Food Hydrocolloids最新文献_第9页

Effects of Antarctic krill peptide on structure, rheology, water distribution, and digestibility of starch within unfermented dough during freezing 南极磷虾肽对冷冻过程中未发酵面团结构、流变学、水分分布和淀粉消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-22 DOI: 10.1016/j.foodhyd.2025.112285

Yingying Zhang , Lijuan Wang , Jialu Chen , Shuxing Chen , Ping Wang , Jinying Guo

Antarctic krill peptide (AKP), a bioactive peptide enriched with hydrophilic amino acids and functional constituents, demonstrates notable cryoprotective activity in frozen dough by inhibiting ice crystal growth and stabilizing the gluten network. This study examined the effects of different amounts of AKP on the structure, thermal property, rheology, water distribution, and in vitro digestibility of starch during freezing. The results showed that AKP incorporation reduced both the short-range ordered structure and the relative crystallinity of starch. Low-field nuclear magnetic resonance analysis further indicated that AKP effectively retarded water migration and decreased free water content. After 4 weeks of freezing, the free water content in the 1.5 % AKP group decreased by 0.26 ± 0.01 %. Scanning electron microscopy observations revealed that AKP preserved starch granular integrity and alleviated freeze-induced damage. In addition, AKP increased the onset and peak gelatinization temperatures of starch, reduced starch digestibility, and enhanced the viscoelasticity and swelling power of starch gels. After 4 weeks of freezing, the RDS content in the AKP-added groups decreased by 13.08 ± 1.09 %–50.07 ± 1.14 % compared with the control group. Collectively, these findings demonstrate that AKP effectively improves the physicochemical and structural attributes of starch in non-fermented frozen dough, with the most pronounced benefits observed at a concentration of 1.5 %. This study provides a theoretical foundation for the application of AKP as a novel cryoprotectant and functional additive in frozen starch-based foods.

南极磷虾肽（AKP）是一种富含亲水性氨基酸和功能成分的生物活性肽，通过抑制冰晶生长和稳定面筋网络，在冷冻面团中表现出明显的冷冻保护作用。本研究考察了不同数量的AKP对淀粉在冷冻过程中的结构、热性能、流变性、水分分布和体外消化率的影响。结果表明，AKP的掺入降低了淀粉的短期有序结构和相对结晶度。低场核磁共振分析进一步表明，AKP有效地延缓了水分迁移，降低了自由水含量。冷冻4周后，1.5% AKP组游离水含量降低0.26±0.01%。扫描电镜观察显示，AKP能保持淀粉颗粒的完整性，减轻冻害。此外，AKP提高了淀粉的起始温度和峰值糊化温度，降低了淀粉的消化率，增强了淀粉凝胶的粘弹性和膨胀力。冷冻4周后，与对照组相比，添加akp组RDS含量降低13.08±1.09% ~ 50.07±1.14%。总的来说，这些发现表明AKP有效地改善了非发酵冷冻面团中淀粉的物理化学和结构属性，其中浓度为1.5%时效果最明显。本研究为AKP作为一种新型冷冻保护剂和功能性添加剂在冷冻淀粉类食品中的应用提供了理论基础。

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引用次数: 0

How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)? 高压处理和ph转移对芝麻分离蛋白（Sesamum indicum L.）蛋白质结构特征和技术功能特性的影响？

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-22 DOI: 10.1016/j.foodhyd.2025.112280

Beatriz Lederman Valente , Ingrid Alves de Moraes , Douglas Fernandes Barbin , Anne Caroline de Albuquerque Sales , Victor Ulian Antunes , Ruann Janser Soares de Castro , Guilherme Miranda Tavares , Marcelo Cristianini

Currently, High Pressure Processing (HPP) has been used to modify proteins, improving their techno-functional properties, which is important for the food industry. In this study, changes in the structural features and techno-functional properties of Sesame Protein Isolate (SMPI) were evaluated after processing by HPP at pressures of 200, 400, and 600 MPa for 10 min (25 °C) at different pH values (4.5, 7.0, and 11.0). The SMPI was exposed to pH-shifting followed by HPP and then neutralized. Using FT-IR it was observed that HPP induced changes in the secondary structure of SMPI mainly when processed at 400 and 600 MPa at pH 4.5 and at 200, 400 and 600 MPa at pH 11.0. Regarding surface hydrophobicity (Ho), samples processed at 200 MPa and pH 4.5 showed a 157 % increase when compared to the unprocessed sample. The particle size increased under all pressure and pH conditions. Processes carried out at pH 4.5 and 7.0 (200 MPa) caused increases of 63 % and 80 %, respectively, in solubility, when compared to pH 2.0. The SMPI processed at pH 11.0 and 200 MPa showed a 60 % increase in solubility (at pH 8.0) when compared to the control. Processes carried out at 200 MPa had a greater influence on the emulsifying activity index at pH 4.5, 7.0 and 11.0, increasing it by 132 %, 115 % and 17 % respectively, as compared to the unprocessed sample. It was concluded that HPP modifies the structures of the SMPI protein, thus altering its technological behavior. These modifications could be highly significant for industrial applications, as many plant proteins are known to have limited techno-functional properties.

目前，高压加工（HPP）已被用于修饰蛋白质，改善其技术功能特性，这在食品工业中具有重要意义。本研究对芝麻分离蛋白（SMPI）在不同pH值（4.5、7.0和11.0）、200、400和600 MPa压力（25°C）下经过HPP处理10 min后的结构特征和技术功能特性的变化进行了研究。将SMPI暴露于ph转移，然后暴露于HPP，然后中和。利用傅里叶变换红外光谱（FT-IR）观察到，HPP对SMPI二级结构的影响主要发生在pH为4.5、400和600 MPa以及pH为11.0、200、400和600 MPa条件下。关于表面疏水性（Ho），在200mpa和pH 4.5下处理的样品与未处理的样品相比增加了157%。在所有压力和pH条件下，颗粒尺寸均增大。与pH 2.0相比，在pH 4.5和7.0 （200 MPa）下进行的处理分别使溶解度增加63%和80%。在pH 11.0和200mpa下处理的SMPI的溶解度（pH 8.0）比对照提高了60%。在200 MPa下进行的工艺对pH为4.5、7.0和11.0时的乳化活性指数的影响更大，与未处理的样品相比，分别提高了132%、115%和17%。结果表明，HPP修饰了SMPI蛋白的结构，从而改变了其技术行为。这些修饰对于工业应用具有重要意义，因为许多植物蛋白已知具有有限的技术功能特性。

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引用次数: 0

Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality 热蒸小麦粉制备低脂短面团饼干：对面团特性及饼干品质的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-22 DOI: 10.1016/j.foodhyd.2025.112286

Chang Han , Xuepan Qi , Yamei Jin , Na Yang , Dan Xu , Fengfeng Wu , Xueming Xu

Increasing consumer health consciousness has driven demand for low-fat (LF) baked goods, yet reducing fat in short dough biscuits could compromise quality. This study addressed this challenge by investigating the influence of superheated steam-treated (SST) flour on LF short dough biscuits quality, focusing on changes in flour functionality, protein structure, dough rheology, and gluten network at different temperatures (110, 150, 190 °C). Results showed that SST-110 LF biscuits showed comparable spread ratio (7.94) and specific volume (1.94 mL/g) to full-fat (FF) biscuits (7.92, 1.92 mL/g, 7.87 N), with reduced hardness (7.20 N). The functional properties of SST flour were altered, resulting in a decrease in the gluten performance index (GPI). Fourier transform infrared (FTIR) spectra analysis revealed that the secondary structure of proteins was modified with an increase in β-turn and β-sheet content, alongside a decrease in random coil content. A higher free sulfhydryl content further suggested protein aggregation during treatment. Dough behavior indicated that dough softness and extensibility were reduced, while viscoelasticity was enhanced. Besides, scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) confirmed that the SST process resulted in a decrease in the continuity of the gluten network and loosening of the protein-starch binding, which meant the process may weaken the gluten network, reducing its formation during the production of LF biscuits. This work provides new insights into the application of SST flour, highlighting its potential to advance the development of LF baked products that balance health benefits with superior quality.

