Food Research International最新文献_第3页

Isolation and screening of Bacillus subtilis for highland barley fermentation and the effect of its fermentation broth on lipid metabolism in high-fat diet-fed mice 青稞发酵枯草芽孢杆菌的分离筛选及其发酵液对高脂饲料小鼠脂质代谢的影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117961

Haotian Zhao , Haoran Li , Xue Tang , Xiangrong Cheng , Chang Liu , Shichang Zheng , Hongkang Zhu , Naiyan Lu

This study employed UV mutagenesis combined with multi-omics analysis to screen high-yield nattokinase (NK) strains of Bacillus subtilis (HS1) and investigated the effects of its highland barley fermentation broth, alone and combined with aerobic exercise, on lipid metabolism in high-fat diet-induced obese mice. The results demonstrated that a mutant strain (HS1) with significantly enhanced NK production was obtained; this strain exhibited upregulated expression of genes related to NK production (e.g., aprE) and secretion (e.g., secY, secE), along with alterations in tryptophan metabolism that are potentially linked to quorum sensing. In animal experiments, the combined intervention of NK-enriched highland barley fermentation broth and aerobic exercise markedly suppressed body weight gain, improved serum lipid profiles (reduced T-CHO, TG, LDL-C; increased HDLC), alleviated hepatic steatosis, and enhanced liver function. Mechanistically, the combined treatment downregulated lipid synthesis-related genes (e.g., ACC1, FAS) and upregulated lipid catabolism-related genes (e.g., AdipoQ, Atgl), while modulating the expression of key proteins involved in lipid metabolism (increased SIRT1 and AMPK; decreased PPARγ levels). These findings not only reveal the molecular basis of high NK yield in B. subtilis but also provide a novel strategy for the nutritional intervention of obesity and metabolic disorders through natural product and exercise synergism.

本研究采用紫外诱变技术结合多组学分析筛选枯草芽孢杆菌（Bacillus subtilis, HS1）高产纳豆激酶（nattokinase， NK）菌株，并研究其青稞发酵液单独和联合有氧运动对高脂饮食诱导的肥胖小鼠脂质代谢的影响。结果表明，获得了NK产量显著提高的突变株HS1；该菌株表现出与NK产生（如aprE）和分泌（如secY、secE）相关的基因表达上调，同时色氨酸代谢的改变可能与群体感应有关。在动物实验中，富含nk的青稞发酵液和有氧运动联合干预可显著抑制体重增加，改善血脂（降低T-CHO、TG、LDL-C，增加HDLC），减轻肝脏脂肪变性，增强肝功能。机制上，联合治疗下调脂质合成相关基因（如ACC1、FAS），上调脂质分解代谢相关基因（如AdipoQ、Atgl），同时调节脂质代谢关键蛋白的表达（SIRT1和AMPK升高，PPARγ水平降低）。这些发现不仅揭示了枯草芽孢杆菌高NK产量的分子基础，而且为通过天然产物和运动协同作用对肥胖和代谢紊乱的营养干预提供了新的策略。

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引用次数: 0

Anaerobic and aerobic regulation of H2S formation and spoilage mechanism of Shewanella putrefaciens via integrated multi-approaches 多途径综合研究腐坏希瓦氏菌H2S形成的厌氧和好氧调控及腐坏机制

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117972

Zixuan Zhao , Jun Yan , Jing Xie , Xin-Yun Wang

Shewanella putrefaciens is a specific spoilage organism, yet the spoilage mechanism and its correlation with hydrogen sulfide (H₂S) formation under anaerobic and aerobic conditions are still largely unknown. The study found that H₂S content and spoilage potential of the anaerobic group were significantly lower than those of the aerobic group at 30 °C and 4 °C. Aerobic conditions increased the H₂S content, intensified the degree of protein degradation, and caused significant changes in quality indicators such as pH and water-holding capacity in the fish meat inoculated with S. putrefaciens. Spatial metabolomics identified 9 significantly differential metabolites involved in the H₂S formation pathway between the anaerobic group and the aerobic group. L-methionine and taurine showed a high correlation with 13 spoilage indicators (r > 0.6) and thus could be used as potential spoilage markers. This study clarified the effects of anaerobic and aerobic conditions on H₂S metabolism and spoilage potential of S. putrefaciens, and provided a theoretical basis and key targets for the quality control of aquatic products.

