Food Hydrocolloids最新文献_第6页

Freeze/thaw-triggered fixation of directionally frozen plant-based food matrices: Controlled release of gelling agents using double emulsions 冷冻/解冻触发定向冷冻植物性食品基质的固定：使用双重乳剂控制凝胶剂的释放

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-28 DOI: 10.1016/j.foodhyd.2025.112308

Jaekun Ryu, David Julian McClements

The creation of plant-based meat analogs has gained interest recently due to the need to produce a more sustainable and environmentally friendly food supply. Consumers expect meat analogs to have structural and textural attributes that closely mimic those of animal meat, which has led to the need for novel processing technologies to create these kinds of fibrous products. Freeze-structuring has recently gained interest because it is a mild processing operation capable of creating aligned protein-rich fibrous structures in composite biopolymer matrices that resemble the fibers found in muscle foods. However, the time required to produce aligned structures using the current generation of freeze-structuring methods is too long for commercial applications. In this study, cold-triggered release of cationic calcium ions (Ca²⁺) from the internal aqueous phase of water-in-oil-in-water (W/O/W) emulsions was used to promote crosslinking of anionic biopolymers (alginate and potato protein) dissolved in the external aqueous phase of these emulsions. Initially, these composite materials were unidirectionally frozen, which led to the formation of long thin ice crystals within the composite biopolymer matrix. As a result, aligned biopolymer-rich fibers were formed between the ice crystals. The freezing-thawing process also promoted disruption of the W/O droplets in the double emulsions, leading to release of cationic Ca²⁺ ions and the crosslinking of the anionic alginate molecules within the biopolymer-rich fibers. This process allowed us to rapidly fix the fibrous structures formed after freeze-structuring. The textural attributes of the biopolymer composites could be further improved by heat-setting the potato proteins through controlled thermal denaturation and aggregation. Protein concentrations (10 % or 15 %), pH conditions (pH 7.0 or 5.7), and freezing speed (slow or fast) influenced the texture and structural anisotropy of the composite biopolymer materials. Microstructural analysis using confocal fluorescence microscopy showed that the fibers formed were highly aligned at the lower protein concentration (10 %), lower pH value (pH 5.7), and slower freezing speed. The triggered release system developed in this study could be used to rapidly produce freeze-aligned structures, which may be useful for improving the structure and texture of plant-based meat analogs.

由于需要生产更可持续和环保的食品供应，植物性肉类类似物的创造最近引起了人们的兴趣。消费者期望肉类类似物具有与动物肉类相似的结构和质地属性，这导致需要新的加工技术来制造这些纤维产品。冷冻结构最近引起了人们的兴趣，因为它是一种温和的加工操作，能够在复合生物聚合物基质中产生排列的富含蛋白质的纤维结构，类似于肌肉食品中的纤维。然而，使用当前一代的冷冻结构方法生产对齐结构所需的时间对于商业应用来说太长了。在本研究中，利用冷触发从水包油包水（W/O/W）乳剂的内水相释放阳离子钙离子（Ca2+）来促进溶解在这些乳剂外水相中的阴离子生物聚合物（海藻酸盐和马铃薯蛋白）的交联。最初，这些复合材料是单向冷冻的，这导致复合生物聚合物基质内形成长而薄的冰晶。结果，在冰晶之间形成了排列整齐的富含生物聚合物的纤维。冻融过程还促进了双乳液中W/O液滴的破坏，导致阳离子Ca2+离子的释放和富含生物聚合物纤维中阴离子海藻酸盐分子的交联。这个过程使我们能够快速固定冷冻结构后形成的纤维结构。通过控制马铃薯蛋白的热变性和热聚集，可以进一步改善生物聚合物复合材料的结构特性。蛋白质浓度（10%或15%）、pH条件（pH 7.0或5.7）和冷冻速度（慢速或快速）影响复合生物聚合物材料的质地和结构各向异性。共聚焦荧光显微镜显微结构分析显示，在较低的蛋白质浓度（10%）、较低的pH值（pH 5.7）和较慢的冷冻速度下，形成的纤维高度排列。本研究开发的触发释放系统可用于快速生成冷冻排列结构，这可能有助于改善植物性肉类类似物的结构和质地。

