Food Hydrocolloids最新文献

{"title":"Enzymatic amplification of α-1,6 linkages by glycosyltransferases on banana starches to enhance slow digestibility at the small intestinal α-glucosidase level","authors":"Young-Bo Song ,&nbsp;Hyung-Min Kim ,&nbsp;Won-Min Lee ,&nbsp;Luis Arturo Bello-Pérez ,&nbsp;Dan Li ,&nbsp;Sang-Ho Yoo ,&nbsp;Byung-Hoo Lee","doi":"10.1016/j.foodhyd.2025.111518","DOIUrl":"10.1016/j.foodhyd.2025.111518","url":null,"abstract":"<div><div>Banana starch contains a higher proportion of long, linear B₃-amylopectin chains compared to other botanical sources of starch, making it an effective substrate for glycosyltransferases. In this study, glycogen branching enzymes (GBEs) and 4,6-α-glucanotransferases (4,6-αGTs) were applied to amplify the α-1,6 branching structures in banana starch, which are digested more slowly into glucose by mammalian α-glucosidase. Both enzymes increased the proportion of α-1,6 linkages by efficiently utilizing the long B₃-chains. GBEs amplified the number of α-1,6 branching points (7.0–15.6 %), while 4,6-αGTs enhanced the consecutive ratio of α-1,6 bonds (0.5–6.3 %) compared to untreated banana starch (3.5–3.7 %). Additionally, enzyme-treated starches exhibited decelerated glucose release when tested with rat intestinal and human recombinant α-glucosidase. These results suggest that enzyme-modified starches with enhanced α-1,6 branching have the potential to serve as functional carbohydrates for modulating postprandial glycemic responses. Furthermore, this approach offers a novel application for banana-based products, contributing to reduced agricultural waste and environmental sustainability in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111518"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947594","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":"Epicatechin gallate-mediated modulation of zein self-assembly and air-water interfacial properties of zein nanoparticles","authors":"Xiujuan Chen ,&nbsp;Kaili Nie ,&nbsp;Lixin Ma ,&nbsp;Xiaoqiang Chen","doi":"10.1016/j.foodhyd.2025.111519","DOIUrl":"10.1016/j.foodhyd.2025.111519","url":null,"abstract":"<div><div>The role of polyphenols in regulating protein self-assembly behavior and interfacial characteristics has attracted considerable interest in recent years. This study investigated the effects of epicatechin gallate (ECG) on the behavior of nanoparticles formed by zein during self-assembly using the antisolvent method, as well as the properties of the resulting nanoparticles at the air-water interface. The findings revealed that ECG significantly influenced the microstructure and air-water interfacial characteristics of zein nanoparticles by modulating the assembly process. Unmodified zein nanoparticles displayed strong inter-particle interactions, resulting in the formation of large aggregates and increased surface hydrophobicity. The incorporation of ECG enhanced the surface charge of zein nanoparticles and reduced their size and surface hydrophobicity. Furthermore, the reduced interaction forces among ECG-modified zein nanoparticles facilitated the development of hysteresis in the Langmuir-Blodgett interfacial membrane. This enhancement improved their adsorption, penetration, and rearrangement at the air-water interfacial, as demonstrated by dynamic droplet analysis. Notably, the results of the stability analysis and Lissajous plots indicated that moderate ECG concentrations (zein/ECG mass ratios of 80:1 and 40:1) enhanced the storage stability of zein nanoparticles and their stabilization at the air-water interface. Conversely, higher ECG concentrations (zein/ECG mass ratios of 5:1 and 2:1) destabilized this stability. These findings indicate that the concentration of ECG regulated the self-assembly behavior of zein in the formation of nanoparticles using the antisolvent method. This in turn, modulated the microstructure of the nanoparticles and their rheological properties at the air-water interface.