Food Hydrocolloids最新文献_第4页

Corrigendum to “Preparation and characterization of a chitosan-gentamicin derivative and its effect on tropical fruit preservation” [Food Hydrocolloids 158 (2025) 110485] “壳聚糖-庆大霉素衍生物的制备和表征及其对热带水果保鲜的影响”[食品胶体158(2025)110485]的勘误表

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-29 DOI: 10.1016/j.foodhyd.2025.111576

Fengyan Liang , Xiaohong Li , Xinyi Li , Xianyou Liu , Rongkai Pan , Wenyi Su , Chengpeng Li , Kaidong Liu

引用次数: 0

Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment nacl介导的预热蛋清蛋白超声处理的水化复合及发泡性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-29 DOI: 10.1016/j.foodhyd.2025.111598

Yingjie Yang , Yiwen Ding , Nan Xiao , Shanguang Guo , Minmin Ai

{"title":"Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment","authors":"Yingjie Yang , Yiwen Ding , Nan Xiao , Shanguang Guo , Minmin Ai","doi":"10.1016/j.foodhyd.2025.111598","DOIUrl":"10.1016/j.foodhyd.2025.111598","url":null,"abstract":"<div><div>The regulation of protein recombination is inherently associated to its functional properties. This study explored the recombination behavior and structural characteristics of egg white protein (EWP), utilizing ultrasound and salt ion-driven modifications of preheated EWP. The research elucidated the mechanism through which the hydration properties of EWP regulate foaming at the gas–liquid interface. Results demonstrated a significant positive correlation between the turbidity and particle size of EWP. An increased level of aggregation of EWP corresponded to larger particle sizes and heightened turbidity. Optimal stability of EWP was observed at 66 °C, under low NaCl concentrations (0–50 mM) and an ultrasonic power of 360 W. Moreover, the mechanical forces generated by high ultrasonic power altered the structure of the protein's rigid regions, making its internal structure more readily extended and exposed. Meanwhile, high salt ion concentration competed with the EWP surface hydration layer, weakening EWP surface hydration layer, forming a “hydrated Na<sup>+</sup>-water” double-shell structure that enhanced hydration force, exposed amino acid residues, and increased molecular flexibility and surface hydrophobicity. High-temperature preheating made the EWP structure flexible, creating a tough foam film, which, along with the other factors, improved foam stability. Rheological results indicated that ultrasonic enhancement decreased gel stiffness and covalent bond strength, while salt concentration (below 300 mM) had the opposite effect. Electrophoretic results revealed that ultrasonic cavitation and salt ions modified the EWP surface hydration layer. High-temperature treatment (66 °C) further promoted ovalbumin degeneration and disintegration, reducing protein band gray scale.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111598"},"PeriodicalIF":11.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230498","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

Rice proteins and carboxymethyl cellulose complexes: a tunable system for the creation of novel acid gels 大米蛋白和羧甲基纤维素复合物：一个可调的系统，为创造新的酸性凝胶

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-29 DOI: 10.1016/j.foodhyd.2025.111597

Ying Wan , Ruifen Li , Zhengxing Chen , Tao Wang , Milena Corredig

{"title":"Rice proteins and carboxymethyl cellulose complexes: a tunable system for the creation of novel acid gels","authors":"Ying Wan , Ruifen Li , Zhengxing Chen , Tao Wang , Milena Corredig","doi":"10.1016/j.foodhyd.2025.111597","DOIUrl":"10.1016/j.foodhyd.2025.111597","url":null,"abstract":"<div><div>Despite the widespread cultivation of rice globally, the strong hydrophobicity of its proteins is limiting the development and application of rice protein isolates as an ingredient in food. In this research, the acid-induced gelation properties of rice colloidal particles (RCPs) obtained with carboxymethyl cellulose (CMC) and rice protein isolates were evaluated. RCPs were prepared with varying protein-CMC ratios (20:1, 10:1 and 5:1, w/w) by raising the pH to 12.0 and readjusting to pH 7.0. Gels were then prepared by addition of glucono-δ-lactone (GDL). The effects of pH, acidification rate, and RCPs concentration were investigated. <em>In situ</em> rheological analysis indicated that gelation occurred at a pH between 6.0 and 7.0, driven by rice proteins destabilization. The pH of gelation increased with increasing concentration of the particles. Gels formed at a 1 % RCPs concentration exhibited a high degree of syneresis, compared to those formed at higher concentration. A higher amount of GDL resulted in a lower storage modulus near the gelation pH, due to a more extensive and uncontrollable aggregation of the particles. Besides, the higher the CMC content, the lower the gel pH, and the smaller the storage modulus of gels, which indicates protein contributes more to the gel strength than the polysaccharide. Particle gels with different texture and structure were obtained by adjusting protein/CMC ratio, final pH of the gels, and overall concentration of particles. These results provide valuable insights into creating novel, tunable fermented products based on rice protein isolate, or novel functional ingredients derived from rice-polysaccharide colloidal particles.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111597"},"PeriodicalIF":11.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230579","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

