Food and Bioproducts Processing最新文献_第3页

Uncovering the environmental and economic feasibility of an integral tomato-based biorefinery for obtaining pectin and seed oil 揭示一体化番茄生物精炼厂获取果胶和籽油的环境和经济可行性

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-11 DOI: 10.1016/j.fbp.2025.12.011

Adrián Agraso-Otero , Ricardo Rebolledo-Leiva , Sara González-García

The combination of life cycle assessment and techno-economic analysis enables the evaluation of a biorefinery’s viability from both environmental and economic perspectives. This is particularly relevant for valorising food industry by-products within the framework of a circular economy. This study focuses on the integral valorisation of tomato pomace by separating seeds and skins to obtain oil and pectin, respectively. For each valorisation route, two technologies were assessed: cold pressing and supercritical CO₂ extraction for seeds, and acid extraction and ultrasound-assisted extraction for peels. Of these, cold pressing and acid extraction were identified as the best options in terms of environmental performance and yield for seeds and for peels, respectively. The corresponding emissions were 33.6 kg CO₂ eq and 0.08 kg SO₂ eq per kg of oil, and 44.8 kg CO₂ eq and 0.12 kg SO₂ eq per kg of pectin, for global warming and terrestrial acidification respectively. These impacts could be significantly reduced by modifying the heat source, identified as the system’s main hotspot. Economically, the biorefinery with the best environmental performance was not profitable under current conditions. However, sensitivity analysis showed that improving oil yield by a factor of 2.6 through technological adjustments could lead to economic viability. These findings provide valuable insights for stakeholders and policymakers seeking sustainable solutions for food waste management, supporting both environmental responsibility and techno-economic feasibility.

生命周期评估和技术经济分析相结合，可以从环境和经济两方面对生物精炼厂的可行性进行评估。这对于在循环经济框架内对食品工业副产品进行估价尤其重要。本研究的重点是通过分离番茄渣的种子和皮，分别获得油和果胶的整体增值。对于每种增值路线，评估了两种技术：用于种子的冷压和超临界CO 2提取，以及用于果皮的酸提取和超声波辅助提取。其中，从环境性能和种子和果皮的产量来看，冷压和酸提取分别被确定为最佳选择。对于全球变暖和陆地酸化，对应的排放量分别为每公斤石油33.6 kg CO₂eq和0.08 kg SO₂eq，以及每公斤果胶44.8 kg CO₂eq和0.12 kg SO₂eq。这些影响可以通过改变被确定为系统主要热点的热源来显著减少。从经济角度看，环境性能最好的生物精炼厂在目前条件下是不盈利的。然而，敏感性分析表明，通过技术调整将石油产量提高2.6倍可以实现经济可行性。这些发现为寻求食物垃圾管理的可持续解决方案的利益相关者和决策者提供了宝贵的见解，支持环境责任和技术经济可行性。

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引用次数: 0

Solid-liquid phenolic compound transfer and kinetic modeling during cachaça maturation using tropical woods 利用热带木材制备的仙人掌成熟过程中固-液酚类化合物转移及动力学模型

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-11 DOI: 10.1016/j.fbp.2025.12.010

Jackson de Souza Moreira , Ana Beatriz da Costa Pereira Silva , Normando Ribeiro-Filho , Flávio Luiz Honorato da Silva , Líbia de Sousa Conrado

The maturation of spirits involves complex interactions between wood composition, chemical extraction, and sensory development. This study investigated the transfer of phenolic compounds during cachaça ageing with Brazilian tropical woods (amburana, bálsamo, and castanheira), employing kinetic modelling to elucidate diffusion mechanisms, optimise wood utilisation, and enhance antioxidant and sensory properties. Woods were characterised for lignocellulosic composition following TAPPI standards, and cachaça maturation was conducted under first use, second use, and continuous 70-day regimes at 4 g of wooden chips/L. Total phenolic content, antioxidant activity (DPPH, ABTS, FRAP), and colour (CCU) were measured. Phenolic extraction kinetics were fitted to Lagergren, Peleg, intraparticle diffusion, and parabolic models. Amburana promoted rapid phenolic migration and high antioxidant activity, bálsamo yielded higher total phenolics but lower DPPH responses, and castanheira contributed moderate phenolic release and colour development. Continuous maturation enhanced functional and visual properties, while wood re-use reduced efficiency. Kinetic modelling confirmed a two-step extraction and validated the pseudo-first-order Lagergren model. These findings demonstrate the potential of tropical woods as sustainable oak alternatives for premium cachaça production.

