Search

In terms of environmental protection and the sustainable development of society, the constraint of dye concentrations in industrial wastewater is vitally important for the development of every country. In this study, egg white protein (EWP)–soybean protein isolate (SPI) hierarchical-network hydrogel beads reinforced with calcium alginate are devised using a one-step chemical crosslinking. The prepared EWP/SPI beads, with a specific surface area of 26.55 m2∙g−1, possess a self-floating ability that enhances their solid–liquid separation of methylene blue (MB) from industrial sewage and achieves adsorption equilibrium within 60 min. The investigation of adsorption behavior indicates that the results fitted well with the Langmuir isotherm mode and pseudo-first-order kinetic model. Based on the pseudo-first-order kinetic model and the Langmuir model, the equilibrium adsorption capacity and maximum adsorption capacity of the EWP/SPI hydrogel beads towards MB are 187.495 and 336.265 mg∙g−1, respectively. Furthermore, the favorable regeneration of the EWP/SPI hydrogel is demonstrated, with a removal efficiency towards MB decreasing from 94% to 82% (10 mg dose, 100 mg∙L−1 MB, pH 7, 25 °C) after five adsorption–desorption cycles. The resulting EWP/SPI hydrogel beads with hydrophilicity exhibited good self-floating stability (above 80%) in wastewater for 7 days, suggesting their potential for recycling in diverse complex environments. Therefore, the inexpensive and sustainable floating EWP/SPI hydrogel beads provide a new insight for organic pollutant treatment in wastewater. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

Soy protein isolate (SPI), a widely available and inexpensive natural polymer, can be used as a filler to reduce the cost of poly(butylene adipate‐co‐terephthalate) (PBAT) materials. To improve the compatibility between SPI and PBAT, a series of polycaprolactone‐based polyurethane prepolymers (PCLPUs) with different soft segment molecular weights were synthesized and used as compatibilizers to prepare SPI/PBAT composites. At the same time, the effect of PCLPU soft segment molecular weight on the properties of SPI/PBAT composites was studied. Structural, morphological, and property analyses were carried out on the composite materials; the results showed that PCLPU was an effective compatibilizer for SPI/PBAT composite materials. The –NCO group at its end forms a urethane bond with the hydroxyl group in SPI and PBAT. At the same time, the soft segment of PCLPU is physically crosslinked with PBAT to produce a dual physical and chemical effect. The lower the soft segment molecular weight of PCLPU added, the better the performance of the SPI/PBAT composite materials. This is observed because PCLPU with a lower soft segment molecular weight contains more –NCO functional groups, which can better achieve compatibilization between SPI and PBAT through chemical crosslinking. The addition of 5% PCLPU‐500 content to the SPI/PBAT composite material increased its tensile elongation, impact strength, and tensile strength by 867%, 264%, and 150%, respectively, compared with those of the SPI/PBAT composite material without a compatibilizer, achieving toughening and strengthening with good processability and biodegradability. This work provides a simple, effective solution for preparing high‐performance, green, and low‐cost biodegradable composite materials. Highlights: PBAT composites were prepared using soy protein isolate (SPI) as filler.Different types of PCLPU exist as a reactive compatibilizer for PBAT and SPI.Polycaprolactone‐based polyurethane prepolymer significantly improves the interfacial compatibility of PBAT composites.SPI/PBAT film has good degradability and is a rich source of nitrogen. [ABSTRACT FROM AUTHOR]

