Food Hydrocolloids最新文献_第3页

Induction of beta-lactoglobulin amyloid fibril formation by acid heating to reduce allergenicity and improve functional properties: Insights from structural changes and protein hydrolysis 通过酸加热诱导β -乳球蛋白淀粉样纤维形成以减少过敏原和改善功能特性：来自结构变化和蛋白质水解的见解

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-01 DOI: 10.1016/j.foodhyd.2025.111592

Lidong Pang , Ming Liu , Yue Gao , Chen Chen , Qianyu Zhao , Xinyan Yang , Wei Zhang , Yujun Jiang

{"title":"Induction of beta-lactoglobulin amyloid fibril formation by acid heating to reduce allergenicity and improve functional properties: Insights from structural changes and protein hydrolysis","authors":"Lidong Pang , Ming Liu , Yue Gao , Chen Chen , Qianyu Zhao , Xinyan Yang , Wei Zhang , Yujun Jiang","doi":"10.1016/j.foodhyd.2025.111592","DOIUrl":"10.1016/j.foodhyd.2025.111592","url":null,"abstract":"<div><div>This study investigated the effect of acid heating induction (pH 2.0, heating at 85 °C for 0–12 h) on the allergenicity and functional properties of beta-lactoglobulin (<em>β</em>-Lg) amyloid fibrils (F<em>β</em>-Lg). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed the gradual hydrolysis of <em>β</em>-Lg with increasing acid heating time. Thioflavin T fluorescence intensity and transmission electron microscopy further illustrated the formation of amyloid fibrils. The findings from multispectroscopy and peptidomics revealed that the amyloid fibrils induced a more ordered secondary structure in <em>β</em>-Lg (Random coil decreased from 30.4 % to 28 % and β-sheets increased from 23.4 % to 29.5 %), a de-folding of the spatial conformation, and a modification in peptide composition over time. Notably, the allergenicity gradually decreased and the antioxidant activity gradually increased with the prolongation of treatment time. Among them, the IgE binding capacity of <em>β</em>-Lg heated by acid for 12 h was as low as 60.47 % and IgG binding capacity was as low as 80.27 %. This enhancement is attributed to the disruption of allergenic epitopes and the exposure of antioxidant peptides and functional groups, which are a consequence of amyloid fibrils treatment. Moreover, the IgE and IgG binding capacity of F<em>β</em>-Lg induced by acid heating for 10 h was not significantly different from that of 12 h, while the foaming characteristic was the best at 66.33 %. Overall, F<em>β</em>-Lg prepared by acid heat induction for 10 h demonstrated both hypoallergenicity and excellent functional properties. This finding offers novel insights into the preparation of hypoallergenic protein feedstocks.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111592"},"PeriodicalIF":11.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203990","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

Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier 食用豌豆蛋白稳定乳的配方与表征：藻蓝蛋白作为共乳化剂的作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-31 DOI: 10.1016/j.foodhyd.2025.111591

Eleni Galani , Aggelos Charisis , Eleni P. Kalogianni , Vassiliki Papadimitriou , Aristotelis Xenakis , Maria D. Chatzidaki

{"title":"Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier","authors":"Eleni Galani , Aggelos Charisis , Eleni P. Kalogianni , Vassiliki Papadimitriou , Aristotelis Xenakis , Maria D. Chatzidaki","doi":"10.1016/j.foodhyd.2025.111591","DOIUrl":"10.1016/j.foodhyd.2025.111591","url":null,"abstract":"<div><div>Food sustainability and functionality are of great importance and the increasingly burdened lifestyle makes them an issue urgent to be addressed. Herein, pea protein isolate (PPI) and phycocyanin (PC) from <em>Spirulina platensis</em> were used as emulsifiers of edible Oil-in-Water (O/W) emulsions. PPI particles formed by combining the pH-shifting method and high-pressure treatment, while PC was dissolved untreated in the occurred particles' solution. The obtained PPI particles- PC solutions were analyzed in terms of size with Dynamic Light Scattering (DLS), and for their Dynamic Interfacial Tension (DIT) with the pendant drop technique. Emulsions were produced using high-pressure and were analyzed in terms of size using Laser Diffraction (LD), and microscopically with Confocal Laser Scanning Microscopy (CLSM). The effect of Extra Virgin Olive Oil (EVOO) and Sunflower Oil (SFO) was examined for emulsions’ formulation and stability. It was found that PPI particles were at 200 nm with small PDI values, while the ζ-potential of proteins varied from negative for PC, positive for PPI and close to neutral for their combination. The droplet size of the emulsions varied from 4.4 μm to 111.6 μm, affected by the protein concentration, oil volume fraction as well as the oil type. To depict the oil phase, adsorbed proteins and particles on the CLSM were employed. Overall, the systems proposed are novel with high encapsulation potency due the high oil-volume fraction. They remain stable for over 20 days and are stained blue with PC, which can serve as a natural alternative to conventional chemical colorants used in foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111591"},"PeriodicalIF":11.0,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261277","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

Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles 蛋白质-多酚络合与偶联：机制、功能差异和抗氧化-乳化剂作用的综述

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-31 DOI: 10.1016/j.foodhyd.2025.111590

Peyman Ebrahimi , Anna Lante , Lutz Grossmann

{"title":"Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles","authors":"Peyman Ebrahimi , Anna Lante , Lutz Grossmann","doi":"10.1016/j.foodhyd.2025.111590","DOIUrl":"10.1016/j.foodhyd.2025.111590","url":null,"abstract":"<div><div>The interaction between proteins and polyphenols has gained attention for improving the stability and physicochemical properties of colloidal systems. This review focuses on recent advances in their interaction mechanisms and functional impacts. Protein-polyphenol assemblies are formed through covalent bonding (<em>i.e.,</em> conjugation) or non-covalent bonding (<em>i.e.,</em> complexation). These interactions may lead to distinct functionalities and properties influenced by environmental conditions. The conjugation is usually initiated by the oxidation of polyphenols through alkaline treatment, free radicals, etc., while complexation occurs even under milder conditions, such as neutral pH and room temperature, resulting in weaker and reversible interactions. Despite the significant increase in the number of studies on protein-polyphenol interactions in recent years, there is no clear consensus in the previous literature on whether covalent or non-covalent bonding provides better stability under different processing conditions. In emulsion-based food systems, protein-polyphenol assemblies can function dually as antioxidant-emulsifiers, where proteins provide the emulsifying ability, and polyphenols contribute antioxidant activity. This effect is due to the positioning of these assemblies in the oil-water interface. Understanding the distinct roles and conditions of protein-polyphenol interactions is crucial for optimizing their use in designing stable, functional colloidal systems, particularly in emulsion-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111590"},"PeriodicalIF":11.0,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195365","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

Arrowroot, cassava, and sweet potato starches combined with pectin: New materials for electrospinning of biopolymers 竹芋、木薯和甘薯淀粉与果胶的结合：电纺丝生物聚合物的新材料

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-31 DOI: 10.1016/j.foodhyd.2025.111588

Igor Henrique de Lima Costa , Gabriela de Oliveira , Karine Laste Macagnan , Angelita da Silveira Moreira , Elessandra da Rosa Zavareze , Alvaro Renato Guerra Dias

{"title":"Arrowroot, cassava, and sweet potato starches combined with pectin: New materials for electrospinning of biopolymers","authors":"Igor Henrique de Lima Costa , Gabriela de Oliveira , Karine Laste Macagnan , Angelita da Silveira Moreira , Elessandra da Rosa Zavareze , Alvaro Renato Guerra Dias","doi":"10.1016/j.foodhyd.2025.111588","DOIUrl":"10.1016/j.foodhyd.2025.111588","url":null,"abstract":"<div><div>The main objective of the study was to investigate the interaction of starch and low-methoxylated pectin in the elaboration of electrospun fibers, verifying the hypothesis that the interaction of this polymer with starches from different botanical sources (arrowroot, cassava and sweet potato) allows the development of electrospun materials with distinct characteristics, using multivariate analysis methods to prove the hypothesis. The development of electrospun materials with pectin (0, 2, 6 and 10 %) allowed the production of nanometric and ultrafine fibers with diameters ranging from 156 to 465 nm for arrowroot starch fibers, 192–612 nm for cassava starch fibers and 136–446 nm for sweet potato starch fibers containing 0 and 10 % pectin, respectively. Infrared spectra indicated the formation of amorphous regions in the fibers, which were confirmed by X-ray diffraction. There was a loss of thermal stability and surface modifications with increasing pectin concentration. Principal Component Analysis indicated that the degree of esterification and the increase in pectin concentrations increased the average diameters of the materials. Hierarchical Cluster Analysis showed that three distinct fibers were obtained. Therefore, electrospun fibers of starch and low methyl esterified pectin were obtained with distinct characteristics dependent on the starch source.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111588"},"PeriodicalIF":11.0,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144204003","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

Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance 高乳化性能的蛋白-多糖相分离脉冲蛋白凝聚物制备粒径可控的微颗粒

