Food Hydrocolloids最新文献_第7页

Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach 用泡沫模板法制备淀粉基水泡沫可食用油凝胶及表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112307

Yu Deng , Lirong Dai , Yazhu Yang , Jiajun Yu , Die Dong , Meng Zhao , Chao Yuan , Bo Cui

Oleogels represent a promising strategy for saturated fats substitution, offering unique structural and functional advantages. In this study, high-oil-absorption cryogels were fabricated via a foam-templated approach using freeze-dried aqueous foams. These foams were co-stabilized by octenyl succinic anhydride modified starch (OSAS), hydroxypropyl methylcellulose (HPMC) and tannic acid (TA). Results showed hydrogen bonding was the primary driver of the interactions between OSAS, HPMC, and TA, forming the polysaccharide/polyphenol-based networks in the cryogels. At concentrations of 2 % HPMC and 0.15 % TA, the cryogels exhibited an oil absorption capacity of 75.45 g/g with an oil containment capacity of 75.18 %. Rheological measurement showed that suitable HPMC and TA concentration (HPMC:1.5 %–2 %; TA: 0.1 %–0.15 %) could enhance the network density and hardness of cryogels. This resulted in the formation of oleogels with improved viscoelasticity. Simulated mastication suggested that the addition of HPMC and TA dominated the lubrication properties of the oleogels through structural modulation of cryogels. These findings indicated that starch-based cryogels are ideal for constructing highly oil-absorbent oleogels. This approach not only pioneers a novel strategy to replace saturated fats in foods through tunable physicochemical properties but also unlocks broader potential for developing bio-functional oleogel-based materials in nutritional and pharmaceutical applications.

油凝胶具有独特的结构和功能优势，是一种很有前途的饱和脂肪替代策略。在本研究中，采用泡沫模板法，利用冷冻干燥的水泡沫制备了高吸油性冷冻机。这些泡沫由辛烯基丁二酸酐改性淀粉（OSAS）、羟丙基甲基纤维素（HPMC）和单宁酸（TA）共同稳定。结果表明，氢键是OSAS、HPMC和TA之间相互作用的主要驱动因素，形成了冰窖中多糖/多酚网络。当HPMC浓度为2%，TA浓度为0.15%时，冷冻液吸油量为75.45 g/g，容油量为75.18%。流变学测试表明，适宜的HPMC和TA浓度（HPMC: 1.5% - 2%; TA: 0.1% - 0.15%）可提高冷冻剂的网络密度和硬度。这导致油凝胶的形成具有改善的粘弹性。模拟咀嚼实验表明，HPMC和TA的加入通过对冷凝胶的结构调节，主导了油凝胶的润滑性能。这些发现表明，淀粉基冷冻材料是构建高吸油性油凝胶的理想材料。这种方法不仅开创了一种新的策略，通过可调节的物理化学性质来取代食品中的饱和脂肪，而且还为开发营养和制药应用的生物功能油凝胶基材料开辟了更广阔的潜力。

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引用次数: 0

A colorimetric and fluorescent label based on water-soluble curcumin encapsulated by casein for real-time visual monitoring of food freshness 酪蛋白包封水溶性姜黄素的比色荧光标记，用于食品新鲜度的实时可视化监测

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112298

Linhai Jiang , Lu Yang , Manman Yu , Liang Yuan , Zengyong Li

Developing intelligent indicators for real-time and accurate food freshness detection in complex environments remains a critical challenge. Herein, a dual-responsive colorimetric and fluorescent label was developed for real-time visual monitoring of food freshness. Curcumin was encapsulated into casein via a pH-driven method, achieving a binding affinity with Vina score of −7.4 kcal/mol. The thermal and photochemical stability of curcumin was significantly enhanced by 62.95 % and 57.50 %, respectively, after being encapsulated into casein. The casein-encapsulated curcumin exhibited intense fluorescence with a lifetime of 0.729 ns. Structural rearrangement induced by molecular interactions endowed the composite with pH-dependent dual-responsive behaviors, characterized by a visible color transition from pale to deep yellow and a reduction in fluorescence intensity as pH increased. The label demonstrated excellent mechanical strength with stress at break of 73.57 MPa, balanced hydrophilicity-hydrophobicity with water contact angle of 90.30°, and high biodegradability with degradation of 77.87 %. The label demonstrated reversible dual-responsive changes to ammonia vapor. Practical application confirmed its capability to dynamically monitor shrimp and fish freshness through real-time visual changes, alongside remarkable reusability. This work provides an eco-friendly, intelligent indicator with significant potential to ensure food quality and safety.

