Food Hydrocolloids最新文献_第8页

Modification of physicochemical, antioxidant, and antibacterial properties of chitosan film with curcumin-loaded TA/Fe nanoparticles 用姜黄素负载的 TA/Fe 纳米粒子改变壳聚糖薄膜的理化、抗氧化和抗菌特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110722

Shuifang Mao , Yujun Zeng , Yanming Ren , Xingqian Ye , Jinhu Tian

The aim of this study is to fabricate novel chitosan-based film loaded with curcumin loaded metal-phenolic nanoparticles (MPN@Cur NPs) as an active agent for food preservation. The average particle size and ζ-potential of the MPN@Cur NPs were determined to be 205.9 nm and −26.8 mV, respectively. The impact of incorporating MPN@Cur NPs upon the morphology, microstructure, physicochemical characteristics, and functional activities of CS-based films were investigated through scanning electron microscope, infrared spectrometer, X-ray diffractometer, ultraviolet spectrometer, antioxidant activity and antibacterial activity analysis. The outcomes indicated that MPN@Cur NPs exhibited good mechanical compatibility with chitosan, effectively filling voids within the film matrix and significantly enhancing its mechanical characteristics (e.g., elongation at break improved from 22.6% to 37.3%; tensile strength improved from 31.1 MPa to 43.6 MPa). Additionally, films incorporating MPN@Cur NPs displayed superior barrier properties (e.g., water vapor and oxygen transmission), enhanced thermal stability, and improved UV-blocking capabilities compared to pure CS films (transmittance for UV decreased from 93.6% to 35.3%). Moreover, these films exhibited a marked increase in antibacterial efficacy against the foodborne pathogens Staphylococcus aureus and Escherichia coli, as well as elevated antioxidant activity (e.g., scavenging capability for DPPH increased from 9.22% to 85.19%, ABTS increased from 8.62% to 80.02%). Ultimately, the CS-based film significantly prolonged the shelf life of milk stored at 25 °C. Therefore, nanocomposite films provide an attractive and promising pathway for the high value-added commercial use of chitosan in food conservation.

本研究旨在制备新型壳聚糖基薄膜，其中含有姜黄素金属酚类纳米粒子（MPN@Cur NPs），作为食品保鲜的活性剂。经测定，MPN@Cur NPs 的平均粒径和ζ电位分别为 205.9 nm 和 -26.8 mV。通过扫描电子显微镜、红外光谱仪、X 射线衍射仪、紫外光谱仪、抗氧化活性和抗菌活性分析，研究了加入 MPN@Cur NPs 对 CS 基薄膜的形态、微观结构、理化特性和功能活性的影响。结果表明，MPN@Cur NPs 与壳聚糖具有良好的机械相容性，能有效填充薄膜基质中的空隙，显著提高其机械特性（例如，断裂伸长率从 22.6% 提高到 37.3%；拉伸强度从 31.1 MPa 提高到 43.6 MPa）。此外，与纯 CS 薄膜相比，含有 MPN@Cur NPs 的薄膜显示出更优越的阻隔性能（如水蒸气和氧气透过率）、更强的热稳定性和更好的紫外线阻隔能力（紫外线透过率从 93.6% 降至 35.3%）。此外，这些薄膜对食源性病原体金黄色葡萄球菌和大肠杆菌的抗菌效果明显增强，抗氧化活性也有所提高（例如，对 DPPH 的清除能力从 9.22% 提高到 85.19%，对 ABTS 的清除能力从 8.62% 提高到 80.02%）。最终，基于 CS 的薄膜大大延长了牛奶在 25 °C 下的保质期。因此，纳米复合薄膜为壳聚糖在食品保护领域的高附加值商业应用提供了一条极具吸引力且前景广阔的途径。

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引用次数: 0

An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness 一种智能生物质气凝胶标签，含有从废弃花生种皮中提取的花青素，用于监测冰鲜鸡肉的新鲜度

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110731

Ling Li , Chaomei Zhou , Yongju Xu , Xu Zheng , Yanping Wu , Bin Yan , Kai Zhong , Hong Gao

