Food Hydrocolloids最新文献_第7页

Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts 水分控制焙烧对燕麦面团粘附的调节机制：水萃取物的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-20 DOI: 10.1016/j.foodhyd.2025.112387

Binghua Sun, Ruige Yu, Xiaojie Qian, Fan Yang, Sen Ma, Chong Liu, Xiaoxi Wang

The aqueous extracts (AE) of cereal flours influence dough rheology, suggesting that a roasting-induced compositional shift in the AE is responsible for the reduction in oat dough stickiness. However, the underlying mechanism remains unclear. To this end, AE isolated from oat flours with various roasting degrees were used to reconstitute model dough systems at seven addition levels. Roasting significantly altered AE composition, decreasing protein and lipid contents while increasing starch content. SEC-HPLC revealed a drastic depolymerization of high-molecular-weight complexes, with total SDS-soluble protein declining from 43.3 % to 17.0 % in favor of small monomeric proteins. This compositional shift transformed the AE from a protein-dominated elastic gel (G′ > G″) to starch-influenced viscous solution (G″ > G′). Consequently, a two-way ANOVA demonstrated a significant interaction between roasting intensity and AE addition level on adhesive properties (p < 0.001). Roasting intensity negatively correlated with dough cohesiveness, whereas AE composition governed stickiness; protein content negatively correlated with stickiness (r = −0.46), and starch content positively correlated with adhesive work (r = 0.43). We conclude that roasting reduces dough adhesion due to an insufficient compensation by dissolved starch for the thermally disrupted protein network, as a result of the AE recomposition. These findings establish a causal mechanism linking roasting, AE redistribution, and dough adhesion, providing a theoretical basis for quality control in gluten-free oat products.

谷物粉的水提物（AE）影响面团流变学，表明烘烤引起的AE成分变化是导致燕麦面团粘性降低的原因。然而，其潜在机制尚不清楚。为此，从不同烘焙程度的燕麦粉中分离出AE，在7个添加水平下重建模型面团体系。烘焙显著改变了AE的组成，降低了蛋白质和脂肪含量，增加了淀粉含量。SEC-HPLC显示，高分子量复合物的解聚剧烈，sds可溶性蛋白总量从43.3%下降到17.0%，有利于小单体蛋白。这种成分的转变将AE从蛋白质主导的弹性凝胶（G ' > G″）转变为淀粉影响的粘性溶液（G″> G '）。因此，双向方差分析表明，焙烧强度和AE添加水平对粘合剂性能有显著的相互作用（p < 0.001）。焙烧强度与面团黏结性呈负相关，AE成分对面团黏结性起支配作用；蛋白质含量与黏性呈负相关（r = - 0.46），淀粉含量与黏附功呈正相关（r = 0.43）。我们得出的结论是，烘焙降低了面团的附着力，因为溶解的淀粉对热破坏的蛋白质网络的补偿不足，这是声发射重组的结果。研究结果建立了烘烤、AE重分布和面团粘附之间的因果机制，为无麸质燕麦产品的质量控制提供了理论依据。

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引用次数: 0

Tailoring pectin functionality through controlled methoxylation: Insights into physicochemical characteristics and Ca2+-induced gelation mechanisms 通过控制甲氧基化剪裁果胶功能：洞察物理化学特性和Ca2+诱导的凝胶机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-19 DOI: 10.1016/j.foodhyd.2025.112379

Weining Cui , Xudong Yang , Yang Zhang , Lijun Yin , Xin Jia

The effects of the degree of blockiness (DB) on the physicochemical properties of pectin, its Ca²⁺-induced gelation, and the resultant network structures require further elucidation. In this study, citrus pectin with a targeted degree of methoxylation (DM) ranging from 27 % to 71 % (within 1.5 % deviation) was precisely controlled via pectin methylesterase (PME) and alkaline de-esterification. PME-de-esterified pectin exhibited a significantly higher DB than its alkaline-treated counterparts at the same DM level, as high as 65.74 ± 1.49 % for P27, which was approximately double the value of A27 (32.61 ± 0.86 %). Their physicochemical properties, including galacturonic acid (GalA), molecular weight, and apparent viscosity, were systematically characterized. Furthermore, Ca²⁺-induced gels formed by PME-de-esterified low-methoxyl pectin (LMP) exhibited superior rheological and textural properties, water-holding capacity (WHC), and freeze-thaw stability. This enhancement was attributed to its higher DB, characterized by extended blocks of non-methoxylated GalA residues. These structural features facilitated the formation of continuous and stable junction zones, which promoted the development of a denser interchain cross-linked network and ultimately enhanced Ca²⁺-induced gel properties. These findings provide a theoretical basis for the tailored design of pectin with superior gel properties.

