Food Structure-Netherlands最新文献_第3页

Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment 利用高压均质预处理提高扁豆蛋白稳定乳状液的热稳定性和胶体稳定性

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.2025.100479

Nicolas Malterre , Francesca Bot , Elke K. Arendt , Emanuele Zannini , James A. O’Mahony

This study investigates the enhancement of thermal and colloidal stability of lentil protein-stabilised emulsions through high-pressure homogenisation (HPH) pre-treatments. Lentil protein dispersions were homogenised at pressures ranging from 0 to 150 MPa and subsequently used to formulate emulsions with 29 % w/w total solids, simulating a young child formula. Results indicated that HPH significantly improved protein solubility, increasing from 55.7 % at 0 MPa to 93.2 % at 50 MPa. In the emulsion system, particle size analysis showed a reduction in oil globule size, with diameters of 1.4 µm and 1.19 µm for the 0 MPa and 150 MPa samples, respectively. Emulsions prepared from HPH pre-treated dispersions exhibited greater physical stability, with separation rates decreasing from 16.75 %/h (0 MPa) to 2.05 %/h (150 MPa). Rheological analysis showed that HPH pre-treatments led to low initial viscosities (28.30 and 22.56 mPa·s at 0 and 150 MPa, respectively) as well as lower final viscosity (60.52 and 34.88 mPa·s at 0 and 150 MPa, respectively) after thermal treatment at 90°C for 2 min, compared with the untreated samples. Confocal laser scanning microscopy images showed a more homogeneous distribution of oil globules, and reduced flocculation, after the thermal treatment in emulsions prepared from HPH-treated dispersions. The results indicated an enhancement of the thermal stability of the HPH pre-treated samples, and this has been linked with the improved solubility of lentil protein following HPH treatment. These findings highlight the potential of HPH as an effective pre-treatment to enhance the techno-functional properties of lentil protein-stabilised emulsions, supporting the development of stable and sustainable plant-based food products.

本研究探讨了通过高压均质（HPH）预处理增强小扁豆蛋白稳定乳状液的热稳定性和胶体稳定性。小扁豆蛋白分散体在0至150 MPa的压力范围内均质，随后用于配制总固体含量为29 % w/w的乳液，模拟幼儿配方。结果表明，HPH显著提高了蛋白质的溶解度，从0 MPa时的55.7% %增加到50 MPa时的93.2 %。在乳液体系中，粒径分析表明，在0 MPa和150 MPa的样品中，油球的直径分别为1.4 µm和1.19 µm。由HPH预处理的分散体制备的乳液具有更好的物理稳定性，分离率从16.75 %/h（0 MPa）降至2.05 %/h（150 MPa）。流变学分析表明，与未经处理的样品相比，HPH预处理后的样品在90°C加热2 min后，初始粘度（0和150 mPa时分别为28.30和22.56 mPa·s）和最终粘度（0和150 mPa时分别为60.52和34.88 mPa·s）较低。共聚焦激光扫描显微镜图像显示，经高温高压处理的分散体制备的乳液经过热处理后，油球分布更加均匀，絮凝减少。结果表明，HPH预处理样品的热稳定性增强，这与HPH处理后扁豆蛋白的溶解度提高有关。这些发现强调了HPH作为一种有效的预处理的潜力，可以增强扁豆蛋白稳定乳的技术功能特性，支持开发稳定和可持续的植物性食品。

{"title":"Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment","authors":"Nicolas Malterre , Francesca Bot , Elke K. Arendt , Emanuele Zannini , James A. O’Mahony","doi":"10.1016/j.foostr.2025.100479","DOIUrl":"10.1016/j.foostr.2025.100479","url":null,"abstract":"<div><div>This study investigates the enhancement of thermal and colloidal stability of lentil protein-stabilised emulsions through high-pressure homogenisation (HPH) pre-treatments. Lentil protein dispersions were homogenised at pressures ranging from 0 to 150 MPa and subsequently used to formulate emulsions with 29 % w/w total solids, simulating a young child formula. Results indicated that HPH significantly improved protein solubility, increasing from 55.7 % at 0 MPa to 93.2 % at 50 MPa. In the emulsion system, particle size analysis showed a reduction in oil globule size, with diameters of 1.4 µm and 1.19 µm for the 0 MPa and 150 MPa samples, respectively. Emulsions prepared from HPH pre-treated dispersions exhibited greater physical stability, with separation rates decreasing from 16.75 %/h (0 MPa) to 2.05 %/h (150 MPa). Rheological analysis showed that HPH pre-treatments led to low initial viscosities (28.30 and 22.56 mPa·s at 0 and 150 MPa, respectively) as well as lower final viscosity (60.52 and 34.88 mPa·s at 0 and 150 MPa, respectively) after thermal treatment at 90°C for 2 min, compared with the untreated samples. Confocal laser scanning microscopy images showed a more homogeneous distribution of oil globules, and reduced flocculation, after the thermal treatment in emulsions prepared from HPH-treated dispersions. The results indicated an enhancement of the thermal stability of the HPH pre-treated samples, and this has been linked with the improved solubility of lentil protein following HPH treatment. These findings highlight the potential of HPH as an effective pre-treatment to enhance the techno-functional properties of lentil protein-stabilised emulsions, supporting the development of stable and sustainable plant-based food products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100479"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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 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。

