Pub Date : 2026-01-02DOI: 10.1016/j.foodhyd.2026.112419
Zipeng Liu , Bin Wang , Chun Cao , Limin Li , Jing Hong , Mei Liu , Jiaying Shang , Chong Liu , Xueling Zheng
The utilization of 3D printing to modulate interactions among food components and develop personalized foods has become a research hotspot. However, studies on multicomponent starch-based foods for 3D printing remain limited, particularly regarding the mechanisms of component interactions and structural evolution. In this work, wheat starch (WS) and soy protein isolate (SP) were used to construct 3D printed gels, and nonlinear rheology was applied to investigate molecular interactions and network evolution during printing. SP addition promoted non-covalent interactions with WS, weakening starch chain interactions and reducing microstructural order, gel viscosity, and b values, while increasing the zero-strain nonlinearity coefficient, thixotropy, and shear-thinning behavior. SP improved the flowability and printing precision of the SP-WS gel, whereas excessive SP (>10 %) led to a bicontinuous phase gel, disrupting the starch network and reducing gel strength. These findings provide guidance for processing foods rich in starch and protein and optimizing formulations for 3D printing. Overall, this study can provide important information for the 3D printing of starch-protein-based foods.
{"title":"Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology","authors":"Zipeng Liu , Bin Wang , Chun Cao , Limin Li , Jing Hong , Mei Liu , Jiaying Shang , Chong Liu , Xueling Zheng","doi":"10.1016/j.foodhyd.2026.112419","DOIUrl":"10.1016/j.foodhyd.2026.112419","url":null,"abstract":"<div><div>The utilization of 3D printing to modulate interactions among food components and develop personalized foods has become a research hotspot. However, studies on multicomponent starch-based foods for 3D printing remain limited, particularly regarding the mechanisms of component interactions and structural evolution. In this work, wheat starch (WS) and soy protein isolate (SP) were used to construct 3D printed gels, and nonlinear rheology was applied to investigate molecular interactions and network evolution during printing. SP addition promoted non-covalent interactions with WS, weakening starch chain interactions and reducing microstructural order, gel viscosity, and <em>b</em> values, while increasing the zero-strain nonlinearity coefficient, thixotropy, and shear-thinning behavior. SP improved the flowability and printing precision of the SP-WS gel, whereas excessive SP (>10 %) led to a bicontinuous phase gel, disrupting the starch network and reducing gel strength. These findings provide guidance for processing foods rich in starch and protein and optimizing formulations for 3D printing. Overall, this study can provide important information for the 3D printing of starch-protein-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112419"},"PeriodicalIF":11.0,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-02DOI: 10.1016/j.foodhyd.2025.112417
Enning Zhou , Kwan You , Lai Wei , Sunandita Ghosh , Jan Ilavsky , Da Chen
Plant proteins typically exhibit inferior gelling capacity compared to their animal counterparts due to limited covalent cross-linking. Seeking native cross-linkers was thus essential to address the limitation with minimal safety concerns. Here, the effects of genipin, a natural pigment and cross-linker, on the rheology, micro-and nanostructure, and digestibility of pea protein (PP) suspensions and their heat-set gels were investigated. Genipin increased the apparent viscosity and storage modulus of PP suspensions in a dose-dependent manner. Functional-group assay and sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed decreases in the free amino and sulfhydryl groups of PP alongside increases in particle size and the proportion of high-molecular-weight aggregates. Upon thermal gelation, geipin elevated PP gel viscoelasticity, characteristic relaxation time, and residual stress with increasing concentration. Confocal laser scanning and scanning electron microscopy showed that genipin addition gradually decreased the cracks and aggregates size, leading to a more continuous and homogenous network with finer walls. Ultra-small and small angle X-ray scattering showed genipin suppressed the formation of large aggregates, stabilized intermediate medium sized aggregates, and introduced nanoscale heterogeneity. Solvent-based dissociation assays showed a continuous decrease in protein extractability as genipin concentration increased, consistent with covalent immobilization. In-vitro digestion showed that apparent protein digestibility was not altered by genipin cross-linking. However, intestinal digesta contained higher-molecular-weight peptides with a lower degree of hydrolysis than genipin-free control. These findings demonstrate that genipin effectively cross-links pea protein to strengthen gel networks across multiple length scales and provides a green approach to enhance the firmness of PP-based foods.
