Food Hydrocolloids最新文献_第8页

Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic 多糖诱导的红葡萄酒胶体稳定性：对酚类成分和颜色特征的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-05 DOI: 10.1016/j.foodhyd.2024.110822

Hongyue Zhai , Mengyao Qi , Yiming Zhang , Like Mao , Weiming Yang , Penghui Zhou , Chifang Cheng , Keji Yu , Ying Shi , Changqing Duan , Yibin Lan

Polysaccharides play a crucial role in wine quality and colloidal stability. Two types of polysaccharides were applied to three wines with diverse initial phenolic and polysaccharide profiles to evaluate their effects on the color characteristics of the wines. Changes in the colloidal properties, phenolic composition, and color parameters of the wines were analyzed over a one-year bottle aging. The results revealed that the addition of polysaccharides consisting mainly of arabinogalactans (AG) tended to have a higher absolute zeta (ζ) potential value (below −10 mV), indicative of enhanced colloidal stability, while mannoprotein (MP) had little effect. However, the addition of both polysaccharides can influence the colloidal particle size and turbidity of the wines, with distinct variations observed based on the initial matrix composition, especially the polysaccharide content. Furthermore, both polysaccharides promoted the formation and accumulation of anthocyanin derivatives, especially pyranoanthocyanin, while AG had a greater effect, with a maximum increase of nearly 14% compared with the control group at 12 M. The color characteristic of the wines changed accordingly, with a significant increase in the red hue (a∗ value), particularly in wines characterized by low polysaccharide content and high polyphenol level. Notably, the modifications in colloidal properties induced by polysaccharide displayed a significant correlation with polyphenols and color parameters, indicating that a stable colloidal system facilitates color stability. In practical winemaking applications, the addition of polysaccharides should consider factors such as their type, concentration, and the balance of the initial wine composition.

多糖对葡萄酒的质量和胶体稳定性起着至关重要的作用。我们将两种多糖应用于三种初始酚类和多糖特征各不相同的葡萄酒中，以评估它们对葡萄酒颜色特征的影响。分析了葡萄酒在瓶中陈酿一年后胶体特性、酚类成分和颜色参数的变化。结果显示，添加主要由阿拉伯半乳聚糖（AG）组成的多糖往往具有更高的绝对 zeta 电位（ζ）值（低于 -10 mV），表明胶体稳定性增强，而甘露蛋白（MP）则影响甚微。然而，添加这两种多糖都会影响葡萄酒的胶体颗粒大小和浑浊度，根据初始基质成分，特别是多糖含量，会观察到明显的变化。此外，两种多糖都能促进花青素衍生物的形成和积累，尤其是吡喃花青素，而 AG 的影响更大，与对照组相比，在 12 M 的条件下，AG 的影响最大，增加了近 14%；葡萄酒的颜色特征也发生了相应的变化，红色色调（a∗ 值）显著增加，尤其是在多糖含量低、多酚含量高的葡萄酒中。值得注意的是，多糖对胶体性质的改变与多酚和颜色参数有显著的相关性，表明稳定的胶体系统有利于颜色的稳定。在实际酿酒应用中，添加多糖应考虑其类型、浓度和初始葡萄酒成分的平衡等因素。

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引用次数: 0

Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization 界面上的 Rubisco II：结构重组增强了油水界面和乳液的稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-05 DOI: 10.1016/j.foodhyd.2024.110820