{"title":"Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates","authors":"Huihui Dai , Yiting Guo , Xin Chen , Xueqing Zhu , Hongzhou An","doi":"10.1016/j.foostr.2025.100486","DOIUrl":"10.1016/j.foostr.2025.100486","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100486"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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 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。

{"title":"Modification of physico-chemical, structural and functional properties of hemp seed meal proteins by high-pressure microfluidisation","authors":"T.P. Sari , Mudit Bajaj , Prarabdh C. Badgujar , Amresh H. Dhamane , Kamlesh Pawar , Kiran Verma , Ayon Tarafdar , Sunil Pareek","doi":"10.1016/j.foostr.2025.100470","DOIUrl":"10.1016/j.foostr.2025.100470","url":null,"abstract":"<div><div>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 <em>in vitro</em> PDCAAS was observed for the sample treated at 100 MPa. A significant (<em>P</em> < 0.05) improvement in hemp protein functionalities was observed, <em>viz</em>., 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.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100470"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying 冲击干燥对方便面微观结构、孔隙率和质地性能的影响

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.2025.100475

Prateeksha Garg , Neelam Gulia , Om Singh , Pedro Bouchon

The global instant noodle market has grown steadily, with air-dried noodles emerging as a healthier, lower-fat alternative to fried varieties. However, their denser structure leads to poor rehydration and a firmer texture. This study evaluates impingement drying as a potential alternative, investigating how specific drying conditions (130–170 °C; 15–30 m/s) influence the microstructure, rehydration, and textural properties of instant noodles. X-ray microcomputed tomography revealed that higher temperatures and air velocities increased porosity and pore interconnectivity, although pore size distributions remained narrower and skewed toward smaller pores compared to fried noodles. These structural changes correlated positively with rehydration capacity and improved texture. Noodles dried at higher impingement intensities exhibited cooking quality attributes closest to those of fried noodles, while further increases in drying severity did not yield additional improvements. Texture profile analysis confirmed that porosity and pore connectivity were key predictors of reduced hardness and chewiness. Overall, the results highlight the crucial role of microstructure in determining the functional performance of instant noodles and support impingement drying as a promising, scalable method for producing high-quality, low-fat noodles with desirable cooking properties.

全球方便面市场稳步增长，风干面作为一种更健康、低脂肪的替代品取代了油炸面。然而，它们的致密结构导致补水能力差，质地更硬。本研究评估了冲击干燥作为一种潜在的替代方法，研究了特定的干燥条件（130-170°C; 15-30 m/s）如何影响方便面的微观结构、再水化和质地特性。x射线微计算机断层扫描显示，与油炸面条相比，更高的温度和空气速度增加了孔隙度和孔隙连通性，尽管孔隙尺寸分布仍然更窄，并且向更小的孔隙倾斜。这些结构变化与复水能力和质地改善呈正相关。在较高的冲击强度下干燥的面条表现出与油炸面条最接近的烹饪质量属性，而进一步增加干燥强度并没有产生额外的改善。结构剖面分析证实孔隙率和孔隙连通性是降低硬度和咀嚼力的关键预测因素。总的来说，研究结果强调了微观结构在决定方便面的功能性能方面的关键作用，并支持撞击干燥作为一种有前途的、可扩展的方法，可以生产出具有理想烹饪性能的高质量、低脂肪的面条。

