Food Hydrocolloids最新文献

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Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols 茶多酚络合调节不同淀粉的理化和结构性质
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108836
Jinwang Li , Mingyue Shen , Wenhao Xiao , Yulin Li , Wentao Pan , Jianhua Xie
{"title":"Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols","authors":"Jinwang Li ,&nbsp;Mingyue Shen ,&nbsp;Wenhao Xiao ,&nbsp;Yulin Li ,&nbsp;Wentao Pan ,&nbsp;Jianhua Xie","doi":"10.1016/j.foodhyd.2023.108836","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108836","url":null,"abstract":"<div><p><span>The effects of tea polyphenols (TPs) on the physicochemical and structural properties of wheat starch (WS), potato starch (PS) and pea starch (PAS) were investigated. Rapid viscosity analysis showed that the pasting viscosity parameters of WS and PAS increased but the above pasting properties corresponding to PS decreased after complexing with TPs, which reflected TPs had different effects on pasting behavior of different starches. Dynamic rheological results manifested TPs could decline the </span><em>G′</em> and <em>G″</em><span> of starch-TPs complexes in a concentration-dependent manner, indicating that the addition of TPs weakened the viscoelasticity of different starch gels. The decrease in thermal stability of the complex according to thermogravimetric data verified that TPs could interfere with the gel structure of different starches. Fourier infrared spectroscopy and X-ray diffraction results revealed that TPs mainly altered the short-range ordered structure of starches through non-covalent interaction while showing little effect on long-range ordered structure. Scanning electron microscopy micrographs showed that the starch-TPs complexes had looser and more porous microstructures, further verifying the interaction between starch and TPs. The results in this study reveal that blending with TPs shows different regulation effects on physicochemical and structural properties of different starches effectively.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108836"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2640222","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: 7
Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10 基于玉米蛋白和κ-卡拉胶的离子诱导颗粒填充微凝胶的制备及表征
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108774
Meijuan Liao , Ruyi Zhang , Yi Zhou , Duoxia Xu , Yahong Han , Fuguo Liu , Jiaqi Su , Shuai Chen
{"title":"Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10","authors":"Meijuan Liao ,&nbsp;Ruyi Zhang ,&nbsp;Yi Zhou ,&nbsp;Duoxia Xu ,&nbsp;Yahong Han ,&nbsp;Fuguo Liu ,&nbsp;Jiaqi Su ,&nbsp;Shuai Chen","doi":"10.1016/j.foodhyd.2023.108774","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108774","url":null,"abstract":"<div><p>The aim of this paper was to develop novel particle-filled microgels based on zein and <em>κ</em>-carrageenan for delivering the coenzyme Q<sub>10</sub> (CoQ<sub>10</sub><span>). The anti-solvent precipitation and potassium ion induction methods were combined to produce the zein-CoQ</span><sub>10</sub>-<em>κ</em>-carrageenan particle-filled microgels with different mass ratios (100:10:20, 100:10:40, 100:10:60, 100:10:80, 100:10:100 and 100:10:120). Results showed that zein-CoQ<sub>10</sub>-<em>κ</em>-carrageenan (100:10:60) particle-filled microgels were the optimized formulation, which exhibited an average particle diameter of 807.4 nm and a zeta-potential of −28.4 mV. Their encapsulation efficiency and loading capacity for CoQ<sub>10</sub> reached 84.9% and 2.55%, respectively. The particle-filled microgels effectively reduced the chemical degradation of CoQ<sub>10</sub> under intense light irradiation and high temperature. Moreover, the simulated gastrointestinal digestion assay revealed that the particle-filled microgels controlled the release of CoQ<sub>10</sub>, which might contribute to its improved oral bioavailability. These findings suggested that particle-filled microgels based on zein and <em>κ</em>-carrageenan might be a promising and effective delivery system for CoQ<sub>10</sub> as well as other bioactive molecules.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108774"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3265121","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: 3
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization 用乙醇水溶液制备不同形态的蛋白质纳米原纤维的界面性质:第一部分制备和表征
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108754
