Food Hydrocolloids最新文献_第4页

Enhancing emulsion stability and whipping properties in recombined creams: Glycosylated casein conjugates for clean-label applications 增强乳化稳定性和搅拌性能在重组面霜：糖基化酪蛋白偶联物清洁标签应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-29 DOI: 10.1016/j.foodhyd.2025.112412

Hongjuan Li , Kuan Liang , Juan Zhang , Feiyang Liu , Xin Wen , Aijia Han , Yaqi Qiu , Yongqiang Cao , Hongbo Li , Jinghua Yu

Micelle casein concentrate (MCC) glycosylated with Isomalto-oligosaccharide (IMO) was used to prepare recombined dairy creams (RDC) in an effort to replace parts of the emulsifiers and stabilizers. This study investigated the combined effect of MCC-IMO and small-molecule emulsifiers, including glyceryl monostearate (GMS), phospholipids (PL), and Sucrose fatty acid esters (SE) in recombined dairy creams. The interfacial protein concentration, microstructure, particle size, zeta potential, rheological properties, and whipping characteristics were measured to evaluate the stability of the cream emulsions and to assess their potential as alternative stabilizers. Results demonstrated that the incorporation of MCC-IMO grafts significantly improved the interfacial protein adsorption rate in the emulsions. The absolute zeta potential values of all samples exceeded 30 mV, indicating strong electrostatic repulsion that contributed to emulsion stability. Emulsions stabilized by MCC-IMO grafts maintained high stability even under high NaCl concentrations (500 mM). The centrifugal creaming rates of MCC-PL-GMS and MCC-IMO-PL-GMS were similar to those of commercial product A, although their stability coefficients were lower. The glycated conjugates also promoted a more homogeneous system during shear, effectively inhibiting excessive aggregation. Furthermore, MCC-IMO grafts reduced whipping time, improved foam structure and shape retention, and enhanced overall whipped emulsion properties. In conclusion, MCC-IMO grafts can partly replace commercial stabilizers, enhancing the overall structural stability of the emulsion and achieving superior emulsification performance.

用胶束酪蛋白浓缩物（MCC）糖基化异麦芽糖寡糖（IMO）制备复合乳霜（RDC），以替代部分乳化剂和稳定剂。本研究考察了MCC-IMO与单硬脂酸甘油酯（GMS）、磷脂（PL）、蔗糖脂肪酸酯（SE）等小分子乳化剂在复合乳霜中的联合作用。通过测量界面蛋白浓度、微观结构、粒径、zeta电位、流变性能和搅拌特性来评估奶油乳剂的稳定性，并评估其作为替代稳定剂的潜力。结果表明，MCC-IMO接枝的掺入显著提高了乳剂中界面蛋白的吸附率。所有样品的zeta电位绝对值均超过30 mV，表明强静电斥力有助于乳液的稳定性。MCC-IMO接枝稳定的乳剂即使在高NaCl浓度（500 mM）下也保持了较高的稳定性。MCC-PL-GMS和MCC-IMO-PL-GMS的离心乳化速率与商业产品A相似，但稳定系数较低。糖化缀合物在剪切过程中也促进了更均匀的体系，有效地抑制了过度聚集。此外，MCC-IMO接枝减少了搅拌时间，改善了泡沫结构和形状保持性，提高了整体的搅拌乳液性能。综上所述，MCC-IMO接枝剂可以部分取代市售稳定剂，提高乳液整体结构稳定性，获得较好的乳化性能。

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引用次数: 0

Divergent regulation of sodium metabisulfite-mediated myofibrillar protein self-assembly by different ionic polysaccharides: Enhancement, stabilization, and inhibition 不同离子多糖对代谢亚硫酸钠介导的肌原纤维蛋白自组装的不同调节：增强、稳定和抑制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-29 DOI: 10.1016/j.foodhyd.2025.112406

Chenxing Du , Yizhong Shen , Xiyang Zhong , Zhangqun Duan , Shuizhong Luo , Lin Lin , Jianfeng Lu , Zhi Zheng

