INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 7
·3455-3462
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IF 3.713
Qiaozhen Liu,Zhuowa Li,Xiaoxue Pan,Yangyong Dai,Hanxue Hou,Wentao Wang,Xiuzhen Ding,Hui Zhang,Xiangyang Li,Haizhou Dong
Summary The purpose of this study was to expand the application range of pea protein isolates by improving the rheological properties of their acid-induced gels. A pea protein isolate was ground for different durations, and changes in the structure and properties of its gels were studied. Furthermore, the influence mechanism of grinding on gelation was revealed. The results showed that grinding slightly changed the secondary structure of the pea protein isolate and had a great impact on its tertiary structure. Compared with the unground pea protein isolate, the solubility of the ground pea protein isolate increased from 45.89% to 69.84%, and the water-holding capacity of the gels increased from 52.04% to 94.67% at 7.5 min of grinding. After grinding for 15 min, the particle size of the pea protein isolate decreased from 1292.4 to 945.7 nm, and the polydispersity index decreased from 0.387 to 0.321. Rheological measurements showed that the storage modulus ( G ′), viscosity and recovery of protein gel samples improved after grinding. Thus, grinding enhanced the potential of protein gels for new applications.
研究领域:
食品科学
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蛋白质化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
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IF 5.839
Suchen Liu,Liuming Xie,Mingyue Shen,Yuehuan Xiao,Qiang Yu,Yi Chen,Jianhua Xie
The effects of dual modifications on the gelatinization, textural, and morphology properties of pea starch by Na 2 CO 3 and Mesona chinensis polysaccharide (MCP) were investigated. Results showed that Na 2 CO 3 promoted granular swelling and disruption but decreased the rearrangement tendency of disordered starch fraction of PS during gelatinization. The addition of 0.05%–0.1% MCP slightly affected granular swelling and protected the integrity of starch granules of Na 2 CO 3 –PS. 0.2% MCP enhanced the retrogradation and recrystallization of gelatinized starch in the presence of Na 2 CO 3 . Near-UV circular dichroism spectra showed that adding Na 2 CO 3 and MCP in PS resulted in a strong peak at 285 nm and a small trough at 310 nm in the spectra of MCP and PS. The peak intensity orders of samples were consistent with the reaggregation tendency, suggesting that the characteristic peak at 285 nm was closely related to the retrogradation degree of starch.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
DESALINATION
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2026
·
IF 9.9
Qinghua Guo,Tao Shi,Lu Dai,Zhiguo Yan,Qun Chen,Man Xu,Yanbo Li
N-2-hydroxyethylpiperazine was used to prepare poly-ester-amide (PEA) nanofiltration membranes. • The organic-salt selectivity of the PEA membrane can be manipulated by adding NaOH as a catalyst of the IP reaction. • The N-2-hydroxyethylpiperazine based PEA membrane was used for incomycin hydrochloride desalination. • The N-2-hydroxyethylpiperazine based PEA-NF membrane show good antifouling performance. Precisely controlling nanofiltration (NF) membranes to achieve high-precision separation of organics and salts is a highly challenging topic. Interfacial polymerized (IP) poly-ester-amide (PEA) membranes offer more possibilities to tailor the pore and surface properties to achieve specific separation performance. This work introduces a type of N-2-hydroxyethylpiperazine (NAZ) based NF membranes, and the effects of monomer and NaOH concentrations on the membrane performance, especially for the selectivities, including organic salt selectivity and divalent salt-monovalent salt selectivity of the membranes, were