The combination of proteins with polysaccharides and polyphenols is expected to improve their physicochemical and functional properties. In this study, a novel plant-based antioxidant emulsifier was formed by soybean protein isolate (SPI), inulin (INU), and dihydromyricetin (DMY). Based on the binary system of SPI/INU, we focused on exploring the effect of the DMY concentration (0.5 mg/mL~2.5 mg/mL) on the formation and properties of the ternary complex. The structure, interaction mechanism, and interfacial and functional properties of the ternary complex were investigated. The results indicate that compared to the SPI/INU binary complex, the SPI/INU/DMY ternary complex had a significant decrease in particle size (~100 nm) and a slight decrease in absolute zeta potential. The SPI/INU binary complex with DMY mainly interacted by hydrogen bonding and hydrophobic interactions. Due to the incorporation of DMY, the structure of SI was denser and more flexible. The ternary complex exhibited an ideal three-phase contact angle and demonstrated better foaming and antioxidant ability. Additionally, compared to SPI/INU, the ternary complex had a significant improvement in EAI. These results provide a strategy for polyphenols to modify the structure, interfacial properties, and functions of protein/polysaccharide complexes. This provides a potential reference for the preparation of more ternary complexes with excellent emulsifying and antioxidant properties for application in emulsions. [ABSTRACT FROM AUTHOR]

The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifier concentration, pH, storage temperature) at room temperature (20 ℃) on emulsifying performance (10-minute settling) and stability (15-day settling), followed by a comparison of emulsifying performance and stability of soybean isolate protein and whey protein emulsions. The results showed that the ATRP emulsion was of the water-in-oil (O/W) type, with a hydrophilic-lipophilic balance of 13. Under conditions of a 7:3 oil-water ratio, 4 mg/mL concentration, pH of 7, and storage temperature of 20 ℃, ATRP exhibited good emulsification properties. Under these conditions, the ATRP emulsion showed an EAI of 43.3 m²/g and a CI of 97% after 10 minutes of settling. After 15 days, the EAI and CI values remained strong at 82.9% and 88.5% respectively, indicating excellent stability. Compared with the emulsion of soy protein isolate or whey protein, the ATRP emulsion had little change in particle size during storage and the ζ-potential was double and 2.5 times, showing better emulsifying properties.

In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as an emulsifier to prepare HIPEs. In addition, self-assembled chitosan (CS) nanoparticles at different concentrations were introduced to improve the self-supporting capacity and stability of HIPEs. The results showed that HIPE exhibited better self-supporting properties, higher viscoelasticity, and smaller and denser microstructure with increasing CS addition. The HIPEs did not collapse after 3D printing, and maintained good stability to different conditions of salt ion concentration (0–500 mmol/L) and pH (5.0–7.5). The results of this study can provide new ideas for the development of personalized nutritious foods and low-fat healthy meat products.

To meet the different functional needs for soybean protein isolate (SPI) in different food applications, this study utilized infrared spectroscopy to rapidly analyze 70 SPI samples subjected to different pH treatments, and explored the effect of pH changes on the secondary structure content of SPI. Mean centralization (MC), multivariate scattering correction (MSC), standard normal variate transformation, and normalization were used for infrared data preprocessing. Feature wavebands were identified based on two-dimensional correlation infrared spectra, and predictive modeling of the secondary structure content of SPI against pH was performed using partial least squares (PLS) and arithmetic optimization algorithm-random forests (AOA-RF). The results showed that the relative standard deviations of the α-helix, β-sheet, β-turn, and random coil prediction models developed by the combined use of MC and MSC were 1.29%, 1.60%, 1.37%, and 7.28%, respectively, indicating their combination to be the best spectral pre-processing method. The optimal model for predicting α-helix and β-sheet contents was AOA-RF (characteristic wavebands), with calibration determination coefficients of 0.935 0 and 0.926 6 and prediction determination coefficients of 0.856 8 and 0.870 1, respectively. The optimal model for predicting β-turn and random coil contents was PLS (characteristic wavebands), with calibration determination coefficients of 0.915 4 and 0.881 7 and prediction determination coefficients of 0.891 3 and 0.784 3, respectively. The results of this study provide a theoretical basis for product quality detection and processing condition control in industrial settings.

