Food Structure-Netherlands最新文献_第7页

Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies 马苏里拉奶酪各向异性的表征和定量：利用互补分析技术探索结构各向异性对功能特性的影响

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.2025.100425

Harshkumar Patel , Pawel Tomasz Pieta , Lezhong Wang , Siavash Bigdeli , Anders Nymark Christensen , Anders Bjorholm Dahl , Jeppe Revall Frisvad , Kristina Schmidt Bejder , Joana Ortega-Anaya , Ulf Andersen , Søren Balling Engelsen , Frans W.J. van den Berg

Mozzarella cheese is a key ingredient in many cuisines, valued for its creamy texture and its exceptional popularity as a pizza topping. The unique melting and stretching behavior is closely linked to its structural anisotropy, which can be modulated by production conditions. The textural anisotropy of the cheese significantly influences its viscoelastic and thermodynamic properties when heated. This paper explores how process parameters influence mozzarella structure, utilizing Fluorescence Anisotropy (FA) and Oblique Incidence Reflectometry (OIR) for anisotropy quantification. To corroborate the results, our study incorporates detailed microstructural analysis via X-ray computed tomography (CT). The ultimate product functionality of the mozzarella cheese is evaluated from both a consumer and quality perspective by assessing its performance in pizza baking. The key findings of our study indicate that the determinations of anisotropy by FA and OIR are highly correlated with each other and with important functional properties and process parameters. Functional parameters associated with blisters negatively correlate with anisotropy, while oiling and meltability exhibit a positive correlation with anisotropy values. The anisotropy values observed through FA and OIR further align closely with CT images, as well as with pizza functionality and consumer tests.

马苏里拉奶酪是许多菜系的关键原料，因其奶油般的质地和作为披萨配料的特殊受欢迎程度而受到重视。其独特的熔化和拉伸行为与其结构的各向异性密切相关，而各向异性可以通过生产条件进行调节。干酪的各向异性显著影响其加热后的粘弹性和热力学性能。本文利用荧光各向异性（FA）和斜入射反射法（OIR）定量分析了工艺参数对马苏里拉干酪结构的影响。为了证实结果，我们的研究结合了x射线计算机断层扫描（CT）的详细显微结构分析。通过评估其在披萨烘焙中的表现，从消费者和质量的角度来评估马苏里拉奶酪的最终产品功能。本研究的主要发现表明，红外光谱和红外光谱测定各向异性具有高度相关性，并与重要的功能特性和工艺参数密切相关。与起泡相关的功能参数与各向异性呈负相关，而润滑性和熔融性与各向异性值呈正相关。通过FA和OIR观察到的各向异性值进一步与CT图像、披萨功能和消费者测试密切一致。

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引用次数: 0

Impact of soy protein concentrate preparation method on structure formation during high moisture extrusion 大豆浓缩蛋白制备方法对高湿挤压过程中结构形成的影响

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.2025.100431

Jiashu Li , Frederik Janssen , Diete Verfaillie , Kristof Brijs , Jan A. Delcour , Atze Jan van der Goot , Geert Van Royen , Arno G.B. Wouters

The impact of soy protein concentrate (SPC) preparation method on its physicochemical properties and structure formation during processing with high moisture extrusion remains largely unexplored. In this study, SPCs were prepared by washing steps using acidic solutions at pH 4.5 or 5.5 (pH_4.5- or pH_5.5-SPCs), or using 50 % or 70 % aqueous ethanol solutions (E₅₀- or E₇₀-SPCs). The SPC protein dispersibilities, water-holding capacities, and rheological properties were analyzed at extrusion-relevant dry matter-to-waterlevels and related to structure and texture of extrudates made from these SPCs. pH_4.5-SPC had the highest water-holding capacity, and E₇₀-SPC the lowest. Rheological experiments showed higher complex viscosity of pH-SPCs heated to 140 °C and cooled to 60 °C compared to E-SPCs. Extrusion trials were conducted with a Thermo Fisher Process 11 extruder. pH-SPC extrudates exhibited anisotropic fibrous macrostructure and V-shaped protein-rich lamellae, whereas E₇₀-SPC extrudates lacked distinct fibrous structure. X-ray tomography revealed thicker protein-rich lamellae in E₇₀-SPC extrudates, indicating less pronounced syneresis during extrusion, which likely relates to its softer texture than the other extrudates. Correlation analysis suggested that rheological properties determined at extrusion-like temperatures can be indicative of extrudate texture. In conclusion, the used protein preparation protocol significantly impacted the physicochemical and rheological properties of SPCs, which then affected the structure and texture of extrudates made from these SPCs.