粘连度（DB）对果胶理化性质、Ca2+诱导的胶凝以及由此产生的网络结构的影响有待进一步阐明。本研究通过果胶甲基化酯酶（PME）和碱性脱酯化技术，精确控制了柑橘果胶甲氧基化程度（DM）在27% ~ 71%之间（偏差在1.5%以内）。在相同DM水平下，pme脱酯化果胶的DB显著高于碱处理果胶，P27的DB高达65.74±1.49%，约为A27（32.61±0.86%）的两倍。系统地表征了它们的理化性质，包括半乳糖醛酸（GalA）、分子量和表观粘度。此外，由pme脱酯化低甲氧基果胶（LMP）形成的Ca2+诱导凝胶具有优异的流变学和结构性能、持水能力（WHC）和冻融稳定性。这种增强归因于其较高的DB，其特征是非甲氧基化GalA残基的延伸块。这些结构特征有助于形成连续稳定的结区，从而促进了更密集的链间交联网络的发展，最终增强了Ca2+诱导凝胶的性能。这些发现为设计具有优良凝胶性能的果胶提供了理论依据。

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引用次数: 0

Construction, morphological evolution and interfacial structure of zein-based semi-solid foams via monoglyceride-induced capillary bridging: stability improvement and interface reinforcement 单甘油酯诱导毛细管桥接制备玉米蛋白基半固体泡沫的结构、形态演变和界面结构：稳定性改善和界面增强

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-19 DOI: 10.1016/j.foodhyd.2025.112376

Zihan Qu, Zhiyong Zeng, Yushan Wang, Shuhong Li, Guiyun Chen, Ye Chen

Plant-derived foams are desirable in sustainable food products as low-calorie, aerated desserts. Building upon our previous modification of zein via cold plasma-induced deamidation and glycosylation (CPDG) with stevioside, we developed a zein/stevioside (ZS) foam reinforced by monoglyceride (Mon)-induced capillary bridging. This study examined the formation, interfacial structure, and performance of the resulting semi-solid foams. CPDG pretreatment reduced the zein particle size (−39.66 nm) while increasing the conductivity (+0.27 mS/cm) and transmittance (+29.00 %) of the dispersion. Incorporation of 1 % Mon markedly improved the foam stability (111.76 %), allowing the ZS/Mon-1 foam to maintain its structure for 60 min at both 25 °C and 4 °C. Microscopic analysis confirmed a dense interfacial film with distinct capillary bridge networks that enhanced the foam's structural rigidity and water retention. Under refrigeration, Mon-induced fat crystallization further reinforced the interfacial network and improved the foam's texture, as reflected by higher hardness (8.69 g·f) and adhesiveness (6.58 g·f). These modifications significantly enhanced the water-holding capacity and resistance to melting (2.01 %), effectively addressing the issues of drainage and collapse common in conventional protein foams. These findings not only advance the design of high-performance foams but also highlight their practical applications in the manufacture of plant-based desserts.

植物来源的泡沫是理想的可持续食品，如低热量，充气甜点。在我们之前通过冷血浆诱导的甜菊糖苷脱酰胺和糖基化（CPDG）修饰玉米蛋白的基础上，我们开发了一种单甘油三酯（Mon）诱导的毛细管桥接增强的玉米蛋白/甜菊糖苷（ZS）泡沫。本研究考察了所得半固态泡沫的形成、界面结构和性能。CPDG预处理降低了玉米蛋白的粒径（- 39.66 nm），提高了分散体的电导率（+0.27 mS/cm）和透光率（+29.00 %）。加入1%的Mon显著提高了泡沫稳定性（111.76%），使ZS/Mon-1泡沫在25°C和4°C下均能保持其结构60分钟。微观分析证实了致密的界面膜，具有明显的毛细管桥网络，增强了泡沫的结构刚度和保水性。在制冷条件下，非诱导脂肪结晶进一步强化了界面网络，改善了泡沫的结构，表现为更高的硬度（8.69 g·f）和粘性（6.58 g·f）。这些改性显著提高了保水能力和抗熔融性（2.01%），有效解决了传统蛋白质泡沫中常见的排水和塌陷问题。这些发现不仅推动了高性能泡沫的设计，而且突出了它们在植物性甜点制造中的实际应用。

