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Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles 高强度脉冲磁场对蛋白-淀粉相互作用及鲜面条品质的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2025-12-30 DOI: 10.1016/j.ifset.2025.104427

Fan Liu, Zhuoying Wang, Na Yang, Yamei Jin, Xueming Xu

Pulsed magnetic field (PMF) has emerged as a promising non-thermal strategy to enhance the quality of cereal-based products. This study aimed to investigate the structure-function relationship of fresh noodles under PMF exposure, with a focus on protein-starch interactions. Noodles were treated with PMF at 2.5–4.5 T and 20–50 pulses to assess the changes in color, pH, total viable counts, water distribution, texture, dynamic rheology, microstructure, as well as the structure of protein and starch. Results showed that PMF treatment enhanced fresh noodle quality by stabilizing color and pH, while inhibiting microbial growth. PMF treatment increased bound water and reduced free water mobility; accompanied by an improved texture, including enhanced hardness (1932.36–2218.84 g), and increased tensile force (0.18–0.21 N). Rheological tests confirmed that PMF strengthened the gluten network, which was indicated by an increase in storage modulus by 10.09–116.75 % and loss modulus by 13.83–113.26 %. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed a more continuous structure with tighter protein-starch associations. At the molecular level, PMF induced β-sheet enrichment and facilitated the accumulation of low-molecular-weight glutenin subunits. Furthermore, PMF treatment increased gelatinization enthalpy (4.71–5.60 mJ/mg) and crystallinity (15.40–24.67 %); enhanced short-range molecular order; increased pasting temperature; and reduced peak viscosities. Overall, these findings indicate that PMF improves noodle quality by regulating the water redistribution, strengthening the protein network, and increasing the starch structural order, highlighting its potential as a low-energy, sustainable, non-thermal preservation technology for commercial fresh-noodle preservation.

脉冲磁场（PMF）已成为一种有前途的非热策略，以提高谷物为基础的产品的质量。本研究旨在研究PMF暴露下鲜面条的结构-功能关系，重点研究蛋白质-淀粉相互作用。采用2.5 ~ 4.5 T和20 ~ 50脉冲PMF处理面条，观察面条颜色、pH、总活菌数、水分分布、质地、动态流变学、微观结构以及蛋白质和淀粉结构的变化。结果表明，PMF处理通过稳定颜色和pH值提高鲜面品质，同时抑制微生物生长。PMF处理增加了束缚水，降低了自由水的流动性；伴随着织体的改善，包括硬度（1932.36-2218.84 g）和拉伸力（0.18-0.21 N）的增加。流变学试验证实，PMF增强了面筋网络，其存储模量增加了10.09 ~ 116.75%，损失模量增加了13.83 ~ 113.26%。扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）显示其结构更连续，蛋白质-淀粉结合更紧密。在分子水平上，PMF诱导β-薄片富集，促进低分子量谷蛋白亚基的积累。PMF处理提高了糊化焓（4.71 ~ 5.60 mJ/mg）和结晶度（15.40 ~ 24.67%）；增强的短程分子秩序；膏体温度升高；降低了峰值粘度。综上所述，PMF通过调节水分再分配、强化蛋白质网络和增加淀粉结构秩序来改善面条品质，这凸显了其作为低能耗、可持续、非热保鲜技术用于商业保鲜面条的潜力。

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引用次数: 0

A first systematic study on the impact of pulsed electric field parameters on peptide migration during separation of a whey protein hydrolysate by electrodialysis with ultrafiltration membrane 首次系统研究了脉冲电场参数对超滤膜电渗析分离乳清蛋白水解产物过程中肽迁移的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ifset.2026.104460

