Journal of Food Engineering最新文献_第3页

Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system 热致燕麦饮料污垢的研究：技术规模测试系统的设计与验证

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112943

Phillip Müter, Jörg Hinrichs

Production of shelf-stable oat drinks typically relies on ultra-high-temperature (UHT) treatment to ensure microbiological safety and shelf stability. This process is often challenged by severe fouling formation, reducing process efficiency and sustainability. While fouling mechanisms in dairy systems are well characterized, investigations into fouling of oat-based beverages are lacking. This study presents a systematic approach to study fouling of oat drinks under conditions representative of the hot surface temperatures encountered in UHT heat exchangers. A self-designed, technical-scale fouling test system was employed and the production of oat-based fouling material was validated for high reproducibility. The impact of key fouling parameters, including mass flow rate (ṁ between 100 and 400 kg h⁻¹), operation time (t between 60 and 120 min) and heating temperatures (ϑ_Fouling between 75 and 150 °C), was systematically assessed. Using the reference oat-based fouling material, fouling was first observed at 120 °C and increased with temperature. Deposit analysis revealed a dry, firm fouling structure with ≥90 % dry matter and <20 % protein in dry matter. Variations in mass flow rate and operation time influenced deposit mass but not structure or composition. For non-enzymatically treated oat supernatant, fouling occurred already at 90 °C and exhibited a wet, spongy structure. Overall, carbohydrates and protein were the dominant components in the fouling layer. Comparison of fouling experiments in batch recirculation and continuous mode showed no significant difference in weight or composition. The results provide the first systematic insights into fouling build-up and composition of oat-based drinks under UHT conditions and establish a basis for developing more efficient and sustainable processing strategies.

货架稳定燕麦饮料的生产通常依赖于超高温（UHT）处理，以确保微生物安全性和货架稳定性。该工艺经常受到严重污垢形成的挑战，降低了工艺效率和可持续性。虽然乳制品系统中的污垢机制很好地表征了，但对燕麦饮料污垢的调查是缺乏的。本研究提出了一种系统的方法来研究在UHT换热器中遇到的热表面温度条件下燕麦饮料的污垢。采用自行设计的技术规模污垢试验系统，验证了燕麦基污垢材料的高重现性。系统评估了关键污垢参数的影响，包括质量流量（100至400 kg h - 1之间），操作时间（t在60至120分钟之间）和加热温度（ϑFouling在75至150°C之间）。使用参考燕麦基污垢材料，在120°C时首次观察到污垢，并随着温度的升高而增加。沉积物分析表明，该结垢结构干燥、牢固，干物质含量≥90%，蛋白质含量≥20%。质量流量和操作时间的变化对沉积物质量没有影响，但对沉积物的结构和成分没有影响。对于未经酶处理的燕麦上清，在90°C时已经发生污染，并表现出潮湿的海绵结构。总体而言，碳水化合物和蛋白质是污染层的主要成分。间歇式再循环和连续模式下污垢实验的比较表明，重量和成分没有显著差异。结果提供了第一个系统的见解，污垢积聚和组成的燕麦饮料在UHT条件下，并建立了一个基础，开发更有效和可持续的加工策略。

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引用次数: 0

Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages 植物性饮料中植酸还原的植酸酶-k-卡拉胶固定系统

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112945

Marcella Chalella Mazzocato, Jean-Christophe Jacquier

This study presents the development of food-grade phytase immobilisation systems using ionotropically gelled kappa-carrageenan (k-CGN) and chitosan-coated kappa-carrageenan (k-CGN-CS) beads, optimised for conditions relevant to plant-based milk alternatives to enable phytic acid reduction and improve nutritional quality. Immobilisation systems were evaluated for storage stability, reusability, and catalytic efficiency under several buffer concentrations and beverage-relevant pH conditions. Microscopic analysis confirmed uniform, structurally stable beads, with the chitosan complex coacervate coating offering a crucial protective layer that enhanced enzymatic performance. Under suboptimal conditions, such as low buffer strength and beverage-relevant conditions, the immobilised systems significantly outperformed the free enzyme. For instance, in 25 mM buffer, k-CGN-CS and k-CGN retained 45 % and 36 % of catalytic activity, respectively, compared to only 11 % for the free enzyme. In simulated beverage conditions (50 mM potassium acetate and pH 6.5), both immobilised systems exhibited a higher relative activity compared to that of the free enzyme of 104 % for k-CGN, and 124 % for k-CGN-CS beads. Storage stability studies showed that k-CGN-CS beads retained 76 % of activity after 30 days at 4 °C. Remarkably, in six consecutive 30-min hydrolysis cycles, the immobilised phytase maintained 33–38 % activity without the use of chemical crosslinking. This reflects an improved stability and a more favourable enzyme-substrate interactions within the bead microenvironment in these challenging conditions. The k-CGN-CS, particularly, demonstrates high potential for industrial application in plant-based beverages, combining enhanced enzymatic stability, function under mild pH conditions, and great reusability. These attributes make it a promising strategy for improving mineral bioavailability through phytic acid degradation in plant-based dairy alternative beverages.