在复杂的环境中开发智能指标来实时、准确地检测食品的新鲜度仍然是一个关键的挑战。本研究开发了一种双响应比色和荧光标签，用于实时视觉监测食品新鲜度。通过ph驱动的方法将姜黄素包封到酪蛋白中，获得了与Vina评分- 7.4 kcal/mol的结合亲和力。姜黄素包被酪蛋白后，其热稳定性和光化学稳定性分别提高了62.95%和57.50%。酪蛋白包封的姜黄素表现出强烈的荧光，其寿命为0.729 ns。分子相互作用引起的结构重排使复合材料具有pH依赖的双响应行为，其特征是可见颜色从淡黄色过渡到深黄色，荧光强度随着pH的增加而降低。该标签具有优异的机械强度，断裂应力为73.57 MPa，亲疏水平衡，水接触角为90.30°，生物降解性高，降解率为77.87%。标签显示可逆的双响应变化氨蒸气。实际应用证实了它能够通过实时视觉变化动态监测虾和鱼的新鲜度，同时具有显著的可重用性。这项工作为确保食品质量和安全提供了一种具有重要潜力的生态友好型智能指示器。

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引用次数: 0

Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems 高压诱导小麦淀粉在面粉和面团体系中的结构和热变化的机理

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112305

Yung-Jia Chan , Ping-Hsiu Huang , Xiao-Song Huang , Wen-Chien Lu , Zeng-Chin Liang , Po-Hsien Li

High-pressure processing (HPP) is a non-thermal technology that allows for targeted modifications of flour, the main carbohydrate polymer in wheat flour, thus enhancing the functional and textural properties of flour-based systems. This study evaluated the effects of HPP at 200, 400, and 600 MPa for 5 min on the structural, thermal, and rheological characteristics of wheat starch within flour and dough. The findings revealed pressure-dependent modifications, with moderate pressure (200 MPa) enhancing starch–protein interactions, preserving starch granule integrity, and improving dough elasticity and cohesion. These effects may be attributed to partial unfolding of gluten proteins and rearrangement of hydrogen bonds, which promote non-covalent interactions between starch and protein molecules. In contrast, higher pressures (400–600 MPa) caused extensive starch gelatinisation and protein aggregation, disrupting granular structure and weakening gluten networks, likely through irreversible denaturation and formation of aggregated protein structures. Differential scanning calorimetry (DSC) showed a rise in gelatinisation temperature at 200 MPa, while elevated pressures decreased enthalpy, indicating loss of crystalline order in starch. Rheological analysis further confirmed improved viscoelasticity at moderate pressure, while higher pressure weakened dough structure. Microscopic observations supported these results by showing progressive disruption of starch granules and gluten matrices. Overall, this study demonstrated that HPP can selectively tailor the structure and behaviour of wheat starch in flour and dough systems, offering an effective strategy for modulating textural quality in starch-based food products.

高压加工（HPP）是一种非热技术，可以对面粉（小麦粉中的主要碳水化合物聚合物）进行有针对性的改性，从而增强面粉基体系的功能和质地特性。本研究评估了HPP在200、400和600 MPa下5分钟对面粉和面团中小麦淀粉的结构、热学和流变特性的影响。研究结果显示，压力依赖性修饰，中等压力（200 MPa）增强淀粉-蛋白质相互作用，保持淀粉颗粒的完整性，提高面团的弹性和凝聚力。这些影响可能归因于面筋蛋白的部分展开和氢键的重排，这促进了淀粉和蛋白质分子之间的非共价相互作用。相比之下，较高的压力（400-600 MPa）导致淀粉糊化和蛋白质聚集，破坏颗粒结构，削弱面筋网络，可能是通过不可逆变性和聚集蛋白质结构的形成。差示扫描量热法（DSC）显示，在200 MPa时糊化温度升高，而压力升高使焓降低，表明淀粉的结晶顺序丧失。流变学分析进一步证实，在中等压力下，粘弹性得到改善，而较高的压力会削弱面团的结构。显微镜观察通过显示淀粉颗粒和面筋基质的逐渐破坏支持了这些结果。总体而言，本研究表明，HPP可以选择性地调整面粉和面团系统中小麦淀粉的结构和行为，为调节淀粉基食品的质地质量提供了有效的策略。

