Food Hydrocolloids最新文献_第7页

A particle cohort study (ParCS) of the impact of glucose and sucrose solutions on the kinetics of starch gelatinization 葡萄糖和蔗糖溶液对淀粉糊化动力学影响的粒子队列研究(ParCS

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-16 DOI: 10.1016/j.foodhyd.2026.112459

Lily M.A. Santos O’Keefe , Yash Mali , John M. Frostad

Using a Particle Cohort Study (ParCS) apparatus, the swelling kinetics of individual granules for sweet potato, corn, tapioca, and A-type wheat starches were investigated in water, glucose, and sucrose solutions. Building on previous work that introduced an empirical swelling function for four pulse starches, and previous modeling efforts, we extended the analysis to a broader range of starch types and solute environments to explore gelatinization at the single-granule level. For the first time, we found that while the swelling curves can be collapsed onto a master curve with only four model parameters (as shown previously) the shape of the resulting master curves are starch-type dependent and insensitive to these solution conditions. We further showed that swelling rate and intra-sample variability to be intrinsic to starch type and also insensitive to these solution conditions. Also for the first time, we made measurements of the diffusion of water into individual starch granules and found it to be three orders of magnitude lower than what was assumed in previous modeling. Finally, we showed that a previously proposed prediction of the correlation between swelling time and swelling ratio is not born out by our data. Altogether, these insights provide a major advance in our understanding of starch behavior in complex environments, and provide a foundation for improved predictive models in food processing where control over gelatinization is essential.

采用颗粒队列研究（ParCS）装置，研究了甘薯、玉米、木薯淀粉和a型小麦淀粉在水、葡萄糖和蔗糖溶液中的单个颗粒的膨胀动力学。基于之前的工作，介绍了四种脉冲淀粉的经验膨胀函数，以及之前的建模工作，我们将分析扩展到更广泛的淀粉类型和溶质环境，以探索单颗粒水平的糊化。我们第一次发现，虽然膨胀曲线可以折叠到只有四个模型参数的主曲线上（如前所示），但得到的主曲线的形状依赖于淀粉类型，对这些溶液条件不敏感。我们进一步表明，膨胀率和样品内变异性是淀粉类型固有的，并且对这些溶液条件不敏感。此外，我们第一次测量了水在单个淀粉颗粒中的扩散，发现它比之前模型中假设的要低三个数量级。最后，我们证明了先前提出的膨胀时间和膨胀比之间相关性的预测并没有被我们的数据所证实。总之，这些见解为我们对复杂环境中淀粉行为的理解提供了重大进展，并为改进食品加工中的预测模型提供了基础，其中对糊化的控制是必不可少的。

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引用次数: 0

Sustainable starch engineering: Precise shaping of structural, characteristic and functional properties by ozonation and enzymatic hydrolysis 可持续淀粉工程：通过臭氧化和酶水解精确塑造淀粉的结构、特性和功能特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodhyd.2026.112509

Zeynep Tuğba Özaslan, Şenol İbanoğlu, Esra İbanoğlu

This study introduces sustainable synergetic-modification strategy for corn starch, integrating ozone oxidation and α-amylase hydrolysis to engineer functional, characteristic, and structural attributes relevant to advanced polysaccharide applications. Three-factor central composite design within response surface methodology framework was employed to assess interactive influence of ozonation time (0–60 min), incubation temperature (50–60 °C), and enzyme concentration (0–1% db) on physicochemical, rheological, thermal, and morphological properties. Comprehensive analyses-including viscosity profiling, dynamic rheology, DSC-based gelatinization/retrogradation assessments, FTIR spectroscopy, polarized light microscopy, water holding capacity, particle size distribution, reducing sugar amount, and carbonyl/carboxyl content-revealed distinct synergistic effects. The highest factor level chosen (60 min ozonation time, 60 °C incubation temperature, 1% enzyme concentration) resulted in a starch with significantly reduced viscosity (9.05 Pa s) and gel strength (265.4 kPa), increased reducing sugar levels (4.91 g/mL), enlarged granule size, and increased carbonyl (0.964/100 GU) and carboxyl (0.863/100 GU) content without altering main chemical framework. Thermal profiling indicated increased gelatinization temperatures and reduced retrogradation tendencies, while microscopy confirmed granule disruption and amorphous region expansion. These findings underscore capacity of combining green technologies to precisely tailor starch functionalities, offering residue-free, low-cost, and scalable alternative to conventional modification methods. RSM-based modelling without optimization further enables selection of process conditions to achieve application-specific performance in products such as instant soups, frozen sauces, and low-viscosity beverage systems, aligning with goals of eco-conscious manufacturing and innovation in polysaccharide science.

