FOOD CHEMISTRY
·
2025
·
IF 9.8
Aying Wen,Kexin Chi,Yuhang Du,Shaofeng Yuan,Hang Yu,Yahui Guo,Weirong Yao
This work systematically investigated the effect of casein on the thermal transformation behavior of oxytetracycline (OTC). Fluorescence quenching and isothermal titration calorimetry experiments confirmed that OTC binds spontaneously to casein via non-covalent interactions. The -N(CH 3 ) 2 group in OTC was identified as the primary binding site. Casein-bound OTC was prepared using a combination of dialysis and ultrafiltration. During thermal treatment, the degradation of free OTC followed zero-order kinetics, whereas casein-bound OTC adhered to first-order kinetics. Seven identical thermal transformation products were identified, but the quantities of these products varied significantly depending on the existing form of OTC molecule. The binding of casein weakened the reactivity of the -N(CH 3 ) 2 group while enhancing the reactivity of degradation sites on the adjacent ring, resulting in decreased production of three lower-toxic products and increased production of four higher-toxicity products. Cytotoxicity assays revealed that heating increased the overall toxicity of OTC, particularly in its bound form.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL DAIRY JOURNAL
·
2019
·
IF 2.735
Haixia Wang,Jitao Yang,Min Yang,Wei Ji
Maillard reaction products (MRPs) were prepared by reacting both Yak and Holstein casein with different ratios of glucose to casein from 0:1 to 2.5:1. The results showed that the content of intermediate products and browning intensity of the Yak casein-glucose system increased with increasing concentrations of glucose, but were lower than for the Holstein system at the same ratio. With glycosylation, the reducing power and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of both Yak and Holstein caseins were enhanced. With increased glucose content, the reducing power of Yak MRPs increased at the same concentration. The metal chelating activity of Holstein MRPs decreased or was eliminated in the ratio range of 0.5:1 to 2.0:1 g glucose g −1 casein, while that of Yak MRPs were reduced in general. Improvement of the inhibitory activity for Yak casein was lower than that of Holstein casein after glycosylation by glucose.
研究领域:
食品科学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ruifang Zhu,Li Wang,Ailun Chao,Fangyu Fan,Mingfu Wang,Yueliang Zhao
Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Aying Wen,Kexin Chi,Changjian Li,Shaofeng Yuan,Hang Yu,Yahui Guo,Weirong Yao
Oxytetracycline (OTC) residues in milk spontaneously bind to casein, forming casein-OTC complexes that complicate their removal. This study assessed the degradation effect of pulsed electric field (PEF) treatment on OTC, with a particular focus on its protein-bound form. Casein-bound OTC was successfully prepared, and the effectiveness of PEF in removing casein-bound antibiotics was confirmed using DESI-MSI technology. Under optimal treatment conditions, the degradation rates of OTC in casein-free whey (86.30 % – 93.43 %) and milk (82.47 % – 90.31 %) showed no significant difference, further confirming that the removal efficacy of PEF on OTC was unaffected by casein binding. The degradation of OTC in both matrices followed the Hülsheger model. Four major degradation products were identified, involving three distinct pathways: epimerization, demethylation, and deamidation. Furthermore, cytotoxicity assays demonstrated that PEF treatment significantly reduced the overall toxicity of OTC in milk. This study provides an effective and safe strategy for removing OTC residues from milk.
研究领域:
食品安全
·
生物化学
·
药物分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Haoxing You,Jun Xiong,Ruichen Gao,Wen-Yong Lou,Xiaoling Wu
Developing a versatile probe for activity detection of protease is of significant importance due to its crucial roles in food processing, disease diagnosis, and pharmaceuticals. However, the sensitivity of probe towards interfering agents especially in complex samples hindered its development. Here, casein-directed gold nanoclusters (casein-AuNCs) were fabricated in a household microwave oven in 30 s, which displayed strong red emission with a large Stokes shift of 310 nm and high storage stability. Conjugation of fluorescein isothiocyanate (FITC) with casein-AuNCs enabled the ratiometric fluorescent detection of protease activity. Mechanistic investigation confirmed that upon protease hydrolysis, aggregation of AuNCs occurred, leading to fluorescence decay. This sensor exhibited good linearity and sensitivity for protease activity detection over a wide pH range, with detection limits of 0.29 U/mL and good anti-interference performance in real sample analysis.
