MICROCHIMICA ACTA
·
2020
·Vol. 187
·期 7
·1-10
·
IF 6.232
Xia Hongjun,Wang Lin,Li Chunyang,Tian Boshi,Li Qingfeng,Zhao Hui,Bai Quan
Fully porous silica microspheres (FPSM) with high specific surface area and hierarchical pore as matrix for HPLC were prepared. First, the porous silica nanospheres with controllable particle size and pore diameter were successfully synthesized using a dual-templating approach, the pore size of nanospheres can be increased to 18.4 nm by changing the molar ratios of octyltrimethylammonium bromide (TOMAB) and cetyltrimethyl ammonium bromide (CTAB), which is suitable for separation and analysis of biomolecules without pore enlargement. Then, the micron FPSM with hierarchical pore were synthesized by polymerization-induced colloid aggregation (PICA) using the porous nanospheres as a silicon source, which has a large mesoporous structure (35.2 nm) and high specific surface area (560 m 2 g −1 ). Subsequently, the FPSM modified with octadecyltrichlorosilane were studied as stationary phase for separation of cytochrome C, lysozyme, ribonuclease A, and ovalbumin, bovine serum albumin, and the baseline separation of five proteins was achieved within 1 min. The prepared column was also applied to the fast separation of digests of ovalbumin, and more chromatographic peaks were obtained compared to a commercial column under the same gradient elution conditions. In addition, the static-binding capacity of the functionalized FPSM for bovine serum albumin (BSA) was measured to be 276 mg g −1 , which was nearly twice the static adsorption given in literature. Therefore, these FPSM with high specific surface area and hierarchical pore structure are expected to have great potential for the separation of complex biological samples using HPLC.
A synthetic strategy was provided towards FPSM with hierarchical pores and high specific surface area using porous nanospheres as silicon source. The outstanding performance of the FPSM is that it has a high specific surface area while maintaining a large mesoporous size, which overcomes the disadvantage of sacrificing the specific surface area when increasing the pore size of porous silica microspheres prepared by using the traditional PICA method.
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Food Bioscience
·
2026
·
IF 6.2
Runyu Zhang,Songbai Liu
Although the solid state Maillard preparation is effective for preparation of protein and polysaccharide conjugates, the complicated humidity control protocols limit practical use. In this study, an optimized Maillard reaction protocol was developed based on the traditional solid state method through direct water addition and greatly simplified the operation. It was revealed that epigallocatechin gallate (EGCG) radical grafting to β-Glucan instead of ovalbumin (OVA) was more effective in Maillard reaction and afforded the OVA-β-glucan-EGCG ternary conjugate with enhanced emulsifying and antioxidant activities. Identities of the Maillard conjugates were analyzed by electrophoresis, Fourier transform infrared and circular dichroism spectroscopies. The ternary conjugate was employed to coat neohesperidin dihydrochalcone (NHDC) liposomes and promoted phagocytic activities in RAW264.7 cell model. Further evaluation demonstrated that the coated NHDC liposomes significantly reduced LPS-induced inflammation (NO and ROS levels). The developed strategy holds great promise for development of ternary protein-polysaccharide-polyphenol conjugate and promotion of biological performance.
