Food Hydrocolloids最新文献

Heat induced structural transitions of PA1 and PA2 albumins from pea 热诱导豌豆PA1和PA2蛋白的结构转变

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-29 DOI: 10.1016/j.foodhyd.2026.112498

Ruifen Li , Gökhan Uğur Atıl , Antara Pal , Nykola C. Jones , Henrik Vinther Sørensen , Søren Vrønning Hoffmann , Jan Skov Pedersen , Milena Corredig

Pea albumins are the soluble fraction of pea proteins, recovered as a side stream of the isoelectric precipitation. The time-resolved heat-induced structural transitions of the whole fraction of pea albumin (PA) were studied by evaluating the structure of the two main fractions, PA1 and PA2. Synchrotron radiation circular dichroism (SR-CD) spectroscopy showed that the secondary structure signature for PA1 remained unchanged at temperatures up to 85 °C. In contrast, PA2 underwent a change in secondary structure between 45 and 70 °C. These thermal transitions were also confirmed by Nano Differential Scanning Calorimetry (Nano-DSC). Small-angle X-ray scattering (SAXS) in situ experiments were also carried out, and high-resolution structural models of PA1 and PA2, derived from the AlphaFold Protein Structure Database, were used for data analysis. PA1 maintained a consistent local structure with a radius of gyration ∼17 Å across all temperatures, but formed small soluble aggregates above 60 °C, as evidenced by an upturn at low q. PA2 scattering resulted from its dimeric structures and transitioned to unfolded structures after 60 °C. The unfractionated PA scattering showed good agreement with a linear combination of PA1 and PA2 scattering. This was also confirmed by the structural behavior of the purified PA1+PA2 mixture, which closely resembled that of PA2, though the PA2 component remained partially folded even after heating above 70 °C. This study brings new knowledge on the contribution of the two main components of pea albumins in the thermal behavior of this novel extract, with great potential to be used as a functional food ingredient.

豌豆白蛋白是豌豆蛋白的可溶性部分，作为等电沉淀的侧流回收。通过评价豌豆白蛋白（PA）两个主要组分PA1和PA2的结构，研究了PA全组分的时间分辨热诱导结构转变。同步辐射圆二色性（SR-CD）光谱分析表明，PA1的二级结构特征在温度高达85℃时保持不变。相比之下，PA2在45 ~ 70°C之间发生了二级结构的变化。这些热转变也被纳米差示扫描量热法（Nano- dsc）证实。采用小角x射线散射（SAXS）原位实验，利用AlphaFold蛋白结构数据库中PA1和PA2的高分辨率结构模型进行数据分析。PA1在所有温度下都保持一致的局部结构，旋转半径为~ 17 Å，但在60°C以上形成小的可溶性聚集体，这一点可以从低q时的上升中得到证明。PA2的散射是由其二聚体结构引起的，并在60°C后转变为未展开的结构。未分选的PA散射与PA1和PA2的线性组合表现出较好的一致性。纯化后的PA1+PA2混合物的结构行为也证实了这一点，它与PA2非常相似，尽管在加热到70℃以上后，PA2组分仍然部分折叠。这项研究为豌豆蛋白的两种主要成分在这种新型提取物的热行为中的贡献带来了新的知识，具有很大的潜力被用作功能性食品成分。

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引用次数: 0

Harnessing the structural dynamics of fructans: decoding hydrothermal processing effects on functional polymeric carbohydrates 利用果聚糖的结构动力学：解码水热处理对功能性高分子碳水化合物的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-28 DOI: 10.1016/j.foodhyd.2026.112501

Huan Gong , Songshan Shi , Zexi Zhang , Xiaona Gan , Wenqi Song , Jie Chen , Paiziliya Paerhati , Tingzhao Li , Dong Liu , Bo Li , Shunchun Wang , Huijun Wang