烈酒的成熟涉及木材成分、化学提取和感官发育之间复杂的相互作用。本研究研究了巴西热带木材（amburana， bálsamo和castanheira）在cachaa老化过程中酚类化合物的转移，采用动力学模型来阐明扩散机制，优化木材利用，增强抗氧化和感官性能。按照TAPPI标准对木材的木质纤维素成分进行表征，在4 g木屑/L的条件下，在第一次使用、第二次使用和连续70天的条件下进行cacha成熟。测定总酚含量、抗氧化活性（DPPH、ABTS、FRAP）和颜色（CCU）。苯酚萃取动力学符合Lagergren， Peleg，颗粒内扩散和抛物模型。Amburana促进了酚类物质的快速迁移和高抗氧化活性，bálsamo产生了较高的总酚类物质，但较低的DPPH响应，castanheira促进了适度的酚类物质释放和显色。连续熟化增强了木材的功能和视觉特性，而木材的重复使用降低了效率。动力学模型证实了两步提取，并验证了伪一阶Lagergren模型。这些发现证明了热带木材作为优质cachaa生产的可持续橡木替代品的潜力。

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引用次数: 0

Comparative study of hydrodistillation and microwave-assisted technique for dill seed (Anethum graveolens) essential oil extraction: Process kinetics, yield, composition, and sustainability 加氢蒸馏和微波辅助提取莳萝籽精油的比较研究：过程动力学、产率、组成和可持续性

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-10 DOI: 10.1016/j.fbp.2025.12.009

Danica Božović , Nevena Gladikostić , Bojana Ikonić , Nemanja Teslić , Aleksandra Sknepnek , Milica Mirković , Sanja Vojvodić , Zoran Zeković , Predrag Putnik , Danijela Bursać Kovačević , Branimir Pavlić

This study compares hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) for extracting essential oil (EO) from dill seeds (Anethum graveolens), targeting applications in food and pharmaceutical industries. Both methods were conducted at varying power levels, analyzing EO yield, antioxidant and antimicrobial activity, and environmental impact. Microwave-assisted hydrodistillation at 600 W achieved the highest EO yield (3.23 %) with faster extraction kinetics, whereas hydrodistillation exhibited lower CO₂ emissions, emphasizing its environmental sustainability. The EO from both methods was rich in terpenes, with limonene and carvone as primary components. MWHD at 800 W exhibited the strongest antioxidant activity in ABTS and DPPH assays, and both techniques showed effective antimicrobial properties, especially against Gram-negative bacteria and yeast. Kinetic modeling revealed that models including diffusion and washing phases best fit the extraction data (R² > 0.99). These findings support MWHD as a viable alternative for EO extraction, with optimization potential for industrial scale-up.

本研究比较了加氢蒸馏法（HD）和微波辅助加氢蒸馏法（MWHD）从莳萝种子（Anethum graveolens）中提取精油（EO）的方法，以期在食品和制药工业中得到应用。两种方法都在不同的功率水平下进行，分析了EO的产率、抗氧化和抗菌活性以及对环境的影响。微波辅助加氢蒸馏法在600 W下获得了最高的EO收率（3.23 %），萃取动力学更快，而加氢蒸馏法的CO₂排放量更低，强调了其环境可持续性。两种方法得到的精油均含有丰富的萜烯，主要成分为柠檬烯和香芹酮。800 W的MWHD在ABTS和DPPH实验中表现出最强的抗氧化活性，两种技术都表现出有效的抗菌性能，特别是对革兰氏阴性菌和酵母。动力学模型表明，包括扩散相和洗涤相的模型最适合提取数据（R²> 0.99）。这些发现支持MWHD作为EO提取的可行替代方案，具有工业规模优化潜力。

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引用次数: 0

Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: Long-term storage, bio-accessibility and antioxidant activity 黄原胶、CMC和柠檬酸持续应用于红龙果发酵饮料中，提高红龙果苷的稳定性：长期储存、生物可及性和抗氧化活性