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引用次数: 0

Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery 小麦谷蛋白-多糖复合物作为高内相乳剂的新型稳定剂：在3d打印吞咽困难食品和芦丁输送中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-19 DOI: 10.1016/j.foodhyd.2025.112380

Wen Lv , Mengyuan Zhang , Yange Chen , Yilin Wang , Xuanbo Liu , Yibin Zhou , Yongquan Wang

This study investigated how the interaction between wheat glutenin (WG) and either hydroxypropyltrimethyl ammonium chloride chitosan (HACC) or carboxymethyl cellulose (CMC) regulates the stabilization of HIPE. The potential of these HIPE was then evaluated as a base material for 3D-printed dysphagia foods and a vehicle for rutin delivery. The hydrogen bonds and electrostatic interactions between WG and HACC or CMC was verified using FTIR and intrinsic fluorescence, while molecular docking elucidated hydrogen bonds and hydrophobic interactions. These non-covalent interactions inhibit excessive aggregation, resulting in the formation of smaller complex particles. The interfacial layer thickness quadrupled compared to WG alone. The WG-CMC complexes (WC) were 62–142 nm thicker than the WG-HACC complexes (WH). This aligns with the wettability of WC, which had a three-phase contact angle of 91°. HIPE with an 80 % internal oil phase was stabilized using WC and WH. The droplet sizes of the WC-stabilized HIPE (WCE) were 4–35 μm smaller than those of the WH-stabilized HIPE (WHE). All HIPE displayed elastic characteristics, showing higher G′ compared to G′′. The HIPE stabilized by WC at pH 7 (WCE7) exhibited the highest G′, G″, and viscosity, consistent with its interconnected network microstructure. This structural configuration resulted in the superior stability and high-accuracy 3D printing of WCE7. All the product was classified as a level 4 dysphagia food under the International Dysphagia Diet Standardization Initiative (IDDSI). The HIPE encapsulated 96.7 % of the rutin, providing a 32.2 % increase in photostability and a bioaccessibility of over 62.7 %.

研究了小麦谷蛋白（WG）与羟丙基三甲基氯化铵壳聚糖（HACC）或羧甲基纤维素（CMC）的相互作用对HIPE稳定性的调节作用。然后评估了这些HIPE作为3d打印吞咽困难食品的基础材料和芦丁输送载体的潜力。利用FTIR和本征荧光验证了WG与HACC或CMC之间的氢键和静电相互作用，而分子对接则阐明了氢键和疏水相互作用。这些非共价相互作用抑制过度聚集，导致形成更小的复杂颗粒。界面层厚度是单独使用WG的四倍。WG-CMC配合物（WC）比WG-HACC配合物（WH）厚62 ~ 142 nm。这与WC的润湿性一致，WC的三相接触角为91°。用WC和WH稳定了含有80%内油相的HIPE。wc稳定的HIPE （WCE）液滴尺寸比wh稳定的HIPE （WHE）小4 ~ 35 μm。所有HIPE均表现出弹性特性，G′比G′高。在ph7下WC稳定的HIPE （WCE7）表现出最高的G′、G″和粘度，与其互连的网络结构一致。这种结构配置使得WCE7的3D打印具有优越的稳定性和高精度。所有产品均被国际吞咽困难饮食标准化倡议（IDDSI）列为4级吞咽困难食品。HIPE包封了96.7%的芦丁，增加了32.2%的光稳定性和超过62.7%的生物可及性。

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引用次数: 0

Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation 微波等离子体氧化改性米糠蛋白的油水界面吸附行为及乳化性能研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-19 DOI: 10.1016/j.foodhyd.2025.112382

