Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 12
·9856-9866
·
IF 2.9
Zhang Maoying,Quan Fan,Zhang Jing,Feng Wanli,Zou Xianfeng
This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
APPLIED SURFACE SCIENCE
·
2024
·
IF 6.3
Lu Wang,Maozhang Tian,Wenfeng Song,Xinmin Song,Qun Zhang,Hao Shen,Yanyao Shi,Jun Zhang,Jingjie Hou,Saijie Song,Lutao Yang,Weifeng Lv
Problems occurring in oilfields after secondary oil recovery can include low oil content, difficulty in tracing, and high production costs. The use of two-dimensional nanomaterials can improve the efficiency of oil exploration and extraction. In this study, we designed a new nanofluid based on lecithin-modified MXene (lecithin@MXene-COOH) for directional oil extraction and tertiary oil recovery. MXene has good interfacial affinity, and 0.02 % lecithin@MXene-COOH can be effectively enriched at the oil–water interface. The nanofluid based on lecithin@MXene-COOH has excellent emulsifying properties, and we found that the optimal formulation has an emulsifying volume of 12.8 mL. The efficient enrichment of lecithin@MXene-COOH at the oil–water interface means that it can effectively define the position of oil droplets. The lecithin@MXene-COOH nanofluid has excellent oil displacement effect, and can efficiently drive oil, with an improvement of recovery efficiency of up to 15.95 % after the traditional flooding stage. This research has developed a new application of MXene-based nanomaterials, and the lecithin@MXene-COOH nanofluid is predicted to have a successful future in the field of oilfield tracing and extraction.
研究领域:
石油工程
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材料科学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 19
·3020
·
IF 5.561
Furong Hou,Shuhui Yang,Xiaobin Ma,Zhiqing Gong,Yansheng Wang,Wenliang Wang
In this paper, emulsions stabilized byTremella fuciformispolysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.Keywords:Tremella fuciformispolysaccharides;emulsifying properties;rheological properties;stability
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Zhanpeng Liu,Xiaoming Guo,Hecheng Meng
This work aimed to study the influence of exogenous ferulic acid (FA) on the emulsifying properties of sugar beet pectin (SBP), citrus pectin (CP), and apple pectin (AP). Three series of pectin-FA solutions each containing 1% of AP, CP, SBP and 0.1–0.3% w/w FA were prepared, characterized and then used to fabricate oil-in-water emulsion (oil/aqueous phase ratio of 15:85 by weight). Fluorescence spectrum analysis confirmed hydrophobic associations between pectin and FA led to water solubility enhancement of FA. For each type of pectin, the interfacial and emulsifying activity was significantly enhanced by addition of FA. More importantly, the FA supplemented emulsions were more stable during storage at 60 °C for seven days, in comparison with their counterparts, but in a concentration-independent manner (0.1–0.3% w/w). In the three emulsions containing 1% of each type of pectin and 0.2% w/w of FA, the concentration of FA adsorbing onto oil-water interface ( Γ FA ) was 6.44, 8.04, and 0.67 mg/m 2 for AP-, CP- and SBP-stabilized emulsions, respectively. Meanwhile, the concentration of pectin adsorbing onto oil-water interface ( Γ pectin ) was significantly increased by the addition of FA for the AP- and CP-stabilized emulsions, but not for the SBP-stabilized emulsion. Comparison of the emulsification performances of each pectin and their enhancements by FA revealed the synergistic effect of FA in combination with AP and CP on emulsification was more pronounced than with SBP. Altogether, the combination of FA and pectin exerts an enhanced stabilizing effect for oil-in-water emulsions.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
POLYMER JOURNAL
·
2022
·Vol. 55
·期 1
·13-25
·
IF 3.135
Hongbo Tang,Manxin Wang,Yanping Li,Xiaojun Liu
Octenyl succinate hydroxypropyl acidolysis tamarind gum (OSA-HATG) with a high substitution degree of ester groups was first synthesized using hydroxypropyl acidolysis tamarind gum (HATG) as a raw material, 1-butyl-3-methylimidazolium chloride (ionic liquid) as a solvent, octenyl succinic anhydride (OSA) as an acylating agent, and 4-dimethylamino pyridine (DMAP) as a catalyst. The results showed that OSA-HATG, as a new emulsifier, has good emulsification capacity and stability. The emulsifying capacity of OSA-HATG increased with increasing substitution degree. Acidolysis (acid hydrolysis) and hydroxypropylation were mainly conducted on the large particles of TG. The stretching vibration peaks of the C=O bonds at 1735 cm −1 and C=C bonds at 1654 cm −1 indicated that the acylation of HATG by OSA was successfully accomplished. TG was almost amorphous. The acylation resulted in a reduction in the thermal stability of OSA-HATG but obviously increased the contact angle of OSA-HATG (102.7°). The addition of TG and its derivatives did not improve the setback of potato starch. The acidolysis and hydroxypropylation could swell the TG particles.
