Food Hydrocolloids最新文献_第4页

Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure 淀粉基水凝胶珠凝胶性能评价：了解直链淀粉与海藻酸钠的相互作用及双网络结构的形成机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-06 DOI: 10.1016/j.foodhyd.2025.112338

Aiting Hui , Wenbiao Lv , Yuqi Xie , Lu Wang , Fengying Xie

This study investigated the effects of different amylose contents on the structural and gel properties of corn starch-sodium alginate hydrogel beads. Compared with the waxy corn starch-sodium alginate (WCS-SA) and normal corn starch-sodium alginate (NCS-SA) hydrogel beads, the high-amylose corn starch-sodium alginate (HCS-SA) hydrogel beads presented more ordered pore structure, lower porosity, and higher relative crystallinity. These structural changes suggested that amylose structure accelerated its recrystallization, leading to the formation of a denser double cross-linking gel network. In low-field nuclear magnetic resonance, a higher content of amylose caused a left-shift in the transverse relaxation time, with an increase in the proportion of immobilized water. Rheological data revealed that the storage modulus (G′) of HCS-SA hydrogel beads exhibited a significant elevation relative to WCS-SA and NCS-SA hydrogel beads with increasing amylose content. Texture profile analysis corroborated these findings, indicating that the hardness, springiness, and gumminess of hydrogel beads significantly increased with amylose content. Among them, the HCS70-SA hydrogel bead reached the maximum value. Furthermore, high-amylose corn starch decreased the water content and markedly restricted the swelling ratio of the hydrogel beads. Thus, the mechanical properties and swelling ratio of starch-based hydrogel beads can be effectively optimized by controlling the amylose content, offering a novel strategy for the development of controlled-release systems in functional foods.

研究了不同直链淀粉含量对玉米淀粉-海藻酸钠水凝胶珠结构和凝胶性能的影响。与蜡质玉米淀粉-海藻酸钠（WCS-SA）和普通玉米淀粉-海藻酸钠（NCS-SA）水凝胶珠相比，高直链淀粉-海藻酸钠（HCS-SA）水凝胶珠的孔隙结构更有序，孔隙率更低，相对结晶度更高。这些结构变化表明直链淀粉结构加速了其再结晶，导致形成更致密的双交联凝胶网络。在低场核磁共振中，直链淀粉含量越高，横向弛豫时间越左移，固定水的比例越高。流变学数据显示，随着直链淀粉含量的增加，HCS-SA水凝胶珠的储存模量（G′）相对于WCS-SA和NCS-SA水凝胶珠有显著升高。结构分析证实了这些发现，表明水凝胶珠的硬度、弹性和粘性随着直链淀粉含量的增加而显著增加。其中，HCS70-SA水凝胶珠达到最大值。此外，高直链玉米淀粉降低了水凝胶珠的含水量，并明显限制了水凝胶珠的膨胀率。因此，通过控制直链淀粉含量可以有效地优化淀粉基水凝胶珠的力学性能和溶胀率，为开发功能食品中的控释系统提供了新的策略。

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引用次数: 0

The pH-driven binding mechanism of rice glutelin-dipotassium glycyrrhizinate and its effects on protein solubility and aggregation behavior 水稻谷蛋白-甘草酸二钾的ph驱动结合机制及其对蛋白质溶解度和聚集行为的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-06 DOI: 10.1016/j.foodhyd.2025.112335

Ning Li , Fengzhang Wang , Yang Li , Dezhi Li , Huanhuan Wang , Yimeng Shan , Mengzi Nie , Jing Wang , Li-Tao Tong