Nan Yang , Jing Li , Bao Zhang , Yongqi Huang , Behrouz Ghorani , Bahareh Emadzadeh , Katsuyoshi Nishinari
{"title":"Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization","authors":"Nan Yang ,&nbsp;Jing Li ,&nbsp;Bao Zhang ,&nbsp;Yongqi Huang ,&nbsp;Behrouz Ghorani ,&nbsp;Bahareh Emadzadeh ,&nbsp;Katsuyoshi Nishinari","doi":"10.1016/j.foodhyd.2023.108754","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108754","url":null,"abstract":"<div><p><em>β</em>-lactoglobulin can self-assemble into nano-fibrils with high specific surface area and hydrophobic groups, resulting in excellent interfacial activity. In this paper, <em>β</em><span>-lactoglobulin fibrils with conformation from semi-flexible to worm-like were prepared by controlling the polarity of the self-assemble precursor solution. The effects of ethanol on the surface properties, microscopic interaction forces and secondary structure of the proteins in the precursor solution, and the morphology, secondary structure, mechanical properties, and surface properties of the formed fibrils were investigated, using techniques including atomic force microscopy<span>, Fourier transform infrared spectroscopy<span>, circular dichroism spectroscopy and molecular dynamic simulation, etc. It was found that with the increase of ethanol concentration in the aqueous solvent, both the fibril length and diameter became smaller, the content of </span></span></span><em>β</em>-sheet in the fibrils gradually decreased whereas the content of random curl increased, resulting in decrease of the modulus of the fibrils (5.47 ± 0.54 GPa for semi-flexible fibrils and 0.52 ± 0.20 GPa for worm-like fibrils). With increasing ethanol concentration, the polarity of the precursor solution decreased, and both hydrophobic interactions and disulfide bonds of the proteins decreased whereas the electrostatic interactions with solvent were enhanced, which resulted in the increase of particle size of the precursor proteins and thus facilitated the final formation of fibrils with worm-like morphology. However the fibrillation process mainly occurs in the heating stage but not in the precursor solution. The surface hydrophobicity of the formed fibrils increased, whereas the amount of free sulfhydryl groups and surface charge decreased slightly with the increase of ethanol concentration. Their effects on the interfacial functional properties will be investigated further.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108754"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3199691","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: 2
Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid 高纯度辣木多糖的制备、化学成分、降脂活性及功能特性研究叶:一种新型植物基功能性亲水性胶体
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108857
Xinyi Yang , Lianzhu Lin , Mouming Zhao
{"title":"Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid","authors":"Xinyi Yang ,&nbsp;Lianzhu Lin ,&nbsp;Mouming Zhao","doi":"10.1016/j.foodhyd.2023.108857","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108857","url":null,"abstract":"<div><p>Natural functional hydrophilic colloids with glycolipid-lowering activities have remarkable application prospects but scarce. <em>Moringa oleifera Lam.</em><span><span><span> leaf (MOL) is a good candidate for novel plant-based functional hydrophilic colloid, but the development of high-purity MOL polysaccharide (MOLP) is limited due to high protein and pigment contents in MOL and bottleneck of green preparation. In this study, a green preparation strategy for high-purity MOLP as a functional hydrophilic colloid was established through comparative evaluation of different enzyme-assisted extraction and conventional/non-conventional purification methods on purity and function of MOLP. </span>Liquid nitrogen pulverization coupled with cellulase enzymolysis, high-temperature treatment and yeast fermentation was optimal to extract MOLP. Dual protease enzymolysis in combination of dual resins absorption was screened out as the most efficient purification method for MOLP in comparison with </span>TCA<span><span><span>, sevage, enzymolysis, and chromatography methods. High-purity MOLP with high molecular weight exceeding 1000 kDa and high proportions of Ara and </span>Gal showed strong </span>glycolipid<span> absorption inhibitory activity, prebiotic effect on human gut probiotics related to glycolipid metabolism, and good function property e.g. light color, viscoelasticity, emulsibility and water/oil holding capacity, which exceeded commercial pectin in bioactivity and resembled commercial pectin in functionality. The positive correlation between purity of MOLP and function was clarified in terms of correlation coefficients of total sugar content/molecular weight distribution and bioactivity/functionality. It offered theoretical direction for the development of high-purity polysaccharide as functional hydrophilic colloid from leaf-derived raw materials.</span></span></span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108857"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1554658","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
Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel 口服油释放改善润滑和感官性能的肉类似物与蛋白质稳定的油凝胶
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108788
Chuanwu Han, Gaoshang Wang, Jian Guo, Jinmei Wang, Xiaoquan Yang
{"title":"Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel","authors":"Chuanwu Han,&nbsp;Gaoshang Wang,&nbsp;Jian Guo,&nbsp;Jinmei Wang,&nbsp;Xiaoquan Yang","doi":"10.1016/j.foodhyd.2023.108788","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108788","url":null,"abstract":"<div><p><span><span>Excess consumption of animal meat is negatively associated with human health benefits and environmental sustainability. In recent years, many academic institutions, large food manufacturers, and start-ups have attached great importance to the development of </span>meat analogs, but there is still a major technical challenge to developing products with wide acceptance by consumers. To mimic the juiciness in meat products derived from the phase transition of animal fats, oleogel, in which vegetable oil was structured by a network made up of whey protein isolates (WPI) and water, was prepared in this work. It was integrated into a soybean protein gel induced by transglutaminase to set up a composite gel model for meat analog. The heated composite gels were then subjected to </span><em>in vivo</em> and <em>in vitro</em> oral processing experiments. The proportion of oil released from the gel matrix, the tribological properties of the simulated bolus, and the sensory attribute evaluation were investigated. The results indicated that the addition of oleogel significantly enhanced the oil release and improve the fat-related sensory attributes. The transition of the microstructure in the oleogel caused by heating and shearing might be responsible for its oil-release behavior. However, this effect could not be observed in the composite gel with the addition of emulsion gel. It suggested that the oleogel prepared in this work might be a potential component for improving the juiciness attributes of the meat analog, providing a new idea for elevating the quality and acceptability of the meat analog.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108788"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1861601","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: 2
Insights into the supramolecular self-assembly of sodium caseinate and calixarene 酪蛋白酸钠和杯芳烃的超分子自组装
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108816
Ruslan Kashapov , Yuliya Razuvayeva , Albina Ziganshina , Syumbelya Amerhanova , Anastasiia Sapunova , Alexandra Voloshina , Vadim Salnikov , Lucia Zakharova
{"title":"Insights into the supramolecular self-assembly of sodium caseinate and calixarene","authors":"Ruslan Kashapov ,&nbsp;Yuliya Razuvayeva ,&nbsp;Albina Ziganshina ,&nbsp;Syumbelya Amerhanova ,&nbsp;Anastasiia Sapunova ,&nbsp;Alexandra Voloshina ,&nbsp;Vadim Salnikov ,&nbsp;Lucia Zakharova","doi":"10.1016/j.foodhyd.2023.108816","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108816","url":null,"abstract":"<div><p>Casein is widely used in the creation of biocompatible and functional particles, which are of interest as a delivery system based on the use of colloidal protein aggregates for the encapsulation of nutritional supplements and drugs. A very promising method for the functionalization and ordering of casein molecules is supramolecular self-assembly, which makes it possible to create nanosized materials using bottom-up approach. In this work, three-dimensional calixarene, namely the amphiphilic viologen calix[4]resorcinol, was used for the first time for spontaneous co-aggregation with sodium<span> caseinate in an aqueous medium. A wide range of physicochemical methods were used to study the mechanisms of interaction between sodium caseinate and viologen calix[4]resorcinol, which lead to the formation of functional nanoparticles. Such nanoparticles, obtained spontaneously and without the use of organic solvents, are able to solubilize both hydrophobic (quercetin and oleic acid) and hydrophilic molecules (doxorubicin hydrochloride). In addition to encapsulating and stimulus-sensitive properties, the cytotoxic and penetrating properties of the formed nanoparticles were determined, as well as their distribution in cells.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108816"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3265116","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
