Food Hydrocolloids最新文献_第7页

Development of iron-crosslinked sodium alginate/carboxymethyl cellulose films functionalized with zeolite imidazolate framework-L for salmon preservation 咪唑酸框架- l型沸石功能化海藻酸钠/羧甲基纤维素铁交联膜的研制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112432

Yuanda Sun , Shiyu Jia , Shasha Cheng , Wentao Su , Haitao Wang , Mingqian Tan

Biodegradable polysaccharides have attracted increasing interest as sustainable food packaging materials; however, their practical application is limited by inadequate mechanical properties, barrier properties, and antimicrobial activity. To address these challenges, we developed a multifunctional composite film using sodium alginate (SA) and carboxymethyl cellulose (CMC) as the polymer matrix, incorporating zeolite imidazolate framework-L (ZIF-L) for its antimicrobial functionality. The antimicrobial mechanism of ZIF-L against Pseudomonas was elucidated through transcriptomic and metabolomic analyses, revealing disruption of carbohydrate and nucleotide metabolism as the primary cause of bacterial inactivation. Mechanical reinforcement was achieved through iron ion cross-linking, resulting in SA/CMC (SC) composite films that are cross-linked by iron ions and embedded with ZIF-L (SC/ZIF-L/Fe films). Characterization demonstrated that the composite film exhibited enhanced hydrophobicity (water contact angle increased from 44.7° to 106.2°), superior UV shielding, improved tensile strength, and reduced water permeability. Furthermore, the synergistic effect of ZIF-L incorporation and iron cross-linking resulted in significantly enhanced antimicrobial activity compared with unmodified SC composite films. Application tests using salmon demonstrated effective inhibition of microbial growth and prolonged shelf life. Overall, this study highlights the potential of SC/ZIF-L/Fe films as multifunctional candidates for active food packaging.

可生物降解多糖作为可持续食品包装材料引起了越来越多的兴趣；然而，它们的实际应用受到机械性能、屏障性能和抗菌活性不足的限制。为了解决这些挑战，我们开发了一种多功能复合膜，以海藻酸钠（SA）和羧甲基纤维素（CMC）为聚合物基质，加入咪唑酸分子筛框架- l （ZIF-L）的抗菌功能。通过转录组学和代谢组学分析阐明了ZIF-L对假单胞菌的抗菌机制，揭示了碳水化合物和核苷酸代谢的破坏是细菌失活的主要原因。通过铁离子交联实现机械增强，形成由铁离子交联并包埋ZIF-L （SC/ZIF-L/Fe膜）的SA/CMC （SC）复合膜。表征表明，复合膜具有增强的疏水性（水接触角从44.7°增加到106.2°），良好的紫外线屏蔽，提高拉伸强度，降低透水性。此外，与未改性的SC复合膜相比，ZIF-L掺入和铁交联的协同作用显著提高了复合膜的抗菌活性。应用试验表明，鲑鱼有效抑制微生物生长和延长保质期。总的来说，本研究突出了SC/ZIF-L/Fe薄膜作为活性食品包装的多功能候选材料的潜力。

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引用次数: 0

Air-water interfacial and foaming properties of various mung bean protein fractions: Effects of pH and salt concentration 不同绿豆蛋白组分的气-水界面及发泡特性：pH和盐浓度的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-06 DOI: 10.1016/j.foodhyd.2026.112429