The self-assembly of silver carp myofibrillar protein (MP) mediated by sodium metabisulfite has been shown to improve surimi gel quality significantly. Diverse polysaccharide modifiers utilized in industrial production may affect the pathways and effectiveness of MP self-assembly. This study investigated the processes by which different ionic polysaccharides influence sodium metabisulfite-mediated MP self-assembly. The findings demonstrated that polysaccharides did not directly affect the reducing capability of sodium metabisulfite; instead, they significantly influenced the self-assembly process of MP. Chitosan facilitated the transition from the α-helix to the β-sheet through electrostatic attraction, resulting in a gel hardness of 87.68 g. Carboxymethylcellulose sodium inhibited MP unfolding through electrostatic repulsion, resulting in a β-sheet content of only 11.2 %, which formed a loose gel network. Arabinogalactan stabilized the MP conformation by hydrogen bonding, augmenting gel hardness and elasticity by 18 % and 22 %, respectively. Molecular docking showed that chitosan and arabinogalactan promoted self-assembly with binding energies of −7.4 kcal/mol, whereas carboxymethylcellulose sodium hindered assembly with −3.3 kcal/mol. Molecular dynamics simulations revealed that chitosan improved gel networks by promoting hydrophobic aggregation, resulting in a decrease in solvent-accessible surface area (SASA) to 280–290 nm², and molecular compaction, with the radius of gyration (Rg) reducing from 2.9 to 2.7 nm. Arabinogalactan stabilized MP conformation (SASA: 320–330 nm²), but excessive conformational constraints limited dynamic gel assembly. Carboxymethylcellulose sodium maintained high conformational instability despite surface compaction, resulting in weak gel networks. Polysaccharides regulate MP self-assembly via electrostatic and hydrogen bonding mechanisms, providing theoretical guidance for modifier selection in surimi products.

经研究发现，代谢亚硫酸钠介导的鲢鱼肌纤维蛋白（MP）自组装可显著提高鱼糜凝胶质量。工业生产中使用的多糖改性剂可能会影响多糖自组装的途径和效果。本研究考察了不同的离子多糖对代谢亚硫酸钠介导的MP自组装的影响。结果表明，多糖对焦亚硫酸钠的还原能力没有直接影响；相反，它们显著影响了MP的自组装过程。壳聚糖通过静电吸引促进α-螺旋向β-片过渡，凝胶硬度达到87.68 g。羧甲基纤维素钠通过静电斥力抑制MP展开，导致β-片含量仅为11.2%，形成松散的凝胶网络。阿拉伯半乳聚糖通过氢键稳定了MP构象，使凝胶硬度和弹性分别提高了18%和22%。分子对接表明，壳聚糖和阿拉伯半乳聚糖促进了自组装，结合能为−7.4 kcal/mol，而羧甲基纤维素钠阻碍了自组装，结合能为−3.3 kcal/mol。分子动力学模拟表明，壳聚糖通过促进疏水聚集改善凝胶网络，导致溶剂可及表面积（SASA）降低到280-290 nm2，分子压实，旋转半径（Rg）从2.9 nm降低到2.7 nm。阿拉伯半乳聚糖稳定的MP构象（SASA: 320-330 nm2），但过多的构象约束限制了动态凝胶组装。尽管表面压实，羧甲基纤维素钠仍保持高度的构象不稳定性，导致凝胶网络薄弱。多糖通过静电和氢键机制调节MP自组装，为鱼味产品改性剂的选择提供理论指导。

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引用次数: 0

Two-step modification of starch via hydroxypropylation and acetylation: Enhanced water-oil barrier properties for fried food packaging 羟丙基和乙酰化两步改性淀粉：提高油炸食品包装的水-油阻隔性能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-29 DOI: 10.1016/j.foodhyd.2025.112414

Lukuan Guo , Xinxin Deng , Afroza Akter Liza , Yong Di , Fengshan Zhang , Yanshao Liu , Junlong Song , Yongcan Jin , Huining Xiao , Jiaqi Guo