腐坏希瓦氏菌是一种特殊的腐败菌，但在厌氧和好氧条件下的腐败机制及其与硫化氢（H2S）形成的关系仍是未知的。研究发现，在30°C和4°C时，厌氧组的H₂S含量和腐败电位明显低于好氧组。好氧条件增加了H₂S含量，加剧了蛋白质的降解程度，并使接种了腐臭链球菌的鱼肉的pH和持水能力等品质指标发生了显著变化。空间代谢组学鉴定出厌氧组和好氧组之间参与H₂S形成途径的9种显著差异代谢物。l -蛋氨酸和牛磺酸与13项腐败指标呈高度相关（r > 0.6），可作为潜在的腐败标志。本研究阐明了厌氧和好氧条件对腐臭链球菌H2S代谢和腐败潜势的影响，为水产品质量控制提供了理论依据和关键指标。

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引用次数: 0

Dairy environment and seasons affect the microbiome of a traditional artisanal cheese 乳制品环境和季节会影响传统手工奶酪的微生物群

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117927

Ilario Ferrocino, Federica Biolcati, Manuela Giordano, Marta Bertolino, Giuseppe Zeppa, Luca Cocolin

Cheese microbiome is a complex community shaped by raw ingredients and by the production environment that significantly influences final product characteristics. While environmental microbiome can establish stable resident populations, their composition remains susceptible to seasonal shifts, hygienic practices and other external factors. In this study we investigate the interplay of these factors on the bacterial and fungal communities throughout the production of a full-fat semi cooked semi-hard cow's milk cheese produced in the Piedmont region, North-West of Italy, named Maccagno. Amplicon based sequencing was used to characterize bacterial and fungal diversity across environmental surfaces (contact and non-contact) and during the manufacturing and ripening of Maccagno cheeses over three seasons (autumn, winter and summer). Metabolomic profiling and texture analysis of the ripened cheeses allowed for direct correlation with microbial community shifts. The facility environment maintained a remarkably stable core microbiota, including Staphylococcus, Streptococcus thermophilus, Lactococcus lactis, Debaryomyces, Penicillium and Cladosporium. Among the monitored processing plant sampling sites, the metal stirring tool, milk inlet pipe and the ripening room ventilation system emerged as critical points for microbial transfer and persistence. During ripening, core microbial taxa including Lc. lactis, S. thermophilus and Debaryomyces were observed. Shotgun metagenomics was then performed on final cheeses and genome reconstruction highlighted that Lc. lactis genomes showed impressive seasonal genomic adaptability, particularly in autumn, where it contributed to favorable texture and flavor through proteolytic activity and production of aroma-associated metabolites like acetoin and linear ketons. Conversely, summer production exhibiting the highest prevalence of spoilage-associated microbes such as Acinetobacter and Enterobacteriaceae, mainly of facility origin that led to off-flavor profiles inconsistent with the typical Maccagno sensory identity. The fungal communities, mainly composed by Debaryomyces and Penicillium, also varied seasonally, influenced significantly by the ventilation system in the ripening room. Maccagno cheese quality is a direct reflection of these complex microbial dynamics. Seasonal variations in raw milk microbiome and microbial populations established in specific environmental niches significantly affected the final product's sensory and textural attributes. To this end, understanding seasonal influences and the role of resident environmental populations is crucial for optimizing production protocols, mitigating spoilage risks, and ensuring the consistent quality of traditional cheeses.