Disaccharides as inhibitors of urea-induced soy protein aggregation: A comparative study 双糖作为尿素诱导的大豆蛋白聚集抑制剂的比较研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-29 DOI: 10.1016/j.foodhyd.2025.111600

Zhaonan Zhang , Tianyi Zhang , Wenwen Chen , Xin Zhang , Lianzhou Jiang , Yan Zhang , Xiaonan Sui

{"title":"Disaccharides as inhibitors of urea-induced soy protein aggregation: A comparative study","authors":"Zhaonan Zhang , Tianyi Zhang , Wenwen Chen , Xin Zhang , Lianzhou Jiang , Yan Zhang , Xiaonan Sui","doi":"10.1016/j.foodhyd.2025.111600","DOIUrl":"10.1016/j.foodhyd.2025.111600","url":null,"abstract":"<div><div>Protein denaturation is often accompanied by spontaneous reversible or irreversible aggregation, which may negatively affect the properties of food. This study used urea as a denaturant to induce the aggregation of soy protein isolate (SPI) and introduced three typical disaccharides (sucrose, maltose, and trehalose) to compare their effects on SPI aggregation. The results showed that the addition of urea led to the formation of SPI aggregates. In the presence of these three disaccharides, the particle size of the samples was reduced by 21.19 %, 34.34 %, and 58.31 %, respectively, compared to samples with only urea. Small-angle X-ray scattering results indicated that the presence of disaccharides stabilized the unfolded state of SPI, preventing further aggregation. Transmission electron microscopy and atomic force microscopy further visually demonstrated that the three disaccharides inhibited the formation of SPI aggregates to varying degrees, with trehalose showing the most significant inhibitory effect. The findings of this study provide a strategy for inhibiting protein aggregation by adding different disaccharides, particularly trehalose, which could be valuable in food processing applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111600"},"PeriodicalIF":11.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203989","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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Whey protein-pectin complexes as fat replacer: Structural effects of spray drying 乳清蛋白-果胶复合物作为脂肪替代品：喷雾干燥的结构效应

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-29 DOI: 10.1016/j.foodhyd.2025.111585

Jessica M. Filla, Luisa Ritsche, Jörg Hinrichs

{"title":"Whey protein-pectin complexes as fat replacer: Structural effects of spray drying","authors":"Jessica M. Filla, Luisa Ritsche, Jörg Hinrichs","doi":"10.1016/j.foodhyd.2025.111585","DOIUrl":"10.1016/j.foodhyd.2025.111585","url":null,"abstract":"<div><div>The application of thermomechanical treatment on technical scale <strong>e</strong>nables the formation of process-stable whey protein-pectin complexes (1–40 μm) suitable as fat replacers. The impact of subsequent spray drying on particle size, <em>ζ</em>-potential, contribution of pectin and protein to the complex structure, and voluminosity was investigated. Results showed that spray drying reduced particle size <em>d</em><sub><em>3,2</em></sub> by a factor of 1.3<strong>–</strong>2.0, depending on the whey protein source. After spray drying, there was a decline in the absolute amount of electrostatically stabilized pectin and protein, accompanied by an increase in free protein and pectin, depending on the whey protein source, suggesting that the rearrangement of prior interactions was not feasible. Results were supported by <em>ζ</em>-potential determination. Voluminosity, measured by intrinsic viscosity after thermomechanical treatment, ranged from 11.6<strong>–</strong>18.9 mL g<sup>−1</sup> depending on the whey protein source, while the volume fraction-based method yielded lower values (3.6–6.6 mL g<sup>−1</sup>), as it only represents the WPPC core structure and does not take the electrostatically stabilized pectin shell into account. Similar results (3.6–7.0 mL g<sup>−1</sup>) were observed for WPPC after spray drying, confirming that rearrangement of prior interactions was not feasible. The impact of spray drying on complex characteristics needs to be considered for fat replacer applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111585"},"PeriodicalIF":11.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195360","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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Co-gelatinization with rutin nanoparticles for regulating rice starch digestibility 纳米颗粒与芦丁共糊化调节大米淀粉消化率

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-28 DOI: 10.1016/j.foodhyd.2025.111586

Shupin Ye , Yuteng Fu , Fangjian Ning , Jianyong Wu , Shunjing Luo , Jiangping Ye , Chengmei Liu

