Food Hydrocolloids最新文献_第9页

Soluble dietary fibers as structuring agents in gelatin gelation: Effects on phase behavior, network formation, water mobility, and colorant stability in low- and high-solid matrices 可溶性膳食纤维作为明胶凝胶化的结构剂：在低固相和高固相基质中对相行为、网络形成、水流动性和着色剂稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-26 DOI: 10.1016/j.foodhyd.2025.112410

Ruican Wang , Yawei Chang , Richard W. Hartel , Ying Zhang , Shuo Wang

This study evaluates soluble dietary fibers (SDFs) as structuring agents in gelatin-stabilized confectionery by comparing their effects on gelation in low- and high-solid matrices, with emphasis on phase behavior, network architecture, water states, and functional properties. Five commercial SDFs, with DP 4–18, were examined, including xylooligosaccharides (XOS), fructooligosaccharides (FOS), polydextrose (PD), resistant dextrin (RD), and native inulin (IN). All SDFs elevated T_gel and T_melt in dose- and DP-dependent fashions. At high levels (>30 %), PD or RD caused viscosity-driven kinetic trapping and protein-in-polysaccharide phase separation, yielding coarse, weakened gels, whereas IN solidified into ultra-rigid composite networks with gelatin. FOS remained fully miscible and optimally enhanced elasticity and thermal stability without severe kinetic trapping on gelation. Low-field NMR showed a progressive shift from high to low water mobility with increasing solids, explaining improved WHC and heat resistance. In high-solid gels with allulose (A_w 0.58–0.65), the absence of free water, together with kinetic trapping and demixing, limited long-range network development and promoted Maillard browning at elevated storage temperatures. Incorporating 0.5 % betanin into these matrices significantly improved its gastrointestinal retention and storage stability, though performance varied with SDF type. Overall, SDF selection governs not only gel mechanics and water mobility but also colorant protection in clean-label gummies.

本研究通过比较可溶性膳食纤维（sdf）在低固相和高固相基质中对凝胶化的影响来评估其在明胶稳定糖果中的结构剂作用，重点研究了其相行为、网络结构、水态和功能特性。以低聚木糖（XOS）、低聚果糖（FOS）、聚葡萄糖（PD）、抗性糊精（RD）和天然菊粉（IN）为研究对象，研究了5种DP值为4-18的商业sdf。所有sdf均以剂量和dp依赖的方式升高Tgel和Tmelt。在高水平（30%）时，PD或RD会引起粘度驱动的动力学捕获和蛋白质-多糖相分离，产生粗的、弱化的凝胶，而IN则会与明胶固化成超刚性的复合网络。FOS保持完全混溶性，最佳地增强了弹性和热稳定性，没有严重的凝胶动力学捕获。低场核磁共振显示，随着固体含量的增加，水的迁移率从高到低逐渐转变，这解释了WHC和耐热性的改善。在含有allulose的高固相凝胶（Aw 0.58-0.65）中，自由水的缺乏以及动力学捕获和脱混限制了长期网络的发展，并在较高的储存温度下促进了美拉德褐变。在这些基质中加入0.5%甜菜素可以显著提高其胃肠道滞留和储存稳定性，尽管其性能因SDF类型而异。总的来说，SDF的选择不仅决定了凝胶力学和水的流动性，而且还决定了清洁标签胶中的着色剂保护。

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引用次数: 0

Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes 共价蛋白质-酚类修饰。酚类化合物结构对蛋白质修饰和构象变化的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-26 DOI: 10.1016/j.foodhyd.2025.112405

Solange M.L. Ha , Kerstin Schild , Timon R. Heyn , Anna-Kristina Marel , Karin Schwarz , Wouter J.C. de Bruijn , Julia K. Keppler

Phenolic compounds can undergo auto-oxidation, especially at alkaline pH, forming reactive o-quinones that bind covalently to proteins and may affect the protein structure, solubility, and functional properties. Yet, it is still unclear how the phenolic compounds' structure and properties affect their reaction with proteins, and how they influence the resulting changes in protein structure and functionality. Therefore, the model protein β-lactoglobulin (BLG) was incubated with ten common phenolic compounds at pH 8.5 for 24 h at a phenolic-to-protein molar ratio of 5:1. RP-HPLC was used to screen for covalent modifications. Protein structural changes were investigated using MALDI-TOF-MS, OPA and Ellman's assays, ATR-FTIR, tryptophan fluorescence quenching, SDS-PAGE, and SEC. Protein functionality changes were determined by oil droplet size measurement after emulsion formation via high pressure homogenization.

