Exploring the mechanism of flavonoids modification by dimerization strategies and their potential to enhance biological activity.

Flavonoid dimers are being focused due to their particular structure that links two units through CC or C-O-C bonds. This paper provides a comprehensive and systematic overview of the reaction mechanism of flavonoid dimerization and discusses their synthesis process and methods to devise an ideal preparation scheme of flavonoid dimers. Given the polyphenolic hydroxyl groups of dimerized flavonoids as well as their unique bridging molecular structures, we preliminarily explored the link between conformation and function, and discovered their several reinforced bioactivities compared to flavonoid monomers, such as hypolipidemic, antidiabetic, and neuroprotective activities as well as other potential.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance.

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications.

Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C-N-P and C-O-P) involving hydroxyl and primary amino groups from WG.

Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin.

Low-cost wheat by-products have been modified to become an effective delivery system for curcumin. Wheat bran cellulose (WBC) and wheat gluten proteins (WPs) were co-assembled by a pH cycle and addition of sodium tripolyphosphate (STP). Fluorescence spectroscopy and zeta-potential evidenced that the embedding of WBC into the WPs favored the formation composites a relative unfolding state.

Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten.

The presence of a large number of hydrophobic groups and non-polar amino acids in the wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial applications. Our results showed that the solubility and zeta potential of WG were significantly (P < 0.05) improved with the increasing concentration of sodium tripolyphosphate (STP), while the average particle size of WG was decreased.