{"title":"Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying","authors":"Prateeksha Garg , Neelam Gulia , Om Singh , Pedro Bouchon","doi":"10.1016/j.foostr.2025.100475","DOIUrl":"10.1016/j.foostr.2025.100475","url":null,"abstract":"<div><div>The global instant noodle market has grown steadily, with air-dried noodles emerging as a healthier, lower-fat alternative to fried varieties. However, their denser structure leads to poor rehydration and a firmer texture. This study evaluates impingement drying as a potential alternative, investigating how specific drying conditions (130–170 °C; 15–30 m/s) influence the microstructure, rehydration, and textural properties of instant noodles. X-ray microcomputed tomography revealed that higher temperatures and air velocities increased porosity and pore interconnectivity, although pore size distributions remained narrower and skewed toward smaller pores compared to fried noodles. These structural changes correlated positively with rehydration capacity and improved texture. Noodles dried at higher impingement intensities exhibited cooking quality attributes closest to those of fried noodles, while further increases in drying severity did not yield additional improvements. Texture profile analysis confirmed that porosity and pore connectivity were key predictors of reduced hardness and chewiness. Overall, the results highlight the crucial role of microstructure in determining the functional performance of instant noodles and support impingement drying as a promising, scalable method for producing high-quality, low-fat noodles with desirable cooking properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100475"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution 菠萝蛋白酶水解的白氏原蝇幼虫蛋白在海绵蛋糕系统中的应用：一种结构和功能上可持续的鸡蛋替代方法

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.2025.100473

Jiyoon Kim , Ji Hye Kim , Jung Soo Kim , Kwang-Deog Moon

This study aimed to utilize enzymatically hydrolyzed edible insect protein as a functional egg replacer in sponge cake. Protaetia brevitarsis larvae proteins were hydrolyzed using bromelain (0–4 %) to generate samples (PBSC0–PBSC4) with tailored structural characteristics. Structural and physicochemical analyses, including SDS-PAGE, free sulfhydryl content, and surface hydrophobicity, revealed that enzymatic treatment induced protein unfolding and exposure of reactive groups. These changes enhanced foaming and emulsifying properties, as well as viscosity, contributing to improved functional performance. Degree of hydrolysis increased from 2.76 % (PBSC0) to 19.28 % (PBSC3), before declining slightly at PBSC4 (15.50 %), indicating a supra-optimal effect at high enzyme levels. When applied to sponge cake batter, the hydrolysates affected foam microstructure, flow behavior, and cohesiveness. Notably, PBSC3 demonstrated superior gas-holding capacity and batter matrix integrity during mixing and molding. The resulting cakes showed moderate physical and textural performance, with PBSC3 cakes achieving 46.50 % volume compared with 79.00 % for the egg control, and hardness values of 472.52 gf/cm² versus 210.76 gf/cm² for the control. Sensory evaluation confirmed that PBSC3 reached an overall acceptability score of 4.83/7, compared with 5.92/7 for the egg control. Although some physical attributes were inferior to the control, overall quality remained within an acceptable range for egg-free products. By linking structural modifications—such as increased sulfhydryl content and surface hydrophobicity—to functional and product-level outcomes, this study provides a structure–function framework for insect protein applications and highlights their potential in sustainable bakery systems.

本研究旨在利用酶解食用昆虫蛋白作为海绵蛋糕的功能性代蛋材料。用菠萝蛋白酶（0-4 %）水解短白弧菌幼虫蛋白，生成具有定制结构特征的样品（PBSC0-PBSC4）。结构和物理化学分析，包括SDS-PAGE，游离巯基含量和表面疏水性，表明酶处理诱导蛋白质展开和暴露活性基团。这些变化增强了泡沫和乳化性能，以及粘度，有助于改善功能性能。水解度从2.76 % （PBSC0）增加到19.28 % (PBSC3)，然后在PBSC4时略有下降（15.50 %），表明在高酶水平下效果超优。当应用于海绵蛋糕面糊时，水解产物影响泡沫的微观结构、流动行为和粘聚性。值得注意的是，在混合和成型过程中，PBSC3表现出了优异的储气能力和面糊基质的完整性。所得蛋糕具有中等的物理和质地性能，PBSC3蛋糕的体积为46.50 %，而鸡蛋对照组为79.00 %，硬度值为472.52 gf/cm²，而对照组为210.76 gf/cm²。感官评价证实，PBSC3达到了4.83/7的总体可接受分数，而鸡蛋对照组的可接受分数为5.92/7。虽然一些物理属性不如对照组，但总体质量仍在无蛋产品的可接受范围内。通过将结构修饰（如增加巯基含量和表面疏水性）与功能和产品水平的结果联系起来，本研究为昆虫蛋白的应用提供了一个结构-功能框架，并强调了它们在可持续烘焙系统中的潜力。

