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
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Linlin Hao,Jinwei Sun,Mengqi Pei,Guofang Zhang,Chun Li,Chunmei Li,Xinkai Ma,Sixuan He,Libo Liu
This study investigated the effects of the non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins. The conformational changes of the protein structure with EGCG, CA and RES were analyzed using fourier transform infrared spectroscopy. Polyphenols strongly quenched the intrinsic fluorescence of PPI mainly through static quenching. The main interaction force was hydrogen bonding and van der Waals forces for PPI-EGCG, the main interaction force of PPI-CA complex was electrostatic interaction, while RES and PPI were bound by hydrophobic interaction. Free sulfhydryl groups and surface hydrophobicity significantly decreased in PPI after binding with phenolic compounds. The presence of EGCG, CA and RES enhanced the emulsification, foaming and in vitro digestibility of PPI. These results illustrate the potential applications of PPI-polyphenol complexes in food formulations.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
WASTE MANAGEMENT
·
2020
·
IF 5.448
Jingwei Li,Yinhe Lin,Jian Shi,Boyuan Ban,Jifei Sun,Yong Ma,Fanmao Wang,Wei Lv,Jian Chen
Separation and recovery of high-purity Si powder from kerf-loss Si slurry waste is a critical challenge for the photovoltaic industry. A green surfactant poly (propylene glycol) bis (2-aminopropyl ether) (PEA) was employed as a collector to facilitate the separation of Si and SiC from kerf-loss Si waste during flotation process. Single flotation tests of Si and SiC were conducted using 5 × 10 −6 mol/L PEA, respectively. The separation efficiencies of Si and SiC in conjunction with PEA adsorption mechanism were investigated. It was found that the maximum recoveries rate of SiC and Si were 90.59% (pH 9.00) and 80.93% (pH 1.96), respectively. Furthermore, the maximum Si grade was determined as 92.31% at pH 8.95 for the sinking part of the mixture generating excellent floatability and selectivity. Zeta potential measurements, FT-IR spectra, and XPS analyses demonstrated that PEA was present on the surface of Si and SiC through electrostatic and hydrogen-bond interactions. The adsorption mechanism was explained based on the results. This research provides an efficient and environmentally friendly route for the separation and recovery of high purity silicon from kerf-loss Si waste.
研究领域:
材料科学
·
环境工程
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Shi-Kang Chen,Hai-Feng Lin,Xin Wang,Yi Yuan,Jun-Yi Yin,Xiao-Xiao Song
In this study, ten pea ( Pisum sativum L.) varieties were compared in their nutrient composition, phenolic compounds, antioxidant properties and their diversity were deciphered by multivariate analysis of correlation analysis and principal component analysis (PCA). The ten pea cultivars are rich in nutrients with different contents in lipid (0.57 to 3.52%), dietary fiber (11.34 to 16.13%), soluble sugar (17.53 to 23.99%), protein (19.75 to 26.48%) and starch (32.56 to 48.57%). Through the UPLC-QTOF-MS and HPLC-QQQ-MS/MS analysis, the ethanol extracts of ten peas mainly included 12 kinds of phenolic substances and showed good antioxidant activities on the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The phenolic content and protocatechuic acid showed a positive correlation with antioxidant capacity. All results provide theoretical basis for the development and rational application of different varieties of peas and their related products.
研究领域:
食品科学
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营养学
·
农业化学
·
植物科学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Kaixin Li,Xin Yuan,Jiajia Zhao,Jinbo Ren,Lingjun Ma,Xiaojun Liao,Xiaosong Hu,Fang Chen,Junfu Ji
The unique structural of anthocyanins makes them vulnerable to degradation within food processing environments. Proteins commonly coexist with polyphenols in natural food matrices on a non-covalent and covalent basis, serving to stabilize protection for polyphenols. Here, three natural pea-extracted proteins, including albumin, vicilin, and legumin were bound to cyanidin-3-O-glucoside (C3G), and binding modes, conjugate structures and functions were characterized. Isothermal titration calorimetry showed a strongly exothermic interaction between C3G and proteins. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis and fourier transform infrared spectroscopy revealed that the C3G-quinone (C3GQ) formed by C3G oxidation established covalent cross-links with C–S and C–N in the amino acid residues of proteins, and could form more large molecular weight aggregates at an addition amount of 1 mM. The free sulfhydryl and amino contents of the three protein conjugates decreased with the addition of C3GQ. Due to the presence of 4–5 times more sulfhydryl groups in albumin as compared to globulin, albumin showed a 20% higher binding capacity for C3GQ than globulin. This consequently led to the highest antioxidant activity in the C3GQ-albumin conjugate. In contrast to native pea proteins, the introduction of covalent modifications induces changes in the secondary structure of the pea proteins. Specifically, the structure of albumin tends to exhibit increased orderliness, while the molecular flexibility of globular proteins was augmented. Thus, the conjugates have enhanced thermal stability. Our results affirmed that the stability of C3G can be more effectively improved through designing it to covalently interact with proteins relative to non-covalent interactions. This study aimed at offering novel theoretical underpinnings for the functional utilization of C3G and pea proteins in the food industry.