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

As previously demonstrated in our studies, microwave plasma oxidation could effectively induce structural unfolding and enhance functional properties of rice bran protein (RBP). This study continuously investigated the mechanism by which this technology improved RBP interface behavior and emulsion characteristics. The results showed that the RBP sample treated at 160 W for 5 min (ORBP) diffused, adsorbed, and reoriented more rapidly; its diffusion rate, permeation rate, and rearrangement rate were 0.6790 mN m⁻¹·s^−1/2, −2.4068 × 10⁻⁴s⁻¹, and -15.76 × 10⁻⁴s⁻¹. Compared to RBP, ORBP exhibited an increased interfacial dilatational modulus E; the slope of the curve between E and interfacial pressure π increased from 2.1578 to 3.5561; the near-equivalent values of ORBP's elastic dilatational modulus E′ to E, indicating a denser interfacial membrane formation. In emulsions, ORBP significantly reduced droplet size and improved uniformity; the D_4,3 value, polydispersity index, centrifugal stability constant, and creaming index decreased to 0.84 μm, 0.427, 80.87 %, and 18.89 %. After 5 h of standing, the flocculation index decreased by 28.43 %. The absolute Zeta potential increased to 19.93 mV, and the percentage of adsorbed proteins rose by 22.76 %. Microwave plasma treatment oxidized plant protein, inducing structural unfolding, disulfide bond reorganization, and surface charge modification, which enhanced the solubility, interfacial activity, and emulsion stability of plant proteins. This study provides reference for understanding oil-water interfacial behavior of plant proteins and regulating the performance of plant protein-based emulsions.

研究表明，微波等离子体氧化可以有效地诱导米糠蛋白（RBP）的结构展开并增强其功能特性。本研究不断探索该技术改善RBP界面行为和乳状液特性的机理。结果表明，在160 W下处理5 min的RBP样品（ORBP）扩散、吸附和重定向速度更快；其扩散速率、渗透速率和重排速率分别为0.6790 mN m−1·s−1/2、−2.4068 × 10−4s−1和−15.76 × 10−4s−1。与RBP相比，ORBP表现出更高的界面扩张模量E；E与界面压力π曲线的斜率由2.1578增大到3.5561；ORBP的弹性膨胀模量E′to E接近相等，表明界面膜形成更致密。在乳状液中，ORBP显著减小液滴尺寸，改善均匀性；D4、3值、多分散性指数、离心稳定常数和乳化指数分别降至0.84 μm、0.427、80.87%和18.89%。静置5 h后，絮凝指数下降28.43%。Zeta电位提高到19.93 mV，蛋白质吸附率提高了22.76%。微波等离子体处理氧化植物蛋白，诱导结构展开、二硫键重组和表面电荷修饰，提高植物蛋白的溶解度、界面活性和乳液稳定性。该研究为了解植物蛋白的油水界面行为和调控植物蛋白乳的性能提供了参考。

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引用次数: 0

Effect of molecular weight and M/G of alginate on the gastrointestinal tolerance of biofilm-state probiotic encapsulated by calcium alginate 海藻酸钙分子量和M/G对海藻酸钙包封生物膜态益生菌胃肠道耐受性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-19 DOI: 10.1016/j.foodhyd.2025.112375

Yingchun Song , Yuyu Teng , Yudi Chen , Jiahui Nie , Yajie Dong , Qianqian Fan , Junxiang Zhu , Hao Wu , Yongkai Yuan

Biofilm-state probiotics can effectively improve their tolerance in harsh environments. Previous studies have shown that calcium alginate is an effective carrier for promoting biofilm formation, but its mechanism is unclear. Here, we show that tuning alginate molecular weight (Mw) and mannuronic/guluronic (M/G) directs Lactobacillus rhamnosus GG (LGG) biofilm formation and gastrointestinal tolerance. Our key finding is that calcium alginate beads with low Mw and low M/G alginates produce denser biofilms and superior gastrointestinal tolerance. These formulations markedly improved LGG survival in simulated challenges (gastric acid: 0.02–0.28 log CFU/g loss; bile: 1.54–2.31 log CFU/g), outperforming free cells. Mechanistic analysis revealed that low Mw and low M/G alginate matrices, with larger specific surface area, pore size, and volume, enhanced quorum-sensing autoinducer-2 signaling and subsequent protective extracellular substance synthesis, thereby improving the gastrointestinal tolerance of biofilm-state LGG. Overall, the findings emphasized that controlling alginate structure provides a rational, material-based strategy for designing advanced probiotic or bioactive delivery systems.

