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Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation pH和离子强度对热诱导豌豆分离蛋白聚集和凝胶形成的影响
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-30 DOI: 10.1016/j.foodhyd.2025.111393
Yi Zhang , Anja Herneke , Maud Langton , Mathias Johansson , Milena Corredig
Heat-induced aggregation and gelation of salt extracted pea protein isolates (PPI) was studied as a function of NaCl concentration (0.0–0.4 M) and pH (3.5–8.5). It was hypothesized that an isolate extracted with NaCl, and subsequently dialyzed would show different composition and techno-functional properties depending on its ionic environment. Protein solubility of PPI was affected by NaCl concentrations and pH, with the lowest solubility measured at pH 4.5, regardless of NaCl concentrations. At pH 3.5, solubility was high at low ionic strengths and decreased with increasing salt. At pH between 4.5 and 7, protein solubility increased in solutions at higher NaCl concentrations. At alkaline pH, where proteins are highly charged, salt concentrations did not affect solubility. Heating induced extensive protein aggregation in the presence of NaCl. However, in the case of heated samples in deionized water at pH 3.5 and 8.5, limited aggregation was noticed. These results were confirmed using atomic force microscopy on water redispersed samples. Analysis of viscoelastic properties at the least gelation concentration showed that pH and ionic strength affected not only the stiffness but also the linear viscoelastic regime. This work clearly demonstrated that solubility and thermal stability of PPI are affected by charge properties and how the structure and properties of pea protein aggregates may be modulated through careful control of pH and ionic environment, ultimately affecting the bulk properties of pea protein heat-induced gels.
研究了盐萃取豌豆分离蛋白(PPI)在NaCl浓度(0.0 ~ 0.4 M)和pH(3.5 ~ 8.5)下的热诱导聚集和凝胶作用。假设用NaCl提取并透析的分离物在不同的离子环境下表现出不同的组成和技术功能特性。PPI的蛋白溶解度受NaCl浓度和pH的影响,无论NaCl浓度如何,pH为4.5时PPI的溶解度最低。在pH 3.5时,溶解度在低离子强度下较高,随盐的增加而降低。当pH值在4.5 ~ 7之间时,蛋白质在NaCl浓度较高的溶液中的溶解度增加。在碱性条件下,蛋白质是高度带电的,盐浓度不影响溶解度。在NaCl的存在下,加热诱导了广泛的蛋白质聚集。然而,在pH为3.5和8.5的去离子水中加热样品时,发现了有限的聚集。这些结果用原子力显微镜对水再分散样品进行了验证。最小胶凝浓度下的粘弹性分析表明,pH和离子强度不仅影响材料的刚度,而且影响材料的线性粘弹性。这项工作清楚地表明,质子泵抑制剂的溶解度和热稳定性受电荷性质的影响,以及如何通过精心控制pH和离子环境来调节豌豆蛋白聚集体的结构和性质,最终影响豌豆蛋白热诱导凝胶的体积性质。
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引用次数: 0
The molecular mechanism of enhanced heat-induced polymerization behavior of gluten by mixed β-conglycinin and hydrolysates of glycinin 混合β-甘氨酸和甘氨酸水解物增强谷蛋白热诱导聚合行为的分子机制
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-30 DOI: 10.1016/j.foodhyd.2025.111396
Guangzheng Wang , Xu Cheng , Tao Yang , Yisheng Du , Weiwei Li , Dandan Li , Chong Xie , Runqiang Yang , Pei Wang
The selectively hydrolyzed soy protein composed of β-conglycinin (7S) and glycinin hydrolysates (GH) can improve the quality of cereal products by enhancing the polymerization behavior of gluten. To clarify the potential mechanism, 7S and GH were isolated and combined in varied ratios to examine the effects on the thermal polymerization of gluten. The results demonstrated that both 7S and mixed 7S and GH promoted thermal polymerization of glutenin and gliadin by facilitating the formation of disulfide (SS) bonds, with the optimal effect observed at equal level of 7S and GH. 7S primarily promoted the formation of SS bonds by unfolding the gluten molecular structure upon heating, while the synergistic effect of 7S and GH enabled the polymerized gluten to adopt a more folded conformation with stronger stability than that of 7S. The mixed 7S and GH significantly enhanced the polymerization capacity of α-/γ-gliadins into glutenins, especially for γ-gliadin. The polymerization of gliadin and high molecular weight glutenin subunits (HMS) was promoted by mixed 7S and GH, while the involvement of low molecular weight glutenin subunits (LMS) was inhibited. By promoting gliadin unfolding, 7S and GH enhanced the polymerization tendency of γ-gliadin D2, while the folding behavior suppressed LMS PTDUCD1 participation in cross-linking. This study could provide theoretical support for optimizing the gluten network in wheat-based products supplemented with soy protein and for developing efficient improvers to enhance the techno-functionality of cereal products.
