Food Structure-Netherlands最新文献_第3页

Impact of various enzymes on bran-rich wheat dough properties and sweet bread quality 各种酶对富麸小麦面团性质及甜面包品质的影响

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-11-29 DOI: 10.1016/j.foostr.2025.100490

Miao Wang , Man Wang , Nicola Gasparre , Zuoqian Yang , Chunhua Wu , Chengrong Wen

Enzymes are important food additives in the bakery industry. This work compared the effects of six enzymes, including maltotetraose amylase (G4), α-amylase (AM), cellulase (CEL), xylanase (XYL), glucose oxidase (GOX), and lignin peroxidase (LiP), on the properties of bran-rich wheat dough (BRWD, a sweet dough) and the quality of bran-rich wheat bread (BRWB, a sweet bread). The results indicated that adding enzymes reduced the water absorption of the mixed flour, along with decreased starch pasting viscosity, setback values, and free sulfhydryl content in the BRWD. Notably, the XYL group exhibited the most pronounced effect (P < 0.05), with the lowest water absorption at 60.73 % and the minimum free sulfhydryl content at 10.19 μmol/g. Dynamic rheological analysis revealed that all used enzymes except LiP reduced the storage modulus (G') and loss modulus (G''), while microscopic observations indicated improved starch coating in most treatments—except for LiP, which showed the opposite trend. In terms of bread quality, both G4 and AM significantly increased specific volume and reduced hardness (P < 0.05), with AM-treated BRWB achieving the highest specific volume (3.95 mL/g) and the lowest hardness (20.23 N). Furthermore, enzymes increased cell density of bread crumb while decreasing retrogradation enthalpy changes of bread during storage. In comparison, the G4 group exhibited the highest crumb cell density (61.58 cells/cm²) and demonstrated the most effective inhibition of starch retrogradation. These findings highlight the potential of enzyme-assisted processing to enhance BRWB quality, offering practical insights for the bakery industry to improve consumer acceptance of whole grain products.

酶是烘焙工业中重要的食品添加剂。比较了麦芽糖四糖淀粉酶（G4）、α-淀粉酶（AM）、纤维素酶（CEL）、木聚糖酶（XYL）、葡萄糖氧化酶（GOX）和木质素过氧化物酶（LiP） 6种酶对富麸皮面团（BRWD，甜面团）和富麸皮面包（BRWB，甜面包）品质的影响。结果表明，添加酶降低了混合面粉的吸水率，降低了淀粉糊粘度、挫折值和BRWD中游离巯基含量。其中，XYL组效果最显著（P <； 0.05），吸水率最低，为60.73 %，游离巯基含量最低，为10.19 μmol/g。动态流变学分析表明，除LiP外，所有酶处理均降低了淀粉的储存模量（G’）和损失模量（G’），而显微观察表明，除LiP外，大多数酶处理均改善了淀粉包膜。在面包品质方面，G4和AM均显著提高了面包的比容，降低了面包的硬度（P <； 0.05），其中AM处理的面包比容最高（3.95 mL/g），硬度最低（20.23 N）。此外，酶能提高面包屑的细胞密度，降低面包在贮藏过程中的退化焓变。G4组的颗粒细胞密度最高（61.58个/cm2），对淀粉降解的抑制效果最好。这些发现强调了酶辅助加工提高BRWB质量的潜力，为烘焙行业提高消费者对全谷物产品的接受度提供了实用的见解。

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引用次数: 0

Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties 淀粉辅助膨化花生蛋白孔结构的变化及其对结构和复水性能的影响

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 DOI: 10.1016/j.foostr.2025.100474

Feng Guo, Hui Hu, Huan Zhou, Anna Hu, Qiang Wang, Jinchuang Zhang

Extruded restructured plant proteins for foods are beneficial towards environmental sustainability. Peanut protein is a high-quality source of plant protein that can be utilized towards this goal. However, control of pore structure during extrusion is challenging, leading to poor texture and rehydration properties. In this study, blends of peanut protein and pea starch were subjected to extrusion processing at pea starch inclusion levels of 0 %, 10 %, 15 %, 20 %, 25 %, and 30 % (w/w) to fabricate extrudates possessing a porous structure. Results showed that increased pea starch content raised the expansion ratio of the peanut protein extrudates from 1.47 to 2.80, creating larger pores. This promoted faster water absorption by the extrudates. Protein and starch interacted through hydrogen bonds and hydrophobic interactions, influencing disulfide bonds and free sulfhydryl groups. Higher pea starch content increased protein-starch interactions, resulting in polymer systems with higher viscosity. The results explained the influence of the porous structure of peanut protein and pea starch on the extrudate’s textural and rehydration properties during extrusion.

