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Article: Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder

Wang, Zhenyu / Yu, Cuiping / Du, Ming

Food Science & Nutrition, 6(6):1582-1590

2018

Abstract: The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously ... ...

Abstract	The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry
Keywords	Crassostrea gigas ; ball milling ; in vitro digestibility ; physicochemical properties
Language	English
Document type	Article
Database	Repository for Life Sciences

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Article ; Online: How Do Expectations Modulate Pain? A Motivational Perspective.

Liu, Tao / Yu, Cui-Ping

Perspectives on psychological science : a journal of the Association for Psychological Science

2023 Volume 18, Issue 6, Page(s) 1508–1519

Abstract: Expectations can profoundly modulate pain experience, during which the periaqueductal gray (PAG) plays a pivotal role. In this article, we focus on motivationally evoked neural activations in cortical and brainstem regions both before and during stimulus ...

Abstract	Expectations can profoundly modulate pain experience, during which the periaqueductal gray (PAG) plays a pivotal role. In this article, we focus on motivationally evoked neural activations in cortical and brainstem regions both before and during stimulus administration, as has been demonstrated by experimental studies on pain-modulatory effects of expectations, in the hope of unraveling how the PAG is involved in descending and ascending nociceptive processes. This motivational perspective on expectancy effects on the perception of noxious stimuli sheds new light on psychological and neuronal substrates of pain and its modulation, thus having important research and clinical implications.
MeSH term(s)	Humans ; Motivation ; Pain/psychology ; Periaqueductal Gray ; Nervous System
Language	English
Publishing date	2023-06-27
Publishing country	United States
Document type	Journal Article
ZDB-ID	2224911-4
ISSN	1745-6924 ; 1745-6916
ISSN (online)	1745-6924
ISSN	1745-6916
DOI	10.1177/17456916231178701
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Serum proteins differentially expressed in gestational diabetes mellitus assessed using isobaric tag for relative and absolute quantitation proteomics.

Cao, Wei-Li / Yu, Cui-Ping / Zhang, Ling-Li

World journal of clinical cases

2024 Volume 12, Issue 8, Page(s) 1395–1405

Abstract: Background: As a well-known fact to the public, gestational diabetes mellitus (GDM) could bring serious risks for both pregnant women and infants. During this important investigation into the linkage between GDM patients and their altered expression in ... ...

Abstract	Background: As a well-known fact to the public, gestational diabetes mellitus (GDM) could bring serious risks for both pregnant women and infants. During this important investigation into the linkage between GDM patients and their altered expression in the serum, proteomics techniques were deployed to detect the differentially expressed proteins (DEPs) of in the serum of GDM patients to further explore its pathogenesis, and find out possible biomarkers to forecast GDM occurrence. Aim: To investigation serum proteins differentially expressed in GDM were assessed using isobaric tag for relative and absolute quantitation (iTRAQ) proteomics and bioinformatics analyses. Methods: Subjects were divided into GDM and normal control groups according to the IADPSG diagnostic criteria. Serum samples were randomly selected from four cases in each group at 24-28 wk of gestation, and the blood samples were identified by applying iTRAQ technology combined with liquid chromatography-tandem mass spectrometry. Key proteins and signaling pathways associated with GDM were identified by bioinformatics analysis, and the expression of key proteins in serum from 12 wk to 16 wk of gestation was further verified using enzyme-linked immunosorbent assay (ELISA). Results: Forty-seven proteins were significantly differentially expressed by analyzing the serum samples between the GDM gravidas as well as the healthy ones. Among them, 31 proteins were found to be upregulated notably and the rest 16 proteins were downregulated remarkably. Bioinformatic data report revealed abnormal expression of proteins associated with lipid metabolism, coagulation cascade activation, complement system and inflammatory response in the GDM group. ELISA results showed that the contents of RBP4, as well as ANGPTL8, increased in the serum of GDM gravidas compared with the healthy ones, and this change was found to initiate from 12 wk to 16 wk of gestation. Conclusion: GDM symptoms may involve abnormalities in lipid metabolism, coagulation cascade activation, complement system and inflammatory response. RBP4 and ANGPTL8 are expected to be early predictors of GDM.
Language	English
Publishing date	2024-03-12
Publishing country	United States
Document type	Journal Article
ISSN	2307-8960
ISSN	2307-8960
DOI	10.12998/wjcc.v12.i8.1395
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Article ; Online: Eco-friendly preparation and characterization of high-performance electrothermal graphene-AgNPs/lignocellulose composites.

