LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xianqing Huang,Wenxin Li,Jing Wang,Qian Li,Yue Shen,Yongxia Cheng,Tiange Li,Tianlin Wang,Yinping Wang,Lianjun Song,Yan Ma
In this paper, the effects of NaCl stress on physiological and biochemical changes, phenolic compounds and antioxidant system of pea sprouts were studied. Results showed that NaCl stress inhibited the bud length, root length and respiration rate of pea sprouts, and resulted in oxidative damage. However, NaCl promoted the accumulation of total phenolics in pea sprouts, which reached a peak under 60 mmol L −1 NaCl stress. At the same time, the key enzymes activities of PAL, C4H, and 4CL were enhanced. In addition, NaCl stress increased the activity of POD, CAT, SOD and APX, enhancing the antioxidant capacity of pea sprouts. The enrichment of phenolic compounds and the increase of antioxidant enzyme activity together promoted the enhancement of antioxidant capacity. This results provided a scientific basis for further improving the functional components of pea.
研究领域:
植物学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Boxue Xia,Yi Shen,Ru Zhao,Jie Deng,Cuina Wang
Interactions between pea protein isolate (PPI, 1%) and soy lecithin (SL, 0.1%–2%) in bulk phase and the impacts on the emulsifying properties of PPI were investigated. Fluorescence spectra, molecular docking, and infrared spectroscopy verified that PPI and SL formed complexes in aqueous phase via hydrophobic interactions, hydrogen bonds, and electrostatic interactions. CMC of SL was increased to 1% in presence of PPI (1%). Increased particle size, surface charge, and surface hydrophobicity of PPI-SL complexes with increasing SL concentrations were observed. Addition of SL transformed the composition of oil/water interface from pure PPI into a mixture of PPI and SL, which decreased the surface tension and resulted in smaller droplet size of emulsions. The inclusion of all PPI-SL complexes enhanced emulsion stability during storage. Incorporating SL below 1% also showed similar protective effects for curcumin against UV irradiation compared to pure PPI. The study may provide a theoretical basis for the rational non-covalent combination of pea protein and lecithin as complex emulsifiers.
研究领域:
食品科学
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胶体化学
·
蛋白质化学
·
乳化技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yilun Luo,Wei Zheng,Qian Shen,Li Zhang,Cuie Tang,Rong Song,Shilin Liu,Bin Li,Yijie Chen
To investigate the adsorption kinetics and dilatational rheological properties of Pea Albumin-2 (PA-2) at the oil-water interface, recombinant PA-2 was expressed and purified. Our native-PAGE, SDS-PAGE, and homology modeling results indicated that PA-2, a kind of globular protein, could form dimers by non-covalent interactions rather than disulfide bonds. The TEM results showed that some PA-2 proteins could form aggregates with the size of around 2–3 μm. Unlike other globular proteins, PA-2 exhibited the non-monotonic kinetic dependency of the dynamic viscoelastic modulus (E). Besides, the rate of rearrangement ( k R ) of PA-2 was significantly higher than that of other typical food proteins. Our results demonstrated that PA-2 could adsorb to the oil-water interface in the form of aggregates. The addition of 2-ME (β-mercaptoethanol) would impact dilatational rheological properties of PA-2, leading to disaggregation and higher rearrangement of PA-2 protein aggregates at the oil-water interface. Our data offered more information on the interfacial dynamic properties of globular proteins, and provided a new insight to the conformational changes of globular proteins at the oil-water interface, basing on their dynamic viscoelastic behaviors.
研究领域:
食品科学
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胶体与界面科学
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蛋白质化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Yue Wei,Nelson Haotian Lou,Zhixiang Cai,Ruiqi Li,Hongbin Zhang
The application of pea protein in beverages has been limited because of its poor solubility and stability in water. We previously revealed that corn fiber gum (CFG) could effectively improve the stability of pea protein dispersions (PPD) only at high CFG concentrations (>10%). In addition, the high viscosity of the resulting PPD might lead to a poor mouthfeel. This successive work aimed to prompt the stabilizing performance of CFG for low-viscosity PPD with a refreshing taste using carboxymethylated CFG (CMCFG). The stabilizing effects of CMCFG with different degrees of substitution (DS) were investigated at native pH (6.5–7.5) and acidified pH (ca. 3.5). Results showed that CMCFG with suitable DS could well stabilize PPD at a low concentration of 5% at native pH and 3% at pH 3.5. Concomitantly, the viscosities of the CMCFG-stabilized PPD were decreased by more than one order compared with those of PPD stabilized by CFG. Carboxymethylation of CFG enhanced the electrostatic repulsion and steric hindrance among protein/polysaccharide complexes, which contributed to the better stabilizing performance of CMCFG than that of native CFG. These findings indicated that CMCFG could be a potential stabilizer in pea protein-based beverage formulations.