本研究介绍了玉米淀粉的可持续协同改性策略，结合臭氧氧化和α-淀粉酶水解来设计与高级多糖应用相关的功能，特性和结构属性。采用响应面法框架下的三因素中心复合设计来评估臭氧化时间（0-60 min）、孵育温度（50-60°C）和酶浓度（0-1% db）对理化、流变、热学和形态特性的交互影响。综合分析——包括粘度谱、动态流变学、基于dsc的糊化/退化评估、FTIR光谱、偏振光显微镜、持水量、粒径分布、还原糖量和羰基/羧基含量——揭示了明显的协同效应。选择的最高因子水平（60 min臭氧化时间，60℃培养温度，1%酶浓度），淀粉的粘度（9.05 Pa s）和凝胶强度（265.4 kPa）显著降低，还原糖含量（4.91 g/mL）增加，颗粒大小增大，羰基（0.964/100 GU）和羧基（0.863/100 GU）含量增加，但主要化学结构没有改变。热分析表明，凝胶化温度升高，退化趋势降低，而显微镜检查证实颗粒破坏和非晶态区域扩张。这些发现强调了结合绿色技术来精确定制淀粉功能的能力，为传统的改性方法提供无残留、低成本和可扩展的替代方案。无需优化的基于rsm的建模进一步使工艺条件的选择能够在速溶汤，冷冻酱汁和低粘度饮料系统等产品中实现特定应用性能，与生态意识制造和多糖科学创新的目标保持一致。

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引用次数: 0

Unconventional chitosan from mushroom by-products as an alternative fining agent for white wines stabilization 食用菌副产物壳聚糖作为白葡萄酒稳定剂的研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-09 DOI: 10.1016/j.foodhyd.2026.112546

A. Natolino , T. Roman , L. Tat , E. Celotti , P. Comuzzo

Protein haze in white wines, conventionally managed with bentonite, poses significant drawbacks. Since bentonite fining is associated with wine losses, colour and aroma depletion, and environmental concerns, sustainable alternative are needed. This study investigated a novel and unconventional chitosan, sustainably extracted from mushroom (Pleurotus ostreatus) by-products using an environmentally friendly subcritical water process, as a fining agent. Chitosan was applied at 20, 60, and 100 g/hL to three unstable white wines (Graševina, Malvasia, and Traminer) to evaluate its impact on protein stability, phenolic composition, and aroma profile. The treatment significantly reduced protein instability (up to 44% in Graševina) and Pathogenesis-Related (PR) protein levels (up to 51% in Malvasia), also suggesting a variety-specific efficacy. The addition of chitosan did not significantly alter the polyphenols content or wine color and even increased an oxidizability index at the highest dosage, suggesting a preservation of wine phenolics. A dosage-dependent decrease in ester concentrations (up to 26% at 100 g/hL) was detected, while levels of alcohols, fatty acids, and varietal aroma compounds remained largely unaffected, at least above sensory thresholds, indicating a minimal impact on the wine aromatic profile. Overall, this unconventional, by-product derived chitosan offers a sustainable and promising solution for the winemaking sector, enhancing circular bioeconomy strategies.

白葡萄酒中的蛋白质模糊，通常用膨润土处理，有明显的缺点。由于膨润土精制与葡萄酒损失、颜色和香气消耗以及环境问题有关，因此需要可持续的替代品。本研究研究了一种新型的、非常规的壳聚糖，该壳聚糖是利用环保亚临界水法从蘑菇（Pleurotus ostreatus）副产品中可持续提取的。将20、60和100 g/hL的壳聚糖应用于三种不稳定白葡萄酒（Graševina、Malvasia和Traminer）中，以评估其对蛋白质稳定性、酚类成分和香气特征的影响。治疗显著降低了蛋白质不稳定性（Graševina高达44%）和致病相关（PR）蛋白水平（Malvasia高达51%），也表明了品种特异性疗效。壳聚糖对酒中多酚的含量和酒的颜色没有明显的影响，在最高剂量下，壳聚糖甚至提高了酒的氧化性指数，表明壳聚糖对酒中的酚类物质有保存作用。检测到酯浓度的剂量依赖性下降（在100 g/hL时高达26%），而酒精，脂肪酸和品种香气化合物的水平基本未受影响，至少高于感官阈值，表明对葡萄酒芳香特征的影响很小。总的来说，这种非常规的副产品衍生壳聚糖为酿酒行业提供了一种可持续的、有前途的解决方案，增强了循环生物经济战略。

