Food Structure-Netherlands最新文献_第8页

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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引用次数: 0

Soy lecithin strengthens amaranth protein-based omelettes through protein complexation which alters protein interactions 大豆卵磷脂通过改变蛋白质相互作用的蛋白质络合来增强苋菜蛋白为基础的煎蛋

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.2025.100432

Uma Jingxin Tay , Joanne Yi Hui Toy , Chengxin He , Marco Vignuzzi , Xin Yang , Gomathy Sandhya Subramanian , Maria Antipina , Paolo Alberto Lorenzini , Weibiao Zhou , Dejian Huang

A plant-based omelette with comparable texture and protein content could more effectively address egg shortages. To strengthen the plant-based omelette prepared by frying an amaranth-protein-stabilised emulsion, with protein (11.6 %) and lipid (9.74 %) contents similar to eggs, the effect of adding soy lecithin (0.50–2.00 % w/w) to the emulsion was investigated. This approach was promising given the structural and conformational changes reportedly induced by soy lecithin upon complexation with various plant proteins. Confocal imaging and the binding energy of soy phosphatidylcholine to 11S globulin (-6.01 kcal/mol) indicated complexation between lecithin phospholipids and the proteins. This complexation exposed amino acids, including tryptophan and tyrosine, from the hydrophobic core, thereby promoting hydrogen bonding involving 7S globulin, 11S globulin, and albumin. Consequently, intermolecular β-sheet content rose from 21.5 % to 25.5 % with increasing lecithin content in the plant-based omelette. Enhanced aggregation of 11S globulin and albumin, along with lecithin-induced sulfhydryl group exposure, promoted disulfide bond formation (25.8–30.9 %) upon heating. These interactions improved protein network connectivity under SEM, such that increasing lecithin content strengthened the plant-based omelette. The plant-based omelette containing 1.0 % lecithin had the closest texture to the egg omelette, with distinguishing parameters including dynamic consistency index (94.1 vs. 95.6 kPa·s^n*) and maximum creep compliance (6.12 vs. 5.98 [×10⁻⁶ Pa⁻¹]) for viscoelastic properties, along with ultimate tensile strength (22.1 vs. 21.9 kPa). As a healthy option with a similar texture, this plant-based omelette could appeal to consumers seeking sustainable, animal-friendly egg alternatives. This study demonstrated the potential of lecithin in texturing plant protein-based foods.

以植物为基础的煎蛋具有类似的质地和蛋白质含量，可以更有效地解决鸡蛋短缺问题。为强化蛋白（11.6 %）和脂质（9.74 %）含量与鸡蛋相似的苋菜蛋白稳定乳状液制备的植物性煎蛋，研究了在乳状液中添加大豆卵磷脂（0.50-2.00 % w/w）的效果。考虑到大豆卵磷脂与各种植物蛋白络合后引起的结构和构象变化，这种方法是有希望的。共聚焦成像和大豆磷脂酰胆碱与11S球蛋白的结合能（-6.01 kcal/mol）表明卵磷脂磷脂与蛋白质之间存在络合作用。这种络合作用使氨基酸，包括色氨酸和酪氨酸，从疏水核心暴露出来，从而促进涉及7S球蛋白、11S球蛋白和白蛋白的氢键。因此，随着卵磷脂含量的增加，分子间β片含量从21.5 %增加到25.5 %。11S球蛋白和白蛋白的聚集增强，以及卵磷脂诱导的巯基暴露，促进了加热后二硫键的形成（25.8-30.9 %）。这些相互作用改善了扫描电镜下蛋白质网络的连通性，因此增加卵磷脂含量可以增强植物性煎蛋。含有1.0 %卵磷脂的植物煎蛋与鸡蛋煎蛋的口感最接近，其区分参数包括动态一致性指数（94.1 vs 95.6 kPa·sn*）和最大蠕变柔度（6.12 vs 5.98 [×10⁻26 Pa⁻¹]）的粘弹性特性，以及极限拉伸强度（22.1 vs 21.9 kPa）。作为一种具有类似质地的健康选择，这种以植物为基础的煎蛋卷可能会吸引寻求可持续的、对动物友好的鸡蛋替代品的消费者。这项研究证明了卵磷脂在植物蛋白类食品的纹理化中的潜力。

