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

Original title: Wang Ren and Wang Tao'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

Recently, the team of Wang Ren and Wang Tao 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 co-framed composite.

Introduction:

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

In this study, Wang Ren and Wang Tao's team pioneered the dissolution of two proteins in an alkaline solution, and then neutralization to induce anti-solvent precipitation to achieve a common framework complex.

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.

Experimental results:

Transmission electron microscopy revealed the topography 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.

About the Author

Associate Professor Wang Ren

Wang Ren, male, born in 1980, Ph.

Wang Tao Associate Research Fellow