{"title":"Genipin as a natural cross-linker strengthens pea protein gel: a mechanistic study","authors":"Enning Zhou , Kwan You , Lai Wei , Sunandita Ghosh , Jan Ilavsky , Da Chen","doi":"10.1016/j.foodhyd.2025.112417","DOIUrl":"10.1016/j.foodhyd.2025.112417","url":null,"abstract":"<div><div>Plant proteins typically exhibit inferior gelling capacity compared to their animal counterparts due to limited covalent cross-linking. Seeking native cross-linkers was thus essential to address the limitation with minimal safety concerns. Here, the effects of genipin, a natural pigment and cross-linker, on the rheology, micro-and nanostructure, and digestibility of pea protein (PP) suspensions and their heat-set gels were investigated. Genipin increased the apparent viscosity and storage modulus of PP suspensions in a dose-dependent manner. Functional-group assay and sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed decreases in the free amino and sulfhydryl groups of PP alongside increases in particle size and the proportion of high-molecular-weight aggregates. Upon thermal gelation, geipin elevated PP gel viscoelasticity, characteristic relaxation time, and residual stress with increasing concentration. Confocal laser scanning and scanning electron microscopy showed that genipin addition gradually decreased the cracks and aggregates size, leading to a more continuous and homogenous network with finer walls. Ultra-small and small angle X-ray scattering showed genipin suppressed the formation of large aggregates, stabilized intermediate medium sized aggregates, and introduced nanoscale heterogeneity. Solvent-based dissociation assays showed a continuous decrease in protein extractability as genipin concentration increased, consistent with covalent immobilization. <em>In-vitro</em> digestion showed that apparent protein digestibility was not altered by genipin cross-linking. However, intestinal digesta contained higher-molecular-weight peptides with a lower degree of hydrolysis than genipin-free control. These findings demonstrate that genipin effectively cross-links pea protein to strengthen gel networks across multiple length scales and provides a green approach to enhance the firmness of PP-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112417"},"PeriodicalIF":11.0,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-02DOI: 10.1016/j.foodhyd.2025.112415
Yaxin Yin , Yingnan Zou , Chin Ping Tan , Deyang Li , Xiaojiao Zheng , Daodong Pan , Maolin Tu
Probiotics demonstrate significant efficacy in regulating gut microbiota and enhancing immune function. However, their sensitivity severely limited their application. This study employed transglutaminase (TGase) to enzymatically cross-link whey protein isolate (WPI) and Gum Arabic (GA), and prepared microgel particles. These were utilized as stabilizers in high internal phase emulsions (HIPEs) to encapsulate Lactobacillus reuteri DSM 17938 (L. reuteri). SDS-PAGE analyses confirmed that TGase-induced polymerization, showing the corresponding formation of high-molecular-weight polymers. This covalent cross-linking inherently altered the microgel structure, leading to significant functional modifications. Particle size and rheological results indicated that HIPEs exhibited excellent viscoelasticity and stability. By investigating the effects of WPI-GA concentration and oil volume fraction, it was found that L. reuteri encapsulated in HIPEs demonstrated outstanding thermal stability and resistance to simulated gastrointestinal digestion. After simulated gastric digestion, the viability of probiotics decreased from 7.6 to 3.0 Lg CFU/mL. The probiotics in the 4% microgel-stabilized HIPEs maintained a higher count of 5.1 Lg CFU/mL. These results show that protein-polysaccharide microgel-stabilized HIPEs can protect probiotics more effectively. The findings also provide useful guidance for developing stable probiotic delivery systems.
益生菌具有显著的调节肠道菌群和增强免疫功能的功效。然而，它们的敏感性严重限制了它们的应用。本研究采用转谷氨酰胺酶（TGase）对乳清分离蛋白（WPI）和阿拉伯胶（GA）进行酶交联，制备微凝胶颗粒。它们被用作高内相乳剂（HIPEs）的稳定剂，以包封罗伊氏乳杆菌DSM 17938 （L. reuteri）。SDS-PAGE分析证实了tgase诱导的聚合，显示出相应的高分子量聚合物的形成。这种共价交联固有地改变了微凝胶结构，导致显著的功能修饰。颗粒大小和流变学结果表明，HIPEs具有优异的粘弹性和稳定性。通过研究WPI-GA浓度和油体积分数的影响，发现HIPEs包封的罗伊氏乳杆菌表现出良好的热稳定性和对模拟胃肠道消化的抗性。模拟胃消化后，益生菌活力从7.6 Lg CFU/mL下降到3.0 Lg CFU/mL。在4%微凝胶稳定的HIPEs中，益生菌数量保持在5.1 Lg CFU/mL。结果表明，蛋白质-多糖微凝胶稳定的HIPEs对益生菌具有较好的保护作用。研究结果也为开发稳定的益生菌输送系统提供了有益的指导。