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引用次数: 0

Taylor dispersion analysis of micellization (TDAM) reveals distinct assembly and dissociation pathways of α-, β-, and κ-casein micelles 胶束化（TDAM）的Taylor分散分析揭示了α-、β-和κ-酪蛋白胶束不同的组装和解离途径

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-26 DOI: 10.1016/j.foodhyd.2025.112301

Hossein Mohammad-Beigi , Thomas O. Mason , Tijs Albert Maria Rovers , Tanja Christine Jæger , Marie Sofie Møller , Richard Ipsen , Anni Bygvrå Hougaard , Birte Svensson , Alexander K. Buell

Casein micelles are essential protein structures in milk and are crucial for its stability and nutritional properties. Understanding their self-assembly and dissociation dynamics is vital for applications in food science, biotechnology, and pharmaceuticals. In this study, we introduce Taylor Dispersion Analysis of Micellization (TDAM), a microcapillary-based technique combining intrinsic and extrinsic fluorescence detection to investigate the Ca²⁺-dependent colloidal stability, viscosity, and association/dissociation kinetics of α-, β-, and κ-casein (αCN, βCN, κCN) micelles. Our results reveal distinctly different behaviors between the types of caseins: αCN micelles exhibit the lowest stability, rapidly dissociating in the absence of Ca²⁺ and pronounced sensitivity to Ca²⁺-induced size changes. βCN forms concentration-dependent micellar species, with complex dissociation patterns, while κCN micelles remain highly stable under all investigated conditions. TDAM, complemented by dynamic light scattering (DLS) and finite element modeling, uncovers the critical influence of Ca²⁺ on micelle association, viscosity, and dissociation kinetics. Although excessive Ca²⁺ can induce aggregation and thereby reduce the colloidal stability of casein micelles, Ca²⁺ also promotes the formation of micellar aggregates that are more resistant to dissociation upon dilution under flow conditions and exhibit reduced monomer exchange rates, particularly for κCN. This study provides fundamental insights into casein micellization mechanisms, advancing the understanding of their structural and functional properties. The TDAM methodology offers a powerful tool for characterizing protein self-assembly in complex matrices, with broad implications for dairy science, biomaterials, and protein engineering.

酪蛋白胶束是牛奶中必不可少的蛋白质结构，对牛奶的稳定性和营养特性至关重要。了解它们的自组装和解离动力学对于食品科学、生物技术和制药的应用至关重要。在这项研究中，我们引入了Taylor胶束分散分析（TDAM），这是一种基于微血管的技术，结合了内在和外在荧光检测来研究α-， β-和κ-酪蛋白（α cn, β cn, κCN）胶束的胶体稳定性，粘度和结合/解离动力学。我们的研究结果揭示了不同类型的酪蛋白之间明显不同的行为：αCN胶束表现出最低的稳定性，在没有Ca2+的情况下快速解离，并且对Ca2+诱导的大小变化明显敏感。βCN形成浓度依赖的胶束，具有复杂的解离模式，而κCN胶束在所有研究条件下都保持高度稳定。TDAM，辅以动态光散射（DLS）和有限元建模，揭示了Ca2+对胶束结合、粘度和解离动力学的关键影响。虽然过量的Ca2+可以诱导聚集，从而降低酪蛋白胶束的胶体稳定性，Ca2+也促进胶束聚集体的形成，这些胶束聚集体在流动条件下稀释后更不易解离，并表现出降低的单体交换率，特别是对于κCN。本研究提供了对酪蛋白胶束化机制的基本见解，促进了对其结构和功能特性的理解。TDAM方法为表征复杂基质中的蛋白质自组装提供了强大的工具，对乳制品科学、生物材料和蛋白质工程具有广泛的意义。

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引用次数: 0

Biomimetic fabrication of cultured meat using 3D-printed microgrooved and meshed scaffolds with alternating muscle and adipose layers 使用3d打印的微沟槽和网状支架与交替的肌肉和脂肪层的人造肉的仿生制造

