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JOURNAL OF MOLECULAR STRUCTURE · 2016 · IF 1.78

Hydrolytic degradation of N,N′-ethylenedimaleimide: Crystal structures of key intermediates and proposed mechanisms

Xue-Jie Tan,Shuang-Shuang Cheng,Yan Shi,Dian-Xiang Xing,Yun Liu,Hui Li,Wen-Quan Feng,Jian-Bo Yang

Maleimide groups are used extensively in bioconjugation reactions, but limited mechanistic studies are available regarding their hydrolysis reactions . In this paper, five single-crystal structures related with the reaction of four-step hydrolytic degradation of N,N ′-ethylenedimaleimide have been investigated. On the basis of experimental results, the reaction mechanisms without or with water catalysis are proposed, which could provide some enlightenment into the study of similar hydrolytic degradations.

研究领域: 化学 · 生物学

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FOOD CHEMISTRY · 2025 · IF 9.8

Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate-propolis polyphenol conjugates

Shanshan Li,Shiqin Peng,Lin Wei,Jingyan Li,Yuanyuan Lu,Xiaobin Ma,Fuliang Hu

In this study, whey protein isolate was conjugated with polyphenols via free radical reactions, using ultrasound treatment to enhance the bio-functional properties of the resulting conjugates. Ultrasound at 270 W for 20 min significantly improved the degree of conjugation compared to the traditional free radical method, as evidenced by higher levels of total phenolic and flavonoid content. Structural analysis revealed that the conjugates produced with ultrasound exhibited reduced α-helix content but increased β-turn and random coil structures, along with enhanced fluorescence intensity and surface hydrophobicity. Furthermore, the incorporation of ultrasound in the conjugation process significantly enhanced antioxidant activity and functional properties ( p  < 0.05), including thermostability, water solubility and emulsifying stability. These results highlight the potential of ultrasound-assisted conjugation to enhance protein-polyphenol interactions, opening new possibilities for applications in the food industry.

CAS / MDL: 50-81-7

研究领域: 食品科学 · 生物技术 · 生物化学 · 超声学

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Hydrolytic degradation of N,N′-ethylenedimaleimide: Crystal structures of key intermediates and proposed mechanisms

Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate-propolis polyphenol conjugates