Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
Upstream Processing01:27

Upstream Processing

Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Neuroimmune braking mechanisms in exercise-related musculoskeletal injury: from nociceptors to tissue regeneration.

Journal of neuroinflammation·2026
Same author

Microtubule-associated protein 70 links brassinosteroid signaling to fruit morphogenesis in tomato.

Journal of plant physiology·2026
Same author

Microbial architecture and metabolic profiles in <i>Xiaoqu</i>: insights into traditional glutinous rice wine fermentation.

Frontiers in microbiology·2026
Same author

Exercise and tissue-resident memory T cells: from circulating numbers to spatial immune remodeling.

Frontiers in immunology·2026
Same author

Hyperbranched Biorefinery Molecule-Regulated Switchable Adhesion and Noninvasive Healing.

Small (Weinheim an der Bergstrasse, Germany)·2026
Same author

The association between physical education teachers' autonomy support and college students' exercise engagement: the serial mediating role of basic psychological needs and psychological resilience.

BMC psychology·2026

Related Experiment Video

Updated: Jun 23, 2026

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts
10:37

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Published on: April 9, 2016

Source-specific interfacial engineering strategies for tea proteins: functional modification, colloidal design, and

Mengtian Huang1, Tianle Yao1,2, Qian Zhang1,2

  • 1Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, College of Life Science and Technology, Hubei Engineering University, Xiaogan 432000, China.

Food Chemistry: X
|June 22, 2026
PubMed
Summary

Interfacial engineering enhances tea proteins from by-products, improving their solubility and functionality for food applications. This research explores modification strategies and applications for sustainable food systems.

Keywords:
Bioactive peptideFunctional modificationInterfacial engineeringSustainable food ingredientsTea protein

More Related Videos

Designing Silk-silk Protein Alloy Materials for Biomedical Applications
11:14

Designing Silk-silk Protein Alloy Materials for Biomedical Applications

Published on: August 13, 2014

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts
11:06

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

Related Experiment Videos

Last Updated: Jun 23, 2026

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts
10:37

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Published on: April 9, 2016

Designing Silk-silk Protein Alloy Materials for Biomedical Applications
11:14

Designing Silk-silk Protein Alloy Materials for Biomedical Applications

Published on: August 13, 2014

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts
11:06

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

Area of Science:

  • Food Science
  • Biomaterials Engineering
  • Protein Chemistry

Background:

  • Tea processing by-products contain sustainable protein resources.
  • Poor solubility and functionality limit the application of tea proteins.
  • Interfacial engineering offers a strategy to overcome these limitations.

Purpose of the Study:

  • To review interfacial engineering strategies for improving tea protein performance.
  • To establish a framework linking tea protein structure, interfacial behavior, and functionality.
  • To evaluate applications and industrialization challenges of modified tea proteins.

Main Methods:

  • Summarized characteristics of tea residue protein and tea seed protein (source, composition, interfacial properties).
  • Discussed physical, chemical, biological, and combined modification strategies.
  • Critically evaluated industrialization challenges (scalability, safety, sensory, regulatory).

Main Results:

  • Interfacial engineering can significantly enhance tea protein solubility and functionality.
  • Modified tea proteins serve as functional stabilizers, bioactive peptide precursors, and colloidal particles.
  • Applications span plant-based foods, edible packaging, Pickering emulsions, and structured foods.

Conclusions:

  • Tea proteins are versatile, multifunctional ingredients for circular food systems.
  • Rational modification and advanced food systems are key future directions.
  • Addressing industrialization challenges is crucial for widespread adoption.