[Obiective] To establish a method for the simultaneous measurement of 4 purines in soybean protein isolate (SPI) using UPLC- MS/MS. [Method] Purines in SPI samples were hydrolyzed and extracted with trifluoroacetic acid: formic acid (V: V=1:1), and diluted with water. The 4 purines (guanine, adenine, hypoxanthine and xanthine) were then separated on an Agilent Poroshell 120 EC-C18 column, using 0.002% formic acid aqueous solution and methanol as mobile phases with gradient elution. Subsequently, the target compounds were analyzed with electrospray ionizationsource in positive ion mode under multi-reaction monitoring mode, employing the external standard quantitative method. [Result] Within the concentration range of 1-200 ng/mL, all four purines had good linear relationships, with correlation coefficients (r) exceeding 0.999 1.The limits of quantitation (LOQ) and the limits of detection (LOD) for the four purines were in the range of 0.24- 3.00 mg/kg and 0.08-1.00 mg/kg. The spiked experiments were performed at three concentration levels, and the average recovery rates for the four components ranged from 81.7% to 95.2%, with RSD all less than 8.6% (n=6). [Conclusion] This method is highly operable, simple and fast, with high sensitivity, recovery rate and precision, and can simultaneously detect four purine compounds in soy protein isolate. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

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.)

An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0–5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment. [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.)

To address the public health challenges posed by high-salt diets, this study utilized pepsin and flavourzyme for the continuous enzymatic hydrolysis of a soy protein isolate (SPI). The separation, purification, and identification of salt-containing peptides in SPI hydrolysate were conducted using ultrafiltration (UF), gel filtration chromatography (GFC), and Liquid Chromatography–Mass Spectrometry/Mass Spectrometry (LC-MS/MS). Subsequently, a molecular docking model was constructed between salt receptor protein transmembrane channel 4 (TMC4) and the identified peptides. Basic bioinformatics screening was performed to obtain non-toxic, non-allergenic, and stable salt peptides. After the enzymatic hydrolysis, separation, and purification of SPI, a component with a sensory evaluation score of 7 and an electronic tongue score of 10.36 was obtained. LC-MS/MS sequencing identified a total of 1697 peptides in the above component, including 84 potential salt-containing peptides. A molecular docking analysis identified seven peptides (FPPP, GGPW, IPHF, IPKF, IPRR, LPRR, and LPHF) with a strong theoretical salty taste. Furthermore, residues Glu531, Asp491, Val495, Ala401, and Phe405 of the peptides bound to the TMC4 receptor through hydrogen bonds, hydrophobic interactions, and electrostatic interactions, thereby imparting a significant salty taste. A basic bioinformatics analysis further revealed that IPHF, LPHF, GGPW, and IPKF were non-toxic, non-allergenic, and stable salt-containing peptides. This study not only provides a new sodium reduction strategy for the food industry, but also opens up new avenues for improving the public's healthy eating habits. [ABSTRACT FROM AUTHOR]

To investigate the effect of deacetylated konjac glucomannan (DKGM) on the quality of transglutaminase ( TGase) crosslinking soybean isolate protein ( SPI) gels, different deacetylation konjac glucomannan ( DK-1 = 21. 30%, DK-2 = 36. 28%, DK-3 = 62. 85%, DK-4 = 87. 88% ) were prepared, and the effects of KGM and DKGM on the quality of TGase cross-linking soybean protein isolate gels and dried tofu were investigated. Compared with the blank group, KGM and DKGM improved the textural properties of composite gels of soybean protein isolate, increased the gel strength from 92. 03 g to a maximum of 130. 06 g at 8 h of enzyme cross-linking reaction time, enhanced the whiteness and water-holding properties of composite gels, and reduced the cooking loss rate from 8. 09% to 2. 55% . Compared with KGM, the DKGM treatment resulted in relatively high hardness, chewiness, and adhesiveness in composite gel and dried tofu after baking and sterilization. The thermal denaturation temperature of composite gels with DKGM was increased from 41. 35 ℃ to 44. 67 ℃, while DK-3 had a better effect on the salt content of dried tofu and a more apparent morphology of composite gel. The SEM results showed that S-DK3 composite gel exhibited a more compact and denser complex network structure. Overall, DKGM improved the quality of soybean protein isolate composite gels, and DK-3 was more effective. Therefore, the KGM with moderate deacetylation modification is favorable for the application in the process of dried tofu. [ABSTRACT FROM AUTHOR]

