Food Hydrocolloids最新文献_第9页

Marine sulfated polysaccharide affects the characteristics of astaxanthin-loaded oleogels prepared from gelatin emulsions 海洋硫酸化多糖影响明胶乳液制备的虾青素负载油凝胶的特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-31 DOI: 10.1016/j.foodhyd.2024.110805

Xiaoya Tao , Yuanyuan Hu , Zhengqi Liu , Kaiyu Jiang , Yuxuan Liang , Jinjin Li , Xiaoming Guo , Beiwei Zhu

In this research, gelatin (Gel), κ-carrageenan (Car), and astaxanthin (AST) were utilized to assess the properties of Gel-Car-AST emulsions and emulsion-templated oleogels. Results indicated that Car addition notably decreased particle size and increased potential absolute value of emulsions during storage period. Moreover, Car addition reduced instability indices for Gel-0.1% Car-AST (0.018), Gel-0.5% Car-AST (0.008), and Gel-1.0% Car-AST (0.007) emulsions compared with Gel-AST emulsion (0.306), suggesting that Car addition improved the emulsion's stability. The emulsions' rheological results revealed a presence of weak gel-like behavior primarily characterized by elasticity, indicating that Car addition enhanced the emulsions' ability to withstand shear resistance and viscoelastic properties. The addition of Car into oleogels resulted in reduced oil loss rate, delayed thermal degradation, and improved viscoelasticity, shear resistance, thixotropic recovery properties, high-temperature resistance, and overall stability, especially for Gel-1.0% Car-AST oleogel. Furthermore, Car addition resulted in increased antioxidant capacity, decreased levels of oxidation products, slowed AST degradation, facilitated the rapid releases of free fatty acids (FFA) and AST in the course of intestinal digestion, and enhanced the bioavailability of AST in oleogels. FFA release rate and bioavailability of AST in oleogels were as follows: Gel-AST (33.06%, 55.80%), Gel-0.1% Car-AST (37.32%, 67.38%), Gel-0.5% Car-AST (36.18%, 79.6%), and Gel-1.0% Car-AST (58.22%, 85.42%) respectively. Results demonstrated that Gel-Car-AST oleogels displayed better structural stability, higher gel strength and AST bioavailability. These findings offer a theoretical basis and novel insights for preparing oleogels derived from protein-marine sulfated polysaccharides loading AST through the emulsion-templated method, with potential applications in the food industry.

本研究利用明胶（Gel）、κ-卡拉胶（Car）和虾青素（AST）来评估 Gel-Car-AST 乳剂和乳剂引发的油凝胶的特性。结果表明，添加 Car 后，乳液在储存期间的粒径明显减小，潜在绝对值明显增加。此外，与Gel-AST乳液（0.306）相比，添加Car可降低Gel-0.1% Car-AST（0.018）、Gel-0.5% Car-AST（0.008）和Gel-1.0% Car-AST（0.007）乳液的不稳定指数，这表明添加Car可提高乳液的稳定性。乳液的流变学结果显示存在以弹性为主要特征的弱凝胶状行为，表明添加 Car 提高了乳液的抗剪切能力和粘弹性能。在油凝胶中添加 Car 可降低油脂流失率，延缓热降解，改善粘弹性、抗剪切性、触变恢复特性、耐高温性和整体稳定性，尤其是 Gel-1.0% Car-AST 油凝胶。此外，添加 Car 还提高了抗氧化能力，降低了氧化产物的水平，减缓了 AST 的降解，促进了游离脂肪酸（FFA）和 AST 在肠道消化过程中的快速释放，并提高了 AST 在油凝胶中的生物利用率。油凝胶中游离脂肪酸的释放率和 AST 的生物利用率如下：分别为：Gel-AST（33.06%，55.80%）、Gel-0.1% Car-AST（37.32%，67.38%）、Gel-0.5% Car-AST（36.18%，79.6%）和 Gel-1.0% Car-AST（58.22%，85.42%）。结果表明，Gel-Car-AST 油凝胶具有更好的结构稳定性、更高的凝胶强度和 AST 生物利用率。这些研究结果为通过乳液催化法制备负载 AST 的蛋白海洋硫酸化多糖油凝胶提供了理论依据和新见解，有望应用于食品工业。

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引用次数: 0

Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines 高淀粉硬质小麦品系淀粉的结构、分子和理化特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-30 DOI: 10.1016/j.foodhyd.2024.110791

Cinthya G. Leal-Lazareno , Edith Agama-Acevedo , Maria Itria Ibba , Karim Ammar , Luis A. Bello-Pérez

