Food Hydrocolloids最新文献_第6页

Elucidating the role of fermented bran fiber in alleviating the quality deterioration of reconstituted doughs during freeze-thaw cycles – Insights into intrinsic correlation and potential mechanism 阐明发酵麸皮纤维在缓解冻融循环过程中重组面团质量恶化中的作用——内在相关性和潜在机制的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112388

Wei Liang , Qian Lin , Wenqing Zhao , Haiyan Gao , Jie Zeng , Wenhao Li

Comparison and revealing the potential cryoprotective effect of fermented insoluble dietary fibers (IDFs) on frozen dough and the modulation mechanism of its qualities. This study prepared a reconstituted dough system with different IDFs (CK, MF) and various ratios (1 % and 3 %) thereof, based on a freeze-thaw cycle (0, 7, 14-F/T). The results revealed that IDF-dough has a lower freezing/syneresis rate and freezable water content than the control. The addition of MF mitigates CK's deterioration of the dough cross-section and network. IDF addition promoted dough conversion to a viscoelastic state and reduced uneven water distribution during the F/T cycle. Moreover, IDF induced free sulfhydryl release from gluten and decreased GMP content, thereby promoting fraction conversion to LPP and LMP and mitigating F/T-induced depolymerization of gluten structure. In particular, CK addition shifted the protein conformation towards irregular curls, while MF promoted the formation of more flexible β-turn structures. The blue shift and intensity enhancement of λ_max indicate that IDF promotes tryptophan release and strengthens the hydrophobic microenvironment. Notably, CK interactions in the system are primarily driven by hydrophobic forces, while MF relies on hydrogen bonding. Further, the potential of MF as a dietary additive was evaluated by the Mantou model. The findings provide a foundational understanding of the practical application of dietary fiber in frozen pasta products, thereby facilitating the valorization of wheat bran by-products and advancing a circular economy in the cereal-based industry.

比较并揭示发酵不溶性膳食纤维（IDFs）对冷冻面团的潜在冷冻保护作用及其品质调节机制。本研究在冻融循环（0、7、14-F/T）的基础上，制备了不同idf （CK、MF）和不同比例（1%和3%）的重组面团体系。结果表明，与对照面团相比，idf面团的冷冻/增效率和冷冻水含量较低。MF的加入减轻了CK对面团横截面和网状的破坏。在F/T循环过程中，加入IDF可促进面团转化为粘弹性状态，减少水分分布不均匀。此外，IDF诱导游离巯基从面筋中释放，降低GMP含量，从而促进部分转化为LPP和LMP，减轻F/ t诱导的面筋结构解聚。特别是CK的加入使蛋白质的构象向不规则卷曲方向转变，而MF则促进了更灵活的β-turn结构的形成。λmax的蓝移和强度增强表明IDF促进了色氨酸的释放，增强了疏水微环境。值得注意的是，系统中的CK相互作用主要由疏水性驱动，而MF依赖于氢键。此外，通过Mantou模型评估了MF作为膳食添加剂的潜力。该研究结果为膳食纤维在冷冻面食产品中的实际应用提供了基础理解，从而促进了麦麸副产品的价值增值，并推动了谷物产业的循环经济。

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引用次数: 0

Biocompatible κ-carrageenan gel films with clove essential oil nanoemulsion: Optimization, properties, and strawberry preservation efficacy 丁香精油纳米乳生物相容性κ-卡拉胶凝胶膜：优化、性能及草莓保鲜效果

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112392

Yanhong Liu , Zechen Liu , Yixin Wang , Yujie Ma , Lingling Zhang , Mengyao Liu , Shuo Wang