✓ 已验证
DOI
高影响因子
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
·
2026
·
IF 5.2
Ben Xu,Yue Wu,Xiao-Min Han,Zi-Yuan Liu,Yang-Yang Song,Ji-Yang Zhang,Tao Zhuang,Gui-Sen Zhang
Chronic pain affects more than 30% of people worldwide and represents a highly prevalent clinical problem. However, current analgesics are often limited by inadequate efficacy, serious adverse effects, and the need for frequent administration. Therefore, developing novel long-acting analgesics is crucial for the effective treatment of chronic pain. In this study, we synthesized four new co-prodrugs of non-steroidal anti-inflammatory drugs (NSAIDs) with the endogenous lipid palmitoylethanolamide (PEA), which were further prepared as nanocrystal (NC) formulations to achieve long-acting and enhanced antinociceptive effects. The chemical structures of co-prodrugs NSAIDs-PEA were characterized through HR-MS, and NMR spectroscopy. In mouse liver microsomal stability assays, these co-prodrugs were metabolized into two individual drugs. The NCs of co-prodrugs NSAIDs-PEA were prepared using the wet milling method and tween 80 as the only excipient. All prepared NCs were spherical and had a size between 100 and 200 nm, polydispersity index (PDI) ≤ 0.3 and Zeta potential values from −20 to −30 mV. In a rat model of chronic pain elicited by complete Freund's adjuvant (CFA), intramuscular administration of naproxen-palmitoylethanolamide (NAP-PEA) NCs produced a rapid onset of analgesia and sustained pain relief lasting up to 72 h. Moreover, NAP-PEA NCs had good biocompatibility and induced only a minor local inflammatory reaction, which gradually returned to normal within 5 days. These results indicated that NAP-PEA NCs provided a promising strategy for chronic pain treatment.
✓ 已验证
DOI
高影响因子
GENETIC RESOURCES AND CROP EVOLUTION
·
2013
·Vol. 60
·期 8
·2207-2217
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IF 1.593
Mikel Mark A.
A major objective of this work is to elucidate the ancestry and genetic background of contemporary U.S. garden pea ( Pisum sativum L. convar. medullare Alef.) cultivars used as cultivated vegetables. This is facilitated through pedigree analysis of 147 cultivars registered during the era from 1990 through 2010 by collecting data from U.S. Plant Variety Protection, U.S. utility patent, and journal publication. Proprietary breeding programs developed 141 cultivars and public programs six, with over half (82 of 147 cultivars) originating from the two (Seminis Vegetable Seeds, Inc. and Syngenta Seeds, Inc.) largest proprietary breeding programs. During this era, the semi-leafless (afila) trait was bred into cultivars to decrease lodging, and 43 % of the cultivars were afila. Registered cultivars were 86 % of determinate growth habit. Bi-parental breeding crosses were used in the development of 78 % of these cultivars. The lineages of the cultivars ‘Bolero’, ‘Spring’, ‘Genie’, and ‘Rally’ made large contributions to the genetic composition of this germplasm, ‘Bolero’ contributed 6.5 % (29 progeny), ‘Spring’ 6.4 % (29), ‘Genie’ 4.0 % (18), and ‘Rally’ 3.6 % (23) of the genes. The garden pea ancestor cultivar ‘Perfection’ fostered the most descendants (75) among the 147 cultivars of this era.
