Food Hydrocolloids最新文献_第2页

Green plasticization of soy protein isolate based films by β-cyclodextrin and lactic acid supramolecular eutectic solvent: active packaging performance and blueberry preservation β-环糊精和乳酸超分子共熔溶剂对大豆分离蛋白基薄膜的绿色塑化：活性包装性能和蓝莓保鲜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-15 DOI: 10.1016/j.foodhyd.2025.112365

Bailiang Zheng , Jiale Lv , Jun Yang , Xiuling Zhang , Wentao Zhang , Tiezhu Li

Soy protein isolate (SPI) films plasticized with conventional polyols often suffer from insufficient mechanical strength, high moisture sensitivity, and limited barrier performance. In this study, a β-cyclodextrin/lactic acid (β-CD/LA) supramolecular deep eutectic solvent (SUPRADES) was incorporated into SPI at concentrations ranging from 10 % to 50 % (w/w) to enhance film functionality. The resulting films were evaluated for morphology, physicochemical behavior, mechanical performance, thermal stability, and antioxidant activity. SUPRADES enhanced film properties in a concentration-dependent manner. Opacity increased with solvent content, reaching 8.51 % at 50 %, while maintaining a strong UV-blocking capability. Mechanical flexibility improved markedly, with elongation at break rising from 15.52 % to 81.43 % and burst deformation from 1.85 mm to 9.83 mm across the 10–50 % range; puncture resistance peaked at 6.21 N at 30 %. Barrier performance was strengthened, as water vapor permeability reached a minimum of 2.06 g mm/m²·h·kPa at 40 %, and oxygen transmission was lowest at 50 %. DSC and TGA confirmed enhanced thermal stability. FTIR and XRD analyses revealed an increase in α-helix and β-turn content, and a reduction in β-sheet proportion, without the formation of new crystalline phases. SUPRADES also imparted notable antioxidant activity, with DPPH and ABTS scavenging rates of 28.94 % and 24.29 % at 50 %. In a 9-day blueberry preservation test, films containing 40–50 % SUPRADES effectively reduced weight loss, limited malondialdehyde accumulation, and better retained anthocyanins and flavonoids compared with the control. Overall, β-CD/LA functions as an efficient and tunable plasticizer, significantly enhancing the performance of SPI films and offering strong potential for developing high-performance active packaging materials.

大豆分离蛋白（SPI）薄膜与常规多元醇增塑剂经常遭受不足的机械强度，高水分敏感性，和有限的屏障性能。在本研究中，将β-环糊精/乳酸（β-CD/LA）超分子深度共晶溶剂（SUPRADES）以10% ~ 50% （w/w）的浓度加入到SPI中以增强膜功能。对所得薄膜的形貌、物理化学行为、机械性能、热稳定性和抗氧化活性进行了评价。SUPRADES以浓度依赖性的方式增强薄膜性能。不透明度随溶剂含量的增加而增加，在50%时达到8.51%，同时保持较强的紫外线阻挡能力。机械柔韧性显著提高，断裂伸长率从15.52%提高到81.43%，断裂变形从1.85 mm提高到9.83 mm，幅度在10 - 50%之间；30%时，穿刺阻力峰值为6.21 N。当含水率为40%时，透气性最低，达到2.06 g mm/m2·h·kPa；当含水率为50%时，透气性最低。DSC和TGA证实了增强的热稳定性。FTIR和XRD分析表明，α-螺旋和β-转的含量增加，β-片的比例降低，但没有形成新的晶相。SUPRADES还具有显著的抗氧化活性，在50%条件下，对DPPH和ABTS的清除率分别为28.94%和24.29%。在为期9天的蓝莓保存试验中，与对照相比，含有40 - 50% SUPRADES的薄膜有效地减少了蓝莓的体重减轻，限制了丙二醛的积累，并更好地保留了花青素和类黄酮。总的来说，β-CD/LA作为一种高效可调的增塑剂，显著提高了SPI薄膜的性能，为开发高性能活性包装材料提供了强大的潜力。

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引用次数: 0

Unraveling hydration and physicochemical property modulation in potato starch gels through multiscale structural orientation induced by uniaxial stretching–drying 单轴拉伸干燥诱导的多尺度结构取向对马铃薯淀粉凝胶解旋水化及理化性质的调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-15 DOI: 10.1016/j.foodhyd.2025.112364

