Search

Medium- and low-permeability reservoirs are important in oilfield development. However, due to their characteristics of poor pore permeability and high heterogeneity, the development of suitable technologies has been very difficult. In this study, an in situ emulsifying/ultra-low-interfacial-tension cyclic flooding system has been developed for low- and medium-permeability reservoirs. Based on the hydrophilic-lipophilic balance (HLB) value method, an emulsifying surfactant ASD with Span 80 (sorbitan monooleate) as the main component has been identified as highly promising through screening. At mass fractions of surfactant ASD between 0.2% and 0.6%, the extent of water separation from the emulsion is greatly reduced, and the W/O emulsion can effectively improve the mobility ratio and increase the sweep volume. The surfactant SA synthesized in our laboratory reduces the interfacial tension of crude oil to 10−4 mN m−1. Laboratory core flooding experiments have shown that multiple rounds of alternating injection with aqueous solutions of surfactants ASD and SA can improve oil recovery by 22.25%. Upon injecting a low-viscosity aqueous solution of surfactant ASD, it emulsifies crude oil in situ under reservoir conditions, solving the problems of difficult polymer injection and insufficient spread. Our work provides useful insights for the development of low- and medium-permeability reservoirs. [ABSTRACT FROM AUTHOR]

The exopolymer (ESPp) was obtained from Bacillus licheniformis IDN-EC, composed of a polyglutamic acid and polyglycerol phosphate chain O-substituted with αGal moieties (αGal/αGlcNH2 3:1 molar ratio) and with a 5000 Da molecular weight. The cytotoxicity activity of EPSp was determined by reducing the MTT (3-[4,5-dimethyl-thiazol-2-yl]-2,5-diphenyltetrazolium bromide) to formazan on HeLa cells. This EPS did not show cytotoxicity against the tested cell line. The ESPp presented great advantages as an antioxidant with free radical scavenging activities (1,1-diphenyl-2-picryl-hydrazyl radical (DPPH),hydroxyl radical (OH), and superoxide anion (O2−)) (65 ± 1.2%, 98.7 ± 1.9%, and 97 ± 1.7%), respectively. Moreover, EPSp increased the enzyme activity for catalase (CAT) and glutathione peroxidase (GSH-Px) in HeLa cells (CAT, 2.6 ± 0.24 U/mL; and GSH-Px, 0.75 ± 0.3 U/L). The presence of ESPp showed a significant protective effect against H2O2 in the cell line studied, showing great viability (91.8 ± 2.8, 89.9 ± 2.9, and 93.5 ± 3.6%). The EPSp presented good emulsifying activity, only for vegetable oils, olive oil (50 ± 2.1%) and sesame (72 ± 3%). Sesame was effective compared to commercials products, Triton X-100 (52.38 ± 1.6%), Tween 20 (14.29 ± 1.1%), and sodium dodecyl sulphate (SDS) (52.63 ± 1.6%). Furthermore, the EPS produced at 0.6 M has potential for environmental applications, such as the removal of hazardous materials by emulsification whilst resulting in positive health effects such as antioxidant activity and non-toxicity. EPSp is presented as a good exopolysaccharide for various applications. [ABSTRACT FROM AUTHOR]

The exopolymer (ESPp) was obtained from Bacillus licheniformis IDN-EC, composed of a polyglutamic acid and polyglycerol phosphate chain O-substituted with αGal moieties (αGal/αGlcNH2 3:1 molar ratio) and with a 5000 Da molecular weight. The cytotoxicity activity of EPSp was determined by reducing the MTT (3-[4,5-dimethyl-thiazol-2-yl]-2,5-diphenyltetrazolium bromide) to formazan on HeLa cells. This EPS did not show cytotoxicity against the tested cell line. The ESPp presented great advantages as an antioxidant with free radical scavenging activities (1,1-diphenyl-2-picryl-hydrazyl radical (DPPH),hydroxyl radical (OH), and superoxide anion (O2−)) (65 ± 1.2%, 98.7 ± 1.9%, and 97 ± 1.7%), respectively. Moreover, EPSp increased the enzyme activity for catalase (CAT) and glutathione peroxidase (GSH-Px) in HeLa cells (CAT, 2.6 ± 0.24 U/mL; and GSH-Px, 0.75 ± 0.3 U/L). The presence of ESPp showed a significant protective effect against H2O2 in the cell line studied, showing great viability (91.8 ± 2.8, 89.9 ± 2.9, and 93.5 ± 3.6%). The EPSp presented good emulsifying activity, only for vegetable oils, olive oil (50 ± 2.1%) and sesame (72 ± 3%). Sesame was effective compared to commercials products, Triton X-100 (52.38 ± 1.6%), Tween 20 (14.29 ± 1.1%), and sodium dodecyl sulphate (SDS) (52.63 ± 1.6%). Furthermore, the EPS produced at 0.6 M has potential for environmental applications, such as the removal of hazardous materials by emulsification whilst resulting in positive health effects such as antioxidant activity and non-toxicity. EPSp is presented as a good exopolysaccharide for various applications.

A specific microorganism, Pantoea agglomerans uam8, was isolated from the ionic liquid (IL) Choline NTF2 and identified by molecular biology. A biodegradation study was performed at osmolarity conditions (0.2, 0.6, 1.0 M). These had an important influence on the growth of the strain, exopolysaccharide (EPS) production, and biodegradation (1303 mg/L max production and 80% biodegradation at 0.6 M). These conditions also had an important influence on the morphology of the strain and its EPSs, but not in the chemical composition. The EPS (glucose, mannose and galactose (6:0.5:2)) produced at 0.6 M was further characterized using different techniques. The obtained EPSs presented important differences in the behavior of the emulsifying activity for vegetable oils (olive (86%), sunflower (56%) and coconut (90%)) and hydrocarbons (diesel (62%), hexane (60%)), and were compared with commercial emulsifiers. The EPS produced at 0.6 M had the highest emulsifying activity overall. This EPS did not show cytotoxicity against the tested cell line (<20%) and presented great advantages as an antioxidant (1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) (85%), hydroxyl radical (OH) (99%), superoxide anion (O2−) (94%), chelator (54%), and antimicrobial product (15 mm). The osmolarity conditions directly affected the capacity of the strain to biodegrade IL and the subsequently produced EPS. Furthermore, the EPS produced at 0.6 M has potential for environmental applications, such as the removal of hazardous materials by emulsification, whilst resulting in positive health effects such as antioxidant activity and non-toxicity. [ABSTRACT FROM AUTHOR]

