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Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties.
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January 2025
College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address:
Soybean protein isolate (SPI) and acidic tremella fuciformis fruiting body polysaccharide (AP) were used to prepare phased products "sterilized soft gel (SPI-AP)" and "fermented strong gel (FSPI-AP)" to study the structural network, interaction and gel characteristics. The contents of α-helix (20.43 % to 25.
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Food Res Int
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College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China. Electronic address:
Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable "beany" off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content.
View Article and Find Full Text PDFFabrication of Nanostructured Medium-Entropy Oxides/Carbon Composites with Rich O Vacancy by a Soybean Polysaccharide Template for Hydrogen Evolution Reaction.
Langmuir
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School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, P. R. China.
Article Synopsis
- Efficient electrocatalysts, especially medium-entropy oxides (MEOs), are essential for improving the hydrogen evolution reaction (HER) due to their unique properties like multiple components and lattice distortion.
- This study utilizes soluble soybean polysaccharide (SSPS) as a template to create an FeCoNiO/C composite, which enhances the formation of important features such as oxygen vacancies and a favorable nanoparticle shape.
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Effects of soy protein isolate hydrolysate on the structural and functional properties of yam starch during extrusion.
Int J Biol Macromol
January 2025
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, PR China. Electronic address:
This study investigated the interaction between yam starch (YS) and soy protein isolate hydrolysate (SPH), and their effects on in vitro digestibility of starch through extrusion treatment. Results indicated that SPH with 6 % hydrolysis degree had the lowest relative molecular mass. X-ray diffraction and Raman spectroscopy revealed an increase in the relative crystallinity of extruded yam starch (EYS) from 17.
View Article and Find Full Text PDFPreparation and properties of edible active films of gelatin/carboxymethyl cellulose loaded with resveratrol.
Int J Biol Macromol
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, PR China. Electronic address:
Resveratrol (Res) powder was incorporated into gelatin (GEL)/carboxymethyl cellulose (CMC) film-forming solutions to create GEL/CMC-Res composite films (G/C-R) without the use of organic solvents. The study focused on how phase separation affected the properties of these films. The film formation mechanism of the G/C-R films was analyzed using infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD).
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