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111602

Jiayi Hang , Yifu Chu , Peineng Zhu, Lingyun Chen

{"title":"Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance","authors":"Jiayi Hang , Yifu Chu , Peineng Zhu, Lingyun Chen","doi":"10.1016/j.foodhyd.2025.111602","DOIUrl":"10.1016/j.foodhyd.2025.111602","url":null,"abstract":"<div><div>Pulse proteins offer sustainable and eco-friendly alternatives to animal proteins for various applications. This study aimed to develop pulse protein microparticles from lentil and fava bean protein coacervates from a protein-polysaccharide segregative phase separation. By adjusting the protein (10 % w/v) to alginate (2 % w/v) volume ratio to 1:4, 1:1 and 2:1, the mean coacervate sizes (D<sub>3,2</sub>) were controlled at 3, 7 and 15 μm for lentil protein and 3, 7 and 19 μm for fava protein. The emulsifying properties of lentil protein coacervates were further explored. Compared to untreated protein-stabilized emulsions, which exhibited creaming after one day, the coacervate-stabilized emulsions showed no creaming after 28 days. Coacervates of different sizes stabilized emulsions through distinct mechanisms. Confocal laser scanning microscopy images illustrated that the smallest coacervates at 3 μm absorbed at the oil-water interface, forming Pickering emulsions and effectively stabilizing emulsions with 25 % and 50 % oil volume fraction with nearly no creaming after one month of storage. The larger coacervates showed reduced emulsifying stability at 25 % oil but similar stability at 50 %. They dispersed in the continuous phase, contributing to emulsion stability through steric hindrance and a jamming effect. Moreover, emulsions prepared from lentil protein coacervates at 25 % oil exhibited enhanced viscosity and texture compared to emulsions made with untreated lentil protein at 50 % oil. This research provides a strategy to improve the emulsifying properties of pulse proteins for their wide applications in food formulations to create stable and healthy low-fat food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111602"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195788","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

Formulation of high protein pea gels: Oil and microgel particles from pectin modulate the rheological, tribological and optical properties 高蛋白豌豆凝胶的配方：来自果胶的油和微凝胶颗粒调节流变学，摩擦学和光学性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111595

Désirée Martin, Eva Müller, Ulrike S. van der Schaaf

{"title":"Formulation of high protein pea gels: Oil and microgel particles from pectin modulate the rheological, tribological and optical properties","authors":"Désirée Martin, Eva Müller, Ulrike S. van der Schaaf","doi":"10.1016/j.foodhyd.2025.111595","DOIUrl":"10.1016/j.foodhyd.2025.111595","url":null,"abstract":"<div><div>Pea protein is becoming increasingly important in the food industry due to various factors. The majority of vegan alternatives to dairy products lack the same texture as their conventional counterparts. This issue is particularly evident in the context of vegan yogurt alternatives and high protein alternatives. It is therefore crucial to be able to modify the texture of vegan alternatives, such as pea-based yogurt alternatives with a high protein content.</div><div>This study examined the potential for modulating the texture of fermented pea protein gels through the use of canola oil and pectin-based microgel particles (MGP). To achieve this objective, vegan yogurt alternatives with a high protein concentration (φ<sub>PPI</sub> = 12 wt%) were produced and their tribological and rheological properties were characterized.</div><div>The results showed that adding various concentrations of canola oil improved lubrication and color, but increased dynamic viscosity as well as gel strength. The addition of 1 μm pectin-based microgel particles, which act as inactive fillers, reduced dynamic viscosity without negatively affecting lubrication.</div><div>The combination of these two results in enhanced lubrication in pea protein yogurt alternatives, while simultaneously reducing the dynamic viscosity and gel strength. These findings suggest potential strategies for modulating vegan high protein yogurt alternatives through the addition of canola oil and pectin-based microgel particles.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111595"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230578","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

Bioactive compound-loaded food-grade bigels: (II) Delivery systems focusing on the bioaccessibility of chlorophylls and the effects of microstructure and 3D printing 生物活性化合物负载食品级bigels: （II）专注于叶绿素生物可及性、微观结构和3D打印效应的输送系统

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111596

Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , Veridiana Vera de Rosso , María Roca

