Food Structure-Netherlands最新文献_第6页

Synergistic effects on microstructural, rheological and functional properties of starch-enhanced processed mozzarella cheese 淀粉增强加工马苏里拉奶酪微观结构、流变学和功能特性的协同效应

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

Food Structure-Netherlands

Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100457

Linlin Tang , Jialin Liu , Ke Li , Yumeng Zhang , Shaomeng Luan , Tietao Chen , Hongjuan Li , Jinghua Yu

To explore the feasibility of texture improvement based on gelatinization, the effect of potato starch (POS), glutinous rice starch (GRS) and tapioca starch (TS) on quality characteristics of processed mozzarella cheese (PMC) upon cooling was investigated from scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), texture profile analysis (TPA), rheology properties, the oil droplets size distribution and melt-stretch functionality. The results showed that protein's ability to emulsify fat was enhanced due to the addition of starch whereas leading to the formation of a small amount of large-sized oil droplets. And hardness of PMC was significantly increased, with PMC containing GRS (PMC-GRS) being softer than those with other starches. The viscoelasticity and melting temperature of PMC were increased where the melting temperature of the control group (PMC-CG), PMC containing POS (PMC-POS), PMC-GRS, PMC containing TS (PMC-TS) occurred at 60.55℃, 90℃, 73.42℃ and 77.02℃, respectively, and starch prevented PMC from over-hardening after repeated or long-term heating; Starch reduced PMC’s meltability while simultaneously improving its stretchability at room temperature, with PMC-GRS exhibiting the most pronounced effects. PMC- POS, PMC-GRS, PMC-TS produced a significantly higher number of cheese fibers which were more robust and less prone to break but reduced its stretch length by 43.42 %, 7.49 %, and 14.86 %, respectively. Overall, starch especially GRS can effectively enhance stretchability of PMC at room-temperature, while maintaining acceptable viscoelasticity and hardness. These findings provided valuable insights for improving the functional properties of PMC.

为探索糊化法改善干酪质构的可行性，从扫描电镜（SEM）、共聚焦激光扫描显微镜（CLSM）、质构分析（TPA）、流变学特性、油滴大小分布和熔融拉伸功能等方面研究了马铃薯淀粉（POS）、糯米淀粉（GRS）和木薯淀粉（TS）对马苏里拉奶酪（PMC）冷却后品质特性的影响。结果表明，淀粉的加入增强了蛋白质对脂肪的乳化能力，同时导致了少量大尺寸油滴的形成。PMC的硬度显著提高，含GRS的PMC （PMC-GRS）比含其他淀粉的PMC更软。当对照组（PMC- cg）、含POS （PMC-POS）、含grs （PMC- grs）、含TS （PMC-TS）的熔融温度分别为60.55℃、90℃、73.42℃和77.02℃时，PMC的粘弹性和熔融温度均有所提高，反复加热或长期加热后，淀粉可防止PMC过硬化；淀粉降低了PMC的熔融性，同时提高了其在室温下的拉伸性，其中PMC- grs表现出最明显的效果。PMC- POS、PMC- grs和PMC- ts制备的奶酪纤维数量显著增加，纤维强度更强，不易断裂，但拉伸长度分别减少了43.42 %、7.49 %和14.86 %。综上所述，淀粉尤其是GRS可以有效提高PMC在室温下的拉伸性能，同时保持可接受的粘弹性和硬度。这些发现为改善PMC的功能特性提供了有价值的见解。

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引用次数: 0

Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders 配方调整、微过滤和喷雾干燥对乳制品混合物和粉末的理化、功能和微观结构特性的影响