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引用次数: 0

Structuring oleogels with citrus fiber as the sole gelling agent: Precise modulation of the network structure via enzymatic method 以柑橘纤维为唯一胶凝剂的结构油凝胶：用酶的方法精确调节网络结构

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-28 DOI: 10.1016/j.foodhyd.2025.112309

Hao-ran Jiang, Jun-ru Qi

In this study, oleogels were fabricated via the emulsion-template method with citrus fibers as the sole gelling agents. With unmodified citrus fiber as the control sample, we characterized the fundamental physicochemical properties of the modified fibers, comprehensively evaluated multiple performance indicators of the resulting oleogels, including their texture, microstructure, and stability characteristics. The results demonstrated significant differences in oil-binding capacity among the oleogels prepared from different fibers, with the following descending order: AECF (protease and α-amylase treated) exhibited the highest oil-binding capacity at 95.26 %, followed by CECF (cellulase and xylanase treated) at 64.65 %, while the untreated citrus fiber (CF) showed the lowest capacity at 54.56 %. CECF oleogel showed limited performance enhancement because enzymatic destroyed the cellulose backbone, disrupted the continuous network formation. In contrast, removal of proteins and starch liberated previously complexed endogenous pectin fractions, resulting in substantially improved hydration capacity of AECF and markedly enhanced performance characteristics of the resulting oleogels. Furthermore, AECF oleogel exhibited significantly enhanced mechanical properties, with its hardness reaching 1.430 N - four times greater than that of the CF oleogel. Confocal laser scanning microscopy revealed that its superior characteristics originated from the densely packed fiber network formed in AECF oleogel, which effectively immobilized oil droplets within the three-dimensional matrix and substantially restricted their mobility. This study provides crucial insights for developing fiber-based oleogels through comprehensive analysis of the physicochemical properties and microstructure of both enzymatically treated fibers and their corresponding oleogel systems.

本研究以柑橘纤维为底胶剂，采用乳液模板法制备油凝胶。以未改性的柑橘纤维为对照，对改性后的柑橘纤维的基本理化性质进行了表征，并对改性后的柑橘纤维的质地、微观结构和稳定性等多项性能指标进行了综合评价。结果表明，不同纤维制备的油凝胶的结合油能力差异显著，其结合油能力由大到小依次为：AECF（蛋白酶和α-淀粉酶处理）的结合油能力最高，达95.26%；CECF（纤维素酶和木聚糖酶处理）的结合油能力次之，达64.65%；CF（未处理）的结合油能力最低，为54.56%。由于酶破坏了纤维素骨架，破坏了连续网络的形成，CECF油凝胶的性能增强有限。相比之下，去除蛋白质和淀粉释放了先前复杂的内源性果胶组分，从而大大提高了AECF的水合能力，并显着增强了所得油凝胶的性能特征。此外，AECF油凝胶的力学性能得到了显著提高，其硬度达到1.430 N -，是CF油凝胶的4倍。共聚焦激光扫描显微镜发现，AECF油凝胶的优越特性源于其内部形成的密集的纤维网络，有效地将油滴固定在三维基质内，极大地限制了油滴的流动性。本研究通过对酶处理纤维及其相应的油凝胶体系的物理化学性质和微观结构的综合分析，为开发纤维基油凝胶提供了重要的见解。

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引用次数: 0

Faba bean protein isolate based bigels: Impact of preparation method, protein concentration, and oleogelator type 以蚕豆分离蛋白为基础的凝胶：制备方法、蛋白质浓度和油凝胶类型的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-28 DOI: 10.1016/j.foodhyd.2025.112310

