Food Hydrocolloids最新文献_第10页

Effects of pea protein, chickpea protein and zein on the processing characteristics of gluten-free rice dough and the quality characteristics of its bread 豌豆蛋白、鹰嘴豆蛋白和玉米蛋白对无谷米团加工特性及其面包品质特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112263

Tianjiao Fan , Chunmin Ma , Yue Xu , Lianzhong Ai , Guang Zhang , Bing Wang , Xinyu Xu , Ying Liu , Yang Yang , Na Zhang

To systematically compare the effects of pea protein (PP), chickpea protein (CP), and corn protein (ZE) on gluten-free rice dough (GFRD) and its bread quality, this study examined the effects of three proteins (replacing 0 %–15 % of rice flour) on the processing characteristics (thermomechanical properties, rheological temperature scanning, gelatinization characteristics, thermal properties, fermentation rheology, etc.) of GFRD and the quality of gluten-free rice bread (GFRB). Results indicate that moderate protein levels enhance GFRD viscoelasticity and thermal stability, increase pasting viscosity, improve fermentation gas retention capacity (by 1.11, 1.15, and 1.17 times), and suppress short-term GFRD aging. It improved GFRB moisture distribution, increased volumetric expansion (by 1.60, 2.02, and 1.24 times), enhanced springiness and cohesiveness, reduced hardness and chewiness, and decreased baking losses. Among the three proteins, ZE demonstrates the greatest potential for comprehensively improving the quality of GFRB. However, excessive additions (PP > 6 %, CP > 12 %, ZE > 12 %) weaken the network structure. Mantel tests, Pearson correlation analysis, and cluster analysis reveal highly significant correlations between GFRD and GFRB quality indicators. Proteins with similar structures (PP and CP) exhibit fundamentally consistent mechanisms for improving the quality of GFRB. This study provides a theoretical foundation for developing high-quality gluten-free products.

为了系统比较豌豆蛋白（PP）、鹰嘴豆蛋白（CP）和玉米蛋白（ZE）对无麸质米团（GFRD）及其面包品质的影响，本研究考察了3种蛋白（替代0 ~ 15%的米粉）对无麸质米团（GFRD）的加工特性（热机械性能、流变温度扫描、糊化特性、热性能、发酵流变学等）和无麸质米面包（GFRB）品质的影响。结果表明，中等水平的蛋白质水平提高了GFRD的粘弹性和热稳定性，提高了糊状粘度，提高了发酵气体保留能力（分别提高了1.11倍、1.15倍和1.17倍），抑制了GFRD的短期老化。改善了GFRB的水分分布，提高了GFRB的体积膨胀率（分别提高了1.60倍、2.02倍和1.24倍），增强了GFRB的弹性和粘结性，降低了GFRB的硬度和咀嚼性，减少了烘烤损失。其中，ZE对GFRB品质的综合改善潜力最大。然而，过量添加（PP > 6%, CP > 12%, ZE > 12%）会削弱网络结构。Mantel检验、Pearson相关分析和聚类分析显示，GFRD与GFRB质量指标之间存在高度显著的相关性。具有相似结构的蛋白质（PP和CP）在改善GFRB质量方面表现出基本一致的机制。该研究为开发高品质无谷蛋白食品提供了理论基础。

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引用次数: 0

Nanocellulose improves the texture profiles of gluten-free bread through filler reinforcement and gas cell stabilization 纳米纤维素通过填料增强和气体细胞稳定改善了无麸质面包的质地

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112266

Yu Chen , Qingxuan Fu , Zhan Li , Wangyang Shen , Jinling Li , Dengfeng Peng , Weiping Jin