研究领域:
食品科学
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高分子化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1739
·
IF 5.1
Mengqi Liu,Rumeng Huang,Lifeng Wang,Mohamed Eid,Wenfei Xiong
This study addresses the shortcoming of rice protein, which has limited its widespread use as a food ingredient due to its extremely low solubility in neutral aqueous solution. Herein, rice protein (RP) was dispersed in aqueous solutions with different alkali concentrations (0.075 M~0.125 M), and then heat-treated (80 °C, 1~4 h) to obtain a modified RP. The physicochemical properties of the modified RP in neutral aqueous solution and its performance as a microencapsulated wall material were then comprehensively analyzed. The results showed that the solubility of the RP at pH 7.0 could be increased to more than 56.3% by alkali solution combined with moderate heat treatment for 1 h. Further analysis revealed that the enhancement of the RP solubility performance was mainly due to the depolymerization of rice glutenin cluster aggregates, with the average size decreasing to 140~180 nm, which was also accompanied by an increase in net zeta potential. Structural analysis pointed to a significant decrease in the surface hydrophobicity and free sulfhydryl content of the RP after thermal treatment in alkaline solution, while degradation of glutenin subunits (especially for the results of alkaline treatment at higher concentrations) and an increase in random coil content occurred. These physicochemical properties and conformational transitions of the modified RP contributed to its excellent emulsification properties and microencapsulation ability (encapsulation efficiency > 97%). Nevertheless, the redispersing properties of microcapsules prepared with the modified RP as a wall material were significantly weaker than those of sodium caseinate. These findings provide new guidance and insights into the modulation of functional properties and applications of RP.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Qixin Zhang,Yanyu Chen,Wenyan Liu,Yuanping Ye,Danyun Cheng,Huina Zheng,Leiyan Wu
Parameters such as interfacial tension, dynamics, and rheology are intricately linked to the emulsifying and foaming properties of proteins. In this study, the effects of different Tween types and concentrations on the structure and interfacial characteristics of ovalbumin (OVA) were examined, and their relationships with emulsifying and foaming properties were explored. The results showed that the addition of Tween caused the structure of OVA to become looser and more disordered (β-sheets gradually transformed into β-turns) and exposed more hydrophobic groups. In addition, with the increase in Tween concentration, OVA-Tween systems exhibited lower interfacial tension and could adsorb more rapidly at both the air–water and oil–water interfaces. Additionally, the interfacial elastic modulus of these systems also increased. Compared with natural OVA (EAI = 4.023 m 2 /g, FA = 60.00 %), OVA-Tween showed significantly enhanced emulsifying and foaming abilities. However, higher Tween concentrations (0.1 %) led to competitive adsorption between OVA and Tween, inducing a reduction in the interfacial modulus and a slight decrease in the emulsifying and foaming stability. The emulsifying and foaming performance of the four composite systems were as follows: OVA-Tween 20 > OVA-Tween 40 > OVA-Tween 80 > OVA-Tween 60. Correlation analysis revealed a significant association between the structure and interfacial properties and the emulsifying and foaming performance of OVA-Tween ( p < 0.05). These results demonstrated that Tween can significantly enhance the emulsifying and foaming properties of OVA. The findings provide a theoretical basis for the application of the novel OVA-Tween emulsifier in regulating OVA-based dairy products and baked foods.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jirong Wang,Chengying Zhao,Yuying Chen,Fengzhang Wang,Liping Feng,Yanqi Wang,Chunhong Li,Yuming Bao,Jinkai Zheng
For many applications as a food additive, the emulsifying properties of commercial pectin are usually need to be upgraded to obtain better stabilization properties, to extend the shelf-life of food products. In this study, a novel method was developed in which pectin was activated by 4-(4,6-dimethoxy-1,3,5-triazin-2-yl)-4-methylmorpholin-4-ium chloride (MMTM) to obtain pectins amidated with different amino acids and then the structural characteristics, emulsifying properties, and structure–property relationships of the resulting modified pectins were systematically explored. MMTM efficiently activated the amidation of pectin with different amino acids. Pectin amidated with alkaline amino acids had the highest degree of amidation (DA), ranging from 13.5% to 24.8%, followed by amidation with neutral (6–11.9%) and acidic (4.5–6.4%) amino acids. The high DA and larger number of hydrophobic groups of pectins amidated with lysine, arginine, histidine, methionine, or phenylalanine resulted in emulsions with a smaller particle size (610.1–907.0 nm) and greater stability than obtained with the original pectin. The thicker adsorption layer resulting from the high-molecular-weight cysteine-amidated pectin accounted for the high stability of the emulsion. These results provide the basis for the development of novel methods for modifying pectin, based on amidation with amino acids, to significantly improve emulsification.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 6
