Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-16 DOI:10.1016/j.lwt.2025.118037

Jingwen Ren , Menghan Liu , Yiting Guo , Xueqing Zhu , Yawei Zhang , Hongzhou An

{"title":"Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect","authors":"Jingwen Ren , Menghan Liu , Yiting Guo , Xueqing Zhu , Yawei Zhang , Hongzhou An","doi":"10.1016/j.lwt.2025.118037","DOIUrl":null,"url":null,"abstract":"<div><div>High-moisture textured vegetable proteins (HMTVPs) prepared from twin-screw extrusion technology has been considered as a promising substitute for animal protein. In this study, systemic measurements were used to characterize influence of salts containing ions of Hofmeister series (KCl and CaCl<sub>2</sub>) on the behavior of textural and physical properties, water distribution and migration, and microstructure formation in HMTVPs. The results showed that the added ions notably influenced the interactions between plant proteins. The addition of Ca<sup>2+</sup> could promote ordered arrangement and alignment of plant protein due to the directly interactions between ion and protein chains, leading a fibrous structure with enhanced texturization degree (up to 1.46). Differently, the enhanced effects in K<sup>+</sup>-contained system could only be observed at certain concentration and the characteristics present a fluctuant trend. Notably, an optimized microstructure was obtained in Ca<sup>2+</sup>-contained system. With this work, we provided insight into the Hofmeister series ions on physicochemical properties of HMTVPs for developing more suitable quality for future applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118037"},"PeriodicalIF":6.0000,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825007212","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

High-moisture textured vegetable proteins (HMTVPs) prepared from twin-screw extrusion technology has been considered as a promising substitute for animal protein. In this study, systemic measurements were used to characterize influence of salts containing ions of Hofmeister series (KCl and CaCl₂) on the behavior of textural and physical properties, water distribution and migration, and microstructure formation in HMTVPs. The results showed that the added ions notably influenced the interactions between plant proteins. The addition of Ca²⁺ could promote ordered arrangement and alignment of plant protein due to the directly interactions between ion and protein chains, leading a fibrous structure with enhanced texturization degree (up to 1.46). Differently, the enhanced effects in K⁺-contained system could only be observed at certain concentration and the characteristics present a fluctuant trend. Notably, an optimized microstructure was obtained in Ca²⁺-contained system. With this work, we provided insight into the Hofmeister series ions on physicochemical properties of HMTVPs for developing more suitable quality for future applications.

查看原文本刊更多论文

阳离子对高水分植物蛋白特性的影响：基于霍夫迈斯特效应的视角

利用双螺杆挤压技术制备高水分植物蛋白是一种很有前途的动物蛋白替代品。在本研究中，系统测量表征了含Hofmeister系列离子的盐（KCl和CaCl2）对hmtvp的结构和物理性质、水分分布和迁移以及微观结构形成的影响。结果表明，离子的加入对植物蛋白间的相互作用有显著影响。Ca2+的加入可以促进植物蛋白的有序排列和排列，这是由于离子和蛋白链之间的直接相互作用，导致纤维结构的纹理化程度提高（高达1.46）。而在含K+体系中，只有在一定浓度下才能观察到增强效应，且特征呈波动趋势。值得注意的是，在含Ca2+的体系中获得了优化的微观结构。通过这项工作，我们深入了解了Hofmeister系列离子对hmtvp物理化学性质的影响，从而为未来的应用开发更合适的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.