INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Dan Li,Yue Su,Yuhang Meng,Cuicui Duan,Fumin Ma,Byung-Hoo Lee,Xiaolei Li
Mutants E395D and S321D showed 1.6× and 1.3× higher catalytic efficiency than BlGBE. • S321D/E395D-modified pea starch had further reduced retrogradation and digestibility. • E395D/S321D increased DP 2 and 3 short branches, reduced R₁₀₄₇/₁₀₂₂ and crystallinity. • S321D-modified cake had further improved slowly digestible starch and reduced hardness. • S321D/E395D had enhanced substrate binding and stabilized transition-state by H-bonds. The 1,4-α-glucan branching enzyme found in Bifidobacterium longum can modify the physicochemical properties of starch by forming denser and shorter branches. To enhance its activity and modification function with regard to pea starch, ten mutants were engineered using site-directed mutagenesis based on multiple sequence alignment, molecular docking, and dynamic simulation. The mutants E395D, S321D and M509L exhibited specific activities 1.32-, 1.23- and 0.81-fold higher than the wild type (WT). The catalytic efficiencies of S321D and E395D were 18.36 and 14.00 mg −1 ·min −1 ·mL, respectively, which were significantly higher than the WT's efficiency of 11.19 mg −1 ·min −1 ·mL. Docking analysis revealed that the mutations reorganised the hydrogen-bonding and electrostatic microenvironment at the active site, producing mutation-specific effects on substrate binding and transition-state stabilisation. These locally altered polar and nucleophilic properties ultimately dictated the catalytic efficiency of each mutant. Compared with WT, E395D and S321D increased DP 2 and 3 short branches, reduced FT-IR R₁₀₄₇/₁₀₂₂ and XRD crystallinity at 200–800 U/g starch, which expanded the amorphous region of starch. After seven days' storage at 4 °C, the retrogradation enthalpy of S321D-modified starch was 0.63 J/g lower than that of WT-modified starch of 0.71 J/g. Glucose release from S321D-modified starch was significantly lower than from WT-modified starch at the level of small intestinal α-glucosidase. The slowly digestible fraction of S321D-modified starch was 38.51%, significantly higher than the 29.19% observed in WT-modified starch. Fresh and stored pea cake modified by S321D had significantly lower hardness and higher slowly digestible properties than the WT-modified equivalent. Download: Download high-res image (208KB) Download: Download full-size image
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高影响因子
FOOD HYDROCOLLOIDS
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2024
·
IF 11
Linrong Yu,Qingchen Cui,Xiaolu Zhang,Liping Zhou,Mengshuang Li,Lei Tian,Xianggen Wu,Ying Jie
The application of the commercial pea protein isolate (CPPI) and polyphenols are often limited by their poor solubility. To address it, a time-saving pH-ultrasonic-shifting method was skillfully developed by combining the pH-shifting and ultrasonic methods to efficiently encapsulate polyphenols, and this final obtained nanoparticles was named CPPI-NAR-4. CPPI-NAR-4 has shown higher encapsulation efficiency (EE, 93.81 ± 0.56%) and loading capacity (LC, 8.58 ± 0.05%) for NAR , smaller particle size (126.40 ± 3.84 nm) and lower zeta potential (−18.50 ± 0.98 mV) as compared to nanoparticles prepared by other three known methods. This high EE and LC of CPPI-NAR-4 were attributed by both CPPI-NAR-4 and CPPI-4 having the higher surface hydrophobicity , the higher fluorescence intensity, and more protein expansion in their comparison. Multi-spectra evaluations indicated that the pH-ultrasonic-shifting process might produce more hydrogen bonding in the combination of CPPI and NAR . As to the interaction mechanisms between CPPI and NAR in CPPI-NAR nanoparticles, molecular docking results showed that hydrogen bonds , van der Waals forces , and hydrophobic interactions were dominant in the binding of NAR and CPPI; further molecular dynamics simulations revealed that NAR and CPPI had more interactions at pH 12 than at pH 7. Based on these experimental and simulative results, it could be suggested that the effects of ultrasonic on the binding between CPPI and NAR might be better at pH 12 than at pH 7. In conclusion, this pH-ultrasonic-shifting method was expected to be further developed for industrial fabricating protein-polyphenol nanoparticles such as CPPI-NAR.