Common challenges in developing gluten-free bread are insufficient springiness and low gas retention. In this work, the steamed rice bread (SRB), a Chinese gluten-free bread, was used as an example. Three types of nanocellulose with different characteristics partially replaced rice flour as the quality modifiers in the preparation of SRB. The correlation between the nanocellulose characteristics and the texture profiles of the SRB was investigated. The results showed that the aspect ratio and Young's modulus of nanocellulose had a significant influence on the hardness and springiness of the SRB. Cellulose nanocrystals (CNCs) and carboxylated cellulose nanofiber 1 (CCNF1) were selected to represent rigid and soft colloidal particles, respectively. The starch gel network was analyzed using dynamic rheology, strain-stress curves, and small angle X-ray scattering. The stabilization of internal bubbles was investigated by interfacial rheology, volume expansion, and C-Cell imaging. When partially substituting for rice flour (0.5 %–3.0 %), CNCs and CCNF1 served as active fillers to increase the viscosity of rice paste, promoted the short-range order arrangement in the rice starch, and increased the Young's modulus of rice gel to a maximum of 3.68 kPa. Moreover, CCNF1 (5 g/L) effectively decreased the gas–liquid interfacial tension to 60 mN/m and increased the specific volume of SRB to 1.89 mL/g. CCNF1 simultaneously strengthened the starch network and stabilized the gas–liquid interface, improving texture profiles of the SRB. This study provides a new strategy for achieving palatable gluten-free bread by adding nanocellulose as a functional ingredient.

开发无麸质面包的共同挑战是弹性不足和气体潴留率低。本研究以中国无麸质面包馒头（SRB）为例。三种不同性质的纳米纤维素在制备SRB时部分替代了米粉作为质量改性剂。研究了纳米纤维素特性与SRB织构的关系。结果表明，纳米纤维素的长径比和杨氏模量对SRB的硬度和弹性有显著影响。选择纤维素纳米晶体（CNCs）和羧化纤维素纳米纤维1 （CCNF1）分别代表刚性和柔软的胶体颗粒。利用动态流变学、应变-应力曲线和小角x射线散射对淀粉凝胶网络进行了分析。通过界面流变学、体积膨胀和c细胞成像研究了内部气泡的稳定性。当部分替代米粉（0.5% ~ 3.0%）时，CNCs和CCNF1作为活性填料增加了米糊的粘度，促进了米淀粉中的短程有序排列，使米凝胶的杨氏模量最大达到3.68 kPa。CCNF1 （5 g/L）有效降低气液界面张力至60 mN/m，使SRB比容提高至1.89 mL/g。CCNF1同时强化了淀粉网络，稳定了气液界面，改善了SRB的织构。本研究提供了一种通过添加纳米纤维素作为功能性成分来实现美味无麸质面包的新策略。

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引用次数: 0

Multiscale insights into starch–milk protein gels: A rheological and spectral imaging approach 淀粉-牛奶蛋白凝胶的多尺度洞察：流变学和光谱成像方法

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112274

Dionysios D. Neofytos, Sandra B. Gregersen, Milena Corredig

The addition of different starch types to milk gels can alter their microstructure and rheological properties; however, the molecular details of the structuring mechanisms are poorly understood. In this work, a unique multiscale, in situ microstructural characterization was conducted, combining confocal Raman microscopy, and FTIR imaging, complemented by confocal laser scanning microscopy and rheological analysis. Two native maize starches, differing in their amylose-to-amylopectin ratios, were each mixed with reconstituted skim milk in a 1:1 ratio, yielding a final starch concentration of 1 %. Chymosin was added to induce gelation. To ensure starch hydration, a pre-mix of starch and skim milk was subjected to heating (90 °C, 20 min). This mixture was then added to skim milk that was either unheated or heat-treated (90 °C, 20 min), resulting in unheated controls, fully heat-treated controls, and 1:1 mixtures. Raman imaging allowed the differentiation of starch and protein domains at sub-micron resolution. Low-amylose starch contributed to denser, more homogeneous protein network, compared to high amylose starch. High-amylose starch granules disrupted protein connectivity, resulting in weaker gel structures. Confocal Raman microscopy also revealed the presence of a thick protein-rich interface surrounding starch granules. Although limited in spatial resolution, FTIR imaging offered valuable insights into the distribution of both starch, sugars and protein components in the mixed gels. This work demonstrates the importance of the use of a combined, comprehensive and complementary approach to study multiple component gels and underscores the critical role of each component and their interactions in the formation of a mesoscale structural organization which influences the rheological properties of the gel network.

