Food Hydrocolloids最新文献

{"title":"Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration","authors":"Huajian Xu ,&nbsp;Yunhao Lv ,&nbsp;Boxiang Zhou ,&nbsp;Xu Zhou ,&nbsp;Junwei Gao ,&nbsp;Dongling Qiao ,&nbsp;Bowen Li ,&nbsp;Binjia Zhang","doi":"10.1016/j.foodhyd.2025.111363","DOIUrl":"10.1016/j.foodhyd.2025.111363","url":null,"abstract":"<div><div>With the advancement of world population aging, dysphagia has become a pressing health challenge. Providing texture-improved foods is an effective strategy to reduce risk during eating for patients with dysphagia. In this study, the gel quality of pea protein isolate was effectively improved by curdlan gum combined with ultrasonic treatment, and it could be swallowed safely. Curdlan and/or ultrasound could improve the strength and water-holding capacity of pea protein isolate gel and increase the proportion of immobilized water. It was observed that ultrasound reduced the particle size of pea protein isolate in the sol, which might be beneficial for the interaction between protein and water, as well as the unfolding and cross-linking of the protein. In addition, ultrasound and/or curdlan promoted the formation of the uniform and dense gel structure by affecting the sol-gel transition process and modifying the protein conformation. In this regard, molecular dynamics simulation revealed that curdlan and pea protein molecules could be crosslinked through non-covalent interactions such as hydrogen bonding, van der Waals forces, and electrostatic forces, thus forming a stable three-dimensional network. The modified gels had good swallowing properties and were assessed as levels 5<strong>–</strong>6 according to the International Dysphagia Diet Standardization Initiative framework. Overall, ultrasound and curdlan are promising approaches for improving the quality of pea protein isolate gel. This study provides a new perspective on the precise regulation of gel food texture, which is valuable for the design of texture-improved food for elderly patients with dysphagia.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111363"},"PeriodicalIF":11.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734516","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":"The molecular size and water dynamics effects of polyethylene glycol on starch gelatinization properties","authors":"Travest J. Woodbury,&nbsp;Lisa J. Mauer","doi":"10.1016/j.foodhyd.2025.111358","DOIUrl":"10.1016/j.foodhyd.2025.111358","url":null,"abstract":"<div><div>The mechanisms by which molecules influence the gelatinization temperature (T_gel) of starch are of both scientific and practical interest, since gelatinization affects the structure, texture, and functionality of starch-containing food and industrial applications. This study was designed to understand how polyethylene glycol (PEG, chosen for its unique physicochemical properties and pure size fractions) affects the gelatinization parameters of normal amylose-containing starches from four botanical sources (wheat, corn, tapioca, and potato) with differing amylopectin fine structures. Sucrose was also studied, since it is more effective at antiplasticizing starch, exhibited by higher T_gels, than many other small molecules which has posed challenges for reducing added sugars in foods. Differential scanning calorimetry was used to measure starch gelatinization in water and 15–45 % w/w solutions of sucrose and PEG molecules ranging in size from 200 to 10,000 g/mol. Solution density, water activity, and dynamic viscosity were also measured, and samples were viewed by confocal image analysis. The T_gels of all starch types were higher in 45 % w/w solutions of all PEGs, regardless of size, than of sucrose. Smaller PEGs (&lt;1000 g/mol, the size exclusion limit of starch granules) increased the T_gel more than the larger PEGs across all starch types and concentrations. Starch structural differences were associated with different extents of T_gel variations and ranges, with cereal starches exhibiting greater variation in the presence of PEG. Smaller PEG resulted in higher T_gels attributed to diffusion into starch granules and resultant stabilization via intermolecular hydrogen bonding. Larger PEG exerted effects on T_gel, even though they were too large to enter the starch granules, by limiting solvent plasticization. The findings highlight how PEGs of different sizes are more effective antiplasticizers of starch than sucrose and elucidate how additive molecular size dictates the gelatinization behavior and, by extension, the end-use properties of starch in food and non-food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111358"},"PeriodicalIF":11.