There is growing interest in the development of high-amylose cereals such as wheat due to their functional properties and nutritional value in foods. The increase in amylose content is associated with significant changes in the physicochemical, molecular, and structural characteristics of wheat starch which could affect its processing quality. The present study aimed to analyze the physicochemical, molecular, and structural characteristics of high-amylose starch from three durum wheat near isogenic lines (NILs), each obtained using three different recurrent parents. Morphology, granule size distribution, pasting and thermal properties, X-ray diffraction, and structural features were determined. The NILs showed the highest amylose content (65.3 and 69.8%), granules with an elongated shape, size between the wild-type and the mutant, restricted swelling in the pasting profile, the highest average and final gelatinization temperature, and B-polymorphism. The starches from the NILs showed the highest molar mass of amylopectin (AP) (7.0–7.6 × 10⁷ Da) and the lowest amylose (AM) (1.1–1.8 × 10⁶ Da), an issue associated with the biosynthesis of both components. The study on the debranched sample by high-performance size-exclusion chromatography showed that the high-amylose starch had the highest content of long B₂ and B₃ chains of AP (23.9–26.6%), which was corroborated with the high-performance anion-exchange chromatography analysis where the chains with degree of polymerization >37 had the highest content (18.3–19.1%). The PC1 is highly associated with the M_wAM and the AM fraction in the debranched starch analyzed by HPSEC. Characterizing high-amylose durum wheat starch provides information to determine the structure-function relationship and design strategies to produce crosses with structural characteristics of AM and AP for specific applications.

由于小麦的功能特性和在食品中的营养价值，人们对开发高直链淀粉谷物（如小麦）的兴趣与日俱增。直链淀粉含量的增加与小麦淀粉的物理化学、分子和结构特征的显著变化有关，这可能会影响其加工质量。本研究旨在分析三个硬质小麦近等基因系（NIL）中高直链淀粉的理化、分子和结构特征。测定了形态、颗粒大小分布、粘贴和热性能、X 射线衍射以及结构特征。NILs 的直链淀粉含量最高（65.3% 和 69.8%），颗粒形状细长，大小介于野生型和突变型之间，糊化过程中膨胀受限，平均和最终糊化温度最高，且具有 B 型多态性。来自 NIL 的淀粉显示出最高的直链淀粉摩尔质量（7.0-7.6 × 107 Da）和最低的直链淀粉摩尔质量（1.1-1.8 × 106 Da），这与这两种成分的生物合成有关。用高效尺寸排阻色谱法对脱粒样品进行的研究表明，高淀粉淀粉中 AP 的 B2 和 B3 长链含量最高（23.9-26.6%），这与高效阴离子交换色谱分析结果相吻合，聚合度为 37 的链含量最高（18.3-19.1%）。PC1 与 HPSEC 分析的脱粒淀粉中的 MwAM 和 AM 部分高度相关。对高淀粉硬质小麦淀粉进行表征可为确定结构-功能关系和设计策略提供信息，从而为特定应用生产出具有 AM 和 AP 结构特征的杂交种。

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引用次数: 0

Alteration in rheological and digestive properties of O/W emulsions using controlled aggregation of konjac glucomannan and xanthan gum in aqueous phases 利用魔芋葡甘聚糖和黄原胶在水相中的可控聚集改变油包水型乳液的流变性和消化特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-30 DOI: 10.1016/j.foodhyd.2024.110795

Ronggang Pan , Shahid Iqbal , Ni Wang , Peng Wu , Haozhi Chen , Rizwan Ahmed Bhutto , Xiao Dong Chen

The modulation of lipid digestion and emulsion stability remains a pivotal area of research, crucial for developing healthier food products with enhanced sensory and nutritional attributes. This study investigates the influence of konjac glucomannan (KGM) and xanthan gum (XG) on oil-in-water (O/W) emulsions throughout simulated gastrointestinal tract (GIT) digestion, focusing on rheological properties, microstructure evolution, and lipid release kinetics. Three distinct O/W emulsions were formulated with 20 wt% oil content, incorporating either 0.8 wt% XG, a 1:1 mixture of KGM and XG (KGM/XG), or a blend of KGM-XG. Rheological assessments revealed all emulsions exhibited shear-thinning behavior across applied shear rates (0.1–100 1/s). During gastric and small intestinal digestion phases, the KGM-XG emulsion exhibited significantly higher viscosity at higher shear rates (2.512–100 1/s), indicating robust molecular interactions between KGM and XG under digestive conditions. The analysis of microstructure, particle size, and flow behavior showed that the KGM-XG emulsion exhibited significantly (p < 0.05) higher viscosity and smaller particle sizes compared to other systems throughout the digestion process. This finding indicates that KGM-XG emulsion demonstrates a strong resistance to enzymes and digestive fluid during the transition from oral to small intestinal phases. Importantly, the extent of free fatty acid (FFA) release at the end of the small intestinal phase was highest for XG (34.4%), followed by KGM/XG (15.65%) and KGM-XG (13.23%). These findings highlight the potential of KGM-XG emulsions to modulate lipid digestion kinetics, offering applications in designing emulsion-based foods, such as sauces, beverages, and reduced-fat foods.