Only phenolic compounds with a di or-trihydroxybenzene moiety resulted in noteworthy BLG modification (>40 %), with an average of one phenolic compound bound per protein molecule, primarily on the thiol groups of the cysteine residues. Modification decreased the protein's α-helices and shifted the intramolecular β-sheets to higher wavelengths. Protein modification resulted in the formation of smaller oil droplets (from 1.38 to 2 μm) at low homogenization pressure. A positive relationship was found between the presence of a carboxyl group in the phenolic compounds, the unfolding of the protein's tertiary structure (R² = 0.95), and smaller oil droplet size. The insights from this study support the selection of phenolic compounds for targeted protein modifications or for avoiding undesired protein modifications.

酚类化合物可以进行自氧化，特别是在碱性pH下，形成活性的邻醌，与蛋白质共价结合，并可能影响蛋白质的结构、溶解度和功能特性。然而，目前尚不清楚酚类化合物的结构和性质如何影响它们与蛋白质的反应，以及它们如何影响蛋白质结构和功能的变化。因此，将模型蛋白β-乳球蛋白（BLG）与10种常见酚类化合物在pH 8.5下以酚蛋白摩尔比为5:1孵育24 h。采用反相高效液相色谱法筛选共价修饰。采用MALDI-TOF-MS、OPA和Ellman’s分析法、ATR-FTIR、色氨酸荧光猝灭、SDS-PAGE和SEC等方法研究蛋白质结构变化。通过高压均质形成乳状液后测量油滴大小来测定蛋白质功能变化。只有含有二或三羟基苯片段的酚类化合物才会导致显著的BLG修饰（> 40%），平均每个蛋白质分子结合一个酚类化合物，主要是在半胱氨酸残基的硫基上。修饰降低了蛋白质的α-螺旋，并将分子内的β-片转移到更高的波长。在较低的均质压力下，蛋白质修饰导致形成较小的油滴（1.38 ~ 2 μm）。发现酚类化合物中羧基的存在，蛋白质三级结构的展开（R2 = 0.95）与较小的油滴大小呈正相关。从这项研究的见解支持酚类化合物的选择靶向蛋白质修饰或避免不希望的蛋白质修饰。

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引用次数: 0

Germinated quinoa flour as a functional ingredient in wheat bread: Impact on dough microstructure, rheology, and nutritional-sensory profile 发芽藜麦粉作为小麦面包的功能性成分：对面团微观结构、流变学和营养感官的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-25 DOI: 10.1016/j.foodhyd.2025.112407

Yanan He , Yaxuan He , Jiayin Huang , Huan Sun , Lin Cheng , Jing Zhang , Jun Liu , Haijie Liu

This study aimed to elucidate how controlled quinoa germination modulates gluten-starch interactions through quinoa protein modifications. Building upon its influence on the bread texture attribute, it is further examined to achieve a synergistic balance between nutrition, structure, and sensory perception. Wheat flour was partially substituted (20 %, w/w) with quinoa flour germinated for 0–72 h. Moderate germination (12–24 h) markedly improved dough elasticity (lower tan δ) and starch gelatinization (C3 − C2 = 1.05 Nm), further reducing retrogradation (C5 − C4 = 0.15 Nm)). SEM and CLSM imaging confirmed a more continuous and compact gluten–starch network in WQG12 and WQG24 doughs, supporting the strengthening effect of mildly hydrolyzed quinoa proteins. The resulting WQG24 breads exhibited higher loaf volume (3.18 mL/g), softer crumb (22.90 N), and improved textural stability during storage. Volatile analysis revealed that moderate germination (24 h) regulated the balance between pleasant buttery–floral notes (3-hydroxy-2-butanone, OAV = 41.48) and undesirable grassy–pungent compounds. Sensory evaluation and multiple factor analysis (RV > 0.79) demonstrated strong concordance between instrumental and sensory parameters, with WQG24 achieving optimal overall acceptability. In addition, germination for 24–72 h significantly increased 5-methyltetrahydrofolate and total phenolic content, enhancing the bread's nutritional functionality. Overall, this study highlights a novel germination-regulation strategy to achieve synergistic optimization of nutritional enrichment, textural quality, and flavor acceptability in quinoa–wheat composite breads. The integrated multi-scale evidence provides mechanistic insight into germination-modified protein–starch interactions and offers practical guidance for designing functional cereal-based products.