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111519"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947644","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":"Preparation of disk carrier composed of bacterial cellulose and mushroom chitosan for cultured chicken meat production","authors":"Yunan Tang ,&nbsp;Chenchen Shi ,&nbsp;Ximing Zhang","doi":"10.1016/j.foodhyd.2025.111482","DOIUrl":"10.1016/j.foodhyd.2025.111482","url":null,"abstract":"<div><div>Cultured meat, produced through in vitro cell proliferation and maturation on scaffolds, has garnered attention as a sustainable alternative to conventional livestock farming. While disk carriers have shown potential for high-density cultures in bioreactor processes, key challenges persist, including the reliance on animal-derived materials and the limited edibility and affordability of current scaffolds. To advance the scalability and consumer acceptability of cultured meat, edible, cost-effective, and biocompatible scaffolding materials are essential. Here, we introduce a bacterial cellulose-mushroom chitosan (BCMC) disk carrier, prepared via a simple, scalable blend-casting method, as a promising scaffold for cultured meat production. The addition of MC endows BC with a positively charged surface exhibiting moderate wettability. In testing with murine myoblasts (C2C12), chicken skeletal muscle cells (cSMC), and chicken embryo fibroblasts (DF-1), BCMC carriers effectively supported cell proliferation, promoted myotube formation and skeletal muscle marker expression in C2C12s and cSMCs after 7 days of serum starvation, and facilitated lipid droplet formation in DF-1s after 10 days of lipogenesis induction. Furthermore, centimeter-scale cultured meat was achieved by laminated construction, resulting in muscle and fat analogues with hardness properties comparable to those of real chicken meat. This method allows for flexible control over tissue architecture and composition of cultured meat by sequentially depositing cell-laden BCMC disks. These findings suggest that BCMC disk carriers offer a promising solution for overcoming current limitations in cultured meat production. Their simplicity, low cost, and edibility make them a viable option for large-scale applications, advancing the development of sustainable and texturally realistic cultured meat products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111482"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147608","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":"Sustainable extraction and characterization of type I collagen from tuna skin waste utilizing biocompatible ionic liquid-based aqueous two-phase system","authors":"Qianqian Chen ,&nbsp;Botao Liang ,&nbsp;Xuan Yuan,&nbsp;Xinyi Yu,&nbsp;Chengcheng Li,&nbsp;Lai Wei,&nbsp;Jing Ye,&nbsp;Jiajia Wu,&nbsp;Zhiyuan Dai,&nbsp;Yanbin Lu","doi":"10.1016/j.foodhyd.2025.111524","DOIUrl":"10.1016/j.foodhyd.2025.111524","url":null,"abstract":"<div><div>In this study, a green method for collagen recovery from tuna processing waste utilizing a biocompatible ionic liquid-based aqueous two-phase system (ATPS) was established. The phase behavior of selected extractants, including choline-based ionic liquids (Ch-ILs) and the non-ionic surfactant Triton X-100 (TX-100), was systematically investigated and evaluated based on their phase diagrams, density functional theory calculations, and nuclear magnetic resonance analysis. Through optimization of single-factor experiments, the optimal ATPS was determined to consist of TX-100, [Ch][DHC], and water in a weight ratio of 16:30:54. Following ultrasonic treatment for 2 h at a solid-to-liquid ratio of 1:10, an average collagen yield of 16.61 ± 0.30 % was achieved without requiring tedious sample pretreatment steps. The purified collagen was characterized and validated through a series of spectral analyses, confirming that it maintained a relatively intact triple helix structure. It is noteworthy that the recovery and recycling rates for both [Ch][DHC] and TX-100 were evaluated during the extraction process, with results indicating that these rates exceeded 87.5 %. Additionally, the potential extraction mechanisms underlying the interactions between collagen and the studied ionic liquids were investigated using molecular docking simulations. This proposed extraction strategy aligns with principles of being environmentally friendly, safe, and sustainable—thereby enhancing its application prospects for effective treatment of tuna processing waste.