Xuanyu He , Yuting Fan , Jiang Yi

The air-water interfacial and foaming properties of three mung bean protein fractions (albumin (ALB), globulin (GLO) and mung bean protein isolate (MPI)) as a function of pH values (3.0, 5.0, 7.0, and 9.0) and ion strengths (10, 100, 500, and 1000 mM) were investigated here. We used interfacial dilatational rheology, characterized the physicochemical properties, and linked the outcomes to the foaming properties of three mung bean protein fractions. At neutral pH (7.0), the mean particle diameter was in the following order: MPI > GLO > ALB. Mean particle size was highly dependent on the pH value. Under identical pH conditions, the surface hydrophobicity of various mung bean protein fractions followed the order: GLO > MPI > ALB. For GLO and MPI, surface hydrophobicity progressively increased with rising ionic strength from 10 to 1000 mM. Proteins at pH values close to their isoelectric point (IEP) can provide the highest surface pressure during the initial adsorption stage (0–10 s). The elastic modulus initially decreased and then increased with rising pH, reaching its minimum at pH 5.0. Foamability was in the following order: ALB > MPI > GLO, varied remarkably with pH, with the effect being more pronounced for GLO. The foamability of both MPI and GLO at pH 5.0 was significantly higher than that at pH 7.0. Compared to GLO, ALB exhibited relatively lower foam stability, likely due to weak interfacial interactions, which failed to prevent particle coalescence. Rising pH from 3.0 to 9.0 continuously reduced the foam stability of ALB, due to enhanced electrostatic repulsion between protein molecules and potential excessive unfolding. The findings gained from this study may provide some useful information to expand the application of mung bean proteins as effective air-water interfacial and foaming stabilizers.

研究了三种绿豆蛋白组分（白蛋白（ALB）、球蛋白（GLO）和绿豆分离蛋白（MPI））的空气-水界面和发泡特性随pH值（3.0、5.0、7.0和9.0）和离子强度（10、100、500和1000 mM）的变化规律。我们使用界面膨胀流变学，表征了理化性质，并将结果与三种绿豆蛋白组分的发泡特性联系起来。在中性pH（7.0）下，平均粒径为MPI >； GLO >； ALB。平均粒径高度依赖于pH值。在相同的pH条件下，绿豆蛋白各组分的表面疏水性依次为：GLO >； MPI >； ALB。对于GLO和MPI，表面疏水性随着离子强度从10到1000 mM的增加而逐渐增加。在初始吸附阶段（0-10 s）， pH值接近其等电点（IEP）的蛋白质可以提供最高的表面压力。随着pH的升高，弹性模量先减小后增大，在pH 5.0时达到最小值。泡沫性大小顺序为：ALB >； MPI >； GLO，随pH值变化显著，其中对GLO的影响更为明显。MPI和GLO在pH 5.0时的发泡性均显著高于pH 7.0时的发泡性。与GLO相比，ALB表现出相对较低的泡沫稳定性，可能是由于界面相互作用较弱，未能阻止颗粒聚并。pH从3.0上升到9.0，ALB的泡沫稳定性不断降低，这是由于蛋白质分子之间的静电斥力增强和潜在的过度展开。本研究结果为进一步扩大绿豆蛋白作为空气-水界面剂和泡沫稳定剂的应用提供了有益的信息。

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引用次数: 0

Characterisation of a novel hydrocolloid from gelatinous Naematelia aurantialba 一种新型水胶体的表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-06 DOI: 10.1016/j.foodhyd.2026.112421

Wenyuan Li , Wenhuan Xu , Bodun Zhao , Wenting Yang , Bowen Han , Xiaoju Tian , Weigang Chang , Xiaxia Zhang , Xiaobo Dong

Natural sourced hydrocolloids have always gained increasing attention, particularly microbial-derived polysaccharide. Naematelia aurantialba is a gelatinous edible mushroom rich in polysaccharides, however, colloidal properties of its polysaccharides (NAP) remain unclear. In this study, functional properties, rheological behavior, structural characteristic and aggregation behavior of NAP were investigated. The results showed that the functional properties of NAP, including thickening, solubility, swelling power, water retention, and emulsification properties, were comparable or superior to those of most of the 12 commercial polysaccharides. The rheological behavior demonstrated that NAP solution was a typical non-Newtonian fluid, pH adjustment and the presence of salt ions reduced the viscoelasticity, and its rheological property was stable at 4–50 °C. NAP, predominantly composed of mannose (47.51 %), was a homogeneous acidic heteropolysaccharide with high molecular weight (7.98 × 10⁶ Da) and rigid chain conformation. NAP could be aggregated in solution via physical cross-linking of rigid chains and various molecular interactions predominated by hydrophobic interactions. This study provides valuable insights for the potential development and utilization of NAP as a promising hydrocolloid in the food industry.