Leonel C. Mafotang T. , Aurore Cournoyer , Marcello Fidaleo , Laurent Bazinet

Improving the separation efficiency of peptide-rich streams remains a key challenge in the valorization of dairy protein hydrolysates. Recent findings suggest that applying pulsed electric field (PEF) during electrodialysis with ultrafiltration membrane (EDUF) can influence peptide migration and reduce energy consumption. In this first systematic study, six PEF conditions, defined by different pulse/pause durations (1 s/1 s, 5 s/1 s, 5 s/5 s, 10s/1 s, 10s/5 s, 10s/10s) were applied to separate a whey protein hydrolysate (WPH). The impact on peptide migration, system resistance, specific energy consumption, and membrane conductivity was assessed. The duty cycle (pulse duration divided by total cycle time), was introduced for the first time in EDUF and emerged as the most influential parameter, showing a strong correlation with process performance. Low duty cycle conditions enhanced migration and minimized energy consumption. These improvements were attributed to concentration polarization (CP) relaxation during the pause duration and favorable electroconvective vortices (ECVs) activity occurring at the beginning of each pulse, as a higher number of pulses increases the frequency of ECV appearance and their positive effect on peptide migration. The membranes preserved their conductivity and separation performance throughout the experiments, suggesting stable operating conditions and no detectable performance loss. This study provides new insights into how mechanisms known in conventional electrodialysis such as CP and ECVs formation may also occur in EDUF, opening new ways to improve process separation by varying pulse and pause durations.

提高多肽流的分离效率仍然是乳品蛋白水解物增值的关键挑战。最近的研究表明，在超滤膜电渗析（EDUF）过程中施加脉冲电场（PEF）可以影响肽的迁移，降低能量消耗。在这项首次系统研究中，采用不同脉冲/暂停时间（1秒/1秒、5秒/1秒、5秒/5秒、10秒/1秒、10秒/5秒、10秒/10秒）定义的6种PEF条件分离乳清蛋白水解物（WPH）。评估了对肽迁移、系统阻力、比能量消耗和膜电导率的影响。占空比（脉冲持续时间除以总周期时间）在EDUF中首次被引入，并成为最具影响力的参数，与过程性能表现出很强的相关性。低占空比条件增强迁移和最小化能源消耗。这些改善归因于暂停期间的浓度极化（CP）松弛和每次脉冲开始时有利的电对流漩涡（ECV）活动，因为较高的脉冲数量增加了ECV出现的频率及其对肽迁移的积极作用。在整个实验过程中，膜保持了其导电性和分离性能，表明操作条件稳定，没有可检测到的性能损失。这项研究为传统电渗析（如CP和ecv的形成）中已知的机制如何也可能发生在EDUF中提供了新的见解，为通过改变脉冲和暂停持续时间来改善过程分离开辟了新的途径。

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引用次数: 0

Comparison of induced magnetic field and microbial inactivation caused by different electro-technologies on fruit juice 不同电法对果汁的感应磁场及微生物灭活效果比较

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ifset.2026.104450

Jin Xiao , Na Yang , Panxi Zheng , Zhichun Wu , Yamei Jin , Xueming Xu , Xiaohuang Cao

Induced electric field (IEF) is the sister technology of ohmic heating (OH); however, the electric field is produced by alternating magnetic field. This study focused on two aspects of IEF and OH treatment at 18.08 V/cm and 26.92 V/cm electric field strength with respective terminal temperature of 60 °C and 70 °C, using red-fleshed apple (Malus niedzwetzkyana Dieck) juice. Firstly, ion currents in the juice were examined to produce induced magnetic field. Secondly, the contact/non-contact electric-field heating was monitored to see the temperature profiles for microbial inactivation under similar conditions. Apple juice was treated with OH and IEF to generate ion currents and induced magnetic fields was successfully detected by a Hall sensor, equipped with oscilloscopes. Temperature kinetics revealed that the two technologies had similar terminal temperatures with different heating profiles. At 26.92 V/cm, OH exhibited an initial heating rate of 19.8 °C/min, while IEF showed 16.0 °C/min, achieving the terminal temperature by 7 min earlier with OH. OH' ion current (153.4 mA) showed a microbial inactivation efficiency exceeding IEF's (120.8 mA) by 69.39% at 18.08 V/cm. At an initial plate count of 2.94 log CFU/mL, microbial reduction by both electro-technologies (2.94 log CFU/mL OH; and 1.66 log CFU/mL IEF) surpassed that of CH (0.9 log CFU/mL). At 26.92 V/cm, OH and CH showed anthocyanin retention rates of 71.67% and 53.33%, while hexanal retention of 95.48% and 72.62%, respectively. Meanwhile, induced magnetic fields indicated potential application prospects in characterizing the physicochemical properties of the samples (e.g., electrical conductivity) during their processing.

