Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation
This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.PMID:37748593 | DOI:10.1016/j.ijbiomac.2023.127064 (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - September 25, 2023 Category: Biochemistry Authors: Ying Xin Zhenzhen Liu Chenhao Yang Chen Dong Fusheng Chen Kunlun Liu Source Type: research

Effects of different sources of proteins on the formation of starch-lipid-protein complexes
This study provides important information about the formation of starch-lipid-protein complexes in regard to the selection of proteins for food processing.PMID:37703984 | DOI:10.1016/j.ijbiomac.2023.126853 (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - September 13, 2023 Category: Biochemistry Authors: Yuqing Duan Chen Chao Jinglin Yu Ye Liu Shujun Wang Source Type: research

Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization
Int J Biol Macromol. 2023 Aug 30:126641. doi: 10.1016/j.ijbiomac.2023.126641. Online ahead of print.ABSTRACTThe cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were investigated to evaluate the possibility of pea protein to replace milk protein. Particle size and surface charge of emulsions increased and decreased with raised PPI content, respectively. The redness and yellowness of emulsion gels were strengthened with elevated pea protein percentage and independent of calcium concentration applied. C...
Source: International Journal of Biological Macromolecules - September 1, 2023 Category: Biochemistry Authors: Xiaoge Zhang Tiehua Zhang Siyao Li Ru Zhao Shuyi Li Cuina Wang Source Type: research

Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization
Int J Biol Macromol. 2023 Aug 30:126641. doi: 10.1016/j.ijbiomac.2023.126641. Online ahead of print.ABSTRACTThe cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were investigated to evaluate the possibility of pea protein to replace milk protein. Particle size and surface charge of emulsions increased and decreased with raised PPI content, respectively. The redness and yellowness of emulsion gels were strengthened with elevated pea protein percentage and independent of calcium concentration applied. C...
Source: International Journal of Biological Macromolecules - September 1, 2023 Category: Biochemistry Authors: Xiaoge Zhang Tiehua Zhang Siyao Li Ru Zhao Shuyi Li Cuina Wang Source Type: research

Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil
In this study, some common proteins including, whey protein isolate (WPI), soy protein isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and were then used to encapsulate Satureja khuzestanica essential oil (SKEO). The higher glycation degree was obtained at a pH of 9 and 3 h of heating at 60 °C for SPI and WPI, and 90 °C for G. The results of FTIR and intrinsic fluorescence test showed the possibility of covalent binding formation between proteins and maltodextrin. The encapsulation efficiencies were obtained about 83.84 %, 88.95 %, and 89.27 % for MD-SPI, MD-G, and MD-WPI, respectiv...
Source: International Journal of Biological Macromolecules - August 25, 2023 Category: Biochemistry Authors: Nafise Aminikhah Leila Mirmoghtadaie Saeedeh Shojaee-Aliabadi Faezeh Khoobbakht Seyede Marzieh Hosseini Source Type: research

Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties
In this study, ultrasound-assisted pH shift was employed to modify WPI for complexation with carboxymethylcellulose (CMC). The foaming and emulsifying properties of WPI/CMC complexes were investigated. The results demonstrate that the pretreatment of ultrasound-assisted pH 12 shift increased the content of free sulfhydryl groups from 16.5 μmol/g to 34.7 μmol/g and enhanced protein hydrophobicity from 311.4 to 370.6 (p < 0.05). Compared to the complexes formed by untreated WPI and CMC, the complexes pretreated with ultrasound-assisted pH 12 shift had a smaller size of 293.4 nm and a more uniform distribution. Furthermo...
Source: International Journal of Biological Macromolecules - August 25, 2023 Category: Biochemistry Authors: Shuang Ding Xiang Ye Lulu Qu Jing Mu Liurong Huang Chunhua Dai Source Type: research

Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil
In this study, some common proteins including, whey protein isolate (WPI), soy protein isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and were then used to encapsulate Satureja khuzestanica essential oil (SKEO). The higher glycation degree was obtained at a pH of 9 and 3 h of heating at 60 °C for SPI and WPI, and 90 °C for G. The results of FTIR and intrinsic fluorescence test showed the possibility of covalent binding formation between proteins and maltodextrin. The encapsulation efficiencies were obtained about 83.84 %, 88.95 %, and 89.27 % for MD-SPI, MD-G, and MD-WPI, respectiv...
Source: International Journal of Biological Macromolecules - August 25, 2023 Category: Biochemistry Authors: Nafise Aminikhah Leila Mirmoghtadaie Saeedeh Shojaee-Aliabadi Faezeh Khoobbakht Seyede Marzieh Hosseini Source Type: research

Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties
In this study, ultrasound-assisted pH shift was employed to modify WPI for complexation with carboxymethylcellulose (CMC). The foaming and emulsifying properties of WPI/CMC complexes were investigated. The results demonstrate that the pretreatment of ultrasound-assisted pH 12 shift increased the content of free sulfhydryl groups from 16.5 μmol/g to 34.7 μmol/g and enhanced protein hydrophobicity from 311.4 to 370.6 (p < 0.05). Compared to the complexes formed by untreated WPI and CMC, the complexes pretreated with ultrasound-assisted pH 12 shift had a smaller size of 293.4 nm and a more uniform distribution. Furthermo...
Source: International Journal of Biological Macromolecules - August 25, 2023 Category: Biochemistry Authors: Shuang Ding Xiang Ye Lulu Qu Jing Mu Liurong Huang Chunhua Dai Source Type: research

