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[Display omitted] • A food adhesive with a dual network structure has been developed. • TPs bind to SPI through covalent and non-covalent bonding. • Adhesive exhibits best adhesion in plant protein meat with 5.0 % TPs. • Simple preparation method makes adhesive promising for the food applications. The study aimed to evaluate a food adhesive developed using tea polyphenols (TPs) with soybean protein isolate (SPI) to create a cohesive bond between soy protein gel and simulated fat. Upon the addition of 5.0 % TPs, significant increases in viscosity, thermal stability, and crystallinity were noted in adhesives, suggesting the formation of a cohesive network. Furthermore, TPs effectively enhanced adhesion strength, with the optimal addition being 5.0 %. This enhancement can be attributed to hydrogen bonding, hydrophobic and electrostatic interactions between TPs and SPI molecules. TPs induced a greater expansion of the protein structure, exposing numerous buried hydrophobic groups to a more hydrophilic and polar environment. However, excessive TPs were found to diminish adhesion strength. This can be attributed to enhanced reactions between TPs and SPI, where high molecular weight SPI-TPs cooperatively aggregate to form agglomerates that eventually precipitated, rendering the adhesive network inhomogeneous, less stable, and more prone to disruption. [ABSTRACT FROM AUTHOR]

• Two different models of electrochemiluminescence immunosensors were proposed. • The sensors were used to sensitive quantification of the CP4-EPSPS protein. • The limits of detection for soybean RRS were 0.03% and 0.01%, respectively. • The two methods showed good specificity, stability, accuracy, and reproducibility. Two different models of electrochemiluminescence (ECL) immunosensors for the sensitive and quantitative detection of the CP4-EPSPS protein in genetically modified (GM) crops were proposed in this study. One was a signal-reduced ECL immunosensor based on nitrogen-doped graphene, graphitic carbon nitride and polyamide-amine (GN-PAMAM-g-C 3 N 4) composites as the electrochemically active substance. The other model was a signal-enhanced ECL immunosensor based on a GN-PAMAM modified electrode for the detection of CdSe/ZnS quantum dots (QDs)-labeled antigens. The ECL signal responses of the reduced and enhanced immunosensors linearly decreased as the increase of the soybean RRS and RRS-QDs content in the range of 0.05% to 1.5% and 0.025% to 1.0%, with the limits of detection of 0.03% and 0.01% (S/N = 3), respectively. Both of the ECL immunosensors showed good specificity, stability, accuracy, and reproducibility in the analysis of real samples. The results indicate that the two immunosensors provide an ultra-sensitive and quantitative approach for the determination of the CP4-EPSPS protein. Due to their outstanding performances, the two ECL immunosensors could be useful tools for achieving the effective regulation of GM crops. [ABSTRACT FROM AUTHOR]

[Display omitted] • The physicochemical properties of the gels prepared by three different methods were investigated at different pH. • The differences in the properties of different gel stabilized high internal phase Pickering emulsions were investigated. • The mechanisms underlying the differences in the properties of high internal phase Pickering emulsions were described. • The bioavailability of coenzyme Q10 loaded into high internal phase Pickering emulsion were verified. The aim of this study was to investigate the effect of whey protein gel particles (WPGPs) prepared by heat-induced method, enzyme cross-linking method and calcium ion cross-linking method on the structural properties and intrinsic linkage of their stable high internal phase Pickering emulsions (HIPPEs) under different pH conditions. The effects of different pH and preparation methods on the internal interaction forces, particle size, ζ-potential, wettability and secondary structure of gels was investigated. The results indicated that the construction of HIPPEs system was successfully constructed at pH 3, 5 or 7. The WPGPs stabilized HIPPEs can maintain stable state at 4 °C for 28 days. Coenzyme Q10 (CoQ10) loaded with HIPPEs increased the bioavailability from 13.2% to 79.4%, which was demonstrated in in vitro digestion experiments. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bamboo fungus proteins could stabilize HIPPEs (φ = 80%). • pH had a significant effect on the stability of HIPPEs. • BGPs-HIPPEs exhibited excellent physical and storage stability. • Physical barriers and electrostatic repulsion maintain the stability of BGPs-HIPPEs. This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (φ = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources. [ABSTRACT FROM AUTHOR]