Hydrothermal processing is a technique commonly used in traditional Chinese medicine (TCM) and food processing to modify the texture and efficacy of medicinal materials. However, the dynamic structural transformation processing and underlying mechanisms of key polysaccharide components at the molecular level during complex hydrothermal processing remain unclear. In this study, the mechanistic evolution of polysaccharide structure under different processing cycles was systematically examined using techniques such as high-performance gel permeation chromatography, high-performance liquid chromatography, gas chromatography-mass spectrometry and nuclear magnetic resonance. The results revealed significant degradation of high-molecular-weight fructans after only one round of steaming. With further steaming, the molecular weight, polysaccharide yield, total sugar content, content of most monosaccharide and esterification degree decreased, accompanied by a relative increase in the amount of galactose. Mechanistic studies indicated that during the initial steaming stage, thermal energy-driven glycosidic bond cleavage served as the primary mechanism for polysaccharide transformation, whereas the weakly acidic environment resulting from Maillard reaction-generated organic acids played an auxiliary role in hydrolysis. Additionally, small molecules such as amino acids and oligosaccharides generated during polysaccharide degradation further participate in catalysis, collectively contributing to a synergistic nonenzymatic degradation mechanism described as “heat–acid–small-molecule catalysis”. This study provides molecular-level insights into the dynamic structural changes of polysaccharides during hydrothermal processing, providing a theoretical basis for the precise control of processing parameters in both TCM and food manufacturing.

水热加工是中药和食品加工中常用的一种改变药材质地和功效的技术。然而，在复杂水热加工过程中，多糖关键组分在分子水平上的动态结构转化过程和潜在机制尚不清楚。本研究采用高效凝胶渗透色谱、高效液相色谱、气相色谱-质谱联用、核磁共振等技术系统考察了不同加工周期下多糖结构的机理演变。结果表明，经过一轮蒸煮后，高分子量果聚糖明显降解。随着蒸煮的进一步进行，其分子量、多糖得率、总糖含量、大部分单糖含量和酯化程度均下降，半乳糖含量相对增加。机理研究表明，在蒸煮初期，热能驱动的糖苷键裂解是多糖转化的主要机制，而美拉德反应产生的有机酸产生的弱酸性环境对水解起辅助作用。此外，多糖降解过程中产生的氨基酸、低聚糖等小分子进一步参与催化作用，共同形成一种协同的非酶降解机制，称为“热-酸-小分子催化”。本研究从分子水平上深入了解多糖在水热加工过程中的动态结构变化，为中药和食品加工工艺参数的精确控制提供理论依据。

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引用次数: 0

Arabinose side-chains play a crucial role in fermentation properties of RG-I enriched citrus pectin 阿拉伯糖侧链对RG-I富集柑橘果胶的发酵特性起着至关重要的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112507

Jiefen Cui , Xiaoxiao Zhang , Dan Liu , Jirong Wang , Yongkai Yuan , Jinkai Zheng

The relationship between pectin side chains and fermentability is crucial for understanding precision nutrition. In this study, α-L-arabinofuranosidase and β-galactosidase were used to remove arabinose and galactose side chains of citrus pectin. Effects of RG-I side chains on structural characteristics and in vitro fermentation property of pectin were investigated. The removal of arabinose and galactose side chains led to a decrease in molecular weight and branching degree of pectin, which in turn resulted in a loose spatial conformation. Based on correlation analysis and carbohydrate-active enzymes annotation, we concluded that the presence of arabinose in citrus pectin promoted the production of propionate and had no promoting effect on the proliferation of pathogenic bacteria of Escherichia and Klebsiella. The removal of the galactose side chain promoted proliferation of potentially beneficial bacteria (Bifidobacterium, Faecalibacterium, Veillonella, and Parabacteroides). We further found that arabinose produced propionate mainly via the succinate pathway and acrylate pathway, while galactose generated butyrate by activating phosphate butyryltransferase and butyrate kinase. Our results provide new insights into structure-function relationship between arabinose and galactose side chains and fermentability of pectin, while also offering a scientific reference for targeted design of pectin prebiotics with precise functionalities.

果胶侧链与可发酵性之间的关系对于理解精准营养至关重要。本研究采用α- l -阿拉伯糖醛酸苷酶和β-半乳糖苷酶分别对柑橘果胶中的阿拉伯糖和半乳糖侧链进行脱除。研究了RG-I侧链对果胶结构特性和体外发酵特性的影响。阿拉伯糖和半乳糖侧链的去除导致果胶分子量和分支度的降低，从而导致果胶的空间构象松散。通过相关分析和糖活性酶注释，我们得出结论，柑橘果胶中阿拉伯糖的存在促进了丙酸的产生，而对埃希氏菌和克雷伯氏菌的致病菌增殖没有促进作用。半乳糖侧链的去除促进了潜在有益细菌（双歧杆菌、粪杆菌、微杆菌和拟杆菌）的增殖。我们进一步发现，阿拉伯糖主要通过琥珀酸途径和丙烯酸酯途径产生丙酸，而半乳糖通过激活磷酸丁酸转移酶和丁酸激酶产生丁酸。本研究结果对阿拉伯糖和半乳糖侧链的结构功能关系以及果胶的可发酵性提供了新的认识，同时也为果胶精准功能益生元的定向设计提供了科学参考。