挤压重组植物蛋白食品有利于环境的可持续性。花生蛋白是一种高质量的植物蛋白来源，可以用于实现这一目标。然而，在挤压过程中孔隙结构的控制是具有挑战性的，导致较差的质地和复水性能。在这项研究中，花生蛋白和豌豆淀粉的共混物在豌豆淀粉的掺入量为0 %，10 %,15 %,20 %，25 %和30 % （w/w）的情况下进行挤压加工，以制造具有多孔结构的挤出物。结果表明：随着豌豆淀粉含量的增加，花生蛋白挤出物的膨胀比由1.47提高到2.80，气孔增大；这促进了挤出物更快的吸水。蛋白质和淀粉通过氢键和疏水相互作用相互作用，影响二硫键和游离巯基。较高的豌豆淀粉含量增加了蛋白质与淀粉的相互作用，导致聚合物体系具有较高的粘度。研究结果说明了花生蛋白和豌豆淀粉的多孔结构对挤出物结构和再水化性能的影响。

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引用次数: 0

Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates 乳清蛋白聚集体影响铸膜外观和机械性能。第1部分：直原纤维和非淀粉样聚集体的网络形成

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-09-30 DOI: 10.1016/j.foostr.2025.100464

Therese Ruhmlieb , Achim Overbeck , Charlotte Ruhmlieb , Ingo Kampen , Arno Kwade , Karin Schwarz , Anja Steffen-Heins

The film forming properties of pre-treated whey protein isolate (WPI) were investigated. In part I of this study, WPI was structured into amyloid aggregates via acidic pH-dependent heat treatment. Isolated amyloid fractions (straight fibrils) and non-amyloid fractions containing small aggregates and peptides, or mixtures of both fractions were used for film formation. The films' appearance and mechanical properties were influenced by cohesive and adhesive interactions of mesoscopic materials, affecting delamination, stress control, and peelability. Analysis of surface structure and crack patterns using top-view photographs, scanning electron microscopy, and atomic force microscopy images indicated the interplay between adhesion and cohesion forces, which was supported by measurements of hardness, and elasticity through nanoindentation. Films consisting of straight, long fibrils and non-amyloid aggregates provided the highest mechanical strength and cohesive properties. This was due to the scaffold-forming fibrillar network, in which adhesive non-amyloid aggregates were embedded. Fibrillization led to a more uniform film profile at lower protein concentrations by decreasing vertical and horizontal convection flows. The alignment of aggregates during the drying process demonstrated to play a regulatory role in stress release. As a result, aggregate morphology has been observed to directly affect the nature of the resultant cracks, with straight fibrils resulting in straight and linear cracks. Insights obtained from studying pure amyloid/non-amyloid film networks can optimize WPI film formulations for improved edible film applications. This includes reducing crack formation, enhancing visual appearance, and improving peelability.

研究了预处理乳清分离蛋白（WPI）的成膜特性。在本研究的第一部分中，通过酸性ph依赖性热处理，将WPI结构成淀粉样蛋白聚集体。分离的淀粉样蛋白组分（直原纤维）和含有小聚集体和肽的非淀粉样蛋白组分，或两种组分的混合物用于成膜。薄膜的外观和力学性能受介观材料的内聚和粘附作用的影响，影响分层、应力控制和剥离性。通过俯视图照片、扫描电子显微镜和原子力显微镜图像分析表面结构和裂纹模式，表明附着力和内聚力之间的相互作用，并通过纳米压痕测量硬度和弹性。由直、长纤维和非淀粉样聚集体组成的薄膜提供了最高的机械强度和内聚性能。这是由于支架形成的纤维网络，其中嵌入了粘附的非淀粉样蛋白聚集体。在较低的蛋白质浓度下，纤维化通过减少垂直和水平对流流动而使膜轮廓更加均匀。在干燥过程中，骨料的排列在应力释放中起调节作用。因此，已经观察到聚集体形态直接影响所形成裂缝的性质，直原纤维导致直线和线状裂缝。通过研究纯淀粉样蛋白/非淀粉样蛋白薄膜网络获得的见解可以优化WPI薄膜配方，以改进可食用薄膜的应用。这包括减少裂纹形成，增强视觉外观，改善可剥离性。