Liu, Furong / Yu, Cuiping / Guo, Xinyi / Peng, Hui / Qiu, Shengqiang

RSC advances

2024 Volume 14, Issue 15, Page(s) 10538–10545

Abstract: Graphene-based (Gr-based) electrothermal heaters, due to their light weight, low electrical resistance, high thermal conductivity, and easy accessibility, have attracted widespread attention in the field of electrothermal heating. To achieve a high ... ...

Abstract	Graphene-based (Gr-based) electrothermal heaters, due to their light weight, low electrical resistance, high thermal conductivity, and easy accessibility, have attracted widespread attention in the field of electrothermal heating. To achieve a high steady-state temperature in electrothermal heaters under low voltage, here we constructed a Gr-based film with low electrical resistance. Firstly, we employed non-toxic vitamin C to reduce silver nitrate for the
Language	English
Publishing date	2024-04-02
Publishing country	England
Document type	Journal Article
ISSN	2046-2069
ISSN (online)	2046-2069
DOI	10.1039/d4ra00640b
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Article ; Online: Improving emulsifying properties using mixed natural emulsifiers: Tea saponin and golden pompano protein

Sun, Shaung / Zhang, Chuanhui / Li, Sihui / Yan, Huijia / Zou, Henan / Yu, Cuiping

Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2023 Jan., v. 656 p.130311-

2023

Abstract: Emulsion stability could be improved by combining two natural emulsifiers. In this research, we studied the potential of combining golden pompano protein (GPP) and tea saponin (TS) on the O/W emulsion properties. At first, we investigated the influence ... ...

Abstract	Emulsion stability could be improved by combining two natural emulsifiers. In this research, we studied the potential of combining golden pompano protein (GPP) and tea saponin (TS) on the O/W emulsion properties. At first, we investigated the influence of TS addition on the fourier transform infrared spectroscopy, free sulfhydryl content and fluorescence spectrum of the GPP. With the increase of TS addition, the content of α-helix decreased and the content of β-sheet increased, the free sulfhydryl content was also increased. We also determined the interfacial tension of GPP, TS and GPP-TS mixture. TS had stronger ability to reduce the oil-water interfacial tension. And the viscoelasticity of GPP-TS emulsion increased with the addition of TS, which might be due to the thickening effect of emulsifiers. These results indicated that the interaction between GPP and TS molecules was enhanced, which further increased the adsorption rate of GPP at the oil/water interface, reduced the interfacial tension, and improved the emulsification properties of the GPP-TS mixture. Compared with GPP emulsion, the mixed interfacial layer of GPP-TS emulsions got thicker and the steric repulsion become stronger. In addition, emulsion morphology was also affected by pH condition. GPP-TS emulsion droplets carried a great amount of net surface charge at alkaline condition, resulting in stronger electrostatic repulsion force and the emulsion distributed more uniformly. Rheological properties measurement indicated that the increase of TS addition increased the emulsion viscosity, thereby improving the emulsion stability. Our research demonstrated that the addition of TS could improve the GPP functional properties, and the GPP-TS mixture could form a more stable emulsion. This study showed that food-grade binary surfactant mixtures can be used to form stable emulsions with properties being tunable by altering the mixing ratios between surfactants. This mixed system demonstrated great potential as functional protein ingredient to control emulsion-type meat products or design of protein-based emulsion delivery systems in the food industry.
Keywords	Fourier transform infrared spectroscopy ; Trachinotus ; adsorption ; electrostatic interactions ; emulsifying ; emulsions ; fluorescence ; food industry ; ingredients ; meat ; oils ; pH ; saponins ; surface tension ; surfactants ; tea ; viscoelasticity ; viscosity ; Golden pompano protein ; Tea saponin ; Interfacial properties ; Emulsifying properties
Language	English
Dates of publication	2023-01
Publishing place	Elsevier B.V.
Document type	Article ; Online
ZDB-ID	1500517-3
ISSN	0927-7757
ISSN	0927-7757
DOI	10.1016/j.colsurfa.2022.130311
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Dynamic Reconstruction of Two-Dimensional Defective Bi Nanosheets for Efficient Electrocatalytic Urea Synthesis.

