The team of Associate Professor Wang Tao and Associate Professor Wang Ren from the School of Food Science and Technology of Jiangnan University: Rice protein-cod protein synergistically regulates the nutritional and functional properties of the framework structure

Original title: Associate Professor Wang Tao and Associate Professor Wang Ren's team from the School of Food Science and Technology of Jiangnan University: Rice protein-cod protein synergistically regulates the nutritional and functional properties of the framework structure

The team of Associate Professor Wang Tao and Associate Professor Wang Ren of the School of Food Science and Technology of Jiangnan University pioneered the dissolution of two proteins in an alkaline solution, and then neutralization to induce anti-solvent precipitation to achieve a common framework.

Introduction: Due to the demand for protein products with better nutritional and structural properties, mixed plant and animal proteins have received extensive attention.

Introduction of Achievements:

Experimental method: Using RPs and CPs as raw materials, RPs were dispersed in deionized water at a concentration of 1% (w/v), and CPs were added at pH 12 to obtain mixtures with different RPs/CPs (w/w) ratios.

Research result:

Experimental results: Transmission electron microscopy revealed the morphology formed by the interaction of RPs and CPs in water.

in conclusion:

In this study, RPs and CPs were co-dissolved and neutralized at pH 12 to prepare soluble protein complexes.

Innovation/application prospects

Inspired by the differences in the composition and physico-chemistry of proteins, people solve their respective shortcomings by integrating them into a complex with their own advantages.

Funding:

Project supported by the National Natural Science Foundation of China (No.

Corresponding author profile

Wang Tao Associate Research Fellow

Tao Wang is an associate researcher at the School of Food Science and Technology of Jiangnan University.

Introduction to the first author

Associate Professor Wang Ren

Wang Ren, male, born in 1980, Ph.

The article "Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional properties" was published in Food Chemistry on March 8, 2021.

(This article is reprinted by "Food Science Network", and the article comes from Food Science Journal (contributed by the author team).