Cloning and characterization of the

Recent advances in lactic acid production by microbial fermentation processes

Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: Overview and limits

Platform chemicals composed of 2-6 carbons derived from fossil resources are used as important precursors for making a variety of chemicals and materials, including solvents, fuels, polymers, pharmaceuticals, perfumes, and foods. Due to concerns regarding our environment and the limited nature of fossil resources, however, increasing interest has focused on the development of sustainable technologies for producing these platform chemicals from renewable resources. The techniques and strategies for developing microbial strains for chemicals production have advanced rapidly, and it is becoming feasible to develop microbes for producing additional types of chemicals, including non-natural molecules. In this study, we review the current status of the bio-based production of major C2-C6 platform chemicals, focusing on the microbial production of platform chemicals that have been used for the production of chemical intermediates, building block compounds, and polymers.

Bio-based production of C2–C6 platform chemicals

https://pubs.rsc.org/en/content/articlepdf/2019/CY/C9CY00415G

Novozym 435: the “perfect” lipase immobilized biocatalyst?

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

To improve tofu quality, the effects of using 0.12–0.18 g/100 mL citric acid, l-(-)-malic acid, or tartaric acid as coagulation agents were investigated. The results showed that storage modulus, hardness, water-holding capacity, non-freezable water content, and in-gel hydrophobic interactions were optimal when tofu was prepared with 0.14 g/100 mL organic acids, but deteriorated when more than 0.16 g/100 mL was used. Slower acidification during gelling in the presence of 0.14 g/100 mL organic acid promoted protein–protein hydrophobic interactions, resulting in a higher elastic modulus. Moreover, the tofu products showed higher water-holding capacity and non-freezable water content, as well as more compact gel microstructures. Notably, tofu prepared with citric or l-(-)-malic acid was of better quality than tofu prepared with tartaric acid. Collectively, the results demonstrate that soft or firm tofu with desirable physicochemical properties can be prepared with organic acids if acidification is adequately controlled during gelation.

Zhi Zheng

Papers

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu