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1. Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate

Author:
Zhong, Qixin,   et al.   ; Choi, Inseob;     Show all 2 Author
Source:
Journal of dairy science 2020 v.103 no.11 pp. 9868-9880
ISSN:
0022-0302
Subject:
beverages; blood serum; calcium phosphates; casein; chelating agents; citrates; dispersions; dissociation; dissolved calcium; dried skim milk; heat; hydrodynamics; ingredients; ionic strength; micelles; pH; phosphorus; sodium tripolyphosphate; tooth erosion; turbidity
Abstract:
... Due to health benefits of proteins, the demand for protein beverages has grown rapidly. Translucent protein drinks with neutral pH may have advantages over acidic beverages that may cause dental erosion, and skim milk powder (SMP) is an affordable protein ingredient. Dissociating casein micelles by calcium chelators is a well-known method to reduce SMP dispersion turbidity, but much is to be studi ...
DOI:
10.3168/jds.2020-18644

2. Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate

Author:
Zhong, Qixin,   et al.   ; Li, Nan;     Show all 2 Author
Source:
Food hydrocolloids 2020 v.103 pp. 105723
ISSN:
0268-005X
Subject:
acidification; amino acids; biopolymers; calcium; casein; dextran sulfate; dispersions; hydrocolloids; isoelectric point; micelles; mixing; pH; sulfates; turbidity
Abstract:
... Casein micelle dispersions are turbid and unstable around the isoelectric point at pH 4.6. In this study, dextran sulfate (DS) was used to form stable and translucent 2% w/v casein dispersions at pH 4.5 through chelating calcium in micelles and forming nanocomplexes. Contrasting with turbid dispersions with large particles after brief mixing, thorough mixing micellar casein with DS stock dispersio ...
DOI:
10.1016/j.foodhyd.2020.105723

3. Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures

Author:
Zhong, Qixin,   et al.   ; Zhang, Yue;     Show all 2 Author
Source:
International journal of biological macromolecules 2020 v.148 pp. 1046-1052
ISSN:
0141-8130
Subject:
Escherichia coli O157; Staphylococcus aureus; ambient temperature; antimicrobial properties; atomic force microscopy; bacteria; biopreservatives; encapsulation; food safety; hydrodynamics; milk; nanoemulsions; neutralization; sodium caseinate; storage temperature; thyme oil
Abstract:
... The objective of this study was to utilize self-assembly properties of sodium caseinate to prepare nanoemulsions after neutralization of alkaline mixtures with 2% w/v caseinate and up to 3% v/v thyme oil. The encapsulation efficiency was >90% at a surfactant-to-oil ratio of up to 1:1.25. The nanoemulsions had structures smaller than 75 nm according to atomic force microscopy and stable hydrodynami ...
DOI:
10.1016/j.ijbiomac.2020.01.233

4. Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment

Author:
Zhong, Qixin,   et al.   ; Li, Nan;     Show all 2 Author
Source:
Carbohydrate polymers 2020 v.233 pp. 115834
ISSN:
0144-8617
Subject:
alginates; casein; dispersions; electrostatic interactions; gelation; hydrophobicity; isoelectric point; mass density; micelles; pH; propylene glycol; storage temperature; turbidity
Abstract:
... Polysaccharides may form stable complexes with caseins to prevent precipitation near the isoelectric point of pH 4.6. In this study, dispersions of 1% w/v micellar caseins and propylene glycol alginate (PGA) were treated with a pH-cycle treatment from neutral to pH 11.30, to dissociate casein micelles, and then to pH 4.5 to re-associate caseins to form complexes with PGA. An increase in PGA concen ...
DOI:
10.1016/j.carbpol.2020.115834

5. Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

Author:
Zhong, Qixin,   et al.   ; Wang, Anyi; Lin, Jun;     Show all 3 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.121 pp. 109044
ISSN:
0023-6438
Subject:
Lactobacillus salivarius; X-ray diffraction; bacteria; cell suspension culture; dried skim milk; lactose; milk protein concentrate; milk proteins; mixing; powders; probiotics; protein content; sorption isotherms; spectroscopy; spray drying; storage quality; viability
Abstract:
... The objective of this study was to characterize physical and microbiological properties of powders prepared by mixing Lactobacillus salivarius NRRL B-30514 suspensions with skim milk powder (SMP), spray-dried lactose (SDL), milk protein concentrate (MPC), or MPC/SDL at a mass ratio of 1:2, 1:1 or 2:1 to understand the relative significance of proteins and lactose in bacterial survival. The probiot ...
DOI:
10.1016/j.lwt.2020.109044

