Various degrees of palmitoylated konjac glucomannan (PKGM) are prepared by heterogeneous method. Differential thermal analysis (DTA) thermographs show PKGM having certain degree of substitution (DS) gave a new crystal...Various degrees of palmitoylated konjac glucomannan (PKGM) are prepared by heterogeneous method. Differential thermal analysis (DTA) thermographs show PKGM having certain degree of substitution (DS) gave a new crystalline peak at higher temperature. And PKGM having higher DS only shows the new crystalline state. Furthermore, the effect of the DS of PKGM on its emulsifying ability has been investigated in the water in oil(w/o) and oil in water(o/w) systems. It is demonstrated that it is a kind of good w/o emulsifier with the DS ranged between 1.00 and 1.70; Whereas for DS<0.50, It is a kind of good o/w emulsifier and an interesting phenomenon appears in o/w system. And the half time of emulsion turbidity is more than 1.5 h with PKGM having 2.72 of DS used as the emulsifier.展开更多
This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU))....This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.展开更多
The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in th...The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.展开更多
Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia...Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia hookeri in liquid paraffin emulsion as an emulsifier.This work was aimed at evaluating the emulsifying properties of Raphia gum in liquid paraffin emulsion.Two separate preparations containing different concentrations(1,2,3,5 and 10%w/v)of Raphia gum and acacia gum respectively were prepared.Five liquid paraffin emulsions(200 mL each)were also prepared using 60 mL liquid paraffin as the oil phase and 6 g of the various combinations of Raphia gum and Tween 80 as emulsifier blend at ratio 1:5,1:2,1:1,2:1 and 5:1.The preparations were assessed using density,viscosity and stability after 5 days of storage as evaluation parameters.By increasing the concentration of Raphia and Acacia gum,the density of emulsion formed increased.The ranking of the density was 10%>5%>3%>2%>1%.The viscosity of emulsion increased as the concentration of the gum increased.The viscosity which plays a role in the stability of emulsion increased as the concentration of gum increased.The ranking of viscosity was 10%>5%>3%>2%>1%.The stability of the emulsion was measured by the level of creaming and cracking.Emulsion containing 2%w/v of Raphia gum with a creaming index of 23%was more stable compared to the emulsion containing 3%w/v acacia gum with creaming index of 29.9%.The viscosity and stability of emulsion containing emulsifier blends of Raphia and Tween 80 increased with increase in the concentration of Raphia gum.Emulsion containing 3%w/v Raphia gum with no creaming was more stable than emulsion containing 1%w/v emulsifier blend.Raphia gum is suitable for use at a concentration of 2%w/v as an emulsifier in 50 mL of liquid paraffin emulsion competing alternatively to standard acacia gum for emulsification as against Afzelia africana in our previous research which was suitable for use at a concentration of 3%w/v as an emulsifier in 30%v/v liquid paraffin emulsion.展开更多
The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index an...The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index and emulsifying stability index of MP emulsion,treated with 5%SCF significantly improved to 36.80%and 65.27%,respectively.The droplet size of the emulsion significantly reduced,forming smaller and more uniformly dispersed droplets.SCF promoted the unfolding of MP,and showed a significant increased(p<0.05)in total sulfhydryl content and fluorescence intensity,but a significant decreased(p<0.05)in surface hydrophobicity.Besides,SCF treatment showed a significant reduction(p<0.05)inα-helix content and a significant enhancement(p<0.05)inβ-turn content of the MP secondary structure.The EAI,ESI,and solubility of MP significantly decreased after the addition of ICF,but there was no significant change in the secondary structure.These data demonstrated that,the addition of the appropriate amount of SCF could improve the emulsifying properties and molecular structure of MP.展开更多