由β-甘氨酸(7S)和甘氨酸水解物(GH)组成的选择性水解大豆蛋白可以通过增强面筋的聚合行为来改善谷物制品的品质。为了阐明其潜在的机理,我们分离7S和GH,并以不同的比例组合,考察其对面筋热聚合的影响。结果表明,7S和混合7S - GH均通过促进二硫键的形成来促进谷蛋白和麦胶蛋白的热聚合,其中7S和GH用量相同时效果最佳。7S主要通过在加热时展开面筋分子结构来促进SS键的形成,而7S与GH的协同作用使聚合后的面筋采用比7S更折叠的构象,稳定性更强。7S和GH的掺入显著增强了α-/γ-麦胶蛋白对谷蛋白的聚合能力,尤其是对γ-麦胶蛋白的聚合能力。混合7S和GH促进了麦胶蛋白与高分子量谷蛋白亚基(HMS)的聚合,抑制了低分子量谷蛋白亚基(LMS)的参与。通过促进麦胶蛋白展开,7S和GH增强了γ-麦胶蛋白D2的聚合倾向,而折叠行为抑制了LMS PTDUCD1参与交联。本研究可为优化添加大豆蛋白的小麦制品的面筋网络,开发高效改良剂,提高谷物制品的技术功能性提供理论支持。
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引用次数: 0
Effects of different gelation mechanisms on the structural properties of bigels: A comparative study 不同胶凝机制对凝胶结构性质影响的比较研究
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-28 DOI: 10.1016/j.foodhyd.2025.111249
Xiujun Lin , Fangfang Liu , Zihan Ma , Yang Li , Huanyu Zheng
The aim of this study was to investigate the effects of various gelation mechanisms—specifically, particle crystallization (β-sitosterol + monoglycerides, SM) and self-assembled fiber (β-sitosterol + γ-oryzanol, SO)—on the structure of bigels. The results indicated that SM-bigels exhibited a bi-continuous structure characterized by high gel strength. However, the elevated oleogel content compressed the Hydroxypropyl methylcellulose (HPMC) hydrogel network, resulting in water leakage. In contrast, SO-bigels displayed a water-in-oil type structure that was softer and more elastic, featuring a more intact oil-water interfacial film and a reduced rate of liquid loss. These differences arise from the distinct interfacial behaviors associated with each gelation mechanism. SM can diffuse rapidly into the oil-water interface and crystallize quickly, thereby enhancing the interaction between the oil and water phases and improving structural strength. However, the formation of numerous crystals tends to create a rigid interfacial shell, which limits spatial effects and results in less springiness SM-bigels. In contrast, SO diffuses more slowly across the interface, leading to the formation of fewer crystals and a slightly lower degree of interaction between the oil and aqueous phases. This results in SO-bigels that are less stiff and more flexible. These textural differences influence the oxidative stability of the bigel, which is higher for the SO-bigel. This study offers valuable structural insights into the effects of different gelation mechanisms on bigels and contributes to the development of novel fat substitutes.