感应电场（IEF）是欧姆加热（OH）的姊妹技术；而电场是由交变磁场产生的。本研究以红肉苹果（Malus niedzwetzkyana Dieck）汁为原料，在电场强度为18.08 V/cm和26.92 V/cm，端温分别为60℃和70℃的条件下，进行了IEF和OH处理。首先，在果汁中检测离子电流以产生感应磁场。其次，监测接触式和非接触式电场加热，观察在相似条件下微生物灭活的温度分布。用OH和IEF处理苹果汁产生离子电流，并通过配备示波器的霍尔传感器成功检测到感应磁场。温度动力学表明，两种技术的终端温度相似，但加热方式不同。在26.92 V/cm时，OH的初始加热速率为19.8°C/min，而IEF的初始加热速率为16.0°C/min， OH比IEF早7 min到达终点温度。OH离子电流（153.4 mA）在18.08 V/cm下的微生物灭活效率比IEF （120.8 mA）高69.39%。在初始平板计数为2.94 log CFU/mL时，两种电技术（2.94 log CFU/mL OH和1.66 log CFU/mL IEF）的微生物减量均超过了CH （0.9 log CFU/mL）。在26.92 V/cm条件下，OH和CH的花青素保留率分别为71.67%和53.33%，己醛保留率分别为95.48%和72.62%。同时，感应磁场在表征样品加工过程中的物理化学性质（如电导率）方面具有潜在的应用前景。

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引用次数: 0

In situ analysis of the effect of saliva and eating behaviour on oral salt release 唾液和进食行为对口腔盐分释放影响的原位分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ifset.2026.104452

Yangcheng Gao , Yong Chen , Jianshe Chen , Sergey V. Lishchuk , Rammile Ettelaie

The release and migration of flavour compounds during food oral processing is a process of mass transfer and is governed by its principles. It is therefore anticipated that the rate of flavour release and the dynamic intensity of flavour perception are closely linked to the properties of saliva and eating behaviour of consumer individuals. To prove this hypothesis, model food gels containing different amounts of salt (NaCl) were investigated for in situ salt release and perceived intensity of saltness among ten healthy subjects. A mathematical model was developed based on mass transfer principles to analyze salt release. It was found that oral mass transfer coefficient (k) correlates negatively with salivary viscosity and positively with salivary flow rate (p < 0.05); moderate tongue agitation reduces stagnant layer thickness to enhance k; food components (e.g., xanthan gum, catechin) alter k via modifying saliva viscosity or stagnant layer thickness. The model successfully predicts salt release, linking individual variability in oral physiology/eating behaviour to saltiness perception. Results confirmed our initial hypothesis and provided new insights on the governing physics of flavour perception.

在食品的口腔加工过程中，风味化合物的释放和迁移是一个质量传递过程，并受其原理支配。因此可以预期，风味释放的速度和风味感知的动态强度与唾液的特性和消费者个体的饮食行为密切相关。为了证明这一假设，我们研究了不同盐（NaCl）含量的食物凝胶模型在10名健康受试者体内的盐释放和盐的感知强度。建立了基于传质原理的盐释放数学模型。口腔传质系数(k)与唾液黏度呈负相关，与唾液流量呈正相关（p < 0.05）；适度的舌部搅动可减小滞流层厚度，提高k值；食物成分（如黄原胶、儿茶素）通过改变唾液粘度或滞留层厚度来改变k。该模型成功地预测了盐的释放，将口腔生理/饮食行为的个体差异与咸味感知联系起来。结果证实了我们最初的假设，并为风味感知的控制物理提供了新的见解。

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引用次数: 0

Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation 利用菌丝体发酵降低芸豆粉中的抗营养物质和异味挥发物

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-20 DOI: 10.1016/j.ifset.2026.104462

Xiang Li , Manickavasagan Annamalai , Loong-Tak Lim

This study examined how fermenting kidney beans with Pleurotus eryngii and Trametes versicolor for 3–5 d affects the reduction of antinutrients and off-flavour volatiles in the resulting fermented powders. Citric acid was added at 0, 3, and 6% (dry bean basis) levels to the beans before fermentation. T. versicolor exhibited faster mycelial growth on kidney beans compared to P. eryngii. The lowest levels of condensed tannin (0.8 mg CE/g dry matter), trypsin inhibitor activity (0.8 TIU/mg dry matter), phytic acid (0.6 g/100 g dry matter), and total raffinose family oligosaccharide (19.2 mg/g dry matter) were found in T. versicolor fermented powders. T. versicolor fermentation increased the amounts of 2,3-butanediol and 1-heptene, 2,4-dimethyl-, adding a pleasant buttery and sweet flavour to the fermented kidney beans. These findings suggest that T. versicolor fermentation can effectively reduce antinutrients and improve the flavour profile of kidney beans, highlighting the potential of mushroom mycelium fermentation in modifying whole pulse powders.

