Food Hydrocolloids最新文献_第4页

Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-09 DOI: 10.1016/j.foodhyd.2025.111435

Yalong Guo , Ziyu Zhou , Qingyu Liao , Huimin Ren , Yixin Wang , Aiqin Ma , Hongbin Zhang

This study examines the role of Welan gum in modulating the textural properties and stability of pea protein-based stirred yogurt gels, utilizing this system as a model for particle gels. Additionally, the potential of Welan gum as a functional ingredient in dysphagia-specific medical foods is explored. Various concentrations of Welan gum (0.25–1.0 ‰) were incorporated into the yogurt formulation, leading to significant enhancements in the physical stability of the particle gel. A minimal addition of Welan gum and slight adjustments in polysaccharide concentration were sufficient to effectively regulate the textural and rheological properties of the yogurt. Specifically, Welan gum increased the viscosity, hardness, cohesiveness, and adhesiveness of the yogurt. All samples exhibited typical thixotropic yield stress behavior, with Welan gum-containing yogurts demonstrating enhanced viscosity, storage modulus, thixotropy, and yield stress, along with the occurrence of secondary yield stress. Microscopic observations revealed that the stirred yogurt gel network was formed by aggregated protein gel particles, with Welan gum distributed in the serum phase, where it interacted electrostatically with the protein particles to strengthen the gel's texture. Overall, the incorporation of Welan gum resulted in increased viscosity, cohesiveness, and yield stress, which could help reduce the risk of aspiration during swallowing. These findings suggest that Welan gum has significant potential as a functional ingredient in dysphagia-specific medical foods, addressing both the safety and nutritional needs of dysphagia patients.

本研究探讨了 Welan 胶在调节基于豌豆蛋白的搅拌酸奶凝胶的质地特性和稳定性方面的作用，并将该系统用作颗粒凝胶的模型。此外，研究还探讨了 Welan 胶作为吞咽困难专用医用食品功能成分的潜力。在酸奶配方中加入不同浓度的 Welan 胶（0.25-1.0 ‰），可显著提高颗粒凝胶的物理稳定性。微量添加韦兰胶和略微调整多糖浓度就足以有效调节酸奶的质地和流变特性。具体来说，Welan 胶提高了酸奶的粘度、硬度、内聚性和粘附性。所有样品都表现出典型的触变屈服应力行为，含 Welan 胶的酸奶粘度、储存模量、触变性和屈服应力都有所提高，同时还出现了二次屈服应力。显微镜观察显示，搅拌酸奶凝胶网络是由聚集的蛋白质凝胶颗粒形成的，Welan 胶分布在血清相中，与蛋白质颗粒发生静电作用，从而增强了凝胶的质地。总之，Welan 树胶的加入增加了粘度、凝聚力和屈服应力，有助于降低吞咽过程中的吸入风险。这些研究结果表明，Welan 胶作为吞咽困难专用医用食品的功能性成分具有巨大潜力，可满足吞咽困难患者的安全和营养需求。

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引用次数: 0

Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111427

Giulia D'Alessio , Julia Maldonado-Valderrama , Teresa del Castillo-Santaella , Annalaura Sabatucci , Antonio Francioso , Paola Pittia , Carla Daniela Di Mattia

This study evaluated the effects of high-pressure homogenization (HPH) at 60 and 100 MPa (5 cycles) on the interfacial properties and emulsifying activity of pea proteins (PP, PP60, and PP100). Pendant drop analysis showed that HPH treatments decreased the interfacial activity of pea proteins, altering the viscoelasticity of the adsorbed layer in a frequency-dependent manner. Structural analysis revealed that HPH promoted protein aggregation, mainly affecting legumins, which was directly linked to weaker interfacial interactions. As a result, emulsions stabilized with treated proteins (EP60 and EP100) exhibited immediate destabilization phenomena, such as flocculation and creaming, as confirmed by droplet size distribution, backscattering profiles, and Turbiscan® Stability Index measurements.