研究领域:
植物学
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遗传学
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植物育种
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园艺学
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作物科学
✓ 已验证
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2020
·
IF 4.477
Xiaohong He,Jun Chen,Xuemei He,Zhi Feng,Changhong Li,Wei Liu,Taotao Dai,Chengmei Liu
Modification in solubility and structure of pea protein by industry-scale microfluidization (ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment significantly enhanced the solubility and turbidity of pea protein, and solubility was increased by 3.78 folds at 120 MPa. Meanwhile, particle size was reduced, and specific surface area was increased with the increase of pressure. Thick block-like structure was remarkably destructed, which was gradually changed to regular thin fragments. After ISM treatment, bathochromic shift and the increased intensity of intrinsic fluorescence were observed for pea protein. Moreover, surface hydrophobicity and free sulfhydryl groups contents were heightened, indicating protein molecular unfolding/denaturation. SDS-PAGE analysis showed the breaking of disulfide bonds , the degradation of protein fractions into small molecular peptides and the transformation of insoluble protein molecules or aggregates into soluble particles. These findings suggested that ISM treatment would be a potential and effective technique to improve solubility of pea protein, and it would be of great significance to develop pea protein-based food systems. Industrial relevance Poor solubility of pea protein limited its utilities in food industries. Physical modification has attracted much attention owing to no involve of exogenous substances. One of the greatest challenges of the food industry is to find the feasible physical processing technology which could achieve the aim of industrially improving the solubility of commercial pea protein. An industry-scale microfludizer (ISM) recently designed in our laboratory overcame the drawbacks of small microchannel, low processing capacity and easily been blocked of traditional microfluidizers, which was an industrial scale microfluidizer device. The present research provided information that ISM was a potential and useful industrial technique to improve solubility of pea protein, and pea protein with the enhanced solubility may be beneficial to develop health and nutritional products based on plant protein .
研究领域:
食品科学
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蛋白质工程
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生物技术
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物理化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Zonghui Tang,Panchen Fang,Yuting Tao,Qiuye Huang,Xuefei Xu,Xiaoyan Cheng,Faraz Hussain,Xueling Li,Jin Liang,Shuming Ye,Yue Sun
To explore the potential applications of pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) in the sauce industry, its solubility, antioxidant capacity and oxidative stability were measured. The results indicated that PPI-PEC-PT exhibited a solubility of 77.67 %, more than double that of PPI-PT (31.93 %). The DPPH radical scavenging capacity of PPI-PEC-PT reached up to 78.52 % at a concentration of 50 μg/mL. After accelerated oxidation (60 °C, 7 days), the peroxide value (8.15 mmol/L) and malondialdehyde content (11.50 mmol/L) of PPI-PEC-PT emulsion were significantly lower than those of PPI. Additionally, when applied to walnut butter, PPI-PEC-PT significantly enhanced its gel properties. In conclusion, PPI-PEC-PT could not only serve as a natural antioxidant but also be utilized as a food additive to enhance the gelling properties of 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
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Jian Ding,Tong Xu,Zhihai Li,Xinyang Sun,Xiaoyi Jiang,Fengjiao Fan,Qu Yan,Fan Yang,Peng Li,Yong Fang
The effects of different ratios of pea protein (PP) on the gel characteristics of rice protein (RP) and the formation mechanism of RP-PP binary mixed protein were investigated. The formation of the basic viscoelastic network by PP may aid in the gelatinization of RP. Results showed that the RP/PP (1:0.5) mixed protein had the highest gel strength and hardness ( P < 0.05), and scanning electron microscopy (SEM) findings revealed that PP incorporation of the protein gel established a homogeneous and denser gel network structure. Furthermore, as the proportion of PP increased, the relaxation time of T 2b , T 21 , T 22 and surface hydrophobicity decreased, indicating that the hydrophobic interactions of binary proteins restricted water mobility. Results revealed that different behaviors of gels may be attributed to the secondary structure content of proteins. The formation mechanism of binary mixed protein gel was the interpenetration of independently-formed protein network by RP and PP, respectively. It was due to the hydrophobic interactions and hydrogen bonding between RP and PP enhancing the interactions and gel strength of mixed protein. In summary, results confirmed that PP could be used as a potential ingredient for improving the characteristics of RP/PP binary mixed protein gels.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Wenyuchu Chen,Fang Tian,Yongjing Xu,Yujin Li,Weiliang Guan,Chenyang Lu,Sheng Hu,Luyun Cai
