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学者姓名：茅宇虹
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Abstract ：
在pH8.5、37℃、酶与底物质量比0.5％的条件下用胰蛋白酶水解乳清分离蛋白(WPI)5 h制备水解物(WPH).通过控制环境条件,即添加不同盐(NaCl、KCl、CaCl2、MgCl2),改变离子强度(0.1 mol/L和1 mol/L),pH值(3～7)以及热处理来调控O/W界面处肽的组成.采用质谱法鉴定肽的组成,激光衍射法测量乳液的粒度分布及STEP技术测定乳液的稳定性,从而评估界面处肽的组成特性及相互作用对WPH乳化性的影响.结果表明,pH3时,因离子强度增大而引起的电荷屏蔽作用导致WPH乳液发生显著聚集,而pH7时离子强度对WPH乳化性的影响不显著,热处理则显著降低了其乳化性.此外,在WPH等电点(pH4)时,热处理显著提高了WPH的乳化性,尤其是添加CaCl2的样品组.综合不同pH条件下析出肽的组成及乳化性分析,研究发现来自β-Lg的肽段f(41～60)、f(71～91)、f(78～101)对WPH的乳化特性有重要贡献.
Keyword ：
pH值 pH值 乳化性 乳化性 乳清蛋白水解物 乳清蛋白水解物 热处理 热处理 盐离子 盐离子
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| GB/T 7714 | 黄雯婷 , 茅宇虹 , 蔡珍玲 et al. 不同条件下乳清蛋白水解物乳化性的变化及机理分析 [J]. | 中国食品学报 , 2023 , 23 (3) : 99-110 . |
| MLA | 黄雯婷 et al. "不同条件下乳清蛋白水解物乳化性的变化及机理分析" . | 中国食品学报 23 . 3 (2023) : 99-110 . |
| APA | 黄雯婷 , 茅宇虹 , 蔡珍玲 , 陈兰 , 李仁宽 , 叶秀云 . 不同条件下乳清蛋白水解物乳化性的变化及机理分析 . | 中国食品学报 , 2023 , 23 (3) , 99-110 . |
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This study sought to understand how the features of proteins impact the properties of nanoparticles assembled using the pH-shifting approach and the mechanism behind. Four legume protein isolates from faba bean, mung bean, soy, and pea were fractionated into natural aqueous-soluble (Sup) and aqueous-insoluble (Sed) fractions, which were proved to serve as shell and core, respectively, for the pH-driven-assembled nanoparticles. Using zein instead of Sed fractions as the core improved size uniformity, and particle size can be precisely controlled by adjusting core/shell ratios. Using the proteomic technique and silico characterization, the features of identified proteins indicated that hydrophobicity rather than molecular weight, surface charge, etc., mainly determined particle size. With molecular docking, structural analysis, and dissociation tests, the assembly of zein/Sup-based nanoparticles was dominantly driven by hydrophobic interactions. This study provides constructive information on the correlation between protein features and the properties of pH-driven-assembled nanoparticles, achieving a precise control of particle size.
Keyword ：
assembly mechanism assembly mechanism legume proteins legume proteins LFQ proteomics LFQ proteomics pH-shifting nanoparticulation pH-shifting nanoparticulation zein zein
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| GB/T 7714 | Mao, Yuhong , Huang, Wenting , Jia, Rongju et al. Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2023 , 71 (14) : 5686-5699 . |
| MLA | Mao, Yuhong et al. "Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 71 . 14 (2023) : 5686-5699 . |
| APA | Mao, Yuhong , Huang, Wenting , Jia, Rongju , Bian, Yangyang , Pan, Min-Hsiung , Ye, Xiuyun . Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2023 , 71 (14) , 5686-5699 . |
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Firstly, whey protein isolate (WPI) was hydrolyzed by trypsin at constant conditions (i.e., pH 8.5, 37 "C, enzyme/substrate ratio: 0.5%, 5 h) to prepare whey protein hydrolysates (WPH). Secondly, this study evaluated the influence of milieu conditions on emulsifying properties of WPH. Namely, pH values (3-7) and ionic strength (0.1 mol/L and 1 mol/L) by means of the addition with different salts (NaCl, KCl, CaCl2, MgCl2) were combined with heat treatment of WPH prior emulsification. For emulsion characterization, particle size distributions were measured by laser diffraction, emulsion stability was evaluated by STEP technique, and mass spectrometry was used to identify individual precipitated peptides due to heat treatment or the changes of milieu conditions. It was found that the charge-shielding effect caused by the increase in ionic strength at pH3 led to significant emulsion flocculation, while the effect of ionic strength on the emulsification characteristics of WPH at pH7 was insignificant. In addition, at the isoelectric point of WPH (pH4), heat treatment significantly improved the emulsification characteristics of WPH, especially for the sample group with the addition of CaCl2. Combining the composition of the precipitated peptides at different environmental conditions and the corresponding emulsification characteristics, f(41-60), f(71-91), and f(78-101) released from !-Lg are believed to make an important contribution to the emulsification characteristics of WPH. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
emulsifying properties emulsifying properties heat treatment heat treatment pH values pH values salt ions salt ions whey protein hydrolysate whey protein hydrolysate