{"title":"Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution","authors":"Jiyoon Kim , Ji Hye Kim , Jung Soo Kim , Kwang-Deog Moon","doi":"10.1016/j.foostr.2025.100473","DOIUrl":"10.1016/j.foostr.2025.100473","url":null,"abstract":"<div><div>This study aimed to utilize enzymatically hydrolyzed edible insect protein as a functional egg replacer in sponge cake. Protaetia brevitarsis larvae proteins were hydrolyzed using bromelain (0–4 %) to generate samples (PBSC0–PBSC4) with tailored structural characteristics. Structural and physicochemical analyses, including SDS-PAGE, free sulfhydryl content, and surface hydrophobicity, revealed that enzymatic treatment induced protein unfolding and exposure of reactive groups. These changes enhanced foaming and emulsifying properties, as well as viscosity, contributing to improved functional performance. Degree of hydrolysis increased from 2.76 % (PBSC0) to 19.28 % (PBSC3), before declining slightly at PBSC4 (15.50 %), indicating a supra-optimal effect at high enzyme levels. When applied to sponge cake batter, the hydrolysates affected foam microstructure, flow behavior, and cohesiveness. Notably, PBSC3 demonstrated superior gas-holding capacity and batter matrix integrity during mixing and molding. The resulting cakes showed moderate physical and textural performance, with PBSC3 cakes achieving 46.50 % volume compared with 79.00 % for the egg control, and hardness values of 472.52 gf/cm² versus 210.76 gf/cm² for the control. Sensory evaluation confirmed that PBSC3 reached an overall acceptability score of 4.83/7, compared with 5.92/7 for the egg control. Although some physical attributes were inferior to the control, overall quality remained within an acceptable range for egg-free products. By linking structural modifications—such as increased sulfhydryl content and surface hydrophobicity—to functional and product-level outcomes, this study provides a structure–function framework for insect protein applications and highlights their potential in sustainable bakery systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100473"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms 通过ph转移预处理强化豌豆分离蛋白-结冷胶复合凝胶：强调ph调节的聚集行为和凝胶机制

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.2025.100481

Xin Qi , Yulin Li , Jinzhou Xiao , Liting Shen , Zhonghua He , Jianhua Xie

This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5. PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.

本研究旨在研究ph值变化对豌豆分离蛋白（PPI）和结冷胶（GG）聚集行为的影响，以及PPI-GG复合凝胶的凝胶性质和形成机理。PPI的溶解度随着pH从3到11的变化先减小后增大，在pH为5时达到最小值。PPI-GG在pH为5时允许最快的溶胶-凝胶转变。在这种情况下,PPI-GG复合凝胶表现出最高的动态模量、凝胶强度(189.00 ±24.06  g),硬度(631.92 ±95.14  g),持水量(94.3 ±3.2  %),和热稳定性。然而，稳定剪切试验表明，在高剪切速率下结构不稳定。相比之下，pH为7时形成的PPI-GG复合凝胶表现出更高的屈服应力和更低的tan δ，表明其网络结构更加稳定和均匀。傅里叶变换红外光谱显示，β-片含量在pH值为5时达到最大值，随着pH值远离等电点而逐渐降低。巯基和分子间相互作用的测量表明，二硫键在pH 5和pH 7下都有助于凝胶的形成，在pH 5下观察到更明显的效果。该研究首次全面分析了pH介导的PPI-GG复合凝胶的物理化学、结构和凝胶特性转变，阐明了不同pH水平下的潜在凝胶化机制，有助于合理设计和开发具有定制功能的凝胶基食品。

{"title":"Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms","authors":"Xin Qi , Yulin Li , Jinzhou Xiao , Liting Shen , Zhonghua He , Jianhua Xie","doi":"10.1016/j.foostr.2025.100481","DOIUrl":"10.1016/j.foostr.2025.100481","url":null,"abstract":"<div><div>This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5<em>.</em> PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100481"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods 淀粉-海藻酸钠互穿网络的构建是提高挤压荞麦面再加热和浸泡质量的有效策略

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.2025.100471

Tingting Gao , Xiang Xu , Menglan Yu , Fenglian Chen , Chengcheng Gao , Xiao Feng , Zhenjiong Wang , Xiaozhi Tang