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引用次数: 0

Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteins 纯化油菜籽蛋白热固化乳液凝胶的微观结构和流变学比较

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-10-28 DOI: 10.1016/j.foostr.2025.100485

Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux

There is a current drive to replace animal protein by plant proteins for reasons of sustainability. Rapeseed is cultivated for oil, but is also a promising new source of high quality proteins. Industrial application of these proteins necessitates detailed knowledge of their functionality. Here we investigate their potential for the formation of emulsion gels. Emulsions were formed by mixing rapeseed protein isolate (RPI) at different concentrations up to C = 16.5 wt% with rapeseed oil (RO) up to 50 wt%. The emulsions formed weak gels with an elastic modulus (G’) that increased with increasing RO content. Confocal laser scanning microscopy (CLSM) showed that the droplets clustered forming a system spanning network. Heating caused an initial rapid increase of G’ to a value that increased systematically with increasing protein and oil content, but there was little effect of the pH and the ionic strength. Results with RPI were compared to that with purified cruciferin and napin from which it is concluded that napin plays only a minor role in the formation of the emulsion gels. CLSM images showed that during heating cruciferin forms microgels that adsorb at the oil droplet surface and crosslink into a system spanning network in which the oil droplets act as active fillers. The yield strain of the emulsion gels was determined by measuring the shear moduli as a function of the strain and was found to be close to 100 % independent of the oil and protein content.

出于可持续性的考虑，目前有一种用植物蛋白代替动物蛋白的趋势。种植油菜籽是为了榨油，但也是一种有前途的高质量蛋白质的新来源。这些蛋白质的工业应用需要对其功能有详细的了解。在这里，我们研究了它们形成乳液凝胶的潜力。将不同浓度的菜籽分离蛋白（RPI）（C = 16.5 wt%）与菜籽油（RO）（50 wt%）混合形成乳状液。乳液形成弱凝胶，弹性模量（G′）随RO含量的增加而增加。共聚焦激光扫描显微镜（CLSM）显示，液滴聚集形成一个系统跨越网络。加热使G′在初始阶段迅速增加，并随着蛋白质和油脂含量的增加而系统增加，但pH和离子强度对G′的影响不大。将RPI与纯化的十字花素和napin的结果进行了比较，得出napin在乳液凝胶的形成中只起很小的作用。CLSM图像显示，在加热过程中，十字花素形成微凝胶，吸附在油滴表面，并交联成一个系统跨越网络，其中油滴充当活性填料。通过测量剪切模量作为应变的函数来确定乳状凝胶的屈服应变，发现接近100% %与油和蛋白质含量无关。

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引用次数: 0

Investigating the effect of MAG/(NaPO3)x on the physicochemical and structural properties of rice starch-protein rice and improving the mechanism in each zone during the extrusion process 研究MAG/(nap3)x对大米淀粉蛋白大米理化性质和结构性质的影响，并改进挤压过程中各区域的作用机理

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-09-26 DOI: 10.1016/j.foostr.2025.100468

Li-shuang Wang , Jia-Sun , Jin-hui Jia , Jin-jie Huo , Yu-min Duan , Na-Wang , Xiao-shuai Yu , Zhi-gang Xiao , Ying Wang , Xiao-ling Tian