消费者健康意识的提高推动了对低脂（LF）烘焙食品的需求，然而减少短面团饼干中的脂肪可能会影响质量。本研究通过研究过热蒸汽处理（SST）面粉对LF短面团饼干质量的影响来解决这一挑战，重点研究了不同温度（110、150、190℃）下面粉功能、蛋白质结构、面团流变学和面筋网络的变化。结果表明，SST-110 LF饼干的铺展比（7.94）和比容（1.94 mL/g）与全脂（FF）饼干（7.92、1.92 mL/g、7.87 N）相当，硬度（7.20 N）降低。SST面粉的功能特性发生改变，导致面筋性能指数（GPI）下降。傅里叶红外（FTIR）光谱分析表明，蛋白质的二级结构发生了改变，β-turn和β-sheet含量增加，随机线圈含量减少。较高的游离巯基含量进一步表明在处理过程中蛋白质聚集。面团行为表明，面团的柔软性和延伸性降低，粘弹性增强。此外，扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）证实，SST工艺导致面筋网络的连续性下降，蛋白-淀粉结合松动，这意味着该工艺可能削弱面筋网络，减少了LF饼干生产过程中面筋网络的形成。这项工作为SST面粉的应用提供了新的见解，突出了它在促进LF烘焙产品的发展方面的潜力，这些产品既对健康有益，又具有卓越的品质。

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引用次数: 0

Ultrasound-assisted dry-heating glycosylation with xylooligosaccharides: Enhancing the structural and functional properties of pig skin collagen 超声辅助低聚木糖的干热糖基化：增强猪皮胶原蛋白的结构和功能特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-22 DOI: 10.1016/j.foodhyd.2025.112288

Shengqi Jiang, Lin Li, Hongqing Nie, Jincheng Han, Rong Bai, Chunjie Yang, Xiang Ye, Siying Wang, Huiyu Han, Jing Xi, Wu Ding

This study investigated the effects of ultrasound-assisted dry-heating glycosylation on the structural and functional properties of porcine skin collagen, aiming to promote the high-value utilization of pig skin by-products. Xylooligosaccharides were employed as glycosylation agents, and the process was conducted using ultrasound-assisted dry heating. Structural modifications were analyzed through fourier transform infrared spectroscopy (FT-IR) and UV spectroscopy, while functional properties were systematically evaluated. The results confirmed successful glycosylation, evidenced by an increased glycosylation degree, altered amino acid composition, and changes in FT-IR spectra. Ultrasound-assisted treatment significantly enhanced glycosylation efficiency by altering collagen's secondary and tertiary structures, leading to reduced particle size, increased ζ-potential, and improved surface hydrophobicity and solubility. Compared with conventional dry heating, this approach further enhanced collagen's thermal stability, emulsification, foaming, and rheological properties, but it introduced mild Maillard-related browning that slightly affected color. These findings highlight ultrasound-assisted dry-heating glycosylation, particularly at 500 W, as an efficient and eco-friendly modification technique that enhances the functional properties of pig skin collagen, offering a novel strategy for its high-value applications.

本研究旨在研究超声辅助干热糖基化对猪皮胶原蛋白结构和功能特性的影响，以促进猪皮副产品的高价值利用。以低聚木糖为糖基化剂，采用超声辅助干热法进行糖基化。通过傅里叶变换红外光谱（FT-IR）和紫外光谱（UV）分析了结构修饰，并对其功能特性进行了系统评价。结果证实糖基化成功，证明了糖基化程度的增加，氨基酸组成的改变，以及FT-IR光谱的变化。超声辅助治疗通过改变胶原蛋白的二级和三级结构显著提高糖基化效率，导致颗粒尺寸减小，增加ζ-电位，改善表面疏水性和溶解度。与传统的干法加热相比，这种方法进一步增强了胶原蛋白的热稳定性、乳化性、起泡性和流变性，但它引入了轻微的美拉德褐变，对颜色有轻微影响。这些发现强调了超声辅助干热糖基化，特别是在500 W下，作为一种高效环保的改性技术，可以增强猪皮胶原蛋白的功能特性，为其高价值应用提供了一种新的策略。