In this study, extruded whole buckwheat noodles were prepared by establishing a starch-sodium alginate interpenetrating network reinforcement system. The impacts of reheating methods and soaking time on the structural and quality characteristics of the noodles were also systematically explored. Compared with immersion in boiling water and steaming with boiling water, microwave reheating with boiling water had the shortest reheating time (2.33 min), yet the highest reheating loss (6.94 %) and soup turbidity (3.23 NTU). SEM results indicated that the noodles reheated by microwave with boiling water had the highest porosity (57.32 %) and the lowest number of knots (423). The hardness, tensile force and elongation at break of the noodles after immersion in boiling water were the highest, reaching 51.52 N, 0.131 N and 90.3 % respectively. Additionally, the noodles reheated by microwave with boiling water obtained the highest pGI value of 71.98. After steaming with boiling water to the optimal steaming time and then continuing to soak for 30 min, the interpenetrating gel network maintained a relatively good network state, and the reheating loss only increased from 5.44 % to 9.44 %. During in vitro digestion, its pGI value slowly increased to 83.98, which was much lower than that of wheat noodles (92.20). Compared with boiling water-microwave reheating, boiling water immersion required a longer reheating time but had lower reheating loss and more stable noodle structure. Whereas boiling water steaming balances reheating time and loss. Overall, each reheating method had its pros and cons, and all exerted significant impacts on buckwheat noodle quality.

本研究通过建立淀粉-海藻酸钠互穿网络增强体系，制备膨化荞麦面条。系统地探讨了再加热方式和浸泡时间对面条结构和质量特性的影响。与浸泡沸水和沸水蒸煮相比，微波沸水再加热的再加热时间最短（2.33 min），但再加热损失（6.94 %）和汤浊度（3.23 NTU）最高。SEM结果表明，用沸水微波加热的面条孔隙率最高（57.32 %），节数最低（423）。沸水浸泡后的面条硬度、拉伸力和断裂伸长率最高，分别达到51.52 N、0.131 N和90.3 %。用沸水微波加热的面条的pGI值最高，为71.98。沸水蒸煮至最佳蒸煮时间后，再继续浸泡30 min，互穿凝胶网络保持较好的网络状态，再热损失仅从5.44 %增加到9.44 %。在体外消化过程中，其pGI值缓慢上升至83.98，远低于小麦面条的92.20。与沸水微波再加热相比，沸水浸泡的再加热时间更长，但再加热损失更小，面条结构更稳定。而沸水蒸平衡了再加热时间和损失。总的来说，每种加热方法都有其优点和缺点，并且都对荞麦面条的质量产生了显着影响。

{"title":"Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods","authors":"Tingting Gao , Xiang Xu , Menglan Yu , Fenglian Chen , Chengcheng Gao , Xiao Feng , Zhenjiong Wang , Xiaozhi Tang","doi":"10.1016/j.foostr.2025.100471","DOIUrl":"10.1016/j.foostr.2025.100471","url":null,"abstract":"<div><div>In this study, extruded whole buckwheat noodles were prepared by establishing a starch-sodium alginate interpenetrating network reinforcement system. The impacts of reheating methods and soaking time on the structural and quality characteristics of the noodles were also systematically explored. Compared with immersion in boiling water and steaming with boiling water, microwave reheating with boiling water had the shortest reheating time (2.33 min), yet the highest reheating loss (6.94 %) and soup turbidity (3.23 NTU). SEM results indicated that the noodles reheated by microwave with boiling water had the highest porosity (57.32 %) and the lowest number of knots (423). The hardness, tensile force and elongation at break of the noodles after immersion in boiling water were the highest, reaching 51.52 N, 0.131 N and 90.3 % respectively. Additionally, the noodles reheated by microwave with boiling water obtained the highest pGI value of 71.98. After steaming with boiling water to the optimal steaming time and then continuing to soak for 30 min, the interpenetrating gel network maintained a relatively good network state, and the reheating loss only increased from 5.44 % to 9.44 %. During <em>in vitro</em> digestion, its pGI value slowly increased to 83.98, which was much lower than that of wheat noodles (92.20). Compared with boiling water-microwave reheating, boiling water immersion required a longer reheating time but had lower reheating loss and more stable noodle structure. Whereas boiling water steaming balances reheating time and loss. Overall, each reheating method had its pros and cons, and all exerted significant impacts on buckwheat noodle quality.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100471"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Long-term stable and temperature-responsive oleofoams based on candelilla wax: Whipping process and formation mechanism 基于小蜡烛蜡的长期稳定和温度响应的泡沫油：搅拌过程和形成机理

