Food Hydrocolloids最新文献

{"title":"Impact of konjac glucomannan on starch digestibility: An in - depth exploration of properties and dynamics","authors":"Ting Li,&nbsp;Yingjuan Zhang,&nbsp;Peng Guo,&nbsp;Chenjie Wang,&nbsp;Dongliang Zhang,&nbsp;Chengye Ma","doi":"10.1016/j.foodhyd.2025.112061","DOIUrl":"10.1016/j.foodhyd.2025.112061","url":null,"abstract":"<div><div>The molecular weight (Mw) of polysaccharides significantly modulates both the kinetics and the extent of enzymatic starch digestion. The regulatory mechanism of konjac glucomannan (KGM) with different Mw was explored on starch digestion in this investigation. Results displayed that KGM could effectively diminished the starch hydrolysis rate and elevated resistant starch (RS) content in a pronounced Mw-dependent manner, while the supplementation of samples with the higher Mw (Mw of 2406 KDa) facilitated the maximal increase of 11.82 % in RS content. The inhibition of KGM on α-glucosidase demonstrated superior efficacy to that of α-amylase, with an inhibition rate of up to 62.5 %. Molecular docking simulations further indicated that KGM occupied the catalytic pockets of both α-amylase and α-glucosidase, establishing stable hydrogen-bond networks. The fluorescence quenching mechanism revealed that smaller Mw KGM induced a static quenching effect on both enzymes, while larger Mw KGM exhibited a dynamic quenching effect. The enzyme exhibited elevated β-sheet and α-helix contents accompanied by a concomitant decline in β-turn structures as the Mw of KGM increased, with reductions of 8.72 % and 4.10 %, respectively. In conclusion, this study provided a foundation for developing precise glycemic control foods and optimizing food functional properties, which could promote healthy diets and help prevent and control chronic diseases.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112061"},"PeriodicalIF":11.0,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216870","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}

{"title":"Walnut oil microcapsules prepared with different emulsification methods: Structure, stability, and release mechanism","authors":"Jixian Zhang ,&nbsp;Xinying Lin ,&nbsp;Zhiyi Zhang ,&nbsp;Jieyu Wang ,&nbsp;Ying Wang ,&nbsp;Guoyan Liu ,&nbsp;Li Liang ,&nbsp;Xiaofang Liu ,&nbsp;Chaoting Wen ,&nbsp;Youdong Li ,&nbsp;Xin Xu","doi":"10.1016/j.foodhyd.2025.112073","DOIUrl":"10.1016/j.foodhyd.2025.112073","url":null,"abstract":"<div><div>In the present study, whey protein isolate (WPI), octenyl succinic anhydride (OSA), and resveratrol (Res) were used as wall materials for the preparation of walnut oil microcapsules via the direct mixing method (DM), the layer-by-layer method (LbL), and the Maillard combined mixing method (MCM), respectively. The structural characteristics, release characteristics, and molecular mechanism of microcapsules prepared by different emulsification methods were studied. The results showed that microcapsules prepared by DM (DM-M) exhibit excellent encapsulation performance and oxidation stability compared with microcapsules prepared by LbL (LbL-M) and MCM (MCM-M). The embedding rate of DM-M was 98.88 ± 0.09 %, and the particle size was the smallest (571.33 ± 24.65 nm), showing a smooth and uniform spherical structure. At the end of the intestinal digestion stage, the walnut oil release ratio of DM-M was as high as 80.92 ± 0.86 %, and the free fatty acid release amount was 37.90 ± 2.47 μmol/g, indicating that the shell of DM-M was completely broken down during intestinal digestion. Besides, the order of the interaction forces of DM-M was hydrophobic interaction (S3-S2: 9.99 ± 0.15 mg/mL) &gt; hydrogen bond (S2-S1: 9.89 ± 0.09 mg/mL) &gt; ionic bond (S1: 8.49 ± 0.19 mg/mL) &gt; disulfide bond (S4-S3: 2.60 ± 0.07 mg/mL). The strength of the hydrophobic interaction, hydrogen bond, and ionic bond of LbL-M and MCM-M is weaker than that of DM-M, except for the disulfide bond. DM-M exhibited the strongest non-covalent force of the three microcapsules, which could form a dense structure and effectively prevent walnut oil droplet aggregation. This study provides a theoretical basis for developing high-quality walnut oil microcapsules, extending the shelf life of walnut oil, and embedding fat-soluble active substances.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112073"},"PeriodicalIF":11.0,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216873","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}