Liu Xiong , Yuting He , Xianzhi Liu , Man Li , Zhongxiu Wang , Shengtian Zhang , Qingjie Sun

Limited hydration efficiency in dried starch gels hampers their rapid reconstitution. To address this, we propose a novel stretching–drying strategy involving controlled uniaxial stretching (0–100 %) followed by shape fixation and drying, inducing multiscale structural orientation in potato starch gels. This significantly enhances rehydration performance. Multiscale characterization, including differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and small-angle X-ray scattering (SAXS), was conducted to elucidate structural changes. DSC showed that stretching–drying inhibited molecular reorganization, reducing enthalpy by 33.1 % at 100 % stretch ratio. FTIR and XRD confirmed decreased structural order, with relative crystallinity declining from 11.30 % in the control group to 9.59 % in the stretched sample, and the 1047/1022 cm⁻¹ratio decreasing from 0.6281 to 0.5822. SEM revealed thinner pore walls and more uniform pores in rehydrated gels. LF-NMR and SAXS indicated structural modifications favorable for water diffusion. These hierarchical optimizations collectively reduced rehydration time by 51.4 %. This study demonstrates a scalable physical processing method to construct rapidly rehydratable starch gels with promising industrial application.

干燥淀粉凝胶的水化效率有限，阻碍了它们的快速重构。为了解决这个问题，我们提出了一种新的拉伸-干燥策略，包括控制单轴拉伸（0 - 100%），然后进行形状固定和干燥，从而在马铃薯淀粉凝胶中诱导多尺度结构取向。这大大提高了补液性能。通过差示扫描量热法（DSC）、傅里叶变换红外光谱（FTIR）、x射线衍射（XRD）、扫描电镜（SEM）、低场核磁共振（fl - nmr）和小角度x射线散射（SAXS）等多尺度表征来阐明结构变化。DSC表明，拉伸干燥抑制了分子重组，在100%拉伸比下降低了33.1%的焓。FTIR和XRD证实结构有序度下降，相对结晶度从对照组的11.30%下降到拉伸后的9.59%，1047/1022 cm−1比值从0.6281下降到0.5822。扫描电镜显示，复水合凝胶的孔壁更薄，孔隙更均匀。LF-NMR和SAXS显示了有利于水扩散的结构修饰。这些分层优化共同减少了51.4%的补液时间。本研究展示了一种可扩展的物理加工方法来构建具有工业应用前景的快速再水化淀粉凝胶。

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引用次数: 0

Thin and biodegradable konjac glucomannan–ethyl cellulose/zein bilayer films with directional moisture regulation for cucumber preservation 用于黄瓜保鲜的可生物降解魔芋葡甘露聚糖-乙基纤维素/玉米蛋白双分子膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-13 DOI: 10.1016/j.foodhyd.2025.112358

Jian Xu, Fengxian Wang, Shi Wang, Man Xiao, Fatang Jiang

Achieving a balance between mechanical strength, gas barrier, and rapid biodegradability remains a key challenge for sustainable food packaging. Here, biodegradable bilayer films (∼23 μm) were developed, consisting of a hydrophilic konjac glucomannan (KGM) inner layer and a hydrophobic ethyl cellulose (EC)/zein outer layer, designed for unidirectional moisture regulation and improved cucumber preservation. Films were prepared via layer-by-layer casting with varying EC-to-zein ratios. Structural analyses (FT-IR, XRD, SAXS, SEM) confirmed good interfacial compatibility and dense morphologies without delamination. Despite their thinness, the films exhibited high tensile strength (39.5–48.5 MPa) and moderate elongation at break (17.6–31.3 %), with flexibility reduced at higher zein contents. Water vapour permeability decreased with zein addition (2.93–1.63 × 10⁻¹¹ g m·m⁻²·s⁻¹·Pa⁻¹), while higher values from the hydrophilic side (up to 4.07 × 10⁻¹¹) confirmed directional transport. Oxygen and carbon dioxide permeability also decreased (O₂P: 1.44–0.61 × 10⁻¹² g m·m⁻²·s⁻¹·Pa⁻¹; CO₂P: 2.32–1.69 × 10⁻¹² g m·m⁻²·s⁻¹·Pa⁻¹) with negligible surface differences. Seal strength increased with zein content (0.017–0.043 N/mm). Soil burial tests showed accelerated biodegradation with zein, reaching 79 % weight loss in 20 days versus 54 % for KGM–EC films. In cucumber storage trials, the KGM–EC₆₀/zein₄₀ film reduced weight loss, preserved firmness, and slowed declines in sugar, acidity, and ascorbic acid content. Overall, this study demonstrates the role of zein in tailoring bilayer film performance and provides a novel strategy for designing thin, heat-sealable, and biodegradable vegetable packaging films with directional moisture regulation.