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引用次数: 0

Effect of alkali-shifting treatment on emulsifying properties of glutenin and its application in low-fat whipping cream 移碱处理对谷蛋白乳化特性的影响及其在低脂鲜奶油中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-22 DOI: 10.1016/j.foodhyd.2025.112287

Xuechun Liu , Song Zhu , Meng Gao , Lei Dai , Junxia Xiao , Hongshan Liang , Bin Li , Di Wu

The alkali-shifting treatment represents an effective approach to improve the protein solubility, aiming to broaden the practical application of plant proteins in the food industry. Herein, glutenin (Glu) with poor solubility was modified by alkali-shifting treatment (pH 13), and the modified Glu (MG) can serve as a superior plant-based alternative for low-fat whipped cream fabrication. Results showed that the MG solutions redispersed at pH 6 to 8 exhibited superior solubility, enhanced surface hydrophobicity and free sulfhydryl group content. Interestingly, emulsifying properties of MG-based emulsion could be tuned by the pH conditions and oil phase (shea butter) ratios. Specifically, the emulsion stabilized at pH 7 was selected as an optimal condition. However, high oil phase content could undermine the long-term stability of the emulsion. As for corresponding whipped creams, the whipping performance, including overrun, foam stability, and partial fat coalescence rate, exhibited a trend of increasing first and then decreasing with an increase in shea butter content from 20 % (v/v) to 30 % (v/v). Optimal shape-retention ability of whipped creams was observed at an oil content between 25 % (v/v) and 27 % (v/v). Overall, our work not only highlights a simple but effective strategy for improving protein solubility, but also enriches the application scope of plant-based protein.

移碱处理是提高蛋白质溶解度的有效途径，旨在拓宽植物蛋白在食品工业中的实际应用。本文通过碱转移处理（pH值13）对溶解度差的谷蛋白（Glu）进行了改性，改性后的Glu （MG）可以作为低脂生奶油的优质植物替代品。结果表明，在pH为6 ~ 8时，MG溶液具有较好的溶解度、表面疏水性和游离巯基含量。有趣的是，mg基乳液的乳化性能可以通过pH条件和油相（乳木果油）比例来调节。具体而言，选择pH为7稳定的乳液为最佳条件。然而，高油相含量会破坏乳液的长期稳定性。随着乳木果油含量从20% （v/v）增加到30% (v/v)，乳木果油的乳化性能（溢出、泡沫稳定性和部分脂肪聚结率）均呈现先升高后降低的趋势。在油含量为25% (v/v) ~ 27% （v/v）时，鲜奶油的保形能力最佳。总的来说，我们的工作不仅突出了提高蛋白质溶解度的简单而有效的策略，而且丰富了植物蛋白的应用范围。

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引用次数: 0

Degradation of konjac glucomannan-modified alginate hydrogels by human gut microbiota from healthy, obese, and Inflammatory Bowel Disease (IBD) populations: Implications for customized probiotic delivery 健康、肥胖和炎症性肠病（IBD）人群肠道菌群降解魔芋葡甘露聚糖修饰的海藻酸盐水凝胶：对定制益生菌递送的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-21 DOI: 10.1016/j.foodhyd.2025.112273

Jingwen Zou , Xiaoyu Jiang , Ningning Dong , Xinyue Zong , Bin Liu , Bingbing Guo

