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In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.258, respectively. The gel strength reached 0.634 kg, the cooking yield of surimi gel increased by 27 % and the water loss decreased to less than 10 %. A significant increase in the proportion of fixed water and a decrease in the proportion of free water indicated that mixed surimi improved the "trapping" ability of water molecules, induced the formation of a more ordered "cage"-like structure, and significantly increased the water holding capacity and whiteness of surimi gels., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Two soybean protein isolates (SPI), one of high (GN) and one of low molecular weight (DN) were prepared. Nanoparticles (NPs) possessing a heterogeneous spatial molecular distribution were verified in both SPI solutions. Spherical GN NPs were larger, more compact, formed more stable bonds between their components, and carried more negative charges when compared with the spherical DN NPs. Upon their dilution, NPs in both solutions underwent various geometrical shape changes via simultaneous particle swelling and dissembling. Their fluorescence spectra revealed bond disruption in NPs, with tryptophan and tyrosine moving to more hydrophobic micro-environments when the solutions were diluted 10 times. All aforementioned results were further corroborated by measurements of filtered samples. The NPs property differences between the two SPIs species shed light on their distinct fates during the extrusion process. This study offers new insights in establising criteria for raw materials selection in the food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The study aimed to investigate the allergenicity change in casein treated with dielectric barrier discharge (DBD) plasma during in vitro simulated digestion, focusing on the immunoglobulin E (IgE) linear epitopes and utilizing a sensitized-cell model. Results indicated that prior treatment with DBD plasma treatment (4 min) before simulated digestion led to a 10.5% reduction in the IgE-binding capacity of casein digestion products. Moreover, the release of biologically active substances induced from KU812 cells, including β-HEX release rate, human histamine, IL-4, IL-6, and TNF-α, decreased by 2.1, 28.1, 20.6, 11.6, and 17.3%, respectively. Through a combined analysis of LC-MS/MS and immunoinformatics tools, it was revealed that DBD plasma treatment promoted the degradation of the IgE linear epitopes of casein during digestion, particularly those located in the α-helix region of α s1 -CN and α s2 -CN. These findings suggest that DBD plasma treatment prior to digestion may alleviate casein allergic reactions., Competing Interests: Declaration of competing interest The authors declare no conflicts of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In order to improve the solubility and antibacterial activity of chitosan and expand its application range, ionized chitosan (ICS) was successfully synthesized from chitosan through methylation and sulfonation reactions in this study. The chemical structures of the polymers were verified by Fourier transform infrared spectroscopy (FTIR) and 1 H NMR, and a series of characterizations of the polymer were carried out by analytical methods such as element analysis (EA), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The results showed that the water solubility of the modified ICS was significantly improved. The introduction of propyl sulfonic acid groups with particle size decreasing and potential increasing greatly improved the antibacterial activity of chitosan, indicating that the ICS had the potential as a water-soluble antibacterial agent., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A protein/polysaccharide colloidal particle was prepared via combined complex coacervation and heat-induction. When the ratio of ovalbumin (OVA) to carboxymethylcellulose (CMC) was at 1:2, loose flexible particles (low D f ) with low surface hydrophobicity were obtained. Conversely, dense and compact particles (high D f ) were easily formed at a higher OVA/CMC ratio. Only in the appropriate OVA/CMC ratio, pH will have a greater impact on the colloidal particles. At the pH value of 4.4, the OVA/CMC ratio had a greater impact on the colloidal particles compared to pH. The emulsion stabilized by loose particles had a mean particle size of 3888 nm and was easily flocculated and creamed. On the other hand, compact particles formed a stable emulsion, which had a higher exponent of Δr 2 (0.867) and could resist flocculation during the 7 days storage. As such, the results showed that stable emulsion could be realized by utilizing compact particles as emulsifiers., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

This work studies the effect of glycerol on the chemical physics of the thermal gelatin of protein from giant squid minced meat. The presence of glycerol induced changes in the nano protein particles (NPP) self-assembled structures. These nanoscale events resulted in dramatic changes on the interactions between proteins when forming gels, with the contribution of ionic interactions increasing by 17% upon gelation, that of hydrogen bonds reducing by 50%, that of hydrophobic interactions decreasing by 45%, and that of disulphide bonding increasing by 18%. Glycerol also induced cluster formation in myofibrillar solutions. As a result, incorporation of glycerol increased springiness, resilience, and adhesiveness of the formed gels by 13%, 25%, and 370% respectively. The heating gelation of myofibrillar proteins was monitored at various temperatures via recording the elastic and storage moduli. Rheology and micro-rheology studies revealed that the presence of glycerol increased G' and G″ of thermally-gelled giant squid meat., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

OVA (ovalbumin)/CMC (sodium carboxymethylcellulose) nanoparticles are prepared by combining complex coacervation and thermal induction. The effect of different parameters on stability of OVA/CMC nanoparticles (different ratios, pH, temperature, salt concentration and storage time) is investigated. And then the loading and stabilizing mechanism of particles on curcumin are further analyzed. After heating, OVA and CMC in particle could further cross-linking and a highly salt-tolerant and ultra-long stable nanoparticle can be formed. OVA/CMC nanoparticle with the loose structure of wool ball could effectively load curcumin with the loading content and loading efficiency of 36.40 and 95.40%, 36.30 and 92.82%, 36.0 and 94.48% for the ratios of 1:2, 1:1 and 2:1, respectively. Curcumin-loaded of OVA/CMC nanoparticles show good DPPH· scavenging activity, Ferric-reducing ability and ABTS + scavenging activity compared with curcumin/water. The results can be useful for designing food and beverage particle with improving bioactive substances functional properties., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