实现机械强度、气体屏障和快速生物降解性之间的平衡仍然是可持续食品包装的关键挑战。在这里，我们开发了可生物降解的双层膜（~ 23 μm），由亲水性魔芋葡甘露聚糖（KGM）内层和疏水性乙基纤维素(EC)/玉米蛋白外层组成，设计用于单向调节水分和改善黄瓜保鲜。薄膜是通过不同ec与玉米蛋白比的逐层铸造制备的。结构分析（FT-IR， XRD， SAXS， SEM）证实了良好的界面相容性和致密的无分层形貌。尽管薄膜很薄，但具有较高的拉伸强度（39.5 ~ 48.5 MPa）和中等断裂伸长率（17.6 ~ 31.3%），较高的玉米蛋白含量会降低薄膜的柔韧性。水蒸气渗透率随着玉米蛋白的加入而降低（2.93-1.63 × 10−11 g m·m−2·s−1·Pa−1），而亲水性侧的水蒸气渗透率较高（高达4.07 × 10−11）证实了定向输送。氧和二氧化碳的渗透率也有所下降（O2P: 1.44-0.61 × 10−12 g m·m−2·s−1·Pa−1;CO2P: 2.32-1.69 × 10−12 g m·m−2·s−1·Pa−1），表面差异可以忽略不计。随着玉米蛋白含量的增加（0.017 ~ 0.043 N/mm），密封强度增加。土壤掩埋试验表明，玉米蛋白加速了生物降解，在20天内达到79%的失重，而KGM-EC薄膜的失重率为54%。在黄瓜贮藏试验中，KGM-EC60 /zein40膜减少了黄瓜的失重、保鲜度，减缓了糖、酸度和抗坏血酸含量的下降。总的来说，本研究证明了玉米蛋白在定制双层膜性能中的作用，并为设计具有定向水分调节的薄、热封和可生物降解的蔬菜包装薄膜提供了一种新的策略。

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引用次数: 0

A glycerol-sodium chloride synergistic antifreeze organic hydrogel based on sodium alginate for rapid assessment of rice quality 一种基于海藻酸钠的甘油-氯化钠协同防冻有机水凝胶用于大米品质的快速评价

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-12 DOI: 10.1016/j.foodhyd.2025.112356

Jing Qiao , Zhenming Piao , Yuxin Ying, Xuanyu Liu, Xingyu Chen, Wanning Li, Xiuqi Liu, Liyan Wang

For the rapid detection matrix of the freshness of solid food, the advantages of gelled substances are reflected by their special semi fluid characteristics. The development of hydrogels with freshness detection function is a promising approach to enhancing food safety. In this study, an organic hydrogel (GSC-AOH) featuring dual functionalities of anti-freezing and rapid detection was fabricated based on sodium alginate (SA) for detection of the storage duration of rice. This novel material overcame the limitations of conventional hydrogels, including their susceptibility to freezing and dehydration. The 3D ionic bond network structure was established via cross-linking with glucono-δ-lactone (GDL), in conjunction with the binary antifreeze system comprising glycerol (Gly) and sodium chloride (NaCl). These components enabled GSC-AOH to preserve structural integrity at −25.3 °C (as determined by DSC) through the regulation of the state of water molecules. At −25 °C, no freezing crystallization was observed in GSC-AOH even after 30 days. The system incorporated the methyl red - bromothymol blue composite indicator via the “eggshell structure”. When the rice was extruded into GSC-AOH, its surface free fatty acids infiltrated the pores and reacted with the indicator, thereby triggering a color change. The detection times at 25 °C and −25 °C were 1.17 min and 1.36 min, respectively, further validating the performance stability of GSC - AOH at low temperatures. Overall, the antifreeze and intelligent detection properties of GSC - AOH endowed it with high application value in food detection across a wide temperature range.