Muxin Zhao, Jiajia Rao, Bingcan Chen

Bigels are biphasic gel systems that combine hydrogel and oleogel networks, offering synergistic advantages over a single-phase gel. Among most of the factors, the type and concentration of gelators and the method used to assemble the two phases (e.g., hot or cold homogenization) predominantly determine the physicochemical properties of bigels. This study developed bigels from faba bean protein isolate (FBPI) hydrogels and oleogels structured with monoglyceride (MAG) or rice bran wax (RBX). The effects of protein concentration (12 wt% or 16 wt%), oleogelator type, and homogenization method (hot vs. cold) on structural and textural properties were examined. The results show that all bigels exhibited high liquid binding capacity greater than 95 %, with RBX-based systems showing superior retention. Microstructural analysis revealed denser and more compact networks in high protein bigels. Hot homogenization promoted finer lipid and protein dispersion with improved network continuity, while cold processing led to phase separation, particularly in MAG-based bigels. Rheological analysis showed dominant elastic behavior (G' > G″) across all samples, with higher protein content enhancing gel strength. Overall, bigels prepared with RBX and 16 wt% FBPI through hot homogenization exhibited the strongest mechanical strength and most cohesive structure, supporting their potential as solid fat replacers in food applications.

Bigels是一种结合了水凝胶和油凝胶网络的双相凝胶系统，与单相凝胶相比具有协同优势。在大多数因素中，凝胶的类型和浓度以及用于组装两相的方法（例如，热均质或冷均质）主要决定了凝胶的物理化学性质。本研究以蚕豆分离蛋白（FBPI）水凝胶和单甘油酯（MAG）或米糠蜡（RBX）结构的油凝胶为原料制备凝胶。研究了蛋白质浓度（12 wt%或16 wt%）、油凝胶类型和均质方法（热或冷）对结构和质地性能的影响。结果表明，所有凝胶的液体结合力均大于95%，其中rbx基凝胶的保持性较好。显微结构分析显示高蛋白biggel的网络更密集、更紧凑。热均质促进了更精细的脂质和蛋白质的分散，提高了网络的连续性，而冷处理导致了相分离，特别是在基于mag的bigels中。流变学分析显示所有样品的主要弹性行为（G' > G″），较高的蛋白质含量增强了凝胶强度。总的来说，RBX和16 wt% FBPI通过热均质制备的凝胶具有最强的机械强度和最粘结性的结构，支持其作为食品中固体脂肪替代品的潜力。

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引用次数: 0

Sequential double crosslinking enables pea protein-κ-carrageenan emulsion gel with enhanced mechanical strength: Mechanism and structure-dependent properties 顺序双交联使豌豆蛋白-κ-卡拉胶乳液凝胶具有增强的机械强度：机理和结构依赖性质

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-28 DOI: 10.1016/j.foodhyd.2025.112311

Xiaojiao Li, Hao Cheng, Li Liang

The tunable gel strength and digestive properties of emulsion gels are essential for their application in the food industry. This study developed double-network pea protein isolate (PPI)-κ-carrageenan (κ-CG) emulsion gels with significantly enhanced mechanical strength using a sequential double crosslinking strategy. The double-crosslinked emulsion gels were first induced by potassium chloride (KCl) and then immersed in a glucono-δ-lactone (GDL) solution. Microscopy and gelling mechanism studies revealed that double-crosslinked PPI-κ-CG emulsion gels comprise a primary KCl-induced κ-CG network and a secondary GDL-induced PPI-κ-CG co-assembled network, primarily stabilized by electrostatic and hydrophobic interactions. As κ-CG concentration rose from 0.25 % to 1.5 %, KCl-GDL-induced emulsion gels showed gel strength increasing from 880 g to 4813 g, with up to a 15.6-fold increase relative to KCl-induced emulsion gels and a 5.14-fold increase relative to GDL-induced emulsion gels at the 0.25 % κ-CG level. During in vitro gastric digestion, the KCl-GDL-induced emulsion gels maintained structural integrity, preventing oil release and coalescence. During in vitro intestinal digestion, KCl-GDL-induced emulsion gels containing 0.25 %–0.5 % κ-CG exhibited 5 % and 8 % lower initial free fatty acid (FFA) release at 20 min than KCl-induced and GDL-induced emulsion gels, respectively. By 120 min, the FFA release of KCl-GDL-induced emulsion gels remained 11 % and 8 % lower than that of KCl-induced and GDL-induced emulsion gels, respectively. This research provides a novel strategy for developing strong pea protein-based emulsion gels for food texturization, expanding the utilization of pea protein as a valuable plant-based protein source.

