Food Hydrocolloids最新文献_第10页

Effects of magnetic field assisted freezing combined with curdlan in vitro digestion of myofibrillar protein in Penaeus vannamei from the perspective of gel 磁场辅助冷冻联合凝乳酶凝胶法对凡纳滨对虾肌原纤维蛋白体外消化的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-10 DOI: 10.1016/j.foodhyd.2025.112349

Minxin Lu , Ruizi Zhou , Chang Zhang , Shucheng Liu , Hui Teng , Lei Chen

In this work, the myofibrillar protein (MP) of Penaeus vannamei was used to assess the effects of magnetic field-assisted freezing (MF) combined with curdlan (CUR) on its in vitro digestive properties, and to analyze digestive variations between the stomach and intestinal stages. The results showed that compared with gastric digestion, intestinal digestion exhibited a higher protein digestibility (65.37 %) and degree of hydrolysis (12.05 %) under the condition of 600G+0.6 %, indicating that intestinal enzymes were more efficient at degrading MP under this condition. Particle size distribution showed that protein aggregate size decreased significantly to 1.29 nm and 1.5 nm (p < 0.05) under 600G+0.4 % and 600G+0.6 % respectively after intestinal digestion. Fluorescence and Ultraviolet spectra revealed the exposure of the hydrophobic environment of aromatic residues during the intestinal phase, confirming the increased accessibility of active groups. Microstructural observations showed that the intestinal digestion products under 600G+0.4 % and 600G+0.6 % exhibited a more homogeneous, fragmented morphology. SDS-PAGE analysis confirmed a significant increase in the content of small molecule peptides (<11 kDa) during the intestinal phase. In addition, the total amount of free amino acids after intestinal digestion was 10 times higher than that in the gastric stage, indicating that MF-CUR treatment promoted deep hydrolysis of MP. In conclusion, the digestive efficiency of the intestinal stage is significantly higher than that of the gastric stage, and the combination of MF and CUR can maximize the digestive properties of MP. This provides a novel concept for the high-value processing of aquatic products.

本研究以凡纳滨对虾（Penaeus vannamei）的肌原纤维蛋白（myofibrar protein， MP）为研究对象，研究了磁场辅助冷冻（MF）联合凝乳酶（curdlan）对其体外消化特性的影响，并分析了胃和肠不同阶段的消化变化。结果表明，与胃消化相比，在600G+ 0.6%的条件下，肠道消化的蛋白质消化率（65.37%）和水解度（12.05%）更高，表明该条件下肠道酶对MP的降解效率更高。粒度分布表明，在600G+ 0.4%和600G+ 0.6%条件下，肠道消化后蛋白质团聚体粒径分别显著降低至1.29 nm和1.5 nm （p < 0.05）。荧光和紫外光谱显示在肠道期暴露在疏水环境中，证实了活性基团的可及性增加。微观结构观察表明，600G+ 0.4%和600G+ 0.6%条件下的肠道消化产物表现出更均匀、破碎的形态。SDS-PAGE分析证实在肠期小分子肽（<11 kDa）含量显著增加。此外，肠道消化后游离氨基酸总量比胃期高10倍，表明MF-CUR处理促进了MP的深度水解。综上所述，肠道期消化效率显著高于胃期，MF与CUR联合使用可最大限度地提高MP的消化性能。这为水产品的高价值加工提供了一个新的概念。

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引用次数: 0

Emulsions stabilised with cellulose microfibrils and potato protein 用纤维素微原纤维和马铃薯蛋白稳定乳剂

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-10 DOI: 10.1016/j.foodhyd.2025.112348

Ieuan Roberts-Harry , Pau Marquès Duran , Max Molendijk , Daniel Bonn , Krassimir P. Velikov

We investigate oil-in-water emulsions prepared using potato protein and cellulose microfibrils (CMF) in the continuous phase. The ratio of potato protein and CMF is varied, along with the pH of the emulsion, and the volume fraction of the dispersed oil phase. We study how these factors affect the microstructure and flow properties of the emulsion, and link oscillatory rheology data to the microstructure via confocal laser scanning microscopy, cryo-scanning electron microscopy, and droplet size measurements. We find that the concentration of CMF is the key contributor to the flow properties of the continuous phase. While the protein has little effect on the rheology of the continuous phase, it plays a significant role in the flow properties of the emulsion. At low concentrations of protein, the CMF stabilises the emulsion droplets, and as the concentration of potato protein increases,this results in a decrease in droplet size, and an increase in emulsion elasticity. We find that it is also possible to drastically tune the elasticity of the emulsion via acidification. This is due to a combination of several different mechanisms, including altering the degree of attachment between droplets and the gel matrix. We finally investigate the dependence of elasticity on the oil fraction, and find that storage modulus increases for emulsions at pH 4, and decreases at neutral pH. Emulsions with adjustable elasticity offer a highly versatile system, enabling their use in the reformulation of various food emulsions.

研究了马铃薯蛋白和纤维素微原纤维（CMF）连续相制备的水包油乳液。马铃薯蛋白与CMF的比例随乳液的pH值和分散油相的体积分数而变化。我们研究了这些因素如何影响乳液的微观结构和流动特性，并通过共聚焦激光扫描显微镜、冷冻扫描电镜和液滴尺寸测量将振荡流变学数据与微观结构联系起来。我们发现，CMF的浓度是影响连续相流动特性的关键因素。虽然蛋白质对连续相的流变学影响不大，但对乳液的流动特性有重要作用。在低浓度的蛋白质下，CMF稳定了乳液液滴，随着马铃薯蛋白质浓度的增加，这导致液滴尺寸减小，乳液弹性增加。我们发现，通过酸化也可以大幅调整乳液的弹性。这是由于几种不同机制的结合，包括改变液滴和凝胶基质之间的附着程度。我们最后研究了弹性对油组分的依赖，发现在pH值为4时乳液的储存模量增加，在中性pH时降低。具有可调节弹性的乳液提供了一个高度通用的体系，使其能够用于各种食品乳液的重新配方。

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引用次数: 0

Light-colored, easily dispersible, and emulsifying-active lignin-nanocellulose UV-resistant materials: Derived from the original composition of natural bagasse 浅色，易分散，乳化活性木质素纳米纤维素抗紫外线材料：源自天然甘蔗渣的原始成分

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-09 DOI: 10.1016/j.foodhyd.2025.112340

Zhe Yu , Fei Liu , Yu Zhuo , Ling Chen , Maoshen Chen , Yixun Xia , Fang Zhong

Lignin is the most abundant natural UV-resistant material in nature. However, its poor dispersibility, and dark appearance caused by harsh lignin isolation conditions are undesirable for commercialization in UV-protective materials. In this study, the inherent color and composition of natural bagasse are leveraged through mild acidic deep eutectic solvent (DES) treatment to develop a light-colored, easily dispersible, and emulsifying-active lignin-nanocellulose (lignin-NC) UV-resistant material. Through this mild DES treatment, most hemicellulose is efficiently removed, with lignin and cellulose contents exceeding 34 % and 53 %, respectively. It exhibits remarkable lightness (L∗ = 83.3) and no sedimentation after dispersion, significantly outperforming industrial dealkalized lignin, which has an L∗ of 38.1 and a 78.5 % sediment rate. The retention of nanocellulose not only enhances the dispersion of lignin in water but also imparts excellent emulsifying capacity to the material. Moreover, the evolution of the lignin structure, alongside its antioxidant and UV-resistant properties, has been thoroughly characterized. Its photoprotective effect on UV-sensitive nutrients and HaCaT cells is further verified. It can be used independently to formulate sunscreen creams with an SPF value of 19.83 and also function as a solid emulsifier to stabilize chemical UV filters. This work is expected to have potential in both the high-value utilization of renewable lignin and the development of natural UV-resistant materials for food and cosmetic applications.

