Self-Assembled Wheat Gluten Peptide Nanoparticles as Dual-Functional Stabilizers for the Protection of Omega-3 Polyunsaturated Fatty Acids.

Unlocking the antioxidant potential of wheat gluten: structural transitions and peptide release driven by ultrasonication-assisted pH shifting.

This study establishes that combined ultrasonication and pH-shifting treatment effectively valorizes wheat gluten, leading to improved enzymatic hydrolysis and antioxidant peptide release. The treatment triggers a molecular restructuring, characterized by weakened hydrophobic interactions and intensified covalent bonds, and shifting from β-sheets to β-turns. These structural modifications lead to significant functional improvements: solubility increased from 3.9% to 11.2%, while dispersion stability was enhanced. Process optimization revealed treatment at pH 9 maximized enzymatic hydrolysis efficiency (protein recovery increased from 83.82% to 88.49%) and DPPH radical scavenging capacity (89.32% to 92.36%), whereas pH 12 combined with 200 W ultrasonication yielded superior ABTS radical scavenging activity (54.73%). Mechanistically, structural unfolding exposed hydrophobic and aromatic amino acids (e.g., Trp), facilitating the release of bioactive peptides. Notably, the identified peptide LWAWW exhibited strong Keap1 binding affinity (-9.5 kcal/mol). This work provides an efficient, sustainable strategy for transforming wheat gluten into high-value, functional food ingredients.

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex.

Chemically modified protein-based nanocomplexes are widely used as food-grade carriers, but their molecular mechanisms remain unclear. This study developed Pickering emulsions (PEs) composed of phosphorylated (PLF) or succinylated (SLF) lactoferrin (LF) complexed with luteolin (LUT) via a pH-driven method, integrating experimental and computational approaches. SLF-LUT PEs showed superior physicochemical properties, including smaller droplet sizes, encapsulation efficiency up to 80% under neutral conditions, and enhanced storage stability at pH 8 over 30 days. SLF-LUT also significantly inhibited lipid oxidation, with reduced primary and secondary oxidation products. Multi-ligand docking and 100 ns molecular dynamics simulations revealed that LUT binds multiple flaxseed oil fatty acids within lactoferrin's hydrophobic pocket, positioning it for radical scavenging at the oil-water interface. The LF-LUT complex remained stable in a lipid-rich environment, with key residues (LEU320, PRO251, SER252) critical for stabilization. Network pharmacology further linked these interactions to antioxidant pathways (KEAP1/NRF2, FoxO, AGE-RAGE). These findings highlight the potential of nanocomplex-based oil-in-water PEs for delivering hydrophobic bioactives in food and pharmaceutical applications.

Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates

The demand for ingredients with natural appeal has driven the development of multifunctional natural emulsifiers. This study aimed to synthesize covalent conjugates of lysozyme (LYS) and ferulic acid (FA) via a free radical reaction and investigate their application in stabilizing soybean oil Pickering emulsions. Conjugate formation was confirmed by SDS-PAGE and FTIR and UV-Vis spectroscopy, indicating alterations in the protein’s tertiary structure. The LYS-FA conjugate exhibited techno-functional properties superior to native lysozyme, including higher emulsifying capacity and antioxidant activity, with inhibition values above 74% for both DPPH and ABTS. Furthermore, in vitro digestion studies demonstrated that conjugation protected FA from degradation in the gastric phase. Oil-in-water Pickering emulsions were prepared with different conjugate concentrations from 2 to 4% w/w in the aqueous phase. The formulation with 4% LYS-FA resulted in an excellent kinetic stability, showing no creaming for 8 days. Rheology revealed pseudoplastic behavior with a predominantly elastic character, where G’ was higher than G’’, suggesting the formation of a robust network at the interface. In addition to physical stability, the Pickering emulsions significantly retarded the primary and secondary lipid oxidation of the encapsulated soybean oil compared to the control, attributed to the interfacial barrier and antioxidant action formed by the conjugate. These results suggest that LYS-FA conjugates are promising candidates as emulsifiers with good techno-functional properties and antioxidant capacity for applications in the food industry.

Regulating the interfacial behavior of diacylglycerol emulsions via non-covalent assembly of soluble soybean polysaccharide and soy protein isolate complexes.

Soluble soybean polysaccharide (SSPS) demonstrates distinct structure and function in forming non-covalent complexes with soy protein isolate (SPI) and stabilizing diacylglycerol (DAG) emulsions. The complexation between SPI and SSPS was predominantly driven by non-covalent interactions, specifically electrostatic forces and hydrogen bonding. SSPS induced SPI unfolding, increased secondary structure disorder, molecular flexibility, particle size and surface charge. At 0.1% SSPS, SSPS cross-linked SPI, exposing hydrophobic groups and increasing surface hydrophobicity and amphiphilicity. However, with 0.2% SSPS, the increased coverage began to shield these hydrophobic groups, reducing surface hydrophobicity. With 0.3%-0.4% SSPS, SSPS formed a continuous hydrophilic network that improved stability and viscosity via steric hindrance, while competitively adsorbing onto the DAG interface and becoming the dominant stabilizer. Thus, SSPS acts as a structural modulator that governs SPI complexation and competitively stabilizes DAG emulsions, utilizing DAG's amphiphilic hydroxyl groups to optimize interface performance for functional lipid use.

Optimization, Characterization, and Application of Soy Protein Isolate–Catechin Composite Microspheres in Emulsified Beef Balls