·3385-3399
·
IF 3.612
Yu Zhang,Kexin Li,Maobin Chen,Shangling Fang,Da Zhen,Jinghua Cao,Zhengqi Wu,Ke Zhang
Summary In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) ( d 32 ) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD ( d 32 ) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD ( d 32 ) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na + and Ca 2+ concentration, MPD( d 32 ) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high-temperature heat treatment, MPD ( d 32 ) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2015
·
IF 4.09
Rui-hong Liang,Ling-hua Wang,Jun Chen,Wei Liu,Cheng-mei Liu
Recently there has been an increased interest in modification of pectins. Pectins were alkylated with alkyl chain of various lengths (hexyl, dodecyl or octadecyl) at different degrees of substitution (0.69, 2.43 or 3.60) by reaction of TBA-pectin with alkyl bromide in this study. Their structures were characterized by GC, FTIR and 1 H NMR, which confirmed the formation of ester linkages between hydrophobic alkyl segment and carboxyl group of galacturonic acid. Alkylated pectins produced interesting rheology properties. They showed higher apparent viscosities but lower intrinsic viscosities than the original one. The higher apparent viscosities may be due to intermolecular association of hydrophobic segments in the molecule. The lower intrinsic viscosities would be ascribed to more compact conformation. In addition, the modified pectins showed an enhancement of emulsifying properties. These properties were significantly influenced by the degree of substitution and alkyl chain length. Such amphiphilic derivatives open new perspectives for improving or altering viscosity and emulsifying properties of pectin.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 18
·2895
·
IF 5.561
Shuang Han,Fengzhan Cui,David Julian McClements,Xingfeng Xu,Cuicui Ma,Yutang Wang,Xuebo Liu,Fuguo Liu
HighlightsPea protein isolate (PPI) and EGCG spontaneously formed complexes.Protein–polyphenol complexation was mainly driven by hydrogen bonding.The binding of EGCG influenced the structure and functionality of PPI.PPI-EGCG complexes had better emulsifier properties than PPI.AbstractThere is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions. Spectroscopy, calorimetry, molecular docking, and light scattering analysis demonstrated that the molecular complexes formed spontaneously. This was primarily ascribed to hydrogen bonds and van der Waals forces. The complexation of EGCG caused changes in the secondary structure of PPI, including the reduction in the α-helix and increase in the β-sheet and disordered regions. These changes slightly decreased the thermal stability of the protein. With the accretion of EGCG, the hydrophilicity of the complexes increased significantly, which improved the functional attributes of the protein. Optimization of the PPI-to-EGCG ratio led to the complexes having better foaming and emulsifying properties than the protein alone. This study could broaden the utilization of pea proteins as functional ingredients in foods. Moreover, protein–polyphenol complexes can be used as multifunctional ingredients, such as antioxidants or nutraceutical emulsifiers.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jingjie Hou,Hongyu Chang,Yufei Liu,Huajiang Zhang,Hanyu Li,Zhongjiang Wang,Ahmed M. Rayan,Mohamed Ghamry,Taha Ahmed Mohamed,Kuangyu Zhao
This study developed a dilution-phase diagram method to determine the phase behavior of concentrated egg yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction (SEI) was within the strength limit (1314 mV 2 ), and selective patch binding dominated the formation of soluble complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co-solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > −100 mV 2 . The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties. The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size (<362.7 nm), which exhibited a better emulsifying activity. A suitable particle size and depletion attraction improved the emulsification activity and stability of the soluble complexes. Although the complex coacervates had a larger particle size (4160.1 nm), the free CMC-induced depletion attraction contributed to the favorable emulsion stability. In addition, for alkaline co-solubility, the intermolecular folding of LDL, lipid filling and CMC enhancement of the gel framework to form a strong gel. As acidification proceeded, protein unfolding was restricted, the role of lipids and CMC was reduced, and the gel structure gradually diminished.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）