Food Hydrocolloids最新文献_第8页

High hydrostatic pressure-assisted construction of endogenous pectin hydrogels from‘Beibinghong'grapes: A novel system enhancing malvidin stability and delivery efficiency 高静水压力辅助构建“北冰红”葡萄内源性果胶水凝胶：一种提高果胶稳定性和输送效率的新体系

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-15 DOI: 10.1016/j.foodhyd.2026.112443

Naiqun Zhao , Yongjie Sun , Mingjie Hu , Nan Zhang , Ting Li , Liankui Wen , Xinyao Liu , Zhitong Wang

This study addresses challenges in the oral administration of malvidin (MV), such as gastric instability and insufficient intestinal release, by proposing a novel delivery strategy based on a pectin-MV composite hydrogel. This strategy employs high-pressure hydrostatic processing (HHP) technology to engineer the composite hydrogel. Systematic comparison of three components from ‘Beibinghong’ grape pectin-water-soluble pectin (WSP), homogalacturonan (HG), and Rhamnogalacturonan I (RGI)-revealed that RGI pectin, featuring a “hairy region” structure, forms the most stable three-dimensional network with MV under high-pressure hydrostatic treatment. The key mechanism lies in HHP facilitating the unfolding and directed alignment of RGI flexible branched structure, thereby enhancing hydrogen bonding and hydrophobic interactions with microcapsules to achieve more efficient and stable molecular encapsulation. This RGI-MV hydrogel exhibits excellent mechanical properties and colloidal stability, demonstrating intelligent drug release behaviour in simulated gastrointestinal fluids. Furthermore, the antioxidant activity of the released MV remains fully preserved. This study elucidates the mechanism by which ‘Beibinghong’ grape pectin synergistically constructs a high-efficiency oral delivery system through high-pressure water treatment, providing innovative insights and methodologies for enhancing the bioavailability of polyphenolic active components.

本研究通过提出一种基于果胶-MV复合水凝胶的新型给药策略，解决了口服给药malvidin （MV）的胃不稳定和肠道释放不足等问题。该策略采用高压静水处理（HHP）技术来设计复合水凝胶。通过对“北冰红”葡萄果胶中水溶性果胶（WSP）、均高半乳乳酸酯（HG）和鼠李糖半乳乳酸酯I （RGI）三种成分的系统比较发现，RGI果胶具有“毛状区”结构，在高压静水处理下与MV形成最稳定的三维网络。其关键机制在于HHP促进RGI柔性支结构的展开和定向对准，从而增强与微胶囊之间的氢键和疏水相互作用，从而实现更高效、更稳定的分子包封。这种RGI-MV水凝胶具有优异的机械性能和胶体稳定性，在模拟胃肠道液体中表现出智能药物释放行为。此外，释放的MV的抗氧化活性得到充分保存。本研究阐明了“北冰红”葡萄果胶通过高压水处理协同构建高效口服给药体系的机理，为提高多酚类活性成分的生物利用度提供了创新的见解和方法。

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引用次数: 0

Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions 花青素负载的cnc -乳清蛋白复合物：界面稳定和氧化挑战皮克林乳剂