The underlying mechanism of the interactions among rice starch (RS), glutelin (G), and texture improvement, during the formation, physicochemical, and structural properties of ternary reconstituted rice, has not been confirmed systematically. Herein, a comprehensive assessment was conducted to investigate the effects of monoacylglycerol (MAG) and composite phosphate (NaPO₃)x on the characteristics and properties of reconstituted rice in each zone during extrusion processing. The results demonstrated that MAG and (NaPO₃)x contributed to improving the hardness, chewiness, and springiness, while reducing the adhesiveness from 7.9 mJ to 1.07 mJ ( for MAG-rice) and 1.6 mJ (for (NaPO₃)x-rice), respectively. From the mixing zone to the extrudate zone, MAG acted as an embedded entity and was tightly bonded to rice starch-glutelin (RS/G) molecules via hydrogen bonding and hydrophobic interactions, which enhanced the tightness and flexibility of RS/G networks, reducing in a microstructure with smoother surface performance and fewer wrinkled protrusions. Meanwhile, (NaPO₃)x interacted with RS/G by electrostatic interaction, beginning from the melting zone, promoting the formation of the (NaPO₃)x-rice with a more solid and dense performance microstructure. In addition, compared with RS/G-rice, both MAG-rice and (NaPO₃)x-rice exhibited higher viscosity coefficients, storage moduli (G'), and loss moduli (G′'), lower tanδ values (indicating more solid-like behavior), better thermal stability, and larger particle sizes. Furthermore, MAG-rice and (NaPO₃)x-rice showed increased rapid viscosity, setback viscosity, and regularity of intermolecular arrangement. Among them, the improvement effect of MAG on RS/G was more prominent than that of (NaPO₃)x. This study provides theoretical guidance for designing and producing reconstituted rice products with rice starch and glutelin as the skeletal structure.

淀粉（RS）、谷蛋白(G)和质构改善在三元复合大米的形成、理化和结构特性中的相互作用机制尚未得到系统的证实。本文综合评价了单酰基甘油（MAG）和复合磷酸盐（NaPO3）x在挤压加工过程中对各区域再造米特性和性能的影响。结果表明，MAG和（NaPO3）x有助于提高大米的硬度、嚼劲和弹性，同时将黏附力从7.9 mJ （MAG-rice）降低到1.07 mJ （MAG-rice）和1.6 mJ （NaPO3 -rice）。从混合区到挤出区，MAG作为一个嵌入实体，通过氢键和疏水相互作用与大米淀粉-谷蛋白（RS/G）分子紧密结合，增强了RS/G网络的紧密性和柔韧性，减少了表面性能更光滑的微观结构和更少的皱状突起。同时，（NaPO3）x与RS/G通过静电相互作用，从熔点开始，促使（NaPO3）x-rice形成更坚固致密的性能微观结构。此外，与RS/G-rice相比，MAG-rice和（NaPO3）x-rice均表现出更高的粘度系数、储存模量（G’）和损失模量（G”）、更低的tanδ值（表明更像固体）、更好的热稳定性和更大的粒径。此外，MAG-rice和（NaPO3）x-rice表现出快速粘度、后退粘度和分子间排列规律的增加。其中，MAG对RS/G的改善效果比（NaPO3）x更为显著。本研究为设计和生产以大米淀粉和谷蛋白为骨架结构的大米制品提供了理论指导。

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引用次数: 0

Rheology and crystallisation of cocoa butter in the presence of pea protein 在豌豆蛋白存在下可可脂的流变学和结晶

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-10-03 DOI: 10.1016/j.foostr.2025.100476

Megan Holdstock , Brent S. Murray , Paraskevi Paximada , Michael Rappolt , Isabel Celigueta Torres , Anwesha Sarkar

The effects of pea protein isolate (PPI) particles on the crystallisation and rheological properties of cocoa butter (CB) were evaluated. PPI particles were milled to produce two size classes, coarse and fine. Milled PPI particles were found to aggregate in molten CB, increasing the viscosity of the system and forming an elastic network. Greater aggregation was observed as the size of PPI particles was reduced. PPI particles had no effect on the crystal structure of CB, or the polymorphic transition pathway. However, the induction time of crystallisation was shorter, and the crystalline domain size in the α-phase was smaller for CB crystals + PPI, indicating heterogeneous nucleation effects. PPI particles increased the elasticity of the system by an order of magnitude only during the early stages of CB crystallisation. This study demonstrates that PPI particles can be incorporated into fat-based systems without disrupting fat crystal structure, with the potential to enhance mechanical strength. This highlights their potential as functional rheological modifiers upon milling in confectionery applications.

