Food Hydrocolloids最新文献_第4页

Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation 评估泡沫配方中稻壳纤维素纤维、乙酰化大米淀粉和粗甘油的使用情况

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-23 DOI: 10.1016/j.foodhyd.2024.110772

Winnie Karolina Olazabal-Ticona , Maria Linares-Zegarra , Evelyn Edith Gutiérrez-Oppe , Elizabeth Medrano de Jara , Marcia Quequezana-Bedregal , Edgar García-Hernández , Pedro de Alcântara Pessôa Filho

This study aimed to evaluate the use of rice hull cellulose fiber, acetylated rice starch, and crude glycerol in foam formulations. These compounds were considered because they constitute residues from the rice industry, which is the most consumed cereal worldwide, and the biodiesel industry, which is a renewable alternative fuel for diesel. The novelty of this study lies in recognizing the potential of these raw materials (acetylated rice starch, rice husk cellulose, and crude glycerol) for foam production. Starch with a low degree of acetylation was obtained using an eco-friendly method with a few chemical reagents. Granulated rice was used to extract the starch, which was subsequently modified by acetylation. Crude glycerol was obtained without purification as a by-product of transesterification of soybean oil. Rice husk cellulose was obtained after delignification using non-aggressive chemical reagents. These materials were mixed in different proportions, incorporating acetylated starch (AcS) with two degrees of substitution, 0.2 and 0.4. Four formulations, along with fixed additives, such as water, magnesium stearate, and guar gum, were obtained by a thermopressing process at 160 °C. The foams were characterized using water contact angle measurements, morphology (SEM), chemical structure (FTIR) analyses, hardness, and solubility. The SEM images revealed mostly closed cells for all the four formulations. Microstructural analysis revealed chemical modifications and interactions between the formulation components. Hardness values were obtained in the range of 20–40 Shore A, with solubility in water between 18% and 27%, thickness of 2.449 ± 0.076 mm, and density of 0.268 ± 0.021 g/cm³. The AcS2-b sample demonstrated superior characteristics, showing higher hydrophobicity, a small change in contact angle over time, hardness of 30 Shore A, and solubility of 24%. The results showed that foams with adequate hydrophobicity and structural characteristics can be obtained using these raw materials.

本研究旨在评估泡沫配方中稻壳纤维素纤维、乙酰化大米淀粉和粗甘油的使用情况。之所以考虑这些化合物，是因为它们是大米产业和生物柴油产业的残留物，前者是全球消费量最大的谷物，后者是柴油的可再生替代燃料。这项研究的新颖之处在于认识到了这些原料（乙酰化大米淀粉、稻壳纤维素和粗甘油）在泡沫生产中的潜力。采用环保方法，只需少量化学试剂，即可获得乙酰化程度较低的淀粉。使用粒状大米提取淀粉，然后通过乙酰化对其进行改性。粗甘油作为大豆油酯交换反应的副产品，无需提纯即可获得。稻壳纤维素是使用非侵蚀性化学试剂脱木质后获得的。这些材料按不同比例混合，并加入乙酰化淀粉（AcS），取代度分别为 0.2 和 0.4。四种配方与水、硬脂酸镁和瓜尔豆胶等固定添加剂一起，通过 160 °C 的热压工艺获得。利用水接触角测量、形态（扫描电镜）、化学结构（傅立叶变换红外光谱）分析、硬度和溶解度对泡沫进行了表征。扫描电镜图像显示，所有四种配方的泡沫大多为闭孔。微观结构分析显示了配方成分之间的化学修饰和相互作用。硬度值在 20-40 邵氏 A 之间，在水中的溶解度在 18% 至 27% 之间，厚度为 2.449 ± 0.076 毫米，密度为 0.268 ± 0.021 克/立方厘米。AcS2-b 样品表现出更高的疏水性，接触角随时间的变化很小，硬度为 30 邵氏硬度 A，溶解度为 24%。结果表明，使用这些原材料可以获得具有适当疏水性和结构特征的泡沫。

{"title":"Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation","authors":"Winnie Karolina Olazabal-Ticona , Maria Linares-Zegarra , Evelyn Edith Gutiérrez-Oppe , Elizabeth Medrano de Jara , Marcia Quequezana-Bedregal , Edgar García-Hernández , Pedro de Alcântara Pessôa Filho","doi":"10.1016/j.foodhyd.2024.110772","DOIUrl":"10.1016/j.foodhyd.2024.110772","url":null,"abstract":"<div><div>This study aimed to evaluate the use of rice hull cellulose fiber, acetylated rice starch, and crude glycerol in foam formulations. These compounds were considered because they constitute residues from the rice industry, which is the most consumed cereal worldwide, and the biodiesel industry, which is a renewable alternative fuel for diesel. The novelty of this study lies in recognizing the potential of these raw materials (acetylated rice starch, rice husk cellulose, and crude glycerol) for foam production. Starch with a low degree of acetylation was obtained using an eco-friendly method with a few chemical reagents. Granulated rice was used to extract the starch, which was subsequently modified by acetylation. Crude glycerol was obtained without purification as a by-product of transesterification of soybean oil. Rice husk cellulose was obtained after delignification using non-aggressive chemical reagents. These materials were mixed in different proportions, incorporating acetylated starch (AcS) with two degrees of substitution, 0.2 and 0.4. Four formulations, along with fixed additives, such as water, magnesium stearate, and guar gum, were obtained by a thermopressing process at 160 °C. The foams were characterized using water contact angle measurements, morphology (SEM), chemical structure (FTIR) analyses, hardness, and solubility. The SEM images revealed mostly closed cells for all the four formulations. Microstructural analysis revealed chemical modifications and interactions between the formulation components. Hardness values were obtained in the range of 20–40 Shore A, with solubility in water between 18% and 27%, thickness of 2.449 ± 0.076 mm, and density of 0.268 ± 0.021 g/cm<sup>3</sup>. The AcS2-b sample demonstrated superior characteristics, showing higher hydrophobicity, a small change in contact angle over time, hardness of 30 Shore A, and solubility of 24%. The results showed that foams with adequate hydrophobicity and structural characteristics can be obtained using these raw materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110772"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528303","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

