Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound.

Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI.

Impact of Ultra-High-Pressure Homogenisation on the Inactivation of and Spores in Sheep and Cow Milk.

The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating ATCC 27142 and ATCC 6633 spores suspended in sheep and cow milk was investigated. The UHPH treatment was conducted at 200 and 250 MPa with an inlet temperature of 85 °C, resulting in homogenising valve temperatures of 117 °C and 127 °C, respectively. To isolate the role of temperature and pressure in the inactivation of bacterial spores, the UHPH treatment was repeated at 250 MPa with a lower inlet temperature of 70 °C that resulted in a valve temperature of 117 °C.

Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow.

Kuey teow is one of the delicacies of Guangdong, China and is a gluten-free noodle dish made from rice. It has a short storage period and extending the shelf life by quick freezing induces quality deterioration due to temperature fluctuations. To improve its freeze-thaw frozen storage quality, this paper examined the effects of hydroxypropyl corn starch (HCS), guar gum (GG), and compound phosphates (CP) on the quality of quick-frozen kuey teow during freeze-thaw cycles.

Effects of protein variations by different extraction and dehydration approaches on hempseed protein isolate: Protein pattern, amino acid profiling and label-free proteomics.

This study evaluates the effects of alkaline and micellisation extraction methods, alongside freeze-drying and spray-drying, on the protein subunits, amino acid profiles, and proteome data of hempseed protein isolate (HPI). Findings revealed that the extraction methods affect protein profiles more than the drying methods. Micellisation-extracted HPI showed higher albumin, oleosin, and sulphur-containing protein levels than alkaline-extracted HPI.

The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein.

The characteristics of the crosslinking between rice protein (RP) and ferulic acid (FA), gallic acid (GA), or tannin acid (TA) by covalent binding of Laccase and non-covalent binding were evaluated. The RP-polyphenol complexes greatly improved the functionality of RP. The covalent effect with higher polyphenol binding equivalence showed higher emulsion activity than the non-covalent effect.

The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying.

Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design.

Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory and "anticipatory" life-cycle assessment.

The role of urea on the dissolution of starch in NaOH-urea aqueous solutions.

Potato starch can be dissolved in NaOH-urea aqueous solutions to form a stable and homogeneous mixture to initiate further modification. The mechanism for the formation of such a solution was investigated by examining the interactions between urea and starch, using rheological tests, C NMR, FTIR, and a novel Kamlet-Taft solvation parameter analysis. It was found that the optimized dissolution condition was in aqueous 10% w/w NaOH-14% w/w urea, under which 97.

Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch.

In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.

The microstructure and thermal properties of pulsed electric field pretreated oxidized starch.

The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch.

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of officinale on streptozotocin induced diabetic mice.

polysaccharide (KEP) was extracted using a high-voltage pulsed electric field-assisted hot water method. Its physicochemical properties, activity and hypoglycemic effect was investigated. Experiments were undertaken with diabetic mice models and the potential mechanism of KEP to improve blood glucose levels was unveiled through measurements of relevant indicators in the serum and liver of the mice.

The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch.

The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze-drying, storage and gastrointestinal digestion.

Background: Probiotic products are receiving increasing attention because of their tremendous beneficial health effects. However, it is still a great challenge to preserve probiotic viability during processing, storage and gastrointestinal digestion. Encapsulation is a widely known technology for enhancing bacterial viability and product stability.

Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying.

Protective agents used in spray drying protect the activity of lactic acid bacteria (LAB) by stabilizing the subcellular structures, constituting a protective layer at the cellular surface, or having mild drying kinetics. The effects of a reputed protectant, whey protein isolate (WPI), on Lactobacillus rhamnosus GG (LGG) were examined by exposing the cells to WPI solution to induce protein adsorption at the cellular surface prior to spray drying. WPI-treated LGG demonstrated enhanced thermotolerance with cell survival increased by 1.

Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin-casein blends.