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodhyd.2026.112526

Eda Yildiz , Zeynep Altintas

A novel stabilizer comprising anthocyanin (AN)-incorporated cherry stalk cellulose nanocrystals (CS-CNCs)/whey protein (WP) complex was developed to stabilize O/W Pickering emulsions (PEs) with improved physical and lipid oxidation stability during storage. Preparing CS-CNC/WP complexes with three mass ratios (1:1, 1:2, and 1:4) at different pH levels showed that pH 4 was optimal for complex formation. Compared to native CS-CNCs, the CS-CNC/WP complexes had significantly larger particle sizes and lower zeta potential. Fourier-transform infrared (FTIR) spectroscopy revealed characteristic shifts in amide I and II bands, while fluorescence quenching of tryptophan residues indicated strong non-covalent interactions, confirming the complexation between CS-CNC and WP. Although all CS-CNC/WP complexes showed higher contact angles (CAs) than CS-CNCs alone, the CS-CNC/WP (1:4) complex (CA = 50.9°) was selected for its enhanced hydrophobicity and potential interfacial activity. Incorporation of AN from cherry pomace waste significantly enhanced the antioxidant activity of the optimal complex, slightly reduced its contact angle (45.85°), and reinforced complex formation through stronger non-covalent interactions as indicated by amide band shifts and enhanced tryptophan quenching. Unlike the unstable PEs prepared using CS-CNC or WP alone, those stabilized with CS-CNC/WP and AN-loaded CS-CNC/WP complexes showed remarkable physical stability, with smaller, more uniformly distributed droplets. The chemical stability analysis by monitoring primary lipid oxidation products revealed that AN unexpectedly acted as a pro-oxidant in CS-CNC/WP/AN-stabilized emulsions, accelerating lipid oxidation over 28 days.

研究了一种含有花青素（AN）的樱桃秸秆纤维素纳米晶体(CS-CNCs)/乳清蛋白（WP）复合物的新型稳定剂，用于稳定O/W Pickering乳剂（PEs），提高了其在储存过程中的物理和脂质氧化稳定性。在不同的pH条件下制备质量比为1:1、1:2和1:4的CS-CNC/WP配合物，pH为4的配合物形成效果最佳。与天然CS-CNC相比，CS-CNC/WP配合物具有更大的粒径和更低的zeta电位。傅里叶变换红外光谱（FTIR）显示酰胺I和酰胺II波段的特征位移，而色氨酸残基的荧光猝灭显示出强烈的非共价相互作用，证实了CS-CNC与WP之间的络合作用。虽然所有CS-CNC/WP配合物都比单独的CS-CNC具有更高的接触角（CA），但CS-CNC/WP（1:4）配合物（CA = 50.9°）因其增强的疏水性和潜在的界面活性而被选中。从樱桃渣中添加AN显著提高了最佳配合物的抗氧化活性，略微降低了其接触角（45.85°），并通过酰胺带移位和色氨酸猝灭增强的非共价相互作用增强了配合物的形成。与单独使用CS-CNC或WP制备的不稳定PEs不同，CS-CNC/WP和an负载CS-CNC/WP配合物稳定的PEs具有显著的物理稳定性，液滴更小，分布更均匀。通过监测初级脂质氧化产物的化学稳定性分析表明，AN意外地在CS-CNC/WP/AN稳定乳状液中发挥了促氧化剂的作用，在28天内加速了脂质氧化。

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引用次数: 0

Development of iron-crosslinked sodium alginate/carboxymethyl cellulose films functionalized with zeolite imidazolate framework-L for salmon preservation 咪唑酸框架- l型沸石功能化海藻酸钠/羧甲基纤维素铁交联膜的研制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112432

Yuanda Sun , Shiyu Jia , Shasha Cheng , Wentao Su , Haitao Wang , Mingqian Tan

Biodegradable polysaccharides have attracted increasing interest as sustainable food packaging materials; however, their practical application is limited by inadequate mechanical properties, barrier properties, and antimicrobial activity. To address these challenges, we developed a multifunctional composite film using sodium alginate (SA) and carboxymethyl cellulose (CMC) as the polymer matrix, incorporating zeolite imidazolate framework-L (ZIF-L) for its antimicrobial functionality. The antimicrobial mechanism of ZIF-L against Pseudomonas was elucidated through transcriptomic and metabolomic analyses, revealing disruption of carbohydrate and nucleotide metabolism as the primary cause of bacterial inactivation. Mechanical reinforcement was achieved through iron ion cross-linking, resulting in SA/CMC (SC) composite films that are cross-linked by iron ions and embedded with ZIF-L (SC/ZIF-L/Fe films). Characterization demonstrated that the composite film exhibited enhanced hydrophobicity (water contact angle increased from 44.7° to 106.2°), superior UV shielding, improved tensile strength, and reduced water permeability. Furthermore, the synergistic effect of ZIF-L incorporation and iron cross-linking resulted in significantly enhanced antimicrobial activity compared with unmodified SC composite films. Application tests using salmon demonstrated effective inhibition of microbial growth and prolonged shelf life. Overall, this study highlights the potential of SC/ZIF-L/Fe films as multifunctional candidates for active food packaging.

