Food Hydrocolloids最新文献_第5页

Impact of pH, temperature, and moisture on the rheological behaviour of soy protein concentrate doughs pH、温度和水分对大豆浓缩蛋白面团流变行为的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-02 DOI: 10.1016/j.foodhyd.2025.112316

Martijn I. Gobes , Yağmur Buğday , John P.M. van Duynhoven , Johannes Hohlbein , Ruud G.M. van der Sman

The texture of plant-based-meat analogues manufactured by high-moisture extrusion is governed by the rheological properties of the extruded protein dough. However, there is currently little understanding of how dough formulation and temperature impact these properties. Characterisation of rheology during steady-shear under extrusion-relevant conditions is challenging; hence, we performed large amplitude oscillatory-shear (LAOS) rheology using a closed-cavity rheometer to reach relevant temperatures and pressures, and characterised soy protein concentrate doughs while varying protein source, pH, moisture content, and temperature. Steady-shear behaviour was extracted from LAOS using the sequence of physical processes. We then fitted a constitutive Herschel-Bulkley model to the extracted steady-shear data and a descriptive model to the strain-sweep data. Using multiple linear regression, we link the fitted parameters to the experimental conditions. The regression shows that the temperature and moisture effects can be aggregated via the ratio T_g/T, with T_g being the moisture-dependent glass-transition temperature, and T the actual temperature. The yield stress τ₀, elastic modulus G₀, and the loss factor tan(δ) were influenced significantly by T_g/T and, to a lesser degree, by the pH. Parameters describing rheology at large deformations, the critical shear rate

{\dot{γ}}_{c r}

and the strain-thinning index n, are not affected by any experimental condition. Despite significant differences in protein solubility between the two analysed concentrates, we observed no significant difference between the concentrates after shifting them to the same pH. Our work quantifies the dependencies of the parameters behind the rheological behaviour of doughs and will enable flow modelling of these doughs in extruder cooling dies.

通过高水分挤压制造的植物性肉类类似物的质地由挤出的蛋白质面团的流变特性决定。然而，目前对面团配方和温度如何影响这些特性的了解很少。在与挤压相关的条件下，稳定剪切过程中的流变特性是具有挑战性的；因此，我们使用封闭腔流变仪进行了大振幅振荡剪切（LAOS）流变学，以达到相关的温度和压力，并在不同的蛋白质来源、pH值、水分含量和温度下对大豆浓缩蛋白面团进行了表征。利用物理过程序列提取了LAOS的定常剪切行为。然后，我们对提取的稳定剪切数据拟合了一个本构Herschel-Bulkley模型，并对应变扫描数据拟合了一个描述性模型。利用多元线性回归，将拟合参数与实验条件联系起来。回归结果表明，温度和水分的影响可以通过Tg/T的比值进行汇总，其中Tg为与水分相关的玻璃化转变温度，T为实际温度。屈服应力τ0、弹性模量G0和损耗因子tan（δ）受Tg/T的影响较大，受ph的影响较小。描述大变形时流变学的参数，临界剪切速率γ˙cr和应变减薄指数n不受任何实验条件的影响。尽管两种分析的浓缩物之间的蛋白质溶解度存在显着差异，但在将浓缩物转移到相同的ph值后，我们观察到浓缩物之间没有显着差异。我们的工作量化了面团流变行为背后参数的依赖性，并将使这些面团在挤出机冷却模具中的流动建模成为可能。

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引用次数: 0

Encapsulation of probiotics based on electrostatic interaction and layer-by-layer assembly method to enhance environmental resistance 利用静电相互作用和逐层组装的方法对益生菌进行封装，增强其环境抗性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-02 DOI: 10.1016/j.foodhyd.2025.112322

Xuewu Liu , Bingyong Mao , Xin Tang , Qiuxiang Zhang , Qixiao Zhai , Jianxin Zhao , Wei Chen , Shumao Cui