This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of Corynebacterium glutamicum fermentation on the flavoring compounds of seasonings in SPI enzymatic hydrolysate was examined. Sensory evaluation showed that the SPI seasoning had mainly aromatic and roasted flavor, and the response signals of S18 (aromatic compounds), S24 (alcohols and aldehydes), and S25 (esters and ketones) sensors of the electronic nose differed significantly. Overall, 91 volatile compounds were identified via gas chromatography–mass spectrometry. SPI seasonings contained a higher number of alcohols, ketones, aromatics, and heterocyclic compounds than traditional seasonings, which had stronger cheese, fatty, and roasted aromas. According to the relative odor activity value (ROAV) analysis, n-pentylpyrzine, 2,6-dimethylpyrazine, and tetramethylpyrazine are the key flavoring compounds (ROAV ≥ 1) of SPI seasoning, which may impart a unique roasted and meaty aroma. Therefore, the fermentation of SPI enzymatic hydrolysate with C. glutamicum may improve the flavor quality of its products, providing a new method for the development and production of new seasoning products. [ABSTRACT FROM AUTHOR]

The present work aimed to examine the association between the changes in the surface hydrophobicity and surface activity of soybean protein isolate (SPI) following structural alterations. To this end, the effects of heating, pH modification, ultrasonication, surfactant (SDS, sodium dodecyl sulphate) treatment, alkaline protease hydrolysis, peracetic acid treatment, and acylation on the surface activity and surface hydrophobicity of SPI were investigated. The results demonstrated that the changes in the surface hydrophobicity of SPI could accurately reflect the changes in its surface activity. A strong correlation between surface hydrophobicity and surface activity alterations was noted after the SPI molecules underwent structural modifications. The higher the surface hydrophobicity of the treated SPI, the greater its surface activity. Given that the surface hydrophobicity of SPI reflects the actual distribution of hydrophobic residues on its surface, this parameter can serve as a key indicator for evaluating and predicting changes in the surface activity of SPI. [ABSTRACT FROM AUTHOR]

旨在为生产质量更高、口感更佳的大豆基酸奶类产品提供理论指导，采用不同蛋白酶（木瓜蛋白酶、菠萝蛋白酶、中性蛋白酶、风味蛋白酶、胃蛋白酶）对大豆分离蛋白（SPI）进行限制性酶水解处理，以SPI水解物及其对照品未经酶水解的SPI（HUE）为原料制备SPI乳状液酸诱导凝胶，对HUE和SPI水解物的亚基组成及分子质量进行表征，并分析了限制性酶水解对SPI乳状液酸诱导凝胶机械性能、摩擦学特性以及微观结构的影响。结果表明：经木瓜蛋白酶水解后SPI的7S、11S组分几乎完全消失，经菠萝蛋白酶、中性蛋白酶、风味蛋白酶水解后SPI的7S组分明显减少，11S组分无明显变化，经胃蛋白酶水解后SPI的11S组分几乎消失，而7S组分无明显变化；与HUE制备的凝胶相比，经酶水解后SPI制备的凝胶其硬度和摩擦系数均降低，经木瓜蛋白酶水解后制备的凝胶网络结构不均匀，持水力降低，而经风味蛋白酶水解后制备的凝胶的持水力和微观结构的均匀程度提高。综上，经过合适的蛋白酶适当水解，可以制备硬度更低、持水力更好、摩擦系数更低、微观结构更均匀的SPI乳状液酸诱导凝胶。To provide theoretical guidance for the production of soybean based yogurt products with higher quality and better taste, soybean protein isolate (SPI) was subjected to limited enzymatic hydrolysis by different proteases (papain, bromelain, neutral protease, flavor protease, pepsin), and the SPI hydrolysates and the control samples HUE (no enzymolysis) were used to prepare acid-induced gel. The subunit composition and molecular weight of HUE and SPI hydrolysates were characterized. The effects of limited enzymatic hydrolysis on the mechanical properties, tribological properties and microstructure of acid-induced gel prepared by SPI emulsion were analyzed. The results showed that the 7S and 11S components of SPI almost disappeared after papain hydrolysis. The 7S components of SPI hydrolyzed by bromelain, neutral protease and flavor protease decreased significantly, while the 11S components had no significant change. After hydrolysis with pepsin, the 11S components of SPI almost disappeared, while the 7S components had no obvious change. Compared with the gel prepared with HUE, the hardness and friction coefficient of the acid-induced gel prepared with SPI hydrolysates decreased, the gel prepared with SPI hydrolysates by papain hydrolysis exhibited uneven network structure and reduced water holding capacity, while the gel prepared by flavor protease hydrolysis showed improved water holding capacity and microstructure uniformity. In conclusion, acid-induced gel prepared with SPI emulsion with lower hardness, better water holding capacity, lower friction coefficient and more uniform microstructure can be prepared by proper hydrolysis of appropriate proteases.

旨在优化大豆蛋白粉的生产工艺流程，介绍了大豆分离蛋白和大豆浓缩蛋白的3种喷涂造粒工艺（流化床喷涂造粒工艺、高效混合机喷涂造粒工艺、风运管道喷涂造粒工艺）的生产工艺流程以及工艺特点，并对比分析这3种喷涂造粒工艺的优缺点。如果只从蛋白粉的不飞扬性考虑，风运管道喷涂造粒工艺具有更大的优势；如果从蛋白粉的不飞扬性及蛋白的功能性两方面考虑，则采用流化床喷涂造粒工艺更合适。In order to optimize the production process of soybean protein powder, production process and process characteristics of three spraying granulation processes (fluidized bed spraying granulation process, high efficiency mixer spraying granulation process, air pipeline spraying granulation process) of soybean protein isolate and soybean protein concentrate were introduced. The advantages and disadvantages of these three spraying granulation processes were compared and analyzed. If only considering the non-flying of protein powder, the air pipeline spraying granulation process has greater advantages.If considering from the two aspects of non-flying and protein function, the fluidized bed spraying granulation process is more suitable.

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modif ication. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 ℃) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m2/g) and emulsifying stability index (92.98%), and it had higher antioxidant activities (44.77% DPPH free radical scavenging activity, 31.12% superoxide anion radical scavenging activity, and 61.50% copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.

In this study, the synergistic effect of Quillaja saponin (QS) and soybean protein isolate (SPI) on stabilizing emulsion gels was used to prepare plant-based mayonnaise (PM) with high protein content and reduced fat content. Comparative characterization of PM and two commercially mayonnaises in terms of appearance, droplet size, texture, rheological properties, thermal and freeze-thaw stability was conducted by static light scattering, laser confocal scanning microscopy (LCSM), small deformation rheology and texture profile analysis (TPA). It was found that high-protein and fat-reduced MP (10% SPI and 50% fat or 11% SPI and 40% fat, m/m) which was compared to commercial mayonnaises in terms of appearance, spreadability, texture and rheological properties was made using 10% SPI and 0.18% QS or 10% SPI, 0.18% QS and 1% SPI gel particles (SGPs) as protein ingredients. In the systems, QS not only endowed a viscosity-thinning texture modifier to protein-rich emulsion products, but also imparted superior thermal stability and freeze-thaw stability to SPI-based emulsion gels. These findings will provide theoretical and technical guidance for the development and application of high-protein and fat-reduced plant-based mayonnaise.