The structural inconsistencies in commercial algal alginates have limited their reliability and quality for various applications. Therefore, the biosynthesis of structurally consistent alginates is crucial to replace the algal alginates. Thus, this study aimed to investigate the structural and alginate's structural and functional properties of Pseudomonas aeruginosa CMG1418 as a substitute. To achieve this, the CMG1418 alginates were physiochemically characterized using various techniques such as transmission electron microscopy, Fourier-transform infrared 1 H-NMR, 13 C-NMR, and gel permeation chromatography. The synthesized CMG1418 alginate was then subjected to standard tests to evaluate its biocompatibility, emulsification, hydrophilic, flocculation, gelling, and rheological properties. The analytical studies revealed that CMG1418 alginate is an extracellular and polydisperse polymer with a molecular weight range of 20000–250000 Da. It comprises 76% poly-(1–4)-β-D-mannuronic acid (M-blocks), no poly-α-L-guluronate (G-blocks), 12% alternating sequences of β-D-mannuronic acid and α-L-guluronic acid (poly-MG/GM-blocks), 12% MGM-blocks, 172 degrees of polymerization, and di-O-acetylation of M-residues. Interestingly, CMG1418 alginate did not show any cytotoxic or antimetabolic activity. Moreover, compared to algal alginates, CMG1418 alginate exhibited higher and more stable flocculation efficiencies (70–90%) and viscosities (4500–4760 cP) over a wide range of pH and temperatures. Additionally, it displayed soft to flexible gelling abi¬lities and higher water-holding capacities (375%). It also showed thermodynamically more stable emulsifying activities (99–100%) that surpassed the algal alginates and commercial emulsifying agents. However, only divalent and multivalent cations could slightly increase viscosity, gelling, and flocculation. In conclusion, this study explored a structurally di-O-acetylated and poly-G-blocks-deficient, biocompatible alginate, and its pH and thermostable functional properties. This research suggests that CMG1418 alginate is a superior and more reliable substitute for algal alginates in various applications, such as viscosifying, soft gelling, flocculating, emulsifying, and water-holding.

Background: Soybean meal, a by‐product of the soybean oil production industry, has a high protein content but the compact globular structure of the protein from soybean meal limits its wide application in food processing. Allicin has been found to have numerous functional properties. In this study, allicin was interacted with soy protein isolate (SPI). The functional properties of the adducts were investigated. Results: Binding with allicin significantly quenched the fluorescence intensity of SPI. Static quenching was the main quenching mechanism. The stability of adducts decreased with increasing temperature. The greatest extent of binding between allicin and sulfhydryl groups (SH) of SPI was obtained at an allicin/SH molar ratio of 1:2. The amino groups of SPI did not bind with allicin covalently. Soy protein isolate was modified by allicin through covalent and non‐covalent interactions. Compared with SPI, the emulsifying activity index and foaming capacity of adducts with a ratio of 3:1 were improved by 39.91% and 64.29%, respectively. Soy protein isolate‐allicin adducts also exhibited obvious antibacterial effects. The minimum inhibitory concentrations (MICs) of SPI‐allicin adducts on Escherichia coli and Staphylococcus aureus were 200 and 160 μg mL−1, respectively. Conclusion: The interaction of allicin with SPI is beneficial for the functional properties of SPI. These adducts can be used in different food formulations as emulsifiers, foamers, and transport carriers. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT: Green hydrophobically modified butyrylated dextrin (BD) was used to modulate casein (CN). The CN/BD complex nanoparticles were formed at different CN-to-BD mass ratios based on a pH-driven technology. The interaction force, stability, and emulsifying properties of complex nanoparticles were investigated. The nanoparticles had a negative charge and a small particle size (160.03, 152.6, 155.9, 206.13, and 231.67 nm) as well as excellent thermal stability and environmental stability (pH 4.5, 5.5, 6.6, 7.5, 8.5, and 9.5; ionic strength, 50, 100, 200, and 500 mM). Transmission electron microscopy demonstrated the successful preparation of complex nanoparticles and their spherical shape. Fourier transform infrared spectroscopy, fluorescence spectroscopy, and dissociation analysis results showed that the main driving forces of formed CN/BD nanoparticles were hydrogen bonding and hydrophobic interaction. Furthermore, the CN/BD nanoparticles (CN/BD mass ratio, 1:1; weight/weight) exhibited the lowest creaming index, and optical microscopy showed that it has the most evenly dispersed droplets after 7 d of storage, which indicates that the CN/BD nanoparticles had excellent emulsifying properties. Butyrylated dextrin forms complex nanoparticles with CN through hydrogen bonding and hydrophobic interaction to endow CN with superior properties. The results showed that it is possible to use pH-driven technology to form protein–polysaccharide complex nanoparticles, which provides some information on the development of novel food emulsifiers based on protein–polysaccharide nanoparticles. The study provided significant information on the improvement of CN properties and the development of emulsions based on CN.

Hydrophilic natural gums have gained increasing attention as food cryoprotectants due to their special functional properties. In this study, the functional properties of Chinese quince seed gum (CQSG), i.e., rheological, textural, emulsifying and foaming properties, were characterized. Effects of gum concentration (0.50–3.00% in w/v) and freezing temperature (−18 °C and −34 °C) were investigated. During freeze–thaw process, there was insignificant change in the flow behavior of the CQSG solution, presumably due either to the random distribution or to the flexibility of the gum molecular chains. After freeze–thaw treatment, the textural properties were stable at low gum concentrations, and the cohesiveness and springiness were relatively stable at high gum concentrations. The hardness and gumminess were enhanced after being frozen at −34 °C and then thawed. The CQSG solutions at all concentrations exhibited enhanced emulsifying and foaming capacities after freeze–thaw treatment, and their stabilities were improved significantly. These results suggest that Chinese quince seed gum can be used as a cryoprotectant in frozen foods.

