This study systematically investigated the effects of ohmic heating on the structure and Pickering emulsion stability of whey protein fibrils, formed through multiround induction. Whey protein fibrils with varying induction cycles (F0-F6) were constructed via self-assembly and multiround induction, followed by ohmic heating treatment to analyze changes in their structure, molecular properties, and emulsifying behavior. The electric field environment was found to promote the lateral growth of fibrils. Concurrently, it disrupted the structure of the cross-beta-sheet. This disruption resulted in a looser fibril architecture, increased periodicity, reduced antiparallel beta-sheet content, and concomitantly decreased surface hydrophobicity and charge. With increasing induction cycles, the fibril content first increased and then decreased, reaching its maximum at F2. Peptide segment analysis further revealed that under electric field induction, fibril aggregation became more disordered, the release of hydrophobic peptide segments was reduced, and molecular flexibility declined. Emulsion stability results indicated that the Pickering emulsion stabilized by F2 fibrils exhibited the highest stability, with a 6.12% improvement compared to the F0 Pickering emulsion. The fractured fibrils and branched structures facilitated interfacial adsorption and crosslinking between oil droplets, forming a three-dimensional network that significantly reduced the flocculation index. The synergistic regulation of ohmic heating and multiround induction modulated the assembly pathway and structural characteristics of protein fibrils, providing a new strategy for constructing highly stable Pickering emulsions.

The purpose of this study was to explore the effect of ohmic heating (OH) on the formation of soy amyloid fibrils (SAF) by self-assembly of soy protein isolate (SPI). Compared with traditional heating methods, OH technology can directly act on proteins, but the regulation of different electric field intensity (EFI) on fibrillation was still unclear. Therefore, this study induced SPI to form SAF by regulating the EFI of OH, and analyzed the conversion rate, spatial structure and functional characteristics. Results showed that appropriate EFI can accelerate fibrillation and improve functional properties. When the EFI was 7 V/cm, SAF-OH-7 had the fastest formation rate of fibril, the highest conversion rate (53.13%), β-sheet content (59.22%), solubility (32.01 mg/mL), emulsion property and thermal stability (166.41 °C). This study revealed the regulatory mechanism and advantages of OH in soy protein fibrillation for the first time, and provided a new strategy for plant protein fibrillation.

To broaden the utilization of soybean protein isolate (SPI), electroactivation-treated SPI (EAP) was combined with naringin (NAR) to form protein-polyphenol complexes (EAP-N), and their structural and functional properties were investigated. EA treatment induced SPI unfolding, reduced particle size, and increased absolute zeta potential. After NAR addition, relatively stable EAP-N complexes were formed. At 0.6 mg/mL NAR, the complex showed the highest solubility (77.01%). Compared with SPI, EAP-N complexes also exhibited enhanced antioxidant activity and improved interfacial properties. Molecular forces and Molecular docking revealed that the modified EAP increased the binding sites with NAR, and the interactions between them were manly non-covalent (hydrogen bonds/hydrophobic interactions). These findings indicate that EAP-N complexes have potential as functional protein-polyphenol ingredients for emulsion and foam-based food systems.

In this study, the soybean protein isolate (SPI)-liposome system was ultrasonicated to further improve the stability of surface-modified liposomes. SPI-liposomes were most uniformly distributed with the smallest vesicle and low surface roughness (Rq = 0.77) at 150 W of ultrasonication 20 min. The size and zeta potential of the liposomes were 122.13 +/- 3.42 nm and -37.86 +/- 0.40 mV, respectively. Multispectral analysis revealed that increased exposure of SPI hydrophobic amino acids decreased fluorescence intensity and alpha-helix content, and ultrasonic treatment enhanced hydrogen bonding and hydrophobic interaction binding between them. Reduced surface micropolarity and hydrophobicity indicated a more tightly ordered arrangement of the phospholipid bilayer and a significant increase in pH, ionic strength and oxidative stability. The encapsulation efficient of SPIliposomes was 86.2 % +/- 2.1, the ultrasonication and SPI modification retarded the degree of leakage and oxidation of proanthocyanidins during storage. The formation of protein aggregates and disruption of the liposome membrane structure at 450 W negatively affected the liposome system. This dual modification provided a more stable liposome system and enhanced the performance of liposome applications.