本研究旨在阐明受控藜麦发芽如何通过藜麦蛋白修饰调节谷蛋白-淀粉相互作用。基于其对面包质地属性的影响，我们进一步研究了它在营养、结构和感官知觉之间的协同平衡。用萌发0 ~ 72 h的藜麦粉代替部分小麦粉（20%,w/w），适度萌发（12 ~ 24 h）显著提高面团弹性（tan δ较低）和淀粉糊化（C3 ~ C2 = 1.05 Nm），进一步减少退化（C5 ~ C4 = 0.15 Nm）。SEM和CLSM成像证实，WQG12和WQG24面团中存在一个更连续、更紧凑的麸质淀粉网络，支持轻度水解藜麦蛋白的强化作用。所得的WQG24面包具有更高的面包体积（3.18 mL/g），更软的面包屑（22.90 N），并且在储存过程中具有更好的质地稳定性。挥发性分析表明，适度的萌发（24 h）调节了令人愉快的黄油花香（3-羟基-2-丁酮，OAV = 41.48）和不受欢迎的草刺味之间的平衡。感官评价和多因素分析（RV > 0.79）显示仪器参数和感官参数之间有很强的一致性，WQG24达到了最佳的总体可接受性。此外，萌发24 ~ 72 h显著提高了5-甲基四氢叶酸和总酚含量，提高了面包的营养功能。总的来说，本研究强调了一种新的发芽调节策略，以实现藜麦-小麦复合面包的营养富集、质地质量和风味可接受性的协同优化。综合多尺度证据提供了发芽修饰蛋白-淀粉相互作用的机制洞察，并为设计功能性谷物产品提供了实用指导。

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引用次数: 0

Regulating chemistry and wettability of chitosan-based colloidal particles for dextran-in-PEG highly dispersed phase emulsions 调节葡聚糖-聚乙二醇高分散相乳剂中壳聚糖基胶体颗粒的化学性质和润湿性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-25 DOI: 10.1016/j.foodhyd.2025.112399

Shukai Cheng , Liuyan Zhu , Wanying Cui , Ran Hong , Maodong Xu , Zhenxia Song , Jian Zhao , Cuige Zhang , Chunmiao Xia , Rongli Zhang

Water-in-water (W/W) emulsions have emerged as a promising vehicle for delivering water-soluble compounds within food industry. However, in conventional W/W emulsions, the phase with a lower volume fraction typically serves as the dispersed phase, resulting in limited encapsulation capacity for bioactive substances. In this work, the relationships between the chemistry, wettability of chitosan-based colloidal particles (CS-based CPs), and the type, stability of W/W emulsion were investigated to gain deep insight into the phase inversion mechanism within a dextran-polyethylene glycol (Dex-PEG) aqueous two-phase system (ATPS) at a molecular level. The results demonstrated that the type of W/W emulsions can be tailored through manipulating the chemistry and wettability of CS-based CPs, independent of altering the phase volume ratios. Finally, highly dispersed phase emulsions (HDPEs) with Dex as the dispersed phase in PEG (D/P HDPEs) were fabricated by tuning the chemistry and wettability of CS-based CPs, which were then employed for the encapsulation of riboflavin. The encapsulation capacity significantly improved from 25 % (traditional W/W emulsions) to 66.7 % (D/P HDPEs stabilized by CS-based CPs). The fabrication of D/P HDPEs offers a novel strategy for delivering water-soluble bioactive substances with high encapsulation capacity, showing strong potential for applications in low-fat, low-calorie functional foods.