木质素是自然界中含量最丰富的天然抗紫外线材料。然而，它的分散性差，并且由于木质素分离条件恶劣而造成的深色外观，不适合在防紫外线材料中商业化。在本研究中，利用天然甘蔗渣固有的颜色和成分，通过温和的酸性深共熔溶剂（DES）处理，开发出浅色、易分散、具有乳化活性的木质素纳米纤维素（lignin-NC）抗紫外线材料。通过这种温和的DES处理，大部分半纤维素被有效去除，木质素和纤维素的含量分别超过34%和53%。它具有显著的轻度（L∗= 83.3）和分散后无沉淀，显著优于工业脱碱木质素，其L∗为38.1和沉淀率为78.5%。纳米纤维素的保留不仅增强了木质素在水中的分散性，而且使木质素具有良好的乳化能力。此外，木质素结构的演变及其抗氧化和抗紫外线性能也得到了全面的表征。进一步验证其对光敏营养素和HaCaT细胞的光保护作用。它可以独立用于制作SPF值为19.83的防晒霜，也可以作为固体乳化剂稳定化学紫外线过滤器。这项工作有望在可再生木质素的高价值利用和开发用于食品和化妆品的天然抗紫外线材料方面具有潜力。

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引用次数: 0

κ-Carrageenan facilitates the instant curing of chlorella powders during microwave 3D printing 在微波3D打印过程中，κ-卡拉胶有助于小球藻粉末的即时固化

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-09 DOI: 10.1016/j.foodhyd.2025.112337

Xiaolin An , Zilong Zhao , Zixian Zhu , Dan Huang , Xing Chen , Bowen Yan , Jianlian Huang , Nana Zhang , Daming Fan

Microalgae, as a nutrient-rich emerging food source, play a crucial role in the development of future food, while their consumption forms are limited. To broaden their applications, the chlorella powder was used as the main material and processed with microwave 3D printing to achieve instant molding and curing. The dispersed chlorella particles were blended with κ-carrageenan to establish a network structure, enhancing its compatibility for microwave 3D printing. Stress-strain analysis demonstrated that κ-carrageenan facilitated the instant curing of chlorella under microwave 3D printing and the curing strength increased proportionally with both microwave power and κ-carrageenan concentration. Furthermore, rheological analysis and simulation elucidated the regulatory effects of microwave power and κ-carrageenan on chlorella extrusion and deposition. The combined action of microwave and κ-carrageenan significantly improved the fluid field distribution during extrusion, and the deposited filament exhibited a threefold increase in G′ within 0.30 s. The low-field nuclear magnetic resonance and fourier transform infrared spectroscopy were empolyed to analyze the effects of microwave and phase transition of κ-carrageenan on water distribution and molecular structural changes within the system. Scanning electron microscopy was also utilized to observe the microstructures of chlorella particles crosslinked by κ-carrageenan at different printing temperatures. Based on the instant molding capacity of printed chlorella, the configurations of products were customized, achieving complex designs such as hollowed-out overhanging structures. Additionally, microwave 3D printing could modulate the textural properties of chlorella-based products to a certain extent. Overall, our findings provide a new approach for the design of future microalgae-based foods.