The HPH-processing conditions adopted in this study impaired the emulsifying performance of pea proteins. These findings highlight the importance of selecting appropriate processing conditions to balance protein functionality. Future research should explore alternative pressure/cycle combinations to unveil the optimized conditions to induce beneficial structural changes while minimizing aggregation/oligomerization. Overall, this work provides insights into how HPH affects pea protein structure, interfacial behavior, and emulsion stability, supporting the design of more stable plant-based emulsions.

本研究评估了 60 和 100 兆帕（5 次循环）高压均质（HPH）对豌豆蛋白（PP、PP60 和 PP100）的界面特性和乳化活性的影响。垂滴分析表明，HPH 处理降低了豌豆蛋白的界面活性，以频率依赖的方式改变了吸附层的粘弹性。结构分析表明，HPH 会促进蛋白质聚集，主要影响豆蛋白，这与界面相互作用减弱直接相关。因此，使用经处理的蛋白质（EP60 和 EP100）稳定的乳液会立即出现不稳定现象，如絮凝和起泡，这一点已通过液滴粒度分布、反向散射曲线和 Turbiscan® 稳定指数测量得到证实。这些发现强调了选择适当加工条件以平衡蛋白质功能的重要性。未来的研究应探索其他压力/循环组合，以揭示最佳条件，在诱导有益的结构变化的同时，最大限度地减少聚集/异构化。总之，这项研究深入揭示了 HPH 如何影响豌豆蛋白结构、界面行为和乳液稳定性，为设计更稳定的植物乳液提供了支持。

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引用次数: 0

Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111425

Andrzej Balis , Georgi Gochev , Domenico Truzzolillo , Dawid Lupa , Liliana Szyk-Warszynska , Jan Zawala

Protein nanoparticles have been proven to be highly effective stabilizers of water-in-water emulsions obtained from a number of different types of aqueous two-phase systems (ATPS). The emulsion stabilizing efficiency of such particles is attributed to their affinity to the water/water interface of relevant ATPS, and emulsion formulations with long-term stability were reported in the recent years. In this study we investigated the macroscopic dynamics of the early-stage time evolution of dextran-in-polyethylene glycol emulsions obtained from a single ATPS and containing β-lactoglobulin microgel particles of various diameters (ca. 40–190 nm). The results revealed the existence of a threshold in microgel size above which the water-in-water emulsion is stabilized, and that the process of segregative phase separation is determined by the interplay of droplets coalescence and sedimentation. Efficient droplet coalescence inhibition was found for microgel particles larger than 60 nm. Based on previous literature results, we discuss our coalescence-driven phase separation data in the context of the formation of durable particle layers on the emulsion droplets and the resulting droplet-droplet interactions.

蛋白质纳米粒子已被证明是多种不同类型的水性两相系统（ATPS）所产生的水包水乳剂的高效稳定剂。此类微粒的乳液稳定效率归功于它们对相关 ATPS 的水/水界面的亲和力，近年来，具有长期稳定性的乳液配方已有报道。在这项研究中，我们研究了由单一 ATPS 制成的、含有不同直径（约 40-190 nm）β-乳球蛋白微凝胶颗粒的聚乙二醇葡聚糖乳液早期阶段时间演变的宏观动态。结果表明，微凝胶粒径存在一个阈值，超过该阈值，水包水乳剂就会稳定，而分离相分离的过程是由液滴凝聚和沉降的相互作用决定的。我们发现大于 60 nm 的微凝胶颗粒能有效抑制液滴凝聚。根据之前的文献结果，我们从乳液液滴上持久颗粒层的形成以及由此产生的液滴-液滴相互作用的角度讨论了凝聚驱动的相分离数据。

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引用次数: 0

Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111434

Yujie Lin , Haoyuan Geng , Zengwang Guo , Zhongjiang Wang , Qingfeng Ban , Ningzhe Wang

