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The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, hydroxypropyl methylcellulose (HPMC) was partially replaced by the insoluble soybean fiber (ISF) extracted from defatted okara to prepare mixing dispersions, oil-in-water emulsions and whipped creams.The presented work showed that as the proportion of ISF increased, the foaming properties of ISF/HPMC dispersions were enhanced, the absolute value of the ζ-potential and the particle size of the emulsions increased, while the heat stability and centrifugal stability first increased and then decreased. Upon whipping, the loss angle (tan δ) decreased first and then increased, while the overrun, foam stability and cream stability, as well as the elastic modulus (G'), presented the opposite trend.These results indicated that an appropriate amount (40-60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a 'green' and safe food ingredient. © 2022 Society of Chemical Industry.

Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from okara in this study.

Geopolymer concrete (GC) has been gaining attention in research and engineering circles; however, it is a brittle material with poor tensile performance and crack resistance. To address these problems, we introduced fibers into GC. In this study, axial compression and scanning electron microscope (SEM) tests were carried out on polyvinyl alcohol (PVA) short fiber reinforced low-calcium fly ash-slag-based geopolymer concrete (PFRGC). The ratio of PVA short fibers and low-calcium fly ash on the compression behavior of fiber reinforced geopolymer concrete (FRGC) were investigated and discussed. The test results show that PVA fibers play a bridging role in the cracks of the specimen and bear the load together with the matrix, so the addition of PVA fibers delayed the crack propagation of GC under axial compression. However, with the increase of low-calcium fly ash/PVA fibers, the number of unreacted fly ash particles in PFRGCs increases. Too many unreacted fly ash particles make GC more prone to micro-cracks during loading, adversely affecting compressive properties. Therefore, the axial compressive strength, elastic modulus, and Poisson’s ratio of GC decrease with the increasing low-calcium fly ash/PVA fibers.

Background The role of protein-polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by-product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well-known food-grade polysaccharide additive, has been widely utilized in the protein-polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. Results The present study first assessed the ζ-potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0-0.5 wt%), followed by the investigation of OP-CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. Conclusion CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.

A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory quality, and stability for YFM with different concentration of ISPA were explored. As ISPA concentration increased from 1.50 wt% to 3.00 wt%, the droplet size of YFM decreased by 5.35 μm, while the storage and loss modulus increased 2.02 and 1.99 times, moreover, the thixotropic recovery percentage, hardness and gumminess of YFM increased to 95.84 %, 13.29 g and 10.05, respectively. Meanwhile, the ISPA concentration had positive effect on the oxidation stability and thermal stability for YFM. Noticeably, YFM with 2.75 wt% ISPA had good textural properties and sensory quality, which were close to those of commercial mayonnaise. In conclusion, YFM prepared by ISPA had low cholesterol level, which provided a new strategy for solving the health problems of traditional mayonnaise.

Recent evidence indicates that 5-HT

Initial structural, physicochemical and emulsifying properties of insoluble soybean fiber (ISF) obtained by alkaline treatment (AT), ultrasonic alkaline treatment (UAT), steam-cooking alkaline treatment (SAT), ultrasonic-assisted steam-cooking alkaline treatment (USAT) were investigated. The loose structure, porous and wrinkled surface was observed in ISF by scanning electron microscopy (SEM). USAT exerted a greatest influence on ISF micromorphology due to a strong combination of ultrasonic, steam-cooking and alkaline treatment. The rupture of polymer chains in ISF, which indicated release of free hydroxyl groups, was showed by Fourier transform infrared spectroscopy (FTIR) analysis. Water holding capacity (WHC), swelling capacity (SWC) and oil holding capacity (OHC) of USAT-ISF were increased to 3.84, 9.04 and 4.19 folds of NT-ISF, respectively. It was because loose and porous structure of ISF enhanced its ability to capture water or oil, and free hydroxyl groups acted as water holding sites as well. SAT-ISF and USAT-ISF suspensions showed more pronounced shear thinning behavior and higher apparent viscosity, which was related to WHC, SWC and cluster structure. Good dispersion of oil droplets was observed in fresh AT-ISF and UAT-ISF emulsions with little flocculation. AT-ISF emulsion presented a relatively high storage stability over 35 days as a function of broken sheet structure, moderate apparent viscosity and high WHC, OHC. It could be seen from dynamic viscoelastic measurements that SAT-ISF and USAT-ISF emulsions presented weak gel behavior. Results demonstrated that physicochemical and emulsifying properties of ISF were effectively improved by physical-chemical treatments, thus showing promising prospect of ISF as an emulsifier in food industry.