investigated. It was found that the monomer ratio of TMC to NAZ and the concentration of NaOH in the NAZ solution are very sensitive to the selectivity of the resulting PEA membranes. The PEA-NF membrane prepared at an optimal condition exhibited a high organic-salt selectivity (78 for sucrose/NaCl), and maintained a good water permeance of 8.5 L·m −2 ·h −1 ·bar −1 . It fully rejected lincomycin hydrochloride (LH) and with >80% NaCl passage, showing good potential in antibiotic-salt separation. Meanwhile, the PEA membrane also presented good antifouling performance. This work highlights the advantage of PEA-NF membranes in organic salt separations and provides a reference for developing organic-selective nanofiltration membranes. Download: Download high-res image (69KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
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2026
·
IF 10.4
Lijuan Luo,Ping Li,Yuanyuan Deng,Guang Liu,Yan Zhang,Xiaojun Tang,Pengfei Zhou,Zhihao Zhao,Jiarui Zeng,Mingwei Zhang
Increasing GA transformed flocculated oil droplets into dense networks. • Higher GA increased droplet size and enhanced emulsion viscoelasticity. • DPPI-GA ratios of 8:1–10:1 yielded low-oil emulsions with mayonnaise-like rheology. • GA enhanced emulsion networks but excess GA (5:1–3:1) reduced interfacial activity. This study investigates low-oil-phase emulsions formed by deamidated pea protein isolate (DPPI) and gum arabic (GA) coacervates at pH 3.0 as a low-fat food system. The impact of varying the DPPI-to-GA ratio (1:0–3:1) on 28% oil emulsions was examined. DPPI and GA formed coacervates via electrostatic, hydrogen bonding, and hydrophobic interactions. Increasing GA ratio shielded hydrophobic regions of DPPI, reducing surface hydrophobicity and interfacial activity, leading to larger emulsion droplets. GA also acted as a bridging agent, promoting aggregation of coacervates and shifting the microstructure from flocculated droplets to dense networks, with oil droplets more uniformly embedded. This structural change enhanced emulsion viscoelasticity, with higher GA ratios showing stronger nonlinear rheological behavior. At DPPI-GA ratios of 8:1–10:1, emulsions exhibited viscoelastic properties and large-strain responses comparable to traditional mayonnaise (70% oil). This study suggests a plant-based method for reduced-fat emulsified foods with conventional-like structural and rheological properties. Download: Download high-res image (185KB) Download: Download full-size image
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Wenhao Liu,Xiaoye Xu,Wanjing Liu,Xinxin Zeng,Si Shi,Jianxi Zhang,Junjie Tang,Yuanzhao Li,Jie Pang,Chunhua Wu
Fucoxanthin (FX), a marine-origin carotenoid, possesses various physiological activities. However, FX has instability and low water solubility. Encapsulation using nanoparticles effectively addresses these challenges. Nanoparticles loaded with FX were fabricated using a pH-driven method, with pea protein isolate (PPI) and fucoidan (FUC) serving as the raw materials. The optimal nanoparticles were prepared at pH = 7.0 with a PPI:FUC = 1:3, yielding a particle size of 166.60 ± 0.55 nm and a zeta potential of −40.88 ± 0.68 mV. The formation of FX@PPI/FUC nanoparticles were primarily driven by hydrogen bonding and hydrophobic interactions. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and fluorescence spectroscopy were used to research structure of nanoparticle and interaction during the formation. The FX@PPI/FUC nanoparticles demonstrated excellent thermal and pH stability in neutral and alkaline environments, effectively released FX and showcased antioxidant properties. Additionally, a W/O/W FX@PPI-FUC Pickering emulsion was formulated, containing 65 % of the oil phase, which exhibited a favorable particle size of 26.5 ± 0.28 μm and a zeta potential of −67.2 ± 0.94 mV. Furthermore, the FX@PPI-FUC Pickering emulsion demonstrated outstanding thermal and storage stability, indicating its potential for application in functional food.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2025