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112254

Chi-Han Li , Chih-Ying Chi , Feng-Huei Lin , Chia-Ting Chang , I-Hsuan Yang

While cultured meat has gained attention as a meat analog to improve animal welfare and global sustainability, the conventional fabrication methods pose challenges in achieving cost-effectiveness, optimizing composition, enhancing scalability, and recreating meat-like texture. In this study, alginate-gelatin-carboxymethyl cellulose (AGC) microgrooved and meshed scaffolds, fabricated using a custom-built 3D food printing system, were designed to support the formation of muscle-like and adipose-like tissues. These scaffolds could be assembled in an alternating stacked structure to form layered cultured meat. The defined microgrooved widths of 154.7 ± 6.3 μm and mesh sizes of 0.019 ± 0.005 mm² supported cell proliferation, differentiation, and the protein expression of myosin and PPAR-γ, without inducing cytotoxicity after 14 days of culture. The porous structure and secreted extracellular matrix facilitated cell infiltration and growth throughout the 3D construct, enabling the seamless integration of the stacked cultured meat. Furthermore, the developed AGC cultured meat exhibited a Young's modulus, shear modulus, and hardness comparable to values reported for raw beef steak. Thus, the AGC sandwich-like stacked cultured meat presents a promising approach to producing steak-like meat analogs, potentially offering a solution to future food security solutions.

虽然人造肉作为一种肉类模拟物已经引起了人们的关注，以改善动物福利和全球可持续性，但传统的制造方法在实现成本效益、优化成分、增强可扩展性和重建肉样质地方面存在挑战。在这项研究中，海藻酸盐-明胶-羧甲基纤维素（AGC）微槽和网状支架，使用定制的3D食品打印系统制造，旨在支持肌肉样组织和脂肪样组织的形成。这些支架可以以交替堆叠的结构组装，形成分层的培养肉。微槽宽度为154.7±6.3 μm，网孔大小为0.019±0.005 mm2，培养14天后支持细胞增殖、分化、肌球蛋白和PPAR-γ蛋白表达，无细胞毒性。多孔结构和分泌的细胞外基质促进了细胞在整个3D结构中的浸润和生长，使堆叠的培养肉无缝整合。此外，开发的AGC培养肉表现出杨氏模量，剪切模量和硬度与生牛排的报告值相当。因此，AGC三明治状堆叠培养肉为生产类似牛排的肉类提供了一种很有前途的方法，可能为未来的粮食安全解决方案提供解决方案。

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引用次数: 0

Impact of partitioning of κ-car between phases on the mechanical properties of water-in-water emulsion gels 相间κ-car分配对水包水乳液凝胶力学性能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112297

Navya Mary Jose, Taco Nicolai, Frédéric Renou, Lazhar Benyahia

This study investigates gelation of κ-carrageenan (κ-car) in water-in-water (W/W) emulsions formed by mixing two incompatible polymers. Gelation was induced by cooling in the presence of KCl. Polyethylene oxide (PEO), dextran (Dex), pullulan (Pul), and gelatin (Gel) were used to prepare the W/W emulsions and to form emulsion gels (emulgels) by adding κ-car. In first instance, κ-car was added to solutions of each of these polymers in order to establish the effect of the presence of these polymers on the gelation of κ-car. It was found that the microstructure of the κ-car network was more homogeneous with increasing viscosity of the polymer solution, but their impact on the storage modulus (G′) and gelation temperature (T_g) was very small. Subsequently, κ-car was added to W/W emulsions where it partitioned between the two phases in a manner that depended on the types of polymers. Strong partitioning to the dispersed phase led to a large decrease of G′ of the emulgels, whereas in the case of weak partitioning, G’ was little influenced compared to κ-car in water. Strain sweeps demonstrated distinct non-linear behaviour depending on the partitioning of the κ-car between the dispersed and the continuous phases. Overall, the results highlight the potential to fine-tune the mechanical properties of W/W emulgels for application in food through selection of the polymers and the phase composition.

