Cargando…

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

This study investigated the interfacial adsorption and emulsifying performance of glycated β-conglycinin (7S) with D-galactose (Gal) at various times. Results indicated that glycation increased the particle sizes and zeta potentials of glycated 7S by inducing subunit dissociation. Glycation destroye...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Hongjian, Tian, Yan, Pan, Siyi, Zheng, Lianhe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379661/ https://www.ncbi.nlm.nih.gov/pubmed/37509797 http://dx.doi.org/10.3390/foods12142706

Ejemplares similares

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability
por: Yang, Sai, et al.
Publicado: (2022)

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability
por: Wang, Zijun, et al.
Publicado: (2022)

pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties
por: Lian, Ziteng, et al.
Publicado: (2023)

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
por: Morell, Pere, et al.
Publicado: (2023)

Phase Inversion and Interfacial Layer Microstructure in Emulsions Stabilized by Glycosurfactant Mixtures
por: Esposito, Rodolfo, et al.
Publicado: (2021)

Interfacial Molecular Imprinting in Nanoparticle-Stabilized Emulsions
por: Shen, Xiantao, et al.
Publicado: (2011)

Effect of Molecular Weight of Self-Emulsifying Amphiphilic Epoxy Sizing Emulsions on the Carbon Fibres and Interfacial Properties of Their Composites
por: Fang, Quantao, et al.
Publicado: (2020)

Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties
por: Huang, Huan, et al.
Publicado: (2023)

Preparation of Pickering emulsions through interfacial adsorption by soft cyclodextrin nanogels
por: Kawano, Shintaro, et al.
Publicado: (2015)

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism
por: Kou, Xingran, et al.
Publicado: (2023)

Soybean β-Conglycinin Prevents Age-Related Hearing Impairment
por: Tanigawa, Tohru, et al.
Publicado: (2015)

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
por: Wang, Tengyu, et al.
Publicado: (2023)

Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk
por: Hsiao, Yu-Hsuan, et al.
Publicado: (2015)

Identification of Allergic Epitopes of Soybean β-Conglycinin in Different Animal Species
por: Zhao, Yuan, et al.
Publicado: (2021)

Antihypertensive Effect of Dietary β-Conglycinin in the Spontaneously Hypertensive Rat (SHR)
por: Kawabeta, Koji, et al.
Publicado: (2022)

Temperature-responsive Pickering high internal phase emulsions for recyclable efficient interfacial biocatalysis
por: Wang, Chao, et al.
Publicado: (2022)

Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
por: Xie, Huan, et al.
Publicado: (2023)

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
por: Jiao, Yan, et al.
Publicado: (2022)

Investigating the Rheology and Stability of Heavy Crude Oil-in-Water Emulsions Using APG08 Emulsifiers
por: Dong, Bo, et al.
Publicado: (2022)

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein
por: Pei, Yaqiong, et al.
Publicado: (2023)

Prevention of Osteoporosis by Oral Administration of Phytate-Removed and Deamidated Soybean β-Conglycinin
por: Akao, Makoto, et al.
Publicado: (2015)

Physicochemical properties of soybean β-conglycinin-based films affected by linoleic acid
por: Zhou, Rongxue, et al.
Publicado: (2023)

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
por: Bindereif, Benjamin, et al.
Publicado: (2022)

The Effect of Emulsifiers on the Emulsion Stability and Extraction Efficiency of Cr(VI) Using Emulsion Liquid Membranes (ELMs) Formulated with a Green Solvent
por: Anarakdim, Katia, et al.
Publicado: (2020)

A comparison of emulsifiers for the formation of oil-in-water emulsions: stability of the emulsions within 9 h after production and MR signal properties
por: Fritz, Victor, et al.
Publicado: (2021)

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?
por: Duque‐Estrada, Patrícia, et al.
Publicado: (2019)

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter
por: Jin, Sangkeun, et al.
Publicado: (2021)

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
por: Zhou, Lei, et al.
Publicado: (2021)

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
por: Xu, Yuan, et al.
Publicado: (2023)

β-conglycinin combined with fenofibrate or rosuvastatin have exerted distinct hypocholesterolemic effects in rats
por: Ferreira, Ederlan S, et al.
Publicado: (2012)

Effective Food Ingredients for Fatty Liver: Soy Protein β-Conglycinin and Fish Oil
por: Yamazaki, Tomomi, et al.
Publicado: (2018)

Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems
por: Xu, Jing, et al.
Publicado: (2017)

Engineering hybrid microgels as particulate emulsifiers for reversible Pickering emulsions
por: Jiang, Hang, et al.
Publicado: (2021)

Influence of the emulsifier on nanostructure and clinical application of liquid crystalline emulsions
por: Teeranachaideekul, Veerawat, et al.
Publicado: (2023)

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
por: Liu, Yunhang, et al.
Publicado: (2021)

Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
por: Güell, Carme, et al.
Publicado: (2017)

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion
por: Sadgar, Amid L., et al.
Publicado: (2020)

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology
por: Jin, Yuejie, et al.
Publicado: (2021)

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility
por: Ma, Zhaoxiang, et al.
Publicado: (2019)

Effect of Fe(III) Species on the Stability of a Water-Model Oil Emulsion with an Anionic Sulfonate Surfactant as an Emulsifier
por: Zheng, Cailing, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_60pcvv595kg730jgv2v1hljm6u