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引用次数: 0

Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility 不同pH条件下番茄红素和肌纤维蛋白的相互作用：对结构特性和体外消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112500

Jia Huang , Min You , Yanyan Chen , Chunhui Zhang , Feng Huang

This study investigated the mechanism behind pH-dependent interactions between lycopene (LYC) and myofibrillar proteins (MPs) and their effects on protein structure, colloidal stability and digestibility. Results revealed that LYC binding is driven by hydrogen bonding and van der Waals forces at neutral pH, whereas hydrophobic interactions dominate under acidic/alkaline conditions. Structural analyses showed that LYC reduced α-helix/β-sheet content, increased random coil structures, and induced localized unfolding at the myosin head-tail junction, particularly at pH 7, without altering surface hydrophobicity or zeta potential. Crucially, LYC embedding favored colloidal stability while preventing excessive aggregation. Molecular dynamics simulations confirmed structural destabilization accompanied by compaction. Digestion studies demonstrated significantly enhanced hydrolysis and bioactive peptide release at pH 7 due to improved enzyme accessibility, while extreme pH values led to aggregation and reduced digestibility. These findings highlight LYC as a pH-sensitive structural modulator for MPs to optimize colloidal stability and digestibility, providing a framework for designing nutrient-dense meat products with tailored functionality.

本研究探讨了番茄红素（LYC）与肌纤维蛋白（MPs）之间ph依赖性相互作用的机制及其对蛋白质结构、胶体稳定性和消化率的影响。结果表明，在中性pH条件下，LYC结合主要受氢键和范德华力驱动，而在酸性/碱性条件下，疏水相互作用占主导地位。结构分析表明，LYC降低了α-螺旋/β-片的含量，增加了随机线圈结构，并诱导了肌球蛋白头尾连接处的局部展开，特别是在pH为7时，没有改变表面疏水性或zeta电位。关键是，LYC包埋有利于胶体稳定性，同时防止过度聚集。分子动力学模拟证实了结构不稳定伴随着压实。消化研究表明，由于酶的接近性提高，pH为7时水解和生物活性肽释放显著增强，而极端pH值导致聚集和消化率降低。这些发现强调了LYC作为MPs的ph敏感结构调节剂，可以优化胶体稳定性和消化率，为设计具有定制功能的营养密集肉制品提供了框架。

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引用次数: 0

Alginate polysaccharides stabilized yolk W/O/W emulsions for DHA-based multinutrient delivery: Interfacial design, stability and spray-dried powder characteristics 海藻酸多糖稳定蛋黄W/O/W乳状液用于dha多营养素输送：界面设计、稳定性和喷雾干粉特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112489

Lin Deng , Mingzhu Li , Xi Liu , Mohamed Salama , Haoyang Sun , Xiaomeng Li , Zhaoxia Cai

The effective co-delivery of structurally diverse nutrients in functional foods remains challenging. This study aimed to develop a stable yolk-based water-in-oil-in-water (W/O/W) emulsion system to co-encapsulate lipophilic DHA with hydrophilic vitamin B12, folic acid, and Zn/Fe. Hydrophilic micronutrients were dissolved in the internal aqueous phase, while DHA-enriched algae oil formed the oil phase. Enzymatically hydrolyzed egg yolk served as a functional external aqueous phase. W/O/W emulsions were fabricated by high-speed shearing followed by high-pressure homogenization, and 6 % (w/v) polyglycerol polyricinoleate was optimized as the oil-phase emulsifier. Structurally intact double emulsions achieved a DHA encapsulation efficiency of 94.8 %. Introducing 0.10 % (w/v) anionic polysaccharides, sodium alginate (SA) or propylene glycol alginate (PGA), further reduced droplet size and narrowed the size distribution. Zeta potential and confocal microscopy indicated enhanced negative surface charge and formation of a continuous protein–polysaccharide interfacial film, suppressing droplet aggregation. The optimized emulsions were spray dried into multi-nutrient yolk powders with low moisture content (2.56 % for PGA) and high solubility (74.51 % for SA). FTIR and secondary structure analysis suggested strengthened hydrogen bonding and a shift toward more ordered protein conformations after polysaccharide addition. Overall, this yolk-based W/O/W system provides a practical strategy for co-encapsulating DHA, vitamins, and minerals in next-generation maternal–infant functional foods.