Recyclable and bio-based paper packaging barriers that are simultaneously resistant to water, water vapor, grease, and oil remain an unmet need for the fast-food industry. To address this, we developed a coating derived from cassava starch via a two-step modification: sequential hydroxypropylation (with propylene oxide) and acetylation (with acetic anhydride), yielding hydroxypropylated starch acetate (HPSA). The HPSA was plasticized with 20 wt% glycerol triacetate (GTA) and applied to Kraft paper by dip-coating. The coated paper exhibited significantly improved barrier properties: the water contact angle at 5 min increased from 35° to 80°, the water vapor transmission rate (WVTR) decreased from 850 to 303 g m⁻² d⁻¹, the Cobb₆₀ value dropped from 25.7 to 1.2 g m⁻², and it achieved a Kit-12 rating for oil resistance. The tensile energy absorption index was enhanced by 472 %. Crucially for circularity, the coated paper was fully repulpable. A second coating cycle on the recycled fibers successfully restored a functional barrier with effective resistance to both water and oil, demonstrating practical closed-loop recyclability. This developed HPSA-GTA system presents a biodegradable and recyclable alternative to polyethylene laminates for food applications such as hamburger and French-fry wraps.

可回收和生物基纸质包装屏障，同时耐水、水蒸气、油脂和油，仍然是快餐业未满足的需求。为了解决这个问题，我们开发了一种从木薯淀粉中提取的涂层，通过两步改性：依次羟丙基化（用环氧丙烷）和乙酰化（用乙酸酐），得到羟丙基化淀粉醋酸酯（HPSA）。用20 wt%三乙酸甘油（GTA）对HPSA进行增塑，然后用浸渍涂布法涂在牛皮纸上。涂布纸的阻隔性能得到了显著改善：5 min时的水接触角从35°增加到80°，水蒸气透过率（WVTR）从850 g m−2 d−1下降到303 g m−2，Cobb60值从25.7 g m−2下降到1.2 g m−2，并达到了Kit-12等级的耐油性能。拉伸能吸收指数提高了472%。对圆形至关重要的是，涂布纸是完全可降解的。在回收纤维上的第二次涂层循环成功地恢复了功能屏障，有效地抵抗水和油，展示了实际的闭环可回收性。这种开发的HPSA-GTA系统提供了一种可生物降解和可回收的聚乙烯层压板替代品，用于食品应用，如汉堡和炸薯条包装。

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引用次数: 0

The effect of soy protein isolate synergized with extrusion puffing technology on the puffing properties of rice crackers 大豆分离蛋白与挤压膨化技术协同作用对米饼膨化性能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-28 DOI: 10.1016/j.foodhyd.2025.112413

Yue Xu, Shuaihui Zhang, Yang Yang, Guang Zhang, Bing Wang, Xinyu Xu, Yufei Li, Chunmin Ma, Na Zhang

Puffed rice crackers often suffer from insufficient crispness and poor puffing morphology. This study investigated the synergistic effect of soy protein isolate (SPI) and extrusion puffing technology (with variables including material moisture content (MC), extrusion temperature (ET), and screw speed (SS)) on the puffing properties of rice crackers, aiming to clarify their interaction mechanism. Bubbles were incorporated into the melt through the shearing and kneading effects of extrusion puffing. Specifically, 15 % SPI could form a gluten-like network with rice flour via cross-linking of hydrogen bonds and disulfide bonds, and form a coating on the outside of the melt. This prevented the premature escape of bubbles formed during extrusion, thereby increasing the expansion ratio(ER) of rice crackers, improving pore uniformity, enhancing crispness, and reducing bulk density (BD). These results were verified by techniques including micro-computed tomography (Micro-CT), scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). This study provides a reference for improving the quality of puffed snacks, optimizing the formula of low-fat and high-protein snacks, and extending this technology to other gluten-free cereals.