乳状凝胶的可调凝胶强度和消化性能对其在食品工业中的应用至关重要。本研究采用连续双交联策略制备了机械强度显著提高的双网状豌豆分离蛋白(PPI)-κ-卡拉胶（κ-CG）乳状凝胶。先用氯化钾（KCl）诱导双交联乳状凝胶，然后用葡萄糖-δ-内酯（GDL）溶液浸泡。显微镜和凝胶机理研究表明，双交联PPI-κ-CG乳液凝胶由一级kcl诱导的κ-CG网络和二级gdl诱导的PPI-κ-CG共组装网络组成，主要通过静电和疏水相互作用来稳定。当κ-CG浓度从0.25%增加到1.5%时，kcl - gdl诱导的凝胶强度从880 g增加到4813 g，相对于kcl诱导的凝胶强度增加了15.6倍，相对于0.25% κ-CG水平的gdl诱导凝胶强度增加了5.14倍。在体外胃消化过程中，kcl - gdl诱导的乳状凝胶保持结构完整性，防止油脂释放和聚结。在体外肠道消化过程中，含有0.25% - 0.5% κ-CG的kcl - gdl诱导乳凝胶在20 min时的初始游离脂肪酸（FFA）释放量分别比kcl诱导和gdl诱导乳凝胶低5%和8%。到120 min时，kcl - gdl诱导的乳液凝胶的FFA释放量分别比kcl诱导和gdl诱导的乳液凝胶低11%和8%。本研究为开发以豌豆蛋白为基础的强效食品乳化凝胶提供了一种新的策略，扩大了豌豆蛋白作为一种有价值的植物性蛋白质来源的利用。

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引用次数: 0

Solid-to-gel phase transition of chitosan-κ-carrageenan complex coacervates: Phase behavior, multiscale structure, and rheology 壳聚糖-κ-卡拉胶络合物凝聚物的固-凝胶相变：相行为、多尺度结构和流变学

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112171

Meng Xu , Haoqi Zhang , Jiabao Zheng , Weizheng Sun

Polysaccharide-based complex coacervates have shown great potential in advanced materials and biomedical applications. This study explored the phase behavior, multiscale structure, and rheology of chitosan-κ-carrageenan (CHI-κ-CG) complex coacervates. The stoichiometric ratios of CHI to κ-CG complexes at pH 4, 5, and 6 were found to be 1:2.3, 1:2.1, and 1:1.2, respectively. CHI-κ-CG complex coacervates exhibited solid-like fibrous structures across various pHs. Salt addition induced the doping of external ions pairs and increased water content, triggering a multiscale phase transition from a solid-like to a gel-like structure. Small angle X-ray scattering revealed a transition in the primary aggregates from solid-like nanospheres to gel-like network units at the nanoscale. The accelerated dynamics of bound water and intermediate water further demonstrated this phase transition. However, salt also induced a coil-to-helix transition in κ-CG, which hindered the subsequent gel-like to liquid-like transition of the coacervates due to increased chain rigidity. As a result, nonlinear rheological measurements showed that CHI-κ-CG complex coacervates exhibited higher structural elasticity at 0.3–0.4 M NaCl. In addition, enhanced hydrogen bonding and hydrophobic interactions across pH from 4 to 6 improved the structural elasticity and large strain amplitudes resistance of the coacervates. Finally, a complexation mechanism between CHI and κ-CG is proposed, offering valuable insights for the design and application of polysaccharide-based complex coacervate materials.