The synergistic effects of polysaccharides are crucial for regulating the foaming properties of protein-based aerated foods. This study investigated the interactions between casein (CAS) and hyaluronic acid (HA), their interfacial properties, and the synergistic improvement of foaming performance under different pH conditions. The results showed that HA modified the structure and foaming behavior of CAS through electrostatic interactions, hydrophobic interactions, and hydrogen bonding. Compared to alkaline conditions, CAS-HA complexes at pH = 2 exhibited higher surface hydrophobicity, a more open and flexible secondary structure (24 % random coil and 45 % β-turn), and a more favorable contact angle (59.9°). Additionally, HA enhanced the rheological properties of CAS solutions, strengthening the high-viscoelastic air–water interface in the foams. Foaming performance analysis revealed that CAS-HA complexes at pH = 2 produced smaller and denser foams with thicker and smoother interfacial films. Moreover, 3D aerated foods maintained desirable properties and structural integrity after 45 min. This study may provide theoretical insights into the foaming characteristics of protein-based aerated foods.

多糖的协同作用对于调节蛋白质类充气食品的发泡性能至关重要。本研究探讨了酪蛋白（CAS）和透明质酸（HA）之间的相互作用、它们的界面特性以及在不同 pH 值条件下对发泡性能的协同改善。结果表明，HA 通过静电作用、疏水作用和氢键作用改变了 CAS 的结构和发泡行为。与碱性条件相比，pH = 2 条件下的 CAS-HA 复合物表现出更高的表面疏水性、更开放灵活的二级结构（24% 无规线圈和 45% β-匝）以及更有利的接触角（59.9°）。此外，HA 还增强了 CAS 溶液的流变特性，加强了泡沫中高粘弹性的气水界面。发泡性能分析表明，在 pH = 2 的条件下，CAS-HA 复合物产生的泡沫更小、更致密，界面膜更厚、更光滑。此外，三维充气食品在 45 分钟后仍能保持理想的性能和结构完整性。这项研究可为基于蛋白质的充气食品的发泡特性提供理论依据。

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引用次数: 0

Rheology and NMR studies of true gel formation and gelation mechanism for lentinan

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111415

Ikumi Yamashita , Tomoe Yaguchi , Yuiko Kobayashi , Hideyuki Ito , Hirofumi Komori , Kyoko Noda , Yoko Sato , Katsuyoshi Nishinari , Yoko Nitta

True gel formation for lentinan, a β-glucan obtained from shiitake mushrooms, was investigated and the mechanism for gel formation was discussed. The extraction method presented in this study yielded lentinan with the same rheological properties regardless of which part of the shiitake mushroom was used. True gel formation was confirmed by the frequency dependence of the storage shear modulus G′ and loss shear modulus G″ in dynamic viscoelasticity measurements, and by gel fracture tests at 4 °C. G′ and G″ increased steeply around 6 °C upon cooling, and the mechanical loss tangent was below 0.1 at 4 °C, suggesting that gelation started at around 6 °C. This characteristic temperature was consistent with the conformational transition temperatures observed for lentinan and schizophyllan. This conformational transition has been considered to be a change from the triple helix, Helix II, to the more ordered Helix I. The NMR data obtained in this study suggested that the conformation of the side groups changed with the change from Helix II to Helix I. It was thought that Helix I with less steric hindrance of the side group partially associates with other Helix I molecules to form lentinan gels.

研究人员对从香菇中提取的β-葡聚糖--扁豆胶的真正凝胶形成进行了调查，并讨论了凝胶形成的机理。无论使用香菇的哪个部分，本研究提出的提取方法都能得到具有相同流变特性的扁豆胶。动态粘弹性测量中存储剪切模量 G′和损失剪切模量 G″ 的频率依赖性以及 4 °C 下的凝胶断裂测试证实了真正的凝胶形成。冷却后，G′和 G″ 在 6 ℃ 左右急剧上升，而机械损失正切在 4 ℃ 时低于 0.1，这表明凝胶化始于 6 ℃ 左右。这一特征温度与观察到的扁豆胶和五味子胶的构象转变温度一致。这种构象转变被认为是从三螺旋（螺旋 II）转变为更有序的螺旋 I。本研究获得的核磁共振数据表明，侧基的构象随着从螺旋 II 到螺旋 I 的变化而改变。据认为，螺旋 I 侧基的立体阻碍较小，可与其他螺旋 I 分子部分结合，形成扁豆胶。