研究领域:
食品科学
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化学
·
生物化学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Hao Cheng,David Julian McClements,Hao Xu,Zipei Zhang,Ruojie Zhang,Jianwei Zhao,Hui Zhou,Wu Wang,Zhengyu Jin,Long Chen
With an increasing emphasis on environmental protection and sustainability, natural polymers like proteins and polysaccharides are being utilized more frequently in the development of biodegradable food packaging. However, the limited properties of these biopolymers have restricted their widespread applicability within the food industry. To address this issue, eugenol-loaded zein nanoparticles (ZE NPs) were incorporated into pea starch/soy protein-based films, and their effect on the physicochemical properties of these films were investigated. The ZE NPs exhibited high compatibility with the pea starch-soy protein isolate (PES/SPI) matrix, enhancing the structural properties of the films by forming hydrogen bonds between the nanoparticles and the biopolymer network. Incorporating the nanoparticles enhanced the mechanical properties, thermal stability, ultraviolet shielding, surface hydrophobicity, and moisture barrier performance of the films. Furthermore, the films containing ZE NPs exhibited significant antioxidant and antibacterial activity, suggesting their potential application as preservatives in active food packaging materials. In conclusion, the incorporation of ZE NPs significantly enhanced the performance of PES/SPI-based films, which should expand their application as food packaging materials.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
ADVANCED FUNCTIONAL MATERIALS
·
2024
·Vol. 34
·期 34
·2400817
·
IF 18.5
Zhuangjie Xu,He Xi,Xue Sun,Hongjie Liu,Jiaxin Liu,Yanshuang Ba,Dandan Chen,Guodong Zhang,Chunfu Zhang,Xiaohua Ma,Yue Hao
Metal halide perovskite (MHP) single crystals have shown great potential for high-performance X-ray detection due to their excellent carrier transport properties, tunable optical bandgap, and low-temperature fabrication process. However, 3D perovskite single crystals suffer from severe ion migration, limiting the stability and sensitivity of X-ray detectors. Herein, a lowing temperature crystallization (LTC) method for liquid-phase epitaxial growth of 2D (PEA) 2 PbBr 4 single-crystal (SC) film on 3D CsPbBr 3 substrate is demonstratedand a 2D/3D (PEA) 2 PbBr 4 /CsPbBr 3 SC heterojunction is successfully constructed. The epitaxial (PEA) 2 PbBr 4 layer shows a pronounced passivation effect on CsPbBr 3 SC with a low trap density of 2.27 × 10 10 cm −3 . As such, the prepared 2D/3D heterojunction X-ray detector achieves a record-low detectable dose rate of 3.05 nGy air s −1 and high sensitivity of 34496 µC Gy air −1 cm −2 in 120 keV hard X-ray detection, with a largely suppressed dark current drift of 2.49 × 10 −4 nA cm −1 s −1 V −1 . In addition, the heterojunction detector exhibits a self-driven sensitivity of 44 µC Gy air −1 cm −2 due to its built-in electric field. This work provides a simple strategy to controllable construct 2D/3D MHP SC heterojunction with excellent optoelectronic characteristic, which is conducive to promoting the development of MHP SC X-ray detectors and other optoelectronic devices.
研究领域:
材料科学
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光电子学
·
辐射探测技术
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产品关联
DOI
高影响因子
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
·
2021
·
IF 3.575
Dequan Kong,Baoying Xie,Yuhang Li,Yaping Xu
Palmitoylethanolamide (PEA) offers a strong protection against BBB disruption and neurological deficits after cerebral ischaemic/reperfusion (I/R) injury. To date, these BBB protective effects of PEA are mainly attributed to PPARα-mediated actions. However, whether PEA protects against BBB disruption through direct regulation of cytoskeletal microfilaments remains unknown. Here, we identified PEA as a Rho-associated protein kinase (ROCK2) inhibitor (IC 50 = 38.4 ± 4.8 μM). In vitro data suggested that PEA reduced the activation of ROCK/MLC signaling and stress fiber formation within microvascular endothelial cells (ECs) after oxygen-glucose deprivation (OGD), and consequently attenuated early (0–4 h) EC barrier disruption. These actions of PEA could not be blocked by the PPARα antagonist GW6471. In summary, the present study described a previously unexplored role of PEA as a ROCK2 inhibitor, and propose a PPARα-independent mechanism for pharmacological effects of PEA.
