Food Hydrocolloids最新文献_第2页

Octenylsuccinic acid modification promotes starch lecithin complexation: Application to the preparation of oleogels 辛烯基琥珀酸改性促进淀粉卵磷脂络合：在制备油凝胶中的应用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-20 DOI: 10.1016/j.foodhyd.2025.111787

Xinyu Wang, Qian Lin, Li Niu, Wenqing Zhao, Qi Zhao, Ruijie Li, Wenhao Li

{"title":"Octenylsuccinic acid modification promotes starch lecithin complexation: Application to the preparation of oleogels","authors":"Xinyu Wang, Qian Lin, Li Niu, Wenqing Zhao, Qi Zhao, Ruijie Li, Wenhao Li","doi":"10.1016/j.foodhyd.2025.111787","DOIUrl":"10.1016/j.foodhyd.2025.111787","url":null,"abstract":"<div><div>In this study, mung starch with different degrees of Octenylsuccinic anhydride (OSA) modification (4 %, degree of substitution is 0.008; 8 %, degree of substitution is 0.012) was compounded with lecithin in different additions (0 %, 1 %, 3 %, and 6 %) by Rapid Viscosity Analyzer (RVA), freeze-dried, powered, and sieved for the preparation of oleogels. The effect of modification on the complexes and the differences between different formulations of oleogels were investigated. The results showed that OSA esterification conferred starch amphiphilicity through covalent bonding between hydrophilic hydroxyl and lipophilic anhydride portions, and thermal shear treatment in RVA disrupted the structure of starch granules to encapsulate lecithin in the lumen of amylose to form a V-type complex, which optimized the dispersion of lecithin and resulted in lyophilized product scaffolds with uniform porosity (SEM). These microporous matrices solidify the oil droplets on their framework through capillary action and reduction of interfacial tension, ultimately producing an oleogel with excellent stability. This study contributes to a better understanding of the effect of esterification modification on starch-lecithin complexes, thus broadening the application of starch and providing new ideas for producing oleogel products with alternative solid fat properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111787"},"PeriodicalIF":11.0,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680055","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

Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions 7S/11S大豆蛋白不同比例淀粉样蛋白纤维结构特征比较及制备高内相乳剂的潜力分析

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-19 DOI: 10.1016/j.foodhyd.2025.111781

Tianlu Han , Lidan Qiu , Qinlin Hu , Ruqi Guo , Ying Zhu , Yuyang Huang , LinLin Liu , Ying Wang , Xiuqing Zhu

{"title":"Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions","authors":"Tianlu Han , Lidan Qiu , Qinlin Hu , Ruqi Guo , Ying Zhu , Yuyang Huang , LinLin Liu , Ying Wang , Xiuqing Zhu","doi":"10.1016/j.foodhyd.2025.111781","DOIUrl":"10.1016/j.foodhyd.2025.111781","url":null,"abstract":"<div><div>Amyloid fibrils from soybean 7S and 11S proteins can improve emulsion stability by creating a bridge-like structure at the oil-water interface. To clarify the structural features and potential for stabilising high-internal-phase emulsions of 7S/11S protein amyloid fibrils in varying proportions, more investigation is necessary. This study examined the properties of various emulsion types with oil contents of 30 % and 85 %, as well as the characteristics of amyloid fibrils of different proportions of 7S/11S soybean protein (1:0, 0:1, 1:1, 2:1, and 1:2). The 7S/11S ratio of 2:1 had the highest fibrils β-sheet content (51.40 %), the highest ThT fluorescence intensity and the strongest fibrils-forming ability. After amyloid fibrillation treatment, emulsions made with different amounts of 7S/11S soy protein showed improved stability compared to the control group. Additionally, amyloid fibrils consisting of 85 % of oil emulsion had superior characteristics than those of 30 %. The emulsion's EAI and ESI initially increased and subsequently decreased as 7S percentage increased. When the 7S/11S soybean protein ratio was 2:1, the emulsion had the highest viscoelasticity, EAI (89.72 m<sup>2</sup>/g) and ESI (78.96 min) were the highest, and the smallest particle size (90.9 nm) and lowest TSI values, indicating that the 7S/11S soybean protein amyloid fibrils have excellent potential for preparing high-internal-phase emulsion. This study offers a theoretical foundation for employing soy protein in high internal phase emulsions and for comprehending the structure of the various 7S and 11S protein components from soy amyloid fibrils.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111781"},"PeriodicalIF":11.0,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703919","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