In this paper, we calculate the Coulomb stress changes triggered by the four strongest earthquakes (M ≥ 6.3) occurred along the Bengco—southeastern piedmont of Nyainqentanglha mountain fault zone in 1411 (M8.0), in 1951 (7.7), in 1952 (M7.4), and 2008 (M6.3). We demonstrate that each strong earthquake occurred in the area where Coulomb stress had been increased (0.018~1.353 bar) by the prior major earthquakes. For example, the Coulomb stress of M7.7 earthquake in 1951 increased by 0.874 bar by the M8.0 earthquake in 1411. The Coulomb stress of M7.4 earthquake in 1952 increased by 1.353 bar by the M7.7 earthquake in 1951. However, the Coulomb stress of M6.3 earthquake in 2008 increased only by 0.018 bar by the M7.4 earthquake in 1952. The 1411, 1951, and 1952 prior strong earthquakes brought cumulative Coulomb stress triggering effects on the Nimu segment of the southeastern piedmont fault of Nyainqentanglha mountain, which is related with the occurrence of the M6.3 earthquake in 2008. The result shows that all of the strong earthquakes on the Bengco—southeastern piedmont of Nyainqentanglha mountain fault zone since 1411 were triggered by a series of prior strong earthquakes and tectonic stress loading.

Based on numerical simulation and the statistics of fine sand layers in the Wuhan area (China), the effects of uncertainty of dynamic shear modulus (due to the limited range of current instruments) ratio on design ground motion were explored. Its effects on design seismic acceleration response spectrum, platform value of response spectrum, and characteristic period of response spectrum were analyzed quantitatively. This study could provide a guideline for the analysis of seismic response as well as theoretical study of nonlinear dynamics on geotechnical earthquake engineering.

Different pretreatments (homogenization, ultrasonic and steam-cooking treatments) before an alkaline extraction were employed to extract okara protein (OP) from defatted okara (residue left after extraction of the soy oil and water extractable fraction used to produce soybean protein isolates). The structure and functional properties of OPs subjected to pretreatments were determined. Analysis of fourier transform infrared spectroscopy (FTIR) revealed that the pretreatments had little effect on the secondary structure of OP. However, the tertiary structure of OP unfolded upon homogenization pretreatment and steam-cooking pretreatment, and the latter could lead to the increase in surface hydrophobicity (H0) of OP due to the exposure of hydrophobic groups resulted from partial unfolding, as demonstrated by fluorescence spectra. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) suggested that homogenization pretreatment and ultrasonic pretreatment did not destroy the subunit components of OP, but steam-cooking pretreatment could make OP denature and mostly degrade into small subunits because of higher temperature. Moreover, the changes in structure of OP significantly affected its functional properties. Results indicated that OP obtained by homogenization pretreatment exhibited the highest foaming ability index (FAI), while that of by ultrasonic pretreatment showed the highest foaming stability index (FSI), viscosity and emulsion stability. Steam-cooking pretreatment promoted the solubility and water holding capacity (WHC) of OP to the most extent. It should also be noticed that in comparison with commercial SPI, OP showed looser tertiary structure, higher H0 and similar SDS-PAGE pattern except for the detect of a glycoprotein, Bg 7S, which altogether resulted in better functional properties. In summary, OP has great potential to be applied in food area, especially in emulsifying agent and foam system.