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引用次数: 0

Engineering whey protein–maltodextrin conjugates with tunable chain lengths through hydrolysis-assisted reductive amination 工程乳清蛋白-麦芽糖糊精通过水解辅助还原性胺化与可调链长偶联

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-02 DOI: 10.1016/j.foodhyd.2026.112513

Jieying Li, Younas Dadmohammadi, Peilong Li, Yunan Huang, Yufeng Zhou, Leila Khazdooz, Amin Zarei, Alireza Abbaspourrad

Whey protein has been widely used as an emulsifier; however, at low pH levels, especially close to its isoelectric point (pH 5), whey protein aggregates and detaches from the oil/water interface. This leads to phase separation and instability in the emulsified products. Here we report that by conjugating whey protein with maltodextrin through reductive amination, steric hindrance is increased and emulsion stability at pH 5 improves. A degree of glycation (DG) above 70% was achieved in comparison the Maillard reaction typically achieves ∼50%. After conjugation, significant improvements were observed in emulsion stability at pH 5 over seven days of storage, and under elevated thermal conditions (60 °C for 24 h). The chain length of maltodextrin and the degree of hydrolysis of the whey protein impacted emulsion stability. Conjugates prepared with maltodextrin (Dextrose Equivalent (DE) 4–7) showed better emulsifying properties than those with higher DE values. Among the conjugates, whey protein hydrolyzed for 1 h (with a degree of hydrolysis of 5.6%) conjugated with maltodextrin (DE 4–7) showed the highest stability against environmental stress, attributed to the high DG and moderate protein hydrolysis. The stabilization of emulsions stabilized by whey protein-maltodextrin conjugates highlights the potential of protein-polysaccharide conjugation through reductive amination as a promising and efficient approach for enhancing the functionality of protein-based emulsifiers in acidic environments.

乳清蛋白被广泛用作乳化剂；然而，在低pH水平下，特别是接近其等电点（pH 5）时，乳清蛋白聚集并从油/水界面分离。这导致了乳化产物的相分离和不稳定。本文报道通过还原胺化将乳清蛋白与麦芽糖糊精偶联，增加了位阻，提高了pH 5下乳状液的稳定性。糖基化程度（DG）达到70%以上，而美拉德反应通常达到~ 50%。结合后，在pH为5的条件下储存7天，在高温条件下（60°C 24小时），乳状液的稳定性有了显著改善。麦芽糖糊精的链长和乳清蛋白的水解程度影响乳浊液的稳定性。用麦芽糖糊精配制的缀合物（Dextrose Equivalent (DE) 4-7）比用DE值较高的缀合物具有更好的乳化性能。其中，乳清蛋白与麦芽糖糊精（de4 - 7）偶联，水解1 h，水解度为5.6%，对环境胁迫的稳定性最高，这主要归功于高DG和适度的蛋白水解。乳清蛋白-麦芽糖糊精偶联物稳定的乳剂的稳定性突出了通过还原胺化的蛋白质-多糖偶联的潜力，这是一种在酸性环境中增强蛋白质基乳化剂功能的有前途和有效的方法。

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引用次数: 0

How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design 挥发性硫化合物如何重塑大豆蛋白：从多尺度分子结合机理研究到乳化体系设计

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-29 DOI: 10.1016/j.foodhyd.2026.112497

Hailan Sun, Yunzhu Qiu, Yirong Qian, Jingyi Liang, Zeyu Yu, Xiao Chen, Liyan Zhao

