Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-11-01 Epub Date: 2025-04-01 DOI:10.1016/j.foodhyd.2025.111400

Hongwei Cao , Xiaotong Zhuang , Haojie Liu , Man Wang , Kai Huang , Hongdong Song , Sen Li , Yu Zhang , Zhenliang Sun , Xiao Guan

{"title":"Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk","authors":"Hongwei Cao , Xiaotong Zhuang , Haojie Liu , Man Wang , Kai Huang , Hongdong Song , Sen Li , Yu Zhang , Zhenliang Sun , Xiao Guan","doi":"10.1016/j.foodhyd.2025.111400","DOIUrl":null,"url":null,"abstract":"<div><div>In this study, the underlying mechanism by which high-intensity ultrasonic treatment combined with β-glucan enhances the stability of highland barley milk (HBM) was investigated. The results demonstrated that protein solubility increased from 0.78 % to 1.05 % as the duration of ultrasonic treatment was extended. Foam stability reached its maximum value of 73.08 % after 16 min of treatment. Emulsification performance was significantly improved, with the emulsification activity peaking at 1.77 m<sup>2</sup>/g and stability reaching 17.34 min at 16 min of treatment. Measurements of contact angle and interfacial tension revealed that the contact angle increased from 23.9° to 45.1° with prolonged ultrasound treatment, stabilizing at 16 min. These results indicate that the combination of β-glucan and ultrasonic treatment improved the stability of HBM by modulating physicochemical properties, enhancing protein interactions, and mitigating phase separation and sedimentation. This study provides a novel approach for improving the stability of plant-based dairy products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111400"},"PeriodicalIF":11.0000,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25003601","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/4/1 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, the underlying mechanism by which high-intensity ultrasonic treatment combined with β-glucan enhances the stability of highland barley milk (HBM) was investigated. The results demonstrated that protein solubility increased from 0.78 % to 1.05 % as the duration of ultrasonic treatment was extended. Foam stability reached its maximum value of 73.08 % after 16 min of treatment. Emulsification performance was significantly improved, with the emulsification activity peaking at 1.77 m²/g and stability reaching 17.34 min at 16 min of treatment. Measurements of contact angle and interfacial tension revealed that the contact angle increased from 23.9° to 45.1° with prolonged ultrasound treatment, stabilizing at 16 min. These results indicate that the combination of β-glucan and ultrasonic treatment improved the stability of HBM by modulating physicochemical properties, enhancing protein interactions, and mitigating phase separation and sedimentation. This study provides a novel approach for improving the stability of plant-based dairy products.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

高强度超声联合β-葡聚糖影响青稞蛋白结构提高青稞乳稳定性的机理

本研究探讨了高强度超声联合β-葡聚糖增强青稞乳稳定性的作用机制。结果表明，随着超声处理时间的延长，蛋白质溶解度从0.78%增加到1.05%。泡沫稳定性在处理16 min后达到最大值73.08%。乳化性能显著提高，处理16 min时乳化活性达到峰值1.77 m2/g，稳定性达到17.34 min。接触角和界面张力的测量表明，随着超声处理时间的延长，接触角从23.9°增加到45.1°，并在16 min时趋于稳定。这些结果表明，β-葡聚糖和超声处理的结合通过调节物理化学性质，增强蛋白质相互作用，减轻相分离和沉淀，提高了HBM的稳定性。本研究为提高植物性乳制品的稳定性提供了一种新的途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.