High hydrostatic pressure enhances the interaction, antioxidant activity, stability, between endogenous pectin and malvidin in‘Beibinghong'grapes 高静水压力增强了“北冰红”葡萄内源果胶与malvidin的相互作用、抗氧化活性和稳定性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-19 DOI: 10.1016/j.foodhyd.2025.111776

Naiqun Zhao , Fengxian Qin , Youzhi Zhao , Haoran Qi , Yanzhuo Liu , Mingjie Hu , Liankui Wen , Xinyao Liu , Zhitong Wang

{"title":"High hydrostatic pressure enhances the interaction, antioxidant activity, stability, between endogenous pectin and malvidin in‘Beibinghong'grapes","authors":"Naiqun Zhao , Fengxian Qin , Youzhi Zhao , Haoran Qi , Yanzhuo Liu , Mingjie Hu , Liankui Wen , Xinyao Liu , Zhitong Wang","doi":"10.1016/j.foodhyd.2025.111776","DOIUrl":"10.1016/j.foodhyd.2025.111776","url":null,"abstract":"<div><div>This paper studies the physicochemical properties, and structural characterization of endogenous pectins (GP1, GP2, GP3) extracted from ‘Beibinghong’ grape pomace using three techniques (high hydrostatic pressure extraction, high hydrostatic pressure cellulase extraction, and microwave-assisted extraction) and the interaction mechanism between the three pectins (GP) and malvidin (MV) was also explored under high hydrostatic pressure (HHP). GP1, GP2 and GP3 are all high methoxyl GP with HG regions as the main body, mainly containing galacturonic acid. GP1 and GP3 are similar, with large linear and regular smooth pectin structures, high esterification degree and high molecular weight. However, GP2 has more RGI regions, a more complex and branched structure, and a smaller esterification degree and molecular weight. At pH 4, time 15 min, mass ratio 1:9 (w/w) and pressure 350 MPa, the binding with MV, among which the binding rate of GP2-MV (56.35 ± 1.03 %) reached the maximum. UV–Vis, FTIR and XRD results showed that new intermolecular associations were formed between GP and MV through hydrophobic interactions and hydrogen bonds under HHP treatment. Zeta potential, Molecular adsorption docking confirms that GP and MV can bind through electrostatic interactions with van der Waals and that the pectin GP2-MV has the lowest adsorption binding energy (−250.1 kcal/mol) suggesting that MV adsorbs optimally to GP2. In addition, HHP treatment improved the storage stability, antioxidant activity and gastrointestinal stability of the complex. This study contributes to an in-depth understanding of the interactions between endogenous GP and MV molecules in HHP-treated ‘Beibinghong'grapes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111776"},"PeriodicalIF":11.0,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144670978","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

Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu 大豆加工副产物的掺入对卡拉胶基豆腐乳理化性质的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-19 DOI: 10.1016/j.foodhyd.2025.111784

Hongyi Shi , Qi Meng , Christos Ritzoulis , Heng Yu , Jianzhong Han , Weilin Liu

{"title":"Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu","authors":"Hongyi Shi , Qi Meng , Christos Ritzoulis , Heng Yu , Jianzhong Han , Weilin Liu","doi":"10.1016/j.foodhyd.2025.111784","DOIUrl":"10.1016/j.foodhyd.2025.111784","url":null,"abstract":"<div><div>Okara (solid soybean processing by-product) can improve the properties of tofu gel. However, there are few studies on the effect of okara on tofu gel in the presence of a structurally-reinforcing hydrocolloid. Therefore, this study investigated the effect of okara on the properties of κ-carrageenan-reinforced tofu. Tofu formed by two types of coagulants (glucono-δ-lactone-GDL acidification and CaCl<sub>2</sub> electrostatic flocculation) were studied in that aspect. The water holding capacity (WHC) of GDL tofu was lowest when 30 % okara was added, while CaCl<sub>2</sub> tofu showed a WHC maximum at 10 % okara. When 50 % okara was added, the hardness of GDL tofu and CaCl<sub>2</sub> tofu decreased from 565 g to 409 g–182 g and 221 g, respectively. The crystallinity of GDL tofu decreased from 14.99 % to 10.91 % after adding 50 % okara. Fourier transform infrared spectroscopy indicated for okara-added tofu a stronger absorption peak at 1050 cm<sup>−1</sup> and a shift in the amide I band, suggesting that okara affected the secondary structure of tofu proteins. Disulfide bonds and hydrogen bonds were dominant in the tofu gel, accounting for 78.04 ± 0.92 % in the tofu with 30 % okara. These results can provide theoretical guidance for the valorization of okara in tofu-type products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111784"},"PeriodicalIF":11.0,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704683","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

Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory properties 利用脉冲蛋白作为大豆蛋白在可涂抹奶酪类似物中的替代品：探索蛋白质技术功能与奶酪质地、流变学和感官特性之间的相关性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-18 DOI: 10.1016/j.foodhyd.2025.111780

Elif Çavdaroğlu, Meryem Topçuoğlu, Derin Koşar, Eda Acar, Nil Yaren Polat, Berkay Berk, Çağrı Çavdaroğlu, Ahmet Yemenicioğlu

{"title":"Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory properties","authors":"Elif Çavdaroğlu, Meryem Topçuoğlu, Derin Koşar, Eda Acar, Nil Yaren Polat, Berkay Berk, Çağrı Çavdaroğlu, Ahmet Yemenicioğlu","doi":"10.1016/j.foodhyd.2025.111780","DOIUrl":"10.1016/j.foodhyd.2025.111780","url":null,"abstract":"<div><div>This study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H<sub>2</sub>O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at ≥ LGC than SPI and FBP. Pre-gels of PBP and CPP at ≤ LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G′) and viscous (G″) moduli were obtained for MBPC (G' = 4353 and G''<strong>=</strong> 1277) and PBPC (G' = 377 Pa and G''<strong>=</strong> 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r = −0.918), work to shear for spreadability (r = −0.910), and stickiness (r = −0.894). Tan δ <strong>(</strong>G''/G′<strong>)</strong> of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111780"},"PeriodicalIF":11.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680054","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

Phase separation and gelation behavior of the mixtures of welan gum and pea protein 豌豆胶与豌豆蛋白混合物的相分离与凝胶行为

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-18 DOI: 10.1016/j.foodhyd.2025.111774

Yalong Guo , Ziyu Zhou , Aiqin Ma , Hongbin Zhang

{"title":"Phase separation and gelation behavior of the mixtures of welan gum and pea protein","authors":"Yalong Guo , Ziyu Zhou , Aiqin Ma , Hongbin Zhang","doi":"10.1016/j.foodhyd.2025.111774","DOIUrl":"10.1016/j.foodhyd.2025.111774","url":null,"abstract":"<div><div>This work reveals the impact of the side-group structure and concentration (0.1–1.0 ‰) of three types of native welan gum, each possessing different glycosyl side groups and varying content of L-rhamnose and L-mannose, on the interaction with pea protein and the acid-induced gelation behavior of mixtures of pea protein and welan gum utilizing stability analysis, rheology, and confocal laser scanning microscopy. It was observed that the mixtures underwent phase separation driven by electrostatic repulsion and depletion interaction, forming a water-in-water emulsion. The degree of local phase separation depended on the type and concentration of welan, while macroscopic phase separation was further influenced by the viscoelasticity of the mixture. Under acid-induced conditions, the mixtures exhibited a three-stage gelation process. A minimal addition of welan and slight adjustments in welan concentration were sufficient to effectively regulate the phase separation and gelation behavior of the mixture. At lower welan concentrations, welan enhanced the gel texture by increasing local protein concentration through phase separation and promoting electrostatic interactions between the protein and polysaccharide. The stronger viscoelasticity of welan with glycosyl side groups containing L-mannose residues further reinforced the gel structure by forming “weak gel” spheres. In contrast, at higher welan concentrations, all three types of welan, whether with or without L-mannose residues, led to the formation of irregular, large aggregates due to intensified phase separation. These aggregates disrupted the uniform distribution of proteins within the system and decreased the gel strength. This study provides insights into the role of welan in modulating the gelation behavior of protein-polysaccharide mixtures and highlights the influence of welan type and concentration on the structural and rheological properties of the resulting phase-separated gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111774"},"PeriodicalIF":11.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144670979","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

