Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Zhao, Yilin; Han, Xinxin; Yin, Handong; Li, Qi; Zhou, Jingyi; Zhang, Hao; Zhang, Wenge; Zhao, Chengbin; Liu, Jingsheng

doi:10.1111/ijfs.15683

Cited by 13 publications

(8 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the hydrogen interaction between the CUR in the gel structure and the functional groups reduces numerous polar groups, thus reducing the WVP of the membrane (Salarbashi et al., 2017). Similar effects of CUR on WVP values in casein/zein nanocomposite films have been reported (Zhao et al., 2022). And the addition of BW to the coating is also responsible for a substantial reduction in the moisture permeability of the paper, with high hydrophobicity resulting from the high content of long‐chain fatty alcohols, acid esters and long‐chain alkanes.…”

Section: Resultssupporting

confidence: 84%

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Bian

Cai

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

The cost-effective strategy of using paper-based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low-carbon paper-based food-packaging composite was synthesised: curcumin microcapsule-polyvinyl alcohol/beeswax/chitosan (CURM-PVA/BW/CS) composite papers. Scanning electron microscopy and X-ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m 2 Ád) −1 and 3.41 cm 3 (m 2 ÁdÁatm) −1 , respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM-PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM-PVA/BW/CS paper showed great potential for food packaging.

show abstract

Section: Resultssupporting

confidence: 84%

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Bian

Cai

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Based on our previous findings [10], composite proteins with curcumin-loading capacity and proteins with a stable three-dimensional network structure after gel formation may enhance the protection of functional actives. Therefore, the loading capacity of gel samples with different induction methods was determined, and the results are shown in Table 1.…”

Section: Effects Of Different Treatments On the Effect Of Composite P...mentioning

confidence: 81%

“…Due to its unique amino acid composition, zein can only be solubilized in aqueous solutions under specific conditions. According to our preliminary studies [10], zein can dissolve in alkaline solutions and form nanoparticles with pea proteins; whether this would have an effect on the gel properties of the composite proteins needs to be explored further.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties

Li,

Wang,

et al. 2024

Gels

Self Cite

View full text Add to dashboard Cite

Plant proteins have the advantages of low cost and high yield, but they are still not comparable to animal proteins in processing due to factors such as gelation and solubility. How to enhance the processing performance of plant proteins by simple and green modification means has become a hot research topic nowadays. Based on the above problems, we studied the effect of gel induction on its properties. In this study, a pea protein–zein complex was prepared by the pH cycle method, and the effects of different induced gel methods on the gel properties of the complex protein were studied. The conclusions are as follows: All three gel induction methods can make the complex protein form a gel system, among which the gel strength of heat treatment and the TG enzyme-inducted group is the highest (372.84 g). Through the observation of the gel microstructure, the gel double network structure disappears and the structure becomes denser, which leads to a stronger water-binding state of the gel sample in the collaborative treatment group. In the simulated digestion experiment, heat treatment and enzyme-induced samples showed the best slow-release effect. This study provides a new method for the preparation of multi-vegetable protein gels and lays a theoretical foundation for their application in food processing.

show abstract

“…The thermal properties of the samples were characterized according to the method by Zhao et al [ 19 ]. A Q-2000 Differential Scanning Calorimeter (Discovery SDT650, TA Instruments, New Castel, DE, USA) was used to analyze the thermal stability of the samples.…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products

Han

Zhao

Mao

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered α-helix to disordered β-sheet, β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.

show abstract

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

Cited by 13 publications

References 58 publications

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties

Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products

Contact Info

Product

Resources

About