Emulsion-filled hydrogels have attracted considerable attention due to their potential for inhibiting foodborne pathogens. However, development of packaging films based on essential oil nanoemulsion-filled hydrogels and their efficacy in food preservation remains relatively limited. This study engineered a biocompatible κ-carrageenan (KC)-based gel film loaded with clove essential oil nanoemulsion (CEON), exhibiting excellent dual-function antibacterial and antioxidant properties for preserving strawberries.The results revealed that incorporating CEON dramatically boosted the film's ultraviolet (UV) barrier properties (reducing UV transmittance to 0.02 %), antimicrobial activity (producing an inhibition zone diameter of 6.5 cm), and antioxidant activity (demonstrating DPPH/ABTS radical scavenging rates exceeding 90 %). Concurrently, the film exhibited remarkable flexibility, with its elongation at break increasing from 4.8 % to 35 %. The thus-formed unique porous network, characterized by a “hydrophobic surface yet moisture-permeable matrix”, effectively modulated the internal microenvironment. The CEON-loaded KC gel film not only effectively inhibited the growth of spoilage microorganisms on strawberries, extending their refrigerated shelf life to 10 days, but also demonstrated excellent biocompatibility as confirmed by seed germination and cytotoxicity assays. This study provides novel insights for developing high-performance and environmentally friendly food preservation materials.

乳剂填充的水凝胶由于其抑制食源性病原体的潜力而引起了相当大的关注。然而，基于精油纳米乳液填充水凝胶的包装薄膜的开发及其在食品保鲜中的功效仍然相对有限。本研究设计了一种生物相容性κ-卡拉胶（KC）凝胶膜，负载丁香精油纳米乳（CEON），具有良好的抗菌和抗氧化双重功能。结果表明，CEON的加入显著提高了膜的紫外线屏障性能（将紫外线透过率降低至0.02%），抗菌活性（产生直径6.5 cm的抑制区）和抗氧化活性（显示DPPH/ABTS自由基清除率超过90%）。同时，薄膜具有良好的柔韧性，断裂伸长率由4.8%提高到35%。由此形成的独特的多孔网络，其特点是“表面疏水，基质透湿”，有效地调节了内部微环境。负载ceon的KC凝胶膜不仅有效抑制了草莓上腐败微生物的生长，将草莓的冷藏保鲜期延长至10天，而且通过种子萌发和细胞毒性实验证实了KC凝胶膜具有良好的生物相容性。本研究为开发高性能、环保型食品保鲜材料提供了新的思路。

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引用次数: 0

Optimised alkaline extraction of refined and semi-refined agar-like polysaccharides from Gracilaria changii: Physicochemical and structural insights 江蓠中精制和半精制琼脂样多糖的优化碱性提取：理化和结构分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112394

Yi Lei , Zhi Yin Ter , Ting Ting Xie , Wan Aida Wan Mustapha , Noorul Syuhada Mohd Razali , Adibi Rahiman Md Nor , Xu Lu , Seng Joe Lim

Gracilaria changii, a red seaweed native to Malaysia, serves as a promising source of agar for various industrial and biotechnological applications. To fully utilise G. changii and expand the practical applications of agar, this study optimised the alkaline extraction conditions using response surface methodology (RSM) to obtain G. changii refined polysaccharide (GRP) and semi-refined polysaccharide (GSRP). The optimal extraction conditions for GRP and GSRP were an extraction time of 95 and 139 min, liquid–material ratios of 59:1 and 51:1 (mL/g), extraction temperatures of 70 and 89 °C, and KOH concentrations of 0.05 g/L, resulting in yields of 20.37 ± 2.53% and 30.76 ± 1.71%, respectively. Furthermore, the results confirmed that both GRP and GSRP are typical agar-like polysaccharides. Their functional groups and crystal forms remained unchanged following alkaline extraction; moreover, the crystallinity of GRP (19.30 ± 2.74%) and GSRP (15.79 ± 1.82%) was significantly higher than that of food-grade agar (FGA) (14.13 ± 1.73%) (p < 0.05). Notably, GSRP exhibited the most distinct honeycomb-like microstructure (porosity ranged from 25.84% to 79.78%, p < 0.05) and superior thermal properties. These findings suggest that both GRP and GSRP have strong potential as high-quality agar sources for various applications.

