Food Hydrocolloids最新文献

{"title":"Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism","authors":"Yingyi Mao,&nbsp;Yi Dong,&nbsp;Yan Xiang,&nbsp;Lunjie Huang,&nbsp;Qiang He","doi":"10.1016/j.foodhyd.2025.111277","DOIUrl":"10.1016/j.foodhyd.2025.111277","url":null,"abstract":"<div><div>High temperatures (&gt;90 °C), which are commonly employed in the traditional processing of fish gelatin-based meat products, would cause the degradation of fish gelatin (FG) and finally result in a quality decline of the gels. Curdlan (CD) was used to improve the quality and thermostability of fish gelatin gels. Results showed that CD and FG could form a composite gel with compact 3D network structure. The addition of 1.5 wt% CD significantly increased the hardness (58.42 %), gumminess (30.58 %), chewiness (34.02 %), and water holding capacity (26.65 %) of 3.0 wt% FG gels. In addition, the composite gel exhibited a good thermostability even it was exposed at 100 °C for 1 h. Moreover, CD modified the amino acid microenvironment of FG molecules by increasing the surface hydrophobicity and attenuating endogenous fluorescence, which promoted the aggregation of FG molecules and led to an increase in their particle size. The microstructure, Fourier transform infrared spectroscopy, X-Ray diffraction, and differential scanning calorimetry analysis results revealed that CD could significantly increase the formation of hydrogen bonds within gels and change the secondary structure of FG protein at high temperatures. This could make the helicoidal structure more stable and ordered, establish a more uniform and dense 3D network structure, and improve the thermostability. This study might provide reference for improving the quality and stability of fish gelatin-based products under high-temperature processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111277"},"PeriodicalIF":11.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528866","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":"Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids","authors":"Wenmeng Liu ,&nbsp;Han Hu ,&nbsp;David Julian McClements ,&nbsp;Zhengyu Jin ,&nbsp;Long Chen","doi":"10.1016/j.foodhyd.2025.111278","DOIUrl":"10.1016/j.foodhyd.2025.111278","url":null,"abstract":"<div><div>Different starch modification methods have been proposed to broaden the application of starch-derived ingredients in the field of 3D printing. In this study, the effects of different concentrations of anionic hydrocolloids (xanthan gum and sodium alginate) and calcium ions (Ca²⁺) on the structural and physicochemical properties of corn starch-based edible inks were investigated. The presence of the Ca²⁺-crosslinked anionic hydrocolloids enhanced the gelatinization, rheological, and thermal properties of the corn starch, with the xanthan gum showing the best improvement. The crystal structure of the starch granules disappeared after gelatinization in both the presence and absence of the anionic hydrocolloids. However, the starch in the composite hydrogels had a more compact and uniform microstructure than that in the pure starch hydrogels. The observed improvements in the functional performance of the starch in the composite hydrogels were mainly attributed to alterations in noncovalent interactions, such as hydrogen bonding and ion bridging. The starch-hydrocolloid hydrogels exhibited better printing performance than starch hydrogels in 3D printing applications. Consequently, they have potential in the development of foods for people suffering from dysphagia. This research shows that anionic hydrocolloids can be used to enhance the functional performance of starch-based edible inks in the field of 3D food printing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111278"},"PeriodicalIF":11.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535256","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":"Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels","authors":"Jian Li ,&nbsp;Mengzhuo Liu ,&nbsp;Yunze Ma ,&nbsp;Lina Xu ,&nbsp;Huajiang Zhang ,&nbsp;Hanyu Li ,&nbsp;Lili Zhang ,&nbsp;Ning Xia ,&nbsp;Rui Chuang ,&nbsp;Ahmed M. Rayan ,&nbsp;Mohamed Ghamry","doi":"10.1016/j.foodhyd.2025.111275","DOIUrl":"10.1016/j.foodhyd.2025.111275","url":null,"abstract":"<div><div>Hydrogels created from polysaccharides and proteins with good nutritional and functional properties, so they are widely used in gel food design. However, mechanical strength and rheological properties of protein–polysaccharide hydrogels prepared by traditional methods cannot meet the needs of food industry for high–performance hydrogels. In this study, rheological and texture properties of egg yolk low–density lipoprotein (LDL)/κ–carrageenan (KC) hydrogels were improved by a soaking strategy on the basis of traditional hydrogels. LDL–KC hydrogels soaked in various hofmeister anion solutions exhibit varying properties, with SO4²⁻ hydrogels having the highest gel hardness (917.29 g), Young's modulus (0.1169 kPa), and complex network structure due to the hydration effect of kosmotrope anions (SO4²⁻ and F⁻), resulting in increased hydrogen bonds, hydrophobic interactions, disulphide bonds, and electrostatic interactions. In addition, chaotrope anions (Br⁻ and I⁻) can directly interact with LDL and KC molecules in LDL–KC system, weakening the interaction between LDL and KC molecules in LDL–KC system and leading to loss of the mechanical properties and rheological properties of LDL–KC hydrogels. These findings may provide fresh perspectives for building protein–polysaccharide hydrogels with the best possible texture and rheological properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111275"},"PeriodicalIF":11.