The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates DOI Creative Commons

Ning Hua,

Xian’e Ren,

Feng Yang

и другие.

Foods, Год журнала: 2024, Номер 13(22), С. 3609 - 3609

Опубликована: Ноя. 12, 2024

In this study, hydrodynamic cavitation technology was utilized to prepare conjugates of soy protein isolate (SPI) with polyphenols, including resveratrol (RA) and polydatin (PD) from the stilbene category, as well arctiin (AC) magnolol (MN) lignan category. To investigate effects treatment on interactions between SPI these polyphenol binding capacity measured changes in exposed sulfhydryl free amino contents were analyzed. Various methods, ultraviolet-visible spectroscopy, fluorescence Fourier transform infrared circular dichroism also used characterize structural properties SPI-polyphenol conjugates. The results showed that compared untreated SPI, treated more active groups, facilitating a greater polyphenols. After treatment, absorption increased while intensity decreased. Additionally, content groups declined, secondary structure observed, characterized by an increase α-helix random coil accompanied decrease β-sheet β-turn content. Furthermore, demonstrated improved emulsifying characteristics antioxidant activity. As result, could be identified innovative technique for preparation protein-phenolic

Язык: Английский

Advances and Challenges in Pretreatment Technologies for Bioethanol Production: A Comprehensive Review DOI Creative Commons
Sanyam Jain, Shushil Kumar

Sustainable Chemistry for Climate Action, Год журнала: 2024, Номер unknown, С. 100053 - 100053

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

4

Influence mechanism of structure parameters for rotor-radial groove hydrodynamic cavitation reactor on cavitation and disinfection characteristics DOI
Linhua Zhang, Lei Wang, Yongxing Song

и другие.

Journal of environmental chemical engineering, Год журнала: 2025, Номер 13(1), С. 115334 - 115334

Опубликована: Янв. 5, 2025

Язык: Английский

Процитировано

0

Effect of structural parameters on cavitation performance of a novel counter-rotating hydrodynamic cavitation reactor for seawater pre-treatment DOI

Licheng Xue,

Wanlong Ren,

Jinhan Liu

и другие.

Desalination, Год журнала: 2025, Номер unknown, С. 118927 - 118927

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0

Investigation on Structural Optimization of Rotational Hydrodynamic Cavitation Reactor with a Tapered Rotor for Organic Dyes Degradation DOI
Huiyang Liu,

Jing Zhao,

Jianfeng Yu

и другие.

Process Safety and Environmental Protection, Год журнала: 2025, Номер unknown

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0

The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates DOI Creative Commons

Ning Hua,

Xian’e Ren,

Feng Yang

и другие.

Foods, Год журнала: 2024, Номер 13(22), С. 3609 - 3609

Опубликована: Ноя. 12, 2024

In this study, hydrodynamic cavitation technology was utilized to prepare conjugates of soy protein isolate (SPI) with polyphenols, including resveratrol (RA) and polydatin (PD) from the stilbene category, as well arctiin (AC) magnolol (MN) lignan category. To investigate effects treatment on interactions between SPI these polyphenol binding capacity measured changes in exposed sulfhydryl free amino contents were analyzed. Various methods, ultraviolet-visible spectroscopy, fluorescence Fourier transform infrared circular dichroism also used characterize structural properties SPI-polyphenol conjugates. The results showed that compared untreated SPI, treated more active groups, facilitating a greater polyphenols. After treatment, absorption increased while intensity decreased. Additionally, content groups declined, secondary structure observed, characterized by an increase α-helix random coil accompanied decrease β-sheet β-turn content. Furthermore, demonstrated improved emulsifying characteristics antioxidant activity. As result, could be identified innovative technique for preparation protein-phenolic

Язык: Английский

Процитировано

2