Food Hydrocolloids最新文献_第10页

Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature 酸诱导酪蛋白酸钠凝胶的应变硬化与 pH 值和温度的关系

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110787

Norbert Raak

Strain hardening is a type of rheological behaviour that can be observed in large deformation tests of various materials. In oscillatory shear rheometry, it is characterised by an increase in storage and loss modulus (

G^{'}

and

G^{″}

) with increasing oscillation amplitude (i.e, shear strain) until the material fractures and the moduli drop again. Acid-induced caseinate gels were previously shown to exhibit such a strain hardening behaviour. However, it has not been studied in much detailed how the extent of strain hardening is affected by pH and acidification temperature. In this work, the strain hardening of acid-induced caseinate gels was characterised as a function of pH by starting strain sweeps at various time points during acidification with glucono-delta-lactone, and the experiments were conducted at either 20, 30 or 40 °C to investigate the impact of temperature. The results demonstrate that the strain at fracture and the extent by which

G^{'}

increases with the strain amplitude change throughout acid-induced gelation of sodium caseinate in a complex manner with characteristic minima and maxima being barely related to the parameters observed in small strain experiments. The findings demonstrate the importance of considering the pH and temperature when characterising the strain hardening of caseinate gels as previous work showed that the strain hardening properties are related to water expression in forced syneresis experiments.

应变硬化是一种流变行为，可在各种材料的大变形测试中观察到。在振荡剪切流变仪中，其特点是随着振荡振幅（即剪切应变）的增加，存储模量和损失模量（G′和 G″）也随之增加，直到材料断裂，模量再次下降。以前的研究表明，酸诱导的酪蛋白凝胶具有这种应变硬化行为。但是，应变硬化的程度如何受到 pH 值和酸化温度的影响，目前还没有详细的研究。在这项研究中，通过在葡萄糖醛酸-δ-内酯酸化过程中的不同时间点开始应变扫描，将酸诱导的酪蛋白凝胶的应变硬化表征为 pH 值的函数，并在 20、30 或 40 °C 下进行实验，以研究温度的影响。结果表明，在酸诱导酪蛋白酸钠凝胶化的整个过程中，断裂应变和 G′随应变振幅增加的程度以复杂的方式发生变化，其特征性最小值和最大值与小应变实验中观察到的参数几乎无关。研究结果表明，在描述酪蛋白凝胶的应变硬化特性时，考虑 pH 值和温度非常重要，因为之前的研究表明，应变硬化特性与强制滞后实验中的水表达有关。

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引用次数: 0

Predicting rheological parameters of food biopolymer mixtures using machine learning 利用机器学习预测食品生物聚合物混合物的流变参数

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110786

Julie Frost Dahl , Miek Schlangen , Atze Jan van der Goot , Milena Corredig

Predicting the properties of foods prepared with plant protein ingredients through hydrothermal processing remains challenging. This study uses compositional data to predict rheological properties of plant-based biopolymer mixes using machine learning. Samples containing protein concentrations ranging from 14 to 43 % were prepared using a range of formulations, based on yellow pea and faba bean protein ingredients. The formulations were mixed with 0–13 % polysaccharides, namely maize starch, pectin, cellulose and carrageenan, to a final moisture ranging between 40 and 72 %. These mixtures were relevant for high moisture extrusion processing. Rheological data were collected in a closed cavity rheometer, applying small, medium, and large amplitude oscillatory shear. Data from 140 unique formulations were subjected to cluster analysis to identify patterns in the dataset and variable importance analysis to identify key input features and relevant output rheological parameters. Following, multiple supervised machine learning regression models were evaluated, with single-output Random Forest regression effectively predicting parameters in the linear viscoelastic regime, from compositional inputs, but not parameters in the non-linear regime. Accurate predictions of parameters in the non-linear regime could be obtained using multi-output Random Forest regression, with large deformation parameters as input. The results highlighted the interdependencies existing among rheological parameters, and clearly brought evidence of the strength of using machine learning as a tool to predict the rheological properties of plant-based biopolymer mixes, and to highlight trends in the data which may lead to an increased mechanistic understanding of the effect of composition on the structure formation during high moisture extrusion.

