Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein)-Reference-Cited by-同舟云学术

Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein)

Published:2021 Issue:3 Volume:12 Page:1361-1370
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gao Zhiming¹²³⁴⁵^ORCID,Chen Gaiting¹²³⁴⁵,Lu Wei¹²³⁴⁵,Wu Yuehan¹²³⁴⁵,Hu Bing⁶⁷⁸⁹⁵,Xu Longquan¹⁰¹¹¹²⁵,Fang Yapeng¹²³⁴⁵,Nishinari Katsuyoshi¹²³⁴⁵,Phillips Glyn O.¹²³⁴⁵

Affiliation:

1. Glyn O. Phillips Hydrocolloid Research Centre

2. School of Food and Biological Engineering

3. Hubei University of Technology

4. Wuhan 430068

5. P. R. China

6. Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education

7. College of Life Science

8. Dalian Minzu University

9. Dalian 116600

10. China Tobacco Guizhou Industrial Co.

11. Ltd.

12. Guiyang

Abstract

Zein can be classified into α-, β-, γ-, and δ-zein, and the difference in amino acid compositions of these fractions could affect their physicochemical properties and functionalities.

Funder

National Natural Science Foundation of China

Department of Science and Technology, Hubei Provincial People's Government

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02536D

Reference44 articles.

1. A structural model for maize zein proteins.

2. A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (Zea mays L.)

3. C. Coleman and B.Larkins , The prolamins of maize[M] , in Seed Proteins , ed. P. R. Shewry and R. Casey , Kluwer Academic Publishers , Dordrecht, The Netherlands , 1999 , pp. 109–139

4. Nucleotide sequence analysis of zein mRNAs from maize endosperm.

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The force of Zein self-assembled nanoparticles and the application of functional materials in food preservation;Food Chemistry;2025-01

2. Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy as a feed protein source;Food Chemistry: X;2024-10

3. Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex;Food Hydrocolloids;2024-10

4. Prolamins’ 3D structure: A new insight into protein modeling using the language of numbers and shapes;Food Hydrocolloids;2024-09

5. Exploring community succession and metabolic changes in corn gluten meal-bran mixed wastes during fermentation;Journal of Environmental Management;2024-08