Composite oleogels were prepared using a soy protein isolate (SPI)‑sodium alginate (SA) complex in synergy with rice bran wax (RBW). The effect of SA addition on composite oleogels was investigated, and kinetic models for oxidation and Δ9-tetrahydrocannabinol degradation (Δ9-THC) were established. Research found that when the SA concentration was increased to 1.25 wt%, the obtained composite oleogel reached its optimal state, with a dense and mechanically strong SPI-SA framework formed internally and almost no oil leakage externally. Fourier transform infrared spectroscopy indicated the presence of hydrogen bonds, van der Waals forces, hydrophobic interactions, and electrostatic attractions in the composite oleogels. An oxidation kinetic model was established for the composite oleogel, and the resulting equation is c=e20.8594e-7324.3829Tt+0.98, and the degradation rate of Δ9-THC was calculated to be 0.0043 days-1, with a half-life of 160.63 days. The results indicate that composite oleogelation can reduce lipid oxidation and delay active substance degradation.

This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan) and sodium alginate (SA) at different concentrations. The results showed that OBME exhibited optimal performance at a composite polysaccharide concentration of 1.5%. The binding of polysaccharides to RBOB surface proteins promoted the densification of the interfacial layer, reduced droplet size to 342 nm, and enhanced interfacial dynamics. The in vitro digestion results indicated that the free fatty acid (FFA) release rate of this sample was the lowest (17.789%), and the Korsmeyer-Peppas model had the best fit. Meanwhile, when the polysaccharide concentration was 1.5%, RBOG reduced lipid leakage and enhanced thermal stability by forming a cross-linked three-dimensional polysaccharide network. This work provides theoretical support for the further applications of OB oleogels in the food industry.

In this study, rice bran protein (RBP) and pectin (PC) were used as raw materials to prepare microgel particles through conjugated hydrogels, thereby constructing emulsion gels. The effects of different PC concentrations on microgel particles as well as emulsion gel properties were explored. The results showed that PC enhanced RBP's functional characteristics by Maillard reaction, modifying the molecular conformation of RBP, exposing active groups, and taking advantage of the steric hindrance of its own polysaccharide chain. When the PC concentration was 1.5%, the surface hydrophobicity of the microgel particles was 66,212.33, with a more uniform particle size distribution and better interfacial properties, which in turn stabilized the emulsion better. Therefore, an emulsion gel with high thermal stability (Tm = 140.69 °C, ΔH = 45.12 J/g), good water-holding capacity (WHC = 62.73 ± 2.26%), and excellent rheological properties was obtained. However, too high a concentration could disrupt the gel network structure and cause microgel particles as well as oil droplets to aggregate. Disulfide bonds as well as hydrophobic interactions played a major role in emulsion gel networks. This study provided a novel emulsion stabilizer and provided guidance for the development of fat substitutes for emulsion gels based on microgel particles.

The high content of amide groups in natural wheat gliadin (WG) limits its application in the food industry. In this paper, the amide group of WG was transformed into carboxyl group by electrochemical technology to obtain deamidated wheat gliadin (DWG). Then the hydrophilic polysaccharide was combined with DWG to further improve the polarity and oil-water balance of DWG. The effects of different polysaccharides (sodium alginate and xanthan gum (XG)) and different concentrations on the emulsion system and interfacial properties of DWG were explored. The structure-effect relationship between the DWG-polysaccharide composite emulsion and the conformational transformation of interfacial protein was analyzed. Results showed that the properties of WG emulsion were substantially improved after electrochemically-induced deamidation combined with polysaccharide treatment. The particle size, ζ-potential, turbidity and flocculation index of the emulsion decreased, and the physical stability, antioxidant activity and interfacial adsorption capacity increased. Among them, DWG-0.3XG stabilized the emulsion by electrostatic repulsion and steric hindrance, showing the lowest particle size (456.42 nm), the highest percentage of adsorbed proteins (82.34%), interfacial pressure and emulsion stability. Furthermore, electrochemically-induced deamidation combined with polysaccharide treatment induced conformational changes of interfacial proteins, decreased α-helix and β-sheet contents, decreased surface hydrophobicity, enhanced polarity, and unfolded protein structure, uniformly dispersed proteins were more conducive to stabilizing the emulsion. These results will provide a new perspective for the expansion of WG emulsion and give a hand for the characterization and application of WG.

