{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:18:07Z","timestamp":1792804687709,"version":"4.5.0"},"reference-count":39,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2023,11,11]],"date-time":"2023-11-11T00:00:00Z","timestamp":1699660800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Beijing Municipal Natural Science Foundation","award":["KZ202010011016"],"award-info":[{"award-number":["KZ202010011016"]}]},{"name":"Beijing Municipal Natural Science Foundation","award":["19008023032"],"award-info":[{"award-number":["19008023032"]}]},{"name":"Beijing Municipal Natural Science Foundation","award":["19008021085"],"award-info":[{"award-number":["19008021085"]}]},{"name":"Beijing Municipal Natural Science Foundation","award":["BTBUYXTD202208"],"award-info":[{"award-number":["BTBUYXTD202208"]}]},{"name":"China Food Flavor and Nutrition Health Innovation Center","award":["KZ202010011016"],"award-info":[{"award-number":["KZ202010011016"]}]},{"name":"China Food Flavor and Nutrition Health Innovation Center","award":["19008023032"],"award-info":[{"award-number":["19008023032"]}]},{"name":"China Food Flavor and Nutrition Health Innovation Center","award":["19008021085"],"award-info":[{"award-number":["19008021085"]}]},{"name":"China Food Flavor and Nutrition Health Innovation Center","award":["BTBUYXTD202208"],"award-info":[{"award-number":["BTBUYXTD202208"]}]},{"name":"Construction of High-precision Disciplines in Beijing-Food Science &amp; Engineering","award":["KZ202010011016"],"award-info":[{"award-number":["KZ202010011016"]}]},{"name":"Construction of High-precision Disciplines in Beijing-Food Science &amp; Engineering","award":["19008023032"],"award-info":[{"award-number":["19008023032"]}]},{"name":"Construction of High-precision Disciplines in Beijing-Food Science &amp; Engineering","award":["19008021085"],"award-info":[{"award-number":["19008021085"]}]},{"name":"Construction of High-precision Disciplines in Beijing-Food Science &amp; Engineering","award":["BTBUYXTD202208"],"award-info":[{"award-number":["BTBUYXTD202208"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology and Business University","award":["KZ202010011016"],"award-info":[{"award-number":["KZ202010011016"]}],"id":[{"id":"https:\/\/ror.org\/013e0zm98","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology and Business University","award":["19008023032"],"award-info":[{"award-number":["19008023032"]}],"id":[{"id":"https:\/\/ror.org\/013e0zm98","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology and Business University","award":["19008021085"],"award-info":[{"award-number":["19008021085"]}],"id":[{"id":"https:\/\/ror.org\/013e0zm98","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology and Business University","award":["BTBUYXTD202208"],"award-info":[{"award-number":["BTBUYXTD202208"]}],"id":[{"id":"https:\/\/ror.org\/013e0zm98","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Lipase has great application potential in hydrolyzing residual yolk lipid in egg white liquid to restore its functional properties. In this study, a lipase gene from Bacillus subtilis was expressed in E. coli BL21 (DE3) and named Lip-IM. Results showed that although Lip-IM has stronger specificity for medium- and short-chain substrates than long-chain substrates (C16, C18), due to its excellent enzyme activity, it also has strong hydrolysis activity for long-chain substrates and maintained over 80% activity at 4\u201320 \u00b0C, but significantly reduced when the temperature exceeds 40 \u00b0C. The addition of 0.5% Lip-IM enhanced foaming ability by 26% (from 475 to 501%) and reduced liquid precipitation rate by 9% (from 57 to 48%). Furthermore, molecular dynamics (MD) simulations were run to investigate the conformational stability of Lip-IM at different temperatures. Results showed that Lip-IM maintained a stable conformation within the temperature range of 277\u2013303 K. Fluctuations in the flexible area and backbone movement of proteins were identified as the main reasons for its poor thermal stability.<\/jats:p>","DOI":"10.3390\/foods12224098","type":"journal-article","created":{"date-parts":[[2023,11,13]],"date-time":"2023-11-13T02:30:29Z","timestamp":1699842629000},"page":"4098","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Characterization and Molecular Dynamics Simulation of a Lipase Capable of Improving the Functional Characteristics of an Egg-Yolk-Contaminated Liquid Egg White"],"prefix":"10.3390","volume":"12","author":[{"given":"Linlin","family":"Xu","sequence":"first","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9898-1238","authenticated-orcid":false,"given":"Fei","family":"Pan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingnan","family":"Li","sequence":"additional","affiliation":[{"name":"Ministry of Education Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiqian","family":"Liu","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengtao","family":"Wang","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105568","DOI":"10.1016\/j.foodhyd.2019.105568","article-title":"Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH","volume":"102","author":"Chen","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.foodhyd.2005.03.014","article-title":"Factors determining the physical properties of protein foams","volume":"20","author":"Foegeding","year":"2006","journal-title":"Food Hydrocoll."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2961","DOI":"10.1007\/s11694-022-01397-z","article-title":"Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage","volume":"16","author":"Caner","year":"2022","journal-title":"J. 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