奶酪微生物群是一个复杂的群落，受原料和生产环境的影响，对最终产品的特性有很大影响。虽然环境微生物组可以建立稳定的常住人口，但其组成仍然容易受到季节变化、卫生习惯和其他外部因素的影响。在这项研究中，我们调查了这些因素对细菌和真菌群落的相互作用，这些因素在意大利西北部皮埃蒙特地区生产的一种全脂半熟半硬牛奶奶酪的生产过程中，被称为马卡诺。基于扩增子的测序用于表征细菌和真菌在环境表面（接触和非接触）以及马卡诺奶酪在三个季节（秋、冬、夏）的制造和成熟过程中的多样性。成熟奶酪的代谢组学分析和质地分析允许与微生物群落变化直接相关。设施环境保持了非常稳定的核心微生物群，包括葡萄球菌、嗜热链球菌、乳酸乳球菌、Debaryomyces、青霉菌和枝孢菌。在监测的加工厂采样点中，金属搅拌工具、牛奶进水管和成熟室通风系统成为微生物转移和持续存在的关键点。在成熟过程中，核心微生物类群包括Lc。观察到乳酸链球菌、嗜热链球菌和Debaryomyces。然后对最终奶酪进行Shotgun宏基因组学，基因组重建突出了Lc。乳酸菌基因组表现出令人印象深刻的季节性基因组适应性，特别是在秋季，它通过蛋白质水解活性和产生与香味相关的代谢物（如乙酰酮和线性酮），贡献了良好的质地和风味。相反，夏季产品显示出与腐败相关的微生物（如不动杆菌和肠杆菌科）的最高患病率，这些微生物主要来自工厂，导致异味特征与典型的马卡诺感官特征不一致。以霉属和青霉属真菌为主的真菌群落也有季节性变化，受催熟室通风系统的影响较大。马卡诺奶酪的品质直接反映了这些复杂的微生物动力学。原料奶微生物组的季节变化和特定环境生态位中建立的微生物种群显著影响最终产品的感官和质地属性。为此，了解季节影响和当地环境人口的作用对于优化生产方案、减轻腐败风险和确保传统奶酪的一贯质量至关重要。

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引用次数: 0

Varietal differences in nutritional profiles and functionality of radish sprouts: Food application potential 萝卜芽营养成分和功能的品种差异：食品应用潜力

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117970

Jiayu Yin , Huicong Xu , Bin Dai , Zhijuan Zhang , Zunaira Basharat , Meihong Cai , Haihui Zhang , Kai Hu , Yuqing Duan

Radish sprouts, are among the most popular cruciferous vegetables on the market, are widely cultivated worldwide. This study investigated the changes in nutrients, bioactive compounds, antioxidant properties, and the functional characteristics of eight radish sprout varieties (red, green, and purple radishes) throughout germination. After 216 h of germination, all radish varieties exhibited significant increases in vitamin C, anthocyanins, total phenolics, and total flavonoids compared to ungerminated seeds. Among the varieties, the purple radish R8 exhibited the highest levels of bioactive compounds, with anthocyanin (879.09 ± 14.90 mg/100 g DW) and glucosinolate (211.43 ± 4.50 μmol/g DW) reaching their peak concentrations. Concurrently, R8 also had the strongest antioxidant capacity, despite having a lower crude protein content (28.30 ± 0.62 % DW) than that of the red radish varieties R1 (33.08 ± 0.62 % DW) and R2 (32.65 ± 1.54 % DW). Furthermore, germination improved processing characteristics such as solubility and digestibility by modifying protein structural properties. The R8 variety exhibited the highest water solubility and digestibility, enhancing product functionality. GC–MS analysis identified 78 volatile compounds, and the unique colors and volatile flavor profiles of different varieties contribute to their distinct sensory properties. In summary, our findings confirm that germination can enhance the nutritional value and antioxidant capacity of radish sprouts, and the metabolic differences between genotypes lead to varied accumulation of bioactive compounds. Moreover, the improved water-holding capacity and emulsifying properties of the freeze-dried radish sprout powder exhibited that radish sprouts can not only be consumed as fresh vegetables with high nutritional value, their freeze-dried powder also has broad potential applications in the food industry.

萝卜芽是市场上最受欢迎的十字花科蔬菜之一，在世界各地广泛种植。研究了红萝卜、绿萝卜和紫萝卜8个萝卜芽品种在萌发过程中营养成分、生物活性成分、抗氧化性能和功能特性的变化。发芽216 h后，所有萝卜品种的维生素C、花青素、总酚类物质和总黄酮含量均显著高于未发芽的种子。其中紫色萝卜R8的活性物质含量最高，花青素（879.09±14.90 mg/100 g DW）和硫代葡萄糖苷（211.43±4.50 μmol/g DW）的活性物质含量最高。R8的粗蛋白质含量（28.30±0.62% DW）低于红萝卜品种R1（33.08±0.62% DW）和R2(32.65±1.54% DW)，但抗氧化能力最强。此外，萌发通过改变蛋白质结构特性，改善了溶解度和消化率等加工特性。R8品种的水溶性和消化率最高，提高了产品的功能性。GC-MS分析鉴定了78种挥发性化合物，不同品种的独特颜色和挥发性风味特征有助于其不同的感官特性。综上所述，我们的研究结果证实，发芽可以提高萝卜芽的营养价值和抗氧化能力，基因型之间的代谢差异导致生物活性化合物的积累不同。此外，冻干萝卜芽粉的保水能力和乳化性能的提高表明，萝卜芽不仅可以作为具有高营养价值的新鲜蔬菜食用，其冻干粉在食品工业中也具有广阔的应用前景。