在食品工业中，水包水（W/W）乳剂已成为一种很有前途的水溶性化合物输送载体。然而，在传统的W/W乳剂中，具有较低体积分数的相通常作为分散相，导致生物活性物质的包封能力有限。在这项工作中，研究了壳聚糖基胶体颗粒（cs - s - CPs）的化学性质、润湿性以及W/W乳液的类型和稳定性之间的关系，以在分子水平上深入了解右旋糖酐-聚乙二醇（dextrans -polyethylene glycol, dexg - peg）水两相体系（ATPS）的相转化机制。结果表明，可以通过控制cs基CPs的化学性质和润湿性来定制W/W乳液的类型，而不需要改变相体积比。最后，通过调整cs基CPs的化学性质和润湿性，制备了以Dex为分散相的聚乙二醇高分散相乳剂（D/P HDPEs），并将其用于核黄素的包封。包封率从25%（传统的W/W乳液）显著提高到66.7%（由cs基CPs稳定的D/P HDPEs）。D/P hdpe的制备提供了一种具有高封装能力的水溶性生物活性物质的新策略，在低脂、低热量的功能食品中显示出强大的应用潜力。

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引用次数: 0

Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations 不同淀粉介导的乳清蛋白和酪蛋白消化率差异的调节：多尺度结构和相互作用机制研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112403

Ninghua Deng , Hui Yang , Yue Li , Song Zhu , Dejian Huang

This study aimed to investigate the impact of starch fine structures on protein in vitro digestibility. and elucidated the underlying mechanisms through intermolecular interactions and multiscale structural characteristics. It was found that wheat starch (WS), pea starch (PS), and potato starch (PTS) consistently suppressed the gastric digestion (by 6.90 %–24.14 %) and facilitated intestinal digestion (by 6.18 %–7.89 %) of whey protein isolate (WPI). Similarly to casein (CN) during the gastric phase (inhibition up to 68.2 %). However, the inhibitory effect persisted for PS and PTS during the intestinal phase. Fourier transform infrared and Raman spectroscopy revealed that starch and protein formed intermolecular hydrogen bonds, which disrupted the protein's advanced structure, as indicated by a reduction in β-sheet content and an increase in surface hydrophobicity (by 21.37 %–49.72 %). However, PS and PTS, with their high amylose content and long-branch chain distribution respectively, lacked the available hydrogen bonding sites, which limited the unfolding of the protein. CN amplified this effect because of its open internal hydrophobic region. Confocal laser scanning microscopy further demonstrated that the swelling and indigestibility of starch during the gastric phase initially masked these structural differences. It was not until the intestinal phase, where starch was rapidly hydrolyzed, that the underlying structural effects became apparent and governed protein digestibility. These results demonstrated that the fine structure of starch could modulate protein digestive behavior by influencing the binding strength and interaction mode.

本研究旨在探讨淀粉细结构对蛋白质体外消化率的影响。并通过分子间相互作用和多尺度结构特征阐明了其潜在机制。研究发现，小麦淀粉（WS）、豌豆淀粉（PS）和马铃薯淀粉（PTS）对乳清分离蛋白（WPI）的胃消化（抑制率为6.90% ~ 24.14%）和促进肠道消化（促进率为6.18% ~ 7.89%）具有一致性。与酪蛋白（CN）在胃期相似（抑制率高达68.2%）。然而，在肠期，对PS和PTS的抑制作用持续存在。傅里叶变换红外光谱和拉曼光谱显示，淀粉和蛋白质形成分子间氢键，破坏了蛋白质的高级结构，β-片含量降低，表面疏水性增加（21.37% - 49.72%）。然而，PS和PTS的直链淀粉含量高，分支链分布长，缺乏可用的氢键位点，限制了蛋白质的展开。CN由于其开放的内部疏水区而放大了这种效应。共聚焦激光扫描显微镜进一步证明，胃期淀粉的肿胀和消化不良最初掩盖了这些结构差异。直到肠道阶段，淀粉被迅速水解，潜在的结构效应才变得明显，并控制了蛋白质的消化率。这些结果表明，淀粉的精细结构可以通过影响蛋白质的结合强度和相互作用模式来调节蛋白质的消化行为。