添加不同类型的淀粉可以改变牛奶凝胶的微观结构和流变性能；然而，结构机制的分子细节却知之甚少。在这项工作中，结合共聚焦拉曼显微镜和FTIR成像，再辅以共聚焦激光扫描显微镜和流变学分析，进行了独特的多尺度原位微结构表征。两种天然玉米淀粉，其直链淀粉与支链淀粉的比例不同，分别以1:1的比例与重组脱脂牛奶混合，最终淀粉浓度为1%。加入凝乳酶诱导凝胶化。为了保证淀粉的水合作用，将淀粉和脱脂牛奶的预混合物加热（90°C， 20分钟）。然后将该混合物加入未加热或热处理（90°C， 20分钟）的脱脂牛奶中，得到未加热的对照组，完全热处理的对照组和1:1的混合物。拉曼成像可以在亚微米分辨率下区分淀粉和蛋白质结构域。与高直链淀粉相比，低直链淀粉有助于形成更致密、更均匀的蛋白质网络。高直链淀粉颗粒破坏了蛋白质的连通性，导致凝胶结构变弱。共聚焦拉曼显微镜还发现淀粉颗粒周围存在厚的富含蛋白质的界面。虽然空间分辨率有限，但FTIR成像对混合凝胶中淀粉、糖和蛋白质成分的分布提供了有价值的见解。这项工作证明了使用综合、全面和互补的方法来研究多组分凝胶的重要性，并强调了每种组分及其相互作用在形成影响凝胶网络流变特性的中尺度结构组织中的关键作用。

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引用次数: 0

Tailoring stability of flaxseed gum-based emulsion gels via controlled incorporation of soluble dietary fibers: Mechanistic insights into molecular interactions and gel structural behaviour 通过控制可溶性膳食纤维的掺入来调整亚麻籽胶基乳液凝胶的稳定性：分子相互作用和凝胶结构行为的机理见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112271

Xiaoqiang Zou , Janice Adaeze Nwankwo , Wenxue Liu , Xiusheng Guo , Qinmin Wang , Danqiong Wu , Magezi Joshua , Samaila Boyi Ajeje , Abdullah Saad , Mudassar Hussain , Imad Khan

This study examined flaxseed gum (FG) emulsion gels formulated with three soluble dietary fibers (SDFs): gum arabic (GA), guar gum (GG) and xanthan gum (XG) at varying concentrations to evaluate concentration-dependent stabilization mechanisms. FG0.5 %-XG0.3 % exhibited the highest EAI (73.31 m²/g) and ESI (260.5min), surface and interfacial tension of 12.56 ± 0.023 mN/m and 10.77 ± 0.015 mN/m respectively, particle size (369.85 nm) and PDI of 0.28, indicating that XG effectively improves interfacial properties critical for stability. Structural thixotropy showed that control group (FG0.8–1.2 %) exhibited the highest recovery rates (100.4 %–103.1 %), indicating effective gel matrix restoration after shear. Pasting analysis revealed SDF addition reduced thermal tolerance, with FG1.2 % showing the lowest BDV (21 ± 9.54). Centrifugal stability revealed that 0.3 % SDFs are sufficient to resist phase separation with FG0.5 %-XG0.5 % and FG0.5 %-GG0.3 % achieving 98.9 % and 98.7 % stability respectively. FG0.5 %-GA0.7 % exhibited gel strength of 54.91 and highest hardness (176.98g), a fourfold increase over FG control (1.2 %), improving texture. Freeze thaw cycles showed that XG improved freeze thaw stability with syneresis of ∼5 % after the third cycle. FTIR confirmed synergistic interactions mediated by hydrogen bonding and hydrophobic interactions. Low-field NMR indicated water immobilization in the order FG-XG > FG-GG > FG-GA > FG control. XRD revealed FG-SDF structural ordering, indicating good miscibility. Molecular docking revealed a significant reduction in stability ranking for FG-GA(-1.4 kcal/mol) and the most stable configuration for FG-GG (−6.6 kcal/mol). This study contributes to an in-depth understanding of the interactions between FG and SDFs and their potential for producing low-fat emulsion gels with acceptable texture and stability properties for novel food applications.