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis 提取技术决定了竹笋膳食纤维浓缩物的特性及其在鸡肉凝胶中的应用：系统分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-23 DOI: 10.1016/j.foodhyd.2024.110776

Hailang Wang , Zuwei Zhang , Boxiao Wu , Yuhang Deng , Yaxi Luo , Yun Liu , Huan Kan , Changwei Cao

This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E-IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.

本研究调查了物理、化学和酶提取技术如何影响竹笋不溶性膳食纤维（IDF）的理化性质。此外，还评估了通过这些技术提取的 IDF 对鸡肉凝胶的凝胶特性、保水性、微观结构和消化率的影响。结果表明，通过物理法（P-IDF）、化学法（C-IDF）和酶法（E-IDF）提取的 IDF 具有典型的纤维素多糖结构和较强的保水保油能力，最高值分别达到 14.18 g/g 和 6.74 g/g。与 P-IDF 相比，C-IDF 和 E-IDF 的多孔结构更粗糙，对葡萄糖（409.91 毫克/克和 604.95 毫克/克）、胆固醇（54.46 毫克/克和 64.06 毫克/克）、胆酸钠和亚硝酸盐的吸附能力更强。添加 IDF 改善了鸡肉碎凝胶的保水性、水稳定性、质地和流变特性，对鸡肉碎蛋白质的消化没有负面影响。一方面，IDF 中暴露的亲水基团吸收水分并填充凝胶网络，减少了凝胶中水通道的形成，提高了水稳定性。此外，构成 IDF 的葡萄糖单元上的亲水基团通过氢键与蛋白质相互作用，将蛋白质的 β 结构转化为 α 结构，促进凝胶网络结构的形成，改善凝胶质地和流变性能。E-IDF和C-IDF的整体凝胶性能更好，但E-IDF的干物质消化率、蛋白质消化率和胃肠道消化效果更好。因此，用酶水解法制备的 IDF 更适合用于鸡肉碎加工。

{"title":"Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis","authors":"Hailang Wang , Zuwei Zhang , Boxiao Wu , Yuhang Deng , Yaxi Luo , Yun Liu , Huan Kan , Changwei Cao","doi":"10.1016/j.foodhyd.2024.110776","DOIUrl":"10.1016/j.foodhyd.2024.110776","url":null,"abstract":"<div><div>This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E<em>-</em>IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110776"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528365","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

Emerging biopolymer nanocarriers for controlled and protective delivery of food bioactive compounds- current status and future perspective 用于控制和保护性输送食品生物活性化合物的新兴生物聚合物纳米载体--现状与未来展望

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-22 DOI: 10.1016/j.foodhyd.2024.110769

Baskar Venkidasamy , Amruta Shelar , Anand Raj Dhanapal , Arti Shivraj Nile , Rajendra Patil , Yuqin Zhang , Kritika Kuksal , Shivraj Hariram Nile

Nanotechnology offers various nanostructures that can enhance the bioavailability and solubility of bioactive food ingredients. Among these, nanocarriers play a significant role in the delivery of bioactive food compounds. Biopolymers are commonly used to fabricate nanocarriers, enabling encapsulation, protection, and controlled release of nutraceuticals. This review explores the use of nanocarriers, particularly biopolymer-based ones, for the delivery of bioactive food compounds. Gum-based, alginate-based, and plant protein-based nanocarriers have been discussed, highlighting their ability to deliver compounds to targeted sites, enhance bioavailability, and mitigate side effects. In addition, the development of nutraceutical delivery systems has been examined to provide insights for future applications. The review also delves into the advancements in photoactive nanocarriers, emphasizing their reliability and minimally invasive nature for the on-demand delivery of active payloads. This review elucidates the effects and advantages of various biopolymer-based carriers for encapsulating, protecting, and delivering bioactive compounds. Emerging nanocarriers offer controlled and protective delivery of food-derived bioactive compounds, addressing the need for efficient nutraceutical delivery systems. Overall, this review comprehensively discusses different types of emerging nanocarriers and their applications in the controlled and protective delivery of food-derived bioactive compounds. This highlights the promising prospects of utilizing nanotechnology to enhance the efficacy and safety of nutraceuticals, paving the way for innovative solutions in the food and medical industries.