{"title":"TGase-induced WPI-GA microgels for stabilized HIPEs and encapsulation probiotics with enhanced thermal stability and gastrointestinal survival","authors":"Yaxin Yin , Yingnan Zou , Chin Ping Tan , Deyang Li , Xiaojiao Zheng , Daodong Pan , Maolin Tu","doi":"10.1016/j.foodhyd.2025.112415","DOIUrl":"10.1016/j.foodhyd.2025.112415","url":null,"abstract":"<div><div>Probiotics demonstrate significant efficacy in regulating gut microbiota and enhancing immune function. However, their sensitivity severely limited their application. This study employed transglutaminase (TGase) to enzymatically cross-link whey protein isolate (WPI) and Gum Arabic (GA), and prepared microgel particles. These were utilized as stabilizers in high internal phase emulsions (HIPEs) to encapsulate <em>Lactobacillus reuteri</em> DSM 17938 (<em>L. reuteri</em>). SDS-PAGE analyses confirmed that TGase-induced polymerization, showing the corresponding formation of high-molecular-weight polymers. This covalent cross-linking inherently altered the microgel structure, leading to significant functional modifications. Particle size and rheological results indicated that HIPEs exhibited excellent viscoelasticity and stability. By investigating the effects of WPI-GA concentration and oil volume fraction, it was found that <em>L. reuteri</em> encapsulated in HIPEs demonstrated outstanding thermal stability and resistance to simulated gastrointestinal digestion. After simulated gastric digestion, the viability of probiotics decreased from 7.6 to 3.0 Lg CFU/mL. The probiotics in the 4% microgel-stabilized HIPEs maintained a higher count of 5.1 Lg CFU/mL. These results show that protein-polysaccharide microgel-stabilized HIPEs can protect probiotics more effectively. The findings also provide useful guidance for developing stable probiotic delivery systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112415"},"PeriodicalIF":11.0,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To enhance the stability and bioavailability of chlorogenic acid (CHA), laccase (LAC)-catalyzed cross-linking was employed to prepare whey protein isolate (WPI)-CHA nanocomposites. The complexes exhibited sensitivity to variation in pH and temperature. This study investigated the effects of pH (3.0–7.0) and temperature (15–45 °C) on the structural, antioxidant, and functional properties of WPI-CHA (WC) and WPI-LAC-CHA (WLC) complexes. Under the optimal catalytic conditions for LAC (pH 5.0, 35 °C), WLC complexes exhibited the highest structural stability, characterized by the smallest particle size (133 ± 3.93 nm), highest surface hydrophobicity (822.79 ± 1.74), and lowest free amino content (209.99 ± 1.09 mM/mL). The 52 % fluorescence quenching, amide I red shift and >180 kDa aggregates formation confirmed tertiary structure unfolding and covalent cross-linking, indicative of efficient protein-polyphenol conjugation. WLC complexes exhibited optimal radical scavenging activity at pH 5.0 and 35 °C, with DPPH and ABTS scavenging rates of 78.33 ± 5.11 (μmoL TE/g) and 83.99 ± 1.92 %, respectively. Following in vitro gastrointestinal digestion, WLC complexes retained superior antioxidant capacity (48.5 ± 2.21 μmoL TE/g for DPPH and 70.5 ± 1.70 % for ABTS) compared to free CHA and WC complexes. WLC complexes exhibited significantly greater UV protective efficiency of CHA, functional characteristics (solubility, EAI, ESI, FC and FS) compared to WC. These findings highlighted LAC-catalyzed cross-linking as an effective strategy to fabricate high-performance WPI-CHA nanocomposites, which might be applied in nano-carriers and packaging materials in the food industry.
{"title":"Covalent cross-linking of whey protein isolate-chlorogenic acid nanoparticles mediated by laccase: Structural, antioxidant and functional characteristics","authors":"Bingjie Xue, Jing Zhang, Sijia Yan, Yanhui Yang, Wupeng Ge, Lili Zhao","doi":"10.1016/j.foodhyd.2025.112418","DOIUrl":"10.1016/j.foodhyd.2025.112418","url":null,"abstract":"<div><div>To enhance the stability and bioavailability of chlorogenic acid (CHA), laccase (LAC)-catalyzed cross-linking was employed to prepare whey protein isolate (WPI)-CHA nanocomposites. The complexes exhibited sensitivity to variation in pH and temperature. This study investigated the effects of pH (3.0–7.0) and temperature (15–45 °C) on the structural, antioxidant, and functional properties of WPI-CHA (WC) and WPI-LAC-CHA (WLC) complexes. Under the optimal catalytic conditions for LAC (pH 5.0, 35 °C), WLC complexes exhibited the highest structural stability, characterized by the smallest particle size (133 ± 3.93 nm), highest surface hydrophobicity (822.79 ± 1.74), and lowest free amino content (209.99 ± 1.09 mM/mL). The 52 % fluorescence quenching, amide I red shift and >180 kDa aggregates formation confirmed tertiary structure unfolding and covalent cross-linking, indicative of efficient protein-polyphenol conjugation. WLC complexes exhibited optimal radical scavenging activity at pH 5.0 and 35 °C, with DPPH and ABTS scavenging rates of 78.33 ± 5.11 (μmoL TE/g) and 83.99 ± 1.92 %, respectively. Following <em>in vitro</em> gastrointestinal digestion, WLC complexes retained superior antioxidant capacity (48.5 ± 2.21 μmoL TE/g for DPPH and 70.5 ± 1.70 % for ABTS) compared to free CHA and WC complexes. WLC complexes exhibited significantly greater UV protective efficiency of CHA, functional characteristics (solubility, EAI, ESI, FC and FS) compared to WC. These findings highlighted LAC-catalyzed cross-linking as an effective strategy to fabricate high-performance WPI-CHA nanocomposites, which might be applied in nano-carriers and packaging materials in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112418"},"PeriodicalIF":11.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-31DOI: 10.1016/j.foodhyd.2025.112411
K.L. Baltrusch, M.D. Torres, H. Domínguez