微藻作为一种营养丰富的新兴食物来源，在未来食品的发展中发挥着至关重要的作用，但其消费形式有限。为了扩大其应用范围，以小球藻粉末为主要材料，采用微波3D打印技术进行加工，实现即时成型和固化。将分散的小球藻颗粒与κ-卡拉胶混合形成网状结构，增强其对微波3D打印的相容性。应力应变分析表明，κ-卡拉胶促进了微波3D打印条件下小球藻的瞬间固化，固化强度随微波功率和κ-卡拉胶浓度成比例增加。通过流变学分析和模拟，阐明了微波功率和κ-卡拉胶对小球藻挤压和沉积的调控作用。微波和κ-卡拉胶的共同作用显著改善了挤压过程中的流场分布，沉积的长丝在0.30 s内G′增加了3倍。利用低场核磁共振和傅里叶变换红外光谱分析了微波和α -卡拉胶相变对体系内水分分布和分子结构变化的影响。利用扫描电镜观察了κ-卡拉胶交联小球藻颗粒在不同打印温度下的微观结构。基于打印小球藻的即时成型能力，定制产品配置，实现镂空悬垂结构等复杂设计。此外，微波3D打印可以在一定程度上调节小球藻基产品的纹理特性。总的来说，我们的研究结果为未来的微藻食品设计提供了一种新的方法。

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引用次数: 0

Modifying structural properties of rice bran protein by protein-glutaminase deamidation to fabricate a high-performance oleogelator 用蛋白-谷氨酰胺酶脱酰胺改性米糠蛋白的结构特性制备高性能油凝胶

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-09 DOI: 10.1016/j.foodhyd.2025.112343

Lu Zhang , Xinyi Han , Jianyu Wang , Ting Wang , Ruiqiang Yang , Ganghua Li , Chong Zhang

This study fabricated rice bran protein (RBP) oleogels by combining protein-glutaminase (PG) deamidation with emulsion-templated technology, enabling animal fat substitution and high-value utilization of RBP. PG deamidation reduced the aggregation degree of RBP and decreases particle size, thereby increasing the contact area between protein and water and enhancing its adsorption capacity at the oil-water interface, which lays a foundation for improved foaming and emulsifying properties. Meanwhile, deamidation significantly increased the ζ-potential of RBP by 41.2 %, leading to greater negative surface charge density and enhanced electrostatic repulsion. Secondary structure analysis revealed that deamidation increased the proportion of β-sheet structures and decreased α-helices in RBP. This change strengthened intermolecular hydrogen bonding and facilitating ordered network formation, in which the solubility of RBP deamidating for 8 h increased by more than 8-fold, foaming capacity increased by 210.0 % and the emulsifying ability index increased by 92.2 %. Specifically, β-sheet structures enhance the strength of interface film of RBP, thereby improving emulsion viscosity as well as the elasticity and oil-holding capacity of oleogels. Moreover, deamidation exposed previously buried functional sites and thereby enhancing antioxidant capacity. Additionally, deamidation converted glutamine to glutamic acid, which enhanced umami taste. Accompanied by high-viscosity emulsion formation, deamidated RBP acting as the oleogelator formed stable protein network via emulsion templates, enabling efficient liquid oil encapsulation. Under mild modification conditions, PG deamidation comprehensively enhanced the functional properties of RBP containing dispersibility, interfacial activity, and network formation ability, which highlighted PG deamidation as a promising strategy for developing a protein-based oleogelator.

本研究采用蛋白-谷氨酰胺酶（PG）脱酰胺与乳剂模板技术相结合的方法制备米糠蛋白（RBP）油凝胶，实现了RBP的动物脂肪替代和高价值利用。PG脱酰胺降低了RBP的聚集程度，减小了RBP的粒径，从而增加了蛋白质与水的接触面积，增强了其在油水界面的吸附能力，为改善泡沫乳化性能奠定了基础。同时，脱酰胺使RBP的ζ电位显著提高41.2%，导致表面负电荷密度增大，静电斥力增强。二级结构分析表明，脱酰胺增加了RBP中β-片结构的比例，降低了α-螺旋结构的比例。这一变化增强了分子间氢键，促进了有序网络的形成，使RBP脱酰胺8 h的溶解度提高了8倍以上，发泡能力提高了210.0%，乳化能力指数提高了92.2%。具体而言，β-片结构增强了RBP界面膜的强度，从而提高了乳液粘度，提高了油凝胶的弹性和持油能力。此外，脱酰胺暴露了以前埋藏的功能位点，从而增强了抗氧化能力。此外，脱酰胺作用将谷氨酰胺转化为谷氨酸，增强了鲜味。脱酰胺RBP在形成高粘度乳液的同时，作为油凝胶剂，通过乳液模板形成稳定的蛋白质网络，实现高效的液体油封装。在温和的修饰条件下，PG脱酰胺全面增强了RBP的功能特性，包括分散性、界面活性和网络形成能力，这表明PG脱酰胺是一种很有前途的开发蛋白质基油凝胶的策略。