可生物降解多糖作为可持续食品包装材料引起了越来越多的兴趣；然而，它们的实际应用受到机械性能、屏障性能和抗菌活性不足的限制。为了解决这些挑战，我们开发了一种多功能复合膜，以海藻酸钠（SA）和羧甲基纤维素（CMC）为聚合物基质，加入咪唑酸分子筛框架- l （ZIF-L）的抗菌功能。通过转录组学和代谢组学分析阐明了ZIF-L对假单胞菌的抗菌机制，揭示了碳水化合物和核苷酸代谢的破坏是细菌失活的主要原因。通过铁离子交联实现机械增强，形成由铁离子交联并包埋ZIF-L （SC/ZIF-L/Fe膜）的SA/CMC （SC）复合膜。表征表明，复合膜具有增强的疏水性（水接触角从44.7°增加到106.2°），良好的紫外线屏蔽，提高拉伸强度，降低透水性。此外，与未改性的SC复合膜相比，ZIF-L掺入和铁交联的协同作用显著提高了复合膜的抗菌活性。应用试验表明，鲑鱼有效抑制微生物生长和延长保质期。总的来说，本研究突出了SC/ZIF-L/Fe薄膜作为活性食品包装的多功能候选材料的潜力。

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引用次数: 0

Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality 乳铁蛋白和乳清蛋白水解物的复杂形成：多尺度结构分析，热稳定性和功能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.foodhyd.2026.112495

Tiantian Lin , Yufeng Zhou , Wuxi Wang , Younas Dadmohammadi , Hari Meletharayil , Rohit Kapoor , Alireza Abbaspourrad

The complexation between lactoferrin (LF) and whey protein hydrolysate (WPH) was achieved by tuning the reaction concentration, mixing ratio, pH, incubation temperature, and time. Optimal complex formation was confirmed at LF to WPH mass ratios of 1:1 and 1:2 at pH levels between 5.8 and 6.0 with a total concentration of 1 w/v% mixing at 25 °C for 30 min or with a total concentration of 3 w/v% at 45 °C for 30 min, by turbidity, zeta-potential, and particle size analysis. The complex yields were between 36–40% after centrifugation and freeze-drying with LF comprising 43-48% of the complex mass. Scanning electron microscopy showed that the 1:1 LF to WPH complexes are rod- or cube-like particles with a size of 100-300 nm while soluble complexes at 1:3 ratio are cube-like particles <100 nm in size. According to the small angle-X-ray scattering analysis, at the molecular level, the maximum extended distance of the LF-WPH complex is 40-60 nm with an oval-like shape. The LF-WPH complex prepared at pH 5.8 with LF to WPH ratios of 1:1 and 1:2 exhibited enhanced thermal stability of LF at 75 °C or 90 °C for 2 min and at 145 °C for 2-60 s as confirmed by HPLC, SDS-PAGE and CD spectroscopy, exhibiting >80% LF retention after heating at 75 °C for 2 min and 70% after heating at 90 °C for 2 min. Compared to pure LF, LF-WPH complexes also retained the antibacterial activity of LF on both Staphylococcus aureus and Escherichia coli after heating. The food and beverage industry seeks ingredients for food fortification: Heteroprotein complexes, such as those made here with lactoferrin and whey protein hydrosylates, provide a sustainable route to thermally-stable protein-rich ingredients.

