Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization

Zhao, Dan; Ge, Yuhong; Xiang, Xianrong; Dong, Hongmin; Wen, Qiye; Zhang, Qing

doi:10.1016/j.ultsonch.2022.106195

Cited by 22 publications

(2 citation statements)

References 56 publications

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“…This finding implies that emulsification is mainly influenced by the emulsion formulation with sufficient energy input and adequate shearing of the droplets, which is consistent with the previous studies [38] , [39] , [40] . Impressively, the total flow rate of umFlow-Z is about 30 times higher than that of single umFlow-D, which can be up to 20 mL/min.…”

Section: Resultssupporting

confidence: 92%

Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series

Zhu

Zhang

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 92%

Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series

Zhu

Zhang

et al. 2023

Ultrasonics Sonochemistry

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“…The transformation of the WPI secondary structure can be revealed by the amide I band at 1600–1700 cm −1 (mainly C=O stretching) and the amide II band at 1600–1500 cm −1 (C–N stretching and N–H bending) (Zhao et al . 2022). As shown in Figure 1a, Comparing the spectrum of E‐WPI complexes with WPI, it is apparent that binding to ERY resulted in the peaks of the amide I and amide II bands being red‐shifted from 1640 to 1650 cm −1 and 1590 to 1597 cm −1 respectively.…”

Section: Resultsmentioning

confidence: 99%

The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability

Zhang,

Shao

et al. 2024

Int J of Dairy Tech

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This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β‐folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity.

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On treatment options to improve the functionality of pea protein

Mathew,

Kim,

Wang

et al. 2023

J Americ Oil Chem Soc

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Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant‐based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost‐effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi‐faceted strategy may provide comprehensive improvements to pea protein functionality.

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Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization

Cited by 22 publications

References 56 publications

Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series

Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series

The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability

On treatment options to improve the functionality of pea protein

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