多糖基复合凝聚体在先进材料和生物医学应用方面显示出巨大的潜力。研究了壳聚糖-κ-卡拉胶（CHI-κ-CG）络合物凝聚物的相行为、多尺度结构和流变性能。pH值为4、5和6时，CHI与κ-CG复合物的化学计量比分别为1:2.3、1:1. 1和1:2. 2。CHI-κ-CG复合物凝聚体在不同ph值上呈现固体状纤维结构。盐的加入诱导了外部离子对的掺杂和水含量的增加，引发了从固体到凝胶结构的多尺度相变。小角度x射线散射揭示了原始聚集体在纳米尺度上从固体状纳米球向凝胶状网络单元的转变。结合水和中间水的加速动力学进一步证明了这种相变。然而，盐也诱导了κ-CG中螺旋状到螺旋状的转变，由于链刚性增加，阻碍了凝聚体随后的凝胶状到液体状的转变。非线性流变学测量结果表明，CHI-κ-CG络合物凝聚体在0.3 ~ 0.4 M NaCl下具有较高的结构弹性。此外，当pH值从4到6时，氢键和疏水相互作用增强，提高了凝聚体的结构弹性和抗大应变幅值的能力。最后提出了CHI与κ-CG之间的络合机制，为多糖基复合凝聚材料的设计和应用提供了有价值的见解。

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引用次数: 0

Gamma-gliadins and some non-gluten proteins critically influence the rheological behavior of wheat dough subjected to thermal treatment 麦胶蛋白和一些非面筋蛋白对热处理后的小麦面团流变学行为有重要影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112303

Ping Li , Pai Peng , Xiaoyang Zou , Xinrui Ren , Xinyu Zhang , Wen Zhao , Xinyu Kou , Yu Liu , Xinzhong Hu , Xiaolong Wang

The rheological behavior of wheat dough during thermal treatment strongly influences food quality. This study compared two wheat sister lines, 8015 (N/14 + 15/2 + 12) and 8016 (N/14 + 15/2 + 12), which possess similar gluten and starch compositions but differ in dough strength at high temperatures. During heating, line 8016 formed a denser, β-sheet-rich protein network by incorporating more HMW-GSs, γ-gliadins, and key non-gluten proteins through disulfide and hydrophobic interactions. In contrast, 8015 showed greater protein–starch association, leading to a weaker matrix and faster starch gelatinization. Upon cooling, γ-gliadins and LMW-GSs in 8016 further reinforced the network. Strong covalent crosslinking between γ-gliadins and HMW-GS/LMW-GS (−44.4 and −41.3 kcal/mol) and stable non-covalent interactions between HMW-GS and globulin 3 or xylanase inhibitor (−16.8 and −29.0 kcal/mol) explained the superior dough strength of 8016.

小麦面团在热处理过程中的流变特性对食品品质影响很大。本研究比较了两个小麦姐妹品系8015 （N/14 + 15/2 + 12）和8016 (N/14 + 15/2 + 12)，这两个品系具有相似的面筋和淀粉成分，但在高温下面团强度不同。在加热过程中，line 8016通过二硫和疏水相互作用，结合了更多的HMW-GSs、γ-麦胶蛋白和关键的非麸质蛋白，形成了一个更致密、富含β-薄片的蛋白质网络。相比之下，8015表现出更大的蛋白质-淀粉结合，导致基质更弱，淀粉糊化更快。冷却后，8016中的γ-醇溶蛋白和lw - gss进一步强化了网络。γ-麦胶蛋白与HMW-GS/LMW-GS之间存在强共价交联（- 44.4和- 41.3 kcal/mol），而HMW-GS与球蛋白3或木聚糖酶抑制剂之间存在稳定的非共价相互作用（- 16.8和- 29.0 kcal/mol），说明了8016具有较好的面团强度。

