Food Structure-Netherlands最新文献_第9页

Enhancing rheological and textural properties of pea protein-collagen gels via transglutaminase crosslinking 通过谷氨酰胺转胺酶交联增强豌豆蛋白-胶原凝胶的流变学和结构特性

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.2025.100409

Parisa Eslami , Victoria Haritos , Simon Crawford , Leonie van ‘t Hag

Plant-based proteins are gaining attention in the food industry as a healthier and more sustainable alternative to animal proteins due to health concerns, growing global population, water scarcity and climate change. However, controlling their structural and textural characteristics is still a challenge. Combining plant-based proteins with other substances is an effective method for modifying their gelation and textural properties. An enzymatic crosslinking agent, transglutaminase (TG), was herein employed to enhance the gel strength of a mixture consisting of pea protein isolate (PPI) (50 mg/mL) and collagen (3 mg/mL). Rheological oscillatory time sweep analysis showed an enhancement in gel strength of the PPI and collagen gel compared to PPI alone, and even more so after treatment with the cross-linking enzyme. Scanning electron microscopy imaging provided evidence for the formation of gel networks and crosslinks when the protein mixture was treated with low concentrations (2.5 U/mL) of TG, whereas high TG loading (18 U/mL) caused protein phase separation. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis analysis also showed formation of higher molecular weight bands after TG crosslinking. Particle sizes of the PPI and collagen mixture after TG treatment were larger than without TG. In addition, sodium chloride (150 mM) addition significantly improved the gel strength of PPI collagen gels crosslinked by TG. In conclusion, TG with or without salt can be utilized to enhance the strength of PPI and low concentration collagen gels.

由于健康问题、全球人口增长、水资源匮乏和气候变化等原因，植物蛋白作为一种更健康、更可持续的动物蛋白替代品，正日益受到食品行业的关注。然而，控制其结构和质地特性仍是一项挑战。将植物蛋白与其他物质结合是改变其凝胶化和质地特性的有效方法。本文采用一种酶交联剂--转谷氨酰胺酶（TG）来增强由豌豆蛋白分离物（PPI）（50 毫克/毫升）和胶原蛋白（3 毫克/毫升）组成的混合物的凝胶强度。流变振荡时间扫描分析表明，与单独的豌豆蛋白相比，豌豆蛋白和胶原蛋白凝胶的凝胶强度有所提高，而在使用交联酶处理后，凝胶强度的提高幅度更大。扫描电子显微镜成像显示，在使用低浓度（2.5 U/mL）TG 处理蛋白质混合物时，凝胶网络和交联形成，而使用高浓度（18 U/mL）TG 则会导致蛋白质相分离。十二烷基硫酸钠聚丙烯酰胺凝胶电泳分析也显示 TG 交联后形成了较高分子量的条带。经 TG 处理后的 PPI 和胶原蛋白混合物的粒径比未经 TG 处理的要大。此外，氯化钠（150 毫摩尔）的加入也明显提高了经 TG 交联的 PPI 胶原凝胶的凝胶强度。总之，无论是否加盐，TG 都可用于提高 PPI 和低浓度胶原蛋白凝胶的强度。

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引用次数: 0

Formation mechanism of thermomechanically stabilized whey protein-pectin complexes: Contribution of pectin and protein to complex structure 热机械稳定的乳清蛋白-果胶复合物的形成机制：果胶和蛋白质对复合物结构的贡献

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.2025.100412

Jessica M. Filla, Shirin Heck, Jörg Hinrichs

Whey protein pectin complexes (WPPC) processed at the technical scale in the particle size range of 1–40 µm have the potential to be utilized as fat replacers. WPPC are formed via thermomechanical treatment at a specific pH level, which allows for the interaction between the biopolymers. In the pH range of 4.75 to 5.75, whey protein and pectin form coacervates or soluble complexes. The diverse interactions result in WPPC with particle sizes d_3.2 between 0.2 and 40 µm after thermomechanical treatment on a scraped surface heat exchanger. The pectin contributes to the WPPC structure in three distinct forms, dependent on the pH, as determined via mass balance. The pectin is present in three forms: (i) 50–80 % free, (ii) 15–30 % electrostatically stabilized, and (iii) 5–10 % incorporated pectin. Approximately 20 % of the whey protein with particle sizes below 1 µm was electrostatically stabilized. The addition of pectin-degrading enzymes resulted in a multimodal particle size distribution, indicating that pectin is connecting larger aggregate structures. Based on the core-shell model, a revised model for the WPPC formation at the technical scale on a scraped surface heat exchanger is proposed.

