Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate.

Peanut protein isolate (PPI) has high nutritional value, but its poor function limits its application in the food industry. In this study, peanut protein isolate was modified by enzymatic hydrolysis combined with glycation. The structure, emulsification and interface properties of peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) were studied.

Ovarian Torsion: A Review of the Evidence.

Importance: Ovarian torsion is a gynecological emergency caused by the twisting of the ovary and/or fallopian tube, further resulting in ischemic changes of the adnexa. Early diagnosis is likely to preserve ovarian function.

Objective: The purpose of this review is to review the current findings of ovarian torsion including clinical presentations, diagnostic criteria, surgical procedures, and prognosis.

Top-down design of high-performance V-based MBene anode for Li/Na-ion batteries.

Two-dimensional (2D) MBenes have enormous potential in energy applications. Vanadium metal, with its versatile and tunable electronic states, can further enhance the electrochemical performance of MBenes. However, most MBenes are composed of a few atomic layers as the metal boron (MB) block, , MB, which might lead to instability and poor mechanical response.

Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted.

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification.

Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0.

This study investigated the effects of ultrasound on the self-assembly behavior of pea protein (PP)-high methoxyl pectin (HMP) complexes at pH 2.0 through transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and intrinsic fluorescence analysis. The emulsion stabilization mechanism of PP-HMP treated with ultrasound (PP-HMP-US) was also elucidated.

Berberine interacts with gut microbiota and its potential therapy for polycystic ovary syndrome.

Berberine (BBR) is an isoquinoline alkaloid extracted from Chinese medicinal plants showing a tight correlation with gut microbiota. Polycystic ovary syndrome (PCOS) is a prevalent reproductive and endocrine disorder syndrome among women of childbearing age. Dysbiosis, the imbalance of intestinal microorganisms, is a potential factor that takes part in the pathogenesis of PCOS.

Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions.

Wheat bran arabinoxylan-bovine serum albumin (WBAX-BSA) conjugates were prepared via enzymatic synthesis using horseradish peroxidase (HRP) and HO as catalysts. The conjugates were characterized by ultraviolet-visible spectroscopy (UV-vis), high-performance size exclusion chromatography (HPSEC), scanning electron microscopy (SEM), and transmission electron microscope (TEM). The feasibility of its application in stable emulsions was also assessed.

Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.

Soy protein hydrolysates (SPHs) have bioactive and nutritional functions that can be used as fortifier of noodles. The objective of this study is to explore the effect of SPHs on dough rheology and noodle quality. Two kinds of SPHs, with a hydrolysis degree of 4.

Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction.

The effect of the reverse micelle extraction method (RMEM) on the physicochemical properties of soy 11S globulin was studied and compared with that of the traditional alkali solution-acid precipitation method (ASAPM). The results showed that the β-sheet structure content of soy 11S globulin obtained by RMEM was lower, while the β-turn structure content was higher compared with that obtained by ASAPM. Furthermore, the protein unfolding degree and surface hydrophobicity were lower than those observed using ASAPM.

Cytoglobin promotes sensitivity to ferroptosis by regulating p53-YAP1 axis in colon cancer cells.

Ferroptosis is an iron-dependent mode of non-apoptotic cell death characterized by accumulation of lipid reactive oxygen species (ROS). As a regulator of ROS, cytoglobin (CYGB) plays an important role in oxygen homeostasis and acts as a tumour suppressor. However, the mechanism by which CYGB regulates cell death is largely unknown.

Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.

This study aimed to prepare wheat bran arabinoxylans-soy protein isolate (WBAXs-SPI) emulsion-filled gels with different oil contents and investigate their rheological, textural, water-holding capacity (WHC), and microstructural properties. The rheological analysis results showed that the maximum correlation interaction occurs when the soybean oil concentration was 10%, and the elastic modulus (G') reaches the highest value of 13,562 Pa. Interestingly, the WHC and texture change trend of WBAXs-SPI emulsion-filled gel were consistent with rheology.

The Mechanism of Extraction of Peanut Protein and Oil Bodies by Enzymatic Hydrolysis of the Cell Wall.

Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme L, a compound cell wall degrading enzyme, has been applied as an alternative to protease in the process of aqueous enzymatic extraction, but the mechanism of cell wall enzymolysis remains unclear. The present study aims to investigate the changes in cellulose, hemicellulose, and pectin content of the peanut cell wall hydrolyzed by Viscozyme L.

Combination of Alcalase 2.4 L and CaCl for aqueous extraction of peanut oil.

The combined application of CaCl and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl , the oil yield was reached to 92.

WCE polyp detection based on novel feature descriptor with normalized variance locality-constrained linear coding.

Purpose: Wireless capsule endoscopy (WCE) has become an effective facility to detect digestive tract diseases. To further improve the accuracy and efficiency of computer-aided diagnosis system in the detection of intestine polyps, a novel algorithm is proposed for WCE polyp detection in this paper.

Methods: First, by considering the rich color information of endoscopic images, a novel local color texture feature called histogram of local color difference (LCDH) is proposed for describing endoscopic images.

Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies.

β-conglycinin is one of the major allergens in soybean protein. The purpose of this study was to predict and to identify the major linear epitopes of the β subunit of β-conglycinin. Potential linear epitopes were predicted and confirmed by three immunoinformatics tools combined with the Immune Epitope Database (IEDB).

CMA1 is potent prognostic marker and associates with immune infiltration in gastric cancer.

Chymase 1 (CMA1), a gene known to be expressed in mast cells (MCs), is largely linked to immunity. However, the relationship between CMA1 and prognosis of multiple tumours and tumour-infiltrating lymphocytes (TILs) remains elusive. The differential expressions of CMA1 in different tumours and their corresponding normal tissues were evaluated exploring Tumour Immune Estimation Resource (TIMER) and Oncomine database; the correlation within expression level of CMA1 and outcome of cancer patients was evaluated Kaplan-Meier plotter and Gene Expression Profiling Interactive Analysis (GEPIA) database; the correlation between CMA1 and tumour immune cell infiltration was further investigated by TIMER; additionally, the correlation between CMA1 and gene signature pattern of immune infiltration were checked using TIMER and GEPIA.

Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties.

The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior.

Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures.

Background: Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend-based and interesterified blend-based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures.

Results: The peroxide values of IBSFs and PBSFs were less than 10.

Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.

To better understand the effect of interesterified blend-based fast-frozen special fat (IBSF) on the quality of frozen dough, the physical properties and microstructure of frozen dough were investigated. The presence of IBSF in the frozen dough increased the gelatinization enthalpy (from 0.16 to 0.

Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil.

To give a deep insight into the relationship between triacylglycerol and crystallization of interesterified fat, the blends of palm stearin and various vegetable oil were catalyzed by two different immobilized lipases in this study. After interesterification, the blends had wider plastic range indicated by the SFC results and more β' crystal. The improved physicochemical characteristics of interesterified blends were attributed to their changed TAG profiles.

The structural properties and antigenicity of soybean glycinin by glycation with xylose.

Background: Soybean glycinin is considered a major allergenic protein, and glycation is widely used to reduce the allergenic potential of present allergens. Glycation of soybean glycinin with xylose at 55 °C for different lengths of time was investigated. The extent of Maillard reaction was reflected through the content changing of free amino groups, color analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.

Milk processing as a tool to reduce cow's milk allergenicity: a mini-review.

Milk processing technologies for the control of cow's milk protein allergens are reviewed in this paper. Cow's milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow's milk have been found to be β-lactoglobulin, α-lactalbumin and caseins.