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Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties.
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China. Electronic address:
The self-assembly of rice glutelin (RG) into RG fibrils (RGFs) represents a promising strategy for enhancing its functional properties. In this study, we investigated the effects of ultrasonic pretreatment on the fibrillation kinetics, structural characteristics, and functional properties of RGFs. The results indicated that ultrasonic pretreatment facilitated the unfolding of RG, resulting in an increased H and β-sheet, thereby accelerating the formation of RGFs and enhancing the fibril conversion rate.
View Article and Find Full Text PDFBenzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization.
Curr Res Food Sci
December 2024
Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.
View Article and Find Full Text PDFEffect of Lipid Composition and Stirring Dynamics on Oxygen Microbubble Stability and Oxygen Release.
Langmuir
January 2025
Biomedical Engineering Program, University of Colorado Boulder, Boulder, Colorado 80309, United States.
Lipid-coated oxygen microbubbles (OMBs) are being investigated for biomedical applications to alleviate hypoxia such as systemic oxygenation and image-guided radiosensitization therapy. Additionally, they hold potential for boarder application as oxygen carriers beyond the biomedical filed. Understanding the stability and oxygen release properties of OMBs in dynamic aqueous environments is critical for these applications.
View Article and Find Full Text PDFStructural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5.
Int J Biol Macromol
January 2025
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China. Electronic address:
Emulsions play an important role in food systems by encapsulating and delivering active compounds, but maintaining their stability under various conditions can be challenging. This study explored how the concentrations of Tremella polysaccharides (TPs) (0-0.75 %) affects the structural of whey protein isolate (WPI) and the stability of their emulsions at pH 4.
View Article and Find Full Text PDFInterfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight.
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.
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