FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Ge Xu,Jixia Kang,Wujun You,Ruyi Li,Huijuan Zheng,Lishuang Lv,Qiuting Zhang
Providing texture-modified food for dysphagia patients has been one of the most effective treatment methods. The current study aimed to evaluate a specially designed commercial pea protein isolate (PPIc) -based texture-modified food by ultrasonic treatment (US, 390 W; 20 min) at different NaCl concentrations by adjusting its texture and structure. The results showed that US can improve the texture properties of PPIc within a certain range of NaCl concentration (0.03–0.6 M). The prepared PPIc samples exhibited good mastication and swallowing characteristics with proper viscosity (33.31–704.2 mPa·s), softness (gel strength <30 g), wetness (good solubility and water holding capacity), etc. While with ultrasonic condition at the low NaCl concentration (0.1 M), the PPIc could achieve an overall superior textural attribute than those with other salt concentrations. Further research showed that US-NaCl combination could facilitate PPIc gel to maintain a more proper dysphagia texture, not only by reducing the number of pores and unfolding structures during processing, but also by enhancing the surface area of protein particles and cross-linking interaction of proteins through more exposure of sulfhydryl groups. It was also found that the β-turns of untreated-PPIc transformed to β-sheets at high salt concentration, whereas inverted transformation was observed at low NaCl concentration (0.03 M). We further unveiled US significantly enhanced the solubility, water holding capacity , and gelling ability of the PPIc. Overall, US-NaCl would be a promising method for the preparation of modified textural PPIc, which provides a new approach to formulate low-salt, high-nutrition, and customizable food for special populations such as the elderly and dysphagia.
研究领域:
食品科学
·
营养学
·
生物化学
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DOI
高影响因子
POLYMER COMPOSITES
·
2022
·Vol. 43
·期 10
·7420-7427
·
IF 3.531
Yalin Zhao,Zhixiong Wu,Zhengrong Zhou,Zhicong Miao,Rongjin Huang,Laifeng Li
High thermal conductivity polymer materials are highly desirable for thermal management applications in electrical encapsulation and energy fields. The construction of three-dimensional thermal conductivity structure has become an attractive method to improve the thermal conductivity of polymers. However, traditional methods for constructing 3D structures use prefabricated thermal conductivity models. Herein, we take epoxy resin as matrix, through the cooperation of sheet BN and spherical Al 2 O 3 to in situ construct a “pea-pod-like” 3D thermal network, to prepare high thermal conductivity Al 2 O 3 -BN-Epoxy (ABE) composites. Compared with pure epoxy resin, the thermal conductivity of the ABE composites and the random Al 2 O 3 -BN-Epoxy (R-ABE) composite is increased by 257% and 63%, respectively. And it still has a high thermal conductivity at low temperatures (696% enhancement at 60 K) for ABE 60% composite. This method of in situ construction of 3D thermal conductivity networks is of great significance in the development and application of thermal management materials.
研究领域:
材料科学
·
热管理材料
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Ze-Ling Chen,Ying Li,Jin-Hua Wang,Rui Wang,Yong-Xin Teng,Jia-Wei Lin,Xin-An Zeng,Meng-Wai Woo,Ling Wang,Zhong Han
Understanding molecular mechanisms during protein modification is critical for expanding the application of plant proteins. This study investigated the conformational change and molecular mechanism of pea protein isolate (PPI) under pulsed electric field (PEF)-assisted (-)-Epigallocatechin-Gallate (EGCG) modification. The flexibility of PPI was significantly enhanced after PEF treatment (10 kV/cm) with decrease (23.25 %) in α-helix and increase (117.25 %) in random coil. The binding constant and sites of PEF-treated PPI with EGCG were increased by 2.35 times and 10.00 % (308 K), respectively. Molecular docking verified that PEF-treated PPI had more binding sites with EGCG (from 4 to 10). The number of amino acid residues involved in hydrophobic interactions in PEF-treated PPI-EGCG increased from 5 to 13. PEF-treated PPI-EGCG showed a significantly increased antioxidant activity compared to non-PEF-treated group. This work revealed the molecular level of PEF-assisted EGCG modification of PPI, which will be significant for the application of PPI in food industry.
研究领域:
食品科学
·
蛋白质化学
·
光谱学
·
计算模拟
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yihui Wang,Yueyue Yang,Liangyun Xu,Chao Qiu,Aiquan Jiao,Zhengyu Jin
There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat. In this article, a simple pH modulation strategy was applied to regulate high internal phase (HIPE) gels prepared from PeaP and hydroxypropyl starch (HPS). The results showed that the interfacial tension of PeaP decreased from 11.9 to 7.1 mN/m at 5% PeaP and from 9.9 to 6.3 mN/m at 10% PeaP with increasing pH from 7 to 11. The incorporation of HPS improved the strength and physical stability of the HIPE gel. HIPE gels showed the best three-dimensional printing ability at pH 11. The main mechanism of HIPE gels at pH 3 was hydrophobic interaction, while electrostatic interaction dominated at pH 7, 9, and 11. This study may provide insights into the development of PeaP-based HIPE gels as a printable fat alternative.
研究领域:
食品科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Wenjuan Wang,Rui Sun,Suping Ji,Qiang Xia
This work investigated the characteristics of pea protein isolate and κ-carrageenan complexes in stabilizing curcumin-loaded emulsions. The complexes structured by electrostatic attraction exhibited biphasic wettability with increased three-phase contact angles close to 90°. Morphological differences in the complexes were the critical factor influencing their emulsifying ability at various pH. As a steric barrier via increasing net negative charge (up to −54.7 ± 2.4 mV) and adsorbed protein content (92.57 %–97.61 %), the interfacial layer could retard droplet coalescence and improve emulsions stability. Rheological tests verified the higher viscoelasticity of emulsions by raising the oil fraction. After 4 weeks of heating treatment, the chemical stability of curcumin was prominently enhanced from 18.6 ± 0.2 % to 64.3 ± 5.7 %. The confirmed synergistic antioxidant activity between grape seed oil and curcumin in emulsions might facilitate the development of specific functional delivery systems in foods.
研究领域:
食品科学
·
胶体与表面化学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yihui Wang,Qing Liu,Yueyue Yang,Chao Qiu,Aiquan Jiao,Zhengyu Jin
Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels contributes to the development of innovative plant-based gel products. Herein, we proposed a strategy for constructing PeaP–hydroxypropyl starch (HPS) interpenetrating network hydrogels, in which the structure, strength, and 3D printing properties of the hydrogels were regulated by changing pH. Results showed that pH significantly affected the gelation process of PeaP/HPS hydrogels. The hydrogels formed a lamellar structure at pH 3, a granule aggregation network structure at pH 5, porous structures at pH 7 and 9, and a honeycomb structure at pH 11. The strength of hydrogels formed at different pH values had the following order: pH 3 ＞pH 11 ＞ pH 7 ＞pH 9 ＞pH 5. The storage modulus (G') of the hydrogel at pH 3 was up to 4149 Pa, but only 695 Pa at pH 5. Moreover, hydrogel at pH 3 had the best self-recovery of 55%. 3D printed objects from gel inks at pH 3 exhibited high structural integrity and fidelity at 60 °C. Gelling force analysis indicated hydrogen bonds were the dominant interaction within all hydrogels. Overall, this study suggested that PeaP/HPS hydrogel formed at pH 3 possessed the most excellent mechanical properties and 3D printing capabilities, which may provide insights into the development of novel PeaP-based gel food ingredients and promote the application of PeaP in the food industry.
研究领域:
食品科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
Journal of Materials Chemistry C
·
2019
·Vol. 8
·期 4
·1319-1325
·
IF 6.641
Siyuan Zeng,Shasha Shi,Shirong Wang,Yin Xiao
Achieving efficient blue emission with spectrum stability in perovskite light-emitting diodes (PeLEDs) is a great challenge, although the external quantum efficiency (EQE) of PeLEDs for red and green emission has exceeded 20%. Here, we report efficient sky-blue PeLEDs with high brightness based on mixed-ligand confined quasi-2D perovskites. By detailed characterization of the optical and physicochemical properties of n-butylammonium (BA) or 2-phenylethylammonium (PEA)-based perovskites with various alkyl ammonium bromides as co-ligands, it is found that the molecular size and charge on the amino-groups of the co-ligand hold the key to constructing effective mixed-ligand systems. Accordingly, dimethylammonium (DMA) is an ideal co-ligand in both BA- and PEA-based quasi-2D perovskites. Thanks to its appropriate molecular size, DMA could help to confine the diameter of perovskite nanocrystals (NCs) and improve their dispersity in organic ligands. Besides, DMA is prone to disperse among PEA or BA molecules to cap the perovskite synergistically, and the phase of n = 1 caused by excess co-ligands could be effectively avoided benefiting from the relatively weak coordination ability of DMA due to the relatively small positive charge on amino-groups. The optimized PeLEDs based on BA2DMA1.6Cs2Pb3Br11.6 and PEA2DMA1.2Cs2Pb3Br11.2 exhibit color-stable sky-blue (490 nm) and bluish green (499 nm) emission with a record maximum luminance of 2825 and 7760 cd m−2 respectively. The applicability of this approach in the red emission region is also demonstrated, which provides a versatile strategy for full spectrum modulation.