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| GB/T 7714 | Huang, W. , Mao, Y. , Cai, Z. et al. The Changes and Mechanism of the Emulsifying Properties of Whey Protein Hydrolysates at Various Conditions; [不同条件下乳清蛋白水解物乳化性的变化及机理分析] [J]. | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (3) : 99-110 . |
| MLA | Huang, W. et al. "The Changes and Mechanism of the Emulsifying Properties of Whey Protein Hydrolysates at Various Conditions; [不同条件下乳清蛋白水解物乳化性的变化及机理分析]" . | Journal of Chinese Institute of Food Science and Technology 23 . 3 (2023) : 99-110 . |
| APA | Huang, W. , Mao, Y. , Cai, Z. , Chen, L. , Li, R. , Ye, X. . The Changes and Mechanism of the Emulsifying Properties of Whey Protein Hydrolysates at Various Conditions; [不同条件下乳清蛋白水解物乳化性的变化及机理分析] . | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (3) , 99-110 . |
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Because of the health benefits and economic opportunities, extracting bioactive peptides from plant proteins, often food processing by-products, garners significant interest. However, the high enzyme costs and the emergence of bitter peptides have posed significant challenges in production. This study achieved the immobilization of Alcalase and Flavorzyme using cost-effective SiO2 microparticles. Mussel-inspired chemistry and biocompatible polymers were employed, with genipin replacing glutaraldehyde for safer crosslinking. This approach yielded an enzyme loading capacity of approximately 25 mg/g support, with specific activity levels reaching around 180 U/mg for immobilized Alcalase (IA) and 35 U/mg for immobilized Flavorzyme (IF). These immobilized proteases exhibited improved activity and stability across a broader pH and temperature range. During the hydrolysis of soy proteins, the use of immobilized proteases avoided the thermal inactivation step, resulting in fewer peptide aggregates. Moreover, this study applied peptidomics and bioinformatics to profile peptides in each hydrolysate and identify bioactive ones. Cascade hydrolysis with IA and IF reduced the presence of bitter peptides by approximately 20%. Additionally, 50% of the identified peptides were predicted to have bioactive properties after in silico digestion simulation. This work offers a cost-effective way of generating bioactive peptides from soy proteins with reducing potential bitterness.
Keyword ：
Alcalase Alcalase bioactivity bioactivity bitterness bitterness Flavorzyme Flavorzyme immobilization immobilization peptidomics peptidomics soy proteins soy proteins
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| GB/T 7714 | Mao, Yuhong , Chen, Lan , Zhang, Luyan et al. Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles [J]. | FOODS , 2023 , 12 (22) . |
| MLA | Mao, Yuhong et al. "Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles" . | FOODS 12 . 22 (2023) . |
| APA | Mao, Yuhong , Chen, Lan , Zhang, Luyan , Bian, Yangyang , Meng, Chun . Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles . | FOODS , 2023 , 12 (22) . |
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This study aimed to improve the stability and catalytic properties of Thermomyces lanuginosus lipase (TLL) adsorbed on a hydrophobic support. At the optimized conditions (pH 5 and 25 degrees C without any additions), the Sips isotherm model effectively fitted the equilibrium adsorption data, indicating a monolayer and the homogenous distribution of immobilized lipase molecules. To preserve the high specific activity of adsorbed lipase, the immobilized lipase (IL) with a moderate loading amount (approximately 40% surface coverage) was selected. Polyethylenimine (PEI) and chitosan (CS) were successfully applied as bridging units to in situ crosslink the immobilized lipase molecules in IL. At the low polymer concentration (0.5%, w/w) and with 1 h incubation, insignificant changes in average pore size were detected. Short-chain PEI and CS (MW <= 2 kDa) efficiently improved the lipase stability, i.e., the lipase loss decreased from 40% to <2%. Notably, CS performed much better than PEI in maintaining lipase activity. IL crosslinked with CS-2 kDa showed a two- to three-fold higher rate when hydrolyzing p-nitrophenyl butyrate and a two-fold increase in the catalytic efficiency in the esterification of hexanoic acid with butanol. These in situ crosslinking strategies offer good potential for modulating the catalytic properties of TLL for a specific reaction.