膨化米饼往往酥脆度不够，膨化形态不好。研究大豆分离蛋白（SPI）与挤出膨化工艺（以物料含水量（MC）、挤出温度（ET）、螺杆转速（SS）为变量）对米饼膨化性能的协同效应，探讨其相互作用机理。通过挤压膨化的剪切和捏合作用，使气泡融入熔体中。具体而言，15% SPI可以通过氢键和二硫化物键的交联与米粉形成类似谷蛋白的网络，并在熔体外部形成涂层。这样可以防止挤压过程中形成的气泡过早逸出，从而提高米饼的膨胀比（ER），改善孔隙均匀性，提高脆度，降低容重（BD）。这些结果通过显微计算机断层扫描（Micro-CT）、扫描电子显微镜（SEM）、x射线衍射（XRD）和傅里叶变换红外光谱（FTIR）等技术得到验证。本研究为提高膨化零食的质量，优化低脂高蛋白零食的配方，并将该技术推广到其他无麸质谷物中提供了参考。

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引用次数: 0

Preparation of electrospun fibers from aqueous lysozyme and maltodextrin blends and fiber morphology 溶菌酶与麦芽糖糊精共混物制备电纺丝纤维及纤维形态

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-26 DOI: 10.1016/j.foodhyd.2025.112409

Monika Gibis, Heiko Rumig, Jochen Weiss, Till Schumacher

The objective was to prepare fibers from an aqueous solution of maltodextrin DE2 (MD) and lysozyme (LYS) by needleless electrospinning and their characteristic morphological properties were investigated. The different conditions were 80, 85, or 90 g MD and 5, 10, 15, 20, or 25 g LYS plus 100 g of ultrapure water. The electrospinning rate and yield, the protein concentrations in the spinning solution and fibers, and the fiber diameter were determined by scanning electron microscopy (SEM). The highest spinning rate was observed in spinning solution using 80 g MD and 20 g LYS (80-20) with 7.6 ± 0.03 g/h. The lowest spinning rate was 1.93 ± 0.01 g/h for 80-15 (MD/LYS). The determination of the protein content in the spinning solution and in the fibers showed that there is a difference between fibers and solutions. The difference between the protein concentration in the solution to the fibers ranged from 7.9 % to 13.5 % (80-10, 85-10 and 90-10) from 13.7 % to 11.8 % (80-25, 85-25 and 90-25). The SEM images showed that the blend (85-10) had the smallest diameter of 3.63 ± 1.18 μm, while the blend (90-25) had the largest diameter of 5.95 ± 4.03 μm. The fibers with the highest protein content (80-25, 85-25, and 90-25) had larger diameters than the fibers with the lowest protein content (80-5, 85-5, and 90-5). The structure and surface of the fibers were mostly smooth, with occasional bead formation and thicker or thinner areas within a fiber. FTIR analysis showed no further chemical reaction between MD and LYS in the fibers.

以麦芽糖糊精DE2 （MD）和溶菌酶（LYS）为原料，采用无针静电纺丝法制备纤维，并对其形态特性进行了研究。不同的条件是80、85或90克MD和5、10、15、20或25克LYS加100克超纯水。用扫描电镜（SEM）测定了纺丝速率和产率、纺丝液和纤维中的蛋白质浓度以及纤维直径。以80 g MD和20 g LYS（80-20）为纺丝液，纺丝速率为7.6±0.03 g/h，纺丝速率最高。80-15 （MD/LYS）的最低纺丝速率为1.93±0.01 g/h。对纺丝液和纤维中蛋白质含量的测定表明，纤维和纺丝液之间存在差异。溶液中蛋白质对纤维的浓度差值为7.9% ~ 13.5%（80-10、85-10和90-10）和13.7% ~ 11.8%（80-25、85-25和90-25）。SEM图像显示，共混物（85-10）的直径最小，为3.63±1.18 μm，共混物（90-25）的直径最大，为5.95±4.03 μm。蛋白质含量最高的纤维（80-25、85-25和90-25）比蛋白质含量最低的纤维（80-5、85-5和90-5）直径更大。纤维的结构和表面大多是光滑的，偶有珠状结构和纤维内较厚或较薄的区域。FTIR分析表明纤维中MD和LYS之间没有进一步的化学反应。

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引用次数: 0

Soluble dietary fibers as structuring agents in gelatin gelation: Effects on phase behavior, network formation, water mobility, and colorant stability in low- and high-solid matrices 可溶性膳食纤维作为明胶凝胶化的结构剂：在低固相和高固相基质中对相行为、网络形成、水流动性和着色剂稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-26 DOI: 10.1016/j.foodhyd.2025.112410