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引用次数: 0

Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111431

Alexander Dueñas-Deyá , Gloria Melisa González-Anduaga , Luis Medina-Torres , José Luis Balderas-López , Sharon Daniela Sandoval-Flores , Citlaly Gutiérrez-Rodelo , Octavio Manero , Andrés Navarrete

Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. Quararibea funebris, a Mexican plant used to prepare the pre-Hispanic drink "tejate", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of Quararibea funebris flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G′ and G″) within the temperature range of 15–45 °C. At low concentrations (< 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G″), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at ≤ 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of Quararibea funebris, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry.

正在进行的研究旨在找出具有增稠剂、发泡剂或乳化剂等宝贵特性的创新生物聚合物或未充分利用的生物聚合物，以增强食品的功能性、减少毒性并降低药物制剂的加工成本。Quaribea funebris 是一种墨西哥植物，用于制作前西班牙时期的饮料 "tejate"，其花朵中含有粘液质，具有香味和轻微的增稠效果。然而，有关这种粘液材料的特性和安全阈值的信息十分有限。本研究调查了藜芦花粘液的化学成分、流变特性和活力效应。气相色谱-质谱分析显示了其主要成分：鼠李糖、木糖、半乳糖、葡萄糖和半乳糖醛酸。流变学测试表明其行为与浓度和温度有关，在含量为 0.5-3.0%（w/v）的溶液中，粘度表现出非牛顿剪切稀化特性。动态机械分析表明，在 15-45 °C 的温度范围内，动态模量（G′ 和 G″）发生了变化。在低浓度（< 3.0 % w/v）条件下，粘液主要表现为粘性（G″），随着浓度的增加，会过渡到弱凝胶状。对人类胚胎肾脏（HEK）293 细胞进行的活力测试表明，其影响与浓度有关，安全浓度阈值≤ 0.63 mg/mL。这项研究首次描述了藜芦花粘液的特性，为其在生物医学、制药和食品工业中的潜在应用提供了宝贵的见解。

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引用次数: 0

Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111432

Tingting Tang, Wen Yu, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang

The effects of egg yolk granule and plasma on the flavor and functional properties of whole egg yolk were studied. Enzymatic hydrolysis decreased the off-flavor (1-octen-3-ol and benzaldehyde) of heat-treated egg yolk without damaging its functional properties. This improvement was due to the reduced secondary structures (β-sheets, random coils, α-helices, β-turns) in the egg yolk components, leading to increased protein flexibility and better emulsification activity. The altered secondary structure also increased hydrophobic and electrostatic interactions, shifting zeta potential and enhancing binding affinity with flavor components, thus improving flavor profiles. Amino acid analysis showed that different enzymes produced varied free amino acids, which served as precursors for flavor components, further enhancing flavor during enzymatic hydrolysis. The flavor and functional properties of whole egg yolk, yolk plasma, and yolk granule exhibited significant variations based on enzymolysis. This variation could be attributed to the distinct secondary structures and spatial arrangements of these three components.

