Food Hydrocolloids最新文献

{"title":"Alginate microcapsules enriched with biofilm-like Lactiplantibacillus plantarum: characterization, stability, and application in fermented soy yoghurts","authors":"Junze Zhang ,&nbsp;Wanting Miao ,&nbsp;Xiaotong Shi ,&nbsp;Huining Xiao ,&nbsp;Chengcheng Li","doi":"10.1016/j.foodhyd.2025.112046","DOIUrl":"10.1016/j.foodhyd.2025.112046","url":null,"abstract":"<div><div>Probiotic viability easily decreases during oral delivery, preparation, transportation, and storage processes. Here, we developed a dual encapsulation strategy based on sodium alginate (SA)/Ca²⁺ crosslinking and in situ formation of biofilm to protect <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) from the adverse environments and used the encapsulated <em>L. plantarum</em> to prepare fermented soy yoghurt. First, <em>L. plantarum</em> with excellent exopolysaccharide-producing ability was encapsulated in the SA gel to form <em>L. plantarum</em> microcapsules (LMs). Then, LMs were cultured in MRS broth with 1 % Ca²⁺ to form the LM biofilm (LMB) with a probiotic loading of 1.5 × 10¹² CFU/g. The established LMB showed excellent resistance to the gastrointestinal tract and elevated temperatures. After 28 days of storage at 4 °C, LMB still exhibited high viable bacterial counts (8.7 log CFU/g). Moreover, LMB can be used as a starter culture to prepare fermented soy yoghurt (SY-LMB) with excellent rheological properties. The viable bacterial counts in SY-LMB reached 12.6 log CFU/mL after 21 days of storage, which was much higher than that of the commercial soy yoghurts (9.1 log CFU/mL). More importantly, after digestion with gastrointestinal fluids, the viable bacterial counts in SY-LMB and LMB were still as high as 8.1 log CFU/mL and 10.0 log CFU/g, respectively. Overall, we provided a very effective dual encapsulation strategy that can efficiently improve the survival rates of probiotics in the harsh environments and provided an effective starter culture for preparing the plant-based yoghurt.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112046"},"PeriodicalIF":11.0,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216995","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":"Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis","authors":"Elizabeth Tenorio-Garcia ,&nbsp;Siavash Soltanahmadi ,&nbsp;Jens Saalbrink ,&nbsp;Jose C. Bonilla ,&nbsp;Michael Rappolt ,&nbsp;Elena Simone ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.foodhyd.2025.112035","DOIUrl":"10.1016/j.foodhyd.2025.112035","url":null,"abstract":"<div><div>This study investigated the tribological performance of Pickering water-in-oil emulsions and dual Pickering water-in-oil-in-water double emulsions (DEs) stabilized with particles at both the interfaces. W/O emulsions were stabilized by cocoa butter-based oleogel (CBolg) crystals, while DEs incorporating these emulsions were stabilized by whey protein microgels (WPM). The influence of temperature (21 and 37 °C) and surface texture (smooth <em>vs</em> biomimetic tongue-like surface) were investigated in tribology of W/O emulsions (30–60 % v/v water) and DEs (with 20 and 60 wt% W/O phase). In smooth surfaces, CBolg played a critical role in reducing the friction coefficient (<em>μ</em>) primarily via a fat-driven lubrication mechanism that was temperature dependent. While in DEs, smaller oil droplets encapsulating water provided similar lubrication to oil-based systems until starvation occurred. Strikingly, the water content in W/O emulsions exhibited distinct differences between emulsion systems within the biomimetic tongue-like surfaces, demonstrating lower lubricity at higher water concentration. Confocal microscopy images analyzed using Machine Learning (ML)-supported droplet segmentation enabled a more precise evaluation of structural changes within DEs when subjected to tribological stress. We demonstrated that although changes in inner droplet size altered in DEs, their contribution to the overall lubrication performance was minimal, due to their limited entrainment. Of more importance, the tribological performance was governed by the WPM with minimal influence from the droplet-entrained phenomena. These fundamental insights highlight the relevance of structured water in understanding frictional performance in emulsified systems, with structural integrity, composition, and topography of the tribological surface emerging as key factors.