Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a ß-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties.

This study aimed to investigate the effects of different wheat bran arabinoxylan (WBAX) concentrations (1, 2, 3, and 4 wt%) on the structural and physicochemical properties of WBAX-soybean protein isolate (SPI) emulsion-filled gels (EFGs) prepared using laccase and heat treatment. The properties of the various gels as well as their microstructure, rheology, and in vitro digestion behaviors were investigated. Results showed that WBAX-SPI EFGs with a 3 wt% WBAX concentration had a smooth and uniform appearance, high water holding capacity (98.5 ± 0.2 %), and enhanced mechanical properties. Rheological experiments suggested that a stronger and closer gel network was formed at 3 wt% WBAX concentration. Fourier transform infrared spectroscopy showed that laccase and heat treatment not only catalyzed the intramolecular crosslinking of WBAX and SPI, respectively, but also promoted the interaction between WBAX and SPI. Confocal laser scanning microscopy revealed that the WBAX gel network was interspersed within the SPI network. The interactions contributing to the gelation analysis revealed that chemical (disulfide bond) and physical (hydrogen bond and hydrophobic) interactions promoted the formation of denser EFGs. Furthermore, the WBAX-SPI EFGs provided a ß-carotene bioaccessibility of 21.8 ± 0.6 %. Therefore, our study suggests that WBAX-SPI EFGs hold promising potential for industrial applications in the delivery of ß-carotene.

Genome-wide identification and characterization of the bZIP gene family and their function in starch accumulation in Chinese chestnut (Castanea mollissima Blume).

The transcription factors of basic leucine zipper (bZIP) family genes play significant roles in stress response as well as growth and development in plants. However, little is known about the bZIP gene family in Chinese chestnut (Castanea mollissima Blume). To better understand the characteristics of bZIPs in chestnut and their function in starch accumulation, a series of analyses were performed including phylogenetic, synteny, co-expression and yeast one-hybrid analyses. Totally, we identified 59 bZIP genes that were unevenly distributed in the chestnut genome and named them CmbZIP01 to CmbZIP59. These CmbZIPs were clustered into 13 clades with clade-specific motifs and structures. A synteny analysis revealed that segmental duplication was the major driving force of expansion of the CmbZIP gene family. A total of 41 CmbZIP genes had syntenic relationships with four other species. The results from the co-expression analyses indicated that seven CmbZIPs in three key modules may be important in regulating starch accumulation in chestnut seeds. Yeast one-hybrid assays showed that transcription factors CmbZIP13 and CmbZIP35 might participate in starch accumulation in the chestnut seed by binding to the promoters of CmISA2 and CmSBE1_2, respectively. Our study provided basic information on CmbZIP genes, which can be utilized in future functional analysis and breeding studies.

Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.

This study aimed to prepare wheat bran arabinoxylans-soy protein isolate (WBAXs-SPI) emulsion-filled gels with different oil contents and investigate their rheological, textural, water-holding capacity (WHC), and microstructural properties. The rheological analysis results showed that the maximum correlation interaction occurs when the soybean oil concentration was 10%, and the elastic modulus (G') reaches the highest value of 13,562 Pa. Interestingly, the WHC and texture change trend of WBAXs-SPI emulsion-filled gel were consistent with rheology. Meanwhile, confocal laser scanning microscopy (CLSM) observation indicated that the emulsion-filled gels formed an interpenetrating polysaccharide-protein complex network system. Therefore, the filling emulsion performance could be adjusted by changing the concentration of oil droplets as the active filler. This provides the possibility of developing new food materials encapsulating fat-soluble substances with a low oil rate and more stable structure.