调节脂质消化和乳液稳定性仍然是一个关键的研究领域，对于开发感官和营养属性更佳的健康食品至关重要。本研究调查了魔芋葡甘聚糖（KGM）和黄原胶（XG）在模拟胃肠道（GIT）消化过程中对水包油（O/W）乳剂的影响，重点关注流变特性、微结构演变和脂质释放动力学。我们配制了三种不同的水包油型乳液，油含量为 20 wt%，其中包含 0.8 wt% 的 XG、KGM 和 XG 1:1 的混合物（KGM/XG）或 KGM-XG 混合物。流变学评估显示，所有乳液在剪切速率（0.1-100 1/s）范围内均表现出剪切稀化行为。在胃和小肠消化阶段，KGM-XG乳液在较高剪切速率（2.512-100 1/s）下表现出明显较高的粘度，这表明在消化条件下，KGM和XG之间具有强大的分子相互作用。对微观结构、粒度和流动行为的分析表明，在整个消化过程中，KGM-XG乳液与其他体系相比，粘度明显更高（p < 0.05），粒度更小。这一结果表明，KGM-XG 乳剂在从口腔阶段到小肠阶段的转变过程中，对酶和消化液具有很强的抵抗力。重要的是，在小肠阶段结束时，XG（34.4%）的游离脂肪酸（FFA）释放量最高，其次是KGM/XG（15.65%）和KGM-XG（13.23%）。这些发现凸显了 KGM-XG 乳液调节脂质消化动力学的潜力，可用于设计基于乳液的食品，如调味品、饮料和低脂食品。

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引用次数: 0

Potential effects of pH changes in the micro-environment during desalination on infant powder: The perspective of pH shift affecting whey protein molecular structure and function 脱盐过程中微环境 pH 值变化对婴儿奶粉的潜在影响：pH 值变化影响乳清蛋白分子结构和功能的视角

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-30 DOI: 10.1016/j.foodhyd.2024.110794

Meng-Qi Liu , Wen-Xiu Zhi , Hong-Fu Zhao , Ying-Chao Qiu , Kun-Long Wang , Ying-Hua Zhang , Zhi-Shen Mu

In order to simulate the effect of pH environment change caused by different desalting methods on whey protein (WP) in actual production, the WP was treated under different acidic pH (2.0–6.0) and pH shift (pH recovery). The molecular structure, properties, and functions of the proteins were further analyzed. The results showed that the spatial structure of WP was unfolded under acidic conditions, α-helix and β-sheet were transformed into random coils, hydrophobic residues and free sulfhydryl groups were exposed. The particle size of WP was increased, and the emulsification, foaming and thermal stability were improved significantly. Especially after pH2 treatment, WP has the largest expansion degree, emulsification and foaming properties increased to 232.96 m²/g and 158.83 %. After pH recovery, the partially unfolded structure refolded, reducing the surface hydrophobicity, forming a smaller particle size of soluble protein particles, solubility has increased to 83.95 % compared to the natural. However, the emulsification, foamability, and thermal stability after pH shift are slightly reduced compared to acidic conditions, making it easier to form a gel after heating.

为了模拟实际生产中不同脱盐方法引起的 pH 环境变化对乳清蛋白（WP）的影响，乳清蛋白在不同的酸性 pH（2.0-6.0）和 pH 值变化（pH 值恢复）条件下进行了处理。进一步分析了蛋白质的分子结构、性质和功能。结果表明，在酸性条件下，WP 的空间结构被展开，α-螺旋和 β-片状结构转变为无规线圈，疏水残基和游离巯基暴露出来。可湿性粉剂的粒径增大，乳化性、发泡性和热稳定性明显改善。特别是经过 pH2 处理后，可湿性粉剂的膨胀度最大，乳化和发泡性能分别提高到 232.96 m2/g 和 158.83 %。pH 值恢复后，部分展开的结构重新折叠，降低了表面疏水性，形成了粒径更小的可溶性蛋白质颗粒，溶解度比天然的提高了 83.95 %。不过，与酸性条件相比，pH 值转变后的乳化性、起泡性和热稳定性略有降低，加热后更容易形成凝胶。