Carrageenans are linear sulfated polysaccharides widely used in industry, but their high molecular weight and limited solubility restrict broader biomedical and agricultural applications. This study presents a two-step process combining ultrasonic pretreatment with a H2O2-AH2 redox system to produce low-molecular-weight carrageenan (LMWC) efficiently and controllably. Ultrasonication rapidly reduced molecular weight, homogenized polymer size, and preserved functional groups, as confirmed by HPSEC, rheology, FTIR and 1H NMR. Depolymerization kinetics followed a two-phase model, with the most energy-efficient ultrasonication at 60 % amplitude for 8.67 min (54.2 % MW reduction, 218.8 J/mL). Redox-assisted depolymerization was optimized via a quadratic model, showing strong effects of temperature and time, while intermediate reagent ratios maximized efficiency. Scaling from 150 mL to 2.2 L retained performance, producing ∼9.35 kDa LMWC with lower polydispersity, reduced reagent consumption, and faster processing than mild-acid hydrolysis controls. The purified fraction exhibited enhanced antioxidant activity (IC50 0.96 g/L, 270 mg Trolox equivalents/g). The sequential US, H2O2-AH2 method provides a scalable, controllable route to tailor LMWC for specific applications, outperforming conventional acid treatments and offering a robust alternative to enzymatic depolymerization.
{"title":"Optimized ultrasonication-redox process for controlled production of low molecular weight carrageenan","authors":"K.L. Baltrusch, M.D. Torres, H. Domínguez","doi":"10.1016/j.foodhyd.2025.112411","DOIUrl":"10.1016/j.foodhyd.2025.112411","url":null,"abstract":"<div><div>Carrageenans are linear sulfated polysaccharides widely used in industry, but their high molecular weight and limited solubility restrict broader biomedical and agricultural applications. This study presents a two-step process combining ultrasonic pretreatment with a H<sub>2</sub>O<sub>2</sub>-AH<sub>2</sub> redox system to produce low-molecular-weight carrageenan (LMWC) efficiently and controllably. Ultrasonication rapidly reduced molecular weight, homogenized polymer size, and preserved functional groups, as confirmed by HPSEC, rheology, FTIR and <sup>1</sup>H NMR. Depolymerization kinetics followed a two-phase model, with the most energy-efficient ultrasonication at 60 % amplitude for 8.67 min (54.2 % MW reduction, 218.8 J/mL). Redox-assisted depolymerization was optimized via a quadratic model, showing strong effects of temperature and time, while intermediate reagent ratios maximized efficiency. Scaling from 150 mL to 2.2 L retained performance, producing ∼9.35 kDa LMWC with lower polydispersity, reduced reagent consumption, and faster processing than mild-acid hydrolysis controls. The purified fraction exhibited enhanced antioxidant activity (IC<sub>50</sub> 0.96 g/L, 270 mg Trolox equivalents/g). The sequential US, H<sub>2</sub>O<sub>2</sub>-AH<sub>2</sub> method provides a scalable, controllable route to tailor LMWC for specific applications, outperforming conventional acid treatments and offering a robust alternative to enzymatic depolymerization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112411"},"PeriodicalIF":11.0,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-29DOI: 10.1016/j.foodhyd.2025.112412
Hongjuan Li , Kuan Liang , Juan Zhang , Feiyang Liu , Xin Wen , Aijia Han , Yaqi Qiu , Yongqiang Cao , Hongbo Li , Jinghua Yu
Micelle casein concentrate (MCC) glycosylated with Isomalto-oligosaccharide (IMO) was used to prepare recombined dairy creams (RDC) in an effort to replace parts of the emulsifiers and stabilizers. This study investigated the combined effect of MCC-IMO and small-molecule emulsifiers, including glyceryl monostearate (GMS), phospholipids (PL), and Sucrose fatty acid esters (SE) in recombined dairy creams. The interfacial protein concentration, microstructure, particle size, zeta potential, rheological properties, and whipping characteristics were measured to evaluate the stability of the cream emulsions and to assess their potential as alternative stabilizers. Results demonstrated that the incorporation of MCC-IMO grafts significantly improved the interfacial protein adsorption rate in the emulsions. The absolute zeta potential values of all samples exceeded 30 mV, indicating strong electrostatic repulsion that contributed to emulsion stability. Emulsions stabilized by MCC-IMO grafts maintained high stability even under high NaCl concentrations (500 mM). The centrifugal creaming rates of MCC-PL-GMS and MCC-IMO-PL-GMS were similar to those of commercial product A, although their stability coefficients were lower. The glycated conjugates also promoted a more homogeneous system during shear, effectively inhibiting excessive aggregation. Furthermore, MCC-IMO grafts reduced whipping time, improved foam structure and shape retention, and enhanced overall whipped emulsion properties. In conclusion, MCC-IMO grafts can partly replace commercial stabilizers, enhancing the overall structural stability of the emulsion and achieving superior emulsification performance.