• The gelation process of WPC/PUL had a strong dependence on the heating temperature. • The high E a showed WPC/PUL had good water-holding capacity. • WPC/PUL can absorb Cu2+ with a high absorption in a short time. Whey protein concentrate (WPC) and pullulan (PUL) were used to prepare a hydrogel (WPC/PUL) as a novel Cu2+ adsorbent. The scanning electron microscopy, rheology, zeta-potential, sulfhydryl groups, surface hydrophobicity, infrared spectroscopy and thermal gravimetric analysis measurements were used to characterize WPC/PUL. The results showed the mechanism of gel formation may depend on the combination of electrostatic interaction, disulfide bond, hydrophobic interaction and hydrogen bond. The drying kinetic test was taken, and the drying process of WPC/PUL followed Page Model and the activation energy was 56.73 kJ/mol. Furthermore, WPC/PUL was used as a Cu2+ adsorbent and the absorption can reach more than 98% of the equilibrium adsorption (Q e) after shaking in Cu2+ solution for 10 min and Q e based on the pseudo-second-order kinetic model was 81.66 mg/g. Because the materials were safe and non-toxic, WPC/PUL could be used as a Cu2+ adsorbent during the food industry production process in the future. [ABSTRACT FROM AUTHOR]

The effects of SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP exhibiting hardness comparable to fresh dough without SHP (221.31 vs. 221.42 g). Even at 0.5% SHP, there is a noticeable improvement in frozen dough quality. The rheological results showed that the viscoelasticity of dough increased with higher SHP concentration. What's more, XRD and SEM results indicated that the SHP's hydrophilicity reduces the degree of starch hydrolysis, slows down the damage of starch particles during freezing, and consequently lowers the crystallinity of starch. Additionally, CLSM observations revealed that SHP enhances the gluten network structure, diminishing the appearance of holes. Therefore, the physical, chemical properties, and microstructure of frozen dough with SHP demonstrate significant enhancement, suggesting SHP's promising antifreeze properties and potential as a food antifreeze agent. [Display omitted] • Soy hull polysaccharide (SHP) improves the rheological properties of frozen dough. • SHP changes the distribution of water in the frozen dough. • The degree of starch hydrolysis and crystallinity in dough with SHP is reduced. • SHP interacts with gluten, thereby enhancing the gluten structure. [ABSTRACT FROM AUTHOR]

• 19 PACs and 37 other phenolic compounds were quantified in fruits of 217 peach accessions. • Most quantified phenolics showed a vast diversity between tested peach accessions. • PACs and other phenolics are affected by peach origins, fruit maturing periods, and fruit types. • Peaches with medium astringency had higher levels of PAC and phenolic acid than those without. Peach fruits are rich in phenolic compounds and have considerable health benefits. In this study, 19 proanthocyanidins (PACs) and 37 other phenolic compounds are identified and evaluated in the mature fruits of 217 peach accessions using LC-QTRAP-MS/MS and LC-QTOF-MS analyses. Total PAC quantities ranged from 18.93 to 697.52 μg/g fresh weight with a variance of 36.8-fold, and accounted for 11.2 % − 85.6 % of total phenolics content. Kaempferol-3- O -rutinoside (0.001–0.968 μg/g), isorhamnetin-3- O -rutinoside (0.001–0.300 μg/g), taxifolin (0.006–0.078 μg/g), luteoloside (0.002–0.068 μg/g), prunin (0.043–33.333 μg/g), phlorizin (0.018–1.100 μg/g), and trans -piceid (0.013–0.472 μg/g) were also highly diverse. The fruit ripening period, breeding background and fruit type significantly influenced the PACs and phenolic glycosides. This study presents a complete profile of PACs and other major phenolics in 217 peach germplasms, and is expected to aid future peach breeding procedures targeted at producing plants rich in specific phenolics. [ABSTRACT FROM AUTHOR]

• Phospholipid molecular species of seven egg types were characterized and quantified. • Chemometrics was used to screen the differential markers for various eggs. • Eighty-seven molecular species were identified by UHPLC-ESI-Triple TOF-MS. • Phospholipid profiles of pigeon and hen eggs were significant different from other eggs. Egg yolk phospholipids from seven different species were purified (purity > 96%) using SPE columns, and subsequently the phospholipid profiles were identified and quantified by ultra-high-performance liquid chromatography-electrospray ionization-triple time-of flight mass spectrometry (UHPLC-ESI-Triple TOF-MS). Eight phospholipid classes and 87 molecular species were characterized. Principal component analysis showed that the molecular species and concentration of phospholipids in pigeon and hen egg yolks had a significant difference with other eggs. Hierarchical cluster analysis indicated that the phospholipid profiles of pigeon egg yolks were closest to hen egg yolks, followed by quail, duck, ostrich, emu and goose egg yolks. Different relative quantities of certain molecular species were different among egg yolk types; for instance, phosphatidylcholine (16:0/16:1) in goose egg yolks and phosphatidylethanolamine (16:0/18:3) in ostrich egg yolks. This study provides a basis for a better understanding of the phospholipid profiles of egg yolks, and better evaluation of the nutritional value of eggs. [ABSTRACT FROM AUTHOR]