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527043","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":"Water-insoluble citrus fiber enhances the textural properties and water-holding capacity of thermally generated kappa-carrageenan gels via skeletal reinforcement","authors":"Xiaoyan Wu ,&nbsp;Zheng Zhang ,&nbsp;Zhijun Zhang ,&nbsp;Han Liu ,&nbsp;Guimei Liu ,&nbsp;Bin Yu ,&nbsp;Haibo Zhao ,&nbsp;Haiteng Tao ,&nbsp;Bo Cui","doi":"10.1016/j.foodhyd.2025.111263","DOIUrl":"10.1016/j.foodhyd.2025.111263","url":null,"abstract":"<div><div>Kappa-carrageenan (KC) is widely used in gelled food formulations due to its gelling properties. However, practical applications of KC gels are hindered by their brittleness and high water separation rates. This study presents an innovative strategy that utilizes water-insoluble citrus fiber (ICF) to improve the stability and water-holding capacity (WHC) of KC gel. The incorporation of ICF significantly improved the textural properties of KC gels; for example, it increased their hardness and chewiness. The optimal WHC was achieved at the concentration of KC was fixed at 4 %, and ICF accounted for 50 % of the mass of KC. Rheological analyses revealed a proportional increase in the storage modulus with the ICF content (<em>p</em> &lt; 0.05), which indicated the formation of more robust gel structures. Fourier transform infrared spectroscopy confirmed the occurrence of hydrogen bonding interactions between KC and ICF. Scanning electron microscopy images highlighted that a compact gel network was formed by ICF filling the KC matrix. X-ray diffraction an further demonstrated increase in crystallinity, and atomic force microscopy analysis revealed that the gel surface became rougher upon the addition of ICF addition. These findings demonstrate that ICF effectively improves the structural and textural properties of KC gels, and thus underscore its potential as a desirable gel modifier in food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111263"},"PeriodicalIF":11.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563120","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":"Micro-phase separation and rheological behavior of whey protein isolate/gellan gum mixed gels","authors":"Yumin Yang ,&nbsp;Jinghu Yu ,&nbsp;Qiwen Ding ,&nbsp;Shanhua Qian","doi":"10.1016/j.foodhyd.2025.111280","DOIUrl":"10.1016/j.foodhyd.2025.111280","url":null,"abstract":"<div><div>This study was based on the cold gelation process of whey protein isolate (WPI) induced by acid. By regulating the addition concentration of low-acyl gellan gum (LGG), WPI/LGG mixed gel systems with different micro-phase separation behaviors were prepared, and the regulatory mechanism of LGG concentration on the micro-phase separation of the gel was systematically explored. The experiments showed that the change in LGG concentration significantly affected the cold gelation characteristics and dynamic rheological behavior of the mixed gel. Further, this study innovatively introduced a fractional derivative model to quantitatively characterize the linear viscoelastic response of WPI/LGG mixed gels, successfully capturing the dynamic laws of the complex modulus, steady state shear viscosity, and creep response with the change in LGG concentration. The model prediction results were highly consistent with the experimental data (<em>R</em>² &gt; 0.98), demonstrating the potential of the fractional derivative model in modeling and predicting the linear viscoelastic response of WPI/polysaccharide mixed gels. Secondly, by analyzing the constitutive parameters in the model - quasi-properties and fractional order, a phase space map was constructed that could correlate gel firmness with structural characteristics, revealing the quantitative mapping relationship between LGG concentration and the macroscopic properties of the gel. That is, based on the appropriate structural components and combined with the prediction of the mathematical model, the desired firmness texture effect can be achieved, thereby providing a reference for the application of LGG as a gel modifier in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111280"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552791","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":"Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer","authors":"Lei Lei ,&nbsp;Can-hua Xu ,&nbsp;Cai-hong Zhu ,&nbsp;Yu-cong Zou ,&nbsp;Yu-xi Guo ,&nbsp;Mahoudjro David Bodjrenou ,&nbsp;Bin Zhang ,&nbsp;Yang Yuan","doi":"10.1016/j.foodhyd.2025.111274","DOIUrl":"10.1016/j.foodhyd.2025.111274","url":null,"abstract":"<div><div>Emulsion encapsulation techniques integrated with modeling analysis offer an innovative solution for flavor retention and release. Here, we used coacervate materials to improve the interfacial properties of a novel high internal phase Pickering emulsion (HIPPE) gel, facilitating retention and controlled release of five different flavors. We then elucidated the structure-function relationship using phase equilibrium and mass transfer models. At pH 6.5 and 7.5, the interdigital chitin nanocrystals (CNCs) combined with zein, forming zein-CNCs complex coacervates. Novel high internal phase emulsion (HIPPE) gels stabilized by coacervates had unique interwoven structures, smaller sizes (47.58 μm, 49.58 μm), and greater rheological properties (thixotropic recovery rate: 80.42%, 85.24%). The release behavior of emulsion with five flavors was monitored by gas chromatography in a homemade mouth model. Through partition coefficients and Harrison's mathematical equation analysis, novel HIPPE gels exhibited a lower partition coefficient <span><math><mrow><msub><mi>K</mi><mrow><mi>g</mi><mi>e</mi><mspace></mspace></mrow></msub></mrow></math></span>, mass transfer coefficient <span><math><mrow><msub><mi>h</mi><mi>D</mi></msub></mrow></math></span>, and higher effective partition coefficient <span><math><mrow><msubsup><mi>K</mi><mrow><mi>g</mi><mi>e</mi></mrow><mrow><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msubsup></mrow></math></span>. The results indicated that the coacervation layers promoted affinity with flavors, and slowed down vortex-induced diffusion, thereby moderating flavor outbursts and controlling long-term release of hydrophobic flavors. This study presents potential applications of coacervate-structured emulsions as innovative flavor delivery systems to enhance flavor retention and controlled release.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111274"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520945","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":"Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis","authors":"Weijie Qi,&nbsp;Yaxing Xie,&nbsp;Lina Sun,&nbsp;Zhimo Jiang,&nbsp;Jianjun Cheng,&nbsp;Qingfeng Ban","doi":"10.1016/j.foodhyd.2025.111265","DOIUrl":"10.1016/j.foodhyd.2025.111265","url":null,"abstract":"<div><div>Hofmeister ion-induced starch gelatinization was recognized as an efficient and simple method with low energy consumption. During the pasting process, starch was influenced by the valence of Na⁺, Mg²⁺, Cl⁻ and SO₄²⁻. The study investigated the macro functional effects of ions with different valences on starch swelling power (SP), pasting, and rheological properties, employing simultaneous rheological and FTIR techniques, along with 2D correlation spectroscopy (2D-COS). The findings revealed that Mg²⁺ and SO₄²⁻ much significantly inhibited SP of starch compared to Na⁺ and Cl⁻, resulting in reduction in pasting viscosity but an increase in pasting temperature. Small-amplitude oscillatory shear indicated that Mg²⁺ enhanced the dynamic modulus relative to Na⁺, while SO₄²⁻ exerted the opposite effect. In contrast, large-amplitude oscillatory shear experiments demonstrated that divalent ions exhibited greater stability than monovalent ions under high stress, as evidenced by the Lissajous curve. This observation aligned with the Hofmeister sequence. Notably, some starch granules containing Mg²⁺ and SO₄²⁻ retained polarized crosses, whereas the control and NaCl lost at 70 °C. For dynamic structure, high valence ions contributed to the structural ordering of water molecules, attenuated the hydration of starch, and exhibited weaker hydrogen bonding drive during the heating. 2D-COS further revealed that the C-O-H bond was particularly sensitive to bending vibrations during heating, and that divalent ions facilitated the formation of stabilized hydrogen bonding network with the hydroxyl groups of starch through water molecules in the amorphous region. These results offered valuable insights for the research and practical application of Hofmeister ion-induced gelatinization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111265"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508961","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":"Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein","authors":"Can Luo ,&nbsp;Ruiqi Wang ,&nbsp;Yingying Gu ,&nbsp;Xiyuan Liu ,&nbsp;Jie Zhu","doi":"10.1016/j.foodhyd.2025.111279","DOIUrl":"10.1016/j.foodhyd.2025.111279","url":null,"abstract":"<div><div>This study investigated the substitution of NaCl with MgCl₂ or CaCl₂ in κ/ι-carrageenan (κ/ι-car) myofibrillar protein complexes (K/I-MP) to improve low-sodium gel meat products. Texture and cooking loss analysis showed that the effects of MgCl₂ or CaCl₂ depended on the carrageenan type and conditions. κ-car exhibited a negative effect under Ca²⁺ (cooking loss increased by 30.69%) and a positive effect under Mg²⁺ (cooking loss decreased by 13.41%); both carrageenans showed regulatory effects, with κ-car having a greater impact. Analysis of hydrophobicity, sulfhydryl content, particle size, AFM, CD, rheology, infrared spectroscopy, and molecular docking revealed that Ca²⁺ and ι-car formed complexes via salt bridges, significantly enhancing MP aggregation and structural stability. Infrared spectroscopy and molecular docking further confirmed that ι-car reacted more readily with MP than κ-car Particle size increased from 