{"title":"Enhancing emulsion stability and whipping properties in recombined creams: Glycosylated casein conjugates for clean-label applications","authors":"Hongjuan Li , Kuan Liang , Juan Zhang , Feiyang Liu , Xin Wen , Aijia Han , Yaqi Qiu , Yongqiang Cao , Hongbo Li , Jinghua Yu","doi":"10.1016/j.foodhyd.2025.112412","DOIUrl":"10.1016/j.foodhyd.2025.112412","url":null,"abstract":"<div><div>Micelle casein concentrate (MCC) glycosylated with Isomalto-oligosaccharide (IMO) was used to prepare recombined dairy creams (RDC) in an effort to replace parts of the emulsifiers and stabilizers. This study investigated the combined effect of MCC-IMO and small-molecule emulsifiers, including glyceryl monostearate (GMS), phospholipids (PL), and Sucrose fatty acid esters (SE) in recombined dairy creams. The interfacial protein concentration, microstructure, particle size, zeta potential, rheological properties, and whipping characteristics were measured to evaluate the stability of the cream emulsions and to assess their potential as alternative stabilizers. Results demonstrated that the incorporation of MCC-IMO grafts significantly improved the interfacial protein adsorption rate in the emulsions. The absolute zeta potential values of all samples exceeded 30 mV, indicating strong electrostatic repulsion that contributed to emulsion stability. Emulsions stabilized by MCC-IMO grafts maintained high stability even under high NaCl concentrations (500 mM). The centrifugal creaming rates of MCC-PL-GMS and MCC-IMO-PL-GMS were similar to those of commercial product A, although their stability coefficients were lower. The glycated conjugates also promoted a more homogeneous system during shear, effectively inhibiting excessive aggregation. Furthermore, MCC-IMO grafts reduced whipping time, improved foam structure and shape retention, and enhanced overall whipped emulsion properties. In conclusion, MCC-IMO grafts can partly replace commercial stabilizers, enhancing the overall structural stability of the emulsion and achieving superior emulsification performance.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112412"},"PeriodicalIF":11.0,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-29DOI: 10.1016/j.foodhyd.2025.112406
Chenxing Du , Yizhong Shen , Xiyang Zhong , Zhangqun Duan , Shuizhong Luo , Lin Lin , Jianfeng Lu , Zhi Zheng
The self-assembly of silver carp myofibrillar protein (MP) mediated by sodium metabisulfite has been shown to improve surimi gel quality significantly. Diverse polysaccharide modifiers utilized in industrial production may affect the pathways and effectiveness of MP self-assembly. This study investigated the processes by which different ionic polysaccharides influence sodium metabisulfite-mediated MP self-assembly. The findings demonstrated that polysaccharides did not directly affect the reducing capability of sodium metabisulfite; instead, they significantly influenced the self-assembly process of MP. Chitosan facilitated the transition from the α-helix to the β-sheet through electrostatic attraction, resulting in a gel hardness of 87.68 g. Carboxymethylcellulose sodium inhibited MP unfolding through electrostatic repulsion, resulting in a β-sheet content of only 11.2 %, which formed a loose gel network. Arabinogalactan stabilized the MP conformation by hydrogen bonding, augmenting gel hardness and elasticity by 18 % and 22 %, respectively. Molecular docking showed that chitosan and arabinogalactan promoted self-assembly with binding energies of −7.4 kcal/mol, whereas carboxymethylcellulose sodium hindered assembly with −3.3 kcal/mol. Molecular dynamics simulations revealed that chitosan improved gel networks by promoting hydrophobic aggregation, resulting in a decrease in solvent-accessible surface area (SASA) to 280–290 nm2, and molecular compaction, with the radius of gyration (Rg) reducing from 2.9 to 2.7 nm. Arabinogalactan stabilized MP conformation (SASA: 320–330 nm2), but excessive conformational constraints limited dynamic gel assembly. Carboxymethylcellulose sodium maintained high conformational instability despite surface compaction, resulting in weak gel networks. Polysaccharides regulate MP self-assembly via electrostatic and hydrogen bonding mechanisms, providing theoretical guidance for modifier selection in surimi products.