本研究研究了κ-卡拉胶（κ-car）在两种不相容聚合物混合形成的水包水乳液中的凝胶化。在KCl存在下冷却可诱导凝胶化。采用聚氧聚乙烯（PEO）、葡聚糖（Dex）、普鲁兰（Pul）、明胶（Gel）制备W/W乳液，并加入κ-car形成乳液凝胶（emulgel）。首先，将κ-car加入到这些聚合物的溶液中，以确定这些聚合物的存在对κ-car凝胶化的影响。研究发现，随着聚合物溶液粘度的增加，κ-car网络的微观结构更加均匀，但它们对存储模量（G′）和凝胶温度（Tg）的影响很小。随后，将κ-car添加到W/W乳液中，并根据聚合物的类型在两相之间进行分配。对分散相的强分配导致了凝胶G′的大幅降低，而在弱分配情况下，与水中的κ-car相比，对G′的影响较小。应变扫描表现出明显的非线性行为，这取决于分散相和连续相之间的分配。总的来说，研究结果强调了通过选择聚合物和相组成来微调水/水凝胶在食品中应用的机械性能的潜力。

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引用次数: 0

α-amylase-assisted spherical starch nanoparticles production from waxy rice starch by pullulanase debranching and nanoprecipitation: Structural and functional insights 通过普鲁兰酶脱支和纳米沉淀从糯米饭淀粉中生产α-淀粉酶辅助的球形淀粉纳米颗粒：结构和功能的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112275

Ri Chen , Jingjing Zhao , Zhongquan Sui , Dganit Danino , Harold Corke

In this study, α-amylase was used to assist starch nanoparticles (SNP) production through debranching and nanoprecipitation. The molecular structure, aggregation behavior, morphological properties, and digestibility of SNP were investigated. α-amylase hydrolysis pretreatment for 4 h increased the short-chain ratio of SNP, with a peak at DP = 13. This facilitated the formation of smaller and more uniform SNP, particularly at higher antisolvent concentrations. With α-amylase pretreatment, the small molecules reduced steric hindrance and interparticle interaction, resulting in a compact structure and well-defined boundaries during nanoprecipitation as indicated by cryo-EM. The crystalline pattern was mostly influenced by the solvent-to-antisolvent ratio. Prolonging α-amylase hydrolysis time led to loss of long-range crystalline order in SNP, while promoting the formation of submicron crystallites. Additionally, pretreatment increased slowly digestible starch and resistant starch ratios, leading to a lower glycemic response, thereby improving their functional performance. These findings offer valuable insights for optimizing the nanoprecipitation to produce SNP with controlled size and morphology, which enhances their potential as carriers in delivery systems.

在这项研究中，α-淀粉酶通过脱支和纳米沉淀来帮助淀粉纳米颗粒（SNP）的产生。研究了SNP的分子结构、聚集行为、形态特性和可消化性。α-淀粉酶水解预处理4 h使SNP短链比增加，在DP = 13处达到峰值。这有助于形成更小更均匀的SNP，特别是在较高的抗溶剂浓度下。通过α-淀粉酶预处理，小分子减少了空间位阻和颗粒间的相互作用，使得纳米沉淀过程中结构紧凑，边界清晰。溶剂与抗溶剂比对结晶模式的影响最大。α-淀粉酶水解时间的延长导致SNP中长程晶序的丢失，同时促进亚微米晶的形成。此外，预处理提高了慢消化淀粉和抗性淀粉的比例，降低了血糖反应，从而改善了它们的功能性能。这些发现为优化纳米沉淀生产具有控制尺寸和形态的SNP提供了有价值的见解，这增强了它们作为递送系统载体的潜力。

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引用次数: 0

Magnetic induction electric field: A novel physical approach to modulate the structure, aggregation, and functional property of grape seed protein: An integrated experimental and molecular dynamics simulation study 磁感应电场：一种新的物理方法来调节葡萄籽蛋白的结构、聚集和功能特性：一项综合实验和分子动力学模拟研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112290

Shiyuan Chang , Yingjie Zhu , Yaqi Zhang , Jia He , Runjie Song , Shengxuan Jin , Changcheng Zhao , Pimiao Huang