Brewer’s spent grain(BSG)is a low-cost protein-rich residue and a valuable source of plant proteins.Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein co...Brewer’s spent grain(BSG)is a low-cost protein-rich residue and a valuable source of plant proteins.Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein con-centrates.In this study,alkaline extraction at room temperature and 50℃was investigated to explore the al-terations induced by moderate heating in the composition,fatty acid and amino acid profiles,emulsion stability,and foaming properties of BSG protein concentrates.The protein content of the sample extracted at 50℃decreased by 6%.An increase of 29.4%in the carbohydrate content and 2.5%in the lipid content was observed due to extraction at 50℃.Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9%and 4.8%respectively,in the protein concentrate extracted at 50℃.Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50℃.Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality,its emulsion stability and foaming capacity were significantly improved.These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conforma-tional flexibility of proteins play a dominant role in the functionality of BSG protein concentrates.It can provide insights into modulating the performance of these valuable side-stream proteins for various food,pharmaceu-tical,and cosmetics products.展开更多
Whey protein isolate(WPI)was dietary protein with various functional properties and nutritional value,while anthocyanins were famous for their biological activities.This study aimed to investigate the effect of the in...Whey protein isolate(WPI)was dietary protein with various functional properties and nutritional value,while anthocyanins were famous for their biological activities.This study aimed to investigate the effect of the interaction between WPI and rose anthocyanin extract(RAEs)at pH7.0 and pH9.0 on the structure,emulsification,and digestibility of WPI.The results showed that compared with the initial WPI,all WPI-RAEs complexes presented lower hydrophobicity and free SH content,higher absoluteζ-potential,thermal stability,and emulsification.In addition,the interaction of WPI and RAEs could reduce the digestibility of WPI.More importantly,WPI-RAEs complexes may be more effective emulsifiers than the original WPI,which was of great value to the dairy processing industry and food nutrition.展开更多
Based on the green method of microwave extraction,this work mainly investigated the effect of different microwave extraction temperatures(55℃-75℃)on the gelling,foaming and emulsifying properties of microwaveextract...Based on the green method of microwave extraction,this work mainly investigated the effect of different microwave extraction temperatures(55℃-75℃)on the gelling,foaming and emulsifying properties of microwaveextracted Bigeye Tuna fish skin gelatin.Results showed the gelatin yield increased significantly(12.47%-16.62%,p<0.05)as the microwave extraction temperature rose,while the viscosity,thermal stability and TPA of gelatin gel decreased due to the weakening of gel network induced by the destruction of molecular structure.The destroyed structure exposed more hydrophobic groups,augmented wettability(57.90°-81.97°)and subsequently decreased surface tension,fostered the adsorption of gelatin at water-air or oil-water interfaces,facilitated the accumulation of foams or droplets.Then,it strengthened the interactions among gelatin at various foam or droplet interfaces,resulting in the formation of a dense three-dimensional network,thus improved the foaming and emulsifying characteristics.Moreover,the increased gelatin concentration further enhanced the interfacial interaction and network strength,and improved the stability of foams and emulsions.Hence,this work can provide a basis for the expanded application of microwave-extracted fish skin gelatin.展开更多
Wrinkle Floweringquince(Chaenomeles speciose(Sweet)Nakai)seed,as an unexploited forestry residue,contains considerable amount of bioactive carbohydrates with potential functionality,which was not widely concerned.The ...Wrinkle Floweringquince(Chaenomeles speciose(Sweet)Nakai)seed,as an unexploited forestry residue,contains considerable amount of bioactive carbohydrates with potential functionality,which was not widely concerned.The aim of this study is to determine the basic characterizations(molecular weight and functional group),specificcomponents(carbohydrate,protein and uronic acid contents),and functional properties of Chaenomeles speciosa seedgum(CSG).Results indicated that carbohydrate(63.80%),protein(13.69%)and uronic acid(10.30%)contents wereachieved.The CSG(average molecular weight,9.85×106 u)consists rhamnose,arabinose,xylose and glucose in a molarpercentage of 29.77꞉10.54꞉18.55꞉15.84,respectively.The Fourier transform infrared(FT-IR)analysis revealed hydroxyl,carboxyl and methyl groups andα-glycosidic linkages are founded in the CSG.The CSG was surface active and its abilityto decrease surface tension was comparable to commercial gums.Moreover,the CSG solutions showed pseudoplasticflow behavior under dynamic shear rate at high concentrations.The GSC also presented good emulsifying and foamingproperties,indicating the potential of the GSC as bioresource stabilizer and thickener in industry.展开更多