本研究介绍了使用电离子化胶凝kappa- carragean （k-CGN）和壳聚糖包被kappa- carragean （k-CGN- cs）微球的食品级植酸酶固定系统的开发，该系统针对植物性牛奶替代品的相关条件进行了优化，以减少植酸并提高营养质量。在几种缓冲液浓度和与饮料相关的pH条件下，评估了固定系统的储存稳定性、可重用性和催化效率。微观分析证实了均匀、结构稳定的微球，壳聚糖复合凝聚涂层提供了一个关键的保护层，增强了酶的性能。在次优条件下，如低缓冲强度和饮料相关条件下，固定化系统明显优于游离酶。例如，在25 mM缓冲液中，k-CGN- cs和k-CGN分别保留了45%和36%的催化活性，而游离酶仅保留了11%。在模拟饮料条件下（50 mM醋酸钾和pH 6.5），与游离酶相比，两种固定化体系都表现出更高的相对活性，k-CGN的相对活性为104%，k-CGN- cs珠的相对活性为124%。贮存稳定性研究表明，k-CGN-CS微球在4℃条件下保存30天后仍保持76%的活性。值得注意的是，在连续6个30分钟的水解循环中，固定的植酸酶在不使用化学交联的情况下保持了33 - 38%的活性。这反映了在这些具有挑战性的条件下，微环境中的稳定性和更有利的酶-底物相互作用。特别是k-CGN-CS，在植物性饮料中显示出很高的工业应用潜力，结合了增强的酶稳定性，在温和pH条件下的功能，以及良好的可重复使用性。这些特性使得通过植物性乳制品替代饮料中的植酸降解来提高矿物质生物利用度成为一种很有前景的策略。

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引用次数: 0

A novel vacuum steam – Microwave thawing of frozen pork 一种新型真空蒸汽微波解冻冻猪肉的方法

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112947

Fangran Liu , Weidong Wu , Hua Zhang , Yuyao Sun , Yuling Liu

To solve the problems of uneven temperature and localized overheating in microwave thawing method of frozen pork, a novel thawing method based on the principle of vacuum steam-microwave thawing (VSMT) was proposed. To assess the initiation and completion of thawing, the center temperature of a 500 g frozen pork sample was raised from −18 to 2 °C in the study. The effect of initial vacuum time on the thawing performance of VSMT was experimentally investigated. The thawing performance and the quality of the thawed pork were then compared under the optimal initial vacuum time of the VSMT with those thawed by microwave continuous thawing (MCT), microwave intermittent thawing (MIT), and vacuum steam thawing (VST). The results indicated that the lowest coefficient of variation of the surface temperature of the thawed sample, shortest thawing time, lowest system-specific energy consumption (system-SEC), and lowest thawing and cooking loss were achieved with an initial vacuum time of 10 min. Compared with the MCT and MIT, the VSMT significantly improved thawing uniformity and reduced thawing loss. A 31 % reduction in thawing time and a 38 % reduction in system-SEC were achieved by the VSMT compared to the VST. The pork samples thawed by the VSMT had the smallest total color difference. Their color, texture parameters, total volatile basic nitrogen, and thiobarbituric acid reaction substances were closest to those of fresh pork. This study provides a novel and effective solution to the problems of uneven thawing and localized overheating associated with microwave thawing methods.