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引用次数: 0

Cellulose nanocrystal-mediated modulation of structural conformation and rheological properties of chickpea proteins 纤维素纳米晶体介导的鹰嘴豆蛋白结构构象和流变特性的调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-09 DOI: 10.1016/j.foodhyd.2025.112341

Ingrid Contardo , Sofía Gutiérrez , Valentina Walton , Bastián Hidalgo

Understanding how plant-based ingredients interact and behave structurally is essential for achieving desired qualities in food products. However, investigations into cellulose nanocrystal (CNC)-induced structural modulation in chickpea protein matrices have offered limited insight into the conformational rearrangements occurring within their secondary structural elements. This study examined the effects of CNC concentrations (0.5, 1, and 3 %) on the conformational, secondary structure, and rheological properties of chickpea protein isolate (CPI) suspensions. The incorporation of CNC promoted greater aggregation, surface hydrophobicity, and exposed free sulfhydryl groups in the proteins, resulting in an increased water absorption capacity of the CPI-CNC complexes. Protein solubility improved as the CNC content increased (reaching 51 % with 3 % CNC), possibly because of structural changes that exposed amino acid residues to interact with water. FTIR analysis indicated that hydrogen bonds and electrostatic interactions affected the complexation of CPI and CNC. At low concentrations of CNC (0.5 %–1 %), the content of anti-parallel β-sheets and β-turns was reduced to transform into pseudo-β-sheets, promoting a more disordered conformation. However, the 1:1 protein-to-nanocrystal ratio promoted more pseudo-, anti-parallel-, and parallel β-sheets from α-helices and β-turns than CPI. The viscosity, viscoelasticity, and thixotropy behavior of the protein suspensions were influenced by an increase in CNC. A high CNC content markedly increased the thixotropic response of the CPI–CNC complexes, indicating reinforcement of interparticle bonding and network cohesiveness. These results highlight the importance of nanocrystal concentration in the modulation of plant-based protein structures and microstructure of the formed colloids.

了解植物成分如何相互作用和结构行为是实现食品所需质量的必要条件。然而，对鹰嘴豆蛋白基质中纤维素纳米晶体（CNC）诱导的结构调节的研究，对其二级结构元素中发生的构象重排提供了有限的见解。本研究考察了CNC浓度（0.5%、1%和3%）对鹰嘴豆分离蛋白（CPI）悬浮液的构象、二级结构和流变性能的影响。CNC的加入促进了蛋白质更大的聚集性，表面疏水性，并暴露了蛋白质中的游离巯基，从而增加了CPI-CNC复合物的吸水能力。蛋白质的溶解度随着CNC含量的增加而提高（当CNC含量为3%时达到51%），这可能是因为氨基酸残基暴露于水的结构变化。FTIR分析表明，氢键和静电相互作用影响CPI与CNC的络合。在低浓度的CNC（0.5% - 1%）下，反平行β-片和β-转的含量减少，转化为伪β-片，促进更无序的构象。然而，与CPI相比，1:1的蛋白质与纳米晶体比例促进了α-螺旋和β-旋转产生更多的伪、反平行和平行β-片。蛋白悬浮液的粘度、粘弹性和触变性行为受到CNC含量增加的影响。高CNC含量显著增加CPI-CNC配合物的触变响应，表明颗粒间键合和网络内聚性增强。这些结果强调了纳米晶体浓度在调节植物蛋白结构和形成的胶体微观结构中的重要性。