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引用次数: 0

The reversible swelling of starch granules investigated by solid-state nuclear magnetic resonance 固态核磁共振研究淀粉颗粒的可逆性膨胀

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112395

X. Falourd , M. Lahaye , C. Rondeau-Mouro

This study explores the molecular mechanisms that underlie the reversible swelling of starch, using advanced solid-state NMR (ss-NMR) techniques. It focuses on four A-type starches—wheat, waxy wheat, rice, and tapioca—at two hydration levels (low and moderate). ¹³C CPMAS and VCT-CPMAS NMR experiments were used to characterize structural transitions and water-starch interactions. Deconvolution of the C1 and C6 regions revealed distinct molecular organizations, including single and double helices and amorphous domains, allowing their evolution with water content to be tracked. Modelling of ¹H to ¹³C polarization transfer kinetics enabled the quantification of spin diffusion environments, linking specific relaxation parameters to the starch components amylose and amylopectin. Correlations were established between swelling factors and these NMR-derived parameters, highlighting amylose as a key constituent that limits the granule swelling at low temperatures. This integrated approach demonstrates the sensitivity of ss-NMR to hydration-induced structural changes and provides novel insights into the quantification at the nanoscale of the starch swelling phenomenon induced at low or moderate hydration levels and based on the measurement of NMR spin diffusion times.

本研究利用先进的固态核磁共振（ss-NMR）技术，探讨了淀粉可逆膨胀的分子机制。它着重于四种a型淀粉——小麦、糯小麦、大米和木薯淀粉——两种水合水平（低和中等）。13C CPMAS和VCT-CPMAS NMR实验用于表征结构转变和水-淀粉相互作用。C1和C6区域的反卷积揭示了不同的分子组织，包括单螺旋和双螺旋以及无定形结构域，从而可以跟踪它们随含水量的演变。1H至13C极化传递动力学的建模使自旋扩散环境得以量化，将特定的松弛参数与淀粉成分直链淀粉和支链淀粉联系起来。在膨胀因素和这些核磁共振衍生参数之间建立了相关性，强调直链淀粉是限制低温下颗粒膨胀的关键成分。这种综合方法证明了ss-NMR对水化引起的结构变化的敏感性，并基于核磁共振自旋扩散时间的测量，为在低或中等水化水平下引起的淀粉膨胀现象的纳米尺度量化提供了新的见解。

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引用次数: 0

Effect of heat treatment on capillary suspensions prepared from different protein sources 热处理对不同蛋白质源制备的毛细悬浮液的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112397

Annika Feichtinger, Ahmed Jarray, Rania Rufaidah Fuadi, Jasper Landman, Elke Scholten

In capillary suspensions, small bridges of a secondary liquid lead to strong attractive forces between the particles, thereby enhancing network formation. We studied the rheological behavior of whey, potato and pea protein aggregate networks in oil — referred to as protein oleogels — using water as bridging liquid. Aggregates varied in size and hydrophobicity. Changes in gel strength following water addition resulted from an increased degree of clustering of the protein aggregates upon bridge formation. Additional particle rearrangements into denser networks upon heating further increased gel strength by up to a factor of 60. Such network densification was confirmed by simulations, in which a temperature increase was shown to lead to a reduction in particle distance related to changes in bridge geometry. A heat treatment is therefore an effective approach to further enhance the gel strength of biopolymeric capillary suspensions. When the water was evaporated, this network-contracting effect appeared even stronger and increased with the amount of evaporated water. Due to the high brittleness combined with strong particle clustering of these gels, their networks disintegrated into larger agglomerates upon mixing. Therefore, a second water addition did not lead to restoration of the network strength to comparable values as after the first water addition. Largest effects of heating were obtained for potato protein oleogels with aggregates of small size and initially weak gels. The ability to modify network structure by heating provides plenty of opportunities for the food, cosmetic and pharmaceutical industries to design biopolymer-based soft materials with functionality-enhancing rheological properties.