天然来源的水胶体一直受到越来越多的关注，特别是微生物来源的多糖。金银花是一种富含多糖的胶状食用菌，但其多糖（NAP）的胶体性质尚不清楚。研究了NAP的功能性质、流变行为、结构特征和聚集行为。结果表明，NAP的增稠性、溶解度、溶胀力、保水性和乳化性等功能性能与12种市售多糖中的大多数相当或优于。流变行为表明，NAP溶液为典型的非牛顿流体，pH调节和盐离子的存在降低了其粘弹性，在4-50℃时流变性能稳定。NAP主要由甘露糖（47.51%）组成，是一种高分子量（7.98 × 106 Da）、刚性链构象的均质酸性杂多糖。NAP可以通过刚性链的物理交联和以疏水相互作用为主的各种分子相互作用在溶液中聚集。该研究为NAP在食品工业中的开发利用提供了有价值的见解。

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引用次数: 0

Role of cross-linking in improving the spinnability of biopolymers for production of electrospun fibers/nanofibers 交联在提高生物聚合物可纺性中的作用，用于生产静电纺纤维/纳米纤维

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112426

Mohammad Mahdi Rostamabadi , Fuat Topuz , Elham Assadpour , Hadis Rostamabadi , Seid Mahdi Jafari

Continuous electrospinning (ES) of high-quality natural polymers is essentially dictated by their natural chain entanglement and viscoelastic behavior. By adjusting polymer chain interactions and promoting solution stability, cross-linking (C_link) offers an adaptable route of widening the ES window and attaining fiber morphologies with more uniformity, quality, and consistency. Here, in this review, a structured summary of the principles/techniques of physico-chemical and dynamic C_link methodologies for biopolymers (e.g., alginate, chitosan, gelatin, etc.), is highlighted. Mechanistic influences on how C_link fine-tunes spinnability, jet stability, and fiber morphology are discussed, alongside practical guidance for solution preparation, ES protocols, and polymer selection. Recent progress connecting C_link circumstances to fiber quality/performance are illustrated, with architecture-feature relationships crucial for application-oriented design. The review further outlines novel applications across biomedical scaffolds, functional packaging, and environmental approaches, addressing current challenges and future opportunities. By pairing translational strategies with mechanistic insights, this work offers a robust framework for advancing the electro-spinnability of biopolymers via C_link control.

高质量天然聚合物的连续静电纺丝（ES）本质上是由其天然链缠结和粘弹性行为决定的。通过调节聚合物链相互作用和提高溶液稳定性，交联（Clink）为扩大ES窗口和获得更均匀、质量和一致性的纤维形态提供了一种适应性强的途径。本文重点介绍了生物聚合物（如海藻酸盐、壳聚糖、明胶等）的物理化学和动态Clink方法的原理/技术。本文讨论了Clink微调可纺性、射流稳定性和纤维形态的机制影响，以及溶液制备、ES协议和聚合物选择的实用指导。最近的进展将链接环境与光纤质量/性能联系起来，说明了体系结构-特征关系对面向应用的设计至关重要。这篇综述进一步概述了生物医学支架、功能性包装和环境方法的新应用，解决了当前的挑战和未来的机遇。通过将转化策略与机制见解相结合，这项工作为通过Clink控制提高生物聚合物的电可纺性提供了一个强大的框架。

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引用次数: 0

Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing 3D食品打印中淀粉基凝胶可打印性和纹理特性的人工智能预估

