Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Wang, Shengnan; Zhao, Hekai; Qu, Danni; Yang, Ling; Zhu, Li; Song, Hong; Liu, He

doi:10.1016/j.foodhyd.2021.107304

Cited by 44 publications

(21 citation statements)

References 43 publications

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“…This phenomenon shows that HIU treatment cause an effect on the hydrogen bonding between CAS molecules [26] . In addition, the peak at 1000–1200 cm −1 is typically generated by the vibration of C—O—H or C—O—C [35] . When HA was added, the absorption peak of CAS-HA was significantly shifted from 1065.65 to 1073.34 cm −1 , and the peak intensity increased significantly, indicating that HA formed complexes with CAS and formed more C—O—C or C—O—H bonds [36] .…”

Section: Resultsmentioning

confidence: 99%

“…Conversely, when the power or duration is continuously increased, the –OH of the U300-10 and U150-20 groups blue shifted to 3276.52 and 3276.75 cm −1 , respectively. This may be related to protein reaggregation and the reformation of intermolecular hydrogen bonds caused by HIU treatment [29] , [35] . These results indicated that HIU significantly affectd the hydrogen bonds between CAS and HA and the secondary structure of protein molecules.…”

Section: Resultsmentioning

confidence: 99%

“…The G' of the emulsion stabilised by the CAS-HA complex under ultrasound treatment is further enhanced, and the maximum G' was observed in the emulsion stabilised by the U150-10 group, indicating that HIU treatments promoted the formation of a higher strength protein network structure, which can be attributed to the cavitation effect generated by ultrasound. This significantly changes the structure of the CAS-HA complex, promotes the interaction between the molecules adsorbed at the interface, and favours the formation of a network structure [35] , [39] .

Fig.…”

Section: Resultsmentioning

confidence: 99%

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Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fig.…”

Section: Resultsmentioning

confidence: 99%

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Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

Wang

Cheng

Jiang

et al. 2023

Ultrasonics Sonochemistry

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“…In the 1 M NaCl system, the particle size distribution was not significantly different for ΔLdcEt3-ILs and ΔLdcEt3, and this meant that the elimination of long-range electrostatic attractions removed the effect of ILs on the aggregation of ΔLdcEt3 . However, the addition of 8 M urea induced the particle size distribution more significantly (Figure B), which showed that the addition of ILs could affect the short-range attractions . These results demonstrated that the addition of [Ch][Ser] or [Emim]Cl could affect the short-range attractions, promote the uniformity of particle size distribution, and further improve the catalytic performance of ΔLdcEt3.…”

Section: Resultsmentioning

confidence: 99%

“…49 However, the addition of 8 M urea induced the particle size distribution more significantly (Figure 2B), which showed that the addition of ILs could affect the short-range attractions. 49 These results demonstrated that the addition of [Ch][Ser] or [Emim]Cl could affect the short-range attractions, promote the uniformity of particle size distribution, and further improve the catalytic performance of ΔLdcEt3.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Ionozymes for Efficient Synthesis of Cadaverine: Offering a Sustainable Way for Bio-nylon 5X Production

Wang

Xue

et al. 2023

ACS Sustainable Chem. Eng.

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Bio-based cadaverine, a crucial monomer for the production of bio-nylon 5X, can be synthesized during the bioconversion of L-lysine HCl relying on lysine decarboxylases. The rationally designed lysine decarboxylase ΔLdcEt3 has exhibited outstanding alkaline stability in pH 8.0 (half-life: 362 h); however, its catalytic activity still needs to be improved to meet the requirements of industrial cadaverine production. A novel ionozyme strategy can create a preferable reaction microenvironment, affect the intermediate formation, and/or improve the enzymatic stability and activity. Therefore, ionozymes ΔLdcEt3-[Emim]Cl and ΔLdcEt3-[Ch][Ser] have been successfully developed for efficient cadaverine production in this study. The results showed that the catalytic activities of ΔLdcEt3-[Emim]Cl and ΔLdcEt3-[Ch][Ser] improved 124.2 and 116.2%, respectively. Meanwhile, the catalytic efficiencies (k cat /K m ) of ΔLdcEt3-[Emim]Cl and ΔLdcEt3-[Ch][Ser] were also increased by 1.5-and 1.2-fold, respectively. Particle size, circular dichroism, and Raman spectrum analyses showed that [Emim]Cl and [Ch][Ser] could affect short-range attractions related to the aggregation state and change the secondary structure. Protein surface analysis demonstrated that the addition of ionic liquids changed the hydrophobicity of ΔLdcEt3. In addition, isothermal titration calorimetry and molecular docking revealed that [Emim]Cl and [Ch][Ser] could promote the protein−ligand complexation during the enthalpy-driven L-lysine and ΔLdcEt3 binding process, which was confirmed by molecular dynamics. Therefore, ionozymes ΔLdcEt3-[Emim]Cl/[Ch][Ser] provide a novel possibility for high-level cadaverine production.

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Smart Emulsions Stabilized by a Multi‐headgroup Surfactant Tolerant to High Concentrations of Acids and Salts

Zhang,

Binks,

Jiang

et al. 2023

Angewandte Chemie

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Retaining emulsions stable at high acidity and salinity is still a great challenge. Here, we report a novel multi‐headgroup surfactant (C3H7‐NH+(C10COOH)2, di‐UAPAc) which can be reversibly transformed between cationic, anionic and zwitterionic forms upon pH variation. Stable oil‐in‐dispersion (OID) emulsions in strong acid (pH = 2) can be co‐stabilized by low concentrations of di‐UAPAc and silica nanoparticles. High salinity at pH = 2 improves the adsorption of di‐UAPAc on silica particles through hydrogen bonding, resulting in the transformation of OID emulsions into Pickering emulsions. Moreover, emulsification/demulsification and interconversion between OID and Pickering emulsions together with control of the viscosity and droplet size can be triggered by pH. The present work provides a new protocol for designing surfactants for various applications in harsh aqueous media, such as strong acidity and high salinity, involved in oil recovery and sewerage treatments.

show abstract

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Cited by 44 publications

References 43 publications

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

Ionozymes for Efficient Synthesis of Cadaverine: Offering a Sustainable Way for Bio-nylon 5X Production

Smart Emulsions Stabilized by a Multi‐headgroup Surfactant Tolerant to High Concentrations of Acids and Salts

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