为生产包封效率高、稳定性好的维生素E微胶囊产品，以大豆分离蛋白/硫酸葡聚糖复合颗粒或大豆分离蛋白与麦芽糊精作为复合壁材，大豆油和维生素E为芯材，通过冷冻干燥法制备维生素E-大豆蛋白微胶囊，通过对微胶囊包封效率、粒径、傅里叶红外光谱（FT-IR）、水分含量、润湿性、溶解度、吸湿性、堆积密度、振实密度、流动性、内聚性等理化性质的探究，考察壁材组成对微胶囊特性的影响。结果表明：壁材组成对微胶囊的理化性质具有显著影响；微胶囊最佳壁材组成为大豆分离蛋白/硫酸葡聚糖复合颗粒含量4 g/100 mL（以乳液体积计）和麦芽糊精含量12 g/100 mL（以乳液体积计），在此条件下微胶囊的包封效率为89.31%，粒径为1.39 μm，且颗粒较为均一，水分含量较低，润湿性较低，溶解度较高，吸湿性较小，流动性较差，内聚性较强。综上，以大豆分离蛋白/硫酸葡聚糖复合颗粒和麦芽糊精作为复合壁材制备的维生素E-大豆蛋白微胶囊包封效率高，粉末特性好。In order to produce vitamin E microcapsules with high encapsulation efficiency and good stability, vitamin E-soybean protein microcapsules were prepared by freeze-drying method with soybean protein isolate(SPI)/dextran sulfate composite granules or SPI and maltodextrin as composite wall materials, soybean oil and vitamin E as core materials. The effects of wall composition on microcapsule properties were investigated by exploring encapsulation efficiency, particle size, FT-IR, moisture content, wettability, solubility, hygroscopicity, bulk density, solidification density, flowability and cohesion of microcapsules. The results showed that the wall composition had a significant effect on the physicochemical properties of microcapsules. The optimal wall composition of microcapsules was 4 g/100 mL SPI/dextran sulfate composite granules(in terms of emulsion volume) and 12 g/100 mL maltodextrin(in terms of emulsion volume).Under these conditions,the encapsulation efficiency of microcapsules was 89.31%, the particle size was 1.39 μm, and the particles were more homogeneous, with lower moisture content, lower wettability, higher solubility, lower hygroscopicity, poorer flowability as well as higher cohesion. In conclusion, the vitamin E-soybean protein microcapsules prepared with SPI/dextran sulfate composite granules and maltodextrin as the composite wall material shows high encapsulation efficiency and good powder characteristics.

Monascus pigments (MPs) and monacolin K (MK) are important secondary metabolites produced by Monascus spp. This study aimed to investigate the effect of soybean protein isolate (SPI) on the biosynthesis of MPs and MK based on the analysis of physiological indicators, transcriptomes, and metabolomes. The results indicated that the growth, yellow MPs, and MK production of Monascus pilosus MS-1 were significantly enhanced by SPI, which were 8.20, 8.01, and 1.91 times higher than that of the control, respectively. The utilization of a nitrogen source, protease activity, the production and utilization of soluble protein, polypeptides, and free amino acids were also promoted by SPI. The transcriptomic analysis revealed that the genes mokA, mokB, mokC, mokD, mokE, mokI, and mokH which are involved in MK biosynthesis were significantly up-regulated by SPI. Moreover, the glycolysis/gluconeogenesis, pyruvate metabolism, fatty acid degradation, tricarboxylic acid (TCA) cycle, and amino acid metabolism were effectively up-regulated by SPI. The metabolomic analysis indicated that metabolisms of amino acid, lipid, pyruvate, TCA cycle, glycolysis/gluconeogenesis, starch and sucrose, and pentose phosphate pathway were significantly disturbed by SPI. Thus, MPs and MK production promoted by SPI were mainly attributed to the increased biomass, up-regulated gene expression level, and more precursors and energies. [ABSTRACT FROM AUTHOR]

Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3% to fabricate SPI edible-based film (PSO1, PSO2, and PSO3, respectively). Inclusion of PSO into SPI based film resulted in improvements in functional, mechanical, thermostability, antioxidant, and color qualities. Moreover, PSO enhanced the stability of lipid against oxidation and inhibited the growth of S. aurues and B. cereus during cold storage of beef burger patties. Conclusively, SPI based film with PSO 3% demonstrated promising functional, mechanical, and antibacterial qualities, suggesting biocomposite food packaging possibilities. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology 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.)

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.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, −49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.