No abstract

No abstract

In this work, peanut protein isolate (PPI) was grafted with maltodextrin (MD) through the ultrasound-assisted Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a link between PPI and MD. The substantially increased accessibility of the major subunits (conarachin, acidic subunit of arachin, and basic subunit of arachin) in PPI under high-intensity ultrasound treatment led to changes in the degree of graft (DG), zeta-potential, protein solubility, and surface hydrophobicity of conjugates. Emulsion systems (20% v/v oil, 2.0% w/v PPI equivalent, pH 3.8) formed by untreated PPI, PPI-MDC (PPI-MD conjugates obtained with wet-heating alone), and UPPI-MDC (PPI-MD conjugates obtained with ultrasound-assisted wet heating) were characterized using a light-scatter particle size analyzer and confocal laser scanning microscope. Results showed that emulsions of untreated PPI and PPI-MDC were not stable due to immediate bridging flocculation and coalescence of droplets, whereas that formed by UPPI-MDC with 32.4% DG was stable with a smaller mean droplet size. It was believed that high-intensity ultrasound promoted production of glycated PPI, which was soluble and surface active at pH 3.8 and thus improved emulsification properties for UPPI-MDC. This study shows that glycated PPI by ultrasound-assisted Maillard reaction is an effective emulsifying agent for low pH applications.

The purpose of this study was to investigate antibacterial activity of essential oil from Cinnamomum camphora var. linaloofera Fujita (EOL) at vapor phase and its mechanism of bactericidal action against Escherichia coli . Results showed that the vapor‐phase EOL had significant antibacterial activity with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 200 μl/L. Further analyses showed that treatment of E. coli with vapor‐phase EOL resulted in partial degradation of cell membrane, increased membrane permeability, leakage of cytoplasm materials, and prominent distortion and shrinkage of bacterial cells. FTIR showed that EOL altered bacterial protein secondary and tertiary structures. GC/MS analysis showed that the components of vapor‐phase EOL included linalool (69.94%), camphor (10.90%), nerolidol (10.92%), and safrole (8.24%), of which linalool had bactericidal activity. Quantum chemical analysis suggested that the antibacterial reactive center of linalool was oxygen atom (O 10 ) which transferred electrons during antibacterial action by the donation of electrons.

To improve the oxidative stability and application of fish oil, it was microencapsulated by simple coacervation followed by spray drying. Simple coacervation took place by adding malt dextrin into the emulsion of fish oil and hydroxypropyl methylcellulose (HPMC) solution. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed. Results showed that the coacervation could be observed only when dextrose equivalent value (DE value) of malt dextrin, concentration of HPMC solution and fish oil percentage in microcapsules were no more than 20, 5% and 40%, respectively. Moreover, microencapsulation efficiency was higher at HPMC solution concentration of 4% and fish oil percentage of less than 30%. The oxidative stability of fish oil was improved by the microencapsulation and done best in the case of replacing malt dextrin by 40% with acacia. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round, smooth and hollow microcapsule with its wall made up of innumerable small and solid submicrocapsules with the core of fish oil.