Journal of Food Measurement and Characterization
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2024
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IF 2.9
Liu Jianying,Ma Yan,Ukwatta Ruchika Hansanie,Xue Feng,Xiong Xiaohui,Li Chen
The conjugates of gluten and polyphenols (naringin, hesperetin or curcumin) were produced by alkaline method and the effects of conjugation on physicochemical properties of gluten were investigated in this study. The results show that the conjugates possess lower content of free amino and sulfhydryl groups, and higher molecular mass, which indicate the covalent binding occurred. As compared with corresponding mixtures, the conjugates show lower intensity of the amide A, surface hydrophobicity, intermolecular β-sheets, interfacial and surface tension, as well as higher fluorescence intensity, antiparallel β-sheets and particle size (in the range of 130–150 μm). Furthermore, the conjugates also exhibit better emulsifying and foaming properties, higher storage modulus and lower degradation temperature than native gluten. However, the changes in physicochemical properties of conjugates depend on the type of polyphenols and curcumin-gluten conjugates possess the improved emulsifying, foaming and gelation properties among conjugates, due to their more flexible structure.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiaodan Shi,Jingjing Huang,Shaoyun Wang,Junyi Yin,Fan Zhang
Jicama is a widely cultivated but unexploited crop. This study isolated and characterized polysaccharide from roots of Pachyrhizus erosus (PEP). Optimal extraction conditions were obtained using single-factor experiment and response surface methodology, after which an extraction rate of 41.55% was obtained. Contents of total sugar, uronic acid, moisture, and ash were about 85.24%, 10.82%, 1.55%, and 0.05%, respectively. PEP had relative molecular mass of 18.3 kDa and tangled filaments and loose flaky structure. PEP was thermostable and presented high oil holding capacity but relatively low emulsion properties. Rheological tests indicated that the viscosity of PEP was of concentration and temperature dependence. Salt additions at various concentrations caused only slight increase of viscosity and storage modulus. In a word, PEP from jicama was a type of acidic polysaccharide with high thermostability and oil holding capacity. However, emulsion properties and viscosity are relatively low. Fine chemical structure and bio-function of PEP need further investigations.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiang Ye,Shengqi Jiang,Wei Niu,Rong Bai,Chunjie Yang,Siying Wang,Ziwei Li,Linlu Zhang,Huiyu Han,Jing Xi,Wu Ding
The influence of electron beam irradiation (EBI) treatment on the modification of gelatin-galactose glycosylation was thoroughly examined. The results of the degree of grafting and browning revealed that EBI triggered the glycosylation reaction of gelatin. The degree of glycosylation exhibited a gradual increase with the rising irradiation dose, reaching a maximum of 25 kGy. Moreover, the irradiation process opened up gelatin's internal structure, exposing its hydrophobic groups. This exposure led to an enhancement in sample surface hydrophobicity. The fluorescence intensity at the maximum emission wavelength of the fluorescence spectra decreased; Fourier infrared spectroscopy demonstrated a new absorption peak at 1074 cm −1 for the glycosylation product. These findings substantiate that gelatin formed a new product through covalent bonding with galactose. Glycosylation boosted the emulsification stability of gelatin from 1.92 min to 10.42 min and improved its emulsification and rheological properties. These outcomes affirm that EBI can effectively induce the glycosylation reaction of gelatin, thereby enhancing its functional properties. In addition, EBI has the potential to supplant the conventional heating glycosylation method. This study lays a solid theoretical foundation for the future application of glycosylation and gelatin.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Haihua Jiang,Xing Hu,Junhui Pan,Deming Gong,Guowen Zhang
This research aimed to investigate the changes in the structure and functional properties of glutenin (Glu) induced by hesperetin (Ht) or hesperidin (Hd). Both Ht and Hd quenched the fluorescence of Glu through a static process and formed a Ht/Hd–Glu complex in one binding site. The binding constants between Glu and Ht and Hd were 4.20 × 10 4 L mol −1 and 3.59 × 10 4 L mol −1 at 25 °C, respectively. The computer simulations showed their bindings were dominated by hydrogen bonds and hydrophobic forces, and also provided the changes in particle motion and macroscopic properties of Glu induced by Ht/Hd. The presence of Ht/Hd promoted the exchange of sulfhydryl and disulfide bonds, resulting in the structural changes of Glu and the free sulfhydryl groups more exposed. Meanwhile, the increase in β-sheet content of Glu might cause the contraction of the carbon chain, thereby increasing the surface hydrophobicity. Due to the increase in rigid clusters and the decrease in flexibility, thermal stability of Glu was enhanced. Moreover, the emulsifying activity of Glu was significantly improved. This research lays the foundation for the application of Ht/Hd and Glu in healthy food or the optimization of Glu-based products.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Xiaojun Hu,Yajuan Wang,Dan Qiu,Li He
In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.
研究领域:
食品科学
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分子生物学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2018
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IF 4.946
Lei Wang,Bin Zhang,Jie Xiao,Qiang Huang,Chao Li,Xiong Fu
Water-soluble polysaccharides (RTFP) were extracted from Rosa roxburghii Tratt fruit by hot water method. The physicochemical, functional, and hypoglycemic properties of RTFP were investigated. The results revealed that RTFP mainly contained carbohydrates (63.79 ± 0.73%, g/g), uronic acids (14.8 ± 0.06%, g/g), and proteins (4.10 ± 0.58%, g/g). RTFP was composed of arabinose, galactose, glucose, mannose, xylose, and fucose with molar percentages of 33.8, 37.3, 20.7, 1.74, 3.43, and 2.95%, respectively. Functional analyses indicated that RTFP had good oil-holding capacity, foaming properties, and emulsifying capacity. The rheological results showed that RTFP exhibited typical shear-thinning behavior and viscoelastic properties influenced by sample concentration, temperature and inorganic salt. Additionally, RTFP exhibited favorable inhibitory activities against α-glucosidase in a mixed inhibition type, and against α-amylase in an uncompetitive inhibition type. These results suggest that RTFP can be exploited as a multi-functional additive or hypoglycemic agent in foods, pharmaceuticals and cosmetics.