Keyword ：
anti-desorption anti-desorption chitosan chitosan esterification esterification hydrolytic activity hydrolytic activity polyethylenimine polyethylenimine
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| GB/T 7714 | Mao, Yuhong , Cai, Zhenling , Zhou, Chenxi et al. Characteristics of Crosslinking Polymers Play Major Roles in Improving the Stability and Catalytic Properties of Immobilized Thermomyces lanuginosus Lipase [J]. | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , 2022 , 23 (6) . |
| MLA | Mao, Yuhong et al. "Characteristics of Crosslinking Polymers Play Major Roles in Improving the Stability and Catalytic Properties of Immobilized Thermomyces lanuginosus Lipase" . | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 23 . 6 (2022) . |
| APA | Mao, Yuhong , Cai, Zhenling , Zhou, Chenxi , Lan, Hangzhen , Ye, Xiuyun . Characteristics of Crosslinking Polymers Play Major Roles in Improving the Stability and Catalytic Properties of Immobilized Thermomyces lanuginosus Lipase . | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , 2022 , 23 (6) . |
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Squid skin, often discarded as processing by-product, is a good resource of collagen/gelatin. In this study, acid soluble collagen (ASC), pepsin soluble collagen (PSC) and water soluble gelatin (WSG) were extracted from squid (Dosidicus gigas) skin and physicochemically examined. The lowest yield of 33.5% was obtained for ASC extracted at 4 degrees C, and the addition of pepsin increased the collagen yield by around 35.0% (PSC). The highest yield of 81.9% (WSG) was achieved by thermal extraction at 60 degrees C. A low temperature can largely retain the native helix structures of ASC and PSC, contrariwise, thermal treatment converted collagen into gelatin with unordered and renatured structures. The proline and hydroxyproline contents of ASC, PSC and WSG were 183/1000 residues, 194/1000 residues and 175/1000 residues, respectively. In addition, WSG showed a denaturation temperature at 80.7 degrees C which was much higher than that of ASC (24.2 degrees C) and PSC (26.2 degrees C), while a significant lower resistance towards enzymatic digestion.
Keyword ：
Collagen Collagen gelatin gelatin squid skin squid skin structures structures
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| GB/T 7714 | Sun, Bolun , Li, Chao , Mao, Yuhong et al. Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin [J]. | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , 2021 , 56 (7) : 3443-3454 . |
| MLA | Sun, Bolun et al. "Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin" . | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 56 . 7 (2021) : 3443-3454 . |
| APA | Sun, Bolun , Li, Chao , Mao, Yuhong , Qiao, Zhaohui , Jia, Ru , Huang, Tao et al. Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin . | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , 2021 , 56 (7) , 3443-3454 . |
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The application of monolithic materials as carriers for enzymes has rapidly expanded to the realization of flow-through analysis and bioconversion processes. This expansion is partly attributed to the absence from diffusion limitation in many monoliths-based enzyme reactors. Particularly, the relatively ease of introducing functional groups renders polymer monoliths attractive as enzyme carriers. After summarizing the motivation to develop enzymatic reactors using polymer monoliths, this review reports the most recent applications of such reactors. Besides, the present review focuses on the crucial characteristics of polymer monoliths affecting the immobilization of enzymes and the processing parameters dictating the performance of the resulting enzymatic reactors. This review is intended to provide a guideline for designing and applying flow-through enzymatic reactors using polymer monoliths.
Keyword ：
Analytic applications Analytic applications Bioconversions Bioconversions Flow biocatalysis Flow biocatalysis Polymer monolith Polymer monolith Processing parameters Processing parameters
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| GB/T 7714 | Mao, Yuhong , Fan, Rong , Li, Renkuan et al. Flow-through enzymatic reactors using polymer monoliths: From motivation to application [J]. | ELECTROPHORESIS , 2021 , 42 (24) : 2599-2614 . |
| MLA | Mao, Yuhong et al. "Flow-through enzymatic reactors using polymer monoliths: From motivation to application" . | ELECTROPHORESIS 42 . 24 (2021) : 2599-2614 . |
| APA | Mao, Yuhong , Fan, Rong , Li, Renkuan , Ye, Xiuyun , Kulozik, Ulrich . Flow-through enzymatic reactors using polymer monoliths: From motivation to application . | ELECTROPHORESIS , 2021 , 42 (24) , 2599-2614 . |
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分别采用2.1、 6.0μm的大孔有机整体柱为载体,制备固定化胰蛋白酶反应器(MITRs),比较不同方案对固定化得率及酶比活的影响.相较于氰基硼酸,以2-甲基吡啶硼烷为还原剂的固定化方案虽提高了酶的比活,但导致固载量减少了32%～50%.此外,孔径大小对酶的比活无显著影响. MITRs可有效水解β-乳球蛋白,且水解效率随着循环流速的增加而提高.其中使用2.1μm-MITR的水解产物主要为相对分子质量小于3 ku的小肽.在18次重复实用过程中,6.0μm-MITR表现出更高的稳定性,具有较高的重复利用性.
Keyword ：
β-乳球蛋白 β-乳球蛋白 固定化 固定化 整体柱 整体柱 胰蛋白酶 胰蛋白酶
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| GB/T 7714 | 茅宇虹 , 李仁宽 , 叶秀云 . 整体柱固定化胰蛋白酶反应器的设计及其在水解β-乳球蛋白中的应用 [J]. | 福州大学学报(自然科学版) , 2021 , 49 (02) : 277-284 . |
| MLA | 茅宇虹 et al. "整体柱固定化胰蛋白酶反应器的设计及其在水解β-乳球蛋白中的应用" . | 福州大学学报(自然科学版) 49 . 02 (2021) : 277-284 . |
| APA | 茅宇虹 , 李仁宽 , 叶秀云 . 整体柱固定化胰蛋白酶反应器的设计及其在水解β-乳球蛋白中的应用 . | 福州大学学报(自然科学版) , 2021 , 49 (02) , 277-284 . |
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