The Bacillus amyloliquefaciens RT7 strain was isolated from an extreme acidic environment and identified. The biodegradation capabilities of the strain using different carbon sources (glucose, oleic acid, Tween 80, PEG 200, and the combination of glucose–Tween 80) were evaluated via an indirect impedance technique. The glucose–Tween 80 combination was further studied using nuclear magnetic resonance (NMR). The exopolysaccharide (EPSRT7) that had been produced with the strain when biodegrading glucose–Tween 80 was isolated and characterised using different techniques (GC–MS, HPLC/MSMS, ATR–FTIR, TGA, and DSC), and its molecular weight was estimated. The results show that the average molecular weight of EPSRT7 was approximately 7.0794 × 104 Da and a heteropolysaccharide composed of mannose, glucose, galactose, and xylose (molar ratio, 1:0.5:0.1:0.1) with good thermostability. EPSRT7 showed good emulsifying activity against different natural oils and hydrocarbons at high concentrations (2 mg/mL) and at the studied pH range (3.1–7.2). It also presented good emulsifying activity compared to that of commercial emulsifiers. Lastly, EPSRT7 showed antioxidant capacity for different free radicals, a lack of cytotoxicity, and antioxidant activity at the cellular level. EPSRT7 has promising applications in bioremediation processes and other industrial applications. [ABSTRACT FROM AUTHOR]

Green hydrophobically modified butyrylated dextrin (BD) was used to modulate casein (CN). The CN/BD complex nanoparticles were formed at different CN-to-BD mass ratios based on a pH-driven technology. The interaction force, stability, and emulsifying properties of complex nanoparticles were investigated. The nanoparticles had a negative charge and a small particle size (160.03, 152.6, 155.9, 206.13, and 231.67 nm) as well as excellent thermal stability and environmental stability (pH 4.5, 5.5, 6.6, 7.5, 8.5, and 9.5; ionic strength, 50, 100, 200, and 500 m M). Transmission electron microscopy demonstrated the successful preparation of complex nanoparticles and their spherical shape. Fourier transform infrared spectroscopy, fluorescence spectroscopy, and dissociation analysis results showed that the main driving forces of formed CN/BD nanoparticles were hydrogen bonding and hydrophobic interaction. Furthermore, the CN/BD nanoparticles (CN/BD mass ratio, 1:1; weight/weight) exhibited the lowest creaming index, and optical microscopy showed that it has the most evenly dispersed droplets after 7 d of storage, which indicates that the CN/BD nanoparticles had excellent emulsifying properties. Butyrylated dextrin forms complex nanoparticles with CN through hydrogen bonding and hydrophobic interaction to endow CN with superior properties. The results showed that it is possible to use pH-driven technology to form protein–polysaccharide complex nanoparticles, which provides some information on the development of novel food emulsifiers based on protein–polysaccharide nanoparticles. The study provided significant information on the improvement of CN properties and the development of emulsions based on CN. [ABSTRACT FROM AUTHOR]

A specific microorganism, Pantoea agglomerans uam8, was isolated from the ionic liquid (IL) Choline NTF2 and identified by molecular biology. A biodegradation study was performed at osmolarity conditions (0.2, 0.6, 1.0 M). These had an important influence on the growth of the strain, exopolysaccharide (EPS) production, and biodegradation (1303 mg/L max production and 80% biodegradation at 0.6 M). These conditions also had an important influence on the morphology of the strain and its EPSs, but not in the chemical composition. The EPS (glucose, mannose and galactose (6:0.5:2)) produced at 0.6 M was further characterized using different techniques. The obtained EPSs presented important differences in the behavior of the emulsifying activity for vegetable oils (olive (86%), sunflower (56%) and coconut (90%)) and hydrocarbons (diesel (62%), hexane (60%)), and were compared with commercial emulsifiers. The EPS produced at 0.6 M had the highest emulsifying activity overall. This EPS did not show cytotoxicity against the tested cell line (2−) (94%), chelator (54%), and antimicrobial product (15 mm). The osmolarity conditions directly affected the capacity of the strain to biodegrade IL and the subsequently produced EPS. Furthermore, the EPS produced at 0.6 M has potential for environmental applications, such as the removal of hazardous materials by emulsification, whilst resulting in positive health effects such as antioxidant activity and non-toxicity.

Freeze–thaw egg yolk pellet (FYP) could be produced as a by-product in the process of egg yolk immunoglobulin (IgY) extraction. The FYP contained many superior nutritional components like fresh egg yolk, but it has poor functionalities because of protein denaturation resulted from freezing treatment during IgY extraction. For the purpose of comprehensive utilization of egg yolk resources, FYP was subjected to enzymatic hydrolysis with alcalase to produce FYP hydrolysates (FYPh) with four enzyme concentrations of 250, 500, 1000 and 2000 U/g for improved functional properties. And then FYPh was spray dried to obtain hydrolyzed egg yolk pellet powder (HYP). Solubility, emulsifying property and surface hydrophobicity of HYP were investigated. The results showed that enzymatic hydrolysis could lead to noticeable changes in surface hydrophobicity, microstructure, solubility and emulsifying properties of HYP compared with the control group without enzymatic hydrolysis treatment. Solubility and emulsification stability index generally increased from 19 g/100 g, 12.33 to 87 g/100 g, 76.63 with increasing degree of hydrolyze, respectively. This study demonstrated that the functional properties of FYP could be effectively improved when the enzyme addition amount reached 1000 U/g. HYP prepared under this condition owes desirable solubility and emulsification, and has the potential of application in food industry. [ABSTRACT FROM AUTHOR]