本研究的目的是探讨各种凝胶机制,特别是颗粒结晶(β-谷甾醇+单甘油酯,SM)和自组装纤维(β-谷甾醇+ γ-谷米醇,SO)对凝胶结构的影响。结果表明,SM-bigels具有双连续结构,具有较高的凝胶强度。然而,升高的油凝胶含量压缩了羟丙基甲基纤维素(HPMC)水凝胶网络,导致漏水。相比之下,SO-bigels呈现出一种更柔软、更有弹性的油包水型结构,具有更完整的油水界面膜和更低的液体损失率。这些差异源于与每种凝胶机制相关的不同界面行为。SM能迅速扩散到油水界面并迅速结晶,从而增强了油水相的相互作用,提高了结构强度。然而,大量晶体的形成往往会形成一个刚性的界面壳,这限制了空间效应,导致弹性较小的SM-bigels。相比之下,SO在界面上的扩散速度更慢,导致晶体的形成更少,油相和水相之间的相互作用程度也略低。这导致SO-bigels不那么僵硬,更灵活。这些结构差异影响了bigel的氧化稳定性,其中SO-bigel的氧化稳定性更高。这项研究为不同凝胶机制对脂肪的影响提供了有价值的结构见解,并有助于开发新的脂肪替代品。
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引用次数: 0
Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils 绿茶渣纤维素纳米晶体对豌豆蛋白淀粉样原纤维凝胶行为的量效关系及分子机制
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-27 DOI: 10.1016/j.foodhyd.2025.111385
Jianxia Xu , Lu Lin , Xiyao Liang , Wenbin Zha , Wenzhe Yin , Yingnan Liu , Zhenyu Yu , Xiaonan Sui , Yaqing Xiao
In this paper, the dose-effect relationship and molecular mechanism of tea residue derived cellulose nanocrystals (CNC) to improve the gel behavior of pea protein-derived amyloid fibrils (PAFs) were studied. The results showed that the gel strength and water holding capacity of PAFs+1.5 % CNC gel increased respectively by 21.40 % and 37.50 % compared with PAFs gel (p < 0.05). At the same time, CNC promoted the aggregation of PAFs to form protein aggregates with large size and uniform distribution. In addition, compared with PAFs gel, the relative content of α-helix in PAFs+1.5 % CNC gel decreased by 14.90 % (p < 0.05), while the relative content of β-sheet increased by 6.50 % (p < 0.05). With the increase of CNC addition, the ionic bonds, hydrogen bonds and disulfide bonds were strengthened in the PAFs-based composite gel, while the hydrophobic interactions were weakened. Gradient CNC could change the aggregation behavior and multi-scale structure of PAFs molecules to different degrees, promote the exposure of functional groups and strengthen the interaction between molecules, and realize the targeted regulation of PAFs-based gel strength and water holding capacity. This study provided a theoretical reference for the wide application of PAFs-CNC composite gel system in functional protein substrates and food ingredients.
本文研究了茶渣衍生纤维素纳米晶体(CNC)改善豌豆蛋白衍生淀粉样原纤维(PAFs)凝胶行为的量效关系和分子机制。结果表明,与PAFs凝胶相比,PAFs+ 1.5% CNC凝胶的凝胶强度和持水量分别提高了21.40%和37.50% (p <;0.05)。同时,CNC促进paf的聚集,形成尺寸大、分布均匀的蛋白质聚集体。此外,与PAFs凝胶相比,PAFs+ 1.5%的CNC凝胶中α-螺旋的相对含量降低了14.90% (p <;0.05), β-sheet的相对含量增加了6.50% (p <;0.05)。随着CNC添加量的增加,pafs基复合凝胶中的离子键、氢键和二硫键增强,疏水相互作用减弱。梯度CNC可以不同程度地改变paf分子的聚集行为和多尺度结构,促进官能团的暴露,加强分子间的相互作用,实现对paf基凝胶强度和持水能力的定向调控。本研究为paf - cnc复合凝胶体系在功能蛋白底物和食品配料中的广泛应用提供了理论参考。
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引用次数: 0
Fabrication and characterization of novel sericin bigels for the co-encapsulation of bioactive ingredients and in vitro gastrointestinal release profile 新型丝胶蛋白凝胶的制备、表征及体外胃肠道释放特性
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-26 DOI: 10.1016/j.foodhyd.2025.111386
Thinzar Aung , Choon Young Kim , Mi Jeong Kim
While sericin, a protein from silkworms, has been explored on biomaterials and pharmaceuticals, its integration into functional food systems remains underdeveloped. This study addresses the gap in utilizing the sericin in food processing by innovating the novel sericin bigel beads with a co-encapsulation function. Bigel beads were formulated using different ratios (1:1, 1:4, and 1:8) of oleogels and sericin hydrogels encapsulating β-carotene and L-ascorbic acid simultaneously. Their physical characteristics, stability, and release profile through in vitro gastrointestinal (GI) digestion were determined. Bigel beads with lower oleogel content had low hardness values. Bigel beads with equal contents of oleogel