Tianfu Cheng

Northeast Agricultural University

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Zengwang Guo

Northeast Agricultural University

Zhongjiang Wang

Northeast Agricultural University

Fuwei Sun

Fuzhou University

Yanan Guo

Ningxia Academy of Agriculture and Forestry Sciences

Daoying Wang

Jiangsu Academy of Agricultural Sciences

Linyi Zhou

Beijing Technology and Business University

Zhaodong Hu

Northeast Agricultural University

Caihua Liu

Northeast Agricultural University

Jun Liu

Jiangsu University

Yi-Chang Wang

The First People's Hospital of Shunde

Cooperative Institutions

Northeast Agricultural University

Beijing Technology and Business University

Chinese Academy of Sciences

Tsinghua University

Chinese Academy of Agricultural Sciences

Huazhong Agricultural University

Ministry of Agriculture and Rural Affairs

Ministry of Education of the People's Republic of China

Hainan University

Sichuan University

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Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

International Journal of Biological Macromolecules (2024)

Jiayu Zhang Tianfu Cheng Mengya Sun Yang Li Guofang Zhang

Fat substitute

10.1016/j.ijbiomac.2024.133315

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Citations (2)

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate

Frontiers in Nutrition (2022)

Yaru Liang Yanan Guo Yuxuan Zheng Sibo Liu Tianfu Cheng

This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.

Homogenization

Enzymatic Hydrolysis

Random coil

Denaturation (fissile materials)

10.3389/fnut.2022.1054326

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Citations (6)

Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein

Foods (2023)

Zhaodong Hu Yi-Chang Wang Zihan Ma Tianfu Cheng Zengwang Guo

Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.

Myofibril

Denaturation (fissile materials)

Thermal Stability

10.3390/foods12101982

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Citations (10)

Author response for "Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein-oxidised aggregates"

Yanan Guo Bailiang Li Tianfu Cheng Zhaodong Hu Shuangqi Liu

10.1111/ijfs.15822/v2/response1

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Soy Protein Isolate/Carboxymethyl Cellulose Sodium Complexes System Stabilized High Internal Phase Pickering Emulsions: Stabilization Mechanism Based on Noncovalent Interaction

Fuwei Sun Tianfu Cheng Shuanghe Ren Bing Yang Jun Liu

Despite the promising potential of protein-stabilized high internal phase Pickering emulsions (HIPEs) in the food industry and functional foods, their poor interfacial stability continues to be a significant obstacle. This study examined the impact of various ratios (20:1, 10:1, 5:1, 2:1 and 1:1) of soy protein isolate/carboxymethyl cellulose sodium (SPI/CMC) on the structure and interface properties of complexes systems. Additionally, it explored the co-emulsification mechanism of HIPEs using SPI and CMC. FTIR analysis indicated that the formation of SPI/CMC complexes primarily occurred via electrostatic attraction, hydrogen bonding, and hydrophobic interactions. The interfacial properties indicated that adding appropriate CMC increased the pliability and reduced the interfacial tension, while also enhancing the wettability of SPI/CMC complexes. The results of HIPEs indicated that adding appropriate ratios of SPI/CMC reduced the size of oil droplets, ζ-potential, and relaxation time (T2), while enhancing the thermal stability and freeze-thaw stability of HIPEs. The rheological results showed that adding appropriate CMC increased viscoelasticity and self-supporting characteristics of HIPEs. The results of microstructure showed that adding appropriate CMC formed a more compact and thicker outer layer around the oil droplets, thereby restraining the coalescence/flocculation of droplets. This work provided theoretical support for stable HIPEs formed with protein-polysaccharide complexes.

Carboxymethyl cellulose

Pickering emulsion

10.2139/ssrn.4538314

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Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

Foods (2023)

Yanan Guo Caihua Liu Yi-Chang Wang Shuanghe Ren Xueting Zheng

A cavitation jet can enhance food proteins' functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings have shown that radicals in an oxidative environment not only induce proteins to form insoluble oxidative aggregates with a large particle size and high molecular weight, but also attack the protein side chains to form soluble small molecular weight protein aggregates. Emulsion prepared by SOSPI shows worse interface properties than OSPI. A cavitation jet at a short treating time (<6 min) has been shown to break the core aggregation skeleton of soybean protein insoluble aggregates, and insoluble aggregates into soluble aggregates resulting in an increase of emulsion activity (EAI) and constancy (ESI), and a decrease of interfacial tension from 25.15 to 20.19 mN/m. However, a cavitation jet at a long treating time (>6 min) would cause soluble oxidized aggregates to reaggregate through an anti-parallel intermolecular β-sheet, which resulted in lower EAI and ESI, and a higher interfacial tension (22.44 mN/m). The results showed that suitable cavitation jet treatment could adjust the structural and functional features of SOSPI by targeted regulated transformation between the soluble and insoluble components.

10.3390/foods12050909

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Citations (9)

Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

Ultrasonics Sonochemistry (2023)

Qi Gong Caihua Liu Yachao Tian Yuxuan Zheng Libin Wei

The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0-4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostaticrepulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surfacecharacteristics of soymilk flour after spraydrying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitationjet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.

Instant

10.1016/j.ultsonch.2023.106421

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Citations (13)

The Stabilization Mechanism of the Pea Protein and Rutin Complex at the Gas/Liquid Interface and its Application in Low-Fat Cream

Chunyang Xia Feiling Lou Shuo Zhang Tianfu Cheng Zhaodong Hu

Interface (matter)

10.2139/ssrn.5002797

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Citations (0)

Certainly! Apologies for the previous omissions. Below is the complete LaTeX document that includes all the requested sections, arguments, code snippets, and proofs, organized logically into a single cohesive document. “‘latex Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure

Authorea (Authorea) (2025)