MICROCHEMICAL JOURNAL
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2024
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IF 4.9
Aiyun Hu,Yijia Zhao,Lun Jiang,Zhiren Gan,Ruoxuan Wang,Cheng Lu,Jian Ding
This study aimed to optimize the extraction process of polysaccharides from seed pumpkins. Following initial single-factor experiments, the extraction process using ultrasonic-assisted enzymatic method was optimized through orthogonal experiments. Further optimization of extraction conditions was conducted using response surface methodology with Box-Behnken design, ultimately identifying the optimal extraction parameters. Additionally, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, monosaccharide component analysis, polysaccharide molecular weight measurement, and NMR analysis were performed. Results indicated that ultrasonic-assisted enzymatic extraction significantly enhanced the yield of polysaccharide, reaching up to 43.65 %. The findings confirm that the combined use of enzymatic hydrolysis and ultrasonication is an effective strategy for polysaccharide extraction.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2023
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IF 5.2
Chen Yang,Jieqiong Liu,Yaqian Han,Bingyi Wang,Ziyun Liu,Haiyue Hu,Zikuan Guan,Yutong Yang,Jianming Wang
Covalent conjugates of pumpkin seed protein isolate (PSPI) and different polyphenols (epigallocatechin gallate (EGCG), chlorogenic acid (CA) and gallic acid (GA)) were prepared at pH 9.0 to develop covalent microparticles to protect the stability of polyphenols under storage and digestive conditions. The results for polyphenol-bound equivalents, free amino group contents, sulfhydryl contents and Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated that polyphenols were covalently bonded with PSPI, while the secondary structure of conjugates became more regular and stable compared with PSPI alone due to the covalent interactions. EGCG-PSPI conjugates displayed the highest polyphenol-bound equivalents (204.75 nmol/mg) and most stable structure compared with CA-PSPI and GA-PSPI because of the eight active phenolic hydroxyl groups within EGCG, which provided more sites for covalent and non-covalent interactions. Accordingly, EGCG-PSPI microparticles (5–8 μm) were fabricated by cluster aggregation of nano- and micro-sized particles through pH shifting treatment. Compared with the EGCG control, EGCG-PSPI microparticles efficiently increased the retention rate of free radical scavenging activity to 47.47%, 22.04% and 39.94% under light, freeze-thaw cycle storage conditions and simulated intestinal fluids, respectively. Therefore, polyphenol-PSPI covalent conjugate microparticles had great potential to be used as efficient carriers for stabilizing the DPPH radical scavenging ability of polyphenols under illumination storage, freeze-thaw and digestive conditions.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Yongqiang Xu,Menglin Guo,Chenge Zhang,Keyu Meng,Fuqiang Liang,Jiayi Shi
Pumpkin seed protein (PSP), a valuable byproduct of pumpkin seed oil extraction, is abundant in essential amino acids but exhibits weak functional properties, limiting its processing and application potential. This study aimed to evaluate the effects of covalent modification with epigallocatechin-3-gallate (EGCG) at varying concentrations on the structural, functional and in vitro digestion properties of PSP. Sulfhydryl and free amino acid content analyses, combined with sodium dodecyl sulfate-polyacrylamide gel electrophoresis, confirmed the formation of covalent complexes through C-S and C-N bond formation between EGCG and PSP. Upon binding with EGCG, the secondary structure of PSP was predominantly shifted from a β-sheet (from 40.70 % to 11.70 %) to a random coil (from 23.70 % to 46.80 %), accompanied by enhanced flexibility and a 52.59 % reduction in surface hydrophobicity. The solubility of the PSP-EGCG covalent complexes increased by 66.07 %, while the maximum emulsifying activity reached 421.91 m 2 /g. However, protein digestibility decreased by up to 25.50 % with higher EGCG concentrations. These findings provide a theoretical foundation for improving PSP properties and applying its complexes in specialised functional foods.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Materials Research Express
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2020
·Vol. 6
·期 12
·125355
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IF 1.929
Xiangxin Xu,Huiping Liu,Songmei Duan,Xuhui Liu,Kai Zhang,Jianqiu Tu
The pumpkin seeds protein (PSP) films have good gas barrier properties and elongation at break, but their inferior tensile strength and high moisture adsorption needed to be overcome. There are few reports about modification of PSP films so far. This study was to investigate the effects of different ratios (0:5, 1:4, 1.5:3.5, 2:3, 2.5:2.5 and 5:0) of pea starch (PS)/ pumpkin seeds protein (PSP) on the morphology, mechanical properties, water vapor permeability (WVP), optical properties, hydrophobicity, and oil resistance of blend films. According to the results, the scanning electron micrographs of surface and cross-sections indicated the good biocompatibility between PS and PSP. The tensile strength was enhanced from 5.02 MPa to 16.41 MPa with the incorporation of PS at 40% level, but the elongation at break was decreased meanwhile. The addition of PS enhanced the hydrophobicity and reduced the swelling degree of films. And then, the composite films incorporated with PS were more transparent at visible region. The oil soaking had little effect on the mechanical properties of composite films with low starch content. The addition of starch led to the closer interaction between water molecules and macromolecules in film-forming matrix. In addition, the PS/PSP composite films showed inferior barrier properties of water vapor and ultraviolet light compared with pure PSP films. Based on the above various factors, the composite film composed of PS and PSP in a suitable proportion has the potential to package oily foods.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2024
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IF 5.3
Yajuan Sun,Qiubo Wang,Chen Li,Ying Wang,Yi Mao,Cheng Yang,Yunxing Li
A food-grade Pickering emulsifier was fabricated using heat-assisted pH-shifting (HP) method for enhancing the emulsion stability. The emulsification performance of the modified pumpkin seed protein isolate (PSPI) nanoparticles was initially tested. The results showed that the modified PSPI had substantially improved emulsifying capacity, with the internal oil phase volume fraction reaching up to 80%, and the emulsion remaining stable after centrifugation at 10,000 g for 60 min and 30 days of storage. The data from sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), UV–visible, intrinsic fluorescence and fourier transform infrared spectroscopy (FTIR) indicated that the primary, secondary and tertiary structures of PSPI were disrupted, resulting in changes in interfacial tension, wettability, particle size, and dispersibility of the protein, which promoted the adsorption of modified PSPI nanoparticles to the surface of oil droplets and improved the emulsion stability. Overall, the HP modified PSPI is a promising Pickering emulsifier for various applications.