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引用次数: 0

Ferulic acid vs. p-coumaric acid: Divergent effects on gluten/glutenin/gliadin multi-level structure and physicochemical properties—from aggregation behavior and spatial conformation perspective 阿魏酸与对香豆酸：对谷蛋白/谷蛋白/麦胶蛋白多层次结构和理化性质的不同影响——从聚集行为和空间构象的角度

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112304

Qian Lin , Wei Liang , Wenqing Zhao , Ke Xiong , Wenhao Li

Phenolic acids are increasingly used to modify gluten, but their influence on the subcomponents gliadin and glutenin structure-function relationships remains poorly understood. This work elucidated how ferulic acid (FA) and p-coumaric Acid (p-CA) at concentrations of 1.5–3 % differentially affect gluten, gliadin, and Glutenin. The results indicated that FA was better than p-CA in inducing covalent crosslinking of proteins, enhancing β-folding structure, and improving thermal stability and mechanical strength (p < 0.05). p-CA, on the other hand, primarily affected the protein structure through noncovalent interactions and exhibited specific effects on gliadin at high concentrations. Among the three proteins, gliadin was the most sensitive to the addition of phenolic acid, and its structure was prone to drastic remodeling. Glutenin showed significant crosslinking potential, and the behavior of gluten was a combination of the synergistic effects of its two components. In summary, FA serves to strengthen gluten integrity and enhance crosslinking, whereas p-CA is more effective in tuning its plasticity and extensibility. The obtained findings elucidate how phenolic acids can strategically modulate gluten's properties, thereby paving the way for the precise design and industrial advancement of healthier grain-based foods.

酚酸越来越多地用于修饰谷蛋白，但它们对麦胶蛋白亚组分和谷蛋白结构-功能关系的影响尚不清楚。这项工作阐明了1.5 - 3%浓度的阿魏酸（FA）和对香豆酸（p-CA）对谷蛋白、麦胶蛋白和谷蛋白的影响差异。结果表明，FA在诱导蛋白共价交联、增强β折叠结构、提高热稳定性和机械强度方面优于p- ca （p < 0.05）。另一方面，p-CA主要通过非共价相互作用影响蛋白结构，并在高浓度时对麦胶蛋白表现出特异性作用。三种蛋白中，醇溶蛋白对酚酸的加入最为敏感，其结构容易发生剧烈的重构。谷蛋白表现出显著的交联潜力，谷蛋白的行为是其两组分协同作用的综合。综上所述，FA可以增强谷蛋白的完整性和增强交联，而p-CA可以更有效地调节谷蛋白的可塑性和延展性。所获得的发现阐明了酚酸如何策略性地调节谷蛋白的特性，从而为更健康的谷物食品的精确设计和工业进步铺平了道路。

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引用次数: 0

Lubrication ability of different plant proteins: key factors and mechanisms 不同植物蛋白的润滑能力：关键因素和机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112302

Nana Li, Guido Sala, Elke Scholten

Understanding the factors affecting the lubrication properties of plant proteins from different sources and suppliers is essential for optimizing their application in food products. In this study, we investigated the lubrication behavior of four commercial plant protein isolates - pea (PPI), soy (SPI), fava bean (FPI), and potato (POPI). While all tested proteins exhibited relatively poor lubrication ability, pea protein (PPI) showed the lowest friction coefficient, whereas potato protein (POPI) exhibited the highest friction. Surface adsorption analysis revealed that the more viscous and deformable protein film formed by PPI provided better lubrication than the rigid film formed by POPI. For the less dispersible proteins PPI, FPI and SPI, we separated the dispersible and non-dispersible fractions to gain insights into their contribution to lubrication. The dispersible fraction with limited aggregation (particle size <1 μm) exhibited lower friction than the more aggregated, non-dispersible fraction (particle size in the range of 70–100 μm). However, dispersibility was not the only relevant factor, as the well dispersible POPI did not provide the lowest friction. To identify key factors influencing lubrication, we evaluated fat content, particle size, and viscosity. While aggregation seemed to affect friction, principal component analysis (PCA) indicated that fat content was strongly correlated with lubrication performance, while particle size and viscosity showed weaker correlations. Notably, a larger variation in lubrication behavior was observed among proteins from different suppliers of the same source than among proteins from different sources. This highlights the substantial influence of supplier-specific factors. These differences can likely be attributed to differences in processing methods affecting protein quality. Overall, our findings indicate a need to further optimize processing techniques for commercial plant proteins, especially for applications in which lubrication is critical.

