Protein colloidal nanoparticles(NPs)are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes.Food scientists are inspired by naturally...Protein colloidal nanoparticles(NPs)are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes.Food scientists are inspired by naturally occurring proteins to induce self-assembly behavior of protein by manipulating environmental parameters,providing opportunities to construct special and expected NPs.Zein and casein,the main proteins derived from corn and milk,are two examples of the most prevalently studied food proteins for nanoarchitectures in recent years.In this article,the compositions,structures,and physicochemical properties of these two proteins and casein derivatives are summarized as well as their interactions and characterizations.Strategies to fabricate zein-sodium caseinate based NPs are critically highlighted and illustrated.Particularly,applications such as encapsulation and delivery of bioactive compounds,producing food packaging for enhanced antioxidative and antimicrobial effects,and stabilization of emulsions to achieve fat replacement.Due to the imperative role of food proteins in diet composition,this review not only provides cutting-edge knowledge for nanoparticle construction but also opens new avenues for efficient utilization and exploitation of food proteins.展开更多
Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable c...Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable cell counts,sensory characteristics,and metabolite profiles were of BPFBs prepared using Lacticaseibacillus paracasei PC-01 alone(S group)and those prepared using Lacticaseibacillus paracasei PC-01 mixed with Lacticaseibacillus rhamnosus Probio-M9(C group)were compared.Notably,no significant differences in pH and titratable acidity were observed between the two groups(P>0.05).However,viable cell counts were significantly higher in the S group at D1 and D7(P<0.05).Notably,Probio-M9 addition did not only improve the sensory scores of BPFBs but also increased the content of short-chain polypeptides,amino acids,and amino acid derivatives after storage,enhancing the quality of BPFBs.Together,these findings offer a theoretical basis for improving the probiotic efficacy of BPFBs.展开更多
文摘Protein colloidal nanoparticles(NPs)are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes.Food scientists are inspired by naturally occurring proteins to induce self-assembly behavior of protein by manipulating environmental parameters,providing opportunities to construct special and expected NPs.Zein and casein,the main proteins derived from corn and milk,are two examples of the most prevalently studied food proteins for nanoarchitectures in recent years.In this article,the compositions,structures,and physicochemical properties of these two proteins and casein derivatives are summarized as well as their interactions and characterizations.Strategies to fabricate zein-sodium caseinate based NPs are critically highlighted and illustrated.Particularly,applications such as encapsulation and delivery of bioactive compounds,producing food packaging for enhanced antioxidative and antimicrobial effects,and stabilization of emulsions to achieve fat replacement.Due to the imperative role of food proteins in diet composition,this review not only provides cutting-edge knowledge for nanoparticle construction but also opens new avenues for efficient utilization and exploitation of food proteins.
基金funded by the National Natural Science Foundation of China(Grant No.32261143729)Natural Science Foundation of Inner Mongolia(Grant No.2021BS03043)+1 种基金Fundamental Research Funds of Inner Mongolia Agricultural University(Grant No.BR22-11-05)Scientific Research Start-up Fund for High-level Talents of Inner Mongolia Agricultural University(NDYB2021-16).
文摘Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable cell counts,sensory characteristics,and metabolite profiles were of BPFBs prepared using Lacticaseibacillus paracasei PC-01 alone(S group)and those prepared using Lacticaseibacillus paracasei PC-01 mixed with Lacticaseibacillus rhamnosus Probio-M9(C group)were compared.Notably,no significant differences in pH and titratable acidity were observed between the two groups(P>0.05).However,viable cell counts were significantly higher in the S group at D1 and D7(P<0.05).Notably,Probio-M9 addition did not only improve the sensory scores of BPFBs but also increased the content of short-chain polypeptides,amino acids,and amino acid derivatives after storage,enhancing the quality of BPFBs.Together,these findings offer a theoretical basis for improving the probiotic efficacy of BPFBs.