In this study, a novel heat treatment method ohmic heating treatment was employed to improve the rigid structure of whey protein fibrils and enhance the stability of Pickering emulsions. Unlike conventional heating treatment, the electric field generated by ohmic heating treatment resulted in shorter and looser fibril structures. Although the overall yield of fibrils decreased, their surface hydrophobicity increased. The intersheet of the cross-beta-sheet structure in mature fibrils formed by ohmic heating treatment increased from 9.954 & Aring; under conventional heating to 10.987 & Aring;, accompanied by larger diameters and more pronounced periodic structures. The Pickering emulsion stabilized by mature fibrils formed through ohmic heating treatment exhibited a 9.16% increase in emulsion stability and a 40.88% reduction in the flocculation index. The difference in Pickering emulsion stability was attributed to structural variations in the mature fibrils. The higher surface hydrophobicity of the mature fibrils produced by ohmic heating treatment facilitated their faster adsorption onto the oil droplet interface. Moreover, the fractured fibril structures enhanced molecular flexibility and promoted cross-linking between oil droplets, leading to the formation of a three-dimensional network structure that further improved the stability of the Pickering emulsion. The fibrils prepared via ohmic heating treatment possessed unique properties, which may hold significant potential for protein fibrillation processes and the production of stable food-grade Pickering emulsions.

As previously demonstrated in our studies, microwave plasma oxidation could effectively induce structural unfolding and enhance functional properties of rice bran protein (RBP). This study continuously investigated the mechanism by which this technology improved RBP interface behavior and emulsion characteristics. The results showed that the RBP sample treated at 160 W for 5 min (ORBP) diffused, adsorbed, and reoriented more rapidly; its diffusion rate, permeation rate, and rearrangement rate were 0.6790 mN m-1 & sdot;s-1/2,-2.4068 x 10-4s-1, and-15.76 x 10-4s-1. Compared to RBP, ORBP exhibited an increased interfacial dilatational modulus E; the slope of the curve between E and interfacial pressure pi increased from 2.1578 to 3.5561; the near-equivalent values of ORBP's elastic dilatational modulus E ' to E, indicating a denser interfacial membrane formation. In emulsions, ORBP significantly reduced droplet size and improved uniformity; the D4,3 value, polydispersity index, centrifugal stability constant, and creaming index decreased to 0.84 mu m, 0.427, 80.87 %, and 18.89 %. After 5 h of standing, the flocculation index decreased by 28.43 %. The absolute Zeta potential increased to 19.93 mV, and the percentage of adsorbed proteins rose by 22.76 %. Microwave plasma treatment oxidized plant protein, inducing structural unfolding, disulfide bond reorganization, and surface charge modification, which enhanced the solubility, interfacial activity, and emulsion stability of plant proteins. This study provides reference for understanding oil-water interfacial behavior of plant proteins and regulating the performance of plant protein-based emulsions.

Rice bran protein (RBP) exhibits weak interfacial adsorption capacity due to its dense natural conformation. As a green non-thermal technology, microwave cold plasma can induce moderate oxidation and structural unfolding of RBP. Combined with the non-covalent interactions of polyphenols, the solubility and emulsifying properties of RBP can be further improved. In the study, oxidized RBP (ORBP) was used as the substrate to construct non-covalent complexes by regulating polyphenol phloridzin (PHL) addition levels, and the effect of complex structure changes on the interfacial properties of emulsion was investigated. The results indicated that PHL acted as a hydrogen donor, forming hydrogen bonds with ORBP. Compared to ORBP, the ORBP-PHL complex exhibited a trend of reduced α-helix and β-sheet, along with increased β-turn and random coil. PHL quenched the fluorescence of ORBP in an enthalpy-driven exothermic reaction, with ΔH = -67.288 kJ·mol-1 and ΔS = -172.154 J·K-1·mol-1. When the concentration of PHL was 1 mg/mL, the complex exhibited minimal average particle size, PDI value, and turbidity, alongside maximum solubility. At this concentration, the interaction between PHL and ORBP further induced the ORBP structure to become flexible, and the attenuation rate of surface tension increased. The value of diffusion rate (Kdiff) increased to 0.9038 mN·m-1·s-1/2, whilst the value of permeation rate (Kp) decreased to -2.6794 × 10-4 s-1. The exposure of more hydrophobic groups enhanced the affinity of ORBP to the oil phase, forming an interface membrane with stronger elasticity. At a PHL concentration of 1 mg/mL, the emulsion stabilized by the binary complex exhibited the smallest D4,3 value and CI value, reaching 0.52 μm and 10.01% respectively. While the absolute zeta-potential, apparent viscosity, storage modulus, and loss modulus reached their maximum values. The emulsion with high storage stability and thermal stability was formed by the non-covalent interaction between PHL and ORBP. These findings provide a theoretical foundation and scientific rationale for expanding the application scope of RBP, as well as advancing its high-value and resource-efficient utilization.