本研究考察了三种可溶性膳食纤维（SDFs）：阿拉伯胶（GA）、瓜尔胶（GG）和黄原胶（XG）在不同浓度下配制的亚麻籽胶（FG）乳液凝胶，以评估浓度依赖的稳定机制。FG0.5 %-XG0.3 %表现出最高的EAI （73.31 m2/g）和ESI (260.5min)，表面和界面张力分别为12.56±0.023 mN/m和10.77±0.015 mN/m，粒径（369.85 nm）和PDI为0.28，表明XG有效改善了对稳定性至关重要的界面性能。结构触变性表明，对照组（fg0.8 - 1.2%）的恢复率最高（100.4% - 103.1%），表明剪切后凝胶基质恢复有效。糊化分析显示，添加SDF降低了热耐受性，fg1.2%的BDV最低（21±9.54）。离心稳定性表明，0.3%的sdf足以抵抗相分离，fg0.5% - xg0.5%和fg0.5% - gg0.3%分别达到98.9%和98.7%的稳定性。FG0.5 %-GA0.7 %的凝胶强度为54.91，硬度最高（176.98g），比FG对照（1.2%）提高了4倍，改善了质地。冻融循环表明，在第三个循环后，XG提高了冻融稳定性，增效作用为~ 5%。FTIR证实了由氢键和疏水相互作用介导的协同作用。低场核磁共振显示水固定化顺序为FG- xg >； FG- gg > FG- ga >； FG控制。XRD显示FG-SDF结构有序，表明混相性良好。分子对接发现，FG-GA的稳定性排名显著下降（-1.4 kcal/mol），而FG-GG的最稳定配置（- 6.6 kcal/mol）。这项研究有助于深入了解FG和sdf之间的相互作用，以及它们在生产具有可接受的质地和稳定性能的低脂乳液凝胶方面的潜力，用于新型食品应用。

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引用次数: 0

Microfluidic programming of multi-core double emulsions locked by cyclodextrin 环糊精锁相多核双乳的微流控编程

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112276

Fengrui Zhang , Sisi Lv , Hua-Neng Xu

The generation of multi-core double emulsions is challenging because they are deformable and subject to thermal fluctuations and uncontrolled water transport. This study presents a microfluidic strategy for generating stable multi-core water-in-oil-in-water (W/O/W) double emulsions using cyclodextrin (CD) as a stabilizer. We design a hybrid microfluidic chip that integrates cross-junction and flow-focusing geometries to achieve precise control over droplet formation, and investigate the effects of oil types, flow rate ratio, and CD concentration on the flow patterns and droplet characteristics. Our results reveal ten various dynamic flow regimes, including jamming, dripping, plugging, threading, and merging are observed, and the oil types make the difference in the boundary conditions. Notably, the oil-CD inclusion complexes are not merely stabilizers but active design levers to program interfacial elasticity, which largely affect droplet size, generation frequency and number of inner cores. Finally, we propose scaling laws based on the dimensionless numbers, namely the ratio of interfacial tension to film elastic modulus, capillary numbers of the inner (Ca_i), middle (Ca_m), and outer (Ca_o) phase liquids. These laws successfully map out the conditions for producing double emulsions with specified size and core number, providing a predictive tool for their rational design.

多芯双乳液的生成具有挑战性，因为它们具有可变形性，容易受到热波动和不受控制的水输送的影响。研究了以环糊精（CD）为稳定剂制备多核水包油包水（W/O/W）双乳的微流控策略。我们设计了一种混合微流控芯片，集成了交叉结和流动聚焦几何形状，以实现对液滴形成的精确控制，并研究了油类型、流量比和CD浓度对流动模式和液滴特性的影响。研究结果表明，在不同的边界条件下，油品类型会产生不同的流态，包括堵流、滴流、堵流、穿线流和合并流。值得注意的是，油- cd包合物不仅是稳定剂，而且是编程界面弹性的主动设计杠杆，这在很大程度上影响了液滴的大小、产生频率和内芯的数量。最后，我们提出了基于无因次数的标度定律，即界面张力与薄膜弹性模量的比值，内（Cai）、中（Cam）和外（Cao）相液体的毛细数。这些规律成功地绘制出具有一定粒径和芯数的双乳的制备条件，为双乳的合理设计提供了预测工具。

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引用次数: 0

Effect of saccharide structure on pea protein glycosylation and functionality 糖结构对豌豆蛋白糖基化和功能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-19 DOI: 10.1016/j.foodhyd.2025.112272

Mengyu Li , David Julian McClements , Yuhan Yue , Minna Luo , Xiaodan Shi , Wentao Wang