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112422

Shihao Cui , Ying Cui , Andreas Blennow , Yuyue Zhong , Xingxun Liu

This study presents an artificial intelligence–driven approach to predicting the printability and textural attributes of 3D-printed food models before the printing process. To enable formulation-based and non-destructive prediction, 12 key features were experimentally extracted from the ink formulation. Building on these data, the research proposes a novel multi-stage deep learning framework, consisting of three specialized neural network models. The first model, a binary classifier, provides an initial screening to determine whether the ink is printable. Upon positive determination, the ink proceeds to the second model, a printability rating classifier that categorizes printability into high, moderate, or low levels, offering a more refined evaluation rarely addressed in previous studies. In parallel, the same input features are used by a third model to simultaneously predict multiple textural properties of the final product — hardness, springiness, gumminess, and cohesiveness — representing a significant advancement toward pre-printing quality assessment. Using a dataset compiled from systematically collected samples, the three models each achieved an average accuracy of nearly 90%. This research streamlined pre-printing evaluations and non-destructive assessments of 3D-printed food items, while also laying the groundwork for future advancements in the field.

本研究提出了一种人工智能驱动的方法，在打印过程之前预测3d打印食品模型的可打印性和纹理属性。为了实现基于配方和非破坏性的预测，从油墨配方中实验提取了12个关键特征。基于这些数据，该研究提出了一个新的多阶段深度学习框架，由三个专门的神经网络模型组成。第一个模型是二元分类器，它提供初步筛选，以确定油墨是否可打印。在积极的确定，油墨进行第二个模型，印刷性评级分类器，将印刷性分类为高，中等或低水平，提供更精细的评估很少在以前的研究中解决。与此同时，第三个模型使用相同的输入特征来同时预测最终产品的多种纹理特性-硬度，弹性，粘性和内聚性-代表了印刷前质量评估的重大进步。使用从系统收集的样本中编译的数据集，这三个模型每个都达到了接近90%的平均精度。这项研究简化了3d打印食品的预打印评估和非破坏性评估，同时也为该领域的未来发展奠定了基础。

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引用次数: 0

Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing 海藻酸钠、3D打印和冷冻耦合作用下基于真菌蛋白的肉类模拟纤维结构的构建及其机理

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112427

Chengpu Chen, Yifei Gao, Hang Xu, Dan Yang, Guanghong Zhou, Keping Ye

Mycoprotein, with high nutritional value and intrinsic fibrous morphology, is a promising ingredient for meat analogs. Yet, achieving stable and well-aligned muscle-like fibers in complex formulations remains challenging. In this study, a full-formulation mycoprotein system—comprising mycoprotein with egg white protein, wheat gluten, dietary fiber, and flavoring agents—was employed to better simulate realistic matrices. The effects of sodium alginate (SA) on the rheological behavior and printability of mycoprotein inks were examined, and subsequent freezing treatment was assessed for its impact on structural stability, texture, and water distribution. Molecular interactions and protein secondary structures were further analyzed to elucidate the underlying mechanisms, including hydrogen bonding enhancement, hydrophobic interaction strengthening, ionic interaction rearrangement, and secondary structure reorganization. Moderate SA addition (0.6–0.8%) significantly enhanced viscoelasticity and structural recovery, improving printing precision and stacking stability. Extrusion induced alignment of mycoprotein hyphae, while SA-supported gelation facilitated the formation of parallel muscle-like fibers. Freezing exerted dual effects: in low-support groups (characterized by low sodium alginate levels and weak gel-supported structural integrity), it highlighted the macroscopic appearance of fibrous structures, whereas in high-SA groups it primarily modulated water distribution while preserving the pre-established fiber continuity and textural properties. Molecular analysis showed SA strengthened hydrogen bonding and hydrophobic interactions and reconstructed ionic bonds, stabilizing the protein network. Correlation analysis confirmed close linkages among molecular forces, water states, and texture. SA combined with 3D printing effectively promoted muscle-like fiber construction in full-formulation mycoprotein, while freezing introduced both structural benefits and textural drawbacks. This study provides theoretical insights and practical guidance for optimizing mycoprotein-based meat analogs under cold-chain conditions.