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

Food Structure-Netherlands

Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100459

Adeline Meriaux , Sangeeta Prakash , Claire Gaiani , Jérémy Petit

This study investigated how the composition of liquid dairy mixes, formulated from microfiltration-derived fractions (retentate and permeate), affects the physicochemical and functional properties of spray‑dried powders and reconstituted mixes. Microfiltration of skim milk through 0.1 μm ceramic membranes was used to produce two fractions: a permeate enriched in soluble proteins and minerals, and a retentate enriched in caseins and colloidal minerals. Different dairy mixes were prepared by blending these fractions in various proportions at a constant dry matter content. One mix corresponded to a recombined milk obtained by mixing retentate and permeate, enabling the specific effect of microfiltration to be assessed. Compared with unprocessed skim milk, microfiltration significantly modified the mineral balance, pH, viscosity, and casein micelle size of the mix, leading to powders with altered gelation capacity, gel morphology, true density, particle surface structure, and improved reconstitution behavior. Additional mixes were formulated by further enriching the skim milk with retentate, thereby increasing the contents of caseins and colloidal minerals. This enrichment resulted in higher viscosity, modified zeta potential and micelle size, as well as changes in flowability, color, and reconstitution properties of the powders. It also enhanced the gelation properties of the reconstituted systems, producing stronger and more fibrous gels that aggregated faster and exhibited increased gelation pH and buffering capacity. These findings highlight the potential of tailoring liquid dairy mix composition through microfiltration to fine‑tune the physicochemical, functional, and microstructural attributes of spray‑dried dairy powders for diverse industrial applications.

本研究考察了由微滤衍生馏分（保留和渗透）配制的液体乳制品混合物的组成如何影响喷雾干燥粉末和重组混合物的物理化学和功能特性。通过0.1 μm陶瓷膜对脱脂牛奶进行微滤，得到两部分：富含可溶性蛋白质和矿物质的渗透物和富含酪蛋白和胶体矿物质的保留物。在一定的干物质含量下，以不同的比例混合这些馏分，制备了不同的乳制品混合物。一种混合物对应于通过混合保留物和渗透物获得的重组牛奶，从而可以评估微过滤的具体效果。与未加工的脱脂牛奶相比，微滤显著改变了混合物的矿物质平衡、pH值、粘度和酪蛋白胶束大小，导致粉末的凝胶化能力、凝胶形态、真密度、颗粒表面结构发生改变，并改善了重构行为。在脱脂牛奶中添加保留物，从而增加酪蛋白和胶体矿物质的含量。这种富集导致了更高的粘度，改变了zeta电位和胶束大小，以及粉末的流动性，颜色和重构性能的变化。它还增强了重组体系的凝胶性能，产生更强、更纤维化的凝胶，聚集速度更快，凝胶pH值和缓冲能力也有所提高。这些发现强调了通过微过滤来调整液体乳制品混合成分的潜力，以微调喷雾干燥乳粉的物理化学，功能和微观结构属性，用于各种工业应用。

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引用次数: 0

Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying 利用喷雾干燥获得的葡萄副产品为基础的颗粒增强三维黄原胶基质的生物活性和流变性能

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100443

Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi

The development of innovative 3D printing matrices enriched with bioactive compounds seamlessly integrates sustainable practices with cutting-edge advancements in functional material design. In this sense, the main objectives of this study were to produce particles enriched with grape pomace extract through spray drying and to evaluate their effect on the active and rheological properties of matrices based on xanthan gum for 3D printing. The extract, obtained by pressurized liquid extraction (PLE), was characterized regarding total phenolic compounds (TPC), anthocyanin content (TA), and antioxidant activity (AA): 3.58 ± 0.02 μg GAE/mL of extract, 219.3 ± 32.2 μg AT/mL of extract and 6.4 ± 0.5 nmol FeSO₄/mL of extract, respectively. The extract was mixed with maltodextrin (10 % w/v) and spray dried, resulting in spherical microparticles containing: 3.5 ± 0.5 mg GAE/g, 514.1 ± 28.5 μg TA/g and 86.5 ± 4.5 μmol FeSO₄/g. The microparticles were applied in two formulations of gels for 3D printing using xanthan gum and sodium alginate. The samples demonstrated an increased consistency index, storage modulus (G’) value, and resistance to deformation with the addition of particles. The printed particle samples exhibited behavior in accordance with the rheological analysis, showing increased viscoelasticity in comparison to the control, since they demonstrated improved concordance with the computer-aided design (CAD) software models. This suggests that the phenolic compounds from grape pomace extracts interact with xanthan gum, creating matrices suitable for 3D printing with active properties. These matrices have potential applications in various fields, such as anthocyanin-based pH indicators, nutraceuticals, and functional foods.