在高水分挤压加工过程中，大豆浓缩蛋白制备方法对其理化性质和结构形成的影响尚未得到充分研究。在本研究中，通过使用pH为4.5或5.5的酸性溶液（pH4.5-或pH5.5-SPCs）或使用50% %或70% %的乙醇水溶液（E50-或E70-SPCs）的洗涤步骤制备SPCs。SPC蛋白的分散性、保水能力和流变性能在与挤出相关的干物质-水水平下进行了分析，并与SPC制成的挤出物的结构和质地相关。pH4.5-SPC保水能力最强，E70-SPC保水能力最低。流变学实验表明，pH-SPCs在加热至140°C和冷却至60°C时的复合粘度高于E-SPCs。用赛默飞世尔工艺11挤出机进行了挤出试验。pH-SPC挤出物具有各向异性的纤维宏观结构和富含蛋白质的v形片层，而E70-SPC挤出物缺乏明显的纤维结构。x射线断层扫描显示，E70-SPC挤出物中富含蛋白质的片层较厚，表明挤出过程中的协同作用不太明显，这可能与它比其他挤出物更柔软的质地有关。相关分析表明，在类似挤出的温度下确定的流变特性可以指示挤出物的织构。综上所述，所使用的蛋白质制备方案显著影响了SPCs的物理化学和流变性能，进而影响了SPCs制成的挤出物的结构和质地。

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引用次数: 0

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions 食物的形状变化：设计的表面凹槽在豌豆蛋白产品的干燥和油炸条件下诱导受控的2D-3D-4D形状变化

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.2025.100433

Sushil Koirala , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari

Morphing food is a novel approach to controlling dynamic shape change in food, enhancing human-food sensory interactions and fostering sustainability by increasing packaging load saturation and reducing environmental impacts. In this context, this study aimed to investigate groove-induced shape morphing in a pea protein-based product under controlled drying and frying conditions. A pea protein isolate dough (60:40, w/w with water) was sheeted to 5 mm and stamped with 1 mm, 2 mm, and 3 mm grooves using 3D-printed polymer molds. Samples were dried at 45 °C, 55 °C, and 65 °C for 240 min or fried at 210 °C for 30 sec. Higher drying temperatures increased moisture drying rates, with grooved samples reaching up to 7.5 kg water/kg solid. min. At 65 °C, grooved samples showed maximum shrinkage (0.60) and porosity (0.51). The deeper grooved samples (d=3 mm) achieved controlled bending morphing, with a bending angle of 205 ± 2.23° and curvature of 0.267 µ mm⁻¹ . Frying also induced distinct morphing effects, with outward bending of 154 ± 8.98°. Larger groove angles (45°) resulted in twisting morphing during processing. SEM imaging revealed notable surface modifications, while NMR analysis indicated accelerated water loss and microstructural transitions in grooved samples, highlighting the potential of surface grooving for achieving controlled shape transformations in personalised food design and sustainability applications.