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引用次数: 0

Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu 大豆加工副产物（豆渣）掺入对豆腐品质和理化性质的影响

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.2025.100428

Qi Meng , Christos Ritzoulis , Ruijie Wang , Weiping Jin , Jianzhong Han , Weilin Liu

Okara (the insoluble portion of soymilk remaining after tofu production) has the potential to strengthen the structure of tofu. In this study, the effects of different coagulants (GDL/CaCl₂) and the okara volume ratio on tofu quality were investigated. The optimal okara additions required to increase the water holding capacity of tofu were 15 % (w/w soybean, upon acidification with glucono-δ-lactone, GDL) and 2.5 % (w/w soybean, upon electrostatic setting of proteins by CaCl₂). Under this ratio, the β-fold content of tofu increased significantly and the random curling structure decreased (p < 0.05). Crystallinity increased from 11.89 % to 13.36 % for GDL-okara tofu and from 8.08 % to 14.33 % for CaCl₂-okara tofu. Furthermore, SEM results displayed that GDL-okara tofu has a more homogeneous and dense gel network with filamentous and homogeneous pores, when compared to plain tofu. This study provided a comprehensive understanding of the gelling properties of soymilk at tofu preparation in the presence of okara under either GDL or CaCl₂, confirming that okara has the potential to improve the structure of tofu.

Okara（豆腐生产后留下的豆浆的不溶部分）有可能加强豆腐的结构。本研究考察了不同混凝剂（GDL/CaCl2）和豆渣体积比对豆腐品质的影响。提高豆腐保水能力的最佳添加量为15 %（用葡萄糖-δ-内酯（GDL）酸化时的w/w大豆）和2.5 %（用CaCl2静电凝固蛋白质时的w/w大豆）。在该比例下，豆腐β-fold含量显著增加，随机卷曲结构减少（p <； 0.05）。GDL-okara豆腐的结晶度从11.89 %提高到13.36 %，CaCl2-okara豆腐的结晶度从8.08 %提高到14.33 %。此外，SEM结果显示，与普通豆腐相比，GDL-okara豆腐具有更均匀和致密的凝胶网络，具有丝状和均匀的孔隙。本研究对豆浆在GDL或CaCl2条件下的凝胶特性进行了全面的了解，证实了豆浆具有改善豆腐结构的潜力。

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引用次数: 0

Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study 使用豌豆、蚕豆和绿豆蛋白生产3d打印的肉类类似物：一项比较研究

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

Food Structure-Netherlands

Pub Date : 2025-03-27 DOI: 10.1016/j.foostr.2025.100419

Saphal Ghimire , Chaiwut Gamonpilas , Muhammad Umar , Anil Kumar Anal

The demand of plant-based proteins has increased in the last decade due to several factors such as sustainability, nutritional value, health, and cost concerns. This study aims to assess the functional, rheological, and 3D printing performances of pea protein isolate (PPI), fava protein isolate (FPI), and mung bean protein isolate (MPI)-based edible inks to develop plant-based meat analogues. The water and oil absorption capacity and water solubility index of all samples were significantly different (p < 0.05). The storage modulus, loss modulus, yield stress, and gel strength increased for all inks with increasing the protein concentration. The values of loss tangent within the linear viscoelastic region were in the range of 0.21–0.27 for all samples, indicating the elastic behavior of these inks. The flow behavior index for all edible inks was less than 1, confirming the shear-thinning behavior. The sample with a protein-to-water ratio of 1:2.5, exhibited optimal rheological characteristics for all proteins in terms of printing smoothness and design retention post-processing. Specifically, the mung bean protein-based samples exhibited superior characteristics of elasticity, shear thinning behavior, printing performance, frying stability, and textural properties. All these formulations possess the potential to cater to the growing demand in the alternative proteins market.