The demand for environmentally sustainable and intelligent freshness indicator packaging derived from bio-based materials has surged nowadays. In this study, a new kind of aerogel labels is developed by incorporating anthocyanins extracted from wasted black peanut seed coat into dialdehyde carboxymethyl cellulose (DCMC) and gelatin. The prepared aerogel (DG-5), cross-linked via Schiff base reaction and containing 5 wt% DCMC, demonstrated superior microstructure, thermal stability, and mechanical properties, thereby enhancing its sensitivity to spoilage gases. When incorporated with 1 wt% anthocyanin (DG-PC2), the labels exhibited significant color variations in different buffer solutions. During the chicken freshness test, the color of the material altered significantly after one day of storage at 4 °C (P < 0.05), with the most marked change observed on Day 3, indicating chicken spoilage. The experimental outcomes revealed that these color changes were visually discernible and correlated significantly (P < 0.05) with physicochemical indicators of chicken spoilage. The proposed colorimetric porous aerogel labels exhibit great potential for applications in intelligent food packaging systems.

如今，人们对由生物基材料制成的环境可持续型智能保鲜指示器包装的需求激增。本研究将从废弃的黑花生种皮中提取的花青素加入到二醛羧甲基纤维素（DCMC）和明胶中，开发出一种新型气凝胶标签。制备的气凝胶（DG-5）通过席夫碱反应交联，含有 5 wt% 的 DCMC，显示出优异的微观结构、热稳定性和机械性能，从而提高了对腐败气体的敏感性。当加入 1 wt% 的花青素（DG-PC2）时，标签在不同的缓冲溶液中表现出明显的颜色变化。在鸡肉新鲜度测试中，材料在 4 °C 下存放一天后颜色发生了显著变化（P < 0.05），第 3 天的变化最为明显，表明鸡肉已经变质。实验结果表明，这些颜色变化是肉眼可以分辨的，并且与鸡肉变质的理化指标有明显的相关性（P < 0.05）。所提出的比色多孔气凝胶标签在智能食品包装系统中具有巨大的应用潜力。

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引用次数: 0

Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate 热处理对乳清蛋白稳定的ω-6/ω-3脂肪酸平衡南瓜籽油复合缩合物的物理稳定性、界面张力和体外消化的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110728

Yini Fu , Jing Wang , Xiaoxiao Liu , Yongqing Ni , Zhiya Niu , Ligong Qiu , Zhanxia Liu , Changqing Wei

Despite the fact that whey proteins (WP) have shown diverse functional and nutritional properties, they exhibit poor stability when exposed to temperatures above the thermal denaturation point. Therefore, in this study, a complex coacervation layer of formed by WP treated at different heating temperatures (55, 65, 75 and 85 °C) and gum arabic (GA) was used as a wall material to microencapsulate ω-6/ω-3 fatty acid balanced pumpkin seed oil (MPO) with a view to exploring the effect of heat treatment temperatures on the nature of microencapsulation stabilized by WP-GA complexes. At pH 3.6, WP and GA formed a strong electrostatic complex. When the heat treatment temperature reached 65 °C, the WP-GA complexes exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize oil/water (O/W) systems. Further research into the physical properties and interfacial characteristics of O/W emulsions formed by the WP-GA complex was conducted. When subjected to a heat treatment temperature of 65 °C, the O/W emulsions achieved a higher interfacial protein content (3.17 ± 0.08 mg/m²), along with a lower interfacial tension (15.52 mN/m). Additionally, the encapsulated MPO demonstrates superior oxidative stability compared to its unencapsulated counterpart. In-vitro simulated digestion experiments revealed that only small fraction (17.70 ± 1.13%) of the encapsulated oil was released in simulated gastric fluid, while the majority (76.70 ± 1.47%) was released in simulated intestinal fluid, which suggested that the WP-GA composite coacervates was a promising encapsulation shell material, capable of maintaining integrity in the gastric phase and effectively delivering the encapsulant to the intestinal phase.

