Food Hydrocolloids最新文献

{"title":"Thermo-reversible gel synthesized by 4-α-glucanotransferase with sol-gel transition tuned by subtle amylose manipulation","authors":"Yu Xiao ,&nbsp;Haocun Kong ,&nbsp;Zihang Jiang ,&nbsp;Caiming Li ,&nbsp;Xiaofeng Ban ,&nbsp;Zhengbiao Gu ,&nbsp;Zhaofeng Li","doi":"10.1016/j.foodhyd.2024.110870","DOIUrl":"10.1016/j.foodhyd.2024.110870","url":null,"abstract":"<div><div>Thermo-reversible gels have garnered significant interest in food, pharmaceutical, cosmetic, and therapeutic delivery sectors. The increasing demand for plant-based ingredients has further propelled research into plant-derived gels. This study investigates the application of 4-α-glucanotransferase from <em>Thermus thermophilus</em> STB20 (<em>Tt</em>4αGT) to synthesize thermo-reversible gels from seven starches. Detailed rheological analyses and fine structural characterizations were conducted to elucidate the mechanisms underpinning gel formation. The results indicate that amylose content and amylopectin chain length distribution are pivotal factors; specifically, an amylose content exceeding 5% is essential for gel formation was proposed for the first time. Modified starches exhibited a higher proportion of both short (DP 6–8) and long chains (DP &gt; 26) compared to their native counterparts. Rheological assessments demonstrated that these gels maintained thermal stability through repeated heating and cooling cycles between 90 °C and 4 °C. Notably, <em>Tt</em>4αGT treatment significantly enhanced gel strength, particularly in tapioca starch (TS), and improved the thickening performance and reversibility of starch. The gel network structure was primarily stabilized by hydrogen bonds, supplemented by electrostatic interactions. These findings highlight the potential of <em>Tt</em>4αGT-treated starches as versatile materials for various industrial applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110870"},"PeriodicalIF":11.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722595","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":"Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin","authors":"Yinsheng Wu ,&nbsp;Haoshen Xue ,&nbsp;Fei Liu ,&nbsp;Xinyue Wang ,&nbsp;Ling Chen ,&nbsp;Maoshen Chen ,&nbsp;Bor-Sen Chiou ,&nbsp;Xinghu Zhou ,&nbsp;Xue Jiao ,&nbsp;Fang Zhong","doi":"10.1016/j.foodhyd.2024.110876","DOIUrl":"10.1016/j.foodhyd.2024.110876","url":null,"abstract":"<div><div>Phycocyanin is a well-known natural colorant with a blue hue, utilized extensively in food and beverage applications. However, phycocyanin displays poor colloidal stability and precipitates from solution under acidic conditions, resulting in loss of blue color. In this study, gelatin (0.1%-1.0%w/v) was used to protect the colloidal and color stability of phycocyanin while also enhancing its antioxidant activity. Zeta-potential, particle size, and SEM results indicated that suitable concentrations of gelatin could form complexes with phycocyanin. This was induced by surface patch binding (SPB), making phycocyanin more electrostatically repulsive to overcome protein aggregation. Free radical scavenging experiments showed that phycocyanin-gelatin binding promoted the antioxidant activity of phycocyanin. UV–vis absorption, fluorescence spectra, and Fourier transform infrared spectroscopy results showed that gelatin could stabilizing the tertiary structure of phycocyanin and the tetrapyrrole chromophore through hydrophobic interactions and hydrogen bonds formation. Circular dichroism further revealed that gelatin could preserve the native secondary structure of phycocyanin, particularly the α-helix, thereby stabilizing the chromophore and protecting the blue color. This study showed that gelatin has a beneficial role in recovering acidified phycocyanin structure and color, facilitating the potential application of phycocyanin in foods and beverages as a natural pigment.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110876"},"PeriodicalIF":11.