樟叶紫菜是一种原产于马来西亚的红海藻，是一种有前途的琼脂来源，可用于各种工业和生物技术应用。为了充分利用菖蒲多糖，扩大其实际应用，本研究利用响应面法（RSM）对碱提取条件进行优化，得到菖蒲精制多糖（GRP）和半精制多糖（GSRP）。GRP和GSRP的最佳提取条件为提取时间95 min和139 min，液料比59:1和51:1 (mL/g)，提取温度70℃和89℃，KOH浓度0.05 g/L，得率分别为20.37±2.53%和30.76±1.71%。此外，结果证实了GRP和GSRP是典型的琼脂样多糖。碱法提取后，其官能团和晶体形态保持不变；GRP结晶度（19.30±2.74%）和GSRP结晶度（15.79±1.82%）显著高于食品级琼脂（14.13±1.73%）（p < 0.05）。值得注意的是，GSRP表现出最明显的蜂窝状微观结构（孔隙率为25.84% ~ 79.78%,p < 0.05）和优越的热性能。这些发现表明，GRP和GSRP都具有作为各种应用的高质量琼脂源的强大潜力。

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引用次数: 0

Multifunctional aerogels from Furcellaria lumbricalis residue for meat shelf-life extension: A bioactive and circular packaging approach 用于延长肉类保质期的多功能气凝胶：一种生物活性和循环包装方法

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112393

Mansuri M. Tosif , Oscar Zannou , Gulsah Karabulut , Gulden Goksen

This study aimed to valorize Furcellaria lumbricalis residues through the development of bioactive aerogel pads for enhancing the shelf-life of red meat. Aerogels were fabricated using varying concentrations of the residues (1, 2, 3, and 5 wt %) using three different mild treatments, including ultraturrax homogenization (Ut), boiling-assisted ultraturrax (BUt), and ultrasound-assisted ultraturrax (UUt). Biochemical analysis of F. lumbricalis residues contained high levels of furcellaran (30.49 %), protein (30.78 %), and cellulose (12.34 %). Moreover, they exhibited significant antioxidant potential with total phenolic content of 35.40 mg GAE/g, flavonoid content of 6.16 mg ECE/g, and radical scavenging activities of 38.09 μmol TE/g (DPPH) and 17.42 μmol TE/g (ABTS). Characterization data revealed that the UUt method yielded aerogels with the most intense XRD diffraction peaks and the highest structural integrity. Aerogels containing 5 wt% % residues exhibited the highest density (Ut5: 50.83 mg/cm³), water absorption capacity (BUt5: 2381.25 %), and oil absorption capacity (BUt5: 3372.50 %). FTIR spectra confirmed more pronounced functional group expression in UUt5 samples. For meat application, the UUt5 aerogel pad demonstrated superior preservation over 12 days at 4 °C. Compared to the control, aerogel-treated samples showed lower pH elevation (from 5.70 to 7.47 vs. 6.54 in control), reduced lipid oxidation (TBARS: AP12 = 0.57 mg MDA/kg vs. CP12 = 0.62 mg MDA/kg), and better retention of meat color (MbO₂: AP12 = 27.61 %; MetMb: AP12 = 23.09 %). Overall, these findings confirm the multifunctionality of F. lumbricalis-based aerogels as absorbent and antioxidant-active pads for sustainable meat packaging.

本研究旨在通过开发生物活性气凝胶垫来提高红肉的保质期。通过三种不同的温和处理，包括超自然均质（Ut）、沸腾辅助超自然（BUt）和超声辅助超自然（UUt），使用不同浓度的残留物（1,2,3和5 wt %）制备气凝胶。生物化学分析结果表明，该菌残基中糠胺含量高（30.49%），蛋白质含量高（30.78%），纤维素含量高（12.34%）。总酚含量为35.40 mg GAE/g，类黄酮含量为6.16 mg ECE/g，自由基清除能力为38.09 μmol TE/g （DPPH）和17.42 μmol TE/g (ABTS)，具有显著的抗氧化能力。表征数据表明，UUt方法制备的气凝胶具有最强的XRD衍射峰和最高的结构完整性。含有5 wt% %残留物的气凝胶表现出最高的密度（Ut5: 50.83 mg/cm3）、吸水能力（BUt5: 2381.25%）和吸油能力（BUt5: 3372.50%）。FTIR光谱证实了UUt5样品中更明显的功能基团表达。对于肉类应用，UUt5气凝胶垫在4°C下可保存12天以上。与对照组相比，经气凝胶处理的样品pH值升高较低（从5.70到7.47，对照组为6.54），脂质氧化减少（TBARS: AP12 = 0.57 mg MDA/kg, CP12 = 0.62 mg MDA/kg），肉色保持更好（MbO2: AP12 = 27.61%, MetMb: AP12 = 23.09%）。总的来说，这些研究结果证实了基于F. lumbricalalis的气凝胶作为可持续肉类包装的吸收剂和抗氧化剂活性垫的多功能性。