In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withre...In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withresponse surface methodology was employed to elucidate the interactions among four design variables,namelyfermentation time(X_(1)),fermentation temperature(X_(2)),sucrose concentration(X_(3)),and inoculation amount(X_(4))over abroad range of process conditions and determine their effects on LCEPS production.Based on the developed models,under the optimum process conditions of 49.99 h,25.59℃,21.66,and 3.00%,the obtained maximum production ofLCEPS was up to 55.96 g/L.Besides,the produced LCEPS presented better thermal stability than the original dextranand rendered finely emulsifying properties compared with commercial emulsifiers.Moreover,the LCEPS possessedgood antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain,which indicated that it has fine potential to be used as an excellent additive into the food industry.展开更多
A handy and efficient emulsifying emulsion was developed based on self-assembled soy protein isolate(SPI)and high methoxy pectin(HMP)for entrapping and loading carotenoids.The complex,ca.195 nm,showed a sig-nificant i...A handy and efficient emulsifying emulsion was developed based on self-assembled soy protein isolate(SPI)and high methoxy pectin(HMP)for entrapping and loading carotenoids.The complex,ca.195 nm,showed a sig-nificant improvement in solubility,emulsification(32.42 m^(2)/g)and stability(83.86%).Moreover,the physical stability of torularhodin was remarkably improved after entrapping into the SPI-HMP complex.The retention rate for entrapped torularhodin could be up to 66.03%,95.14%and 84.31%under treatment with ultraviolet irradiation for 8 h,thermal stock at 25 and 50℃ for 28 days,respectively.Increase of two affinities,enhancement of intermolecular hydrogen bond and hydrophobic interaction and charge changes caused by the preparation process of the complex were the main reasons for improving the properties of emulsion.At the same time,composite lotion encapsulation significantly improves the bioavailability of torularhodin,including the absorption of carotenoids in the small intestine,the content in the systemic circulation and the storage capacity in the liver.Therefore,the preparation of low price,safer,green and efficient SPI-HMP complex emulsion has long-term application prospects on the development,transportation and application of antioxidants.展开更多
Pea protein-based diets have garnered global attention as a viable alternative to meat or primary protein sources.Nevertheless,the utilization of pea protein is hindered by issues such as solubility,and emulsifying pr...Pea protein-based diets have garnered global attention as a viable alternative to meat or primary protein sources.Nevertheless,the utilization of pea protein is hindered by issues such as solubility,and emulsifying properties.This research presents a combined set of techniques employed to commercially available Pea Protein Isolate(PPI)to effectively address major setbacks associated with the usage of pea protein in diverse industrial sectors,especially meat.The set integrates pH at 10.0,sonication at three different magnitudes(1,2 and 4 W/mL),heat at 60℃,and enzyme hydrolysis through Flavourzyme at three different enzyme-to-substrate ratios(0.25%,0.5%,and 1.0%).Among the twelve treatments,PPI_(11),PPI_(12),and PPI_(13) showed promising outcomes for artificial meat.The treatments exhibited favorable solubility,gelling,emulsifying,and foaming properties while containing the optimum and desirable protein size after undergoing partial hydrolysis comprehended in the gel electrophoresis results.Solubility(for PPI_(11),PPI_(12),PPI_(13))had seen significant(p<0.05)improvement from 31.03%±2.11%(Control)to 64.43%±2.09%,66.23%±2.11%,and 69.87%±1.57%,accompanied by changes in protein morphology in scanning electron microscopy.Furthermore,treated PPIs were applied to stabilize sunflower oil-in-water emulsion,showing a significant escalation in emulsion capacity(38.46%,39.42%and 66.61%increase for PPI_(11),PPI_(12),PPI_(13)),foaming capacity(46.88%,51.20%,and 69.60%increase for PPI_(11),PPI_(12),PPI_(13)),and foaming stability(30 min)(23.97%,28.70%,and 30.22%increase for PPI_(11),PPI_(12),PPI_(13)).Gelling properties were decisive in this study(2.512±0.1 N,2.604±0.1 N,and 2.168±0.3 N,for PPI_(11),PPI_(12),and PPI_(13)),predominantly in plant-based meat analog perspective.So the mechanism proposed through this research will enable pea protein treated with this set of operations,combining physical,chemical and enzymatic treatments,to further its journey towards considerably improved meat analogs.展开更多