研究领域:
食品科学
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生物化学
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高影响因子
Food Structure-Netherlands
·
2025
·
IF 5.9
Xin Qi,Yulin Li,Jinzhou Xiao,Liting Shen,Zhonghua He,Jianhua Xie
This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5 . PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.
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高影响因子
MICROCHEMICAL JOURNAL
·
2024
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IF 4.9
Xinyue Dong,Zihui Cai,Yaning Wang,Quan Zhou,Litao Wang,Yujie Fu
Pigeon pea is one of the world’s most valuable food crops, an important cash crop, and the only woody legume crop with both medicinal and healthy functions. In this paper, a biphasic temperature-switchable deep eutectic solvent (biphasic-TSDES) system, consisting of a hydrophilic deep eutectic solvent (choline chloride/levulinic acid) and hydrophobic deep eutectic solvent (octanoic acid /lauric acid), was designed and prepared to extract hydrophilic and hydrophobic active components from pigeon pea leaves. Combining the ultrasound-assisted extraction technique with total extraction and partitioning efficiency as response values, seven primary active substances in pigeon pea leaves were extracted. Under the optimal process parameters, the extraction efficiency was much higher than that of other conventional organic solvents, and the total extraction efficiency reached 20.780 ± 0.285 mg/g. Subsequently, hydrophilic and hydrophobic compounds in the extract were recycled separately, and the recovery efficiency of cajaninstilbene acid, the most critical hydrophobic active substance in pigeon pea leaves, reached 97.17 %. Moreover, the hydrophilic target compounds were almost completely recovered. The novel green solvent system could provide references for simultaneous high-temperature homogeneous extraction and low-temperature heterogeneous separation for different polarity phytochemicals from plants.
研究领域:
植物化学
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食品科学
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环境科学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Liangyun Xu,Yihui Wang,Yueyue Yang,Chao Qiu,Aiquan Jiao,Zhengyu Jin
The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.
研究领域:
食品科学
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生物材料
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DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 13
·2099
·
IF 4.7
Ronghao Sun,Bochun Yang,Conghao Yang,Yan Jin,Wenjie Sui,Guohua Zhang,Tao Wu
Peas (Pisum sativumL.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects ofBifidobacteriumanimalissubsp. Lactis80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 ± 0.01 to 5.14 ± 0.01, and the (D4,3) distribution decreased from 142.4 ± 0.47 μm to 122.7 ± 0.55 μm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2020
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IF 7.489
Linlin Ma,Chenyang Zhou,Haoyue Zhang,Yan Sun,Beibei Wang,Xia Feng,Ya Chu,Zibo Wu,Chao Wang,Guangjiu Zhao
In this work, we report a family of co-halogenated two-dimensional hybrid perovskites (2DHPs) based on phenethylammonium lead halogen ((PEA) 2 Pb(Cl/Br) 4 ) in which the organic cation-site (PEA) is substituted with halogen at the para-site, namely the formation of 4-halophenethylamine (X-p-PEA) (X = Cl, Br; p: para-site). The organic cations are regulated by introducing halogen ions at the para-site of the benzene ring to promote the structural distortion of the lead halide octahedral inorganic layer. Furthermore, (X-p-PEA) causes a shift in the energy band distribution of 2DHPs. In this case, the photoluminescence competition of free excitons (FEs) and self-trapped excitons (STEs) changes the microscopic relaxation process of excitons. In addition, we found that (Br-p-PEA) can increase the photoluminescence quantum yield (PLQY). At the same time, we regulate the halogen-site of perovskites from lead-chloride perovskites (LCPs) to lead bromine perovskites (LBPs), achieving emission from white light to blue light. Therefore, the co-halogenation regulation strategy of organic cation-site and halogen-site can effectively regulate the photoluminescence wavelength and improve the PLQY. This is of great significance for the development of perovskite materials with specific optoelectronic applications.