·
IF 12.4
Hailan Sun,Jingyi Liang,Yirong Qian,Xiao Chen,Liyan Zhao
Understanding the interaction mechanisms between flavor active compounds and protein matrices is pivotal for advancing the texture and mouthfeel of high-quality meat analogs, for plant-based food development. This study provides the first systematic investigation of the interaction mechanisms of sulfur-containing flavor compounds (SCFCs) with pea protein isolate (PPI) through multispectral spectroscopy and molecular docking. We focus on three structurally distinct SCFCs: dimethyl disulfide (DMD, linear), dimethyl trisulfide (DMT, linear), and lenthionine (LEN, cyclic). Results showed that within 0–0.5 mM, SCFC concentration positively correlated with the flavor retention rate of PPI. The molecular structure and hydrophobicity of SCFCs significantly influenced the binding affinity of flavors to PPI, with the binding strength ordered as LEN > DMT > DMD. Multispectral analyses and AFM imaging revealed that after combination with flavors, the PPI spatial structure changed significantly from a highly ordered rigid structure to a relatively flexible disordered feature. The E-nose analysis, coupled with correlation analysis, revealed that the addition of SCFCs altered the odor characteristics of PPI, amplifying meat-like sulfur aroma and diminishing bean-associated alcohol and aldehyde odors. Thermodynamic assessments, bond-breaking experiments, and molecular docking further validated the dominance of non-covalent forces and structural specificity dictated binding strength: LEN (cyclic) exhibited the highest affinity via hydrophobic interactions. At the same time, DMT (linear) relied on hydrogen bonding. These findings establish a structure-driven framework for optimizing flavor retention in PPI-based meat analogs, addressing a theoretical foundation for flavor control in plant-based food development.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Biomaterials Research
·
2024
·
IF 8.1
Yiming Li,Mengqi Mao,Xin Yuan,Jiajia Zhao,Lingjun Ma,Fang Chen,Xiaojun Liao,Xiaosong Hu,Junfu Ji
Natural nanodelivery systems are highly desirable owing to their biocompatibility and biodegradability. However, these delivery systems face challenges from potential degradation in the harsh gastrointestinal environment and limitations imposed by the intestinal mucus barrier, reducing their oral delivery efficacy. Here, gastrointestinal stable and mucus-permeable pea albumin nanomicelles (PANs) with a small particle size (36.42 nm) are successfully fabricated via pre-enzymatic hydrolysis of pea albumin isolate (PAI) using trypsin. Capsaicin (CAP) is used as a hydrophobic drug model and loaded in PAN with a loading capacity of 20.02 μg/mg. PAN exhibits superior intestinal stability, with a 40% higher CAP retention compared to PAI in simulated intestinal digestion. Moreover, PAN displays unrestricted movement in intestinal mucus and can effectively penetrate it, since it increases the mucus permeability of CAP by 2.5 times, indicating an excellent ability to overcome the mucus barrier. Additionally, PAN enhances the cellular uptake and transcellular transport of CAP with endoplasmic reticulum/Golgi and Golgi/plasma membrane pathways involved in the transcytosis and exocytosis. This study suggests that partially enzymatically formed PAN may be a promising oral drug delivery system, effectively overcoming the harsh gastrointestinal environment and mucus barrier to improve intestinal absorption and bioavailability of hydrophobic bioactive substances.
