Food Chemistry: X最新文献_第2页

Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis 副产物蛋白水解过程中基于活性的蛋白酶性能比较的等效剂量方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102596

Silvana Valdivia , María J. Camus , Tamara Solis , Suleivys Nuñez , Pedro Valencia

引用次数: 0

Sulfur-containing amino acids enhanced antioxidant of yellow mealworm proteins: GPx4 activation through structural modulation evidenced by spectroscopy method 含硫氨基酸增强黄粉虫蛋白的抗氧化作用：光谱学方法证实GPx4通过结构调节激活

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102562

Xin Cui , Yunfei Xie , Meng-Lei Xu , Yu Gao

{"title":"Sulfur-containing amino acids enhanced antioxidant of yellow mealworm proteins: GPx4 activation through structural modulation evidenced by spectroscopy method","authors":"Xin Cui , Yunfei Xie , Meng-Lei Xu , Yu Gao","doi":"10.1016/j.fochx.2025.102562","DOIUrl":"10.1016/j.fochx.2025.102562","url":null,"abstract":"<div><div>Yellow mealworm protein demonstrated antioxidant properties characterized by cumene hydroperoxide radical scavenging activity and weak hydrogen peroxide degradation capacity. Yellow mealworm protein could act as a reducing agentselenium-targeted glutathione peroxidase 4 (GPx4) in the degradation of organic peroxides. Thiol groups were identified through structural characterization using infrared (IR) and Raman spectroscopy: a Raman peak at 2570 cm<sup>−1</sup> attributed to the S<img>H bonds of <em>L-cysteine</em>, and that at 705 cm<sup>−1</sup> assigned to the vS-C of <em>L-methionine</em>. Total sulfhydryl content was as 0.030 ± 0.003 μmol/mg, and amino acid composition analysis showed that the methionine content was 0.31 ± 0.01 g/100 g. Molecular docking results showed that <em>L-methionine</em> and <em>L-cysteine</em> interact with GPx4 via Se-746. This study proposes that these sulfur-containing amino acids act as functional analogs of selenocysteine and can bind to the catalytic site of GPx4 to enhance its enzymatic antioxidant activity. This mechanism may be the reason why yellow powdery worm proteins are resistant to oxidation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102562"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling 开发和优化微绿色功能性乳制品饮料的新方法：抗氧化增强，消费者可接受性和动态保质期建模

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102559

Mahendra Gunjal , Atul Khalangre , Jyoti Singh , Sezai Ercisli , Prasad Rasane

{"title":"Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling","authors":"Mahendra Gunjal , Atul Khalangre , Jyoti Singh , Sezai Ercisli , Prasad Rasane","doi":"10.1016/j.fochx.2025.102559","DOIUrl":"10.1016/j.fochx.2025.102559","url":null,"abstract":"<div><div>This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 μmol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 °C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 °C based on microbial load was 9.33 days (t<sub>1/2</sub>), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102559"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation 橙花醇/羟丙基-环糊精包合复合纳米纤维：有效保存草莓的活性食品包装

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102584

Yu Zhang , Fengrui Li , Honglei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye

{"title":"Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation","authors":"Yu Zhang , Fengrui Li , Honglei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye","doi":"10.1016/j.fochx.2025.102584","DOIUrl":"10.1016/j.fochx.2025.102584","url":null,"abstract":"<div><div>The development of bio-based active food packaging is urgently needed to address food safety concerns. In this study, nerolidol/hydroxypropyl-<em>β</em>-cyclodextrin inclusion complex nanofibers (Nerolidol/HP<em>β</em>CD-IC-NF) were prepared by electrospinning to improve the thermal stability and water solubility of natural antimicrobial nerolidol. Structural characterization (FTIR, XRD, <sup>1</sup>H NMR) confirmed successful nerolidol encapsulation within HP<em>β</em>CD cavities. The resulting bead-free nanofibers exhibited high surface area and porosity. Nerolidol/HP<em>β</em>CD-IC-NF demonstrated a 3.3-fold increase in free radical scavenging capacity compared to free nerolidol, along with potent antimicrobial activity (88.1 % and 76.0 % inhibition against <em>E. coli</em> and <em>S. aureus</em>, respectively). In strawberry preservation trials, nanofiber membranes reduced <em>B. cinerea</em> lesion diameters by 5.56-fold after 5 days compared to untreated controls, significantly extending shelf life. These findings highlight Nerolidol/HP<em>β</em>CD-IC-NF as a promising solution for preventing microbial contamination and improving food preservation efficacy in active packaging applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102584"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing 结合水胶体作为可食用油墨的香榧可打印性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102602

Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song

{"title":"Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing","authors":"Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song","doi":"10.1016/j.fochx.2025.102602","DOIUrl":"10.1016/j.fochx.2025.102602","url":null,"abstract":"<div><div><em>Torreya grandis</em> (<em>T. grandis</em>) is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of <em>T. grandis</em> restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in <em>T. grandis</em> is rarely studied. In this work, <em>T. grandis</em> kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed <em>T. grandis</em>-based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s<sup>−1</sup>. This work promotes maximum resource utilization of <em>T. grandis</em> and provides a reference for the exploitation of 3D food printing in nuts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102602"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey 种子浓度和贮藏时间对蜜蜂蜂蜜流变学、质地和微观结晶特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102634

Duygu Ozmen , Hüseyin Demircan , Rusen Metin Yildirim , Muhammad Waseem , Hakan Basdogan , Omer Said Toker , Crossby Osei Tutu

{"title":"Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey","authors":"Duygu Ozmen , Hüseyin Demircan , Rusen Metin Yildirim , Muhammad Waseem , Hakan Basdogan , Omer Said Toker , Crossby Osei Tutu","doi":"10.1016/j.fochx.2025.102634","DOIUrl":"10.1016/j.fochx.2025.102634","url":null,"abstract":"<div><div>This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (<em>w</em>/w) and storage time (up to 12 days at 14 °C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The <em>L</em>* values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly (<em>p</em> < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % ↑) as both the seed concentration and storage time increased from 0 %–15 % and 0–12 days, respectively. The highest <em>G\"</em> value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. <em>L</em>* values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0–12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102634"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley 基于非目标代谢组学的非挥发性和挥发性物质变化揭示了青稞焙烧前后糌粑风味的形成机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102524

Fang Wang , Yin-hua Ma , Hui-yang Xiong , Rui-jun Duan

{"title":"The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley","authors":"Fang Wang , Yin-hua Ma , Hui-yang Xiong , Rui-jun Duan","doi":"10.1016/j.fochx.2025.102524","DOIUrl":"10.1016/j.fochx.2025.102524","url":null,"abstract":"<div><div>As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and volatile metabolites, as well as active substances, before and after roasting. The active substances in tsamba were significantly increased after roasting. The primary metabolome identified 625 non-volatile components, with lipids having the highest content and amino acids and their derivatives showing the greatest changes before and after roasting. A total of 243 volatile flavor compounds were detected, with heterocyclic compounds, terpenoids, and esters being the main substances that increased after roasting, providing the sweet, green and fruity flavor for Tsamba. Afterwards, 113 main volatile flavor substances were screened from volatile metabolomics data, and 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3, 5-dimethylpyrazine, 2, 3-diethyl-5-methylpyrazin were the key volatile flavor substances. This study will help to reveal the unique flavor source of highland barley Tsamba and promote the standardisation of Tsamba food, which will help to improve the quality of Tsamba production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102524"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage 热休克与甜菜碱联合处理可减轻香蕉果实的膜损伤，恢复香蕉果实的冷害

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102529

Nadia Niaz , Wanfeng Hu , Siyi Pan , Khubaib Ali , Noman Walayat , Isam A. Mohamed Ahmed , Sobia Niaz , Jiao Zhang , Yinping Cao