纳米技术提供的各种纳米结构可以提高生物活性食品成分的生物利用度和溶解度。其中，纳米载体在输送生物活性食品化合物方面发挥着重要作用。生物聚合物通常用于制造纳米载体，从而实现营养保健品的封装、保护和控释。本综述探讨了纳米载体，特别是基于生物聚合物的纳米载体在输送生物活性食品化合物方面的应用。讨论了以胶为基础、以藻酸盐为基础和以植物蛋白为基础的纳米载体，强调了它们将化合物输送到目标部位、提高生物利用率和减轻副作用的能力。此外，还研究了营养保健品递送系统的发展，为未来的应用提供了见解。该综述还深入探讨了光活性纳米载体的发展，强调了其按需递送活性有效载荷的可靠性和微创性。本综述阐明了各种基于生物聚合物的载体在封装、保护和递送生物活性化合物方面的效果和优势。新出现的纳米载体可控制和保护食品生物活性化合物的输送，满足了对高效营养保健品输送系统的需求。总之，本综述全面讨论了不同类型的新兴纳米载体及其在控制和保护性递送食品生物活性化合物方面的应用。这凸显了利用纳米技术提高营养保健品功效和安全性的广阔前景，为食品和医疗行业的创新解决方案铺平了道路。

{"title":"Emerging biopolymer nanocarriers for controlled and protective delivery of food bioactive compounds- current status and future perspective","authors":"Baskar Venkidasamy , Amruta Shelar , Anand Raj Dhanapal , Arti Shivraj Nile , Rajendra Patil , Yuqin Zhang , Kritika Kuksal , Shivraj Hariram Nile","doi":"10.1016/j.foodhyd.2024.110769","DOIUrl":"10.1016/j.foodhyd.2024.110769","url":null,"abstract":"<div><div>Nanotechnology offers various nanostructures that can enhance the bioavailability and solubility of bioactive food ingredients. Among these, nanocarriers play a significant role in the delivery of bioactive food compounds. Biopolymers are commonly used to fabricate nanocarriers, enabling encapsulation, protection, and controlled release of nutraceuticals. This review explores the use of nanocarriers, particularly biopolymer-based ones, for the delivery of bioactive food compounds. Gum-based, alginate-based, and plant protein-based nanocarriers have been discussed, highlighting their ability to deliver compounds to targeted sites, enhance bioavailability, and mitigate side effects. In addition, the development of nutraceutical delivery systems has been examined to provide insights for future applications. The review also delves into the advancements in photoactive nanocarriers, emphasizing their reliability and minimally invasive nature for the on-demand delivery of active payloads. This review elucidates the effects and advantages of various biopolymer-based carriers for encapsulating, protecting, and delivering bioactive compounds. Emerging nanocarriers offer controlled and protective delivery of food-derived bioactive compounds, addressing the need for efficient nutraceutical delivery systems. Overall, this review comprehensively discusses different types of emerging nanocarriers and their applications in the controlled and protective delivery of food-derived bioactive compounds. This highlights the promising prospects of utilizing nanotechnology to enhance the efficacy and safety of nutraceuticals, paving the way for innovative solutions in the food and medical industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110769"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528359","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

Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan 研究节肢动物板蓝根提取物与高甲氧基化果胶、低甲氧基化果胶和λ-卡拉胶的相互作用力和络合物的形成

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-22 DOI: 10.1016/j.foodhyd.2024.110774

Stephan Buecker , Elena Leeb , Monika Gibis , Jochen Weiss

Numerous complexation mechanisms have been explored to stabilize the blue pigment phycocyanin from Arthrospira platensis. However, previous studies have primarily focused on the application of various methods rather than delving into molecular interactions. This study compared the interactions of citrus pectins with a high degree of esterification and a low degree of esterification as well as lambda-carrageenan. The goal was to identify a molecule suitable for complexation that maintains stability against heating in terms of color and colloidal stability. Size measurements employing dynamic light scattering and static light scattering, as well as characterization of properties such as zeta potential, were performed for the various complexes. Moreover, the complexation mechanism was investigated by isothermal titration calorimetry and computational blind docking. Weak complexes were formed at neutral pH, driven by an entropy gain facilitated by hydrophobic interactions and van der Waals forces between non-polar groups. It seems that this step is essential in achieving structures with a core shell formation. A decrease in pH resulted in intensified complex formation driven by enhanced electrostatic interactions, leading to a shift in enthalpy from values between −4 and −23 kJ٠mol⁻¹ to values between −15 and −25 kJ٠mol⁻¹. Multiple binding sites were identified across the protein surfaces, primarily involving polar groups. Interactions with arginine were particularly significant, exhibiting 28 interaction counts compared to only 8 for threonine, despite threonine's greater prominence in the protein sequence. These interactions are thought to compete with interactions between allophycocyanin and c-phycocyanin subunits and protein chromophore interactions, resulting in a color shift. The study highlights the importance of selecting the appropriate biopolymer for optimal performance, considering the delicate balance between strong interactions and bulkiness to prevent complex precipitation.

