Formation of adducts during digestion triggered dietary protein for alleviating cytotoxicity of 2-tert-butyl-1,4-benzoquinone
This study investigated whether co-ingestion of dietary protein and TBBQ can alleviate the toxicity of TBBQ. The results indicated that soy protein isolate, whey protein isolate, and rice protein significantly reduced the residual amount of TBBQ during simulated gastrointestinal digestion. This result was attributed to the excellent elimination capacity of the released amino acids for TBBQ through formation of adducts. Among 20 amino acids, histidine, lysine, glycine, and cysteine showed better elimination capacity for TBBQ; they can eliminate 92.1%, 89.4%, 86.1%, and almost 100%, respectively, in 5 min at pH 8.0. Further ...
Source: Food and Chemical Toxicology - November 29, 2023 Category: Food Science Authors: Ningxiang Yu Zeyi Wu Yijue Wang Abel Wend-Soo Zongo Xiaohua Nie Yuanchao Lu Qin Ye Xianghe Meng Source Type: research
Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil
This study provides theoretical basis and data support for the development and utilization of novel vehicle for AKO, broadening the application of AKO in the field of food science.PMID:38029892 | DOI:10.1016/j.ijbiomac.2023.128391 (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - November 29, 2023 Category: Biochemistry Authors: Wanjun Zhao Zihao Wei Changhu Xue Source Type: research
Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil
This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film pr...
Source: International Journal of Biological Macromolecules - November 24, 2023 Category: Biochemistry Authors: Qianwen Yang Furun Zheng Qingqing Chai Zhao Li Haibo Zhao Jiantao Zhang Katsuyoshi Nishinari Meng Zhao Bo Cui Source Type: research
Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil
This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film pr...
Source: International Journal of Biological Macromolecules - November 24, 2023 Category: Biochemistry Authors: Qianwen Yang Furun Zheng Qingqing Chai Zhao Li Haibo Zhao Jiantao Zhang Katsuyoshi Nishinari Meng Zhao Bo Cui Source Type: research
Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma
This study reported that fibrillar bridges (whey protein isolate nanofibrils, WPNs) were used to associate the casein (CA) nanoparticles by a simple pH-driven method to obtain the self-assembled WPN-CA complexes. Then, a novel technology involving cold plasma (CP) was innovatively proposed to enhance the protective properties of proteins complexes. The confirmation of structural transitions and interactions resulting from the adjustment of WPN-to-CA ratios (WtCs) led to the identification of the protein complex WPCA (WtC1.0:1). Next, the results showed a rapid conjugation between WPCA and FD with a degree of grafting of 16...
Source: International Journal of Biological Macromolecules - November 16, 2023 Category: Biochemistry Authors: Shuangshuang Wang Yi Ding Zhenquan Huo Jiaming Li Jiaqing Song Weiwen Jian Qinyi Gao Minghui Zhang Lili Zhao Jing Zhang Jiaying Zhang Wupeng Ge Source Type: research
Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry
Int J Biol Macromol. 2023 Nov 7:127880. doi: 10.1016/j.ijbiomac.2023.127880. Online ahead of print.ABSTRACTProteins and anthocyanins coexist in complex food systems. This research mainly studied the steady-state protective design and mechanism of the preheated protein against anthocyanins. Multispectral and molecular dynamics are utilized to illustrate the interaction mechanism between preheated whey protein isolate (pre-WPI) and anthocyanins. The pre-WPI could effectively protect the stability of anthocyanins, and the effect was better than that of the natural whey protein isolate (NW). Among them, NW after preheating tre...
Source: International Journal of Biological Macromolecules - November 9, 2023 Category: Biochemistry Authors: Zhihuan Zang Jinlong Tian Shurui Chou Yuxi Lang Siyi Tang Shufang Yang Yiyun Yang Zhufeng Jin Wei Chen Xiaoli Liu Wuyang Huang Bin Li Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diamet...
Source: An Acad Bras Cienc - October 25, 2023 Category: Science Authors: Hulya Cakmak Vasfiye H Ozyurt Source Type: research
Molecules, Vol. 28, Pages 7052: Endothelialization of Whey Protein Isolate-Based Scaffolds for Tissue Regeneration
Conclusions: The demonstration of the good compatibility of WPI hydrogels with endothelial cells in these experiments is an important step towards promoting the vascularization of hydrogels upon implantation in vivo, which is expected to improve implant outcomes in the future. (Source: Molecules)
Source: Molecules - October 12, 2023 Category: Chemistry Authors: Hatice Gen ç Bernhard Friedrich Christoph Alexiou Krzysztof Pietryga Iwona Cicha Timothy E. L. Douglas Tags: Article Source Type: research
Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review
Int J Biol Macromol. 2023 Oct 4:127226. doi: 10.1016/j.ijbiomac.2023.127226. Online ahead of print.ABSTRACTMinimally processed fruits and vegetables (MPFVs) are gaining popularity in households because of their freshness, convenience, and rapid consumption, all of which align with today's busy lifestyles. However, their exposure of large surface areas during peeling and slicing can result in contamination by foodborne pathogens and spoilage bacteria, posing potential food safety concerns. In addition, enzymatic browning of MPFVs can significantly reduce their consumer appeal. Therefore, it is necessary to adopt certain met...
Source: International Journal of Biological Macromolecules - October 6, 2023 Category: Biochemistry Authors: Shuaidan Chang Qi Guo Gengan Du Jiayao Tang Bin Liu Kan Shao Xubo Zhao Source Type: research
Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review
Int J Biol Macromol. 2023 Oct 4:127226. doi: 10.1016/j.ijbiomac.2023.127226. Online ahead of print.ABSTRACTMinimally processed fruits and vegetables (MPFVs) are gaining popularity in households because of their freshness, convenience, and rapid consumption, all of which align with today's busy lifestyles. However, their exposure of large surface areas during peeling and slicing can result in contamination by foodborne pathogens and spoilage bacteria, posing potential food safety concerns. In addition, enzymatic browning of MPFVs can significantly reduce their consumer appeal. Therefore, it is necessary to adopt certain met...
Source: International Journal of Biological Macromolecules - October 6, 2023 Category: Biochemistry Authors: Shuaidan Chang Qi Guo Gengan Du Jiayao Tang Bin Liu Kan Shao Xubo Zhao Source Type: research