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引用次数: 0

Modifying the digestion behavior of soy-based milk alternatives through calcium-mediated gastric structuring 钙介导的胃结构改变豆浆替代品的消化行为

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-21 DOI: 10.1016/j.foodhyd.2025.112383

Davood Zaeim , Weilin Liu , Jianzhong Han , Peter J. Wilde

Understanding the digestion behavior of plant-based protein foods is essential for optimizing their health benefits. This study used two arrays of pH-responsive calcium salts and multivalent ion-responsive polysaccharides to modify the gastric digestion behavior of soy-based milk alternatives (SBMAs) in an in vitro semi-dynamic digestion model. Before digestion, the physicochemical properties of SBMAs were analyzed. Calcium chloride caused a decrease in pH, leading to protein aggregation and colloidal instability. In contrast, insoluble carbonate and phosphate salts did not alter the physicochemical properties of SBMAs. Additionally, sedimentation was prevented by adding 0.3 wt% alginate. Semi-dynamic gastric digestion of SBMAs was carried out for 85 min, with the gastric content removed in 5 gastric emptying (GE) steps. Soy protein aggregation began immediately after gastric digestion initiation, when the pH was ∼5.9. Gradual pH reduction from 6 to 2 resulted in an increase in ionized calcium content, from 0.13 mg mL⁻¹ in GE1 (17 min) to 0.60 mg mL⁻¹ in GE5 (85 min). The formation of the calcium alginate hydrogel network began at 34 min, entrapping discrete protein aggregates and forming integrated coagula, visualized by confocal microscopy. The gel strength of gastric coagula, which resisted emptying, was measured as 60 g. This process resulted in delayed protein delivery and reduced the protein content of GE3 (51 min) and GE4 (68 min) from 11.84 and 9.92 mg mL⁻¹ in the control sample to 6.49 and 6.07 mg mL⁻¹ in the fortified SBMAs, respectively. This work demonstrates that insoluble calcium salts can gradually solubilize under gastric conditions and actively induce alginate structuring. These findings provide new mechanistic insight into how nutrient delivery rates of SBMAs can be controlled by modifying gastric structures through formulation with components sensitive to pH, enzymes, and ionic strength of the stomach.

了解植物性蛋白质食物的消化行为对优化其健康益处至关重要。在体外半动态消化模型中，本研究使用ph响应型钙盐和多价离子响应型多糖两种阵列来改变豆浆替代品（sbma）的胃消化行为。消化前，对sbma的理化性质进行了分析。氯化钙引起pH值降低，导致蛋白质聚集和胶体不稳定。相反，不溶性碳酸盐和磷酸盐不会改变sbma的物理化学性质。此外，加入0.3 wt%的海藻酸盐可以防止沉淀。半动态胃消化sbma 85 min，胃内容物分5个胃排空（GE）步骤清除。当pH为~ 5.9时，胃消化启动后立即开始大豆蛋白聚集。pH从6逐渐降低到2，导致离子钙含量增加，从GE1中的0.13 mg mL−1（17分钟）增加到GE5中的0.60 mg mL−1（85分钟）。在共聚焦显微镜下，海藻酸钙水凝胶网络在34分钟开始形成，包裹着离散的蛋白质聚集体并形成完整的凝固物。胃凝剂抗排空，凝胶强度为60 g。这一过程导致蛋白质递送延迟，GE3 （51 min）和GE4 （68 min）的蛋白质含量分别从对照样品的11.84和9.92 mg mL - 1降低到强化sbma样品的6.49和6.07 mg mL - 1。本研究表明，不溶性钙盐在胃条件下可以逐渐溶解，并积极诱导藻酸盐结构。这些发现为sbma的营养输送率如何通过对pH值、酶和胃离子强度敏感的成分的配方来改变胃结构来控制提供了新的机制见解。

