Food Hydrocolloids最新文献

{"title":"Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation","authors":"Winnie Karolina Olazabal-Ticona ,&nbsp;Maria Linares-Zegarra ,&nbsp;Evelyn Edith Gutiérrez-Oppe ,&nbsp;Elizabeth Medrano de Jara ,&nbsp;Marcia Quequezana-Bedregal ,&nbsp;Edgar García-Hernández ,&nbsp;Pedro de Alcântara Pessôa Filho","doi":"10.1016/j.foodhyd.2024.110772","DOIUrl":"10.1016/j.foodhyd.2024.110772","url":null,"abstract":"<div><div>This study aimed to evaluate the use of rice hull cellulose fiber, acetylated rice starch, and crude glycerol in foam formulations. These compounds were considered because they constitute residues from the rice industry, which is the most consumed cereal worldwide, and the biodiesel industry, which is a renewable alternative fuel for diesel. The novelty of this study lies in recognizing the potential of these raw materials (acetylated rice starch, rice husk cellulose, and crude glycerol) for foam production. Starch with a low degree of acetylation was obtained using an eco-friendly method with a few chemical reagents. Granulated rice was used to extract the starch, which was subsequently modified by acetylation. Crude glycerol was obtained without purification as a by-product of transesterification of soybean oil. Rice husk cellulose was obtained after delignification using non-aggressive chemical reagents. These materials were mixed in different proportions, incorporating acetylated starch (AcS) with two degrees of substitution, 0.2 and 0.4. Four formulations, along with fixed additives, such as water, magnesium stearate, and guar gum, were obtained by a thermopressing process at 160 °C. The foams were characterized using water contact angle measurements, morphology (SEM), chemical structure (FTIR) analyses, hardness, and solubility. The SEM images revealed mostly closed cells for all the four formulations. Microstructural analysis revealed chemical modifications and interactions between the formulation components. Hardness values were obtained in the range of 20–40 Shore A, with solubility in water between 18% and 27%, thickness of 2.449 ± 0.076 mm, and density of 0.268 ± 0.021 g/cm³. The AcS2-b sample demonstrated superior characteristics, showing higher hydrophobicity, a small change in contact angle over time, hardness of 30 Shore A, and solubility of 24%. The results showed that foams with adequate hydrophobicity and structural characteristics can be obtained using these raw materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110772"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528303","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":"Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis","authors":"Hailang Wang ,&nbsp;Zuwei Zhang ,&nbsp;Boxiao Wu ,&nbsp;Yuhang Deng ,&nbsp;Yaxi Luo ,&nbsp;Yun Liu ,&nbsp;Huan Kan ,&nbsp;Changwei Cao","doi":"10.1016/j.foodhyd.2024.110776","DOIUrl":"10.1016/j.foodhyd.2024.110776","url":null,"abstract":"<div><div>This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E<em>-</em>IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110776"},"PeriodicalIF":11.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528365","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":"Emerging biopolymer nanocarriers for controlled and protective delivery of food bioactive compounds- current status and future perspective","authors":"Baskar Venkidasamy ,&nbsp;Amruta Shelar ,&nbsp;Anand Raj Dhanapal ,&nbsp;Arti Shivraj Nile ,&nbsp;Rajendra Patil ,&nbsp;Yuqin Zhang ,&nbsp;Kritika Kuksal ,&nbsp;Shivraj Hariram Nile","doi":"10.1016/j.foodhyd.2024.110769","DOIUrl":"10.1016/j.foodhyd.2024.110769","url":null,"abstract":"<div><div>Nanotechnology offers various nanostructures that can enhance the bioavailability and solubility of bioactive food ingredients. Among these, nanocarriers play a significant role in the delivery of bioactive food compounds. Biopolymers are commonly used to fabricate nanocarriers, enabling encapsulation, protection, and controlled release of nutraceuticals. This review explores the use of nanocarriers, particularly biopolymer-based ones, for the delivery of bioactive food compounds. Gum-based, alginate-based, and plant protein-based nanocarriers have been discussed, highlighting their ability to deliver compounds to targeted sites, enhance bioavailability, and mitigate side effects. In addition, the development of nutraceutical delivery systems has been examined to provide insights for future applications. The review also delves into the advancements in photoactive nanocarriers, emphasizing their reliability and minimally invasive nature for the on-demand delivery of active payloads. This review elucidates the effects and advantages of various biopolymer-based carriers for encapsulating, protecting, and delivering bioactive compounds. Emerging nanocarriers offer controlled and protective delivery of food-derived bioactive compounds, addressing the need for efficient nutraceutical delivery systems. Overall, this review comprehensively discusses different types of emerging nanocarriers and their applications in the