and hydrogel exhibited the highest water-holding capacity. On Fourier transform-infrared spectroscopy, no new peak formation or peak shifts were found, signifying the lack of interaction between oleogels and hydrogels. On differential scanning calorimetry analysis, bigel beads with higher sericin hydrogel contents exhibited a stronger and more stable gel network structure. The encapsulation efficiency (EE) of β-carotene in bigel beads with higher oleogel contents showed higher stability, whereas beads with higher hydrogel contents had a higher EE of L-ascorbic acid. Bigel beads stored at 4 °C and 25 °C exhibited similar stability, retaining approximately 40 % of bioactive compounds after 15 days of storage. In the simulated GI digestion of bigel beads, the release rate of encapsulated bioactive compounds was higher during the intestinal phase. This study offers a new perspective on the co-encapsulation of lipophilic and hydrophilic bioactive components in sericin bigel bead, showing promise for the creation of functional food with controlled nutrient delivery.
蚕丝蛋白是一种来自蚕丝的蛋白质,虽然已经在生物材料和药物上进行了探索,但其与功能性食品系统的整合仍不发达。本研究通过创新具有共封装功能的新型丝胶蛋白凝胶珠,解决了丝胶蛋白在食品加工中的应用空白。采用不同比例(1:1、1:4和1:8)的油凝胶和丝胶水凝胶同时包封β-胡萝卜素和l -抗坏血酸,配制Bigel珠。研究了它们的物理特性、稳定性和体外胃肠道消化释放特性。油凝胶含量较低的Bigel珠硬度值较低。当油凝胶和水凝胶含量相等时,Bigel珠的持水量最大。傅里叶变换-红外光谱没有发现新的峰形成或峰移,表明油凝胶和水凝胶之间缺乏相互作用。差示扫描量热分析表明,高丝胶水凝胶含量的bigel珠具有更强、更稳定的凝胶网络结构。油凝胶含量越高,β-胡萝卜素的包封率越稳定,水凝胶含量越高,l -抗坏血酸的包封率越高。Bigel珠在4°C和25°C下储存时表现出相似的稳定性,在储存15天后保留了大约40%的生物活性化合物。在模拟胃肠道消化bigel珠时,包封的生物活性化合物在肠期的释放率较高。本研究为丝胶蛋白凝胶珠中亲脂和亲水生物活性成分的共包合提供了一个新的视角,为创造营养输送可控的功能性食品提供了希望。
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引用次数: 0
Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides 富含淀粉样原纤维和多肽的卵清蛋白的界面和水包油乳化特性
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-26 DOI: 10.1016/j.foodhyd.2025.111367
Arne M.R. Huyst , Trui Luyckx , Margarita Monge-Morera , John Van Camp , Jan A. Delcour , Paul Van der Meeren
The combination of heat and enzymatic treatment on ovalbumin (OVA) has been shown to lead to a mixture of amyloid-like fibrils (ALFs) and peptides. Due to their gelling behavior, these mixtures are able to stabilize oil-in-water (O/W) emulsions. As peptides present alongside the OVA ALFs can impact interfacial behavior, it is necessary to remove them. Here, the ability to separate peptides from OVA ALFs by ultracentrifugation and dialysis was investigated. Size exclusion-high performance liquid chromatography results showed that dialysis produced pure OVA ALFs, while ultracentrifugation resulted in both a fibril- and a peptide-enriched fraction. Drop shape tensiometry confirmed that dialysis removed peptides, as a delayed decrease in interfacial tension indicated slower adsorption kinetics of larger structures. This was further supported by an increase in dilatational elasticity compared to samples containing peptides. Emulsions [10.0 % (O/W)] with only fibrils (obtained by dialysis) contained oil droplets that were noticeably larger than those in emulsions containing peptides. However, these emulsions exhibited high creaming and coalescence stability. In contrast, emulsions with peptide-enriched OVA dispersions contained smaller oil droplets but were prone to coalescence due to the lack of a thick viscoelastic layer or a highly viscous continuous phase. The obtained results suggest that peptides, when present, preferentially adsorb at the interface, favoring small emulsion droplets, while the long OVA ALFs form a gel-like network in the continuous phase. This distinct interfacial behavior of peptides and ALFs, in the presence or absence of each other, may be useful when considering their use in food products.