在过去十年中，由于可持续性、营养价值、健康和成本等因素，对植物性蛋白质的需求有所增加。本研究旨在评估豌豆分离蛋白（PPI）、蚕豆分离蛋白（FPI）和绿豆分离蛋白（MPI）为基础的可食用油墨的功能、流变学和3D打印性能，以开发植物性肉类类似物。各样品的吸水吸油能力和水溶性指数差异有统计学意义（p <； 0.05）。随着蛋白质浓度的增加，所有油墨的储存模量、损失模量、屈服应力和凝胶强度都有所增加。在线性粘弹性区域内，所有样品的损失切线值都在0.21-0.27之间，表明了这些油墨的弹性行为。所有食用油墨的流动性能指数均小于1，证实了剪切减薄行为。样品的蛋白水比为1:25 .5，在打印平滑度和设计保留度方面，所有蛋白质都表现出最佳的流变特性。具体而言，绿豆蛋白基样品具有优越的弹性，剪切减薄行为，打印性能，油炸稳定性和质地性能。所有这些配方都具有满足替代蛋白质市场日益增长的需求的潜力。

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引用次数: 0

Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein 瓜尔胶蛋白分离物的超声提取及功能特性改性：一种很有前途的替代蛋白

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

Food Structure-Netherlands

Pub Date : 2025-03-22 DOI: 10.1016/j.foostr.2025.100420

Geetarani Liklam Loushigam , T.P. Sari , Prarabdh C. Badgujar , Mahesh Shivanand Dige , Sunil Pareek

This study investigated the potential of ultrasound-assisted extraction (UAE) (at 150 W, 250 W, and 350 W for 5–15 min) to isolate proteins from guar meal and its impact on structural and functional modifications of guar protein isolate (GPI). The optimized UAE treatment at 250W-10 min enhanced protein yield (14.36–16.62 %), solubility (22.27–44.55 %), foaming stability (50.95–78.77 %), emulsion activity (130.69–163.36 m²/g), and stability (26.95–56.44 min) compared with control. Surface hydrophobicity and total sulfhydryl content increased (3471–5183 and 28.90–36.76 μmol/g); while, particle size (402.5–298.36 nm) and zeta potential (–16.53 to –38.23 mV) decreased evincing significant improvements (P < 0.05) over the control. Secondary and tertiary structural alterations evident in GPI treated at 250W-10min were further validated by SEM and SDS-PAGE results. Optimized UAE treatment exhibited significantly improved protein digestibility (70.51–85.19 %) with consequently enhanced PDCAAS (44.63–52.29 %) compared to control GPI. UAE treatment did not negatively change GPI’s chemical structure ensuing 100 % cell viability in cytotoxicity assay. These findings demonstrated effectiveness of ultrasonication in enhancing GPI’s functional properties, paving way for its potential applications in human food/nutraceuticals than the current use as low value cattle feed byproduct.

本研究探讨了超声辅助提取（UAE）（150 W， 250 W和350 W， 5-15 min）从瓜尔胶粕中分离蛋白质的潜力及其对瓜尔胶分离蛋白（GPI）结构和功能修饰的影响。优化后的UAE处理在250W-10 min下，蛋白产率（14.36 ~ 16.62 %）、溶解度（22.27 ~ 44.55 %）、发泡稳定性（50.95 ~ 78.77 %）、乳状液活性（130.69 ~ 163.36 m2/g）和稳定性（26.95 ~ 56.44 min）均较对照提高。表面疏水性和总巯基含量分别为3471 ~ 5183和28.90 ~ 36.76 μmol/g；粒径（402.5 ~ 298.36 nm）和zeta电位（-16.53 ~ -38.23 mV）降低，与对照组相比有显著改善（P <； 0.05）。在250W-10min处理下，GPI的二级和三级结构变化明显，通过SEM和SDS-PAGE结果进一步验证。与对照GPI相比，优化后的UAE处理显著提高了蛋白质消化率（70.51-85.19 %），从而提高了PDCAAS（44.63-52.29 %）。在细胞毒性试验中，UAE处理未对GPI的化学结构产生负面影响，细胞存活率为100% %。这些发现证明了超声处理在增强GPI功能特性方面的有效性，为其在人类食品/营养保健品中的潜在应用铺平了道路，而不是目前作为低价值牛饲料的副产品。