预测用植物蛋白配料通过水热加工制备的食品的特性仍然具有挑战性。本研究利用成分数据，通过机器学习预测植物基生物聚合物混合物的流变特性。使用一系列基于黄豌豆和蚕豆蛋白成分的配方制备了蛋白质浓度为 14% 至 43% 的样品。这些配方与 0-13% 的多糖（即玉米淀粉、果胶、纤维素和卡拉胶）混合，最终水分在 40% 到 72% 之间。这些混合物适用于高水分挤压加工。流变学数据是在封闭式空腔流变仪中，利用小、中、大振幅振荡剪切力收集的。对来自 140 种独特配方的数据进行了聚类分析，以确定数据集中的模式，并进行了变量重要性分析，以确定关键输入特征和相关输出流变参数。随后，对多个监督机器学习回归模型进行了评估，其中单输出随机森林回归模型可根据成分输入有效预测线性粘弹性体系中的参数，但不能预测非线性体系中的参数。使用多输出随机森林回归法，以大变形参数作为输入，可以准确预测非线性机制中的参数。结果凸显了流变参数之间存在的相互依存关系，清楚地证明了使用机器学习作为工具预测植物基生物聚合物混合物流变特性的优势，并突出了数据中的趋势，这可能会加深对高水分挤压过程中成分对结构形成影响的机理理解。

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引用次数: 0

Characterization of rapeseed protein supramolecular structures obtained by aqueous extractions 通过水萃取获得的油菜籽蛋白超分子结构的特征描述

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110770

Simone Bleibach Alpiger , Gregory N. Smith , Jan Skov Pedersen , Thea Lykkegaard Moeller , Henrik Vinther Soerensen , Milena Corredig

Aqueous extraction of rapeseed has the potential to produce mildly refined yet functional protein ingredients. However, the colloidal structures of these mildly refined ingredients are still not fully understood. Therefore, the aim of this work was to examine the structures present in rapeseed extracts by analyzing their scattering characteristics across different length scales. Rapeseed protein concentrates were obtained after aqueous extractions at acidic (pH 5.7) or alkaline (pH 8.5) conditions. The structures were investigated using complementary techniques, cryo-transmission electron microscopy, small angle X-ray scattering and small angle neutron scattering. To understand the scattering contribution of various components at characteristic length scales, D₂O contrast variation was performed, and SAXS analysis for extracts at pH 5.7 treated with pectinase were compared to those untreated. All suspensions contained globular proteins within a network of soluble polysaccharides as observed by Cryo-TEM. SANS analysis with different D₂O/H₂O ratios demonstrated that at low q, both proteins and polysaccharide contributed to scattering, suggesting the presence of large complexes containing both. The signal for pH 8.5 suspensions was mainly attributed to oleosomes. SAXS measurements agreed with the SANS data, and pH 5.7 suspensions measured after pectin hydrolysis revealed that the complexes were formed by rapeseed globulins (∼4 nm) and polysaccharide chains. This research highlights the importance of understanding the protein-polysaccharide interactions occurring in rapeseed aqueous extracts, to fully utilize these less refined fractions as value-added ingredients in future sustainable foods.

油菜籽水萃取有可能生产出轻度精炼的功能性蛋白质配料。然而，人们对这些轻度精炼成分的胶体结构仍不完全了解。因此，这项工作的目的是通过分析油菜籽提取物在不同长度尺度上的散射特性来研究其结构。油菜籽蛋白浓缩物是在酸性（pH 值 5.7）或碱性（pH 值 8.5）条件下进行水提取后得到的。使用互补技术、冷冻透射电子显微镜、小角 X 射线散射和小角中子散射对其结构进行了研究。为了解各种成分在特征长度尺度上的散射贡献，进行了 D2O 对比变化，并对 pH 值为 5.7、用果胶酶处理过的提取物与未处理过的提取物进行了 SAXS 分析比较。冷冻电镜观察到，所有悬浮液中的可溶性多糖网络中都含有球状蛋白质。使用不同的 D2O/H2O 比率进行的 SANS 分析表明，在低 q 值时，蛋白质和多糖都会产生散射，这表明存在着包含蛋白质和多糖的大型复合物。pH 值为 8.5 的悬浮液中的信号主要来自油脂体。SAXS 测量结果与 SANS 数据一致，果胶水解后测量的 pH 值为 5.7 的悬浮液显示，复合物是由菜籽球蛋白（4 纳米）和多糖链形成的。这项研究强调了了解油菜籽水提取物中蛋白质与多糖相互作用的重要性，以便充分利用这些精炼程度较低的馏分作为未来可持续食品的增值成分。