热和酶对卵清蛋白(OVA)的联合处理已被证明会导致淀粉样蛋白样原纤维(ALFs)和肽的混合物。由于它们的胶凝特性,这些混合物能够稳定水包油(O/W)乳液。由于与OVA ALFs一起存在的肽会影响界面行为,因此有必要去除它们。在这里,研究了通过超离心和透析从OVA ALFs中分离肽的能力。尺寸排除-高效液相色谱结果显示,透析产生纯卵细胞ALFs,而超离心产生纤维和多肽富集部分。液滴形状张力测定证实了透析去除多肽,因为界面张力的延迟降低表明较大结构的吸附动力学较慢。与含有多肽的样品相比,膨胀弹性的增加进一步支持了这一点。仅含有原纤维(通过透析获得)的乳剂[10.0% (O/W)]所含的油滴明显大于含有多肽的乳剂。然而,这些乳剂表现出较高的成乳和聚结稳定性。相比之下,富含肽的OVA分散体所含的油滴较小,但由于缺乏较厚的粘弹性层或高粘性的连续相,容易发生聚结。得到的结果表明,当肽存在时,优先吸附在界面上,有利于小乳液滴,而长OVA ALFs在连续相中形成凝胶状网络。在存在或不存在时,肽和ALFs的这种不同的界面行为可能在考虑它们在食品中的使用时是有用的。
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引用次数: 0
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates 揭示过热蒸汽处理对瓜尔豆胚芽蛋白分离物营养、功能和流变行为的影响
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-25 DOI: 10.1016/j.foodhyd.2025.111383
Ankan Kheto , Rachna Sehrawat , Khalid Gul , Sakamon Devahastin
Superheated steam (SHS) treatment offers a rapid and efficient approach for modifying biopolymers, minimizing oxidation and degradation compared to conventional heating methods. Guar germ protein isolates (GGPI), rich in essential amino acids, remain underexplored despite their nutritional potential. However, GGPI faces limitations in solubility, digestibility, and gelling ability. This study investigates the impact of SHS treatment on the nutritional, structural, functional, and rheological properties of GGPI at temperatures of 120, 130, and 140 °C for 5 and 10 min. SHS treatment significantly increased in-vitro protein digestibility up to 130 °C-10 min (89.08 %). However, prolonged exposure to higher temperatures led to a significant reduction in essential amino acids, accompanied by changes in carbonyl and disulfide content. At lower SHS temperatures, no apparent changes in band intensity of SDS-PAGE patterns were found. Also, non-significant differences in surface hydrophobicity and particle size variation suggested that larger aggregates of GGPI were not formed. Partial unfolding of GGPI was observed at lower SHS temperatures, as indicated by higher random coil structure. On the other hand, at higher SHS temperatures, reorganization of unfolded structure into compact structure occurred, as noted by a significant impact on β-sheet structure (37.34–45.12 %). Furthermore, increasing SHS temperature and time significantly improved the solubility (5.99 %) and emulsifying capacity (4.14 %) of GGPI up to 130 °C-10 min. Broader particle size distribution profiles of GGPI after SHS treatment might have accounted for the non-significant variation in water absorption capacity (1.9–2.11 g/g) and foaming capacity. Simultaneously, GGPI treated at 120 °C for 10 min formed a weaker gel with frequency-dependent behavior. Conclusively, SHS treatment could be more effective for preprocessing GGPI or other plant proteins at temperatures ranging from 120 to 130 °C to enhance solubility, digestibility, and gelling ability. Limited oxidation at higher SHS temperature (140 °C) reduced essential amino acids but did not form larger aggregates, making it suitable for producing low viscous food items.