研究领域:
食品科学
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胶体与表面化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Li Pan,Weijian Xu,Ying Gao,Hui Ouyang,Xiaolong Liu,Ping Wang,Xiongwei Yu,Tingting Xie,Shugang Li
The study investigated the lipid oxidation of pumpkin seed kernels (PSK) under different storage conditions (room temperature, vacuum-room temperature, refrigeration, and vacuum-refrigeration) using HPLC-MS and GC–MS. Experimental results found the vacuum-refrigeration group showed the lowest PV (0.24 g/100 g), diene (8.68), hexanal (356.64 ± 16.06 ng/g), and nonanal (132.05 ± 8.38 ng/g) after a 9-month storage. A total of 586 lipids, including 6 classes and 27 subclasses, were detected, 46 of which showed significant differences. Refrigeration samples had the highest diacylglycerol content, while room temperature samples demonstrated the highest triacylglycerol and phosphatidylcholine content. Differential lipid metabolite analyses indicated that storage conditions mainly affected glycerolipid metabolism, glycerophospholipid metabolism, and sphingolipid metabolism pathways in PSK, while glycerolipid and glycerophospholipid metabolism were still dominant. It revealed that refrigeration was more effective than vacuum in inhibiting the oxidation of PSK. These findings could offer valuable references for the storage, transportation, preservation, and the development and utilization of PSK.
研究领域:
食品科学
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脂质组学
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采后技术
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Pengfei Han,Jiawei Cheng,Jingyi Wang,Jingren He,Rui Zhang,Muci Wu,Yin Xiong
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.
研究领域:
食品科学
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化学
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农业
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
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IF 3.5
Mingyue Lu,Jiaying Huo,Xin Liu,Xiongwei Yu,Qinli Fu,Ying Gao,Lulu Ma,Shugang Li
BACKGROUND Egg white protein (EWP) can be used to enhance the thermal gel properties of pumpkin seed protein (PSP), but the underlying molecular mechanism and potential for foods for individuals with dysphagia remain unexplored. This study aims to investigate the texture properties of PSP–EWP co-gelation. RESULTS Egg white protein significantly improved disulfide bond formation (from 31.74% to 41.70%) and promoted hydrophobic group folding within the composite system. These structural modifications enhanced the protein-water binding capacity, as evidenced by a 94.19% increase in bound water content, thus exhibiting marked improvements in hardness (from 27.63 to 599.72 g), springiness (from 28.32% to 87.55%), and water-holding capacity (from 16.06% to 68.04%) of the dual protein composite gel. Multiple techniques, including secondary structure analysis, fluorescence spectroscopy, particle size measurement, surface hydrophobicity assessment, atomic force microscopy (AFM), and scanning electron microscopy (SEM), collectively revealed the mechanism of dual-protein aggregate formation. These aggregated function within the gel system by enabling proteins to regulate aggregation behavior through the synergistic effects of electrostatic interactions and hydrogen bonding. Egg white protein dominated the construction of dense gel network scaffolds in the composite gels, whereas PSP hindered cross-linking through physical obstruction, resulting in a porous structure. When the PSP:EWP ratio was 8:4, 6:6, or 4:8, the International Dysphagia Dietary Standardization Initiative (IDDSI) test showed that the composite gel could be classified into six or seven grades. Such result indicated that the composite gel was suitable for people with mild dysphagia. CONCLUSION The results showed that the properties of PSP–EWP composite gels could be controlled by adjusting the PSP:EWP ratio, indicating the potential use in transitional foods for patients with dysphagia. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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蛋白质化学
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生物物理学
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材料科学
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营养学
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生物医学工程
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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）