Evidence map›Paper›PMID 42741530›Full record

ArticleFood chemistry: X2026

Insight into functionality and bioactive properties of whey protein/beta-glucan complex discrepancy during different pH-induced phase transition.

Heyang Xu, Zhishen Mu, Han Wang, Xin Wen, Jialun Hu, Zhanmei Jiang, Munkh-Amgalan Gantumur

Abstract read
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In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Heyang XuKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Zhishen MuInner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, China.
Han WangKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Xin WenKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Jialun HuCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Zhanmei JiangKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Munkh-Amgalan GantumurKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to elucidate the differences in functional and bioactive properties of whey protein isolate(WPI)-oat beta-glucan(OBG) mixed system during pH-induced phase transition. Four representative phase regions were identified, including co-soluble region at pH 2.0 (CSRpH2.0), soluble complex region at pH5.5 (SCRpH5.5), and insoluble complex region at pH 4.5 (ISRpH4.5) and co-soluble region at pH 7.0 (CSRpH7.0). The WPI-OBG mixture (WG) in CSRpH2.0 had the highest content of irregular secondary structures compared to the other phase regions. WG in SCRpH5.5 possessed higher foaming and emulsifying properties than that in ISRpH4.5. Compared with other phase regions, WG in CSRpH2.0 exhibited superior in vitro bioactivity. The principal component analysis showed WG in CSRpH2.0 had the highest comprehensive scores compared with those in other phase regions. The elucidation of differences in functionality and bioactive properties among protein-polysaccharide complexes from different phase regions provide a key theoretical basis for their targeted application in food industry.

Indexed as

Bioactive propertiesFunctionalityOat beta glucanPhase regionWhey protein isolate

Identifiers

PMID42741530
PMCPMC13572762

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.