The purpose of this paper is to reduce the acid value of rice bran crude oil and make a new rice bran oil (RBO) with conjugated linoleic acid (CLA). Linoleic acid isomerase from Bifidobacterium breve was immobilized on a magnetic nanoflower carrier of Fe3O4-SiO2-NFs. Molecular docking simulations were performed to investigate the interaction and binding mode conformation between isomerase and linoleic acid (LA) molecules by using computer software. This isomerase was used in isomerization reaction of high acid value RBO. Under the optimal enzymatic isomerization conditions, the conversion rate of LA was 62.13 %. The content of c9-CLA and t11-CLA in the product of enzymatic isomerization reaction was 23.50 ± 0.25 %. After six repeated uses, the relative activity of the immobilized enzyme remained above 70 %. Esterification reaction was performed from monoacylglycerol and RBO with CLA under the catalysis of magnetic immobilized lipase. The CLA glyceride content was 14.09 ± 0.53 % in new RBO product. The acid value of RBO decreased to 0.31 ± 0.15 mgKOH/g, and the peroxide value was 1.03 ± 0.14 mmol/kg. It may provide a sustainable pathway for RBO refining that combines deacidification with CLA-functionalization.

The presence of amide groups in proteins can have a negative impact on their water solubility, thereby limiting their application in foods and emulsions. This study investigated the effects of a new electrochemical deamidation (ED) method on wheat gliadin (Gli) to improve its structural and functional properties. The experimental results showed that when using the electrochemical anode to perform deamidation treatment on Gli, during the process where the voltage increased from 0 V to 25 V, the alpha-helix content of Gli decreased from 33 % to 17 %, the beta-turn content decreased from 36 % to 23 %, the beta-sheet content increased from 17 % to 36 %, and the random coil content increased from 14 % to 23 %. The maximum fluorescence intensity increased from 728 to 2005, and the tertiary structure changed; the surface hydrophobicity increased from 23.88 to 400.67. After 25 V treatment, the average particle size of Gli was the smallest, at 7.52 nm, and the absolute value of Zeta potential was the highest, at 25.25 mV. Atomic force microscopy showed that the surface roughness was 0.33 nm. Its solubility increased to 85.43 %, and the water-holding capacity and oil-holding capacity increased by 349.79 % and 265.92 % respectively. The obtained emulsion was evenly distributed, and the creaming index at a voltage of 25 V was 16.6 %. The rheological properties have also been significantly improved. These findings indicated that the ED can effectively perform deamidation treatment on Gli and improve its solubility and emulsifying properties. This study provides a new method for protein deamidation and has the potential to enhance their application in the food and pharmaceutical industries.

Heat-induced aggregation of soybean protein (HIAP) during the preparation of soymilk results in poor texture, diminishes water-holding capacity and decreases the structural homogeneity of the fermented soymilk gel. Therefore, it is necessary to modify the HIAP to improve the texture of fermented soymilk gel. High-pressure homogenization (HPH) is an effective food processing technique and can potentially alter the HIAP conformation. A strain of lactic acid bacteria suitable for fermentation of soymilk was initially screened in this work. Subsequently, soymilk was treated with HPH to investigate the effect of the HPH treatment on HIAP and the gel structure after fermentation. The results demonstrated that HPH treatment led to a significant reduction in particle size (from 425.2 nm to 283.2 nm), protein dispersibility index, and zeta potential of HIAP. Additionally, the multispectral analysis revealed that the spatial structure of HIAP unfolded with increased content of β-sheet and a reduction in random coil in the secondary structure. Furthermore, the formation of a homogeneous and dense three-dimensional network structure of gel was prompted by an increase in hydrophobic interactions and disulfide bonds between the proteins, which not only enhanced the rheology and texture of the gel but also elevated its water-holding capacity from 45.4 % to 61.3 %. HPH treatment was demonstrated to be an effective method for regulating the structure of HIAP, thereby improving the texture of fermented soymilk gel. This study provides a theoretical foundation for developing processing techniques and industrial production of fermented soymilk.

Soybean is regarded as a high-quality protein source for gout patients to replace meat products, but it is classified as medium-purine foods. This study developed the Poly-alizarin red S/β-cyclodextrin/multi-walled carbon nanotubes/indium tin oxide electrode (PARS/β-CD/MWCNTs/ITO) for the simultaneous detection of guanine (G) and adenine (A) in soybean. The electrode was fabricated via electropolymerization and characterized by SEM, TEM, FT-IR, and XRD. Cyclic voltammetry and electrochemical impedance spectroscopy confirmed its enhanced active surface area and charge transfer efficiency. The sensor demonstrated wide linear ranges of 1.0-500 μM for G and 0.1-500 μM for A, with detection limits of 0.01 μM and 0.02 μM, respectively. The peak separation between G and A was 420 mV, enabling simultaneous quantification. Applied to soybean samples, the sensor achieved recoveries of 98.6-100.2 %, validating its accuracy and potential for real-time monitoring of purine content in soybean products.