The effect of microbial transglutaminase (MTGase) in cross-linking and modifying of rice glutelin-casein blends was investigated in this work. The maximum MTGase activity on rice glutelin-casein blends were found when its addition was 15 U/g of protein. Compared with the blends without MTGase, the appropriate addition of MTGase significantly affected the microstructure of the cross-linked proteins, resulting in the gradual 'burying' of Trp residue; while the space for hydrogen bonding was more abundant.

High-mechanical strength carboxymethyl chitosan-based hydrogel film for antibacterial wound dressing.

Hydrogels, being highly biocompatible and adaptable with biological tissues, have shown great usability in biomedical applications. In this research, a novel hydrogel film developed from carboxymethyl chitosan (CMCS) loaded with waterborne polyurethane-gelatin hydrolysate was synthesized via aqueous emulsion copolymerization. The synthesized hydrogel film was characterized using mechanical strength tests, FTIR, XPS, SEM, AFM, and various other analysis technologies.

Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates.

This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of rice dreg protein hydrolysates (RDPHs). The RDPHs from the different enzyme deactivation methods led to significant differences in the degree of hydrolysis, surface hydrophobicity, average particle size, intrinsic fluorescence and emulsion stability. FTIR analysis revealed that the strength of RDPH-(100 °C) spectrum peaks decreased significantly.

Characterisation of thermal and structural behaviour of lipid blends composed of fish oil and milkfat.

The blend of fish oil with a high percentage of long chain poly-unsaturated fatty acids, and milkfat with a high percentage of saturated fatty acids, could potentially demonstrate desirable characteristics from both components, such as increased omega-3 fatty acids and melting point, as well as improved crystallization and oxidative stability. In this study, the effect of various milkfat concentrations on thermal properties and crystalline structure of these blends were analysed to understand parameters determining the overall characteristics of the blend. Blends with different ratios of fish oil: milkfat (9:1, 7:3, 5:5, 3:7, 1:9), as well as pure fish oil and pure milkfat, were investigated at different cooling conditions.

Relationship between Desalination Performance of Graphene Oxide Membranes and Edge Functional Groups.

High desalination efficiency in principle could be achieved by layer-by-layer graphene oxide (GO) membranes, which benefits from their entrance-functionalized channels assembled by edge-functionalized GO nanosheets. The effects of these edge functional groups on desalination, however, are not fully understood yet. To study the isolated influence of three typical edge functional groups, namely, carboxyl (-COOH), hydroxyl (-OH), and hydrogen (-H), molecular dynamics simulation was used in this work.

Formation of fibrils derived from whey protein isolate: structural characteristics and protease resistance.

The formation of lactoglobulin (β-lg) fibrils from its native globular form has been investigated hitherto with pure lactoglobulin conditions. For commercially feasible production of β-lg fibrils for food and therapeutic applications, the effect of impurities (albeit at very small fractions) found in industrial grade lactoglobulin proteins will need to be considered. In this work, food grade whey protein isolate (WPI), with its associated trace globulin and other impurities, was used to study the β-lg fibril formation process.

One-dimensional CoS-MoS nano-flakes decorated MoO sub-micro-wires for synergistically enhanced hydrogen evolution.

CoS2-MoS2 nanoflakes decorated MoO2 (CoMoOS) hybrid submicro-wires with rich active interfaces were synthesized via the sulfuration of CoMoO4. They showed excellent activity while synergistically catalyzing the hydrogen evolultion reaction (HER) in basic media by promoting both the water dissociation and hydrogen absorption steps. Thus, the CoMoOS catalysts only needed 123 mV to achieve 10 mA cm-2 with a small Tafel slope in alkaline solutions, and required 1.

Effects of Edge Functional Groups on Water Transport in Graphene Oxide Membranes.

Graphene oxide (GO) membranes assembled by GO nanosheets exhibit high water flux because of the unique water channels formed by their functionalized layer-by-layer structure. Although water transport in the GO membrane is in principle influenced by the functional groups at the edges of GO nanosheets, this is yet to be fully understood. To fill this knowledge gap, molecular dynamics simulation was employed in this work to gain insights into the influences of three typical edge functional groups of GO nanosheets: carboxyl (COOH), hydroxyl (OH), and hydrogen (H).