{"title":"Divergent regulation of sodium metabisulfite-mediated myofibrillar protein self-assembly by different ionic polysaccharides: Enhancement, stabilization, and inhibition","authors":"Chenxing Du , Yizhong Shen , Xiyang Zhong , Zhangqun Duan , Shuizhong Luo , Lin Lin , Jianfeng Lu , Zhi Zheng","doi":"10.1016/j.foodhyd.2025.112406","DOIUrl":"10.1016/j.foodhyd.2025.112406","url":null,"abstract":"<div><div>The self-assembly of silver carp myofibrillar protein (MP) mediated by sodium metabisulfite has been shown to improve surimi gel quality significantly. Diverse polysaccharide modifiers utilized in industrial production may affect the pathways and effectiveness of MP self-assembly. This study investigated the processes by which different ionic polysaccharides influence sodium metabisulfite-mediated MP self-assembly. The findings demonstrated that polysaccharides did not directly affect the reducing capability of sodium metabisulfite; instead, they significantly influenced the self-assembly process of MP. Chitosan facilitated the transition from the α-helix to the β-sheet through electrostatic attraction, resulting in a gel hardness of 87.68 g. Carboxymethylcellulose sodium inhibited MP unfolding through electrostatic repulsion, resulting in a β-sheet content of only 11.2 %, which formed a loose gel network. Arabinogalactan stabilized the MP conformation by hydrogen bonding, augmenting gel hardness and elasticity by 18 % and 22 %, respectively. Molecular docking showed that chitosan and arabinogalactan promoted self-assembly with binding energies of −7.4 kcal/mol, whereas carboxymethylcellulose sodium hindered assembly with −3.3 kcal/mol. Molecular dynamics simulations revealed that chitosan improved gel networks by promoting hydrophobic aggregation, resulting in a decrease in solvent-accessible surface area (SASA) to 280–290 nm<sup>2</sup>, and molecular compaction, with the radius of gyration (Rg) reducing from 2.9 to 2.7 nm. Arabinogalactan stabilized MP conformation (SASA: 320–330 nm<sup>2</sup>), but excessive conformational constraints limited dynamic gel assembly. Carboxymethylcellulose sodium maintained high conformational instability despite surface compaction, resulting in weak gel networks. Polysaccharides regulate MP self-assembly via electrostatic and hydrogen bonding mechanisms, providing theoretical guidance for modifier selection in surimi products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112406"},"PeriodicalIF":11.0,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-29DOI: 10.1016/j.foodhyd.2025.112414
Lukuan Guo , Xinxin Deng , Afroza Akter Liza , Yong Di , Fengshan Zhang , Yanshao Liu , Junlong Song , Yongcan Jin , Huining Xiao , Jiaqi Guo
Recyclable and bio-based paper packaging barriers that are simultaneously resistant to water, water vapor, grease, and oil remain an unmet need for the fast-food industry. To address this, we developed a coating derived from cassava starch via a two-step modification: sequential hydroxypropylation (with propylene oxide) and acetylation (with acetic anhydride), yielding hydroxypropylated starch acetate (HPSA). The HPSA was plasticized with 20 wt% glycerol triacetate (GTA) and applied to Kraft paper by dip-coating. The coated paper exhibited significantly improved barrier properties: the water contact angle at 5 min increased from 35° to 80°, the water vapor transmission rate (WVTR) decreased from 850 to 303 g m−2 d−1, the Cobb60 value dropped from 25.7 to 1.2 g m−2, and it achieved a Kit-12 rating for oil resistance. The tensile energy absorption index was enhanced by 472 %. Crucially for circularity, the coated paper was fully repulpable. A second coating cycle on the recycled fibers successfully restored a functional barrier with effective resistance to both water and oil, demonstrating practical closed-loop recyclability. This developed HPSA-GTA system presents a biodegradable and recyclable alternative to polyethylene laminates for food applications such as hamburger and French-fry wraps.