变形食品是一种控制食品动态形状变化的新方法，通过增加包装负荷饱和度和减少对环境的影响，增强人类与食物的感官互动，促进可持续性。在此背景下，本研究旨在研究在受控干燥和油炸条件下豌豆蛋白基产品中凹槽诱导的形状变化。将一个豌豆分离蛋白面团（60:40，加水时的体积比）铺成5 mm的薄片，并使用3d打印聚合物模具冲压出1 mm、2 mm和3 mm的凹槽。样品在45°C、55°C和65°C下干燥240 min或在210°C下油炸30 sec。较高的干燥温度增加了水分干燥率，槽样达到7.5 公斤水/公斤固体。在65℃时，开槽样品的最大收缩率为0.60，孔隙率为0.51。凹槽较深的样品（d=3 mm）实现了可控的弯曲变形，弯曲角度为205 ± 2.23°，曲率为0.267 µ mm⁻¹ 。油炸也有明显的变形效果，向外弯曲度为154 ± 8.98°。较大的槽角（45°）导致加工过程中的扭转变形。扫描电镜成像显示了显著的表面修饰，而核磁共振分析表明，沟槽样品中的水分流失和微观结构转变加速，突出了表面沟槽在个性化食品设计和可持续性应用中实现受控形状转变的潜力。

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引用次数: 0

Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates 旋转傅里叶变换（RFT）可以量化高水分植物蛋白挤出物的各向异性结构

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.2025.100437

Martijn I. Gobes , Sam A. Kuijpers , Camilla Terenzi , Ruud G.M. van der Smaan , John P.M. van Duynhoven , Johannes Hohlbein

When producing plant-protein-based meat analogues via high moisture extrusion (HME), the structure of extrudates is determined by complex interactions between ingredient composition and processing conditions. Insights into the structuring process can be gained by imaging samples using MRI or confocal microscopy. However, existing software for analysing these images provide limited options for quantitatively analysing both structure and anisotropy. Here, we present a novel image processing method, Rotated Fourier Transform (RFT), that enables the quantification of anisotropic structures of extrudates. RFT provides a single, spatial dependent measure of structural anisotropy, namely the weighted order parameter (WOP). RFT uses Fourier transforms to obtain the dominant angles representing the structural orientation detected within the image. By calculating an amplitude per angle as the weighing factor, noise is effectively filtered and improved signal-to-noise ratios can be obtained. In particular, we applied RFT to quantify structural anisotropy of soy protein concentrate HME samples. We employed magnetic resonance imaging (MRI) at micrometer resolution to show that samples prepared at neutral pH feature higher structural anisotropy than samples prepared at acidic pH. Using confocal laser scanning microscopy (CLSM) at sub-micrometer resolution, we imaged samples from the skin to the core region along the cooling die and show that the anisotropy increases towards the skin. We note that RFT is a generic method applicable to any image displaying anisotropic features. Thus, RFT is a powerful tool for the comprehensive quantification of food structures and beyond.

当通过高水分挤压（HME）生产基于植物蛋白的肉类类似物时，挤出物的结构由成分组成和加工条件之间的复杂相互作用决定。通过使用MRI或共聚焦显微镜对样品进行成像，可以深入了解结构过程。然而，现有的分析这些图像的软件为定量分析结构和各向异性提供了有限的选择。在这里，我们提出了一种新的图像处理方法，旋转傅里叶变换（RFT），可以量化挤出物的各向异性结构。RFT提供了一种单一的、与空间相关的结构各向异性度量，即加权顺序参数（WOP）。RFT使用傅里叶变换来获得表示图像中检测到的结构方向的主导角。通过计算每个角度的幅值作为加权因子，有效地滤除了噪声，提高了信噪比。特别地，我们应用RFT来量化大豆浓缩蛋白HME样品的结构各向异性。我们使用微米分辨率的磁共振成像（MRI）显示，在中性pH下制备的样品比在酸性pH下制备的样品具有更高的结构各向异性。使用亚微米分辨率的共聚焦激光扫描显微镜（CLSM），我们沿着冷却模具对样品进行了从皮肤到核心区域的成像，并显示各向异性向皮肤增加。我们注意到RFT是一种通用的方法，适用于任何显示各向异性特征的图像。因此，RFT是对食物结构及其他方面进行全面量化的有力工具。

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引用次数: 0

Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields 脉冲电场增强微波真空干燥胡萝卜的孔隙结构和营养品质