Summary: Sage seed gum (SSG), a galactomannan hydrocolloid, possesses excellent thickening, stabilising and antimicrobial properties. This study aimed to investigate the effect of SSG conjugation on the functional, antimicrobial and antioxidant properties of EWP. EWP‐SSG conjugates were prepared by dry heat treatment of EWP‐SSG mixture at 60 °C and 79% relative humidity for 3‐, 5‐, 7‐ and 10‐day incubation. Interaction of reducing‐end SSG with amino groups of EWP was confirmed by melanoidin compounds content, free amino groups (FAG), Fourier transform infrared (FT‐IR), sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) and scanning electron microscopy (SEM). The results indicated solubility, foaming capacity, foaming stability, emulsification activity index and emulsification stability index remarkably increased after 5 days of incubation. Conjugation led to enhanced antimicrobial activity in 10‐day conjugated samples, so higher antibacterial activity against Bacillus cereus and Staphylococcus aureus was obtained compared with antibiotic disc. Comparison of emulsions (O/W) stabilised by 5‐day conjugate, EWP‐SSG mixture and unmodified EWP revealed better physical stability behaviour in 5‐day conjugate against ionic, pH and thermal stresses, suggesting its potential application in different food processing conditions. The findings showed dry heat‐treated SSG‐EWP conjugate could enhance the functional, antioxidant and antimicrobial properties of EWP. [ABSTRACT FROM AUTHOR]

Enzyme-mediated nanostructures have gained increasing interests and shown promising applications in functional delivery for food and pharmaceuticals. In our previous study, we fabricated three types of spherical soy protein nanoparticles (SPNP) by flavorzyme to different degree of hydrolysis (DH, 3%, 7% and 11%). These SPNPs exhibited similar subunit composition, secondary structure and surface properties, but differ in size, which is 89 nm, 106 nm and 151 nm, respectively. This study further applied them in emulsion systems for functional delivery. We systematically studied the emulsifying activities, interfacial properties including wettability, interfacial packing pattern, interfacial adsorption and dilatational rheological behavior of SPNPs, and their performance in modulating lipolysis of the emulsions under the influence of lipase, bile salts, pepsin and trypsin. All SPNPs behaved as Pickering-like stabilizers with moderate wettability at oil-water interface with three phase contact angle of 92–101°, and the SPNP with the smallest size has better emulsifying activities (D 3,2 = 3.22 ± 0.00 μm in SDS solution) than native soy protein isolate (SPI) (D 3,2 = 4.04 ± 0.03 μm in SDS solution). These SPNPs formed similar viscoelastic oil-water interfaces (E d ' = 20.2–21.5 mN/m), which were more glassy-like with weak in-plane interactions compared to SPI (E d ' = 28.6 ± 0.5 mN/m). All SPNPs can delay lipolysis of emulsions by lowering the access/replacement of lipase and bile salts and depressing the proteolysis by trypsin at interface in similar ways. Our work elucidated the role of particle size of enzyme-mediated plant protein-based particle in emulsion stabilization and lipolysis control, and is expected to give the theoretical support for the design of functional food emulsions with controllable energy intake. [Display omitted] • Flavorzyme-mediated soy protein nanoparticles (SPNP) are Pickering-like stabilizers. • SPNPs with smaller size have higher emulsifying activities. • SPNPs behave similarly in interfacial rheology and emulsion digestion. • SPNPs form glassy-like and weak interface compared to native soy protein. • SPNPs are resistant to proteolysis at interface and can delay lipolysis of emulsions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used to obtain bamboo shoot protein (BSP). • An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the yield and protein purity. • BSP obtained by SE exhibited the best solubility and emulsification properties. • SE sample shows higher protein content, higher surface hydrophobicity, and more stable protein structure. • BSP is promising as an alternative plant protein ingredient. This study aimed to extract bamboo shoot protein (BSP) using different extraction approaches and compare their functional and physicochemical properties with commercial protein ingredients, including whey protein and soy protein isolates. The extraction methods including alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used. An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the protein purity, which reached 81.59 %, 87.36 %, and 67.08 % respectively. The extraction methods had significant effects on the amino acid composition, molecular weight distribution, and functional properties of the proteins. SE exhibited the best solubility and emulsification properties. Its solubility reached up to 93.38 % under alkaline conditions, and the emulsion stabilized by SE with enhanced solvent extraction retained 60.95 % stability after 120 min, which could be attributed to its higher protein content, higher surface hydrophobicity, and relative more stable and organized protein structure. All three BSP samples demonstrated better oil holding capacity, while the SE sample showed comparable functional properties to soy protein such as foaming and emulsifying properties. These findings indicate the potential of BSP as an alternative plant protein ingredient in the food industry. [ABSTRACT FROM AUTHOR]

The Bacillus xiamenensis RT6 strain was isolated and identified by morphological, biochemical and molecular tests from an extreme acidic environment, Rio Tinto (Huelva). Optimisation tests for exopolysaccharide (EPS) production in different culture media determined that the best medium was a minimal medium with glucose as the only carbon source. The exopolymer (EPSt) produced by the strain was isolated and characterised using different techniques (GC-MS, HPLC/MSMS, ATR-FTIR, TGA, DSC). The molecular weight of EPSt was estimated. The results showed that the average molecular weight of EPSt was approximately 2.71 × 104 Da and was made up of a heteropolysaccharide composed of glucose (60%), mannose (20%) and galactose (20%). The EPSt showed antioxidant capabilities that significantly improved cell viability. Metal chelation determined that EPSt could reduce the concentration of transition metals such as iron at the highest concentrations tested. Finally, the emulsification study showed that EPSt was able to emulsify different natural polysaccharide oils, reaching up to an 80% efficiency (olive and sesame oil), and was a good candidate for the substitution of the most polluting emulsifiers. The EPSt was found to be suitable for pharmaceutical and industrial applications. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To construct food ingredients with improved bioactivities and physicochemical properties, two sericin hydrolysate–flavonoid conjugates, bearing quercetin and rutin covalently bound to sericin, were prepared under alkaline conditions. UV spectroscopy and SDS‐PAGE confirmed that sericin hydrolysate and oxidized flavonoids formed conjugates, which were primarily the result of covalent interactions. Changes and differences in molecular weight distribution, secondary and tertiary structures, surface hydrophobicity, and surface morphology were observed. Anti‐inflammatory activities were evaluated by basing on inhibitory activity against nitric oxide (NO) production and 15‐lipoxygenase (15‐LOX). The conjugates showed significantly improved (p <.05) anti‐inflammatory and emulsifying properties than unmodified sericin hydrolysate. Meanwhile, the covalent interaction had a positive effect on the antioxidant activity of sericin hydrolysate. Practical applications: We had prepared flavonoid–sericin hydrolysate conjugates and evaluated the effect of covalent binding of flavonoids on the physicochemical, anti‐inflammatory, antioxidant, and emulsifying properties of sericin hydrolysate, which is beneficial to broaden the range of applications of sericin and flavonoids in the food, cosmetics, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The chemical composition and nutritional value of food products are determined both by the raw materials from which they come and by the contribution of auxiliary materials. These substances, for the most part, are added in order to improve some properties of the products. Respecting the legislation regarding the allowed limits of additives in food products, it is necessary to pay special attention in order to maintain the safety and health of the population. The generic term pectin includes polygalacturonic acids (acid polysaccharide) whose carboxylic groups are esterified in varying proportions with methyl alcohol and partially neutralized with calcium or magnesium ions. The specific properties of pectic substances, due to which they have uses in the food industry, are the gelling capacity and the stabilizing capacity of emulsions. Also, the gel does not show the phenomenon of syneresis, does not absorb moisture from the external environment and is resistant to sugaring. In our country, pectin is obtained industrially from apple pomace, a by-product resulting from obtaining juices and has multiple uses. The functional properties are largely determined by the degree of methoxylation of polygalacturonic acid, which determine the degree of esterification of this polysaccharic acid. [ABSTRACT FROM AUTHOR]