乳清蛋白-果胶配合物（WPPC）在1-40 µm的技术规模范围内具有作为脂肪替代品的潜力。WPPC是通过在特定pH值下的热机械处理形成的，这允许生物聚合物之间的相互作用。在4.75 ~ 5.75的pH范围内，乳清蛋白和果胶形成凝聚体或可溶性复合物。不同的相互作用导致刮削表面换热器经过热处理后得到粒径d3.2在0.2 ~ 40 µm之间的WPPC。果胶对WPPC结构的贡献有三种不同的形式，取决于pH值，通过质量平衡来确定。果胶以三种形式存在：(i) 50-80 %游离，（ii） 15-30 %静电稳定，（iii） 5-10 %掺入果胶。粒径小于1 µm的乳清蛋白中约有20% %是静电稳定的。果胶降解酶的加入导致了多模态粒度分布，表明果胶连接了更大的聚集体结构。在核壳模型的基础上，提出了刮削表面换热器技术尺度下WPPC形成的修正模型。

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引用次数: 0

Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels 再生鱼油和猪油：对鱼糜凝胶的质地和结构特性的影响

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.2024.100405

Jingyan Zhang , Ramy M. Khoder , Hong Yang , Tao Yin , Ru Liu , Juan You

This study examined the impact and mechanisms of using recycled fish oil (FO) and lard (LA) regarding the gel characteristics of surimi. It examined changes in surimi gel properties, moisture distribution, and microstructure with varying additions of FO and LA. Adding FO and LA to surimi gels reduced textural properties and gel strength, while increasing water-holding capacity (WHC), and whiteness. The FO and LA groups' G' and G′' values were lower than those of the control group, with the LA group exhibiting a higher G′ value than the FO group. Microstructural analysis showed that the oil droplets of LA group were shaped irregularly and had larger particle sizes. In contrast, the FO was more uniformly distributed within the surimi gel network. Results showed that oil changes affect the structural and physicochemical properties of surimi gels. Furthermore, FO exerted a milder impact on the surimi gel network and preserved superior gel properties compared to LA. This suggests that FO could be a valuable ingredient for producing nutrient-enriched surimi-based products.

这项研究考察了使用回收鱼油（FO）和猪油（LA）对鱼糜凝胶特性的影响和机制。研究考察了鱼糜凝胶特性、水分分布和微观结构在不同鱼油和猪油添加量下的变化。在鱼糜凝胶中添加 FO 和 LA 会降低纹理特性和凝胶强度，同时提高持水量（WHC）和白度。FO 组和 LA 组的 G' 值和 G′' 值均低于对照组，其中 LA 组的 G′ 值高于 FO 组。微观结构分析表明，LA 组的油滴形状不规则，颗粒尺寸较大。相比之下，FO 在鱼糜凝胶网络中的分布更为均匀。结果表明，油的变化会影响鱼糜凝胶的结构和理化性质。此外，与 LA 相比，FO 对鱼糜凝胶网络的影响较小，并能保持优越的凝胶特性。这表明，FO 可以成为生产营养丰富的鱼糜产品的重要配料。

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引用次数: 0

Regulating texture quality in intermediate moisture foods: A comparative study on the impact of various sugar substitutes during storage 调节中等水分食品的质构：不同糖替代品在贮藏过程中影响的比较研究

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.2025.100414

Jianyi Li , Sarina Bao , Fang Zhong , Renjiao Han , Caiyun Wang , Jian He , Yixun Xia

This study systematically explored the effects of five sugar substitutes—sorbitol, xylitol, maltitol, psicose, and tagatose—on the texture stability of dried milk bars, an intermediate-moisture food, during storage at 25 °C for four months. Compared to sucrose, all sugar substitutes enhanced texture stability by mitigating hardening. Xylitol and sorbitol exhibited superior plasticizing properties, likely minimizing moisture migration and phase separation, contributing to a softer texture and significantly reduced hardening throughout storage. Notably, xylitol while modulating starch-lipid interactions. Maltitol shows the most similar texture changes to sucrose; however, its strong intramolecular hydrogen bond strength effectively inhibits starch retrogradation, keeping the overall hardness during storage consistently lower than those of sucrose. Tagatose and psicose undergo Maillard reactions, leading to a harder texture, especially in the later stages of storage. Nevertheless, compared to sucrose, the anti-crystallization properties of tagatose and psicose result in smaller changes in food structure during storage. These findings provide new insights into the mechanisms through which sugar substitutes influence texture stability in intermediate-moisture foods and highlight their potential for improving product quality during storage.