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引用次数: 0

Effects of soaking and germination treatment on quinoa flour properties, dough viscoelasticity, and the quality and staling of quinoa-wheat composite bread 浸泡和萌发处理对藜麦面粉特性、面团粘弹性及藜麦-小麦复合面包品质和变质的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112385

Yiju Li , Nan Hai , Aiying Gu , Jingyi Zhou , Yuyu Zhang , Xuebo Liu , Long Ding

This study investigated how germination treatment modulates the composition, structure, and viscoelastic behavior of quinoa flour (QF), and how these changes affect the quality, sensory attributes, and staling behavior of quinoa-wheat composite bread. Germination reduced amylose content and disrupted the short-range order of starch, resulting in lower gelatinization enthalpy and setback viscosity. These structural changes improved solubility and rheological stability, thereby influencing dough viscoelasticity and baking performance. The addition of untreated QF weakened gluten development and impaired baking performance, resulting in lower specific volume, a denser crumb, and reduced sensory quality of the bread. In contrast, breads prepared with germinated quinoa flour (GQF) effectively mitigated these negative effects: at a 40 % substitution level, the overall sensory score increased by 17 %, accompanied by improved dough extensibility, enhanced specific volume and crumb uniformity, and a softer texture with a more pleasant aroma. Moreover, germination markedly delayed bread staling during refrigerated storage, as evidenced by lower FT-IR R₁₀₄₇/₁₀₂₂ ratios, reduced Avrami crystallization rate constants (k) by 34 %, and slower crumb hardening. These anti-staling effects were associated with germination-induced compositional and structural reorganization of starch-protein matrices, which limited starch recrystallization and enhanced water retention. Collectively, germination reprograms quinoa's molecular organization, providing a clean-label strategy to improve texture, sensory quality, and shelf stability of composite breads.

研究了萌发处理对藜麦面粉（QF）成分、结构和粘弹性的影响，以及这些变化对藜麦-小麦复合面包的品质、感官属性和变质行为的影响。萌发降低了直链淀粉含量，扰乱了淀粉的短程秩序，导致糊化焓和挫折粘度降低。这些结构变化改善了面团的溶解度和流变稳定性，从而影响了面团的粘弹性和烘烤性能。未经处理的QF的加入削弱了面筋的形成，损害了烘焙性能，导致比体积降低，面包屑更致密，降低了面包的感官质量。相比之下，用发芽藜麦面粉（GQF）制作的面包有效地减轻了这些负面影响：在替代率为40%的情况下，总体感官评分提高了17%，同时面团的延展性得到改善，比体积和面包屑均匀性得到增强，质地更柔软，香气更宜人。此外，萌发显著延缓了面包在冷藏过程中的变质，FT-IR R1047/1022比值降低，Avrami结晶速率常数(k)降低34%，面包屑硬化速度减慢。这些保鲜效果与发芽诱导的淀粉-蛋白基质的组成和结构重组有关，这限制了淀粉的再结晶，增强了保水能力。总的来说，发芽重新编程了藜麦的分子组织，提供了一种清洁标签的策略，以改善复合面包的质地、感官质量和货架稳定性。

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引用次数: 0

Molecular weight of hyaluronic acid critically determines the structural and functional properties of its conjugates with milk proteins 透明质酸的分子量决定了其与乳蛋白结合物的结构和功能特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112381

Ling Li, Ruya Tan, Yanxin Huang, Jinxiu Shi, Danli Wang, Tinglan Yuan, Gongshuai Song, Jinyan Gong