Spray dried egg yolk powder(EYP)is a kind of food ingredient with high nutritional value.However,its low solubility and insufficient emulsifying properties restrict its applications in the food industry.In this study,...Spray dried egg yolk powder(EYP)is a kind of food ingredient with high nutritional value.However,its low solubility and insufficient emulsifying properties restrict its applications in the food industry.In this study,a new method of dual enzymatic hydrolysis(phospholipase and protease)was proposed to improve the functional properties of EYP including emulsifying properties,solubility,rehydration time and so on.The optimal conditions were determined to be 50 U/g(phospholipase A1(PLA1))and 250 U/g(neutral protease).Under these optimal conditions,the solubility of HYP(hydrolyzed EYP)treated by dual enzyme(61.30%)was significantly higher than that of unhydrolyzed EYP(16.49%)or HYP treated by single PLA1(23.97%).Meanwhile,the emulsifying stability index(ESI)of HYP(hydrolyzed EYP)treated by dual enzymes was about 16/1.4 times larger than unmodified EYP/single PLA1 modified HYP.The increasing electronegativity and decreasing surface hydrophobicity/surface tension of HYP could be responsible for the above results.Scanning electron microscopy(SEM)revealed that dual-enzyme hydrolysis could promote the formation of fine HYP with pore structure,enabling it to rehydrate more effectively.In addition,the usage of protease could improve the radical scavenging activity of dual enzyme modified HYP by releasing antioxidant peptides.This study could provide new insights to promote the techno-functionality of EYP,thus optimizing its utilization as a high-performance emulsifier in the food industry.展开更多
文摘Various degrees of palmitoylated konjac glucomannan (PKGM) are prepared by heterogeneous method. Differential thermal analysis (DTA) thermographs show PKGM having certain degree of substitution (DS) gave a new crystalline peak at higher temperature. And PKGM having higher DS only shows the new crystalline state. Furthermore, the effect of the DS of PKGM on its emulsifying ability has been investigated in the water in oil(w/o) and oil in water(o/w) systems. It is demonstrated that it is a kind of good w/o emulsifier with the DS ranged between 1.00 and 1.70; Whereas for DS<0.50, It is a kind of good o/w emulsifier and an interesting phenomenon appears in o/w system. And the half time of emulsion turbidity is more than 1.5 h with PKGM having 2.72 of DS used as the emulsifier.
基金financially supported by grants from the Key Scientific Research Projects of Hubei Province(2020BCA086)the National Key Research and Development Program of China(2017YFD0400200)+3 种基金Wuhan Application Fundamental Frontier Project of China(2020020601012270)the National Natural Science Foundation of China(31771938)the China Agriculture Research System of MOF and MARAthe Wuhan Achievement Transformation Project(2019030703011505)。
文摘This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.
基金International Science&Technology Cooperation Program of China(2011DFA32550)Ministry of Science and Technology of China(2012BAD12B08)
文摘The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.
文摘Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia hookeri in liquid paraffin emulsion as an emulsifier.This work was aimed at evaluating the emulsifying properties of Raphia gum in liquid paraffin emulsion.Two separate preparations containing different concentrations(1,2,3,5 and 10%w/v)of Raphia gum and acacia gum respectively were prepared.Five liquid paraffin emulsions(200 mL each)were also prepared using 60 mL liquid paraffin as the oil phase and 6 g of the various combinations of Raphia gum and Tween 80 as emulsifier blend at ratio 1:5,1:2,1:1,2:1 and 5:1.The preparations were assessed using density,viscosity and stability after 5 days of storage as evaluation parameters.By increasing the concentration of Raphia and Acacia gum,the density of emulsion formed increased.The ranking of the density was 10%>5%>3%>2%>1%.The viscosity of emulsion increased as the concentration of the gum increased.The viscosity which plays a role in the stability of emulsion increased as the concentration of gum increased.The ranking of viscosity was 10%>5%>3%>2%>1%.The stability of the emulsion was measured by the level of creaming and cracking.Emulsion containing 2%w/v of Raphia gum with a creaming index of 23%was more stable compared to the emulsion containing 3%w/v acacia gum with creaming index of 29.9%.The viscosity and stability of emulsion containing emulsifier blends of Raphia and Tween 80 increased with increase in the concentration of Raphia gum.Emulsion containing 3%w/v Raphia gum with no creaming was more stable than emulsion containing 1%w/v emulsifier blend.Raphia gum is suitable for use at a concentration of 2%w/v as an emulsifier in 50 mL of liquid paraffin emulsion competing alternatively to standard acacia gum for emulsification as against Afzelia africana in our previous research which was suitable for use at a concentration of 3%w/v as an emulsifier in 30%v/v liquid paraffin emulsion.