针对冻猪肉微波解冻存在的温度不均匀和局部过热问题，提出了一种基于真空蒸汽微波解冻原理的冻猪肉微波解冻方法。为了评估解冻的开始和完成，本研究将500克冷冻猪肉样品的中心温度从- 18℃提高到2℃。实验研究了初始真空时间对VSMT解冻性能的影响。然后比较了微波连续解冻（MCT）、微波间歇解冻（MIT）和真空蒸汽解冻（VST）在最佳初始真空时间下解冻猪肉的解冻性能和解冻质量。结果表明，初始真空时间为10 min时，解冻样品的表面温度变异系数最小，解冻时间最短，系统比能耗（system-SEC）最低，解冻和蒸煮损失最小。与MCT和MIT相比，VSMT显著改善了融化均匀性，减少了融化损失。与VST相比，VSMT的解冻时间减少了31%，系统sec减少了38%。用VSMT解冻的猪肉样品总色差最小。其颜色、质地参数、总挥发性碱性氮、硫代巴比妥酸反应物质与鲜肉最接近。本研究为解决微波解冻方法存在的解冻不均匀和局部过热问题提供了一种新颖有效的解决方案。

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引用次数: 0

Dielectric properties of fresh and fermented beetroot as a basis for adaptive microwave drying strategies 新鲜和发酵甜菜根的介电特性作为自适应微波干燥策略的基础

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112942

Magdalena Zielinska , Sara Zielinska , Tomasz Olkowski , Michał Duda

This study evaluates the effect of lactic acid fermentation on the dielectric properties of beetroot (Beta vulgaris L.) and their role in microwave drying control. The aim was to characterize the real part of relative permittivity (energy storage) and the dielectric loss factor (energy dissipation) of fresh and fermented tissues as a function of frequency (1–20 GHz) and moisture content, and to link them with absorption efficiency and reflection losses. Two adaptive power control strategies, FAST-DRY and SAFE-DRY (temperature limit 80 °C), were developed and tested. Dielectric properties were measured with a coaxial probe and vector network analyzer, and drying was performed in a 2.45 GHz microwave dryer at 200, 300 and 500 W, with simultaneous monitoring of power balance and temperature. Fermentation increased dielectric parameters (ε’ and ε”) at comparable moisture levels, particularly due to enhanced ionic conductivity and interfacial polarization associated with cell wall disruption and electrolyte release. Although trends differed, fresh samples exhibited non-linear behavior, while fermented samples showed a more monotonic increase with hydration. Both materials demonstrated high absorption efficiency; however, fresh samples experienced temporary drops of η to ∼0.6 at 300 W and medium moisture, whereas fermented samples remained stable within 0.85–1.0. Reflection losses were higher after fermentation (0.2–0.4, >0.5 at times), linked to porosity and heterogeneity. SAFE-DRY limited overheating at 300–500 W by maintaining absorbed power <400 W below 80 °C, with smoother trajectories in fermented material. This work provides a broadband dielectric characterization of fermented beetroot, quantitative relations with absorption and reflection, and practical algorithms for adaptive microwave power control. The findings support efficient drying strategies and in situ sensing in practice.

研究了乳酸发酵对甜菜根（Beta vulgaris L.）介电特性的影响及其在微波干燥控制中的作用。目的是表征新鲜和发酵组织的相对介电常数的实部（能量储存）和介电损耗因子（能量耗散）作为频率（1-20 GHz）和水分含量的函数，并将它们与吸收效率和反射损耗联系起来。开发并测试了两种自适应功率控制策略FAST-DRY和SAFE-DRY（温度限制80°C）。采用同轴探针和矢量网络分析仪测量介电性能，并在2.45 GHz微波干燥机中进行200、300和500 W的干燥，同时监测功率平衡和温度。发酵增加了介电参数（ε ‘和ε ’）在相当的湿度水平，特别是由于增强的离子电导率和界面极化相关的细胞壁破坏和电解质释放。尽管趋势不同，但新鲜样品表现出非线性行为，而发酵样品则表现出更单调的水化增加。两种材料均表现出较高的吸收效率；然而，在300 W和中等湿度下，新鲜样品的η会暂时下降到~ 0.6，而发酵样品的η则稳定在0.85-1.0之间。发酵后的反射损失更高（0.2-0.4，有时0.5），与孔隙度和非均质性有关。SAFE-DRY通过在80°C以下保持400 W的吸收功率来限制300-500 W的过热，在发酵材料中具有更平滑的轨迹。这项工作提供了发酵甜菜根的宽带介电特性，与吸收和反射的定量关系，以及自适应微波功率控制的实用算法。研究结果支持有效的干燥策略和原位传感实践。