controlled and protective delivery of food-derived bioactive compounds. This highlights the promising prospects of utilizing nanotechnology to enhance the efficacy and safety of nutraceuticals, paving the way for innovative solutions in the food and medical industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110769"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528359","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":"Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan","authors":"Stephan Buecker ,&nbsp;Elena Leeb ,&nbsp;Monika Gibis ,&nbsp;Jochen Weiss","doi":"10.1016/j.foodhyd.2024.110774","DOIUrl":"10.1016/j.foodhyd.2024.110774","url":null,"abstract":"<div><div>Numerous complexation mechanisms have been explored to stabilize the blue pigment phycocyanin from <em>Arthrospira platensis</em>. However, previous studies have primarily focused on the application of various methods rather than delving into molecular interactions. This study compared the interactions of citrus pectins with a high degree of esterification and a low degree of esterification as well as lambda-carrageenan. The goal was to identify a molecule suitable for complexation that maintains stability against heating in terms of color and colloidal stability. Size measurements employing dynamic light scattering and static light scattering, as well as characterization of properties such as zeta potential, were performed for the various complexes. Moreover, the complexation mechanism was investigated by isothermal titration calorimetry and computational blind docking. Weak complexes were formed at neutral pH, driven by an entropy gain facilitated by hydrophobic interactions and van der Waals forces between non-polar groups. It seems that this step is essential in achieving structures with a core shell formation. A decrease in pH resulted in intensified complex formation driven by enhanced electrostatic interactions, leading to a shift in enthalpy from values between −4 and −23 kJ٠mol⁻¹ to values between −15 and −25 kJ٠mol⁻¹. Multiple binding sites were identified across the protein surfaces, primarily involving polar groups. Interactions with arginine were particularly significant, exhibiting 28 interaction counts compared to only 8 for threonine, despite threonine's greater prominence in the protein sequence. These interactions are thought to compete with interactions between allophycocyanin and c-phycocyanin subunits and protein chromophore interactions, resulting in a color shift. The study highlights the importance of selecting the appropriate biopolymer for optimal performance, considering the delicate balance between strong interactions and bulkiness to prevent complex precipitation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110774"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653414","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}

{"title":"Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels","authors":"Josiel Martins Costa ,&nbsp;Wenli Wang ,&nbsp;Pedro Y.S. Nakasu ,&nbsp;Changwei Hu ,&nbsp;Tânia Forster-Carneiro ,&nbsp;Jason P. Hallett","doi":"10.1016/j.foodhyd.2024.110766","DOIUrl":"10.1016/j.foodhyd.2024.110766","url":null,"abstract":"<div><div>The valorization of by-products eliminates the risks of economic barriers and reduces the overall amount of pollution and the carbon footprint of the products. In this context, conventional heating extraction (CE) and microwave-assisted extraction (MAE) were compared to extract pectin from apple pomace. The effects of temperature on MAE were evaluated based on the resulting properties obtained in subsequent pectin hydrogels. A pectin yield of 10.6 ± 0.3% was obtained by MAE with 5 min extraction, while CE showed a yield of 9.5 ± 0.3% after 2 h. The pectin extracted by both methods had a low methoxyl content, indicating a low degree of esterification. The galacturonic acid content was greater than 60% for most samples. Zeta potential analysis indicated the ability of the pectin to form stable gels. According to the X-ray diffractograms, increasing the extraction temperature led to a decrease in the crystallinity of the pectin structure. Rheological tests showed increased storage modulus as the temperature increased by MAE from 80 to 100 °C for the pectin-based hydrogel. The water holding capacity was greater than 50% for all hydrogels. Furthermore, an analysis of electrical consumption and energy costs highlighted the economic advantage of using microwave heating technology to extract pectin.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110766"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528362","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}