This study investigated the multiscale interaction between soy protein isolate (SPI) and key volatile sulfur compounds (VSCs)—dimethyl disulfide (DMD), dimethyl trisulfide (DMT), and lenthionine (LEN)—and its functional effects in emulsion systems. Multispectral analysis and molecular docking demonstrated that VSCs primarily bind to SPI via hydrophobic interactions and hydrogen bonds. DMD, DMT, and LEN exhibited binding affinities (ΔG) of −9.01, −10.40, and −11.97 kcal/mol, respectively. Due to its distinctive cyclic conformation, LEN formed two hydrogen bonds with ASN150 and LEU152 residues, showing the strongest binding. This binding induced conformational modifications in SPI, resulting in a reduction in α-helix content (from 14.9 % to 10.5 %) and an increase in β-sheet structure (from 23.6 % to 32.3 %) following LEN interaction, indicative of partial unfolding and aggregation. Microstructural analysis corroborated VSC-driven aggregation. LEN caused the most significant changes: a 100.9 % increase in particle size and an 89.00 % decrease in surface hydrophobicity, which matched the formation of irregular aggregates seen with atomic force microscopy (AFM). In SPI-stabilized oil-in-water emulsions, the binding strength of VSCs followed the order LEN > DMT > DMD, as indicated by flavor retention measurements. Furthermore, VSCs reinforced the interfacial protein layer via hydrophobic interactions, substantially enhancing the emulsion activity index (EAI) and the stability index (ESI). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that VSCs, particularly LEN, influenced flavor release by decreasing off-flavor compounds such as hexanal and 1-octen-3-one, while promoting the release of agreeable esters, including ethyl acetate and ethyl propanoate. This research provides a mechanistic foundation for designing flavor-specific functional foods, elucidating the dual role of VSCs as both flavor modulators and stabilizers within plant-based emulsion systems.

本研究研究了大豆分离蛋白（SPI）与关键挥发性硫化合物(VSCs) -二甲基二硫醚（DMD）、二甲基三硫醚（DMT）和lenthionine （LEN）的多尺度相互作用及其在乳液体系中的功能效应。多光谱分析和分子对接表明，VSCs主要通过疏水相互作用和氢键与SPI结合。DMD、DMT和LEN的结合亲和力（ΔG）分别为- 9.01、- 10.40和- 11.97 kcal/mol。LEN由于其独特的环状构象，与ASN150和LEU152残基形成两个氢键，结合最强。这种结合诱导了SPI的构象改变，导致LEN相互作用后α-螺旋含量降低（从14.9%降至10.5%），β-片结构增加（从23.6%降至32.3%），表明部分展开和聚集。微观结构分析证实了vsc驱动的聚集。LEN引起了最显著的变化：颗粒大小增加了100.9%，表面疏水性降低了89.00%，这与原子力显微镜（AFM）观察到的不规则聚集体的形成相匹配。在spi稳定的水包油乳剂中，VSCs的结合强度依次为LEN >； DMT >； DMD。此外，VSCs通过疏水相互作用增强了界面蛋白层，显著提高了乳液活性指数（EAI）和稳定性指数（ESI）。顶空-气相色谱-离子迁移谱分析（HS-GC-IMS）显示，VSCs，特别是LEN，通过减少非风味化合物（如己醛和1-辛烯-3- 1），促进宜人酯（包括乙酸乙酯和丙酸乙酯）的释放来影响风味释放。本研究为设计风味功能食品提供了机制基础，阐明了VSCs在植物乳液体系中作为风味调节剂和稳定剂的双重作用。

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引用次数: 0

Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability 利用苹果渣作为面包的生物活性成分：外源可溶性多糖对水动力学和结构依赖性多酚稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-10 DOI: 10.1016/j.foodhyd.2026.112444

Maria Franco , Ivan M. Lopez-Rodulfo , Federico Bianchi , Manuel Gomez , Mario M. Martinez

Apple pomace is composed predominantly of cell walls enriched with polyphenols. Its incorporation as a fortifying hydrocolloid in bread-making poses two principal challenges: its elevated water-binding capacity, which interferes with the hydration dynamics of gluten and starch, thereby impairing dough structure and bread quality; and the susceptibility of pomace-derived polyphenols to degradation under the thermal and oxidative stresses encountered during bread-making, potentially diminishing their bioactivity. This study investigates the chemical stability of pomace polyphenols (at subclass and compound levels via UPLC-ESI-QTOF-MS/MS) during bread-making and evaluates the efficacy of co-formulated soluble polysaccharides for modulating plasticizing water availability and protecting polyphenols against degradation. Wheat breads were prepared with 5 % pomace (W:POM), with and without the co-addition of psyllium (W:POM:PSY) or pectin (W:POM:P). W:POM showed lower volume, double the hardness and reduced proportion of available water compared to wheat bread (W). Adding psyllium or pectin to W:POM improved dough/crumb hydration, balanced water dynamics and resulted in similar volume and texture to W. Incorporating 5 % apple pomace into dough doubled the total polyphenol content, with bread-making primarily affecting dihydrochalcones and monomeric flavanols, while HBAs, HCAs, and oligomeric flavanols showed minimal changes. Significant variability in the degradation patterns of individual flavonols suggested that discrete polyphenol structures, rather than core subclass structures, influence their stability during baking. Psyllium and pectin generally prevented the loss of dihydrochalcones and flavanols, with pectin enhancing HBAs, HCAs, and oligomeric flavanol recovery. Hierarchical clustering indicated that polyphenol stability is influenced by both their chemical makeup and the molecular structure of the polysaccharides.