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引用次数: 0

Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers 低频磁场有助于腌制：增强传质，保持纤维的完整性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112944

Lixin Du, Qihan Liu, Guanghong Zhou, Keping Ye

This study aimed to evaluate the effects of alternating magnetic field treatment on the mass transfer rate, microstructure, water retention, and texture of beef during the marination process. Results demonstrated that both Sodium chloride (NaCl) content and moisture content in beef were significantly increased after alternating magnetic field-assisted marination compared to conventional static marination. Mass transfer was modeled using Fick's second law, which provided a good fit to the experimental data in the marination process. The diffusion coefficients (D-values) of NaCl and moisture were found to increase significantly with increasing magnetic field intensity, respectively. Specifically, alternating magnetic field-assisted marination with an intensity of 5 mT for 90 min resulted in a maximum increase of 21.77 % in NaCl content and a 1.98 % improvement in moisture content. In addition, microstructural analysis suggested that the accelerated marination induced by the alternating magnetic field might be due to the fact that the alternating magnetic field promoted the expansion of myofibrillar gaps in muscles, thereby enhancing the permeation rate of NaCl and moisture. The cooking loss reduced by marination assisted with a 5 mT magnetic field in beef tenderloin, although no significant negative impact in tenderness was observed compared to static marination. This study demonstrates that a low-frequency alternating magnetic field can simultaneously enhance marination efficiency and maintain myofibrillar structural integrity, providing a potential alternative to conventional physical methods.

本研究旨在评价交变磁场处理对牛肉卤化过程中传质速率、微观结构、保水率和质地的影响。结果表明，与传统的静态腌制方式相比，交变磁场腌制方式显著提高了牛肉中氯化钠（NaCl）含量和水分含量。用菲克第二定律建立了传质模型，该模型与卤化过程的实验数据吻合较好。随着磁场强度的增大，NaCl和水分的扩散系数（d值）均显著增大。其中，5 mT交变磁场辅助腌制90 min， NaCl含量提高21.77%，水分含量提高1.98%。此外，微观结构分析表明，交变磁场加速海水浸泡可能是由于交变磁场促进了肌肉中肌原纤维间隙的扩张，从而提高了NaCl和水分的渗透速率。在5 mT磁场的帮助下，腌牛肉里脊肉的烹饪损失减少，尽管与静态腌相比，没有观察到对嫩度的显著负面影响。该研究表明，低频交变磁场可以同时提高浸泡效率并保持肌纤维结构完整性，为传统物理方法提供了一种潜在的替代方法。

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引用次数: 0

Tailoring properties of corn starch via active extrusion: Key role of feed moisture 玉米淀粉通过主动挤压的裁剪性能：饲料水分的关键作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112946

Xiaoshuai Yu , Jiangkai Zeng , Jinjie Huo , Jinming Ma , Jiaqi Song , Lin Wang , Mohamed E. Hassan , Yixin Peng , Bo Bo , Zhigang Xiao , Yumin Duan

Corn starch (CS) was modified using a one-step citric acid (CA) active extrusion. Based on the changes of system parameters, the influence of feed moisture on structural, pasting and gel properties of modified starch (ECSCA) were investigated. Results showed that the residence time of material, die pressure, torque and specific mechanical energy (SME) were closely related to feed moisture. FTIR and density functional theory (DFT) analysis confirmed that esterification had occurred and there were ester bonds between CS and CA, which altered surface morphology and particle size of CS. The relative crystallinity and short-range ordered degree of ECSCA showed a decreasing trend when feed moisture increased from 30 % to 35 %, whereas the higher level of feed moisture (37.5 % and 40 %) led to an opposite effect. Compared with natural CS, ECSCA exhibited a lower gelatinization enthalpy (ΔH), peak viscosity (PV) and setback viscosity (SB). The ΔH and PV of ECSCA reduced from 1.53 J/g and 631 cp to 1.08 J/g and 466 cp when feed moisture enhanced from 30 % to 32.5 %, while there was an increasing trend for ΔH and PV when feed moisture further increased. Additionally, increasing feed moisture reduced strength of ECSCA gels as well as altered rheological properties and water distribution of ECSCA gels. These results demonstrated that feed moisture regulated the effect of CA on starch modification via affecting the extrusion environment, which was helpful to broaden the application of one-step active extrusion in starch modification.