This work studied the quantitation of myofibrillar protein isolated from giant squid by three methods (Bradford, biuret, and direct ultraviolet absorbance). The results were examined in relation to compositional size exclusion chromatography, static light scattering, zeta-potential and thermal analysis; comparisons between the apparent vs. the true protein concentration revealed the existence of disk-like nano protein particles (NPP) with a height of 2-3 nm, diameters ranging from several tens nm to 140 nm, and fractal dimensions d f of less than 1.3. In order to probe the heterogeneity of NPP particles, their properties were studied under consecutive dilutions: the d f decreased from 1.265 to 1.087, the zeta-potential increased from -4.55 mV to -1.83 mV, the denaturation temperature reduced from 63.9 °C to 58.6 °C, and the endothermic enthalpy reduced from 0.529 J s -1 to 0.362 J s -1 . In addition, ca. 90% protein molecules in solution were aggregated to form NPP., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea polyphenols (TP) ternary composite nanoparticles were investigated. Compared with zein unitary and zein-CMCS binary complexes, it was interesting to note that ternary complexes had the best stability against color fading and there was little impact on its nanoparticle size during storage with change in temperature. Besides excellent antioxidant properties, ternary complexes were extremely effective in inhibiting β-carotene color degradation when exposed to ultraviolet light. Based on our results, the novel zein-CMCS-TP nanoparticles are expected to be an effective delivery system to encapsulate hydrophobic bioactive compounds, which is a promising approach to improve their storage stability against external environmental stresses., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The characterization of emulsions covered with cellulose particles prepared under varying hydrolysis durations investigated. The results showed that with the increasing hydrolysis durations, the particle size distribution profiles of emulsion stabilized cellulose particles shifted to a lower particle size. This was primarily because at longer hydrolysis durations, a larger number of particles per interfacial area were expected to be adsorbed at the interface of oil droplets. At hydrolysis durations of 6 and 10 h, the mean particle diameter of emulsion had an increase of 20-30 nm after 7 days and showed good stability with storage time, which can be attributed to a relatively thick interface layer. Emulsions stabilized by cellulose particles prepared at hydrolysis durations of 6 and 10 h showed good stability against changes in pH and NaCl concentration. These results can be useful for designing food and beverage Pickering emulsions with the improved bioavailability of functional nutrients., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96 °C. GA can reduce the pH-induced conformational perturbations of ovalbumin. The presence of GA improved the stability of the α-helix and β-turn regions against pH, but showed less influence on the random coil and β-sheet domains. The complex coacervates showed the highest viscosity value at pH 3.7 compared with the other pH values tested (4.0, 3.4, 3.0, 2.7) due to the stronger interactions of OVA and GA. A large thixotropic loop was observed for the coacervate obtained at pH 3.7 compared with that obtained at pH 4.0. Moreover, the salt concentration and OVA:GA ratio influenced the rheological properties by affecting the structure and composition of the complexes. A stronger interaction between OVA and GA led to greater viscoelastic properties., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Axiolitic shape nanocellulose particles were prepared using a combined mixed acid hydrolysis and ultrasonic treatment. The crystallinity, morphology and stability properties of cellulose were characterized to investigate the mechanism of nanocellulose formation and stability. It was found the hydrodynamic radius decreased from 205nm to 89nm, and the crystallinity index of the nanocellulose increased from 62.90% to 72.31% with an increase in hydrolysis time from 2 to 10h. Sulfate esters and sulfonate group were present in the nanocellulose, and released more COH groups after hydrolysis. The ζ-potential of cellulose decreased from -11.5 to -43.8mV after 10h of hydrolysis. These results illustrated the amorphous characteristic of cellulose was removed after acid hydrolysis and ultrasonic treatment. The higher ζ-potential and relatively small cellulose particles caused a more stable suspension, suggesting that electrostatic interactions played an important role in maintaining the stability and dispersibility of the nanocellulose particles., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The salting-in effect on muscle protein is well-known in food science but hard to explain using conventional theories. Myofibrillar protein extracted from the giant squid (Dosidicus gigas) was selected as a model muscle protein to study this mechanism in KCl solutions. Changes in the secondary structures of myofibrillar protein molecules caused by concentrated salts, particularly in the paramyosin molecule conformation, have been reported. Zeta-potential determinations showed that these secondary structures have modified protein molecule surfaces. The zeta-potential of the myofibrillar protein molecules fell from -7.24±0.82 to -9.99±1.65mV with increasing salt concentration from 0.1 to 0.5M. The corresponding second virial coefficient increased from -85.43±3.8×10(-7) to -3.45±1.3×10(-7) molmLg(-2). The extended law of corresponding states suggests that reduced attractive interactions increase the protein solubility. Solubility measurements in alternating KCl concentrations showed that the conformational change was reversible., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Natural biopolymer stabilized oil-in-water emulsions were formulated using ovalbumin (OVA), gum arabic (GA) solutions and their complexes. The influence of interfacial structure of emulsion (OVA-GA bilayer and OVA/GA complexes emulsions) on the physical properties and antimicrobial activity of thyme oil (TO) emulsion against Escherichia coli (E. coli) was evaluated. The results revealed that the two types of emulsions with different oil phase compositions remained stable during a long storage period. The oil phase composition had an appreciable influence on the mean particle diameter and retention of the TO emulsions. The stable emulsion showed a higher minimum inhibitory concentration (MIC), and the TO emulsions showed an improved long-term antimicrobial activity compared to the pure thyme oil, especially complexes emulsion at pH 4.0. These results provided useful information for developing protection and delivery systems for essential oil using biopolymer., (Copyright © 2016 Elsevier Ltd. All rights reserved.)