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.2025.100477

Xin Hong, Liuping Fan, Jinwei Li

Oleofoams have attracted widespread interest in the area of food science owing to their potential in the development of fat-reducing foods. However, the realization of long-term stability of oleofoams via natural ingredients remains a formidable challenge, and the correlation between microscopic properties and macroscopic characteristics of oleofoams has rarely been investigated. In this paper, candelilla wax was employed to construct the oleogel systems, and then the oleofoams were formed by whipping the oleogels. The effects of cooling rate and wax content on the properties of oleofoams were investigated by multi-technique characterization. Meanwhile, the mechanism of formation and evolution of CW-based oleofoams during whipping process was established. Results showed that the fast-cooling rate resulted in smaller crystals, which facilitated the formation of oleofoams with higher foamability. The increase in wax content had a positive effect on stability, foamability and mechanical strength of oleofoams, with the 13 wt% oleofoams showing the highest overrun of 66 % and remaining stable for 2 months. Moreover, the evolution of the microstructure, size distribution, and rheological properties of the oleofoams provided insights into the whipping process, which can be divided into four stages, with partial coalescence playing a vital role in the stabilization of the system. Rheological characterization revealed that the oleofoams belonged to yield-pseudoplastic fluid with thermal sensitivity and good structure-recovery performance. On this basis, temperature-responsive oleofoams were successfully prepared. These results may provide novel inspiration for the design and manufacture of smart responsive oleofoams using natural stabilizers.

由于其在开发减脂食品方面的潜力，泡沫油在食品科学领域引起了广泛的兴趣。然而，通过天然成分实现泡沫油的长期稳定性仍然是一个艰巨的挑战，并且很少研究泡沫油的微观特性与宏观特性之间的相关性。本文以小烛台蜡为原料制备油凝胶体系，并将其搅拌成泡沫油。采用多技术表征方法研究了冷却速率和蜡含量对泡沫油性能的影响。同时，建立了cww基泡沫油在搅拌过程中的形成和演化机理。结果表明，快速的冷却速度使晶体变小，有利于形成泡沫性较高的泡沫油泡沫；蜡含量的增加对泡沫油的稳定性、发泡性和机械强度都有积极的影响，13 wt%的泡沫油溢出率最高，达到66 %，并保持稳定2个月。此外，泡沫油的微观结构、尺寸分布和流变性能的演变为研究搅打过程提供了新的思路。搅打过程可分为四个阶段，其中部分聚结对体系的稳定起着至关重要的作用。流变学表征表明，泡沫油属于屈服-假塑性流体，具有热敏性和良好的结构恢复性能。在此基础上，成功制备了温度响应型泡沫油。这些结果可能为使用天然稳定剂的智能反应性泡沫油的设计和制造提供新的灵感。

{"title":"Long-term stable and temperature-responsive oleofoams based on candelilla wax: Whipping process and formation mechanism","authors":"Xin Hong, Liuping Fan, Jinwei Li","doi":"10.1016/j.foostr.2025.100477","DOIUrl":"10.1016/j.foostr.2025.100477","url":null,"abstract":"<div><div>Oleofoams have attracted widespread interest in the area of food science owing to their potential in the development of fat-reducing foods. However, the realization of long-term stability of oleofoams via natural ingredients remains a formidable challenge, and the correlation between microscopic properties and macroscopic characteristics of oleofoams has rarely been investigated. In this paper, candelilla wax was employed to construct the oleogel systems, and then the oleofoams were formed by whipping the oleogels. The effects of cooling rate and wax content on the properties of oleofoams were investigated by multi-technique characterization. Meanwhile, the mechanism of formation and evolution of CW-based oleofoams during whipping process was established. Results showed that the fast-cooling rate resulted in smaller crystals, which facilitated the formation of oleofoams with higher foamability. The increase in wax content had a positive effect on stability, foamability and mechanical strength of oleofoams, with the 13 wt% oleofoams showing the highest overrun of 66 % and remaining stable for 2 months. Moreover, the evolution of the microstructure, size distribution, and rheological properties of the oleofoams provided insights into the whipping process, which can be divided into four stages, with partial coalescence playing a vital role in the stabilization of the system. Rheological characterization revealed that the oleofoams belonged to yield-pseudoplastic fluid with thermal sensitivity and good structure-recovery performance. On this basis, temperature-responsive oleofoams were successfully prepared. These results may provide novel inspiration for the design and manufacture of smart responsive oleofoams using natural stabilizers.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100477"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumer preferences of plant-based minced meat analogs: Linking physico-chemical properties, structural features, and sensory attributes 消费者对基于植物的肉末类似物的偏好：连接物理化学性质，结构特征和感官属性

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.2025.100492

Jaqueline Auer , Ansung Kim , Sarah Heupl , Mihaela Mihnea , Åsa Öström , Jun Niimi , Maud Langton