研究领域:
食品科学
·
生物化学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yongniu Zhang,Shuangfei Wang,Debao Niu,Zhi Huang,Lili Gai,Fangxue Hang
Casein is the primary allergen in the dairy products. This study investigated the effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein. The results showed that exposure to moderate DBD plasma for 4 min decreased the antigenicity, digestibility, total amino acid content, α-helix content, surface hydrophobicity, and total free sulfhydryl (SH) groups of casein by 18.2%, 9.5%, 42.2%, 4.5%, 51.0%, and 50.9%, respectively. The amino acid side chains of casein were oxidized, but cleavage was not observed on the peptide bone. Moderate DBD plasma treatment induced structural modification and oxidation of the amino acid side chains, which disrupted both the conformational and linear epitopes of casein, resulting in a reduction of its antigenicity. The modification of amino acid may have also disrupted the enzymatic cleavage site of casein, leading to a decrease in its digestibility. This study provides evidence that moderate DBD plasma treatment can decrease the antigenicity of casein, potentially broadening the application of dairy products in the food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jiajin Zhou,Yuqing Zhang,Shuning Zhang,Xiaowei Chen,Yanlan Bi,Jun Li
Sodium caseinate (CN) and zein were used as raw materials to prepare a composite coating applied in air system with mechanical properties, and water vapor and oxygen permeability as evaluation index. Results showed the most suitable conditions were the mass ratio of CN to zein at 0.25: 1, 60% (v/v) aqueous ethanol, polyethylene glycol (0.3 g/g) as the plasticizer, and citric acid (2.5%, w/v) as the crosslinker, and curing temperature at 50 °C. Under these conditions, the tensile strength of composite coating was 6.671 MPa, and the elongation at break was 97.596%. The water vapor permeability was 14.236 g mm/(m 2 ·d·kPa), and the growth rate of peroxide value of tung oils sealed by the composite coating was 71.300%. Results from Fourier transform infrared spectroscopy, atomic force microscopy, scanning electron microscopy, and differential scanning calorimetry revealed that CN and zein were effectively crosslinked by citric acid with improved compatibility and smoother surface of the resulting coating. Results from the accelerated oxidation experiment showed that coating reduced the peroxide value and p-anisidine value of peanut chunks from 1.02 g/100 g and 6.59 to 0.62 g/100 g and 2.24, respectively, indicating that the composite coating prepared effectively inhibited the oxidative rancidity of peanut chunks.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xuejiao Xu,Yuhui Dong,Changbin Jiang,Zhenxiao Zheng,Zhiyuan Dai
In order to explore the synergistic action of β-cyclodextrin (β-CD) and sodium caseinate (SC) to stabilize the seal oil Pickering emulsion. Seal oil emulsions were prepared by β-CD (β-CD-E), SC (SC-E) and hybrid particles (β-CD@SC-E). Appearance and microscopic morphological analysis, particle size, ζ-potential and viscosity were used to characterize the emulsions. Droplets in emulsion stabilized by the hybrid particles were evenly, with smallest particle size (16.31 μm), largest absolute ζ-potential (27.85 mV) and higher apparent viscosity. Then, stability of the emulsions was evaluated by storage stability, centrifugation stability, pasteurization stability and salt stability. The results showed the appearance, microscopic morphology, particle size, creaming index (CI) of β-CD@SC-E were the least affected after storage, centrifugation, pasteurization and different salt concentration treatment. The interaction analysis indicated that blue shift happened in the maximum absorption wavelength, amide I of β-CD@SC. The α-helixes in β-CD@SC transformed to the β-fold and significant changes occurred in the crystal form and microstructure of β-CD@SC. All these results indicated that self-assembly occurred during the binding of β-CD and SC, which changed their original structures and enhanced their emulsification performance. Besides, hydrogen bonding and hydrophobic interaction played the vital roles during the self-assembly.