为了稳定来自节肢动物板蓝根的蓝色色素藻蓝蛋白，人们探索了许多复合机制。然而，以往的研究主要侧重于各种方法的应用，而不是深入研究分子间的相互作用。本研究比较了酯化程度高和酯化程度低的柑橘果胶以及λ-卡拉胶的相互作用。目的是找出一种适合络合的分子，这种分子在加热后仍能保持颜色和胶体稳定性。利用动态光散射和静态光散射对各种复合物的尺寸进行了测量，并对 ZETA 电位等特性进行了表征。此外，还通过等温滴定量热法和计算盲对接研究了复合物的作用机理。在非极性基团之间的疏水相互作用和范德华力的作用下，熵增促进了弱络合物的形成。这一步似乎是形成核壳结构的关键。pH 值的降低导致静电相互作用增强，从而强化了复合物的形成，使焓值从 -4 至 -23 kJ٠mol-1 之间转变为 -15 至 -25 kJ٠mol-1。在蛋白质表面发现了多个结合位点，主要涉及极性基团。与精氨酸的相互作用尤为显著，尽管苏氨酸在蛋白质序列中更为突出，但与精氨酸的相互作用次数却达到了 28 次，而与苏氨酸的相互作用次数仅为 8 次。这些相互作用被认为与异叶花青素和 c-植物花青素亚基之间的相互作用以及蛋白质发色团之间的相互作用相竞争，从而导致颜色偏移。这项研究强调了选择合适的生物聚合物以获得最佳性能的重要性，同时考虑到了强相互作用与体积之间的微妙平衡，以防止出现复杂的沉淀。

{"title":"Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan","authors":"Stephan Buecker , Elena Leeb , Monika Gibis , Jochen Weiss","doi":"10.1016/j.foodhyd.2024.110774","DOIUrl":"10.1016/j.foodhyd.2024.110774","url":null,"abstract":"<div><div>Numerous complexation mechanisms have been explored to stabilize the blue pigment phycocyanin from <em>Arthrospira platensis</em>. However, previous studies have primarily focused on the application of various methods rather than delving into molecular interactions. This study compared the interactions of citrus pectins with a high degree of esterification and a low degree of esterification as well as lambda-carrageenan. The goal was to identify a molecule suitable for complexation that maintains stability against heating in terms of color and colloidal stability. Size measurements employing dynamic light scattering and static light scattering, as well as characterization of properties such as zeta potential, were performed for the various complexes. Moreover, the complexation mechanism was investigated by isothermal titration calorimetry and computational blind docking. Weak complexes were formed at neutral pH, driven by an entropy gain facilitated by hydrophobic interactions and van der Waals forces between non-polar groups. It seems that this step is essential in achieving structures with a core shell formation. A decrease in pH resulted in intensified complex formation driven by enhanced electrostatic interactions, leading to a shift in enthalpy from values between −4 and −23 kJ٠mol<sup>−1</sup> to values between −15 and −25 kJ٠mol<sup>−1</sup>. Multiple binding sites were identified across the protein surfaces, primarily involving polar groups. Interactions with arginine were particularly significant, exhibiting 28 interaction counts compared to only 8 for threonine, despite threonine's greater prominence in the protein sequence. These interactions are thought to compete with interactions between allophycocyanin and c-phycocyanin subunits and protein chromophore interactions, resulting in a color shift. The study highlights the importance of selecting the appropriate biopolymer for optimal performance, considering the delicate balance between strong interactions and bulkiness to prevent complex precipitation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110774"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels 微波对从苹果渣中提取果胶的影响：水凝胶结构的技术特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-22 DOI: 10.1016/j.foodhyd.2024.110766

Josiel Martins Costa , Wenli Wang , Pedro Y.S. Nakasu , Changwei Hu , Tânia Forster-Carneiro , Jason P. Hallett

The valorization of by-products eliminates the risks of economic barriers and reduces the overall amount of pollution and the carbon footprint of the products. In this context, conventional heating extraction (CE) and microwave-assisted extraction (MAE) were compared to extract pectin from apple pomace. The effects of temperature on MAE were evaluated based on the resulting properties obtained in subsequent pectin hydrogels. A pectin yield of 10.6 ± 0.3% was obtained by MAE with 5 min extraction, while CE showed a yield of 9.5 ± 0.3% after 2 h. The pectin extracted by both methods had a low methoxyl content, indicating a low degree of esterification. The galacturonic acid content was greater than 60% for most samples. Zeta potential analysis indicated the ability of the pectin to form stable gels. According to the X-ray diffractograms, increasing the extraction temperature led to a decrease in the crystallinity of the pectin structure. Rheological tests showed increased storage modulus as the temperature increased by MAE from 80 to 100 °C for the pectin-based hydrogel. The water holding capacity was greater than 50% for all hydrogels. Furthermore, an analysis of electrical consumption and energy costs highlighted the economic advantage of using microwave heating technology to extract pectin.