This study utilized the surface charge properties of microbial cells to co-deliver polyphenols and probiotics via the anti-solvent method and electrostatic layer-by-layer assembly technology. Zein nanoparticles (ZN) with a positive surface charge, small particle size (87.58 nm), and high loading capacity (2.46 %) were synthesized at a zein to curcumin mass ratio of 20:1. These ZN and sodium carboxymethyl cellulose (CMC-Na) were alternately deposited onto probiotics to create a nano-scale coating. The primary forces driving the formation of ZN and probiotic encapsulation were electrostatic interactions, hydrophobic interactions, and hydrogen bonding. The effects of the number of encapsulation layers and polyphenols on probiotic stability were then investigated from thermodynamic and biometric perspectives. The findings indicated that the inclusion of polyphenols and an increased number of encapsulation layers enhance the freeze-drying resistance, storage stability, and antioxidant activity of probiotics. After 4 weeks of refrigeration, the viable cell count of probiotics encapsulated in four layers was 10.72 Log CFU/g, significantly higher than that of free probiotics (8.23 Log CFU/g). Moreover, a double-layer coating was crucial for improving the thermal stability of probiotics, with a CMC-Na layer providing additional protection. Co-encapsulation not only protects and delivers polyphenols but also enables controlled release by varying the number of encapsulation coatings. The ZN layer loaded with polyphenols offered enhanced protection for probiotics in simulated gastrointestinal digestion in vitro. Furthermore, the survival rate of probiotics post-digestion increases with additional encapsulation layers. This study had significant implications for the development of new functional foods and highly stable probiotic formulations.

本研究利用微生物细胞的表面电荷特性，通过反溶剂法和静电逐层组装技术，实现多酚和益生菌的协同输送。在玉米蛋白与姜黄素质量比为20:1的条件下，合成了表面带正电荷、粒径小（87.58 nm）、负载率高（2.46%）的玉米蛋白纳米颗粒（ZN）。这些锌和羧甲基纤维素钠（CMC-Na）交替沉积在益生菌上，形成纳米级涂层。静电相互作用、疏水相互作用和氢键是驱动ZN和益生菌包封形成的主要力量。然后从热力学和生物计量学的角度研究了包封层数和多酚对益生菌稳定性的影响。结果表明，多酚包埋和包封层数的增加增强了益生菌的抗冻性、贮藏稳定性和抗氧化活性。冷藏4周后，四层包封益生菌的活菌数为10.72 Log CFU/g，显著高于游离益生菌的8.23 Log CFU/g。此外，双层涂层对于提高益生菌的热稳定性至关重要，CMC-Na层提供了额外的保护。共包封不仅可以保护和输送多酚，还可以通过改变包封涂层的数量来控制释放。负载多酚的锌层在体外模拟胃肠消化中对益生菌具有增强的保护作用。此外，随着包被层数的增加，益生菌消化后的存活率也会增加。本研究对开发新型功能性食品和高稳定性益生菌制剂具有重要意义。

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引用次数: 0

Starch processing in deep eutectic solvents: Structure, properties, modifications and applications 淀粉在深共晶溶剂中的加工：结构、性质、改性和应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-01 DOI: 10.1016/j.foodhyd.2025.112319

Fan Zhu

Deep eutectic solvents (DESs) have attracted growing attention in sustainable food science for their potential as green processing agents. Starch, widely used for various food and nutritional applications, has been a focus of DES-based research. A limited selection of DESs has been found capable of solubilizing starch without damaging its molecular structure. Beyond solubilization, DESs show high potential for modifying the structure and physicochemical properties of starch. In particular, they can serve as environmentally friendly alternatives to conventional solvents in chemical modifications including hydrolysis and esterification. Furthermore, DESs improve starch functionality for specific applications, including starch-based thermoplastics, self-assembled systems, and encapsulation of bioactive food compounds. However, selecting appropriate DES compositions for targeted starch modifications still relies much on extensive trial-and-error tests. Current understanding of the molecular interactions between DES components and starch remains significantly incomplete. Therefore, further research is suggested to elucidate these interactions and optimize the application of DESs in green starch processing technologies. This review highlights the effect of DESs on the structure, physicochemical properties, and chemical, physical, and enzymatic modifications of starches from diverse sources.