In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels characteristics were clarified. After modification, the insoluble soybean peptide aggregates with high surface hydrophobicity had small particle size (377 nm), near-neutral wettability (θ

Predation risk can program offspring behavior, physiology, and fitness through maternal effect, but most studies have mainly focused on this effect during pregnancy; little is known about the effect of postpartum predation risk on offspring's phenotype. Here, we compared the antipredator behaviors of adult offspring (approximately 90 days old) produced by female Brandt's voles (Lasiopodomys brandtii) exposed to one of three treatments: cat odor (CO), rabbit odor (RO), and distilled water (DW) for 60 min daily from postpartum day 1-18. Basal levels of plasma adrenocorticotropic hormone (ACTH) and corticosterone (CORT), hypothalamic corticotrophin releasing hormone (CRH), as well as spleen immunoglobulins (IgA, IgM, and IgG) were also measured. Our data showed that the offspring of CO-exposed mothers displayed less head-out behavior to acute 15-min CO exposure, and female offspring showed more freezing behavior. CO offspring showed significantly lower basal ACTH and CORT levels than the RO and DW offspring. Additionally, female but not male CO offspring had higher hypothalamic CRH expression and spleen IgG levels than controls, showing a sex-specific effect. These findings demonstrate that postpartum maternal predator risk exposure promotes a passive-avoidant response to these cues in adult offspring, showing a cross-generational maternal effect of postpartum predation risk. Further, these changes may be associated with alterations in the hypothalamic-pituitary-adrenal axis and immune function.

Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.

Synergistic biological activities of probiotics and curcumin can be achieved based on the gut–brain axis. However, it is still a challenge for utilizing both of them in actual food products due to their high sensitivity to environmental conditions. In the present study, high-internal-phase emulsions (HIPEs) were fabricated to co-encapsulate the probiotics and curcumin in response to the customer demand for convenience. β-Lactoglobulin-propylene glycol alginate composite hydrogel particles (β-lgPPs) with proper size and intermediate wettability were prepared at β-lg to PGA mass ratio of 2 : 1 and employed as particulate emulsifiers. Stable HIPEs with a fixed oil fraction (φ = 0.8) could be formed within a wide range of β-lgPPs concentrations, ranging from 0.1 to 2.0 wt%. Confocal laser scanning microscopy (CLSM) images indicated that the interfacial structure of the oil droplets was composed of both β-lg nanoparticles and a PGA network, which jointly contributed to the gel-like structures in HIPEs. An increase in elasticity and gel strength, as well as centrifugal stability, could be achieved by elevating the particle concentration as determined by diffusing wave spectroscopy and Lumisizer analysis. HIPEs with high particle concentrations showed a high resistance against pasteurization since no obvious flocculation or coalescence could be observed in these emulsions. HIPEs also provoked a significant reduction in the death of LGG as well as the chemical degradation of curcumin: up to 7.91 log CFU cm−3 of LGG and 93.0% of curcumin were retained after pasteurization treatment. Moreover, the HIPEs could also retard the release of curcumin and protect the LGG in simulated gastrointestinal tract conditions. The results from this work provide useful information for developing a promising delivery system for the co-encapsulation of curcumin and probiotics.

Probiotics and curcumin can exhibit synergistic biological activities on the basis of a gut-brain axis, but are sensitive to environmental conditions, making it a challenge for their co-utilization. To meet the demand for high efficiency and convenience, both probiotics and curcumin were encapsulated within a propylene glycol alginate-based hydrogel delivery system, which was assembled using an ethanol-induced approach. The composite hydrogel was effective at sustaining the release of curcumin and protecting LGG cells in simulated gastrointestinal tract conditions. Moreover, it could also largely reduce the chemical degradation of curcumin and increase the survival of LGG during light exposure and long-term storage: up to 91.3 % of curcumin and 9.72 log CFU cm-3 remained present throughout 4 weeks of storage. Results in this work demonstrate a low-energy and green approach to assemble a composite hydrogel with remarkable biocompatibility, which is considered as a desired delivery vehicle for co-delivery of probiotics and curcumin.