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引用次数: 0

Characterizing the impact of amidation degree on amidated pectin-procyanidin complexes: Insights from structural, rheological, antioxidant properties 表征酰胺化程度对改性果胶-原花青素配合物的影响：从结构、流变学、抗氧化性质的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-08 DOI: 10.1016/j.foodhyd.2025.112347

Zhijian Jian , Lei Zhao , Kai Wang , Zhuoyan Hu , Xuwei Liu

The interaction between pectins and polyphenols improves the physicochemical properties of pectins and enhances the bioavailability of polyphenols. However, limited researches exist on the effect of the degree of amidation on the interactions between pectins and procyanidins. This study investigated the non-covalent and covalent complexes formed between amidated pectins (APs) and procyanidins, aiming to examine the effects of the degree of amidation on their binding/grafting rates, physicochemical properties, and antioxidant activity. The results indicate that the amidated groups of pectins enhanced the cross-linking with procyanidins by forming more hydrogen bonds or covalent bonds. Consequently, the binding rate of non-covalent complexes of AP-procyanidin and the grafting rate of their covalent complexes increased with the degree of amidation. Additionally, the dense hydrogen-bonding network formed by non-covalent complexes of AP-procyanidin led to improvements in thermal stability, rheological properties, and antioxidant activity with increasing degree of amidation, all of which are superior to those of pure APs. However, although the covalent complexes of AP-procyanidin prepared by heating achieved covalent cross-linking, the process caused the cleavage of pectin glycosidic bonds and the oxidation of procyanidin phenolic hydroxyl groups. Therefore, the covalent complexes of AP-procyanidin performed worse than non-covalent complexes in terms of thermal stability, rheological properties, and antioxidant activity. This study provides valuable insights for the efficient delivery of polyphenolic active components in functional foods and the development of ingredients for thermally processed foods.

果胶与多酚的相互作用改善了果胶的理化性质，提高了多酚的生物利用度。然而，关于果胶与原花青素相互作用的酰胺化程度影响的研究很少。本研究考察了改性果胶（APs）与原花青素之间形成的非共价和共价配合物，旨在研究酰胺化程度对其结合/接枝速率、理化性质和抗氧化活性的影响。结果表明，果胶的修饰基团通过形成更多的氢键或共价键增强了与原花青素的交联。因此，ap -原花青素非共价配合物的结合率及其共价配合物的接枝率随酰胺化程度的增加而增加。此外，ap -原花青素的非共价配合物形成致密的氢键网络，导致热稳定性、流变性能和抗氧化活性随着酰胺化程度的增加而提高，这些都优于纯APs。然而，加热制备的ap -原花青素共价配合物虽然实现了共价交联，但该过程引起果胶糖苷键的断裂和原花青素酚羟基的氧化。因此，ap -原花青素的共价配合物在热稳定性、流变性能和抗氧化活性方面都不如非共价配合物。本研究为功能性食品中多酚类活性成分的高效输送和热加工食品原料的开发提供了有价值的见解。

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引用次数: 0

Construction of cavitation jet pre-treated soy protein isolate aerogel: Protein molecular structure, gel properties, oil adsorption kinetics 空化射流预处理大豆分离蛋白气凝胶的构建：蛋白质分子结构、凝胶性质、油吸附动力学

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-08 DOI: 10.1016/j.foodhyd.2025.112344