Probiotic stabilization and delivery remain major challenges in gut microbiota modulation. Alginate-based hydrogels have shown great potential for encapsulating probiotics due to their biocompatibility, ease of preparation and controlled release properties. However, single-component alginate hydrogels often lack the necessary mechanical strength and release dynamics required to maintain probiotic viability. Additionally, their metabolic fate in the gut, including interaction with the gut microbiota, and variations in degradation across populations-the healthy, the obese and inflammatory bowel disease (IBD) patients-are poorly understood. In this study, we modified alginate hydrogels with konjac glucomannan (KGM) to enhance properties. We evaluated these KGM-modified hydrogels in terms of digestion, intestinal release of Escherichia coli Nissle 1917 (EcN), and degradation following fermentation with fecal microbiota from healthy individuals, obese individuals, and IBD patients. The results demonstrated that KGM incorporation significantly improved EcN encapsulation efficiency (98.77–104.21 %) and gastric survival (EcN@AGK4 and EcN@AK series >90 %). Notably, the morphology of the hydrogels remained stable after passing through the gastrointestinal tract. Following in vitro fermentation, the hydrogels underwent considerable degradation, with the degradation capacity ranked as: the healthy (1.72–69.09 % residual) > obese individuals (3.45–67.82 % residual) > IBD microbiota (113.79–163.79 % residual). This differential degradation was further supported by shifts in gut microbiota composition, especially the enrichment of Bacteroides and microbial metabolites. These findings suggest that KGM-modified alginate hydrogels used for probiotic delivery are metabolized by microbiota, with degradation varying across populations, underscoring the need for specific probiotic delivery strategies tailored to customized microbiota profiles.

益生菌的稳定和输送仍然是肠道菌群调节的主要挑战。海藻酸盐基水凝胶具有生物相容性好、易于制备和控释等特点，在益生菌包封方面具有很大的潜力。然而，单组分海藻酸盐水凝胶通常缺乏维持益生菌活力所需的机械强度和释放动力学。此外，它们在肠道中的代谢命运，包括与肠道微生物群的相互作用，以及在不同人群（健康、肥胖和炎症性肠病（IBD）患者）中降解的变化，人们知之甚少。本研究以魔芋葡甘露聚糖（KGM）对海藻酸盐水凝胶进行改性，以提高其性能。我们从消化、大肠杆菌Nissle 1917 （EcN）的肠道释放以及与健康个体、肥胖个体和IBD患者粪便微生物群发酵后的降解等方面评估了这些kgm修饰的水凝胶。结果表明，KGM掺入可显著提高EcN包封效率（98.77 - 104.21%）和胃存活率（EcN@AGK4和EcN@AK系列>； 90%）。值得注意的是，水凝胶在通过胃肠道后形态保持稳定。体外发酵后，水凝胶降解效果显著，降解量依次为：健康人（残差1.72 - 69.09%）；肥胖者（残差3.45 - 67.82%）；IBD菌群（残差113.79 - 163.79%）。肠道菌群组成的变化，特别是拟杆菌和微生物代谢物的富集，进一步支持了这种差异降解。这些研究结果表明，用于益生菌输送的kgm修饰的海藻酸盐水凝胶是由微生物群代谢的，不同人群的降解程度不同，这强调了针对特定微生物群的特定益生菌输送策略的必要性。

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引用次数: 0

Hordein reclaimed from brewer’s spent grains (spent malt) for fabrication of plant oil based pork fat tissue analogues Hordein从啤酒酿造的废谷物（废麦芽）中回收，用于制造植物油为基础的猪肉脂肪组织类似物

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-21 DOI: 10.1016/j.foodhyd.2025.112278

Wenqing Yang , Xianjian Zeng , Yi Lin , Dejian Huang

Plant-based meat analogues have been hotly sought after in recent years, driving rapid advancements in the field. The animal fat tissues play critical part for organoleptic attributes of meat, yet there is little successful work on mimicking them using sustainable food materials. We report herein our findings on utilizing hordein reclaimed from brewer’s spent grain (BSG) to construct emulsion gels to simulate the thermal behavior and texture of pork fat tissue. In addition to hordein, the emulsion gels were composed of canola oil, konjac gum, and water at varying concentrations. The resulting gels exhibited a dense, three-dimensional network that effectively entrapped oil droplets and displayed elastic properties comparable to those of pork fat tissue. Post-heating treatment significantly enhanced the hardness and chewiness of the gels, thereby enhancing their textural resemblance to real fat tissue. Moreover, unlike conventional plant-based fats or oils that completely melt during cooking, the hordein-based emulsion gels exhibited controlled oil release and a cooking loss of approximately 30 %, comparable to that of pork fat tissue, thereby more closely replicating the cooking behavior and contributing to a desirable mouthfeel. Overall, our findings demonstrated the potential of the hordein-based emulsion gel system as a promising candidate for mimicking animal fat tissue in food applications, while simultaneously offering a sustainable strategy for the valorization of BSG.

