Novel organic-inorganic composite pea protein silica food-grade aerogel materials: Fabrication, mechanisms, high oil-holding property and curcumin delivery capacity.

The fragility of the skeleton and poor bioaccessibility limit Silica aerogel's application in the food industry. In this study, composite gels were obtained by cross-linking pea proteins isolate (PPI) with Tetraethoxysilane (TEOS)to improve the bioavailability of silica-derived aerogels. It indicated that TEOS first condensed with H to form secondary particles and then complexed with PPI via hydroxyl groups to form a composite aerogel.

The effect of subzero temperatures on the properties and structure of soy protein isolate emulsions.

Different freezing temperatures (-5, -20, -40 and -80 ℃) could change soy protein isolate (SPI) structure and emulsion properties. After freezing at -5 ℃ and -20 ℃, the structure of the SPI loosened, the fluorescence intensity was red shifted, and the proportion of Phe, Tyr and Trp exposed increased. With decreasing temperature, the surface hydrophobicity (H × 100), the number of sulfhydryl groups and the number of disulfide bonds all rose, then fell (-40 ℃), and rose again (-80 ℃).