Xingfa Ma, Mehdi Habibi, Jasper Landman, Leonard M.C. Sagis, Penghui Shen

Rubisco is the most abundant protein on earth and has gained extensive attentions as a novel food ingredient, such as an emulsifier. Extraction methods can significantly affect its molecular structures and consequently influence its oil-water interface and emulsion stabilization properties. This work aims to elucidate the role of the Rubisco molecular structure in stabilizing the oil-water interface and the multiphase system of emulsions. Ultrafiltration (mild) and acid precipitation-alkaline redispersion (extensive) were used to extract Rubisco from spinach leaves. Protein molecular properties were characterized by size exclusion chromatography (SEC), circular dichroism (CD), and fluorescence spectrometry. Subsequently, the oil-water interfacial properties, including the adsorption and rheological behavior in both small and large dilatational and shear deformations, and the emulsion stabilization properties of Rubisco were investigated. We found that acid precipitation-alkaline redispersion produced a Rubisco extract (RA) with extensive structural reassembling, compared to the one produced by ultrafiltration (RU), for which nativity was mostly retained. RA had two-fold higher surface hydrophobicity than RU, and this caused RA to adsorb faster to the oil-water interface and developed a stiffer solid-like interface (G_i’ = 26 ± 3 mN/m) than RU (G_i’ = 15 ± 2 mN/m), which was also more resistant to density changes in large dilatational deformations. Consequently, RA displayed higher emulsifying activity and emulsion stability to coalescence during bulk shear and storage. Additionally, structural reassembly resulted in a higher value of the zeta potential of RA, which made the emulsion more stable against flocculation, compared to RU. Our study demonstrates that structural reassembly might be a useful strategy to improve the behavior of plant proteins in oil-water interface and emulsion stabilization, and may stimulate the development of new plant protein-stabilized emulsion-based products.

Rubisco 是地球上最丰富的蛋白质，作为乳化剂等新型食品配料受到广泛关注。萃取方法会严重影响其分子结构，进而影响其油水界面和乳液稳定特性。本研究旨在阐明 Rubisco 分子结构在稳定油水界面和乳剂多相体系中的作用。研究人员采用超滤（温和）和酸沉淀-碱性再分散（广泛）方法从菠菜叶中提取 Rubisco。通过尺寸排阻色谱法（SEC）、圆二色光谱法（CD）和荧光光谱法对蛋白质的分子特性进行了表征。随后，研究了 Rubisco 的油水界面特性，包括在大小扩张和剪切变形中的吸附和流变行为，以及乳液稳定特性。我们发现，酸沉淀-碱性再分散产生的 Rubisco 提取物（RA）与超滤产生的 Rubisco 提取物（RU）相比，具有广泛的结构重组，而超滤产生的 Rubisco 提取物（RU）大部分保留了原生性。与 RU（Gi' = 15 ± 2 mN/m）相比，RA 的表面疏水性比 RU 高出两倍，这使得 RA 能够更快地吸附到油水界面，并形成一个更坚硬的固态界面（Gi' = 26 ± 3 mN/m），而且在大的扩张变形过程中更能抵抗密度变化。因此，RA 显示出更高的乳化活性和乳液稳定性，在散装剪切和储存过程中不会发生凝聚。此外，与 RU 相比，结构重组使 RA 的 zeta 电位值更高，从而使乳液对絮凝更稳定。我们的研究表明，结构重组可能是改善植物蛋白在油水界面和乳液稳定中的行为的有效策略，并可能促进新的植物蛋白稳定乳液产品的开发。

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引用次数: 0

Strategic alteration of arabinoxylan feruloylation enables selective shaping of the human gut microbiota 战略性地改变阿拉伯木聚糖阿魏酰化作用可选择性地塑造人类肠道微生物群

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-04 DOI: 10.1016/j.foodhyd.2024.110818

Huibin Zhang , Yaqin Hou , Tian Liu , Zhongxia Li , Shunjing Luo , Chengmei Liu , Guowen Zhang , Tingting Chen