深共晶溶剂（DESs）因其作为绿色加工试剂的潜力，在可持续食品科学领域受到越来越多的关注。淀粉广泛应用于各种食品和营养领域，是基于des的研究热点。已经发现有限选择的DESs能够在不破坏淀粉分子结构的情况下溶解淀粉。除增溶作用外，DESs在改变淀粉的结构和理化性质方面表现出很大的潜力。特别是，它们可以作为包括水解和酯化在内的化学改性中传统溶剂的环保替代品。此外，DESs改善了淀粉的特定应用功能，包括淀粉基热塑性塑料、自组装系统和生物活性食品化合物的封装。然而，选择合适的DES组合物用于靶向淀粉改性仍然依赖于广泛的试错试验。目前对DES组分和淀粉之间的分子相互作用的了解仍然不完全。因此，建议进一步研究这些相互作用，并优化DESs在绿色淀粉加工技术中的应用。本文重点介绍了DESs对不同来源淀粉的结构、理化性质以及化学、物理和酶修饰的影响。

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引用次数: 0

Enhancing stability and mucoadhesive properties of porous starch through chitosan surface modification for potential oral mucosal probiotic delivery 壳聚糖表面改性提高多孔淀粉的稳定性和粘接性能，用于潜在的口腔黏膜益生菌输送

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-01 DOI: 10.1016/j.foodhyd.2025.112318

Qingying Shi , Jie Meng , Xinyi Zhuang , Ningning Ren , Dongxiao Chen , Fuping Lu , Zhengmei Huang , Xihong He , Huabing Zhao

Probiotics have great potential in preventing and treating oral diseases; however, they are prone to low survival rates or poor biological activity during production, storage, and application. Moreover, their insufficient attachment time on the oral surface may reduce their efficacy. Therefore, we developed chitosan-modified porous starch (CMPS) microcapsules to overcome these limitations. The chitosan modification improved the oil and water absorption capacity of PS and increased thermal decomposition temperature, enhancing heat resistance. In addition, the survival rate of CMPS-coated Streptococcus salivarius K12 after freeze-drying increased up to 98.82 %. In contrast, the number of viable bacteria following heat treatment at 70 °C for 20 min decreased by merely 0.23 log colony-forming units per gram. Furthermore, survival rate was significantly improved under long-term storage, even at 26 weeks, and the number of viable bacteria remained above 8.0 log colony-forming units per gram at both 4 °C and 25 °C. In a mucosal adhesion assay, chitosan significantly increased the adhesion rate of S. salivarius K12 to 47.96 % after 30 min of saliva rinsing. It also exhibited efficient release in simulated saliva fluid, reaching 97.10 %. Thus, we identified CMPS as a novel oral delivery vehicle for oral mucosal probiotics that protects against adverse environmental influences and maintains storage stability. Additionally, it promotes colonization on the mucosal surface, providing a new method for oral probiotic application.

益生菌在预防和治疗口腔疾病方面具有巨大的潜力；然而，在生产、储存和应用过程中，它们容易出现成活率低或生物活性差的问题。此外，它们在口腔表面的附着时间不足可能会降低其疗效。因此，我们开发了壳聚糖修饰多孔淀粉（CMPS）微胶囊来克服这些局限性。壳聚糖改性提高了聚苯乙烯的吸油吸水能力，提高了热分解温度，增强了聚苯乙烯的耐热性。此外，经cmps包被的唾液链球菌K12冷冻干燥后的存活率可达98.82%。相比之下，在70°C下热处理20分钟后，活菌数量每克仅减少0.23对数菌落形成单位。此外，在长期储存下，即使在26周，存活率也显著提高，在4°C和25°C条件下，活菌数量均保持在每克8.0 log菌落形成单位以上。在粘膜粘附实验中，壳聚糖显著提高唾液链球菌K12的粘附率，经30分钟唾液冲洗后达到47.96%。在模拟唾液液中也表现出有效的释放，达到97.10%。因此，我们确定了CMPS作为口腔黏膜益生菌的新型口服递送载体，可以防止不利的环境影响并保持储存稳定性。此外，它还能促进益生菌在粘膜表面的定植，为益生菌的口服应用提供了新的方法。