{"title":"Dual role of polyphenols in walnut protein extraction and functionality: Implications for processing and utilization","authors":"Yu Peng ,&nbsp;Ziming Shan ,&nbsp;Wanqing Jia ,&nbsp;Jingming Li ,&nbsp;Lei Zhang ,&nbsp;Congfang Li ,&nbsp;Mo Li ,&nbsp;Xin Wen ,&nbsp;Yuanying Ni","doi":"10.1016/j.foodhyd.2025.112051","DOIUrl":"10.1016/j.foodhyd.2025.112051","url":null,"abstract":"<div><div>Walnut proteins are increasingly recognized for their sustainable, nutritional values and potential applications in plant-based food formulations. However, the presence of polyphenols during protein extraction and modification can exert a dual influence. This study revealed the influences of polyphenols on the extraction and functional properties of walnut proteins, offering key insights for process optimization in food development. Sequential aqueous ethanol washing of oleosome-extracted walnut flour (OEWF) effectively removed up to 99.97 % of phenolic compounds after 12 washes, significantly improving both yield and purity of extracted proteins. Phenolic removal altered the physicochemical characteristics of walnut proteins, including enhanced color attributes, structural shifts toward β-turn conformations from α-helix and random coil, and decreased thermal denaturation. Conversely, controlled conjugation of ellagic acid (EA) with walnut protein isolate (WPI) under alkaline conditions improved techno-functional performance. These enhancements were accompanied by structural changes similar to those observed upon polyphenol removal, yet functionally more advantageous. However, excessive EA incorporation (above a 4:1 ratio) led to browning, protein compaction, and diminished emulsifying stability, emphasizing the need for precise control. Notably, lysine loss following conjugation highlights potential nutritional trade-offs requiring further evaluation. Together, these findings demonstrated that polyphenols can either hinder or enhance walnut protein functionality depending on processing strategies. This integrated approach not only supported valorization of walnut by-products but also provides a pathway for developing multifunctional, sustainable plant proteins tailored for diverse food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112051"},"PeriodicalIF":11.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216989","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}

{"title":"Microfluidic production of cyclodextrin/alginate microcapsules with controlled morphology based on dimensionless analysis","authors":"Fengrui Zhang ,&nbsp;Jingjing Wang ,&nbsp;Hua-Neng Xu","doi":"10.1016/j.foodhyd.2025.112071","DOIUrl":"10.1016/j.foodhyd.2025.112071","url":null,"abstract":"<div><div>We report an approach to produce microcapsules templated with cyclodextrin (CD) -stabilized droplets by integrating microfluidic generation with gelation in calcium chloride solution. An emulsion droplet is formed in the microchannel using essential oil as the inner phase, CD as the middle phase and sodium alginate (SA) as the outer phase. We identify three distinct flow regimes: stratified flow, dripping and jetting as a function of the flow rate ratio of the liquid phases, and unravel how the process variables during the droplet gelation govern the morphology of the microcapsule. The microcapsule formation process includes impact-driven deformation, diffusion-controlled permeation and gravitational settling. Moreover, dimensionless analysis using Ohnesorge (<em>Oh</em>) and Reynolds (<em>Re</em>) numbers quantifies the competing roles of viscous, inertial and interfacial forces in shaping transient droplet behavior. Notably, phosphate ions induce various structured morphologies including teardrop-like, hemispherical, spherical, conical and elliptical shapes by modulating crosslinking kinetics. The microcapsules exhibit exceptional monodispersity, controllable size, high encapsulation efficiency and sustained release behavior. This work establishes a predictive framework for tailoring microcapsule architecture, emphasizing the critical interplay between fluid-structure interactions and process design.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112071"},"PeriodicalIF":11.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216954","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}