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引用次数: 0

How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach 大米质地和口腔生理的差异如何影响消费者的感官偏好和饮食行为：一种广义加性模型（GAMs）方法

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

Food Structure-Netherlands

Pub Date : 2025-03-21 DOI: 10.1016/j.foostr.2025.100418

Zhen Zhao , Zuo Wang , Jingye Zhu , Ancha Xu , David Julian McClements , Jianshe Chen , Yong Chen

Both food texture and human oral physiology impact consumer preferences and eating behavior. However, the complex relationships between these factors are difficult to explain using simple mathematical models. For this reason, the potential of a generalized additive model (GAM) to relate food texture to oral physiology during the development of healthier foods was investigated. This semiparametric model combines the advantages of both parametric and nonparametric models. The oral behavior of a modified Japonica rice (JM), a low glycemic index (GI) food rich in resistant starch, was compared to that of regular Japonica rice (JR). Both JM and JR were cooked at three water-to-rice (W/R) ratios (low, recommended, high) to obtain samples with different textural properties. The oral physiological parameters of seventeen participants were measured, including biting force and saliva properties. Furthermore, time-intensity (TI) analysis, video recording and electromyography (EMG) were used to provide multiple dynamic sensory analyses. JM required more chewing cycles and longer chewing durations than JR, due to its firmer textural attributes. Linear GAM analysis demonstrated that high hardness and low stickiness of rice led to more chews, chewing duration, and muscle activities, raising the oral processing load and lowering consumer overall liking scores. Additionally, nonlinear GAM analysis indicated that average saliva flow rate and mucin concentration were negatively correlated with both chewing frequency and duration. A simulated gastrointestinal model showed that JM was digested more slowly than JR. In summary, this study provided valuable insights for optimizing the sensory attributes of high-resistant starch rice to enhance its palatability and consumer acceptance.

食物质地和人体口腔生理都会影响消费者的偏好和饮食行为。然而，这些因素之间的复杂关系很难用简单的数学模型来解释。因此，在健康食品开发过程中，研究了广义加性模型（GAM）将食物质地与口腔生理联系起来的潜力。该半参数模型结合了参数模型和非参数模型的优点。研究了一种富含抗性淀粉的低血糖指数（GI）食物——改良粳稻（JM）与普通粳稻（JR）的口服行为。将JM和JR在三种水米比（低、推荐、高）下煮熟，得到具有不同质地特性的样品。测量了17名参与者的口腔生理参数，包括咬合力和唾液特性。此外，时间强度（TI）分析、视频记录和肌电图（EMG）提供了多种动态感觉分析。JM比JR需要更多的咀嚼周期和更长的咀嚼时间，因为它的质地更坚固。线性GAM分析表明，高硬度和低粘性的大米导致更多的咀嚼，咀嚼时间和肌肉活动，增加了口腔加工负荷，降低了消费者的整体喜欢得分。此外，非线性GAM分析表明，平均唾液流速和粘蛋白浓度与咀嚼频率和持续时间呈负相关。模拟胃肠道模型显示，JM的消化速度比JR慢。总之，本研究为优化高抗性淀粉大米的感官属性以提高其适口性和消费者接受度提供了有价值的见解。