副产品的价值化消除了经济障碍的风险，减少了产品的总体污染量和碳足迹。在这种情况下，比较了传统加热萃取（CE）和微波辅助萃取（MAE）从苹果渣中提取果胶的方法。根据后续果胶水凝胶的特性，评估了温度对 MAE 的影响。MAE 萃取 5 分钟后果胶产量为 10.6 ± 0.3%，而 CE 萃取 2 小时后果胶产量为 9.5 ± 0.3%。大多数样品的半乳糖醛酸含量大于 60%。Zeta 电位分析表明果胶能够形成稳定的凝胶。根据 X 射线衍射图，提高提取温度会导致果胶结构的结晶度降低。流变学测试表明，果胶基水凝胶的存储模量随着 MAE 温度从 80°C 增加到 100°C 而增加。所有水凝胶的持水能力都大于 50%。此外，对电能消耗和能源成本的分析凸显了使用微波加热技术提取果胶的经济优势。

{"title":"Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels","authors":"Josiel Martins Costa , Wenli Wang , Pedro Y.S. Nakasu , Changwei Hu , Tânia Forster-Carneiro , Jason P. Hallett","doi":"10.1016/j.foodhyd.2024.110766","DOIUrl":"10.1016/j.foodhyd.2024.110766","url":null,"abstract":"<div><div>The valorization of by-products eliminates the risks of economic barriers and reduces the overall amount of pollution and the carbon footprint of the products. In this context, conventional heating extraction (CE) and microwave-assisted extraction (MAE) were compared to extract pectin from apple pomace. The effects of temperature on MAE were evaluated based on the resulting properties obtained in subsequent pectin hydrogels. A pectin yield of 10.6 ± 0.3% was obtained by MAE with 5 min extraction, while CE showed a yield of 9.5 ± 0.3% after 2 h. The pectin extracted by both methods had a low methoxyl content, indicating a low degree of esterification. The galacturonic acid content was greater than 60% for most samples. Zeta potential analysis indicated the ability of the pectin to form stable gels. According to the X-ray diffractograms, increasing the extraction temperature led to a decrease in the crystallinity of the pectin structure. Rheological tests showed increased storage modulus as the temperature increased by MAE from 80 to 100 °C for the pectin-based hydrogel. The water holding capacity was greater than 50% for all hydrogels. Furthermore, an analysis of electrical consumption and energy costs highlighted the economic advantage of using microwave heating technology to extract pectin.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110766"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3D liquid pattern in beverage retained by pseudoplasticity of hydrocolloid polysaccharides 通过水胶体多糖的假塑性保留饮料中的三维液体形态

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-22 DOI: 10.1016/j.foodhyd.2024.110767

Ippei Inoue , Itsuo Hanasaki , Daichi Suetsugu , Takahiro Kudo

Creation of well-retained 3D fluidic patterns in the beverage was demonstrated using pseudoplastic fluids. The retainability of the obtained patterns depends on the pseudoplasticity of the base beverage as a canvas solution, rather than the viscosity itself. A small amount of xanthan gum added to the canvas solution imparted high pseudoplasticity, resulting in improved retainability of the 3D fluidic patterns. On the other hand, the higher viscosity while keeping Newtonian behavior by addition of e.g., carboxymethyl cellulose led to less effect of the retainability, more susceptible to convective perturbation by drawing motion. Thus, making use of pseudoplasticity rather than simply resorting to viscosity satisfies both visual design and drinking experience. This liquid drawing technology in beverage is based on the rational design of rheological characteristics, enabling the diverse 3D designs in a cup of beverage.

通过使用假塑性流体，在饮料中创建了保持良好的三维流体图案。所获得图案的保留性取决于作为帆布溶液的基础饮料的假塑性，而不是粘度本身。在帆布溶液中添加少量黄原胶可获得较高的假塑性，从而提高三维流体图案的可保持性。另一方面，通过添加羧甲基纤维素等物质，在保持牛顿特性的同时提高粘度，对保持性的影响较小，更容易受到拉伸运动的对流扰动。因此，利用假塑性而不是简单地求助于粘度，既能满足视觉设计，又能满足饮用体验。这种饮料中的液体拉丝技术基于流变特性的合理设计，可以在一杯饮料中实现多样化的三维设计。

引用次数: 0

Size-controlled interfacial crystallization of A-type resistant starch microparticles via acetone precipitation 通过丙酮沉淀实现 A 型抗性淀粉微颗粒的尺寸控制界面结晶

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-21 DOI: 10.1016/j.foodhyd.2024.110768

Shuang Ma, Mengyao Liu, Sanmei Long, Kaiyan Xu, Ke Luo, Ying Xu

Short-chain glucan (SCG) recrystallization has emerged as an effective approach for producing resistant starch microparticle (RSP), which hold promise in both food science and clinical nutrition. This study introduces a novel method utilizing Tween 80 (TW80) to mediate the interfacial recrystallization of SCG into A-type crystalline RSP (ARSP) through acetone precipitation. TW80 plays a crucial role by stabilizing water-in-oil microemulsion droplets within acetone-oil mixtures, facilitating the formation of uniform and spherical ARSP ranging in size from 0.2 μm to 2 μm. The surface characteristics of ARSP, including porosity and smoothness, are notably influenced by SCG concentration. As SCG concentration increases, the melting temperature of ARSP rises from 117 °C to 145 °C, accompanied by a decrease in average surface area from 12.07 to 8.35 m²/g, alongside an increase in crystallinity. Moreover, the in vitro digestion test revealed that the digestion rate of ARSP was decreased from 0.73 h⁻¹ to 0.39 h⁻¹ with increasing SCG concentration, while increasing the resistant starch (RS) content in ARSP from 48.6% to 70.5%. This enhancement offers a strategic approach for modulating the digestion rate of ARSP, presenting opportunities for tailored release profiles and improved stability in food science applications. These findings underscore the potential of ARSP as a functional ingredient with significant implications for nutritional and clinical settings.

