Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for high internal phase Pickering emulsions stabilization.
Aug 2026· Food Chemistry· Vol 525 Pt 4, pp.
150657
· 0 citations· 60 references
Medicine
Abstract
Macadamia protein isolate (MPI) is a promising plant-based protein but its poor emulsifying functionality limits broader applications. This study investigated the interaction mechanisms between MPI and procyanidin dimer (PA2) and their synergistic effect on the stabilization of high internal phase Pickering emulsions (HIPPEs). Spectroscopic and physicochemical analyses demonstrated that MPI and PA2 formed complexes through a spontaneous binding process mainly driven by hydrogen bonding, accompanied by hydrophobic interactions. These interactions induced notable conformational changes in MPI, leading to a reduced particle size, enhanced surface charge, and modified hydrophobicity. Moreover, MPI-PA2 complexes significantly enhanced interfacial activity by efficiently adsorbing at the oil-water interface. Consequently, HIPPEs stabilized by the complexes exhibited smaller droplet sizes, improved physical stability, and superior viscoelastic properties. Overall, this work highlights the potential of MPI-PA2 complexes as a promising bio-based emulsifier and functional delivery system, providing new insights into the value-added utilization of plant proteins in food applications.
To broaden the utilization of soybean protein isolate (SPI), electroactivation-treated SPI (EAP) was combined with naringin (NAR) to form protein-polyphenol complexes (EAP-N), and their structural and functional properties were investigated. EA treatment induced SPI unfolding, reduced particle size, and increased absolute zeta potential. After NAR addition, relatively stable EAP-N complexes were formed. At 0.6 mg/mL NAR, the complex showed the highest solubility (77.01%). Compared with SPI, EAP-N complexes also exhibited enhanced antioxidant activity and improved interfacial properties. Molecular forces and Molecular docking revealed that the modified EAP increased the binding sites with NAR, and the interactions between them were manly non-covalent (hydrogen bonds/hydrophobic interactions). These findings indicate that EAP-N complexes have potential as functional protein-polyphenol ingredients for emulsion and foam-based food systems.
Q. Qin, Weining Wang, Xiue Han et al.· Food Chemistry· 0 citations
Fungal proteins face poor processing functionality and low digestibility limiting their use in emulsified and structured foods. Here, Morchella esculenta protein (MP) was modified by ferulic acid (FA) and chlorogenic acid (CA) at 0.0375-1 mg/mL. Both phenolics bound MP concentration-dependently, CA exhibited stronger binding affinity (Ka = 3.242 × 106 L/Mol) and deeper conformational rearrangement, while FA relied on hydrophobic and π-π interactions. Moderate phenolic addition maximized MP performance: EAI rose from 2.44 to 3.99 m2/g and digestibility from 45.33% to 58.31%, with CA delivering superior antioxidant capacity (DPPH scavenging 69.67%). Excess phenolics triggered severe protein aggregation and weakened interfacial stability. This work clarifies structure-dependent differential regulation of MP by two phenolics, defines optimal concentration thresholds, and provides theoretical support for clean-label fungal protein food ingredients.
Ying He, Z. Rao, Ziang Tian et al.· Food Research International· 0 citations
This study elucidates the non-covalent interaction mechanism between hemp seed globulin (GLB), a plant protein rich in arginine, and tannic acid (TA) via combined multispectral analysis and molecular simulations. TA adopts an amphipathic binding mode within a defined GLB pocket, driven mainly by hydrophobic forces and supplemented by hydrogen bonds and arginine-mediated cation-π interactions, which collectively drive an entropy-favorable spontaneous binding process (ΔH > 0, ΔS > 0). TA binding drives localized secondary structural adjustments and enhances conformational compactness of GLB. The resulting GLB-TA complex exhibits significantly improved antioxidant activity and emulsifying properties, alongside reduced in vitro digestibility. This work elucidates a specific interaction paradigm between high-arginine plant globulins and hydrolysable polyphenols, providing a mechanistic basis for clean-label plant protein modification and supporting sustainable functional food development, aligned with UN SDGs 3 (Good Health and Well-being) and 12 (Responsible Consumption and Production).