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
Foods
·
2025
·Vol. 14
·期 15
·2711
·
IF 5.1
Wanying Song,Xinyue Zhang,Huiyi Yang,Hanyu Liu,Baodong Wei
This study presents the development and optimization of a functional soy sauce fermented withCordyceps militaris(C. militaris), a medicinal fungus known for its high cordycepin and polysaccharide content. UsingC. militarisas the sole starter culture, the process aimed to improve both nutritional and functional properties. Response surface methodology was employed to optimize the entire fermentation process. During the koji stage, temperature, aeration, and inoculum concentration were adjusted to maximize protease activity and cordycepin production. In the fermentation stage, temperature, brine concentration, and water-to-material ratio were optimized to increase amino acid nitrogen and bioactive compound levels. Under optimal conditions (24 °C, 679.60 LPM aeration, 9.6% inoculum for koji; 32 °C, 12% brine, 1.53:1 water-to-material ratio for fermentation), the resulting soy sauce contained 1.14 ± 0.05 g/100 mL amino acid nitrogen and 16.88 ± 0.47 mg/100 mL cordycepin. Compared with traditionally fermented soy sauce, theC. militarisproduct exhibited a darker color, enhanced umami taste, and a distinct volatile profile featuring linoleic acid, methyl palmitate, and niacinamide. These results demonstrate the feasibility of usingC. militarisin soy sauce fermentation and its potential as a novel functional condiment with improved bioactivity and sensory quality.
研究领域:
食品科学
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微生物学
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生物技术
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营养学
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发酵工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Algal Research-Biomass Biofuels and Bioproducts
·
2024
·
IF 4.6
Yakoub Ladjal-Ettoumi,Meriem Hamadi,Lina Hadjer Douik,Zakaria Cherifi,Akmal Nazir
This comparative study investigates the physicochemical, functional, and nutraceutical properties of Spirulina ( Arthrospira platensis ) and Chlorella sp. biomass, two of the most prevalent microalgae species. We assessed their proximate composition, pH, acidity, color, granulometry, microstructure (SEM), functional groups (FTIR), crystallinity (XRD), and thermal stability (GTA). Functional properties were thoroughly examined, including bulk density, water and oil holding capacities, and gelling, foaming, and emulsifying capabilities. Additionally, the study quantified the content of pigments, phenolic compounds , carotenoids , and flavonoids and evaluated antioxidant activity . Our findings indicate that Spirulina biomass exhibits higher protein and ash content, whereas Chlorella biomass surpasses phenolic compounds, carotenoids, and antioxidant activity. Notable differences were observed in their microstructure and thermal degradation patterns. Both biomasses demonstrated considerable potential as functional ingredients, owing to their superior water and oil retention, foaming, emulsifying, and gelling properties. This investigation underscores the distinct physicochemical and nutraceutical profiles of Spirulina and Chlorella biomass, highlighting their significant applicability in the food industry for developing novel value-added food products.
研究领域:
食品科学
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生物技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Linlin Hao,Jinwei Sun,Mengqi Pei,Guofang Zhang,Chun Li,Chunmei Li,Xinkai Ma,Sixuan He,Libo Liu
This study investigated the effects of the non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins. The conformational changes of the protein structure with EGCG, CA and RES were analyzed using fourier transform infrared spectroscopy. Polyphenols strongly quenched the intrinsic fluorescence of PPI mainly through static quenching. The main interaction force was hydrogen bonding and van der Waals forces for PPI-EGCG, the main interaction force of PPI-CA complex was electrostatic interaction, while RES and PPI were bound by hydrophobic interaction. Free sulfhydryl groups and surface hydrophobicity significantly decreased in PPI after binding with phenolic compounds. The presence of EGCG, CA and RES enhanced the emulsification, foaming and in vitro digestibility of PPI. These results illustrate the potential applications of PPI-polyphenol complexes in food formulations.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Guang Gao,Anthony S. Clare,Eleni Chatzidimitriou,Craig Rose,Gary Caldwell
Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18 °C), pH (7.95, 7.55, corresponding to low and high p CO 2 ), and nitrate conditions (6 μmol L −1 , 150 μmol L −1 ), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acids except aspartic acid and cysteine. High temperature, p CO 2 , and nitrate also increased the content of most fatty acids. The combination of high temperature, p CO 2 , and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that the future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties of Ulva species.
研究领域:
海洋生物学
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食品科学
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环境科学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 15
·2214
·
IF 5.561
Xinxin Han,Yilin Zhao,Sining Mao,Nannan Hu,Dijing Sun,Qi Yang,Zejun Chu,Qihang Zheng,Lin Xiu,Jingsheng Liu
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from orderedα-helix to disorderedβ-sheet,β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.Keywords:peanut protein isolate;glycosylation;corn silk polysaccharide;functional properties
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
JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 9
·e14231
·
IF 3.654
Lili Zhao,Jiayi Wu,Yihang Liu,Haixiang Wang,Chongjiang Cao
The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applications Bamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）