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702322","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":"Dysphagia-oriented non-Newtonian flow analysis of mayonnaise on different timescales using large amplitude oscillatory shear (LAOS) models","authors":"Pengguang Wang ,&nbsp;Qingyu Liao ,&nbsp;Huimin Ren ,&nbsp;Ziyu Zhou ,&nbsp;Yixin Wang ,&nbsp;Aiqin Ma ,&nbsp;Hongbin Zhang","doi":"10.1016/j.foodhyd.2024.110867","DOIUrl":"10.1016/j.foodhyd.2024.110867","url":null,"abstract":"<div><div>Dysphagia is a condition that particularly affects the elderly, making dietary modification an essential treatment strategy. This involves using various thickened foodstuffs, which must be evaluated using unified, rheological, colloidal, and tribological techniques/standards. During swallowing, food bolus undergoes rapid, nonlinear, large deformations across a wide range of timescales. However, the ideal rheological profile for safe swallowing is still not known, and the study of foods under large deformation is inadequate. This work aimed to employ large-amplitude oscillatory shear (LAOS) analysis to describe the behavior of thicker foods under different timescales. Mayonnaise, a representative with complex rheological behaviors, is considered a suitable model for studying dysphagia-oriented foods. The study used multiple LAOS analysis models, including algebraic stress bifurcation to determine yield points, the Kamani–Donley–Rogers recovery rheology model to identify recoverable and unrecoverable components, and a data-driven constitutive model for precise LAOS behavior prediction. Other methods used included Fourier transform rheology, Lissajous curve, stress decomposition, strain-stiffening and shear-thickening ratios, dissipation ratio, and the sequence of physical processes. Importantly, it was observed that as the testing frequency increased, the apparent nonlinearity trajectories of mayonnaise collapsed inward with slight rotations. The timescale of deformation can strongly or weakly influence the intensity and type of non-Newtonian flows observed depending on the LAOS behaviors at different frequencies. This study enhanced the development and evaluation of dysphagia-oriented products at different timescales from a rheological perspective, which may bring new insight into the on-demand management of dysphagia and motivate innovative ideas in diet design and processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110867"},"PeriodicalIF":11.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748372","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":"Layer-by-layer concurrent encapsulation of probiotics and bioactive compounds with supplementation in intermediary layers: An establishing instrument for microbiome recharge, core safety, and targeted delivery","authors":"Muhammad Safiullah Virk ,&nbsp;Muhammad Abdulrehman Virk ,&nbsp;Mehak Gul ,&nbsp;Muhammad Awais ,&nbsp;Qiufang Liang ,&nbsp;Tabussam Tufail ,&nbsp;Mingming Zhong ,&nbsp;Yufan Sun ,&nbsp;Abdul Qayum ,&nbsp;Ekram Abd El-Salam ,&nbsp;John-Nelson Ekumah ,&nbsp;Abdur Rehman ,&nbsp;Arif Rashid ,&nbsp;Xiaofeng Ren","doi":"10.1016/j.foodhyd.2024.110873","DOIUrl":"10.1016/j.foodhyd.2024.110873","url":null,"abstract":"<div><div>The human gut microbiota, especially probiotics, plays a crucial role in maintaining human health, which directed researchers to investigate various methods for recharging the gut microbiome with a sufficient number of probiotics (∼10⁶ CFU/mL). Among these methods, the layer-by-layer (LbL) encapsulation technique exhibits promising probiotic protection against harsh environmental conditions and preserving cell viability. The current review aims to examine the present state and prospects of using the LbL assembly technique for the concurrent delivery of both probiotics and bioactive compounds into the gastrointestinal system. In LbL assemblies, unigenric and polygenric wall material could be used to encapsulate a single or an aggregate of cells through direct or indirect encapsulation. It is established that during LbL assembly synthesis for encapsulation, polyelectrolytes with large molecular weights are used for layering, giving the opportunity to use these layers to carry bioactive compounds while keeping probiotics in the core. Several technologies, including extrusion, coacervation, emulsification, spray and freeze drying, and others, could be solely used or in combination to produce LbL assemblies of desired