{"title":"Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage","authors":"Nadia Niaz , Wanfeng Hu , Siyi Pan , Khubaib Ali , Noman Walayat , Isam A. Mohamed Ahmed , Sobia Niaz , Jiao Zhang , Yinping Cao","doi":"10.1016/j.fochx.2025.102529","DOIUrl":"10.1016/j.fochx.2025.102529","url":null,"abstract":"<div><div>This study evaluated the effects of hot air (HA), hot water (HW), glycine betaine (GB), and their combination (GB + HWT) on alleviating chilling injury (CI) in unripe and ripe bananas exposed to cold stress, with treatments applied pre-ripening to asses recovery during subsequent storage. Bananas were chilled at 7 °C for 2 h, transferred to 20 °C storage, and treated with ethephon on the 12th day to induce ripening. Analyses were conducted periodically until the 21st day of storage. The combined HWT + GB treatment (T<sub>3</sub>) markedly reduced CI symptoms by preserving membrane stability and lowering oxidative stress markers like malondialdehyde and thiobarbituric acid reactive substances. Enzyme assays revealed decreased lipase, lipoxygenase, and ascorbate oxidase activities, which contributed to reduced lipid peroxidation and stabilized cell membranes. Simultaneously, increased activities of phenylpropanoid pathway enzymes, cinnamate 4-hydroxylase, and 4-cumarate CoA ligase, enhanced phenolic and flavonoid levels, contributing to antioxidant capacity. Scanning electron microscopy confirmed improved tissue integrity. Overall, GB + HWT proved to be an effective postharvest strategy for maintaining banana quality after cold exposure.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102529"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles 对未发芽或发芽辣木籽面粉强化面条的流变学和微观结构特征以及配方干面条的质量的深入研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102537

Yi Liu , Yi Kai , Wenjia Zhang , Yanling Zhang , Lingfei Liu , Dejian Huang , Shao Quan Liu , Yuyun Lu

{"title":"An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles","authors":"Yi Liu , Yi Kai , Wenjia Zhang , Yanling Zhang , Lingfei Liu , Dejian Huang , Shao Quan Liu , Yuyun Lu","doi":"10.1016/j.fochx.2025.102537","DOIUrl":"10.1016/j.fochx.2025.102537","url":null,"abstract":"<div><div>Moringa sprouts are a good dietary source of glucosinolates and isothiocyanates with various health benefits, including anti-cancer and anti-inflammatory properties. In this research, germinated (GMSF) or ungerminated moringa seed flour (UMSF) was incorporated into traditional staple foods to develop novel functional foods using dry noodles as a case study. The results demonstrated that GMSF addition significantly increased the pasting temperature (by 5.15 %) and peak time (by 20.98 %) of the flour blends relative to the ungerminated counterpart (<em>p</em> < 0.05), therefore delaying the gelatinization process of starch granules. In addition, compared to the control (WF100 samples), the viscoelasticity of the dough samples raised (by 18.38–31.71 %, as indicated by the storage modulus coefficient <em>k</em>') with up to 10 % GMSF addition, indicating that the presence of GMSF (5–10 %) strengthened the dough microstructure and thus resulted in a stiffer solid gel. Moreover, GMSF addition improved the cooking attributes of the fortified dry noodles, with less cooking loss (5.33–7.06 %). Furthermore, the textural characteristics of the dry noodles were also improved significantly (<em>p</em> < 0.05), yielding a chewier and more resilient, while less adhesive texture. Although the overall acceptability of the fortified noodles decreased, the content of bioactive moringin in the fortified noodles ranged from 0.46 to 2.05 μmol/g on a dry weight basis, which may confer chemoprotective effects to consumers. Overall, the findings suggest that GMSF could be a functional ingredient to be supplemented into dry noodles to enhance their edible qualities and health beneficial effects.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102537"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility 钙/钠添加对大米淀粉-鹰嘴豆蛋白水解复合物的影响：微观结构、流变学性质和消化率

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102536

Cuiping Han, Zhuojia Lv, Yujie Duan, Junfang Zhang, Qingxin Guo

{"title":"Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility","authors":"Cuiping Han, Zhuojia Lv, Yujie Duan, Junfang Zhang, Qingxin Guo","doi":"10.1016/j.fochx.2025.102536","DOIUrl":"10.1016/j.fochx.2025.102536","url":null,"abstract":"<div><div>In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl<sub>2</sub> and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl<sub>2</sub> (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl<sub>2</sub> and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102536"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0