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引用次数: 0

Interfacial properties of camel milk and their influence on microfoam stability 驼奶的界面特性及其对微泡沫稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-01 DOI: 10.1016/j.foodhyd.2025.112321

Rodrigo Narea Valdivia , Vassilis Kontogiorgos , Nidhi Bansal

The interfacial performance of camel milk at the air-water interface and their influence on microfoam rheology were investigated. Interfacial properties were quantified using dilatational rheology coupled with modelling, and foam characteristics were probed using a dynamic foam analyser combined with rheological analysis. Lissajous curve and intracycle moduli analyses were employed to examine the viscoelastic properties of films. Microfoam characteristics were assessed in samples prepared by steam injection. Ward-Tordai and Graham-Phillips models revealed that camel milk proteins diffuse (0.399 mN/m s^−0.5) and adsorb (0.0026 s⁻¹) faster than those from bovine milk. Additionally, strain hardening behaviour at expansion supported a lower bubble growth rate (∼4.24 μm²/s) and higher foam viscosity (∼4000 Pa s) in camel milk than in bovine milk. Camel milk microfoams exhibited lower viscosity (142 mPa.s) than those made with bovine milk (186 mPa.s) beyond the critical stress. No milk proteins exhibited selective adsorption at the interface; instead, the mechanical properties of the films controlled bubble stability and foam rheology. Overall, camel milk microfoams exhibited superior interfacial stability, indicating that camel milk is a viable alternative to bovine milk in foaming applications.

研究了驼奶在空气-水界面的界面性能及其对微泡沫流变学的影响。采用膨胀流变学与建模相结合的方法对界面特性进行了量化，并采用动态泡沫分析仪与流变学分析相结合的方法对泡沫特性进行了探讨。采用Lissajous曲线和内循环模量分析对膜的粘弹性进行了表征。研究了蒸汽注入法制备样品的微泡沫特性。Ward-Tordai和Graham-Phillips模型显示，骆驼奶蛋白的扩散速度（0.399 mN/m s - 0.5）和吸附速度（0.0026 s - 1）比牛奶快。此外，与牛相比，骆驼奶在膨胀时的应变硬化行为支持更低的气泡生长速率（~ 4.24 μm2/s）和更高的泡沫粘度（~ 4000 Pa s）。驼奶微泡沫具有较低的粘度（142 mPa）。5)比用牛乳（186兆帕）制成的要好。S)超过临界应力。没有乳蛋白在界面处表现出选择性吸附；相反，薄膜的机械性能控制着气泡稳定性和泡沫流变性。总的来说，骆驼奶微泡沫表现出优异的界面稳定性，表明骆驼奶在泡沫应用中是牛奶的可行替代品。

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引用次数: 0

Preparation of gelatin/sodium carboxymethyl cellulose-based probiotic controlled-release tablets via complex coacervation and the double emulsification method 复合凝聚双乳化法制备明胶/羧甲基纤维素钠基益生菌控释片

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-01 DOI: 10.1016/j.foodhyd.2025.112317

Yu Wang , Yuhe Dong , Bingmin Wu , Yao Liu , Zhenzi Yun , Xi Yu , Quancai Sun , Ying Xiao , Tian Zhong