Rice protein has excellent nutritional properties including low allergenicity, balanced amino acid composition, and mild flavor, but its poor solubility significantly limits its potential for high-value applications. This study investigated the interaction mechanism between dipotassium glycyrrhizinate (DG) and rice glutelin (RG) during pH cycling, with a focus on its role in improving RG solubility and modulating protein aggregation behavior. After co-assembly of RG and DG, the solubility of RG increased significantly from 5.81 % to 95.77 % under neutral conditions (pH 7.0), with a 35.76 % elevation in the absolute zeta potential value. Concurrently, the particle size decreased substantially from 4.03 μm to 82.30 nm, along with a significant reduction in turbidity. The results indicated that co-assembly of DG and RG can effectively inhibit self-aggregation of protein, thereby enhancing its solubility. Multi-spectroscopy and molecular dynamics simulations revealed that hydrophobic interaction, electrostatic interaction and hydrogen bonding are the main driving forces behind DG–RG binding. Surface hydrophobicity (H₀) and zeta potential results indicated that DG stabilized the structural unfolding of RG by binding to the hydrophobic region of the protein, thereby inhibiting further protein aggregation. Microscopic morphology observation provides further visual evidence that complexes of RG and DG dissociate micrometer-scale aggregates into nanometer-scale spherical particles. In summary, this study presents a promising strategy for enhancing the solubility of RG, with significant implications for broadening the applications of rice protein and modifying insoluble plant-based proteins.

大米蛋白具有致敏性低、氨基酸组成均衡、风味温和等优良的营养特性，但其溶解度差严重限制了其高价值应用的潜力。本研究探讨了甘草酸二钾（DG）与水稻谷蛋白（RG）在pH循环过程中的相互作用机制，重点研究了其在改善RG溶解度和调节蛋白质聚集行为中的作用。在中性条件下（pH 7.0）， RG与DG共组装后，RG的溶解度从5.81%提高到95.77%，zeta电位绝对值提高了35.76%。同时，粒径从4.03 μm大幅减小到82.30 nm，浊度也显著降低。结果表明，DG和RG的共组装可以有效抑制蛋白质的自聚集，从而提高其溶解度。多光谱和分子动力学模拟表明，疏水相互作用、静电相互作用和氢键作用是DG-RG结合的主要驱动力。表面疏水性（H0）和zeta电位结果表明，DG通过与RG的疏水区结合来稳定RG的结构展开，从而抑制蛋白质的进一步聚集。微观形貌观察提供了进一步的视觉证据，表明RG和DG的配合物将微米级聚集体解离成纳米级球形颗粒。综上所述，本研究为提高RG的溶解度提供了一个有希望的策略，对扩大水稻蛋白的应用和修饰不溶性植物蛋白具有重要意义。

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引用次数: 0

Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process 不同NaCl水平下κ-卡拉胶提高肌原纤维蛋白凝胶持水能力的调控机制：重点研究加热过程中的聚集行为和分子对接

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-06 DOI: 10.1016/j.foodhyd.2025.112339

Shiwen Lin , Yutong Liu , Cheng Li , Baohua Kong , Min Li , Qian Liu , Chuanai Cao

This study aimed to assess the regulatory mechanism by which κ-carrageenan (KC) enhances the water holding capacity (WHC) of myofibrillar protein (MP) gels under different NaCl concentrations during the heating process, focusing on dynamic changes in protein aggregation behaviour and molecular docking. The addition of KC considerably enhanced the WHC and immobilized water content of MP gels, with relatively low porosity distributed throughout the gel matrix—particularly at an NaCl concentration of 0.6 M (P < 0.05). During the heating process, KC facilitated the early denaturation and aggregation of MP at lower temperatures. This resulted in the formation of an irreversible three-dimensional network, as evidenced by the assessment of dynamic rheological behaviour. Moreover, during the heating process, KC significantly increased the surface hydrophobicity and progressively decreased the fluorescence intensity of MP, especially at temperatures of 40°C–60 °C (P < 0.05). This finding suggests that KC facilitated the unfolding of the tertiary structure of MP through heating treatment. It also facilitated a structural transition in MP, resulting in a shift from an α-helix configuration to a β-sheet arrangement. This alteration promoted the aggregation of myosin heads and enhanced cross-linking among myosin tails. Furthermore, disulfide bonding and hydrophobic interactions performed played roles as driving forces in the formation of MP–KC mixed gels during heat treatment, particularly at NaCl concentrations of up to 0.6 M, as verified by the molecular docking results. Our study provides novel theoretical insights into the gelling mechanisms of MP–KC mixed gels. These findings have significant implications for the practical utilization of KC for the development of meat products.