本研究系统地探讨了五种糖替代品山梨醇、木糖醇、麦芽糖醇、甘露糖和塔格糖对干牛奶棒（一种中等水分食品）在25℃条件下储存4个月的质地稳定性的影响。与蔗糖相比，所有糖替代品都通过减轻硬化来增强质地稳定性。木糖醇和山梨醇表现出优异的塑化性能，可能最大限度地减少水分迁移和相分离，有助于质地更柔软，并在储存过程中显著减少硬化。值得注意的是，木糖醇同时调节淀粉-脂质相互作用。麦芽糖醇表现出与蔗糖最相似的结构变化；但其较强的分子内氢键强度能有效抑制淀粉的降解，使其在贮藏过程中的整体硬度始终低于蔗糖。塔格糖和甘薯会发生美拉德反应，导致口感更硬，尤其是在储存的后期。然而，与蔗糖相比，塔格糖和甘蔗渣的抗结晶特性导致贮藏过程中食物结构的变化较小。这些发现为糖替代品影响中等水分食品质地稳定性的机制提供了新的见解，并突出了它们在提高储存期间产品质量方面的潜力。

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引用次数: 0

Understanding the structure and functionality of third-generation rice flour snacks enriched with grape pomace flour 了解第三代葡萄渣粉强化米粉小吃的结构和功能

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.2025.100413

Migdalia Arazo-Rusindo , Mauricio Oyarzún , Carolina Moreno , Pedro Bouchon

Extrusion can yield expanded products or non-expanded pellets, which are later expanded in a separate thermal device to form third-generation (3 G) snacks. In both processes, ingredient effects on structure formation and functional ingredient retention are challenging. This study analyzed the effect of adding 0–15 % grape pomace flour (GPF), a by-product of the wine industry, to rice flour pellets extruded at maximum temperatures of 110 and 150 °C using twin-screw extrusion and then microwave-expanded (30 s at 480 W), to understand the relationship between microstructural parameters of 3 G snacks and their physical and textural properties, total polyphenol content (TPC), and antioxidant capacity. Results showed that adding GPF increased bulk density (from 0.12 to 0.39 g/cm³), hardness (from 29.5 to 37.59 N), and crispness, while decreasing the expansion index (from 1.83 to 1.65). Micro-CT analysis revealed that extrusion temperature did not affect microstructural parameters, but high GPF levels (15 %) reduced porosity and mean pore size, and increased wall thickness. Extrusion reduced the initial TPC in pellets by up to 52 %, but microwave expansion increased it by up to 37 %, likely due to polyphenol release from the dense glassy matrix of the pellets. These findings highlight the potential for creating nutritionally enhanced 3 G snacks using agricultural by-products like GPF and underscore the importance of a microstructural approach in the analysis.

挤压可以产生膨胀产品或非膨胀颗粒，这些颗粒后来在单独的热装置中膨胀，形成第三代（3 G）零食。在这两个过程中，成分对结构形成和功能成分保留的影响是具有挑战性的。本研究分析了在最高温度为110℃和150℃的双螺杆挤压米粉颗粒中加入0 - 15% %的葡萄渣粉（GPF），再进行微波膨胀（30 s, 480 W），对3 G零食的微观结构参数与物理质构性能、总多酚含量（TPC）和抗氧化能力的关系。结果表明：加入GPF后，容重（0.12 ~ 0.39 g/cm3）、硬度（29.5 ~ 37.59 N）和脆度均有所提高，膨胀指数（1.83 ~ 1.65）有所降低；显微ct分析显示，挤压温度对微观结构参数没有影响，但高GPF水平（15% %）降低了孔隙率和平均孔径，并增加了壁厚。挤压使颗粒中的初始TPC降低了52% %，但微波膨胀使其增加了37% %，可能是由于颗粒的致密玻璃基质释放了多酚。这些发现强调了利用GPF等农业副产品制造营养增强的3 G零食的潜力，并强调了微观结构方法在分析中的重要性。