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引用次数: 0

Development of hempseed protein films for edible packaging in dysphagia-friendly oat-porridge: Effect of pH and thermal denaturation conditions in tailoring film properties 无吞咽障碍燕麦粥食用包装用大麻籽蛋白膜的研制：pH和热变性条件对裁剪膜性能的影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117955

Aikaterini Natsia, Aikaterini Papadaki, Harris Papapostolou, Nikolaos Kopsahelis

In this study, hempseed protein isolate (HPI) films were developed under varying pH and thermal conditions, and evaluated as edible packaging for oat-porridge, supporting the creation of innovative dysphagia-friendly foods. The effect of pH and temperature on the properties of the film-forming solutions and the resulting films were investigated. Surface hydrophobicity and thiol content of the film-forming solutions were significantly altered, primarily by pH. Furthermore, increasing temperature in combination with extreme alkaline conditions led to increased swelling index and water vapor permeability. Tensile strength (TS) and Young's modulus (YM) decreased under high pH and temperature, whereas elongation at break (EB) was enhanced, indicating improved film flexibility under these conditions. FTIR analysis confirmed that pH and thermal denaturation induced conformational changes, specifically increasing β-sheet and decreasing α-helix content. Pearson's analysis revealed correlations between β-sheet content and the properties of the film-forming solutions (thiol content, surface hydrophobicity) and the films (primarily solubility, WVP, TS, EB). Subsequently, a proof-of-concept edible packaging application was demonstrated for an instant oat-porridge meal. Rheological analysis revealed that oat-porridge packaged with the film exhibited more shear-thinning behaviour than the meal without packaging, supporting a safer swallowing process. Sensory evaluation indicated overall acceptance of the oat-porridge packaged with the film, while its classification as Level 4 according to the International Dysphagia Diet Standardisation Initiative (IDDSI) confirmed its suitability for individuals with dysphagia. Overall, the findings indicated that denaturation conditions can be tailored to modulate HPI film properties, enabling their use as sustainable and edible packaging for texture-modified dysphagia-friendly foods.

在这项研究中，大麻籽分离蛋白（HPI）薄膜在不同的pH值和热条件下被开发出来，并被评估为燕麦粥的可食用包装，支持创新的吞咽困难友好食品的创造。考察了pH和温度对成膜溶液性能和成膜效果的影响。成膜溶液的表面疏水性和硫醇含量显著改变，主要受ph的影响。此外，温度升高和极端碱性条件结合导致溶胀指数和水蒸气渗透性增加。在高pH和温度下，拉伸强度（TS）和杨氏模量（YM）降低，而断裂伸长率（EB）提高，表明在这些条件下薄膜的柔韧性得到改善。FTIR分析证实，pH和热变性引起构象变化，特别是β-薄片含量增加，α-螺旋含量减少。皮尔逊分析揭示了β-薄片含量与成膜溶液的性质（硫醇含量、表面疏水性）和成膜性质（主要是溶解度、WVP、TS、EB）之间的相关性。随后，一个概念验证的可食用包装应用演示了一种即时燕麦粥。流变学分析显示，与没有包装的燕麦粥相比，用薄膜包装的燕麦粥表现出更多的剪切变薄行为，支持更安全的吞咽过程。感官评估表明，人们对包装在薄膜里的燕麦粥总体上是接受的，而根据国际吞咽困难饮食标准化倡议（IDDSI），它被列为4级，证实了它对吞咽困难患者的适应性。总的来说，研究结果表明，变性条件可以调整HPI薄膜的性能，使其成为可持续性和可食用的包装，用于纹理改性的吞咽困难友好型食品。