本研究旨在探讨不同NaCl浓度下κ-卡拉胶（KC）在加热过程中增强肌原纤维蛋白（MP）凝胶持水能力（WHC）的调控机制，重点关注蛋白质聚集行为和分子对接的动态变化。KC的加入显著提高了MP凝胶的WHC和固定化水含量，在整个凝胶基质中分布着相对较低的孔隙度，特别是在NaCl浓度为0.6 M时（P < 0.05）。在加热过程中，KC促进了MP在较低温度下的早期变性和聚集。这导致了不可逆的三维网络的形成，正如动态流变行为的评估所证明的那样。此外，在加热过程中，KC显著增加了MP的表面疏水性，并逐渐降低了MP的荧光强度，特别是在40℃- 60℃的温度下（P < 0.05）。这一发现表明KC通过热处理促进了MP三级结构的展开。它还促进了MP的结构转变，导致α-螺旋结构向β-片结构的转变。这种改变促进了肌凝蛋白头部的聚集，并增强了肌凝蛋白尾部的交联。此外，分子对接结果证实，在热处理过程中，特别是在NaCl浓度高达0.6 M时，二硫键和疏水相互作用在MP-KC混合凝胶的形成中发挥了驱动作用。我们的研究为MP-KC混合凝胶的成胶机理提供了新的理论见解。这些发现对KC在肉制品开发中的实际利用具有重要意义。

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引用次数: 0

A novel pectin-protein-polyphenol complex from white grape pomace with enhanced emulsifying function and antioxidant activity 从白葡萄渣中提取具有增强乳化功能和抗氧化活性的新型果胶-蛋白-多酚复合物

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-06 DOI: 10.1016/j.foodhyd.2025.112336

Yinling Gao , Richard Q. Mensah , Yiman Sun , Zhengang Zhao , Malcolm Ball , Kameron Dunn , Zhanying Zhang

Grape pomace is an abundant food processing waste worldwide and has been extensively studied for the extraction of polyphenols and/or seed oils, yet remains underexplored as a source of pectin. In this study, a novel pectin-protein-polyphenol complex was extracted from white grape pomace using an ultrasonic-assisted process, and investigated as a functional food ingredient. The extraction process was optimised using response surface methodology, which led to an optimal pectin yield of 9.9 ± 0.1 % and a total phenolic content of 47.5 ± 0.5 mg gallic acid equivalents per gram of pectin. The extracted pectin was characterised as a low methoxyl pectin, comprising 68.2 ± 1.7 % of uronic acids, 10.4 ± 0.4 % of protein, and a diverse polyphenol profile. The structure of pectin-protein-polyphenol complex was further determined by Fourier-transform infrared spectroscopy. Compared with commercial citrus and apple pectins, this pectin complex demonstrated enhanced viscosity, oil holding capacity, amphiphilicity, and especially emulsifying capacity, which stabilised three emulsions with distinct oils for 30 days. Furthermore, the pectin complex exhibited a strong Trolox equivalent antioxidant capacity of 656.9 ± 19.2 μmol/g and a Fe³⁺ reducing capacity of 123.5 ± 2.5 μmol/g, significantly higher than values of 3.0–265.4 μmol/g and 0–70.4 μmol/g observed for two commercial pectins and four pectins extracted from citrus peel, apple pomace, dragon fruit peel, and red grape pomace. Overall, this study revealed that the pectin-protein-polyphenol complex extracted from the white grape pomace could be a promising natural food ingredient for emulsification and antioxidant applications.