可回收和生物基纸质包装屏障，同时耐水、水蒸气、油脂和油，仍然是快餐业未满足的需求。为了解决这个问题，我们开发了一种从木薯淀粉中提取的涂层，通过两步改性：依次羟丙基化（用环氧丙烷）和乙酰化（用乙酸酐），得到羟丙基化淀粉醋酸酯（HPSA）。用20 wt%三乙酸甘油（GTA）对HPSA进行增塑，然后用浸渍涂布法涂在牛皮纸上。涂布纸的阻隔性能得到了显著改善：5 min时的水接触角从35°增加到80°，水蒸气透过率（WVTR）从850 g m−2 d−1下降到303 g m−2，Cobb60值从25.7 g m−2下降到1.2 g m−2，并达到了Kit-12等级的耐油性能。拉伸能吸收指数提高了472%。对圆形至关重要的是，涂布纸是完全可降解的。在回收纤维上的第二次涂层循环成功地恢复了功能屏障，有效地抵抗水和油，展示了实际的闭环可回收性。这种开发的HPSA-GTA系统提供了一种可生物降解和可回收的聚乙烯层压板替代品，用于食品应用，如汉堡和炸薯条包装。
{"title":"Two-step modification of starch via hydroxypropylation and acetylation: Enhanced water-oil barrier properties for fried food packaging","authors":"Lukuan Guo , Xinxin Deng , Afroza Akter Liza , Yong Di , Fengshan Zhang , Yanshao Liu , Junlong Song , Yongcan Jin , Huining Xiao , Jiaqi Guo","doi":"10.1016/j.foodhyd.2025.112414","DOIUrl":"10.1016/j.foodhyd.2025.112414","url":null,"abstract":"<div><div>Recyclable and bio-based paper packaging barriers that are simultaneously resistant to water, water vapor, grease, and oil remain an unmet need for the fast-food industry. To address this, we developed a coating derived from cassava starch via a two-step modification: sequential hydroxypropylation (with propylene oxide) and acetylation (with acetic anhydride), yielding hydroxypropylated starch acetate (HPSA). The HPSA was plasticized with 20 wt% glycerol triacetate (GTA) and applied to Kraft paper by dip-coating. The coated paper exhibited significantly improved barrier properties: the water contact angle at 5 min increased from 35° to 80°, the water vapor transmission rate (WVTR) decreased from 850 to 303 g m<sup>−2</sup> d<sup>−1</sup>, the Cobb<sub>60</sub> value dropped from 25.7 to 1.2 g m<sup>−2</sup>, and it achieved a Kit-12 rating for oil resistance. The tensile energy absorption index was enhanced by 472 %. Crucially for circularity, the coated paper was fully repulpable. A second coating cycle on the recycled fibers successfully restored a functional barrier with effective resistance to both water and oil, demonstrating practical closed-loop recyclability. This developed HPSA-GTA system presents a biodegradable and recyclable alternative to polyethylene laminates for food applications such as hamburger and French-fry wraps.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112414"},"PeriodicalIF":11.0,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-28DOI: 10.1016/j.foodhyd.2025.112413
Yue Xu, Shuaihui Zhang, Yang Yang, Guang Zhang, Bing Wang, Xinyu Xu, Yufei Li, Chunmin Ma, Na Zhang
Puffed rice crackers often suffer from insufficient crispness and poor puffing morphology. This study investigated the synergistic effect of soy protein isolate (SPI) and extrusion puffing technology (with variables including material moisture content (MC), extrusion temperature (ET), and screw speed (SS)) on the puffing properties of rice crackers, aiming to clarify their interaction mechanism. Bubbles were incorporated into the melt through the shearing and kneading effects of extrusion puffing. Specifically, 15 % SPI could form a gluten-like network with rice flour via cross-linking of hydrogen bonds and disulfide bonds, and form a coating on the outside of the melt. This prevented the premature escape of bubbles formed during extrusion, thereby increasing the expansion ratio(ER) of rice crackers, improving pore uniformity, enhancing crispness, and reducing bulk density (BD). These results were verified by techniques including micro-computed tomography (Micro-CT), scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). This study provides a reference for improving the quality of puffed snacks, optimizing the formula of low-fat and high-protein snacks, and extending this technology to other gluten-free cereals.
{"title":"The effect of soy protein isolate synergized with extrusion puffing technology on the puffing properties of rice crackers","authors":"Yue Xu, Shuaihui Zhang, Yang Yang, Guang Zhang, Bing Wang, Xinyu Xu, Yufei Li, Chunmin Ma, Na Zhang","doi":"10.1016/j.foodhyd.2025.112413","DOIUrl":"10.1016/j.foodhyd.2025.112413","url":null,"abstract":"<div><div>Puffed rice crackers often suffer from insufficient crispness and poor puffing morphology. This study investigated the synergistic effect of soy protein isolate (SPI) and extrusion puffing technology (with variables including material moisture content (MC), extrusion temperature (ET), and screw speed (SS)) on the puffing properties of rice crackers, aiming to clarify their interaction mechanism. Bubbles were incorporated into the melt through the shearing and kneading effects of extrusion puffing. Specifically, 15 % SPI could form a gluten-like network with rice flour via cross-linking of hydrogen bonds and disulfide bonds, and form a coating on the outside of the melt. This prevented the premature escape of bubbles formed during extrusion, thereby increasing the expansion ratio(ER) of rice crackers, improving pore uniformity, enhancing crispness, and reducing bulk density (BD). These results were verified by techniques including micro-computed tomography (Micro-CT), scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). This study provides a reference for improving the quality of puffed snacks, optimizing the formula of low-fat and high-protein snacks, and extending this technology to other gluten-free cereals.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112413"},"PeriodicalIF":11.0,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-26DOI: 10.1016/j.foodhyd.2025.112409