研究领域:
材料科学
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光电学
·
化学
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PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 103
·期 4
·1874-1884
·
IF 4.125
Yihui Wang,Qing Liu,Yueyue Yang,Ruixin Zhang,Aiquan Jiao,Zhengyu Jin
BACKGROUND The poor gelling and emulsification properties of pea protein (PeaP) limit its application in gel-based products. In this study, a strong hydrogel and a high internal phase emulsion (HPLE) gel of PeaP were constructed by covalent cross-linking of transglutaminase (TGase) assisted by high-intensity ultrasound. RESULTS Ultrasound promoted the catalytic efficiency of TGase, with the gel-point temperature dropping from 44 °C to 28 °C after 10 min of ultrasound. As the ultrasound time increased from 1 min to 10 min, the microstructure of the hydrogel also changed from an irregular macropore structure to a relatively homogeneous honeycomb structure. This was accompanied by an improvement in gel strength, water holding capacity, and ultimate stress. Ultrasound enhanced the binding of water to PeaP, but had little effect on the water-locking ability of the network structure. Ultrasonication improved the self-supporting ability of the HPIE gels. The oil droplets within the HPIE gels were closely aligned to form a hexagonal structure. The PeaP layer was further cross-linked by TGase, strengthening the network structure. High internal phase emulsion gel displayed a higher gel strength, viscosity, and good self-healing ability under 1 min ultrasound. Meanwhile, HPIE gel at 1 min of ultrasound could be printed with the highest clarity. CONCLUSION This work provided some insights into improving the functional properties of PeaP, which is helpful for the design and development of PeaP-based gel products. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY
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2022
·
IF 3.915
Qingfa Guo,Fanyuan Kong,Xiaoru Pan,Shuhua Cao
Recent findings revealed that low-concentration paclitaxel(DTX) could enhance cytotoxicity by upregulating p53 expression in lung cancer cell lines. So, co-delivery of DTX and RFP-p53 gene with PEA nanoparticles (NPs) was studied. The prepared DTX loaded PEA NPs (PEA/DTX) were characterized by particle size distribution, morphology, zeta potential, and crystallography and cytotoxicity. Results showed that the PEA/DTX NPs had a mall particle size (≤100 nm), moderate zeta potential (≥40 mV) and drug loading of 9.0%, DTX was released from PEA/DTX NPs in an extended period in vitro. More important, agarose gel electrophoresis showed that PEA/DTX cationic NPs were able to completely bind RFP-p53 gene with mean particles size and zeta potential. Studies on cellular uptake of (PEA/DTX)/RFP-p53 NPs demonstrated that both drug and gene were effectively taken up by A549 tumor cells. It was found that intravenous injection of (PEA/DTX)/RFP-p53 NPs efficiently inhibited growth of subcutaneous A549 carcinoma in vivo (p < 0.05) and was significantly less side effect than that of mice treated with the other groups. Therefore, the (PEA/DTX)/RFP-p53 NPs might be a promising candidate for A549 cancer therapy.