本研究考察了在芸豆中加入杏鲍菇和彩板菌发酵3-5 d对发酵粉中抗营养成分和异味挥发物含量的影响。在发酵前，在大豆中添加0、3和6%（干豆基础）的柠檬酸。花斑霉在芸豆上的菌丝生长速度明显快于青豆霉。浓缩单宁含量（0.8 mg CE/g干物质）、蛋白酶抑制剂活性（0.8 TIU/mg干物质）、植酸含量（0.6 g/100 g干物质）和棉子糖家族总寡糖含量（19.2 mg/g干物质）最低。T. versicolor发酵增加了2,3-丁二醇和1-庚烯，2,4-二甲基-的含量，为发酵的芸豆增添了宜人的黄油和甜味。综上所述，菌丝体发酵可以有效地降低芸豆的抗营养成分，改善芸豆的风味特征，突出了菌丝体发酵在芸豆全粉改性方面的潜力。

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引用次数: 0

Synergistic effects of antimicrobials combined with pressure assisted thermal processing against Alicyclobacillus acidoterrestris spores in orange juice 抗菌剂联合压力辅助热处理对橙汁中嗜酸地藻芽孢杆菌孢子的协同作用

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-30 DOI: 10.1016/j.ifset.2026.104474

Isma Neggazi , Carlos A. Pinto , Jorge A. Saraiva , Pilar Colás-Medà , Inmaculada Viñas , Isabel Alegre

The preservation of acidic beverages is challenged by the resistance of Alicyclobacillus acidoterrestris spores to conventional treatments. The effects of four antimicrobials (nisin (NIS) at 20 and 50 mg/L, vanillic acid (VA) at 200 and 500 mg/L, coumaric acid (CA) at 100 and 200 mg/L, and sinapic acid (SA) at 100 and 200 mg/L) combined with pressure-assisted thermal processing (PATP), high-pressure processing (HPP) at room temperature (RT), and thermal processing (TP) on A. acidoterrestris spores' inactivation and guaiacol production in orange juice were investigated. Samples inoculated at 10⁵ cfu/mL for total cells and spores were enriched with antimicrobials and subjected to: i) PATP (T500/70: 500 MPa at 70 °C and T600/65: 600 MPa at 65 °C), ii) HPP (T500/RT: 500 MPa at RT and T600/RT: 600 MPa at RT), and iii) TP (T0.1/70: 0.1 MPa at 70 °C and T0.1/65: 0.1 MPa at 65 °C) for 5 min. Juices were incubated at 45 °C for 12 days. PATP reduced total cells and spores below detection limit (< 1.4 log cfu/mL) and prevented growth, with guaiacol levels between 4.1 and 10.0 ng/mL. VA inhibited growth but not guaiacol production (>300 ng/mL). Under HPP at RT, higher doses of NIS, CA, and SA reduced guaiacol production (5.7–8.3 ng/mL). NIS under T0.1/70 maintained populations at 4.5 log cfu/mL and guaiacol below quantification limit (< 4 ng/mL). Results confirm that PATP combined with NIS, CA, and SA is a promising strategy to control A. acidoterrestris spores and prevent guaiacol spoilage.