真菌蛋白具有较高的营养价值和固有的纤维形态，是一种很有前途的肉类类似物原料。然而，在复杂的配方中获得稳定和排列良好的肌肉样纤维仍然具有挑战性。在这项研究中，一个完整的配方真菌蛋白系统，包括真菌蛋白与蛋清蛋白、小麦面筋、膳食纤维和调味剂，被用来更好地模拟真实的基质。研究了海藻酸钠（SA）对霉菌蛋白油墨流变行为和可印刷性的影响，并评估了随后的冷冻处理对其结构稳定性、质地和水分分布的影响。进一步分析分子相互作用和蛋白质二级结构，阐明其机制，包括氢键增强、疏水相互作用增强、离子相互作用重排和二级结构重组。适量添加SA（0.6-0.8%）可显著提高材料的粘弹性和结构回复率，提高打印精度和堆垛稳定性。挤压诱导菌丝排列，而sa支持的凝胶化促进平行肌肉样纤维的形成。冷冻具有双重作用：在低支持组（以低海藻酸钠水平和弱凝胶支撑结构完整性为特征）中，它突出了纤维结构的宏观外观，而在高sa组中，它主要调节水分分布，同时保持预先建立的纤维连续性和结构特性。分子分析表明，SA增强了氢键和疏水相互作用，重建了离子键，稳定了蛋白质网络。相关分析证实了分子力、水态和结构之间的密切联系。SA结合3D打印有效地促进了全配方真菌蛋白的类肌肉纤维结构，而冷冻则带来了结构上的优点和纹理上的缺点。本研究为在冷链条件下优化基于真菌蛋白的肉类类似物提供了理论见解和实践指导。

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引用次数: 0

Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions 蛋白质pH值对大豆蛋白酸热致纤维性颤动的影响：结构特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 : 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112424

Xiaohan Hua , Wenjia Yan , Huilin Luan , Xin Jia , Lijun Yin

Soy protein isolate (SPI) can self-assemble into amyloid-like fibrils with highly ordered β-sheet structures that enhance interfacial and emulsifying properties. However, the influence of protein processing-induced structural variations on fibrillation and interfacial behavior remains unclear. In this study, three SPI samples (SPI2, SPI6, and SPI10) were obtained by neutralizing protein dispersions to different pH values (2, 6, and 10), resulting in distinct molecular conformations. The corresponding soy protein amyloid fibrils (SAF2, SAF6, and SAF10) were prepared by controlled hydrolysis at pH 2 and 85 °C. Structural characterization revealed that SPI2 contained smaller peptides that facilitated β-sheet formation, while SPI10 exhibited extensive unfolding and a slower fibrillation rate. Atomic force microscopy (AFM) observations confirmed morphological differences among SAFs, with SAF2 comprising a mixture of rigid and flexible fibrils, whereas SAF10 primarily formed flexible fibrils prone to aggregation. Interfacial measurements demonstrated that SAF10 adsorbed more rapidly at the oil-water interface, yielding high internal phase emulsions (HIPEs) with the highest interfacial protein content (29.6 %) and a thicker, more elastic interfacial layer. Compared with SPI, SAF-stabilized HIPEs showed smaller droplet sizes and superior storage stability (pH 3–8), while maintaining a gel-like structure even after heating at 90 °C. Remarkably, SAF10-stabilized HIPEs exhibited good freeze-thaw reversibility. These results clarify how protein processing-induced structural variations govern amyloid fibril morphology and interfacial functionality, providing new insights for designing fibrous protein stabilizers to construct stable and functional HIPEs for food applications.