{"title":"The structural and rheological modulations of okra polysaccharides induced by high-speed shear integrated ultrasonic acid extraction","authors":"Yang Xu ,&nbsp;Hongwei Cao ,&nbsp;Qishan Dong ,&nbsp;Huimin Li ,&nbsp;Chuyan Li ,&nbsp;Jinxuan Cao ,&nbsp;Yangying Sun ,&nbsp;Jun He","doi":"10.1016/j.foodhyd.2025.112059","DOIUrl":"10.1016/j.foodhyd.2025.112059","url":null,"abstract":"<div><div>This study developed a novel green extraction method of okra polysaccharides, high-speed shear assisted ultrasonic-citric acid extraction (HUCE), and its extraction mechanism and structure-function relationship were elucidated through comprehensive characterization, including polysaccharides yield, monosaccharide composition, molecular weight distribution, structural morphology, and thermal stability. Compared to citric acid extraction (CAE), high-speed shear-citric acid extraction (HSCE), and conventional hot-water extraction (HWE), HUCE demonstrated significantly improved polysaccharide yield (19.09 %). Monosaccharide analysis and FT-IR spectroscopy confirmed that all extracted okra polysaccharides exhibited characteristic functional groups of acidic polysaccharides, comprising rhamnose, arabinose, galactose, glucose, xylose, galacturonic acid, and glucuronic acid. HUCE-extracted polysaccharides showed higher uronic acid content (44.53 %) and total sugar content (76.03 %) than those obtained by the other methods. Moreover, the molecular weights of the polysaccharides ranged between 5168.82 and 5838.56 kDa, with the HUCE-extracted polysaccharides exhibiting the lowest one (5168.82 kDa). XRD and Congo red assays revealed that all four products possessed an amorphous structure with a triple-helical conformation. Importantly, the HUCE-derived polysaccharides demonstrated superior thermal stability and steady-state fluid behavior, suggesting their potential as a thickener or stabilizer in food applications. In conclusion, HUCE represents a highly promising extraction method for okra polysaccharides in terms of yield, purity, structural properties, and functional performance. This study provides a theoretical foundation for understanding the structure-function relationship of okra polysaccharides and offers valuable insights for their future applications in the food and pharmaceutical industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112059"},"PeriodicalIF":11.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216990","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}

{"title":"Transparency mechanism of egg white thermal-gels induced by molecular morphology of proteins regulated using appropriate pH","authors":"Xiaole Xiang ,&nbsp;Bowen Yin ,&nbsp;Zixiao Li ,&nbsp;Xinhong Lu ,&nbsp;Yinqun Wu ,&nbsp;Shugang Li","doi":"10.1016/j.foodhyd.2025.112040","DOIUrl":"10.1016/j.foodhyd.2025.112040","url":null,"abstract":"<div><div>The influence of morphological changes on the optical properties of proteins thermogel (TG) remains unclear, compared with the effect from charge. In this study, the variation in transparency of egg white (EW) TGs, and the changes in rheological, texture properties, microstructure, intermolecular interaction, moisture distribution and RMSD of typical protein fibers (pH2), clusters (pH4.5), dispersed spheres (pH9) and cross-linking (pH11) were performed to reveal the regulatory mechanism of molecular morphology on the transparent EW-TGs using pH. The results indicated that the formation of moderate transparent EW-TG with fibrous proteins primarily attributed to more immobile water trapped in various mesoporous and thin-walled network orderly accumulated via hydrogen bond, ionic bond and β-structure. Meanwhile, the formation of lower and higher transparent EW-TGs with spherical and ordered cross-linked proteins should mainly related to more immobile water trapped in a type of mesoporous thick-walled network assembled with β-sheet and abundant disulfide bonds, and more combined water trapped in a kind of large-pore and thick-walled network assembled with β-turn and disulfide bonds. This present work underlined the contribution of morphology to transparent EW-TG induced by appropriate pH and provided a new insight into understanding the regulatory mechanism of pH on the optical properties of protein-based TGs.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112040"},"PeriodicalIF":11.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216994","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}