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-09 DOI: 10.1016/j.fbp.2025.12.008

Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho

Red dragon fruit (Hylocereus polyrhizus) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques employed. The present study aimed to employ mild and sustainable approaches via the incorporation of xanthan gum (XG) and carboxymethyl cellulose (CMC) hydrocolloid mixture solution and citric acid (CA) at optimum concentrations to modify the matrix of fermented red dragon fruit drink (FRDFD) to produce Improved-FRDFD-dH₂O with improved long-term storage stability, bio-accessibility and antioxidant activity of the betacyanins. Results revealed that 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution was able to synergistically cooperate with 0.2 % CA for providing the best food matrix environment for the maximum betacyanins stability (<10 % degradation) throughout the 8-week storage period at 25°C. The simulated digestion study showed that the incorporation of 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution and 0.2 % CA successfully improved the bio-accessibility (>80 % retained) and preserved the high antioxidant activities of betanin throughout the digestive process (up to 94.18 % free radicals inhibited).

红火龙果（Hylocereus polyrhizus）具有较高的甜菜菁苷含量，是一种具有开发功能饮料潜力的商品水果。功能性产品的开发不仅需要创新，还需要考虑所采用的原材料和技术的可持续性。本研究旨在采用温和和可持续的方法，将黄原胶（XG）和羧甲基纤维素（CMC）水胶体混合溶液和柠檬酸（CA）以最佳浓度对发酵红龙果饮料（FRDFD）的基质进行修饰，生产出具有较好长期储存稳定性、生物可及性和抗氧化活性的改良型红龙果饮料（FRDFD）。结果表明，0.4 % XG和0.5 % CMC的水胶体混合溶液能与0.2 % CA协同作用，为甜菜菁苷在25°C条件下8周的最大稳定性（降解率为10 %）提供了最佳的食品基质环境。模拟消化研究表明，加入0.4 % XG和0.5 % CMC的水胶体混合溶液和0.2 % CA，成功地提高了甜菜素的生物可及性（保留80 %），并在整个消化过程中保持了甜菜素的高抗氧化活性（高达94.18 %的自由基抑制）。

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引用次数: 0

Corrigendum to “Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties” [Food Bioprod. Process. 122 (2020) 193–204] “在铸造明胶薄膜中加入无针静电纺丝生产的玉米蛋白纳米纤维以改善其物理性能”的勘误表[食品生物制品]。Process. 122 (2020) 193-204]

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-09 DOI: 10.1016/j.fbp.2025.12.005

Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad

引用次数: 0

Survival of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. in traditional Tomas cheese during the ripening at different temperatures 传统托马斯奶酪中金黄色葡萄球菌、单核增生李斯特菌和沙门氏菌在不同温度成熟过程中的存活

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-06 DOI: 10.1016/j.fbp.2025.12.006

Muhsin Mutlu , Gokhan Kursad Incili , Mehmet Calicioglu

This study aimed to investigate the viability of Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. in Tomas cheese produced by traditional methods and ripened at 4 °C and 10 °C. Fresh Tomas cheese samples were inoculated with a cocktail of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. (approximately 4.0–5.0 log₁₀ CFU/g) and then pressed into plastic jars and stored at 4 °C and 10 °C. Chemical and microbiological analyses of the cheese were performed on days 0, 7, 15, 30, 45, 60, 90, and 120. At the end of the ripening period, the mean reductions in pathogen counts in the groups stored at 4 °C and 10 °C were 4.54 and 3.15 log₁₀ CFU/g for Salmonella spp. (p < 0.001), 1.59 and 1.75 log₁₀ CFU/g for Staphylococcus aureus, and 2.92 and 3.06 log₁₀ CFU/g for Listeria monocytogenes, respectively. The total viable counts (TVC), psychrotrophic bacteria, Lactobacillus spp., Lactococcus spp., Enterococcus spp., proteolytic bacteria, lipolytic bacteria, mold and yeast counts remained within the 4–7 log₁₀ CFU/g range with only slight fluctuations during the ripening period, and no significant differences were detected between the groups at the two storage temperatures. As a result, although Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes counts decreased at two both ripening temperatures (4 °C and 10 °C) by the end of the ripening period, the data suggest that these pathogenic microorganisms may still pose a potential food safety risk to public health in Tomas cheese.