研究了豌豆分离蛋白（PPI）颗粒对可可脂（CB）结晶和流变性能的影响。PPI颗粒被磨成粗、细两种粒度。发现研磨后的PPI颗粒在熔融的炭黑中聚集，增加了体系的粘度并形成弹性网络。随着PPI颗粒尺寸的减小，观察到更大的聚集。PPI颗粒对CB的晶体结构和多晶转变途径没有影响。而CB晶体+ PPI的诱导结晶时间更短，α-相的晶域尺寸更小，显示出非均相成核效应。PPI颗粒仅在炭黑结晶的早期阶段增加了体系的弹性一个数量级。这项研究表明，PPI颗粒可以在不破坏脂肪晶体结构的情况下加入到脂肪基系统中，具有提高机械强度的潜力。这突出了它们在糖果加工应用中作为功能性流变改性剂的潜力。

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引用次数: 0

Influence of salt, thermal treatment and protein physical modification on the development of faba bean protein-stabilized elastic emulsion gel 盐、热处理和蛋白质物理改性对蚕豆蛋白稳定弹性乳液凝胶制备的影响

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-10-22 DOI: 10.1016/j.foostr.2025.100483

Oluwafemi Jeremiah Coker, Phyllis J. Shand, Supratim Ghosh

Protein-stabilized emulsion gels are structured soft materials formed by an aggregated network of protein-coated oil droplets holding the aqueous phase immobile. In this study, faba bean protein was physically modified by thermal and high-pressure homogenization before being used to prepare highly stable 30 wt% canola oil-in-water emulsions. The stability and gelation behaviour of the emulsions were characterized by droplet size, charge, small and large deformation rheology and freeze-thaw stability. The effect of protein modification was negligible on droplet size but significant in terms of large deformation rheology and freeze-thaw stability. Heat treatment (90 °C, 30 min) and salt addition (0–3 wt%) resulted in droplet aggregation, converting viscous emulsions into strong, viscoelastic, self-supporting gels. Large deformation rheology revealed that heat treatment significantly increased fracture stress but reduced fracture strain, indicating brittleness in the structure. The emulsions were freeze/thaw stable without any droplet destabilization, except that the unsalted emulsions showed some oiling-off. The microstructure of the emulsion gels revealed an extensive droplet and protein network, which was enhanced by protein modification and salt addition. Investigation of gelation mechanism revealed that the hydrophobic interaction among the interfacial proteins around the oil droplets was the most dominant, followed by hydrogen bonds and disulphide bonds in the heated protein emulsion gels. The stable, self-supporting, strong elastic emulsion gels containing only 30 wt% oil and stabilized using faba protein, created with the selective addition of salt and heat treatment of the emulsions, can be utilized in the development of sustainable, plant-based fat replacers in food formulations.

蛋白质稳定乳液凝胶是一种结构柔软的材料，由蛋白质包裹的油滴组成的聚集网络保持水相不动。本研究对蚕豆蛋白进行了热均质和高压均质物理修饰，制备了高度稳定的30 wt%菜籽油水包油乳液。通过液滴大小、电荷、大小变形流变性和冻融稳定性来表征乳液的稳定性和凝胶行为。蛋白质修饰对液滴大小的影响可以忽略不计，但对大变形、流变学和冻融稳定性的影响是显著的。热处理（90°C, 30 min）和添加盐（0-3 wt%）导致液滴聚集，将粘性乳剂转化为强的、粘弹性的、自支撑的凝胶。大变形流变学表明，热处理显著增加了断裂应力，但降低了断裂应变，表明组织存在脆性。除未加盐的乳状液有一定的脱油现象外，乳状液具有冻融稳定性，无液滴失稳现象。乳液凝胶的微观结构表现为广泛的液滴和蛋白质网络，蛋白质修饰和盐的加入使其增强。凝胶形成机理的研究表明，油滴周围界面蛋白之间的疏水相互作用是最主要的，其次是氢键和二硫键。稳定的，自我支撑的，强弹性的乳液凝胶只含有30 wt%的油，并使用蚕豆蛋白稳定，通过选择性添加盐和对乳液进行热处理而制成，可用于开发可持续的食品配方中的植物性脂肪替代品。