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引用次数: 0

Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch 糖化米糠蛋白聚合体及其产生的乳液对大米淀粉糊化和逆降解特性的调节作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110785

Yongxue Luo , Hanwen Cui , Wenting Tang , Zeyue Fu, Chuanfen Pu, Qingjie Sun

The effects of the rice bran protein aggregates (RBPAs), glycated rice bran protein aggregates (gRBPAs) and resultant emulsions on the gelatinization and retrogradation characteristics of rice starch (RS) were investigated. The gelatinization and retrogradation properties of RS were determined by rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC), dynamic rheology, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The addition of the protein aggregates and the emulsions reduced the swelling of starch during the gelatinization process and the enthalpy change (ΔH) of RS. Meanwhile, during the long-term storage (4 °C for 21 d), the existence of the protein aggregates and the emulsions decreased the storage modulus (G′) and hardness of RS gel, thereby decelerating the retrogradation of RS. Besides, XRD analysis proved that when heated for 2 h, the relative crystallinity of the RS-gRBPAs mixture decreased by 6.08%, and the relative crystallinity of the corresponding RS-emulsions mixture reduced by 6.85%, which indicated the grafting of Dex could impede the retrogradation of RS. The inhibitory effect of adding the emulsions was more pronounced than that of adding corresponding protein aggregates. Furthermore, SEM analysis confirmed that the gel network structures of mixture were more uniform and compact compared with RS, which resulted from the protein aggregates and the emulsions inhibiting the internal combination through hydrogen bonds between starch molecules. Overall, these findings suggested that the protein aggregates and the emulsions prevented the retrogradation of RS, and could be potently used as a natural substitutes to enhance the quality and nutrition of starch-based foods.

研究了米糠蛋白聚合体（RBPAs）、糖化米糠蛋白聚合体（gRBPAs）及其乳液对大米淀粉（RS）糊化和逆降解特性的影响。通过快速粘度分析仪（RVA）、差示扫描量热仪（DSC）、动态流变学、X 射线衍射（XRD）和扫描电子显微镜（SEM）测定了 RS 的糊化和逆降解特性。结果表明，蛋白质聚合体和乳液的加入降低了淀粉在糊化过程中的膨胀，也降低了 RS 的焓变 (ΔH)。同时，在长期储存（4 °C，21 d）过程中，蛋白质聚集体和乳液的存在降低了 RS 凝胶的储存模量（G′）和硬度，从而减缓了 RS 的逆降解。此外，XRD 分析表明，加热 2 小时后，RS-gRBPAs 混合物的相对结晶度降低了 6.08%，而相应的 RS-emulsions 混合物的相对结晶度降低了 6.85%，这表明 Dex 的接枝可以阻碍 RS 的逆降解。加入乳液的抑制作用比加入相应的蛋白质聚集体更为明显。此外，扫描电子显微镜分析证实，与 RS 相比，混合物的凝胶网络结构更均匀、更紧密，这是蛋白质聚集体和乳液通过淀粉分子间的氢键抑制内部结合的结果。总之，这些研究结果表明，蛋白质聚合体和乳液阻止了 RS 的逆变性，可作为天然替代品有效提高淀粉基食品的质量和营养。

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引用次数: 0

Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation 通过大豆蛋白简单共凝固法制造具有凝结物和脂质体复合膜的微胶囊

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110779

Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang

Coacervation is a common phenomenon in plant proteins which however has yet been well recognized. This study systematically investigated the properties of soy glycinin coacervates, explored the wetting behavior between the condensates and oil droplets in order to obtain microcapsules with core-shell structure, and furthermore figured out the strategy to stabilize the condensate membranes. Fluidity of glycinin coacervates was characterized by viscosity and fluorescence recovery after photo bleaching which was highly dependent on solution parameters and intriguingly increased with prolonged time due to protein structure reorganization. Complete engulfment of oil droplets by coacervates leading to core-shell structure formation was achieved at salinity≥0.1M NaCl and pH ≥ 7 above room temperature. Core-shell structure could be preserved by membranization using liposome coating as it prevented the coalescence between coacervates. Condensate membranes were further hardened by a combination of physical and enzymatic crosslinking using calcium ions and transglutaminase respectively which enabled the microcapsules to survive in the gastric environment. This study is important as it paves way for fabricating well designed microcapsules based on the simple coacervation of plant proteins which are biocompatible and widely abundant.

