Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes

Wang, Ning; Xing, Kaiwen; Zhang, Wang; Jiang, Lianzhou; Elfalleh, Walid; Cheng, Jinju; Yu, Dianyu

doi:10.1016/j.foodhyd.2023.109136

Cited by 12 publications

(3 citation statements)

References 39 publications

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“…However, at higher ultrasound power and time, I850/I830 significantly decreases possibly due to the high-pressure effect causing the exposed tyrosine residues’ phenolic hydroxyl and hydrophobic groups to embed into the protein molecules during the protein aggregation process, resulting in reduced Raman intensity [ 26 ]. Wang et al [ 55 ] found that I850/I830 of soybean protein separate-tannic acid complex increased first and then decreased with the increase in ultrasonic power, and the peak value of I850/I830 was 1.102 at 450 W. It is shown that moderate ultrasonic power contributes to the exposure of tyrosine residues as hydrogen bond donors or acceptors to polar microenvironments.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Wang,

Ma,

Shen

et al. 2024

Foods

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In order to improve the stability of bovine plasma protein-carboxymethyl cellulose composite gels and to expand the utilization of animal by-product resources, this study investigated the impact of different ultrasound powers (300, 400, 500, 600, and 700 W) and ultrasound times (0, 10, 20, 30, and 40 min) on the functional properties, secondary structure and intermolecular forces of bovine plasma protein-carboxymethyl cellulose composite gel. The results showed that moderate ultrasonication resulted in the enhancement of gel strength, water holding capacity and thermal stability of the composite gels, the disruption of hydrogen bonding and hydrophobic interactions between gel molecules, the alteration and unfolding of the internal structure of the gels, and the stabilization of the dispersion state by electrostatic repulsive forces between the protein particles. The content of α-helices, β-turns, and β-sheets increased and the content of random curls decreased after sonication (p < 0.05). In summary, appropriate ultrasound power and time can significantly improve the functional and structural properties of composite gels. It was found that controlling the thermal aggregation behavior of composite gels by adjusting the ultrasonic power and time is an effective strategy to enable the optimization of composite gel texture and water retention properties.

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Section: Resultsmentioning

confidence: 99%

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Wang,

Ma,

Shen

et al. 2024

Foods

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“…Emulsifying properties EAI and ESI are relevant parameters for assessing the emulsifying properties of proteins in a system. These indices characterise the ability of WPI to form a stable interfacial layer at the oil-water interface in the presence and absence of ERY and the impact on the stability of the emulsion (Wang et al 2023a). In general, the CI value reflects the speed of droplet movement.…”

Section: Surface Hydrophobicitymentioning

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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“…Non-destructive monitoring of the quality and material content of fresh tea leaves in situ can not only accurately grasp the growth of the tea tree but also assist in the decision-making process of tea-picking programs to ensure the quality of tea leaves [ 11 ]. Spectroscopic detection technology is widely used in rapid non-destructive testing of the quality and safety of agricultural products due to its advantages of rapidity, accuracy, and on-line real-time detection [ 12 , 13 , 14 ]. Spectral analysis is a qualitative and quantitative analysis of the composition of a sample using the unique absorption or emission spectral features of different substances in different spectral ranges.…”

Section: Introductionmentioning

confidence: 99%

Research Review on Quality Detection of Fresh Tea Leaves Based on Spectral Technology

Tang,

Luo,

Yang

et al. 2023

Foods

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As the raw material for tea making, the quality of tea leaves directly affects the quality of finished tea. The quality of fresh tea leaves is mainly assessed by manual judgment or physical and chemical testing of the content of internal components. Physical and chemical methods are more mature, and the test results are more accurate and objective, but traditional chemical methods for measuring the biochemical indexes of tea leaves are time-consuming, labor-costly, complicated, and destructive. With the rapid development of imaging and spectroscopic technology, spectroscopic technology as an emerging technology has been widely used in rapid non-destructive testing of the quality and safety of agricultural products. Due to the existence of spectral information with a low signal-to-noise ratio, high information redundancy, and strong autocorrelation, scholars have conducted a series of studies on spectral data preprocessing. The correlation between spectral data and target data is improved by smoothing noise reduction, correction, extraction of feature bands, and so on, to construct a stable, highly accurate estimation or discrimination model with strong generalization ability. There have been more research papers published on spectroscopic techniques to detect the quality of tea fresh leaves. This study summarizes the principles, analytical methods, and applications of Hyperspectral imaging (HSI) in the nondestructive testing of the quality and safety of fresh tea leaves for the purpose of tracking the latest research advances at home and abroad. At the same time, the principles and applications of other spectroscopic techniques including Near-infrared spectroscopy (NIRS), Mid-infrared spectroscopy (MIRS), Raman spectroscopy (RS), and other spectroscopic techniques for non-destructive testing of quality and safety of fresh tea leaves are also briefly introduced. Finally, in terms of technical obstacles and practical applications, the challenges and development trends of spectral analysis technology in the nondestructive assessment of tea leaf quality are examined.

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Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes

Cited by 12 publications

References 39 publications

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

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

Research Review on Quality Detection of Fresh Tea Leaves Based on Spectral Technology

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