The area of rubber land in Indonesia currently reaches 3,672,213 ha which can produce 3,229,861 tons/year. The price of rubber in Indonesia is currently cheap because of low-quality latex. The low quality of latex is caused by the large production costs, one of which is the price of latex clotting material which is relatively expensive. Therefore, this studied aims to find a good alternative to latex coagulant but at low cost. Latex clumping material used in this research were noni juice and star fruit. The treatment in this study used noni juice and star fruit juice concentration of 5 ml, 10 ml, 15 ml, and 20 ml, respectively. The results showed the weight of latex with noni emulsifying agents increased by 45.58% while the administration of star fruit juice was not much different, amounting to 45.70%. However, the final weight of latex given by the emulsifying agent in the form of star fruit was higher than Noni with the difference at the highest weight reached 4.23 grams. The fastest latex clumping time at 20 ml star fruit concentration is 1.18 minutes. Based on research results noni juice and star fruit potential as a latex clot.

The most important factors restricting research and application in the food industry are the poor solubility and emulsification of pea protein isolate (PPI). This study investigates the effect of high-intensity ultrasound (HIU, 0–600 W) and pH-shifting treatment, alone or combined, on the structure, solubility, and emulsification of PPI, as well as its potential mechanism. The results revealed that the PPI solubility significantly increases when treated with the combination, corresponding to a decrease in the protein particle size, especially at 500 W of HIU power (p

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-PAD were used to describe the chemical composition, and the functional properties and antioxidant activities of the mucilage were also examined. The mucilage was mainly composed of uronic acid (34.24%, w/w). The solubility was 79.48 ± 1.08% at 65 °C, the swelling index was 29.01 ± 2.54% at 25 °C, and the water-holding capacity and oil-binding capacity were 28.66 ± 1.48 and 8.423 ± 0.23 g/g, respectively. The mucilage viscosity increased from 4.38 to 154.97 cP in a concentration-dependent manner. Increasing the concentration decreased the emulsion activity and increased the emulsion stability, most likely because of the corresponding increase in surface tension and viscosity. Results from antioxidant assays confirmed that the in-vitro radical scavenging activity of the mucilage increased with concentration. This study shows that C. olitorius L. can be utilized as a new hydrocolloid source, with potential applications in fields ranging from foods to cosmetics and pharmaceuticals. [ABSTRACT FROM AUTHOR]

Soy protein isolate (SPI) offers high protein, nutritional benefits, and versatile functionality but requires modification due to its environmental sensitivity and functional limitations. To expand the functional characteristics and application scope of SPI, three types of carrageenan (Car) was used to form complexes with SPI. With the addition of carrageenan, the turbidity of SPI at its isoelectric point significantly decreased, and the turbidity curve shifted toward the acidic range. Structural analysis showed that λ-carrageenan significantly reduced the hydrophobicity of SPI from 218 to 150 when combined to SPI at a Car/SPI ratio of 1:5 (P < 0.05). Fourier transform infrared spectra revealed that the electrostatic interaction between ι-carrageenan and SPI was the strongest at a ratio of 1:5. The emulsion stabilized by κ-Car/SPI complexes had the smallest creaming index, with a creaming index of 46.6% after 7 days of storage, which was 33.3% lower than the creaming index of the SPI emulsion (P < 0.05). The ι-Car/SPI complexes exhibited the highest encapsulation efficiency for curcumin, with a value of 80.1%, which was 25.3% higher than the SPI (P < 0.05). This study could provide solutions for the modification of SPI and enhance its application in the food industry. [Display omitted] • Carrageenan improved solubility of soy protein isolate at isoelectric point. • The tertiary structure of protein was altered by carrageenan. • Creaming property of κ-carrageenan/SPI emulsion was the most favorable. • ι-Carrageenan/SPI complexes showed the highest encapsulation efficiency. [ABSTRACT FROM AUTHOR]

[Display omitted] • The pH-shifting treatments significantly improved glutenin surface wettability. • Alkali shift treatment produced glutenin with higher K diff. • Emulsions prepared from alkali-shifted glutenin showed more stable storage properties. Modifying and improving protein functionality is crucial for expanding the application of proteins in the food industry. The aim of this study was to investigate the effect of pH-shift treatments on the emulsifying and interfacial properties of glutenin (Glu). Glu was exposed to acidic (pH 1–3) and basic (pH 10–13) pH values for 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly improved Glu surface wettability with three-phase contact angle from 66.21 ± 2.31° to 91.4 ± 0.88°. The alkali shift treatment resulted in samples with larger K diff values. The treated samples also showed amplitude and frequency dependence in their E, E v , and E d values, with higher E and E d values indicating an elastic membrane at the interface. Emulsions prepared from Glu treated with alkali shift treatment exhibited smaller particle size, larger ζ-potential, and more stable storage properties. The rheological results indicated higher viscosity, thixotropy and creep of emulsions prepared from alkali shift treated Glu. In conclusion, treatment of Glu with alkali shift resulted in significant improvements in emulsifying and interfacial properties, suggesting that Glu may be a more promising ingredient for use in food. [ABSTRACT FROM AUTHOR]