properties. The LbL assemblies can significantly reduce environmental damage to encapsulated cells and bioactive compounds and preserve their metabolic activity and function. Moreover, a wide array of compounds, such as prebiotics, omega-3 fatty acids, phytosterols, curcuminoids, carotenoids, anthocyanins, vitamins, and several other bioactive compounds of interest, could be supplemented in the layers of LbL assemblies, which are delivered to a precise location by systematic disintegration of layers in the gastrointestinal system. Therefore, the resultant LbL assemblies are excellent devices for core safety, microbiome recharge, and target delivery of probiotics and bioactive compounds simultaneously.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110873"},"PeriodicalIF":11.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722508","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 and evaluation of gelatin-based films with colorimetric/fluorescent response, enhanced hydrophobicity and stability for smart fish packaging","authors":"Lihua Li ,&nbsp;Qianru Su ,&nbsp;Qiuhan Zhao ,&nbsp;Li Ren ,&nbsp;Ke Xu ,&nbsp;Qiushuang Wu ,&nbsp;Yuting Zhuang ,&nbsp;Xin Lü ,&nbsp;Li Wang","doi":"10.1016/j.foodhyd.2024.110878","DOIUrl":"10.1016/j.foodhyd.2024.110878","url":null,"abstract":"<div><div>Smart packages based on natural pigment and macromolecular exhibited great potential in fresh meat but were limited by their poor stability and hydrophobic properties. Herein, we designed a stable smart packaging consisting of a series of preservation films (GPEF series) and smart labels (GPEF-C series), through emulsification and polyelectrolyte complexation. Cinnamic acid-chitosan nanoparticles (CC NPs) were used to prepare gallic acid-garlic essential oil W/O/W emulsions (EC) and emulsions loaded with curcumin (EC-Cur). The added emulsions and in-situ generated calcium CaHPO₄ nanoparticles significantly improved the hydrophobicity of films (WCA 111.3°–124.8°). As the emulsion concentration increased, films exhibited significant enhancement in antioxidant activity (50.2%–97.6%), antimicrobial properties (12.4%–99.8% against <em>E. coli</em>, 89.9%–100% against <em>S. aureus</em>) and UV shielding properties (transmittance 0.7%–5.1%). Moreover, these films were environmentally friendly and degraded in soil after 10 days. GPEF-C₃ and GPEF-C₅ showed excellent color and fluorescence stability after 4.5 months, as well as pH response between pH 8–13. Compared with PE, GPE₅F extended the shelf life of fish at 4 °C from 3 days to 5 days, and the color/fluorescence response of GPEF-C₃ exhibited consistency with TVB-N and CFU, which could accurately reflect the freshness of fish in real-time. Smart packaging based on GPE₃F and GPEF-C₃ was a prospective option for preserving and monitoring fresh meat.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110878"},"PeriodicalIF":11.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748368","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":"Novel probiotic fermented edible film based on gum arabic/whey protein isolate/isomalt/glycerol incorporated with Lactobacillus rhamnosus: Physical, antibacterial, and fresh pork preservation properties","authors":"Jingzhu Lu ,&nbsp;Yue Lu ,&nbsp;Chao Chang ,&nbsp;Jine Wu","doi":"10.1016/j.foodhyd.2024.110875","DOIUrl":"10.1016/j.foodhyd.2024.110875","url":null,"abstract":"<div><div>Some probiotic films have not shown satisfactory antibacterial performance, which limits their application in food. The purpose of this study is to improve the antibacterial activity of probiotic film by using probiotics to ferment the film solution, and to solve the problem of weak antibacterial performance of probiotic film. In this study, the solution composed of gum arabic/whey protein isolate/isomalt/glycerol was firstly fermented by <em>Lactobacillus rhamnosus</em> (<em>L. rhamnosus</em>) HN001, and then prepared into probiotic fermented films. The effect of probiotic fermentation on the films properties was systematically evaluated in this study. These results demonstrated that probiotic fermentation enhanced the mechanical strength, water barrier properties, thermal stability, and antioxidant activity of the films. According