Arabinoxylans (AXs) are promising prebiotic candidates abundant in cereals. While AX feruloylation impacts properties, its effects on long chains mimicking native structures are unclear. This study revealed a dose-dependent impact of long chain AX feruloylation on gut microbial composition and function. In vitro fecal fermentation with varying AX feruloylation showed increased Bacteroidetes and propionate along with decreased Firmicutes and butyrate. Distinct Bacteroides populations were enriched under different feruloylation levels, suggesting specialized adaptation. Community dynamics and co-occurrence networks highlighted intricate taxon-specific responses, underscoring the unique microbial profiles shaped by individual variations. This study lays the foundation for elucidating the metabolic pathways and enzymatic machineries enabling utilization of feruloylated AXs based on the dose-dependent enrichment of specific taxa. This knowledge can inform rational design of customized prebiotics through precision nutrition. This work provides novel insights into tailoring cereal biomass fermentation and microbiome structure-function relationships. It establishes a platform for developing optimized feruloylated prebiotics to deliberately modulate gut ecology and address intestinal dysbiosis.

阿拉伯木糖（AXs）是谷物中含量丰富、前景广阔的候选益生元。虽然 AX 阿魏酰化作用会影响其特性，但其对模仿原生结构的长链的影响尚不清楚。本研究揭示了长链 AX 阿魏酰化对肠道微生物组成和功能的剂量依赖性影响。不同 AX 阿魏酰化程度的体外粪便发酵显示，类杆菌和丙酸盐增加，而真菌和丁酸盐减少。在不同的阿魏酰化水平下，不同的类杆菌种群富集，这表明它们具有专门的适应性。群落动态和共生网络突显了错综复杂的分类群特异性反应，强调了个体差异所形成的独特微生物特征。这项研究为阐明新陈代谢途径和酶机制奠定了基础，这些途径和机制可根据特定类群的剂量依赖性富集情况来利用阿魏酰化的 AX。这些知识可为通过精准营养合理设计定制益生元提供依据。这项工作为定制谷物生物质发酵和微生物组结构-功能关系提供了新的见解。它为开发优化的阿魏酰化益生元建立了一个平台，以有意调节肠道生态并解决肠道菌群失调问题。

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引用次数: 0

Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology 分析血清相蛋白和乳化剂对充气乳液打发能力的影响：从气液界面流变学的角度看乳化能力

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-02 DOI: 10.1016/j.foodhyd.2024.110810

Pengkai Xie , Junqi Lai , Rui Xie , Shuo Zou , Yee-Ying Lee , Chin-Ping Tan , Yong Wang , Zhen Zhang

In aerated emulsions, the serum phase plays a crucial role in determining whipping capabilities. However, the effects of serum phase components on emulsion properties remain largely unexplored and continue to be a mystery. This study takes a micro-level approach, focusing on the air-liquid interfacial rheology by incorporating different types of surfactants (proteins and emulsifiers) into the serum phase. It systematically explores the effects on the serum phase interface, emulsion properties, whipping capabilities, and foam stability in a stepwise manner. Proteins only slightly affect the strength of the air-liquid interface, primarily improving the capacity to trap bubbles at the initial whipping stage, thereby boosting the overrun of the aerated emulsion. The high viscoelastic modulus of the interface membrane is greatly influenced by the presence of solid lipid nanoparticles of glycerol monostearate (GMS SLN), leading to a reduction in whipping time and improved surface-mediated partial coalescence. This ultimately enhances the quality and stability of the foam system. Tween 80, due to its hydrophilic properties, is able to quickly adsorb at the air-liquid interface using the Gibbs-Marangoni mechanism. This helps to expedite the end of the whipping process and ultimately improves the foam quality. On the contrary, glycerol monooleate (GMO), a lipophilic emulsifier for liquids, struggles to effectively adsorb at the interface, leading to decreased stability of the air-liquid interface in the system and resulting in poor whipping capabilities. This paper delves into the mechanism by which different surfactants affect the whipping capabilities of aerated emulsions through an analysis of serum phase composition, laying the groundwork for enhancing formulation design.