葡萄渣是世界范围内丰富的食品加工废弃物，已被广泛研究用于提取多酚和/或种子油，但作为果胶的来源仍未得到充分开发。以白葡萄果渣为原料，采用超声辅助工艺提取了一种新型果胶-蛋白-多酚复合物，并对其作为功能性食品原料进行了研究。采用响应面法对提取工艺进行优化，得到最佳果胶得率为9.9±0.1%，总酚含量为每克果胶47.5±0.5 mg没食子酸当量。提取的果胶具有低甲氧基果胶的特征，含有68.2±1.7%的醛酸，10.4±0.4%的蛋白质和多种多酚。用傅里叶变换红外光谱进一步测定了果胶-蛋白-多酚配合物的结构。与商品柑橘和苹果果胶相比，这种果胶复合物表现出更高的粘度、持油能力、两亲性，尤其是乳化能力，可以稳定三种不同油的乳剂30天。果胶配合物具有较强的Trolox等效抗氧化能力（656.9±19.2 μmol/g）和还原Fe3+能力（123.5±2.5 μmol/g），显著高于两种商品果胶和柑桔皮、苹果渣、火龙果皮和红葡萄渣中提取的4种果胶的3.0 ~ 265.4 μmol/g和0 ~ 70.4 μmol/g。综上所述，从白葡萄渣中提取的果胶-蛋白-多酚复合物可能是一种很有前景的用于乳化和抗氧化的天然食品原料。

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引用次数: 0

Tailoring the structure and mechanical properties of casein biodegradable films with decanoic acid 用癸酸修饰酪蛋白生物可降解膜的结构和力学性能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-04 DOI: 10.1016/j.foodhyd.2025.112326

Ahmed Taha, Deepika Sharma, Federico M. Harte

Petroleum-based plastics are causing considerable negative environmental impacts. This study presents a clean-label approach to develop casein-based biodegradable films exhibiting enhanced mechanical properties. The impacts of ethanol (EtOH, 0–50 %) and decanoic acid (DA, 0–20 %) at different pH levels on the structure and mechanical properties of casein-based films were evaluated. Casein films prepared with 50 % EtOH exhibited improved mechanical properties compared to those made without EtOH. The elongation at break (EAB) increased by >33 %, and tensile strength (TS) increased by > 63 %. Moreover, adding 10 % DA to the 50 % EtOH film forming dispersions significantly enhanced EAB, increasing it from 39 % (in films with 50 % EtOH and 0 % DA) to 100 %. As confirmed by X-ray diffraction (XRD) spectra and differential scanning calorimetry (DSC) thermograms, adjusting the pH of dispersions in the presence of DA resulted in the formation of sodium decanoate crystals, weakening the flexibility of casein films. Fourier transform infrared (FTIR) spectra confirmed the interaction between DA and casein as well as the formation of sodium decanoate in pH-adjusted samples. These findings confirm that EtOH and DA under controlled pH conditions can be used as a promising strategy to tailor the structure and enhance the mechanical properties of protein-based clean-label biodegradable films.

石油基塑料对环境造成了相当大的负面影响。本研究提出了一种清洁标签的方法来开发基于酪蛋白的可生物降解薄膜，表现出增强的机械性能。考察了不同pH水平下乙醇（EtOH, 0 ~ 50%）和癸酸（DA, 0 ~ 20%）对酪蛋白基膜结构和力学性能的影响。与不含EtOH的酪蛋白膜相比，添加50% EtOH制备的酪蛋白膜具有更好的机械性能。断裂伸长率提高了33%，抗拉强度提高了63%。此外，在50% EtOH成膜分散体中添加10% DA可显著提高EAB，将EAB从39% （EtOH为50%，DA为0%）提高到100%。x射线衍射（XRD）光谱和差示扫描量热（DSC）热图证实，在DA存在的情况下，调整分散体的pH值会导致癸酸钠晶体的形成，从而削弱酪蛋白膜的柔韧性。傅里叶变换红外光谱（FTIR）证实了DA与酪蛋白的相互作用以及ph调整后样品中癸酸钠的形成。这些发现证实，在控制pH条件下，EtOH和DA可以作为一种有前途的策略来定制蛋白质基清洁标签生物可降解膜的结构和提高其机械性能。

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引用次数: 0

Pre-processing and thermal treatment modulate structure, solubility and digestibility of faba bean protein isolates: A structure–function perspective 预处理和热处理对蚕豆分离蛋白结构、溶解度和消化率的调节：结构功能视角