to the scanning electron microscopy (SEM), the probiotic-fermented films exhibited a more compact and coherent structure. Characterization of the films revealed that probiotic fermentation improved the compatibility between the film components and altered the conformation of whey protein. Compared to the non-fermented probiotic films, the probiotic-fermented films exhibited an 11% increase in the inhibition rate against <em>Staphylococcus aureus</em> and a 21% increase in the inhibition rate against <em>Salmonella</em>. The probiotic-fermented films successfully delayed the spoilage of fresh pork stored at 4 °C, effectively inhibiting microbial growth and reproduction, demonstrating a more effective preservation effect than the non-fermented probiotic films. This study provides an effective and convenient method for improving the antibacterial properties and preservation effect of probiotic films.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110875"},"PeriodicalIF":11.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702324","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":"Layer-by-layer nanoencapsulation strategies for enhanced oral delivery and function of Lactobacillus plantarum B2","authors":"Yun-Yang Zhu ,&nbsp;Run-Hui Ma ,&nbsp;Kiran Thakur ,&nbsp;Wang-Wei Zhang ,&nbsp;Jian-Guo Zhang ,&nbsp;Mohammad Rizwan Khan ,&nbsp;Chenzhong Liao ,&nbsp;Zhao-Jun Wei","doi":"10.1016/j.foodhyd.2024.110865","DOIUrl":"10.1016/j.foodhyd.2024.110865","url":null,"abstract":"<div><div>Bacterial therapy based on oral delivery and intestinal colonization of probiotics has demonstrated promising effects in addressing ariboflavinosis, a deficiency of riboflavin (vitamin B₂). Nevertheless, the harsh conditions of the gastrointestinal (GI) tract, including continuous peristalsis, GI digestive fluids, high levels of reactive oxygen species (ROS), and a complex pathological environment limit the effective delivery and colonization of probiotics. This study aimed to construct a novel layer-by-layer (LBL) self-assembly strategy to enhance the oral delivery and functional benefits of <em>Lactobacillus plantarum</em> B2 (a riboflavin over-producing probiotic strain). The encapsulation system employs the electrostatic interaction mechanism between bacterial surface, chitosan, and mucin/sodium alginate (SA) to improve the stability and efficacy of <em>L. plantarum</em> B2. Various analytical techniques such as transmission electron microscope (TEM), scanning electron microscope (SEM), atomic force microscope (AFM), and laser scanning confocal microscope (LSCM) were employed to clarify the successful encapsulation and high encapsulation efficiency of probiotics. Mucin/SA-chitosan nanoencapsulated <em>L. plantarum</em> B2 (M/A-C-<em>L. P.</em> B2) was endowed with improved storage stability and enhanced resistance to simulated gastrointestinal (GI) digestive fluids or ROS. Particularly, the mucin nanolayers significantly improved the adhesion of the probiotic to simulated intestinal mucus and Caco-2 cell monolayers. In addition, M-C-<em>L. P.</em> B2 formulation effectively preserved the physiological activity of probiotics and significantly increased the riboflavin content of soymilk during fermentation. This nanoencapsulation strategy presents an excellent platform for enhancing the oral delivery of probiotics which can not only improve the stability and viability of probiotics in the harsh GI environment but also upgrade their functional benefits, particularly in the treatment of riboflavin deficiency.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110865"},"PeriodicalIF":11.