近年来，植物性肉类类似物受到热烈追捧，推动了该领域的快速发展。动物脂肪组织对肉类的感官属性起着至关重要的作用，但在使用可持续食品材料模仿它们方面几乎没有成功的工作。我们在此报告了我们的研究结果，利用啤酒废谷物（BSG）回收的蜂窝蜂蛋白来构建乳液凝胶来模拟猪肉脂肪组织的热行为和质地。除蜂蜡苷外，乳液凝胶由菜籽油、魔芋胶和不同浓度的水组成。由此产生的凝胶呈现出致密的三维网络，可以有效地捕获油滴，并显示出与猪肉脂肪组织相当的弹性特性。后加热处理显著提高了凝胶的硬度和咀嚼力，从而增强了其与真实脂肪组织的质地相似性。此外，与传统的植物性脂肪或在烹饪过程中完全融化的油不同，基于蜂胶蛋白的乳液凝胶表现出可控的油脂释放和大约30%的烹饪损失，与猪肉脂肪组织相当，从而更接近地复制烹饪行为，并有助于实现理想的口感。总的来说，我们的研究结果表明，基于hordein的乳液凝胶体系在食品应用中具有模仿动物脂肪组织的潜力，同时为BSG的增值提供了一种可持续的策略。

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引用次数: 0

Consecutive extraction and comparative characterization of soluble and insoluble protein-rich fractions from Chlorella sp. cultivated at pilot-scale 中试培养小球藻可溶性和不溶性富蛋白组分的连续提取及比较表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-21 DOI: 10.1016/j.foodhyd.2025.112260

Sainan Zhao, Mohd Shafie Zulfida Mohamad Hafis, Raymond Lau

Microalgae biomass and its protein-rich fractions offer diverse commercial potential. This study aimed to systematically investigate the nutritional, structural, and functional characteristics of raw microalgae biomass and its soluble and insoluble protein-rich fractions derived from pilot-scale cultured Chlorella sp. Those protein-rich fractions were obtained through isoelectric precipitation and three-phase partitioning (TPP) following alkaline-assisted mechanical treatments (high-shear homogenization (HSH) and ultrasonication (US)). The resulting soluble fractions (HSH-pH and US-pH) exhibited elevated protein levels (57–67 %) and enhanced amino acid profiles relative to both the raw biomass and insoluble fractions, while maintaining considerable lipid content (15–20 %). However, their protein digestibility-corrected amino acid scores (PDCAAS) were relatively low (0.70 and 0.76), primarily due to lysine limitation. These fractions also displayed excellent solubility at pH 6–10, strong oil-holding capacity, and superior emulsifying activity and stability. In contrast, the insoluble fractions (HSH-TPP and US-TPP) were mainly composed of protein (53 %) and carbohydrates (32 %), and demonstrated higher protein quality, as evidenced by excellent in vitro protein digestibility (IVPD) and PDCAAS values around 0.9. Despite limited solubility across pH 3–10, they retained strong water- and oil-holding capacities. Structurally, these fractions displayed more compact surface morphology and a higher proportion of α-helices in their secondary protein structures, contributing to greater thermal stability compared to soluble fractions. Overall, microalgae biomass and their soluble and insoluble protein-rich fractions exhibit distinct nutritional and functional properties, providing valuable insights for large-scale production and targeted applications of Chlorella-derived proteins in food and feed industries.