Ruican Wang , Yawei Chang , Richard W. Hartel , Ying Zhang , Shuo Wang

This study evaluates soluble dietary fibers (SDFs) as structuring agents in gelatin-stabilized confectionery by comparing their effects on gelation in low- and high-solid matrices, with emphasis on phase behavior, network architecture, water states, and functional properties. Five commercial SDFs, with DP 4–18, were examined, including xylooligosaccharides (XOS), fructooligosaccharides (FOS), polydextrose (PD), resistant dextrin (RD), and native inulin (IN). All SDFs elevated T_gel and T_melt in dose- and DP-dependent fashions. At high levels (>30 %), PD or RD caused viscosity-driven kinetic trapping and protein-in-polysaccharide phase separation, yielding coarse, weakened gels, whereas IN solidified into ultra-rigid composite networks with gelatin. FOS remained fully miscible and optimally enhanced elasticity and thermal stability without severe kinetic trapping on gelation. Low-field NMR showed a progressive shift from high to low water mobility with increasing solids, explaining improved WHC and heat resistance. In high-solid gels with allulose (A_w 0.58–0.65), the absence of free water, together with kinetic trapping and demixing, limited long-range network development and promoted Maillard browning at elevated storage temperatures. Incorporating 0.5 % betanin into these matrices significantly improved its gastrointestinal retention and storage stability, though performance varied with SDF type. Overall, SDF selection governs not only gel mechanics and water mobility but also colorant protection in clean-label gummies.

本研究通过比较可溶性膳食纤维（sdf）在低固相和高固相基质中对凝胶化的影响来评估其在明胶稳定糖果中的结构剂作用，重点研究了其相行为、网络结构、水态和功能特性。以低聚木糖（XOS）、低聚果糖（FOS）、聚葡萄糖（PD）、抗性糊精（RD）和天然菊粉（IN）为研究对象，研究了5种DP值为4-18的商业sdf。所有sdf均以剂量和dp依赖的方式升高Tgel和Tmelt。在高水平（30%）时，PD或RD会引起粘度驱动的动力学捕获和蛋白质-多糖相分离，产生粗的、弱化的凝胶，而IN则会与明胶固化成超刚性的复合网络。FOS保持完全混溶性，最佳地增强了弹性和热稳定性，没有严重的凝胶动力学捕获。低场核磁共振显示，随着固体含量的增加，水的迁移率从高到低逐渐转变，这解释了WHC和耐热性的改善。在含有allulose的高固相凝胶（Aw 0.58-0.65）中，自由水的缺乏以及动力学捕获和脱混限制了长期网络的发展，并在较高的储存温度下促进了美拉德褐变。在这些基质中加入0.5%甜菜素可以显著提高其胃肠道滞留和储存稳定性，尽管其性能因SDF类型而异。总的来说，SDF的选择不仅决定了凝胶力学和水的流动性，而且还决定了清洁标签胶中的着色剂保护。

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引用次数: 0

Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes 共价蛋白质-酚类修饰。酚类化合物结构对蛋白质修饰和构象变化的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-26 DOI: 10.1016/j.foodhyd.2025.112405

Solange M.L. Ha , Kerstin Schild , Timon R. Heyn , Anna-Kristina Marel , Karin Schwarz , Wouter J.C. de Bruijn , Julia K. Keppler

Phenolic compounds can undergo auto-oxidation, especially at alkaline pH, forming reactive o-quinones that bind covalently to proteins and may affect the protein structure, solubility, and functional properties. Yet, it is still unclear how the phenolic compounds' structure and properties affect their reaction with proteins, and how they influence the resulting changes in protein structure and functionality. Therefore, the model protein β-lactoglobulin (BLG) was incubated with ten common phenolic compounds at pH 8.5 for 24 h at a phenolic-to-protein molar ratio of 5:1. RP-HPLC was used to screen for covalent modifications. Protein structural changes were investigated using MALDI-TOF-MS, OPA and Ellman's assays, ATR-FTIR, tryptophan fluorescence quenching, SDS-PAGE, and SEC. Protein functionality changes were determined by oil droplet size measurement after emulsion formation via high pressure homogenization.