酸性饮料的保存受到嗜酸地酸芽孢杆菌孢子对常规处理的抗性的挑战。研究了4种抗菌剂(nisin （NIS) 20和50 mg/L、香豆酸（VA） 200和500 mg/L、香豆酸（CA） 100和200 mg/L、辛酸（SA） 100和200 mg/L）联合压力辅助热处理（PATP）、室温高压处理（HPP）和热处理（TP）对橙汁中嗜酸地霉孢子灭活和愈创木酚生成的影响。接种105 cfu/mL总细胞和孢子的样品中富集了抗菌剂，并接受：i) PATP （T500/70: 500 MPa（70℃）和T600/65: 600 MPa（65℃）），ii) HPP (T500/RT: 500 MPa （RT）和T600/RT: 600 MPa (RT)), iii) TP （T0.1/70: 0.1 MPa（70℃）和T0.1/65: 0.1 MPa（65℃））5分钟。果汁在45°C下孵育12天。当愈创木酚含量在4.1 - 10.0 ng/mL之间时，PATP将总细胞和孢子减少到检测限（< 1.4 log cfu/mL）以下，并阻止生长。VA抑制生长，但不抑制愈创木酚的产生（300 ng/mL）。高剂量的NIS、CA和SA降低了愈创木酚产量（5.7-8.3 ng/mL）。在T0.1/70下，NIS将种群维持在4.5 log cfu/mL，愈创木酚低于定量限（4 ng/mL）。结果表明，PATP联合NIS、CA和SA是控制嗜酸地孢孢子和防止愈创木酚腐败的有效策略。

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引用次数: 0

Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands 超越国界：意大利、法国和荷兰对人造肉接受度的跨国研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-23 DOI: 10.1016/j.ifset.2026.104459

Barbara Loera , Pericle Raverta , Alessandro Bertero , Matteo Cresti , Simona Stano , Luca Lo Sapio

The diffusion of cultivated meat (CM) products has been proposed as a potential strategy to mitigate the impact of conventional animal-source food production. However, consumer research on CM acceptance remains limited by lack of cross-cultural and representative studies, key aspects to draw generalisable conclusions and assess market potential. To address this gap, we conducted a cross-national online survey in Italy and the Netherlands in 2023 and in France in 2024 (n = 1500; quota-representative by gender, age, and education) to assess intentions, attitudes towards CM, key sociodemographic and background psychological predictors, including trust in food-safety authorities, food neophobia, technophobia, environmental concern, and natural-is-better heuristic.

Results show that Italian respondents were relatively open to CM, displaying high engagement with the topic and intention levels comparable to Dutch consumers. Intentions to try and buy CM varied between and within countries, with notably higher reluctance in western French regions. Attitudes significantly predicted intentions and were primarily shaped by psychological factors, particularly trust in food safety authorities and food technophobia. These constructs emerged as central and consistent predictors across all countries, whereas the natural-is-better heuristic was not significant and environmental concern and food neophobia influence varied by country.

Our research highlights the urgency of strengthening public trust in food-safety authorities through effective risk communication of this novel food technology and inclusive community engagement, especially as CM products potentially move closer to market approval in the European Union. Future cross-national research should prioritise regional differences and trust dynamics to better support informed consumer decision-making.

人造肉（CM）产品的扩散已被提出作为减轻传统动物源食品生产影响的潜在策略。然而，由于缺乏跨文化和代表性的研究，消费者对CM接受度的研究仍然有限，这些研究是得出普遍性结论和评估市场潜力的关键方面。为了解决这一差距，我们于2023年在意大利和荷兰以及2024年在法国进行了一项跨国在线调查（n = 1500；按性别、年龄和教育进行配额代表），以评估意向、对CM的态度、关键的社会人口学和背景心理预测因素，包括对食品安全当局的信任、食品新恐惧症、技术恐惧症、环境关注和自然更好的启发。结果表明，意大利受访者对CM相对开放，与荷兰消费者相比，对主题和意向水平的参与度较高。试图收购通用汽车的意向在不同国家之间和国家内部各不相同，法国西部地区的不情愿程度明显更高。态度显著预测意图，主要受心理因素影响，特别是对食品安全当局的信任和对食品技术的恐惧。这些结构在所有国家都是中心和一致的预测因素，而自然更好的启发式并不重要，环境问题和新食物恐惧症的影响因国家而异。我们的研究强调了通过这种新型食品技术的有效风险沟通和包容性社区参与来加强公众对食品安全当局的信任的紧迫性，特别是在CM产品可能更接近欧盟市场批准的情况下。未来的跨国研究应优先考虑地区差异和信任动态，以更好地支持知情的消费者决策。

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引用次数: 0

In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates 新型啤酒废粮蛋白分离物体外蛋白质消化率及蛋白质品质评价

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-06 DOI: 10.1016/j.ifset.2026.104482

Arianna Ressa , Laura Nyhan , Rosa Sanchez , Dustie N. Lombardi , Patrick O'Riordan , Elke K. Arendt