在毛细管悬浮液中，次级液体的小桥导致颗粒之间的强吸引力，从而促进网络的形成。我们研究了乳清，马铃薯和豌豆蛋白聚集网络在油中的流变行为-被称为蛋白质油凝胶-使用水作为桥接液体。聚集体的大小和疏水性各不相同。加入水后凝胶强度的变化是由于桥形成时蛋白质聚集体聚集程度的增加。在加热时，额外的颗粒重新排列成更密集的网络，进一步增加了凝胶强度，最高可达60倍。模拟证实了这种网络致密化，其中温度升高导致与桥的几何形状变化相关的粒子距离减少。因此，热处理是进一步提高生物聚合物毛细管悬浮液凝胶强度的有效方法。当水被蒸发时，这种网络收缩效应更加强烈，并随着蒸发水量的增加而增强。由于这些凝胶的高脆性和强颗粒聚集性，它们的网络在混合时分解成更大的团块。因此，第二次加水并没有使网络强度恢复到第一次加水后的可比值。加热对马铃薯蛋白油凝胶的影响最大，其聚集体较小，凝胶最初较弱。通过加热改变网络结构的能力为食品、化妆品和制药行业设计具有增强功能流变特性的生物聚合物基软材料提供了大量机会。

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引用次数: 0

Improved protein extraction from Moringa oleifera seeds using deep eutectic solvents: Mechanistic insights and protein characterization 用深度共熔溶剂从辣木种子中提取改进的蛋白质：机理见解和蛋白质表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112402

Lang Wang , Tao Fei , Xiang Li , Qin Sun , Xiaoze Liu , Lu Wang

This study employed novel green solvents, deep eutectic solvents (DES), for protein extraction from Moringa oleifera seeds. Two DESs systems including choline chloride-malic acid (ChCl-MA₂) and choline chloride-urea (ChCl-U) exhibited the highest protein extraction efficiency, reaching 31.415 % and 31.945 %, respectively. Molecular dynamics (MD) simulation results revealed that the DESs systems showed smaller Root Mean Square Deviation (RMSD), Solvent Accessible Surface Area (SASA), and Radius of Gyration (Rg) values, along with a significant number of hydrogen bonds. The enhanced extraction efficiency of DESs was attributed to the formation of intermolecular hydrogen bonds. Both hydrogen bonding and hydrophobic interactions promoted protein aggregation, thereby stabilizing the protein structure and preserving its integrity. Spectroscopic analyses further indicated that proteins extracted with DESs displayed a more stable and ordered structure. However, DES-extracted proteins exhibited lower surface hydrophobicity (2000–4000) and reduced solubility (40 %–50 %), which significantly compromised their functional properties. Although DES-treated proteins displayed a superior foaming capacity (57.333 %), their emulsifying properties (3.464 m²/g and 1.584 m²/g, respectively) were comparatively unsatisfactory. In conclusion, DES represent a promising green and efficient extraction method for protein extraction. This work provides valuable insights into DES-mediated protein extraction and offers guidance for the efficient extraction of high-quality proteins from Moringa oleifera seeds.

采用新型绿色溶剂——深共熔溶剂（DES）提取辣木籽中的蛋白质。氯胆碱-苹果酸体系（ChCl-MA2）和氯胆碱-尿素体系（ChCl-U）的蛋白质提取效率最高，分别达到31.415%和31.945%。分子动力学（MD）模拟结果表明，DESs体系具有较小的均方根偏差（RMSD）、溶剂可及表面积（SASA）和旋转半径（Rg）值，以及大量的氢键。DESs萃取效率的提高主要归因于分子间氢键的形成。氢键和疏水相互作用都促进蛋白质聚集，从而稳定蛋白质结构并保持其完整性。光谱分析进一步表明，用DESs提取的蛋白质具有更稳定有序的结构。然而，des提取的蛋白质表现出较低的表面疏水性（2000-4000）和较低的溶解度（40% - 50%），这显著损害了它们的功能特性。des处理后的蛋白发泡能力较好（57.333%），但乳化性能较差（分别为3.464 m2/g和1.584 m2/g）。综上所述，DES是一种绿色高效的蛋白质提取方法。本研究为des介导的蛋白质提取提供了有价值的见解，为高效提取辣木籽中的优质蛋白质提供了指导。

