Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods.

Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.

Food-grade Pickering emulsions stabilized by protein microgel particles have received increasing attentions owing to their potential applications in the food industry. Herein, soy protein hydrolysate microgel particles (SPHMs) produced at various pH (3, 5, 7, and 9) with and without ultrasonication were used to stabilize Pickering emulsions. Compared with those prepared using ultrasonication at pH 3-7, SPHMs prepared using ultrasonication at pH 9 showed excellent amphiphility at the oil-water interface and a superior ability to reduce interfacial tension.

Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions.

The preparation of whey protein isolate (WPI) particles by heat induction usually reduces both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) were used to prepare whey protein isolate-phytosterol (WPS) nanoparticles as stabilizers of oil-in-water Pickering emulsions, and the effects of PSs on the structure and function of the nanoparticles were studied. The results showed that the WPI and PSs combine through non-covalent bonding, which alters the nanoparticle structure and function.

Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels.

Insulin (INS, hydrophilic) and quercetin (Q, hydrophobic) have broad biological benefits; however, their application is limited because of their instability and poor bioaccessibility. Thus, in this study, water-in-oil-in-water (W/O/W) double emulsion gels based on black bean protein-sodium alginate Maillard conjugate-stabilized double emulsions were fabricated using three different inducers. The water holding capacity (WHC), intermolecular interaction forces, INS and Q encapsulation efficiencies (EEs), rheological and textural properties, microstructures, and structures were influenced by both inducer type [CaCl, glucolactone (GDL), and glutamine transaminase (TGase)] and concentration.

Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein.

Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard-reaction-mediated dry-heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP).

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers.

Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however, their rapid hydrolysis (via protease degradation) during digestion hinders their stability and delivery for absorption before degrading. In this study, we encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water (W/O/W) double emulsion. We prepared the co-delivery emulsion by two-step emulsification and investigated the effects of the type of hydrophilic emulsifier for the outer water phase on the physicochemical properties, stability, and digestive properties.

Chaetochromones A and B, two new polyketides from the fungus Chaetomium indicum (CBS.860.68).

Chaetochromones A (1) and B (2), two novel polyketides, were isolated from the crude extract of fungus Chaetomium indicum (CBS.860.68) together with three known analogues PI-3(3), PI-4 (4) and SB236050 (5).