Physical interaction between gallic acid and Monascus pigments enhances mechanical strength and pigment protection of pectin-gelatin hydrogel carriers 没食子酸与红曲红色素的物理相互作用增强了果胶-明胶水凝胶载体的机械强度和色素保护作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-18 DOI: 10.1016/j.foodhyd.2025.111777

Chaoran Yang , Caoyu Guo , Boyan Gao , Marcin A. Kurek , Yuge Niu , Liangli Yu

{"title":"Physical interaction between gallic acid and Monascus pigments enhances mechanical strength and pigment protection of pectin-gelatin hydrogel carriers","authors":"Chaoran Yang , Caoyu Guo , Boyan Gao , Marcin A. Kurek , Yuge Niu , Liangli Yu","doi":"10.1016/j.foodhyd.2025.111777","DOIUrl":"10.1016/j.foodhyd.2025.111777","url":null,"abstract":"<div><div>Natural polymer hydrogels formed by polysaccharides and proteins can be protective carriers for <em>Monascus</em> pigment (MPs) in the food industry. In this study, in order to enhance the mechanical properties of the hydrogel and its ability to protect MPs, we introduced polyphenols as bifunctional components into the hydrogel carrier. This hydrogel carrier consisted of gallic acid (GA) grafted pectin (LPG) and gelatin. The results showed that the grafting of GA enhanced the affinity between MPs and pectin. A more compact network structure formed by pectin under the interaction of MPs with GA improved the mechanical properties of the hydrogel carriers. With the combination of GA with MPs, the gelation rate of the hydrogel carrier was accelerated, the gel strength increased from 550.07 g to 937.67 g and its water swelling rate decreased significantly from 447.87 % to 311.76 %. Moreover, the multiple pigment protection produced by the GA in the hydrogel greatly reduced the degradation rate of MPs under continuous light expose conditions. The findings provide new insights into developing hydrogel carriers for pigment protection with ideal mechanical properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111777"},"PeriodicalIF":11.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680053","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

Phase behaviour of lactoferrin and β-lactoglobulin complexes: Revealing mechanisms from an integrated experimental and theoretical perspective 乳铁蛋白和β-乳球蛋白复合物的相行为：从综合实验和理论的角度揭示机制

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-18 DOI: 10.1016/j.foodhyd.2025.111778

Tianrong Wang , Tiantian Chen , Jing Ming , Qingbo Jiao , Jiayi Han , Hao Li , Zhijun Song , Gerui Ren , Min Huang , Qunfang Lei , Wenjun Fang , Zexing Cao , Khaled F. El-Massry , Hujun Xie

{"title":"Phase behaviour of lactoferrin and β-lactoglobulin complexes: Revealing mechanisms from an integrated experimental and theoretical perspective","authors":"Tianrong Wang , Tiantian Chen , Jing Ming , Qingbo Jiao , Jiayi Han , Hao Li , Zhijun Song , Gerui Ren , Min Huang , Qunfang Lei , Wenjun Fang , Zexing Cao , Khaled F. El-Massry , Hujun Xie","doi":"10.1016/j.foodhyd.2025.111778","DOIUrl":"10.1016/j.foodhyd.2025.111778","url":null,"abstract":"<div><div>Regulating the phase characteristics of milk proteins through pH changes can enhance the quality of milk products. This study investigated the effect of pH on interaction mechanism of lactoferrin-β-lactoglobulin (LF-β-LG) complexes in different phases through experimental characterization and theoretical simulations. As pH varied from 2.0 to 12.0, soluble complexes, insoluble complexes, and co-soluble polymers were generated. The soluble complexes and co-soluble polymers exhibited smaller particles and less aggregation, whereas insoluble complexes displayed larger, irregularly shaped particles. The complex formation enhanced thermal stability of individual proteins, with the most significant improvement observed in the insoluble complexes, which exhibited thermal denaturation temperature of 100.1 °C. Fourier transform infrared spectroscopy and molecular dynamics simulations revealed that electrostatic interactions were the main driving force for the formation of insoluble complexes, while hydrogen bonding, electrostatic and hydrophobic interactions contributed to the formation of soluble complexes and co-soluble polymers. The results of molecular dynamics simulations revealed that strong interaction between LF and β-LG facilitates the generation of insoluble complexes at pH 6.0, while weak interactionn facilitates the generation of co-soluble polymers at pH 10.0, which was also validated by small-angle X-ray scattering analysis. Present work provided valuable insights into the phase behaviour of LF and β-LG.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111778"},"PeriodicalIF":11.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144671007","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

Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation 鱼油包封纳米表面素/米糠多糖糖基缀合物的物理化学稳定性和消化性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-18 DOI: 10.1016/j.foodhyd.2025.111775

Jing Cui , Zhongze Hu , Huaying Liu , Liwei Zhang , Wangyang Shen , Weiping Jin , Wenjing Huang

{"title":"Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation","authors":"Jing Cui , Zhongze Hu , Huaying Liu , Liwei Zhang , Wangyang Shen , Weiping Jin , Wenjing Huang","doi":"10.1016/j.foodhyd.2025.111775","DOIUrl":"10.1016/j.foodhyd.2025.111775","url":null,"abstract":"<div><div>Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and secondary structure of the sample after the Maillard reaction. The physical and chemical stability of the encapsulated FO were also evaluated. The conjugates showed good emulsifying ability and thermal stability, and the FO@SUR-RBP emulsion showed good storage stability. Meanwhile, <em>in vitro</em> active evaluation indicated that the nano-emulsions could be maintained in the small intestine and absorbed by Caco-2 cells. These results suggest that the emulsifier prepared by glycosylation modification of RBP and SUR can successfully encapsulate FO and improve the bioavailability of docosahexaenoic acid. This work provides a theoretical basis for the use of low-molecular weight peptide-based conjugates in controlled delivery of unsaturated fatty acid-loaded emulsions in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111775"},"PeriodicalIF":11.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144671086","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

Characterisation of an oat protein-beta-glucan co-extract 燕麦蛋白-葡聚糖共萃取物的表征

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-17 DOI: 10.1016/j.foodhyd.2025.111756

Jennifer McLauchlan , Arwen I.I. Tyler , Caroline Orfila , Anwesha Sarkar

{"title":"Characterisation of an oat protein-beta-glucan co-extract","authors":"Jennifer McLauchlan , Arwen I.I. Tyler , Caroline Orfila , Anwesha Sarkar","doi":"10.1016/j.foodhyd.2025.111756","DOIUrl":"10.1016/j.foodhyd.2025.111756","url":null,"abstract":"<div><div>We characterise a novel, dilute protein concentrate produced via alkaline extraction of defatted oat flour (DOF) without additional protein purification and identify a self-assembly of oat protein and dietary fibre (primarily oat <em>β</em>-glucan). The oat protein-<em>β</em>-glucan co-extract (OPBG) was characterised using sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and showed multiple protein bands, with major bands assigned to oat 12S globulin monomers (65–67 kDa) and its subunits (45 and 22 kDa). Circular dichroism (CD) spectroscopy revealed high quantities of <em>β</em>-sheet and random coil structures with evidence of partial protein unfolding at pH 2.0. The co-extract showed various degrees of aggregation when subjected to different pH (pH 2.0–10.0) and ionic strength (0–1.0 M added NaCl) conditions. At pH 2.0, <em>β</em>-glucan-<em>β</em>-glucan aggregates appeared dispersed in a continuous protein phase. At pH 7.0, OPBG displayed a compact aggregated microstructure with a hydrodynamic diameter (<em>d</em><sub>H</sub>) of ∼100–150 nm and a polydispersity index of 0.28, where binary protein-<em>β</em>-glucan clusters co-existed with singular entities, <em>i.e.</em> protein-protein and <em>β</em>-glucan-<em>β</em>-glucan aggregates. Complementary <em>ζ</em>-potential measurements confirmed a negative surface charge at pH 7.0 and isoelectric point (p<em>I</em>) of 4.0–4.5. As the pH increased to 10.0, confocal laser scanning microscopy (CLSM) images revealed strong colocalisation of the protein and <em>β</em>-glucan, with consequent evolution of a smaller peak (<em>d</em><sub>H</sub> ∼ 20 nm) resembling oat 12S globulin hexamers. Overall, hydrogen bonding appeared to dominate the protein-polysaccharide interactions in OPBG, whilst its colloidal properties, including responsiveness to pH and added salt, seemed to be largely governed by the proteinaceous fraction.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111756"},"PeriodicalIF":11.0,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703405","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}

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