Wang, Yan / Xia, Shuai / Cai, Rui / Zhang, Jianfang / Yu, Cuiping / Cui, Jiewu / Zhang, Yong / Wu, Jingjie / Wu, Yucheng

Angewandte Chemie (International ed. in English)

2024 Volume 63, Issue 16, Page(s) e202318589

Abstract: Catalyst surface dynamics drive the generation of active species for electrocatalytic reactions. Yet, the understanding of dominant site formation and reaction mechanisms is limited. In this study, we thoroughly investigate the dynamic reconstruction of ... ...

Abstract	Catalyst surface dynamics drive the generation of active species for electrocatalytic reactions. Yet, the understanding of dominant site formation and reaction mechanisms is limited. In this study, we thoroughly investigate the dynamic reconstruction of two-dimensional defective Bi nanosheets from exfoliated Bi
Language	English
Publishing date	2024-03-07
Publishing country	Germany
Document type	Journal Article
ZDB-ID	2011836-3
ISSN	1521-3773 ; 1433-7851
ISSN (online)	1521-3773
ISSN	1433-7851
DOI	10.1002/anie.202318589
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Article ; Online: In situ

Gao, Min / Ma, Ning / Yu, Cuiping / Liu, Yu

Nanotechnology

2021 Volume 32, Issue 28

Abstract: The oxygen evolution reaction (OER) is a process in electrochemical water splitting with sluggish kinetics that needs efficient non-noble-metal electrocatalysts. There have been few studies of CrOOH electrocatalysts for water oxidation due to their low ... ...

Abstract	The oxygen evolution reaction (OER) is a process in electrochemical water splitting with sluggish kinetics that needs efficient non-noble-metal electrocatalysts. There have been few studies of CrOOH electrocatalysts for water oxidation due to their low performance. Herein,
Language	English
Publishing date	2021-04-20
Publishing country	England
Document type	Journal Article
ZDB-ID	1362365-5
ISSN	1361-6528 ; 0957-4484
ISSN (online)	1361-6528
ISSN	0957-4484
DOI	10.1088/1361-6528/abf210
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Article ; Online: Modification of functional properties of mussel actomyosin by ultrasound treatment and the appplication at O/W emulsion

Yan, Huijia / Zou, Henan / Li, Sihui / Sun, Shuang / Xu, Qing / Yu, Cuiping

LWT. 2022 Dec., v. 170 p.114086-

2022

Abstract: Effects of ultrasonication (0 W, 150W, 300 W, 450 W, 600 W) for 16 min on the functional properties of mussels actomyosin (MAP) and the application at oil-in-water emulsion were investigated. Ultrasonication modified the physicochemical properties of MAP, ...

