Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity. After ultrasound, SPI-EWP emulsion gels exhibited higher gel strength, freeze-thaw stability, and swelling ratio. Digestion kinetics showed an increased half-life time of SPI-EWP emulsion gels with no significant difference in PC. Flexible proteins could adsorb around small droplets, forming tight interfacial layers and a dense and uniform network according to particle size and Cryo-SEM. This work elucidated the mechanism of performance stabilization and digestion kinetics of SPI-EWP emulsion gels, supporting the design of animal and plant protein complex products.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.142560 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel.
Food Chem
September 2025
College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China. Electronic address:
The objective of this study was to investigate the enhancement mechanism of low-frequency magnetic field (LF-MF) on the gelation and structures of potato protein-linseed oil emulsion gel. Results indicated that the gel strength and water holding capacity of the gel induced by 6 mT LF-MF intensity were significantly increased from 0.33 N‧mm and 42.
View Article and Find Full Text PDFGum arabic in drug delivery systems: A route-specific overview and functional insights.
Carbohydr Polym
November 2025
Department of Pharmaceutical Analysis, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, Maharashtra 400056, India. Electronic address:
Gum Arabic (GA), a naturally occurring polysaccharide, has emerged as a promising biomaterial for drug delivery systems (DDS) due to its high water solubility, emulsifying capacity, biocompatibility, and biodegradability. Its structural richness in arabinogalactan facilitates strong interactions with biomolecules, enabling the development of various drug formulations including hydrogels, nanoparticles, liposomes, and emulsions. GA-based DDS have demonstrated significant potential in enhancing the solubility of poorly water-soluble drugs, protecting bioactive compounds from degradation, and enabling sustained and controlled drug release.
View Article and Find Full Text PDFInhibition mechanisms of xanthan gum on high-dose gallic acid-induced functional deterioration of myofibrillar protein: Focusing on gelling and emulsification behaviors.
Carbohydr Polym
November 2025
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China. Electronic address: wzj
For purpose of overcoming the negative impact of high-dose phenols on meat quality, xanthan gum (XG), a natural anionic polysaccharide, was employed to prevent the undesirable interaction between myofibrillar protein (MP) and gallic acid (GA, 150 μmol/g) and ameliorate the gel and emulsification characteristics of MP. XG dose-dependently alleviated the structural damage of MP caused by GA and reduced protein aggregation, manifested as the decrease in surface hydrophobicity, turbidity and aggregate size (p < 0.05) and increase in α-helix content and intrinsic fluorescence.
View Article and Find Full Text PDFMultiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review.
Int J Biol Macromol
September 2025
Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, 316022, China. Electronic address:
In the context of the escalating global emphasis on healthy food and sustainable development, non-covalent assembly systems formed between proteins and polysaccharides have garnered substantial attention. As natural biomolecules, proteins and polysaccharides synergize to form multiscale complexes through mechanisms such as electrostatic interactions, hydrophobic interactions, and hydrogen bonding, thus exhibiting enhanced stability and functionality. This review identifies five major research hotspots in this field using bibliometric analysis, covering complex formation mechanisms, performance enhancement strategies, and application-expansion directions.
View Article and Find Full Text PDFUltrasound pretreatment-enhanced OSA esterification of proso millet starch for application in low-fat mayonnaise.
Food Chem
September 2025
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106 Longowal, Punjab, India. Electronic address:
Ultrasonication (US) pretreatment (10 and 20 min) before octenyl succinic anhydride (OSA, 3 %) esterification significantly increased the degree of substitution (DS) in proso millet starch, increasing it from 0.0078 to 0.0115.
View Article and Find Full Text PDF