Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Effect of pH on the structure and emulsification properties of ultrasonicated water‐soluble protein from Moringa oleifera seed

“…In this study, OH − produced better electrostatic repulsion than H + . Furthermore, an increase in the random coil of proteins leads to the exposure of hydrophobic groups, and an increase in hydrophobicity enhances its adsorption capacity (Yan et al ., 2022). Although the random coil of UMOWP‐3 was higher than UMOWP‐11, overexposed hydrophobic groups failed to provide good protein stability and functional properties, as confirmed in structural analysis.…”

Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

“…The sulfhydryl groups contents in the prepared samples were determined using a previously described method [14] . Briefly, DTNB (4 mg) was dissolved in 1 mL of a tris–glycine solution (containing 0.09 M glycine, 0.086 M tris, 4 mM EDTA, and 8 M urea; pH = 8.0) to obtain a DTNB solution.…”

The synergistic effect of epigallocatechin-3-gallate and quercetin co-loaded hydrogel beads on inflammatory bowel disease

“…SPI was extracted using alkali extraction and acid precipitation as described by Russin, Arcand, & Boye (2007). 27,48 SA was obtained from Sinopharm Group Chemical Reagent Co., Ltd (Shanghai, China). E, Q, and polyglyceryl-3 polyricinoleate (PGPR) were obtained from Shanghai Yuanye Biotechnology Co., Ltd (Shanghai, China), wherein the purity of E and Q was ≥98%.…”