研究领域:
药剂学
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肿瘤学
·
分子生物学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Kaidong Wei,Zhen Yang,Ke Li,Xuezhen Liu,Jing Xu,Zengwang Guo,Zhongjiang Wang,Lechuan Wang,Zhaoxian Huang,Lianzhou Jiang
In this study, pea protein multi-form aggregates were obtained by enzymatic hydrolysis, heat treatment, and enzymatic hydrolysis combined with heat treatment (PPEH) to elucidate its influence on the performance of plant-based cream. Results showed PPEH exhibited the smallest psize (312.50 nm), and the surface hydrophobicity (3381 a.u.) and β-sheet content (34.55%) increased significantly. Electron microscopy further indicated that PPEH promoted the formation of multi-form aggregates with elongation and crosslinking. PPEH-based whipped cream showed improved whipping efficiency with reduced whipping time (145 ± 5 s) and increased overrun (195.13 ± 5.07%). Meanwhile, this whipped cream performed superior visual appearance, storage stability, and moderate texture performance. Scanning microscopy revealed a uniform and stable three-dimensional air bubble network for PPEH-based whipped cream. This work not only delineates the preparation mechanism of multi-form aggregates but highlights a potential route into the development of plant-based whipped creams formed by combined modification strategy.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Jing-Wen Zhang,Hui-Lin Li,Qin Yang,Qing-Xuan Liu,Han-Qing Chen
2.0 wt% gellan gum minimized apparent porosity (50.55%) and apparent D50 (4.61 μm). • Gel strength and WHC showed non-monotonic responses, peaking at 3.0 wt%. • Thermo-mechanical metrics correlated with -SH, hydrogen bonds, Tp-heating and k'. • Pore structure reflected hydrophobicity, nonspecific binding and viscoelasticity. • Residual Mantel revealed links beyond concentration co-variation. Multicomponent gels integrating globular plant proteins with protein fibrils offer a promising soft-matter route for texture design in plant-based meat analogues (PBMAs), yet the polysaccharide-mediated multiscale assembly underlying their structure–property relationships remains poorly understood. In this study, gellan gum (0–4.0 wt%) was used to modulate composite gels comprising potato protein, soybean protein fibrils, and pea protein fibrils (2:1:1, w /w/w). Gellan gum modulated the pre-assembly state, as indicated by changes in apparent soluble-protein fraction, ζ-potential, ANS-derived surface hydrophobicity, and DTNB-reactive -SH content, while gel strength and water holding capacity showed concentration-dependent responses among the self-supporting formulations, with the highest mean values observed at 3.0 wt% gellan gum. Quantitative SEM (500×) revealed concurrent pore refinement, reaching the lowest apparent porosity (50.55%) and apparent D50 (4.61 μm) at 2.0 wt% gellan gum, whereas 4.0 wt% gellan gum partially reintroduced larger pores (apparent D50, 5.71 μm). A concentration-adjusted Mantel analysis was used to separate concentration-driven co-variation from robust links between interactions, thermo-rheology and pore architecture. These results reveal a concentration-dependent trade-off between pore refinement, structural uniformity, and mechanical rigidity, offering a mechanistic basis for soft-matter structuring of PBMAs. Download: Download high-res image (207KB) Download: Download full-size image
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高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Sixu Lv,Ye Huang,Jianxia Xu,Wenzhe Yin,Kang Zhong,Xiaonan Sui,Yingnan Liu,Zhenyu Yu,Yaqing Xiao
This study was conducted to investigate the effect of tea residue cellulose nanocrystal (CNC) in coordination with Ca 2+ on the thermal gelation of pea protein amyloid fibrils (PAFs) and its potential mechanism. The results showed that CNC (0.12%) inhibited the aggregation of PAFs molecules, reduced the surface hydrophobicity and increased the solubility of the solution, and further formed PAFs-based gels with high water holding capacity and high gel strength. However, Ca 2+ (400 mM) promoted the aggregation of PAFs molecules, which made the solution have high surface hydrophobicity and low solubility, and finally formed a PAFs-based gel with low water holding capacity and high gel strength. The intermolecular force of PAFs-CNC/Ca 2+ gel was enhanced, and the content of β-sheet conformation was increased. CNC fragments bound to specific amino acid sites of PAFs through non-covalent forces (hydrogen bonding and van der Waals forces), and Ca 2+ might enhance the cross-linking and interaction between CNC and protein, thus making the two synergies enhance the gel strength and viscoelasticity of PAFs. The research results will provide a new perspective for the diversified regulation of PAFs gel properties and the design and development of PAFs gel-based products.
研究领域:
食品科学
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生物化学
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高影响因子
危险品化学品经营许可证（带存储）