乳铁蛋白（LF）与乳清蛋白水解物（WPH）通过调节反应浓度、混合比、pH、孵育温度和时间实现络合。通过浊度、ζ电位和粒度分析，在pH值为5.8 ~ 6.0、总浓度为1 w/v%、25°C搅拌30分钟或总浓度为3 w/v%、45°C搅拌30分钟的条件下，确定了LF与WPH质量比为1:1和1:2的最佳络合物形成。经离心冷冻干燥后，配合物收率在36-40%之间，LF占配合物质量的43-48%。扫描电镜显示，1:1比例的LF与WPH配合物为棒状或立方状颗粒，尺寸为100-300 nm； 1:3比例的可溶性配合物为立方状颗粒，尺寸为100 nm。根据小角- x射线散射分析，在分子水平上，LF-WPH配合物的最大延伸距离为40-60 nm，呈椭圆形。经HPLC、SDS-PAGE和CD谱分析证实，在pH 5.8条件下制备的LF-WPH复合物在75°C或90°C下保温2 min，在145°C下保温2-60 s时，LF的热稳定性增强，在75°C加热2 min后，LF保留率为80%，在90°C加热2 min后，LF保留率为70%。与纯LF相比，LF- wph复合物在加热后对金黄色葡萄球菌和大肠杆菌的抑菌活性也保持不变。食品和饮料行业寻求食品强化的成分：异蛋白复合物，例如在这里用乳铁蛋白和乳清蛋白水解物制成的复合物，为热稳定的富含蛋白质的成分提供了可持续的途径。

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引用次数: 0

Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films 探索可替代面粉来源和海洋生物质残留物复合材料的可持续可降解食品包装薄膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112464

Eva Hernández-García , Anayansi Escalante-Aburto , María José Fabra , Amparo López-Rubio

This study proposes an innovative strategy to valorize agricultural and marine by-products by developing sustainable films based on different pigmented popcorn and sorghum flours, rich in bioactive polyphenols and starch, combined with holocellulosic residue from Gelidium corneum (marine biomass), a by-product of industrial agar extraction, as a possible alternative to conventional plastics. Films were produced by melt-compounding and compression-moulding with a 40:60 w/w ratio of popcorn or sorghum flour to algae residue and were compared to control films without marine biomass. The effect of incorporating and storing marine biomass was investigated. Results showed that the addition led to a more heterogeneous film morphology and modified the optical properties of the marine biomass films, decreasing luminosity, whiteness index, and internal transmittance, while enhancing yellow and green hues due to pigment interactions, with significant changes occurring during storage. In general, incorporating marine biomass increased tensile strength and stiffness, reduced elongation at break, and, upon storage, further enhanced rigidity through starch retrogradation. Additionally, the presence of biomass modulated water vapor permeability, water uptake, and hydrophobicity. These findings demonstrate the potential of combining pigmented popcorn and sorghum flours with Gelidium corneum residue as sustainable composite films, representing a promising strategy for environmentally friendly packaging.

本研究提出了一种创新的策略，通过开发基于不同色素的爆米花和高粱面粉的可持续薄膜，丰富的生物活性多酚和淀粉，结合胶状角质层（海洋生物质）的全息纤维素残渣，工业琼脂提取的副产品，作为传统塑料的可能替代品，来实现农业和海洋副产品的价值。以玉米花或高粱粉与海藻渣的w/w比为40:60，采用熔融复合和压缩成型的方法制备薄膜，并与不含海洋生物质的对照薄膜进行比较。研究了海洋生物质掺入和储存的效果。结果表明：添加添加剂使海洋生物质薄膜的形貌更加不均匀，并改变了其光学性质，降低了其亮度、白度指数和内部透过率，同时由于色素的相互作用而增强了其黄色和绿色的色调，且在储存过程中发生了显著的变化。一般来说，加入海洋生物质增加了拉伸强度和刚度，降低了断裂伸长率，并且在储存后，通过淀粉降解进一步提高了刚性。此外，生物质的存在调节了水蒸气渗透性、吸水性和疏水性。这些发现表明，将色素爆米花和高粱粉与角质层残渣结合起来作为可持续复合薄膜的潜力，代表了一种有前途的环保包装策略。