短链葡聚糖（SCG）重结晶已成为生产抗性淀粉微粒（RSP）的一种有效方法，在食品科学和临床营养学中都大有可为。本研究介绍了一种利用吐温 80（TW80）介导 SCG 通过丙酮沉淀界面重结晶成 A 型结晶 RSP（ARSP）的新方法。TW80 通过稳定丙酮-油混合物中的油包水微乳液液滴发挥了关键作用，促进了大小从 0.2 μm 到 2 μm 的均匀球形 ARSP 的形成。ARSP 的表面特性（包括孔隙率和光滑度）明显受到 SCG 浓度的影响。随着 SCG 浓度的增加，ARSP 的熔化温度从 117 ℃ 升至 145 ℃，平均表面积从 12.07 平方米/克降至 8.35 平方米/克，结晶度也随之增加。此外，体外消化试验表明，随着 SCG 浓度的增加，ARSP 的消化率从 0.73 h-1 降至 0.39 h-1，同时 ARSP 中的抗性淀粉（RS）含量从 48.6% 增加到 70.5%。这种改进为调节 ARSP 的消化率提供了一种战略方法，为食品科学应用中定制释放曲线和提高稳定性提供了机会。这些发现强调了 ARSP 作为功能性配料的潜力，对营养和临床应用具有重要意义。

{"title":"Size-controlled interfacial crystallization of A-type resistant starch microparticles via acetone precipitation","authors":"Shuang Ma, Mengyao Liu, Sanmei Long, Kaiyan Xu, Ke Luo, Ying Xu","doi":"10.1016/j.foodhyd.2024.110768","DOIUrl":"10.1016/j.foodhyd.2024.110768","url":null,"abstract":"<div><div>Short-chain glucan (SCG) recrystallization has emerged as an effective approach for producing resistant starch microparticle (RSP), which hold promise in both food science and clinical nutrition. This study introduces a novel method utilizing Tween 80 (TW80) to mediate the interfacial recrystallization of SCG into A-type crystalline RSP (ARSP) through acetone precipitation. TW80 plays a crucial role by stabilizing water-in-oil microemulsion droplets within acetone-oil mixtures, facilitating the formation of uniform and spherical ARSP ranging in size from 0.2 μm to 2 μm. The surface characteristics of ARSP, including porosity and smoothness, are notably influenced by SCG concentration. As SCG concentration increases, the melting temperature of ARSP rises from 117 °C to 145 °C, accompanied by a decrease in average surface area from 12.07 to 8.35 m<sup>2</sup>/g, alongside an increase in crystallinity. Moreover, the in vitro digestion test revealed that the digestion rate of ARSP was decreased from 0.73 h<sup>−1</sup> to 0.39 h<sup>−1</sup> with increasing SCG concentration, while increasing the resistant starch (RS) content in ARSP from 48.6% to 70.5%. This enhancement offers a strategic approach for modulating the digestion rate of ARSP, presenting opportunities for tailored release profiles and improved stability in food science applications. These findings underscore the potential of ARSP as a functional ingredient with significant implications for nutritional and clinical settings.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110768"},"PeriodicalIF":11.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528305","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

Casein network formation at oil–water interfaces is reduced by β-casein and increased by Ca2+ β-酪蛋白会减少油水界面上酪蛋白网络的形成，而 Ca2+ 则会增加这种网络的形成。

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-21 DOI: 10.1016/j.foodhyd.2024.110741

A. de Groot , E. Bijl , L.M.C. Sagis

<div><div>Mixtures of bovine caseins can serve as a benchmark for understanding the functionality of microbial-based recombinant caseins at oil–water interfaces. In this work we show that, in the presence of Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span>, the individual casein fractions form viscoelastic networks at the oil–water interface with comparable stiffness. In the absence of Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span>, <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>2</mn></mrow></msub></math></span>- and <span><math><mi>β</mi></math></span>-casein interfacial network formation was strongly inhibited over the full deformation regime. For <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>1</mn></mrow></msub></math></span>-casein, the network stiffness was increased in the absence of Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span> at small deformations (<span><math><mo><</mo></math></span>15%), but at large deformations (<span><math><mo>></mo></math></span>50%) it was completely disrupted, to a similar stiffness as <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>2</mn></mrow></msub></math></span>- and <span><math><mi>β</mi></math></span>-casein. The interfacial structure formed by <span><math><mi>κ</mi></math></span>-casein was largely unaffected by Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span> due to limited phosphorylation. We hypothesize that the differences between calcium-sensitive caseins lie in the conformation they assume at the interface. Both <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>2</mn></mrow></msub></math></span>- and <span><math><mi>β</mi></math></span>-casein adsorb in a train-tail conformation with a tail extending into the aqueous bulk phase, whereas <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>1</mn></mrow></msub></math></span>-casein adsorbs in a loop-train conformation, with a loop that extends less into the bulk phase. The tail-train configuration is hypothesized to increase the inter-molecular Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span> bridging thereby increasing the interfacial stiffness of <span><math><msub><mrow><mi>α</mi></mrow><mrow><mi>s</mi><mn>2</mn></mrow></msub></math></span>- and <span><math><mi>β</mi></math></span>-casein.</div><div>Blending the casein fractions revealed a strong negative effect of <span><math><mi>β</mi></math></span>-casein on the interfacial modulus, which was more pronounced at a higher concentration. The presence of Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span> remained important for interfacial network formation of a casein blend. Without Ca<span><math><msup><mrow></mrow><mrow><mn>2</mn><mo>+</mo></mrow></msup></math></span>, the interfacial network was les