苹果渣主要由富含多酚的细胞壁组成。将其作为强化水胶体加入面包制作中带来了两个主要挑战：它的水结合能力提高，这会干扰面筋和淀粉的水合动力学，从而损害面团结构和面包质量；在面包制作过程中遇到的热应激和氧化应激下，果渣衍生的多酚容易降解，这可能会降低它们的生物活性。本研究通过UPLC-ESI-QTOF-MS/MS研究了面包制作过程中渣渣多酚的化学稳定性（在亚类和化合物水平上），并评估了共配制的可溶性多糖在调节塑化水利用率和保护多酚免受降解方面的功效。用5%的果渣（W:POM）、车前草（W:POM:PSY）或果胶（W:POM:P）分别制备小麦面包。与小麦面包(W)相比，W:POM的体积更小，硬度增加一倍，有效水分比例降低。在W:POM中加入车前草或果胶改善了面团/面包屑的水合作用，平衡了水动力学，并获得了与W相似的体积和质地。在面团中加入5%的苹果渣，总多酚含量增加了一倍，面包制作主要影响二氢查尔酮和单体黄烷醇，而HBAs、HCAs和低聚黄烷醇的变化很小。单个黄酮醇降解模式的显著差异表明，在烘烤过程中，影响其稳定性的是离散的多酚结构，而不是核心亚类结构。车前草和果胶通常阻止了二氢查尔酮和黄烷醇的损失，果胶增强了HBAs、HCAs和低聚黄烷醇的回收。层次聚类表明，多糖的化学组成和分子结构对多酚的稳定性都有影响。

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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 : 2026-06-01 Epub 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

Synergistic regulation of composite films by starch chain-length distribution and chitosan molecular weight 淀粉链长分布和壳聚糖分子量对复合膜的协同调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112434

Yilin Dong , Zhaofeng Li , Xiaofeng Ban , Zhengbiao Gu , Li Cheng , Yan Hong , Danyang Li , Caiming Li

Starch–chitosan composite films demonstrate excellent biodegradability and film-forming ability. However, their application is limited by poor transparency, a trade-off between strength and flexibility, and an incomplete understanding of how molecular structure affects film performance. In this study, starch chain-length distribution was modified using 1,4-α-glucan branching enzyme (0, 6, and 24 h) and combined with chitosan of varying molecular weights (50, 150, and 300 kDa) to prepare composite films. Molecular analysis, including amylose content, chain-length distribution, X-ray diffraction, and Fourier transform infrared spectroscopy, along with Pearson correlation analysis, showed that these molecular parameters worked concertedly to influence the films' mechanical, optical, and thermal properties. The results indicated that amylose content (r = 0.733∗, −0.780∗) and short branch chains B1 (r = 0.690∗, −0.497) and B3 (r = 0.670∗, −0.447) were positively correlated with transparency and negatively correlated with flexibility. In contrast, chitosan's molecular weight was negatively correlated with transparency (r = −0.713∗) and positively correlated with extensibility (r = 0.566). These findings suggest that the simultaneous adjustment of starch molecular structure and chitosan molecular weight can optimize transparency and flexibility. Notably, the film made with 24-h-modified starch and 150 kDa chitosan showed balanced performance, with a tensile strength of 29.53 MPa and transparency of 86.40 %, representing 31 % and 10 % improvements over native starch film (22.49 MPa, 78.40 %). This study highlights how the molecular structures of starch and chitosan together determine film properties, offering insights into the design and eco-friendly modification of food-packaging films with biodegradation potential.

