Food Hydrocolloids最新文献_第3页

Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch 糖化米糠蛋白聚合体及其产生的乳液对大米淀粉糊化和逆降解特性的调节作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110785

Yongxue Luo , Hanwen Cui , Wenting Tang , Zeyue Fu, Chuanfen Pu, Qingjie Sun

{"title":"Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch","authors":"Yongxue Luo , Hanwen Cui , Wenting Tang , Zeyue Fu, Chuanfen Pu, Qingjie Sun","doi":"10.1016/j.foodhyd.2024.110785","DOIUrl":"10.1016/j.foodhyd.2024.110785","url":null,"abstract":"<div><div>The effects of the rice bran protein aggregates (RBPAs), glycated rice bran protein aggregates (gRBPAs) and resultant emulsions on the gelatinization and retrogradation characteristics of rice starch (RS) were investigated. The gelatinization and retrogradation properties of RS were determined by rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC), dynamic rheology, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The addition of the protein aggregates and the emulsions reduced the swelling of starch during the gelatinization process and the enthalpy change (ΔH) of RS. Meanwhile, during the long-term storage (4 °C for 21 d), the existence of the protein aggregates and the emulsions decreased the storage modulus (G′) and hardness of RS gel, thereby decelerating the retrogradation of RS. Besides, XRD analysis proved that when heated for 2 h, the relative crystallinity of the RS-gRBPAs mixture decreased by 6.08%, and the relative crystallinity of the corresponding RS-emulsions mixture reduced by 6.85%, which indicated the grafting of Dex could impede the retrogradation of RS. The inhibitory effect of adding the emulsions was more pronounced than that of adding corresponding protein aggregates. Furthermore, SEM analysis confirmed that the gel network structures of mixture were more uniform and compact compared with RS, which resulted from the protein aggregates and the emulsions inhibiting the internal combination through hydrogen bonds between starch molecules. Overall, these findings suggested that the protein aggregates and the emulsions prevented the retrogradation of RS, and could be potently used as a natural substitutes to enhance the quality and nutrition of starch-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110785"},"PeriodicalIF":11.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553829","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

Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation 通过大豆蛋白简单共凝固法制造具有凝结物和脂质体复合膜的微胶囊

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110779

Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang

{"title":"Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation","authors":"Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang","doi":"10.1016/j.foodhyd.2024.110779","DOIUrl":"10.1016/j.foodhyd.2024.110779","url":null,"abstract":"<div><div>Coacervation is a common phenomenon in plant proteins which however has yet been well recognized. This study systematically investigated the properties of soy glycinin coacervates, explored the wetting behavior between the condensates and oil droplets in order to obtain microcapsules with core-shell structure, and furthermore figured out the strategy to stabilize the condensate membranes. Fluidity of glycinin coacervates was characterized by viscosity and fluorescence recovery after photo bleaching which was highly dependent on solution parameters and intriguingly increased with prolonged time due to protein structure reorganization. Complete engulfment of oil droplets by coacervates leading to core-shell structure formation was achieved at salinity≥0.1M NaCl and pH ≥ 7 above room temperature. Core-shell structure could be preserved by membranization using liposome coating as it prevented the coalescence between coacervates. Condensate membranes were further hardened by a combination of physical and enzymatic crosslinking using calcium ions and transglutaminase respectively which enabled the microcapsules to survive in the gastric environment. This study is important as it paves way for fabricating well designed microcapsules based on the simple coacervation of plant proteins which are biocompatible and widely abundant.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110779"},"PeriodicalIF":11.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142540145","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

Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes 大豆分离蛋白水解物改性脂质体的电形成和表征

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110781

Libin Sun, Linwei Zhao, Zhe Huang, Fei Wu, Mingzhe Pan, Dianyu Yu

{"title":"Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes","authors":"Libin Sun, Linwei Zhao, Zhe Huang, Fei Wu, Mingzhe Pan, Dianyu Yu","doi":"10.1016/j.foodhyd.2024.110781","DOIUrl":"10.1016/j.foodhyd.2024.110781","url":null,"abstract":"<div><div>This research aimed to elucidate the application and feasibility of the enhancement of liposome oxidative stability by the interaction of liposomes with soybean protein isolate hydrolysates (SPIHs) during liposome electroformation. It was observed that the degree of hydrolysis, percentage of low-molecular-weight distribution, and solubility of SPIHs after enzymatic hydrolysis increased with the extension of reaction time. The average fluorescence intensity (average gray level) was approximately 200 a.u. for each liposome, indicating a homogeneous distribution of SPIHs on the liposome surface. Moreover, it was found that the advanced structure of SPIHs incorporated with liposomes was altered appreciably. Both hydrophobic forces and hydrogen bonds exhibited an important role in the interaction between SPIHs and liposomes. In addition, morphology observation indicated that the liposomes were spherical and exhibited a more compact structure after coating with SPIHs. Subsequent flow cytometry analysis showed that the diameter and number of vesicles would increase due to vesicles rupturing or reorganizing after phospholipid oxidation during the electroformation of liposomes to produce SPIHs-liposomes. While the phospholipid oxidation level of the original liposomes was 42.13%, the phospholipid oxidation level of SPIHs-liposomes did not exceed 25%, indicating that the optimal balance between electroformation parameters and phospholipid oxidation level was obtained. These results may provide novel insight into the implications of SPIHs-modified liposomes as functional additives.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110781"},"PeriodicalIF":11.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572207","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

Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design 采用简单向心混合设计优化含有蜂蜡的新型可持续海藻酸 Dictyota mertensii 薄膜

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110782

Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite

{"title":"Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design","authors":"Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite","doi":"10.1016/j.foodhyd.2024.110782","DOIUrl":"10.1016/j.foodhyd.2024.110782","url":null,"abstract":"<div><div>The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed <em>Dictyota mertensii</em> (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m<sup>2</sup>, S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm<sup>−1</sup>, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed <em>Dictyota mertensii</em> and the sustainable use of natural marine resources.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110782"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528301","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

Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids 与不同水胶体共糊化的荸荠（Eleocharis dulcis Burm.f.，香柏科）淀粉的糊化、结构特性和体外消化率

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110777

Xinyu Lv, Liyuan Rong, Weidong Zhang, Huiliang Wen, Mingyue Shen, Xin Qi, Jiajun Song, Jianhua Xie

{"title":"Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids","authors":"Xinyu Lv, Liyuan Rong, Weidong Zhang, Huiliang Wen, Mingyue Shen, Xin Qi, Jiajun Song, Jianhua Xie","doi":"10.1016/j.foodhyd.2024.110777","DOIUrl":"10.1016/j.foodhyd.2024.110777","url":null,"abstract":"<div><div>Hydrocolloids have been widely used to modulate the processing properties of native starch, this study aimed to investigate the effects of carrageenan (KC), tamarind seed polysaccharide (TSP), and xanthan gum (XG) on the pasting, rheological, structural properties, and <em>in vitro</em> digestibility of water chestnut starch (WCS). The pasting results showed that XG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and breakdown viscosity (BD) of WCS gel, but decreased the setback (SB), TSP significantly increased SB. The rheological data found that KC, TSP and XG increased the apparent viscosity and storage modulus (G′) and loss modulus (G″) of WCS, which gradually increased by the concentration gradient of hydrocolloids. The hardness of starch with KC increased from 171.52 g to 323.36 g, and the addition of 0.3% KC and 0.5% KC enhanced the thermal stability. Furthermore, XG significantly increased the resistant starch (RS) content and decreased the hydrolysis rate of starch. These results will provide theoretical references for expanding the application range of WCS.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110777"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528366","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

Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness A型明胶和羟丙基淀粉相分离凝胶的微观结构和特性：对pH值的响应性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110780

Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui

{"title":"Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness","authors":"Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui","doi":"10.1016/j.foodhyd.2024.110780","DOIUrl":"10.1016/j.foodhyd.2024.110780","url":null,"abstract":"<div><div>The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110780"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528302","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

Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages 与多糖共同喷雾干燥分离乳清蛋白可提供额外的润滑效果，从而影响模型饮料的感官特征

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110778

Holly Giles , Stephanie P Bull , Stella Lignou , Joe Gallagher , Marianthi Faka , Julia Rodriguez-Garcia , Lisa Methven

{"title":"Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages","authors":"Holly Giles , Stephanie P Bull , Stella Lignou , Joe Gallagher , Marianthi Faka , Julia Rodriguez-Garcia , Lisa Methven","doi":"10.1016/j.foodhyd.2024.110778","DOIUrl":"10.1016/j.foodhyd.2024.110778","url":null,"abstract":"<div><div>For older adults, whey protein is associated with negative sensory attributes, including undesirable mouthfeel qualities, that limit consumption and acceptance. Previous work suggests that increased lubrication may have the ability to reduce whey protein-associated mouthdrying, a driver for disliking, by limiting interactions of whey protein with salivary proteins and mucin. This was investigated in the current study by co-spray drying whey protein with combinations of maltodextrin, xanthan gum and/or guar gum; the resulting powders were used to make 10% suspensions. The particle size, zeta potential, rheological and tribological profiles of these suspensions were measured. It was shown that co-spray drying whey protein with guar gum led to a reduction in instrumental friction, irrespective of changes in viscosity. These samples were perceived as significantly more mouthcoating and smooth when assessed by a trained sensory panel. Contrastingly, suspensions containing xanthan gum showed increased viscosity and enhanced shear thinning compared with whey protein, but no change in instrumental friction at higher sliding speeds. This may be a result of a larger particle size, representing increased aggregation in samples containing xanthan gum. There was no significant difference in mouthdrying or slipperiness perception between the suspensions. These findings suggest that the incorporation of guar gum has the capacity to reduce oral friction and impact mouthfeel in whey protein model beverages. This should be taken forward into temporal sensory trials to further investigate the effects of additional lubrication.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110778"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593567","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}

引用次数: 0

Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels 乳清蛋白对基于藜麦粉的复合凝胶的形成、结构和胃肠道分解的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-23 DOI: 10.1016/j.foodhyd.2024.110775

Yanling Wu , Qing Guo

{"title":"Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels","authors":"Yanling Wu , Qing Guo","doi":"10.1016/j.foodhyd.2024.110775","DOIUrl":"10.1016/j.foodhyd.2024.110775","url":null,"abstract":"<div><div>Whole grain flours have captured increasing attention due to their health benefits. Herein, the quinoa flour-based composite gels were fabricated by heating quinoa flour dispersions containing 0–7 w/w% whey protein isolate (WPI). The thermal properties and gel formation of the dispersions were determined, along with the large deformation and fracture properties, microstructure, and molecular reorganization of the resulting gels. Protein hydrolysis, solid loss, glucose release and microstructural changes were monitored to characterize the gastrointestinal breakdown of the gels. Results showed that gelatinization of quinoa starch occurred at 60–70 °C. Upon heating, quinoa starch was segregated into microparticles of ∼3 μm, which aggregated into the starch phase, whereas protein aggregates filled the gap of the starch gel network. A bicontinuous structure was formed with increasing WPI concentration to 7 w/w%. Meanwhile, the storage modulus, gel hardness and fracture stress of the gels increased by 5–8 times. The addition of WPI inhibited gel disintegration during <em>in vitro</em> digestion. However, intestinal glucose release was not delayed because of the phase-separated structure of the gels. With increasing WPI concentration, larger protein aggregates survived after 5 min of intestinal digestion, demonstrating that the enhanced protein network was the main contributor slowing down gel disintegration during <em>in vitro</em> digestion. This work would promote the development of quinoa flour-based products with controlled digestion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110775"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560844","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

Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk 豆浆中添加氯化钠诱导低水分豆腐质构变化的机理

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-23 DOI: 10.1016/j.foodhyd.2024.110773

Xiangjun Li , Yuanke Shu , Ying Wang , Yiqun Huang , Yifen Wang

{"title":"Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk","authors":"Xiangjun Li , Yuanke Shu , Ying Wang , Yiqun Huang , Yifen Wang","doi":"10.1016/j.foodhyd.2024.110773","DOIUrl":"10.1016/j.foodhyd.2024.110773","url":null,"abstract":"<div><div>This study aimed to investigate the impact of NaCl (0–1 g/100 mL) on the textural properties of calcium-coagulated low-moisture tofu (LM-tofu) and explore the underlying mechanism governing the NaCl-induced changes of relevant properties. Increasing the NaCl level in soymilk led to higher yield (134.2–192.2 g/100 g soybean) of LM-tofu with higher water content (69.2–76.7%), reduced protein (11.3–16.3%) and lipid (6.87–9.22%) levels, and enhanced water binding capacity (WBC, 4.26–6.78 g H<sub>2</sub>O/g protein) and water holding capacity (WHC, 3.63–5.49 g H<sub>2</sub>O/g protein) of soy proteins. Although NaCl had a minor effect on the interactions between proteins and mobilized water or tightly bound water, it significantly improved the proteins' ability to bind loosely bound water due to electrostatic interactions between the charged groups of proteins and hydrated Cl<sup>−</sup> and Na<sup>+</sup> ions. Moreover, the amounts of loosely bound water were highly correlated with both WBC and WHC of proteins (correlation coefficient: 0.999 and 0.995, respectively). The enhanced water binding capacity of proteins for loosely bound water due to an increased salt level resulted in LM-tofu with a less dense protein network structure, weaker strength and reduced deformation ability. This study provides insights for the development of high-calcium, soy protein-based foods to meet the growing demands for healthy and convenient plant-based snacks or meals.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110773"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142577989","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

The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles 油的类型对油-水界面和用黑木耳蛋白颗粒稳定的 W1/O/W2 双乳液特性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-23 DOI: 10.1016/j.foodhyd.2024.110771

Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou

{"title":"The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles","authors":"Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou","doi":"10.1016/j.foodhyd.2024.110771","DOIUrl":"10.1016/j.foodhyd.2024.110771","url":null,"abstract":"<div><div>This study was aimed to investigate the effects of four oil phases with different fatty acid compositions and oil-soluble substances (including sunflower oil, SO, rich in C18 polyunsaturated fatty acids (PUFAs); extra virgin olive oil, OO, rich in oleic acid; virgin coconut oil, CO, rich in lauric acid; and palm oil, PO, rich in palmitic acid) on the properties of oil-water interfaces and W<sub>1</sub>/O/W<sub>2</sub> double emulsions stabilized by <em>Pleurotus geesteranus</em> protein particles (PPIP). The results showed that the fatty acid compositions and oil-soluble substances in these oils can modify the surface hydrophobicity of PPIPs in situ, affecting their adsorption, rearrangement, and assembly behavior at the oil-water interface, and ultimately regulating double emulsion formation. Particles at the SO-water interface exhibited slow adsorption but rapid rearrangement behavior, forming an elastic interfacial film with the highest interfacial pressure. The OO-derived components conferred the highest hydrophobicity to the particles in situ, resulting in strong adsorption capacity but lower assembly ability that the most rigid structure was formed. At the CO-water interface, particles showed the fastest adsorption behavior and assembled into large aggregates, exhibiting the highest modulus. Particles at the PO-water interface exhibited the slowest adsorption rate and formed an interfacial film with the lowest viscoelastic modulus and weakest tangential interactions. The differences in particle behavior at these oil-water interfaces also influenced the formation of W<sub>1</sub>/O/W<sub>2</sub> double emulsions. For example, the double emulsions formed with OO contained the highest content of W<sub>1</sub>/O droplets, followed by SO and CO, with PO having the fewest.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110771"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528300","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