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引用次数: 0

Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence 单宁酸添加对人工智能优化的大豆蛋白基高水分挤压肉类类似物结构和功能特性的影响

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

Food Structure-Netherlands

Pub Date : 2025-01-01 DOI: 10.1016/j.foostr.2025.100407

Saqib Gulzar , Mohamed Tagrida , Olga Martín-Belloso , Robert Soliva-Fortuny

This study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the texture and cooking quality of these plant-based products. Texture profile analysis (TPA) revealed that hardness values increased from 3893 ± 308 g at 0 % TA to 7018 ± 341 g at 2 % TA, while cutting strength values ranged from 1754 ± 134 g crosswise at 0 % TA to 5951 ± 544 g at 2 % TA. Moisture content also played a significant role in the textural properties of the SPC-HMMA, with lower moisture yielding harder and chewier analogues. Scanning electron microscopy (SEM) visualized alterations in the microstructure while FTIR spectroscopy and deconvolution analysis indicated significant alterations in protein secondary structure. Techno-functional properties including cooking yield (CY), water absorption capacity (WAC), and oil absorption capacity (OAC) were assessed. CY decreased from 168.54 ± 2.12 % to 142.56 ± 1.5 %, WAC increased from 400.79 ± 5.64 % to 454.67 ± 5.27 %, while OAC peaked at moderate TA levels. Meat analogues also showed antioxidant properties in a dose-dependent manner with TA incorporation. AI-driven optimization identified ideal combinations of TA and moisture content to match the texture properties of chicken and beef analogues.

本研究探讨了单宁酸（TA）掺入对挤压法制得的大豆浓缩蛋白基高水分肉类类似物（SPC-HMMA）结构和功能特性的影响。采用先进的人工智能（AI）方法优化这些植物性产品的质地和烹饪质量。质地剖面分析(TPA)显示硬度值从3893增加 ± 308 g 0 % TA - 7018 ± 341 g 2 %助教,而切割强度值范围从1754 ± 134 g横向0 % TA - 5951 ± 544 g 2 %助教。水分含量对SPC-HMMA的结构性能也有重要影响，较低的水分会产生更硬、更嚼的类似物。扫描电镜（SEM）显示了微观结构的变化，FTIR光谱和反褶积分析表明蛋白质二级结构发生了显著变化。对其蒸煮率（CY）、吸水率（WAC）和吸油率（OAC）等技术功能特性进行了评价。CY从168.54下降 ±2.12  % 142.56 ±1.5  %,WAC增加从400.79 ±5.64  % 454.67 ±5.27  %,而OAC达到中度助教水平。肉类似物也显示抗氧化性能在剂量依赖的方式与TA掺入。人工智能驱动的优化确定了TA和水分含量的理想组合，以匹配鸡肉和牛肉类似物的质地特性。

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引用次数: 0

Impact of high-intensity ultrasound on the development of phytosterol-based oleogels 高强度超声对植物甾醇基油凝胶发育的影响

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.2025.100408

Thais Lomonaco Teodoro da Silva , Sabine Danthine

Oil structuration offers an alternative to high saturated fats and has gained significant attention over the past decade. Phytosterols present a promising option as oleogelators due to their low saturated fat content and health benefits. However, they struggle to effectively structure liquid oils at low concentrations. High-Intensity Ultrasound (HIU) has shown potential to enhance oleogels physical properties through cavitation. This study aims to use phytosterols to create oleogels in rapeseed oil, both with and without HIU, and assess their physical properties. Commercial sterols (10 %w/w) were mixed with rapeseed oil. One sample served as a control without HIU, while others were treated with HIU at various amplitudes and durations. After 24 hours at 20°C, samples were analyzed for microscopy, oil binding capacity, melting behavior, polymorphism, hardness, viscosity, and viscoelasticity. HIU produced a single melting peak, reduced crystal size, and decreased oil loss. It also enhanced hardness, viscosity, and viscoelasticity, with significant improvements observed primarily in samples sonicated for longer durations (10 s), regardless of amplitude. The most notable results were from a 10 s pulse treatment (5 s ON/5sOFF/5sON) at 50 % amplitude, which maintained the oleogel stability for 30 days without phase separation. Thus, HIU is a viable, eco-friendly method to enhance phytosterol oleogels physical properties, allowing for effective oil structuration.