采用一步柠檬酸（CA）活性挤出法对玉米淀粉进行改性。在系统参数变化的基础上，研究了饲料水分对改性淀粉（ECSCA）结构、糊化和凝胶性能的影响。结果表明，物料停留时间、模具压力、扭矩和比机械能（SME）与料液含水量密切相关。FTIR和密度泛函理论（DFT）分析证实了CS与CA之间发生了酯化反应，并存在酯键，改变了CS的表面形貌和粒径。当饲料含水量从30%增加到35%时，ECSCA的相对结晶度和近程有序度呈下降趋势，而饲料含水量较高时（37.5%和40%）则相反。与天然CS相比，ECSCA具有更低的糊化焓（ΔH）、峰值粘度（PV）和挫折粘度（SB）。当饲料含水量从30%增加到32.5%时，ECSCA的ΔH和PV从1.53 J/g和631 cp降低到1.08 J/g和466 cp，而当饲料含水量进一步增加时，ΔH和PV有增加的趋势。此外，饲料水分的增加降低了ECSCA凝胶的强度，改变了ECSCA凝胶的流变性能和水分分布。上述结果表明，饲料水分通过影响挤出环境来调节CA对淀粉改性的影响，有助于拓宽一步活性挤出在淀粉改性中的应用。

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引用次数: 0

Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors 波洛沙姆稳定水包油乳剂的奥斯特瓦尔德成熟：波洛沙姆三嵌段结构和成熟抑制剂的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112941

Yurim Lee , David Julian McClements , Seung Jun Choi

This study examined how the triblock structure of poloxamers and the choice of ripening inhibitors influence the Ostwald ripening stability of n-decane-in-water emulsions. Emulsions were stabilized using three poloxamers (P188, P338, and P407) that differed in the lengths of polyethylene oxide (PEO) and polypropylene oxide (PPO) blocks. All emulsions showed rapid droplet growth during storage, but the P407-stabilized emulsion ripened the fastest, while the P188- and P338-stabilized emulsions ripened at only about half of this rate. The results revealed that the stability was not linearly correlated with the length of PEO and PPO blocks. Instead, the findings suggest that the molecular structure influences stability through a coupled effect: while the PPO blocks determine interfacial tension, the entanglement of the hydrophilic PEO blocks modifies interfacial rheology, which plays a critical role in retarding droplet growth. Long-chain hydrocarbons (n-tetradecane, n-hexadecane, and n-octadecane) were tested as ripening inhibitors. n-Tetradecane only slowed droplet growth and did not completely inhibit ripening, whereas n-hexadecane exhibited a typical inhibitor effect and fully inhibited droplet growth once its concentration passed poloxamer-specific threshold levels. n-Octadecane needed much higher concentrations and showed more complex, formulation-dependent behavior. In contrast, corn oil, a triacylglycerol oil commonly used as a ripening inhibitor in food emulsions, accelerated droplet growth, likely due to conformational changes in the PPO blocks induced by alterations in the oil phase environment. Overall, these findings show how poloxamer structure and ripening inhibitor type jointly control Ostwald ripening and provide guidance for designing more stable poloxamer-based emulsions for food applications.