研究领域:
神经科学
·
药理学
·
细胞生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Qianzhu Lin,Xiaojing Li,David Julian McClements,Zhengyu Jin,Chao Qiu,Guanghua Li
Oral delivery systems for nutrients and nutraceuticals are required for personalized nutrition applications. In some applications, these delivery systems need to encapsulate both hydrophilic and hydrophobic bioactive agents. In this study, bigel beads (2 mm) were prepared using pea protein (PP) and sodium alginate (SA) to form the hydrogel phase, and glyceryl monostearate and soybean oil to form the oleogel phase. The hydrogel phase was crosslinked by using Ca 2+ ions to form electrostatic bridges between the alginate molecules. The bigel beads had an oil-in-water type structure consisting of an oleogel dispersed phase within a hydrogel continuous phase. These beads were used to encapsulate and control the release of model hydrophobic (curcumin) and hydrophilic (epigallocatechin gallate) nutraceuticals. The textural and microstructural characteristics of the bigel beads were evaluated by dynamic shear rheology, textural profile analysis, cryo-electron microscopy, and fluorescence confocal microscopy. As the concentration of SA increasing from 0.2 to 1.0%, the hardness of bigel beads increased from 306.75 g to 792.40 g. In vitro digestion experiments showed that most of the nutraceuticals were released in the small intestine, rather than the stomach. Nutraceutical release could be controlled by manipulating bead composition, with the extent of nutraceutical release decreasing with increasing alginate concentration. The bigel beads developed in this study could be used as easy-to-swallow carriers for the controlled release of hydrophilic and hydrophobic bioactive ingredients. These kinds of products may be especially useful for people with dysphagia.
研究领域:
食品科学
·
营养学
·
药剂学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3558
·
IF 4.7
Xiaoting Chen,Jiang Yi,Zhen Wen,Yuting Fan
It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer.
研究领域:
食品科学
·
营养学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·Vol. 105
·期 7
·3593-3605
·
IF 3.5
Zhi-feng Tan,Guan-hua Zhao,Da-yong Zhou,Zhen-wen Shao,Liang Song
Background Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life. Results Glycated pea protein isolate-curcumin conjugates ( g PPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices. Characterized by a Z-average diameter of 158.37 nm and an encapsulation efficiency of 80.94%, these conjugates demonstrated exceptional performance in reducing lipid oxidation and aldehyde formation. Molecular docking analysis confirmed the formation of robust bonds with curcumin, thereby amplifying antioxidant activity. The uniform distribution of g PPI-CUR throughout the walnut oil matrix, as validated by confocal microscopy, ensured sustained bioactivity and mitigated the risk of localized oxidation. Electron spin resonance spectroscopy corroborated the superior antioxidant properties of the conjugates, which translated into a substantial 19-day increase in the shelf-life of the oil. Conclusion The g PPI-CUR conjugates enhanced the oxidative stability of walnut oil significantly, as demonstrated by the increased shelf life and reduced lipid oxidation. This study introduced an effective encapsulation method that improved the stability and extended the shelf life of edible oils, aligning with consumer demands for high-nutrition food products. The results indicate that the g PPI-CUR conjugates could serve as a promising antioxidant strategy for food preservation, offering a practical approach to enhance food quality and safety. © 2025 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
·
营养学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Bingjie Hu,Yee Ying Lee,Chin−Ping Tan,Weihao Chen,Yong Wang,Chaoying Qiu
Excessive animal fat intake drives interest in developing plant−based gels as sustainable and healthier fat substitutes. However, maintaining a rheology resemblance to animal fat while achieving clean−label and nutritional features remains challenging. This study explores the use of pea protein fibrils (PPF) to enhance the interfacial stability and structural strength of diacylglycerol (DAG) and κ–carrageenan–based emulsion. Primarily, pea protein isolate fibrillated for 20–28 h (PPF) significantly increased the interfacial dilatational modulus. The emulsion showed smaller droplets and high yield stress at oil–water ratios of 6:4–5:5. PPF promoted DAG crystallization and the alignment of crystals at droplet surface which greatly increased the emulsion gel strength, yield stress and structure maintaining ability when subjected to high temperature. The crystallization kinetics results revealed a faster nucleation but slower growth rate mediated by the PPF which changed the crystal distribution. Molecular docking and molecular dynamics simulations confirmed that PPF molecules provided more binding amino acid sites (e.g., Leu, Asn, Arg) with DAG than PPI and adopted a more stable interfacial conformation with closer contact to the center of DAG through hydrogen bonding and hydrophobic interactions. This study reveals that the assembly of PPF with DAG showed a synergistic effect in enhancing interfacial film strength through the redistribution of lipid crystals and provides a novel strategy to fabricate emulsion gels for animal fat replacement.
✓ 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）