研究领域:
食品科学
·
界面化学
✓ 已验证
产品关联
DOI
高影响因子
Nanomaterials
·
2025
·Vol. 15
·期 6
·456
·
IF 4.3
Ruixing Ge,Jiaji Wang,Junlong Piao,Zhenghua Pan,Zhehao Zhang,Yating Yang,Jin Huang,Zhiguo Liu
Green-synthesized gel materials can efficiently absorb and remove organic dyes from wastewater. This investigation designed and synthesized a novel modification method of sodium alginate gel beads based on the protein glycosylation reaction (Maillard reaction) using green chemistry principles. The prepared gel beads were subsequently applied to examine their efficacy in adsorbing the organic dye methylene blue. The adsorption process and mechanism were characterized and analyzed. At an adsorption equilibrium of 300 K, the adsorption value can reach 908 mg/g. The dry casein glycosylated gel beads synthesized in this study demonstrate the potential for further development as a novel adsorbent for organic dyes in wastewater.
研究领域:
环境科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Junbo He,Xinyu Zhang,Yijie Li,Hong Lin,Weinong Zhang
Selachyl alcohol (SA), a naturally occurring 1- O -alkylglycerol, has garnered significant attention due to its wide biological activities. To enhance its aqueous solubility, the complexation with sodium caseinate (NaCas) was investigated. Results showed the SA-NaCas complex, optimally formed at a 1:4 mass ratio, yielded a nanoscale dispersion with enhanced surface hydrophobicity, reduced dynamic surface tension, and superior emulsifying indices compared to NaCas alone. Fluorescence spectroscopy elucidated the interaction between SA and NaCas as a spontaneous process, mainly driven by hydrophobic forces. The binding constant and Gibbs free energy change were 1.17 × 10 3 L/mol and − 18.09 kJ/mol at 308 K. Molecular docking revealed that hydrophobic and hydrogen bonding interactions were the main forces driving the binding of SA to the α- and β-casein components of NaCas. The SA-NaCas nanocomplex not only enhances SA's water solubility, but also can be used as an effective nano-delivery system with better physicochemical properties than NaCas.
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
Science of Advanced Materials
·
2022
·Vol. 14
·期 11
·1710-1715
·
IF 1.067
Bian Hang,Zhang Xuejian,Li Yongtao,Li Dong,Li Peng,Liu Huisheng,Wang Wangyang,Xu Ting
In order to replace casein superplasticizer in self-leveling mortars, polycarboxylate grafted cellulose nanocrystals (PC-g-CNCs) have been synthesized and characterized. AFM revealed the spherical and rod-like shape of casein and PC-g-CNCs, indicating that superplasticizers adsorb differently
on the surface of cement particles. In ternary binder-based self-leveling mortars, PC-g-CNCs resulted in smoother paste surfaces without bleeding or segregation and improved fluidity retention than casein. It might be due to CNCs’ high water retention capacity, which changed the viscosity
of mortar while also facilitating delayed cement hydration. Such a PC-g-CNCs emerge as potential substitute for casein superplasticizer applications.
研究领域:
材料科学
·
土木工程
✓ 已验证
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2015
·Vol. 24
·期 3
·843-850
·
IF 0.653
Zhu Chang-Yue,Wang Xiao-Peng,Zhao Xin-Huai
Transglutaminase at a concentration of 10 kU/kg of protein and degraded chitosan were used for glycosylation and crosslinking of caseinate at a fixed molar ratio of the acyl acceptor to the acyl donor of 3:1, a protein concentration of 50 g/L, a pH 7.5 at 37°C, and a reaction time of 4 h. Electrophoretic and chemical analyses showed glycosylation and crosslinking of caseinate. Glycosylated and crosslinked caseinate (GC-caseinate) contained glucosamine at 12.77 g/kg of protein, and the protein fraction had fewer reactable amino groups than original caseinate (0.58 vs. 0.64 mol/kg of protein). GC-caseinate exhibited an enhanced surface hydrophobicity, in vitro digestibility, water-binding capacity, and rheological properties, with poor protein dispensability and emulsification activity, but a similar oilbinding capacity and emulsion stability, compared with original caseinate. GC-caseinate also exhibited better properties than transglutaminase-crosslinked caseinate. Glycosylation and crosslinking was effective for better water-binding and rheological properties of caseinate.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）