本研究旨在研究4℃和10℃成熟的thomas奶酪中单核细胞增生李斯特菌、金黄色葡萄球菌和沙门氏菌的生存能力。用金黄色葡萄球菌、单核增生李斯特菌和沙门氏菌混合菌（约4.0-5.0 log10 CFU/g）接种新鲜Tomas奶酪样品，压入塑料罐中，分别于4℃和10℃保存。在第0、7、15、30、45、60、90和120天对奶酪进行化学和微生物分析。成熟期结束时，4°C和10°C贮藏组的病原菌计数平均减少量分别为沙门氏菌4.54和3.15 log10 CFU/g (p <； 0.001)，金黄色葡萄球菌1.59和1.75 log10 CFU/g，单核增生李斯特菌2.92和3.06 log10 CFU/g。总活菌数（TVC）、嗜冷菌数、乳杆菌数、乳球菌数、肠球菌数、水解蛋白菌数、溶脂菌数、霉菌数和酵母菌数均保持在4-7 log10 CFU/g范围内，在成熟期只有轻微波动，两种贮藏温度下各组间无显著差异。因此，尽管在成熟期结束时，在4°C和10°C两个成熟温度下，金黄色葡萄球菌、沙门氏菌和单核细胞增生李斯特菌的数量都有所减少，但数据表明，这些致病微生物仍可能对Tomas奶酪的公众健康构成潜在的食品安全风险。

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引用次数: 0

Non-destructive acoustic-visual detection of oyster fatness 牡蛎脂肪无损声视觉检测

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-05 DOI: 10.1016/j.fbp.2025.12.007

Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang

Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.

传统的牡蛎分级方法仅基于壳重，往往不能准确反映内部脂肪水平，导致质量不一致，降低了消费者的信任度。介绍了一种将声振动分析与视觉形态信息相结合的闭壳牡蛎育肥程度无损检测方法。开发了一种多模态传感系统，结合机械敲击、声信号采集和双视图成像，同时捕获内部振动响应和外壳特征。时域、频域和时频域声学特征与顶部和侧面的几何特征一起被提取。使用Z-score归一化和主成分分析（PCA）对这些进行标准化和融合，形成综合特征向量。采用基于CNN-attention-BiLSTM架构的深度学习模型，将牡蛎分为4个肥胖水平。该方法具有较高的分类精度和较强的鲁棒性，优于传统的单模态方法。本研究为智能、无创的牡蛎质量分级提供了有效、可扩展的解决方案，并为贝类产品的多模式评估提供了新的见解。

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引用次数: 0

The effects of biofilm formation of Hafnia paralvei mediated by quorum sensing on the meat quality and spoilage of crucian carp (Carassius auratus) 群体感应介导的黑花鱼生物膜形成对鲫鱼肉品质和腐败的影响

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-04 DOI: 10.1016/j.fbp.2025.12.004

Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li

Hafnia paralvei, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of H. paralvei has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on H. paralvei Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of expI significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of luxS significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of H. paralvei on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.

弓形虫是一种重要的食源性病原体，具有很强的生物膜形成能力，会导致食品变质变质，严重威胁食品安全。然而，群体感应（quorum sensing， QS）系统在疟原虫生物膜形成和腐败过程中的作用机制尚未得到充分表征。本研究探讨了两种QS系统对副毒弧菌Z11生物膜形成的正向调节作用，进一步探讨了它们对鲫鱼腐败的促进作用。结果表明，过表达expI可显著提高n -酰基-高丝氨酸内酯（AHLs）的产量，过表达luxS可显著提高自诱导因子2 （AI-2）的产量。此外，AHLs和ai -2介导的QS促进了环二胍酯单磷酸（c-di-GMP）的合成，从而提高了生物膜的形成水平。测定了AHLs和AI-2介导的生物膜形成对鲫鱼肉品质和腐败的影响，发现生物膜形成的升高显著降低了鲫鱼肉品质，提高了副弧菌对鲫鱼的腐败潜力，同时影响了肉质微生物群的结构，增加了腐败相关细菌的丰度。本研究为进一步认识细菌QS系统介导的生物膜形成在食品腐败中的潜在作用提供了理论基础。