油结构提供了一种高饱和脂肪的替代品，在过去十年中得到了极大的关注。由于其低饱和脂肪含量和健康益处，植物甾醇是一种很有前途的油凝胶剂。然而，它们很难在低浓度下有效地构造液体油。高强度超声（HIU）已显示出通过空化增强油凝胶物理性质的潜力。本研究旨在利用植物甾醇在含HIU和不含HIU的菜籽油中制备油凝胶，并评估其物理性质。商品甾醇（10 %w/w）与菜籽油混合。一个样本作为没有HIU的对照，而其他样本在不同的幅度和持续时间进行HIU治疗。在20°C下加热24 小时后，分析样品的显微镜、油结合能力、熔化行为、多态性、硬度、粘度和粘弹性。HIU产生了单一的熔化峰，减小了晶体尺寸，降低了油损失。它还增强了硬度、粘度和粘弹性，主要在较长时间（10 s）超声处理的样品中观察到显著的改善，无论振幅如何。最显著的结果是10 s脉冲处理（5 s ON/5sOFF/5sON），振幅为50 %，在没有相分离的情况下保持了30天的油凝胶稳定性。因此，HIU是一种可行的、环保的方法，可以增强植物甾醇油凝胶的物理性质，从而实现有效的油结构。

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引用次数: 0

Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties 丙二醛和过氧自由基驱动的肌纤维蛋白氧化，以改善凝胶和乳化性能

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.2025.100410

Ran Wei , Zicong Wan , Xiaoyan Xu , Xingguo Tian

During meat processing, the oxidation of fats and oils generates peroxyl radicals (ROO·) and malondialdehyde (MDA) which influence the gelation and emulsification properties of myofibrillar protein (MP). In this study, we investigated molecular structural changes and alterations in the functional properties of MPs induced by oxidation with MDA and ROO·. The results revealed that oxidation significantly increased the levels of di-tyrosine and carbonyl groups, and led to an initial reduction, followed by an increase, in average particle size (P < 0.05). Spectroscopic analysis indicated that mild oxidation induced structural stretching in MPs, exposing internal hydrophobic groups and enhancing surface hydrophobicity. Additionally, the α-helix content of MPs decreased from 43.62 % and 44.12–31.69 % and 33.87 %, respectively. Our findings revealed that an optimized oxidative environment can significantly enhance the rheological properties, cooking loss and WHC of MPs. Specifically, gel hardness exhibited a biphasic response to oxidation, initially decreasing at low levels of oxidation and subsequently increasing as oxidation intensified. Furthermore, moderate oxidation by MDA and ROO· was found to improve both the emulsifying activity (EAI) and emulsifying stability (ESI) indexes of MPs, suggesting potential applications in enhancing the texture and stability of processed meat products.

在肉类加工过程中，油脂氧化产生过氧自由基（ROO·）和丙二醛（MDA），影响肌纤维蛋白（MP）的凝胶化和乳化特性。在本研究中，我们研究了MDA和ROO·氧化诱导MPs的分子结构变化和功能特性的改变。结果表明，氧化显著增加了二酪氨酸和羰基的水平，导致平均粒径先减小后增大（P <； 0.05）。光谱分析表明，轻度氧化引起MPs的结构拉伸，暴露内部疏水性基团，增强表面疏水性。MPs α-螺旋含量分别从43.62 %、44.12 ~ 31.69 %和33.87 %下降。结果表明，优化的氧化环境可以显著提高MPs的流变特性、蒸煮损失和WHC。具体来说，凝胶硬度对氧化表现出双相反应，在低水平氧化时开始下降，随后随着氧化加剧而增加。此外，MDA和ROO·的适度氧化可以提高MPs的乳化活性（EAI）和乳化稳定性（ESI）指标，这表明MPs在改善肉制品质地和稳定性方面具有潜在的应用前景。

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引用次数: 0

Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin 钙介导的低甲氧基果胶凝胶化对小麦粉面条的结构和体外淀粉消化

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

Food Structure-Netherlands

Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100394

Muhammad Faiz Bin Muhd Faizal Abdullah Tan , Oni Yuliarti , Adeline Ik Chian Wong , Jerome Jie Long Wong