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引用次数: 0

Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils pH-shift大豆蛋白淀粉样原纤维的结构转变和乳化特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodhyd.2026.112527

Yingxue Chang , Shunan Jia , Hongyan Jin , Zichen Cao , Yan Zhang , Lianzhou Jiang , Zejian Xu , Xiaonan Sui

Soy protein is a complete plant protein, containing a balanced profile of all nine essential amino acids. The fibrillation of soy protein isolate (SPI) into amyloid fibrils (SAFs) has emerged as an effective strategy for modifying its functional properties. Since fibril morphology influences emulsion stabilization, this study employed a pH-shift method to modulate the structure of SAFs and investigated their interfacial behavior in oil-in-water emulsions. The treatment caused SAFs to depolymerize and reaggregate into complex polymorphic aggregates. Notably, SAFs-7-2 and SAFs-9-2 comprised multi-fragment flexible fibrils, which formed dense interfacial layers. SAFs-7-2 exhibited an EAI of 552 m²/g and an ESI of 264 min, while SAFs-9-2 showed values of 387 m²/g and 128 min, respectively. Both were significantly higher than those of SPI (EAI: 150 m²/g; ESI: 60 min; p < 0.05). These results confirm that pH-shift processing enhances the morphological diversity of SAFs, facilitating the rational design of plant-based emulsifiers for food applications.

大豆蛋白是一种完整的植物蛋白，含有均衡的九种必需氨基酸。大豆分离蛋白（SPI）纤维化成淀粉样原纤维（SAFs）已成为一种有效的改变其功能特性的策略。由于纤维形态会影响乳液的稳定性，本研究采用ph位移法来调节SAFs的结构，并研究了它们在水包油乳液中的界面行为。处理导致SAFs解聚并重新聚集成复杂的多态聚集体。值得注意的是，SAFs-7-2和SAFs-9-2由多片段柔性原纤维组成，形成致密的界面层。SAFs-7-2的EAI值为552 m2/g， ESI值为264 min， SAFs-9-2的EAI值为387 m2/g， ESI值为128 min。两者均显著高于SPI （EAI: 150 m2/g; ESI: 60 min; p < 0.05）。这些结果证实，ph移位处理增强了saf的形态多样性，有助于合理设计用于食品应用的植物性乳化剂。

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引用次数: 0

Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system 低酰基结冷胶-单甘油酯凝胶基泡沫乳剂的设计与表征：作为固体脂肪替代品在曝气烘焙系统中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-02 DOI: 10.1016/j.foodhyd.2026.112515

Mohammad Reza Salahi, Mohebbat Mohebbi

This study investigated bigel-based foamed emulsions (BFEs) formulated with monoglyceride oleogel (80%) and low-acyl gellan gum (LAGG) hydrogel (20%) as shortening alternatives in muffins. Bigels containing 0.0–0.8% LAGG were prepared, characterized, and aerated into BFEs. Increasing LAGG concentration significantly enhanced bigel textural strength, as reflected by increased hardness (30.08–63.22 g), adhesiveness (1.31–4.14 mJ), and storage modulus (2001.8–8557.9 Pa). Bigel phase stability improved with LAGG addition (72.15–81.69% at day 1) and further increased during 14 days of storage. BFEs exhibited pronounced shear-thinning behavior (n = 0.13–0.08), with storage modulus values rising from 9211.6 Pa (0.0% LAGG) to 19,012.4 Pa (0.8% LAGG). Thermal analysis revealed markedly improved thermal resistance, with enthalpy increasing from 116.15 J g⁻¹ (0.0% LAGG) to 317.71 J g⁻¹ (0.8% LAGG), and residual foam integrity at 70