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引用次数: 0

The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin 辛烯基丁二酸酐改性向日葵果胶乳化性能的改善和离子交联性能的增强

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112396

Zhichuang Shi , Xujin Yang , Tongyi Wang , Jiatong Xu , Zhixiang Cai

Sunflower pectin (SP) is a distinctive type of low-methoxy pectin known for its biological activity and excellent gel-forming properties. However, its emulsifying capacity is relatively limited. To improve the emulsifying performance of SP, this study utilized octenyl succinic anhydride (OSA), a commonly employed modifying agent, to esterify SP. OSA-modified SP samples with varying degrees of substitution (DS) were synthesized. The primary chemical structure of OSA-SP at different DS levels was analyzed using Fourier transform infrared spectroscopy and nuclear magnetic resonance, while conformational changes were assessed through Congo red analysis. The emulsifying properties of OSA-SP were systematically evaluated using Lumisizer, particle size, zeta potential, optical microscopy, and confocal laser scanning microscopy. Solution behaviour and ion-induced gelation capabilities of OSA-SP were investigated through rheological studies. The results demonstrated that the emulsifying performance of OSA-SP improved progressively with increasing DS. Notably, although the viscosity and viscoelasticity of the OSA-SP solution were lower than those of SP, it still retained the gel-inducing ability of K⁺, Ca²⁺, and Ba²⁺ for native SP, and also forms a gel in the presence of Mg²⁺. Furthermore, in vitro cell experiments confirmed that the Mg²⁺ crosslinked OSA-SP hydrogel exhibited excellent biocompatibility. This study provides valuable insights into the emulsifying and gel-forming properties of OSA-SP across different DS, thereby supporting its potential application as a thickener, gelling agent, and emulsifier in various fields, including food science, biomedicine, and cosmetics.

向日葵果胶（SP）是一种独特的低甲氧基果胶，以其生物活性和优异的凝胶形成特性而闻名。但其乳化能力相对有限。为了提高SP的乳化性能，本研究利用常用的改性剂辛烯基琥珀酸酐（OSA）对SP进行酯化，合成了不同取代度（DS）的经OSA改性的SP样品。利用傅里叶变换红外光谱和核磁共振分析了不同DS水平下OSA-SP的初级化学结构，并通过刚果红分析评估了构象变化。采用发光器、粒径、zeta电位、光学显微镜和共聚焦激光扫描显微镜对OSA-SP的乳化性能进行了系统评价。通过流变学研究考察了OSA-SP的溶液行为和离子诱导胶凝能力。结果表明，随着DS的增加，sa - sp的乳化性能逐渐提高。值得注意的是，虽然OSA-SP溶液的黏度和粘弹性低于SP，但仍保留了天然SP对K+、Ca2+和Ba2+的凝胶诱导能力，并且在Mg2+存在下也能形成凝胶。此外，体外细胞实验证实Mg2+交联OSA-SP水凝胶具有良好的生物相容性。该研究为OSA-SP在不同DS中的乳化和成胶特性提供了有价值的见解，从而支持其作为增稠剂、胶凝剂和乳化剂在食品科学、生物医学和化妆品等各个领域的潜在应用。