Mounting pressures on global food chains call for an urgent shift towards more sustainable food systems. Several ways to aid this transformation are the reduction of food waste through the valorisation of food processing side streams, and a shift from animal-based to plant-based proteins. As plant-based proteins are gaining popularity as alternatives to dairy and meat due to the rising demand for healthy, natural foods and their ethical appeal, it is essential that the protein quality of novel, alternative protein sources are evaluated. Brewers' spent grain (BSG) is a nutrient-rich brewing by-product which has been upcycled to produce everpro™ Dark Fraction (EDF) and a decolourised protein isolate known as everpro™ Light Fraction (ELF). This study investigates the in vitro protein and amino acid digestibility and in vitro digestible indispensable amino acid score (DIAAS) of EDF and ELF in comparison to pea, soy, and whey protein isolates using the static INFOGEST model. All ingredients demonstrated high digestibility (> 80%), while in vitro DIAAS of 51% and 37% were determined for EDF and ELF, respectively, lower values than the soy or whey proteins, but higher than or comparable to the two pea proteins studied. Differences were observed in the digestibility of individual amino acids in EDF and ELF and the resulting digestible indispensable amino acid ratio (DIAAR) values, indicating that the decolourisation process may be impacting protein quality. Overall, this study highlights how everpro™ ingredients can transform the food industry as alternative protein sources, enabling manufacturers to promote a more sustainable future.

全球食物链面临的压力越来越大，迫切需要转向更可持续的粮食系统。帮助这种转变的几种方法是通过食品加工侧流的增值来减少食物浪费，以及从动物性蛋白质转向植物性蛋白质。由于对健康、天然食品的需求不断增长及其道德诉求，植物性蛋白质作为乳制品和肉类的替代品越来越受欢迎，因此对新型替代蛋白质来源的蛋白质质量进行评估至关重要。啤酒商的废谷物（BSG）是一种营养丰富的酿造副产品，已被升级回收生产出everpro™暗馏分（EDF）和一种脱色分离蛋白，称为everpro™轻馏分（ELF）。本研究采用静态INFOGEST模型研究了EDF和ELF与豌豆、大豆和乳清蛋白分离物的体外蛋白质和氨基酸消化率以及体外可消化必需氨基酸评分（DIAAS）。所有成分均具有较高的消化率（80%），EDF和ELF的体外DIAAS分别为51%和37%，低于大豆蛋白或乳清蛋白，但高于或与所研究的两种豌豆蛋白相当。EDF和ELF中单个氨基酸的消化率以及由此产生的可消化必需氨基酸比率（DIAAR）值存在差异，这表明脱色过程可能会影响蛋白质质量。总的来说，这项研究强调了everpro™成分如何作为替代蛋白质来源改变食品工业，使制造商能够促进更可持续的未来。

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引用次数: 0

Improving the inactivation effect of lipoxygenase through a novel catalytic infrared system and exploring its inactivation mechanism 利用新型红外催化体系提高脂氧合酶的失活效果，探索其失活机制

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-14 DOI: 10.1016/j.ifset.2026.104455

Wenjuan Qu , Tongtong Shen , Wenyan Ruan , Haile Ma , Qunhui Jiang , Yicheng Huang

To achieve efficient lipoxygenase (LOX) inactivation, this study developed an innovative catalytic infrared (IR) method using natural gas as an alternative to conventional electric heating. The activity, deactivation kinetics, structure, and catalytic kinetics of LOX were evaluated following IR treatment. Molecular dynamics and docking simulations were employed to assess the inactivation effects of both thermal and radiation components. Both temperature and wavelength effects contributed significantly to LOX denaturation, with an inactivation rate of 95.83% after 9 min at 130 °C. This was evidenced by the disruption of hydrogen bonds and various interactions, the disordering of LOX's secondary structure, and a reduction in LOX-substrate binding energies. The deactivation kinetics followed a Weibull distribution. The catalytic reaction efficiency of LOX decreased 177-fold. The temperature effect was stronger than the wavelength effect. This study provides a quantified mechanism for LOX inactivation by IR, highlighting IR as a promising alternative to conventional methods, offering both energy savings and efficient enzyme deactivation.