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value 植物性模仿酸奶的设计原则:配方、功能、感官特征和营养价值
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108786
Damodar Dhakal , Tayyaba Younas , Ram Prasad Bhusal , Lavaraj Devkota , Christiani Jeyakumar Henry , Sushil Dhital
{"title":"Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value","authors":"Damodar Dhakal ,&nbsp;Tayyaba Younas ,&nbsp;Ram Prasad Bhusal ,&nbsp;Lavaraj Devkota ,&nbsp;Christiani Jeyakumar Henry ,&nbsp;Sushil Dhital","doi":"10.1016/j.foodhyd.2023.108786","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108786","url":null,"abstract":"<div><p>Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due to its health benefits and lower ethical and environmental impact. However, developing PBYM with desirable texture and sensory properties has been challenging due to the lack of specific design rules. The manuscript comprehensively reviews the evaluation of PBYM raw materials, unit operations, and innovative techniques used in its formulation and their impact on composition, nutrition, and sensory qualities. The study also discusses ways to mitigate drawbacks such as soft structure, syneresis, off-flavour, and anti-nutritional components. The physical and sensory properties of PBYM are largely determined by the unit operations used and the type of plant-based milk used in the formulation. Soaking and blanching legumes, cereals, and nuts before aqueous extraction results in a firmer, stronger, and more viscous yoghurt mimic. Off-flavours can be reduced through roasting, adjusting pH, using deodorizing chemicals, or treating with enzymes and flavours can be improved by the addition of probiotic lactic acid bacteria and ultrasonication. Fermentation with lactic acid bacteria increases mineral bioavailability and reduces α-galactosidase content. Further research is needed to understand how ingredients interact during fermentation to achieve the desired texture, flavour, and nutrition in PBYM.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108786"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3265128","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: 4
Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms 直链淀粉与二酰基甘油络合涉及多种分子间相互作用机制
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.109251
Yinong Feng , Shahid Ahmed Junejo , Bin Zhang , Xiong Fu , Qiang Huang
{"title":"Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms","authors":"Yinong Feng ,&nbsp;Shahid Ahmed Junejo ,&nbsp;Bin Zhang ,&nbsp;Xiong Fu ,&nbsp;Qiang Huang","doi":"10.1016/j.foodhyd.2023.109251","DOIUrl":"10.1016/j.foodhyd.2023.109251","url":null,"abstract":"<div><p><span><span>Molecular complexation mediated by amylose can delay the </span>oxidation<span><span> of diacylglycerol (DAG) but the mechanism remains unclear, and little attention has been paid to starch–DAG complexes (SDCs). Herein, SDCs with different chain lengths (12−18 carbons) were prepared via co-precipitation and the underlying complexation mechanism was comprehensively explored. The results revealed nano-scale (∼150−500 nm) features and fewer weakly bound DAGs of SDCs with increasing chain length, attributed to complicated interchain and/or intrachain crosslinking with complexing indices ranging from 73% to 91%. X-ray diffraction, differential scanning calorimetry<span> and thermogravimetry analysis unveiled the involvement of tight and weak intermolecular interaction mechanisms between starch and DAGs, and the former exhibited higher short-range structure order, confirmed by </span></span>Fourier transform infrared spectroscopy<span> and Raman spectroscopy. Molecular dynamics simulation showed that amylose tended to form V</span></span></span><sub>6</sub>-type helices around dimyristoyl- and distearoyl-glycerol with average helical cavity sizes of 9.4 and 11.3 Å, respectively, predominantly driven by hydrophobic interactions. SDCs significantly enhanced the oxidative stability of DAGs and delayed the <em>in vitro</em> starch digestion rate. The findings provide a paradigm for the intensive processing of DAGs to improve their oxidative stability and health-promoting efficacy.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"146 ","pages":"Article 109251"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44570350","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
Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation 担子孢子发酵金木耳胞外多糖的结构、流变学及抗冻性能
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108848
Tao Sun , Xiaoyi Xu , Yuhang Ma , Hao jiang , Kai Yang , Rui Wang , Yian Gu , Sha Li , Yibin Qiu , Dafeng Sun , Hong Xu , Peng Lei
{"title":"Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation","authors":"Tao Sun ,&nbsp;Xiaoyi Xu ,&nbsp;Yuhang Ma ,&nbsp;Hao jiang ,&nbsp;Kai Yang ,&nbsp;Rui Wang ,&nbsp;Yian Gu ,&nbsp;Sha Li ,&nbsp;Yibin Qiu ,&nbsp;Dafeng Sun ,&nbsp;Hong Xu ,&nbsp;Peng Lei","doi":"10.1016/j.foodhyd.2023.108848","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108848","url":null,"abstract":"<div><p><span>The quality of frozen food<span> can be maintained with antifreeze. Commercial antifreezes like sucrose and glycerol are ineffective and may pose health hazards, making them inappropriate for use in food applications. A novel exopolysaccharide, xylomannan (NAPS-A), was purified from the fermentation broth of </span></span><em>Naematelia aurantialba</em><span> NX-20 in Tofu wastewater medium using anion exchange chromatography<span> and Sephadex column chromatography. The analysis revealed that NAPS-A had a molecular weight of 2.924 × 10</span></span><sup>6</sup><span><span> Da and was composed of mannose and </span>xylose<span> with trace amounts of glucuronic acid, glucose, and galactose. Its core structure contained 1,3-linked α-D-Manp residues as the backbone and branches at O-2 and O-4 of the β-D-Xylp residues. Furthermore, NAPS-A displayed remarkable thermal stability and shear-thinning phenomena, which are characteristic of non-Newtonian fluids. NAPS-A also exhibited significant antioxidant and antifreeze property. The findings in this study provide a chemical and biological basis for the potential development of NAPS-A as an antifreeze compound and functional food.</span></span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108848"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1554659","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
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles 了解水胶体对提高米粉和米粉理化特性的作用
IF 10.7 1区 农林科学
Food Hydrocolloids Pub Date : 2023-09-01 DOI: 10.1016/j.foodhyd.2023.108821
Supaluck Kraithong , Atiruj Theppawong , Suyong Lee , Riming Huang
{"title":"Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles","authors":"Supaluck Kraithong ,&nbsp;Atiruj Theppawong ,&nbsp;Suyong Lee ,&nbsp;Riming Huang","doi":"10.1016/j.foodhyd.2023.108821","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.108821","url":null,"abstract":"<div><p><span><span>Hydrocolloids are promising additives used to enhance the rheological properties of food products. The unique structures, charged groups, and </span>molecular conformations of hydrocolloids can have a significant impact on the quality attributes of the final products. Rice flour, a primary gluten-free ingredient, has been widely used in manufacturing gluten–free noodles, which have gained widespread popularity among people with celiac disease. However, high–amylose rice flour may have limited ability to provide the desired viscoelasticity, which is necessary for producing high–quality noodles. The properties of rice flours and their corresponding noodles can be improved with the assistance of hydrocolloids with multiple hydroxyl groups that facilitate their association with water molecules. This approach has been widely employed to overcome the limitations of the noodles made from rice flours. This review recapitulates the properties and mechanisms of hydrocolloids as </span>food rheology modifiers. Additionally, a comprehensive overview of their various effects on the physicochemical and noodle-making improvement of rice flours is correspondingly provided. The information revealed in this study is expected to significantly contribute to the acquisition of a fundamental understanding of the mechanisms by which hydrocolloids facilitate the development of food quality.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108821"},"PeriodicalIF":10.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3200449","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: 6
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