Chicken breast muscle hydrolysates (CBMHs) could promisingly activate alcohol dehydrogenase (ADH) and ameliorate alcohol-induced liver injury. The aim of this work was to investigate the stability of CBMHs against physicochemical treatments and gastrointestinal digestion simulation. Results indicated that CBMHs showed good stability towards heating (25–121 °C), pH treatment (pH 2–12) and remained stable in the presence of NaCl (0.01–2 M) and low concentration of metal ions (0.1 mM Zn2+, Ca2+, Fe2+, and Fe3+). Results from in vitro digestion implied a retained activity of CBMHs after gastric tract, but marked decrease (33.42%) after intestinal tract. UPLC-ESI-Q-ToF-MS/MS analysis together with in silico assessments then revealed that the degradation of hydrophobic peptides (i.e., VAPEEHPTLL, YPGIADRM, ADGPLKGIL, and KDLFDPVIQ) during simulated intestinal digestion may be account for the decreased activity. Conformational changes of ADH upon hydrophobic interaction with synthetic peptides were further confirmed by fluorescence quenching study, possibly responsible for the enhanced ADH activity. Hence, CBMHs noticeably showed good stability against physicochemical treatments and digestion simulation, while attempt establishing the structure–activity relationship of peptides is also fundamental before applying CBMHs as functional ingredient.

Wuhan East Lake High-tech Development Zone is a National Innovation Demonstration Zone where several major projects are under construction. For the seismic safety evaluation of the zone, it is urgent to find out basic data such as stratigraphic structure, geometric characteristics of buried faults, and overburden thickness. In this study, seismic reflection and microtremor surveys are adopted in seismic safety evaluation in urban areas for the first time. Combined with borehole data, the overburden thickness and buried faults in the target area are detected and analyzed. The results are as follows: ① The seismic reflection detection is carried out for the possible hidden locations of the Xiangfan-Guangji Fault and Macheng-Tuanfeng Fault in the target area, and the obtained high-resolution seismic reflection profiles can be used to precisely divide the stratigraphic structure and preliminarily find out the geometric characteristics such as the strike, tendency, and the buried depth of the upper breakpoint of the buried faults. ② A microtremor survey is carried out in key regions of the target area, and the obtained velocity structure imaging can provide a perspective window into the urban underground space structure and accurately determine overburden thickness and the depth of strongly and moderately weathered bedrock. Comprehensive geophysical measurements can better realize the acquisition of basic data such as the stratigraphic structure of complex regions and characteristics of urban buried faults, which provides an important basis for seismic fortification. At the same time, the combined application of geophysical methods avoids the detection of the blind area and provides a guarantee for urban safety and sustainable development. Furthermore, the study has reference value for seismic safety evaluation in similar areas of the world. If comprehensive geophysical measurement can be popularized, its economic and scientific value will be immeasurable.

Effect of xanthan gum (XG) on the walnut protein/xanthan gum mixtures (WP/XG, 1.2 wt% WP and 0–0.30 wt% XG), interfacial adsorption and emulsions properties was studied. As XG concentrations increased, the aqueous solutions of WP/XG mixtures were clear at pH 7.0 as shown by phase diagram, however, bigger hydrodynamic diameter (DH) and lower negative ζ-potential were observed which might be resulted from the formation of the co-solubilized WP/XG mixtures induced by electrostatic and hydrophobic interactions. As adsorption time prolonged, interfacial pressure (π), dilatational modulus (E), and dilatational elasticity (Ed) continuously increased, diffusion rate (kdiff) firstly increased and then decreased, inversely, penetration rate (kP), rearrangement rate (kR), dilatational viscosity (Ev) and loss-angle tangent (tanθ) decreased. These results indicated that XG promoted WP molecules to be continuously adsorbed to oil-water interface and formed firmer elastic interfacial films, possibly due to lower thermodynamic compatibility or higher viscosity. The oil droplets in emulsions stabilized by WP/XG mixtures had larger d4,3 and lower negative ζ-potential, and flocs were observed by CLSM images, which might be related to the adsorption of WP. Emulsions exhibited pseudo-plastic and shear-thinning properties by flow behavior measurements, and emulsions stability presented by creaming index (CI) was firstly decreased caused by flocs and then increased due to higher viscosity.