Molecules, Vol. 28, Pages 5732: Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates
Bao Yongjun Yuan The aim of this study was to microencapsulate probiotic bacteria (Lactobacillus acidophilus 11073) using whey-protein-isolate (WPI)&amp;ndash;octenyl-succinic-anhydride-starch (OSA-starch)-complex coacervates and to investigate the effects on probiotic bacterial viability during spray drying, simulated gastrointestinal digestion, thermal treatment and long-term storage. The optimum mixing ratio and pH for the preparation of WPI-OSA-starch-complex coacervates were determined to be 2:1 and 4.0, respectively. The combination of WPI and OSA starch under these conditions produced microcapsules with s...
Source: Molecules - July 28, 2023 Category: Chemistry Authors: Qingqing Liu Chutian Lin Xue Yang Shuwen Wang Yunting Yang Yanting Liu Mingming Xiong Yisha Xie Qingbin Bao Yongjun Yuan Tags: Article Source Type: research

Non-covalent binding of whey protein isolate after ultrasound pretreatment to epigallocatechin gallate: Effects on immune response and gut microbiota in BALB/c mice
Int J Biol Macromol. 2023 Jun 9:125253. doi: 10.1016/j.ijbiomac.2023.125253. Online ahead of print.ABSTRACTCow's milk is one of the "big eight" most common allergenic foods, and β-lactoglobulin and α-Lactalbumin in whey protein are two major allergens of cow's milk protein. An effective strategy for reducing the allergenicity of whey protein is needed. In the present study, protein-EGCG complexes were obtained through non-covalent interactions between untreated or sonicated whey protein isolate (WPI) and epigallocatechin gallate (EGCG), and the allergenicity of complexes was assessed in vivo. The results showed that SWPI...
Source: International Journal of Biological Macromolecules - June 11, 2023 Category: Biochemistry Authors: Yueyue Meng Huiyu Zhu Lingyu Han Zhe Xu Yu Zou Kun Ma Tingting Li Source Type: research

Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix
This study aimed to compare the effect of various exogenous proteins on wheat starch (WS) digestion and assess the relevant mechanisms based on the distribution behaviors of exogenous proteins in the starch matrix. Rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) all effectively suppressed the rapid digestion of WS but with different modes. RP increased the slowly digestible starch content, while SPI and WPI increased the resistant starch content. Fluorescence images showed that RP aggregated and competed for effective space with starch granules, while SPI and WPI formed continuous network struc...
Source: International Journal of Biological Macromolecules - May 25, 2023 Category: Biochemistry Authors: Shuhan Zhang Song Zhu Fang Zhong Dejian Huang Xuemei Chen Yue Li Source Type: research

Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix
This study aimed to compare the effect of various exogenous proteins on wheat starch (WS) digestion and assess the relevant mechanisms based on the distribution behaviors of exogenous proteins in the starch matrix. Rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) all effectively suppressed the rapid digestion of WS but with different modes. RP increased the slowly digestible starch content, while SPI and WPI increased the resistant starch content. Fluorescence images showed that RP aggregated and competed for effective space with starch granules, while SPI and WPI formed continuous network struc...
Source: International Journal of Biological Macromolecules - May 25, 2023 Category: Biochemistry Authors: Shuhan Zhang Song Zhu Fang Zhong Dejian Huang Xuemei Chen Yue Li Source Type: research

IJERPH, Vol. 20, Pages 5891: The Influence of Whey Protein on Muscle Strength, Glycemic Control and Functional Tasks in Older Adults with Type 2 Diabetes Mellitus in a Resistance Exercise Program: Randomized and Triple Blind Clinical Trial
Conclusion: The intake of 20 g of WP in older male adults living with T2DM did not increase the effect of RT on muscle strength, functional tasks, and glycemic control. The intervention was proven safe regarding renal function. (Source: International Journal of Environmental Research and Public Health)
Source: International Journal of Environmental Research and Public Health - May 20, 2023 Category: Environmental Health Authors: Andr é Luiz de Seixas Soares Adriana Machado-Lima Guilherme Carlos Brech J úlia Maria D’Andréa Greve Joselma Rodrigues dos dos Santos Thiago Resende Inojossa Marcelo Macedo Rogero Jo ão Eduardo Nunes Salles Jos é Maria Santarem-Sobrinho Catherine L Tags: Article Source Type: research

Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques
This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.PMID:37172705 | DOI:10.1016/j.ijbiomac.2023.124784 (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - May 12, 2023 Category: Biochemistry Authors: Aijun Xie Shanshan Zhao Zifei Liu Xiqing Yue Junhua Shao Mohan Li Zhiwei Li Source Type: research

Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate
Int J Biol Macromol. 2023 May 10:124781. doi: 10.1016/j.ijbiomac.2023.124781. Online ahead of print.ABSTRACTIn the present study, a native polysaccharide (DP) with sugar content of 87.54 ± 2.01 % was isolated from dandelion roots. DP was chemically modified to obtain a carboxymethylated polysaccharide (CMDP) with DS of 0.42 ± 0.07. DP and CMDP were composed of the same six monosaccharides including mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose. The molecular weights of DP and CMDP were 108,200 and 69,800 Da, respectively. CMDP exhibited more stable thermal performance and better gelling properti...
Source: International Journal of Biological Macromolecules - May 12, 2023 Category: Biochemistry Authors: Lianyu Li Fengjie Zhang Ling Zhu Yu Yang Yaqin Xu Libo Wang Tong Li Source Type: research