淀粉-壳聚糖复合膜具有良好的生物降解性和成膜能力。然而，它们的应用受到透明度差、强度和柔韧性之间的权衡以及对分子结构如何影响薄膜性能的不完全理解的限制。本研究采用1,4-α-葡聚糖支链酶（0、6和24 h）修饰淀粉链长分布，并与不同分子量的壳聚糖（50、150和300 kDa）结合制备复合膜。分子分析，包括直链淀粉含量、链长分布、x射线衍射和傅里叶变换红外光谱，以及Pearson相关分析，表明这些分子参数共同影响薄膜的机械、光学和热性能。结果表明，直链淀粉含量（r = 0.733∗,−0.780∗）和短支链B1 （r = 0.690∗,−0.497）和B3 （r = 0.670∗,−0.447）与透明度呈正相关，与柔韧性负相关。壳聚糖的分子量与透明度呈负相关（r = - 0.713 *），与可扩展性呈正相关（r = 0.566 *）。这些结果表明，同时调整淀粉分子结构和壳聚糖分子量可以优化透明度和柔韧性。值得注意的是，由24小时改性淀粉和150 kDa壳聚糖制成的膜具有平衡的性能，抗拉强度为29.53 MPa，透明度为86.40%，比天然淀粉膜（22.49 MPa, 78.40%）分别提高了31%和10%。本研究强调了淀粉和壳聚糖的分子结构如何共同决定薄膜的性能，为具有生物降解潜力的食品包装薄膜的设计和环保改性提供了见解。

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引用次数: 0

Heat induced structural transitions of PA1 and PA2 albumins from pea 热诱导豌豆PA1和PA2蛋白的结构转变

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-29 DOI: 10.1016/j.foodhyd.2026.112498

Ruifen Li , Gökhan Uğur Atıl , Antara Pal , Nykola C. Jones , Henrik Vinther Sørensen , Søren Vrønning Hoffmann , Jan Skov Pedersen , Milena Corredig

Pea albumins are the soluble fraction of pea proteins, recovered as a side stream of the isoelectric precipitation. The time-resolved heat-induced structural transitions of the whole fraction of pea albumin (PA) were studied by evaluating the structure of the two main fractions, PA1 and PA2. Synchrotron radiation circular dichroism (SR-CD) spectroscopy showed that the secondary structure signature for PA1 remained unchanged at temperatures up to 85 °C. In contrast, PA2 underwent a change in secondary structure between 45 and 70 °C. These thermal transitions were also confirmed by Nano Differential Scanning Calorimetry (Nano-DSC). Small-angle X-ray scattering (SAXS) in situ experiments were also carried out, and high-resolution structural models of PA1 and PA2, derived from the AlphaFold Protein Structure Database, were used for data analysis. PA1 maintained a consistent local structure with a radius of gyration ∼17 Å across all temperatures, but formed small soluble aggregates above 60 °C, as evidenced by an upturn at low q. PA2 scattering resulted from its dimeric structures and transitioned to unfolded structures after 60 °C. The unfractionated PA scattering showed good agreement with a linear combination of PA1 and PA2 scattering. This was also confirmed by the structural behavior of the purified PA1+PA2 mixture, which closely resembled that of PA2, though the PA2 component remained partially folded even after heating above 70 °C. This study brings new knowledge on the contribution of the two main components of pea albumins in the thermal behavior of this novel extract, with great potential to be used as a functional food ingredient.

豌豆白蛋白是豌豆蛋白的可溶性部分，作为等电沉淀的侧流回收。通过评价豌豆白蛋白（PA）两个主要组分PA1和PA2的结构，研究了PA全组分的时间分辨热诱导结构转变。同步辐射圆二色性（SR-CD）光谱分析表明，PA1的二级结构特征在温度高达85℃时保持不变。相比之下，PA2在45 ~ 70°C之间发生了二级结构的变化。这些热转变也被纳米差示扫描量热法（Nano- dsc）证实。采用小角x射线散射（SAXS）原位实验，利用AlphaFold蛋白结构数据库中PA1和PA2的高分辨率结构模型进行数据分析。PA1在所有温度下都保持一致的局部结构，旋转半径为~ 17 Å，但在60°C以上形成小的可溶性聚集体，这一点可以从低q时的上升中得到证明。PA2的散射是由其二聚体结构引起的，并在60°C后转变为未展开的结构。未分选的PA散射与PA1和PA2的线性组合表现出较好的一致性。纯化后的PA1+PA2混合物的结构行为也证实了这一点，它与PA2非常相似，尽管在加热到70℃以上后，PA2组分仍然部分折叠。这项研究为豌豆蛋白的两种主要成分在这种新型提取物的热行为中的贡献带来了新的知识，具有很大的潜力被用作功能性食品成分。