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引用次数: 0

Role of pulse globulins and albumins in air-water interface and foam stabilization 脉冲球蛋白和白蛋白在空气-水界面和泡沫稳定中的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-29 DOI: 10.1016/j.foodhyd.2024.110792

Penghui Shen , Solange M.L. Ha , Jinfeng Peng , Jasper Landman , Leonard M.C. Sagis

Pulse protein isolates are promising substitutes for animal protein in foam preparation, but they typically are complex mixtures of multiple proteins, and the contribution of the individual proteins to the behavior of the mixture in air-water interface stabilization is largely unknown. The major protein fractions in isolates are the globulins and albumins, and this study systematically investigated the molecular properties, and interfacial and foaming properties of these two fractions for three different pulses: lentils, faba beans and chickpeas. The key parameters of these pulse proteins in air-water interface and foam stabilization were investigated by correlation analysis. Based on this, low denaturation enthalpy tends to result in both high foamability and foam stability, most likely due to a greater conformational flexibility that allows for a faster adsorption to the air-water interface, and higher degree of structural rearrangement at the interface, which increases interfacial network stiffness. For globulin-rich pulse protein fractions, vicilins and convicilins tend to introduce high surface hydrophobicity, which increases the affinity of the proteins for the interface, and increases protein-protein in-plane interactions through hydrophobic interactions, resulting in the enhancement of interfacial network connectivity and the level of network branching. These factors increase the interfacial resistance to large deformations and increase foam stability. Vicilins and convicilins also tend to have a high value of the surface charge and further promote foam stability by increasing electrostatic repulsion between air bubbles. Legumins tend to reduce foamability since they adsorb to the air-water interface slowly and tend to disrupt the interfacial network structure. These findings provide deeper insights in the role of pulse globulins and albumins in air-water interface and foam stabilization. The proposed key parameters will benefit the predictability of the interfacial and foaming behavior of pulse proteins.

豆类蛋白质分离物在泡沫制备中是很有前途的动物蛋白质替代品，但它们通常是多种蛋白质的复杂混合物，而单个蛋白质对混合物在空气-水界面稳定中的行为所起的作用在很大程度上是未知的。分离物中的主要蛋白质组分是球蛋白和白蛋白，本研究系统地调查了三种不同豆类（扁豆、蚕豆和鹰嘴豆）中这两种组分的分子特性以及界面和发泡特性。通过相关分析，研究了这些豆类蛋白质在水气界面和泡沫稳定方面的关键参数。在此基础上，低变性焓往往会导致高发泡性和泡沫稳定性，这很可能是由于更高的构象灵活性允许更快地吸附到空气-水界面，以及在界面上更高程度的结构重排，从而增加了界面网络的刚性。对于富含球蛋白的脉冲蛋白馏分，vicilins 和 convicilins 往往会带来较高的表面疏水性，从而增加蛋白质对界面的亲和力，并通过疏水作用增加蛋白质与蛋白质之间的平面内相互作用，从而提高界面网络的连通性和网络分支水平。这些因素增强了界面对大变形的抵抗力，提高了泡沫的稳定性。维西林素和卷曲霉素也往往具有较高的表面电荷值，并通过增加气泡之间的静电斥力进一步提高泡沫稳定性。豆豆蛋白往往会降低泡沫稳定性，因为它们在空气-水界面上的吸附速度较慢，而且容易破坏界面网络结构。这些发现使我们对脉冲球蛋白和白蛋白在气水界面和泡沫稳定中的作用有了更深入的了解。提出的关键参数将有助于预测脉冲蛋白的界面和发泡行为。

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引用次数: 0

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion 没食子酸在海藻酸/乳铁蛋白复合水凝胶中的封装：物理性质和没食子酸扩散

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-29 DOI: 10.1016/j.foodhyd.2024.110784