Grape seed protein (GSP) is a valuable plant-derived protein, while the magnetic induction electric field (MIEF) represents an emerging nonthermal processing technology whose application to GSP modification has not yet been reported. This study investigated the effects of varying MIEF intensities and treatment durations on the aggregation behavior, structural features, and functional properties of GSP. It was found that MIEF treatment at 800 V for 9 min effectively weakened the aggregation behavior of GSP, with the particle size decreasing by 60.4 %. MIEF treatment induced partial unfolding and exposure of internal hydrophobic cavities of GSP, thereby enhancing GSP functionality, including 1.7 times increase in water solubility, 2.9 times increase in water holding capacity, and 2.3 times increase in oil holding capacity. SDS-PAGE confirmed that the primary protein structure remained intact. Circular dichroism spectroscopy revealed a decrease in α-helix content accompanied by increases in β-turn and β-sheet structures following MIEF treatment. Fluorescence spectroscopy indicated substantial alterations in the tertiary structure. Molecular dynamics simulations corroborated the experiments, showing that MIEF could modulate protein aggregation patterns and destabilize protein conformations, thereby contributing to functional improvements. Collectively, these findings highlight MIEF as a promising approach for enhancing the functionality of GSP, while computational simulations provide valuable insights for optimizing processing parameters and elucidating the underlying modification mechanisms.

葡萄籽蛋白（GSP）是一种有价值的植物源性蛋白，而磁感应电场（MIEF）是一种新兴的非热加工技术，在葡萄籽蛋白改性方面的应用尚未见报道。本研究探讨了不同MIEF强度和处理时间对GSP的聚集行为、结构特征和功能特性的影响。结果表明，在800 V下MIEF处理9 min后，GSP的团聚行为明显减弱，晶粒尺寸减小60.4%。MIEF处理导致GSP内部疏水空腔部分展开和暴露，从而增强了GSP的功能，其中水溶性提高1.7倍，持水能力提高2.9倍，持油能力提高2.3倍。SDS-PAGE证实初级蛋白结构保持完整。圆二色光谱显示，MIEF处理后α-螺旋含量降低，β-turn和β-sheet结构增加。荧光光谱显示三级结构发生了实质性的变化。分子动力学模拟证实了实验结果，表明MIEF可以调节蛋白质聚集模式并破坏蛋白质构象的稳定，从而有助于功能改善。总的来说，这些发现突出了MIEF作为增强GSP功能的有前途的方法，而计算模拟为优化处理参数和阐明潜在的修改机制提供了有价值的见解。

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引用次数: 0

Preparation of multipolymer hydrogel system-based boiled fish analog for mimicking fish muscle fiber: Combination of heat and non-heat matrixes 基于多聚水凝胶体系的模拟鱼肌纤维的水煮鱼模拟物的制备：热和非热基质的组合

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112293

Yeon Ho Kim , Seung Jun Lee , Bum Ju Kil, Yoon Hyuk Chang

The aims of this study were 1) to prepare boiled fish analog (BFA) by mixing soy protein isolate (SPI) and fish gelatin (FG) cross-linked by transglutaminase (TGase) in a non-heat matrix with κ-carrageenan (Car) and locust bean gum (LBG) in a heat-matrix and 2) to analyze a change in chemical, textural, and morphological properties of BFA. The visual appearance, fish muscle fiber shape, and surface color of BFA samples were successfully similar to those of boiled Convict grouper. Furthermore, the results of FE-SEM exhibited increase the fish muscle fiber shape on the surface of BFA with an increase in the concentration of TGase. The chemical characterization of BFA samples using FT-IR and XRD exhibited considerable changes in characteristic peaks due to the interaction of fragment molecules to polysaccharides by heating and long-chain proteins by TGase. The increasing concentrations of TGase in the BFA enhanced the solvent holding capacity, hardness, springiness, and shear force properties of BFA. These phenomena could be explained by the morphological results of CLSM images of BFA samples, which displayed the smaller and denser droplets with increasing concentrations of TGase. Overall, the results of this study suggested that BFA samples can be applied to the first alternative fish meat products by mimicking fish muscle fiber in the food industry.