本研究考察了波洛沙莫的三嵌段结构和成熟抑制剂的选择对正癸烷水包乳的奥斯特瓦尔德成熟稳定性的影响。使用三种不同长度的聚氧乙烯（PEO）和聚氧聚丙烯（PPO）嵌段的聚氧乙烯（P188）、聚氧乙烯（P338）和聚氧乙烯（P407）稳定乳液。在贮存过程中，所有乳状液的液滴生长速度都很快，但p407稳定乳状液的成熟速度最快，而P188-和p338稳定乳状液的成熟速度仅为其一半左右。结果表明，稳定性与PEO和PPO基团的长度不呈线性相关。相反，研究结果表明，分子结构通过耦合效应影响稳定性：PPO块决定界面张力，亲水性PEO块的缠结改变界面流变学，这在延缓液滴生长方面起着关键作用。长链烃（正十四烷、正十六烷和正十八烷）作为成熟抑制剂进行了测试。正十四烷仅减缓液滴生长，并不能完全抑制成熟，而正十六烷则表现出典型的抑制剂作用，一旦其浓度超过poloxomer特异性阈值水平，就会完全抑制液滴生长。正十八烷需要更高的浓度，并且表现出更复杂的配方依赖行为。相比之下，玉米油，一种通常用作食品乳剂中成熟抑制剂的三酰基甘油油，加速了液滴的生长，可能是由于油相环境的改变引起的PPO块的构象变化。总的来说，这些发现揭示了波洛沙姆结构和成熟抑制剂类型如何共同控制奥斯特瓦尔德成熟，并为设计更稳定的食品用波洛沙姆乳液提供指导。

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引用次数: 0

Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate 双频超声辅助萌发改善了豌豆分离蛋白的结构、功能和体外消化特性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-25 DOI: 10.1016/j.jfoodeng.2025.112940

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

To mitigate the limitations of pea protein in food applications, this study employed multifrequency ultrasound-assisted germination to enhance its functional properties. Compared with single-frequency ultrasound (SWF: 60 kHz) and triple-frequency ultrasound (TWF: 20/40/60 kHz), dual-frequency ultrasound (DWF: 20/60 kHz) resulted in a maximum particle size of 449.23 nm after 36 h of germination, and the zeta potential absolute value was significantly lower than that of untreated control group (CTR). In addition, DWF increased the proportion of irregular curling and β-turning, thereby decreasing structural order and enhancing molecular flexibility, and significantly increasing surface hydrophobicity and free sulfhydryl content (p < 0.05). These structural changes led to significantly improved solubility, water-holding capacity, and emulsifying properties (increased by 25.53 %, 46.28 % and 36.47 %, respectively), while the oil-binding capacity and foam stability were significantly reduced (p < 0.05). Furthermore, DWF altered the amino acid profile of the protein and significantly improved its in vitro digestibility. Correlation analyses confirmed a positive correlation between structural and functional properties enhancement of pea protein. Therefore dual-frequency ultrasound-assisted germination represents an effective strategy method for enhancing the functional performance of pea protein by modifying its structure, offering a promising strategy for its broader utilization in food development.

为了减轻豌豆蛋白在食品应用中的局限性，本研究采用多频超声辅助发芽的方法来提高其功能特性。与单频超声（SWF: 60 kHz）和三频超声（TWF: 20/40/60 kHz）相比，双频超声（DWF: 20/40/60 kHz）在萌发36 h后最大粒径为449.23 nm， zeta电位绝对值显著低于未处理对照组（CTR）。此外，DWF增加了不规则卷曲和β-翻转的比例，从而降低了结构秩序，增强了分子柔韧性，显著提高了表面疏水性和游离巯基含量（p < 0.05）。这些结构变化显著提高了其溶解度、保水能力和乳化性能（分别提高了25.53%、46.28%和36.47%），而结合油能力和泡沫稳定性则显著降低（p < 0.05）。此外，DWF改变了蛋白质的氨基酸谱，显著提高了蛋白质的体外消化率。相关分析证实了豌豆蛋白的结构和功能特性增强之间的正相关关系。因此，双频超声辅助萌发是一种通过改变豌豆蛋白的结构来提高其功能性能的有效策略方法，为其在食品开发中的广泛应用提供了一种有前景的策略。

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引用次数: 0

Chitosan/mesoporous silica grafted nanocomposite as efficient adsorbent for ethyl carbamate in Huangjiu 壳聚糖/介孔二氧化硅接枝纳米复合材料对黄酒中氨基甲酸乙酯的高效吸附剂

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 10.1016/j.jfoodeng.2025.112938

Ruosi Fang , Shuhui Wu , Ting Xia , Tangchao Chen , Kai Chen , Xianyue Gong , Hui Hong , Huajiang Chen , Gongnian Xiao