In this study, pea protein isolate conjugates were prepared via the Maillard reaction using a series of structurally diverse saccharides, including a pentose (ᴅ-ribose), a ketose (ᴅ-fructose), an aldohexose (mannose), a disaccharide (ᴅ-maltose), an oligosaccharide (galacto-oligosaccharide), and a polysaccharide (inulin). The effects of saccharide structure on the glycosylation, molecular structure, and functional properties of the pea proteins were evaluated. Glycosylation significantly altered the secondary structure, intrinsic fluorescence intensity, particle size, and zeta potential of the pea proteins. These modifications improved the water-solubility, foaming properties, and emulsifying performance of the pea proteins. The ᴅ-ribose, which has a relatively flexible molecular structure, had the highest glycosylation (61.1 %), which led to a significantly enhanced solubility (66.3 %) and antioxidant capacity. Inulin provided greater steric hindrance because of its high molecular weight, which significantly enhanced the environmental stabilities of the emulsions. These findings underscore the critical role of saccharide structure in customizing the functional properties of plant proteins. In addition, they provide valuable insights that may facilitate the creation of protein-based food ingredients with enhanced performance.

在本研究中，通过美拉德反应制备了豌豆分离蛋白偶联物，使用了一系列结构不同的糖，包括戊糖（-核糖）、酮糖（-果糖）、醛己糖（甘露糖）、双糖（-麦芽糖）、低聚糖（半乳糖-低聚糖）和多糖（菊糖）。研究了不同糖类结构对豌豆蛋白糖基化、分子结构和功能特性的影响。糖基化显著改变了豌豆蛋白的二级结构、固有荧光强度、粒径和zeta电位。这些修饰改善了豌豆蛋白的水溶性、发泡性和乳化性能。由于分子结构相对灵活，其糖基化率最高（61.1%），从而显著提高了溶解度（66.3%）和抗氧化能力。菊粉分子量大，具有较大的空间位阻，显著提高了乳状液的环境稳定性。这些发现强调了糖结构在定制植物蛋白功能特性中的关键作用。此外，它们提供了有价值的见解，可以促进以蛋白质为基础的食品成分的创造，提高性能。

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引用次数: 0

Pectin layer formation on cassava cell surfaces enhances resistance to shear, heat, and digestive enzymes 木薯细胞表面形成的果胶层增强了对剪切、热和消化酶的抵抗力

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-18 DOI: 10.1016/j.foodhyd.2025.112270

Meng Jia , Chang Liu , Xiaohua Pan , Rongrong Ma , Yaoqi Tian

This work investigated the effect of forming a pectin-Ca²⁺ crosslinked layer on cassava cell surfaces on cell structure, pasting behavior, gel properties, and digestibility. Results revealed that the addition of 1.0 % pectin with 0.6 % Ca²⁺ formed the most stable pectin layer. Lower Ca²⁺ levels (0.4 %) weakened pectin crosslinking, while excessive Ca²⁺ (1.0 %) caused pectin precipitation, both impairing layer formation. The pectin layer increased cell size and preserved structural integrity during heating. Cell-PE-0.6 %Ca exhibited the highest gelatinization temperature and minimal starch leaching. The viscosity of the cassava cell gel was mainly governed by the continuous phase (pectin solution). Both gel viscoelasticity and shear stress increased with higher Ca²⁺ concentrations. Importantly, the surface pectin layer enhanced cell wall shear resistance, created a physical barrier against digestive enzymes, and delayed starch hydrolysis. These results demonstrate that optimizing pectin and Ca²⁺ concentrations can strengthen cassava cell walls against shear, heat, and enzymatic digestion, providing new strategies for developing cassava cell flour foods.

本研究研究了在木薯细胞表面形成果胶- ca2 +交联层对细胞结构、黏附行为、凝胶特性和消化率的影响。结果表明，添加1.0%的果胶和0.6%的Ca2+形成最稳定的果胶层。较低的Ca2+水平（0.4%）削弱了果胶的交联，而过量的Ca2+(1.0%)导致果胶沉淀，两者都损害了层的形成。在加热过程中，果胶层增加了细胞的大小并保持了结构的完整性。cell - pe - 0.6% Ca表现出最高的糊化温度和最少的淀粉浸出。木薯细胞凝胶的粘度主要受连续相（果胶溶液）的控制。凝胶粘弹性和剪切应力均随Ca2+浓度升高而升高。重要的是，表面果胶层增强了细胞壁的抗剪切能力，对消化酶形成了物理屏障，并延迟了淀粉的水解。这些结果表明，优化果胶和Ca2+浓度可以增强木薯细胞壁抗剪切、耐热和酶消化能力，为木薯细胞粉食品的开发提供了新的策略。