与传统的加热方法相比,过热蒸汽(SHS)处理为改性生物聚合物提供了快速有效的方法,最大限度地减少了氧化和降解。瓜尔豆胚芽蛋白分离物(GGPI)富含必需氨基酸,尽管具有营养潜力,但仍未得到充分开发。然而,GGPI在溶解性、消化性和胶凝能力方面存在局限性。本研究探讨了在120、130和140°C温度下,SHS处理5和10分钟对GGPI的营养、结构、功能和流变学特性的影响。SHS处理在130°C-10分钟内显著提高了体外蛋白质消化率(89.08%)。然而,长期暴露在较高的温度下会导致必需氨基酸的显著减少,同时羰基和二硫化物含量也会发生变化。在较低的SHS温度下,SDS-PAGE谱带强度无明显变化。此外,表面疏水性和粒径变化的差异不显著,表明没有形成更大的GGPI聚集体。在较低的SHS温度下观察到GGPI的部分展开,这表明更高的随机线圈结构。另一方面,在较高的SHS温度下,未展开结构重组为致密结构,对β-薄片结构有显著影响(37.34 - 45.12%)。此外,增加SHS温度和时间可显著提高GGPI的溶解度(5.99%)和乳化能力(4.14%),可达130°C-10 min。SHS处理后GGPI的粒径分布曲线变宽,可能是其吸水能力(1.9-2.11 g/g)和发泡能力变化不显著的原因。同时,GGPI在120°C下处理10分钟形成较弱的凝胶,具有频率依赖性。综上所述,在120 ~ 130℃的温度范围内,SHS处理可以更有效地预处理GGPI或其他植物蛋白,以提高其溶解度、消化率和胶凝能力。在较高SHS温度(140°C)下的有限氧化减少了必需氨基酸,但没有形成更大的聚集体,使其适合生产低粘性食品。
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引用次数: 0
Structural differences in novel pectic polysaccharides from Rosa roxburghii tratt drive distinct gut microbiota profiles: Evidence from in vitro fecal fermentation 刺梨新果胶多糖的结构差异驱动不同的肠道微生物群特征:来自体外粪便发酵的证据
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-25 DOI: 10.1016/j.foodhyd.2025.111381
Han Qiu, Angxin Song, You Luo
Rosa roxburghii Tratt fruits are rich in polysaccharides. Two novel polysaccharides, RRTP-1 and RRTP-2, were purified and characterized as pectin using HPLC, FTIR, GC-MS, and NMR analysis. RRTP-1 was primarily composed of homogalacturonan (HG), featuring a linear main chain with various branching structures including galactose, glucose, arabinose, and mannose residues. RRTP-2 was also a highly branched HG with significant contributions from galactose, rhamnose and arabinose. Compared to RRTP-2 (262.35 kDa, DE 22.03 %), RRTP-1 exhibited a lower molecular weight (179.05 kDa) and a higher degree of esterification (DE, 41.10 %). Both of them were efficiently utilized by gut microbes to produce butyric acid and lower pH. Their structural differences led to distinct gut microbiota composition. RRTP-1 selectively enriched Phocaeicola, Faecalibacterium, and Bifidobacterium, whereas RRTP-2 selectively enriched Limosilactobacillus, Lachnospira, and Coprococcus. Despite structure differences in RRTP-1 and RRTP-2, the keystone microbes and enzymes involved in their degradation exhibited similarities. Bacteroides and Megamonas emerged as dominant contributors. Glycoside hydrolases and carbohydrate esterases were identified as the primary enzymes facilitating their breakdown. These findings suggest that the fine structure of pectin exerts a selective effect on fermenting consortia. Furthermore, both RRTP-1 and RRTP-2 show promise as effective prebiotics.