With the accelerated pace of life, frozen bakery products and ready-to-eat hot food are gradually emerging. Mayonnaise, a commonly used flavor sauce, is also applied to these products. However, with the large amount of oil and fat precipitation of mayonnaise in the reheating process of the product, which affects its application in the food industry, the thermal stability of mayonnaise has been gradually paid attention to. In this study, the thermal stability of mayonnaise was effectively improved by the combined enzymatic hydrolysis of liquid egg yolk (LEY) with phospholipase A2 (PLA 2) and flavor protease. It was found that the moderate addition of flavor protease could effectively reduce the surface hydrophobicity and interfacial tension of egg yolk protein and improve its emulsification stability. Moreover, the hydrolysis reduced the molecular weight of yolk protein, thus reducing the thermal aggregation effect of yolk protein due to heating, which in turn reduced the loss of protein at the O/W interface and improved the thermal stability of mayonnaise. [Display omitted] • The preparation of liquid egg yolk through co-hydrolysis by phospholipase and flavor protease. • Improved emulsification performance of liquid egg yolk was achieved by reducing protein aggregation. • The thermal stability of mayonnaise prepared from enzymatically hydrolyzed liquid egg yolk was significantly enhanced. [ABSTRACT FROM AUTHOR]

• The reaction conditions were optimized for the ultrasound-assisted method. • Four different glycosylated goat whey protein (GWP) conjugates were established. • Ultrasound-assisted methods improve the degree of glycosylation reactions. • The combined treatments significantly improved the functionality of GWP. • GWP-gum Arabic conjugates exhibited better emulsification properties. Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes but still has limited functional performance for certain applications. This study introduces an innovative ultrasound-assisted Maillard reaction to enhance GWP's functional properties by conjugating it with either gum Arabic (GA) or citrus pectin (CP). Sonication accelerated the Maillard reaction, and the glycosylation of GWP was significantly enhanced after optimization of the conjugation conditions. Gel electrophoresis examination verified the creation of GWP-polysaccharide conjugates, while scanning electron microscopy analysis revealed structural modifications caused by polysaccharide grafting and sonication. The use of ultrasound in the Maillard reaction notably enhanced the solubility, foaming capacity, and emulsifying attributes of the GWPs. Among the conjugates, the GWP-GA ones exhibited the best functional properties. Our findings suggest that this approach can notably improve the functional attributes of GWPs, thus broadening their potential uses in the food sector and beyond. [ABSTRACT FROM AUTHOR]

[Display omitted] • Intermediate products of Fischer Tropsch synthesis was used as flotation collector. • Low flash point with high flotation performance collector was prepared by emulsification method. • Synergistic adsorption of components was proved by MD studied. • New evaluation method for the adsorption performance of reagents proposed. As a general coal flotation collector, diesel is often used in the industrial production process, and diesel is not renewable and belongs to the hazardous reagents, so there is an urgent need to find a new type of flotation collector to replace diesel. In this paper, three intermediate products produced by Fischer-Tropsch synthesis technology were used as collector. And five emulsifiers, Span80, Tween80, sodium dodecyl sulfate, betaine, and hexadecyl trimethyl ammonium bromide were used to emulsify 3# synthetic oils to produce emulsion with good stability. The flotation performance of three synthetic oil products as well as emulsified collectors were investigated, and the adsorption capacity of 2# and 3# synthetic oils on the coal surface was studied by molecular dynamics simulation. The results showed that the flotation results of synthetic oil were better than those of diesel, with collector 1# having the best flotation results. The oil in water (O/W) emulsion formulated with Tween80 had the best properties, and remained unstratified in half a month, and there were a large number of 0.1–1 μm oil droplet in the emulsion. Moreover, the emulsified collector of Tween80 with oil-water ratio of 4:6 showed excellent flotation performance, which was nearly 1.5 % higher than that of diesel. The molecular dynamics results are consistent with the synthetic oil flotation results at high concentration dosages, where 3# oil showed better adsorption behavior on the coal surface than 2# oil, but was slightly inferior to diesel adsorption. Therefore, the synthetic oil can be completely used as a substitute for diesel, and the emulsion with oil-water ratio of 4:6 formulated with Tween80 has excellent flotation performance and greatly saves the actual consumption of synthetic oil, which has very high economic and environmental value. [ABSTRACT FROM AUTHOR]

As a widely acknowledged source of sustainable food protein, there has been limited research on the functional properties of photosynthetic microorganism proteins (PsmPs) applied in food. The nutritional and functional attributes for meat analogue production of Spirulina platensis protein (SpirP), Chlorella pyrenoidosa protein (ChloP), and Schizochytrium sp. protein (SchiP) were investigated and compared with two widely utilized proteins: soy protein isolate (SPI) and wheat protein (WheaP). At a neutral pH, SpirP and SchiP exhibited high emulsifying activities of 69 and 66 m2/g, while ChloP (20 m2/g) was comparable to SPI (15 m2/g) and WheaP (19 m2/g). Their remarkable foaming capacity indicated their potentials to produce meat analogues with fibrous structures. The water absorption capacity of PsmPs (4.4–4.8 g water/g protein) was comparable to WheaP (4.7 g water/g protein), while the oil absorption capacity (3.7–4.4 g oil/g protein) was higher than SPI (2.7 g oil/g protein) and WheaP (3.3 g oil/g protein), implying their potential to produce juicy and tasty meat analogues. Besides, the heat-induced photosynthetic microorganism protein gels had stable structures. In summary, SpirP, ChloP, and SchiP emerge as outstanding protein sources and viable alternatives to SPI for the production of meat analogues. • Photosynthetic microorganism proteins had higher solubility than SPI at pH 3−11. • Photosynthetic microorganism proteins had high emulsifying activity at pH 7−9. • Spirulina platensis and Chlorella pyrenoidosa proteins had high foaming capacity. • Photosynthetic microbe proteins had prominent water and oil absorption capacities. • Photosynthetic microorganism proteins could form stable gels at 150 g/kg. [ABSTRACT FROM AUTHOR]