Ethyl carbamate (EC) is a carcinogenic compound frequently detected in traditional alcoholic beverages, particularly Huangjiu. In recent years, scientists have attempted to solve this issue using various methods, to limited effect. Therefore, we developed a mesoporous silica nanocomposite (MSN) containing varying concentrations of chitosan (MSN, MSN@CS-20, MSN@CS-40, MSN@CS-60, and MSN@CS-80) to chemically adsorb EC. Brunauer-Emmett-Teller (BET) analysis, Scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry were used to characterize the nanocomposites. The results showed that all the nanoparticles were successfully grafted through chemical reaction. The volatile flavor compounds, free amino acids, and physicochemical properties were also investigated for adsorbed Huangjiu samples. The use of MSN@CS as an adsorbent resulted in minimal variation in Huangjiu. The adsorption of EC onto MSN@CS reached equilibrium within 480 min. The adsorption process conformed to the pseudo-second-order kinetic and Langmuir adsorption models, with a maximum adsorption capacity of 271.605 μg/g. The maximum EC removal efficiency of MSN@CS-40 was 66.7 %. The present research indicates that the chitosan-silica grafted nanocomposite is a suitable material for EC adsorption in Huangjiu.

氨基甲酸乙酯是传统酒精饮料中常见的致癌物，尤其是黄酒。近年来，科学家们试图用各种方法解决这个问题，但效果有限。因此，我们开发了一种含有不同浓度壳聚糖（MSN, MSN@CS-20, MSN@CS-40， MSN@CS-60和MSN@CS-80）的介孔二氧化硅纳米复合材料（MSN）来化学吸附EC。采用布鲁诺尔-埃米特-泰勒（BET）分析、扫描电镜、傅里叶变换红外光谱、x射线衍射、热重分析和差示扫描量热法对纳米复合材料进行了表征。结果表明，所有纳米颗粒均通过化学反应成功接枝。对吸附后的黄酒样品的挥发性风味物质、游离氨基酸和理化性质进行了研究。使用MSN@CS作为吸附剂使黄酒的变化最小。EC在MSN@CS上的吸附在480 min内达到平衡。吸附过程符合拟二级动力学模型和Langmuir吸附模型，最大吸附量为271.605 μg/g。MSN@CS-40对EC的最大去除率为66.7%。研究表明，壳聚糖-二氧化硅接枝纳米复合材料是一种较好的吸附黄酒中EC的材料。

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引用次数: 0

Effect of high-pressure homogenization on surfactant-free starch-oil films 高压均质对无表面活性剂淀粉-油膜的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 10.1016/j.jfoodeng.2025.112939

Xi-ying Xu , Dong-ming Gao , Xu Yao , Zi-xu Zheng , Zong-qiang Fu , Gang Li , Fei-fei Li

This study aimed to improve the properties of surfactant-free starch-oil film-forming dispersions and the corresponding films. High-pressure homogenization (HPH) was applied to process the dispersions. With increasing homogenization pressure, both the apparent viscosity and particle size of the dispersions decreased significantly. Confocal laser scanning microscope revealed a uniform distribution of oil droplets within the dispersions. The HPH treatment not only improved the surface smoothness and transparency of the resulting films but also increased their retrogradation enthalpy and glass transition temperature. As the homogenization pressure increased from 0 MPa to 50 MPa, the water vapor permeability and moisture content of the films decreased, while the water contact angle rose from 38.33° to 53.00°. Furthermore, the tensile strength improved from 3.96 MPa to 6.30 MPa. In conclusion, HPH effectively enhances the stability of surfactant-free starch-oil film-forming dispersions, yielding films with superior mechanical strength and moisture barrier properties.

本研究旨在改善无表面活性剂淀粉-油成膜分散体及其膜的性能。采用高压均质（HPH）技术处理分散体。随着均质压力的增大，分散体的表观粘度和粒径均显著减小。共聚焦激光扫描显微镜观察到分散体内油滴分布均匀。HPH处理不仅提高了膜的表面光滑度和透明度，而且提高了膜的退化焓和玻璃化转变温度。随着均质压力从0 MPa增加到50 MPa，膜的水蒸气渗透率和含水率下降，水接触角从38.33°增加到53.00°。抗拉强度由3.96 MPa提高到6.30 MPa。综上所述，HPH有效地提高了无表面活性剂淀粉-油成膜分散体的稳定性，制备出具有优异机械强度和隔水性能的薄膜。

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引用次数: 0