功能性食品中结构多样的营养素的有效协同递送仍然具有挑战性。本研究旨在开发一种稳定的蛋黄基油包水（W/O/W）乳液体系，将亲脂性DHA与亲水性维生素B12、叶酸和锌/铁共包封。亲水微量营养素溶于内水相，富dha的藻油形成油相。酶解的蛋黄作为功能性的外水相。采用高速剪切-高压均质法制备W/O/W乳化剂，优选6% （W/ v）聚甘油-聚蓖麻油酸酯为油相乳化剂。结构完整的双乳DHA包封率为94.8%。引入0.10% （w/v）的阴离子多糖、海藻酸钠（SA）或海藻酸丙二醇（PGA），进一步减小液滴尺寸，缩小粒径分布。Zeta电位和共聚焦显微镜显示，表面负电荷增强，形成连续的蛋白质-多糖界面膜，抑制了液滴聚集。将优化后的乳剂喷雾干燥成低含水量（PGA为2.56%）、高溶解度（SA为74.51%）的多营养蛋黄粉。FTIR和二级结构分析表明，添加多糖后，氢键增强，蛋白质构象向更有序的方向转变。总的来说，这种基于蛋黄的W/O/W系统为在下一代母婴功能食品中共封装DHA、维生素和矿物质提供了一种实用的策略。

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引用次数: 0

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios 大米淀粉-明胶-茶多酚三元复合凝胶的消化特性及形成机理：茶多酚浓度、明胶种类及明胶/淀粉比的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-26 DOI: 10.1016/j.foodhyd.2026.112502

Chen-Chen Wang , Jing-jing Xu , Yan Liu , Fan Wang , Ran Feng , Bao Zhang

In order to develop starch-based food with low digestibility and high nutritional quality, this study constructed and systematically discussed the ternary composite gel system of rice starch, gelatin and tea polyphenols. The effects of rice starch-to-gelatin ratio (ranging from 0:8 to 6:2) and tea polyphenol (TP) concentration (0.1 %, 0.3 %, and 0.5 %) on the formation mechanism and functional properties of ternary composite gels. Compared to type A gelatin (GA), type B gelatin (GB)-based gels exhibited significantly enhanced water-holding capacity (WHC), although WHC decreased from 97.75 % to 75.57 % with increasing starch proportion. The incorporation of TP at 0.3 % concentration was identified as optimal for enhancing the gel network through polyphenol-mediated cross-linking, while higher TP content (0.5 %) induced phase separation and structural heterogeneity. An optimal starch-to-gelatin ratio of 4:4 with 0.3 % TP produced the most uniform gel network. At this and higher ratios, V-type crystalline complexes formed between starch and TP, which correlated with a substantial reduction in rapidly digestible starch content to 54.27 %. The strong electrostatic attraction of GA-TP effectively immobilized TP. In contrast, the non-electrostatic and weak interactions between GB and TP facilitated the formation of a V-type structure. These revealed that GA and GB regulate starch digestion through physical barriers and promote the formation of V-type complexes, respectively. These findings provide crucial insights for designing functional starch-based foods with tailored textures and improved nutritional profiles.

为了开发低消化率、高营养品质的淀粉基食品，本研究构建并系统探讨了大米淀粉、明胶和茶多酚三元复合凝胶体系。研究了大米淀粉明胶比（0:8 ~ 6:2）和茶多酚（TP）浓度（0.1%、0.3%、0.5%）对三元复合凝胶形成机理和功能性能的影响。与A型明胶（GA）相比，B型明胶（GB）的持水能力（WHC）显著提高，但随淀粉比例的增加，持水能力（WHC）从97.75%降低到75.57%。结果表明，当TP浓度为0.3%时，可通过多酚介导的交联增强凝胶网络，而当TP含量为0.5%时，则会导致相分离和结构不均一性。淀粉与明胶的最佳比例为4:4，TP含量为0.3%，凝胶网络最均匀。在这个和更高的比例下，淀粉和TP之间形成了v型晶体配合物，这与快速消化淀粉含量大幅降低到54.27%相关。GA-TP的强静电吸引能有效地固定TP。相比之下，GB和TP之间的非静电和弱相互作用有利于形成v型结构。结果表明，GA和GB分别通过物理屏障调节淀粉消化，促进v型复合物的形成。这些发现为设计具有定制质地和改善营养状况的功能性淀粉基食品提供了重要见解。