微藻生物量及其富含蛋白质的组分具有多种商业潜力。本研究旨在系统研究从中试培养的小球藻（Chlorella sp.）中提取的原始微藻生物量及其可溶性和不可溶性富蛋白组分的营养、结构和功能特征。这些富蛋白组分是在碱辅助机械处理（高剪切均质（HSH）和超声（US））后，通过等电沉淀和三相分配（TPP）获得的。所得可溶性组分（HSH-pH和US-pH）相对于原料生物量和不溶性组分均表现出较高的蛋白质水平（57 - 67%）和氨基酸谱增强，同时保持相当大的脂质含量（15 - 20%）。然而，它们的蛋白质消化率校正氨基酸评分（PDCAAS）相对较低（0.70和0.76），主要是由于赖氨酸的限制。这些馏分在pH为6-10时具有良好的溶解度，具有较强的持油能力，具有较好的乳化活性和稳定性。相比之下，不溶性组分（HSH-TPP和US-TPP）主要由蛋白质（53%）和碳水化合物（32%）组成，具有较高的蛋白质品质，体外蛋白质消化率（IVPD）和PDCAAS值均在0.9左右。尽管在pH值3-10范围内溶解度有限，但它们仍具有很强的持水和持油能力。在结构上，这些组分的表面形貌更致密，二级蛋白结构中α-螺旋的比例更高，与可溶性组分相比，热稳定性更好。总体而言，微藻生物量及其可溶性和不可溶性富含蛋白质的组分具有独特的营养和功能特性，为小球藻衍生蛋白质在食品和饲料工业中的大规模生产和靶向应用提供了有价值的见解。

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引用次数: 0

Ultrasound-driven arginine/lysine to delay thermal induced aggregation behavior of egg white: Temporal coordination and improvement of gel behavior 超声驱动的精氨酸/赖氨酸延缓蛋清热诱导聚集行为：时间协调和凝胶行为的改善

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-21 DOI: 10.1016/j.foodhyd.2025.112279

Jingnan Zang , Mingmin Qing , Yujie Chi , Yuan Chi

This study focused on understanding the synergistic effects of ultrasound and amino acids (arginine and lysine) in delaying the heat-induced protein aggregation process of liquid egg whites (EW) and enhancing gel characteristics, as well as the impact of the sequence of these treatments. The results indicate that the amino acid-only group had a limited effect in preventing thermal aggregation, but it could enhance the gumminess and chewiness of egg white gels. Compared to the control group CH, the group that first received lysine followed by ultrasound treatment (LU) exhibited superior gel properties, with improvements of approximately 14.35 % in hardness, 36.96 % in chewiness, 31.77 % in gumminess, 15.76 % in cohesiveness, and 36.87 % in resilience. EW treated with arginine followed by ultrasound (AU) demonstrated greater potential in enhancing gel water-holding capacity, cohesiveness, and elasticity. In contrast, the LU exhibited lower turbidity, particle size, and gel color difference while showing higher gel hardness. The ultrasound treatment applied after amino acids accelerated the unfolding of protein structures, leading to enhanced hydrophobic interactions and disulfide bonds, as well as an increased β-sheet content, resulting in a more regular and ordered gel structure with tighter packing and uniform dispersion. These findings suggest that the combination of arginine and lysine with ultrasound is an effective strategy to delay thermal aggregation during the thermal sterilization process, while also enhancing the textural properties of the gel.

本研究的重点是了解超声和氨基酸（精氨酸和赖氨酸）在延迟热诱导蛋白聚集过程和增强凝胶特性方面的协同作用，以及这些处理顺序的影响。结果表明，纯氨基酸基团对蛋清凝胶的热聚集作用有限，但能增强凝胶的粘稠度和嚼劲。与对照组CH相比，先接受赖氨酸后超声处理（LU）的组表现出优越的凝胶性能，硬度提高了约14.35%，咀嚼性提高了36.96%，胶性提高了31.77%，粘聚性提高了15.76%，回弹性提高了36.87%。经精氨酸和超声处理的EW在增强凝胶保水能力、黏结性和弹性方面表现出更大的潜力。相比之下，LU表现出较低的浊度、粒径和凝胶颜色差异，而凝胶硬度较高。氨基酸后的超声处理加速了蛋白质结构的展开，导致疏水相互作用和二硫键的增强，以及β-片含量的增加，从而使凝胶结构更加规则和有序，包装更紧密，分散均匀。这些结果表明，精氨酸和赖氨酸与超声结合是一种有效的策略，可以延缓热灭菌过程中的热聚集，同时还可以增强凝胶的结构性能。

