Intramolecular cation-pi interactions between a methyl pyridinium ion and a phenyl ring stabilize the folded structure of a phenyleneethynylene oligomer.
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http://dx.doi.org/10.1039/b405980h | DOI Listing |
Food Chem
March 2025
College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address:
This study investigated the formation formation mechanism of rice glutelin (RG)-gum arabic (GA) complex using multispectral techniques and molecular simulations. RG-GA-perilla oil (PO) emulsions were constructed, and their microstructure, emulsifying, rheological, stability, and digestion properties were systematically evaluated. Turbidity and ζ-potential showed effective RG-GA complexation at pH 3.
View Article and Find Full Text PDFColloids Surf B Biointerfaces
March 2025
Department of Biointerface Chemistry, Faculty of Pharmaceutical Sciences, University of Toyama, 2630 Sugitani, Toyama 930-0194, Japan. Electronic address:
Phospholipid scramblases promote lipid transbilayer movement (flip-flop) in the plasma membrane, which is involved in a wide range of cellular functions, such as phagocytosis and blood coagulation. One structural characteristic of scramblases and model lipid scrambling peptides is the presence of hydrophilic residues in their transmembrane domains. These hydrophilic regions are considered the active sites through which lipid polar headgroups pass during the translocation process.
View Article and Find Full Text PDFAngew Chem Int Ed Engl
March 2025
ETH-Zürich LOC: Eidgenossische Technische Hochschule Zurich Laboratorium fur Organische Chemie, Laboratory of Organic Chemistry, Vladimir-Prelog-Weg 3, D-CHAB, HCI H313, 8093, Zürich, SWITZERLAND.
Fluorescently labeled collagen model peptides (CMPs) are useful tools for monitoring fibrotic processes and tissue repair. Fine-tuning the propensity of the CMP to form a collagen triple helix is crucial since only single-stranded but not triple-helical CMPs integrate efficiently into damaged or remodeling tissue. Yet the impact of fluorophores on the folding behavior of CMPs and triple helix stability has so far been underappreciated.
View Article and Find Full Text PDFFoods
March 2025
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on the structural and functional properties of soy protein isolate (SPI), as well as its influence on the physicochemical properties of soy milk powder. The findings indicated that each of enzymes exhibits distinct specificity, with the degree of hydrolysis following the order: alcalase > flavourzyme > papain > bromelain > neutrase > trypsin.
View Article and Find Full Text PDFFoods
February 2025
Jiangsu Key Laboratory for Food Quality and Safety State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China.
Medium-chain triglycerides (MCTs) have been known to have multiple health benefits in treating metabolic disorders and reducing the incidence of obesity. In the present study, the partial replacement of lard with MCTs assisted by ultrasound treatment on the emulsifying stability and adsorption behavior of myofibrillar protein (MP) was investigated. The results revealed that ultrasound-assisted MCT emulsion had better emulsifying activity and emulsion stability than other groups.
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