6. Properties and potential food applications of lauric arginate as a cationic antimicrobial

Author:
Zhong, Qixin,   et al.   ; Ma, Qiumin; Davidson, P. Michael;     Show all 3 Authors
Source:
International journal of food microbiology 2020 v.315 pp. 108417
ISSN:
0168-1605
Subject:
European Union; GRAS substances; anti-infective agents; antimicrobial properties; arginine; cheeses; dodecanoic acid; emulsions; food composition; food contact surfaces; food matrix; food preservatives; hydrolysis; low moisture foods; meat; packaging films; poultry; sensory properties; synergism; toxicity; toxicology; United States
Abstract:
... Lauric arginate (LAE, ethyl-Nᵅ-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-arginine in vivo. The antimicrobial properties and low toxicity are the basis for approval as a generally recognized as safe (GRAS) preservative at a level of up to 200 ppm in certain food products in the United States such a ...
DOI:
10.1016/j.ijfoodmicro.2019.108417

7. Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties

Author:
Zhong, Qixin,   et al.   ; Wang, Anyi; Lin, Jun;     Show all 3 Authors
Source:
Food research international 2020 v.127 pp. 108706
ISSN:
0963-9969
Subject:
Lactobacillus salivarius; X-ray diffraction; crystals; ingredients; lactose; mixing; powders; probiotics; scanning electron microscopy; spectroscopy; spray drying; viability
Abstract:
... Preparation of powdered probiotics is important for storage and application. In this work, a novel method to prepare powdered probiotic ingredients was studied by mixing a Lactobacillus salivarius NRRL B-30514 suspension with amorphous spray-dried lactose at suspension: lactose (v:w) ratios (SLR) of 1:5, 1:15, and 1:25. The simple procedure resulted in lactose-probiotics powders (LPPs) with greate ...
DOI:
10.1016/j.foodres.2019.108706

8. Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

Author:
Zhong, Qixin,   et al.   ; Wang, Anyi; Lin, Jun;     Show all 3 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108722
ISSN:
0023-6438
Subject:
Lactobacillus salivarius; X-ray diffraction; ambient temperature; aqueous solutions; differential scanning calorimetry; glass transition temperature; heat; mixing; powders; probiotics; scanning electron microscopy; spectroscopy; spray drying; storage quality; sucrose; synergism; viability; whey protein isolate
Abstract:
... Amorphous sucrose, as an efficient protectant during dehydration of probiotics, can be prepared by spray drying aqueous solutions with both sucrose and whey protein isolate (WPI). The objective of this study was to characterize the synergistic effect of WPI and sucrose on protecting the survival of powdered Lactobacillus salivarius NRRL B-30514 prepared by directly mixing a cell suspension with sp ...
DOI:
10.1016/j.lwt.2019.108722

9. Dispersible Biopolymer Particles Loaded with Lactase as a Potential Delivery System To Control Lactose Hydrolysis in Milk

Author:
Zhong, Qixin,   et al.   ; Dong, Lianger;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2019 v.67 no.23 pp. 6559-6568
ISSN:
1520-5118
Subject:
beta-galactosidase; biopolymers; calcium; crosslinking; encapsulation; hydrogen bonding; hydrolysis; hydrophobicity; in vitro digestion; lactose; pectins; scanning electron microscopy; skim milk; storage temperature; storage time; sugar beet; zein
Abstract:
... To deliver lactase in milk, dispersible capsules were fabricated by anti-solvent precipitation of zein to form a zein–lactase core and a shell of low-methoxyl sugar beet pectin cross-linked by Ca²⁺, involving electrostatic, hydrophobic, hydrogen-bonding, and Ca²⁺-bridging forces. At optimal conditions, an encapsulation efficiency of 93.0% and Z-average diameter of 652.7 nm were observed, and spher ...
DOI:
10.1021/acs.jafc.9b01546
CHORUS:
10.1021/acs.jafc.9b01546

10. Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate

Author:
Zhong, Qixin,   et al.   ; Guan, Yongguang;     Show all 2 Author
Source:
Journal of food engineering 2019 v.248 pp. 36-45
ISSN:
0260-8774
Subject:
ambient temperature; blood platelets; bubbles; foams; montmorillonite; nanoclays; sodium caseinate; viscoelasticity; whipping
Abstract:
... Fabrication of stable aqueous foams is significant to various food and non-food applications. In the present study, we report aqueous foams with a volume maintained for 14 days after whipping suspensions with intercalated montmorillonite (MMT) platelets coated with sodium caseinate (NaCas). Intercalating MMT preheated at 60 °C for 1 h with room temperature NaCas solution resulted in a good extent ...
DOI:
10.1016/j.jfoodeng.2018.12.011