研究领域:
材料科学
·
光电子学
·
纳米技术
·
光子学
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产品关联
DOI
高影响因子
Materials Research Express
·
2020
·Vol. 6
·期 12
·125355
·
IF 1.929
Xiangxin Xu,Huiping Liu,Songmei Duan,Xuhui Liu,Kai Zhang,Jianqiu Tu
The pumpkin seeds protein (PSP) films have good gas barrier properties and elongation at break, but their inferior tensile strength and high moisture adsorption needed to be overcome. There are few reports about modification of PSP films so far. This study was to investigate the effects of different ratios (0:5, 1:4, 1.5:3.5, 2:3, 2.5:2.5 and 5:0) of pea starch (PS)/ pumpkin seeds protein (PSP) on the morphology, mechanical properties, water vapor permeability (WVP), optical properties, hydrophobicity, and oil resistance of blend films. According to the results, the scanning electron micrographs of surface and cross-sections indicated the good biocompatibility between PS and PSP. The tensile strength was enhanced from 5.02 MPa to 16.41 MPa with the incorporation of PS at 40% level, but the elongation at break was decreased meanwhile. The addition of PS enhanced the hydrophobicity and reduced the swelling degree of films. And then, the composite films incorporated with PS were more transparent at visible region. The oil soaking had little effect on the mechanical properties of composite films with low starch content. The addition of starch led to the closer interaction between water molecules and macromolecules in film-forming matrix. In addition, the PS/PSP composite films showed inferior barrier properties of water vapor and ultraviolet light compared with pure PSP films. Based on the above various factors, the composite film composed of PS and PSP in a suitable proportion has the potential to package oily foods.
研究领域:
食品科学
·
材料科学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Mengke Li,Mengle Li,Ying Qian,Xiangsong Chen,Jianglin Chen,Long Jin,Lili Cao,Min Pang
Hydrogels formed via synergistic TGase covalent and gelatin physical crosslinks. • Varying GEL/PPI ratio enabled tunable mechanical properties and microstructures. • Adding gelatin significantly improved PPI hydrogels' water-holding capacity. • Dual-crosslinked hydrogels exhibited high fatigue resistance and thermal stability. Pea protein isolate (PPI) is rich in essential amino acids and exhibits low allergenicity; nevertheless, its poor gelation performance constrains its use in gel-based systems. To overcome this limitation, this study introduced gelatin (GEL) to modify pea protein isolate and constructed a double-crosslinked composite hydrogel based on a plant-animal protein combination via transglutaminase (TGase). The effects of different GEL/PPI ratios on the structure, mechanical properties, thermal stability, and swelling behavior of the hydrogels were investigated. The results showed that TGase effectively mediated covalent cross-linking between GEL and PPI. As the proportion of PPI increased, the hardness, gel strength, fatigue resistance, and shape recovery of the hydrogels decreased. All hydrogels demonstrated a high water content (>80%), and the incorporation of GEL significantly enhanced the water-holding capacity. SEM observation revealed that the hydrogels displayed a honeycomb-like porous structure. With increasing PPI content, the pores became smaller, the pore walls thickened, and the structural density increased. TGA and DSC analyses indicated that all hydrogels possessed good thermal stability. The swelling capacity decreased with the introduction of PPI, and all gels conformed to the Schott second-order kinetic model. XRD patterns suggested that all gel samples were predominantly amorphous in structure. These findings demonstrate that double-crosslinked PPI can produce hydrogels with higher mechanical strength, water-holding capacity, and stability, thereby improving the functional properties of PPI. This study provides a theoretical basis for developing novel edible hydrogels. Download: Download high-res image (118KB) Download: Download full-size image
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Zhi-feng Tan,Cong Sun,Shi-hui Zhao,Zhen-wen Shao,Da-yong Zhou,Liang Song