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706262","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":"Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation","authors":"Jiyue Zhang ,&nbsp;Xiaoyu Zhai ,&nbsp;Xinxin Yu ,&nbsp;Minghua Qiu ,&nbsp;Rongsuo Hu ,&nbsp;Wenjiang Dong","doi":"10.1016/j.foodhyd.2025.111359","DOIUrl":"10.1016/j.foodhyd.2025.111359","url":null,"abstract":"<div><div>Milk coffee, a commonly consumed beverage, is prepared by mixing milk and coffee, which results in various interactions among their components. This study was aimed at investigating the interaction mechanisms of four coffee flavonoids (namely apigenin [AG], luteolin [LUT], quercetin [QC], and epigallocatechin gallate [EGCG]) and milk-derived β-casein (β-CN). Notably, LUT and QC bound to β-CN mostly via hydrogen bonds and van der Waals forces, whereas AG and EGCG primarily bound to β-CN via hydrophobic interactions. The trend of energy transfer efficiencies of the β-CN-flavonoid complex was as follows: β-CN-QC (50.20 %) &gt; β-CN-LUT (43.68 %) &gt; β-CN-EGCG (40.82 %) &gt; β-CN-AG (35.34 %). Additionally, the dynamic behavior of the β-CN-flavonoid interaction and structural alterations in the protein were validated by molecular dynamics (MD) simulations. Multispectroscopy results revealed flavonoid-mediated alterations in the secondary structure of β-CN, including increased amounts of random coil structure and a decrease in the proportion of α-helix, which resulted in a more open and loose protein structure. The noncovalent interactions between flavonoids and β-CN lead to decreased protein surface hydrophobicity, increased solubility, improved emulsifying activity, albeit with decreased emulsifying stability, and improved foaming ability and foam stability. Furthermore, the complex exhibited a superior antioxidant activity to that of either protein or flavonoid alone, suggesting the synergistic action of the compounds on the antioxidant activity. Altogether, our results of this study offer a theoretical foundation for comprehending the interaction mechanisms among coffee polyphenols and milk proteins for the creation of a functional beverage such as milk coffee.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111359"},"PeriodicalIF":11.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682516","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":"Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract","authors":"Xiao Fu ,&nbsp;Chi Zhang ,&nbsp;Xiao Tong Lu ,&nbsp;Fang Xiao Guo ,&nbsp;Xu Zhang ,&nbsp;Huixia Zhou ,&nbsp;Xin-Ai Guo ,&nbsp;Xiaoyu Wang ,&nbsp;Ching Yuan Hu ,&nbsp;Shuai Zhang ,&nbsp;Yong Hong Meng","doi":"10.1016/j.foodhyd.2025.111366","DOIUrl":"10.1016/j.foodhyd.2025.111366","url":null,"abstract":"<div><div>The widespread presence of nano-sized plastic particles in the environment and foods, and their potential harmful effects on human health through intestinal absorption, have become an escalating global concern. Current methods and technologies have limited focus on the removal of nanoplastics (NPs) from the human body. In this work, highly bio-safe natural oil droplets, covered by the interworking natural regenerated apple nanofibers (ANFs), demonstrated high efficacy in removing NPs from the gastrointestinal tract. Pectin-containing ANFs with native dissociated carboxyl groups act as stabilizers to produce a clean-label oil-in-water Pickering emulsions (O/W PE) together with canola oil and water. Attributing to the internetwork of ANFs, oil droplets are protected from shedding, and unabsorbed ANFs fabricated entangled networks ensure the distribution and stability of O/W PE in simulated gastrointestinal fluids. Notably, the extraction efficiency of NPs reached up to 100 % and 98.69 % in the simulated gastric and intestinal fluids, respectively. Additionally, the highly efficient O/W PE showed superior capability in removing NPs adhered to the small intestine. This study represents the first attempt to remove NPs from the gastrointestinal tract, offering an attractive and promising strategy for eliminating NPs from the human body.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111366"},"PeriodicalIF":11.