11. Physicochemical properties of proteins extracted from four new Tennessee soybean lines

Author:
Zhong, Qixin,   et al.   ; Chen, Jiwang; Liu, Gang; Pantalone, Vincent;     Show all 4 Authors
Source:
Journal of agriculture and food research 2020 v.2 pp. 100022
ISSN:
2666-1543
Subject:
calcium chloride; cultivars; denaturation; enthalpy; gelation; gels; glycinin; pH; protein content; solubility; soy protein; soybeans; temperature; tofu; zeta potential; Tennessee
Abstract:
... Physicochemical properties of soy proteins extracted from check soybean cultivar 5601T and four new Tennessee soybean lines TN03-349, TN04-5321, TN08-002, and TN08-015 were compared. The protein extracted from 5601T had the lowest content of total protein and the lowest denaturation temperature and enthalpy (P < 0.05). The lowest solubility was observed at pH 5.0 for 5601T, TN04-5321, and TN03-349 ...
DOI:
10.1016/j.jafr.2020.100022

12. Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths

Author:
Zhong, Qixin,   et al.   ; Wang, Ren; Zhang, Hao; Chen, Zhengxing;     Show all 4 Authors
Source:
Carbohydrate polymers 2020 v.241 pp. 116352
ISSN:
0144-8617
Subject:
amylopectin; crystal structure; crystallization; digesta; gelatinization temperature; hexosyltransferases; modified starch; thermal stability
Abstract:
... The structures and physicochemical properties of modified starch recrystallized from amylosucrase-modified amylopectin side chains were investigated during in vitro digestion. The digestion of the modified starches followed the first-order kinetics and revealed the existence of rapid and slow digestion phases. The B-type crystalline structure of the modified starches remained unchanged, but the de ...
DOI:
10.1016/j.carbpol.2020.116352

13. Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses

Author:
Zhong, Qixin,   et al.   ; Li, Teng; Li, Min; Wu, Tao;     Show all 4 Authors
Source:
Carbohydrate polymers 2020 v.240 pp. 116275
ISSN:
0144-8617
Subject:
cellulose; cellulose nanofibers; crystallization; dispersions; gelling properties; ice; oxidation; sonication; viscosity
Abstract:
... Ice recrystallization inhibition (IRI) activity has been recently discovered on nanocelluloses, which enables potential applications in several fields. This study focused on the effect of fibril length on the IRI activity of nanocelluloses. The 2, 2, 6, 6-tetramethylpiperidine-1-oxyl oxidized cellulose nanofibrils (TEMPO-CNFs) with similar surface charge densities (SCDs) and fibril widths, but wit ...
DOI:
10.1016/j.carbpol.2020.116275

14. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins

Author:
Zhong, Qixin,   et al.   ; Liu, Gang; Li, Wanrong; Qin, Xinguang;     Show all 4 Authors
Source:
Food hydrocolloids 2020 v.101 pp. 105503
ISSN:
0268-005X
Subject:
ambient temperature; anisotropy; bioavailability; curcumin; droplets; emulsions; encapsulation; glucose; glycation; heat; hydrocolloids; hydrophobicity; in vitro digestion; lactose; lipolysis; maltodextrins; nanofibers; oils; pH; sodium chloride; storage temperature; storage time; transmission electron microscopy; viscosity; whey protein isolate
Abstract:
... Anisotropic protein nanofibrils may be fabricated with unique interfacial properties by glycating proteins with saccharides. In this study, nanofibrils were produced from whey protein isolate (WPI) glycated with glucose, lactose, or maltodextrin by heating at pH 2.0 and 90 °C, and the properties of nanofibrils forming and stabilizing Pickering O/W emulsions were studied. Glycation reduced fibril l ...
DOI:
10.1016/j.foodhyd.2019.105503

15. Amylopectin-Sodium Palmitate Complexes as Sustainable Nanohydrogels with Tunable Size and Fractal Dimensions

Author:
Zhong, Qixin,   et al.   ; Zhang, Hao; Wang, Ren; Chen, Zhengxing;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 2020 v.68 no.12 pp. 3796-3805
ISSN:
1520-5118
Subject:
amylopectin; crystal structure; electrolytes; enzymes; fractal dimensions; gel strength; hydrophobicity; nanomaterials; palmitates; palmitic acid
Abstract:
... Starch-based nanohydrogels with polyelectrolyte characteristics may find unique applications. Herein, the branch chains of amylopectin (AP) were elongated to different extents by amylosucrase, followed by complexation with sodium palmitate (SP) to produce nanohydrogels. Modified AP (mAP) with a longer chain length displayed a better ability to complex with SP, and the mixtures exhibited nanosized ...
DOI:
10.1021/acs.jafc.9b06248

16. Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses

Author:
Zhong, Qixin,   et al.   ; Li, Teng; Zhao, Bin; Lenaghan, Scott; Wang, Siqun; Wu, Tao;     Show all 6 Authors
Source:
Carbohydrate polymers 2020 v.234 pp. 115863
ISSN:
0144-8617
Subject:
annealing; cellulose; cellulose nanofibers; crystallization; ice; nanocrystals; oxidation; pH; polymerization; structure-activity relationships; temperature
Abstract:
... Recently nanocelluloses have been found to possess ice recrystallization inhibition (IRI) activity, which have several potential applications. The present study focuses on the relationship between the surface charge density (SCD) of nanocelluloses and IRI activity. Cellulose nanocrystals (CNCs) and 2, 2, 6, 6-tetramethylpiperidine-1-oxyl oxidized cellulose nanofibrils (TEMPO-CNFs) with similar deg ...
DOI:
10.1016/j.carbpol.2020.115863

17. Structural interplay and macroscopic aggregation of rice albumins after binding with heavy metal ions

Author:
Zhong, Qixin,   et al.   ; Wang, Ren; Wang, Tingting; Dong, Tiantian; Chen, Zhengxing; Feng, Wei; Wang, Tao;     Show all 7 Authors
Source:
Food hydrocolloids 2020 v.98 pp. 105248
ISSN:
0268-005X
Subject:
albumins; cadmium; calorimetry; copper; fluorescence; heavy metals; human health; hydrocolloids; hydrophobicity; ingredients; lead; metal ions; nanomaterials; particulates; rice; scanning electron microscopy; titration; China
Abstract:
... Contamination of cereal grains by heavy metals is becoming a serious threat to human health, especially in the central regions of China. Herein, we report drastic changes in the supramolecular nanostructures of rice albumins (RAs) after binding with Cu(II), Cd(II), and Pb(II). Atomic force microscopy and scanning electron microscopy revealed that Cu(II) initiated an immediate precipitation of RAs, ...
DOI:
10.1016/j.foodhyd.2019.105248

18. Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washing

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong; Zhang, Yue;     Show all 3 Authors
Source:
Food microbiology 2019 v.82 pp. 111-118
ISSN:
0740-0020
Subject:
Escherichia coli O157; Gram-negative bacteria; Listeria monocytogenes; Salmonella enterica; cherry tomatoes; chlorine; color; detection limit; firmness; fresh produce; molds (fungi); pH; pathogens; sodium benzoate; spoilage microorganisms; storage temperature; total soluble solids; washing; weight loss; yeasts
Abstract:
... To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidi ...
DOI:
10.1016/j.fm.2019.01.013
CHORUS:
10.1016/j.fm.2019.01.013

19. Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells

Author:
Zhong, Qixin,   et al.   ; Guan, Yongguang; Chen, Huaiqiong;     Show all 3 Authors
Source:
Journal of food engineering 2019 v.246 pp. 125-133
ISSN:
0260-8774
Subject:
antineoplastic activity; breast neoplasms; caffeic acid; colorectal neoplasms; cytotoxicity; dispersions; encapsulation; fatty acid esters; heat; nanocapsules; nanoparticles; neoplasm cells; propylene glycol; sucrose; thymol; water solubility
Abstract:
... Caffeic acid phenethyl ester (CAPE) is a natural compound with anticancer activities but has low water solubility. In this work, sucrose fatty acid ester (SFAE) was used to nanoencapsulate CAPE in aqueous propylene glycol (PG) with a temperature-cycle method by heating at 90 °C for 20 min and cooling to 21 °C, followed by additional heating at 90 °C for 5 min and cooling to 21 °C. A higher amount ...
DOI:
10.1016/j.jfoodeng.2018.11.008

20. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong;     Show all 2 Author
Source:
International journal of food microbiology 2018 v.274 pp. 38-44
ISSN:
0168-1605
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella enterica; agar; antibacterial properties; bacteria; byproducts; cherry tomatoes; chlorine; culture media; fresh produce; minimum inhibitory concentration; organic matter; pH; pathogens; sanitation; soaking; sodium benzoate; tomato puree; washing
Abstract:
... Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth ...
DOI:
10.1016/j.ijfoodmicro.2018.03.017