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-03 DOI: 10.1016/j.foodhyd.2025.112252

Neha Sharma , Shannon Gwala , Rebecca A. Owens , Linda Giblin , Mohammad Hassan Kamani , Eoin Murphy , André Brodkorb

Despite growing interest in faba bean (Vicia faba L.) as a sustainable plant protein source, limited studies address process-induced structural mechanisms linking functionality with gastro-intestinal (GI) digestion. This study elucidates the effects of pre-extraction (soaking, dehulling) and post-extraction thermal treatment on the structure–digestibility relationship of faba bean protein concentrates. Simulated GI digestion was performed using the INFOGEST static model, assessing in vitro protein digestibility (%) and in vitro digestible indispensable amino acid score (DIAAS). Pre-processing had a significant impact on total phenolic content (TPC); soaking yielded the highest TPC (7.34 ± 0.19 mg GAE/g DM), whereas dehulling (6.44 ± 0.15 mg GAE/g DM) and coarse milling (5.63 ± 0.09 mg GAE/g DM) resulted in comparatively lower values. Heating treatment (100 °C, 30 min) induced protein aggregation (500-2000 kDa), and enhanced peptide release, confirmed by SDS-PAGE, SEC, and LC-MS/MS. Heated faba concentrates showed a reduced abundance (%) of α-helix and an increase in β-sheet structures (including intramolecular and aggregated forms), demonstrating changes in their secondary structure. Thermal treatment significantly improved digestibility (TN, R-NH2, TAA) (88.5–93.6 %) and highest in vitro DIAAR (140.9 %) values, particularly in DPI-H. Although several amino acids showed DIAAR values greater than 100 %, sulfur amino acids remained limited, keeping DIAAS values (based on 8 quantified indispensable amino acids) below 100 % across all samples. These findings provide valuable insights into chemical and structural changes induced by both pre- and post-extraction processing steps, which collectively drive enhanced digestibility and nutritional quality of faba bean isolates.

尽管人们对蚕豆（Vicia faba L.）作为一种可持续的植物蛋白来源越来越感兴趣，但有关其功能与胃肠道消化（GI）相关的过程诱导结构机制的研究有限。研究了提取前（浸泡、脱壳）和提取后热处理对蚕豆浓缩蛋白结构-消化率关系的影响。采用INFOGEST静态模型模拟胃肠道消化，评估体外蛋白质消化率（%）和体外可消化必需氨基酸评分（DIAAS）。预处理对总酚含量（TPC）有显著影响；浸泡的TPC最高（7.34±0.19 mg GAE/g DM），脱壳（6.44±0.15 mg GAE/g DM）和粗磨（5.63±0.09 mg GAE/g DM）的TPC值相对较低。加热处理（100℃，30分钟）诱导蛋白质聚集（500-2000 kDa），并增强肽释放，经SDS-PAGE， SEC和LC-MS/MS证实。加热后的蚕豆浓缩物α-螺旋丰度（%）降低，β-片状结构（包括分子内和聚集形式）增加，二级结构发生变化。热处理显著提高了消化率（TN, R-NH2， TAA）（88.5 - 93.6%）和最高的体外DIAAR值（140.9%），特别是DPI-H。虽然有几种氨基酸的DIAAS值大于100%，但硫氨基酸仍然有限，使所有样品的DIAAS值（基于8种定量的必需氨基酸）低于100%。这些发现对提取前和提取后加工步骤引起的化学和结构变化提供了有价值的见解，这些变化共同推动了蚕豆分离物的消化率和营养质量的提高。

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引用次数: 0

Synthetic data and deep neural networks enable prediction of sensory perception attributes in texture-modified plant-based smoothies 合成数据和深度神经网络能够预测纹理修改植物的感官知觉属性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-03 DOI: 10.1016/j.foodhyd.2025.112324