Winda Christina Harlen , Sangeeta Prakash , Sri Yuliani , Bhesh Bhandari

Alginate hydrogel is commonly utilized to encapsulate hydrophilic polyphenols because of its biocompatibility and flexibility. However, encapsulation with neat alginate gel is prone to uncontrolled compound diffusion during gel formation and storage. Previous research have demonstrated the electrostatic complexation of lactoferrin and alginate, nonetheless, no study has been reported on the combination of these polymers as hydrophilic polyphenol encapsulation agent. Therefore, this research aims to explore the encapsulation of gallic acid (GA), a representative of water-soluble polyphenol, in the lactoferrin-alginate composite hydrogel. The composite hydrogel of sodium alginate-lactoferrin (S-L) was prepared in solid-basis ratios of 1:0, 1:1, 2:0, 2:1, 2:2, and 2:3. The evaluation was conducted on the alginate-lactoferrin mixture viscosity, gel syneresis, gel strength and stiffness, dried gel rehydration properties, porosity, GA diffusion, and gel microstructure. Images of SEM and CLSM microscopy revealed relatively compact structures created by evenly distributed lactoferrin in the hydrogel system. According to the gel electrophoresis analysis, composite alginate-lactoferrin gel hindered the diffusion of compounds with molecular weight >50 kDa. The addition of lactoferrin to the GA-loaded alginate composite hydrogel significantly increased the retention of GA (87.1–92.2%) in the gel. The GA-loaded composite hydrogel with the alginate to lactoferrin ratio of 2:1 and 2:2 (pH 5.24–5.43) exhibited significantly better (P > 0.05) gallic acid retention compared to the neat alginate hydrogel (pH 5.16) in their natural pH. FTIR analysis revealed a hydrogen bond between lactoferrin and the gallic acid phenolic group, while the zeta-potential analysis showed the intermolecular interaction between positive-charged lactoferrin and negative-charged alginate. This work provides important information for the development of hydrogel-based polyphenol encapsulating materials.

藻酸盐水凝胶具有生物相容性和柔韧性，通常用于封装亲水性多酚。然而，在凝胶形成和储存过程中，使用纯海藻酸凝胶进行封装容易造成化合物扩散失控。以前的研究已经证明了乳铁蛋白和海藻酸盐的静电复合物，但还没有关于将这两种聚合物结合起来作为亲水性多酚封装剂的研究报告。因此，本研究旨在探索水溶性多酚的代表--没食子酸（GA）在乳铁蛋白-海藻酸盐复合水凝胶中的封装。海藻酸钠-乳铁蛋白（S-L）复合水凝胶的固基比分别为 1:0、1:1、2:0、2:1、2:2 和 2:3。对藻酸盐-乳铁蛋白混合物的粘度、凝胶滞后性、凝胶强度和硬度、干燥凝胶的再水化性能、孔隙率、GA 扩散和凝胶微观结构进行了评估。SEM 和 CLSM 显微镜图像显示，水凝胶体系中均匀分布的乳铁蛋白形成了相对紧凑的结构。凝胶电泳分析表明，海藻酸盐-乳铁蛋白复合凝胶阻碍了分子量为 50 kDa 的化合物的扩散。在负载 GA 的海藻酸盐复合水凝胶中添加乳铁蛋白，可显著提高 GA 在凝胶中的保留率（87.1%-92.2%）。海藻酸与乳铁蛋白的比例为 2:1 和 2:2（pH 值为 5.24-5.43）的 GA 负载复合水凝胶与天然 pH 值为 5.16 的纯海藻酸水凝胶相比，没食子酸的保留率明显更高（P > 0.05）。傅立叶变换红外光谱分析显示了乳铁蛋白与没食子酸酚基之间的氢键，而ZETA电位分析则显示了带正电荷的乳铁蛋白与带负电荷的海藻酸之间的分子间相互作用。这项工作为开发基于水凝胶的多酚封装材料提供了重要信息。

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引用次数: 0

The influence of mucilage-rich flours from diverse Australian Plantago species on the pasting, storage, and gluten-free breadmaking properties of rice flour 来自澳大利亚不同车前草物种的富含粘液的面粉对大米面粉的粘贴、储存和无筋面包制作特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-29 DOI: 10.1016/j.foodhyd.2024.110788

