Involuntary association: Anionic beta-galactosidase enzymes associate with positively charged Au nanoparticles to produce reduced-charge conjugates, which assemble at oil-water interfaces to result in stable microcapsules (see picture). The microcapsules were formed quickly and showed high enzymatic activity, which makes them promising materials for biotechnology applications.
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http://dx.doi.org/10.1002/anie.200901590 | DOI Listing |
Int J Biol Macromol
January 2025
School of Food Science and Engineering, Wuhan Polytechnic University,Wuhan 430023, China.
Glycosylation can be used to improve the emulsifying properties of protein by covalently binding with sugar. In this study, we prepared coconut protein (CP) -polygalacturonic acid (PA) conjugates by dry-heat method, studied the effect of PA with different molecular weight on the structure and functionality of CP, and characterized the interfacical behavior of CP at the oil-water interface to establish the relationship between interfacial behavior and emulsion stability. The results showed that different molecular weights of PA (28.
View Article and Find Full Text PDFWater Environ Res
January 2025
Zhejiang Key Laboratory of Petrochemical Environmental Pollution Control, Zhejiang Ocean University, Zhoushan, P. R. China.
The discharge of oil-laden wastewater from industrial processes and the frequent occurrence of oil spills pose severe threats to the ecological environment and human health. Membrane materials with special wettability have garnered attention for their ability to achieve efficient oil-water separation by leveraging the differences in wettability at the oil-water interface. These materials are characterized by their simplicity, energy efficiency, environmental friendliness, and reusability.
View Article and Find Full Text PDFColloids Surf B Biointerfaces
January 2025
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address:
Pickering emulsion stabilized by food grade nanoparticles with stimulus response as a targeted delivery system for lipophilic bioactive compounds has attracted people's attention. In this study, ferulic acid was used to modify saccharified zein to prepare pH-sensitive nanoparticles for stabilizing Pickering emulsion. The structure, interface behavior, stability of Pickering emulsion and gastrointestinal digestion characteristics of nanoparticles in vitro were studied.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.
View Article and Find Full Text PDFACS Appl Mater Interfaces
January 2025
Department of Physics, National Institute of Technology Nagaland, Chumukedima, Dimapur 797103, India.
An exceedingly porous and interwoven fibrous structure was achieved in this study by interlocking titanium carbide (TiC) MXenes onto the electrospun mats using poly(vinylidene fluoride) (PVDF) as the base polymer. The fibrous membrane was further modified with the inclusion of zinc oxide (ZnO) and tungstite (WO·HO) nano/microstructures via annealing and hydrothermal approaches. Through these strategic interfaced morphological developments in novel TiC/ZnO/WO·HO heterostructures, our findings reveal enhanced wettability and charge-segregation desirable for promoting oil-water separation and photoreactivity, respectively.
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