尽管乳清蛋白（WP）具有多种功能和营养特性，但当暴露在高于热变性点的温度下时，其稳定性很差。因此，在本研究中，使用了由在不同加热温度（55、65、75 和 85 °C）下处理的 WP 和阿拉伯树胶（GA）形成的复合物共凝层作为壁材，对ω-6/ω-3 脂肪酸平衡的南瓜籽油（MPO）进行微囊化，以探索热处理温度对 WP-GA 复合物稳定的微囊化性质的影响。在 pH 值为 3.6 时，可湿性粉剂和 GA 形成了强静电复合物。当热处理温度达到 65 ℃ 时，WP-GA 复合物表现出更优异的粒度、绝对电位、乳化性能和结构变化，使其更适合作为亲水性乳化剂稳定油/水（O/W）体系。对 WP-GA 复合物形成的油/水乳液的物理性质和界面特性进行了进一步研究。当热处理温度为 65 ℃ 时，O/W 乳液的界面蛋白质含量更高（3.17 ± 0.08 mg/m2），界面张力更低（15.52 mN/m）。此外，与未封装的MPO相比，封装的MPO具有更高的氧化稳定性。体外模拟消化实验表明，只有一小部分（17.70 ± 1.13%）封装油在模拟胃液中释放出来，而大部分（76.70 ± 1.47%）在模拟肠液中释放出来，这表明 WP-GA 复合共凝胶是一种很有前景的封装外壳材料，能够在胃相中保持完整性，并有效地将封装剂输送到肠相。

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引用次数: 0

The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus 钙离子诱导的海藻酸钠-三聚氰胺多糖组装水凝胶的特性及其对鼠李糖乳杆菌的保护作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110732

Lulu Chu , Youjin Deng , Min Zhang , Jieting Chen , Yiyang Lian , Bingzhi Chen , Luyu Xie , Yuji Jiang

Probiotics exert a favorable regulatory effect on human intestinal health. However, probiotics face challenges in overcoming the highly acidic environment of the stomach and effectively reaching the intestine, which limit their beneficial effects and bioavailability. We developed a pH-responsive probiotic embedding gel carrier, where the internal Tremella polysaccharide (TMP) and Ca²⁺ were cross-linked to create a porous and isolated water microenvironment for probiotics. The introduction of sodium alginate and TMP not only enhanced the mechanical properties of the gel but also contributed to the formation of an outer layer structure with pH response. The gel system had good gel properties, could be shaped freely, and protected Lactobacillus rhamnosus from stomach acid and bile salts. The in vitro simulation experiments demonstrated that the release rate of carrier-protected probiotics was found to be less than 1.99% in simulated gastric fluid, whereas nearly complete release occurred in simulated intestinal fluid, with a release rate over 95%. The survival rate of probiotics in simulated gastric and intestinal fluids could be enhanced by hydrogel carriers. Simultaneously, the carrier could enhance the resistance of probiotics to bile and antibiotic. The results showed that Alg-Ca²⁺-4‰TMP gel carrier was an ideal material for probiotic delivery.

益生菌对人体肠道健康具有良好的调节作用。然而，益生菌在克服胃的高酸性环境并有效进入肠道方面面临挑战，这限制了其有益作用和生物利用率。我们开发了一种 pH 响应型益生菌包埋凝胶载体，通过交联内部的 Tremella 多糖（TMP）和 Ca2+，为益生菌创造了一个多孔的隔水微环境。海藻酸钠和 TMP 的引入不仅增强了凝胶的机械性能，还有助于形成具有 pH 响应的外层结构。该凝胶系统具有良好的凝胶特性，可自由塑形，并能保护鼠李糖乳杆菌不受胃酸和胆盐的影响。体外模拟实验表明，受载体保护的益生菌在模拟胃液中的释放率低于 1.99%，而在模拟肠液中几乎完全释放，释放率超过 95%。水凝胶载体可提高益生菌在模拟胃液和模拟肠液中的存活率。同时，载体还能增强益生菌对胆汁和抗生素的耐受性。结果表明，Alg-Ca2+-4‰TMP凝胶载体是一种理想的益生菌输送材料。

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引用次数: 0

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance 羧基纤维素作为超稳定皮克林乳剂的有效稳定剂：不同羧基和颗粒形态对性能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110735

Xiaoyun Chen , Feifan Zhang , Qiaomei Yang , Rusen Zhou , Yan Xu , Pingping Gao , Yadong Zhao

Carboxyl functionalization of cellulose could enhance its stabilizing ability in Pickering emulsions, though the influences of different carboxylation methods remain largely unknown. In order to fill in this knowledge gap, three typical carboxylated cellulosic materials, TEMPO-oxidized cellulose nanofibrils (TCN), carboxymethylated cellulose nanofibrils (CM-CN) and carboxymethyl cellulose (CMC), have been investigated to stabilize Pickering emulsions. There is a common feature among the three carboxylated cellulosic materials that they were all adsorbed at oil-water interface to form an elastic cellulose particle shell around oil droplets. However, the networks formed in the aqueous phase were quite different. For both TCN and CM-CN, the physical entanglement of the fibers and the interactions between fibers, mainly intramolecular hydrogen bonds, led to strong networks in the aqueous phase, thus contributing to good stability of Pickering emulsions. In contrary, the interaction between the suspended CMC particles was limited, which could not drive them to form a continuous network in the aqueous phase, so that CMC was least effective to stabilize oil droplets as indicated by the clearly observed phase separation even in the freshly prepared Pickering emulsions. Specifically, CM-CN with a larger aspect ratio (length of 499 ± 306 nm and diameter of 7 ± 2 nm), excellent thermal stability and comparatively high three phase contact angle (78.4°) was an effective stabilizer to prepare a super-stable Pickering emulsion, which had best emulsifying index (100%) even after 30-day of storage. This study demonstrated that different carboxyl functionalization would lead to different properties of cellulose, thus affecting their performance in stabilizing Pickering emulsions.

纤维素的羧基官能化可以增强其在皮克林乳液中的稳定能力，但不同羧基化方法的影响在很大程度上仍然未知。为了填补这一知识空白，我们研究了三种典型的羧基化纤维素材料，即 TEMPO 氧化纤维素纳米纤维（TCN）、羧甲基纤维素纳米纤维（CM-CN）和羧甲基纤维素（CMC），以稳定皮克林乳液。这三种羧甲基纤维素材料有一个共同特点，即它们都能吸附在油水界面上，在油滴周围形成弹性纤维素颗粒外壳。然而，它们在水相中形成的网络却截然不同。对于 TCN 和 CM-CN，纤维的物理缠结和纤维之间的相互作用（主要是分子内氢键）导致水相中形成强大的网络，从而使 Pickering 乳液具有良好的稳定性。相反，悬浮的 CMC 颗粒之间的相互作用有限，无法促使它们在水相中形成连续的网络，因此 CMC 稳定油滴的效果最差，即使在新制备的皮克林乳液中也能明显观察到相分离现象。具体而言，CM-CN 具有较大的纵横比（长度为 499 ± 306 nm，直径为 7 ± 2 nm）、优异的热稳定性和相对较高的三相接触角（78.4°），是制备超稳定皮克林乳液的有效稳定剂，即使在储存 30 天后，其乳化指数（100%）也是最佳的。这项研究表明，不同的羧基官能化会导致纤维素具有不同的特性，从而影响其稳定皮克林乳液的性能。

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引用次数: 0

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties 大豆分离蛋白/γ-氨基丁酸复合物降低大豆球蛋白抗原：不同浓度的γ-氨基丁酸对蛋白质改性、抗原水平和发泡特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110729

Zhishuang Xing , Jiayu Zhang , Fangxiao Lou , Zengwang Guo , Lianzhou Jiang , Qingfeng Ban , Zhongjiang Wang

Soybean flour has received increasing attention because of its unique nutritional properties. However, potential allergies to soy protein limit its application. This study aims to investigate the impact of various concentrations of γ-aminobutyric acid (GABA) on the secondary structure, foaming properties, and antigenicity of soybean protein obtained from soybean flour under thermal sterilisation. GABA increased the content of α-helix, reduced β-turn and random coil in soybean protein. The results indicated that after heating treatment, the concentration of GABA significantly affects the spatial conformation of soybean protein isolates (SPI). When the concentration of GABA was 0.40% (w/v), the particle size, zeta potential, and surface hydrophobicity of the SPI were the lowest, whereas the disulfide bond content was the highest. Multi-spectral technologies indicated that adding 0.40% GABA could assemble the system in a relatively stable manner. Moreover, the rigid structure of the protein was destroyed. This structural change significantly reduced the foaming and allergy of the protein. Adding 0.40% GABA could reduce the β-conglycinin antigen concentration from 24.26 mg/mL to 4.43 mg/mL. This study provides new insights into the production of new low-allergenic soybean flour. Additionally, it offers an assurance for the safe consumption of soybeans by individuals with allergies.