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707157","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":"Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels","authors":"Xinyu Shi,&nbsp;Jiaqi Liu,&nbsp;Qian Liu,&nbsp;Qian Chen,&nbsp;Hui Wang,&nbsp;Fangda Sun,&nbsp;Baohua Kong","doi":"10.1016/j.foodhyd.2024.110839","DOIUrl":"10.1016/j.foodhyd.2024.110839","url":null,"abstract":"<div><div>WPI-KG emulsion gels suitable for 3D printing were co-stabilized using whey protein isolate (WPI) and carrageenan (KG). The resulting WPI-KG emulsion gel was formulated with linseed oil (50%), WPI dispersion (about 50%) and KG (0%–0.8%). The printability of WPI-KG emulsion gels was evaluated by analyzing indicators such as rheological properties, moisture distribution, gel strength, and microstructure. Results indicated that the apparent viscosity and energy storage modulus of the WPI-KG emulsion gels increased with increasing KG content, and the gel strength also increased. However, the gradual decrease in the average particle size suggests the formation of a more stable network structure within the WPI-KG emulsion gel with high KG content, which is confirmed by the microstructural pictures. In addition, hydrogen bonding and electrostatic interactions of the added KG with WPI resulted in a change in the water distribution state in the WPI-KG emulsion gels. 3D printing tests demonstrated that WPI-KG emulsion gels with 0.6% KG exhibited smooth lines and excellent self-supporting ability, maintaining the predefined structural shape. The presence of KG also enhanced the thermal stability of the WPI-KG emulsion gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110839"},"PeriodicalIF":11.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702325","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":"Amyloid aggregation in mixed whey proteins","authors":"Sara Venturi ,&nbsp;Barbara Rossi ,&nbsp;Fatima Matroodi ,&nbsp;Renato Torre ,&nbsp;Andrea Lapini ,&nbsp;Paolo Foggi ,&nbsp;Alessandro Di Michele ,&nbsp;Paola Sassi ,&nbsp;Marco Paolantoni ,&nbsp;Sara Catalini","doi":"10.1016/j.foodhyd.2024.110863","DOIUrl":"10.1016/j.foodhyd.2024.110863","url":null,"abstract":"<div><div>The fundamental principles behind the complexity of protein assembly, especially in mixed protein systems and crowded environments, remain elusive. This study provides molecular, structural, and viscoelastic insights into the aggregation and gelation processes in aqueous solutions of pure and mixed β-lactoglobulin and albumin whey proteins. To better understand protein aggregation in complex systems, we used a multi-technique approach that spans from molecular to macroscopic length scales. Our results show that, under low pH and heat denaturation, β-lactoglobulin tends to form ordered amyloid-type aggregates, while bovine serum albumin forms non-amyloid aggregates. In crowded environments, all protein solutions tested develop composite gel networks with distinct molecular origins. Here the ability to control the amyloid aggregate content, which has a substantial effect on the structural and viscoelastic properties of these composite gels, has been demonstrated. Gel structure and viscosity are crucial parameters to control for the food industry, as they play a key role in determining the softness and texture of food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110863"},"PeriodicalIF":11.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking","authors":"Zhen Yang ,&nbsp;Chili Zeng ,&nbsp;Liang Chen ,&nbsp;Tian Tian ,&nbsp;Zhongjiang Wang ,&nbsp;Hong Wang ,&nbsp;Weimin Zhang ,&nbsp;Lianzhou Jiang ,&nbsp;Zhaoxian Huang ,&nbsp;Dongze Li","doi":"10.1016/j.foodhyd.2024.110868","DOIUrl":"10.1016/j.foodhyd.2024.110868","url":null,"abstract":"<div><div>The study examined the impact of glycation with five-carbon and six-carbon monosaccharides on the structure and physicochemical properties of coconut protein isolate (CPI). Compared to native CPI, CPI/monosaccharide complexes exhibited higher absorbance ratios (A₂₉₄/A₄₂₀) and glycation degrees. Structural analysis revealed an increase in disordered structures (β-turn and random coil), a blue shift in fluorescence emission, and elevated UV absorbance, indicating protein unfolding and exposure of hydrophobic groups. Glycation significantly enhanced CPI's solubility, emulsifying capacity, oil holding capacity, and thermal stability. Molecular docking simulations emphasized the importance of hydrogen bonding in complex formation. These findings provide insights into protein-carbohydrate interactions, offering potential for diverse industrial applications and guiding future research.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110868"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707160","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}