The Bacillus amyloliquefaciens RT7 strain was isolated from an extreme acidic environment and identified. The biodegradation capabilities of the strain using different carbon sources (glucose, oleic acid, Tween 80, PEG 200, and the combination of glucose–Tween 80) were evaluated via an indirect impedance technique. The glucose–Tween 80 combination was further studied using nuclear magnetic resonance (NMR). The exopolysaccharide (EPSRT7) that had been produced with the strain when biodegrading glucose–Tween 80 was isolated and characterised using different techniques (GC–MS, HPLC/MSMS, ATR–FTIR, TGA, and DSC), and its molecular weight was estimated. The results show that the average molecular weight of EPSRT7 was approximately 7.0794 × 104 Da and a heteropolysaccharide composed of mannose, glucose, galactose, and xylose (molar ratio, 1:0.5:0.1:0.1) with good thermostability. EPSRT7 showed good emulsifying activity against different natural oils and hydrocarbons at high concentrations (2 mg/mL) and at the studied pH range (3.1–7.2). It also presented good emulsifying activity compared to that of commercial emulsifiers. Lastly, EPSRT7 showed antioxidant capacity for different free radicals, a lack of cytotoxicity, and antioxidant activity at the cellular level. EPSRT7 has promising applications in bioremediation processes and other industrial applications.

The thermal properties, emulsification, and rheological properties of exopolysaccharides (levan-BS) of Bacillus subtilis AF17 were studied and compared with those of the xanthan gum. The carbohydrate content of levan was more than 95.5% and no proteins were detected. The glass transition temperature was 31.1 °C. Levan-BS displayed a crystallization temperature of 88 °C and melting temperature was about 214 °C. Levan-BS produced more stable emulsions with olive oil and toluene, compared to xanthan gum, at an optimum concentration of 0.8%. The levan solution showed a pseudoplastic non-Newtonian fluid behavior. Levan-BS has several potential features, including high thermostability, good emulsifying properties and stability making it promising to be used in different industrial fields. [ABSTRACT FROM AUTHOR]

BACKGROUNDS: The structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method were studied. It is hoped that preliminary explorations will find a new food ingredient and broader application of SPI in the food industry. RESULTS: The contents of free amino proves that transglutaminase can insert glucosamine into SPI through its transamination, and realize the enzymatic glycosylated SPI. The results of structure properties showed that a decrease in the content of the α‐helical structure indicates that the rigid structure of the protein is opened and the flexibility is increased. The blue shift of the maximum fluorescence intensity of soy protein isolate‐glucosamine with transglutaminase (SPI‐G) indicates the formation of a new substance; scanning electron microscopy shows that the SPI‐G powder can be seen at a magnification of 2000×, and the protein structure becomes soft. The results of interfacial properties found that enzymatic protein glycosylation exposes the internal hydrophobic groups of SPI, resulting in increased surface hydrophobicity, increased emulsification and emulsification stability, and reduced surface tension. CONCLUSION: It shows that SPI‐G effectively improves the interfacial properties of SPI, providing a theoretical basis for the application of enzymatic glycosylation of SPI in the food industry. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The Bacillus xiamenensis RT6 strain was isolated and identified by morphological, biochemical and molecular tests from an extreme acidic environment, Rio Tinto (Huelva). Optimisation tests for exopolysaccharide (EPS) production in different culture media determined that the best medium was a minimal medium with glucose as the only carbon source. The exopolymer (EPSt) produced by the strain was isolated and characterised using different techniques (GC-MS, HPLC/MSMS, ATR-FTIR, TGA, DSC). The molecular weight of EPSt was estimated. The results showed that the average molecular weight of EPSt was approximately 2.71 × 104 Da and was made up of a heteropolysaccharide composed of glucose (60%), mannose (20%) and galactose (20%). The EPSt showed antioxidant capabilities that significantly improved cell viability. Metal chelation determined that EPSt could reduce the concentration of transition metals such as iron at the highest concentrations tested. Finally, the emulsification study showed that EPSt was able to emulsify different natural polysaccharide oils, reaching up to an 80% efficiency (olive and sesame oil), and was a good candidate for the substitution of the most polluting emulsifiers. The EPSt was found to be suitable for pharmaceutical and industrial applications.

Featured Application: The heart health-beneficial activities of algal proteins extracted using a protein extraction method involving aqueous sonication, precipitation and dialysis were identified. In addition, proteins were found to have techno-functional attributes that could potentially be used in the development of meat substitute products or alkaline beverages, based on the oil-holding capacities and solubility of the proteins. There is growing consumer demand for food products derived from microalgae, driven largely by the perceived health benefits associated with them. The functional and bioactive potential of proteins isolated from two microalgae—Spirulina sp. and Isochrysis galbana T-Iso—were determined. The results obtained show the potential of microalgal protein extracts for use in the beverage industry, based on solubility values and other functional characteristics, including water and oil holding capacities, foaming, emulsifying activities and stabilities, water activities, solubility and pH. The solubility of algal proteins was pH-dependent, and they were largely insoluble at pH values between 2 and 11. However, the proteins were increasingly soluble at a pH of 12, and they have potential use in formulating foods with higher viscosities or gels, where they could act as fillers to strengthen networks. Compared with whey and flaxseed proteins, the Spirulina sp. protein extract had a superior oil-holding capacity (OHC). The OHC is important in developing texture in food products such as meats. Overall, better foam stability was observed for both Spirulina sp. and Isochrysis sp. soluble protein extracts, compared with flaxseed protein at pH values from 2 to 10 over a period of 120 min. The foam capacity and stability increase the physical properties of foods. However, the emulsion activity and stability values for soluble algal protein extracts were less than the values observed for flaxseed and whey proteins. Algal proteins would not be suitable for use in creaming and food processing involving flocculation. In addition, algal protein extracts inhibited Angiotensin-converting enzyme-I (ACE-I) and renin, and they have potential for use in functional food ingredient applications to maintain heart health and also to act as meat substitutes. [ABSTRACT FROM AUTHOR]

Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail. [ABSTRACT FROM AUTHOR]