To increase the survival and controlled-release properties of probiotics during storage and gastrointestinal digestion, this study develops a novel probiotic intestinal-targeted controlled-release tablet using a gelatin/sodium carboxymethyl cellulose (CMC)-based complex coacervation and double emulsification method integrated with spray drying and direct compression technology. The effects of three different CMCs on the complex coacervation process, as well as the microstructure, physicochemical characteristics, gastrointestinal controlled-release behavior, and storage stability of the resulting microcapsule tablets, were systematically evaluated. The results demonstrated that the complex coacervates formed from medium-viscosity CMC and gelatin exhibited the highest probiotic encapsulation efficiency (EE) (87.27 %) in the double emulsion system. Following spray drying, the microcapsule powders exhibited favorable physicochemical properties. Second, the microcapsule tablets formulated with medium-viscosity CMCs provided the most effective protection for probiotics, with a survival rate of 48.74 %, which was significantly higher than that of the unencapsulated tablet group (21.09 %, p < 0.05). These advantages can be attributed to the moderate molecular chain length and steric hindrance exhibited by medium-viscosity CMC, which enable the coacervate to achieve sufficient emulsification performance and protective capability. In simulated gastrointestinal digestion experiments, the survival rate of probiotics in the microcapsule tablets at the end of intestinal digestion ranged from 75.41 % to 85.68 %, which was also markedly higher than that of the unencapsulated group (11.46 %, p < 0.05). Furthermore, after storage at 37 °C for six months, the viable bacterial count in the microcapsule tablets decreased by only 0.9 × 10⁹ to 1.57 × 10⁹ CFU/tablet. This study systematically investigated the impact of CMC viscosity on the encapsulation and controlled-release performance of a gelatin/CMC (G/CMC) complex coacervation system, leading to the successful development of a probiotic controlled-release tablet with high survival rates, enhanced stability, and targeted delivery.

为了提高益生菌在储存和胃肠消化过程中的存活和控释性能，本研究采用明胶/羧甲基纤维素钠（CMC）复合凝聚双乳化法，结合喷雾干燥和直接压缩技术，开发了一种新型益生菌肠道靶向控释片。系统评价了3种不同cmc对微胶囊片复杂凝聚过程的影响，以及微胶囊片的微观结构、理化特性、胃肠控释行为和储存稳定性。结果表明，中粘度CMC与明胶形成的复合凝聚体在双乳体系中具有最高的益生菌包封率（EE）（87.27%）。喷雾干燥后，微胶囊粉体表现出良好的理化性能。②中黏度cmc配制的微胶囊片剂对益生菌的保护效果最好，其存活率为48.74%，显著高于未包封片剂组（21.09%,p < 0.05）。这些优势可归因于中粘度CMC所表现出的适中的分子链长和位阻，使凝聚体具有足够的乳化性能和防护能力。在模拟胃肠消化实验中，微胶囊组益生菌在肠道消化末期的存活率为75.41% ~ 85.68%，也显著高于未胶囊组（11.46%,p < 0.05）。37℃保存6个月后，微胶囊内活菌数仅下降0.9 × 109，降至1.57 × 109 CFU/片。本研究系统考察了CMC黏度对明胶/CMC （G/CMC）复合凝聚体系包封和控释性能的影响，从而成功开发出一种存活率高、稳定性强、靶向给药的益生菌控释片。

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引用次数: 0

Synergistic κ-Carrageenan/KCl modulation of myofibrillar protein gelation: decoding gel structure-bitterness masking intrinsic correlation via multimodal neural network κ-卡拉胶/KCl对肌原纤维蛋白凝胶化的协同调节：通过多模态神经网络解码凝胶结构-苦味掩盖的内在相关性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-29 DOI: 10.1016/j.foodhyd.2025.112313