富含生物活性化合物的创新3D打印矩阵的开发无缝地将可持续实践与功能材料设计的前沿进步相结合。因此，本研究的主要目的是通过喷雾干燥生产富含葡萄渣提取物的颗粒，并评估其对3D打印黄原胶基质活性和流变性能的影响。采用压力液体萃取法（PLE）对其总酚类化合物（TPC）、花青素含量（TA）和抗氧化活性（AA）进行表征，分别为3.58 ± 0.02 μg GAE/mL、219.3 ± 32.2 μg AT/mL和6.4 ± 0.5 nmol FeSO4/mL。将提取液与麦芽糖糊精（10 % w/v）混合后喷雾干燥，得到球形微颗粒，含：3.5 ± 0.5 mg GAE/g、514.1 ± 28.5 μg TA/g和86.5 ± 4.5 μmol FeSO4/g。将微颗粒应用于黄原胶和海藻酸钠的两种3D打印凝胶配方中。随着颗粒的加入，样品的一致性指数、存储模量（G’）值和抗变形能力都有所提高。打印的颗粒样品表现出与流变分析一致的行为，与对照相比，表现出更高的粘弹性，因为它们与计算机辅助设计（CAD）软件模型的一致性得到了改善。这表明，葡萄渣提取物中的酚类化合物与黄原胶相互作用，创造出具有活性特性的适合3D打印的基质。这些基质在以花青素为基础的pH指标、营养食品和功能食品等领域具有潜在的应用前景。

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引用次数: 0

Preparation of soy protein-based meat analogs by freeze alignment technique: Experimental and modeling of ice crystal size control 用冷冻对准技术制备大豆蛋白基肉类类似物：冰晶大小控制的实验和建模

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100445

Ratchanon Chantanuson , Manami Miyake , Shinsuke Nagamine , Takashi Kobayashi , Kentaro Matsumiya , Kyuya Nakagawa

This study investigates the application of a freeze alignment technique to control ice crystal formation in soy protein-based meat analogs, a critical factor influencing the texture of the final product. Varying the freezing methods (air blast and plate freezing) and temperatures from −10 °C to −80 °C, resulted in various freezing rates and directions, which in turn affected the patterns of ice crystal formation. Ice crystal sizes (L*) were obtained experimentally, and the freezing front rate (R) and temperature gradient (G) were obtained from simulation results using the finite element method. The empirical equation, L* = 201.77 R^−0.03 G^−0.30, was validated against experimental data, with an overall prediction error of 14.74 %. The developed empirical equation serves as a general model for predicting ice crystal size across various freezing methods and temperatures. The results demonstrate that lower freezing temperatures and higher freezing rates produced smaller ice crystals, with average sizes ranging from 77 µm to 209 µm. The developed prediction model, supported by both experimental and simulation data, offers a valuable tool for optimizing the freezing process in the production of soy protein-based meat analogs. The results of this study emphasize the importance of controlling the freezing parameters, especially the temperature gradient, to achieve the desired microstructure in meat analogs produced via the freeze-alignment technique. This predictive equation is a key contribution to designing the textual characteristics of plant-based meat analogs.

本研究研究了冷冻比对技术的应用，以控制大豆蛋白基肉类类似物中冰晶的形成，这是影响最终产品质地的关键因素。不同的冷冻方法（吹风和平板冷冻）和温度从- 10°C到- 80°C，导致不同的冷冻速率和方向，这反过来影响了冰晶形成的模式。实验得到冰晶尺寸（L*），有限元模拟得到冻结锋速率(R)和温度梯度(G)。根据实验数据对经验方程L* = 201.77 R−0.03 G−0.30进行验证，总体预测误差为14.74 %。所开发的经验方程可作为预测各种冻结方法和温度下冰晶大小的一般模型。结果表明，较低的冻结温度和较高的冻结速率产生的冰晶较小，平均尺寸在77 µm到209 µm之间。该预测模型得到了实验和模拟数据的支持，为优化大豆蛋白基肉类类似物生产中的冷冻过程提供了有价值的工具。本研究的结果强调了控制冷冻参数的重要性，特别是温度梯度，以实现通过冷冻校准技术生产的肉类类似物所需的微观结构。这个预测方程是设计植物性肉类类似物文本特征的关键贡献。