本研究的目的是：1)用转谷氨酰胺酶（TGase）交联的大豆分离蛋白（SPI）和鱼明胶（FG）在非热基质中与κ-角叉胶（Car）和刺槐豆胶（LBG）在热基质中混合制备水煮鱼类似物（BFA）； 2)分析BFA的化学、结构和形态特性的变化。BFA样品的视觉外观、鱼肌纤维形状和表面颜色与煮熟的斑点石斑鱼相似。此外，FE-SEM结果显示，随着TGase浓度的增加，BFA表面的鱼肌纤维形状增加。利用FT-IR和XRD对BFA样品进行化学表征，发现由于片段分子通过加热与多糖和TGase与长链蛋白相互作用，特征峰发生了较大的变化。随着BFA中TGase浓度的增加，BFA的持溶剂能力、硬度、弹性和剪切力性能均有所提高。这些现象可以用BFA样品的CLSM图像形态学结果来解释，随着TGase浓度的增加，BFA样品的液滴变得更小、更致密。总的来说，本研究的结果表明，BFA样品可以通过模仿鱼肌纤维在食品工业中应用于第一个替代鱼肉产品。

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引用次数: 0

Fabrication of chitosan/alginate/angelica polysaccharide functional microcapsules: enhancing the viability of Lactobacillus paracasei in digestion, storage and applications 壳聚糖/海藻酸盐/当归多糖功能微胶囊的制备：提高副干酪乳杆菌的消化、储存和应用能力

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-25 DOI: 10.1016/j.foodhyd.2025.112294

Haifu Jia , Jinghang Zhang , Yuanyuan Li , Zhishan Song , Yatong Ni , Bo Qu , Xinyan Yang , Qianyu Zhao , Yujun Jiang

The viability of probiotics is susceptible to multiple factors during production, processing, storage, and digestion. To maintain probiotic viability, we employed a medicine and food homology polysaccharide, Angelica sinensis polysaccharide (AP), and sodium alginate (SA) crosslinked with Ca²⁺ to form functional composite microcapsules (SAPG), which were further coated with chitosan (CS) via electrostatic interactions (SAPCG) for encapsulating Lactobacillus paracasei JY062. Results demonstrated that AP incorporation improved the rheological properties, mechanical strength, and probiotic encapsulation efficiency of the microcapsules. Molecular simulations and FTIR spectroscopy confirmed that the -COO^- and -OH groups of SA interacted with the -OH groups of AP through hydrogen bonding. The SAPG (8:1) and SAPCG microcapsules exhibited dense network structures, excellent thermal stability, and optimal swelling rates. Additionally, these microcapsules effectively protected probiotics against viability loss induced by lyophilization, heat treatment, simulated digestion, and storage. After 120 min of exposure to simulated gastric fluid (SGF), probiotic viability decreased by only 1.18 and 1.02 log CFU/mL for SAPG and SAPCG, respectively, while enabling controlled probiotic release in the intestinal environment. When incorporated into frozen pear juice, SAPCG-protected probiotics maintains viability above 7 log CFU/mL after pasteurisation. Following 28 days of storage at 4 °C, probiotic viability in frozen pear juice decreased by only 0.20 log CFU/mL, with minimal changes in pH, total acid content, and viscosity within acceptable ranges. In conclusion, SAPCG demonstrates promising potential for probiotic encapsulation, protection, and targeted release, with practical applications in beverage formulations.

益生菌的生存能力在生产、加工、储存和消化过程中受到多种因素的影响。为了保持益生菌的活力，我们采用药食同源多糖当归多糖（AP）和钙交联海藻酸钠（SA）形成功能复合微胶囊（SAPG），并通过静电相互作用（SAPCG）将壳聚糖（CS）包被副干酪乳杆菌JY062。结果表明，AP的加入提高了微胶囊的流变性能、机械强度和益生菌包封效率。分子模拟和FTIR光谱证实了SA的- coo和- oh基团与AP的- oh基团通过氢键相互作用。SAPG（8:1）和SAPCG微胶囊具有致密的网络结构、优异的热稳定性和最佳的膨胀率。此外，这些微胶囊有效地保护益生菌免受冻干、热处理、模拟消化和储存引起的活力损失。暴露于模拟胃液（SGF） 120分钟后，SAPG和SAPCG的益生菌活力分别仅下降1.18和1.02 log CFU/mL，同时使肠道环境中的益生菌释放受到控制。当加入冷冻梨汁时，经巴氏杀菌后，sapcg保护的益生菌维持在7 log CFU/mL以上的活力。在4°C下保存28天后，冷冻梨汁中的益生菌活力仅下降了0.20 log CFU/mL， pH、总酸含量和粘度的变化很小，在可接受的范围内。综上所述，SAPCG在益生菌包封、保护和靶向释放方面具有很大的潜力，在饮料配方中具有实际应用价值。

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