大豆粉因其独特的营养特性而受到越来越多的关注。然而，大豆蛋白的潜在过敏性限制了它的应用。本研究旨在探讨不同浓度的γ-氨基丁酸（GABA）对热灭菌大豆粉中大豆蛋白的二级结构、发泡特性和抗原性的影响。GABA 增加了大豆蛋白中 α-螺旋的含量，减少了 β-匝和无规线圈的含量。结果表明，加热处理后，GABA 的浓度会显著影响大豆分离蛋白（SPI）的空间构象。当 GABA 浓度为 0.40% (w/v) 时，SPI 的粒度、ZETA 电位和表面疏水性最低，而二硫键含量最高。多光谱技术表明，添加 0.40% 的 GABA 可以相对稳定地组装该系统。此外，蛋白质的刚性结构被破坏。这种结构变化大大降低了蛋白质的起泡性和过敏性。添加 0.40% GABA 可将β-共赖氨酸抗原浓度从 24.26 mg/mL 降至 4.43 mg/mL。这项研究为生产新型低过敏性大豆粉提供了新的见解。此外，它还为过敏症患者安全食用大豆提供了保证。

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引用次数: 0

Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion 高甲氧基果胶对牛奶脂肪球乳液的结构、组成和流变特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110717

Yanjun Sun , Yrjö H. Roos , Song Miao

The study investigated the interactions between high-methoxyl pectin (HMP) and milk fat globules or membrane (MFGs/MFGM) ingredients. Mixtures of raw milk and HMP at concentration of 0.20 %, 0.30 %, and 0.40 % (w/w) (designated as 0.20 pectin (Pec), 0.30 Pec, and 0.40 Pec, respectively) underwent cream separation and ultra-centrifugation to enrich the MFGs/MFGM materials, with raw milk without HMP serving as a control. The control and 0.20 Pec exhibited multimodal particle sizes distributions with the additional peaks within the range 0.01–0.10 μm. HMP at 0.20 % level enhanced system stability of MFGs/MFGM, indicated by a higher ζ−potential and a lower instability index compared to 0.30 % and 0.40 % levels. Fourier transform infrared spectroscopy (FTIR) showed HMP increased the random coil (%), accompanied by a reduction of α-helix structure (%) in MFGs/MFGM ingredients. SDS-PAGE analysis reveal lower band intensities of MFGM proteins, such as periodic acid Shciff Ⅲ (PAS Ⅲ), cluster of differentiation 36 (CD36), and butyrophilin (BTN) in the upper layers of 0.40 Pec compared to 0.30 Pec and 0.20 Pec materials. Rheograms demonstrated decreased viscosity in all materials with HMP, indicating shear-thinning behavior confirmed by flow behavior indexes (n) (0 < n < 1) using the Herschel-Bulkley model. Hierarchical cluster analysis (HCA) of the structural, compositional, physical stability, and rheological properties of MFGs/MFGM materials demonstrated that the 0.30 % and 0.40 % HMP levels gave the most pronounced effect.

该研究调查了高甲氧基果胶（HMP）与牛奶脂肪球或膜（MFGs/MFGM）成分之间的相互作用。将浓度为 0.20%、0.30% 和 0.40%（重量比）的原料奶和 HMP 混合物（分别称为 0.20 果胶 (Pec)、0.30 果胶 (Pec) 和 0.40 果胶 (Pec) ）进行奶油分离和超速离心，以富集 MFGs/MFGM 材料，不含 HMP 的原料奶作为对照。对照组和 0.20 Pec 的粒度分布呈多模式分布，在 0.01-0.10 μm 范围内有额外的峰值。与 0.30 % 和 0.40 % 的水平相比，0.20 % 水平的 HMP 可提高 MFGs/MFGM 的系统稳定性，表现为更高的ζ电位和更低的不稳定指数。傅立叶变换红外光谱（FTIR）显示，在 MFGs/MFGM 成分中，HMP 增加了无规线圈（%），同时减少了 α 螺旋结构（%）。SDS-PAGE 分析显示，与 0.30 Pec 和 0.20 Pec 材料相比，0.40 Pec 材料上层的 MFGM 蛋白，如周期性酸性 Shciff Ⅲ（PAS Ⅲ）、分化簇 36（CD36）和嗜丁蛋白（BTN）的条带强度较低。流变图显示，含有 HMP 的所有材料的粘度都有所下降，这表明材料具有剪切稀化特性，流变指数（n）（0 < n < 1）证实了这一点，该指数使用的是 Herschel-Bulkley 模型。对 MFGs/MFGM 材料的结构、成分、物理稳定性和流变特性进行的层次聚类分析（HCA）表明，0.30 % 和 0.40 % 的 HMP 水平具有最明显的效果。