In this paper, deamidated wheat gliadin (DWG) was obtained by converting the amide group of the wheat protein side chains into a carboxyl group. This work aims to investigate the effect of two anionic polysaccharides (sodium alginate (SA) and xanthan gum (XG)) on the oxidative stability and digestibility of DWG fish oil-in-water emulsion. Spectroscopy, ζ-potential, and surface hydrophobicity revealed that polysaccharides induced the conformational transition of DWG through electrostatic repulsion, hydrogen bonding and hydrophobic interactions. Moreover, the oxidative stability showed that polysaccharides increased protein adsorption, reduced oxygen diffusion rate, and significantly delayed oxidation. Furthermore, in vitro simulated digestion, polysaccharides regulated the digestive behavior, resisted protease hydrolysis to maintain the morphology of small droplets in the gastric stage and promoted lipid phase exposure, improved the release rate of free fatty acids (FFAs) and bioaccessibility in the intestinal stage. Among them, XG formed stronger interfacial interactions due to its high charge density, and the oxidation stability and digestibility of DWG-XG emulsion were better than those of DWG-SA emulsion. In particular, DWG with 0.3 % XG was the optimal concentration, it exhibited the highest release amount of FFAs (35.12 %) and bioaccessibility (16.19 %). Excessive addition will weaken the interfacial properties due to competitive adsorption. This study regulated the oxidative stability and digestive characteristics of emulsion through interaction mechanism and interfacial properties, provided a theoretical basis for the design of plant protein-polysaccharide system, and broadened its application in functional food delivery systems.

Conjugated linoleic acid (CLA) has good physiological functions and broad application prospects, but it also has the disadvantages of being easily oxidized and uncontrolled release. In this study, high-amylose corn starch (ACS), waxy corn starch (WCS), and normal corn starch (NCS) were complexed with CLA using the solvent method. The results showed that starch-CLA complexes of ACS-CLA, WCS-CLA, and NCS-CLA were prepared with combination rates of 7.43 %, 3.31 %, and 4.33 %, respectively. ACS-CLA complex had the strongest protective effect on CLA, and the peroxide value was 2.71 mmol/kg on the 10th day of accelerated oxidation. The ACS-CLA complex had the highest stability with a CLA release rate of 7.6 % in simulated gastric fluid. The release rate of CLA in 12 h was 24.32 % in the simulated intestinal fluid. The starch-CLA complex improved the oxidative stability of CLA, and the release amount of CLA was well controlled.

In this study, the effect of non-thermal effects of alternating electric field (AEF) treatment on hemp seed protein (HSP) was investigated, focus on the effect of different electric field strengths and reaction times as independent variables on the structure of HSP. The structural properties of HSP were the main focus, and the functional properties were supplemented to explore the modification effect of the AEF treatment on HSP. Multispectroscopic analysis revealed that the AEF-treated HSP (AEF-HSP) had a lower alpha-helix and beta-sheet content. In the determination of endogenous fluorescence spectroscopy, synchronous fluorescence spectroscopy, and 3D fluorescence spectroscopy, the hydrophobic amino acid residues were discovered to be exposed to the microenvironment, and the maximum fluorescence intensity was found to occur at an electric field strength of 6 V/ cm and a reaction time of 60 min. Moreover, the solubility and contact angle of AEF-HSP were also investigated, and revealed that the presence of an AEF effectively promoted the solubility of HSP. Meanwhile, the electrical effects generated during the AEF treatment were specifically computer simulated to explore the distribution and diffusion of non-thermal effects. The overall study is of great significance in promoting the reuse of HSP, a byproduct of hemp processing.

This study aimed to investigate the stabilization mechanisms and functional properties of κ-carrageenan (KC) and flaxseed gum (FG) in rice bran oil body (RBOB) emulsions and corresponding oleogels. Different concentrations of KC and FG were incorporated into the RBOB emulsion to systematically evaluate their effects on physicochemical stability, rheological behavior, microstructure, and digestion characteristics. The results demonstrated that a low FG concentration (0.75 %) formed a protective membrane through interfacial adsorption, reducing the average particle size to 286.2 nm, whereas a high KC concentration (1 %) constructed a dense gel network that restricted oil droplet migration, thereby enhancing the system stability. Both polysaccharides optimized oil-water interfacial behavior, enhanced oxidative stability, and promoted the formation of a homogeneous and stable microgel structure. Furthermore, they effectively reduced the free fatty acid release rate to 15.19 % and 16.20 %. This study provides theoretical support for further research on the application of oil body-based oleogels.