Publications by authors named "Mengya Xie"

Article Synopsis
  • The study investigates how pH levels (3.0-10.0) affect the structure and emulsification properties of tilapia protein isolate (TPI), focusing on its stability in emulsions.
  • Findings indicate that TPI achieves better solubility and emulsifying abilities when pH is away from its isoelectric point (around pH 5.0), with enhanced emulsion stability observed at both acidic (pH 3.0) and alkaline (pH 10.0) conditions.
  • The research highlights the relationship between the protein's secondary structure, particularly the transformation of α-helix to β-sheet, and emulsion stability, suggesting that maintaining specific pH levels can improve TPI emuls
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Soybean is one of the most important crops for producing high quality oil and protein. Mineral nutrient deficiencies are frequently observed in soybeans. However, there are few studies to understand the absorption process of mineral nutrients in soybeans.

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This study aimed to investigate the non-covalent complexation between hyaluronic acid (HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The results showed that HA binds to TPI through electrostatic, hydrophobic, and hydrogen bonding interactions, forming homogeneous hydrophilic TPI-HA complexes. The binding of HA promoted the structural folding of TPI and altered its secondary structure during pH neutralization.

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In this work, five different NaOH-catalyzed ethylene glycol (EG) pretreatments together with water-soluble sulfonated lignin (SL) were used for enhancing sugarcane bagasse (SCB) enzymatic digestion. The results showed that the coupling of NaOH and EG into a one-pot pretreatment (10%NaOH/EG) was more beneficial to improve SCB enzymatic hydrolysis than that of single 10%NaOH or EG pretreatment, or the two-step pretreatment of NaOH and EG in different sequence (10%NaOH+EG and EG + 10%NaOH, respectively). The highest glucose yield of this work was 91.

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