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112035"},"PeriodicalIF":11.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216993","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":"Camu camu (Myrciaria dubia) polyphenols modulate rice starch digestibility after thermal complexation but not during storage","authors":"J. Girón-Hernández ,&nbsp;C. Carranza-Gutiérrez ,&nbsp;J. Railton ,&nbsp;W. Cheung ,&nbsp;P. Gentile ,&nbsp;M. Benlloch-Tinoco","doi":"10.1016/j.foodhyd.2025.112034","DOIUrl":"10.1016/j.foodhyd.2025.112034","url":null,"abstract":"<div><div>The effect of camu camu (CC, <em>M. dubia</em>) starch ligands on the digestibility of normal rice starch systems (RS, 10 % w/v) after complexation and over time during cold storage was investigated. Specifically, RS and RS-CC composites (2.5 % and 5 % w/v) were gelatinised (90 °C, 20 min), cooled and stored at 4 °C for up to 21 days. Multi-scale characterisation was performed using FTIR, ¹H NMR, ¹³C NMR, TGA, DSC, XRD, SEM and rheology. Additionally, the <em>in vitro</em> digestibility, phenolic release, firmness, and syneresis of these samples were evaluated. FTIR and ¹H NMR spectra confirmed complexation via intermolecular hydrogen bonds between RS and CC-derived hydroxycinnamic acids and/or palmitic acid. DSC (ΔH_{r101–111°C} = 7–15 J g⁻¹), XRD (2θ = 13.0°, 19.8°) and NMR indicated the formation of V₆-type helices, although non-inclusion interactions were predominant. RS-CC composites exhibited soft-gel characteristics (G’∼20 MPa, G’’∼6 MPa) with densely packed microstructures and disrupted short-range molecular order (R_1047/1022∼0.5, R_1022/995∼1.1). CC complexation significantly modulated starch digestibility after gelatinisation and cooling (C_∞∼69 mg∙100 g⁻¹, RDS∼48 %, SDS∼19 %, RSF∼33 %; p &lt; 0.05). However, this effect was not maintained during storage. After 4 days, no significant differences were observed in the digestive properties of the RS gels and composites, due to the inhibitory effect of CC phenolics on amylose retrogradation. Over time, starch structural rearrangements limited the <em>in vitro</em> intestinal release of phenolics, contributing to the loss of the initial modulatory effect. These findings provide new insight into the complexation-retrogradation-digestibility relationship that could inform the reformulation of starch-based foods with sustained and tuned digestibility.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112034"},"PeriodicalIF":11.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216314","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":"Impact of ultra-high pressure assisted alkaline extraction on properties and structural characteristics of carrageenan","authors":"Mingjing Zheng ,&nbsp;Liyuan Wang ,&nbsp;Tao Hong ,&nbsp;Zhipeng Li ,&nbsp;Yanbing Zhu ,&nbsp;Zedong Jiang ,&nbsp;Hui Ni ,&nbsp;Yuanfan Yang ,&nbsp;Yujia Ou","doi":"10.1016/j.foodhyd.2025.112039","DOIUrl":"10.1016/j.foodhyd.2025.112039","url":null,"abstract":"<div><div>This study investigated the effects of ultra-high pressure (UHP)-assisted alkaline extraction on the physicochemical and structural properties of carrageenan. UHP treatment between 100 and 300 MPa significantly enhanced performance, with yield increasing by 12.7 % at 100 MPa and gel strength reaching 911.57 g/cm² at 300 MPa, accompanied with a 16.15 % improvement when compared with the control. Compositional analysis showed a 13.26 % reduction in sulfate groups and a 19.63 % increase in 3,6-anhydrogalactose at 300 MPa, together with higher uronic acid (increased by 30.11 %) and total sugar (increased by 13.90 %) contents. These changes resulted in functional improvements, e.g., the elevated water-holding capacity. LF-NMR analysis indicated the reduced water mobility and a higher proportion of bound water for carrageenan treated at 300 MPa. Antioxidant assays further confirmed that carrageenan treated at 300 MPa exhibited stronger radical scavenging activity, with DPPH and •OH clearance rates increased by 20.99 % and 8.87 % (<em>p</em> &lt; 0.05), respectively, whereas treatment at 500 MPa attenuated these effects. Overall, the results demonstrated that moderate UHP treatment, particularly at 300 MPa, effectively improved the structural and functional properties of carrageenan, supporting its potential application as a functional hydrocolloid.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112039"},"PeriodicalIF":11.