大豆分离蛋白（SPI）可以自组装成淀粉样原纤维，具有高度有序的β-片结构，增强了界面和乳化性能。然而，蛋白质加工诱导的结构变化对纤颤和界面行为的影响尚不清楚。在本研究中，通过将蛋白质分散体中和到不同的pH值（2、6和10），获得了三种SPI样品（SPI2、SPI6和SPI10），得到了不同的分子构象。在pH值为2、温度为85℃的条件下，通过控制水解法制备相应的大豆蛋白淀粉样原纤维（SAF2、SAF6和SAF10）。结构表征显示SPI2含有较小的肽，促进β-片的形成，而SPI10表现出广泛的展开和较慢的纤颤率。原子力显微镜（AFM）观察证实了saf之间的形态差异，SAF2由刚性和柔性原纤维混合组成，而SAF10主要形成易于聚集的柔性原纤维。界面测量表明，SAF10在油水界面的吸附速度更快，产生高内相乳液（HIPEs），界面蛋白质含量最高（29.6%），界面层更厚，更有弹性。与SPI相比，saf稳定的HIPEs具有更小的液滴尺寸和更好的储存稳定性（pH值为3-8），即使在90℃加热后仍保持凝胶状结构。值得注意的是，saf10稳定的HIPEs表现出良好的冻融可逆性。这些结果阐明了蛋白质加工诱导的结构变化如何控制淀粉样蛋白纤维形态和界面功能，为设计纤维蛋白稳定剂以构建用于食品的稳定和功能性HIPEs提供了新的见解。

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引用次数: 0

Deciphering the potential of orange peel polysaccharides for modulating black tea astringency 橘皮多糖调节红茶涩味的潜力

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112428

Joana Vieira , Inês E. Silva , Carlos Guerreiro , Carlo Bravo , Alessandra Rinaldi , Rui M. Ramos , Pedro A.R. Fernandes , Manuel A. Coimbra , Virgínia Cruz Fernandes , Victor de Freitas , Elsa Brandão , Susana Soares

Astringency

a complex oral sensation described as dryness, puckering, or tightening - limit consumer acceptance of polyphenol-rich products like black tea, with recognized health benefits. Traditional strategies, such as sugar addition or polyphenol removal, often compromise nutritional quality, highlighting the need for alternative approaches to modulate astringency. One promising strategy involves the use of pectic polysaccharides as modulators of polyphenol-oral constituents interactions.

This study explored two pectic polysaccharides fractions (PPFs) from orange peels with different composition on the interactions between black tea polyphenols and oral constituents, using an advanced oral cell-based quaternary model and trained sensory panel. PPF1 had a high degree of methylesterification (88 %) and high molecular weight (1.004 kDa), while PPF2 had a low degree of methylesterification and low molecular weight (226 kDa). Both fractions exhibited high uronic acid content, 72–80 mol%, respectively.

Results

showed that PPFs decreased black tea polyphenols-oral constituents interactions, particularly in the HSC-3-Mu-SP model (HSC-3 tongue-derived cell line, mucosal pellicle, salivary proteins). Notably, PPF2 showed a greater effect (53 % reduction) of total polyphenols adsorbed (UV–Vis colorimetric assay) and decreased the adsorption of all individual polyphenols, with the stronger effect on theasinensin C (56 % reduction) (HPLC analysis). PPF2 also decreased cystatins–oral component interactions (64 % reduction). Conversely, PPF1 showed a reducing effect on theaflavin-3,3′-digallate adsorption (24 %) and on gRPPs/aPRPs precipitation (33–38 %). Sensory analysis corroborated that both PPFs reduced astringency perception of black tea and contributed to positive astringency subqualities: silkiness associated with high molecular weight and mouthcoating associated with high uronic acid content.