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724264","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":"Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk","authors":"Mo Chen ,&nbsp;Bo Zhang ,&nbsp;Min Wang ,&nbsp;Jin-yue Sun ,&nbsp;Mu-xuan Wang ,&nbsp;Meng-qi Zhang ,&nbsp;Ying-ying Chen ,&nbsp;Qi-dong Ren ,&nbsp;Shu-tao Sun ,&nbsp;Mohamed A. Farag ,&nbsp;Xu Guo ,&nbsp;Chao Liu","doi":"10.1016/j.foodhyd.2025.111368","DOIUrl":"10.1016/j.foodhyd.2025.111368","url":null,"abstract":"<div><div><em>Acer truncatum</em> seed oil (ATSO) is a promising novel food resource. However, ATSO's low solubility in water, poor stability, and low oral bioavailability limit its application in the food industry. Herein, ATSO was microencapsulated using complex coacervates formed by food-derived bio-macromolecular chickpea protein isolate (CPI), low-methoxy citrus pectin (LMCP), and high-methoxy citrus pectin (HMCP). The CPI-LMCP and CPI-HMCP complex coacervates were prepared and characterized. The selected protein-to-pectin ratio was 6:1 at pH 4.1. Characterization by Fourier transform infrared spectroscopy and scanning electron microscopy confirmed that the formation of CPI-LMCP and CPI-HMCP complex coacervates was driven by electrostatic interactions and exhibited a gel network structure. The successful encapsulation of ATSO in CPI-LMCP or CPI-HMCP complex coacervates was confirmed using inverted fluorescence microscopy characterization. The encapsulation efficiency of CPI-HMCP-ATSO microcapsules (80.22 % ± 2.16 %) was higher than that of CPI-LMCP-ATSO microcapsules (76.25 % ± 3.46 %). In addition, both microcapsules maintained their structural integrity in simulated food matrices with high salt and sucrose levels. The encapsulated ATSO exhibited higher thermal and oxidative stability than free oil. <em>In vitro,</em> gastrointestinal digestion studies revealed that CPI-HMCP-ATSO microcapsules significantly stabilized ATSO in simulated gastric fluid and achieved controlled release in simulated intestinal fluid. Additionally, ATSO microcapsules were incorporated into milk for the first time. Milk supplemented with ATSO microcapsules had a better sensory profile compared to the control formulation. Overall, the successful preparation of ATSO microcapsules promoted the generation of well-characterized nervonic acid–rich dairy products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111368"},"PeriodicalIF":11.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682513","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":"Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis","authors":"Fangxiao Lou ,&nbsp;Yanan Guo ,&nbsp;Shuo Zhang ,&nbsp;Fuwei Sun ,&nbsp;Jun Liu ,&nbsp;Lianzhou Jiang ,&nbsp;Zengwang Guo ,&nbsp;Zhongjiang Wang","doi":"10.1016/j.foodhyd.2025.111352","DOIUrl":"10.1016/j.foodhyd.2025.111352","url":null,"abstract":"<div><div>This study investigates the effects of guar gum (GU) and carrageenan (CA) on the printability of protein gel inks and the dynamic rearrangement of gel networks during 3D printing. Texture, microstructure, and FTIR analysis confirmed that appropriate polysaccharide concentration (0.25 %) led to higher gel strength and denser gel network because they had stronger hydrogen bonding, hydrophobic interaction, and electrostatic interaction. Rheological analysis indicated that SPI-CA gel inks exhibited superior rheological properties compared to SPI-GU gel inks at identical concentrations. LAOS test and the SPP analysis further clarified the change rule of gel network rearrangement during 3D printing. Under the condition of large amplitude, the network rearrangement of SPI-CA gel ink was slow, so it had stronger resistance to deformation. However, SPI-GU had a more flexible structure and was prone to network rearrangement in complex external environments. Therefore, SPI-CA gel ink printing products had higher self-supporting, and SPI-GU gel ink printing products had smoother surfaces and smaller graininess. Besides, LF-NMR indicated that CA was more conducive to stabilizing the moisture in the gel, and printed products printed by SPI-CA gel inks have better freeze-thaw stability than SPI-GU inks. This study provides insights into how different polysaccharides affect the rheological properties of protein-based gels and network reorganization during printing. These findings provide crucial guidance for designing complex, multi-component protein-based inks.