生物膜态益生菌能有效提高其在恶劣环境下的耐受性。已有研究表明海藻酸钙是促进生物膜形成的有效载体，但其作用机制尚不清楚。在这里，我们发现海藻酸盐分子量（Mw）和甘露醛酸/谷露醛酸（M/G）的调节指导鼠李糖乳杆菌GG （LGG）生物膜的形成和胃肠道耐受。我们的主要发现是低Mw和低M/G海藻酸钙珠可以产生更致密的生物膜和更好的胃肠道耐受性。这些配方显著提高了模拟挑战中的LGG存活（胃酸：0.02-0.28 log CFU/g损失；胆汁：1.54-2.31 log CFU/g），优于游离细胞。机制分析表明，低Mw和低M/G海藻酸盐基质具有更大的比表面积、孔径和体积，增强了群体感应自诱导-2信号和随后的保护性细胞外物质合成，从而提高了生物膜状态下LGG的胃肠道耐受性。总的来说，研究结果强调控制海藻酸盐结构为设计先进的益生菌或生物活性递送系统提供了合理的、基于材料的策略。

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引用次数: 0

Achieving reversible dispersion and facile modification of dried cellulose nanocrystals using polyethylene glycol dimethyl ether as a superior capping agent 利用聚乙二醇二甲醚作为优越的封盖剂，实现干燥纤维素纳米晶体的可逆分散和易改性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-18 DOI: 10.1016/j.foodhyd.2025.112372

Yue Niu , Lulu Fu , Kaijie Liu , Huiqing Liu , Dan Zhang , Aoran Wang , Hongxiang Xie , Zhi Fan , Minjie Guo , Bowen Cheng

The irreversible aggregation of nanocellulose during drying poses severe limitations to its practical applications. In this study, we developed a novel oven-drying system for cellulose nanocrystals (CNCs) using polyethylene glycol dimethyl ether (PD) as a capping agent. The incorporation of only 10 wt% PD (relative to dried CNC mass) into the CNC suspension effectively inhibited the formation of irreversible hydrogen bonds during drying, significantly enhancing both the redispersion rate and redispersion stability of dried CNCs. The redispersed CNC suspension fully restored the nanostructure and physicochemical properties identical to those of the original CNC suspension. The dried CNCs incorporated with PD (CNC_PD) not only retained its original crystal structure and crystallinity but also achieved higher thermal stability compared to original CNCs. Furthermore, CNC_PD exhibited excellent redispersion in strongly polar aprotic solvents such as THF and DMSO, facilitating subsequent chemical modifications. In the modification process, PD can be regarded as a co-solvent without affecting the chemical modification of CNCs. After that, PD was conveniently removable through a simple water rinsing step. These results demonstrate PD's exceptional efficacy as a capping agent for preventing CNCs aggregation, thereby enabling convenient storage and application of CNCs in dried solid form.

纳米纤维素在干燥过程中的不可逆聚集严重限制了其实际应用。在这项研究中，我们开发了一种新型的纤维素纳米晶体（cnc）烘箱干燥系统，使用聚乙二醇二甲醚（PD）作为封盖剂。在CNC悬浮液中加入10%的PD（相对于干燥的CNC质量）可以有效地抑制干燥过程中不可逆氢键的形成，显著提高干燥CNC的再分散速率和再分散稳定性。重新分散的CNC悬浮液完全恢复了与原始CNC悬浮液相同的纳米结构和物理化学性质。加入PD的CNCPD不仅保持了原有的晶体结构和结晶度，而且比原有的CNCPD具有更高的热稳定性。此外，CNCPD在强极性非质子溶剂（如THF和DMSO）中表现出优异的再分散性，有利于后续的化学修饰。在改性过程中，PD可作为助溶剂，不影响cnc的化学改性。之后，通过简单的水冲洗步骤可以方便地去除PD。这些结果证明了PD作为一种封盖剂的特殊功效，可以防止cnc聚集，从而方便地以干燥的固体形式储存和应用cnc。