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FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Hui Xue,Tianfeng Han,Guowen Zhang,Xiaobo Hu,Ruiling Li,Huilan Liu,Rui Li,Yonggang Tu,Yan Zhao
Salted preserved eggs are made using poultry eggs under the combined action of NaOH, NaCl, and heat. To elucidate the main basis and mechanism of the formation of salted preserved egg white, the effects of NaOH (0.5–2.5%), NaCl (0–1.2%), and heat (72–100 °C) on the properties of ovalbumin (the most abundant protein in poultry egg whites) gel were studied. With increasing NaOH addition, the pH and the absolute value of zeta potential (TAV-ZP) increased, the opacity and Hunter whiteness decreased, and the relaxation time (T 2 ) initially decreased and then increased. With increasing NaCl addition and heating temperature, the pH and TAV-ZP decreased, the opacity and Hunter whiteness increased, and T 2 decreased first and then increased. In addition, the hardness and cohesiveness of the ovalbumin gel were greatly modified by NaOH, NaCl, and heat. NaOH contributed to the formation of the gel network structure. In addition, the surface hydrophobicity (H 0 ) analysis result indicated that the tertiary structure of the ovalbumin had changed during the formation of the ovalbumin gel. The correlation analysis results showed that electrostatic repulsion played a vital role in the formation of the transparent ovalbumin gel, and the transparent ovalbumin gel possessed the following characteristics: low aggregation degree, high cross-linking degree, high immobilized water content, gel network structure, and the fully unfolded structure of ovalbumin molecules. In general, the ovalbumin formed a unique gel under the combined action of NaOH, NaCl, and heat. This study could provide theoretical guidance for the processing and control of salted preserved eggs and a reference for highly transparent egg white gel products.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yueming Hu,Haiqi Chen,Yifan Yang,Siqiong Zhang,Zuohua Xie,Jiaojiao Liu,Qiannan Jiang,Jun Liu,Pingwei Wen
High-temperature steaming (HTS) and high-temperature baking (HTB)-induced ovalbumin (OVA)-glucose glycation (140 °C, 1–3 min) were compared, and the different mechanisms were evaluated by changes in protein conformation, glycation sites and average degree of substitution per peptide molecule (DSP) values as well as the antioxidant activity of glycated OVA. Conventional spectroscopic results suggested that in comparison with HTB, HTS promoted protein expansion, increased β-sheet content and made OVA structure more orderly. Liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis showed that 10 glycation sites were found under HTB, while 4 new glycation sites R111, R200, R219 and K323 appeared under HTS, and 2 of them (R219 and K323) were located in internal β-sheet chains. The antioxidant activities of glycated OVA increased with increasing treatment time, and HTS showed stronger enhancement effect than HTB. Furthermore, the DSP values were generally higher under HTS than HTB. Compared with HTB, HTS with high penetrability could enhance the change of OVA primary structure and spatial conformation, making the protein structure more unfolded and stable, leading to more protein-sugar collisions occurred in inner OVA molecular and significantly promoted glycation. In conclusion, HTS is a promising method for high-temperature short-time glycation reaction, with drastically increasing the protein antioxidant activities.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Lechuan Wang,Hong Zhang,Hanyu Li,Huajiang Zhang,Yujie Chi,Ning Xia,Zhenshun Li,Longwei Jiang,Xiaonan Zhang,Ahmed M. Rayan
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Qin Chen,Yahui Liu,Ying Li,Lezhen Dong,Yang Liu,Lingyi Liu,Mohamed A Farag,Lianliang Liu
Ovalbumin (OVA) has been considered as a nutrient carrier for bioactive, which has high nutrition value and multiple properties. Recently, proteins-phenolic acids composite delivery systems have received widespread attention. Therefore, this research aimed to investigate the interaction between OVA and cereal phenolic acids (CPA) to establish delivery systems for bioactive. Spectroscopy results have found that CPA generated complexes with OVA, causing the microenvironment changes of OVA. Ferulic acid (FA), p -coumaric acid (CA), vanillic acid (VA), syringic acid (SY), sinapic acid (SI), and protocatechuic acid (PA) not only quenched the intrinsic fluorescence of OVA, but also altered protein microenvironment. Further investigation showed these complexes were formed by static quenching mode, while hydrogen bond and hydrophobic interaction were dominant binding forces. Meanwhile, the interaction decreased α -helix contents and increased β -sheet contents, leading to conformational changes in OVA. Besides, OVA/CPA complexes displayed an increase in hydrophobicity with a reduce in free-SH. After combination with FA, SY, CA, VA, SI, PA, it was found that all formed complexes had superior solubility, emulsifying and antioxidant activities than native OVA. Among them, OVA-PA exhibited the highest emulsifying activity index and emulsion stability index values (36.4 ± 0.39 m 2 /g and 60.4 ± 0.94 min) and stronger antioxidant activities. Finally, the combination with phenolic acids further improved the digestion efficiency in vitro of OVA. The OVA-CPA complexes showed improved properties for excellent delivery systems. Overall, OVA-CPA complexes could be a good carrier for bioactive, which provided valuable avenues in target delivery system application.