Only phenolic compounds with a di or-trihydroxybenzene moiety resulted in noteworthy BLG modification (>40 %), with an average of one phenolic compound bound per protein molecule, primarily on the thiol groups of the cysteine residues. Modification decreased the protein's α-helices and shifted the intramolecular β-sheets to higher wavelengths. Protein modification resulted in the formation of smaller oil droplets (from 1.38 to 2 μm) at low homogenization pressure. A positive relationship was found between the presence of a carboxyl group in the phenolic compounds, the unfolding of the protein's tertiary structure (R² = 0.95), and smaller oil droplet size. The insights from this study support the selection of phenolic compounds for targeted protein modifications or for avoiding undesired protein modifications.

酚类化合物可以进行自氧化，特别是在碱性pH下，形成活性的邻醌，与蛋白质共价结合，并可能影响蛋白质的结构、溶解度和功能特性。然而，目前尚不清楚酚类化合物的结构和性质如何影响它们与蛋白质的反应，以及它们如何影响蛋白质结构和功能的变化。因此，将模型蛋白β-乳球蛋白（BLG）与10种常见酚类化合物在pH 8.5下以酚蛋白摩尔比为5:1孵育24 h。采用反相高效液相色谱法筛选共价修饰。采用MALDI-TOF-MS、OPA和Ellman’s分析法、ATR-FTIR、色氨酸荧光猝灭、SDS-PAGE和SEC等方法研究蛋白质结构变化。通过高压均质形成乳状液后测量油滴大小来测定蛋白质功能变化。只有含有二或三羟基苯片段的酚类化合物才会导致显著的BLG修饰（> 40%），平均每个蛋白质分子结合一个酚类化合物，主要是在半胱氨酸残基的硫基上。修饰降低了蛋白质的α-螺旋，并将分子内的β-片转移到更高的波长。在较低的均质压力下，蛋白质修饰导致形成较小的油滴（1.38 ~ 2 μm）。发现酚类化合物中羧基的存在，蛋白质三级结构的展开（R2 = 0.95）与较小的油滴大小呈正相关。从这项研究的见解支持酚类化合物的选择靶向蛋白质修饰或避免不希望的蛋白质修饰。

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引用次数: 0

Germinated quinoa flour as a functional ingredient in wheat bread: Impact on dough microstructure, rheology, and nutritional-sensory profile 发芽藜麦粉作为小麦面包的功能性成分：对面团微观结构、流变学和营养感官的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-25 DOI: 10.1016/j.foodhyd.2025.112407

Yanan He , Yaxuan He , Jiayin Huang , Huan Sun , Lin Cheng , Jing Zhang , Jun Liu , Haijie Liu

This study aimed to elucidate how controlled quinoa germination modulates gluten-starch interactions through quinoa protein modifications. Building upon its influence on the bread texture attribute, it is further examined to achieve a synergistic balance between nutrition, structure, and sensory perception. Wheat flour was partially substituted (20 %, w/w) with quinoa flour germinated for 0–72 h. Moderate germination (12–24 h) markedly improved dough elasticity (lower tan δ) and starch gelatinization (C3 − C2 = 1.05 Nm), further reducing retrogradation (C5 − C4 = 0.15 Nm)). SEM and CLSM imaging confirmed a more continuous and compact gluten–starch network in WQG12 and WQG24 doughs, supporting the strengthening effect of mildly hydrolyzed quinoa proteins. The resulting WQG24 breads exhibited higher loaf volume (3.18 mL/g), softer crumb (22.90 N), and improved textural stability during storage. Volatile analysis revealed that moderate germination (24 h) regulated the balance between pleasant buttery–floral notes (3-hydroxy-2-butanone, OAV = 41.48) and undesirable grassy–pungent compounds. Sensory evaluation and multiple factor analysis (RV > 0.79) demonstrated strong concordance between instrumental and sensory parameters, with WQG24 achieving optimal overall acceptability. In addition, germination for 24–72 h significantly increased 5-methyltetrahydrofolate and total phenolic content, enhancing the bread's nutritional functionality. Overall, this study highlights a novel germination-regulation strategy to achieve synergistic optimization of nutritional enrichment, textural quality, and flavor acceptability in quinoa–wheat composite breads. The integrated multi-scale evidence provides mechanistic insight into germination-modified protein–starch interactions and offers practical guidance for designing functional cereal-based products.