Plant-based food products offer a sustainable option for consumers seeking to reduce meat intake while maintaining the sensory satisfaction similar to conventional meat. However, the products in question are still unsatisfactory, and simulating the sensory properties that consumers find palatable remains significantly challenging. This study investigated the physicochemical and sensory properties of plant-based minced meat analogs, with an emphasis on texture (including texture profile analysis (TPA), liquid holding capacity (LHC), and fiber orientation) and appearance (color and particle size). Four commercial plant-based products were evaluated: two soy-based (Soy Ⅰ and Soy Ⅱ) and two pea-based (Pea Ⅰ and Pea Ⅱ) to elucidate the relationship between microstructural features and consumer sensory perception. TPA results indicated that soy-based products exhibited significantly higher hardness, gumminess, and chewiness compared to pea-based products. LHC and colour analyses revealed notable differences among the samples: Pea I showed the lowest mass loss, indicating superior water retention, while Pea II displayed pronounced red and yellow colour values. Particle size analysis indicated that Pea II and Soy I contained larger and more heterogeneous particles, whereas Soy II was characterized by smaller and more uniform particulates. Further, fiber orientation analysis revealed that Soy II exhibited more aligned fiber structures, which may contribute to its higher mechanical resistance and firmness. Sensory evaluation indicated consumer preference for Soy II, which was perceived as chewier and more rubbery in texture. The overall pattern from sensory evaluation was consistent with instrumental measurements, underscoring the utility of structural and mechanical analyses in predicting consumer acceptance.

植物性食品为寻求减少肉类摄入量的消费者提供了一个可持续的选择，同时保持与传统肉类相似的感官满足感。然而，有问题的产品仍然不令人满意，并且模拟消费者觉得美味的感官特性仍然具有很大的挑战性。本研究研究了植物性肉末类似物的物理化学和感官特性，重点研究了质地（包括质地轮廓分析（TPA）、液体容量（LHC）和纤维取向）和外观（颜色和粒度）。评估了四种商业植物性产品：两种以大豆为基础（SoyⅠ和SoyⅡ）和两种以豌豆为基础（PeaⅠ和PeaⅡ），以阐明微观结构特征与消费者感官知觉之间的关系。TPA结果表明，与豌豆基产品相比，大豆基产品具有更高的硬度，粘性和咀嚼性。LHC和颜色分析显示了样品之间的显着差异：豌豆I的质量损失最小，表明具有较好的保水性，而豌豆II则显示出明显的红色和黄色值。颗粒大小分析表明，豌豆ⅱ和大豆ⅰ的颗粒较大且不均匀，而大豆ⅱ的颗粒较小且均匀。此外，纤维取向分析表明，大豆II具有更多的排列纤维结构，这可能有助于其更高的机械阻力和坚固性。感官评价表明，消费者偏好大豆II，这被认为是咀嚼和更多的橡胶质地。感官评估的总体模式与仪器测量一致，强调了结构和机械分析在预测消费者接受度方面的效用。

{"title":"Consumer preferences of plant-based minced meat analogs: Linking physico-chemical properties, structural features, and sensory attributes","authors":"Jaqueline Auer , Ansung Kim , Sarah Heupl , Mihaela Mihnea , Åsa Öström , Jun Niimi , Maud Langton","doi":"10.1016/j.foostr.2025.100492","DOIUrl":"10.1016/j.foostr.2025.100492","url":null,"abstract":"<div><div>Plant-based food products offer a sustainable option for consumers seeking to reduce meat intake while maintaining the sensory satisfaction similar to conventional meat. However, the products in question are still unsatisfactory, and simulating the sensory properties that consumers find palatable remains significantly challenging. This study investigated the physicochemical and sensory properties of plant-based minced meat analogs, with an emphasis on texture (including texture profile analysis (TPA), liquid holding capacity (LHC), and fiber orientation) and appearance (color and particle size). Four commercial plant-based products were evaluated: two soy-based (Soy Ⅰ and Soy Ⅱ) and two pea-based (Pea Ⅰ and Pea Ⅱ) to elucidate the relationship between microstructural features and consumer sensory perception. TPA results indicated that soy-based products exhibited significantly higher hardness, gumminess, and chewiness compared to pea-based products. LHC and colour analyses revealed notable differences among the samples: Pea I showed the lowest mass loss, indicating superior water retention, while Pea II displayed pronounced red and yellow colour values. Particle size analysis indicated that Pea II and Soy I contained larger and more heterogeneous particles, whereas Soy II was characterized by smaller and more uniform particulates. Further, fiber orientation analysis revealed that Soy II exhibited more aligned fiber structures, which may contribute to its higher mechanical resistance and firmness. Sensory evaluation indicated consumer preference for Soy II, which was perceived as chewier and more rubbery in texture. The overall pattern from sensory evaluation was consistent with instrumental measurements, underscoring the utility of structural and mechanical analyses in predicting consumer acceptance.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100492"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates 乳清蛋白聚集体影响铸膜外观和机械性能。第2部分：不同预处理虫状聚集体的比较