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ULTRASONICS SONOCHEMISTRY
·
2023
·
IF 8.4
Zhihui Yu,Li Ma,Binbin Liu,Wenqing Wang,Ziqi Shang,Huichao Dang,Chunyou Liu
Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experiment aimed to examine the effects of preheating and high-intensity ultrasound (HIU) treatment at different powers on OVA foaming properties and explore the underlying mechanisms. The results revealed that OVA exhibited the highest foaming capacity (31.5 %) and foaming stability (96.7 %) under the treatment condition of 200w + 60°C. Additionally, significant improvements were observed in the content of free sulfhydryl groups (37.27 μmg/g), solution viscosity (142.33 mPa·s), and surface hydrophobicity (37.27 μg BPB) under this condition. The absolute value of the zeta potential (-10.28 mV) was significantly increased in the 200w + 60°C treatment group. Moreover, the polymer dispersity index of OVA (0.6045) was significantly reduced, resulting in improved dispersion than the control group. The structural analysis revealed significant changes in the α-helix and β-sheet content of OVA after treatment at 200w + 60 °C. The X-ray diffraction pattern exhibited sharper peaks, indicating a crystal structure, and the fluorescence peak displayed a slight blue shift along with increased hydrophobicity. Moreover, the preheating and HIU treatment induced a continuous uneven and irregular pore structure in OVA, which ultimately enhanced its foaming properties. In conclusion, the preheating and HIU treatment offers a novel approach to enhance the foaming properties of OVA.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Yunjun Liu,Liyuan Ma,Yuanjie Guo,Huiying Kuang,Yixiang Liu
This study constructed a self-assembly non-covalent oleic acid (OA) and ovalbumin (OVA) complex via an ultrasonic coupled pH-driven approach to simultaneously improve the water dispersibility, stability, and bioaccessibility of lutein (LUT). The results showed that homogeneous, stable hydrophilic OA-OVA particles were obtained in optimized conditions (an OVA concentration of 4.0 mg/mL, pH 9.0, ultrasonic conditions of 200 W for 2 min, and OA-OVA molar ratios of 2:1–20:1), with the LUT encapsulation efficiency (EE) exceeding 88.9%. Furthermore, Fourier transform infrared (FTIR) spectroscopy and transmission electron microscopy (TEM) confirmed complete LUT encapsulation in the OA-OVA particles, displaying spherical particle formation with smooth surfaces. The OA-OVA complexes effectively improved the thermal and storage stability of LUT and significantly enhanced its bioaccessibility. These findings suggest that fatty acid-protein complexes may have potential application value as carotenoid delivery vectors.
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MICROCHEMICAL JOURNAL
·
2023
·
IF 4.8
Zijing Xu,Dalan Jin,Xiaoyi Lu,Yonglun Zhang,Weilu Liu
Ovalbumin (OVA) is the main allergen in vaccines, and the sensitive detection of it could protect hypersensitive people. However, traditional detection technologies usually require natural antibodies, natural enzymes and long analysis time, which is not conducive to transportation, preservation and rapid detection. To solve this problem, the sandwich colorimetric strategy using Ni-Fe-MOF nanozyme linked with magnetic silicon dioxide surface molecularly imprinted particles (MSi-MIPs) are proposed for the first time to rapidly detect OVA in vaccines. The high sensitivity of this strategy depends on the sandwich structure of surface molecularly imprinted nanoparticles, OVA and nanozymes. Ultra-thin Ni-Fe-MOF nanozyme exhibits large specific surface area and more peroxidase active sites. This has enabled the establishment of a specific and stable detection tool for OVA in vaccines. Under the optimal conditions, the assay exhibited a wide linear response range of 2.5 to 25 ng mL −1 . The low limit of detection (1.02 ng mL −1 ) and the short analysis time (20 min) demonstrated the great potential of the strategy for OVA detection in vaccine samples.