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111352"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682514","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":"Fabrication of pH-responsive chitosan-based hydrogel beads via electrostatic layer-by-layer assembly for visual monitoring of pork freshness","authors":"Ziao Li ,&nbsp;Longwei Jiang ,&nbsp;Tiantian Liu ,&nbsp;Ruoran Qin ,&nbsp;Jiayi Xue ,&nbsp;Hui Li ,&nbsp;Yingzhu Liu","doi":"10.1016/j.foodhyd.2025.111356","DOIUrl":"10.1016/j.foodhyd.2025.111356","url":null,"abstract":"<div><div>Anthocyanins possess outstanding bioactivity and pH sensitivity, but their stability is poor. The purpose of this study was to use chitosan hydrogel beads (CH) containing purple sweet potato anthocyanins as the core, with sodium carboxymethyl cellulose (CMC) and cationic soybean protein isolate (NSPI) as the outer layers, to prepare multilayer hydrogel beads via electrostatic Layer-by-Layer (LBL) assembly, to increase the stability of anthocyanins for monitoring pork freshness. The porosity (Pr) of CH is 20.51 %, and the hardness is 0.69 N. Compared with those of CH, the Pr of CH/CMC/NSPI and CH/CMC are reduced by 8.54 % and 1.32 %, respectively, and the hardness is increased by 49.28 % and 18.84 %, respectively. This phenomenon was confirmed by scanning electron microscopy, and the structure of the hydrogel beads became denser with an increasing number of outer layers. Thermogravimetric analysis also revealed that an increase in the number of outers layer improved the thermal stability of the hydrogel beads. X-ray diffraction results revealed that the crystallinities of CH, CH/CMC and CH/CMC/NSPI were 28.82 %, 25.05 % and 17.92 %, respectively, indicating that electrostatic interactions and hydrogen bonds between materials affect the crystallinity of hydrogel beads. The interaction between materials and the generation of hydrogen bonds have also been proven by Fourier-transform infrared spectroscopy. During the release process, the release rate of CH/CMC/NSPI was lower than that of CH and CH/CMC, and the release rate was less than 10 % at 360 min. Compared with pure CH containing PE, the hydrogel beads with CMC and NSPI shells still showed better antibacterial and antioxidant activities after 10 days of storage, and the free radical clearance rates of DPPH and ABTS still remained at 53.86 % and 90.68 %, respectively. Owing to the multilayer structure of CH/CMC/NSPI, it still has excellent antibacterial activity after 10 days of storage. Owing to their superior biological activity, hydrogel beads have the potential to be used as preservatives to prolong the freshness of pork by modulating the microenvironment, whereas CH/CMC/NSPI can more effectively inhibit weight loss, pH and TVB-N increase in pork. The hydrogel beads have good pH sensitivity and can be used to monitor the freshness of pork during storage. Therefore, the multilayer hydrogel beads developed in this study have great potential for monitoring food freshness and extending shelf life.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111356"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682584","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":"Regulating association strength between SPI and pectin via sodium alginate: Ternary composite construction and potential-use assessment","authors":"Lijia Li ,&nbsp;Liang Tao ,&nbsp;Mengjie Geng ,&nbsp;Yang Tian","doi":"10.1016/j.foodhyd.2025.111349","DOIUrl":"10.1016/j.foodhyd.2025.111349","url":null,"abstract":"<div><div>In this study, sodium alginate (SA) was introduced to modulate the interactions between soy protein isolate (SPI) and pectin (PEC). The particle characteristics and the effects of different SA/PEC ratios (0:10, 3:7, 5:5, 7:3, and 10:0) on the encapsulation and loading of vitamins C and E at different SA/PEC ratios were investigated. Molecular simulation results revealed that SPI primarily binds to vitamins through hydrophobic interactions, inducing structural changes and enabling tight embedding of the vitamins within SPI. The polysaccharides bound to SPI at different active sites, promoting the formation of a more stable complex system. Additionally, the structural stability of the complexes formed by SPI with polysaccharides or vitamins was enhanced compared with SPI alone. Furthermore, SA's capacity to modulate SPI-PEC particles was influenced by its proportion. When 30 % of PEC was replaced by SA, the particle size was the smallest, the reticulation structure was compact and the intermolecular interactions were strong. Simultaneously, at this ratio, the particles exhibited optimal antioxidant efficacy (DPPH and ABTS scavenging activities: 90.16 % and 95.00 %, respectively) and bioactive substances encapsulation efficiency and loading capacity (vitamin C: 94.89 % and 2.99 %; vitamin E: 96.54 % and 3.12 %). Efficient loading of vitamins C and E was primarily achieved through a complex network of hydrogen bonds and hydrophobic interactions between proteins and polysaccharides. In conclusion, SA plays a key role in stabilizing SPI-PEC particles and