James M. Cowley , Yi Ren , Lucija Štrkalj , Tim J. Foster , Rachel A. Burton

Plantago seed composition varies with natural variation, particularly regarding their mucilage content and structure, but little is known about how this influences their potential as replacements for conventional food hydrocolloids. We investigated the influence that whole seed flour (WSF) addition from diverse Plantago species had on the pasting, storage and gluten-free (GF) breadmaking properties of rice flour (RF). Despite being starch-less, Plantago WSF significantly altered the pasting profiles of RF with the mucilage conclusively shown to be key. Hastened pasting, stimulation of gelation on cooling and increased storage stability were hypothesised to be related to starch-hydrocolloid interactions. GF RF doughs with WSF added had significantly increased elastic moduli (G’), with tan δ showing a reduced frequency dependence. Improved dough rheology modulated proofing kinetics and led to collapse resistance which produced GF breads with increased specific volume, improved crumb structure, and improved textural characteristics like lower hardness and higher cohesiveness. WSF from the commercial species, P. ovata (psyllium) produced high quality breads but two Australian native relatives, P. turrifera and P. cunninghamii, produced doughs with improved rheological properties and GF breads with greater volume, improved crumb structure and improved texture. Effects of Plantago WSF addition were partly independent of mucilage content suggesting that mucilage polysaccharide structure is influential and might be related to co-polymer network formation. These data show that Plantago WSF can be used as nutritious and sustainable hydrocolloids in starch-based foods and that natural variation in Plantago seed composition is an untapped resource for selectively manipulating their quality.

车前子的成分随自然变化而变化，特别是其粘液含量和结构，但人们对其如何影响替代传统食品亲水胶体的潜力知之甚少。我们研究了从不同车前子品种中添加全种子面粉（WSF）对大米粉（RF）的粘贴、储存和无麸质（GF）面包制作特性的影响。尽管不含淀粉，但车前子全籽粉显著改变了米粉的糊化特性，其中粘液被证实是关键因素。据推测，糊化速度加快、冷却时凝胶化的刺激和储存稳定性的提高与淀粉-水胶体的相互作用有关。添加了 WSF 的 GF RF 面团的弹性模量（G'）显著增加，tan δ 的频率依赖性降低。面团流变性的改善调节了醒发动力学，并导致了抗塌陷性，从而使 GF 面包的比容增大，面包屑结构得到改善，质地特性也得到改善，如硬度更低，粘合度更高。来自商业物种 P. ovata（车前子）的 WSF 可生产出优质面包，但两种澳大利亚本地亲缘植物 P. turrifera 和 P. cunninghamii 可生产出流变特性更好的面团，以及体积更大、面包屑结构更好和质地更好的 GF 面包。添加车前草 WSF 的效果部分与粘液含量无关，这表明粘液多糖结构具有影响力，可能与共聚物网络的形成有关。这些数据表明，在以淀粉为基础的食品中，车前子 WSF 可用作营养丰富且可持续的亲水胶体，而且车前子种子成分的天然变化是一种尚未开发的资源，可用于选择性地控制其质量。

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引用次数: 0

Chitosan-alginate polyelectrolyte complexes for encapsulation of low molecular weight fish bioactive peptides 用于封装低分子量鱼类生物活性肽的壳聚糖-精氨酸聚电解质复合物

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-28 DOI: 10.1016/j.foodhyd.2024.110789

Yoni Atma , Amin Sadeghpour , Brent S. Murray , Francisco M. Goycoolea

Encapsulation of low molecular weight (M_w) bioactive peptides (BAPs) in electrostatically mediated polyelectrolyte complexes (PECs) of sodium alginate (ALG) and chitosan (CS) was studied, formed via a simple one-step mixing process. PECs were characterized via dynamic light scattering (DLS), mixed-mode phase analysis light scattering (M3-PALS), static light scattering (SLS), small-angle X-ray scattering (SAXS) and transmission electron microscopy (TEM). The encapsulation efficiency (EE) and in vitro release of low M_w antihypertensive LKPNM and LKP BAPs (derived from fish hydrolysates) were measured, under both gastric and intestinal pH conditions, via high performance liquid chromatography (HPLC). Two different ALG were tested (M_w ≈ 8 and 21 kDa, with mannuronic: guluronic ratios 5.1 and 1.4, respectively), whilst the M_w and degree of acetylation (DA) of the CS were ≈111 kDa and ≈10 %, respectively. At the pH (5.5) of PEC formation the BAPs were positively charged. As the molar charge ratio of alginate to chitosan (n⁻/n⁺) was increased from 0.1 to 0.6 the PEC size reduced from ca. 800 to 300 ± 50 nm, indicating more compact structures, but increased again significantly to >10 μm around charge neutralisation (n⁻/n⁺ = 1) and net PEC ζ-potential swapping from +ve to –ve. The size then decreased again to between 1 and 10 μm as n⁻/n⁺ → 10, as expected if the more prevalent polysaccharide (ALG) coated the surface of the PECs. However, higher M_w ALG gave significantly smaller (more compact) and more highly negatively charged PECs for n⁻/n⁺ > 1. The PECs showed high (≈80%) EE but low (10–20%) release in gastrointestinal conditions, highlighting their potential as effective carriers of such BAPs.