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引用次数: 0

Synergistic stabilization of cinnamaldehyde-loaded whey protein isolate microcapsules by tannic acid and chia seed polysaccharide: Insights into structure, function, interaction mechanism, and release characteristic 单宁酸和奇亚籽多糖协同稳定载肉桂醛乳清分离蛋白微胶囊：结构、功能、相互作用机制和释放特性的研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-11-20 DOI: 10.1016/j.foodhyd.2025.112277

Liu Jiang , Kang Zheng , Yilin Li , Jianping Wang , Yemin Guo , Xia Sun , Fangling Du

The protein–polysaccharide–polyphenol ternary carriers demonstrate potential in addressing the stability and functional synergy limitations of binary carriers. By harnessing the interfacial characteristics and synergistic interaction among whey protein isolate (WPI), tannic acid (TA), and chia seed polysaccharide (CSP), this study established a WPI/TA/CSP ternary microcapsule system via interfacial co-assembly/stepwise dual-stabilization. This system achieved effective encapsulation and controlled release of cinnamaldehyde (CA). Through hydrogen bonding with WPI, the TA-mediated self-assembly process anchored CA at the interface, while the anionic nature of CSP enabled electrostatic deposition to form a steric hindrance layer, collectively enhancing the stability of the system. Structural characterization confirmed the successful encapsulation of CA, with microcapsules exhibiting spherical morphology and homogeneous particle size distribution. Molecular dynamics simulations revealed interaction networks among TA, CSP, and WPI at the molecular level, validating the pivotal roles of hydrogen bonding and electrostatic interactions in interfacial co-assembly. Physicochemical analysis indicated that the ternary assembly showed an encapsulation efficiency over 90% for CA, with significantly improved antioxidant activity compared to raw CA. In vitro digestion assays showed a low gastric release (12%) and a high cumulative release of 91% throughout the gastrointestinal tract, resulting in a 15-fold increase in the bioaccessibility of CA, outperforming unary and binary systems. The release of CA in microcapsules can be described by the Korsmeyer–Peppas model. These findings validate the feasibility and effectiveness of the interfacial co-assembly/stepwise dual-stabilization strategy for controlled-release microcapsules.

蛋白质-多糖-多酚三元载体在解决二元载体的稳定性和功能协同限制方面显示出潜力。利用乳清分离蛋白（WPI）、单宁酸（TA）和奇亚籽多糖（CSP）之间的界面特性和协同作用，通过界面共组装/分步双稳定构建了WPI/TA/CSP三元微胶囊体系。该体系实现了肉桂醛（CA）的有效包封和控释。通过与WPI的氢键，ta介导的自组装过程将CA锚定在界面上，而CSP的阴离子性质使静电沉积形成位阻层，共同增强了体系的稳定性。结构表征证实了CA的成功包封，微胶囊呈现球形形态和均匀的粒度分布。分子动力学模拟揭示了TA、CSP和WPI在分子水平上的相互作用网络，验证了氢键和静电相互作用在界面共组装中的关键作用。理化分析表明，与原料CA相比，三元组合的CA包封效率超过90%，抗氧化活性显著提高。体外消化试验显示，CA的胃释放量低（12%），胃肠道累积释放量高（91%），使CA的生物可及性提高15倍，优于一元和二元体系。CA在微胶囊中的释放可以用Korsmeyer-Peppas模型来描述。这些研究结果验证了界面协同组装/分步双稳定策略用于控释微胶囊的可行性和有效性。

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引用次数: 0