了解来自不同来源和供应商的植物蛋白润滑性能的影响因素对于优化其在食品中的应用至关重要。在这项研究中，我们研究了四种商业植物蛋白分离物-豌豆（PPI），大豆（SPI），蚕豆（FPI）和马铃薯（POPI）的润滑行为。其中，豌豆蛋白（PPI）的摩擦系数最低，马铃薯蛋白（POPI）的摩擦系数最高。表面吸附分析表明，PPI形成的蛋白膜比POPI形成的刚性膜具有更强的粘性和可变形性，具有更好的润滑效果。对于分散性较差的蛋白质PPI、FPI和SPI，我们分离了可分散和不可分散的部分，以了解它们对润滑的贡献。聚集程度有限的分散性组分（粒径为1 μm）比聚集程度较高的非分散性组分（粒径在70 ~ 100 μm之间）的摩擦力要小。然而，分散性并不是唯一的相关因素，因为分散性良好的POPI并没有提供最低的摩擦。为了确定影响润滑的关键因素，我们评估了脂肪含量、颗粒大小和粘度。虽然聚集似乎会影响摩擦，但主成分分析（PCA）表明，脂肪含量与润滑性能密切相关，而粒径和粘度的相关性较弱。值得注意的是，来自同一来源的不同供应商的蛋白质在润滑行为上的差异比来自不同来源的蛋白质更大。这突出了供应商特定因素的重大影响。这些差异可能归因于影响蛋白质质量的加工方法的差异。总的来说，我们的研究结果表明，需要进一步优化商业植物蛋白的加工技术，特别是在润滑至关重要的应用中。

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引用次数: 0

Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review 蛋清蛋白发泡性能的形成机理、影响因素及改善方法研究进展

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112300

Yanqiu Ma, Zimu Liu, Xiaoxue Yang, Huajiang Zhang, Yuyan Xing, Xin Gao, Yaotong Liu

China is the world's largest producer of poultry eggs. Egg white, as a key component of these eggs, is rich in nutrients and serves as an essential raw material in the food industry widely used in food production and processing. Foaming refers to the process in which egg white are beaten or whipped to incorporate air, creating a light, airy foam. The formation of foam is due to the egg white proteins (EWP), particularly ovalbumin (OVA), When OVA is added into liquid, it unfolds and stabilizes the air bubbles. The foaming of EWP is crucial in food processing, especially in baking goods and confectionery. This review provides an overview of recent advances in understanding the formation mechanisms, influencing factors, and improvement methods related to the foaming properties of EWP. It focuses on the current modification methods of EWP, including physical modifications (heat-induced denaturation, freeze–thaw modification, ultrasonic modification, pulse electric field modification, high-pressure modification, ball grinding modification and ultraviolet irradiation modification), chemical modifications (additive, glycosylation, phosphorylation, oxidation, subcritical water and polyphenol modifications), and biological modifications (enzyme and fermentation modification). This review aims to offer a valuable reference for research and the practical application of EWP foaming in food processing.