刺梨果实中含有丰富的多糖。采用HPLC、FTIR、GC-MS和NMR等方法对两种新型多糖RRTP-1和RRTP-2进行了纯化,并鉴定为果胶。RRTP-1主要由均半乳糖酸(HG)组成,具有线性主链和多种分支结构,包括半乳糖、葡萄糖、阿拉伯糖和甘露糖残基。RRTP-2也是一个半乳糖、鼠李糖和阿拉伯糖高度支化的HG。与RRTP-2 (262.35 kDa, DE 22.03%)相比,RRTP-1具有较低的分子量(179.05 kDa)和较高的酯化度(DE 41.10%)。它们都能被肠道微生物有效利用,产生丁酸和较低的ph值。它们的结构差异导致肠道菌群组成不同。RRTP-1选择性地富集Phocaeicola、Faecalibacterium和双歧杆菌,而RRTP-2选择性地富集Limosilactobacillus、Lachnospira和Coprococcus。尽管RRTP-1和RRTP-2的结构存在差异,但参与其降解的关键微生物和酶具有相似性。拟杆菌和巨单胞菌成为主要贡献者。糖苷水解酶和碳水化合物酯酶被确定为促进其分解的主要酶。这些结果表明,果胶的精细结构对发酵菌群具有选择性作用。此外,RRTP-1和RRTP-2都有望成为有效的益生元。
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引用次数: 0
Self-assembly properties of enzymatically treated oat oil 酶处理燕麦油的自组装特性
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-25 DOI: 10.1016/j.foodhyd.2025.111378
Eimantas Gladkauskas , Jennifer Gilbert , Ben Humphreys , Scott Montalvo Diaz , Anna Maria Piña Cañaveras , Ann Terry , Jenny Lindberg Yilmaz , Tommy Nylander , Patrick Adlercreutz , Cecilia Tullberg
The enzymatic modification of natural oat oils enriched with polar lipids (PL), consisting mainly of equal mixture of phospholipids and galactolipids, offers a sustainable pathway to produce liquid crystalline phases (LCPs) with diverse structural arrangements, including micellar or bicontinuous cubic and hexagonal phases. These self-assembling lipid systems have potential applications in drug delivery, nutraceuticals, and food formulations due to their ability to encapsulate bioactive compounds, thereby enhancing their stability, and facilitate controlled release.
This study introduces a novel, low-energy, and sustainable one-step enzymatic process that makes oat oil lipids self-assemble into desired types of LCPs without the need for additional surfactants or stabilisers. The polar lipid content was a critical factor in determining the curvature of the lipid-aqueous interface and hence the type of LCP formed. Small angle x-ray scattering (SAXS), cryogenic transmission electron microscopy (cryoTEM), and thin layer chromatography (TLC) was used to elucidate the phase behaviour, structure, and composition of the LCP. Functional additives, such as curcumin, vitamin D, and octyl glucoside (OG), were incorporated into the LCPs with concentrations up to 10 wt%, thereby highlighting the possibility to tailor the system for different applications. Dispersed LCP nanoparticles were successfully produced via sonication and have an internal hexagonal structure as verified by SAXS and cryoTEM. The obtained results show that enzymatic processing using lipolytic enzymes can be used to control the conversion of oat oil with the polar lipid content ranging from 15 to 60 wt% into LCPs with either lamellar, micellar cubic (Fd3m) or reversed hexagonal internal structure.
