Production, characterization, and application of zein-polyphenol complexes and conjugates: A comprehensive review.

The corn protein zein has several advantages, such as low production cost, excellent biodegradability, good biocompatibility, and low allergenicity. However, the application of zein in the food industry is limited by its high hydrophobicity. To increase the functionality of zein and meet the diverse requirements of food systems, researchers have explored several methods to form complexes or conjugates through noncovalent or covalent interactions, respectively, with polyphenols.

Correlation between microbial communities and flavor compounds in Suantangzi dough from Liaoning Province, China.

Suantangzi is a fermented corn food product with Manchu characteristics from Liaoning Province, China. To analyze the microbial diversity and flavor compounds in Suantangzi dough, this study utilized high-throughput sequencing of the 16S rRNA and internal transcribed spacer regions, high-performance liquid chromatography, and gas chromatography time-of-flight mass spectrometry. Spearman correlation analysis and random forest model were conducted to investigate the correlation between the dominant genera and flavor compounds.

Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy.

At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique.

Synthesis and characterization of a novel rice bran protein-cerium complex for the removal of organophosphorus pesticide residues from wastewater.

The removal of organophosphorus pesticides residues from wastewater of fruits and vegetables processing as well as other agricultural processes by a low-cost, environment-friendly, and efficient strategy is necessary. In this study, rice bran protein (RBP) was cross-linked with ceric ammonium nitrate (CAN). The results showed that the cross-linking process generated new functional groups and significantly enhanced the chemical reactivity and adsorption capacity of RBP.