The conjugation of milk proteins with hyaluronic acid (HA) represents a promising strategy to enhance protein functionality, particularly in terms of stability and bioactivity. Notably, the molecular weight (Mw) of HA modulates its structural, physical, physicochemical, and degradable properties. This study systematically investigated the effects of HA Mws (ranging from <10 kDa to 1.8 MDa) on the structural and functional properties of casein (CN) and β-lactoglobulin (β-Lg) conjugates prepared via the Maillard reaction. Results demonstrated that conjugates formed with HA exhibited significantly increased grafting degrees (up to 35.38 % for CN–LMW-HA3 and 41.34 % for β-Lg–HMW-HA3), reduced free amino group and free sulfhydryl content. These modifications also led to alter protein secondary structure, indicating successful conjugation and improved stability. Especially, higher Mw of HA significantly enhanced conformational stability, improved thermal denaturation temperatures (up to 107.4 °C). Also, the high Mw HA significantly enhanced the proteins' antioxidant activity, the CN–HMW-HA2 and β-Lg–HMW-HA3 representing an increase of over 20 % and 15 % compared to the pure proteins, respectively. This study demonstrated that the Mws of HA play a critical role in determining the structural and functional properties of its conjugates with milk proteins. These findings indicated that higher molecular weight HA markedly improves the functional performance of milk protein–HA conjugates, highlighting their potential as effective delivery systems in functional foods.

牛奶蛋白与透明质酸（HA）的结合代表了一种有前途的策略，以提高蛋白质的功能，特别是在稳定性和生物活性方面。值得注意的是，HA的分子量（Mw）调节其结构、物理、物理化学和可降解性能。本研究系统地研究了HA分子量（10kda ~ 1.8 MDa）对美拉德反应制备的酪蛋白（CN）和β-乳球蛋白（β-Lg）偶联物的结构和功能特性的影响。结果表明，与HA形成的缀合物的接枝度显著提高（CN-LMW-HA3接枝度为35.38%，β-Lg-HMW-HA3接枝度为41.34%），游离氨基和游离巯基含量降低。这些修饰也导致蛋白质二级结构的改变，表明成功的偶联和提高了稳定性。特别是，高分子量的HA显著增强了构象稳定性，提高了热变性温度（高达107.4℃）。此外，高分子量HA显著增强了蛋白的抗氧化活性，CN-HMW-HA2和β-Lg-HMW-HA3分别比纯蛋白增加20%和15%以上。本研究表明，透明质酸的分子量在决定其与乳蛋白结合物的结构和功能特性方面起着关键作用。这些发现表明，高分子量的透明质酸显著提高了牛奶蛋白-透明质酸缀合物的功能性能，突出了它们作为功能食品中有效递送系统的潜力。

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引用次数: 0

Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature 高固体大豆分离蛋白/麦胶蛋白/谷蛋白共混物的振幅振荡剪切非线性流变：麦胶蛋白/谷蛋白比、蛋白质含量和温度的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112386

Qin Zhang , Xiaoqian Li , Jiawei Jiang , Li Wu , Shuhui Wang , Xiangqi Zhou , Tian Lan , Jing Wang , Xiaonan Sui

Understanding the nonlinear rheology of high-solids plant protein blends under extrusion-like conditions is essential for optimizing extrusion texturization and designing meat analogues. In this study, a closed cavity rheometer (CCR) was employed to investigate the large amplitude oscillatory shear behavior of soy protein isolate (SPI) blended with gliadin (Gli) and glutenin (Glu) at different Gli/Glu ratios, total protein contents and temperatures. Texture and strain-dependent energy dissipation ratio (

φ

) maps were used to visualize the textural and viscoelastic behavior of the blends. At 30 °C, the SPI-Glu blend was tougher and more elastic than the SPI-Gli blend, and increasing the Gli/Glu ratio shifted the texture from tough to mushy. During heating, the protein networks were strengthened and the blends became more rubbery and tough. This effect was most pronounced for the SPI-Gli blend, which showed the largest increases in crossover strain and stress and the greatest decrease in