富含极性脂质(PL)的天然燕麦油(主要由磷脂和半乳糖脂的等量混合物组成)的酶修饰提供了一种可持续的途径来生产具有多种结构排列的液晶相(lcp),包括胶束相或双连续的立方相和六边形相。这些自组装脂质系统在药物输送、营养食品和食品配方中具有潜在的应用,因为它们能够包封生物活性化合物,从而提高它们的稳定性,并促进控制释放。本研究介绍了一种新颖的、低能量的、可持续的一步酶促过程,使燕麦油脂自组装成所需类型的lcp,而不需要额外的表面活性剂或稳定剂。极性脂质含量是决定脂-水界面曲率的关键因素,因此也决定了形成的LCP的类型。采用小角x射线散射(SAXS)、低温透射电镜(cryoTEM)和薄层色谱(TLC)分析了LCP的相行为、结构和组成。功能性添加剂,如姜黄素、维生素D和辛基葡萄糖苷(OG),以高达10 wt%的浓度掺入lcp中,从而突出了针对不同应用定制系统的可能性。通过超声波成功制备了分散的LCP纳米颗粒,并通过SAXS和低温透射电镜验证了其内部六边形结构。结果表明,利用脂溶酶进行酶处理可以控制极性脂含量在15% ~ 60%之间的燕麦油转化为具有层状、胶束立方(Fd3m)或反六边形内部结构的lcp。
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引用次数: 0
Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts 天然玉米淀粉和橄榄叶酚提取物稳定水包油乳剂的稳定性和摩擦学性能
IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Pub Date : 2025-03-25 DOI: 10.1016/j.foodhyd.2025.111382
Umer Farooq , Elke Scholten , Carla Di Mattia , Marco Faieta , Paola Pittia
In this work, the tribological behaviour of o/w model emulsions stabilized by native corn starch particles in association with a surface-active olive leaf phenolic extract (OLE) was studied. Preliminarily, starch particles were submitted to a high-pressure homogenization pre-treatment and were then separated, by sedimentation, into small (<5 μm, centered on 2.5 μm) and large (<50 μm, centered on 17 μm) particles. Oil-in-water emulsions (10 % dispersed phase, w/v) were prepared using native corn starch particles in the presence of OLE as an emulsifier and characterized for particle size, microstructure and tribological behaviour. OLE and starch particles were both needed for system structuration, providing stability with different mechanisms. OLE triggered oil droplet formation acting as a low molecular weight emulsifier, while starch particles played a different role in the stabilization of the emulsions based on their size: the small starch particles provide stability by adsorbing onto the o/w interface, while the large particles provide stability by forming an interconnected network in the continuous phase, which embedded OLE-stabilized oil droplets. The tribological study showed that emulsions stabilized by small particles showed higher friction coefficients. In these emulsions, the stable emulsion droplets provided particle lubrication. In emulsions stabilized by large particles, lower friction coefficients were observed, which was due to the low stability of the oil droplets. The oil droplets could easily coalesce under flow, causing the formation of an oil film, which was more efficient in lowering the friction coefficient than the oil droplets stabilized with smaller particles. Such findings demonstrated that the size of starch particles played an important role in the stabilization mechanism of the emulsions as well as of their lubrication properties, and can be used to control different properties of emulsions.
在这项工作中,研究了由天然玉米淀粉颗粒与表面活性橄榄叶酚提取物(OLE)联合稳定的o/w模型乳剂的摩擦学行为。初步将淀粉颗粒进行高压均质预处理,然后沉淀分离成小颗粒(<5 μm,以2.5 μm为中心)和大颗粒(<50 μm,以17 μm为中心)。采用天然玉米淀粉颗粒作为乳化剂,在OLE的存在下制备了10%分散相(w/v)的水包油乳液,并对其粒径、微观结构和摩擦学性能进行了表征。体系结构都需要OLE和淀粉颗粒,提供不同机理的稳定性。OLE作为低分子量乳化剂触发了油滴的形成,而淀粉颗粒根据其大小在乳液的稳定中发挥了不同的作用:小的淀粉颗粒通过吸附在o/w界面上提供稳定性,而大颗粒通过在连续相中形成相互连接的网络来提供稳定性,其中嵌入OLE稳定的油滴。摩擦学研究表明,小颗粒稳定的乳剂具有较高的摩擦系数。在这些乳剂中,稳定的乳剂液滴提供颗粒润滑。在由大颗粒稳定的乳液中,观察到较低的摩擦系数,这是由于油滴的低稳定性。油滴在流动过程中容易聚结,形成油膜,比用小颗粒稳定的油滴更有效地降低摩擦系数。这说明淀粉颗粒的大小对乳剂的稳定机理和润滑性能起着重要的作用,可以用来控制乳剂的不同性能。
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Food Hydrocolloids
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