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引用次数: 0

Swelling of food powders: Particle-size dependent swelling kinetics – experimental investigation and model-based evaluation 食品粉末的膨胀：颗粒大小依赖的膨胀动力学-实验研究和基于模型的评价

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-18 DOI: 10.1016/j.foodhyd.2025.112378

Heike Teichmann, Samuel Santos Cruz, Reinhard Kohlus

Swelling of food powders upon contact with water is a phenomenon with high relevance for powder reconstitution. Detailed knowledge about swelling kinetics of food powders and factors influencing these kinetics is key to improving product formulations and process conditions. This study focuses on the impact of particle size on swelling kinetics. Two food powders (gelatin powder and soy protein isolate) were studied regarding their maximum water uptake and swelling speed. Gelatin powder was analyzed using NMR (nuclear magnetic resonance) relaxometry, while soy protein isolate was investigated by laser diffraction. Kinetic models were used to determine swelling rate and maximum and equilibrium water uptake. For a non-dissolving material (gelatin powder), the swelling rate was found to decrease with increasing particle size, while the equilibrium water uptake was independent of size. For dissolving material (soy protein isolate), both the swelling rate and the maximum water uptake decreased with increasing size. The equilibrium water uptake was not correlated to particle size.

食品粉与水接触后膨胀是一种与粉末重构高度相关的现象。详细了解食品粉末的膨胀动力学和影响这些动力学的因素是改进产品配方和工艺条件的关键。本研究的重点是颗粒大小对膨胀动力学的影响。研究了明胶粉和分离大豆蛋白粉两种食粉的最大吸水率和溶胀速度。明胶粉采用核磁共振弛豫法进行分析，大豆分离蛋白采用激光衍射法进行分析。动力学模型用于测定溶胀速率、最大和平衡吸水量。对于不溶性物质（明胶粉），溶胀率随粒径的增大而减小，而平衡吸水率与粒径无关。对于溶解性物质（分离大豆蛋白），溶胀率和最大吸水率随粒径的增大而减小。平衡吸水量与颗粒大小无关。

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引用次数: 0

Structural characterization of two high molecular weight glucans with distinct rheological and probiotic properties from ultrafine powder of Grifola frondosa 灰树花超微粉中两种具有不同流变性和益生菌特性的高分子量葡聚糖的结构表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-18 DOI: 10.1016/j.foodhyd.2025.112371

Longming Guo , Huiping Hu , Guangjian Bai , Xin Tian , Yaqi Wang , Shaodan Chen

Grifola frondosa (Maitake) is an edible and medicinal mushroom renowned for its bioactive polysaccharides. In this study, two homogeneous high molecular weight glucans, designated GFP20 and GFP40, were isolated from ultrafine powder of G. frondosa using graded ethanol precipitation. GFP20 and GFP40 exhibited weight-average molecular weight (M_w) of 3.64 × 10⁶ and 1.61 × 10⁷ g/mol, respectively. Both glucans shared a backbone composed of →4)-α-D-Glcp-(1→ residues, with variations in branching at the C-6 position of →4,6)-α-D-Glcp-(1→, leading to distinct rheological behaviors. GFP20 exhibited higher apparent viscosity and concentration-dependent gelling properties, whereas GFP40 showed lower viscosity and maintained liquid-like behavior. Molecular dynamics simulations and AFM further revealed the basis for their different characteristics. GFP20 and GFP40 exerted structure-dependent prebiotic potential, including the selective ability to modulate gut microbiota composition and corresponding metabolites, and enhance short-chain fatty acids (SCFAs) production. These findings highlight the structure-dependent functional diversity of G. frondosa glucans and underscore their potential for application in gut health.