Miodrag Glumac , Alejandro Avila-Sierra , Maryia Mishyna

This work pioneers the fusion of synthetic data generation and deep learning techniques to predict sensory perception in plant-based food models modified with hydrocolloids and novel proteins. The aim of this work is to showcase the power of predictive modelling and transfer learning of deep neural networks for data derived from complex experiments in food and sensory science. We engineered a comprehensive literature-informed dataset mimicking human ratings across 10 smoothie formulations, with each either unmodified or systematically modified using fungal polysaccharides or insect proteins. By integrating rheology (shear, extensional), oral tribology, surface activity parameters, and human anatomical and physiological parameters, we trained a multilayer perceptron regression model (MLPR) capable of accurately predicting 10 sensory food texture attributes (MSE<0.13; Test R² = 0.91). Our results reveal that fungal polysaccharides drive shear-thinning and extensional resistance, while insect proteins amplify bulk and surface activity, mirroring known hydrocolloid behavior. The trained model not only learned complex sensory-rheology interactions but also demonstrated predictive modelling power with transfer learning on unseen conditions. Experiments like these show that there is a huge gap in utilising models on complex data. Finally, this framework provides a proof-of-concept tool to complement traditional sensory science by offering a scalable, rapid, and cost-efficient platform to simulate consumer response, which enables the opening of a new frontier in intelligent food design, food ingredients screening, and novel food formulation.

这项工作开创了合成数据生成和深度学习技术的融合，以预测用水胶体和新型蛋白质修饰的植物性食物模型的感官知觉。这项工作的目的是展示预测建模和深度神经网络迁移学习的力量，这些数据来自食品和感官科学的复杂实验。我们设计了一个综合的文献资料数据集，模拟人类对10种奶昔配方的评分，每种配方要么未经修改，要么使用真菌多糖或昆虫蛋白进行系统修改。通过整合流变学（剪切、拉伸）、口腔摩擦学、表面活性参数以及人体解剖和生理参数，我们训练了一个多层感知器回归模型（MLPR），该模型能够准确预测10种感官食物质地属性（MSE<0.13；检验R2 = 0.91）。我们的研究结果表明，真菌多糖驱动剪切变薄和拉伸阻力，而昆虫蛋白则放大体积和表面活性，反映了已知的水胶体行为。训练后的模型不仅学习了复杂的感觉-流变相互作用，而且在未知条件下具有迁移学习的预测建模能力。像这样的实验表明，在复杂数据上使用模型存在巨大差距。最后，该框架提供了一个概念验证工具，通过提供一个可扩展、快速和经济高效的平台来模拟消费者的反应，来补充传统的感官科学，从而在智能食品设计、食品成分筛选和新型食品配方方面开辟了新的前沿。

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引用次数: 0

Harnessing Rhizopus oligosporus mycelium as a sustainable protein source: Functional properties and optimization of a meat-analogue “chicken popcorn” 利用少孢根霉菌丝体作为可持续蛋白质来源：肉类似物“鸡肉爆米花”的功能特性和优化

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-03 DOI: 10.1016/j.foodhyd.2025.112325

Bao-Hong Lee , Ru-Yi Ferng , Hao-Yuan Chien , Cheng-Hao Huang , Wei-Hsuan Hsu

Mycoprotein represents a sustainable protein alternative, but its techno-functional properties relative to conventional sources remain underexplored. Soy and yeast proteins have been selected as representative plant- and microbial-based references commonly used in meat analogue development. Rhizopus oligosporus mycelium was explored as a novel fungal protein with potential as a sustainable, nutritionally balanced, and scalable ingredient for next-generation meat substitutes. Furthermore, a vacuum-fried “mycelium-based chicken popcorn” prototype was developed and optimized to resemble commercial meat analogue products. Soy protein (SP), yeast protein (YP), and R. oligosporus mycelial protein (RP) were characterized via amino acid profiling, SDS-PAGE, circular dichroism, fluorescence spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). Functional properties including water-/oil-holding capacity, foaming, and sulfhydryl (–SH)/disulfide (S–S) contents were assessed. Response surface methodology (RSM) evaluated brine concentration, oil, and konjac glucomannan (KGM) with texture profile analysis (TPA). SP contained the highest hydrophilic amino acid proportion, contributing to superior water-holding capacity, while RP showed the highest oil-holding capacity. Heating treatment, increased –SH, and decreased S–S, indicating partial bond cleavage and exposure of buried thiols. RP exhibited the greatest thermal stability and the highest proportion of ordered secondary structures. RSM identified an optimal formulation (2.53 % brine, 5 % oil, 1 % KGM) producing mycelial-based chicken popcorn with hardness and chewiness comparable to a commercial plant (soybean)-based benchmark, differing only in springiness. These findings highlight the nutritional and structural advantages of R. oligosporus mycelium and its ability to generate meat-like textures, underscoring its potential as a scalable, sustainable protein source for alternative meat applications.