{"title":"Combining protein fibrosis with dynamic non-covalent crosslink to improve the mechanical properties of high internal phase emulsion and its application in hollow model printing","authors":"Mengjia Guo ,&nbsp;Xiaoxiao Hong ,&nbsp;Jiawang Shi ,&nbsp;Zhiqian Lin ,&nbsp;Huajun Jian ,&nbsp;Yu Cheng ,&nbsp;Minhao Xie ,&nbsp;Weiwei Li","doi":"10.1016/j.foodhyd.2025.112067","DOIUrl":"10.1016/j.foodhyd.2025.112067","url":null,"abstract":"<div><div>This study hypothesized that the 3D printing performance of high internal phase emulsions (HIPEs) would be synergistically enhanced by protein fibrosis and dynamic non-covalent crosslink. Soy β-conglycinin (7S) was modified by fibrillation, then combined with three different crosslinking agents (tannic acid (TA), sodium alginate (SA), and calcium chloride (CaCl₂)) through non-covalent bonds to form HIPEs for 3D printing. The determination of molecular interaction confirmed that protein fibril (7F) could bond with TA, SA and Ca²⁺ through hydrogen bond, electrostatic interaction and coordinate bond, respectively. TEM revealed that the shape of protein changed from spherical to branched dendritic structure after fibrillation, three crosslinking agents further induced aggregation of 7F, leading to changes in secondary structure, particle size and surface hydrophobicity. The interfacial rheology analysis suggested that SA and TA could significantly decrease the interfacial tension, the permeation and rearrangement rate of 7F, facilitating the formation of dense and thick interfacial film, as observed in microscopy images. Ca²⁺ induced an increase in protein hydrophobicity and affected its interfacial properties with opposite effects to the other two crosslinking agents. However, it could effectively improve the freeze-thaw stability of HIPEs. Compared with 7S, HIPEs formed of 7F had substantially higher G′ due to amyloid fibril entanglement. Bonding with crosslinking agents further increased the G′ of HIPEs. HIPEs formed of 7F-SA showed the highest G′, viscosity, hardness and relatively low creep values, which enabled the HIPEs to rapidly recover the structure after extrusion, thus exhibiting excellent self-supporting performance and printing accuracy in hollow model printing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112067"},"PeriodicalIF":11.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216872","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}

{"title":"Modification and characterization of sodium alginate-zein composite films by cold plasma at different voltages","authors":"Shanxiang Guo ,&nbsp;Chong Shi ,&nbsp;Dandan Zhou ,&nbsp;Yicheng Wang ,&nbsp;Zilong Deng ,&nbsp;Weilin Li ,&nbsp;Donglu Fang","doi":"10.1016/j.foodhyd.2025.112057","DOIUrl":"10.1016/j.foodhyd.2025.112057","url":null,"abstract":"<div><div>Cold plasma (CP) is an innovative non-thermal technology with potential applications in the modification of macromolecular complexes. In this study, sodium alginate–zein composite (SA-ZC) solutions were treated with CP at different voltages (0, 40, 100, and 160 kV), and changes in the properties of SA-ZC solutions and their films were analyzed. The results indicated that CP treatment significantly increased the viscosity and particle size of the SA-ZC solution while reducing the electronegativity, free sulfhydryl and amino group contents, suggesting enhanced intermolecular interactions. Notably, 100 kV treatment significantly enhanced the film's mechanical properties, hydrophilicity, and thermal stability (with degradation temperature increasing from 214.43 to 217.01 °C). FTIR, XRD, and AFM analyses revealed that the formation of hydrogen bonds, increased orderliness and crystallinity, and surface roughness were the primary reasons for the improved performance. However, CP treatment had no significant effect on film transparency or on antibacterial and antioxidant activities. These findings demonstrate that CP treatment enhances intermolecular interactions including disulfide and hydrogen bonds in the SA-ZC solution, ultimately improving the resultant film's performance. This provides fundamental insight into CP's mechanism and suggests promising avenues for developing modification applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112057"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216869","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}