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引用次数: 0

Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system 植物蛋白在食品泡沫中替代蛋清蛋白：蛋白蛋白作为模型系统

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

Food Structure-Netherlands

Pub Date : 2025-03-17 DOI: 10.1016/j.foostr.2025.100417

Nadia Flarup Laursen , Gil Makiel Nielsen , Magnus Bergholdt Jul Christiansen , Ruifen Li , Milena Corredig , Claus Hviid Christensen

This study evaluated the properties of selected plant proteins as substitutes for egg white proteins in a model meringue batter. Different protein ingredients, namely wheat protein hydrolysate, potato protein, and aquafaba, were evaluated and compared with traditional egg whites. Both individual and mixed systems were investigated to assess the potential for partial or full replacement of egg white protein. Meringue batters made with egg white protein exhibited lower densities and greater overrun than those made solely with plant protein alternatives. However, when egg white protein was partially replaced with aquafaba and potato protein, comparable foaming properties were observed. A meringue batter composed purely of wheat protein hydrolysate displayed rapid foam formation but low stability. Foaming studies were conducted with and without sucrose, revealing important differences in the presence of sugar. With potato protein and aquafaba, foam volume decreased faster in the presence of sucrose. In contrast, sucrose enhanced foam stability in egg white protein and wheat protein hydrolysate solutions. These findings highlight the potential of plant proteins as substitutes for egg white protein in food foams, providing a foundation for further fundamental research. While promising, more comprehensive analyses and clearer guidance for practical applications would help strengthen both the academic and applied relevance of this work, particularly for future applications in bakery and confectionery products.

本研究评估了选定的植物蛋白作为蛋白面糊模型中蛋白的替代品的特性。对小麦水解蛋白、马铃薯蛋白和水合水法蛋白等不同蛋白质成分进行了评价和比较。研究了单独和混合系统，以评估部分或完全替代蛋清蛋白的潜力。与纯植物蛋白相比，用蛋清蛋白制作的蛋白面糊密度更低，溢出率更高。然而，当蛋清蛋白部分被水合蛋白和马铃薯蛋白取代时，泡沫性能与之相当。单纯由小麦蛋白水解物组成的蛋白酥面糊泡沫形成迅速，但稳定性不高。泡沫研究是在有糖和没有糖的情况下进行的，揭示了糖存在的重要差异。用马铃薯蛋白和水合水aba，泡沫体积在蔗糖的存在下减少得更快。相反，蔗糖增强了蛋清蛋白和小麦蛋白水解液中的泡沫稳定性。这些发现突出了植物蛋白作为食品泡沫中蛋清蛋白替代品的潜力，为进一步的基础研究提供了基础。虽然前景光明，但更全面的分析和更清晰的实际应用指导将有助于加强这项工作的学术和应用相关性，特别是未来在烘焙和糖果产品中的应用。

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引用次数: 0

Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening 普通豆在烹调过程中两种可接近水条件下的行为：果胶增溶在豆软化中的重要作用

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

Food Structure-Netherlands

Pub Date : 2025-03-13 DOI: 10.1016/j.foostr.2025.100416

Nguyen T.H. An , Annu Mathew , Henry Tafiire , Ann Van Loey , Marc E. Hendrickx

This study explores the softening behavior of beans during cooking at 95 °C under two conditions of water accessibility during the cooking process: water limited to the level attained in fully soaked beans and excess water (conventional cooking). We examined changes in texture (hardness) and pectin solubilization, where strongly bound pectin is converted to loosely bound pectin. Limited-water cooking (LWC) reduced pectin solubilization by half compared to conventional cooking, resulting in a (s)lower decline in bean hardness. A strong negative correlation (r = −0.977; p < 0.0001) between relative pectin solubilization and relative hardness emphasizes the critical role of pectin solubilization in regulating softening behavior. Despite the difference in water accessibility, both cooking methods required pectin solubilization to a similar extent to obtain comparable bean hardness. Microscopic analysis revealed LWC beans had minimal cell separation (6.84 %) and limited cell expansion (6829 µm²). In contrast, excess water in conventional cooking promoted substantial cell separation (12.43 %) and cell expansion (8716 µm²). Conventional cooking also causes swelling and disruption of starch granules, evidenced by the partial starch leaching into the cellular content. The study demonstrates that water accessibility critically influences pectin solubilization during cooking, directly impacting both the micro- and macroscopic structural properties of beans.