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.2025.100434

Camille Sofia Hennemann , Suse Botelho Da Silva , Artur Wiktor , Oleksii Parniakov , Stefan Toepfl

The development of porous structure in food materials is crucial for enhancing functional properties, such as rehydration and bioactive compound retention. Despite advancements, the influence of processing parameters on physical structure and the combined effects of multiple techniques remains under-explored. The aim of this paper is to investigate the impact of varying pulsed electric fields (PEF) energy inputs on the physical and functional properties of microwave-vacuum dried carrots. Carrots were pre-treated by PEF with the specific energy inputs of 0.5, 1.0, and 2.0 kJ/kg, at a field intensity of 1.07 kV/cm; a control group remained untreated. Carrots were sliced into 4 mm, blanched, frozen, and microwave-vacuum dried. The quality of dried material was assessed through total carotenoid content, antioxidant activity by ABTS assay, total phenolic content, rehydration rate, hygroscopicity, scanning electron microscopy, and micro-computed tomography. It was found that PEF-treated samples exhibited a more uniform distribution of pores compared to the untreated group. The rehydration rate of the untreated samples was 32 % lower than the 2.0 kJ/kg PEF-treated samples, while 1.0 kJ/kg PEF-treated samples demonstrated higher hygroscopicity. Furthermore, the study showed that 2.0 kJ/kg PEF-treated carrots had the highest carotenoid content. However, no significant benefits were observed from PEF treatment in improving antioxidant activity or polyphenol content, with 2.0 kJ/kg PEF-treated carrots showing the lowest levels of both. These results highlight the potential of PEF as a pre-treatment to improve the structural and functional quality of dried food products, offering new possibilities for the development of advanced porous food materials.

多孔结构的发展对于提高食品材料的功能特性，如补液和生物活性化合物的保留至关重要。尽管取得了进步，但加工参数对物理结构的影响以及多种技术的综合效应仍未得到充分探索。本文的目的是研究不同脉冲电场（PEF）能量输入对微波真空干燥胡萝卜物理和功能特性的影响。采用比能输入分别为0.5、1.0和2.0 kJ/kg的PEF预处理胡萝卜，场强为1.07 kV/cm；对照组不接受治疗。胡萝卜切成4 毫米，焯水，冷冻，微波真空干燥。通过类胡萝卜素总含量、ABTS抗氧化活性、总酚含量、再水化率、吸湿性、扫描电镜和显微计算机断层扫描等指标来评价干燥材料的质量。研究发现，pef处理的样品比未处理的样品具有更均匀的孔隙分布。未处理样品的再水化率比2.0 kJ/kg pef处理样品低32 %，而1.0 kJ/kg pef处理样品的吸湿性更高。此外，研究表明2.0 kJ/kg pef处理的胡萝卜类胡萝卜素含量最高。然而，PEF处理在提高抗氧化活性或多酚含量方面没有显著的益处，2.0 kJ/kg PEF处理的胡萝卜在这两方面的水平最低。这些结果突出了PEF作为一种改善干燥食品结构和功能质量的预处理方法的潜力，为开发先进的多孔食品材料提供了新的可能性。

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引用次数: 0

Effects of alkali purification and fermentation on the structure and properties of rice starch gel 碱法纯化和发酵对大米淀粉凝胶结构和性能的影响

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.2025.100436

Cuiping Yi , Li Xu , Li-Tao Tong

This study examined the effects of different processing treatments on the properties of rice starch. Rice flour (RF) was treated by alkali purification or fermentation to give rice starch (RS) and fermented rice starch (FRS), respectively. Gels were prepared by gelatinization, and then underwent further retrogradation. Compared with RF, the pasting properties and dynamic rheological results indicated that the treatments to give RS and FRS promoted starch disintegration and swelling. The gel strength of RS gelatinization and retrogradation was greatly improved, whereas FRS showed stronger anti-retrogradation ability. Water distribution showed that purification and fermentation enhanced the retention of bound water in gels, especially fermentation. Across the stages of starch treatment, the mechanical strength of gels was related to the amylose content and the structures of the amorphous and crystalline regions. Fermentation and purification gave starch denser structures. Hydrothermal treatment destroyed the molecular order of starch, whereas low-temperature retrogradation restored some of the ordered structure.