真菌蛋白是一种可持续的蛋白质替代品，但其相对于传统来源的技术功能特性仍未得到充分探索。大豆和酵母蛋白已被选为具有代表性的植物和微生物为基础的参考，通常用于肉类类似物的开发。少孢根霉菌丝体是一种新型真菌蛋白，具有可持续、营养均衡和可扩展的潜力，可用于下一代肉类替代品。此外，真空油炸“基于菌丝体的鸡肉爆米花”原型开发和优化，类似于商业肉类模拟产品。采用氨基酸谱、SDS-PAGE、圆二色、荧光光谱、热重分析（TGA）和差示扫描量热法（DSC）对大豆蛋白（SP）、酵母蛋白（YP）和少孢霉菌丝蛋白（RP）进行了表征。功能性能包括持水/持油能力、泡沫和巯基(- sh)/二硫化物（S-S）含量。响应面法（RSM）通过结构剖面分析（TPA）评价了盐水浓度、油和魔芋葡甘露聚糖（KGM）。SP的亲水性氨基酸比例最高，具有较好的持水能力，RP的持油能力最高。热处理后，-SH升高，S-S降低，表明部分键解理和埋藏硫醇暴露。RP的热稳定性和有序二级结构的比例最高。RSM确定了一种最佳配方（2.53%盐水，5%油，1% KGM），生产的菌丝基鸡肉爆米花的硬度和耐口性与商业植物（大豆）基准相当，只是弹性不同。这些发现突出了R. oligosporus菌丝体的营养和结构优势及其产生类似肉类质地的能力，强调了其作为替代肉类应用的可扩展，可持续的蛋白质来源的潜力。

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引用次数: 0

Orally sequence-targeted nanoparticles equipped with egg white-derived peptides co-assembly enhanced luteolin bioavailability for obesity mitigation 口服序列靶向纳米颗粒配备蛋清衍生肽共组装增强木犀草素的生物利用度减轻肥胖

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-02 DOI: 10.1016/j.foodhyd.2025.112320

Jingbo Liu , Jiahao Yang , Yuxin Li , Xiaoyu Fang , Shanglin Li , Hui Zhang , Ting Zhang , Chunmei Liu , Meng Yang , Zhiyang Du

Orally targeting nutraceuticals-loaded nanoparticles (NPs) for anti-obesity has attracted increasing attention for their excellent consumer compliance and bioavailability. Herein, novel sequence-targeted luteolin (Lut) NPs were prepared based on the deoxycholic acid-conjugated carboxymethyl chitosan (DCS) coating and lactose-modified casein (LCA) core. Egg white-derived peptides (EWDP) were utilized as a key affinity reagent to tailor the co-assembly process of NPs, thereby enhancing the preferable solubility and multiple stability of Lut (e.g., UV-light, heat, storage, and gastrointestinal digestion). Besides, NPs could markedly moderate lipid deposition and related metabolic pathways (e.g., FXR-FGF15-FGFR4) via their superior sequence-targeted delivery potential within the enterohepatic axis. Moreover, the preferential gut microbiota restoration by NPs could also contribute to the preferable anti-obesity effects, manifesting as reducing energy-harvesting bacteria (e.g., Erysipelotrichales, Faecalibaculum) and enriching energy-reducing bacteria (e.g., Oscillospiraceae, Ruminococcaceae, Bacteroides, Lactobacillus). Overall, the novel nanoplatform with superior nutraceuticals sequence-targeted potential could be enlightening to the facile design of anti-obesity strategies.