在充气乳液中，血清相对决定打发能力起着至关重要的作用。然而，血清相成分对乳液特性的影响在很大程度上仍未得到探索，而且仍然是一个谜。本研究采用微观方法，通过在血清相中加入不同类型的表面活性剂（蛋白质和乳化剂），重点研究气液界面流变学。研究以循序渐进的方式系统地探讨了对血清相界面、乳液特性、打发能力和泡沫稳定性的影响。蛋白质只对气液界面的强度产生轻微影响，主要是在最初的打发阶段提高了捕捉气泡的能力，从而提高了充气乳液的溢流率。界面膜的高粘弹性模量在很大程度上受到单硬脂酸甘油酯固体脂质纳米颗粒（GMS SLN）的影响，从而缩短了打发时间，改善了表面介导的部分凝聚。这最终会提高泡沫体系的质量和稳定性。吐温 80 具有亲水性，能够利用吉布斯-马兰戈尼机制快速吸附在气液界面上。这有助于加快打发过程的结束，并最终改善泡沫质量。相反，甘油单油酸酯（GMO）作为一种亲脂性液体乳化剂，很难有效地吸附在界面上，从而导致系统中气液界面的稳定性降低，打发能力差。本文通过对血清相组成的分析，深入探讨了不同表面活性剂影响充气乳剂打发能力的机理，为改进配方设计奠定了基础。

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引用次数: 0

Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions 通过透析策略改善大豆蛋白淀粉样纤维的极酸性环境以提高凝胶性能：pH值和离子的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-02 DOI: 10.1016/j.foodhyd.2024.110796

Xiangyu Liang , Xiaoshuai Wang , Zichen Cao , Jingwen Zhao , Yidan Fu , Lianzhou Jiang , Yan Zhang , Zejian Xu , Xiaonan Sui

The application of soy protein amyloid fibrils (SAFs) to food industrialization field has received focused attention because of their advantages such as ordered supramolecular structure and anti-proteolytic properties. However, the comparatively weak gelation properties of SAFs make it difficult to form self-supporting hydrogels, limiting its potential for future applications. Additionally, the extremely acidic environment (pH 2) of SAFs hinders their practical application in the food pH range (4–7). To address this issue, a dialysis strategy was utilized to enhance the gel structure of SAFs in this paper. The SAFs were dialyzed by deionized water and zinc ions solutions with four different pHs (2, 4, 7, and 9), and the impact of various dialysates on rheological properties, water distribution, and microstructure was investigated. The results demonstrated the method significantly improved gelation properties and modified the extremely acidic environment of SAFs. Various samples were continuously deacidified during dialysis in solutions of different pHs (4, 7, and 9), transforming from pH 2 to a higher pH value. Visual images exhibited that self-supporting hydrogels can be formed by SAFs just at a low concentration of 3% (wt). SAFs-Zn²⁺-9 hydrogel exhibited the highest storage modulus with a 500-fold compared to SAFs-2. Notably, the SAFs-H₂O hydrogels were fabricated without any exogenous substances, in which the storage modulus of SAFs-H₂O-9 increased by over 300 times. AFM images demonstrated that the shift from long rigid fibrils to short flexible fibrils induced tightly entanglement among fibrils, which improved gelation performance. Moreover, the transform in pH and the incorporation of ions caused the hydrogels to show dense network structure and strong water retention capacity. The ingenious insights were provided for improving the gelation performance of SAFs and modifying the polar acidic environment in the study, fully exploiting the potential of SAFs as edible ingredients for food applications.