对于固体食品新鲜度的快速检测基质，胶状物质的优势体现在其特殊的半流体特性上。开发具有新鲜度检测功能的水凝胶是提高食品安全的一条很有前途的途径。本研究以海藻酸钠（SA）为原料，制备了一种具有防冻和快速检测双重功能的有机水凝胶（GSC-AOH），用于水稻贮藏期的检测。这种新材料克服了传统水凝胶的局限性，包括它们对冷冻和脱水的敏感性。通过与葡萄糖-δ-内酯（GDL）交联，结合由甘油（Gly）和氯化钠（NaCl）组成的二元防冻体系，建立了三维离子键网络结构。这些组分通过调节水分子的状态，使GSC-AOH在- 25.3°C（由DSC确定）下保持结构完整性。在- 25°C条件下，GSC-AOH在30天后仍未见冷冻结晶。该体系通过“蛋壳结构”加入甲基红-溴百里香酚蓝复合指示剂。当大米被挤压到GSC-AOH中时，其表面的游离脂肪酸渗透到孔隙中，与指示剂发生反应，从而引发颜色变化。在25°C和- 25°C下的检测时间分别为1.17 min和1.36 min，进一步验证了GSC - AOH在低温下的性能稳定性。综上所述，GSC - AOH的防冻和智能检测特性使其在大温度范围内的食品检测中具有很高的应用价值。

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引用次数: 0

Promoting the formation of soybean protein isolate amyloid fibrils and self-assembled hydrogels with antibacterial activity through plasma-activated water induction 通过血浆活化水诱导促进具有抗菌活性的大豆分离蛋白淀粉样原纤维和自组装水凝胶的形成

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-12 DOI: 10.1016/j.foodhyd.2025.112351

Liming Tan , Han Hu , Lijun Yin , Xin Jia , Kun Sha , Haijie Liu

This study employed a preparation strategy using plasma-activated water (PAW) instead of HCl to promote the fibrillation and gelation of soybean protein isolate. This research investigated the effects of PAW on the formation process, structural characteristics, and rheological properties of soybean protein isolate amyloid fibrils (SPIF) and SPIF hydrogels under different thermal incubation times (0–36 h). The results indicated that PAW accelerated the nucleation process by facilitating the formation of nascent aggregates in the lag phase. At 0–36 h, the introduction of PAW resulted in a 2.75–14.46 % increase in the conversion rate of fibrils compared to HCl. TEM revealed that during the mature stage, PAW induced winding and cross-linking of SPIFs, leading to the formation of more mature and stable SPIF aggregates. Rheological analysis and Cryo-SEM revealed that the formation of inverted hydrogels induced by PAW after 36 h of heat treatment exhibited the highest initial viscosity (20.03 Pa s) and the most compact gel network structure. Concurrently, PAW endowed significant antibacterial activity to the SPIF hydrogels. This study provided valuable insights for improving the gel properties of SPIFs and its application in the development of antibacterial type coating gels.

本研究采用血浆活化水（PAW）代替盐酸的制备策略，促进大豆分离蛋白的纤颤和凝胶化。本研究考察了不同保温时间（0 ~ 36 h）下，PAW对大豆分离蛋白淀粉样原纤维（SPIF）和SPIF水凝胶形成过程、结构特征和流变性能的影响。结果表明，PAW通过促进迟滞期新生聚集体的形成来加速成核过程。在0-36 h时，与HCl相比，PAW的引入使原纤维的转化率提高了2.75 - 14.46%。TEM显示，在成熟阶段，PAW诱导SPIF缠绕和交联，导致形成更成熟和稳定的SPIF聚集体。流变学分析和Cryo-SEM结果表明，在热处理36 h后，PAW诱导形成的倒置水凝胶具有最高的初始粘度（20.03 Pa s）和最致密的凝胶网络结构。同时，PAW赋予SPIF水凝胶显著的抗菌活性。该研究为改善spif的凝胶性能及其在抗菌型涂层凝胶开发中的应用提供了有价值的见解。

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引用次数: 0

Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds 结构重塑与风味结合：揭示鸡皮胶原蛋白与关键香气化合物的相互作用机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-11 DOI: 10.1016/j.foodhyd.2025.112354