基金supported by the Fujian Provincial Science and Technology Planning Project(No.2021I1005).
文摘The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index and emulsifying stability index of MP emulsion,treated with 5%SCF significantly improved to 36.80%and 65.27%,respectively.The droplet size of the emulsion significantly reduced,forming smaller and more uniformly dispersed droplets.SCF promoted the unfolding of MP,and showed a significant increased(p<0.05)in total sulfhydryl content and fluorescence intensity,but a significant decreased(p<0.05)in surface hydrophobicity.Besides,SCF treatment showed a significant reduction(p<0.05)inα-helix content and a significant enhancement(p<0.05)inβ-turn content of the MP secondary structure.The EAI,ESI,and solubility of MP significantly decreased after the addition of ICF,but there was no significant change in the secondary structure.These data demonstrated that,the addition of the appropriate amount of SCF could improve the emulsifying properties and molecular structure of MP.
基金funded by the Norwegian University of Science and Technology(NTNU)under OPTiMAT project.
文摘Brewer’s spent grain(BSG)is a low-cost protein-rich residue and a valuable source of plant proteins.Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein con-centrates.In this study,alkaline extraction at room temperature and 50℃was investigated to explore the al-terations induced by moderate heating in the composition,fatty acid and amino acid profiles,emulsion stability,and foaming properties of BSG protein concentrates.The protein content of the sample extracted at 50℃decreased by 6%.An increase of 29.4%in the carbohydrate content and 2.5%in the lipid content was observed due to extraction at 50℃.Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9%and 4.8%respectively,in the protein concentrate extracted at 50℃.Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50℃.Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality,its emulsion stability and foaming capacity were significantly improved.These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conforma-tional flexibility of proteins play a dominant role in the functionality of BSG protein concentrates.It can provide insights into modulating the performance of these valuable side-stream proteins for various food,pharmaceu-tical,and cosmetics products.
基金supported by the grants from Xinjiang Innovation Team Construction Project in Key Areas,National Key Technology R&D Program for the 13th five-year plan(2017 BAD 33B05)the Jiangsu province“Collaborative Innovation Center for Food Safety and Quality Control”industry development program.
文摘Whey protein isolate(WPI)was dietary protein with various functional properties and nutritional value,while anthocyanins were famous for their biological activities.This study aimed to investigate the effect of the interaction between WPI and rose anthocyanin extract(RAEs)at pH7.0 and pH9.0 on the structure,emulsification,and digestibility of WPI.The results showed that compared with the initial WPI,all WPI-RAEs complexes presented lower hydrophobicity and free SH content,higher absoluteζ-potential,thermal stability,and emulsification.In addition,the interaction of WPI and RAEs could reduce the digestibility of WPI.More importantly,WPI-RAEs complexes may be more effective emulsifiers than the original WPI,which was of great value to the dairy processing industry and food nutrition.
基金funds from National Natural Science Foundation of China(No.32372353)National Key Research and Development Program of China(No.2023YFD2100205)Fundamental Research Funds for the Central Universities(No.SWU-XJPY202310).