{"title":"Bioactive compound-loaded food-grade bigels: (II) Delivery systems focusing on the bioaccessibility of chlorophylls and the effects of microstructure and 3D printing","authors":"Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , Veridiana Vera de Rosso , María Roca","doi":"10.1016/j.foodhyd.2025.111596","DOIUrl":"10.1016/j.foodhyd.2025.111596","url":null,"abstract":"<div><div>Bigels, as emerging biphasic systems, show great potential for bioactive compound delivery and as materials for 3D printing. In this study, food-grade bigels were developed as carriers of natural chlorophylls, designed also to support 3D printing applications. The bigels were formulated using agar-based hydrogels and carnauba wax-based oleogels at varying H:O ratios (80:20, 60:40, 40:60, 20:80). Natural chlorophyll extracts from <em>Arthrospira platensis</em> and <em>Scenedesmus obliquus</em> were selected due to their distinct chlorophyll profiles. The study focused on the effects of hydrogel:oleogel ratios (H:O) and 3D printing on the stability, micellarization, and bioaccessibility of chlorophylls during <em>in vitro</em> digestion. Microstructural analysis revealed that variations in the H:O ratio induced structural transitions in the bigels, shifting from an oleogel-in-hydrogel to a hydrogel-in-oleogel configuration. The <em>in vitro</em> digestion study demonstrated that both the H:O ratio and the 3D printing process substantially influenced chlorophyll bioaccessibility, with higher oleogel concentrations promoting greater micellization and bioaccessibility. For <em>A. platensis</em> extracts, the post-digestion chlorophyll profile was dominated by pheophytins, whereas <em>S. obliquus</em> extracts were predominantly composed of oxidized chlorophyll derivatives, such as 13<sup>2</sup>-OH-pheophytin. In SO-bigels, <em>b</em> series are more bioaccessible than <em>a</em> series. Notably, 3D printing altered the bigels' microstructure while enhancing total chlorophyll bioaccessibility. This study highlights the potential of bigels as effective delivery systems for natural chlorophylls, offering valuable insights into the modulation of bioaccessibility through H:O ratio adjustments and the integration of 3D printing technology.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111596"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189412","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

Structural regulation of carboxymethyl starch/whey protein isolated coacervate microcapsules for colon-targeted delivery of oleoylethanolamine and promotion of satiety hormones secretion 羧甲基淀粉/乳清蛋白分离凝聚微胶囊结肠靶向递送油基乙醇胺和促进饱腹感激素分泌的结构调控

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111601

Haize Su , Yingying Li , Zhibing Zhang , Xiaoxi Li

{"title":"Structural regulation of carboxymethyl starch/whey protein isolated coacervate microcapsules for colon-targeted delivery of oleoylethanolamine and promotion of satiety hormones secretion","authors":"Haize Su , Yingying Li , Zhibing Zhang , Xiaoxi Li","doi":"10.1016/j.foodhyd.2025.111601","DOIUrl":"10.1016/j.foodhyd.2025.111601","url":null,"abstract":"<div><div>Appetite regulation and weight control can be achieved by dietary modulation for the secretion of satiety hormones glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) from colonic L cells. Herein, to construct an oral colon-targeted delivery system, carboxymethyl starch (CMS)/denatured whey protein isolate (DWPI) coacervate microcapsules (CDCMs) were fabricated by encapsulating the oleoylethanolamide (OEA). Moreover, tannic acid was used as a crosslinker (CL) to adjust the interaction between the components, forming a more compact and ordered structure, with particle sizes ranging from 12.36 μm–13.30 μm, and OEA loading capacities ranging from 240.34 μg/mL ∼259.34 μg/mL. As the amount of CL was increased, CDCMs demonstrated an excellent ability to maintain structural integrity in the simulated upper gastrointestinal tract, with the degradation rates of CMS and DWPI decreasing from 30.53 % to 65.04 %–8.67 % and 26.33 %, respectively, and the release rate of OEA decreasing from 88.18 % to 20.61 %, showing a good colonic-targeted delivery performance. Furthermore, CDCM-1 fermentation in the colon increased the abundance of gut bacteria, especially the short chain fatty acids (SCFAs) producing bacteria. In addition, the sustained release of OEA (release of 24.34 mg/mL after 48h) synergized with CMS/DWPI metabolites such as reducing sugars, protein hydrolysates, and SCFAs effectively modulated GLP-1 and PYY secretion from L cells, with the highest releases of 28.03 pg/mL and 45.50 pg/mL at 48 h, respectively. Therefore, the prepared CDCMs have potential to be a prospective food for weight control.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111601"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230497","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

Structural and conformational changes in models of β-lactoglobulin modified by Michael addition of 1,2-benzoquinones using molecular dynamics and metadynamics simulations 1,2-苯醌修饰β-乳球蛋白模型的分子动力学和元动力学模拟