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引用次数: 0

In vitro digestibility, peptide profile, and bioactivities of water lentil (duckweed) protein compared to commercial protein isolates 水扁豆（浮萍）蛋白与商业分离蛋白的体外消化率、肽谱和生物活性比较

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117973

Tristan Muller , Hairati Aboubacar , Mélissa Tourret , Jacinthe Thibodeau , Benoit Cudennec , Rozenn Ravallec , Laurent Bazinet

Water lentils (duckweeds) are a promising protein source, however their digestibility and potential to release bioactive peptides remain underexplored. This study investigated, for the first time, the in vitro digestibility of proteins from water lentil protein concentrates (WLPCs) and their associated by-products obtained through chemical or electrochemical purification, in comparison with the initial native water lentil powder (IP) and commercial protein isolates (egg white, whey, and soy), using the INFOGEST protocol. Following the intestinal phase of the digestion, WLPCs exhibited moderate digestibility, likely due to protein denaturation during extraction, whereas the bioaccessible fraction (∼38 %) of IP showed high digestibility. Peptide profiling further revealed that IP produced a more diverse peptide pool than WLPCs and their by-products. Regarding bioactivity, intestinal digestate supernatants from IP, whey and soy protein isolate showed the strongest ACE inhibition, while WLPCs exhibited the highest DPP-IV inhibition. These findings indicate that water lentil protein purification does not necessarily improve digestibility, but they confirm the potential of water lentil proteins as a valuable source of bioactive peptides.

扁豆（浮萍）是一种很有前途的蛋白质来源，但其消化率和释放生物活性肽的潜力仍未得到充分研究。本研究首次研究了通过化学或电化学纯化获得的水扁豆蛋白浓缩物（WLPCs）及其相关副产物中蛋白质的体外消化率，并使用INFOGEST方案与最初的天然水扁豆粉（IP）和商业分离蛋白（蛋清、乳清和大豆）进行了比较。在消化的肠道阶段之后，WLPCs表现出中等的消化率，可能是由于提取过程中的蛋白质变性，而IP的生物可及部分（~ 38%）表现出高消化率。肽谱分析进一步表明，IP产生的肽库比WLPCs及其副产物更多样化。在生物活性方面，肠道消化液上清液、乳清液和大豆分离蛋白对ACE的抑制作用最强，而WLPCs对DPP-IV的抑制作用最强。这些发现表明，纯化水扁豆蛋白不一定能提高消化率，但它们证实了水扁豆蛋白作为生物活性肽的宝贵来源的潜力。

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引用次数: 0

Corrigendum to “Application and research progress of dietary fiber-based fat substitutes in food systems” [Food Res. Int. 233 (2026) 117876] “膳食纤维脂肪替代品在食物系统中的应用和研究进展”的勘误表[food Res. Int. 233 (2026) 117876]

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-01 DOI: 10.1016/j.foodres.2025.117934

Qiuqiu He , Xuefeng Li , Chunxiu Liu , Zelong Liu , Sumei Zhou , Yunlong Li , Tiezheng Ma

引用次数: 0

Stability, release behavior and bacteriostatic property of potato protein isolate-soy lecithin-based Pickering emulsions loaded with cinnamon essential oils 马铃薯分离蛋白-大豆卵磷脂基肉桂精油皮克林乳剂的稳定性、释放特性及抑菌性能

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-01 DOI: 10.1016/j.foodres.2025.117963