{"title":"The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin","authors":"Zhichuang Shi , Xujin Yang , Tongyi Wang , Jiatong Xu , Zhixiang Cai","doi":"10.1016/j.foodhyd.2025.112396","DOIUrl":"10.1016/j.foodhyd.2025.112396","url":null,"abstract":"<div><div>Sunflower pectin (SP) is a distinctive type of low-methoxy pectin known for its biological activity and excellent gel-forming properties. However, its emulsifying capacity is relatively limited. To improve the emulsifying performance of SP, this study utilized octenyl succinic anhydride (OSA), a commonly employed modifying agent, to esterify SP. OSA-modified SP samples with varying degrees of substitution (DS) were synthesized. The primary chemical structure of OSA-SP at different DS levels was analyzed using Fourier transform infrared spectroscopy and nuclear magnetic resonance, while conformational changes were assessed through Congo red analysis. The emulsifying properties of OSA-SP were systematically evaluated using Lumisizer, particle size, zeta potential, optical microscopy, and confocal laser scanning microscopy. Solution behaviour and ion-induced gelation capabilities of OSA-SP were investigated through rheological studies. The results demonstrated that the emulsifying performance of OSA-SP improved progressively with increasing DS. Notably, although the viscosity and viscoelasticity of the OSA-SP solution were lower than those of SP, it still retained the gel-inducing ability of K<sup>+</sup>, Ca<sup>2+</sup>, and Ba<sup>2+</sup> for native SP, and also forms a gel in the presence of Mg<sup>2+</sup>. Furthermore, <em>in vitro</em> cell experiments confirmed that the Mg<sup>2+</sup> crosslinked OSA-SP hydrogel exhibited excellent biocompatibility. This study provides valuable insights into the emulsifying and gel-forming properties of OSA-SP across different DS, thereby supporting its potential application as a thickener, gelling agent, and emulsifier in various fields, including food science, biomedicine, and cosmetics.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"174 ","pages":"Article 112396"},"PeriodicalIF":11.0,"publicationDate":"2025-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145836989","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}

引用次数: 0

Apple polysaccharide-based oleogels via capillary bridging: control of microstructure and properties through particle-water synergism 通过毛细管桥接的苹果多糖基油凝胶：通过粒子-水协同作用控制微观结构和性能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-24 DOI: 10.1016/j.foodhyd.2025.112404

Jiwei Ding, Runru Xiang, Xiaohui Wan, Wentao Zheng, Duoduo Zhang, Qin Shu, Tao Ma, Yongfeng Liu

To address the need for healthier solid fat alternatives, this study developed a novel oleogels based on a capillary bridging strategy, utilizing apple polysaccharide (AP) and polyunsaturated-rich vegetable oil. The effects of the AP mass fraction (φ) and secondary fluid (water) saturation (S) on oleogel formation, microstructure, oil hloding capacity (OHC), rheological properties, and environmental stability were systematically investigated. Results indicated that synergistic optimization of φ and S effectively modulated OHC and structural stability, with an optimum OHC of 87.23 % achieved at φ = 0.30 and S = 0.25. Microstructural analysis revealed that a three-dimensional network formed primarily through capillary bridges of the aqueous phase between AP particles, and stabilized by hydrogen bonding among surface hydroxyl groups. As S increased, the oleogels network transitioned sequentially through the pendular, funicular, and capillary states, a progression that aligned well with the non-monotonic trend in OHC. The oleogels demonstrated pronounced shear-thinning and a dominant elastic modulus (G' > G″) in rheological tests. These materials also exhibited robust stability under thermal stress and cyclic freezing/thawing conditions. Furthermore, the capillary bridge network was reinforced by an appropriate increase in ionic strength or a decrease in pH. This work establishes a novel, simple, and chemical-free strategy for oleogels production, which not only valorizes apple processing by-products but also shows considerable potential for developing healthy foods.

为了满足对更健康的固体脂肪替代品的需求，本研究开发了一种基于毛细管桥接策略的新型油凝胶，利用苹果多糖（AP）和富含多不饱和脂肪酸的植物油。系统研究了AP质量分数（φ）和二次流体（水）饱和度(S)对油凝胶形成、微观结构、持油能力（OHC）、流变性能和环境稳定性的影响。结果表明，φ和S的协同优化能有效调节热含量和结构稳定性，当φ = 0.30, S = 0.25时，热含量达到87.23%。微观结构分析表明，AP颗粒之间主要通过水相的毛细管桥形成三维网络，并通过表面羟基之间的氢键稳定。随着S的增加，油凝胶网络依次通过钟摆、索状和毛细状态过渡，这一过程与热含量的非单调趋势很好地一致。在流变试验中，油凝胶表现出明显的剪切变薄和占优势的弹性模量（G' > G″）。这些材料在热应力和循环冻结/解冻条件下也表现出强大的稳定性。此外，通过适当增加离子强度或降低ph值，毛细管桥网络得到了加强。这项工作建立了一种新的、简单的、无化学物质的油凝胶生产策略，不仅使苹果加工副产品增值，而且在开发健康食品方面显示出相当大的潜力。

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引用次数: 0