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引用次数: 0

Thermal deformation behavior and microstructural response of pumpkin seeds during drying 南瓜籽干燥过程中的热变形行为及微观结构响应

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-09-28 DOI: 10.1016/j.foostr.2025.100472

Peipei Zhang , Bitao Li , Jiacheng Li , Hongwei Ji , Liqing Zhang

Despite the widespread use of hot air drying in seed processing, the mechanisms of drying-induced deformation behavior and microstructural response in pumpkin seeds is not well understood. The moisture content evolution, strain field distribution, and cellular structural responses of seeds under varying drying temperatures (35℃, 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, and 70℃) were systematically analyzed using digital image correlation method (DIC) and cell morphology analysis. The results showed that the drying time to the safe moisture content (9.0 ± 0.5 %) at 70℃ was only 2/9 of that at 35℃. The deformation of pumpkin seeds showed obvious anisotropy, with higher absolute value of strain in the minor axis direction

ε_{x}

(from −0.017 ∼ −0.056 at 35°C to −0.011 ∼ −0.072 at 70°C) compared to the major axis

ε_{y}

(from −0.016 to −0.036 at 35°C to −0.029 ∼ −0.056 at 70°C). The pumpkin seeds were dominated by reversible elastic contraction at 50°C or less, and entered the plastic deformation stage when the drying temperature was 50–70°C. The intensified heterogeneity of the strain field reflected the synergistic interaction between the core and edge of seed. The porosity showed a continuous increasing trend with rising temperature, while the average cell area, Feret diameter, and perimeter decreased. The transition from elastic to plastic deformation was observed to occur at around 50°C, which serves as a critical threshold. This study provides a basis for optimizing the hot air drying process of pumpkin seeds, which offering practical guidance for damage-minimized seed and food drying in agricultural applications.

尽管热风干燥在南瓜籽加工中得到了广泛的应用，但南瓜籽的干燥变形行为和微观结构响应机制尚不清楚。采用数字图像相关方法（DIC）和细胞形态分析技术，系统分析了35℃、40℃、45℃、50℃、55℃、60℃、65℃和70℃不同干燥温度下种子的含水量演变、应变场分布和细胞结构响应。结果表明，在70℃下干燥到安全含水率（9.0 ± 0.5 %）的时间仅为35℃下干燥时间的2/9。南瓜籽变形表现出明显的各向异性，小轴方向的应变绝对值εx（35℃时为- 0.017 ~ - 0.056,70℃时为- 0.011 ~ - 0.072）高于长轴方向的应变绝对值εy（35℃时为- 0.016 ~ - 0.036,70℃时为- 0.029 ~ - 0.056）。南瓜籽在50℃以下以可逆弹性收缩为主，在50 ~ 70℃干燥时进入塑性变形阶段。应变场异质性的增强反映了种子核缘之间的协同作用。随着温度的升高，孔隙率呈不断增大的趋势，而平均胞面积、胞径和周长均呈减小趋势。从弹性变形到塑性变形的转变发生在50°C左右，这是一个临界阈值。本研究为南瓜籽热风干燥工艺的优化提供了依据，为农业应用中种子和食品的危害最小化干燥提供了实践指导。

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引用次数: 0

Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates 小麦面筋水解物改善高水分植物蛋白挤出物的结构和抗氧化性能

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-10-30 DOI: 10.1016/j.foostr.2025.100486