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引用次数: 0

First insights into changing cleaning mechanisms based on experimental and numerical investigations 基于实验和数值研究的首次见解改变了清洗机制

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-03 DOI: 10.1016/j.fbp.2025.12.001

H. Köhler , C. Golla , C. Drechsel , F. Rüdiger

Cleaning is a crucial process step within food production, as it has a major impact on food safety and involves considerable resource consumption. There are various approaches to optimize cleaning processes, e.g., i) cleaning experiments on laboratory scale, ii) specific soil characterization methods on laboratory scale and iii) cleaning simulations. This paper shows for the first time how all three methods are combined to understand and model complex behavior during cleaning. To this end, removal of dried ketchup soil layers was studied using aqueous sodium hydroxide at various concentrations (0 – 2 wt%) and temperatures (20 – 55 °C) as cleaning fluid. In cleaning experiments, significantly shorter cleaning times are measured when cleaning is performed with hot 2 wt% sodium hydroxide solution (69 s) instead of pure water at room temperature (167 s). Counterintuitively, micromanipulation and rheological measurements of the soil layer show a solidification when in contact with sodium hydroxide as opposed to water. It is found that this is due to a change of the cleaning mechanism from pure adhesive detachment to combined cohesive separation of an interlayer, followed by adhesive detachment of the remaining soil. A recently developed cleaning model is extended to capture the ongoing phenomena. The model is able to predict the cleaning time correctly with errors smaller than 10 %.

清洁是食品生产过程中的一个关键步骤，因为它对食品安全有重大影响，并涉及相当大的资源消耗。有各种方法可以优化清洗过程，例如，i)实验室规模的清洗实验，ii)实验室规模的特定土壤表征方法和iii)清洗模拟。本文首次展示了如何将这三种方法结合起来理解和模拟清洁过程中的复杂行为。为此，采用不同浓度（0 - 2 wt%）和温度（20 - 55℃）的氢氧化钠水溶液作为清洗液，研究了干燥番茄酱土层的去除。在清洗实验中，用2 wt%的氢氧化钠热溶液（69 秒）代替室温下的纯水（167 秒）进行清洗时，清洗时间明显缩短。与直觉相反，对土层的微观操作和流变测量表明，当与氢氧化钠接触时，而不是与水接触时，土壤会凝固。研究发现，这是由于清洗机制发生了变化，从单纯的粘着分离到夹层的联合粘着分离，然后是剩余土壤的粘着分离。最近开发的清洁模型被扩展到捕捉正在进行的现象。该模型能够准确预测清洗时间，误差小于10 %。

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引用次数: 0

Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation 共ph改变了改性鹅肝蛋白的界面稳定性，增强了其乳化填充对鹅肝蛋白凝胶化的促进作用

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-03 DOI: 10.1016/j.fbp.2025.12.003

Shiyue Tan , Limai Tang , Yangying Sun , Xiaoqun Zeng , Hongbing Yan , Yangyang Hu , Daodong Pan

This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature < 60 °C; pH 7–10 and NaCl < 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion_8.0 to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.

本研究旨在从界面角度探讨改性鹅肝蛋白（MGLP）在不同pH值（7.0 ~ 11.0）下稳定乳剂的稳定性和功能。界面压力和剪切弹性结果表明，MGLP吸附和结合相互作用的pH值随pH值的变化而变化，pH值为8.0时达到最大值（11.42 ± 0.22 mN/m和16.30 ± 0.35 mN/m）。滴特征表明MGLP pH值8.0主要交联接口层显示最低的D[4 3](6.61 ± 0.53μm),絮凝(5.07 ±0.09  %),乳化(16.20 ±0.38  %)和turbiscan稳定指数(8.27 ±0.16 );以及乳液在一系列环境条件下的高稳定性：温度<； 60°C；pH 7-10和NaCl <； 50 mmol/L。低场核磁共振和动态流变学分析表明，当MGLP乳剂的分子量比为8.0 %时，分子间的结合和鹅肌纤维蛋白（MP）的凝胶化得到加强，具有最大的持水能力和储存模量。综上所述，MGLP乳状液通过改变蛋白的pH值表现出良好的界面稳定性，显示出通过活性填充效应强化鹅MP凝胶化的能力。

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引用次数: 0