牛酪蛋白混合物可作为了解基于微生物的重组酪蛋白在油水界面功能的基准。在这项工作中，我们发现在 Ca2+ 存在的情况下，单个酪蛋白组分在油水界面上形成的粘弹性网络具有可比的刚度。在没有 Ca2+ 的情况下，αs2- 和 β-酪蛋白界面网络的形成在整个变形过程中受到强烈抑制。对于αs1-酪蛋白，在没有 Ca2+ 的情况下，小变形（15%）时网络刚度增加，但大变形（50%）时网络刚度被完全破坏，刚度与αs2-和β-酪蛋白相似。由于磷酸化作用有限，κ-酪蛋白形成的界面结构基本上不受 Ca2+ 的影响。我们推测，钙敏感酪蛋白之间的差异在于它们在界面上的构象。αs2-和β-酪蛋白都以火车尾构象吸附，尾部延伸到水体相中，而αs1-酪蛋白则以环状火车构象吸附，环状部分较少延伸到水体相中。将酪蛋白组分混合后发现，β-酪蛋白对界面模量有很强的负面影响，浓度越高，这种影响越明显。Ca2+ 的存在对酪蛋白混合物界面网络的形成仍然很重要。这项研究表明，油水界面上酪蛋白界面网络的形成是由 Ca2+ 桥接介导的。通过混合不同的酪蛋白组分，β-酪蛋白的存在降低了界面粘弹性。这些结果表明，未来的重组酪蛋白研究工作应侧重于单一基因变体，因为混合变体可能会降低界面功能。

引用次数: 0

Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process 揭示面团混合过程中小麦阿拉伯木聚糖与不同分子量小麦面筋蛋白之间的结合机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-19 DOI: 10.1016/j.foodhyd.2024.110762

Han Tao , Ya-Ni Li , Hai-Yuan Zhou , Jing-Yi Sun , Meng-Jia Fang , Wan-Hao Cai , Hui-Li Wang

Water-soluble arabinoxylans (AX) is an important dietary fiber in wheat bran that influence the gluten network. However, a comprehensive understanding of the mechanism remains unclear. This study compared the interactions between AX and high/low molecular weights of glutenin (HMW/LMW) and found that AX-HMW developed a more uniformed structure than AX-LMW. The optimized property was found at 8% AX (AX8-HMW) when the disulfide bonds, foaming and emulsifying properties reaches highest, which is better than the optimized AX4-LMW. However, higher AX ratio led to poor properties due to AX self-aggregation. The enhancement property can be associated with the formation of molecular complexes. Both HMW and LMW can capture and encapsulate AX to form stable structures, with the binding strength of AX-HMW being stronger than that of AX-LMW, resulting in macroscopic properties. Our findings clarify the interaction mechanism between AX and different molecular weight of glutenins which contributes to understand the role of AX in the dough mixing process.

水溶性阿拉伯木聚糖（AX）是小麦麸皮中的一种重要膳食纤维，会对面筋网络产生影响。然而，对其机理的全面了解仍不清楚。本研究比较了 AX 与高/低分子量谷蛋白（HMW/LMW）之间的相互作用，发现 AX-HMW 比 AX-LMW 形成了更均匀的结构。当二硫键、发泡和乳化性能达到最高时，8% AX（AX8-HMW）的性能达到最佳，优于优化的 AX4-LMW。然而，AX 比率越高，由于 AX 的自聚集，性能越差。性能的增强可能与分子复合物的形成有关。HMW 和 LMW 都能捕获并包裹 AX，形成稳定的结构，其中 AX-HMW 的结合力强于 AX-LMW，从而产生宏观特性。我们的研究结果阐明了 AX 与不同分子量谷蛋白之间的相互作用机制，有助于了解 AX 在面团搅拌过程中的作用。

{"title":"Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process","authors":"Han Tao , Ya-Ni Li , Hai-Yuan Zhou , Jing-Yi Sun , Meng-Jia Fang , Wan-Hao Cai , Hui-Li Wang","doi":"10.1016/j.foodhyd.2024.110762","DOIUrl":"10.1016/j.foodhyd.2024.110762","url":null,"abstract":"<div><div>Water-soluble arabinoxylans (AX) is an important dietary fiber in wheat bran that influence the gluten network. However, a comprehensive understanding of the mechanism remains unclear. This study compared the interactions between AX and high/low molecular weights of glutenin (HMW/LMW) and found that AX-HMW developed a more uniformed structure than AX-LMW. The optimized property was found at 8% AX (AX8-HMW) when the disulfide bonds, foaming and emulsifying properties reaches highest, which is better than the optimized AX4-LMW. However, higher AX ratio led to poor properties due to AX self-aggregation. The enhancement property can be associated with the formation of molecular complexes. Both HMW and LMW can capture and encapsulate AX to form stable structures, with the binding strength of AX-HMW being stronger than that of AX-LMW, resulting in macroscopic properties. Our findings clarify the interaction mechanism between AX and different molecular weight of glutenins which contributes to understand the role of AX in the dough mixing process.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110762"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528363","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

Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices 加入乙酸化淀粉以定制基于中间筋小麦淀粉的二元基质的分层结构和溶胶-凝胶特征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-19 DOI: 10.1016/j.foodhyd.2024.110764

Bowen Chen , Guojia Jin , Shengsong Ji , Dongling Qiao , Siming Zhao , Binjia Zhang

Acetate starch (AS), a starch derivative, is frequently used as a food additive to enhance the processing performance of wheat starch (WS), owing to its low degree of substitution and excellent storage stability. This study investigates the effects of AS on the hierarchical structure and sol/gel features of WS with varying amylose content within the wheat starch and acetylated starch (WS-AS) binary system, aiming to elucidate the potential practical applications of AS. In comparison to WS, the WS-AS binary system demonstrated notably reduced setback value, gel strength, hardness, zero shear viscosity, and moduli during the cooling phase, accompanied by an inhibited sol-gel transition of WS. This phenomenon is rationalized by the relatively elevated full width at half maximum FWHM_λ480 value in the binary system (increasing from 19.52 (low amylose, LA)–23.63 (middle amylose, MA) to 23.54 (LA-AS)–26.26 (LA-MS)). Furthermore, the Fourier-transform infrared spectroscopy (FTIR) analysis revealed an additive effect induced by the inclusion of AS, exhibiting a contrasting influence. As the amylose content in WS increases from 28% to 34%, the modulus and viscosity of the sol and thixotropy of the sol increase, leading to a gel with greater strength and enhanced chewability. Consequently, the WS with lower amylose content in the WS-AS binary system exhibits more desirable sol/gel properties overall.

乙酸盐淀粉（AS）是一种淀粉衍生物，由于其替代度低、储存稳定性好，经常被用作食品添加剂，以提高小麦淀粉（WS）的加工性能。本研究探讨了在小麦淀粉和乙酰化淀粉（WS-AS）二元体系中，乙酰化淀粉对不同淀粉含量的小麦淀粉的分层结构和溶胶/凝胶特征的影响，旨在阐明乙酰化淀粉的潜在实际应用。与 WS 相比，WS-AS 二元体系在冷却阶段的后退值、凝胶强度、硬度、零剪切粘度和模量明显降低，同时 WS 的溶胶-凝胶转变受到抑制。二元体系中相对升高的半最大全宽 FWHMλ480 值（从 19.52（低直链淀粉，LA）-23.63（中间直链淀粉，MA）升至 23.54（LA-AS）-26.26（LA-MS））证明了这一现象的合理性。此外，傅立叶变换红外光谱（FTIR）分析表明，AS 的加入产生了一种添加效应，表现出截然不同的影响。随着 WS 中直链淀粉含量从 28% 增加到 34%，溶胶的模量和粘度以及触变性都会增加，从而使凝胶具有更高的强度和更强的咀嚼性。因此，WS-AS 二元体系中直链淀粉含量较低的 WS 总体上表现出更理想的溶胶/凝胶特性。

{"title":"Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices","authors":"Bowen Chen , Guojia Jin , Shengsong Ji , Dongling Qiao , Siming Zhao , Binjia Zhang","doi":"10.1016/j.foodhyd.2024.110764","DOIUrl":"10.1016/j.foodhyd.2024.110764","url":null,"abstract":"<div><div>Acetate starch (AS), a starch derivative, is frequently used as a food additive to enhance the processing performance of wheat starch (WS), owing to its low degree of substitution and excellent storage stability. This study investigates the effects of AS on the hierarchical structure and sol/gel features of WS with varying amylose content within the wheat starch and acetylated starch (WS-AS) binary system, aiming to elucidate the potential practical applications of AS. In comparison to WS, the WS-AS binary system demonstrated notably reduced setback value, gel strength, hardness, zero shear viscosity, and moduli during the cooling phase, accompanied by an inhibited sol-gel transition of WS. This phenomenon is rationalized by the relatively elevated full width at half maximum FWHM<sub>λ480</sub> value in the binary system (increasing from 19.52 (low amylose, LA)–23.63 (middle amylose, MA) to 23.54 (LA-AS)–26.26 (LA-MS)). Furthermore, the Fourier-transform infrared spectroscopy (FTIR) analysis revealed an additive effect induced by the inclusion of AS, exhibiting a contrasting influence. As the amylose content in WS increases from 28% to 34%, the modulus and viscosity of the sol and thixotropy of the sol increase, leading to a gel with greater strength and enhanced chewability. Consequently, the WS with lower amylose content in the WS-AS binary system exhibits more desirable sol/gel properties overall.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110764"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528453","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