口服营养保健品负载纳米颗粒（NPs）因其良好的消费者依从性和生物利用度而引起越来越多的关注。本文以脱氧胆酸共轭羧甲基壳聚糖（DCS）包被和乳糖修饰酪蛋白（LCA）为核心，制备了新的序列靶向木犀草素（Lut） NPs。利用蛋清衍生肽（EWDP）作为关键亲和试剂来定制NPs的共组装过程，从而提高Lut的良好溶解度和多重稳定性（如紫外线、热、储存和胃肠道消化）。此外，NPs可以通过其在肠肝轴内优越的序列靶向递送潜力，显著调节脂质沉积和相关代谢途径（如FXR-FGF15-FGFR4）。此外，NPs对肠道微生物群的优先恢复也可能有助于较好的抗肥胖效果，表现为减少能量收集细菌（如丹毒菌、Faecalibaculum）和丰富能量减少细菌（如Oscillospiraceae、Ruminococcaceae、Bacteroides、Lactobacillus）。总的来说，这种新型纳米平台具有优越的营养药物序列靶向潜力，可以为抗肥胖策略的快速设计提供启发。

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引用次数: 0

Enhancing wheat germ oil microcapsule stability using OSA-modified wheat starch and hydrolyzed wheat gluten through freeze drying 冻干法提高小麦胚芽油微胶囊的稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-02 DOI: 10.1016/j.foodhyd.2025.112323

Amr M. Bakry , Yonghui Wang , Hailong Tian , Jihong Huang

Wheat germ oil (WGMO) is rich in bioactive compounds but prone to oxidation and poor water solubility, limiting its use. Freeze-drying serves as an effective microencapsulation method to protect such oils from degradation. Octenyl succinic anhydride-modified starch (OSAMS), a food-grade amphiphilic biopolymer, is commonly used as a wall material for this purpose. However, its stability can be enhanced by combining it with other polymers. This study evaluates hydrolyzed wheat gluten (HWG) for enhancing OSAMS stability. The results showed that increasing HWG incorporation led to a decrease in droplet size from 925.8 nm to 411.6 nm and in PDI from 0.65 to 0.27. Additionally, the emulsions' physical stability improved, with Zeta (ζ)-potential values reaching +34 mV. Furthermore, encapsulation efficiency, hygroscopicity, wettability, and solubility of the microcapsules increased. The microcapsules containing HWG have a denser structure and are more embedded within the matrix compared to those containing OSAMS alone. Additionally, HWG improved thermal stability, with no significant differences observed. It also had a strong ability to minimize the peroxide and para-anisidine values of the microcapsules, significantly decreasing the oxidative degradation. This study offering a promising strategy for stabilizing WGMO and expanding its use in dairy and non-dairy foods fortification.

小麦胚芽油（WGMO）富含生物活性化合物，但易氧化且水溶性差，限制了其使用。冷冻干燥是一种有效的微胶囊化方法，可以保护这些油不被降解。辛烯基丁二酸酐改性淀粉（OSAMS）是一种食品级两亲性生物聚合物，通常用作该目的的壁材。然而，它的稳定性可以通过与其他聚合物结合来增强。本研究评价了水解小麦面筋（HWG）增强OSAMS稳定性的作用。结果表明，随着HWG掺入量的增加，微滴粒径从925.8 nm减小到411.6 nm， PDI从0.65减小到0.27。此外，乳液的物理稳定性得到改善，Zeta （ζ）电位达到+34 mV。此外，微胶囊的包封效率、吸湿性、润湿性和溶解度均有所提高。与单独含有OSAMS的微胶囊相比，含有HWG的微胶囊具有更致密的结构，并且更嵌入基质中。此外，HWG改善了热稳定性，没有观察到显著差异。它还具有很强的降低微胶囊过氧化氢和对茴香胺值的能力，显著降低氧化降解。本研究为稳定转基因生物并扩大其在乳制品和非乳制品强化中的应用提供了一个有希望的策略。

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引用次数: 0