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引用次数: 0

Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil 不同干燥方式对载肉桂精油多孔淀粉理化及吸附性能的影响

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

Food Structure-Netherlands

Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100461

Le Li , Xingyu Chen , Yizhao Yang , Huaxi Xiao , Jiangtao Li , Wenhua Zhou , Fengxiang Yu

Porous starch (PS) was prepared from rice starch via composite enzymatic hydrolysis, and three drying methods (natural, oven, vacuum freeze-drying) were comparatively analyzed for their impacts on structural and functional properties. This study first establishes the critical relationship between drying-induced crystallinity changes and adsorption performance in PS. Freeze-dried PS (Fd-PS) demonstrated optimal structural integrity with enhanced short-range molecular order, uniform particle distribution, and superior thermal stability. Fd-PS exhibited exceptional adsorption capacities for water (0.9952 ± 0.0204 g/g), soybean oil (0.9663 ± 0.032 g/g), and methylene blue (2.139 ± 0.005 mg/g), and the 60-day cumulative retention rate of Fd-PS with cinnamon essential oil (CEO) was highest for 43.74 % in open system. The preserved porous architecture through freeze-drying facilitated effective essential oil encapsulation, demonstrating significant antibacterial activity against foodborne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella) with inhibition zone diameters measuring 14.72 ± 2.12 mm, 18.27 ± 0.29 mm, and 15.5 ± 1.06 mm for the bacteria. Mechanistic analysis revealed that ice sublimation during freeze-drying minimizes structural collapse, maintaining pore integrity critical for adsorption and controlled release. These findings systematically validate vacuum freeze-drying as the optimal post-treatment for PS production, providing theoretical support for its application in active food packaging systems requiring high adsorption capacity and sustained antimicrobial efficacy.

以大米淀粉为原料，采用复合酶解法制备了多孔淀粉（PS），并比较分析了自然干燥、烘箱干燥、真空冷冻干燥三种干燥方法对其结构和功能性能的影响。本研究首次建立了干燥诱导的聚苯乙烯结晶度变化与吸附性能之间的关键关系。冻干聚苯乙烯（Fd-PS）具有较好的结构完整性，具有增强的近程分子有序性、均匀的颗粒分布和优越的热稳定性。Fd-PS表现出异常对水的吸附能力(0.9952 ±0.0204  g / g),大豆油(0.9663 ±0.032  g / g),和亚甲蓝(2.139 ±0.005  毫克/ g),和60天累积保留率的Fd-PS肉桂精油(CEO)在开放系统最高43.74 %。通过冷冻干燥保存多孔结构促进有效的精油封装,展示重要的抗菌活性与食源性病原体(大肠杆菌、金黄色葡萄球菌、沙门氏菌)与抑菌圈直径测量 14.72±2.12  毫米,18.27 ±  毫米,0.29和15.5 ±1.06  mm的细菌。机理分析表明，在冷冻干燥过程中，冰升华可以最大限度地减少结构崩塌，保持孔隙完整性，这对吸附和控制释放至关重要。这些研究结果系统地验证了真空冷冻干燥是PS生产的最佳后处理，为其在需要高吸附能力和持续抗菌效果的活性食品包装系统中的应用提供了理论支持。

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引用次数: 0

Effect of pretreatment methods of Kabuli chickpea on microstructure and physical properties of enriched bread 卡布力鹰嘴豆预处理方法对营养面包微观结构和物理性能的影响

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-06-21 DOI: 10.1016/j.foostr.2025.100442

Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Michael T. Nickerson , Jitendra Paliwal

