Abstract Background Efficient separation and purification of proteins like C-phycocyanin (C-PC) from Spirulina platensis are essential for their commercialization, yet remain challenging. This study investigates three chromatographic methods: weak anion exchange chromatography (DEAE), strong anion exchange chromatography (Q Sepharose), and hydrophobic...

Abstract Background Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in food industry. The preparation of WPI-polysaccharide covalent conjugates based on Maillard reaction is...

Abstract Background Klebsiella pneumoniae species complex (KpSC) is an important disseminator of carbapenemase-encoding genes, mainly bla KPC-2 and bla NDM-1, from hospitals to the environment. Consequently, carbapenem-resistant strains can be spread through the agrifood system, raising concerns about food safety. Therefore, this study aimed to...

Abstract BACKGROUD This study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared spectroscopy (FTIR), zeta potential, particle size...

Abstract BACKGROUD We previously demonstrated that Shaziling and Yorkshire pigs differ in growth rate and meat quality. However, the molecular mechanisms responsible for such phenotypic differences remains unclear. Here, we performed a transcriptomic analysis of 36 longissimus dorsi (LM) and 36 soleus (SM) muscle samples from Shaziling and Yorkshire...

Abstract Background In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet. Results In the present work, the phase...