研究了不同加工工艺对大米淀粉性能的影响。以米粉为原料，分别采用碱提纯和发酵两种方法制备大米淀粉（RS）和发酵大米淀粉（FRS）。通过糊化制备凝胶，然后进行进一步的退化。与RF相比，其糊化性能和动态流变学结果表明，RS和FRS处理促进了淀粉的崩解和膨胀。RS的糊化和退化的凝胶强度大大提高，而FRS表现出更强的抗退化能力。水分分布表明，纯化和发酵提高了凝胶中结合水的保留率，尤其是发酵。在淀粉处理的各个阶段，凝胶的机械强度与直链淀粉含量以及非晶区和结晶区的结构有关。发酵和纯化使淀粉结构更致密。水热处理破坏了淀粉的分子秩序，而低温降解恢复了淀粉的部分有序结构。

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引用次数: 0

Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility 添加高粱粉对面包变质动力学的多结构表征：质地、热性能和分子迁移率

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.2025.100427

Marcello Gigliotti , Miriam Chiodetti , Eleonora Carini

The effect of sorghum flour inclusion (0 %, 10 %, 20 %, and 30 %) on the quality and staling of composite wheat-sorghum bread was investigated, to explore its potential as a sustainable alternative in breadmaking. Fresh bread samples were characterized for color, specific volume, and stored up to 8 days at 25°C. Staling was evaluated at different structural levels, from the macroscopic to the mesoscopic, and molecular levels (water activity and moisture content, texture, thermal properties by DSC, and ¹H molecular mobility and dynamics by ¹H NMR Relaxometry). Sorghum addition resulted in darker bread and reduced specific volume compared to standard wheat bread. Sorghum-containing breads exhibited higher frozen water content, reflecting weaker water-biopolymer interactions at the mesoscopic level. Texture analysis revealed increased hardness and decreased cohesiveness with higher sorghum levels, while 10 % sorghum enhanced springiness. Molecular mobility assessments indicated that sorghum inclusion increased the rigidity of the starch-gluten-water network, which was associated with hardness. DSC analysis showed increased amylopectin retrogradation during storage, though no clear trend was associated with sorghum content. This multilevel structural approach revealed that sorghum addition generally intensified staling in composite bread, with 10 % inclusion partially mitigating staling-promoting effects. Integrated structural analyses are key to understanding staling dynamics and guiding strategies to enhance sorghum-based bread quality and shelf life.

研究了高粱粉掺入量（0 %、10 %、20 %和30 %）对小麦-高粱复合面包品质和变质的影响，探讨了其作为可持续面包替代品的潜力。对新鲜面包样品的颜色、比容进行了表征，并在25°C下保存了8天。从宏观到介观，以及分子水平（水活度和水分含量、质地、DSC热性能、1H核磁共振弛豫仪1H分子迁移率和动力学），在不同的结构水平上对变质进行了评估。与标准小麦面包相比，高粱的添加导致面包颜色更深，比容降低。含高粱面包具有较高的冷冻含水量，反映了介观水平上较弱的水-生物聚合物相互作用。织构分析表明，高粱含量越高，硬度越高，黏结性越低，而10% %高粱的弹性越强。分子迁移率评估表明，高粱包裹物增加了淀粉-谷蛋白-水网络的刚性，这与硬度有关。DSC分析表明，在贮藏过程中支链淀粉的退化增加，但与高粱含量没有明显的关系。多层结构分析表明，高粱的添加普遍加剧了复合面包的霉变，10% %的添加量部分缓解了霉变促进作用。综合结构分析是了解高粱面包变质动力学和提高高粱面包品质和保质期的指导策略的关键。

