GDH-TiONFs-rGO photoelectrode: A novel photoelectric chemobiosensor for lipase activity detection.

In the grain industry, lipases can hydrolyze the oils and fats in grains into glycerol and fatty acids, causing grain rancidity. If not detected and controlled, it would lead to the waste of grains and resources. In this research, rice bran was taken as the research object and a nanocomposite material with photoelectric activity, TiONFs-rGO, was developed by electrospinning technology.

Rice bran protein O/W emulsion enhanced by microfluidization and gum arabic: Physicochemical property, environmental stability, oxidation kinetic.

In order to solve the problem of wastage of rice bran resources and make full use of the rice bran protein (RBP) with high nutrition, an oil-in-water (O/W) emulsion was successfully prepared from RBP by dynamic high pressure microjet technology (DHPM) assisted with gum arabic (GA), which provided an effective method for fully exploiting RBP resources. The results indicated that, the emulsion treated under 120 MPa exhibited superior properties. The dispersion of the emulsion droplets was more uniform, the zeta potential was -24.

Combined multispectral analysis and molecular docking to research the interaction of soybean isolate protein with different kinds of phospholipid liposomes and its effect on liposome properties.

Liposomes were modified due to suboptimal stability. Soybean lecithin liposomes (SLip), hydrogenated soybean lecithin liposomes (HLip), and egg yolk lecithin liposomes (ELip) were modified with different concentrations of soybean isolate protein (SPI) to form SLip-SPI, HLip-SPI, and ELip-SPI. The physical properties, interactions, and stability of liposomes were investigated.

Isolation of ice structuring proteins from winter wheat in frigid region (Dongnongdongmai1) and the effect on freeze-thaw stability of dough.

In this study, ice structuring proteins (WISPs) extracted from winter wheat in a frigid region were prepared and added to frozen-thawed dough. The WISPs were characterized, revealing that they contained a higher proportion of hydrophilic amino acids and had a molecular weight of approximately 15 kDa. The highest thermal hysteresis activity (THA) observed was 0.

Quercetin on the properties of rice bran oil body: Focused surface charge, oxidative stability and digestive properties.

To further enhance the stability of rice bran oil body (RBOB) emulsions, this study examined the impact of various concentrations of quercetin (QU) on the microstructure, rheological properties, oxidative stability, and digestive properties of RBOB emulsions. The results indicated that by incorporating QU concentration, the particle size of RBOB emulsions could be significantly reduced to 300 nm; QU could improve the surface hydrophobicity, the emulsifying activity index and emulsification stability index of RBOB emulsions of 550, 0.078 m/g and 50.

Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil.

Oxidative stability is a key quality characteristic of edible oils, and the oil's antioxidant capacity decreases during the deodorization stage. This study explores the changes in radical formation, molecular structure, oxidative characteristics, fatty acids, and main bioactive compounds in soybean oil during deodorization. The lag phase decreased, whereas the total amount of spins of free radicals increased as the deodorization time increased from 90 to 150 min.

Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree.

In this study, the stabilization mechanism and digestion behavior of Pickering emulsion prepared by a combination of chitosan (CS) and TEMPO-oxidized hyaluronic acid (HA) were investigated. Conductometric titration was used to determine the degree of oxidation and carboxylate content of TEMPO-oxidized HA. The results showed that the degree of oxidation increased proportionally with increasing oxidation time, and the electrostatic and hydrogen bonding interactions with CS were significantly enhanced.

Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch.

In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin. The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.

Ultrasonic-assisted extraction of grape seed procyanidins, preparation of liposomes, and evaluation of their antioxidant capacity.

The residue remaining after oil extraction from grape seed contain abundant procyanidins. An ultrasonic-assisted enzyme method was performed to achieve a high extraction efficiency of procyanidins when the optimal extraction conditions were 8 U/g of cellulase, ultrasound power of 200 W, ultrasonic temperature of 50 ℃, and ultrasonic reaction time of 40 min. The effects of free procyanidins on both radical scavenging activity and thermal stability at 40, 60, and 80 ℃ of the procyanidins-loaded liposomal systems prepared by the ultrasonic-assisted method were discussed.

Rapid quantitative analysis of soybean protein isolates secondary structure by two-dimensional correlation infrared spectroscopy through pH perturbation.

The infrared spectroscopy (IR) signal of protein is prone to being covered by impurity signals, and the accuracy of the secondary structure content calculated using spectral data is poor. To tackle this challenge, a rapid high-precision quantitative model for protein secondary structure was proposed. Firstly, a two-dimensional correlation calculation was performed based on 60 groups of soybean protein isolates (SPI) infrared spectroscopy data, resulting in a two-dimensional correlation infrared spectroscopy (2DCOS-IR).

Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics.

The beany flavor of soy protein isolate (SPI) creates barriers to their application in food processing. This study investigated the effect of ultrasonic-thermal synergistic treatments, combined with vacuum degassing, on the removal of volatile compounds from SPI. The results revealed that ultrasonic-thermal synergistic treatments altered protein secondary structure and increased fluorescence intensity and surface hydrophobicity, which affected the flavor-binding ability of protein, resulting in reduced electronic nose sensor response values.

Preparation of magnetic dialdehyde starch-immobilized phospholipase A and acyl transfer in reflection.

In this paper, using a coprecipitation method to prepare FeO magnetic nanoparticles (FeO MNPS), magnetic dialdehyde starch nanoparticles with immobilized phospholipase A (MDSNIPLA) were successfully prepared by using green dialdehyde starch (DAS) instead of glutaraldehyde as the crosslinking agent. The FeO MNPS was characterized by infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), the Brunauer-Emmett-Teller (BET) surface area analysis method, thermogravimetric analysis (TGA), and transmission electron microscopy (TEM) et al. The results showed that the alkaline resistance and acid resistance of the enzyme were improved after the crosslinking of DAS.

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment.

This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of hydrophobic groups, which reduced relative content of α-helix, increased relative content of β-turn, β-sheet and random coil, and improved the solubility, emulsifying and foaming properties of SPI. Both treatments significantly decreased the species and contents of flavor compounds, such as hexanal, (E)-2-nonenal, (Z)-2-heptenal and (E)-2-hexenal in SPI.

Preparation of meaty flavor additive from soybean meal through the Maillard reaction.

Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties.

Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). The microstructure, physicochemical properties, and interfacial properties were investigated. The properties of the DHPM-treated emulsions were improved significantly, with the 120 MPa DHPM-treated SPI-TA emulsion (SPI-TA 120) having the best microstructure.

Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion.

The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI) (0.05-0.25 %, w/v) on the physicochemical properties, rheological properties, and oxidative stability of rice bran protein (RBP) emulsion.