° C

rising from 11.31% to 35.73%. Storage stability was maintained for up to 30 days, particularly at ≥ 0.3% LAGG. Muffin trials with 25% and 75% shortening replacement showed batter specific gravity comparable to the control (100% shortening) (0.85–0.86 vs. 0.85) and maintained baked product quality, including specific volume (2.85–2.92 vs. 2.95 mL g⁻¹), moisture content (19.56–19.88 vs. 20.14%), water activity (0.815–0.821 vs. 0.818), texture (hardness: 657.71–668.92 vs. 595.50 g; springiness: 10.33–10.51 vs. 10.61 mm; chewiness: 31.30–32.58 vs. 30.42 mJ), and color (crust: ΔE ≤ 1.32, crumb: E ≤ 1.39). Overall, LAGG effectively enhanced bigel and BFE strength, enabling up to 75% shortening replacement in muffins without quality loss.

本研究研究了由单甘油酯油凝胶（80%）和低酰基结冷胶（LAGG）水凝胶（20%）配制的凝胶基泡沫乳剂（bfe）作为松饼中的起酥油替代品。制备了含有0.0-0.8% LAGG的Bigels，对其进行了表征，并将其曝气到BFEs中。增加LAGG浓度可显著提高bigel的纹理强度，体现在硬度（30.08-63.22 g）、黏附性（1.31-4.14 mJ）和储存模量（2001.8-8557.9 Pa）的增加。添加LAGG后，Bigel相稳定性得到改善（第1天为72.15-81.69%），并在第14天进一步提高。BFEs表现出明显的剪切减薄行为（n = 0.13 ~ 0.08），存储模量从9211.6 Pa （0.0% LAGG）增加到19012.4 Pa （0.8% LAGG）。热分析表明，热阻显著提高，热焓从116.15 J g−1 （0.0% LAGG）增加到317.71 J g−1 (0.8% LAGG)， 70℃时残余泡沫完整性从11.31%提高到35.73%。储存稳定性可保持30天，特别是在≥0.3% LAGG条件下。更换25%和75%起酥油的松饼试验显示，面糊比重与对照组（100%起酥油）相当（0.85 - 0.86 vs. 0.85），并保持了烘焙产品的质量，包括比体积（2.85-2.92 vs. 2.95 mL g−1）、含水量（19.56-19.88 vs. 20.14%）、水分活性（0.815-0.821 vs. 0.818）、质地（硬度：657.71-668.92 vs. 595.50 g；弹性：10.33-10.51 vs. 10.61 mm；嚼劲：31.30-32.58 vs. 30.42 mJ）和颜色（脆皮：ΔE≤1.32，碎屑：E≤1.39）。总的来说，LAGG有效地提高了bigel和BFE强度，使松饼的更换时间缩短了75%，而质量没有损失。

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引用次数: 0

Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study 高强度超声对k-卡拉胶和大豆卵磷脂乳状液稳定性的影响：水相迁移率、粒径和微观结构研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodhyd.2026.112520

Ukasha Arqam , Shoaib Younas , Caiyun Liu , Xin Wang , Longfei Feng , Tong Wan

Biopolymer stability in oil in water (o/w) emulsions is a major challenge. Present research work successfully investigated the long-term stability of k-carrageenan and soy bean lecithin mixture using high intensity ultrasound treatment (810 W) with different time intervals 0 (controlled), 2, 4, 6 and 8 min in o/w emulsions. Samples were assessed during 30 days (0, 7, 14, 21, 30) while storing at 32 °C. Different analytical techniques including low field nuclear magnetic resonance (LF-NMR), emulsion activity index (EAI), emulsion stability index (ESI), particle size (D_3,2), zeta potential (mV) and creaming index % (CI) were used to investigate stability. LF-NMR findings indicated the increase in peak ratios of tightly bound water (T₂₁) and immobilized water (T₂₃) from 0.040 to 1.00 % in controlled sample while 9.87–13.60 % in 6 min ultrasound treatment. After 30 days, single component relaxation time (T_2W) of 6 min ultrasound treatment shifted towards left reflecting strong hydrogen bonding and lowest CI% (8.57). ESI (6220 ± 0.004) of 6 min ultrasound treatment with particle size (0.1 μm) proved it 3-fold higher comparing to controlled treatment. Optical microscopy and cryo-microscope showed the droplet aggregation while rheology assessed a strong positive relationship between particle size and viscosity shear rate across all emulsion treatments. Finally, all emulsion samples exhibited high zeta potential (>−30 mV) even after 30 days. This research provides theoretical support for the broad application of high intensity ultrasonic technique in food industry.