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引用次数: 0

Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability 磁场辅助冷冻结合莪术对万年青肌纤维蛋白的低温保护作用：氧化聚集、蛋白质结构和热稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110730

Minxin Lu , Chang Zhang , Linyin Ma , Shucheng Liu , Hui Teng , Lei Chen

To counteract the negative effects of conventional freezing methods on frozen surimi products, the present study investigated the effects of magnetic field (MF) freezing in combination with different amounts of curdlan (CUR) on oxidative denaturation, structural alterations, and thermal stability of myofibrillar protein (MP) in shrimp surimi. The results indicated that the intervention of magnetic fields alone improved the quality of frozen muscle proteins. Under the dual intervention of magnetic field-assisted freezing and CUR, small ice crystals formed with MF6 treatment resulted in significantly lower solubility, turbidity, and mean particle size than the control group (p < 0.05). Moreover, the oxidation of MP was also significantly slowed down by inhibiting the formation of hydrophobic groups and carbonyl groups, maintaining a high content of sulfhydryl groups. MF6 also exhibited a high Ca²⁺-ATPase activity. The α-helix content, the increase in fluorescence intensity under this condition also tend to make the secondary and tertiary structures of myofibrillar protein more stable. Meanwhile, electrophoretic profiles and CLSM showed that this condition maintains the integrity of the MP. In addition, the MF6 samples also had high protein thermal stability. However, excess CUR reduces the excellence of MP cryoprotection. As a result, MF6 has better protection and improvement effects on protein function, structure and thermal stability, and CUR was also found to have the potential for cryoprotectant development.

为了抵消传统冷冻方法对冷冻鱼糜产品的负面影响，本研究调查了磁场（MF）冷冻与不同量的可得然（CUR）相结合对虾糜中肌纤维蛋白（MP）的氧化变性、结构改变和热稳定性的影响。结果表明，单独的磁场干预能提高冷冻肌肉蛋白质的质量。在磁场辅助冷冻和 CUR 的双重干预下，MF6 处理形成的小冰晶导致溶解度、浑浊度和平均粒径显著低于对照组（p <0.05）。此外，通过抑制疏水基团和羰基的形成，保持高含量的巯基，MP 的氧化速度也明显减慢。MF6 还表现出较高的 Ca2+-ATPase 活性。在此条件下，α-螺旋含量、荧光强度的增加也使肌原纤维蛋白质的二级和三级结构更加稳定。同时，电泳图谱和 CLSM 显示，这种条件保持了 MP 的完整性。此外，MF6 样品还具有较高的蛋白质热稳定性。然而，过量的 CUR 会降低 MP 低温保护的优异性。因此，MF6 对蛋白质的功能、结构和热稳定性具有更好的保护和改善作用，同时还发现 CUR 具有开发冷冻保护剂的潜力。

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引用次数: 0

Deesterification of pectin using commercial pectin methylesterase-containing plant extracts 使用含商用果胶甲酯酶的植物提取物对果胶进行脱酯处理

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110714

Matthias Frommhagen , Natalia Hutnik , Henk A. Schols

A vast variety of bacterial, fungal, and plant-derived pectin methylesterases (PMEs) have been characterized in literature for their ability to deesterify pectins. However, when compared to fungal PMEs, the availability, characterisation and application of commercial enzyme preparations comprising plant PMEs is still lacking.

Here, we characterized the PME activity in commercially available crude plant extracts originating from papaya (papain), pineapple (bromelain), and kiwi (actinidin). The highest PME activity towards pectin was determined in papain preparations, which did not comprise pectin-backbone degrading side activities. The pH and temperature optimum of the salt-dependent papain PMEs ranged from 7.0 to 8.0 and 50–70 °C, respectively. Using enzymatic fingerprinting, it was shown that papain PMEs exhibited a processive mode of action towards lemon pectin. Papain PMEs had a broad substrate specificity, as 61, 83, and 58% of the methylesters were released from lemon, apple and sugar beet pectin, respectively. The release of acetic acid from sugar beet pectin indicated the presence of acetyl esterases in the papain preparations.

Both the determined processive mode of action and broad substrate specificity allows to consider papain preparations as an alternative to commercial fungal-derived PME preparations to modify the methylester distribution pattern of pectin for food applications.