共凝结是植物蛋白中的一种常见现象，但尚未得到充分认识。本研究系统研究了大豆甘精凝聚物的性质，探讨了凝聚物与油滴之间的润湿行为，从而获得核壳结构的微胶囊，并进一步探索了稳定凝聚膜的策略。光漂白后的粘度和荧光恢复表征了甘精凝聚物的流动性，这与溶液参数有很大的关系，而且由于蛋白质结构重组，随着时间的延长，其流动性也会增加，这一点很有意思。在室温以上，盐度≥0.1M NaCl、pH 值≥7 时，共润湿剂可完全吞噬油滴，形成核壳结构。利用脂质体涂层进行膜化可保持核壳结构，因为它可防止凝聚液之间的凝聚。通过分别使用钙离子和转谷氨酰胺酶进行物理交联和酶交联，凝结膜进一步硬化，从而使微胶囊能够在胃环境中存活。这项研究非常重要，因为它为利用生物相容性好、含量丰富的植物蛋白进行简单的共凝，制造出设计精良的微胶囊铺平了道路。

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引用次数: 0

Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes 大豆分离蛋白水解物改性脂质体的电形成和表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110781

Libin Sun, Linwei Zhao, Zhe Huang, Fei Wu, Mingzhe Pan, Dianyu Yu

This research aimed to elucidate the application and feasibility of the enhancement of liposome oxidative stability by the interaction of liposomes with soybean protein isolate hydrolysates (SPIHs) during liposome electroformation. It was observed that the degree of hydrolysis, percentage of low-molecular-weight distribution, and solubility of SPIHs after enzymatic hydrolysis increased with the extension of reaction time. The average fluorescence intensity (average gray level) was approximately 200 a.u. for each liposome, indicating a homogeneous distribution of SPIHs on the liposome surface. Moreover, it was found that the advanced structure of SPIHs incorporated with liposomes was altered appreciably. Both hydrophobic forces and hydrogen bonds exhibited an important role in the interaction between SPIHs and liposomes. In addition, morphology observation indicated that the liposomes were spherical and exhibited a more compact structure after coating with SPIHs. Subsequent flow cytometry analysis showed that the diameter and number of vesicles would increase due to vesicles rupturing or reorganizing after phospholipid oxidation during the electroformation of liposomes to produce SPIHs-liposomes. While the phospholipid oxidation level of the original liposomes was 42.13%, the phospholipid oxidation level of SPIHs-liposomes did not exceed 25%, indicating that the optimal balance between electroformation parameters and phospholipid oxidation level was obtained. These results may provide novel insight into the implications of SPIHs-modified liposomes as functional additives.

本研究旨在阐明脂质体电形成过程中脂质体与大豆分离蛋白水解物（SPIHs）相互作用增强脂质体氧化稳定性的应用和可行性。结果表明，随着反应时间的延长，酶水解后的 SPIHs 的水解程度、低分子量分布比例和溶解度均有所增加。每个脂质体的平均荧光强度（平均灰度级）约为 200 a.u.，表明 SPIHs 在脂质体表面分布均匀。此外，研究还发现，与脂质体结合的 SPIHs 的高级结构发生了明显变化。疏水作用力和氢键在 SPIHs 与脂质体的相互作用中都发挥了重要作用。此外，形态学观察表明，涂覆 SPIHs 后的脂质体呈球形，结构更加紧凑。随后的流式细胞仪分析表明，在电形成脂质体以产生 SPIHs 脂质体的过程中，由于磷脂氧化导致囊泡破裂或重组，囊泡的直径和数量会增加。原始脂质体的磷脂氧化水平为 42.13%，而 SPIHs 脂质体的磷脂氧化水平不超过 25%，这表明电形成参数与磷脂氧化水平之间达到了最佳平衡。这些结果可为SPIHs修饰脂质体作为功能添加剂的意义提供新的见解。

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引用次数: 0

Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design 采用简单向心混合设计优化含有蜂蜡的新型可持续海藻酸 Dictyota mertensii 薄膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110782

Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite

The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed Dictyota mertensii (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m², S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm⁻¹, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed Dictyota mertensii and the sustainable use of natural marine resources.