Fish oils (FOs) are rich in omega-3 polyunsaturated fatty acids, which provide several health benefits. However, their oral bioavailability and stability are often limited due to the oxidation of polyunsaturated fatty acids, which degrade the oil's nutritional and sensory properties over time. In this study, FO microcapsules were prepared using pea protein isolate (PPI), β-cyclodextrin (β-CD), and carbon quantum dots (CQDs) as wall materials through a freeze-drying method. The results demonstrated that the use of PPI/β-CD/CQDs composite significantly improved the encapsulation efficiency, stability, and antioxidant properties of the microcapsules, suggesting a promising approach for enhancing the shelf-life and health benefits of fish oil. Additionally, the peroxide value (POV) and thiobarbituric acid (TBA) values of the microcapsules increased with temperature and storage time. Notably, the incorporation of CQDs markedly improved the antioxidant properties of the microcapsules, thereby extending their storage stability. In vitro gastrointestinal digestion simulations demonstrated that microencapsulation facilitated the absorption of beneficial substances in fish oil within the human gut. This study offers valuable insights into the development of more efficient fish oil microcapsules for potential applications in food and pharmaceutical applications.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Junliang Chen,Xia Ding,Weiwei Cao,Xinyu Wei,Xin Jin,Qing Chang,Yiming Li,Linlin Li,Wenchao Liu,Tongxiang Yang,Xu Duan,Guangyue Ren
Ultrasound could facilitate the succinylation of protein and improve the function of succinylated protein. However, the effects of ultrasound-assisted succinylation on the physicochemical property and gelation characteristics of PPI were scarely reported. Therefore, this research studied the effect of succinylation with different ultrasonic power on the physicochemical properties and gelation characteristics of succinylated pea protein isolate (PPI). Results displayed that the succinylation degree of PPI increased with the increasing ultrasonic power. The succinylated PPI treated with 318 W/cm 2 of ultrasound power had the lowest turbidity (0.247), and had the smallest particle size (171.3 nm). Excessive ultrasonic power led to the conversion of random coils in succinylated PPI into α-helix structures. Moreover, ultrasound reduced the crystallinity of succinylated PPI. The gel strength of succinylated PPI decreased with the increasing ultrasonic power. The gel strength (65.66 g∙mm) of SPPI treated with ultrasonic power of 636 W/cm 2 was 20.89 % lower than that of SPPI without ultrasonic treatment. Succinylation promoted bound water content in PPI. The content of bound water in the SPPI gel at 636–1273 W/cm 2 ranged from 96.95 % to 98.52 %, which was 2.1 %–3.7 % higher than that in the SPPI without ultrasound treatment. As the ultrasonic power increased, the storage modulus (G′) and loss modulus (G″) of the SPPI gel decreased. Compared to SPPI without ultrasound treatment, the mass loss rate of ultrasonic-treated SPPI at the second stage was significantly reduced by 57.4 %–63.3 %, indicating that ultrasound treatment enhanced the thermal stability of SPPI. This study could offer more evidences for the modification of PPI and develop succinylated PPI gel-based products.
研究领域:
食品科学
·
超声学
·
蛋白质改性
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xiaohan Wang,Shujin Chen,Xirui Zhang,Bin Liang,Xiulian Li,Yan Li,Chanchan Sun
Lactobacillus plantarum ( L. plantarum ) was embedded in pea protein isolation (PPI)/sodium alginate (SA) composite microgels prepared by double crosslinking with transglutaminase (TGase) concentration of 10.0 U/g PTN and calcium chloride (CaCl 2 ) concentrations of 0, 0.05, 0.10, 0.15, 0.20, and 0.25 g/L, respectively. The influence of the CaCl 2 concentration on the structure, physicochemical properties, and functional properties of the composite microgels was investigated to reveal the conformational relationship between the structure and the delivery effect of encapsulated probiotics. The results showed that higher concentrations of CaCl 2 favoured the unfolding and aggregation of proteins through hydrophobic interactions and Ca 2+ bridges, thus increasing gel strength and mechanical properties, as well as enhancing thermal stability. When CaCl 2 was added up to a concentration of 0.20 g/L, the encapsulation efficiency (EE) of microgels reached a maximum of 92.62 ± 1.90%. During in vitro digestion, the resistance of the composite microgels to simulated gastric fluid (SGF) increased with rising CaCl 2 concentration, whereas the number of viable bacteria released in simulated intestinal fluid (SIF) decreased. After 120 minutes of immersion in the intestinal fluid, PS-Ca 2+ 2.0% released the least number of viable bacteria at 4.10×10 8 CFU/g than other double-crosslinked microgels, which can avoid the premature release of probiotics in the small intestine, and was conducive to realize the colon-targeted delivery of probiotics. Overall, the structural and functional enhancements achieved by CaCl 2 addition highlight the potential of PPI-SA composite microgels for probiotic protection and delivery.
研究领域:
食品科学
·
微生物学
✓ 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）