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216467","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":"Comparative study of in vitro colonic fermentation dynamics: Human gut microbiota response to resistant starch derived from germinated and extruded pea seeds","authors":"Danni Chang,&nbsp;Xinzhong Hu,&nbsp;Zhen Ma","doi":"10.1016/j.foodhyd.2025.112038","DOIUrl":"10.1016/j.foodhyd.2025.112038","url":null,"abstract":"<div><div>This study explores the temporal interaction between the multi-scale structural evolution of pea-derived resistant starches (RS) and gut microbiota dynamics using a dynamic <em>in vitro</em> colonic model. RS from germinated (GPRS, RS2) and extruded pea seeds (EPRS, RS3) were isolated and their molecular weight, crystallinity, and morphological transformations were characterized during 24-h fermentation. EPRS featured a porous, low-crystallinity matrix that enabled rapid microbial degradation, leading to an early enrichment of Bacteroidetes through starch utilization systems and propionate-dominant short-chain fatty acids (SCFAs) production. In contrast, GPRS preserved its structural integrity with higher molecular order, promoting gradual colonization by Firmicutes via ABC transporter-mediated oligosaccharide uptake and sustained butyrate production. Interestingly, EPRS exhibited higher total SCFAs production than GPRS during the 8–24 h fermentation period. Enzymatic profiling revealed substrate-dependent strategies: EPRS upregulated amylolytic enzymes (K01187) during initial Bacteroidetes dominance, whereas GPRS activated ABC transporters (K10111-K10112) for oligosaccharide internalization by Firmicutes. These results demonstrate that the structural organization of RS in pea seeds fundamentally governs microbiota-SCFAs interactions during colonic fermentation, with extrusion processing enhancing overall fermentability and germination maintaining the butyrate-producing activity. This mechanistic insight could provide a conceptual framework for the rational design of legume-derived prebiotics with tailored physiological benefits.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112038"},"PeriodicalIF":11.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216301","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":"Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods","authors":"Yongxin Liu ,&nbsp;Xinyi Li ,&nbsp;Liya Chen ,&nbsp;Fan Feng ,&nbsp;Chang Sun ,&nbsp;Yingchao Xu ,&nbsp;Xinyu Sun ,&nbsp;Man Li ,&nbsp;Qingjie Sun ,&nbsp;Xingfeng Xu ,&nbsp;Fengwei Xie ,&nbsp;Yanfei Wang","doi":"10.1016/j.foodhyd.2025.112033","DOIUrl":"10.1016/j.foodhyd.2025.112033","url":null,"abstract":"<div><div>To address the poor processability and undesirable texture of low-concentration potato starch (PS) gels, we hypothesized that curdlan (CD) modulates these limitations through competitive water absorption and intermolecular interactions. This study systematically investigated PS/CD blend systems (5 wt%, ratios 100:0–70:30) using rapid visco analysis (RVA), differential scanning calorimetry (DSC), rheology, small-angle X-ray scattering (SAXS), low-field nuclear magnetic resonance (LF-NMR), and texture profiling. During heating, CD competed with PS for water, delaying gelatinization (<em>T</em>_c ↑4.02 ± 0.63 °C), reducing viscosity (peak viscosity ↓31.3 % at 95:5), and lowering gelatinization enthalpy (Δ<em>H</em> ↓37.8 %) by restricting amorphous hydration and facilitating crystalline domain disintegration. CD simultaneously attenuated shear-thinning behavior (<em>n</em> ↑38 %), enhancing processability. During cooling, CD accelerated network formation via hydrophobic associations and hydrogen bonding, increasing gel elasticity (<em>G</em>′ ↑336 % at 25 °C and 70:30) and fractal dimension (<em>D</em> ↑4.3 %). Optimal CD addition (95:5) yielded a denser dual-network structure with 50 % smaller pores and superior textural properties (hardness ↑21 %, chewiness ↑83 %). However, excessive CD (&gt;20 %) inhibited network integrity due to increased molecular spacing. These findings demonstrate CD's dual role in inhibiting gelatinization yet accelerating gelation, providing a practical strategy to tailor the processability and texture of high-quality PS-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112033"},"PeriodicalIF":11.