Rong Huang, Yapeng Fang, Hao Yin, Yu Zhong, Wei Lu, Yun Deng

Excess sodium intake poses a global health challenge, particularly in processed meats where NaCl is critical for functionality and flavor. While potassium chloride (KCl) offers a sodium reduction strategy, its use is limited by bitterness and texture loss. The mechanisms by which hydrocolloids like κ-Carrageenan (KC) might overcome these limitations through microstructural modulation remain poorly understood, particularly in complex protein matrices. This study systematically investigated the synergistic effects of KCl and KC on myofibrillar protein (MP) gelation dynamics across the “solution-gelation-gel” continuum. Partial NaCl replacement with KCl (10–50 %) reduced MP solubility by 2.63–30.59 % and altered protein conformation. The addition of KC enhanced surface hydrophobicity, sulfhydryl content, thermal stability, and viscosity while facilitating MP structural unfolding and aggregation through hydrophobic and hydrogen bonds. KC significantly improved gel network density (1.05–1.13 folds in fractal dimension), increased hardness (8.94–20.07 %), and enhanced water holding capacity by 4.38–23.21 %. By fusing CLSM images with physicochemical data, we developed a multimodal neural network architecture that accurately predicted taste and texture attributes (R² > 0.9), identifying water migration, fractal dimension, and disulfide bonds as key contributors. Our findings demonstrated that KC masked KCl-induced bitterness through sulfate-mediated binding of K⁺ within a densified protein network, which strategically limited potassium release while maintaining saltiness perception. The multimodal deep learning model provided unprecedented insights into structure-taste relationships in low-sodium protein systems, offering a robust framework for predicting and optimizing sensory outcomes in reformulated meat products.

过量的钠摄入对全球健康构成挑战，特别是在加工肉类中，NaCl对其功能和风味至关重要。虽然氯化钾（KCl）提供了一种减少钠的策略，但它的使用受到苦味和质地损失的限制。像κ-卡拉胶（KC）这样的水胶体通过微观结构调节来克服这些限制的机制仍然知之甚少，特别是在复杂的蛋白质基质中。本研究系统地研究了KCl和KC在“溶液-凝胶-凝胶”连续体中对肌原纤维蛋白（MP）凝胶动力学的协同作用。用KCl（10 - 50%）代替部分NaCl可使MP溶解度降低2.63 - 30.59%，并改变蛋白质构象。KC的加入增强了表面疏水性、巯基含量、热稳定性和粘度，同时通过疏水键和氢键促进MP结构的展开和聚集。KC显著提高了凝胶网络密度（分形维数为1.05 ~ 1.13倍）、硬度（8.94 ~ 20.07%）和持水量（4.38 ~ 23.21%）。通过将CLSM图像与物理化学数据融合，我们开发了一个多模态神经网络架构，可以准确预测味道和质地属性（R2 > 0.9），识别水迁移、分形维数和二硫键是关键因素。我们的研究结果表明，KC通过硫酸盐介导的K+在致密的蛋白质网络中结合来掩盖kcl诱导的苦味，这在保持咸味感知的同时策略性地限制了钾的释放。多模态深度学习模型为低钠蛋白系统中的结构-味道关系提供了前所未有的见解，为预测和优化重新配方肉制品的感官结果提供了一个强大的框架。

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引用次数: 0

The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: kinetics, thermodynamics, nanostructure and molecular mechanism 未变性II型胶原的浓度、pH和温度响应自组装：动力学、热力学、纳米结构和分子机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-29 DOI: 10.1016/j.foodhyd.2025.112209

Yuan Wang, Liang Zhang, Wenyan Liao, Zhen Tong, Fang Yuan, Like Mao, Jinfang Liu, Yanxiang Gao

In this work, the undenatured type II collagen (C-II) with an intact triple helix structure was obtained from chicken breast cartilage by the enzymatic extraction method. The self-assembly kinetics of C-II at different parameters of concentration, pH and temperature was characterized by ultraviolet–visible spectroscopy (UV–vis). It occurred at pH 4.5–7.0 and was promoted by rising concentration and temperature in a certain range, and conformed to the first-order dynamics equation. The activation enthalpy (ΔH = 55.76 kJ·mol⁻¹) and entropy transition (ΔG = 69.30–71.40 kJ·mol⁻¹) revealed that the self-assembly of C-II was a non-spontaneous heat absorption process. It was observed by atomic force microscopy (AFM) that, regulated by concentration, pH and temperature, the C-II self-assemblies displayed diverse nanostructure, such as protofibrils, proto- and nano-filaments, nanofibrils of varying thickness and dense degree. Based on the results of circular dichroism (CD) and attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR), the C-II self-assembly was mainly triggered by hydrophobic effects driven by a partial transition of the left-handed polyproline II (PP II) conformation, and both hydrogen bonding and electrostatic interactions were also involved in the self-assembly process. These results would lay the theoretical foundation for the fabrication and application of controllable C-II self-assemblies.

本研究采用酶提法从鸡胸软骨中获得了三螺旋结构完整的未变性II型胶原（C-II）。利用紫外可见光谱（UV-vis）对C-II在不同浓度、pH和温度条件下的自组装动力学进行了表征。该反应发生在pH 4.5 ~ 7.0，并在一定范围内随浓度和温度的升高而促进，符合一级动力学方程。活化焓（ΔH = 55.76 kJ·mol−1）和熵跃迁（ΔG = 69.30-71.40 kJ·mol−1）表明C-II的自组装是一个非自发吸热过程。原子力显微镜（AFM）观察到，在浓度、pH和温度的调节下，C-II自组装体呈现出不同的纳米结构，如原原纤维、原和纳米细丝、不同厚度和密度的纳米原纤维。基于圆二色性（CD）和衰减全反射傅立叶变换红外光谱（ATR-FTIR）的结果表明，C-II的自组装主要是由左旋脯氨酸II （PP II）构象部分跃迁驱动的疏水效应引发的，氢键和静电相互作用也参与了自组装过程。这些结果将为可控C-II自组装材料的制备和应用奠定理论基础。

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引用次数: 0

Whole Gracilaria biomass as a green emulsifier for pickering emulsions: Applications in astaxanthin delivery and fat replacement 整个江蓠生物质作为绿色乳化剂用于酸洗乳剂：在虾青素输送和脂肪替代中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-29 DOI: 10.1016/j.foodhyd.2025.112315

Xiaoyang Shao , Lin Chen , Haopeng Su , Xiumin Zhang , Haitao Wang , Dayong Zhou , A.M. Abd El-Aty , Mingqian Tan

Whole Gracilaria biomass (WGB) was developed as a multifunctional emulsifier to overcome key limitations that hinder the sustainable utilization of astaxanthin delivery systems and structured fat replacements. A key novelty lies in its direct utilization of unmodified algal biomass as an emulsifier to stabilize oil-in-water (O/W) Pickering emulsions (PEs) through a unique anionic hydrophilic network. The emulsifier exhibited a zeta potential of −33.5 mV and aqueous contact angle 72.6°. Rheological analysis revealed an unprecedented interdependent viscosity modulation governed by the WGB concentration (5–15 wt%) and O/W ratio (50–80 %), that formed robust viscoelastic networks to inhibit droplet aggregation. This innovative stabilization improved the protection of the encapsulated astaxanthin, with 17.27 ± 1.3 % and 28.10 ± 3.65 % of its bioactivity retained at 80 °C and photolytic stress for 15 days, respectively, outperforming many traditional delivery platforms in terms of functionality. In emulsified sausages, WGB-PEs delivered a novel dual functionality: they boosted water-holding capacity by 27 % compared to the control (a key attribute for sausage juiciness) and replicated animal fat textures through unique interfacial fibrillar anchoring. This work established fresh algae as a groundbreaking sustainable dual-function ingredient, innovatively resolving emulsion destabilization in bioactive delivery while enabling lipid reduction in processed meats, filling critical gaps in sustainable ingredient technology.

为了克服阻碍虾青素传递系统和结构脂肪替代品可持续利用的关键限制，研究开发了整个江蓠生物质（WGB）作为多功能乳化剂。一个关键的新颖之处在于它直接利用未经改性的藻类生物质作为乳化剂，通过一个独特的阴离子亲水网络来稳定油包水（O/W） Pickering乳状液（PEs）。乳化剂的zeta电位为- 33.5 mV，水接触角为72.6°。流变学分析显示，WGB浓度（5 - 15wt %）和O/W比（50 - 80%）决定了一种前所未有的相互依赖的粘度调节，形成了强大的粘弹性网络来抑制液滴聚集。这种创新的稳定性提高了胶囊虾青素的保护作用，在80°C和光解胁迫下分别保持17.27±1.3%和28.10±3.65%的生物活性，在功能方面优于许多传统的给药平台。在乳化香肠中，wgb - pe提供了一种新的双重功能：与对照组相比，它们提高了27%的保水能力（香肠多汁的关键属性），并通过独特的界面纤维锚定复制了动物脂肪的质地。这项工作确立了新鲜藻类作为一种开创性的可持续双重功能成分，创新地解决了生物活性递送中的乳液不稳定问题，同时使加工肉类中的脂质减少，填补了可持续成分技术的关键空白。

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引用次数: 0

Unraveling the structural basis for freeze-thaw stability of emulsion-filled soybean protein isolate-arabinoxylan double network gels 揭示大豆分离蛋白-阿拉伯木聚糖双网络凝胶冻融稳定性的结构基础

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-28 DOI: 10.1016/j.foodhyd.2025.112312

Wenjia Yan , Yongquan Wang , Lijun Yin

An emulsion with a consistent average droplet size, stabilized by either Tween20 or soy protein isolate (SPI), was added into a SPI/arabinoxylan (AX) double-network gel matrix to create emulsion-filled gels (EFGs). The emulsifier type and SPI/AX matrix composition affected the freeze-thaw stability of EFGs via changing interfacial and matrix interactions. The results of Fourier transform infrared spectroscopy, fluorescence spectroscopy, molecular docking and dynamics simulations confirmed that more hydrogen bonds formed between the SPI molecules than between Tween20 and SPI. Thermogravimetric analysis also revealed that interfacial SPI was bonded with gel matrix and integrated into the network. During freeze-thaw cycles, stronger molecular interactions and a more interconnected network delayed β-sheet formation and protein reorganization. SPI/AX ratio affected the freeze-thaw stability via changing molecular interaction among macromolecule of gel matrix. A higher proportion of AX exhibited the strengthened interactions with SPI matrix. This delayed the protein denaturation and phase separation of the double networks. EFG with higher AX content tended to adopt a more ordered conformation, as evidenced by an increase in the α-helix content during freeze-thaw cycles. These findings indicate that matrix and interfacial interactions enhance freeze-thaw stability, significantly expanding the application of emulsion-filled double-network gels in frozen foods.

将平均液滴大小一致的乳液，用Tween20或大豆分离蛋白（SPI）稳定，加入到SPI/阿拉伯木聚糖（AX）双网络凝胶基质中，形成乳状填充凝胶（EFGs）。乳化剂类型和SPI/AX基质组成通过改变界面和基质相互作用影响EFGs的冻融稳定性。傅里叶变换红外光谱、荧光光谱、分子对接和动力学模拟的结果证实，与Tween20和SPI相比，SPI分子之间形成了更多的氢键。热重分析还表明，界面SPI与凝胶基质结合并整合到网络中。在冻融循环中，更强的分子相互作用和更紧密的网络延迟了β片的形成和蛋白质重组。SPI/AX比值通过改变凝胶基质大分子间的相互作用影响其冻融稳定性。较高比例的AX与SPI矩阵的相互作用增强。这延缓了蛋白质的变性和双网络的相分离。冻融循环过程中α-螺旋含量的增加表明，AX含量越高的EFG构象越有序。这些发现表明，基质和界面的相互作用增强了冻融稳定性，极大地扩展了乳剂填充双网凝胶在冷冻食品中的应用。

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引用次数: 0