Na Xu , Yana Liu , Peng Wang , Xinglian Xu , Minyi Han

Collagen, a critical structural protein in meat products, significantly influences texture and flavor retention. However, the interaction mechanism between collagen and flavor compounds remained poorly understood. This study systematically investigated the binding behaviors and structural changes of chicken skin collagen upon interaction with six characteristic flavor compounds using multi-spectroscopic techniques, molecular docking, and thermodynamic analyses. The results revealed a distinct structure-dependent binding affinity: 2-Pentylfuran (showing the greatest reduction in surface hydrophobicity at 35.46 %) and (E)-2-Nonenal exhibited the strongest binding, followed by Heptanal, (E)-2-Octenal, 2-Heptanone, and 1-Octen-3-one (with a free rate >100 %). Aldehydes primarily formed stable covalent Schiff base adducts, while ketones and furans engaged mainly via hydrophobic interactions. Notably, 1-Octen-3-one exhibited entropy-driven release. Flavor binding induced significant conformational reorganization in collagen, evidenced by a redshift in the UV absorption peak, a decrease in α-helix content from 12.63 % to 7.5–10.5 %, and a marked increase in β-turn structures. Molecular docking confirmed hydrogen bonding and hydrophobic interactions as dominant forces, with binding energies ranging from −4.033 to −4.614 kcal/mol. These findings provided fundamental insights into collagen-flavor interactions, facilitating the rational design of collagen-based foods with enhanced flavor quality.

胶原蛋白是肉制品中一种重要的结构蛋白，对肉制品的质地和风味保留有重要影响。然而，胶原蛋白与风味化合物之间的相互作用机制仍然知之甚少。本研究采用多光谱技术、分子对接和热力学分析等方法，系统地研究了鸡皮胶原蛋白与6种特色风味化合物相互作用后的结合行为和结构变化。结果显示了明显的结构依赖性结合亲和力：2-戊基呋喃（表面疏水性降低幅度最大，为35.46%）和(E)-2-壬烯醛的结合最强，其次是庚烷、(E)-2-辛烷、2-庚烷和1-辛烷-3-酮（游离率为100%）。醛主要形成稳定的共价席夫碱加合物，而酮和呋喃主要通过疏水相互作用。值得注意的是，1- octen -3- 1表现出熵驱动释放。风味结合引起了胶原结构的明显重组，表现为紫外吸收峰的红移，α-螺旋含量从12.63%下降到7.5 - 10.5%，β-转结构显著增加。分子对接证实了氢键和疏水相互作用是主要作用力，结合能在−4.033 ~−4.614 kcal/mol之间。这些发现为胶原蛋白与风味的相互作用提供了基本的见解，有助于合理设计具有更高风味质量的胶原蛋白食品。

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引用次数: 0

Morphology of water in water emulsions stabilized by protein microcapsules 蛋白质微胶囊稳定水乳中水的形态

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-11 DOI: 10.1016/j.foodhyd.2025.112353

Maria Moutkane, Colleen P.K. Mudau, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux

Cruciferin, one of the major protein components of rapeseed, can form microgels (CMG) that are shown to be efficient emulsifiers for water-in-water (W/W) emulsions. They spontaneously crosslink at the interface to form stable microcapsules (MC), which can themselves be used to stabilize W/W emulsions. Confocal laser scanning microscopy showed that the microstructure of W/W emulsions stabilized by MC depends on the compatibility of the polymer within the MC with those in the dispersed and continuous phase. Depending on the compatibility, the MC form a layer at the interface that protrudes inward to the droplet phase or outwards to the continuous phase. In the first case stable suspensions of raspberry-like MC can be formed with a shell of small MC. In the latter case the droplets form a network bridged by MC. The pH was found to play a pivotal role as it determines the partition of the CMG and MC between the phases and the attraction between the proteins.

十字花素是油菜籽的主要蛋白质成分之一，可以形成微凝胶（CMG），微凝胶是水包水（W/W）乳液的有效乳化剂。它们在界面处自发交联形成稳定的微胶囊（MC），微胶囊本身可用于稳定水乳状液。共聚焦激光扫描显微镜观察表明，聚合物共聚物稳定的W/W乳液的微观结构取决于聚合物与分散相和连续相的相容性。根据相容性的不同，MC在界面处形成一个向内突出到液滴相或向外突出到连续相的层。在第一种情况下，覆盆子状MC的稳定悬浮液可以形成一个小MC的外壳。在后一种情况下，液滴形成一个由MC桥接的网络。发现pH起着关键作用，因为它决定了CMG和MC在相之间的分配以及蛋白质之间的吸引力。

引用次数: 0

Alkaline pH-driven formation of protein-isoflavone nanoparticles: functional characteristics and interaction mechanisms 碱性驱动的蛋白质-异黄酮纳米颗粒的形成：功能特征和相互作用机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-11 DOI: 10.1016/j.foodhyd.2025.112355