合成聚合物的环境风险促使人们需要创新和可持续的薄膜和包装解决方案。本研究优化了由提取自棕色海藻 Dictyota mertensii（ADM）的海藻酸盐、甘油、蜂蜡和吐温 80 组成的薄膜配方，旨在改善其性能。在开发和优化复合薄膜的过程中，采用了简单的中心混合设计。根据薄膜的形态特性、含水量 (MC)、接触角 (CA)、溶解度 (S)、水蒸气渗透性 (WVP)、颜色参数（L∗、a∗ 和 b∗）、不透明度、拉伸强度 (TS)、断裂伸长率 (EB) 和弹性模量 (E) 对薄膜进行了表征。根据所研究的变量绘制了等值线，预测了四阶多项式模型，分析了混合成分的影响，并对响应变量进行了方差分析（ANOVA）和置信度为 95% 的 F 检验。实验验证了预测条件。MC、WVP、溶解度、不透明度、a∗ 和 b∗ 最小，而 CA、L∗、TS、EB 和 E 最大，结果是 MC = 6.85%，WVP = 16.37 g mm/h。kPa.m2, S = 28.87%, CA = 83.86°, 不透明度 = 5.60 AU.nm.mm-1, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, E = 96.47 MPa。总体可取性指数为 0.70，因此最佳生物聚合物基质为 75.00% ADM、5.00% 甘油、7.50% 蜂蜡和 12.50% 吐温 80。研究结果凸显了由棕色海藻 Dictyota mertensii 制作的海藻酸盐薄膜的潜力，以及对天然海洋资源的可持续利用。

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引用次数: 0

Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids 与不同水胶体共糊化的荸荠（Eleocharis dulcis Burm.f.，香柏科）淀粉的糊化、结构特性和体外消化率

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110777

Xinyu Lv, Liyuan Rong, Weidong Zhang, Huiliang Wen, Mingyue Shen, Xin Qi, Jiajun Song, Jianhua Xie

Hydrocolloids have been widely used to modulate the processing properties of native starch, this study aimed to investigate the effects of carrageenan (KC), tamarind seed polysaccharide (TSP), and xanthan gum (XG) on the pasting, rheological, structural properties, and in vitro digestibility of water chestnut starch (WCS). The pasting results showed that XG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and breakdown viscosity (BD) of WCS gel, but decreased the setback (SB), TSP significantly increased SB. The rheological data found that KC, TSP and XG increased the apparent viscosity and storage modulus (G′) and loss modulus (G″) of WCS, which gradually increased by the concentration gradient of hydrocolloids. The hardness of starch with KC increased from 171.52 g to 323.36 g, and the addition of 0.3% KC and 0.5% KC enhanced the thermal stability. Furthermore, XG significantly increased the resistant starch (RS) content and decreased the hydrolysis rate of starch. These results will provide theoretical references for expanding the application range of WCS.

本研究旨在探讨卡拉胶（KC）、罗望子多糖（TSP）和黄原胶（XG）对荸荠淀粉（WCS）糊化、流变、结构特性和体外消化率的影响。糊化结果表明，黄原胶提高了马蹄淀粉凝胶的峰值粘度（PV）、谷值粘度（TV）、终粘度（FV）和分解粘度（BD），但降低了后退粘度（SB），TSP则显著提高了后退粘度（SB）。流变学数据发现，KC、TSP 和 XG 增加了 WCS 的表观粘度、储存模量（G′）和损耗模量（G″），并随着亲水胶体浓度梯度的增加而逐渐增大。添加 KC 的淀粉硬度从 171.52 克增加到 323.36 克，添加 0.3% KC 和 0.5% KC 可提高热稳定性。此外，XG 还能明显增加抗性淀粉（RS）的含量，降低淀粉的水解率。这些结果将为扩大 WCS 的应用范围提供理论参考。

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引用次数: 0

Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness A型明胶和羟丙基淀粉相分离凝胶的微观结构和特性：对pH值的响应性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110780

Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui

The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.