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引用次数: 0

Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 2 - Potential for extrusion-based 3D printing

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111428

Bruna Vitória Neves , Andrêssa Silva Fernandes , Fabiana Perrechil Bonsanto , Vanessa Dias Capriles , Anna Rafaela Cavalcante Braga , Veridiana Vera de Rosso

The application of 3D printing technology in the food sector shows enormous potential for developing customized functional foods. Like this, novel materials are continuously being designed, allowing custom management of foods' composition, quantity, taste, color, structure, and texture in innovative shapes, offering novel product ideas to the food industry. The bigels appear as new ink for 3D-printed food models. They can potentially encapsulate bioactive components, protect, and release labile molecules in a complex matrix, and thus improve these foods' functional and nutritional properties. In this way, we develop different types of bigels, employing two hydrogels, varying H:O ratios, and concentrations of pitanga carotenoid extracts to obtain an ideal material for 3D foods printing with bioactivities and attractive color. Likewise, we seek to understand the effect of different proportions of bigels constituents on their structural and printability properties. The results were quite promising. All bigel formulations demonstrated good extrusion-based 3D printing capability, handling shear forces well and showing smooth, continuous extrusion. Print accuracy varied with bigel composition; Agar-based bigels (ABs) showed smaller dimensional deviations and better fidelity to designed models than gelatin-based bigels (GBs). Saponified carotenoid extracts resulted in higher hardness in ABs than non-saponified extracts, particularly noticeable at lower oleogel concentrations. GBs provided denser, mechanically stronger structures than ABs, influencing the texture and mechanical properties of 3D printed products. In conclusion, we highlight the impact of bigel composition, type of carotenoid extract, and H:O ratio on the printability and texture properties of 3D-printed bigels.

3D 打印技术在食品领域的应用为开发定制功能食品提供了巨大潜力。因此，新型材料正在不断被设计出来，可以对食品的成分、数量、口味、颜色、结构和质地进行定制管理，形成创新的形状，为食品行业提供了新颖的产品创意。Bigels 可作为 3D 打印食品模型的新型墨水。它们有可能在复杂的基质中封装生物活性成分、保护和释放易变分子，从而改善这些食品的功能和营养特性。因此，我们开发了不同类型的大凝胶，采用两种水凝胶、不同的 H:O 比率和不同浓度的类胡萝卜素提取物，以获得具有生物活性和诱人色彩的理想 3D 食品打印材料。同样，我们还试图了解不同比例的大凝胶成分对其结构和打印性能的影响。结果很有希望。所有 bigel 配方都表现出了良好的挤压式 3D 打印能力，能够很好地处理剪切力，并表现出平滑、连续的挤压。打印精度随bigel成分的不同而变化；与明胶基bigel（GB）相比，琼脂基bigel（AB）的尺寸偏差更小，与设计模型的保真度更高。皂化类胡萝卜素提取物导致 ABs 的硬度高于非皂化提取物，在油凝胶浓度较低时尤其明显。与 AB 相比，GB 可提供更致密、机械强度更高的结构，从而影响 3D 打印产品的质地和机械性能。总之，我们强调了 bigel 成分、类胡萝卜素提取物类型和 H:O 比率对 3D 打印 bigel 的可打印性和质地特性的影响。

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引用次数: 0

Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111422

Yunqing Nie , Youling L. Xiong , Jiang Jiang

This study investigated the effects of complex formulations on the textural and microstructural properties of prototype reduced-salt (0.3 M NaCl as opposed to regular 0.6 M NaCl) hybrid meat sausages and compared the in vitro digestion behavior and oxidation stability. Plant-based ingredients, including functionalized (ultrasound) pea protein isolate and pea flour, were incorporated to substitute lean meat at three levels (ratios 100:0, 75:25, and 50:50 w/w). Cooked hybrid emulsion sausages (4.5 % canola oil) exhibited a slightly pink cured color, but the chromatic a∗ value decreased 16–39 % with pea protein substitution. Hardness and breaking force declined with increasing substitution levels, whereas deformability displayed an upward trend. In contrast to regular-salt (0.6 M) sausage, where pea protein substitution decreased texture uniformity, the substitution in reduced-salt (0.3 M) hybrid sausages resulted in a denser protein network. In corroboration, reduced-salt sausage with pea protein substitution demonstrated restricted bulk water mobility, as evidenced by ¹H NMR, leading to significantly less cooking loss (28–31 %, P < 0.05) compared with non-substitution control. During simulated in vitro digestion (1 h pepsin followed by 2 h trypsin), approximately 90–95 % protein in hybrid sausages was hydrolyzed into short peptides and amino acids, leaving a small fraction of oligopeptide remnants (<17 kDa). Nevertheless, hybrid sausages were susceptible to lipid oxidation, with TBARS rising to 2.0–2.7 mg malonaldehyde/kg from all-meat control (0.24 mg/kg), underscoring the necessity for antioxidant protection. These findings contribute to the knowledge base for the development of sustainable hybrid meat alternatives.