Boyu Liu, Qianzhu Qin, Danying Wu, Zhenwei Xing, Jing Du, Tong Wang, Dianyu Yu

Protein aerogels have been an emerging material in the food industry in recent years, but the difficulty in supporting its structure due to the limitation of raw materials restricts its application development. The aim of this study was to prepare aerogels using soybean protein isolate (SPI) pre-treated with cavitation jets. The effect of treatment at different pressures and proteins concentrations on the gel properties, and the properties of the protein based aerogels were investigated. The spectral analysis showed that the treated SPI was transformed from ordered to disordered and the hydrogen bond interaction was enhanced, and the amino acid residues were exposed. The solubility/surface hydrophobicity of SPI was most enhanced at 12 MPa treatment. The enhanced SPI dispersion was further confirmed by the results of particle size and zeta potential. The cavitation jet pre-treatment effectively enhanced the rheological and textural properties of the hydrogels, and the G′ and G″ of the hydrogels increased with the increase of protein concentration. Cavitation jet pre-treatment enhanced the structural properties of aerogels. Aerogels with an SPI concentration of 12 % had the highest porosity and specific surface area. Correspondingly, according to the adsorption kinetics model, the aerogel under this parameter also possessed the highest oil absorption and oil holding rate. This study expanded the application of SPI in the field of “healthy food.”

蛋白质气凝胶是近年来在食品工业中兴起的一种新型材料，但由于原料的限制，其结构难以支撑，制约了其应用的发展。以空化射流预处理的大豆分离蛋白（SPI）为原料制备气凝胶。研究了不同压力和蛋白质浓度对凝胶性能的影响，以及蛋白质基气凝胶的性能。光谱分析表明，处理后的SPI由有序向无序转化，氢键相互作用增强，氨基酸残基暴露。SPI的溶解度/表面疏水性在12 MPa处理下得到最大增强。颗粒大小和zeta电位的结果进一步证实了SPI分散性的增强。空化射流预处理有效增强了水凝胶的流变性能和织构性，且水凝胶的G′和G″随蛋白质浓度的增加而增大。空化射流预处理提高了气凝胶的结构性能。SPI浓度为12%的气凝胶具有最高的孔隙率和比表面积。相应地，根据吸附动力学模型，该参数下的气凝胶也具有最高的吸油率和持油率。本研究拓展了SPI在“健康食品”领域的应用。

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引用次数: 0

Film and hard capsule formation properties of the low-molecular-weight carrageenan 低分子量卡拉胶成膜和硬胶囊的性质

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-08 DOI: 10.1016/j.foodhyd.2025.112314

Huan Lin , Mengke Yao , Qing Zhang , Yingying He , Changfeng Qu , Jinlai Miao

Low-molecular-weight carrageenan (LMWC) has attracted much attention due to its bioactivity. Furthermore, films and hard capsules developed using LMWC as the raw materials also possess significant research value. In this study, the chemical structure of LMWC was characterized, and the rheological properties of LMWC, kappa-carrageenan (κ-C), and gelatin were investigated. Additionally, the mechanical and optical properties of films produced from these materials were compared. Finally, Carrageenan hard capsules were prepared using LMWC. The results showed that the molecular weight of LMWC was 15.75 kDa, representing a decrease by 97.42 %, and its viscosity was 3.90 ± 0.14 mPa s, a reduction of 97.32 %. FT-IR analysis indicated that the molecular structure of LMWC remained unchanged and was consistent with that of κ-C. Rheological results demonstrated that LMWC behaved as a pseudoplastic fluid, and its flow curve was more similar to gelatin and distinctly different from κ-C. Furthermore, the viscosity and gelation properties of LMWC solutions resembled those of gelatin than κ-C, and all solutions formed smooth, transparent films. The LMWC films exhibited outstanding mechanical properties, with the highest tensile strength reaching 76.22 ± 3.42 MPa at 3 % and the greatest elongation at break reaching 10.62 ± 1.49 % at 5 %. All films showed very high light transmittance, exceeding 90 % at 800 nm, indicating superior optical qualities. The capsules made from LMWC were clear, smooth-surfaced, and flexible. Therefore, LMWC possesses excellent gel-forming and film-forming properties and has the potential to develop carrageenan-based hard capsules as an alternative for gelatin products.