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引用次数: 0

Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality 鱼皮胶原蛋白肽在冷冻面团保存中的多尺度机制：蛋白质构象、流变特性和最终产品质量的相互作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-17 DOI: 10.1016/j.foodhyd.2025.112264

Menglei Xin, Peiyao Li, Hao Guo, Chonghui Yue, Zhouya Bai, Jinying Guo

Fish skin collagen peptide (FSCP) is a bioactive peptide derived from fish processing by-products with excellent biocompatibility and functional properties. This study investigated the effects of FSCP addition (0–2.0 %, w/w, based on flour weight) on the physicochemical, structural, and sensory properties of frozen dough and steamed bread. FSCP effectively inhibited ice crystal formation and recrystallization due to its pronounced thermal hysteresis activity. After 4 weeks of freezing, 1.5 % FSCP significantly mitigated freeze-induced damage, preserved gluten network, and maintained structural integrity. Compared with the control, the α-helix content and absolute zeta potential increased by 5.29 % and 35.94 %, respectively, while surface hydrophobicity decreased by 1.48 %. Microstructural analysis confirmed that FSCP improved the compactness and continuity of the gluten matrix. These effects were attributed to the high abundance of hydrophilic amino acids in FSCP, which enhanced gluten–water interactions and limited water migration. Consequently, dough springiness increased by 5.17 %, and hardness decreased by 30.74 %. Furthermore, FSCP enhanced the resistance of the frozen dough to deformation. Collectively, these findings demonstrate that FSCP effectively improves the processing performance and structural stability of frozen dough, offering a promising approach for developing high-quality frozen dough products and novel functional foods.

鱼皮胶原蛋白肽（FSCP）是从鱼类加工副产物中提取的一种生物活性肽，具有良好的生物相容性和功能特性。本研究考察了FSCP添加量（0 - 2.0%,w/w，根据面粉重量）对冷冻面团和馒头理化、结构和感官性能的影响。由于其明显的热滞后活性，FSCP有效地抑制了冰晶的形成和再结晶。冷冻4周后，1.5%的FSCP显著减轻了冷冻引起的损伤，保存了面筋网络，并保持了结构完整性。与对照相比，α-螺旋含量和zeta绝对电位分别提高了5.29%和35.94%，表面疏水性降低了1.48%。显微组织分析证实，FSCP改善了面筋基质的致密性和连续性。这些影响归因于FSCP中高丰度的亲水性氨基酸，这增强了麸质与水的相互作用，限制了水的迁移。使面团弹性提高5.17%，硬度降低30.74%。此外，FSCP还增强了冷冻面团的抗变形能力。综上所述，FSCP有效地改善了冷冻面团的加工性能和结构稳定性，为开发高质量的冷冻面团产品和新型功能食品提供了一条有希望的途径。

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引用次数: 0

Lubricating performance of pectin: Influence from the colloidal structures 果胶的润滑性能：胶体结构的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-17 DOI: 10.1016/j.foodhyd.2025.112267

Wenxin Jiang , Fengting Li , Tianci Qiu , Wei Lu , Zhiming Gao , Yuehan Wu , Dan Yuan , Yanlei Li

This study demonstrates that the lubrication performance of pectin is markedly modulated by its colloidal structure. Motivated by the pH-altered lubricating performance of acidified pectin solutions, this work further investigates the lubricating properties of Ca²⁺-crosslinked pectin microgels (PMGs). The impact of Ca²⁺ crosslinking on the physical and colloidal characteristics of PMGs suspensions is evaluated by visual appearance, microscopic morphology, and large amplitude oscillatory shear (LAOS) rheology analysis. Results show that only a low concentration of Ca²⁺ (20–60 mmol/L) promotes the formation of a robust colloidal structure. The strain stiffening index (S) shows that Ca²⁺ crosslinking endows pectin with greater resistance to applied strains, and notable strain stiffening behaviors are observed in PMGs suspensions. Friction curves suggest that acidified pectin solutions have lower maximum friction coefficients (μ_max) and PMGs suspensions have narrower boundary regimes. Furthermore, the lubricating performance of PMGs suspensions can be regulated by the homogenization rate and NaCl concentration, where shorter boundary regimes are found in robust PMGs suspensions. For pectin-PMGs mixtures, friction curves further confirm that a low PMGs proportion (10 %) is sufficient to promote the rapid lubrication regime transition. By clarifying the linkage between colloidal structure and lubricating performance of pectin, this study provides new perspectives for regulating oral lubricating behavior in food products.