Y. Zhang, Xiao-Dong Tian, Zuoxing Di et al.· Food Chemistry· 0 citations
Understanding the interaction between proteins and polysaccharides is fundamental for designing food structures, yet the potential of ultrasound to precisely modulate these interactions has not been systematically reviewed. This review critically examines the mechanistic role of acoustic cavitation and its associated physical and chemical effects in driving the formation of protein-polysaccharide complexes. We highlight how ultrasound-induced shear forces, micro-turbulence, and free radical generation not only accelerate covalent conjugation via the Maillard reaction but also reinforce non-covalent forces, such as hydrophobic interactions, hydrogen bonding, and electrostatic contacts, by inducing conformational changes in biopolymers. These ultrasound-mediated structural modifications result in significantly improved techno-functional properties, including solubility, emulsification, and foaming performance. We further discuss how these enhanced complexes are enabling innovations across emulsion stabilization, gel fabrication, bioactive compound encapsulation, and edible film formation. Finally, we identify critical research priorities, particularly the correlation between ultrasonic parameters and molecular interaction mechanisms, the structural characterization of conjugates, and the evaluation of their safety for food applications. By providing a comprehensive framework that bridges fundamental sonochemistry with food material science, this review positions ultrasound as a versatile and sustainable tool for engineering advanced food systems.
Qiufang Liang, Panpan Cao, Yunxia Du et al.· Ultrasonics sonochemistry· 0 citations
This study utilized ultrasound-assisted technology to form non-covalent complexes of polyphenols with Millettia speciosa by-product protein (MSCP). Ultrasound disrupted protein aggregates into a porous network, increasing surface area. Polyphenol binding shifted protein structure from α-helix to β-sheet and enhanced hydrogen bonding. The complexes showed strong antioxidant and hypoglycemic activities, with the tannic acid (TA) complex comparable to vitamin C in radical scavenging and to acarbose in enzyme inhibition under the tested conditions. Fermentation experiments revealed the modified proteins enriched beneficial bacteria (e.g., Bacteroidetes, Phascolarctobacterium), increased microbial diversity, and showed predicted enrichment of metabolic pathways. The quercetin (QR) complex behaved similarly to inulin, while the TA complex promoted beneficial bacteria and suppressed pathogens. This approach improves MSCP's functionality, offering a sustainable strategy for its use in functional foods and biomaterials.
Meng Wang, Jiexi Li, Feng Li et al.· Food Chemistry· 0 citations
Liposomes are among the most extensively studied delivery systems owing to their biocompatibility, structural versatility, and ability to improve the stability and bioavailability of bioactive compounds. Meanwhile, edible fungal polysaccharides (EFPs), particularly β-glucans and heteropolysaccharides, have attracted increasing interest because of their antioxidant, immunomodulatory, prebiotic, and health-promoting properties. The integration of EFPs with liposomal systems has emerged as a promising strategy for developing multifunctional nanocarriers with enhanced physicochemical stability and biological performance. However, current research remains fragmented, and the mechanisms by which EFP molecular structures influence liposome assembly, stability, gastrointestinal fate, and delivery efficiency are poorly understood. Moreover, existing reviews primarily focus on liposomes or fungal polysaccharides independently, without systematically addressing their interfacial interactions, structure-function relationships, and translational applications. This review provides a comprehensive and critical overview of EFP liposomes, highlighting the interactions between fungal polysaccharides and lipid bilayers, including hydrogen bonding, electrostatic interactions, hydrophobic association, and surface conjugation. The effects of EFPs on liposomal physicochemical properties, encapsulation performance, membrane stability, gastrointestinal protection, mucoadhesion, cellular uptake, and biological activity are further discussed. Emerging applications in targeted delivery, oral delivery, gut microbiota modulation, gut–brain axis regulation, and functional foods are also critically evaluated. Importantly, this review identifies key research gaps, including the lack of quantitative structure-function relationships, limited understanding of biological transport mechanisms, insufficient investigation of microbiota-mediated effects, and challenges in scalable manufacturing. By integrating glycobiology, nanotechnology, and food science, this review establishes a unified framework for the rational design and future development of EFP-based liposomal delivery systems.
Jiachen Liang, Abdul Mueed, Abdul Basit et al.· International Journal of Mol...· 0 citations