涩涩是一种复杂的口腔感觉，描述为干燥、起皱或紧绷，限制了消费者对富含多酚的产品（如红茶）的接受，这些产品具有公认的健康益处。传统的策略，如添加糖或去除多酚，往往会损害营养质量，强调需要替代方法来调节涩味。一个有希望的策略是使用果胶多糖作为多酚-口服成分相互作用的调节剂。本研究利用先进的口腔细胞模型和训练感官面板，探讨了两种不同成分的橘子皮果胶多糖组分（PPFs）对红茶多酚与口腔成分的相互作用。PPF1具有高甲基化度（88%）和高分子量（1.004 kDa），而PPF2具有低甲基化度和低分子量（226 kDa）。两组分均表现出较高的糖醛酸含量，分别为72 ~ 80 mol%。结果表明，PPFs降低了红茶多酚与口腔成分的相互作用，特别是在HSC-3- mu - sp模型（HSC-3舌源细胞系、粘膜膜、唾液蛋白）中。值得注意的是，PPF2对吸附的总多酚有更大的作用（减少53%）（UV-Vis比色法），并减少了所有单个多酚的吸附，对茶素C的作用更强（减少56%）（HPLC分析）。PPF2还降低了胱抑素与口服成分的相互作用（减少64%）。相反，PPF1对茶黄素-3,3 ' -二酸盐的吸附（24%）和对gRPPs/ aprp的沉淀（33 - 38%）有降低作用。感官分析证实，两种ppf都降低了红茶的涩味感觉，并促进了积极的涩味亚品质：高分子量的丝滑和高醛酸含量的口腔涂层。

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引用次数: 0

Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties 大豆蛋白淀粉样原纤维-单宁酸复合物的形成：原纤维的结构重塑和抗氧化性能增强

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-02 DOI: 10.1016/j.foodhyd.2026.112420

Shunan Jia , Xiaoshuai Wang , Hongyan Jin , Yingxue Chang , Yan Zhang , Zejian Xu , Xiaonan Sui

Functional polyphenol, such as tannic acid (TA), possesses numerous desirable characteristics for food applications. However, their instability and resulting low bioavailability currently limit their use within the food industry. Amyloid fibrils represent a desired food matrix for improving the bioavailability and bioaccessibility of polyphenols, owing to their highly ordered structure and abundant functional groups on their surface. In the present work, soy protein amyloid fibrils (SAFs), β-conglycinin (7S globulin) amyloid fibrils (7SAFs) and glycinin (11S globulin) amyloid fibrils (11SAFs) loaded with high content of TA were successfully prepared and the evolution of fibrils polymorphic structure was investigated. Structural analysis revealed that the incorporation of TA induced the cracking of long rigid fibrils and the formation of thicker and more clustered of short-curved fibrils. Concurrently, TA induced an increase in β-sheet contents, from 55.12 % to 65.84 % in SAFs and from 52.64 % to 60.33 % in 7SAFs. 11SAFs showed the highest TA loading rate of 94.76 % compared to that of SAFs and 7SAFs. However, SAFs and 7SAFs showed high TA retention rate of about 79.02 % and 78.89 % in ultraviolet experiment, respectively. In addition, the formed complexes demonstrated high antioxidant activity (ABTS: 76.98 %), offering a promising approach for designing amyloid fibril-based antioxidant materials. This research shed lights into the structural rational modulation of SAFs, 7SAFs and 11SAFs with TA, and paved the way for the preparation of value-added food ingredient composed of food protein amyloid fibrils and TA.