生物聚合物在油水（o/w）乳剂中的稳定性是一个主要的挑战。本研究采用高强度超声（810 W）处理k-卡拉胶与大豆卵磷脂混合物，在0 / W乳剂中分别以0（受控）、2、4、6和8 min的时间间隔进行处理，成功地考察了其长期稳定性。样品在32°C保存的30天（0、7、14、21、30）内进行评估。采用低场核磁共振（LF-NMR）、乳状液活性指数（EAI）、乳状液稳定性指数（ESI）、粒径（D3,2）、zeta电位（mV）和成乳指数% （CI）等分析技术考察其稳定性。LF-NMR结果表明，在对照样品中，紧密结合水（T21）和固定化水（T23）的峰比从0.040 %增加到1.00 %，而在超声处理6 min后，其峰比从9.87 %增加到13.60%。超声治疗6 min后30 d，单组分松弛时间（T2W）左移，氢键强，CI%最低（8.57）。粒径（0.1 μm）超声处理6 min后，ESI（6220±0.004）是对照处理的3倍。光学显微镜和冷冻显微镜显示了液滴聚集，而流变学评估了所有乳液处理中粒径与粘度剪切速率之间的强烈正相关关系。最后，即使在30天后，所有乳液样品都表现出较高的zeta电位（>−30 mV）。本研究为高强度超声技术在食品工业中的广泛应用提供了理论支持。

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引用次数: 0

Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature 阐明右旋糖酐和多酚协同调节高温诱导的肌原纤维蛋白热聚集行为和凝胶性质的机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-16 DOI: 10.1016/j.foodhyd.2026.112423

Xiaoming Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Baocai Xu

The quality and sensory attributes of meat products are mainly determined by myofibrillar protein (MP). However, MP gels undergo textural deterioration during high-temperature heating. In order to address this issue, the effects of dextran (DX) combined with three different polyphenols including epigallocatechin gallate (EGCG), catechin (C), and gallic acid (GA) on the gel properties, aggregation behavior, and molecular conformation of MP induced by high-temperature treatment at 95 °C were investigated. Specifically, both individual and synergistic treatments with DX and polyphenols significantly enhanced the water-holding capacity, gel strength and thermal stability of MP gels (P < 0.05), with the DX-GA combination showing the optimal effect. Dynamic rheology revealed that DX and polyphenols increased the storage modulus (G′). Then, the microstructural observations further confirmed that the treatment with DX and polyphenols promoted the development of more ordered and stable networks. Secondary structure analysis demonstrated that the conformation of MP shifted from α-helix to β-sheet. Meanwhile, tertiary and quaternary structure analyses collectively indicated that DX and polyphenols could enhance gel properties by regulating hydrogen bonds and hydrophobic interactions, as well as inhibiting the excessive formation of disulfide bonds. These findings were primarily attributed to the filling effect of DX, the covalent cross-linking by polyphenols, and the intermolecular non-covalent interactions. Futhermore, the results of the correlation assessment and principal component analysis (PCA) further corroborated this finding. Overall, the present study provides an effective approach for inhibiting texture deterioration in high-temperature meat products, and offers theoretical insights for developing novel gel-based meat products.