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.2025.100478

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

The ability of differently structured whey protein isolate (WPI) to form edible films was investigated. In part II of this study, WPI underwent a process of amyloid-like aggregation due to the effects of acidic pH or solvent-dependent heat treatment, resulting in a wormlike morphology. Isolated amyloid-like fractions and non-amyloid-like fractions, or mixtures of both fractions, were used to form the films. The wormlike structures were analyzed by ThT-fluorescence, infrared spectroscopy and atomic force microscopy prior to film formation. The film surface structure and crack patterns were imaged microscopically (SEM & AFM). The film structure and crystallinity were investigated by X-ray diffraction, and the mechanical properties by nanoindentation. Temperature-induced wormlike aggregates yielded twice as much as ethanol-induced aggregates. The latter had more native α-helix and intramolecular β-sheets, possibly making them less stable compared to temperature-induced aggregates. However, in films, the two wormlike aggregates were similar in mechanical strength, adhesion, cohesive properties, and appearance because ethanol doubled the viscosity and wetting. The films' appearance was clearly influenced by mesoscopic materials, affecting delamination, stress control, and peelability. With regard to the wormlike aggregates of WPI, the ethanolic pre-treatment proved to be more advantageous for food production, since the aggregates can be produced at a significantly lower temperature (30 vs. 90 °C) and evaporate faster during drying with the same film-forming properties.

研究了不同结构乳清分离蛋白（WPI）形成可食用薄膜的能力。在本研究的第二部分中，由于酸性pH值或溶剂依赖性热处理的影响，WPI经历了淀粉样蛋白聚集过程，导致蠕虫状形态。分离的淀粉样部分和非淀粉样部分，或两部分的混合物被用来形成薄膜。在薄膜形成之前，用t荧光、红外光谱和原子力显微镜分析了虫状结构。利用扫描电镜（SEM）和原子力显微镜（AFM）对薄膜表面结构和裂纹形态进行了成像。用x射线衍射和纳米压痕法研究了薄膜的结构和结晶度，并用纳米压痕法研究了薄膜的力学性能。温度诱导的虫状聚集体的产量是乙醇诱导聚集体的两倍。后者具有更多的天然α-螺旋和分子内β-片，可能使它们与温度诱导的聚集体相比不那么稳定。然而，在薄膜中，两种虫状聚集体在机械强度、附着力、内聚性和外观上相似，因为乙醇使粘度和润湿性加倍。薄膜的外观明显受到介观材料的影响，影响分层、应力控制和剥离性。对于WPI的虫状聚集体，乙醇预处理被证明对食品生产更有利，因为聚集体可以在明显较低的温度（30℃vs. 90℃）下生产，并且在干燥过程中蒸发得更快，具有相同的成膜特性。

{"title":"Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates","authors":"Therese Ruhmlieb , Achim Overbeck , Charlotte Ruhmlieb , Ingo Kampen , Arno Kwade , Karin Schwarz , Anja Steffen-Heins","doi":"10.1016/j.foostr.2025.100478","DOIUrl":"10.1016/j.foostr.2025.100478","url":null,"abstract":"<div><div>The ability of differently structured whey protein isolate (WPI) to form edible films was investigated. In part II of this study, WPI underwent a process of amyloid-like aggregation due to the effects of acidic pH or solvent-dependent heat treatment, resulting in a wormlike morphology. Isolated amyloid-like fractions and non-amyloid-like fractions, or mixtures of both fractions, were used to form the films. The wormlike structures were analyzed by ThT-fluorescence, infrared spectroscopy and atomic force microscopy prior to film formation. The film surface structure and crack patterns were imaged microscopically (SEM & AFM). The film structure and crystallinity were investigated by X-ray diffraction, and the mechanical properties by nanoindentation. Temperature-induced wormlike aggregates yielded twice as much as ethanol-induced aggregates. The latter had more native α-helix and intramolecular β-sheets, possibly making them less stable compared to temperature-induced aggregates. However, in films, the two wormlike aggregates were similar in mechanical strength, adhesion, cohesive properties, and appearance because ethanol doubled the viscosity and wetting. The films' appearance was clearly influenced by mesoscopic materials, affecting delamination, stress control, and peelability. With regard to the wormlike aggregates of WPI, the ethanolic pre-treatment proved to be more advantageous for food production, since the aggregates can be produced at a significantly lower temperature (30 vs. 90 °C) and evaporate faster during drying with the same film-forming properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100478"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0