{"title":"Irradiation co-succinylation modification of caprine casein: Impact on physicochemical properties, molecular structure, and functional properties","authors":"Jing Xi,&nbsp;Huiyu Han,&nbsp;Rong Bai,&nbsp;Madina Aitmagambetova,&nbsp;Siying Wang,&nbsp;Shengqi Jiang,&nbsp;Hongqing Nie,&nbsp;Lin Li,&nbsp;Xiang Ye,&nbsp;Gege Wang,&nbsp;Wu Ding","doi":"10.1016/j.foodhyd.2025.112055","DOIUrl":"10.1016/j.foodhyd.2025.112055","url":null,"abstract":"<div><div>This study aimed to systematically characterize the effects of electron beam irradiation (EBI) and succinic anhydride chemical conjugation on the physicochemical properties, molecular structure and functional properties of caprine casein employing multi-scale analytical approaches. The degree of succinylation achieved with EBI indicated effective promotion of the succinylation reaction, making the dual modification better for the protein than EBI or succinylation alone. The increase in succinylation degree corresponded to significant changes in the physicochemical and functional properties of casein. Notably, the lysine, β-sheet, and free sulfhydryl contents of casein, along with endogenous fluorescence intensity and surface hydrophobicity decreased significantly. In contrast, β-turn content markedly increased, while molecular flexibility, thermal stability, particle size, and absolute ζ-potential exhibited a biphasic response to succinylation treatment; an initial increase followed by a subsequent decline. Additionally, protein structures underwent a conformational transition from ordered to disordered, with the surface presenting a rough, loose, and porous state, and the solubility, emulsification properties, and water–oil binding ability showing improvement. The results of static rheological properties revealed succinylation-mediated alterations in the protein–protein and protein–water interactions, along with reduced apparent viscosity and shear stress. Concurrently, the newly observed hydrogen peak in the nuclear magnetic resonance (NMR) hydrogen spectrum indicated successful succinylation of casein. Altogether, the results of this study show that synergistic effects of EBI and succinylation can significantly improve the functional properties of casein, providing new insights into broadening its application in food processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112055"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216885","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}

{"title":"Divergent effects of β-glucan addition in baked vs steamed bread: Deciphering hydration of BG and its interaction with starch-protein networks","authors":"Zhihui Zhang ,&nbsp;Zhifen Pan ,&nbsp;Yutong Li ,&nbsp;Tianyi Zhao ,&nbsp;Qiang Zhou ,&nbsp;Haoquan Bian ,&nbsp;Jiaxin Chen ,&nbsp;Yuhong Zhang ,&nbsp;Xingquan Zeng ,&nbsp;Zhongyi Li ,&nbsp;Tao Wang ,&nbsp;Yonghong Zhou ,&nbsp;Qiao Li","doi":"10.1016/j.foodhyd.2025.112047","DOIUrl":"10.1016/j.foodhyd.2025.112047","url":null,"abstract":"<div><div>Mixed-linkage (1→3)(1→4)-β-D-glucans (BG) is widely recognized for its health benefits and distinct modification effects in food processing. BG has been approved as a desirable food additive to compensate for the substantial fiber loss that occurs during wheat flour milling. This study systematically evaluated the divergent effects of BG incorporation in two principal wheat-based products: baked bread and steamed bread, employing two distinct barley cultivars as BG sources (ZQ2000BG, derived from Zangqing2000; ZQ25BG, derived from Zangqing25). Then underlying mechanism was elucidated through comprehensive analysis of source-dependent variations in BG physicochemical properties and their distinct interactions with key dough components (water, starch, and protein). The incorporation of BG demonstrated markedly different effects on baked bread versus steamed bread, inducing modest loaf volume expansion in baked bread while causing complete structural collapse in steamed bread. BG interfered with the hydration of starch and proteins, and can bind directly to both components, exhibited significant inhibitory effects on starch pasting, digestion, and formation of disulfide bonds in gluten proteins. BG addition promoted the formation of a looser, finer, and more elastic gluten structure in baked bread dough, but led to thicker and less elastic gluten strands in steamed bread dough. Under the high-humidity, high-pressure conditions in steamed bread heating process, this gluten-disrupting effect becomes exacerbated, ultimately leading to complete structural failure. Furthermore, ZQ2000BG—characterized by higher molecular weight, lower (1→4)/(1→3) linkage ratio, and porous microstructure—demonstrated stronger binding affinity to α-amylase-like proteins, more pronounced starch pasting inhibition, and superior baked bread-making performance compared to ZQ25BG.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112047"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216997","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}