本研究旨在阐明受控藜麦发芽如何通过藜麦蛋白修饰调节谷蛋白-淀粉相互作用。基于其对面包质地属性的影响，我们进一步研究了它在营养、结构和感官知觉之间的协同平衡。用萌发0 ~ 72 h的藜麦粉代替部分小麦粉（20%,w/w），适度萌发（12 ~ 24 h）显著提高面团弹性（tan δ较低）和淀粉糊化（C3 ~ C2 = 1.05 Nm），进一步减少退化（C5 ~ C4 = 0.15 Nm）。SEM和CLSM成像证实，WQG12和WQG24面团中存在一个更连续、更紧凑的麸质淀粉网络，支持轻度水解藜麦蛋白的强化作用。所得的WQG24面包具有更高的面包体积（3.18 mL/g），更软的面包屑（22.90 N），并且在储存过程中具有更好的质地稳定性。挥发性分析表明，适度的萌发（24 h）调节了令人愉快的黄油花香（3-羟基-2-丁酮，OAV = 41.48）和不受欢迎的草刺味之间的平衡。感官评价和多因素分析（RV > 0.79）显示仪器参数和感官参数之间有很强的一致性，WQG24达到了最佳的总体可接受性。此外，萌发24 ~ 72 h显著提高了5-甲基四氢叶酸和总酚含量，提高了面包的营养功能。总的来说，本研究强调了一种新的发芽调节策略，以实现藜麦-小麦复合面包的营养富集、质地质量和风味可接受性的协同优化。综合多尺度证据提供了发芽修饰蛋白-淀粉相互作用的机制洞察，并为设计功能性谷物产品提供了实用指导。

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引用次数: 0

Regulating chemistry and wettability of chitosan-based colloidal particles for dextran-in-PEG highly dispersed phase emulsions 调节葡聚糖-聚乙二醇高分散相乳剂中壳聚糖基胶体颗粒的化学性质和润湿性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-25 DOI: 10.1016/j.foodhyd.2025.112399

Shukai Cheng , Liuyan Zhu , Wanying Cui , Ran Hong , Maodong Xu , Zhenxia Song , Jian Zhao , Cuige Zhang , Chunmiao Xia , Rongli Zhang

Water-in-water (W/W) emulsions have emerged as a promising vehicle for delivering water-soluble compounds within food industry. However, in conventional W/W emulsions, the phase with a lower volume fraction typically serves as the dispersed phase, resulting in limited encapsulation capacity for bioactive substances. In this work, the relationships between the chemistry, wettability of chitosan-based colloidal particles (CS-based CPs), and the type, stability of W/W emulsion were investigated to gain deep insight into the phase inversion mechanism within a dextran-polyethylene glycol (Dex-PEG) aqueous two-phase system (ATPS) at a molecular level. The results demonstrated that the type of W/W emulsions can be tailored through manipulating the chemistry and wettability of CS-based CPs, independent of altering the phase volume ratios. Finally, highly dispersed phase emulsions (HDPEs) with Dex as the dispersed phase in PEG (D/P HDPEs) were fabricated by tuning the chemistry and wettability of CS-based CPs, which were then employed for the encapsulation of riboflavin. The encapsulation capacity significantly improved from 25 % (traditional W/W emulsions) to 66.7 % (D/P HDPEs stabilized by CS-based CPs). The fabrication of D/P HDPEs offers a novel strategy for delivering water-soluble bioactive substances with high encapsulation capacity, showing strong potential for applications in low-fat, low-calorie functional foods.