Huihui Dai , Yiting Guo , Xin Chen , Xueqing Zhu , Hongzhou An

This study aimed to explore the potential application of wheat gluten hydrolysates (WGH) in high-moisture plant-protein extrudates (HMPPE). The influence of different addition proportions of WGH (0 %, 10 %, 20 %, 30 %) on the response parameters of the extruder, the structural and antioxidant properties of HMPPE was investigated and compared with animal meat. The results indicated that the increase in the proportion of WGH reduced the specific mechanical energy and die pressure of the extruder by 52.2 kJ/kg and 0.8 MPa, respectively. The color of HMPPE deepened, and the texturization degree decreased from 2.90 to 1.53. The hardness, springiness and chewiness gradually decreased, and the textural characteristics were closer to chicken breast and beef tenderloin. Moreover, the addition of WGH optimized the amino acid composition of HMPPE. The values of DPPH and ABTS increased by 32.79 % and 18.66 %, indicating that the antioxidant capacity of HMPPE was enhanced and higher than that of chicken breast and beef tenderloin. Overall, these results provided a new strategy for producing high-quality plant-based protein meat analogues by adding an appropriate amount of WGH.

本研究旨在探讨小麦面筋水解物（WGH）在高水分植物蛋白挤出物（HMPPE）中的潜在应用。研究了WGH添加比例（0 %、10 %、20 %、30 %）对挤出机响应参数、HMPPE结构和抗氧化性能的影响，并与动物肉制品进行了比较。结果表明：增加水gh的掺量，可使挤出机的比机械能和模压分别降低52.2 kJ/kg和0.8 MPa；HMPPE颜色加深，织构度由2.90降至1.53。硬度、弹性和嚼劲逐渐降低，质地特征更接近鸡胸肉和牛里脊肉。此外，WGH的添加优化了HMPPE的氨基酸组成。DPPH和ABTS分别提高了32.79 %和18.66 %，表明HMPPE的抗氧化能力增强，且高于鸡胸肉和牛里腰肉。总的来说，这些结果为通过添加适量的WGH来生产高质量的植物性蛋白肉类似物提供了新的策略。

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引用次数: 0

Modification of physico-chemical, structural and functional properties of hemp seed meal proteins by high-pressure microfluidisation 高压微流化法修饰大麻籽粕蛋白的理化、结构和功能特性

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 Epub Date: 2025-09-30 DOI: 10.1016/j.foostr.2025.100470

T.P. Sari , Mudit Bajaj , Prarabdh C. Badgujar , Amresh H. Dhamane , Kamlesh Pawar , Kiran Verma , Ayon Tarafdar , Sunil Pareek

The study explored the effect of high-pressure microfluidisation (HPM) at varying pressures (25, 75, 100, and 125 MPa; single pass) on physico-functional properties of hemp seed meal proteins. The highest reduction (53.57 %) in the mean particle size was observed at 100 MPa. SDS-PAGE showed that the intensity of bands decreased with increasing pressure. Circular Dichroism (CD) spectra reveal an α-helix to β-sheet transition, along with the conversion of β-parallel to mixed β-sheets with enhancement in the applied pressure. UV-Vis and intrinsic fluorescence spectroscopy confirmed tertiary structural rearrangements in hemp proteins. A 24.74 % increment in protein digestibility and 23.47 % enhancement in in vitro PDCAAS was observed for the sample treated at 100 MPa. A significant (P < 0.05) improvement in hemp protein functionalities was observed, viz., free radical scavenging activity, protein solubility, and emulsifying properties. These enhancements were more prominent at 100 MPa pressure, confirming its effectiveness in positively modulating the functional attributes of hemp proteins. These results shall help augmenting their potential food applications.

该研究探讨了不同压力（25、75、100和125 MPa；单次）下高压微流化（HPM）对大麻籽粕蛋白物理功能特性的影响。在100 MPa时，平均粒径降幅最大（53.57 %）。SDS-PAGE分析显示，条带强度随压力的增加而减小。圆二色性（CD）光谱显示了α-螺旋向β-片的转变，以及随着施加压力的增加，平行β-片向混合β-片的转变。紫外可见光谱和本征荧光光谱证实了大麻蛋白的三级结构重排。在100 MPa下，蛋白质消化率提高24.74 %，体外PDCAAS提高23.47 %。观察到大麻蛋白功能的显著改善（P <； 0.05），即自由基清除活性，蛋白质溶解度和乳化性能。这些增强在100 MPa压力下更为突出，证实了其正调节大麻蛋白功能属性的有效性。这些结果将有助于扩大其潜在的食品应用。

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引用次数: 0