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155240","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":"An oriented freezing strategy for fabricating fibrous structures of plant-based chicken analog","authors":"Yao Lin ,&nbsp;Yu Peng ,&nbsp;Li Shen ,&nbsp;Qiuyu Han ,&nbsp;Quanhong Li ,&nbsp;Xiaojun Liao ,&nbsp;Jing Zhao","doi":"10.1016/j.foodhyd.2025.112036","DOIUrl":"10.1016/j.foodhyd.2025.112036","url":null,"abstract":"<div><div>The increasing global demand for sustainable protein has driven significant research interest in plant-based meat analogs, which are expected to exhibit a fibrous structure resembling animal muscle tissue. In this study, we proposed a simple approach to fabricate plant-based chicken analogs using oriented freezing with a custom-designed apparatus. Pea, fava bean, and mung bean protein were applied at 10 wt% and 15 wt%, and the obtained analogs were systematically compared with chicken breast in structural, physicochemical properties, and oxidative stability. Macroscopic and microscopic analyses confirmed well-aligned fibrous networks in the analogs, comparable to the hierarchical structure of chicken breast. The analogs prepared by oriented freezing showed higher water-holding capacity and better thermal stability, with thermogravimetric profiles closely matching chicken breast. Furthermore, analogs formulated with a high protein weight percentage (15 wt%) exhibited low carbonyl level, indicating that oriented freezing could be an effective method to mitigate protein oxidation in plant-based meats. Among all formulations, the 15 wt% fava bean protein-based analog exhibited the best structural properties comparable to chicken breast, as revealed by appearance and protein secondary structure distribution. It is speculated that the unidirectional ice growth driven by the temperature gradient accounts for the phase separation and protein alignment into muscle-like fibers. This study demonstrates that oriented freezing is a promising novel strategy for generating fibrous structures in plant-based meats, offering potential advantages in terms of easy operation and gentle processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112036"},"PeriodicalIF":11.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155254","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":"Cold plasma pretreatment enhances the structure and controlled release of neutral soybean protein isolate amyloid fibril emulsion gels loaded with resveratrol","authors":"Liming Tan ,&nbsp;Han Hu ,&nbsp;Xiaohan Hua ,&nbsp;Lijun Yin ,&nbsp;Xin Jia ,&nbsp;Haijie Liu","doi":"10.1016/j.foodhyd.2025.112032","DOIUrl":"10.1016/j.foodhyd.2025.112032","url":null,"abstract":"<div><div>This study adopted a cold plasma (CP) pre-treatment strategy to enhance the gelation characteristics of SPI (soybean protein isolate) fibrils. In this work, the effects of different CP treatment times (0–25 min) on the structure, interfacial properties, and rheological characteristics of neutral SPI fibrils and fibril emulsion gels were evaluated. The results indicated that CP treatment helped to promote the generation and maturation of SPI fibrils. Specifically, CP treatment for 5 min (SPIF-5) resulted in an increase in the average length of the fibrils by approximately 39.08 %, and the formation of a short-flexible fibril structure with higher hydrophobic and electrostatic interactions. Cryo-SEM images showed that SPIF-5 fibril emulsion gel had strong interfacial interactions and dense network structures, resulting in an increase in hardness and storage modulus by 67.03 % and 69.43 %, respectively. In contrast, CP treatment for 25 min induced the formation of amorphous fibril aggregates from SPI, leading to a decrease in the preparation efficiency of fibrils and the interfacial activity of emulsion gels. Moreover, using CP-modified SPI fibril emulsion gels as a delivery carrier not only effectively alleviated the degradation of resveratrol caused by heat/UV exposure, but also achieved a controlled release of resveratrol during the oral and intestine digestion stage. This study provides valuable insights for improving the gel performance of SPI fibrils and their application in delivery systems for hydrophobic components.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112032"},"PeriodicalIF":11.