This study examines the impact of chickpea pretreatment methods on the microstructural and physical properties of chickpea-enriched bread, with the goal of determining the most effective treatment for improving bread quality. Five bread formulations were analyzed: a control (100 % wheat flour), a sample with 20 % untreated chickpea flour, and three samples containing 20 % chickpea flour derived from germinated, roasted, or micronized chickpeas. The microstructure of the breads was analyzed using X-ray microcomputed tomography, whereas the physical properties (bread weight, specific volume and crumb colour) were measured according to standard AACC methods. Germination and micronization of chickpeas statistically significantly increased the protein content of the resulting flours (22.1 and 21.5 % dry basis, respectively) as compared to untreated chickpea flour (20.8 % dry basis). The inclusion of pretreated chickpea flours enhanced bread weight and reduced specific volume relative to untreated chickpea-enriched bread and the control sample. Microstructural analysis of breads made with flour from roasted and germinated chickpeas depicted increased open pores, greater uniformity in porosity distribution, thinner crumb walls, and a well-defined, interconnected 3D structure. In conclusion, germination is a promising pretreatment that can be used on chickpeas to enhance the nutritional quality of bread, ensuring physical integrity while enhancing microstructural properties. This study provides valuable insights for optimizing bread production through the incorporation of chickpea flour to develop nutritionally enriched bread.

本研究考察了鹰嘴豆预处理方法对鹰嘴豆面包微观结构和物理特性的影响，旨在确定提高面包品质的最有效处理方法。分析了五种面包配方：对照（100 %小麦粉），20 %未经处理的鹰嘴豆粉，以及3种含有20 %鹰嘴豆粉的样品，这些鹰嘴豆粉来自发芽、烘烤或微粉鹰嘴豆。使用x射线微计算机断层扫描分析面包的微观结构，而根据标准AACC方法测量面包的物理性质（面包重量、比容和面包屑颜色）。与未处理的鹰嘴豆粉（20.8 %干基）相比，发芽和微粉化显著提高了所得面粉的蛋白质含量（分别为22.1%和21.5 %）。与未经处理的鹰嘴豆面包和对照样品相比，加入预处理鹰嘴豆面粉增加了面包的重量，降低了比容。用烤鹰嘴豆和发芽鹰嘴豆制成的面包的微观结构分析表明，开放的孔隙增加，孔隙分布更均匀，面包屑壁更薄，并且具有明确的，相互连接的3D结构。综上所述，发芽是一种很有前途的预处理方法，可以用于鹰嘴豆，以提高面包的营养品质，保证面包的物理完整性，同时提高面包的微观结构特性。该研究为通过加入鹰嘴豆粉来开发营养丰富的面包，优化面包生产提供了有价值的见解。

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引用次数: 0

Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin 蛋白脂比对添加麦芽糖糊精和菊粉的乳清糖的微观结构和理化性质的影响

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100426

Lilian E. Figueroa , Diego B. Genovese , Marina Dello Staffolo

This work explored the structural arrangement of inulin and maltodextrin within the protein-lipid matrix of functional and healthier dulce de leche (DL) compositions and their influence on the physicochemical properties. Two basic formulations of dulce de leche with low and high protein/lipid ratios were produced. They were added with inulin, maltodextrin, or their mixture in equal proportion. This study provides novel structural images of dulce de leche obtained through confocal laser scanning microscopy. Inulin alone or combined with maltodextrin formed residual inulin-crystal aggregates, occupying a considerable volume in high protein/lipid ratio DL formulations. In contrast, it appeared as dispersed particles and better integrated into the structure of low protein/lipid ratio DL formulations. The presence of inulin decreased the elastic (G’) and viscous (G”) moduli and the consistency index (k) of both regular and low-fat formulations. Still, its effect on the mechanical properties depended on the protein/lipid ratio. Fat reduction increased n’ (rate of change of G’ with frequency), and decreased values of k, all texture parameters, and all colour parameters.