中国是世界上最大的禽蛋生产国。蛋清作为这些鸡蛋的关键成分，营养丰富，是食品工业中不可缺少的原料，广泛应用于食品生产和加工。发泡指的是将蛋清搅打以吸收空气，形成轻盈的泡沫的过程。泡沫的形成是由于蛋清蛋白（EWP），特别是卵清蛋白（OVA），当卵清蛋白加入到液体中时，它会展开并稳定气泡。EWP的发泡在食品加工，特别是烘焙食品和糖果加工中起着至关重要的作用。本文综述了EWP发泡性能的形成机理、影响因素和改进方法等方面的研究进展。重点介绍了EWP目前的改性方法，包括物理改性（热致变性、冻融改性、超声波改性、脉冲电场改性、高压改性、球磨改性和紫外线辐照改性）、化学改性（添加剂、糖基化、磷酸化、氧化、亚临界水和多酚改性）和生物改性（酶和发酵改性）。本文综述旨在为EWP发泡在食品加工中的研究和实际应用提供有价值的参考。

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引用次数: 0

Oral processing and saltiness enhancement mechanism of NaCl-loaded high internal phase emulsions stabilized by OSA-GA complexes sa - ga络合物稳定高内相nacl乳剂的口腔加工及增盐机理

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112306

Yaqi Hou , Min Zhang , Shuqin Xia , Khizar Hayat , Heping Cui , Jingyang Yu , Shahzad Hussain

Oil-in-water high internal phase emulsions (O/W HIPEs) are typically used in the formulation of semisolid sauces such as salad dressings. However, the high salt content often required for flavor enhancement poses health concerns and reduces consumer acceptance. In this study, O/W HIPEs stabilized by octenylsuccinic anhydride starch (OSA-S) and gum Arabic (GA) were developed as effective sodium delivery systems. The effects of the emulsions on saltiness perception, in vitro porcine tongue retention, water/oil distribution, and textural characteristics were systematically evaluated. At an OSA-S to GA mass ratio of 2:1, the emulsions exhibited significantly prolonged saltiness retention and enhanced perceived saltiness. This increase was attributed to a synergistic mechanism involving the destabilization of the emulsion by salivary α-amylase, facilitating sodium release, and the binding of GA to mucin, which promoted oral adhesion. The in vitro porcine tongue model confirmed improved emulsion retention on the tongue surface. Furthermore, the increased relative peak area of the T₂₂ relaxation peak measured from low field-nuclear magnetic resonance (LF-NMR) suggested that restricted water mobility contributed significantly to maintaining saltiness by acting as a “salt reservoir”. In addition, the incorporation of GA increased the thixotropic recovery (99.51 ± 0.22 %) and thermal stability of the HIPEs. Overall, these findings offer a novel strategy for developing reduced-sodium and semisolid condiments without compromising sensory quality.

水包油高内相乳剂（O/W HIPEs）通常用于半固体酱料的配方，如沙拉酱。然而，高盐含量往往需要提高风味带来的健康问题，并降低了消费者的接受度。本研究开发了由辛烯基丁二酸酐淀粉（OSA-S）和阿拉伯胶（GA）稳定的O/W HIPEs作为有效的钠递送系统。系统评价了乳剂对猪舌的咸味感知、体外保留、水/油分布和质地特征的影响。当sa - s与GA的质量比为2:1时，乳状液表现出明显延长的咸味保留和增强的感觉咸味。这种增加归因于一种协同机制，包括唾液α-淀粉酶破坏乳状液的稳定性，促进钠的释放，以及GA与粘蛋白的结合，从而促进口腔粘附。体外猪舌模型证实了乳状液在舌表面的保留效果。此外，低场核磁共振（LF-NMR）测量的T22弛豫峰相对峰面积的增加表明，受限制的水流动性起到了“盐库”的作用，对维持咸味有重要贡献。此外，GA的掺入提高了HIPEs的触变回收率（99.51±0.22%）和热稳定性。总的来说，这些发现为开发不影响感官质量的低钠和半固体调味品提供了一种新的策略。

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