大豆蛋白淀粉样纤维（SAFs）具有有序的超分子结构和抗蛋白溶解特性等优点，因此其在食品工业化领域的应用备受关注。然而，SAFs 的凝胶特性相对较弱，难以形成自支撑水凝胶，限制了其未来的应用潜力。此外，SAFs 极强的酸性环境（pH 值为 2）也阻碍了其在食品 pH 值范围（4-7）内的实际应用。为解决这一问题，本文采用透析策略来增强 SAFs 的凝胶结构。用去离子水和锌离子溶液对 SAF 进行了四种不同 pH 值（2、4、7 和 9）的透析，并研究了不同透析液对流变特性、水分分布和微观结构的影响。结果表明，该方法明显改善了凝胶特性，并改变了 SAF 的极酸性环境。透析过程中，各种样品在不同 pH 值（4、7 和 9）的溶液中不断脱酸，从 pH 值 2 转变到更高的 pH 值。直观图像显示，仅在 3% （重量）的低浓度下，SAFs 就能形成自支撑水凝胶。与 SAFs-2 相比，SAFs-Zn2+-9 水凝胶的储存模量最高，达到 500 倍。值得注意的是，在不添加任何外源物质的情况下，SAFs-H2O-9 水凝胶的储存模量增加了 300 多倍。原子力显微镜（AFM）图像显示，从刚性长纤维到柔性短纤维的转变引起了纤维间的紧密缠结，从而改善了凝胶性能。此外，pH 值的变化和离子的加入使水凝胶显示出致密的网络结构和强大的保水能力。该研究为改善 SAF 的凝胶性能和改变极性酸性环境提供了独到的见解，充分挖掘了 SAF 作为可食用配料在食品应用中的潜力。

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引用次数: 0

Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices 果胶的精细结构特征与果汁中类胡萝卜素的体外生物可及性有关

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-01 DOI: 10.1016/j.foodhyd.2024.110813

Jianing Liu , Jinfeng Bi , Xuan Liu , Dazhi Liu , Ruud Verkerk , Matthijs Dekker , Henk A. Schols

This study aims to investigate the impact of high-pressure homogenization (HPH) on the fine structure of pectin, and further investigate the relationships between the fine structure of pectin and carotenoid bioaccessibility in peach, carrot and combined juices. Results showed that HPH affected the yield and structure of water-soluble solids (WSS) pectins. HPH increased the amount of homogalacturonan (HG) extracted, decreased molecular weight, degree of methyl-esterification and degree of acetylation. Furthermore, the distribution of the methyl esters over the HG backbone was modified towards fewer blocks of non-methyl-esterified GalA residues and more segments with a moderate level of methyl esterification. Carotenoid bioaccessibility was found to have negative correlations with certain descriptive parameters of methyl esterification related to methyl ester level and distribution. These descriptive parameters include degree of blockiness (DB), absolute degree of blockiness (DB_abs) and the degree of blockiness of methyl-esterified oligomers by PG (DB_PGme). Our findings showed pectin structure is associated with carotenoid bioaccessibility, and HPH has the potential to enhance carotenoid bioaccessibility.

本研究旨在探讨高压均质（HPH）对果胶细微结构的影响，并进一步研究桃汁、胡萝卜汁和混合果汁中果胶细微结构与类胡萝卜素生物可及性之间的关系。结果表明，HPH 影响了水溶性固形物（WSS）果胶的产量和结构。HPH 增加了提取的高半乳糖醛酸（HG）的量，降低了分子量、甲基酯化程度和乙酰化程度。此外，甲基酯在 HG 主干上的分布也发生了变化，非甲基酯化 GalA 残基的区块变少，而具有中等程度甲基酯化的区段变多。研究发现，类胡萝卜素生物可及性与某些与甲基酯水平和分布有关的甲基酯化描述性参数呈负相关。这些描述性参数包括阻塞度（DB）、绝对阻塞度（DBabs）和 PG 对甲基酯化低聚物的阻塞度（DBPGme）。我们的研究结果表明，果胶结构与类胡萝卜素的生物可及性有关，而 HPH 具有提高类胡萝卜素生物可及性的潜力。

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引用次数: 0

Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols 红葡萄渣在可持续食品包装中的应用：开发富含葡萄渣多酚的果胶/肾豆蛋白基生物复合膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-01 DOI: 10.1016/j.foodhyd.2024.110806

Sara Amiri Samani , Sepideh PourvatanDoust , Mohamad Savarolyia , Sahar Aboutalebzadeh , Maedeh Khezri , Milad Kazemi , Faramarz Khodaiyan , Seyed Saeid Hosseini