本研究探讨了菊粉和麦芽糖糊精在蛋白-脂质基质中的结构排列及其对功能健康的牛奶焦（DL）组合物理化性质的影响。生产了蛋白脂比低和高两种基本配方的牛奶焦糖。将其与菊粉、麦芽糖糊精或其混合物按等比例添加。本研究提供了通过激光共聚焦扫描显微镜获得的新型乳清糖的结构图像。菊粉单独或与麦芽糖糊精结合形成残留的菊粉晶体聚集体，在高蛋白/脂比DL配方中占有相当大的体积。相反，它表现为分散的颗粒，并且更好地融入低蛋白/脂比DL配方的结构中。菊粉的存在降低了常规配方和低脂配方的弹性（G′）和粘性（G′）模量和稠度指数(k)。然而，其对机械性能的影响取决于蛋白/脂质比。脂肪的减少增加了n′（G′随频率的变化率），降低了k、所有纹理参数和所有颜色参数的值。

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引用次数: 0

Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity N-（正丁基）硫代磷酸三酰胺（NBPT）对乳分离蛋白（MPI）分散体理化性质的影响：胶束完整性的研究

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100423

Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan

This study investigated the effects of the urease inhibitor N-(n-Butyl)thiophosphoric triamide (NBPT) on milk protein isolate (MPI) dispersions. The addition of NBPT to MPI led to significant (p < 0.05) reductions in particle size (from 154 to 119 nm) and significant (p < 0.05) increases in sample polydispersity index for the MPI control and MPI containing 3 mg/mL NBPT respectively, which is suggestive of micelle dissociation presumably due to the release of calcium sensitive caseins and the subsequent generation of small protein aggregates. Zeta potential values of MPI became more negative and increased from −26.4 in the MPI control to −44.7 Mv in the presence of 3 mg/mL NBPT. Increased calcium (Ca^2 +) ions in the serum phase of MPI containing NBPT delayed rennet gelation due to slower hydrolysis of kappa-casein, these gels also exhibited increased strength which could be attributed to enhanced Ca²⁺ crosslinking. Acid-induced MPI-NBPT gels displayed delays in gelation time due to altered buffering capacities. NBPT caused significant (p < 0.05) decreases in final surface tension values. NBPT marginally increased the heat stability of MPI. Overall, NBPT significantly impacted the structural and functional properties of MPI dispersions due to the displacement of Ca²⁺ from phosphoserine (SEP) residues in colloidal calcium phosphate (CCP).

研究了脲酶抑制剂N-（正丁基）硫磷三酰胺（NBPT）对乳分离蛋白（MPI）分散体的影响。在MPI中加入NBPT后，MPI的颗粒大小显著（p <； 0.05）减小（从154到119 nm）， MPI对照和含有3 mg/mL NBPT的MPI的样品多分散性指数显著（p <； 0.05）增加，这表明胶束解离可能是由于钙敏感酪蛋白的释放和随后产生的小蛋白聚集体。当3 mg/mL NBPT存在时，MPI的Zeta电位值从MPI对照组的- 26.4增加到- 44.7 Mv。含有NBPT的MPI血清相钙（Ca2 +）离子的增加由于kappa-酪蛋白的水解减慢而延迟了凝血酶的凝胶化，这些凝胶也表现出强度的增加，这可能归因于增强的Ca2+交联。酸诱导的MPI-NBPT凝胶由于缓冲能力的改变而显示出凝胶时间的延迟。NBPT导致最终表面张力值显著降低（p <； 0.05）。NBPT略微提高了MPI的热稳定性。总的来说，NBPT显著影响了MPI分散体的结构和功能特性，这是由于在胶体磷酸钙（CCP）中，磷酸丝氨酸（SEP）残基取代了Ca2+。

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引用次数: 0

Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture 用直接蒸汽喷射锅拉伸器生产含有豌豆分离蛋白的新型丝状意大利面：微观结构和质地的变化

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100430

Julie Frost Dahl , Matteo Carrara , Marcello Alinovi , Ruifen Li , Milena Corredig

Stretched curd has a very characteristic structure, and unique melting and stretching properties. This research explored how the addition of pea protein isolate (PPI) may modify the microstructure and rheological properties of a stretched curd made with rennet-casein. Model cheese analogs were obtained by hydrating protein powders together with palm oil and pre-gelatinized maize starch, using different PPI/casein ratios The structure was formed using a direct steam injection cooker-stretcher. Differences in microstructure were observed using confocal microscopy and X-ray tomography, and rheological properties were evaluated using small and large amplitude oscillatory rheology. Cheese containing PPI had a higher elastic modulus compared to the rennet-casein control, a more brittle structure, and showed a change in melting behavior. Addition of 30 % of PPI already showed differences in the lipid droplet distribution, while still maintaining an anisotropic structure. At 50/50 PPI-casein protein ratios the structure was instead that typical of emulsion filled gels. This study demonstrates how by replacing rennet casein with PPI it is possible to modulate the structural features of cheese analogs.

