Non-covalent interactions of the β-Lactoglobulin-Linoleic acid complexes system: Focus on binding mechanisms, interfacial properties, and functional properties

Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties

Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Non-covalent interactions of the β-lactoglobulin-resveratrol complexes system: focus on binding mechanisms, interfacial properties, and functional properties

The combination of proteins with polysaccharides and polyphenols is expected to improve their physicochemical and functional properties. In this study, a novel plant-based antioxidant emulsifier was formed by soybean protein isolate (SPI), inulin (INU), and dihydromyricetin (DMY). Based on the binary system of SPI/INU, we focused on exploring the effect of the DMY concentration (0.5 mg/mL~2.5 mg/mL) on the formation and properties of the ternary complex. The structure, interaction mechanism, and interfacial and functional properties of the ternary complex were investigated. The results indicate that compared to the SPI/INU binary complex, the SPI/INU/DMY ternary complex had a significant decrease in particle size (~100 nm) and a slight decrease in absolute zeta potential. The SPI/INU binary complex with DMY mainly interacted by hydrogen bonding and hydrophobic interactions. Due to the incorporation of DMY, the structure of SI was denser and more flexible. The ternary complex exhibited an ideal three-phase contact angle and demonstrated better foaming and antioxidant ability. Additionally, compared to SPI/INU, the ternary complex had a significant improvement in EAI. These results provide a strategy for polyphenols to modify the structure, interfacial properties, and functions of protein/polysaccharide complexes. This provides a potential reference for the preparation of more ternary complexes with excellent emulsifying and antioxidant properties for application in emulsions.

Polyolefins have had limited application in advanced technologies due to their low surface energy, hydrophobicity, and weak interfacial adhesion with polar coatings. Herein, we propose the use of transition metals at their lowest oxidation state and inorganic peroxides to improve the functionality, surface free energy, hydrophilicity, and adhesion properties of high-density polyethylene (HDPE). Among the nine combinations of transition metals and peroxides used in this study, the combination of Co(II) and peroxymonosulfate (PMS) peroxide was the most effective for surface modification of HDPE, followed closely by the combination of Ru(III) and PMS. After chemical treatment, HDPE's surface functionality, composition, and energy were analyzed via Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, and contact angle measurements. Hydroxyl, carbonyl, and carboxylic acid functional groups were detected on the surface, which explained the improved hydrophilicity of the modified HDPE surface; the contact angle of HDPE with DI water decreased from 94.31 to 51.95° after surface treatment. To investigate the effect of HDPE's surface functionality on its interfacial properties, its adhesion to a commercial epoxy coating was measured via pull-off strength test according to ASTM D54541. After only 20 min of surface treatment with Co(II)/PMS solution, the adhesion strength at the interface of HDPE and the epoxy coating increased by 193%, confirming the importance of polyolefins' surface functionality on their interfacial adhesion properties. The method outlined herein can improve HDPE's surface functionality by introducing sulfate radicals. It improves HDPE's hydrophilicity and adhesion properties without requiring strong acids or time-consuming pre- or post-treatment processes. This process has the potential to increase the use of polyolefins in various industries, such as for protective coatings, high performance lithium-ion battery separators, and acoustic sensors.

Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties.

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement

Milk proteins and milk protein aggregates are among the most important nanovehicles in food technology. Milk proteins have various functional properties that facilitate their ability to carry hydrophobic nutraceutical substances. The main functional transport properties that were examined in the reviewed studies are binding of molecules or ions, surface activity, aggregation, gelation, and interaction with other polymers. Hydrophobic binding has been investigated using caseins and isolated β-casein as well as whey proteins. Surface activity of caseins has been used to create emulsion-based carrier systems. Furthermore, caseins are able to self-assemble into micelles, which can incorporate molecules. Gelation and interaction with other polymers can be used to encapsulate molecules into protein networks. The release of transported substances mainly depends on pH and swelling behavior of the proteins. The targeted use of nanocarrier systems requires specific knowledge about the binding mechanisms between the proteins and the carried substances in a certain food matrix.

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties

Nanotechnologically engineered protein-based carriers have attracted considerable attention in the pharmaceutical field due to the advantages of superior biocompatibility, tunability and good emulsifying properties. Recently, protein-based Pickering emulsions (PPEs) systems with multi-level structures have been introduced as innovative colloidal delivery systems for advanced drug encapsulation, protection, delivery and controlled release. Natural source protein nanoparticles are promising candidates to provide a wide range of functional performances and interfacial properties in the preparation and stabilization of Pickering emulsions. Herein, this review summarizes the development of PPEs in drug delivery systems, focusing on the research progress concerning the aspects of protein particle preparation methods, formation mechanisms and rational design principles, emphasizing the relationship between protein particle structure and functional properties. To further understand the interfacial behavior in protein nanoparticle stabilized emulsion, the mesoscopic dissipative particle dynamics (DPD) simulations were discussed, which bridges the gaps between macroscopic time and length scales, as well as molecular-scale simulations on particles and oil/water interface systems. The structure-effect relationship between the tunable physicochemical properties of protein-based interface design, which leads to the effective loading, stimuli-responsiveness for the controlled release and multiple delivery, was then summarized. Finally, the opportunities and challenges for the future development of PPEs for drug delivery are discussed. This review aims to provide a reference for the further application of PPEs as advanced drug delivery systems.

Developing nature‐derived surface‐active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high‐pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein‐based colloidal systems and their applications are discussed.

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties