Food Hydrocolloids最新文献_第5页

Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein 微波等离子体处理对米糠蛋白质结构、理化性质和功能特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-15 DOI: 10.1016/j.foodhyd.2024.110851

Chang Liu , Ning Wang , Lin Li , Dandan Wu , Liqi Wang , Na Zhang , Dianyu Yu

To investigate the effects of microwave plasma treatment on rice bran protein (RBP), various power levels (150, 160, 170, 180, and 190 W) and processing times (1, 3, 5, 7, and 9 min) were examined for their impact on the conformation, physicochemical properties, and functional properties. The results showed that high-energy active particles generated by microwave plasma could oxidize modify the spatial structure of RBP, thus affecting its functional characteristics. The primary structure of RBP, as revealed by SDS-PAGE, remained unchanged. While the content of β-sheet structures initially decreased and then increased, the random coil content first increased and then decreased, the spatial structure first unfolded and then folded again. The intrinsic fluorescence spectrum showed that hydrophobic amino acids buried within the protein's interior were initially exposed but later reburied. The disulfide bond was first broken to sulfhydryl group and then reformed due to excessive oxidation, which promoted the intermolecular aggregation of RBP. Compared with its natural counterpart, the average particle size decreased from 519.6 nm to 186.7 nm at a power of 160 W and a treatment time of 5 min. Consequently, the emulsification activity index and the stability index increased by factors of 2.18 and 1.40, respectively. The foaming capacity index and foam stability index reached maximum values of 73.07% and 43.34%, respectively. These results provide theoretical evidence for the application of microwave plasma technology to modify plant proteins.

为了研究微波等离子体处理对米糠蛋白（RBP）的影响，研究了不同的功率水平（150、160、170、180 和 190 W）和处理时间（1、3、5、7 和 9 分钟）对其构象、理化性质和功能特性的影响。结果表明，微波等离子体产生的高能活性粒子能氧化改变 RBP 的空间结构，从而影响其功能特性。SDS-PAGE 显示，RBP 的一级结构保持不变。β片状结构含量先减少后增加，无规线圈含量先增加后减少，空间结构先折叠后再折叠。本征荧光光谱显示，埋藏在蛋白质内部的疏水氨基酸最初暴露出来，但后来又重新埋藏起来。由于过度氧化，二硫键先是断裂成巯基，然后又重新形成，这促进了 RBP 分子间的聚集。在功率为 160 W、处理时间为 5 分钟的条件下，RBP 的平均粒径从 519.6 nm 减小到 186.7 nm。因此，乳化活性指数和稳定性指数分别提高了 2.18 倍和 1.40 倍。发泡能力指数和泡沫稳定性指数分别达到 73.07% 和 43.34% 的最大值。这些结果为应用微波等离子体技术改性植物蛋白提供了理论依据。

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引用次数: 0

A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP) 提高 3D 打印性能的策略：表没食子儿茶素没食子酸酯（EGCG）与蜜蜂蛹蛋白（HBPP）之间的相互作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-15 DOI: 10.1016/j.foodhyd.2024.110845

Weiwei Zhang , Junjie Yi , Xiaosong Hu , Ming Du , Chaofan Guo

Regulating protein structure with polyphenols was deemed an effective strategy for developing innovative foods with desirable physicochemical properties. Our previous research found that honey bee pupa protein (HBPP) gel exhibited good fluidity but poor structural stability, limiting its application in 3D printing. Therefore, epigallocatechin gallate (EGCG), a main component of tea polyphenols, was used to modulate the structure of HBPP, leading to the enhancement of the physicochemical properties of the HBPP gel. Among the evaluated HBPP-EGCG gels, those with an EGCG addition of ≥2% demonstrated the best printing performance. The results showed that compared to the HBPP gel alone, the HBPP-EGCG composite gel was more structurally stable, but the extrusion properties were not altered. This can probably be attributed to the fact that EGCG led to the aggregation behavior of HBPP, which resulted in a stronger gel network. At the protein conformational level, the addition of EGCG strengthened the hydrogen bonds of HBPP, facilitating the transition of HBPP from ordered structures (β-sheet and α-helix) to disordered structures (random coil and β-turn), while weakening hydrophobic interactions. The microstructural evolutionary mechanism of EGCG action on HBPP was proposed based on these findings, offering insights into the modification of protein gels for 3D printing applications.

利用多酚调节蛋白质结构被认为是开发具有理想理化特性的创新食品的有效策略。我们之前的研究发现，蜜蜂蛹蛋白（HBPP）凝胶具有良好的流动性，但结构稳定性较差，限制了其在 3D 打印中的应用。因此，我们利用茶多酚的主要成分表没食子儿茶素没食子酸酯（EGCG）来调节 HBPP 的结构，从而提高了 HBPP 凝胶的理化特性。在评估的 HBPP-EGCG 凝胶中，EGCG 添加量≥2% 的凝胶具有最佳的印刷性能。结果表明，与单独的 HBPP 凝胶相比，HBPP-EGCG 复合凝胶的结构更稳定，但挤出性能没有改变。这可能是由于EGCG导致了HBPP的聚集行为，从而形成了更强的凝胶网络。在蛋白质构象水平上，EGCG的加入加强了HBPP的氢键，促进了HBPP从有序结构（β-片和α-螺旋）向无序结构（无规线圈和β-匝）的转变，同时削弱了疏水相互作用。基于这些发现，提出了EGCG作用于HBPP的微结构演化机制，为3D打印应用中蛋白质凝胶的改性提供了启示。

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引用次数: 0

Effect of freezing-thawing treatment on the quality and structure of soymilk gels induced by different coagulants 冻融处理对不同凝固剂诱导的豆浆凝胶的质量和结构的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-14 DOI: 10.1016/j.foodhyd.2024.110847

Ying Zhu , Wenhua Lei , Lidan Qiu , Simiao Liu , Ruqi Guo , Yuyang Huang , Linlin Liu , Mingshou Lv , Bingyu Sun , Min Qu , Ying Sun , Xiuqing Zhu

This study aims to evaluate the quality and structure changes of frozen soymilk gels induced by three salt coagulants (CaCl₂, CaSO₄, and MgCl₂) during freeze-thawing (F-T) cycles (0, 1, 2, 3, 4, and 5). The study found that soymilk gels prepared with CaCl₂, CaSO₄, and MgCl₂ exhibited the stable backbone of the protein gel network. The SEM analysis revealed that the surface of the soymilk gel produced with CaCl₂ exhibited a smooth and regular texture with small and uniform pores. The hardness, chewiness, and cooking loss of frozen soymilk gels showed an increasing and then decreasing trend as the number of freeze-thaw cycles increased, while the opposite trend was observed for WHC. Soymilk gels induced by Mg²⁺ peaked at F-T-3, while those induced by Ca²⁺ peaked at F-T-4. This resulted in a harder gel texture due to the production of ice crystals, which transformed water-protein interactions into protein-protein interactions in the gel backbone. When F-T-5 was secularized, the hardness and chewability remained high. Meanwhile, SEM analysis revealed that the gel structure was rough with irregular pores and an uneven surface. Overall, freeze-thawed soymilk gels result from multiple molecular interactions between proteins. However, excessive freezing and thawing can lead to the emergence of macromolecular aggregates in the gels, which can disrupt the gel network of frozen soymilk gels.

本研究旨在评估三种盐凝固剂（CaCl2、CaSO4和MgCl2）在冻融（F-T）循环（0、1、2、3、4和5）期间诱导的冷冻豆浆凝胶的质量和结构变化。研究发现，用 CaCl2、CaSO4 和 MgCl2 制备的豆乳凝胶具有稳定的蛋白质凝胶网络骨架。扫描电子显微镜分析表明，用 CaCl2 制备的豆乳凝胶表面光滑，纹理规则，孔隙小而均匀。随着冻融循环次数的增加，冷冻豆乳凝胶的硬度、咀嚼性和蒸煮损失呈先增加后减少的趋势，而 WHC 的趋势则相反。Mg2+ 诱导的豆奶凝胶在冻融循环次数为 3 时达到峰值，而 Ca2+ 诱导的豆奶凝胶在冻融循环次数为 4 时达到峰值。这导致凝胶质地变硬，因为产生了冰晶，将凝胶骨架中的水-蛋白质相互作用转变为蛋白质-蛋白质相互作用。在 F-T-5 阶段，硬度和咀嚼性仍然很高。同时，扫描电镜分析表明，凝胶结构粗糙，有不规则的孔隙和凹凸不平的表面。总的来说，冻融豆浆凝胶是蛋白质之间多种分子相互作用的结果。然而，过度冻融会导致凝胶中出现大分子聚集体，从而破坏冷冻豆乳凝胶的凝胶网络。

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引用次数: 0

High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: Double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis 高压均质辅助 pH 值移动改性大豆亲脂蛋白与盐酸壳聚糖的相互作用：双乳液的构建、理化性质、稳定性和体外消化分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-13 DOI: 10.1016/j.foodhyd.2024.110834

Yiting Gao, Le Chen, Lijia Li, Huiyue Chi, Fei Teng

This study was aimed to improve ability of soybean lipophilic protein (LP) to stabilize W/O/W emulsions. LP modified through high-pressure homogenization assisted pH-shifting, then modified LP-chitosan hydrochloride (MLP-CHC) complexes were prepared, which used stabilize W/O/W emulsions. Multispectral techniques unveiled that high-pressure homogenization assisted pH-shifting attenuated vibrational frequency of N-H in LP and expose more hydrophobic residues. According to molecular docking, MLP and CHC formed covalent complexes through electrostatic attraction and improved ability to stabilize the interface. The W/O/W emulsion using high-pressure homogenization assisted base-shifting LP (11LP) had a smaller particle size (9.96 μm), higher absolute potential (46.96 mV) and interfacial adsorbed protein (67.02%). Meanwhile, MLP-CHC complexes allowed the W/O/W emulsion to form stronger network structure and exhibit stronger stability in acidic, alkaline, thermal and high ionic concentration environments. The in vitro digestion showed that W/O/W emulsion could effectively protect the bioactivity of vitamin B₁₂ and vitamin E during the digestion process, and realize their efficient delivery. This study offers theoretical reference for constructing of protein-polysaccharide-based functional emulsion transport systems for food industry.

本研究旨在提高大豆亲脂蛋白（LP）稳定W/O/W乳液的能力。通过高压均质辅助 pH 值移动对大豆亲脂蛋白进行改性，然后制备了改性大豆亲脂蛋白-壳聚糖盐酸盐（MLP-CHC）复合物，用于稳定 W/O/W 乳剂。多光谱技术揭示了高压均质辅助 pH 值移动削弱了 LP 中 N-H 的振动频率，暴露了更多的疏水残基。根据分子对接，MLP 和 CHC 通过静电吸引形成共价复合物，提高了稳定界面的能力。使用高压均质辅助碱转移 LP（11LP）的 W/O/W 乳液的粒径更小（9.96 μm），绝对电位更高（46.96 mV），界面吸附蛋白质的比例更高（67.02%）。同时，MLP-CHC 复合物可使 W/O/W 乳液形成更强的网络结构，并在酸性、碱性、热和高离子浓度环境中表现出更强的稳定性。体外消化实验表明，W/O/W乳液能在消化过程中有效保护维生素B12和维生素E的生物活性，实现其高效输送。该研究为构建基于蛋白质多糖的食品工业功能性乳液传输系统提供了理论参考。

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引用次数: 0

Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review 魔芋葡甘聚糖与淀粉的相互作用对淀粉的理化性质、重结晶特性和消化率的影响：综述

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-13 DOI: 10.1016/j.foodhyd.2024.110840

Rongyu Zhang , Xiaoyang He , Liu Xiong , Qingjie Sun

The physicochemical, recrystallization, and digestibility properties of starch play a crucial role in both the food industry and human health. Konjac glucomannan (KGM), a water-soluble dietary fiber, is famous for its excellent thickening and gelling properties, which can interact with starch during food processing and affect its properties. However, the interaction between KGM and starch and the effects and mechanisms of these interactions on the subsequent physicochemical and recrystallization properties and digestibility of starch have not been fully discussed. This paper reviewed and analyzed the effects of KGM on starch's digestibility and physicochemical and recrystallization properties in recent years. It also discussed in detail the specific mechanisms by which KGM affects starch pasting, gelatinization, retrogradation, swelling, rheology, textural properties, recrystallized microstructure, recrystallized crystal structure, and digestibility, as well as the compounding methods of KGM and starch. KGM restricts starch's water ingress and heat transfer by competing with starch for available water, affecting starch gelatinization, retrogradation, swelling, and digestibility. The adhesion system formed by KGM and the dense and orderly gel network formed by the interactions between KGM and starch through non-covalent forces can be used as a physical barrier between starch and digestive enzymes to restrict enzymes molecular movement, reducing starch digestibility. The effects of KGM on starch's various properties are determined by many factors, including but not limited to KGM's molecular structure, concentration, and complexation methods. This review provides important insights for understanding of the interactions between starch and KGM and contributes to advancing KGM applications in starch industry.

淀粉的理化、重结晶和消化特性对食品工业和人类健康都起着至关重要的作用。魔芋葡甘聚糖（KGM）是一种水溶性膳食纤维，以其出色的增稠和胶凝特性而闻名，在食品加工过程中可与淀粉相互作用，影响淀粉的特性。然而，KGM 与淀粉之间的相互作用以及这些相互作用对淀粉后续理化和再结晶特性及消化率的影响和机制尚未得到充分讨论。本文综述并分析了近年来 KGM 对淀粉消化率、理化和再结晶特性的影响。并详细论述了KGM影响淀粉糊化、糊化、逆变、膨胀、流变、质构特性、再结晶微观结构、再结晶晶体结构和消化率的具体机理，以及KGM与淀粉的复配方法。KGM 通过与淀粉竞争可用的水分来限制淀粉的进水和传热，从而影响淀粉的糊化、逆变、膨胀和消化率。KGM 形成的粘附系统以及 KGM 与淀粉之间通过非共价作用力形成的致密有序的凝胶网络，可作为淀粉与消化酶之间的物理屏障，限制酶的分子运动，降低淀粉的消化率。KGM 对淀粉各种特性的影响由许多因素决定，包括但不限于 KGM 的分子结构、浓度和络合方法。这篇综述为了解淀粉与 KGM 之间的相互作用提供了重要见解，有助于推动 KGM 在淀粉工业中的应用。

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引用次数: 0

A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: The addition of tiger nut protein, transglutaminase, and calcium chloride 一种改善减钠鸡胸肉糊凝胶特性和 3D 打印性能的方法：添加虎坚果蛋白、转谷氨酰胺酶和氯化钙

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-13 DOI: 10.1016/j.foodhyd.2024.110846

Ya-Li Yu, Ning Huo, Min Guo, Yi-Tao Fan, Xin-Yu Jiang, Yan-jiao Chang, Feng Gao

This study investigated the effects of tiger nut protein (TNP) (4%), transglutaminase (TG) (0.5%), and calcium chloride (CaCl₂) (1.5%) on the gelling properties and 3D printability of reduced-sodium chicken breast paste, which contained 0.3% sodium chloride (NaCl). Compared with the control group, the addition of TNP-TG-CaCl₂ increased the gel's hardness from 833.5 g to 1544.7 g, improved the water-holding capacity (WHC) by 2.4%, reduced the cooking loss (CL) by 2.3%, and enhanced the printing accuracy by 10.3%. Structural and rheological analysis indicated that the physical filling effect of TNP, the enhancement of protein interactions by TG, which includes increased hydrophobic interactions and disulfide bonds, along with the alteration of protein structure from α-helix to β-sheet, and the aggregation effect of Ca²⁺ during gel formation process, are the key factors that contribute to the formation of a dense network structure during gel formation, and help to improve the gel performance and 3D printing suitability of reduced-sodium chicken mince. Results of correlation analysis between the structure, gel performance and 3D printing performance indicate that the hydrophobic interactions are mostly responsible for the gel performance and 3D printing performance, and there exists a strong correlation between gel hardness, WHC and the 3D printing performance of the meat slurry. Collectively, gels with appropriate hardness and WHC may have the favorable printing adaptability, and the combined use of TNP, TG, and CaCl₂ is an effective way to enhance the 3D printing precision and gel texture of low-sodium meat slurry.

本研究探讨了虎坚果蛋白（TNP）（4%）、转谷氨酰胺酶（TG）（0.5%）和氯化钙（CaCl2）（1.5%）对含0.3%氯化钠（NaCl）的低钠鸡胸肉糊的胶凝特性和3D打印性的影响。与对照组相比，TNP-TG-CaCl2的加入使凝胶的硬度从833.5克增加到1544.7克，持水量（WHC）提高了2.4%，蒸煮损失（CL）降低了2.3%，打印精度提高了10.3%。结构和流变学分析表明，TNP的物理填充效应、TG对蛋白质相互作用的增强（包括疏水相互作用和二硫键的增加）、蛋白质结构从α-螺旋向β-片状的改变以及凝胶形成过程中Ca2⁺的聚集效应，是凝胶形成过程中形成致密网络结构的关键因素，有助于改善还原型钠鸡肉糜的凝胶性能和3D打印适用性。结构、凝胶性能和 3D 打印性能之间的相关性分析结果表明，疏水相互作用是影响凝胶性能和 3D 打印性能的主要原因，凝胶硬度、WHC 和肉浆的 3D 打印性能之间存在很强的相关性。综合来看，具有适当硬度和WHC的凝胶可能具有良好的打印适应性，而TNP、TG和CaCl2的联合使用是提高低钠肉浆3D打印精度和凝胶质地的有效方法。

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引用次数: 0

Investigating the impact of beeswax addition and diacylglycerol profiles on bigel properties and application in bread: Insights on intermolecular interaction mechanisms 研究蜂蜡添加量和二酰甘油含量对大果脆特性和面包应用的影响：对分子间相互作用机制的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-12 DOI: 10.1016/j.foodhyd.2024.110838

Xiujun Lin, Fangfang Liu, Zihan Ma, Xue Li, Yang Li

This study investigates the development of diacylglycerol (DAG)-based bigels as a healthier substitute for baking oil by combining hydroxypropyl methyl cellulose (HPMC)-based hydrogel with beeswax (BW)-based oleogel. Results indicated that increasing the concentration of BW enhances the interpenetration ability between the oleogel and hydrogel, leading to the formation of a stable bi-continuous bigel, as well as improved gel properties and thermal stability. The lipid profiles revealed that DAG's fatty acid composition could result in higher viscosity (0.07 ± 0.00 Pa.s) and lower interfacial equilibrium ability (14.02 ± 0.23 mN/m) compared to triglycerides (TAG). These characteristics contributed to enhanced mechanical properties and the maintenance of oil-water interface stability in the bigel. Spectroscopy and molecular dynamics simulations demonstrated that the DAG-based bigel could exhibit stronger van der Waals forces and hydrogen bonding between molecules compared to the TAG-based bigel. Consequently, DAG-based bigels showed superior gel properties and stability. Furthermore, textural analyses and sensory evaluations indicated that replacing 50% of butter with the DAG-based bigel in bread does not significantly alter the product compared to using 100% butter. This study underscores the potential of DAG in the preparation of bigels, promoting their application as the fat substitutes.

本研究通过将羟丙基甲基纤维素（HPMC）水凝胶与蜂蜡（BW）油凝胶结合在一起，开发了基于二酰甘油（DAG）的大凝胶，作为烘焙油的健康替代品。结果表明，提高 BW 的浓度可增强油凝胶与水凝胶之间的相互渗透能力，从而形成稳定的双连续大凝胶，并改善凝胶的性能和热稳定性。脂质图谱显示，与甘油三酯（TAG）相比，DAG 的脂肪酸组成可导致更高的粘度（0.07 ± 0.00 Pa.s）和更低的界面平衡能力（14.02 ± 0.23 mN/m）。这些特性有助于增强大凝胶的机械性能并保持油水界面的稳定性。光谱学和分子动力学模拟表明，与基于 TAG 的 bigel 相比，基于 DAG 的 bigel 分子间的范德华力和氢键更强。因此，基于 DAG 的 bigel 表现出更优越的凝胶特性和稳定性。此外，质构分析和感官评估表明，在面包中用 DAG 基 bigel 取代 50%的黄油与使用 100% 的黄油相比，并不会明显改变产品。这项研究强调了 DAG 在制备 bigels 方面的潜力，促进了其作为脂肪替代品的应用。

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引用次数: 0

Bioactive peptides and protein hydrolysates from food proteins in biopolymer films: A comprehensive review on innovations in food preservation 生物聚合物薄膜中食品蛋白质的生物活性肽和蛋白质水解物：食品保鲜创新综述

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-12 DOI: 10.1016/j.foodhyd.2024.110831

Isabelly de Campos Carvalho Cabassa , Josemar Gonçalves de Oliveira Filho , Blendo Almeida da Silva , Helton Patrick Monteiro Barreto , Kariny Pereira da Silva , Eliana Rosália Pauli , Vania Maria Alves , Mariana Buranelo Egea

Conventional packaging materials are problematic due to their adverse environmental impact. The food industry is seeking more sustainable alternatives, such as biodegradable packaging, which offers barriers against gases and moisture and has antimicrobial and antioxidant properties. Bioactive peptides from animal and plant sources are promising for developing active food films. Given the potential of bioactive peptides as bioactive agents in packaging applications, this article aimed to review the current research on applying bioactive peptides generated from food proteins to develop new active food packaging materials. Incorporating bioactive peptides obtained from different food protein sources as active agents in biopolymeric films has proven to be a promising strategy for producing films with excellent antimicrobial and antioxidant properties. The developed films can improve oxidative and microbial stabilities, especially for meat products such as sole fillet, smoked pork ham, pork loin, fish carcass, salmon, etc. Furthermore, adding these peptides and protein hydrolysates has been demonstrated to improve some physical properties of films, such as barrier to UV light and thermal stability. In contrast, it can negatively affect others, such as mechanical and water-related properties. However, some studies have suggested using nanoreinforcements to minimize the impact of these compounds on these properties. Therefore, bioactive peptides obtained from different sources of food proteins have a high potential for developing new active packaging materials for foods.

传统包装材料因其对环境的不利影响而成为问题。食品工业正在寻求更具可持续性的替代品，例如可生物降解的包装，它可以阻隔气体和湿气，并具有抗菌和抗氧化特性。来自动物和植物的生物活性肽有望用于开发活性食品薄膜。鉴于生物活性肽作为生物活性剂在包装应用中的潜力，本文旨在综述目前有关应用食品蛋白质产生的生物活性肽开发新型活性食品包装材料的研究。事实证明，在生物聚合物薄膜中加入从不同食品蛋白质来源中获得的生物活性肽作为活性剂，是生产具有优异抗菌和抗氧化性能薄膜的一种有前途的策略。所开发的薄膜可以提高氧化稳定性和微生物稳定性，尤其适用于鳎鱼片、烟熏猪肉火腿、猪里脊肉、鱼肉、三文鱼等肉类产品。此外，添加这些肽和蛋白质水解物还能改善薄膜的某些物理特性，如紫外线阻隔性和热稳定性。与此相反，它可能会对其他性能产生负面影响，如机械性能和与水相关的性能。不过，一些研究建议使用纳米强化剂来尽量减少这些化合物对这些特性的影响。因此，从不同来源的食品蛋白质中提取的生物活性肽在开发新型活性食品包装材料方面具有很大的潜力。

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引用次数: 0

The composition, internal interactions, auxiliary preparation methods, and applications of type five resistant starch: A review 五型抗性淀粉的成分、内部相互作用、辅助制备方法和应用：综述

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-12 DOI: 10.1016/j.foodhyd.2024.110835

Tian Zhou , Qiang Wang , Zhiming Hu , Jingwei Huang , Xiaoqin Zheng , Yuanmou Tang , Dabing Xiang , Lianxin Peng , Yanxia Sun , Liang Zou , Chen Xia , Yan Wan

Starch, an essential polysaccharide, is pervasively employed in the food industry. However, due to its low shear resistance, thermal susceptibility, and significant retrogradation tendencies, its utility is restricted, thereby necessitating modification. Resistant starch (RS), which is derived from natural starch modification, holds the potential to overcome these limitations. Self-assembled V-type starch complex (also known as RS5), resulting from the interaction between starch and ligands, stands as a quintessential representative of RS. It has exhibited the ability to enhance both the textural characteristics and efficacy of products, while also contributing to human health. This review outlines the composition of RS5 and clarifies mechanisms of internal interaction between starch and ligands during the formation of RS5. These mechanisms encompass hydrogen bonding, hydrophobic interactions, electrostatic interactions, van der Waals forces, and CH-π interactions. Furthermore, this review also delves into auxiliary methods for preparing RS5, including ultrasonic, electron beam irradiation (EBI), extrusion, microwave, mechanical activation (MA), and dynamic high-pressure microfluidization (DHPM). Ultimately, this review summarizes the current applications of RS5 and projects future research trends in this field.