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-PAD were used to describe the chemical composition, and the functional properties and antioxidant activities of the mucilage were also examined. The mucilage was mainly composed of uronic acid (34.24%, w/w). The solubility was 79.48 ± 1.08% at 65 °C, the swelling index was 29.01 ± 2.54% at 25 °C, and the water-holding capacity and oil-binding capacity were 28.66 ± 1.48 and 8.423 ± 0.23 g/g, respectively. The mucilage viscosity increased from 4.38 to 154.97 cP in a concentration-dependent manner. Increasing the concentration decreased the emulsion activity and increased the emulsion stability, most likely because of the corresponding increase in surface tension and viscosity. Results from antioxidant assays confirmed that the in-vitro radical scavenging activity of the mucilage increased with concentration. This study shows that C. olitorius L. can be utilized as a new hydrocolloid source, with potential applications in fields ranging from foods to cosmetics and pharmaceuticals.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the microwave irradiation as a green approach was applied to improve the properties (mainly solubility and interface properties) of pigskin gelatin. The results showed that the solubility of pigskin gelatin was improved obviously at room temperature (25 °C) due to the destruction of polymer subunits. Furthermore, the exposure of more hydrophobic groups in microwave-irradiated gelatin increased its hydrophobicity, consequently improving the amphiphilic property and the interfacial properties of gelatin. The results of interface behavior showed that the interfacial tension of microwave-irradiated gelatin was reduced obviously with the extension of irradiation time (0–30 min), which is more beneficial to adsorption of gelatin molecules at the interface, thus resulting in a significant increase of adsorption rate (AP) from 56.13% (0 min) to 91.87% (30 min). Correspondingly, the foaming and emulsifying properties of gelatin were also improved significantly (p < 0.05). This study would promote the development of food-grade foam and emulsion based on pigskin gelatin by adjusting solubility and interface properties. • The microwave-irradiated gelatin could be dissolved at 25 °C. • The hydrophobicity of gelatin was improved by microwave irradiation. • Microwave irradiation improved the interface properties of gelatin. • Gelatin structure affected its interface adsorption and emulsification. [ABSTRACT FROM AUTHOR]

Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment‐friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields. [ABSTRACT FROM AUTHOR]

Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α-galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry. [ABSTRACT FROM AUTHOR]

Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.

BACKGROUND Protein modification is used to improve emulsion properties. However, there are limited reports on the effect of methylglyoxal (MGO) modification on emulsifying properties and on the production of advanced glycation end‐products (AGEs) in chicken sarcoplasmic protein emulsion (SPE). In this study, MGO solution was dispersed into prepared emulsion (17 mg mL−1 sarcoplasmic–soybean oil (v/v 5:1)) at 0, 0.5, 5, 10, 30 and 50 mmol L‐1 concentrations. Emulsifying activity index (EAI), emulsifying stability index (ESI), Z‐average diameter, polydispersity index (PDI), zeta potential, rheological behavior (thermal condensation characteristics and fluidity) and AGEs in different concentrations of MGO SPE were measured. In addition, the effect of MGO on the levels of AGEs, lipid and protein oxidation of the emulsion as well as their relationship has also been analyzed. RESULTS: Our findings showed that ESI had the lowest value when MGO was added at a concentration of 10 mmol L‐1, while Z‐average, PDI, carbonyl and AGEs had the highest value at the same concentration. Also, 10 mmol L‐1 MGO played an important role in affecting the rheology of the emulsion. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) results showed that the presence of myofibrillar proteins (MPs) in SPE was the main reason for the crosslinking of polymers which could be damaged by high concentration of MGO (>10 mmol L‐1). CONCLUSION: Different concentration of MGO showed varying effects on emulsion properties and on the formation of AGEs in chicken SPE. Pearson's correlation analysis concluded that protein oxidation played a significant positive role during MGO modification. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation. [ABSTRACT FROM AUTHOR]

Mixtu res of the anionic surfactant AEC7-Na (branched alcohol ether carboxylate) and the cationic surfactant didecylmethylhydroxyethylammonium chloride (DEQ) were systematically investigated. The results showed that the mixtures possess synergisms. The DEQ-AEC7-Na mixture with a mass ratio of 1:1 showed the best result in terms of surface activity, wettability and emulsifying performance. However, when the mass ratio m(DEQ):m(AEC7-Na) = 8:2, the foaming ability and foam stability of the individual surfactants are better. Vesicles smaller than 100 nm coexist with worm-like micelles as soon as a small amount of AEC7- Na is added to DEQ (m(DEQ):m(AEC7-Na) = 8:2). At m(DEQ):m(AEC7-Na) = 4:6 and 2:8, vesicles of approximate ly 80 nm were observed. [ABSTRACT FROM AUTHOR]

Food security is a current major concern. Protein malnutrition, in particular, must be overcome urgently. Simultaneously, food manufacturers are increasingly interested proteins from plant sources. Hence, pulse crops could be exploited as sustainable, climate change resistant and high quality protein sources. Pulses, such as peas, common beans, cowpea, fava beans, chickpea, lentil, or lupin, contain high levels of globulins and albumins, providing around 33% of dietary needs. Nevertheless, there are different compositional and technological problems (e.g. , digestibility, allergenicity, or antinutritional factors: ANF) that need to be overcome to consider pulse proteins as feasible alternative sources of protein. The ANF might be highly decreased by adequate processing conditions, increasing nutrients bioavailability and protein digestibility. Curiously, ANF might also be associated with the positive physiologic effects commonly attributed to pulses. In turn, the technological and functional properties (water and fat absorption, solubility, gel forming, emulsifying activity, foaming capacity and foam stability) of pulse proteins should be considered in food formulation and processing, particularly in the development of innovative food products, as already validated at industrial level. In either case, the potential allergenicity of pulse proteins (such as exemplified by lupin), or cross reactivity, should not be neglected throughout the complete production chain, including downstream concerns such as safe labelling. Despite the highlighted limitations, it seems evident that pulse proteins will have a major role in fulfilling food protein demands, contributing to food security worldwide, besides being achievable in more sustainable exploration processes. • Different pulse species were characterized as alternative protein sources. • Nutritional, chemical, functional and bioactive properties, of pulse proteins were described. • Likewise, technological and chemical issues associated with pulse proteins were characterized. • Techniques to overcome allergenicity and antinutritional limitations were suggested. • Major industrial applications were also described and new ones were proposed. [ABSTRACT FROM AUTHOR]