功能性多酚，如单宁酸（TA），在食品应用中具有许多理想的特性。然而，它们的不稳定性和由此产生的低生物利用度目前限制了它们在食品工业中的使用。淀粉样原纤维具有高度有序的结构和丰富的表面官能团，是提高多酚类物质生物利用度和生物可及性的理想食物基质。本文成功制备了高TA含量的大豆蛋白淀粉样原纤维（SAFs）、β-甘氨酸（7S球蛋白）淀粉样原纤维（7SAFs）和甘氨酸（11S球蛋白）淀粉样原纤维（11SAFs），并对原纤维的多态性结构进行了研究。结构分析表明，TA的掺入导致长刚性原纤维断裂，短弯曲原纤维形成更厚、更密集的簇状。与此同时，TA诱导β-sheet含量增加，sas从55.12%增加到65.84%，7sas从52.64%增加到60.33%。11SAFs与7SAFs相比，TA加载率最高，达94.76%。在紫外实验中，SAFs和7SAFs的TA保留率分别为79.02%和78.89%。此外，所形成的复合物具有较高的抗氧化活性（ABTS: 76.98%），为淀粉样蛋白原纤维基抗氧化材料的设计提供了一种有前景的方法。本研究揭示了TA对SAFs、7SAFs和11SAFs的结构合理调节，为制备由食品蛋白淀粉样原纤维和TA组成的增值食品配料铺平了道路。

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引用次数: 0

Enhancing the emulsifying properties of sugar beet pectin through 4-(4, 6-dimethoxy-1, 3, 5-triazin-2-yl)-4-methylmorpholinium chloride-catalyzed crosslinking 通过4-（4,6 -二甲氧基- 1,3,5 -三嗪-2-基）-4-甲基氯胺催化交联提高甜菜果胶的乳化性能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-02 DOI: 10.1016/j.foodhyd.2025.112416

Kun Huang , Xiner Ning , Jianing Cai , Shan Sun , Wanyi Sun , Beiwei Zhu , Xiaoming Guo

Sugar beet pectin (SBP) is a promising food emulsifier, yet its application in food is often limited by insufficient emulsion stability. SBP was crosslinked via MMTM-mediated amidation, establishing covalent bridges between protein-associated amine groups and galacturonic acid carboxyl residues. Successful conjugation was confirmed by a substantial increase in molar mass (5- to 10-fold), the appearance of amide I/II bands in FTIR spectra, and a reduction in lysine content via amino acid analysis. AFM imaging revealed a structural transformation from linear chains to aggregated granular assemblies, accompanied by a moderate increase in surface hydrophobicity. Interfacial characterization showed that the crosslinked SBP (SBPM) attained a higher adsorption capacity (1.94 mg m⁻²) than native SBP (0.57 mg m⁻²) and formed a cohesive, viscoelastic film at the n-hexadecane-water interface, as determined by dilatational rheology. Adsorption experiments on polystyrene latex bead surfaces confirmed that the dense SBPM interfacial film confers effective steric stabilization against coalescence. In emulsification assays, SBPM-stabilized emulsions (1 % w/w) exhibited a marked improvement in centrifugal stability, with no visible creaming observed. These results demonstrate that MMTM-driven amidation provides an effective approach for enhancing the emulsion-stabilizing properties of SBP, which holds potential for broadening the industrial applications of SBP in food and products requiring long-term emulsion stability.

甜菜果胶是一种很有发展前景的食品乳化剂，但其在食品中的应用往往受到乳化稳定性不足的限制。SBP通过mmtm介导的酰胺化交联，在蛋白相关胺基和半乳糖醛酸羧基残基之间建立共价桥。摩尔质量的显著增加（5- 10倍），FTIR光谱中酰胺I/II波段的出现，以及氨基酸分析中赖氨酸含量的降低证实了成功的偶联。AFM成像显示结构从线性链转变为聚集的颗粒组合，并伴有表面疏水性的适度增加。界面表征表明，交联SBP （SBPM）的吸附量（1.94 mg m−2）高于天然SBP (0.57 mg m−2)，并在正十六烷-水界面形成粘弹性膜。在聚苯乙烯乳胶珠表面的吸附实验证实，致密的sppm界面膜具有有效的抗聚结的空间稳定作用。在乳化试验中，sbpm稳定的乳剂（1% w/w）在离心稳定性方面表现出明显的改善，没有观察到明显的乳化现象。这些结果表明，mmtm驱动的酰胺化为提高SBP的乳液稳定性能提供了有效的途径，这有可能扩大SBP在食品和需要长期乳液稳定的产品中的工业应用。

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