Red grape pomace (GP), as an underutilized waste of wine and juice production units, was utilized as a valuable source of pectin (GPP) and extract (GPE). The co-extraction of GPP and GPE was performed using ultrasound-microwave assisted technique and the process factors were co-optimized using response surface methodology, which yielded 20.25% GPP and 21.51% GPE. The compositional characterization of the ingredients indicated a low-methoxyl galacturonic acid-rich structure for GPP and a wide range of phenolic compounds for GPE. The obtained GPP was then employed in the fabrication of a novel biocomposite film with red kidney bean protein isolate (KPI) and the prepared films were evaluated using physicochemical, hydration, barrier, mechanical, thermal and structural analysis. The results revealed that a 50/50 ratio of GPP/KPI improved hydration, barrier and mechanical properties, with water solubility of 14.96%, water vapor permeability of 1.86 × 10⁻¹⁰ g/m.s.Pa, tensile strength (TS) of 36.20 MPa and elongation at break (EB) of 17.90%. The results from FTIR spectroscopy, X-ray diffraction and scanning electron microscope images suggested high compatibility between KPI and GPP and improved structural properties for the composite films. Furthermore, the thermogravimetric analysis presented improved thermal properties for GPP/KPI (50/50) films. Additionally, biodegradability monitoring of GPP/KPI films showed that they begin to deteriorate within eight days when exposed to vegetal compost. Finally, the incorporation of GPE in GPP/KPI (50/50) films in different ratios enhanced TS (up to 45.41 MPa), antioxidant and antibacterial properties, while negatively impacting EB and barrier properties.

红葡萄渣（GP）是葡萄酒和果汁生产单位未充分利用的废物，被用作果胶（GPP）和提取物（GPE）的宝贵来源。使用超声波-微波辅助技术对 GPP 和 GPE 进行了联合萃取，并使用响应面方法对工艺因素进行了联合优化，从而获得了 20.25% 的 GPP 和 21.51% 的 GPE。成分的组成特征表明，GPP 具有富含低甲氧基半乳糖醛酸的结构，而 GPE 则含有多种酚类化合物。然后，将获得的 GPP 与红芸豆蛋白分离物 (KPI) 一起用于制造新型生物复合膜，并通过理化、水合、阻隔、机械、热和结构分析对制备的薄膜进行了评估。结果表明，GPP/KPI 的比例为 50/50，可改善水合、阻隔和机械性能，水溶性为 14.96%，水蒸气渗透性为 1.86 × 10-10 g/m.s.Pa，拉伸强度（TS）为 36.20 MPa，断裂伸长率（EB）为 17.90%。傅立叶变换红外光谱、X 射线衍射和扫描电子显微镜图像的结果表明，KPI 和 GPP 之间具有很高的相容性，复合薄膜的结构特性也得到了改善。此外，热重分析表明，GPP/KPI（50/50）薄膜的热性能有所改善。此外，对 GPP/KPI 薄膜进行的生物降解性监测表明，当它们暴露在植物堆肥中时，会在八天内开始降解。最后，在不同比例的 GPP/KPI (50/50) 薄膜中加入 GPE 增强了 TS（高达 45.41 兆帕）、抗氧化和抗菌性能，但对 EB 和阻隔性能产生了负面影响。

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引用次数: 0

Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation 果胶和海藻酸凝胶颗粒大小和浓度对体外肠道发酵的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-01 DOI: 10.1016/j.foodhyd.2024.110808

Anqi Li , Heather M. Shewan , Bernadine M. Flanagan , Barbara A. Williams , Deirdre Mikkelsen , Michael J. Gidley