文献中描述了大量细菌、真菌和植物来源的果胶甲基酯酶（PMEs）脱酯化果胶的能力。然而，与真菌果胶甲酯酶相比，植物果胶甲酯酶的商业酶制剂的可用性、表征和应用仍然缺乏。在这里，我们表征了来自木瓜（木瓜蛋白酶）、菠萝（菠萝蛋白酶）和猕猴桃（猕猴桃素）的商业植物粗提取物中的果胶甲酯酶活性。木瓜蛋白酶制剂对果胶的 PME 活性最高，但不包含果胶骨架降解副活性。盐依赖性木瓜蛋白酶的最适 pH 值和最适温度分别为 7.0 至 8.0 和 50 至 70 °C。利用酶指纹图谱，研究表明木瓜蛋白酶对柠檬果胶具有加工作用模式。木瓜蛋白酶具有广泛的底物特异性，从柠檬、苹果和甜菜果胶中释放的甲基酯分别为 61%、83% 和 58%。确定的加工作用模式和广泛的底物特异性使得人们可以考虑将木瓜蛋白酶制剂作为商业真菌衍生 PME 制剂的替代品，以改变果胶的甲基酯分布模式，用于食品应用。

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Fabrication and characterization of gelatin/carboxymethyl chitosan composite film incorporated with carvacrol and its preservation efficacy in Chinese mitten crab (Eriocheir sinensis) 添加香芹酚的明胶/羧甲基壳聚糖复合膜的制备和表征及其对中华绒螯蟹的保鲜功效

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110723

Anthony Pius Bassey , Xiaozhen Cui , Isaiah Henry Ibeogu , Fan Wang , Mustapha Muhammad Nasiru , Hadiza Kabir Bako , Linlin Fan , Xiaoli Liu

The demand for active food packaging to enhance the shelf-life of food products is increasing globally. Hence, composite films were fabricated with gelatin (GL) and carboxymethyl chitosan (CC) at different carvacrol (CA) proportions (0, 1, 2, and 3 %). The physical and chemical properties, morphology, molecular characteristics, and bioactivities were investigated. CA markedly improved the thickness, tensile strength, elongation-at-break, and opacity of the films, ranging from 0.12 to 0.17 mm, 26.92–47.46 MPa, 29.15–32.67%, and 1.73–3.88 mm in GL/CC/CA-0 and 3%, respectively (p < 0.05). Moisture content (12.78%), swelling ratio (47.06%), water solubility (40.25), and water vapor barrier (2.55–4.73 × 10−11 g−1 s −1 Pa−1) were significantly reduced in GL/CC/CA-3% films. While the micrographs revealed the even distribution of CA in the GL/CC matrix, its addition did not affect the chemical structure of the matrix according to the Fourier transform infrared and X-ray diffraction results. The antioxidant and antibacterial activities were also enhanced, with the shelf life extended by 3 d in the GL/CC/CA-3%-packaged crab meat. Besides, the inhibition of the abundant spoilers, Pseudoalteromonas, Carnobacterium, and Psychrobacter in the GL/CC/CA-3% group affirmed the promising potential of GL/CC/CA films in preserving crab meats.

全球对活性食品包装的需求日益增长，以延长食品的保质期。因此，我们用明胶（GL）和羧甲基壳聚糖（CC）以不同的香芹酚（CA）比例（0、1、2 和 3 %）制成了复合薄膜。对其物理和化学特性、形态、分子特征和生物活性进行了研究。CA 显著改善了薄膜的厚度、拉伸强度、断裂伸长率和不透明度，GL/CC/CA-0 和 3% 的薄膜厚度、拉伸强度、断裂伸长率和不透明度分别为 0.12 至 0.17 毫米、26.92-47.46 兆帕、29.15-32.67% 和 1.73-3.88 毫米（p <0.05）。在 GL/CC/CA-3% 薄膜中，水分含量（12.78%）、膨胀率（47.06%）、水溶性（40.25）和水蒸气阻隔性（2.55-4.73 × 10-11 g-1 s -1 Pa-1）显著降低。显微照片显示，CA 在 GL/CC 基质中分布均匀，但根据傅里叶变换红外光谱和 X 射线衍射结果，CA 的加入并未影响基质的化学结构。GL/CC/CA-3%包装蟹肉的抗氧化和抗菌活性也得到了提高，货架期延长了3天。此外，GL/CC/CA-3% 组对大量腐败菌、假交替单胞菌、卡诺杆菌和精神杆菌的抑制作用证实了 GL/CC/CA 薄膜在保存蟹肉方面的巨大潜力。

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