研究领域:
药学
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纳米技术
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药物递送系统
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胃肠生理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Zhi-Wei Guo,Heng-Juan Li,Ning Peng,Ying-Qiu Li,Yan Liang,Yu-Ru Zhao,Cai-Yue Wang,Zi-Yue Wang,Chenying Wang,Xidong Ren
BACKGROUND Pea protein isolate (PPI) is gaining increasing popularity in the food industry. It provides a diverse range of health benefits, such as hypoallergenic and gluten-free characteristics. However, the functional performance of PPI is hindered by its low solubility and poor stability. Therefore, in this article, PPI and dextran (DX) of different molecular weights were grafted to investigate the effects of grafting DX with different molecular weights on the interface properties and antioxidant properties of PPI. Additionally, the stability and digestive properties of the glycated PPI nanoemulsion system were explored. RESULTS The result showed that the grafting degree of PPI–DX conjugates (PPI–DC) decreased with an increase in the molecular weight of DX. Surface hydrophobicity, antioxidant activity and solubility of PPI–DC were significantly improved after grafting compared with PPI and PPI–DX mixtures (PPI–DM). Astaxanthin-loaded emulsions stabilized by grafted conjugates had smaller droplets and higher astaxanthin encapsulation rate compared to PPI emulsions. In vitro digestion demonstrated that the bioavailability of PPI–DC emulsions was higher than of PPI emulsion. Furthermore, after 24 days of storage, retention rate of astaxanthin-loaded emulsions prepared by conjugates remained above 70%, surpassing that of PPI emulsion. CONCLUSION These results indicated that DX grafting can improve the emulsion properties of PPI. In addition, the DX with a molecular weight of 5 kDa showed the most significant improvement. This study contributes to the advancement of natural emulsifiers by modifying PPI through glycation, and furnishes a valuable reference for its utilization in functional foods. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 12
·期 1
·151
·
IF 5.561
Aniya,Yan Cao,Chenxing Liu,Shengming Lu,Yoshiharu Fujii,Jiaxiu Jin,Qile Xia
There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.Keywords:double emulsions;mulberry anthocyanins;pea protein isolate;xanthan gum;stabilization;in vitro digestibility
研究领域:
食品科学
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生物技术
·
营养学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Quanben Jin,Wei Wu,Wen Wu,Huanxia Zhang,Jian Zhang,Shuo Chang,Jie Zhou,Qingqing Zhou,Meiqun Hu
Monitoring the pH of human body fluids is crucial for health assessment. This study develops a durable, textile-based colorimetric sensor via laccase-catalyzed covalent grafting of edible butterfly pea anthocyanins onto silk fabric. The functionalized silk exhibits distinct, reversible color transitions across a broad pH range (2−12), enabling direct visual discrimination of simulated human sweat (purple at pH 4.5, blue at 6.0, turquoise at 8.0), urine (blue at pH 6.0), and vaginal secretions (purple at pH 4.5). The sensor demonstrates robust durability, with good wash and abrasion fastness (grade 4) and stable performance over 10 reuse cycles (all ΔE < 2). It also exhibits significant antioxidant activity (DPPH scavenging rate ~ 73%). A comprehensive multi-stage DFT investigation provides a fundamental molecular-level explanation for the sensor's function and stability. The calculations identify the key acidic site (δ-OH) with a pKa of 4.96, responsible for the primary purple-to-blue transition, and reveal a high kinetic barrier (~28 kcal/mol) for the competing color-fading pathway, rationalizing the observed durability and irreversible degradation under strong alkali. This work presents a complete “fabrication-to-mechanism” study, integrating a high-performance wearable sensor with fundamental theoretical validation for potential applications in personal health monitoring and smart textiles.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Tingting Feng,Xuejiao Wang,Xingwei Wang,Xiaoming Zhang,Yao Gu,Shuqin Xia,Qingrong Huang
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.
研究领域:
食品科学
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胶体科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Suchen Liu,Mingyue Shen,Yuehuan Xiao,Yu Luo,Jianhua Xie
The influences of Mesona chinensis polysaccharide (MCP) on the gel properties, morphology, and digestion of three different starches , namely, maize starch (MS), potato starch (PoS), and pea starch (PeS) were investigated. MCP interacted with the different starches in various ways. The addition of MCP increased pasting viscosity and gel strength and decreased syneresis of MS. MCP inhibited the granular swelling of PoS, thereby protecting its granular integrity and increasing its gel strength. MCP promoted the granular swelling of PeS and then increased the pasting viscosity of PeS, which leads to the decreased of PeS gel strength. X-ray diffraction showed that MCP affected the diffraction intensity of the three starches. In vitro digestion showed that MCP played a positive role in the starch hydrolysis of MS and PeS, however, the opposite effect was observed for PoS.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）