Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-26 DOI:10.1016/j.foodhyd.2025.111275

Jian Li , Mengzhuo Liu , Yunze Ma , Lina Xu , Huajiang Zhang , Hanyu Li , Lili Zhang , Ning Xia , Rui Chuang , Ahmed M. Rayan , Mohamed Ghamry

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引用次数: 0

Abstract

Hydrogels created from polysaccharides and proteins with good nutritional and functional properties, so they are widely used in gel food design. However, mechanical strength and rheological properties of protein–polysaccharide hydrogels prepared by traditional methods cannot meet the needs of food industry for high–performance hydrogels. In this study, rheological and texture properties of egg yolk low–density lipoprotein (LDL)/κ–carrageenan (KC) hydrogels were improved by a soaking strategy on the basis of traditional hydrogels. LDL–KC hydrogels soaked in various hofmeister anion solutions exhibit varying properties, with SO4²⁻ hydrogels having the highest gel hardness (917.29 g), Young's modulus (0.1169 kPa), and complex network structure due to the hydration effect of kosmotrope anions (SO4²⁻ and F⁻), resulting in increased hydrogen bonds, hydrophobic interactions, disulphide bonds, and electrostatic interactions. In addition, chaotrope anions (Br⁻ and I⁻) can directly interact with LDL and KC molecules in LDL–KC system, weakening the interaction between LDL and KC molecules in LDL–KC system and leading to loss of the mechanical properties and rheological properties of LDL–KC hydrogels. These findings may provide fresh perspectives for building protein–polysaccharide hydrogels with the best possible texture and rheological properties.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.