A5051347659- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
- Advanced Glycation End Products research
- Infant Nutrition and Health
- Meat and Animal Product Quality
- Muscle metabolism and nutrition
- Food Allergy and Anaphylaxis Research
- Tea Polyphenols and Effects
- Polysaccharides Composition and Applications
- Digestive system and related health
- Food composition and properties
- Glycosylation and Glycoproteins Research
- Microbial Metabolites in Food Biotechnology
- Pickering emulsions and particle stabilization
- Phytase and its Applications
- Milk Quality and Mastitis in Dairy Cows
- Blood properties and coagulation
- Pancreatic function and diabetes
- Phytochemicals and Antioxidant Activities
- Metabolism and Genetic Disorders
- Phytoestrogen effects and research
- Diet, Metabolism, and Disease
Tianjin University of Science and Technology
2016-2025
Tianjin Economic-Technological Development Area
2017-2023
Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve quality of low-fat yogurt, and effects vegetable oil as a fat substitute on qualities investigated, expecting obtain healthier even more excellent applying new method. First, prepared, then particle size distribution water holding capacity (WHC), textural properties, rheological microstructure, storage stability, sensory evaluation carried...
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, and 95°C for 30 s. Then, sulfhydryl content, surface hydrophobicity, secondary structure heat-treated were studied. Treating different temperatures induced a decrease in content (75.9% 95°C) an increase hydrophobicity (44% with disrupted containing random coil, β-sheet, β-turn proteins. The change these properties facilitated aggregate formation through disulfide bonds interaction....
Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRP formation BFM. The results showed that profile BFM did not change after adding 0.08% (wt/wt) TP, inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO),...
Abstract Infant formulas are constantly being updated and upgraded, N‐glycans functional glycans that have not been fully exploited to date. Commercial whey protein materials often used as basic ingredients in infant formulas. Therefore, it is important study commercial materials. We matrix‐assisted laser desorption/ionization time of flight mass spectrometry (MALDI‐TOF‐MS) ion chromatography analyze bovine lactoferrin (Lf), isolate (WPI), concentrate 70 (WPC 70), goat powder 50,...
Mono-, di- and oligosaccharides, polyhydric alcohols lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol lecithin were selected as representative oligosaccharide, alcohol lipid fat replacers, respectively. Their effects on physicochemical properties reduced-fat mozzarella cheese evaluated.Lecithin reduced hardness increased degree free oil released. Inulin decreased hydrophobic interaction cheese. Maltitol improved elasticity...
In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels embed lutein, induced in different ways for preparation processed cheese. The protective effect on lutein was investigated, stability cheese analyzed. results showed that acidification rate CA higher than GDL, which key step acid-induced gels, difference led differences gel structure. Compared with 2 inducers (GDL CA), TG...
The major functional properties of lactoferrin (LF) samples before and after high‐temperature short‐time (HTST: 72°C/15 s, 85°C/15 s 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy other methods. lower the LF iron saturation, higher binding, antibacterial antioxidant capacity, but more unstable HTST treatment. 40%‐LF had best physical structural stability, capacity. Upon treatment, significantly reduced, especially for s. Of note, with...
Milk protein concentrate (MPC) is considered an ideal substitute of cow milk because its similar and nutrition. In this study, MPC was hydrolyzed to peptides by alcalase neutrase, the properties hydrolysate were evaluated. When at ratio neutrase 1:1 enzyme substrate 6000 U/g 50°C, pH 8.5 for 3 h, proportion with molecular weights <1 kDa 85.31%, antigenicity reduction rates casein β-lactoglobulin 33.76% 22.38%, respectively. Moreover, LC-MS/MS peptide identification revealed that disrupted a...
Abstract Enzymatic hydrolysis is the most commonly used method to reduce antigenicity of milk protein, but free protease unstable and difficult recycle after application. In this study, alcalase neutrase were selected for immobilization on modified magnetic Fe 3 O 4 nanoparticles. The reusability immobilized enzyme was 68.23% total starting activity 5 recycling batches. optimal conditions an substrate ratio 6000 U/g reaction at 50℃ pH 8.5 h. Under these conditions, 22.76% hydrolysate...