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引用次数: 0

Structural characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough 一种新型薏苡仁多糖的结构表征及其对非发酵冷冻面团的冷冻保护作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-02 DOI: 10.1016/j.foodhyd.2026.112524

Xiuping Wan , Xuemei Zhang , Meiwen Sun , Lisha Wang , Renshuai Huang , Yan Hu , Guangjing Chen

Cryodamage resulting from ice crystal formation and protein depolymerization significantly compromises the quality and structural integrity of frozen dough products. In this study, a novel 12.72 kDa acidic polysaccharide (AHP-SE-3) was isolated from adlay seed hulls. Structural elucidation revealed a backbone composed of →4)-β-D-Xylp-(1 → 4)-β-D-Xylp-(1 → 6)-β-D-Galp-(1 → 4)-α-D-GlcAp-(1→ linkages, three distinct branches, and a triple-helical conformation. To evaluate its cryoprotective potential, AHP-SE-3 was incorporated into non-fermented frozen dough formulations at concentrations of 0, 0.5, 0.75, and 1.0% (w/w) and assessed over 60 days of storage at −18 °C. Improvements in textural properties (hardness, springiness, cohesiveness), viscoelastic moduli (G′ and G″), and gluten network stability were observed, even at 0.5% AHP-SE-3, along with reductions in protein depolymerization. Low-field nuclear magnetic resonance (LF-NMR) demonstrated that AHP-SE-3 restricted water mobility and reduced the proportion of freezable water in frozen dough, mitigating ice crystal-induced damage during storage. Sulfhydryl group quantification and Fourier-transform infrared (FT-IR) spectroscopy confirmed the preservation of disulfide bonds and secondary protein structures, indicating structural stabilization of gluten proteins. These protective effects were attributed to the hydrophilic nature of AHP-SE-3, which immobilizes water within the dough matrix, along with extensive hydrogen-bonding interactions with macromolecular constituents of the dough. Overall, AHP-SE-3 improved the textural, rheological, and microstructural properties of non-fermented frozen dough, highlighting its potential as a plant-derived cryoprotectant that stabilizes the dough matrix through hydrogen bonding and hydrophobic interactions. This study not only elucidates the structure–function relationship of AHP-SE-3 but also supports the valorization of adlay hulls—an underutilized agro-industrial by-product—into a functional ingredient for clean-label, high-quality frozen applications.

由冰晶形成和蛋白质解聚引起的低温损伤严重损害了冷冻面团产品的质量和结构完整性。本研究从延后种子壳中分离到一种新的12.72 kDa的酸性多糖（AHP-SE-3）。结构分析表明，该主链由→4)-β- d - xylp -(1→4)-β- d - xylp -(1→6)-β- d - galp -(1→4)-α- d - glcap -(1→键、三个不同的分支和三螺旋构象组成。为了评估其冷冻保护潜力，将AHP-SE-3加入到浓度为0、0.5、0.75和1.0% （w/w）的非发酵冷冻面团配方中，并在- 18°C下储存60天。即使在0.5% AHP-SE-3时，也能观察到织构性能（硬度、弹性、黏结性）、粘弹性模量（G′和G″）和面筋网络稳定性的改善，同时蛋白质解聚也有所减少。低场核磁共振（LF-NMR）表明，AHP-SE-3限制了水的流动性，降低了冷冻面团中可冻水的比例，减轻了冰晶在储存过程中引起的损伤。巯基定量和傅里叶变换红外（FT-IR）光谱证实了二硫键和二级蛋白结构的保存，表明面筋蛋白的结构稳定。这些保护作用归因于AHP-SE-3的亲水性，它将水固定在面团基质内，并与面团的大分子成分进行广泛的氢键相互作用。总体而言，AHP-SE-3改善了非发酵冷冻面团的质地、流变学和微观结构特性，突出了其作为植物源性冷冻保护剂的潜力，通过氢键和疏水相互作用稳定面团基质。这项研究不仅阐明了AHP-SE-3的结构-功能关系，而且还支持将未充分利用的农业工业副产品——软壳转化为一种功能成分，用于清洁标签、高质量的冷冻应用。

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引用次数: 0