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155206","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":"Pectin oligosaccharides stabilize sea cucumbers against heat-induced deterioration","authors":"Shangju Yang ,&nbsp;Wenhui Hao ,&nbsp;Jiaqi Yu,&nbsp;Mingming Wang,&nbsp;Ying Xu,&nbsp;Xun Sun","doi":"10.1016/j.foodhyd.2025.112025","DOIUrl":"10.1016/j.foodhyd.2025.112025","url":null,"abstract":"<div><div>Non-enzymatic deterioration limits the deep processing of sea cucumber. This study discovered that pectinase-hydrolyzed tangerine peel effectively inhibits non-enzymatic deterioration in rehydrated sea cucumbers (RSC), with hydrolyzed pectin (HPec) identified as the primary active component. Further optimization revealed that the best treatment conditions were a hydrolysis time of 24 h and a neutral pH, under which RSC exhibited a more intact appearance, superior textural properties, and a denser microstructure. Additionally, HPec treatment significantly reduced the mass loss of RSC during thermal processing. The treated RSC also demonstrated higher water-holding capacity (WHC) and improved moisture retention. Thermal stability tests indicated that HPec-treated RSC had higher protein denaturation and degradation temperatures. Fourier-transform infrared spectroscopy (FTIR) analysis revealed that HPec treatment enhanced hydrogen bonding and hydrophobic interactions in RSC, along with inducing covalent cross-linking. HPec also shifted the secondary structure of RSC collagen from random coils and β-sheets to β-turns. Furthermore, simulation experiments suggested that its mechanism may involve Maillard reaction and amide-mediated protein cross-linking. This research confirms that HPec effectively suppresses non-enzymatic deterioration in RSC, providing a theoretical foundation for its development as a food-grade protein hydrogel stabilizer.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112025"},"PeriodicalIF":11.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216992","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":"Revealing the impact of short side-chain migration on the digestive kinetics and multiscale structure of ultrasound-treated nano-scale amylopectin endogenous ternary complexes","authors":"Bo Li ,&nbsp;Mingyang Gao ,&nbsp;Chongxing Huang ,&nbsp;Xin Yang ,&nbsp;Weihong Lu ,&nbsp;Yanjun Zhang","doi":"10.1016/j.foodhyd.2025.112010","DOIUrl":"10.1016/j.foodhyd.2025.112010","url":null,"abstract":"<div><div>Amylopectin complexes, as innovative dietary supplements, have significant potential in modulating rapid increases in the glycemic index. However, the mechanisms governing its anti-digestibility remain largely unknown. Therefore, this study investigated the effects of short side-chain migration on the anti-digestibility of white waxy maize amylopectin (WMS) complexes. WMS paste exhibiting different short side-chain migration rates were obtained using 4-α-glucotransferase and amylosucrase, and used to prepare nano-scale WMS complexes through an ultrasound-assisted process. Self-assembly capacity of amylopectin chains with protein and lipid groups was evaluated using a complexing index. Compared to the WMS paste, the nano-scale WMS ternary complexes transitioned from a diffuse pattern to a V-type crystalline type. This caused significant resistance of the WMS complexes to digestive enzymes compared to that of the WMS paste. Furthermore, increasing short side-chain migration rates of nano-scale WMS complexes increased the complexing index, short-range order, molecular conformation index, molar mass, molecular density, average characteristic size of crystallite unit, gelatinization temperature, potential, and resistant starch (RS-V), while reducing semicrystalline lamellae thickness, radius of gyration, size of particle surface nano nodule (blocklet), particle size, slowly and rapidly digestible starch, digestive speed rate from slowly digestible starch phase to RS-V phase, and expected glycemic index. Based on chemometric analyses, for short side-chain migration, the complexes showed greater accessibility of side chain sites to ligand residues, strengthened noncovalent interactions, and accelerated spherulite nucleation. This increased molecular homogeneity and density led to increased anti-digestibility. Collectively, these findings provide a novel theoretical framework for designing amylopectin-based multicomponent anti-digestible foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112010"},"PeriodicalIF":11.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216468","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}