文摘Based on the green method of microwave extraction,this work mainly investigated the effect of different microwave extraction temperatures(55℃-75℃)on the gelling,foaming and emulsifying properties of microwaveextracted Bigeye Tuna fish skin gelatin.Results showed the gelatin yield increased significantly(12.47%-16.62%,p<0.05)as the microwave extraction temperature rose,while the viscosity,thermal stability and TPA of gelatin gel decreased due to the weakening of gel network induced by the destruction of molecular structure.The destroyed structure exposed more hydrophobic groups,augmented wettability(57.90°-81.97°)and subsequently decreased surface tension,fostered the adsorption of gelatin at water-air or oil-water interfaces,facilitated the accumulation of foams or droplets.Then,it strengthened the interactions among gelatin at various foam or droplet interfaces,resulting in the formation of a dense three-dimensional network,thus improved the foaming and emulsifying characteristics.Moreover,the increased gelatin concentration further enhanced the interfacial interaction and network strength,and improved the stability of foams and emulsions.Hence,this work can provide a basis for the expanded application of microwave-extracted fish skin gelatin.
基金National Key Research and Development Program of China(No.2017YFD0400902-3).
文摘Wrinkle Floweringquince(Chaenomeles speciose(Sweet)Nakai)seed,as an unexploited forestry residue,contains considerable amount of bioactive carbohydrates with potential functionality,which was not widely concerned.The aim of this study is to determine the basic characterizations(molecular weight and functional group),specificcomponents(carbohydrate,protein and uronic acid contents),and functional properties of Chaenomeles speciosa seedgum(CSG).Results indicated that carbohydrate(63.80%),protein(13.69%)and uronic acid(10.30%)contents wereachieved.The CSG(average molecular weight,9.85×106 u)consists rhamnose,arabinose,xylose and glucose in a molarpercentage of 29.77꞉10.54꞉18.55꞉15.84,respectively.The Fourier transform infrared(FT-IR)analysis revealed hydroxyl,carboxyl and methyl groups andα-glycosidic linkages are founded in the CSG.The CSG was surface active and its abilityto decrease surface tension was comparable to commercial gums.Moreover,the CSG solutions showed pseudoplasticflow behavior under dynamic shear rate at high concentrations.The GSC also presented good emulsifying and foamingproperties,indicating the potential of the GSC as bioresource stabilizer and thickener in industry.
基金supported by the Fundamental Research Funds for the Central Universities(No.KYZZ2022001)Priority Academic Program Development of Jiangsu Higher Education Institutions(080-820830)Jiangsu Agricultural Science and Technology Innovation Fund(Grant No.CX(21)2003).
文摘In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withresponse surface methodology was employed to elucidate the interactions among four design variables,namelyfermentation time(X_(1)),fermentation temperature(X_(2)),sucrose concentration(X_(3)),and inoculation amount(X_(4))over abroad range of process conditions and determine their effects on LCEPS production.Based on the developed models,under the optimum process conditions of 49.99 h,25.59℃,21.66,and 3.00%,the obtained maximum production ofLCEPS was up to 55.96 g/L.Besides,the produced LCEPS presented better thermal stability than the original dextranand rendered finely emulsifying properties compared with commercial emulsifiers.Moreover,the LCEPS possessedgood antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain,which indicated that it has fine potential to be used as an excellent additive into the food industry.
基金supported by the Innovation and Entrepreneurship Projects and Six Talent Peaks Project of Jiangsu Province,China(No.SWYY-023)National Natural Science Foundation of China(No.21603087)High-level Overseas Talent Workstation of Shandong Yuwang Ecological Food Industry CO.,Ltd.of Shandong Province.
文摘A handy and efficient emulsifying emulsion was developed based on self-assembled soy protein isolate(SPI)and high methoxy pectin(HMP)for entrapping and loading carotenoids.The complex,ca.195 nm,showed a sig-nificant improvement in solubility,emulsification(32.42 m^(2)/g)and stability(83.86%).Moreover,the physical stability of torularhodin was remarkably improved after entrapping into the SPI-HMP complex.The retention rate for entrapped torularhodin could be up to 66.03%,95.14%and 84.31%under treatment with ultraviolet irradiation for 8 h,thermal stock at 25 and 50℃ for 28 days,respectively.Increase of two affinities,enhancement of intermolecular hydrogen bond and hydrophobic interaction and charge changes caused by the preparation process of the complex were the main reasons for improving the properties of emulsion.At the same time,composite lotion encapsulation significantly improves the bioavailability of torularhodin,including the absorption of carotenoids in the small intestine,the content in the systemic circulation and the storage capacity in the liver.Therefore,the preparation of low price,safer,green and efficient SPI-HMP complex emulsion has long-term application prospects on the development,transportation and application of antioxidants.