淀粉是一种重要的多糖，广泛应用于食品工业。然而，由于淀粉的抗剪切性低、易受热以及明显的逆变倾向，其用途受到限制，因此有必要对其进行改良。抗性淀粉（RS）源自天然淀粉改性，具有克服这些限制的潜力。淀粉与配体相互作用产生的自组装 V 型淀粉复合物（又称 RS5）是抗性淀粉的典型代表。它不仅能增强产品的质地特性和功效，还能促进人体健康。本综述概述了 RS5 的组成，并阐明了 RS5 形成过程中淀粉与配体之间的内部相互作用机制。这些机制包括氢键、疏水作用、静电作用、范德华力和 CH-π 相互作用。此外，本综述还深入探讨了制备 RS5 的辅助方法，包括超声波、电子束辐照 (EBI)、挤压、微波、机械活化 (MA) 和动态高压微流控 (DHPM)。最后，本综述总结了 RS5 目前的应用情况，并预测了该领域未来的研究趋势。

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Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers 高湿度挤压植物蛋白生物聚合物过程中流变参数与结构形成之间的关系

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-12 DOI: 10.1016/j.foodhyd.2024.110843

Julie Frost Dahl , Oriane Bouché , Miek Schlangen , Atze Jan van der Goot , Milena Corredig

High moisture extrusion (HME) is widely employed to texturize plant-derived protein ingredients, but its development is still much based on trial and error. In this project, it was hypothesized that the rheological properties of plant-based mixtures analyzed when in the molten state and during their cooling can aid in understanding their structure formation. To test this hypothesis, biopolymer formulations containing pea protein isolate (PPI) were examined at different moisture and starch contents, and their rheological properties were analyzed using a closed cavity rheometer (CCR) at temperatures relevant to those applied during HME processing. The results obtained with the CCR were then contrasted with the mechanical properties of HME obtained using a lab scale extruder, measured using oscillatory rheology, large deformation, and dynamic mechanical analysis. Low moisture (55 %) HMEs were stiff and brittle, while high moisture (65 %) HMEs formed more flexible and anisotropic structures. Addition of starch created softer structures. The viscoelastic properties of the biopolymer mixes measured with the CCR were correlated with the mechanical parameters of the final extrudates. Strong correlations were found between small deformation rheological parameters measured in the CCR and the hardness values, while non-linear viscoelastic parameters were correlated with anisotropy indexes. Results demonstrated that the material properties measured at the early cooling stages strongly influence the structural heterogeneity in HMEs. This study highlights the potential to use the viscoelastic properties of the biopolymer mix measured with the CCR to predict their structural features when processed by extrusion.

高水分挤压（HME）被广泛用于植物源蛋白质配料的质构化，但其发展在很大程度上仍以试验和错误为基础。在本项目中，我们假设分析植物基混合物在熔融状态和冷却过程中的流变特性有助于了解其结构的形成。为了验证这一假设，我们在不同的水分和淀粉含量条件下对含有豌豆蛋白分离物（PPI）的生物聚合物配方进行了研究，并使用闭腔流变仪（CCR）分析了它们在与高密度聚乙烯加工过程相关的温度条件下的流变特性。然后将使用 CCR 得出的结果与使用实验室规模挤压机获得的 HME 机械性能进行对比，后者是通过振荡流变学、大变形和动态机械分析测量的。低水分（55%）的高密度聚乙烯又硬又脆，而高水分（65%）的高密度聚乙烯则形成了更柔韧的各向异性结构。添加淀粉则可形成更柔软的结构。用 CCR 测量的生物聚合物混合物的粘弹性能与最终挤出物的机械参数相关。在 CCR 中测量的小变形流变参数与硬度值之间存在很强的相关性，而非线性粘弹性参数则与各向异性指数相关。结果表明，在早期冷却阶段测量的材料特性对高密度机械结构的异质性有很大影响。这项研究强调了使用 CCR 测量生物聚合物混合物的粘弹性能来预测其在挤压加工时的结构特征的潜力。

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引用次数: 0