相分离行为对水凝胶性能的影响一直是研究的重点。本研究探讨了由 A 型明胶（GE，5 wt%）和羟丙基淀粉（HPS，3 wt%）组成的相分离水凝胶的 "pH 值-微观结构-水凝胶性能 "关系。结果表明，在不同的 pH 值下，水凝胶微观结构的变化对凝胶特性有显著影响。在 pH 值为 4.00 和 11.00 时，GE/HPS 凝胶中出现了相分离现象，其微观结构为 HPS-in-GE。特别是在 pH 值为 5.00、6.00、7.00 和 9.00 时，严重的相分离导致 HPS 和 GE 的大量聚集体分离，形成连续的相结构。在 pH 值为 2.00 和 3.00 时，相分离受到抑制，形成了均匀的微观结构。与 pH 值为 4.00-11.00 的相分离凝胶相比，pH 值为 2.00 和 3.00 的均相体系具有协同效应，凝胶强度更高。对 GE/HPS 凝胶中分子间作用力的分析表明，氢键是主要的相互作用力。此外，在 pH 值为 3.00 左右的山楂果冻中加入 GE/HPS 后，可有效保持结构外观，并表现出更高的硬度，从而改善山楂果冻的感官特性。总之，相分离降低了 GE/HPS 凝胶的储存模量，但 GE/HPS 大分子的相容性在 2.00 和 3.00 时表现出协同效应，改善了水凝胶的机械性能。这项工作为基于 GE/HPS 的凝胶食品提供了一些新的见解。

{"title":"Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness","authors":"Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui","doi":"10.1016/j.foodhyd.2024.110780","DOIUrl":"10.1016/j.foodhyd.2024.110780","url":null,"abstract":"<div><div>The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110780"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages 与多糖共同喷雾干燥分离乳清蛋白可提供额外的润滑效果，从而影响模型饮料的感官特征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110778

Holly Giles , Stephanie P Bull , Stella Lignou , Joe Gallagher , Marianthi Faka , Julia Rodriguez-Garcia , Lisa Methven

For older adults, whey protein is associated with negative sensory attributes, including undesirable mouthfeel qualities, that limit consumption and acceptance. Previous work suggests that increased lubrication may have the ability to reduce whey protein-associated mouthdrying, a driver for disliking, by limiting interactions of whey protein with salivary proteins and mucin. This was investigated in the current study by co-spray drying whey protein with combinations of maltodextrin, xanthan gum and/or guar gum; the resulting powders were used to make 10% suspensions. The particle size, zeta potential, rheological and tribological profiles of these suspensions were measured. It was shown that co-spray drying whey protein with guar gum led to a reduction in instrumental friction, irrespective of changes in viscosity. These samples were perceived as significantly more mouthcoating and smooth when assessed by a trained sensory panel. Contrastingly, suspensions containing xanthan gum showed increased viscosity and enhanced shear thinning compared with whey protein, but no change in instrumental friction at higher sliding speeds. This may be a result of a larger particle size, representing increased aggregation in samples containing xanthan gum. There was no significant difference in mouthdrying or slipperiness perception between the suspensions. These findings suggest that the incorporation of guar gum has the capacity to reduce oral friction and impact mouthfeel in whey protein model beverages. This should be taken forward into temporal sensory trials to further investigate the effects of additional lubrication.

对于老年人来说，乳清蛋白与负面的感官属性有关，包括不良的口感，这限制了他们的消费和接受。以前的研究表明，增加润滑度可以限制乳清蛋白与唾液蛋白和粘蛋白的相互作用，从而减少乳清蛋白引起的口干，这也是引起不喜欢的原因之一。本研究通过将乳清蛋白与麦芽糊精、黄原胶和/或瓜尔豆胶的组合进行联合喷雾干燥，对这一问题进行了研究；所得粉末用于制作 10% 的悬浮液。对这些悬浮液的粒度、ZETA电位、流变学和摩擦学特性进行了测量。结果表明，乳清蛋白与瓜尔豆胶共同喷雾干燥后，无论粘度如何变化，都能减少工具摩擦。在训练有素的感官小组的评估中，这些样品的口感和顺滑度明显提高。相反，与乳清蛋白相比，含有黄原胶的悬浮液粘度增加，剪切稀化作用增强，但在较高的滑动速度下仪表摩擦力没有变化。这可能是由于含黄原胶的样品粒径较大，聚集性增加所致。不同悬浮液的口干度和滑爽感没有明显差异。这些研究结果表明，瓜尔豆胶的加入能够减少乳清蛋白模型饮料中的口腔摩擦并影响口感。应将这一研究成果应用到时间感官试验中，以进一步研究额外润滑的效果。

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引用次数: 0