文摘Pea protein-based diets have garnered global attention as a viable alternative to meat or primary protein sources.Nevertheless,the utilization of pea protein is hindered by issues such as solubility,and emulsifying properties.This research presents a combined set of techniques employed to commercially available Pea Protein Isolate(PPI)to effectively address major setbacks associated with the usage of pea protein in diverse industrial sectors,especially meat.The set integrates pH at 10.0,sonication at three different magnitudes(1,2 and 4 W/mL),heat at 60℃,and enzyme hydrolysis through Flavourzyme at three different enzyme-to-substrate ratios(0.25%,0.5%,and 1.0%).Among the twelve treatments,PPI_(11),PPI_(12),and PPI_(13) showed promising outcomes for artificial meat.The treatments exhibited favorable solubility,gelling,emulsifying,and foaming properties while containing the optimum and desirable protein size after undergoing partial hydrolysis comprehended in the gel electrophoresis results.Solubility(for PPI_(11),PPI_(12),PPI_(13))had seen significant(p<0.05)improvement from 31.03%±2.11%(Control)to 64.43%±2.09%,66.23%±2.11%,and 69.87%±1.57%,accompanied by changes in protein morphology in scanning electron microscopy.Furthermore,treated PPIs were applied to stabilize sunflower oil-in-water emulsion,showing a significant escalation in emulsion capacity(38.46%,39.42%and 66.61%increase for PPI_(11),PPI_(12),PPI_(13)),foaming capacity(46.88%,51.20%,and 69.60%increase for PPI_(11),PPI_(12),PPI_(13)),and foaming stability(30 min)(23.97%,28.70%,and 30.22%increase for PPI_(11),PPI_(12),PPI_(13)).Gelling properties were decisive in this study(2.512±0.1 N,2.604±0.1 N,and 2.168±0.3 N,for PPI_(11),PPI_(12),and PPI_(13)),predominantly in plant-based meat analog perspective.So the mechanism proposed through this research will enable pea protein treated with this set of operations,combining physical,chemical and enzymatic treatments,to further its journey towards considerably improved meat analogs.
基金fund support from the National Key Research and Development Program of China(2022YFD2101004)National Natural Science Foundation of China(No.32272313).
文摘Spray dried egg yolk powder(EYP)is a kind of food ingredient with high nutritional value.However,its low solubility and insufficient emulsifying properties restrict its applications in the food industry.In this study,a new method of dual enzymatic hydrolysis(phospholipase and protease)was proposed to improve the functional properties of EYP including emulsifying properties,solubility,rehydration time and so on.The optimal conditions were determined to be 50 U/g(phospholipase A1(PLA1))and 250 U/g(neutral protease).Under these optimal conditions,the solubility of HYP(hydrolyzed EYP)treated by dual enzyme(61.30%)was significantly higher than that of unhydrolyzed EYP(16.49%)or HYP treated by single PLA1(23.97%).Meanwhile,the emulsifying stability index(ESI)of HYP(hydrolyzed EYP)treated by dual enzymes was about 16/1.4 times larger than unmodified EYP/single PLA1 modified HYP.The increasing electronegativity and decreasing surface hydrophobicity/surface tension of HYP could be responsible for the above results.Scanning electron microscopy(SEM)revealed that dual-enzyme hydrolysis could promote the formation of fine HYP with pore structure,enabling it to rehydrate more effectively.In addition,the usage of protease could improve the radical scavenging activity of dual enzyme modified HYP by releasing antioxidant peptides.This study could provide new insights to promote the techno-functionality of EYP,thus optimizing its utilization as a high-performance emulsifier in the food industry.