The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and in vitro starch digestibility were investigated. Wheat flour was incorporated with low methoxyl pectin (LMP) at five levels: 0 %, 0.5 %, 1 %, 2 % and 4 % w/w in calcium fortified wheat noodles. As LMP incorporation increased to 4 % w/w, noodle water absorption declined, due to formation of LMP gels. Noodles textural results revealed an increase in hardness, gumminess, cohesiveness and adhesiveness due to the increase in noodle thickness which corresponded well with noodle microstructure results. Rheological measurements showed an increase in wheat noodle viscoelastic properties as a result of addition of LMP. Similar results are also shown on the pasting profiles, where peak, trough and final viscosity were raised with the incorporation of LMP. Overall findings showed the incorporation of LMP was able to lower the in vitro starch digestibility, where addition of 2 % w/w resulted in the highest reduction. These results successfully indicated the LMP’s potential to be used as an ingredient in carbohydrate dense foods such as wheat noodle to retard starch digestion.

研究了添加低度酯化果胶对小麦面条质地和体外淀粉消化率等理化特性的影响。在钙强化小麦面中添加了五种含量的低甲氧基果胶（LMP）：0 %、0.5 %、1 %、2 % 和 4 % w/w。当 LMP 的添加量增加到 4% w/w 时，由于 LMP 凝胶的形成，面条的吸水性下降。面条质地结果显示，随着面条厚度的增加，面条的硬度、胶粘性、内聚性和粘合性都有所提高，这与面条的微观结构结果非常吻合。流变学测量结果表明，添加 LMP 后，小麦面条的粘弹性增加。粘贴曲线也显示了类似的结果，即添加 LMP 后，峰值粘度、谷值粘度和最终粘度都有所提高。总体结果表明，添加 LMP 能够降低体外淀粉消化率，其中添加 2% w/w 的淀粉消化率降低幅度最大。这些结果成功地表明，LMP 有潜力用作碳水化合物含量高的食品（如小麦面条）的配料，以延缓淀粉消化。

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引用次数: 0

Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties 硬质小麦油脂凝胶：流变、热和微结构特性研究

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

Food Structure-Netherlands

Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100397

N.I. Salgarella , A. Bonciolini , V. Glicerina , M. Greco Miani , H.D. Tatar , V. Cardenia

Durum wheat oil (WO) is a by-product obtained during wheat milling process characterized by higher amount of bioactive compounds. In recent years, oleogelification, a novel technique to structure oils was developed to replace saturated and trans fats. The aim of this study was to evaluate the performances of WO to obtain stable oleogels using two natural waxes (beeswax BW and carnauba wax CW) at different ratio (4, 7 and 8 %, w/w) respect to sunflower oil (SO) used as control. Oleogels were analyzed for fundamental rheological properties, microstructure and oil loss. Results showed as a concentration below 7 %, weak networks were observed for all samples because the predominance of viscous moduli (G’’) over elastic ones (G’) and high oil loss. Nevertheless at 8 % of waxes, stability in terms of all analyzed parameters was highlighted for all samples (WO_BW showed the lowest). Moreover, WO samples with 7 % and 8 % of CW displayed very high stability in terms of all considered parameters, also at high temperatures, showing strong networks and reaching the optimum solid-like gel without significant differences respect to SO one. Obtained results highlighted the WO ability to be employed, as alternative to SO to develop oleogels with optimal performances and stability.

硬质小麦油（WO）是小麦碾磨过程中产生的一种副产品，其特点是含有较多的生物活性化合物。近年来，人们开发了油凝胶化这一新型油脂结构技术，以取代饱和脂肪和反式脂肪。本研究旨在评估使用两种天然蜡（蜂蜡 BW 和棕榈蜡 CW）以不同比例（4%、7% 和 8%，w/w）获得稳定油凝胶的 WO 性能，而葵花籽油（SO）则作为对照。对油凝胶的基本流变特性、微观结构和油流失进行了分析。结果表明，当浓度低于 7% 时，所有样品的网络都很薄弱，因为粘模量（G''）比弹性模量（G'）大，而且油分损失也很高。然而，当蜡含量达到 8% 时，所有样品在所有分析参数方面的稳定性都很突出（WO_BW 的稳定性最低）。此外，CW 含量为 7% 和 8% 的 WO 样品在所有考虑参数方面都显示出极高的稳定性，在高温下也是如此，显示出很强的网络性，达到了最佳的固态凝胶状态，与 SO 样品没有明显差异。所获得的结果凸显了使用 WO 替代 SO 开发具有最佳性能和稳定性的油凝胶的能力。

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引用次数: 0