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111584

Khadija Waqar , Suk Kyu Ko , Helena Damtoft Tjørnelund , Karsten Olsen , Mahesha M. Poojary , Günther H.J. Peters , Marianne N. Lund

{"title":"Structural and conformational changes in models of β-lactoglobulin modified by Michael addition of 1,2-benzoquinones using molecular dynamics and metadynamics simulations","authors":"Khadija Waqar , Suk Kyu Ko , Helena Damtoft Tjørnelund , Karsten Olsen , Mahesha M. Poojary , Günther H.J. Peters , Marianne N. Lund","doi":"10.1016/j.foodhyd.2025.111584","DOIUrl":"10.1016/j.foodhyd.2025.111584","url":null,"abstract":"<div><div>Food proteins react with <em>o</em>-quinones (oxidized polyphenols), and the resulting protein-polyphenol Michael adducts can alter the protein structure leading to changes in functional properties of food proteins. The present work investigated structural changes in models of protein-polyphenol Michael adducts (exemplified with β-lactoglobulin (β-LG) covalently modified with 4-methylcatechol (4MC), a model polyphenol similar to the B ring of flavonoids) using molecular dynamics (MD) and metadynamics (MTD) simulations. Based on experimentally identified 4MC modified sites in β-LG, β-LG-4MC model adducts (hereafter referred to as β-LQ) were designed with 19 site-specific 4MC modifications (β-LQ19) and with the four most abundant 4MC modifications (β-LQ4). The unliganded structure of β-LG was used as control. 4MC modifications in β-LQ model adducts compared with β-LG resulted in increased protein flexibility, however the tertiary structures remained unaffected by the modifications during 400 ns MD simulations. Both MD and MTD (with secondary structure as independent variable) data indicated that the α-helix structure was more susceptible to loss compared to the β-sheet structure in β-LQ model adducts, as opposed to β-LG. The metastable states determined with MTD simulations (with root mean squared deviations as independent variable) showed unfolding in thermally sensitive regions (amino acid residues 57 to 70) in β-LQ19. The structural changes (loss of α-helix and unfolding) exhibited by β-LQ19 explain the experimentally determined reduced denaturation temperature in β-LQ compared with β-LG.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111584"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242050","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

Effect of the stabilizers on partial coalescence occurring in cocoa butter-in-water emulsions: a comparative study between sunflower lecithin, buttermilk powder and sodium caseinate 稳定剂对可可脂水乳状液部分聚结的影响：向日葵卵磷脂、酪乳粉和酪蛋白酸钠的比较研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-30 DOI: 10.1016/j.foodhyd.2025.111593

Julie Bloquet-Maurras , Ahmed Bentaleb , Eric Laurichesse , Gilles Pecastaings , Mathilde Bayard , Véronique Schmitt

{"title":"Effect of the stabilizers on partial coalescence occurring in cocoa butter-in-water emulsions: a comparative study between sunflower lecithin, buttermilk powder and sodium caseinate","authors":"Julie Bloquet-Maurras , Ahmed Bentaleb , Eric Laurichesse , Gilles Pecastaings , Mathilde Bayard , Véronique Schmitt","doi":"10.1016/j.foodhyd.2025.111593","DOIUrl":"10.1016/j.foodhyd.2025.111593","url":null,"abstract":"<div><div>The texture of an emulsion comprising crystallized dispersed phase depends on the extent of partial coalescence. The aim of the present work was to determine the effect of three stabilizers on partial coalescence and therefore on the texture of cocoa butter emulsions initially prepared in the oil liquid state and allowed to crystallize for seven days. Partial coalescence was assessed by visual inspection, granulometry and confocal laser microscopy. We show that the type of emulsifier is of utmost importance, everything else being unchanged: dairy proteins are too protective, inhibiting partial coalescence and the formation of a gel, lecithins are not protective enough to lead to interesting gels while buttermilk powder, comprising a mixture of both stabilizers, is very promising since a spreadable gel could be obtained thanks to connections between droplets. Interfacial tension measurements, between water and middle chain triglycerides that are liquid at room temperature, were carried out to highlight the comparative behavior of the stabilizers. Atomic Force Microscopy (AFM) was used to map the interface topography. In the case of buttermilk, the surface was rough with the existence of some protruding crystals responsible for these connections. Wide Angle X-ray Scattering (WAXS) and Small Angle X-ray Scattering (SAXS) were carried out to assess the lateral and longitudinal packing of coca butter triglycerides in the emulsion droplets stabilized by the three emulsifiers. All these results provide an understanding of the origin of the very different textures of the emulsions obtained with the three stabilizers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111593"},"PeriodicalIF":11.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144204558","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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