enhancing the encapsulation and delivery of vitamins. This study offers a feasible strategy for designing protein-polysaccharide complex particles as delivery vehicles for the efficient co-delivery of functional ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111349"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706260","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":"Fabrication of gelatin-based photodynamic food packaging with dual-antimicrobial activity for enhanced pork preservation","authors":"Lijuan Xu ,&nbsp;Rongqiang Chen ,&nbsp;Tian Ren","doi":"10.1016/j.foodhyd.2025.111361","DOIUrl":"10.1016/j.foodhyd.2025.111361","url":null,"abstract":"<div><div>Microbial spoilage is a major reason of global food waste. Photodynamic inactivation (PDI) showed promise as an antimicrobial strategy owing to the reactive oxygen species (ROS) produced by photosensitizer, but the short lifespan of ROS limited its penetration into cells and accordingly hindered its effectiveness against Gram-negative bacteria. In this study, a photodynamic composite film with aggregation-induced emission behavior and dual antimicrobial activity was developed by incorporating natural photosensitizer nanoparticles with ε-Polylysine (PL) into a matrix composed of gelatin and dialdehyde nanocellulose. The advantage of this design lay in the PL's role as a \" forward team”, facilitating ROS penetration through perforating the external membrane or cell wall of bacteria, thereby enhancing the PDI efficiency and achieving a 6 log CFU/sample bacterial reduction within 15 min of light exposure. Moreover, the composite film exhibited minimal ultraviolet transmittance, high transparency (exceeding 86.57 %), hydrophobicity, and enhanced mechanical strength. Pilot studies further confirmed the composite film's effectiveness in inhibiting microbial growth, protein oxidation, lipid oxidation, and pH of pork samples, successfully extending the shelf life of fresh pork to 10 days at 4 °C. Therefore, this study proposes a green and efficient synergistic antimicrobial strategy with PDI, demonstrating a potential application for enhanced pork preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111361"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682511","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":"Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds","authors":"Shuo Zhang ,&nbsp;Sibo Liu ,&nbsp;Fangxiao Lou ,&nbsp;Fuwei Sun ,&nbsp;Qi Gong ,&nbsp;Daoying Wang ,&nbsp;Zhongjiang Wang ,&nbsp;Zengwang Guo","doi":"10.1016/j.foodhyd.2025.111357","DOIUrl":"10.1016/j.foodhyd.2025.111357","url":null,"abstract":"<div><div>In this study, the aim was to explore the potential impacts of K-Carrageenan (KC) on the heat-induced gel properties, rheological properties, water-holding capacity, microstructure, and flavor absorption ability of Soy Protein Isolate (SPI) with varying degrees of hydrolysis (DH). The inclusion of KC notably enhanced the texture attributes, gel firmness, water holding capacity (WHC), and thermal stability of the composite gels, with particularly significant improvements observed at lower degrees of hydrolysis (DH6). It was found that SPI gels with high DH had poorer binding and release capabilities when compared to SPI gels with lower DH. However, when KC was added, the binding and release capacities of gels improved regardless of the DH. Moreover, the addition of KC and moderate hydrolysis together promoted the formation of compact gel structures in KSPH, resulting in a clear domination of elastic properties (G'&gt;G″). The microstructure of the gels significantly influenced the adsorption rate of flavor compounds, with a higher adsorption rate achieved in KSPH composite gels that featured a more homogeneous gel network and smaller cavities. Moderate hydrolysis resulted in increased hydrophobic interactions, hydrogen bonding, and electrostatic interactions within the KSPH composite gels, which contributed to pyrazine flavor compound adsorption. The hydrophobic interactions were the primary forces among SPH, KC, and 2,5-dimethylpyrazine, which were affected by DH. This work offers a new perspective on the application of enzymatic treatment to regulate the adsorption rate and release capacity of protein-polysaccharide composite gels for flavor compounds, which is crucial for enhancing the gel properties in plant protein products and the flavor adsorption.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111357"},"PeriodicalIF":11.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644758","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}