研究了海藻酸钠（ALG）和壳聚糖（CS）静电介导的聚电解质复合物（PECs）中低分子量（Mw）生物活性肽（BAPs）的包封，该复合物是通过简单的一步混合过程形成的。通过动态光散射（DLS）、混合模式相分析光散射（M3-PALS）、静态光散射（SLS）、小角 X 射线散射（SAXS）和透射电子显微镜（TEM）对 PECs 进行了表征。在胃和肠道 pH 条件下，通过高效液相色谱法（HPLC）测量了低 Mw 抗高血压 LKPNM 和 LKP BAPs（来源于鱼类水解物）的包封效率（EE）和体外释放情况。测试了两种不同的 ALG（分子量≈8 和 21 kDa，甘露糖苷酸与古仑糖苷酸的比率分别为 5.1 和 1.4），而 CS 的分子量和乙酰化程度（DA）分别为≈111 kDa 和≈10 %。在 PEC 形成的 pH 值（5.5）下，BAP 带正电荷。当海藻酸盐与壳聚糖的摩尔电荷比（n-/n+）从 0.1 增加到 0.6 时，PEC 的尺寸从大约 800 纳米减少到 300±50 纳米，表明结构更加紧凑，但在电荷中和（n-/n+ = 1）和净 PEC ζ 电位从 +ve 到 -ve 交换时，尺寸又显著增加到 10 微米。然后，当 n-/n+ → 10 时，尺寸再次减小到 1 到 10 μm，这是在 PEC 表面包覆较多多糖（ALG）的情况下所预期的。然而，当 n-/n+ > 1 时，Mw 更高的 ALG 会产生明显更小（更紧凑）和带更多负电荷的 PEC。 PEC 在胃肠道条件下显示出高（≈80%）的 EE，但释放率低（10-20%），这突显了它们作为此类 BAPs 有效载体的潜力。

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引用次数: 0

Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization 界面上的 Rubisco I：构象灵活性增强了空气-水界面和泡沫的稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-28 DOI: 10.1016/j.foodhyd.2024.110783

Xingfa Ma, Thomas van Polen, Mehdi Habibi, Jasper Landman, Leonard M.C. Sagis, Penghui Shen

Rubisco exists in all green leaves and is the most abundant protein species on earth. Extraction methods can affect the molecular conformation of Rubisco, while its influence in the behavior of Rubisco at the air-water interface and foam stabilization is largely unknown. This work focuses on elucidating the role of the Rubisco molecular structure in stabilizing the air-water interface and the multiphase system of foam. Rubisco was extracted from spinach using ultrafiltration (RU) and acid precipitation-alkaline redispersion (RA), respectively. Protein molecular properties were evaluated using SDS-PAGE, DSC, fluorescence spectrometry, and size and zeta-potential measurements. Surface adsorption behavior was measured in the millisecond and longtime regime. Surface mechanical properties were assessed with large amplitude oscillatory dilatation (LAOD) and large amplitude oscillatory shear (LAOS), and LAOD results were analyzed by stress decomposition. Interfacial structures were characterized by imaging Langmuir-Blodgett films with atomic force microscopy. Protein foaming properties were evaluated by whipping. We found that RU was primarily native and more flexible than RA, which was fully denatured and aggregated. Consequently, RU diffused faster to air-water interface (576 ms) than RA (926 ms), and formed stiffer soft solid-like air-water interfaces (G_i’ = 56.7 mN/m; E_d’ = 98.2 mN/m) than RA (G_i’ = 39.6 mN/m; E_d’ = 84.3 mN/m). RU also formed denser and thicker surfaces with higher network connectivity than RA. These advantages endow RU with much higher foam stability (152 min half-life time) than RA (94 min). Our study reveals a clear relationship between the molecular conformation of Rubisco and its air-water interface and foam stabilization properties. It might also guide the development of improved extraction/treatment methods to obtain ideal molecular structures of proteins for foam stabilization.