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Antioxidants
·
2021
·Vol. 10
·期 8
·1186
·
IF 6.313
Noman Walayat,Xiukang Wang,Asad Nawaz,Zhongli Zhang,Abdullah,Ibrahim Khalifa,Muhammad Hamzah Saleem,Bilal Sajid Mushtaq,Mirian Pateiro,José M. Lorenzo,Sajid Fiaz,Shafaqat Ali
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.Keywords:myofibrillar protein;cryoprotective effect;oxidative stability
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Journal of Materials Chemistry A
·
2018
·Vol. 6
·期 28
·13959-13967
·
IF 9.931
Zhenxing Wang,Shengqiang Ji,Jin Zhang,Qixian Liu,Fang He,Shaoqin Peng,Yuexiang Li
Superhydrophilic membranes have attracted significant attention due to their desirable anti-oil-fouling performance for oil/water separation. Although many strategies have been developed to prepare superhydrophilic membranes, few of them are completely green and can be applied for various highly hydrophobic materials. Since most of the widely used membrane materials are usually hydrophobic, an environmentally friendly and mild strategy that can transform various hydrophobic membranes into superhydrophilic ones is highly desired. Herein, for the first time, based on edible ovalbumin (OVA) and tannic acid (TA, a natural and environmentally friendly plant polyphenol), we have developed a novel, mild and completely green strategy to realize the superhydrophilic transformation of various hydrophobic membranes including polyvinylidene fluoride (PVDF), polytetrafluoroethylene (PTFE), copper mesh, and fabric. The water-soluble OVA can be adsorbed on hydrophobic materials via hydrophobic interaction, and the adsorbed OVA further acts as a pre-coating to facilitate the subsequent introduction of abundant TA molecules. On the other hand, TA can not only provide abundant hydrophilic groups, but can also induce the degeneration of the adsorbed OVA layer, realizing the formation and firm immobilization of hybrid coatings decorated with abundant nanonodes. The resulting membranes exhibit superhydrophilicity, underwater superoleophobicity (all underwater oil contact angles are above 155° and oil roll-off angles are below 5°) and favorable anti-oil-fouling performance and thus, high-efficiency oil/water separation can be realized. In addition, the membranes can maintain their superhydrophilicity and underwater superoleophobicity after continuous rinsing treatment with salt and surfactant solutions for 6 h or ultrasonic treatment for 5 min, demonstrating their favourable stability.
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ANALYST
·
2013
·Vol. 138
·期 12
·3433-3443
·
IF 3.969
Ran Dan,Yuzhi Wang,Lin Du,Shuhua Du,Meidong Huang,Shan Yang,Min Zhang
In this paper, the molecularly imprinted polymers (MIPs) were prepared to recognize the template ovalbumin. The graft copolymerization was conducted based on chitosan (CS) and several types of functional monomers, while choosing N,N-methylenebisacrylamide as the cross-linking agent. The influence of the synthesis temperature was investigated. The effect of different kinds of functional monomers was compared and optimized. The properties of the obtained gels were characterized by using the FT-IR spectrometer, field emission scanning electron microscope (FESEM) and Zeta-meter. The adsorption isotherms of the imprinted chitosan gels were determined and well fitted by a Langmuir model. The maximum theoretical adsorption capacities (Qmax) was determined to be 9.74 mg g−1 for the MIP (CS-g-AAm) and 22.94 mg g−1 for the MIP (CS-g-MAA). Several types of reference protein with different molecular weights and isoelectric points were selected to examine the selectivity of the chitosan based gels. The results implied that the charge effect and the shape memory were the critical factors affecting the rebinding process. Finally, the selectivity for the protein mixture adsorption was evaluated by the high efficiency liquid chromatography (HPLC) analysis choosing lysozyme as the competitive protein. These results demonstrate the potential selectivity of the prepared chitosan gels.
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危险品化学品经营许可证（带存储）