g PPI-CUR NPs exhibit matrix-adaptive protection during simulated frying. • Antioxidant efficacy positively correlates with oil unsaturation levels. • Nanoparticles inhibit acrolein and cis-trans fatty acid isomerization. • Dual-adaptive behavior is driven by thermodynamic affinity with lipids. • Structural expansion in highly unsaturated oils maximizes the scavenging. The solvent effects exerted by continuous lipid matrices on nanocarrier antioxidant efficacy remain insufficiently defined. Herein, glycated pea protein isolate-curcumin nanoparticles ( g PPI-CUR NPs) were engineered to elucidate their matrix-adaptive kinetic responses across frying oils with distinct saturation profiles. Protective efficacy correlated positively with lipid unsaturation, demonstrating 55.1% relative peroxide inhibition in highly unsaturated soybean oil versus 31.7% in saturated palm oil. Concurrently, the system suppressed cytotoxic aldehydes accumulation, mitigated viscosity increments, and inhibited thermal cis -to- trans isomerization. Molecular dynamics simulations elucidated this structural adaptability. The protein shell underwent conformational expansion driven by thermodynamic compatibility with linoleic acid, while the internal core maintained hydrophobic retention for ligand stability. This structural equilibrium maximized solvent-accessible surface area, increasing interfacial collision probability for in situ lipid radical scavenging. These findings generalize the dynamic balance between interfacial flexibility and core retention as a fundamental design principle for targeted lipid protection in high-stress processing. Download: Download high-res image (201KB) Download: Download full-size image
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zhaoying Li,Taotao Dai,Yunfeng Lu,Qin Geng,Xixiang Shuai,Zihao Chen,Lizhen Deng,Haolan Dong,Jun Chen
This study investigated the potential of a high-energy fluidic microfluidizer (HEFM) to enhance the solubility and gelation properties of pea protein. The effect of HEFM on the nitrogen solubility index (NSI) and structure of 10% pea protein suspension was investigated. HEFM treatment enhanced pea protein solubility, achieving a NSI of up to 98.51% at 280 MPa, which was a significant increase compared to the low NSI of untreated samples (18.01%). The treated proteins exhibited reduced particle size and increased specific surface area. Morphology analysis exhibited that the globular aggregates were dispersed by mechanical forces into loose and uniform protein particles, with the insoluble precipitate converting into soluble protein. Structural analysis revealed that HEFM treatment disrupted protein aggregates, increased surface hydrophobicity, and exposed free sulfhydryl groups. It also induced the secondary structure of the protein to change from β-sheets to α-helixes, contributing to improved solubility. Additionally, the gelling properties were positively correlated with increased protein solubility. The gels made from pea proteins with enhanced solubility exhibited denser, more homogeneous microstructures alongside higher storage moduli and greater cohesive strength. While demonstrating superior stability under LAOS deformation, the HEFM-treated PPG gels (pea protein-gellan gum gel) exhibited excellent stability. This study indicated that HEFM is an effective industrial-scale technique for improving the solubility and gelation of pea protein, thereby expanding its potential applications in the food industry.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaoxuan Yan,Shangdong Yan,Yi Cao,Yinxin Fu,Jun Chen,Taotao Dai,David Julian McClements,Qian Li
Gels and emulsion gels were fabricated from commercial pea protein isolate (CPPI) using transglutaminase (TGase) or TGase and mineral ions (Na + and Ca 2+ ). The effects of the different crosslinking mechanisms on the formation, structure and functional performance of the CPPI gels were evaluated. Both TGase and TGase-Na + /Ca 2+ effectively induced gel formation, with the addition of salt ions significantly enhancing gelation kinetics and final gel strength. Rheological, textural, and microstructural analyses revealed that TGase-Ca 2+ -induced CPPI gels exhibited highest elastic and viscous moduli, whereas TGase-Na + -induced CPPI gels demonstrated the highest hardness and a more uniform network structure. However, the addition of mineral ions reduced the water holding capacity, swelling capacity, and freeze-thaw stability of the gels. CPPI emulsion gels crosslinked with TGase and Na + improved β-carotene stability and bioaccessibility after simulated digestion. These findings highlight the potential of using TGase-Na + crosslinked CPPI gels for developing novel cold-set gels in functional food applications.
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
危险品化学品经营许可证（带存储）