研究表明，果胶的润滑性能受其胶体结构的显著调节。受ph改变酸化果胶溶液润滑性能的影响，本研究进一步研究了Ca2+交联果胶微凝胶（pmg）的润滑性能。Ca2+交联对pmg悬浮液的物理和胶体特性的影响通过视觉外观，微观形态和大振幅振荡剪切（老挝）流变学分析来评估。结果表明，只有低浓度的Ca2+ (20-60 mmol/L)才能促进强健胶体结构的形成。应变硬化指数(S)表明，Ca2+交联使果胶对施加的应变具有更大的抵抗力，在pmg悬浮液中观察到明显的应变硬化行为。摩擦曲线表明，酸化果胶溶液的最大摩擦系数（μmax）较低，pmg悬浮液的边界区较窄。此外，PMGs悬浮液的润滑性能可以由均匀化速率和NaCl浓度调节，其中在坚固的PMGs悬浮液中发现较短的边界区。对于果胶-PMGs混合物，摩擦曲线进一步证实，低比例的PMGs（10%）足以促进润滑状态的快速转变。本研究阐明了果胶的胶体结构与润滑性能之间的联系，为调控食品中的口服润滑行为提供了新的视角。

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引用次数: 0

Emulsion gels fabricated by highly branched cyclic dextrin and β-Cyclodextrin: Overcoming the limitation of single-component system for low-oil food applications 高支链环糊精和β-环糊精制备乳化凝胶：克服单组分体系在低油食品应用中的局限性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-17 DOI: 10.1016/j.foodhyd.2025.112269

Runnan Liu , Liuyan Chen , Chao Yuan , Bo Cui , Guimei Liu , Meng Zhao

A mechanically stable low-oil emulsion gel was constructed via synergistic molecular interactions between highly branched cyclic dextrin (HBCD) and β-Cyclodextrin (β-CD). Both components effectively prevented oil droplet coalescence, with optimal performance at 20 % HBCD, 3 % β-CD and 40 % oil. Rheological measurements confirmed that the samples exhibited gel-like elastic behavior and demonstrated shear-thinning characteristics. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) revealed that β-CD primarily adsorbed on the surface of emulsion droplets in crystalline form, forming a protective shell, meanwhile HBCD molecules were predominantly distributed in the aqueous phase and formed a stable network structure in the HBCD/β-CD emulsion gel. The X-ray diffraction (XRD) pattern of the emulsion gel showed new crystallization peaks at 17.88° and 11.72° when the HBCD addition exceeded 15 %. This indicated that hydrogen bonding and organized arrangement between HBCD and β-CD in emulsion gel were increased. HBCD side chains aggregated via hydrogen bonding, forming crystalline regions that generated a weak network structure. The synergistic mechanisms may underpin the potential application of the low-oil emulsion gel in functional sports foods, plant-based fat alternatives, or as a delivery system for lipophilic bioactive compounds.

通过高支链环糊精（HBCD）与β-环糊精（β-CD）的分子协同作用，构建了一种机械稳定的低油乳化凝胶。两种组分均能有效防止油滴聚结，在HBCD含量为20%、β-CD含量为3%、含油量为40%时效果最佳。流变学测量证实，样品表现出凝胶样弹性行为，并表现出剪切变薄特性。共聚焦激光扫描显微镜（CLSM）和扫描电镜（SEM）分析表明，β-CD主要以结晶形式吸附在乳状液滴表面，形成一层保护壳，同时HBCD分子主要分布在水相中，在HBCD/β-CD乳状凝胶中形成稳定的网状结构。当HBCD添加量超过15%时，乳液凝胶的x射线衍射（XRD）谱图在17.88°和11.72°处出现了新的结晶峰。说明乳状凝胶中HBCD和β-CD之间的氢键和有组织排列增强。HBCD侧链通过氢键聚集，形成晶体区域，形成弱网络结构。协同机制可能支持低油乳液凝胶在功能性运动食品，植物性脂肪替代品或作为亲脂性生物活性化合物的输送系统中的潜在应用。

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