Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: structure, function and digestive properties

doi:10.1016/j.foodhyd.2023.109230

Paper ID: 557
Journal: Food Hydrocolloids
Impact Factor: 12.4
CAS Zone: Zone 1
Year: 2024
DOI: 10.1016/j.foodhyd.2023.109230
Equipment Model: XH-800SP
Affiliations: Northeast Agricultural University; Northeast Agricultural University, Harbin 150030, China
Research Directions: Research application

Fact Snapshot

Paper: Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: structure, function and digestive properties
Equipment: XH-800SP
Source: Food Hydrocolloids, 2024
Research direction: Research application
Core conditions: Microwave power 600 W and Temperature 152.3 °C
Key results: Quercetin chemical stability 78.3 ± 4.5%, Quercetin chemical stability 39.7 ± 1.3%, Particle size 115.3 ± 3.3 nm, and Particle size 125.4 nm

Research Abstract

Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: structure, function and digestive properties was published in Food Hydrocolloids (2024) and is indexed as a Xianghu Q1 application case for XH-800SP. The source record connects it with Research application. Core operating conditions include Microwave power 600 W and Temperature 152.3 °C. Key reported results include Quercetin chemical stability 78.3 ± 4.5%, Quercetin chemical stability 39.7 ± 1.3%, Particle size 115.3 ± 3.3 nm, and Particle size 125.4 nm.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-800SP, while the publication metadata records Food Hydrocolloids (2024). The affiliation record includes Northeast Agricultural University and Northeast Agricultural University, Harbin 150030, China. The recorded DOI is 10.1016/j.foodhyd.2023.109230.

Equipment Use and Experimental Conditions

Item	Parameter
Microwave power	600 W
Temperature	152.3 °C

Key Result

Particle size 115.3 ± 3.3 nm

Particle size 125.4 nm

Particle size 115.3 nm

Quercetin chemical stability 78.3 ± 4.5%

Metric	Result
Particle size	115.3 ± 3.3 nm
Particle size	125.4 nm
Particle size	115.3 nm
Quercetin chemical stability	78.3 ± 4.5%
Quercetin chemical stability	39.7 ± 1.3%

Evidence Details

Source evidence

The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1 % to 37.2 ± 1.5 %) and stability (from 39.7 ± 1.3 % to 78.3 ± 4.5 %) of quercetin.

Source evidence

The microwave power is 600 W, the microwave time is 5 min, and the microwave temperature is 40 °C.

Particle-size evidence

The particle size of the SPI-FA complex was reduced from 125.4 nm to 115.3 nm after microwave treatment.

Equipment and method evidence

The SPI was treated by microwave with a multifunctional microwave hydrothermal synthesizer (XH-800SP Xianghu Technology Development Co., Ltd, Beijing, China).

Abstract evidence

The microwave-assisted FA covalently modified SPI maximized the absolute value of the ζ-potential (-33.5 ± 2.1 mV) and the thermal denaturation temperature (152.3 °C) of the system.

Structured key result

Particle size: 115.3 ± 3.3 nm

Mechanism / Method Highlights

Method context: Microwave power 600 W and Temperature 152.3 °C.
Source evidence: The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1 % to 37.2 ± 1.5 %) and stability (from 39.7 ± 1.3 % to 78.3 ± 4.5 %) of quercetin
Source evidence: The microwave power is 600 W, the microwave time is 5 min, and the microwave temperature is 40 °C
Particle-size evidence: The particle size of the SPI-FA complex was reduced from 125.4 nm to 115.3 nm after microwave treatment
Reported outcome: Quercetin chemical stability 78.3 ± 4.5%, Quercetin chemical stability 39.7 ± 1.3%, Particle size 115.3 ± 3.3 nm, and Particle size 125.4 nm.

Application Value

Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-800SP.
Supports English discovery around Research application.
Preserves quantitative result evidence: Quercetin chemical stability 78.3 ± 4.5%, Quercetin chemical stability 39.7 ± 1.3%, Particle size 115.3 ± 3.3 nm, and Particle size 125.4 nm.
Maintains source-level evidence details: Source evidence: The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1 % to 37.2 ± 1.5 %) and stability (from 39.7 ± 1.3 % to 78.3 ± 4.5 %) of quercetin, Source evidence: The microwave power is 600 W, the microwave time is 5 min, and the microwave temperature is 40 °C, Particle-size evidence: The particle size of the SPI-FA complex was reduced from 125.4 nm to 115.3 nm after microwave treatment, and Equipment and method evidence: The SPI was treated by microwave with a multifunctional microwave hydrothermal synthesizer (XH-800SP Xianghu Technology Development Co., Ltd, Beijing, China).

Related Equipment

XH-800SP Multifunctional Microwave Hydrothermal Parallel Synthesizer

FAQ

Which Xianghu instrument is covered by this page?

The structured source records XH-800SP for this paper.

What research direction does this page support?

The source tags this paper under Research application.

Which publication does this case come from?

It comes from Food Hydrocolloids (2024), DOI 10.1016/j.foodhyd.2023.109230.

Citation
Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: structure, function and digestive properties
Food Hydrocolloids, 2024
DOI: 10.1016/j.foodhyd.2023.109230