Conformational evolution of protein fractions in chitosan-whey protein isolate coacervates as influenced by molecular weight of ligands for modulating pickering particle features.

Self-assembled complexes of chitosan (CS) and whey protein isolate (WPI) with varying molecular weights were prepared under ultrasound-driven conditions to explore their potential as Pickering particles for stabilizing emulsions. This study investigated how side-chain molecular characteristics and ligand-induced conformational changes of proteins influenced functional properties of the self-assembled protein-polysaccharide complexes. As the molecular weight of CS decreased within the supramolecular complex system, a greater degree of WPI unfolding was induced, leading to the formation of a more compact WPI-CS complex.

AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts.

With the growing demand for food safety and nutrition, the challenge of ensuring the quality of cooked meat products while reducing the accumulation of AGEs during processing needs urgent attention. In this study, the patterns of AGEs production, detection methods, quality contribution, and molecular mechanisms of its inhibition by natural plant-based extracts (NPBE) in cooked meat products were comprehensively reviewed. NPBE can effectively reduce the accumulation of AGEs in meat by binding to AGEs precursors and reducing glycosylation sites.

Apolar oil favored interfacial curcumin complexation onto goose liver protein improves the high internal phase emulsion templated oleogel characters.

The curcumin complexation onto goose liver protein (GLP) at interface for high internal phase emulsions (HIPEs) property enhancement as well as plant oil (sunflower oil, corn oil and flaxseed oil) based oleogels stabilization were elucidated. Interfacial pressure and rheology showed that oily dispersed curcumin and its complexation strengthened the GLP adsorption and intermolecular assembly, especially for apolar flaxseed oil. Frequency sweep and micromorphology of HIPEs suggested that flaxseed oil and curcumin complexation rendered the highest droplet packing density with least size dimension (40.

The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage.

This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A-F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics.

Prevalence and characterization of Salmonella from meat in slaughterhouses in Hangzhou, China.

Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially contaminated meat. In this study, a total of 580 retail meat samples (280 pork, 240 chicken, and 60 goose) were collected from slaughterhouses in Hangzhou to determine the prevalence and antimicrobial susceptibility patterns of Salmonella.

Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress.

Fifteen multiparous lactating Chinese Holstein dairy cows were used in a replicated 3 × 3 Latin Square Design to evaluate the effect of total mixed rations (TMR) containing unfermented and fermented yellow wine lees (YWL) on the oxidative status of heat-stressed lactating cows and the oxidative stability of the milk and milk fatty acids they produced. Cows were fed with three isonitrogenous and isocaloric diets as follows: (1) TMR containing 18% soybean meal, (2) TMR containing 11% unfermented YWL (UM), and (3) TMR containing 11% fermented YWL (FM). The rectal temperature (at 1300 h) and respiratory rate were higher in control cows than in cows fed UM or FM.