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引用次数: 0

Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream κ-卡拉胶-多糖共混物对鲜奶油流变学和微观结构的协同作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-26 DOI: 10.1016/j.foodhyd.2026.112505

Gaoyang Cui , Qichen Liu , Guosen Yan , Renhua Zhang , Xiaoyang Pang , Lu Liu , Yunna Wang , Jiaping Lv , Shuwen Zhang

Polysaccharides can effectively inhibit physical destabilization phenomena in whipped cream, including creaming, syneresis, and foam collapse. However, the synergistic stabilization mechanisms among different polysaccharides remain unclear. This study systematically investigated the effects of κ-CG alone, binary blends (κ-CG—GG, κ-CG—XG), and ternary blends (κ-CG—GG—XG) on the rheological properties, emulsion stability, foam microstructure, physicochemical properties, and syneresis of whipped cream over three-month storage period. Results showed that the ternary blends prepared with a GG:XG ratio of 5:5 achieved the highest foam hardness (1418.09 ± 48.14 g), which was significantly greater (p < 0.05) than that of κ-CG-GG (890.57 ± 68.41 g) and κ-CG-XG (1093.16 ± 31.21 g). This system also exhibited higher elastic modulus and stronger shear-recovery behavior than all binary blends. Confocal microscopy revealed a more cohesive foam network, and while stability tests showed no foam collapse after 2 h and no detectable syneresis after 3 months of storage. These improvements were attributed to the synergistic contributions of XG-mediated electrostatic stability, hydrogen bond-driven gelation by κ-CG and GG, and GG's space-filling effect, collectively forming a reinforced three-dimensional network. This work provided strategies for producing high-quality whipped cream with optimized texture, improved processing performance, and enhanced shelf stability.

多糖可以有效地抑制鲜奶油中的物理不稳定现象，包括乳化、协同作用和泡沫崩塌。然而，不同多糖之间的协同稳定机制尚不清楚。本研究系统研究了κ-CG单独、二元共混体系（κ-CG - gg、κ-CG - xg）和三元共混体系（κ-CG - gg - xg）对鲜奶油流变特性、乳状液稳定性、泡沫微观结构、理化性质和协同作用的影响。结果表明，GG:XG比为5:5的共混物泡沫硬度最高（1418.09±48.14 g），显著高于κ-CG-GG（890.57±68.41 g）和κ-CG-XG(1093.16±31.21 g) （p < 0.05）。与所有二元共混体系相比，该体系具有更高的弹性模量和更强的剪切恢复性能。共聚焦显微镜显示泡沫网络更有凝聚力，而稳定性测试显示泡沫在2小时后没有崩溃，在储存3个月后没有检测到协同作用。这些改善归因于xg介导的静电稳定性、κ-CG和GG的氢键驱动凝胶化以及GG的空间填充效应的协同作用，共同形成了一个增强的三维网络。本研究为生产具有优化质地、改善加工性能和增强货架稳定性的高品质鲜奶油提供了策略。

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引用次数: 0

Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery 通过适度水解调节金枪鱼皮胶原蛋白乳液凝胶的特性：物理特性、稳定性和番茄红素的输送

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-26 DOI: 10.1016/j.foodhyd.2026.112504

Yugang Liu , Ranran Wang , Yapeng Lu , Haotian Zhang , Yunke Yang , Xin Feng , Kangting Sun , Liang Ma , Yuhao Zhang