Abstract	Effects of ultrasonication (0 W, 150W, 300 W, 450 W, 600 W) for 16 min on the functional properties of mussels actomyosin (MAP) and the application at oil-in-water emulsion were investigated. Ultrasonication modified the physicochemical properties of MAP, consequently improving the emulsifying properties of MAP. Particle size and total sulfhydryl group content of ultrasonicated MAP decreased. However, free sulfhydryl content, absolute zeta-potential (from 17.18 to 41.00) and surface hydrophobicity increased. Ultrasonication improved solubility (from 38.5% to 57.1%) and emulsifying properties of MAP. In addition, the interfacial tension of MAP after ultrasonic treatment was reduced, which improved its adsorption rate at the oil-water interface (from 14.5% to 32.8%). Rheological properties of emulsion were improved after ultrasonication at 300 W. However, when the ultrasonic power increased from 300 W to 600 W, the emulsifying properties of MAP of the emulsion decreased. This may be due to excessive ultrasound treatment leading to protein aggregation and larger particle size, thereby reducing the protein adsorption rate at the oil-water interface. The results of this research suggested that ultrasound treatment has great potential in modifying emulsifying properties of shellfish muscle proteins, and ultrasound treatment at 20 kHz, 300W for 16 min was the optimum condition for modification.
Keywords	adsorption ; emulsions ; hydrophobicity ; muscles ; mussels ; oil-water interface ; particle size ; shellfish ; solubility ; surface tension ; ultrasonic treatment ; ultrasonics ; zeta potential ; Mussel ; Muscle protein ; Ultrasonication ; Conformation ; Emulsifying properties
Language	English
Dates of publication	2022-12
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2022.114086
Database	NAL-Catalogue (AGRICOLA)

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Article: Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties

Yu, Cuiping / Li, Sihui / Sun, Shuang / Yan, Huijia / Zou, Henan

Lebensmittel-Wissenschaft + Technologie. 2022 Sept. 15, v. 167

2022

Abstract: In this study, the impacts of high-intensity ultrasonication treatment (0, 150, 300, 450, 600 W) on the physicochemical and functional properties of yellow horn protein (YHP) were investigated. YHP dispersion (10 mg/mL) was treated with ultrasonication ( ... ...

Abstract	In this study, the impacts of high-intensity ultrasonication treatment (0, 150, 300, 450, 600 W) on the physicochemical and functional properties of yellow horn protein (YHP) were investigated. YHP dispersion (10 mg/mL) was treated with ultrasonication (20 kHz) at 0, 150, 300, 450, and 600 W for 10 min. The results showed that the physicochemical properties of YHP were improved with the increase of ultrasonic power, manifested by the increased surface hydrophobicity, together with the reduced interfacial tension. After ultrasonication, the solubility of YHP increased from 43.1% to 73.0%. In addition, with the increase of ultrasonic power, the emulsifying properties of YHP were also improved, including emulsifying activity index, emulsifying stability index, and percentage of adsorbed protein. After ultrasonication treatment, the particle size and turbidity of YHP dispersion were reduced, so the emulsion particles stabilized by YHP became smaller and the distribution was more uniform. As a result, emulsions stabilized by ultrasonicated YHP had higer storage stability. The results indicated that ultrasonication is a valuable method for improving the physicochemical and emulsifying properties of YHP, which provided a theoretical basis for YHP as a natural plant-based functional component in the food processing.
Keywords	Xanthoceras sorbifolium ; emulsions ; hydrophobicity ; particle size ; plant source protein ; solubility ; storage quality ; surface tension ; turbidity ; ultrasonic treatment ; ultrasonics
Language	English
Dates of publication	2022-0915
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2022.113820
Database	NAL-Catalogue (AGRICOLA)

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Article: Scallops as a new source of food protein: high‐intensity ultrasonication improved stability of oil‐in‐water emulsion stabilised by myofibrillar protein

Yu, Cuiping / Sun, Shuang / Li, Sihui / Yan, Huijia / Zou, Henan

International journal of food science & technology. 2022 Feb., v. 57, no. 2

2022

Abstract: In this study, the effect of high‐intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar ... ...

Abstract	In this study, the effect of high‐intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS‐treated SMP had lower α‐helix content and higher β‐sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta‐potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil–water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP.
Keywords	Mizuhopecten yessoensis ; dietary protein ; emulsions ; food science ; hydrophobicity ; oil-water interface ; particle size ; scallops ; solubility ; storage quality ; surface tension ; ultrasonic treatment ; ultrasonics ; zeta potential
Language	English
Dates of publication	2022-02
Size	p. 1173-1185.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.15487
Database	NAL-Catalogue (AGRICOLA)

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