1.5 μm to 2.5 μm, α-helix content rose from 25% to 35%, and hydrophobic group exposure decreased. In contrast, κ-car promoted aggregation through hydrophobic interactions and sulfhydryl crosslinking, with a weaker increase in α-helix content (25%–28%). Mg²⁺ had a weaker effect but significantly enhanced aggregation when combined with κ-car. In conclusion, Ca²⁺ enhanced MP structure via salt bridges, especially with ι-car, while κ-car promoted aggregation by altering protein conformation. Mg²⁺ had a weaker effect but enhanced aggregation with κ-car. These findings provide new insights into the synergy between divalent cations and carrageenan in MP gelation and strategies for developing low-sodium meat products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111279"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563053","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 modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties","authors":"Ziteng Lian,&nbsp;Ruihan Su,&nbsp;Qianqian Zhang,&nbsp;Yaqi Tang,&nbsp;Sai Yang,&nbsp;Xiuying Liu,&nbsp;Lin Cheng,&nbsp;Huan Wang,&nbsp;Lianzhou Jiang","doi":"10.1016/j.foodhyd.2025.111276","DOIUrl":"10.1016/j.foodhyd.2025.111276","url":null,"abstract":"<div><div>The dense structure of soy protein isolate (SPI) usually leads to reduced stability and digestibility, limiting its practical application. Protease hydrolysis and polyphenol complexation are considered green means to modify the protein to improve its properties. The study aimed to address the persistent challenges associated with the stability and digestibility of SPI through dual modification of enzymatic hydrolysis and polyphenol. Complexes of varying concentrations of phlorotannins (0, 0.2, 0.5, 1.0, 2.0 mg/mL) with SPI and SPI hydrolysate (SPIH) were prepared through both covalent and noncovalent interactions, and the complex structure, stability, and digestive properties were further investigated. Raman spectroscopy, UV spectroscopy, 3D fluorescence spectroscopy, free sulfhydryl groups, and SEM were employed, and the results showed a synergistic transformation in the SPI structure upon enzymatic hydrolysis and PT addition, which was manifested by the exposure of aromatic amino acids, the formation of intermolecular disulfide bonds, the decrease in surface free sulfhydryl groups (1.04 μmol/g) and an increased in microscopic network structure. The SPIH-PT covalent complexes (CHP) displayed excellent stability in pH, ionic, thermal (73.79 °C), storage (0.55) and freeze-thaw outperforming non-covalent complexes. In vitro gastrointestinal simulated digestion reduced the complexes particle size. The particle size of the digested product increased with increasing PT concentration (increased to 359.70 nm). FTIR of the digested products revealed gradual increase in β-turn and β-sheet content to 34.50% and 19.80%. Enzymatic hydrolysis and polyphenol covalent complexation effectively enhanced the antidigestive properties of the complexes (as low as 19.03%), increased the free amino acid content, improved the antioxidant capacity, and elevated the polyphenol bioaccessibility (up to 88.87%). This work will offer theoretical references to research on the stability and digestion mechanisms of protein hydrolysate-PT complexes, and provide data support for its application in functional foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111276"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520944","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":"Efficient and source-independent preparation of amyloid fibrils from almond protein isolates and concentrates","authors":"Shuangjian Li,&nbsp;Xihua Liu,&nbsp;Yapeng Fang,&nbsp;Yiping Cao","doi":"10.1016/j.foodhyd.2025.111281","DOIUrl":"10.1016/j.foodhyd.2025.111281","url":null,"abstract":"<div><div>Amyloid fibrils generated from food proteins have been shown to be promising building blocks for designing functional materials and future foods. The formation of food amyloid fibrils usually requires the use of protein isolates, which largely hinders their practical application due to the high cost and environmental impacts for protein purification. In this study, we found that both almond protein concentrate (APC) and isolate (API) can be efficiently converted into amyloid fibrils by heating under acidic conditions. Atomic force microscopy (AFM), ThT fluorescence, ultracentrifugation measurements indicated that APC and API fibrils have comparable mesoscopic structures and conversion rate, analogous to whey protein isolate fibrils (the model system with excellent fibrillization property). The high fibrillization capacity of APC was demonstrated to benefit from its coexistence with sucrose. In fact, sucrose only slightly affected almond protein fibrillization even at high content of sucrose (60%). More importantly, the efficient fibrillization remained for APCs obtained from different sources, and can be scaled-up. Therefore, this study confirms for the first time the amyloidogenic property of almond proteins and paves the way for their practical utilization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111281"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529031","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}