Rubisco 存在于所有绿叶中，是地球上最丰富的蛋白质物种。萃取方法会影响 Rubisco 的分子构象，而其对 Rubisco 在空气-水界面上的行为和泡沫稳定性的影响则尚不清楚。这项研究的重点是阐明 Rubisco 分子结构在稳定气水界面和泡沫多相体系中的作用。分别采用超滤（RU）和酸沉淀-碱性再分散（RA）技术从菠菜中提取 Rubisco。使用 SDS-PAGE、DSC、荧光光谱法以及粒度和 zeta 电位测量法评估了蛋白质的分子特性。对表面吸附行为进行了毫秒级和长时间测量。使用大振幅振荡扩张（LAOD）和大振幅振荡剪切（LAOS）评估了表面机械特性，并通过应力分解分析了 LAOD 结果。利用原子力显微镜对朗缪尔-布洛杰特薄膜进行成像，从而对界面结构进行表征。蛋白质发泡特性通过鞭打法进行评估。我们发现，RU 主要是原生的，比完全变性和聚集的 RA 更有弹性。因此，与 RA（Gi' = 39.6 mN/m；Ed' = 84.3 mN/m）相比，RU 扩散到空气-水界面的速度更快（576 毫秒），形成的空气-水界面更硬（Gi' = 56.7 mN/m；Ed' = 98.2 mN/m），呈软固体状。与 RA 相比，RU 还能形成更密、更厚的表面，具有更高的网络连通性。这些优势使 RU 的泡沫稳定性（152 分钟半衰期）远高于 RA（94 分钟）。我们的研究揭示了 Rubisco 分子构象与其空气-水界面和泡沫稳定特性之间的明确关系。该研究还可指导开发改进的提取/处理方法，以获得理想的蛋白质分子结构，从而达到稳定泡沫的目的。

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引用次数: 0

Novel thyme essential oil-loaded biodegradable emulsion film based on soybean lipophilic proteins for salmon preservation 基于大豆亲脂蛋白的新型百里香精油生物可降解乳液薄膜，用于鲑鱼保鲜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2024-10-28 DOI: 10.1016/j.foodhyd.2024.110790

Yuanda Sun , Shiyu Jia , Yingmeng Hou , Shasha Cheng , Mingqian Tan , Beiwei Zhu , Haitao Wang

The soybean lipophilic proteins (LP) found in soybeans represent a third type of storage protein in soybean protein isolate (SPI) that possess distinctive structural and physiological characteristics comparable to those observed in β-conglycinin (7S) and glycinin (11S) components. However, the multifaceted functional characteristics of LP have not been fully understood, thus limiting its potential applications. This study aims to prepare novel emulsion films based on LP by doping high internal phase emulsion (HIPE) stabilized by LP fibril aggregates (LP-F), in which the LP-Fs were obtained through acidic heating-induced fibrillation of LP. HIPEs stabilized by LP-F show high retention rates of thyme essential oil (TEO) up to 76.37 ± 3.18%. Furthermore, a novel active packaging film was designed by introducing the HIPEs into the network structure of the LP. The LP HIPEs films exhibited good biocompatibility, excellent water-blocking properties, thermal stability, antioxidant, antimicrobial, sustained release, and biodegradation properties. As the content of HIPEs increased, the LP HIPEs film exhibited a high release rate of 71.08 ± 0.54% in 50% ethanol, and its release behavior was consistent with first-order kinetics. Furthermore, using LP HIPEs films as a wrapping material for salmon resulted in a seven-day extension of its shelf life, accompanied by a total volatile base nitrogen (TVB-N) value of 23.06 ± 0.98 mg/100 g. This was achieved through the controlled release of TEO, which inhibits microbial growth. This study provides valuable insights for the design of novel active food packaging and the proposed method is expected to reduce white pollution.

大豆中的大豆亲脂蛋白（LP）是大豆分离蛋白（SPI）中的第三类贮藏蛋白，具有与β-共赖氨酸（7S）和甘氨肽（11S）成分相似的独特结构和生理特征。然而，人们尚未完全了解 LP 的多方面功能特性，因此限制了其潜在应用。本研究旨在通过掺入由 LP 纤维聚集体（LP-F）稳定的高内相乳液（HIPE），制备基于 LP 的新型乳液薄膜。由 LP-F 稳定的 HIPE 显示出较高的百里香精油（TEO）保留率，高达 76.37 ± 3.18%。此外，通过在 LP 的网络结构中引入 HIPEs，设计出了一种新型活性包装膜。这种 LP HIPEs 薄膜具有良好的生物相容性、优异的阻水性能、热稳定性、抗氧化性、抗菌性、缓释性和生物降解性。随着 HIPEs 含量的增加，LP HIPEs 薄膜在 50% 乙醇中的释放率高达 71.08 ± 0.54%，其释放行为符合一阶动力学。此外，使用 LP HIPEs 薄膜作为三文鱼的包装材料，三文鱼的保质期延长了七天，总挥发性碱氮（TVB-N）值为 23.06 ± 0.98 mg/100 g。这项研究为设计新型活性食品包装提供了有价值的见解，所提出的方法有望减少白色污染。

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引用次数: 0