φ

. After heating and cooling to 30 °C, all blends became slightly tougher and stronger. At this stage, the 50/25/25 SPI-Gli-Glu blend displayed a synergistic effect between Glu and Gli, with the lowest

φ

and highest deformability at large strain amplitudes. Overall, elevated temperatures of 120 °C and 140 °C slightly increased elasticity, whereas higher total protein contents of 40 wt% and 50 wt% promoted brittle behavior. These rheological results provide insight into the links between formulation, temperature and texture in high-solids soy-wheat protein blends, and may help guide processing strategies for extruded plant protein-based meat analogues.

了解高固体植物蛋白共混物在类似挤出条件下的非线性流变学，对于优化挤出结构和设计肉类类似物至关重要。采用封闭腔流变仪（CCR）研究了大豆分离蛋白（SPI）与麦胶蛋白（Gli）和谷蛋白（Glu）在不同Gli/Glu比、总蛋白含量和温度下的振幅振荡剪切行为。利用织构和应变相关的能量耗散比（φ）图来可视化共混物的织构和粘弹性行为。在30°C时，SPI-Glu共混物比SPI-Gli共混物更坚韧，更有弹性，Gli/Glu比例的增加使质地从坚韧变为糊状。在加热过程中，蛋白质网络得到加强，混合物变得更有弹性和韧性。这种效应在SPI-Gli共混物中最为明显，其交叉应变和应力增加幅度最大，φ减小幅度最大。在加热和冷却至30℃后，所有的共混物都变得稍微更硬和更强。在此阶段，50/25/25 SPI-Gli-Glu共混物表现出Glu和Gli的协同效应，在大应变幅值时φ最小，变形能力最高。总的来说，温度升高120°C和140°C会略微增加弹性，而总蛋白质含量升高40 wt%和50 wt%会促进脆性行为。这些流变学结果为高固体大豆-小麦蛋白混合物的配方、温度和质地之间的联系提供了见解，并可能有助于指导挤压植物蛋白基肉类类似物的加工策略。

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引用次数: 0

The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream 直链淀粉含量对3D打印冰淇淋中磷酸羟丙基二淀粉多尺度结构的调控作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112362

Minghao Xu , Yating Xu , Shengyang Ji , Yonghao Liu , Diyi Zhang , Lin Feng , Yinliang Wu , Peng Zhang , Jianfu Shen , Baiyi Lu

This study systematically investigated hydroxypropyl distarch phosphate (HDSP) samples prepared from native cassava starch (NCS) with varying amylose (AM) contents (0–50 %), to reveal the structure–property–printability relationship crucial for high-precision ice cream 3D printing. Results showed that although the degree of hydroxypropyl substitution remained consistent (0.09–0.10) across all samples, AM content governed property divergence. Increasing AM content shifted molecular chain length distribution toward short-AM chains (X∼100–1000) and concomitantly disrupted ordered structure. Physicochemical properties showed AM-dependent trends: water solubility decreased linearly, swelling capacity exceeded that of NCS, and gelatinization enthalpy decreased markedly. These structural changes directly governed rheological behavior and printing accuracy: low-AM inks (≤10 %) were overly rigid, causing extrusion fracture and low accuracy (<87 %); medium-AM inks (20–30 %) achieved continuous extrusion and high accuracy (>96 %) due to a rigidity–flexibility balanced network, adequate shear-thinning, and optimal water distribution; whereas high-AM inks (≥40 %) formed brittle networks with excessive free water from molecular crowding, resulting in structural defects and reduced accuracy. Thus, AM content—not constant DS—was the dominant factor governing HDSP structure–property–printability, balancing extrudability and stability. This study provides design principles for functional starch-based food inks for 3D printing.