在食品工业中，水包水（W/W）乳剂已成为一种很有前途的水溶性化合物输送载体。然而，在传统的W/W乳剂中，具有较低体积分数的相通常作为分散相，导致生物活性物质的包封能力有限。在这项工作中，研究了壳聚糖基胶体颗粒（cs - s - CPs）的化学性质、润湿性以及W/W乳液的类型和稳定性之间的关系，以在分子水平上深入了解右旋糖酐-聚乙二醇（dextrans -polyethylene glycol, dexg - peg）水两相体系（ATPS）的相转化机制。结果表明，可以通过控制cs基CPs的化学性质和润湿性来定制W/W乳液的类型，而不需要改变相体积比。最后，通过调整cs基CPs的化学性质和润湿性，制备了以Dex为分散相的聚乙二醇高分散相乳剂（D/P HDPEs），并将其用于核黄素的包封。包封率从25%（传统的W/W乳液）显著提高到66.7%（由cs基CPs稳定的D/P HDPEs）。D/P hdpe的制备提供了一种具有高封装能力的水溶性生物活性物质的新策略，在低脂、低热量的功能食品中显示出强大的应用潜力。

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引用次数: 0

Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations 不同淀粉介导的乳清蛋白和酪蛋白消化率差异的调节：多尺度结构和相互作用机制研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112403

Ninghua Deng , Hui Yang , Yue Li , Song Zhu , Dejian Huang

This study aimed to investigate the impact of starch fine structures on protein in vitro digestibility. and elucidated the underlying mechanisms through intermolecular interactions and multiscale structural characteristics. It was found that wheat starch (WS), pea starch (PS), and potato starch (PTS) consistently suppressed the gastric digestion (by 6.90 %–24.14 %) and facilitated intestinal digestion (by 6.18 %–7.89 %) of whey protein isolate (WPI). Similarly to casein (CN) during the gastric phase (inhibition up to 68.2 %). However, the inhibitory effect persisted for PS and PTS during the intestinal phase. Fourier transform infrared and Raman spectroscopy revealed that starch and protein formed intermolecular hydrogen bonds, which disrupted the protein's advanced structure, as indicated by a reduction in β-sheet content and an increase in surface hydrophobicity (by 21.37 %–49.72 %). However, PS and PTS, with their high amylose content and long-branch chain distribution respectively, lacked the available hydrogen bonding sites, which limited the unfolding of the protein. CN amplified this effect because of its open internal hydrophobic region. Confocal laser scanning microscopy further demonstrated that the swelling and indigestibility of starch during the gastric phase initially masked these structural differences. It was not until the intestinal phase, where starch was rapidly hydrolyzed, that the underlying structural effects became apparent and governed protein digestibility. These results demonstrated that the fine structure of starch could modulate protein digestive behavior by influencing the binding strength and interaction mode.

本研究旨在探讨淀粉细结构对蛋白质体外消化率的影响。并通过分子间相互作用和多尺度结构特征阐明了其潜在机制。研究发现，小麦淀粉（WS）、豌豆淀粉（PS）和马铃薯淀粉（PTS）对乳清分离蛋白（WPI）的胃消化（抑制率为6.90% ~ 24.14%）和促进肠道消化（促进率为6.18% ~ 7.89%）具有一致性。与酪蛋白（CN）在胃期相似（抑制率高达68.2%）。然而，在肠期，对PS和PTS的抑制作用持续存在。傅里叶变换红外光谱和拉曼光谱显示，淀粉和蛋白质形成分子间氢键，破坏了蛋白质的高级结构，β-片含量降低，表面疏水性增加（21.37% - 49.72%）。然而，PS和PTS的直链淀粉含量高，分支链分布长，缺乏可用的氢键位点，限制了蛋白质的展开。CN由于其开放的内部疏水区而放大了这种效应。共聚焦激光扫描显微镜进一步证明，胃期淀粉的肿胀和消化不良最初掩盖了这些结构差异。直到肠道阶段，淀粉被迅速水解，潜在的结构效应才变得明显，并控制了蛋白质的消化率。这些结果表明，淀粉的精细结构可以通过影响蛋白质的结合强度和相互作用模式来调节蛋白质的消化行为。

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引用次数: 0