This study investigated the effects of hydrolysis duration (0–40 min) on the stability of tuna skin collagen (TSC) based emulsion gels (EGs) and the release of encapsulated lycopene (LP). TSC was prepared with a colloid mill, followed by hydrolysis using papain. The EGs were formulated using TSC as the stabilizer and sunflower oil (φ = 75 wt%, with 0.1 wt% LP) as the oil phase. All EGs were O/W type and induced gel formation at 4 °C. Longer hydrolysis duration led to an increase in droplet size and a reduction in ζ-potential of EGs. The EG stabilized by TSC hydrolyzed for 40 min (EG40) exhibited aqueous phase separation after 3 days at 25 °C and the highest oil loss, indicating a relatively poor storage and centrifugal stability. All EGs exhibited solid-like rheological behavior (G′ > G″), but their viscoelasticity decreased with increasing TSC hydrolysis duration. Interfacial dilatational rheology and quartz crystal microbalance with dissipation monitoring (QCM-D) results revealed that EG0 was stabilized by a gel network structure in continuous phase, whereas EG10-EG30 were co-stabilized by viscoelastic interfacial membranes and residual gel networks. Excessive hydrolysis resulted in the formation of weak interfacial layers and a loose gel network, consequently causing the instability of EG40. During the simulated gastrointestinal tract (GIT) digestion, the hydrolyzed TSC-based EGs enhanced oil digestion and LP release. The LP bioaccessibility exceeded 6 % after 60 min in the small intestinal phase for EG20, but it took only 30 min for EG30 and EG40. These findings provide a promising strategy for upcycling marine by-products and offer design principles for encapsulation delivery systems of lipophilic bioactive substances.

本研究考察了水解时间（0-40 min）对金枪鱼皮胶原蛋白（TSC）乳液凝胶（EGs）稳定性和包封番茄红素（LP）释放的影响。用胶体磨法制备TSC，再用木瓜蛋白酶水解。以TSC为稳定剂，葵花籽油（φ = 75 wt%， LP为0.1 wt%）为油相配制EGs。所有卵均为O/W型，在4°C下诱导成胶。较长的水解时间导致液滴尺寸增加，EGs的ζ电位降低。经TSC水解40 min稳定的EG （EG40）在25℃条件下，3天后表现为水相分离，油损失最大，表明其储存稳定性和离心稳定性相对较差。所有EGs均表现出固体样流变行为（G ' > G″），但其粘弹性随TSC水解时间的延长而降低。界面膨胀流变学和石英晶体微平衡耗散监测（QCM-D）结果表明，EG0由连续相凝胶网络结构稳定，而EG10-EG30由粘弹性界面膜和残余凝胶网络共同稳定。过度水解导致界面层薄弱，凝胶网络松散，导致EG40不稳定。在模拟胃肠道（GIT）消化过程中，水解的tsc基EGs促进了油脂的消化和LP的释放。EG20在小肠期60 min后LP的生物可及性超过6%，而EG30和EG40只需要30 min。这些发现为海洋副产品的升级利用提供了一种有希望的策略，并为亲脂性生物活性物质的封装递送系统提供了设计原则。

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引用次数: 0

Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds 马铃薯蛋白-羧甲基壳聚糖凝胶：一种双重递送亲脂和亲水化合物的新系统

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112485

Xu Zhao, Kaili Wang, Zhixin Xie, Huaijie Zhang, Mingyao Pang, Siyuan Liu, Bo Tian, Zhibiao Feng

This study aimed to develop a novel food-grade bigel system for the co-encapsulation of hydrophilic and lipophilic active compounds. The bigels were successfully prepared based on potato protein (PP) and carboxymethyl chitosan (CMCS), utilizing these polymers as the aqueous gel phase and glycerol monostearate (GMS) as the oleogel phase. The investigation examined the effects of CMCS concentration and water-to-oil ratio on the bigels' formation mechanism, microstructure, rheological properties, and physical stability. Results demonstrated increasing the CMCS concentration significantly enhanced the system's rheological performance. Furthermore, varying the water-to-oil ratio (80:20, 50:50, 20:80) drove a structural transition from O/W to W/O configurations. The bigels maintained excellent structural stability over 12 freeze-thaw cycles, demonstrating a solvent retention rate exceeding 89.24 % without observable phase separation. Quercetin (Que) and epigallocatechin gallate (EGCG) were selected as model lipophilic and hydrophilic compounds, respectively, to evaluate their in vitro release profiles under simulated gastrointestinal conditions. The biphasic structure was found to provide effective encapsulation and controlled release for compounds of different polarities. The release kinetics adhered to a zero-order model, indicating favorable sustained-release characteristics and diffusion-dominated release mechanism. This research presents a novel material platform and theoretical foundation for developing multifunctional co-delivery systems for food bioactive compounds.

