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Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study.
Int J Biol Macromol
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
Steamed egg (SE), a traditional egg dish, exhibits steaming time-dependent textural properties. This study investigated the molecular mechanisms underlying SE gel formation and deterioration through quantitative proteomics combined with physicochemical characterization. Results showed optimal gel formation at 11 min steaming, while prolonged steaming (23 min) led to gel cracking and sensory deterioration.
View Article and Find Full Text PDFFacile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model.
Food Chem
January 2025
Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkiye. Electronic address:
This study aimed to construct oleofilms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive oil, stearic acid, and lecithin) using various ultrasonic emulsification processes. Initially, oleogels (OG20, OG40, OG60, OG80, and OG100) were fabricated with different sonication powers (20 %-100 %), along with control (OG) without sonication. Macrostructure, FTIR, DSC, stability coefficient (57.
View Article and Find Full Text PDFThe Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization.
Foods
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme.
View Article and Find Full Text PDFDissecting the biophysical mechanisms of oleate hydratase association with membranes.
Front Mol Biosci
January 2025
Department of Microbiology, Immunology, and Molecular Genetics, University of Kentucky, Lexington, KY, United States.
This study investigates the dynamics of oleate hydratase (OhyA), a bacterial flavoenzyme from , and its interactions with lipid membranes, focusing on the factors influencing membrane binding and oligomerization. OhyA catalyzes the hydration of unsaturated fatty acids, playing a key role in bacterial pathogenesis by neutralizing host antimicrobial fatty acids. OhyA binds the membrane bilayer to access membrane-embedded substrates for catalysis, and structural studies have revealed that OhyA forms oligomers on membrane surfaces, stabilized by both protein-protein and protein-lipid interactions.
View Article and Find Full Text PDFComputational Insights on the Assembly of the Dengue Virus Membrane-Capsid-RNA Complex.
J Membr Biol
January 2025
Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata, 700073, India.
Dengue virus, an arbovirus from the genus Flavivirus in the family Flaviviridae, forms a nucleocapsid structure through interactions between its genome and multiple copies of the capsid protein. Experimental studies have confirmed the interaction between the viral capsid protein and lipid droplets, indicating a protein-lipid interaction. Cryo-EM studies show that in immature viruses, the nucleocapsid is located close to the viral membrane.
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