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111524"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947595","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":"A universal co-encapsulation strategy for hydrophilic and hydrophobic bioactives via marangoni effect-driven phase-change microcapsules","authors":"Like Wang,&nbsp;Peiyan Feng,&nbsp;Bo Liu,&nbsp;Xiaonan Huang,&nbsp;Shouwei Yin","doi":"10.1016/j.foodhyd.2025.111522","DOIUrl":"10.1016/j.foodhyd.2025.111522","url":null,"abstract":"<div><div>This study presents a novel food-grade Marangoni effect- and polyelectrolyte coacervate-based co-encapsulation strategy to simultaneously deliver hydrophilic and hydrophobic drugs, addressing the limitations of traditional systems in delivering active ingredients with diverse solubility. By encapsulating hydrophilic proanthocyanidins (PA) with chitosan/chondroitin sulfate polyelectrolyte complexes (Ch95/CS-PA) and co-loading them with hydrophobic vitamin D₃ (VD₃) in lauric acid phase change material (PCMs), composite microcapsules (PCMCs) were constructed using surface tension gradient-driven droplet self-splitting technology. Experimental results demonstrate that this method achieves efficient co-encapsulation through electrostatic interactions and low-temperature phase change solidification, with encapsulation efficiencies of 71.88 % for PA and 82.49 % for VD₃. The dual-channel fluorescence tracing analysis via confocal laser scanning microscopy (CLSM) demonstrated that the Ch95/CS-PA achieved a uniform and stable distribution within PCM, with no ethanol-induced flocculation or Marangoni flow-driven drug leakage observed, thereby validating the efficacy of Ch95/CS as a hydrophilic drug delivery carrier. Thermal analysis (DSC, TGA) confirmed the stable phase change properties of the microcapsules (phase change enthalpy of 134.3 J/g), with no significant drug loss after 28 days of storage at 4 °C. In vitro simulated gastrointestinal digestion showed that PCMCs remained intact in gastric fluid and released drugs in intestinal fluid through pH-responsive and bile salt-mediated micellization, enhancing the bioaccessibility of PA and VD₃ to 79.82 % and 55.85 %, respectively, compared to their free forms (control group: 41.16 % and 16.21 %). Compared to traditional multiple emulsion methods, this strategy reduces preparation time from hours to seconds and replaces mechanical energy input with chemical energy, offering a scalable solution for multi-component functional ingredient encapsulation in food and nutraceutical applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111522"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947643","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":"Enhancing functionality of citrus fibers from peel and pulp pomace via combined alkaline hydrogen peroxide and xylanase modification","authors":"Xu Zhao ,&nbsp;Yujie Liu ,&nbsp;Xiaoling Huang,&nbsp;Chun Cui,&nbsp;Wei Wang","doi":"10.1016/j.foodhyd.2025.111526","DOIUrl":"10.1016/j.foodhyd.2025.111526","url":null,"abstract":"<div><div>This study focused on enhancing the functionality of <em>citrus</em> fibers from peel and pulp pomace through physical, chemical, enzymatic, and combined modification methods. The primary aim was to increase the soluble dietary fiber (SDF) content while improving physicochemical properties such as water holding capacity, oil holding capacity, and thermal stability. The combined alkaline hydrogen peroxide and xylanase treatment emerged as the most effective method, significantly increasing SDF content from 9.67 % to 31.45 % and modifying the monosaccharide composition, especially with an increase in the ratio of arabinose to xylose. Structural characterization revealed substantial changes in the fiber's physical structure, such as enhanced porosity and specific surface area, without altering the fundamental chemical framework. Additionally, the modified <em>citrus</em> fibers exhibited notable improvements in thermal stability, with residual mass increasing from 10.22 % to 33.10 % at 600 °C. Furthermore, the water holding capacity and swelling capacity were enhanced by 123.61 % and 214.56 %, respectively. These findings provide valuable insights into the high-value utilization of <em>citrus</em> processing by-products and support the development of functional foods with enhanced nutritional profiles, highlighting the potential of modified <em>citrus</em> fibers in sustainable food industry applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111526"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947597","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":"Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils","authors":"Qianxin Zhou ,&nbsp;Wenbin Zha ,&nbsp;Kang Zhong ,&nbsp;Jianxia Xu ,&nbsp;Lu Lin ,&nbsp;Ye Huang ,&nbsp;Xiaonan Sui ,&nbsp;Yingnan Liu ,&nbsp;Yaqing Xiao","doi":"10.1016/j.foodhyd.2025.111521","DOIUrl":"10.1016/j.foodhyd.2025.111521","url":null,"abstract":"<div><div>In this study, the effect of length-diameter ratio of nanocellulose on the gel properties of soybean protein amyloid fibrils (SAFs) and its regulatory mechanism were investigated. The results showed that the viscoelasticity, gel strength and water holding capacity of SAFs composite gel increased significantly with the decrease of length-diameter ratio of nanocellulose. The root cause of this phenomenon was that nanocellulose with small aspect ratio showed good dispersion stability in SAFs solution, which promoted the hydrophobic amino acids and aromatic amino acids residues in SAFs to be concealed in the protein to a greater extent. In addition, the nanocellulose with smaller length-diameter ratio promoted the composite gel to have more β-sheet conformation, and effectively induced the increase of ionic, hydrogen and disulfide bonds in the gel. In summary, precisely regulating the length-diameter ratio of nanocellulose could significantly affect the aggregation state, functional groups, structural characteristics and interaction forces of SAFs molecules, so as to achieve directional optimization of SAFs gel properties. This research result opens up new possibilities for the application of SAFs composite gel system in various fields such as functional protein substrate materials and food ingredients, and has important practical significance and promoting role.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111521"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947647","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":"Controllable fabrication of core-shell microcapsules using sodium alginate/gellan gum as shell material by microfluidics","authors":"Wenyao Tu ,&nbsp;Wanting Hu ,&nbsp;Jia Chen ,&nbsp;Kao Wu ,&nbsp;Binjia Zhang ,&nbsp;Guohua Zhao ,&nbsp;Fatang Jiang ,&nbsp;Dongling Qiao","doi":"10.1016/j.foodhyd.2025.111514","DOIUrl":"10.1016/j.foodhyd.2025.111514","url":null,"abstract":"<div><div>Core-shell microcapsules are of considerable importance in the food and pharmaceutical industries, due to their ability to encapsulate functional ingredients. The hydrophilic sodium alginate/gellan gum (SA/GG) crosslinked with Ca²⁺ shows great application potential using as the shell materials of microcapsules encapsulating hydrophobic components. However, its adaptability using as shell materials of microcapsules for double emulsion template method has rarely been evaluated. Here, it was controlled fabricated by microfluidics through a double emulsion template method using sodium alginate/gellan gum (SA/GG) as shell material. Inclusion of Ca²⁺ enhanced intermolecular interactions in shell material of SA/GG, especially with a component ratio of 4:6, by conjoining the “egg-box” structure of SA and Ca²⁺-mediated GG networks to greater extent and increased its gel strength. This favors the fabrication of core-shell microcapsules with desired size, morphology, and mechanical strength. Increasing SA content decreased the minimum <em>Q</em>₀ (flow rate of outer phase) values and increased the maximum <em>Q</em>_m (flow rate of middle phase) for the emulsion generation, simultaneously, due to the reduced molecular entanglements and the solution viscosity. These findings provide a strategy for controllable preparation of monodispersed microcapsules encapsulating oily substances or oil-soluble bioactive substances by microfluidics.