为了实现高效的脂氧合酶（LOX）失活，本研究开发了一种创新的催化红外（IR）方法，使用天然气作为传统电加热的替代品。在红外处理后，对LOX的活性、失活动力学、结构和催化动力学进行了评价。采用分子动力学和对接模拟来评估热和辐射组分的失活效果。温度和波长对LOX变性均有显著影响，在130℃下，9 min失活率为95.83%。这可以通过氢键和各种相互作用的破坏、液态氧二级结构的无序以及液态氧-底物结合能的降低来证明。失活动力学服从威布尔分布。LOX的催化反应效率降低了177倍。温度效应强于波长效应。这项研究提供了一个定量的红外失活LOX的机制，强调红外是传统方法的一个有前途的替代方法，提供节能和高效的酶失活。

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引用次数: 0

Hydrodynamic cavitation: A novel route to soy protein isolate-tannic acid conjugates for enhanced physicochemical stability of β-carotene emulsions 流体动力空化：一种制备大豆分离蛋白-单宁酸偶联物的新途径，用于增强β-胡萝卜素乳状液的物理化学稳定性

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-08 DOI: 10.1016/j.ifset.2026.104451

Yuting Wu , Xian'e Ren , Lihui Yang , Kunming Zhang , Yongchun Huang , Feng Yang

The aim of this study was to prepare soy protein isolate-tannic acid (SPI-TA) conjugates as food-grade antioxidant emulsifiers to stabilize emulsions and enhance the stability of β-carotene. Hydrodynamic cavitation (HC) treatment was used to promote the binding of SPI and TA, and it was found that the amount of TA bound to SPI increased with the extension of HC treatment time. This enhancement was attributed to the increase in the random coil content of SPI upon HC treatment, which facilitated the conjugation. Electrophoresis patterns and circular dichroism spectroscopy confirmed the formation of SPI-TA conjugates. The interfacial properties, microstructure, rheological characteristics, and storage stability of the emulsions were investigated, and the effects of the emulsion system on the physicochemical stability of β-carotene were discussed. The results showed that the optimal SPI-TA conjugate (ST30, prepared at 30 min HC) resulted in an emulsion with a reduced mean droplet size of 1179 nm (versus 1407 nm for SPI). This improvement could be attributed to the ST30 conjugate, which possessed the smallest particle size and the highest absolute zeta potential among the prepared conjugates. This system showed superior physical stability, maintaining a creaming index below 15% after 28 days. The ST30 conjugate, by binding more TA, provided a denser interfacial barrier that offered enhanced protection against light and heat. Crucially, this ST30 system significantly enhanced β-carotene protection, achieving a 92% retention rate after 15 days of storage and an 96% retention rate after heating at 90 °C, a 1.2-fold increase compared to the SPI-stabilized emulsion. These results indicate that SPI-TA conjugates prepared via HC treatment can be used to develop antioxidant emulsion delivery systems and improve the stability of lipophilic and easily oxidizable bioactive ingredients.

本研究的目的是制备大豆分离蛋白-单宁酸（SPI-TA）偶联物作为食品级抗氧化乳化剂，以稳定乳剂和提高β-胡萝卜素的稳定性。采用水动力空化（HC）处理促进SPI与TA的结合，发现TA与SPI的结合量随着HC处理时间的延长而增加。这种增强是由于HC处理后SPI的随机线圈含量增加，从而促进了偶联。电泳图谱和圆二色光谱证实了SPI-TA缀合物的形成。研究了乳液的界面性质、微观结构、流变特性和贮存稳定性，并讨论了乳液体系对β-胡萝卜素理化稳定性的影响。结果表明，最佳的SPI- ta偶联物（ST30，在30 min的高温下制备）产生的乳液平均液滴大小减少了1179 nm（而SPI为1407 nm）。这种改善可归因于ST30共轭物，它在制备的共轭物中具有最小的粒径和最高的绝对ζ电位。该体系表现出优异的物理稳定性，在28天后保持在15%以下的成乳指数。通过结合更多的TA， ST30缀合物提供了更致密的界面屏障，增强了对光和热的保护。至关重要的是，该ST30体系显著增强了β-胡萝卜素的保护作用，在储存15天后保留率达到92%，在90°C加热后保留率达到96%，比spi稳定的乳液提高了1.2倍。这些结果表明，通过HC处理制备的SPI-TA偶联物可用于开发抗氧化乳液传递体系，提高亲脂性和易氧化性生物活性成分的稳定性。

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引用次数: 0