A5100731890- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Electrospun Nanofibers in Biomedical Applications
- Food Chemistry and Fat Analysis
- biodegradable polymer synthesis and properties
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Phytoestrogen effects and research
- Fuel Cells and Related Materials
- Enzyme Catalysis and Immobilization
- Lignin and Wood Chemistry
- Advanced Cellulose Research Studies
- Algal biology and biofuel production
- Biofuel production and bioconversion
- Peanut Plant Research Studies
- Microplastics and Plastic Pollution
- Botany, Ecology, and Taxonomy Studies
- Hydrogels: synthesis, properties, applications
- Microbial Metabolic Engineering and Bioproduction
- Surfactants and Colloidal Systems
Northeast Agricultural University
2016-2025
Hainan University
2023-2024
Anhui Agricultural University
2022
Beijing Academy of Agricultural and Forestry Sciences
2012
Harbin Science and Technology Bureau
2010
Oxidative attack leads to the oxidative aggregation and structural functional feature weakening of soybean protein. We aimed investigate impact ultrasonic treatment (UT) with different intensities on structure, emulsifying features interfacial oxidized protein aggregates (OSPI). The results showed that could disrupt native soy (SPI) structure by promoting formation β1-sheet structures through hydrophobic interactions. These changes led a decrease in solubility, emulsification ability...
Soy protein hydrolates (SPHs) were produced by hydrolyzing soy isolate (SPI) for different times (5–180 min) using Alcalase, followed cross-linking with transglutaminase (TGase) and their gelation capacity then evaluated. The hydrolysis degree (DH) of SPHs increased from 1.37% to 6.61% as the increasing time 5 min 180 min. Compared SPI, enzymatic enhanced surface hydrophobicity random coil structure, but decreased free sulfydryl content, α-helix β-turn structures SPHs. Notably, low (DH:...
This study aimed to evaluate the gelation characteristics of soybean protein hydrolysate (SPH) extracted by enzyme-assisted aqueous extraction. Specifically, changes in behaviors for heat-induced (95 °C, 20 min) SPH dispersions treated with pH (pH 3, 5, 9; 7 as control) and ultrasound (U; 240 W, 30 were investigated. The results showed that typical gel behavior high elastic nature viscoelasticity network structures observed during heating process, where disulfide bond played a dominant role...
In this paper, the effects of different succinic anhydride (SA) additions on flexibility soy protein isolate (SPI) were investigated, and changes in conformation interfacial functional properties measured. The structure-effect relationship between conformation, flexibility, was established.SPI bound to SA through disulfide bonds, zeta potential reduced. β-sheet content decreased, disordered structure increased, there tertiary microstructure. surface hydrophobicity, bond content, solution...
This research explored microwave treatment impact on the structuro-functional aspects of oxidized soy protein aggregates (OSPI). Data showed that oxidative promoted formation high molecular weight through hydrophobic interactions, thereby disrupting structure natural isolates (SPI). Microwave for an appropriate time (≤30 s) caused OSPI to open up and reduction in disulfide bond content, while absolute zeta potential increased. These modifications increased emulsifying capacity OSPI, as well...
Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) ESF. Functional ESF based on SAFs/pullulan were successfully fabricated, with SAFs clearly observed entangled in electrospun fibers using fluorescence microscopy. The addition improved mechanical strength threefold increased its surface hydrophobicity from 24.8° 49.9°. Moreover, demonstrated...
This study investigated the impact of different temperatures and durations on structural emulsifying properties copra meal protein. Additionally, stability protein Pickering emulsions was assessed through rheological interfacial characteristics. Findings revealed a positive correlation between emulsification heating temperature duration. Thermal aggregates, facilitated by hydrogen bonds, hydrophobic interactions, disulfide significantly enhanced surface hydrophobicity. Heat-treated...
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification emulsion concentrations (5, 10, 15, 20 wt%) evaluated on the structural β-carotene release properties of gels. Compared to 7S hydrogel, exhibited better water-holding textural properties. increase in concentration resulted altered water distribution improved microstructure rheological dense homogeneous gel network was formed at...