Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

Binding mechanism and functional evaluation of quercetin 3-rhamnoside on lipase

The interaction between lipase and quercetin 3-rhamnoside was studied by fluorescence spectroscopy, enzyme kinetics, and molecular dynamics simulation. The results showed that quercetin 3-rhamnoside had a strong quenching effect on the intrinsic fluorescence of lipase. The binding constant decreased with increasing temperature, and the number of binding sites approached 1. Thermodynamic parameters indicated that hydrogen bonding and van der Waals forces are the dominant forces when the interaction occurs. Circular dichroism spectroscopy and infrared spectroscopy proved that the ligand perturbed the structure of lipase. Enzyme kinetics results showed that quercetin 3-rhamnoside inhibited lipase, and the inhibitory effect was dose-dependent. Molecular dynamics simulation further explained the interaction mechanism and inhibitory effect. This study confirmed the inhibitory effect of quercetin 3-rhamnoside on lipase explained their binding mechanism, which will contribute to guiding the development of fat-reducing functional foods.

Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound

The effects of high-intensity ultrasound (HIU) treatment-induced depolymerization of chicken egg yolk granules were investigated. The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly reduced from 289.4 nm (untreated) to 181.4 nm (270-W HIU treatment). All contents of dry matter, protein, calcium and phosphorus in the supernatant of the HIU-treated yolk granule solution increased, which suggests that HIU treatment increases the dissolution of yolk granule components. Spectroscopic analysis showed that HIU treatment increased the polarity of the microenvironment and enhanced the hydrogen bond force of yolk granules. These changes induced by HIU treatment collectively enhanced the zeta potential, decreased the free sulfhydryl group content, and slightly improved the emulsifying activity index of yolk granules. The present study reveals the depolymerization effect of HIU treatment on egg yolk granules and can inspire new potential applications of egg yolk granules.