本研究旨在开发一种新的食品级bigel系统，用于亲水和亲脂活性化合物的共包封。以马铃薯蛋白（PP）和羧甲基壳聚糖（CMCS）为水凝胶相，单硬脂酸甘油（GMS）为油凝胶相，成功制备了凝胶。研究了CMCS浓度和水油比对bigels形成机理、微观结构、流变性能和物理稳定性的影响。结果表明，增加CMCS浓度可显著提高体系的流变性能。此外，不同的水油比（80:20、50:50、20:80）推动了结构从O/W到W/O的转变。在12个冻融循环中，bigels保持了良好的结构稳定性，溶剂保留率超过89.24%，没有观察到相分离。槲皮素（Que）和没食子儿茶素没食子酸酯（EGCG）分别作为模型亲脂和亲水化合物，在模拟胃肠道条件下评估其体外释放谱。双相结构对不同极性的化合物具有有效的包封和控释作用。释放动力学服从零级模型，具有良好的缓释特性和扩散为主的释放机制。本研究为开发食品生物活性化合物多功能共递送系统提供了新的材料平台和理论基础。

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引用次数: 0

Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism 阐明大豆蛋白的原纤维形成和降解过程：原纤维形成区域的鉴定和自组装机制的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112478

Hekai Zhao , Yuyang Huang , Baokun Qi , Yang Li

Plant protein fibrils have demonstrated increasing potential in food processing and the development of novel materials. Understanding of their fibrillation mechanisms at the molecular level, particularly through the identification of fibril-forming regions, is crucial for the controllable structural design. In this study, the fibrillation of soy protein was categorized into a formation phase (0–24 h) and a degradation phase (>24 h), with a focus on the assembly and identification of fibril-forming regions. SDS-PAGE analysis revealed small peptides were rapidly released from the subunits within the first 12 h, while Th T fluorescence indicated a very short lag phase (0.15 h) and a rapid fibril growth rate of 0.36 FU h⁻¹. AFM imaging showed the contour length of the fibrils increased to approximately 250 nm at 24 h during formation period, with gradually enhancement in flexibility, accompanied by increased β-sheet content. Prolonged incubation disrupted intermolecular hydrogen bonds, causing detachment of non-core regions and aggregation of fibril cores. TIMS-TOF-MS identified 190 fibril-forming peptides, including 104 core peptides with low net charge and high hydrophobicity. Compared with 11 S, the fibril-core regions exhibited a higher coverage rate in 7 S and constituted a larger proportion of fibril-forming peptides. Molecular dynamics simulations revealed that the β-residues, β-sheet content, and inter-peptide hydrogen bonds of the representative fibril core peptide system increased over time, indicating a pronounced fibrillation propensity. This study systematically elucidates the self-assembly process of soy protein nanofibrils, providing a theoretical basis for their structural regulation and functional design.

植物蛋白原纤维在食品加工和新材料开发方面显示出越来越大的潜力。在分子水平上了解它们的纤颤机制，特别是通过鉴定纤维形成区域，对可控结构设计至关重要。本研究将大豆蛋白的纤颤分为形成阶段（0-24 h）和降解阶段（>24 h），重点研究了纤颤形成区域的组装和鉴定。SDS-PAGE分析显示，小肽在前12 h内迅速从亚基中释放出来，而Th - T荧光显示滞后期很短（0.15 h），纤维生长速度很快，为0.36 FU h−1。AFM成像显示，在形成过程的24 h，原纤维的轮廓长度增加到约250 nm，柔韧性逐渐增强，β-sheet含量增加。长时间的孵育破坏了分子间氢键，导致非核心区域的脱离和纤维核心的聚集。TIMS-TOF-MS鉴定了190个原纤维形成肽，其中104个核心肽具有低净电荷和高疏水性。与11s相比，7s的原纤维核心区覆盖率更高，构成了更大的原纤维形成肽的比例。分子动力学模拟显示，代表性纤维核心肽系统的β-残基、β-片含量和肽间氢键随着时间的推移而增加，表明明显的纤颤倾向。本研究系统地阐明了大豆蛋白纳米原纤维的自组装过程，为其结构调控和功能设计提供理论依据。

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引用次数: 0