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引用次数: 0

Heating affects gelation properties and casein micelle structure in goat and cow milk differently 加热对羊奶和牛奶凝胶特性和酪蛋白胶束结构的影响不同

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.2025.100438

Swantje Breunig , Zekun Fan , Paula Keijzer , Kasper Hettinga , Etske Bijl

Caseins play a crucial role in the gelation of milk. Heat treatment causes structural changes of the casein micelle, and hence also affects gelation properties. However, effects of heating differ between goat and cow milk, which is not well understood. This study provides a comprehensive comparison of heat-induced changes in acid and rennet gel properties of goat and cow milk from a rheological and compositional point of view. In addition, the heat-induced changes of the casein micelle structure were studied using small-angle neutron scattering (SANS). Greater changes in scattering upon heating were observed for cow casein micelles, indicating that the casein micelle structure is affected differently upon heating in cow than goat milk. This may explain why goat milk gelation properties are less affected upon heating. This work thereby presents novel insights into differences of goat and cow casein micelles and their functional properties after heat treatment. The knowledge is valuable to modify and justify changes of industrial processes for products made from goat milk.

酪蛋白在牛奶的凝胶中起着至关重要的作用。热处理引起酪蛋白胶束的结构变化，因此也影响凝胶性质。然而，加热对羊奶和牛奶的影响不同，这一点尚不清楚。本研究从流变学和组成的角度全面比较了山羊和牛奶的酸和凝乳酶凝胶特性的热诱导变化。此外，利用小角中子散射（SANS）研究了酪蛋白胶束结构的热致变化。奶牛酪蛋白胶束在加热后的散射变化更大，这表明酪蛋白胶束结构在奶牛和羊奶中受到的加热影响不同。这也许可以解释为什么羊奶的凝胶性质在加热时受到的影响较小。因此，这项工作提出了新的见解，山羊和牛酪蛋白胶束及其功能特性热处理后的差异。这些知识对于修改和证明由羊奶制成的产品的工业过程的变化是有价值的。

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引用次数: 0

Exploration of structural differences between dairy and plant-based cheese 探索乳制品和植物奶酪的结构差异

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.2025.100424

S. Dobson, A.G. Marangoni

The functionality and microstructure of commercial dairy cheese, commercial plant-based cheese, and high-protein plant-based cheese (HPC) were analyzed to explore the structure-function relationship. Commercial dairy cheese exhibited the best functionality, showcasing an ideal texture profile alongside optimal melting and stretch characteristics. In contrast, commercial plant-based cheese showed the least resemblance to dairy cheese, with the lowest melting and stretching properties, as well as considerable structural integrity after heating, marked by the highest G’ and lowest tan δ values. HPC demonstrated notable improvements in textural properties compared to commercial plant-based cheese, indicated by enhanced melting and stretching, lower G’, and higher tan δ, reflecting its viscous nature. The microstructural analysis on cold samples revealed that both dairy and commercial plant-based cheeses contained a high density of small fat globules, while HPC had significantly larger globules and protein aggregates. Upon melting, dairy cheese and HPC displayed similar microstructures, characterized by fat pooling and a yielding continuous matrix, correlating with their melting and stretching abilities. In contrast, the melted commercial plant-based cheese exhibited minimal structural changes from its cold state, indicating that its starch matrix was irreversible and did not yield under heat. Ultimately, to achieve melting and stretching in both dairy and plant-based cheeses, the network must yield upon heating, allowing for fat pooling but maintaining connectivity of the continuous matrix.