本研究探讨了在烹饪过程中两种水可及性条件下，豆子在95°C烹饪过程中的软化行为：水限制在完全浸泡的豆子达到的水平和过量的水（常规烹饪）。我们检查了质地（硬度）和果胶增溶的变化，其中强结合的果胶转化为松散结合的果胶。与传统烹饪相比，限水烹饪（LWC）将果胶的增溶性降低了一半，从而降低了豆类硬度的下降幅度。强负相关(r = −0.977；P <； 0.0001)在果胶相对增溶性和相对硬度之间的关系强调了果胶增溶性在调节软化行为中的关键作用。尽管水的可及性不同，两种烹饪方法都需要果胶溶解到相似的程度，以获得相当的豆硬度。显微镜分析显示，LWC豆的细胞分离最小（6.84%），细胞扩增有限（6829µm2）。相比之下，常规烹饪中过量的水分促进了大量的细胞分离（12.43%）和细胞膨胀（8716µm2）。传统烹饪也会引起淀粉颗粒的膨胀和破坏，部分淀粉浸出到细胞内容物中就是证据。研究表明，在烹饪过程中，水分可及性对果胶的增溶作用有重要影响，直接影响大豆的微观和宏观结构特性。

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引用次数: 0

Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk 卡利亚塔奶酪加工奶酪的特性：脂肪含量、卡利亚塔奶酪成熟和奶酪奶均质化的影响

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

Food Structure-Netherlands

Pub Date : 2025-01-01 DOI: 10.1016/j.foostr.2025.100406

Gaurav Kr Deshwal , Liesbeth van der Meulen , Mark Fenelon , Laura G. Gómez-Mascaraque , Thom Huppertz

This study investigated the role of fat in processed cheese. The fat content in the PC samples was either partially or wholly contributed by Cagliata cheese curd, and remaining amount was added in the form of anhydrous milk fat (AMF). The effect hereof on the textural, rheological and microstructural changes while heating from 5 to 95°C in PC was evaluated. The effect of homogenizing milk and ripening duration on the properties of Cagliata cheese and PC prepared therefrom was also evaluated. PC prepared with all the fat added as AMF showed the highest hardness and lowest tendency to melt. PC prepared from full-fat Cagliata cheese made from homogenized milk showed lower tendency to melt as compared to when prepared from Cagliata cheese made from unhomogenised milk. CLSM images of PC prepared with externally added anhydrous milk fat showed formation of fat pools at temperature above 75°C.

这项研究调查了脂肪在加工奶酪中的作用。PC 样品中的脂肪部分或全部由 Cagliata 奶酪凝乳提供，其余部分以无水乳脂 (AMF) 的形式添加。在 PC 从 5°C 加热到 95°C 的过程中，对其质地、流变学和微观结构变化的影响进行了评估。此外，还评估了均质化牛奶和成熟时间对 Cagliata 奶酪及其制备的 PC 性能的影响。在制备 PC 时添加了所有作为 AMF 的脂肪，结果显示 PC 的硬度最高，熔化倾向最低。用均质化牛奶制成的全脂卡利亚塔奶酪制备的 PC 与用未均质化牛奶制成的卡利亚塔奶酪制备的 PC 相比，熔化倾向较低。用外部添加的无水乳脂制备的 PC 的 CLSM 图像显示，在温度高于 75°C 时会形成脂肪池。

引用次数: 0