Our previous study has proved that the three polysaccharide fractions from L. japonica (LP-A4, LP-A6, and LP-A8) had significantly different structure characterization. Herein, we conducted in vitro simulated digestion and fermentation to study the digestive mechanism of LP-As. The results of gastrointestinal digestion indicated that LP-A6 and LP-A8 would be easier to trap the enzyme molecules for their denser interconnected macromolecule network compared with LP-A4. Fermentation of LP-As by human gut microbiota, especially for LP-A8, generated a large amount of short-chain fatty acids (SCFAs), which could upregulate the abundance of Firmicutes ( Lachnoclostridium and Eubacterium). The high content of sulfate and highly branched sugar residue of LP-A8 might help it be easily used by Firmicutes in gut microbiota of hyperlipidemic patients. Functional analysis revealed that the increased metabolic activities of glycerophospholipid metabolism, ether lipid metabolism, and fatty acid metabolism induced by LP-A8 treatment were closely associated with metabolic syndromes and hyperlipidemia.

The application of okara protein (OP) in emulsions is yet to be fully explored. The present work aims to investigate the effects of carboxymethyl cellulose (CMC) - OP complexes on the emulsion properties and emulsion stability. CMC (0–5 g/kg) was introduced to electrostatically interact with the OP (10 g/kg) at pH 4.0, and then O/W emulsions (1:9, g/g) were prepared by the complexes and systematically characterized. As the CMC concentration increased from 0 to 5 g/kg, the particle size of the OP-CMC complexes decreased from 6400 to 380 nm, while the ζ-potential decreased from 1 to −28 mV. As for the emulsions, their ζ-potential was reduced from −1 to −28 mV while their droplet size decreased from 201 to 10 μm with less flocculation. The surface protein content decreased from 97% to 73% while less creaming was observed in the fresh emulsions. The results obtained in the present work demonstrated that the negatively charged OP-CMC complexes pre-formed by electrostatic interaction contributed to an improved O/W emulsion stability at pH 4.0. The results obtained may be conducive to the potential utilization of OP-based dairy products, especially in an acid environment.

In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality.

The physicochemical and interfacial properties of Okara protein (OP) are susceptible to be affected by various factors. In this respect, the role of inter- and intramolecular interactions between OP and carboxymethyl cellulose (CMC) were explored by in situ experiments. OP/CMC aqueous mixtures, containing 1.0 wt% OP and 0–0.5 wt% CMC, were prepared at pH 7.0 and 4.0. Subsequently, their physicochemical properties, interactions, and interfacial adsorption were comparatively characterized. OP formed larger aggregates at lower pH as confirmed by the visual appearance. The addition of CMC reduced the surface hydrophobicity and increased viscosity of OP/CMC mixtures regardless of pH. CMC increased the hydrodynamic diameter of mixtures at pH 7.0, while it led to more negatively-charged complexes with decreasing size at pH 4.0. Noticeably, the results regarding the interfacial pressure, adsorption kinetics and interfacial dilatational viscoelastic properties presented three remarkable phenomena: Low concentrations of CMC hardly affected the initial interfacial performance of OP at pH 7.0, whereas the latter was greatly reduced at high CMC concentrations. Moreover, high CMC concentrations appropriately reinforced the interfacial performance of OP at pH 4.0.

Cellulose derived from agricultural by-products as a promising stabilizer for novel food emulsions has been attracting numerous interests. In this work, defatted okara was used to extract insoluble soybean fiber (ISF) under alkaline pH (7.0–12.0). The physicochemical properties of ISF, as well as the formation and stability properties of O/W emulsions (10% w/w of oil) prepared by ISF, were characterized. The results exhibited a lower residual protein content (p

The physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate (ISPA) modified by homogenization and alkaline-treatment (pH10, pH12) were studied in this paper. Homogenization and alkaline-treatment improved the content of hydrophobic amino acids of ISPA, promoting the surface hydrophobicity (H0), decreasing the hydrodynamic diameter (DH) and ζ-potential, finally enhanced the solubility and oil holding capacity (OHC). Compared to ISPA modified at pH10, ISPA modified at pH12 exhibited lower interfacial pressure (π) but higher viscoelastic modulus (E). Emulsions stabilized by modified ISPA had lower ζ-potential, smaller d4,3 and flocculation index (FI), and better stability than untreated ISPA. It was noticed that homogenization pretreatment had a synergistic effect with alkaline treatment on the improvement of emulsifying property. The effects of pH12 on the physicochemical properties of ISPA were more significant than pH10 possibly referred to the disrupting of intramolecular interaction, showing better solubility and emulsifying property. In summary, the emulsifying properties of modified ISPA were even better than that of commercial SPI, indicating that ISPA has the potential to be a good emulsifier in food industry.

The objectives of the present work were to investigate the influence of Gum Arabic (GA) on the physicochemical properties and ultra-high temperature (UHT) processability of β-lactoglobulin(β-lg)-stabilized d -limonene emulsions. Moreover, we also wanted to evaluate the antimicrobial efficiency and mechanism of β-lg-GA bilayer d -limonene emulsions. Physicochemically stable bilayer emulsions could be formed with an optimal concentration of GA (1.00 wt%), which showed a higher tolerance to both flocculation and coalescence, as well as better protective effects on d -limonene against UHT-treatment that up to 94.32% of d -limonene was retained in emulsions. Likewise, it is also noteworthy that no obvious difference in the minimal inhibitory concentration could be found between bilayer emulsions with or without UHT processing. Moreover, the antimicrobial effects of the bilayer emulsions with UHT treatment were shown to be dose-dependent, which was evidenced from the results of scanning electron microscopy and the determination of released cell constituents. Keywords: β-lactoglobulin; gum arabic; d -limonene emulsion; physicochemical stability; UHT processability, antimicrobial efficiency

Acid precipitation has a great influence on the extraction and structural properties of plant proteins, especially for proteins in poorly soluble raw materials. The structural and functional properties of okara protein (OP) precipitated by different acids (HCl, citric acid, and malic acid) were investigated. HCl induced the lowest surface hydrophobicity (H0), while citric acid led to the lowest absolute value of ζ-potential and the largest size of OP. By contrast, the highest H0 and absolute value of ζ-potential, as well as the smallest size, were observed in OP precipitated by malic acid. Basic 7S globulin (Bg 7S) was detected in OP, especially for OP precipitated by malic acid and citric acid. Differences were also observed in the functional properties of OP. HCl contributed to the highest solubility, water holding capacity (WHC), foaming ability index (FAI), and foaming stability index (FSI). Citric acid induced the highest oil holding capacity (OHC) and emulsifying stability index (ESI). Malic acid resulted in the lowest FAI, FSI, and ESI. These results indicated that acid precipitation was able to alter functional properties of okara protein via affecting the structure, which made it be appliable in extracting protein from poorly soluble raw materials and widen the applications of obtained protein.

A novel composite hydrogel incorporated physical-chemical treated insoluble (ISF) into high acyl gellan (HAG) was fabricated and characterized. ISF-HAG hydrogel exhibited better appearance and denser network structure compared to HAG hydrogel (control sample), which was further manifested by higher gel strength and storage module G′. It was attributed to hydrogen bonds between ISF and HAG, confirmed by FT-IR analysis, as well as ISF as a supporter or filler in the network pores. Temperature sweeps showed that the gel point temperature and gelling rate of ISF-HAG hydrogel were higher than those of control sample by a maximum of 5 °C and 5.22 Pa/°C, respectively. ISF-HAG hydrogel also presented good swelling capacity and texture properties. USAT-ISF obtained by ultrasonic assisted steam-cooking alkaline treatment exerted a great impact on the formation and performance of HAG hydrogel due to loose structure and outstanding physicochemical properties (water holding capacity, swelling capacity, etc.) This study explores the potential of ISF to promote gelation and expands the range of applications for HAG hydrogel.