cooking, providing scientific evidence using technology enhance nutritional value quality food.

Язык: Английский

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Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 142139 - 142139

Опубликована: Март 1, 2025

Язык: Английский

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Synthesis of Curcumin/Chia Gel Nanohybrids: Assessment of Inflammation-Related Genes Expression on Human Mesenchymal Stem Cells

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106376 - 106376

Опубликована: Март 1, 2025

Язык: Английский

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Sonochemical fabrication and characterization of β-Lactoglobulin-Galactooligosaccharide conjugates: Enhancement of calcium absorption

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144236 - 144236

Опубликована: Апрель 1, 2025

Язык: Английский

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