ArticleFoods (Basel, Switzerland)2022
Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 14 citations in OpenAlex.
- Ultrasound-assisted assembly ofFood chemistry: X · 2026Article
- Optimization and Molecular Simulation of Gelatin-Free Marshmallow Formulation Using Gellan Gum and Aquafaba.Food science & nutrition · 2026Article
- Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide.Foods (Basel, Switzerland) · 2026Article
- Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation.Foods (Basel, Switzerland) · 2025Article
- Article
- Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling.Food chemistry: X · 2024Article
- Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
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Abstract
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered
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