拉伸凝乳具有很有特色的结构，具有独特的熔融和拉伸性能。本研究探讨了添加豌豆分离蛋白（PPI）如何改变凝乳酶-酪蛋白拉伸凝乳的微观结构和流变性能。将蛋白粉与棕榈油和预糊化的玉米淀粉，以不同的PPI/酪蛋白比例水合得到模型奶酪类似物，结构采用直接蒸汽注入蒸煮拉伸机形成。使用共聚焦显微镜和x射线断层扫描观察微观结构的差异，并使用小振幅和大振幅振荡流变学评估流变学特性。与凝血酶-酪蛋白对照相比，含有PPI的奶酪具有更高的弹性模量，更脆的结构，并表现出融化行为的变化。添加30% %的PPI后，脂滴分布已出现差异，但仍保持各向异性结构。在ppi -酪蛋白比例为50/50时，结构与典型的乳状填充凝胶相反。这项研究证明了如何用PPI取代凝血蛋白酪蛋白，有可能调节奶酪类似物的结构特征。

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引用次数: 0

Lubricative properties of semi-crystalline lipid systems 半结晶脂质体系的润滑性能

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100435

Lennaert Sanders , Fien De Witte , Davy Van de Walle , Filip Van Bockstaele , Koen Dewettinck

Fat crystals provide the structural framework of lipid-continuous foods through the generation of a multiscale network. The role of the crystalline lipid phase during oral processing remains largely unexplored, despite being present in a multitude of products. This study explored this role in relation to the macroscopic behavior of full-lipid systems at temperatures relevant to oral processing. Hereto, blends of palm (PO) and canola (CO) oil were crystallized through slow, medium and fast cooling to induce microstructural variations. The crystalline phase at 35°C was characterized and linked to the sample’s rheological and tribological behavior. The solid fat content (SFC) at 35°C was proportionate with the PO level, presenting as particles of various sizes and distinct shapes as revealed through light and electron microscopy. The crystalline fraction impacted the rheological behavior, as demonstrated by the non-Newtonian behavior controlled by the sample’s SFC. The Stribeck curves obtained from tribological analysis showed significant differences between samples, predominantly in the boundary and mixed regime. A novel approach was proposed to interpret the tribological data, which was based on fitting of power functions and evaluation of lubrication regime areas, with the former allowing for the quantification of the progression of friction factors in the lubrication regimes. Tribological behavior was affected by various factors depending on the lubrication regime, including SFC, rheological parameters as well as particle size. Given that PO is the cornerstone of a vast array of food products, insights into a potential relationship with sensory attributes could aid in the product reformulation.

脂肪晶体通过多尺度网络的生成提供了含脂连续食物的结构框架。尽管存在于众多产品中，但晶体脂质相在口服加工过程中的作用仍未得到充分研究。本研究探讨了在与口腔加工相关的温度下全脂质系统的宏观行为的作用。在此，棕榈油（PO）和菜籽油（CO）的混合物通过慢速、中速和快速冷却结晶，以诱导微观结构的变化。35°C时的结晶相被表征，并与样品的流变学和摩擦学行为有关。固体脂肪含量（SFC）在35°C时与PO水平成正比，通过光镜和电子显微镜显示为各种大小和不同形状的颗粒。摩擦学分析得到的Stribeck曲线显示了不同样品间的显著差异，主要表现在边界区和混合区。提出了一种新的方法来解释摩擦学数据，该方法基于幂函数拟合和润滑区评估，前者允许量化润滑区摩擦因子的进展。摩擦学行为受到各种因素的影响，这取决于润滑方式，包括SFC、流变参数和颗粒尺寸。鉴于PO是大量食品的基石，洞察其与感官属性的潜在关系可能有助于产品的重新配方。

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引用次数: 0