本研究调查了复合配方对原型减盐（0.3 M NaCl，而不是常规的 0.6 M NaCl）混合肉肠的质地和微观结构特性的影响，并比较了体外消化行为和氧化稳定性。以植物为基础的配料包括功能化（超声波）豌豆蛋白分离物和豌豆粉，以三种比例（重量比为 100:0、75:25 和 50:50）替代瘦肉。煮熟的混合乳化香肠（菜籽油含量为 4.5%）呈现出略带粉红色的腌制色，但随着豌豆蛋白替代物的添加，色度 a∗ 值下降了 16-39%。硬度和断裂力随着替代水平的增加而下降，而变形性则呈上升趋势。与普通盐（0.6 M）香肠相比，豌豆蛋白替代物降低了质地的均匀性，而在减盐（0.3 M）混合香肠中，替代物导致蛋白质网络更加致密。1H NMR 显示，用豌豆蛋白替代的减盐香肠的水分流动性受到限制，与未替代的对照组相比，烹饪损失明显减少（28-31%，P < 0.05），这就是佐证。在模拟体外消化过程中（1 小时胃蛋白酶，然后是 2 小时胰蛋白酶），杂交香肠中大约 90-95% 的蛋白质被水解成短肽和氨基酸，只剩下一小部分低聚肽残余（17 kDa）。然而，杂交香肠容易发生脂质氧化，TBARS 从全肉对照组（0.24 毫克/千克）上升到 2.0-2.7 毫克丙二醛/千克，突出表明了抗氧化保护的必要性。这些发现为开发可持续杂交肉类替代品提供了知识基础。

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引用次数: 0

pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-04-08 DOI: 10.1016/j.foodhyd.2025.111433

Jiyang Cai , Shumin Zhang , Sili Liu , Xiang Li , Zhili Wan , Boris A. Noskov , Xiaoquan Yang

Microgels serve as versatile colloidal building blocks and stabilizers in multiphase systems due to their deformability, surface activity, and environmental responsiveness. Among them, microgels constructed from protein coacervates hold promise for high-protein colloidal ingredients and food emulsion products. However, their interfacial properties, particularly in relation to their swelling behavior induced by environmental stimuli, remain largely unexplored but are critical for their successful application. In this study, soy protein (SPI) coacervates, formed via self-coacervation, were thermally transformed into microgels, and their interfacial behavior including adsorption kinetics, interfacial structure and rheological properties at the oil-water interface, was investigated in relation to pH-induced swelling. SPI microgels remain unswollen under neutral pH conditions (pH 7) but swell in acidic (pH 3) or alkaline (pH 10) conditions. Unswollen SPI microgels exhibit faster diffusion and adsorption due to their smaller particle size and lower electrostatic barrier. Upon adsorption to the interface, swollen SPI microgels assemble into an interfacial network more rapidly, whereas unswollen microgels form denser interfacial structures. The adsorption dynamics and interfacial structure are primarily governed by size and charge variations rather than microgel softness or deformability, as SPI microgels exhibit relatively high stiffness. Nevertheless, microgel softness influences the mechanical properties of the interfacial layer; swollen softer microgels form stretchable gel-like networks, while unswollen microgels form glassy-like layers exhibiting higher brittleness and yielding more readily under nonlinear deformations. These findings highlight the unique interfacial properties of soy protein microgels derived from protein coacervates, which provide valuable insights for the design of plant-based multiphase food formulations.

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引用次数: 0