Monika Gibis, Heiko Rumig, Jochen Weiss, Till Schumacher
The objective was to prepare fibers from an aqueous solution of maltodextrin DE2 (MD) and lysozyme (LYS) by needleless electrospinning and their characteristic morphological properties were investigated. The different conditions were 80, 85, or 90 g MD and 5, 10, 15, 20, or 25 g LYS plus 100 g of ultrapure water. The electrospinning rate and yield, the protein concentrations in the spinning solution and fibers, and the fiber diameter were determined by scanning electron microscopy (SEM). The highest spinning rate was observed in spinning solution using 80 g MD and 20 g LYS (80-20) with 7.6 ± 0.03 g/h. The lowest spinning rate was 1.93 ± 0.01 g/h for 80-15 (MD/LYS). The determination of the protein content in the spinning solution and in the fibers showed that there is a difference between fibers and solutions. The difference between the protein concentration in the solution to the fibers ranged from 7.9 % to 13.5 % (80-10, 85-10 and 90-10) from 13.7 % to 11.8 % (80-25, 85-25 and 90-25). The SEM images showed that the blend (85-10) had the smallest diameter of 3.63 ± 1.18 μm, while the blend (90-25) had the largest diameter of 5.95 ± 4.03 μm. The fibers with the highest protein content (80-25, 85-25, and 90-25) had larger diameters than the fibers with the lowest protein content (80-5, 85-5, and 90-5). The structure and surface of the fibers were mostly smooth, with occasional bead formation and thicker or thinner areas within a fiber. FTIR analysis showed no further chemical reaction between MD and LYS in the fibers.
以麦芽糖糊精DE2 （MD）和溶菌酶（LYS）为原料，采用无针静电纺丝法制备纤维，并对其形态特性进行了研究。不同的条件是80、85或90克MD和5、10、15、20或25克LYS加100克超纯水。用扫描电镜（SEM）测定了纺丝速率和产率、纺丝液和纤维中的蛋白质浓度以及纤维直径。以80 g MD和20 g LYS（80-20）为纺丝液，纺丝速率为7.6±0.03 g/h，纺丝速率最高。80-15 （MD/LYS）的最低纺丝速率为1.93±0.01 g/h。对纺丝液和纤维中蛋白质含量的测定表明，纤维和纺丝液之间存在差异。溶液中蛋白质对纤维的浓度差值为7.9% ~ 13.5%（80-10、85-10和90-10）和13.7% ~ 11.8%（80-25、85-25和90-25）。SEM图像显示，共混物（85-10）的直径最小，为3.63±1.18 μm，共混物（90-25）的直径最大，为5.95±4.03 μm。蛋白质含量最高的纤维（80-25、85-25和90-25）比蛋白质含量最低的纤维（80-5、85-5和90-5）直径更大。纤维的结构和表面大多是光滑的，偶有珠状结构和纤维内较厚或较薄的区域。FTIR分析表明纤维中MD和LYS之间没有进一步的化学反应。
{"title":"Preparation of electrospun fibers from aqueous lysozyme and maltodextrin blends and fiber morphology","authors":"Monika Gibis, Heiko Rumig, Jochen Weiss, Till Schumacher","doi":"10.1016/j.foodhyd.2025.112409","DOIUrl":"10.1016/j.foodhyd.2025.112409","url":null,"abstract":"<div><div>The objective was to prepare fibers from an aqueous solution of maltodextrin DE2 (MD) and lysozyme (LYS) by needleless electrospinning and their characteristic morphological properties were investigated. The different conditions were 80, 85, or 90 g MD and 5, 10, 15, 20, or 25 g LYS plus 100 g of ultrapure water. The electrospinning rate and yield, the protein concentrations in the spinning solution and fibers, and the fiber diameter were determined by scanning electron microscopy (SEM). The highest spinning rate was observed in spinning solution using 80 g MD and 20 g LYS (80-20) with 7.6 ± 0.03 g/h. The lowest spinning rate was 1.93 ± 0.01 g/h for 80-15 (MD/LYS). The determination of the protein content in the spinning solution and in the fibers showed that there is a difference between fibers and solutions. The difference between the protein concentration in the solution to the fibers ranged from 7.9 % to 13.5 % (80-10, 85-10 and 90-10) from 13.7 % to 11.8 % (80-25, 85-25 and 90-25). The SEM images showed that the blend (85-10) had the smallest diameter of 3.63 ± 1.18 μm, while the blend (90-25) had the largest diameter of 5.95 ± 4.03 μm. The fibers with the highest protein content (80-25, 85-25, and 90-25) had larger diameters than the fibers with the lowest protein content (80-5, 85-5, and 90-5). The structure and surface of the fibers were mostly smooth, with occasional bead formation and thicker or thinner areas within a fiber. FTIR analysis showed no further chemical reaction between MD and LYS in the fibers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112409"},"PeriodicalIF":11.0,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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