Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-22 DOI:10.1016/j.foodhyd.2025.111258

Sixu Lv , Ye Huang , Jianxia Xu , Wenzhe Yin , Kang Zhong , Xiaonan Sui , Yingnan Liu , Zhenyu Yu , Yaqing Xiao

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Abstract

This study was conducted to investigate the effect of tea residue cellulose nanocrystal (CNC) in coordination with Ca²⁺ on the thermal gelation of pea protein amyloid fibrils (PAFs) and its potential mechanism. The results showed that CNC (0.12%) inhibited the aggregation of PAFs molecules, reduced the surface hydrophobicity and increased the solubility of the solution, and further formed PAFs-based gels with high water holding capacity and high gel strength. However, Ca²⁺ (400 mM) promoted the aggregation of PAFs molecules, which made the solution have high surface hydrophobicity and low solubility, and finally formed a PAFs-based gel with low water holding capacity and high gel strength. The intermolecular force of PAFs-CNC/Ca²⁺ gel was enhanced, and the content of β-sheet conformation was increased. CNC fragments bound to specific amino acid sites of PAFs through non-covalent forces (hydrogen bonding and van der Waals forces), and Ca²⁺ might enhance the cross-linking and interaction between CNC and protein, thus making the two synergies enhance the gel strength and viscoelasticity of PAFs. The research results will provide a new perspective for the diversified regulation of PAFs gel properties and the design and development of PAFs gel-based products.

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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.