低分子量卡拉胶（LMWC）因其生物活性而受到广泛关注。此外，以低分子wc为原料开发的薄膜和硬胶囊也具有重要的研究价值。在本研究中，表征了LMWC的化学结构，并研究了LMWC、κ-C和明胶的流变性能。此外，还比较了这些材料制备的薄膜的机械性能和光学性能。最后，采用LMWC法制备卡拉胶硬胶囊。结果表明，LMWC的分子量为15.75 kDa，降低了97.42%，粘度为3.90±0.14 mPa s，降低了97.32%。FT-IR分析表明LMWC的分子结构保持不变，与κ-C的结构一致。流变学结果表明，LMWC表现为假塑性流体，其流动曲线与明胶更接近，与κ-C有明显差异。此外，LMWC溶液的粘度和凝胶性质与明胶相似，而κ c溶液的粘度和凝胶性质与明胶相似，所有溶液均形成光滑透明的薄膜。LMWC薄膜表现出优异的力学性能，在3%时拉伸强度最高，达到76.22±3.42 MPa；在5%时断裂伸长率最高，达到10.62±1.49%。所有薄膜都显示出非常高的透光率，在800 nm处透光率超过90%，显示出优异的光学质量。由LMWC制成的胶囊透明、表面光滑、柔韧性好。因此，LMWC具有优异的成凝胶和成膜性能，具有开发卡拉胶基硬胶囊作为明胶产品替代品的潜力。

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引用次数: 0

Microwave pretreatment enhances pumpkin seed protein fibrillization for egg white substitution in chiffon cakes 微波预处理可促进南瓜子蛋白纤化，以替代雪纺蛋糕中的蛋清

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-07 DOI: 10.1016/j.foodhyd.2025.112334

Rulin Jin , Shuangjian Li , Saiya Li , Xiaoyang Li , Yiguo Zhao , Wei Lu , Cuixia Sun , Yapeng Fang , Yiping Cao

Pumpkin seed protein isolate (PSPI) represents an underutilized resource with nutritional value but limited techno-functionality. This study introduced a facile microwave pretreatment to markedly enhance the fibrillization capacity of PSPI. Optimal pretreatment (1 min, denoted as PSPI-M1) followed by heating at 90 °C and pH 2.5 for 5 h yielded fibrils with a high conversion rate, as confirmed by ThT fluorescence, SDS-PAGE, AFM, and TEM. Structural analyses (FTIR, XRD) verified the formation of characteristic cross-β-sheet-rich amyloid fibrils. The resultant fibrils exhibited significantly improved foaming capacity and stability. Furthermore, a synergistic effect was observed when fibrillated PSPI-M1 was combined with co-extracted albumin. Leveraging this enhanced functionality, fibrillated PSPI-M1 was successfully employed as a 100 % replacer for egg white in chiffon cakes, producing cakes with high specific volume and desirable soft texture. This work demonstrates microwave pretreatment as an effective strategy to unlock the functional potential of PSPI, facilitating its application as a high-value, plant-based ingredient in aerated foods.

南瓜籽分离蛋白（PSPI）是一种未充分利用的资源，具有营养价值，但技术功能有限。本研究介绍了一种简便的微波预处理方法，可以显著提高PSPI的纤溶能力。经ThT荧光、SDS-PAGE、AFM和TEM证实，最佳预处理（1 min，记为PSPI-M1），然后在90°C和pH 2.5下加热5 h，得到转化率高的原纤维。结构分析（FTIR， XRD）证实形成了具有特征性的富含β-薄片的淀粉样原纤维。所得原纤维的发泡能力和稳定性显著提高。此外，当纤颤PSPI-M1与共提取白蛋白联合使用时，观察到协同效应。利用这种增强的功能，纤颤PSPI-M1被成功地用作雪纺蛋糕中蛋清的100%替代品，生产出具有高比容和理想柔软质地的蛋糕。这项工作表明，微波预处理是一种有效的策略，可以释放PSPI的功能潜力，促进其作为一种高价值的植物性成分在充气食品中的应用。

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引用次数: 0