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111514"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947593","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":"Structure conformational, physicochemical and rheological characterisation of red clover seed (Trifolium pratense L.) galactomannan","authors":"Lingxin You ,&nbsp;Reiner Dieden ,&nbsp;Yves Fleming ,&nbsp;Jennyfer Fortuin ,&nbsp;Alexander Shaplov ,&nbsp;Davide Odelli ,&nbsp;Denis Pittois ,&nbsp;Christos Ritzoulis ,&nbsp;Christos Soukoulis","doi":"10.1016/j.foodhyd.2025.111517","DOIUrl":"10.1016/j.foodhyd.2025.111517","url":null,"abstract":"<div><div>In the present work, a galactomannan isolated from the endosperm of red clover (<em>Trifolium pratense</em> L.) seeds was studied for its feasibility as a thickening and gelling agent in food applications. Red clover seed galactomannan (RCG) had a mannose-to-galactose ratio of 1.12, a molecular weight of 1500 kDa (SEC-MALS) and an intrinsic viscosity of 13.6 dL g⁻¹. The solvation affinity of RCG in water was equivalent to θ-solvent, according to the estimated Kraemer and Huggins coefficients. The critical coil overlap concentration of the RCG solutions in water was estimated to be c∗ = 0.35 wt %, whereas the concentration dependence of specific viscosity in the dilute and semi-dilute regimes was ∝ c^2.3 and c^4.2, respectively. The water vapour sorption dynamics of RCG were controlled by a solution-like sorption mechanism. RCG exhibited a semi-crystalline structure with the glass transition occurring at T_g,onset ≈ 44 °C. The viscoelastic behaviour of the RCG solutions (1–7 wt %) obeyed the concentration superposition principle with a breakpoint in the relaxation dynamics to occur at c ≈ 2 wt %. A time-temperature-concentration super master curve was successfully constructed for c ≥ 2 wt % and temperatures between 5 and 65 °C with an Arrhenius kinetics calculated activation energy of 23.5 kJ/mol.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111517"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124555","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":"Unveiling the hypoglycemic of hesperetin-Cu(II) complex: impact on the physicochemical properties and digestibility of gelatinized corn starch","authors":"Xi Peng ,&nbsp;Yushi Wei ,&nbsp;Deming Gong ,&nbsp;Guowen Zhang","doi":"10.1016/j.foodhyd.2025.111516","DOIUrl":"10.1016/j.foodhyd.2025.111516","url":null,"abstract":"<div><div>Starch intake is the main cause of postprandial hyperglycemia. This study aimed to investigate the effect of hesperetin-copper (II) complex [Hsp-Cu(II)] on the physico-chemical properties and digestibility of gelatinized corn starch (GCS). It was found that with the addition of 1.44 mg/mL Hsp-Cu(II), the digestion rate of GCS decreased from 87.0 % to 52.2 %, the rapidly digestible starch content reduced from 22.7 % to 14.4 %, and the resistant starch content increased from 18.1 % to 55.0 %, suggesting that Hsp-Cu(II) decreased the digestion rate of GCS by increasing the content of resistant starch. The analysis of X-ray diffraction, rheology and differential scanning calorimetry showed that Hsp-Cu(II) increased the crystallinity, viscosity, storage modulus (G′), loss modulus (G″) and thermal stability of GCS. Fourier transform infrared spectroscopy found that Hsp-Cu(II) bound with GCS through hydrogen bonds. In addition, scanning electron microscopy showed that Hsp-Cu(II)‒GCS complex possessed a denser structure, thicker crystalline flakes and thinner amorphous flakes in comparison with GCS. Therefore, Hsp-Cu(II) may inhibit the digestion of GCS by changing the physicochemical properties and increasing the content of resistant starch of GCS, and inhibiting the activities of α-amylase and α-glucosidase at the same time by hindering the binding of GCS to the enzymes. These findings have demonstrated the potential ability of Hsp-Cu(II) to lower the level of postprandial blood glucose. This study may provide new insights into the development of Hsp-Cu(II) as a novel anti-diabetic nutritional supplement.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111516"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929162","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}