Shihao Yang , Xiaoyun Fei , Deming Gong , Xing Hu , Guowen Zhang

The poor stability and strong volatility of cinnamon essential oil (CEO) limit its application in the food preservation. Potato protein isolate (PP), soy lecithin (SL) and CEO were used to prepare Pickering emulsions (PEs) to achieve the assembly of stable antimicrobial PEs, and its in vitro release kinetics was investigated in this study. Intrinsic fluorescence spectra and Fourier transform infrared spectra confirmed that the binding of SL with PP to form the PP-SL complexes (PPSLs) through hydrophobic interactions, electrostatic attraction and hydrogen bonds. At the mass ratio of PP to SL of 3:1, PPSLs exhibited the best emulsifying properties (51.67 m²/g, 92.06 %) and surface hydrophobicity (124.80). The PEs stabilized by 2.0 % PPSLs had the smallest particle size (24.39 μm) and the highest environmental stability, and were stable at 4 °C for 21 days. The encapsulation efficiency of CEO was increased from 44.36 % to 90.61 % as the PPSLs concentration rose from 0.1 % to 2.0 % (wt/wt). The release curves and kinetic fitting experiments demonstrated that the release behavior of the CEO in PEs was most consistent with the First-order kinetic equation. This proved that the coating of the PEs was beneficial to postponing the release of CEO. In vitro antimicrobial tests found that CEO did not inhibit the reproduction of E. coli BL21 after heating for 30 min, while the CEO-PEs remained a high bacteriostatic activity under the same conditions. This study has demonstrated the CEO loaded PPSLs-based emulsion may be used as a novel antibacterial emulsion.

肉桂精油稳定性差，挥发性强，限制了其在食品保鲜中的应用。采用马铃薯分离蛋白（PP）、大豆卵磷脂（SL）和大豆卵磷脂（CEO）制备皮克林乳剂（PEs），制备稳定的抗菌PEs，并对其体外释放动力学进行了研究。本征荧光光谱和傅里叶变换红外光谱证实了SL与PP通过疏水相互作用、静电吸引和氢键结合形成PP-SL配合物（PPSLs）。当PP与SL的质量比为3:1时，ppsl的乳化性能为51.67 m2/g，占92.06%，表面疏水性为124.80。2.0%的PPSLs稳定的聚乙烯具有最小的粒径（24.39 μm）和最高的环境稳定性，在4°C下稳定21 d。当PPSLs浓度从0.1%提高到2.0% （wt/wt）时，CEO的包封率从44.36%提高到90.61%。释放曲线和动力学拟合实验表明，CEO在pe中的释放行为最符合一阶动力学方程。这证明pe的涂层有利于延缓CEO的释放。体外抗菌实验发现，CEO在加热30 min后对大肠杆菌BL21的繁殖没有抑制作用，而CEO- pes在相同条件下仍保持较高的抑菌活性。本研究表明，负载CEO的ppsl型乳剂可作为一种新型抗菌乳剂。

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引用次数: 0

Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins 超声联合碱性氨基酸治疗：缓解反复冻融肌原纤维蛋白凝胶恶化的有效策略

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-30 DOI: 10.1016/j.foodres.2025.117958

Yixin Zhao, Lichao He, Jing Wang, Guofeng Jin

Meat repeatedly undergoes freeze-thaw (F-T) cycles during frozen storage and transportation, which severely deteriorates the quality of myofibrillar proteins (MP) and significantly affects their gel properties. This study developed a strategy combining ultrasonic treatment with basic amino acids (l-lysine, L-arginine, and L-histidine) to mitigate structural and functional damage to porcine MP. A series of experiments were conducted to evaluate the properties (solubility, turbidity, particle size, surface hydrophobicity, active sulfhydryl content, rheological behavior) and structure of MP in different treatment groups, as well as their corresponding thermal gel properties (cooking loss, texture, and microstructure). Molecular docking was further employed to identify binding sites and interaction patterns. Results showed that, compared to ultrasonic treatment alone which promoted MP unfolding and exposes reactive sites, ultrasound combined with basic amino acids effectively inhibited protein aggregation through electrostatic repulsion, hydrogen bonding, and hydrophobic interactions on the basis of protein unfolding. This combination significantly enhanced solubility, reduced aggregate size, improved structural orderliness, and facilitated the formation of a uniform and dense gel network. Molecular docking confirmed that Lys, Arg, and His specifically bind to myosin via multiple hydrogen bonds and hydrophobic effects. This study provides an effective and innovative approach to improve the quality of frozen meat products by synergistically targeting protein integrity and gel functionality.