Fengguang Pan , Mengying Qiao , Dazhi Shao , Guanxin Xie , Xianglin Liu , Riyi Wang , Xiangdan Luo

The health benefits of natural flavonoids are limited by their low solubility and poor bioavailability. This study employed an alkaline pH-shifting strategy (pH 10, 11 and 12) to efficiently encapsulate genistein (GEN) and daidzein (DIN) from soy protein isolate (SPI), forming stable protein nanoparticles (GSNPs: 160–215 nm; DSNPs: 170–205 nm). Compared with the alkaline environment with pH 9, encapsulation efficiency of GEN increased by 2.1–3.2-fold, and the encapsulation efficiency of DIN increased by 1.9–3.2-fold. Furthermore, mechanism studies under alkaline conditions (pH 10–12) revealed that the basic environment shifts the primary interaction forces between flavonoids (GEN/DIN) and SPI from polar-driven hydrogen bonds and van der Waals forces to entropy-driven hydrophobic interactions. This interaction induces SPI conformational transformation, enabling nanoparticle structural rearrangement under alkaline conditions. This is characterized by decreased α-helix content, along with increased random coil and β-sheet content. Furthermore, the flavonoid-loaded nanoparticles exhibit enhanced solubility and emulsifying properties. In vitro simulated digestion demonstrates nanocarriers can effectively control the release of flavonoids in the gastrointestinal tract.

天然类黄酮的健康益处受其溶解度低和生物利用度差的限制。本研究采用碱性pH转移策略（pH 10,11和12），从大豆分离蛋白（SPI）中高效封装染料木素（GEN）和大豆苷元（DIN），形成稳定的蛋白质纳米颗粒（GSNPs: 160-215 nm; DSNPs: 170-205 nm）。与pH为9的碱性环境相比，GEN的包封效率提高了2.1 ~ 3.2倍，DIN的包封效率提高了1.9 ~ 3.2倍。此外，在碱性条件下（pH 10 ~ 12）的机理研究表明，碱性环境将类黄酮（GEN/DIN）与SPI之间的主要相互作用力从极性驱动的氢键和范德华力转变为熵驱动的疏水相互作用。这种相互作用诱导SPI构象转变，使纳米颗粒在碱性条件下结构重排。其特征是α-螺旋含量降低，随机线圈和β-薄片含量增加。此外，类黄酮负载纳米颗粒表现出增强的溶解度和乳化性能。体外模拟消化实验表明，纳米载体可有效控制黄酮类化合物在胃肠道中的释放。

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引用次数: 0

Wet-spun textile-inspired konjac glucomannan scaffolds: cost effective alternative for cultivated meat production 以湿纺纺织品为灵感的魔芋葡甘露聚糖支架：养殖肉类生产的成本效益替代品

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-10 DOI: 10.1016/j.foodhyd.2025.112350

David Pietri , Daniel Diecke , Leonie Jabs , Daniel Dwiggins , Holger Wirz , Christine McBeth

A revolution is currently underway to transform meat production by adapting cultivated animal cells for large-scale use in the food industry. Textured meat products such as beef filet require scaffolds for cellular growth. Many in the industry have turned to bioprinting as the key method for manufacturing scaffolds due to its ability to precisely generate the complex morphologies that have been investigated for regenerative medicine. However, the low-price targets of food manufacturing are unlikely to bear the strain of high-cost methods such as bioprinting. Here, we leveraged methods from the textile industry to produce high volumes of konjac glucomannan monofilaments at production rates of 15 m/min with polymer costs in the range of $0.18USD/kilometer. We show that wet-spun konjac glucomannan fibers exhibited dry tensile strengths in the 35 MPa range which were of sufficient strength to withstand downstream automated circular braiding. Critically, C2C12 muscle cells readily attached, grew, and differentiated on these plant monofilaments. Myotube fusion approached 50 % with strong global alignment with the longitudinal axis of the fiber. More than 20 % of the myotubes were 0.8 mm long, indicating strong differentiation. As fat is an important carrier of flavor, we also demonstrated 3T3-L1 adipocyte attachment and differentiation. With multiple filaments, C2C12 connected tissue across strands suggesting possible paths forward to large, macroscopic constructs. Cultivated meat will require the integration of numerous advances from the tissue engineering field. We demonstrate here that emphasizing the manufacturing constraints of scaffold production rather than precisely mimicking native tissue yields low-cost biocompatible scaffolds.