Fermentation by human gut microbiota of dietary fibres (DF) is influenced by the particle size and concentration of these fibres. However, previous studies have faced challenges in investigating these effects in real food systems due to the complex composition and heterogeneous structure of most DF. Here we describe particle size and concentration effects on the fermentation of polysaccharide gel particles, used as examples of defined and homogeneous model DFs. Gel particles of calcium-induced gelling polysaccharides, alginate and pectin, were prepared using dripping (>1 mm) and emulsion-based (<1 mm) methods. These particles were directly introduced into an in vitro fermentation system with a human faecal inoculum to simulate interactions with the gut microbiota. Throughout the fermentation, gas production, short-chain fatty acids, ammonia and unfermented substrate contents were measured. The results showed that pectin fermented faster than alginate in both gel and solution forms, with gelled forms of both polysaccharides fermenting more slowly than their solutions. However, particle size and concentration had minimal effects on fermentation outcomes for particles formed by the dripping method. Notably, small pectin particles (∼0.5 mm) fermented similarly to solutions, suggesting a size threshold below which gel particle fermentation is equivalent to that of solutions. This work highlights the impact of gel particle size on in vitro gut fermentation and provides insights for designing food gels with desired fermentation properties.

人类肠道微生物群对膳食纤维（DF）的发酵受这些纤维的粒度和浓度的影响。然而，由于大多数膳食纤维成分复杂、结构不一，以往的研究在实际食物系统中研究这些影响时面临着挑战。在此，我们将多糖凝胶颗粒作为确定的同质模型 DF 的例子，描述其粒度和浓度对发酵的影响。钙诱导胶凝多糖（海藻酸盐和果胶）的凝胶颗粒是用滴注法（>1 毫米）和乳化法（<1 毫米）制备的。这些微粒被直接引入带有人类粪便接种物的体外发酵系统，以模拟与肠道微生物群的相互作用。在整个发酵过程中，测量了产气量、短链脂肪酸、氨和未发酵基质的含量。结果表明，无论是凝胶还是溶液形式，果胶的发酵速度都比海藻酸盐快，两种多糖的凝胶形式发酵速度都比溶液慢。不过，颗粒大小和浓度对滴注法形成的颗粒的发酵结果影响很小。值得注意的是，小果胶颗粒（0.5 毫米以下）的发酵过程与溶液相似，这表明凝胶颗粒发酵过程与溶液发酵过程相同。这项研究强调了凝胶颗粒大小对体外肠道发酵的影响，为设计具有理想发酵特性的食品凝胶提供了启示。

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引用次数: 0

Upcycling stale bread into (meso)porous materials: Xerogels and aerogels 将过期面包改造成（中）多孔材料：疏水凝胶和气凝胶

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-11-01 DOI: 10.1016/j.foodhyd.2024.110807

Wanxiang Guo , Tatiana Budtova , Mario M. Martinez

This work explores the upcycling of stale bread into bio-based, low-density porous materials with partial mesoporosity, produced through gelatinization and drying, using either supercritical CO₂ (aerogels) or low-vacuum conditions (xerogels). Cryogels were also fabricated via freeze-drying for comparison purposes. Stale bread particles (Bread) were subjected to proteolytic gluten depletion (Gluten-Depleted Bread, GDB) or particle size reduction (Finely milled Bread, FB) to investigate the effect of protein removal or particle size on porous materials’ properties. Porous materials made from wheat starch (WS) and wheat flour (Flour) were also examined for comparison. The solvent exchange induced volume shrinkage (SE-VS), which accounted for over 87% of the total shrinkage, ranged from 62% in GDB to 78% in WS. Bread-based porous materials presented comparable specific surface area (∼40 m²/g) and water absorption capacity (∼400%) to WS materials, but outperformed in resistance to volume shrinkage, resulting in lower density. FB porous materials possessed a higher specific surface area than Bread materials, indicating the benefits of particle size reduction. Furthermore, gluten depletion resulted in GDB-aerogels with the highest specific surface area (∼80 m²/g), highlighting the benefits of gluten depletion. However, WS materials exhibited significantly greater maximum compressive stress (>2.0 MPa) and compressive modulus (>6 MPa) than stale bread-based porous materials. Importantly, the porous properties of xerogels and aerogels were similar (differences < 10%), indicating the feasibility of using low vacuum drying to produce new porous materials with partial mesoporosity (surface area 60–80 m²/g) from stale bread at a lower cost.