肉类在冷冻储存和运输过程中反复经历冻融（F-T）循环，这严重恶化了肌原纤维蛋白（MP）的质量，并显著影响其凝胶特性。本研究提出了一种结合碱性氨基酸（l-赖氨酸、l-精氨酸和l-组氨酸）的超声治疗策略，以减轻猪MP的结构和功能损伤。通过一系列实验评价不同处理组MP的性能（溶解度、浊度、粒径、表面疏水性、活性巯基含量、流变行为）和结构，以及相应的热凝胶性能（蒸煮损失、织构和微观结构）。分子对接进一步用于确定结合位点和相互作用模式。结果表明，与单纯超声处理促进MP展开和暴露活性位点相比，超声与碱性氨基酸联合处理在蛋白质展开的基础上通过静电斥力、氢键和疏水相互作用有效抑制蛋白质聚集。这种组合显著提高了溶解度，减小了团聚体尺寸，改善了结构的有序性，并促进了均匀致密凝胶网络的形成。分子对接证实，Lys、Arg和His通过多个氢键和疏水作用特异性结合到肌球蛋白上。本研究提供了一种有效和创新的方法，通过协同靶向蛋白质完整性和凝胶功能来提高冷冻肉制品的质量。

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引用次数: 0

Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein 热致纤颤和ph转移对大豆蛋白结构和界面吸附的比较影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-30 DOI: 10.1016/j.foodres.2025.117959

Yajuan Li , Xi Chen , Xiaoyan Hu , Dingkui Qin , Shuo Zhang , Jingbo Liu , Ting Zhang , Zhiyang Du , David Julian McClements

Soy protein fibrils generated through acid-induced heating have emerged as functional ingredients for application in food emulsions and foams due to their good structural stability and interfacial activity. However, the impact of subsequent pH-shifting (adjusting from pH 2.0 or 12.0 to 7.0) on their structure and functionality remains unclear. In this study, we compare the structural alterations of soy proteins and their fibrils upon exposure to pH changes and how this impacts their interfacial properties and foaming performance. For untreated soy proteins, pH-shifting did not markedly alter their foaming capacity relative to pH 7.0 but it did significantly alter foam half-life. In particular, foams at pH 7.0, pH 2.0, and pH 2.0-to-7.0 were more heterogeneous, coarse, and unstable, due to poor protein solubility. In contrast, foams formed at pH 12.0 or pH 12.0-to-7.0 were more uniform, denser, fine, and stable, which was attributed to greater protein unfolding, exposed hydrophobic and free sulfhydryl groups, thereby accelerating protein adsorption at the air-water interface. A hot-acid treatment (pH 2.0, 90 °C, 20 h) promoted the formation of soy protein fibrils with improved interfacial activity but compromised foam stability. These effects were mainly attributed to their more rigid structures. pH-shifting (pH 2.0-to-7.0, pH 12.0, pH 12.0-to-7.0) markedly improved fibril flexibility and enhanced the formation of elastic interfacial films, leading to improved foaming capacity and stability. These findings highlight the potential of combining fibrillation and pH-shifting to tailor soy protein functionality, broadening its applications as a plant-based emulsifier, foaming agent, and structuring agent in foods.

大豆蛋白原纤维由于其良好的结构稳定性和界面活性，已成为食品乳剂和泡沫中的功能性成分。然而，随后的pH变化（从pH 2.0或12.0调整到7.0）对其结构和功能的影响尚不清楚。在这项研究中，我们比较了大豆蛋白及其原纤维在暴露于pH变化时的结构变化，以及这如何影响它们的界面特性和发泡性能。对于未经处理的大豆蛋白，相对于pH值7.0，pH值的变化没有显著改变其发泡能力，但显著改变了泡沫半衰期。特别是，在pH 7.0、pH 2.0和pH 2.0- 7.0时，由于蛋白质溶解度差，泡沫更加不均匀、粗糙和不稳定。相比之下，pH值为12.0或pH值为12.0- 7.0时形成的泡沫更均匀、更致密、更细、更稳定，这是由于蛋白质更容易展开，暴露出疏水性和游离巯基，从而加速了蛋白质在空气-水界面的吸附。热酸处理（pH 2.0, 90°C, 20 h）促进了大豆蛋白原纤维的形成，提高了界面活性，但损害了泡沫稳定性。这些影响主要归因于它们的刚性结构。pH变化（pH 2.0- 7.0, pH 12.0, pH 12.0- 7.0）显著提高了纤维的柔韧性，促进了弹性界面膜的形成，从而提高了发泡能力和稳定性。这些发现强调了结合纤维性颤动和ph值变化来调整大豆蛋白功能的潜力，扩大了其作为植物性乳化剂、发泡剂和食品结构剂的应用。

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