通过对商品乳制品奶酪、商品植物基奶酪和高蛋白植物基奶酪（HPC）的功能和微观结构进行分析，探讨其结构-功能关系。商业乳制品奶酪展示了最好的功能，展示了理想的质地轮廓以及最佳的融化和拉伸特性。相比之下，商品植物奶酪与乳制品奶酪的相似性最小，其熔融和拉伸性能最低，加热后的结构完整性相当好，其G′值最高，tan δ值最低。与商业植物基奶酪相比，HPC的质地性能有显著改善，表现为熔融和拉伸增强，G′更低，tan δ更高，反映了其粘性。对冷样品的微观结构分析显示，乳制品和商业植物基奶酪都含有高密度的小脂肪球，而HPC奶酪的小脂肪球和蛋白质聚集体明显更大。融化后，乳制品奶酪和HPC显示出相似的微观结构，其特征是脂肪池和屈服的连续基质，这与它们的融化和拉伸能力有关。相比之下，融化的商业植物基奶酪在冷状态下表现出最小的结构变化，这表明它的淀粉基质是不可逆的，在加热下不会屈服。最终，为了在乳制品和植物奶酪中实现融化和拉伸，网络必须在加热时屈服，允许脂肪池，但保持连续矩阵的连通性。

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引用次数: 0

Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position 油凝胶中蜡酯的结晶——链长和酯键位置的相关性

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.2025.100429

Henriette Brykczynski , Thalea Schmidt , Ivana A. Penagos , Kato Rondou , Filip Van Bockstaele , Eckhard Flöter

A comprehensive data set is presented to elucidate the crystallization and structure formation behavior of pure wax esters (WEs) and their oleogels. X-ray data (WAXS/SAXS), thermal properties (DSC) and microstructure data (BFM and rheology) are discussed for 23 WEs with total carbon numbers (CN) between 24 and 48. Further, the effect of the ester bond position is emphasized. The results clearly show the systematics of WE crystallization. All WEs crystallize in an orthorhombic perpendicular subcell. Crystal lamellae consist of a single molecular layer; depending on the ester bond position, these are orthogonal (ΔCN = +2 and −4) or inclined (62.5°). With increasing CN, the heat of fusion (Δh^f) increases linearly, the melting point temperature (T^SL) asymptotically. For the same CN, non-symmetric WEs show reduced values of the caloric properties. For identical absolute values of ΔCN, i.e. + 2 and −2, the orthogonal arrangement yields higher Δh^f and T^SL. Comparing pure WEs and oleogels reveals essentially identical systematics, though WE crystallization in oleogels seems to diverge from ideal solubility. The microstructure shows little dependence on the orientation of the lamellae to the methyl end plane. In general, increasing CN results in a more clearly defined crystal habit with larger crystals and comparatively small gel rigidities (G*_max). For the same CN, increasing ΔCN results in less ordered structures with shorter edges and larger G*_max values. The data indicate that the caloric properties are more influenced by orthogonal or tilted arrangement. In contrast, the microstructure observations can be better explained by kinetic aspects during crystallization.

提出了一套全面的数据集来阐明纯蜡酯（WEs）及其油凝胶的结晶和结构形成行为。对总碳数（CN）在24 ~ 48之间的23种WEs进行了x射线数据（WAXS/SAXS）、热性能（DSC）和微观结构（BFM和流变学）分析。进一步强调了酯键位置的影响。结果清楚地显示了WE结晶的系统性。所有WEs都在正交的垂直亚胞中结晶。晶片由单个分子层组成；根据酯键的位置，它们是正交的（ΔCN = +2和- 4）或倾斜的（62.5°）。随着CN的增大，熔点温度（Δhf）线性增大，熔点温度（TSL）渐近增大。对于相同的CN，非对称的WEs表现出降低的热学性质值。对于相同的ΔCN绝对值，即+ 2和- 2，正交排列得到更高的Δhf和TSL。比较纯WEs和油凝胶可以发现本质上相同的系统，尽管油凝胶中的WE结晶似乎偏离了理想的溶解度。微观结构与片层与甲基端面的取向关系不大。一般来说，CN的增加导致晶体习惯更清晰，晶体更大，凝胶刚度相对较小（G*max）。对于相同的CN，增加ΔCN会导致更少的有序结构、更短的边和更大的G*max值。结果表明，正交或倾斜排列对热学性能的影响更大。相比之下，微观结构观察可以更好地解释动力学方面的结晶过程。

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