{"title":"3D liquid pattern in beverage retained by pseudoplasticity of hydrocolloid polysaccharides","authors":"Ippei Inoue ,&nbsp;Itsuo Hanasaki ,&nbsp;Daichi Suetsugu ,&nbsp;Takahiro Kudo","doi":"10.1016/j.foodhyd.2024.110767","DOIUrl":"10.1016/j.foodhyd.2024.110767","url":null,"abstract":"<div><div>Creation of well-retained 3D fluidic patterns in the beverage was demonstrated using pseudoplastic fluids. The retainability of the obtained patterns depends on the pseudoplasticity of the base beverage as a canvas solution, rather than the viscosity itself. A small amount of xanthan gum added to the canvas solution imparted high pseudoplasticity, resulting in improved retainability of the 3D fluidic patterns. On the other hand, the higher viscosity while keeping Newtonian behavior by addition of e.g., carboxymethyl cellulose led to less effect of the retainability, more susceptible to convective perturbation by drawing motion. Thus, making use of pseudoplasticity rather than simply resorting to viscosity satisfies both visual design and drinking experience. This liquid drawing technology in beverage is based on the rational design of rheological characteristics, enabling the diverse 3D designs in a cup of beverage.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110767"},"PeriodicalIF":11.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528360","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":"Size-controlled interfacial crystallization of A-type resistant starch microparticles via acetone precipitation","authors":"Shuang Ma,&nbsp;Mengyao Liu,&nbsp;Sanmei Long,&nbsp;Kaiyan Xu,&nbsp;Ke Luo,&nbsp;Ying Xu","doi":"10.1016/j.foodhyd.2024.110768","DOIUrl":"10.1016/j.foodhyd.2024.110768","url":null,"abstract":"<div><div>Short-chain glucan (SCG) recrystallization has emerged as an effective approach for producing resistant starch microparticle (RSP), which hold promise in both food science and clinical nutrition. This study introduces a novel method utilizing Tween 80 (TW80) to mediate the interfacial recrystallization of SCG into A-type crystalline RSP (ARSP) through acetone precipitation. TW80 plays a crucial role by stabilizing water-in-oil microemulsion droplets within acetone-oil mixtures, facilitating the formation of uniform and spherical ARSP ranging in size from 0.2 μm to 2 μm. The surface characteristics of ARSP, including porosity and smoothness, are notably influenced by SCG concentration. As SCG concentration increases, the melting temperature of ARSP rises from 117 °C to 145 °C, accompanied by a decrease in average surface area from 12.07 to 8.35 m²/g, alongside an increase in crystallinity. Moreover, the in vitro digestion test revealed that the digestion rate of ARSP was decreased from 0.73 h⁻¹ to 0.39 h⁻¹ with increasing SCG concentration, while increasing the resistant starch (RS) content in ARSP from 48.6% to 70.5%. This enhancement offers a strategic approach for modulating the digestion rate of ARSP, presenting opportunities for tailored release profiles and improved stability in food science applications. These findings underscore the potential of ARSP as a functional ingredient with significant implications for nutritional and clinical settings.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110768"},"PeriodicalIF":11.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528305","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":"Casein network formation at oil–water interfaces is reduced by β-casein and increased by Ca2+","authors":"A. de Groot ,&nbsp;E. Bijl ,&nbsp;L.M.C. Sagis","doi":"10.1016/j.foodhyd.2024.110741","DOIUrl":"10.1016/j.foodhyd.2024.110741","url":null,"abstract":"&lt;div&gt;&lt;div&gt;Mixtures of bovine caseins can serve as a benchmark for understanding the functionality of microbial-based recombinant caseins at oil–water interfaces. In this work we show that, in the presence of Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt;, the individual casein fractions form viscoelastic networks at the oil–water interface with comparable stiffness. In the absence of Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt;, &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;- and &lt;span&gt;&lt;math&gt;&lt;mi&gt;β&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein interfacial network formation was strongly inhibited over the full deformation regime. For &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;1&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;-casein, the network stiffness was increased in the absence of Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt; at small deformations (&lt;span&gt;&lt;math&gt;&lt;mo&gt;&lt;&lt;/mo&gt;&lt;/math&gt;&lt;/span&gt;15%), but at large deformations (&lt;span&gt;&lt;math&gt;&lt;mo&gt;&gt;&lt;/mo&gt;&lt;/math&gt;&lt;/span&gt;50%) it was completely disrupted, to a similar stiffness as &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;- and &lt;span&gt;&lt;math&gt;&lt;mi&gt;β&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein. The interfacial structure formed by &lt;span&gt;&lt;math&gt;&lt;mi&gt;κ&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein was largely unaffected by Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt; due to limited phosphorylation. We hypothesize that the differences between calcium-sensitive caseins lie in the conformation they assume at the interface. Both &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;- and &lt;span&gt;&lt;math&gt;&lt;mi&gt;β&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein adsorb in a train-tail conformation with a tail extending into the aqueous bulk phase, whereas &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;1&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;-casein adsorbs in a loop-train conformation, with a loop that extends less into the bulk phase. The tail-train configuration is hypothesized to increase the inter-molecular Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt; bridging thereby increasing the interfacial stiffness of &lt;span&gt;&lt;math&gt;&lt;msub&gt;&lt;mrow&gt;&lt;mi&gt;α&lt;/mi&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mi&gt;s&lt;/mi&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;/mrow&gt;&lt;/msub&gt;&lt;/math&gt;&lt;/span&gt;- and &lt;span&gt;&lt;math&gt;&lt;mi&gt;β&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein.&lt;/div&gt;&lt;div&gt;Blending the casein fractions revealed a strong negative effect of &lt;span&gt;&lt;math&gt;&lt;mi&gt;β&lt;/mi&gt;&lt;/math&gt;&lt;/span&gt;-casein on the interfacial modulus, which was more pronounced at a higher concentration. The presence of Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt; remained important for interfacial network formation of a casein blend. Without Ca&lt;span&gt;&lt;math&gt;&lt;msup&gt;&lt;mrow&gt;&lt;/mrow&gt;&lt;mrow&gt;&lt;mn&gt;2&lt;/mn&gt;&lt;mo&gt;+&lt;/mo&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt;, the interfacial network was les","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110741"},"PeriodicalIF":11.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528364","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}

{"title":"Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process","authors":"Han Tao ,&nbsp;Ya-Ni Li ,&nbsp;Hai-Yuan Zhou ,&nbsp;Jing-Yi Sun ,&nbsp;Meng-Jia Fang ,&nbsp;Wan-Hao Cai ,&nbsp;Hui-Li Wang","doi":"10.1016/j.foodhyd.2024.110762","DOIUrl":"10.1016/j.foodhyd.2024.110762","url":null,"abstract":"<div><div>Water-soluble arabinoxylans (AX) is an important dietary fiber in wheat bran that influence the gluten network. However, a comprehensive understanding of the mechanism remains unclear. This study compared the interactions between AX and high/low molecular weights of glutenin (HMW/LMW) and found that AX-HMW developed a more uniformed structure than AX-LMW. The optimized property was found at 8% AX (AX8-HMW) when the disulfide bonds, foaming and emulsifying properties reaches highest, which is better than the optimized AX4-LMW. However, higher AX ratio led to poor properties due to AX self-aggregation. The enhancement property can be associated with the formation of molecular complexes. Both HMW and LMW can capture and encapsulate AX to form stable structures, with the binding strength of AX-HMW being stronger than that of AX-LMW, resulting in macroscopic properties. Our findings clarify the interaction mechanism between AX and different molecular weight of glutenins which contributes to understand the role of AX in the dough mixing process.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110762"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528363","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":"Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices","authors":"Bowen Chen ,&nbsp;Guojia Jin ,&nbsp;Shengsong Ji ,&nbsp;Dongling Qiao ,&nbsp;Siming Zhao ,&nbsp;Binjia Zhang","doi":"10.1016/j.foodhyd.2024.110764","DOIUrl":"10.1016/j.foodhyd.2024.110764","url":null,"abstract":"<div><div>Acetate starch (AS), a starch derivative, is frequently used as a food additive to enhance the processing performance of wheat starch (WS), owing to its low degree of substitution and excellent storage stability. This study investigates the effects of AS on the hierarchical structure and sol/gel features of WS with varying amylose content within the wheat starch and acetylated starch (WS-AS) binary system, aiming to elucidate the potential practical applications of AS. In comparison to WS, the WS-AS binary system demonstrated notably reduced setback value, gel strength, hardness, zero shear viscosity, and moduli during the cooling phase, accompanied by an inhibited sol-gel transition of WS. This phenomenon is rationalized by the relatively elevated full width at half maximum FWHM_λ480 value in the binary system (increasing from 19.52 (low amylose, LA)–23.63 (middle amylose, MA) to 23.54 (LA-AS)–26.26 (LA-MS)). Furthermore, the Fourier-transform infrared spectroscopy (FTIR) analysis revealed an additive effect induced by the inclusion of AS, exhibiting a contrasting influence. As the amylose content in WS increases from 28% to 34%, the modulus and viscosity of the sol and thixotropy of the sol increase, leading to a gel with greater strength and enhanced chewability. Consequently, the WS with lower amylose content in the WS-AS binary system exhibits more desirable sol/gel properties overall.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110764"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528453","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}