本研究系统地研究了由不同直链淀粉（AM）含量（0 - 50%）的天然木薯淀粉（NCS）制备的羟丙基二淀粉磷酸（HDSP）样品，以揭示高精度冰淇淋3D打印的结构-性能-可打印性关系。结果表明，虽然羟丙基取代度在所有样品中保持一致（0.09-0.10），但AM含量决定了性能差异。增加AM含量会使分子链长度分布向短AM链（X ~ 100-1000）转移，并导致有序结构被破坏。理化性质表现出am依赖性，水溶性线性降低，溶胀能力超过NCS，糊化焓显著降低。这些结构变化直接影响流变行为和打印精度：低am油墨（≤10%）过于刚性，导致挤压断裂和低精度（< 87%）；介质- am油墨（20 - 30%）实现了连续挤压和高精度（> 96%），这是由于刚性-柔性平衡的网络，适当的剪切-稀释和最佳的水分配；而高am油墨（≥40%）由于分子拥挤导致游离水过多，形成脆性网络，导致结构缺陷和精度降低。因此，AM含量（而非恒定ds）是控制HDSP结构-性能-打印性，平衡挤出性和稳定性的主要因素。本研究提供了用于3D打印的功能性淀粉基食品油墨的设计原则。

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引用次数: 0

Limited-time fermentation of casein by Lactobacillus reuteri DSM 17938: Characterization of structure, function, and applications in high internal phase emulsions 罗伊氏乳杆菌DSM 17938对酪蛋白的限时发酵：结构、功能的表征及其在高内相乳剂中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112384

Yingnan Zou , Yaxin Yin , Xianbing Xu , Yangyang Hu , Piming Gong , Lianliang Liu , Xiaoqun Zeng , Zhen Wu , Daodong Pan , Maolin Tu

Short-term lactic acid bacteria fermentation, a mild and environmentally friendly modification method, is used to modulate protein structure, while the application in emulsion systems remains limited. Limited-time fermentation of yak milk casein using Lactobacillus reuteri DSM 17938 for 0, 6, 9, and 12 h. The results indicated that as fermentation time increased, the casein particle size decreased significantly. The absolute value of the zeta potential initially increased, then decreased, reaching a maximum of -45 mV at 9 h, at which point interfacial properties were optimal. Hydrophobicity initially increased, then decreased (peaking at 6 h), indicating that acid production during later fermentation promoted protein aggregation to a greater extent than the exposure of internal hydrophobic groups. Fluorescence spectra exhibited a red shift (from 359.13 nm to 360.13 nm) alongside an increase of fluorescence intensity. Additionally, fermentation disrupted the secondary structure of casein, potentially reducing α-helix content. Fermented casein demonstrated superior emulsion stability, promoting the formation of more robust and stable reticular structure and enhancing viscoelasticity of emulsions. The prepared high internal phase emulsions exhibited good heat resistance but showed increased sensitivity to acidic environments. Overall, short-term lactic acid fermentation represents a green, clean, and mild method for protein modification. The preliminary application in high internal phase emulsions may further expand the future utility of short-term fermentation technology in the emulsion field.

乳酸菌短期发酵是一种温和环保的改性方法，用于调节蛋白质结构，但在乳化液体系中的应用仍然有限。利用罗伊氏乳杆菌DSM 17938对牦牛乳酪蛋白进行限时发酵，分别发酵0、6、9和12 h。结果表明，随着发酵时间的延长，酪蛋白粒径显著减小。zeta电位的绝对值先增大后减小，在9 h时达到最大值-45 mV，此时界面性能最佳。疏水性先升高后降低（在6 h达到峰值），表明发酵后期产酸比内部疏水性基团暴露更能促进蛋白质聚集。随着荧光强度的增加，荧光光谱出现了红移（从359.13 nm到360.13 nm）。此外，发酵破坏了酪蛋白的二级结构，可能会降低α-螺旋的含量。发酵酪蛋白表现出优异的乳状液稳定性，促进乳状液形成更加坚固稳定的网状结构，增强了乳状液的粘弹性。制备的高内相乳剂具有良好的耐热性，但对酸性环境的敏感性增加。总之，短期乳酸发酵是一种绿色、清洁、温和的蛋白质修饰方法。在高内相乳化液中的初步应用，可进一步拓展短期发酵技术在乳化液领域的应用前景。

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引用次数: 0