这项研究探索了将过期面包转化为具有部分中孔率的生物基低密度多孔材料的循环利用方法，这种材料是利用超临界二氧化碳（气凝胶）或低真空条件（异凝胶），通过糊化和干燥制成的。为了进行比较，还通过冷冻干燥制造了冷凝胶。对陈面包颗粒（面包）进行蛋白水解麸质去除（麸质去除面包，GDB）或颗粒尺寸减小（细磨面包，FB），以研究蛋白质去除或颗粒尺寸对多孔材料特性的影响。此外，还对小麦淀粉（WS）和小麦粉（Flour）制成的多孔材料进行了比较研究。溶剂交换引起的体积收缩率（SE-VS）占总收缩率的 87% 以上，从 GDB 的 62% 到 WS 的 78% 不等。面包基多孔材料的比表面积（∼40 m2/g）和吸水能力（∼400%）与 WS 材料相当，但在抗体积收缩方面却优于 WS 材料，因此密度较低。FB 多孔材料比面包材料具有更高的比表面积，这表明了粒径减小的好处。此外，面筋耗竭导致 GDB 气凝胶具有最高的比表面积（∼80 m2/g），突出了面筋耗竭的益处。然而，WS 材料表现出的最大压缩应力（2.0 兆帕）和压缩模量（6 兆帕）明显高于基于陈面包的多孔材料。重要的是，异凝胶和气凝胶的多孔特性相似（差异为 10%），这表明利用低真空干燥以较低成本从陈面包中生产具有部分中孔率（表面积为 60-80 m2/g）的新型多孔材料是可行的。

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引用次数: 0

Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm 利用不同植物来源的纹理蛋白提高鱼糜凝胶质量：产品特性和体外消化范例

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-31 DOI: 10.1016/j.foodhyd.2024.110797

Yingning Yao , Zhixiong Lin , Yi Zhang , Baodong Zheng , Hongliang Zeng

Soy proteins isolate have been widely applied in the actual production of fish balls, but they still have limitations in improving the quality of fish balls. In this study, the effects of textured soy proteins (TSP), textured wheat proteins (TWP), and textured peanut proteins (TPP) as substitutes for soy proteins isolate on the structure, quality characteristics and digestive properties in vitro of fish balls were investigated. It was demonstrated that 25% TSP maximally promoted the formation of dense microstructure and an increase in the relative content of β-sheet in the fish balls. The improved structural stability further enhanced the gel properties of the fish balls. Notably textured proteins significantly reduced the bitterness of fish balls, and 50% TPP also significantly increased the salty, sweet and fresh flavors. Meanwhile, TSP (25%, 50%) and TPP (50%) increased the degree of hydrolysis of the fish balls. Overall, 25% TSP had more potential to improve the quality of surimi gels. These findings will support the development of theories and methods for textured proteins to regulate fish ball quality.

大豆分离蛋白已被广泛应用于鱼丸的实际生产中，但在提高鱼丸质量方面仍有局限性。本研究考察了质构大豆蛋白（TSP）、质构小麦蛋白（TWP）和质构花生蛋白（TPP）作为大豆分离蛋白的替代品对鱼丸结构、质量特性和体外消化性能的影响。结果表明，25% 的 TSP 能最大程度地促进鱼丸中致密微观结构的形成和 β 片的相对含量的增加。结构稳定性的提高进一步增强了鱼丸的凝胶特性。值得注意的是，纹理蛋白明显降低了鱼丸的苦味，50%的 TPP 还明显增加了咸味、甜味和鲜味。同时，TSP（25%、50%）和 TPP（50%）增加了鱼丸的水解度。总的来说，25% 的 TSP 更有可能提高鱼糜凝胶的质量。这些发现将支持质构蛋白调节鱼丸质量的理论和方法的发展。

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引用次数: 0