肉制品的品质和感官属性主要由肌原纤维蛋白（myofibrar protein， MP）决定。然而，MP凝胶在高温加热过程中会发生结构劣化。为了解决这一问题，研究了右旋糖酐（DX）与表没食子儿茶素没食子酸酯（EGCG）、儿茶素(C)和没食子酸（GA）三种不同的多酚结合对95℃高温诱导MP凝胶性质、聚集行为和分子构象的影响。其中，DX和多酚单独处理和协同处理均显著提高了MP凝胶的持水能力、凝胶强度和热稳定性（P < 0.05），其中DX- ga联合处理效果最佳。动态流变学表明，DX和多酚增加了存储模量（G '）。然后，微观结构观察进一步证实，用DX和多酚处理促进了更有序和稳定的网络的发展。二级结构分析表明，MP的构象由α-螺旋转变为β-片状。同时，三级和四级结构分析共同表明，DX和多酚可以通过调节氢键和疏水相互作用以及抑制二硫键的过度形成来增强凝胶性能。这些发现主要归因于DX的填充效应、多酚的共价交联以及分子间的非共价相互作用。此外，相关评估和主成分分析（PCA）的结果进一步证实了这一发现。综上所述，本研究为抑制高温肉制品质地恶化提供了有效途径，并为开发新型凝胶肉制品提供了理论见解。

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引用次数: 0

Structural modification and functional improvement of pea protein isolate by covalent grafting with EGCG induced by electron beam irradiation 电子束辐照诱导EGCG共价接枝豌豆分离蛋白的结构修饰和功能改良

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-12 DOI: 10.1016/j.foodhyd.2026.112445

Nana Yang , Huiling Li , Kui Li , Ruyu Shangguan , Wei Niu , Tian Jiang , Hongjie Lei

The objective of our study was to explore the feasibility of EGCG covalent grafting onto pea protein isolate (PPI) induced by electron beam irradiation (EBI). Subsequently, the structural and functional characteristics of the covalent conjugate (PPI-EGCG) were evaluated. The decrease in free amino group, free -SH and free tryptophan contents, as well as an increase in EGCG binding equivalent, all confirmed the successful grafting of EGCG. Multispectral analysis revealed that EGCG grafting induced PPI structural unfolding, transforming from ordered to more flexible structures with internal hydrophobic groups exposed to a more polar environment. The covalent grafting of EGCG to hydrophobic groups reduced the surface hydrophobicity of PPI. These structural changes led to improved solubility, antioxidant activity, thermal stability, and emulsifying properties, as verified by Pearson correlation analysis. Furthermore, the strong steric stabilizing effect provided by EGCG acting as cross-linking agents might account for the higher stability of emulsions prepared by PPI-EGCG during 15 d of storage. These results demonstrated that EBI was a green and efficient technique for promoting polyphenol covalent grafting onto proteins, providing an innovative procedure for enhancing the functional characteristics of PPI.

本研究旨在探讨电子束辐照（EBI）诱导EGCG共价嫁接到豌豆分离蛋白（PPI）上的可行性。随后，对共价共轭物（PPI-EGCG）的结构和功能特性进行了评价。游离氨基、游离sh和游离色氨酸含量降低，EGCG结合当量增加，证实EGCG接枝成功。多光谱分析表明，EGCG接枝诱导PPI结构展开，从有序结构转变为更灵活的结构，内部疏水性基团暴露在更极性的环境中。EGCG与疏水性基团的共价接枝降低了PPI的表面疏水性。这些结构变化导致溶解性、抗氧化活性、热稳定性和乳化性能的改善，Pearson相关分析证实了这一点。此外，EGCG作为交联剂所提供的强立体稳定作用可能是PPI-EGCG制备的乳剂在储存15 d时具有较高稳定性的原因。这些结果表明，EBI是一种绿色高效的促进多酚共价接枝到蛋白质上的技术，为提高PPI的功能特性提供了一种创新的方法。

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引用次数: 0