目前正在进行一场革命，通过调整培养的动物细胞以大规模用于食品工业来改变肉类生产。有质感的肉制品，如牛柳，需要细胞生长的支架。许多业内人士已经转向生物打印作为制造支架的关键方法，因为它能够精确地生成再生医学研究的复杂形态。然而，食品制造的低价格目标不太可能承受生物打印等高成本方法的压力。在这里，我们利用纺织工业的方法以15米/分钟的生产率生产了大量的魔芋葡甘聚糖单丝，聚合物成本在0.18美元/公里的范围内。研究表明，湿纺魔芋葡甘露聚糖纤维的干抗拉强度在35 MPa范围内，足以承受下游自动循环编织的强度。关键是，C2C12肌肉细胞很容易在这些植物单丝上附着、生长和分化。肌管融合接近50%，与纤维纵轴整体对齐。超过20%的肌管长度为0.8 mm，分化强烈。由于脂肪是风味的重要载体，我们也证实了3T3-L1脂肪细胞的附着和分化。C2C12通过多个细丝将组织连接起来，这为构建大型宏观结构提供了可能的途径。人造肉将需要整合组织工程领域的众多进步。我们在这里证明，强调支架生产的制造限制，而不是精确地模仿天然组织，可以产生低成本的生物相容性支架。

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引用次数: 0

Effect of high hydrostatic pressure pretreatment-limited hydrolysis combination on the antigenicity and functional properties of whey protein isolates: A peptidomic analysis 高静水压力预处理-有限水解组合对分离乳清蛋白抗原性和功能特性的影响：肽组学分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-10 DOI: 10.1016/j.foodhyd.2025.112090

Xinxin Yu , Jiyue Zhang , Yinghua Zhang , Wenjiang Dong

This study examined the effects of high hydrostatic pressure (HHP) pretreatment-limited hydrolysis combination on the antigenic and functional properties of the whey protein isolate hydrolysates. Additionally, the peptide composition of the hydrolysates was resolved using peptidomics. HHP significantly affected the degree of hydrolysis (DH) and molecular weight (MW) distribution of hydrolysates of different proteases [AY-10 protease (AY-10), chymotrypsin (C), and pepsin (P)]. HHP pretreatment at 200 MPa and 400 MPa significantly reduced the antigenicity of β-lactoglobulin (β-LG) hydrolysates by AY-10 and C. It also enhanced P hydrolysis efficiency, and after 60 min of hydrolysis, 400 MPa pretreatment reduced antigenicity of β-LG by 43.87 % compared to atmospheric pressure. Various pressure levels differentially affected the emulsification and antioxidant properties of the hydrolysates. HHP did not significantly affect the bitterness and astringency of C although it increased that of AY-10 and P. Additionally, HHP did not affect the distribution of the peptide sequences from β-LG in AY-10 and P hydrolysates but significantly increased the abundance of the peptides, especially AA60-75 and AA151-162. HHP promoted the release of bioactive peptides from WPI hydrolyzed by AY-10 and P. The findings of this study provide a theoretical basis for guiding the production of hypoallergenic infant dairy products and functional dairy substrates.

本研究考察了高静水压力（HHP）预处理-有限水解组合对分离乳清蛋白水解产物的抗原和功能特性的影响。此外，水解产物的肽组成使用肽组学进行了分解。HHP显著影响不同蛋白酶[AY-10蛋白酶（AY-10）、糜凝胰蛋白酶(C)和胃蛋白酶(P)]的水解度（DH）和水解产物分子量（MW）分布。在200 MPa和400 MPa条件下，HHP预处理显著降低了β-乳球蛋白（β-LG）经y -10和c水解产物的抗原性，提高了P的水解效率，水解60 min后，与常压相比，400 MPa预处理使β-LG的抗原性降低43.87%。不同压力水平对水解产物的乳化和抗氧化性能有不同的影响。HHP对C的苦味和涩味没有显著影响，但增加了AY-10和P的苦味和涩味。HHP不影响β-LG肽序列在AY-10和P水解产物中的分布，但显著增加了肽的丰度，尤其是AA60-75和AA151-162。HHP促进了由AY-10和p水解的WPI中生物活性肽的释放，本研究结果为指导低过敏性婴儿乳制品和功能性乳制品底物的生产提供了理论依据。

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