灰树花（灰树花）是一种食用和药用蘑菇，以其生物活性多糖而闻名。本研究采用梯度乙醇沉淀法从灰树花超细粉末中分离得到两种均匀的高分子量葡聚糖，分别为GFP20和GFP40。GFP20和GFP40分子量（Mw）分别为3.64 × 106和1.61 × 107 g/mol。两种葡聚糖都有一个由→4)-α- d - glcp -(1)→残基组成的主链，在→4,6)-α- d - glcp -(1)→的C-6位置分支不同，导致了不同的流变行为。GFP20具有较高的表观粘度和浓度依赖性的胶凝特性，而GFP40具有较低的粘度并保持类似液体的行为。分子动力学模拟和原子力分析进一步揭示了它们不同特性的基础。GFP20和GFP40发挥了结构依赖的益生元潜力，包括调节肠道微生物群组成和相应代谢物的选择性能力，以及促进短链脂肪酸（SCFAs）的产生。这些发现强调了灰树菌葡聚糖的结构依赖功能多样性，并强调了它们在肠道健康中的应用潜力。

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引用次数: 0

Gelation of gellan in sucrose solutions as studied by rheology, particle tracking, micro-DSC, and 1H NMR measurements 通过流变学、颗粒跟踪、微dsc和1H NMR测量，研究了结冷胶在蔗糖溶液中的凝胶作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-18 DOI: 10.1016/j.foodhyd.2025.112377

Junhao Qiu, Weifeng Li, Haopeng Wang, Xingfeng Shao, Yi Chen, Yingying Wei, Jianfen Ye, Xi Yang

The gelation process of two deacetylated gellan (DG) fractions with different molecular weights (DG-1: Mw ≈ 671 kDa, DG-2: Mw ≈ 504 kDa) was studied at a fixed DG concentration (1.0 %, w/w) and varying sucrose concentrations (0–60 %, w/w). Rheological measurement suggested that sucrose addition promoted the gelation temperature (T_gel) of DG-1 in a concentration-dependent manner, with the T_gel shifting from 28, 31, 40–44 °C in 0, 20, 40 and 60 % sucrose solutions, respectively. This result is well consistent with the data of particle tracking experiment, where the ensemble mean square displacements (MSD) of the probe particles (1.0 μm) steeply decreased around the T_gel for each sucrose DG-1 solution, reflecting a diffusional confinement by forming gel network. Micro-DSC data suggested that the ordered structure formation temperature (T_order) of DG-1 was also enhanced by sucrose addition, with T_order ≈ 28, 31, 37 °C for 0, 20, 40 % sucrose addition, respectively. However, at 60 % sucrose concentration, no exothermic peak was observed, possibly indicating that high concentration sucrose induced a DG network structure crosslinked by intermolecular point-to-point hydrogen bonding. Moreover, ¹H NMR measurement suggested the molecular mobility of DG chains significantly decreased around the T_gel for each sucrose DG-1 solution. However, at 60 % sucrose concentration, the NMR spectrum of DG-1 became much less detectable, possibly due to a high solution viscosity that significantly decreased DG chain mobility. Compared with DG-1, DG-2 displayed a gelation behavior similar to that of DG-1, but with a slightly weaker gelling ability due to smaller Mw.

研究了两种不同分子量（DG-1: Mw≈671 kDa, DG-2: Mw≈504 kDa）脱乙酰结冷胶（DG）在固定DG浓度（1.0%,w/w）和不同蔗糖浓度（0 - 60%,w/w）下的凝胶化过程。流变学测试表明，蔗糖的加入对DG-1凝胶化温度（Tgel）的影响呈浓度依赖性，在0、20、40和60%蔗糖溶液中，Tgel分别在28、31、40 - 44℃之间变化。这一结果与颗粒跟踪实验数据吻合较好，在每一种蔗糖DG-1溶液中，探针颗粒（1.0 μm）在凝胶周围的系综均方位移（MSD）急剧减小，反映了通过形成凝胶网络进行扩散约束。微dsc数据表明，添加蔗糖也提高了DG-1的有序结构形成温度（Torder），添加量为0、20、40%时，Torder分别≈28、31、37℃。然而，在60%蔗糖浓度下，没有观察到放热峰，这可能表明高浓度蔗糖诱导了分子间点对点氢键交联的DG网络结构。此外，1H NMR测量表明，每种蔗糖DG-1溶液中DG链在Tgel周围的分子迁移率显著降低。然而，在60%蔗糖浓度下，DG-1的核磁共振谱变得难以检测，可能是由于高溶液粘度显著降低了DG链迁移率。与DG-1相比，DG-2表现出与DG-1相似的胶凝行为，但由于分子量较小，胶凝能力略弱。

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