{"title":"Co-gelatinization with rutin nanoparticles for regulating rice starch digestibility","authors":"Shupin Ye , Yuteng Fu , Fangjian Ning , Jianyong Wu , Shunjing Luo , Jiangping Ye , Chengmei Liu","doi":"10.1016/j.foodhyd.2025.111586","DOIUrl":"10.1016/j.foodhyd.2025.111586","url":null,"abstract":"<div><div>Polyphenolic compounds demonstrate significant potential in inhibiting starch digestion. However, the poor solubility, poor reactivity and easy degradation of polyphenols limit their effectiveness on starch digestion. The present study aims to avoid polyphenolic limitation in an effective strategy with the utility of rutin nanoparticles, and to co-gelatinize them with rice starch for regulating starch digestibility. SEM and XRD analysis had shown that rutin existed in an amorphous and non-inclusion state within NPS sample. It was accompanied by the absorption peak intensity related to hydrogen bonding weakened and shifted to lower wavenumbers in FTIR analysis. The double-helical domain formation increased from 4.57 % to 6.13 % in <sup>13</sup>CP/MAS NMR analysis. <em>In-vitro</em> digestion study showed that rutin nanoparticles exhibited maximum inhibition of starch digestion. Rutin was gradually released from NPS sample during digestion, with the highest concentration of rutin in its digestive fluid, showing the highest inhibition for digestive enzyme activity with values decreasing from 0.178 U/mL to 0.081 U/mL. Therefore, rutin nanoparticles can significantly regulate starch digestion by altering rice starch structural domains and inhibiting digestive enzyme activity. Overall, this study established a novel strategy to inhibit starch digestion by polyphenol nanoparticles, offering potential applications in low-glycemic starchy foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111586"},"PeriodicalIF":11.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222707","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

Supramolecular protein-peptide co-assembly mediated by Ca2+ enhances curcumin penetration through intestinal barriers 钙离子介导的超分子蛋白-肽共组装增强了姜黄素通过肠道屏障的渗透

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-28 DOI: 10.1016/j.foodhyd.2025.111581

Longjiang Tian , Yiheng Zhao , Fei Pan , Wenshuo Ren , Meng Yang , Yajuan Li , Shanglin Li , Yiding Yu , Ting Zhang , Zhiyang Du

{"title":"Supramolecular protein-peptide co-assembly mediated by Ca2+ enhances curcumin penetration through intestinal barriers","authors":"Longjiang Tian , Yiheng Zhao , Fei Pan , Wenshuo Ren , Meng Yang , Yajuan Li , Shanglin Li , Yiding Yu , Ting Zhang , Zhiyang Du","doi":"10.1016/j.foodhyd.2025.111581","DOIUrl":"10.1016/j.foodhyd.2025.111581","url":null,"abstract":"<div><div>The size-tunable protein-peptide co-assembly strategy has provided novel insights into the design of high-bioavailability delivery vehicles. This study involved a calcium ion (Ca<sup>2+</sup>)-mediated co-assembly (CA) of casein (CN) and egg white peptide (EWP) to encapsulate the model hydrophobic curcumin (Cur), denoted as EWP-Ca<sup>2+</sup>-CN-Cur. The findings reveal that Ca<sup>2+</sup> acts as a pivotal orchestrator in modulating the microscopic interaction patterns of co-assembly, inducing non-covalent interaction reconstruction through entropy-enthalpy co-mediated effects to drive assembly processes while triggering intra-assembly cross-β sheets compaction. The resulting ultrasmall nanospheres (63 ± 0.40 nm) achieved concurrent optimization of guest molecule encapsulation capacity and stability enhancement. More importantly, EWP-Ca<sup>2+</sup>-CN-Cur exhibits remarkable enhancement in Cur internalization in Caco-2 cells, alongside excellent mucus penetration, epithelial absorption, and transport efficiency. It also demonstrates intestinal sustained-release properties and potential anti-inflammatory effects. We anticipate that this Ca<sup>2+</sup>-mediated protein-peptide co-assembly strategy could provide a facile approach for the design of biocompatible oral delivery systems and the enhancement of bioavailability for hydrophobic components.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111581"},"PeriodicalIF":11.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195364","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

Corrigendum to “Coacervation and aggregation in lysozyme/alginate mixtures” [Food Hydrocolloids, (156), November 2024, 110359] “溶菌酶/海藻酸盐混合物中的凝聚和聚集”的勘误表[食品胶体，（156），2024年11月，110359]

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-28 DOI: 10.1016/j.foodhyd.2025.111563

Asna Vakeri , Adeline Boire , Joelle Davy , Pascaline Hamon , Antoine Bouchoux , Saïd Bouhallab , Denis Renard

引用次数: 0

Modifying the techno-functional characteristics of quinoa protein isolate by atmospheric cold plasma (ACP) 常压冷等离子体修饰藜麦分离蛋白的技术功能特性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-27 DOI: 10.1016/j.foodhyd.2025.111583

Motahreh sadat Hosseini , Reza Farahmandfar , Ali Motamedzadegan , Neda Mollakhalili-meybodi , Wing-Fu Lai

{"title":"Modifying the techno-functional characteristics of quinoa protein isolate by atmospheric cold plasma (ACP)","authors":"Motahreh sadat Hosseini , Reza Farahmandfar , Ali Motamedzadegan , Neda Mollakhalili-meybodi , Wing-Fu Lai","doi":"10.1016/j.foodhyd.2025.111583","DOIUrl":"10.1016/j.foodhyd.2025.111583","url":null,"abstract":"<div><div>The aim of this study is to investigate the impacts of atmospheric cold plasma (ACP) treatment on techno-functional characteristics of quinoa protein isolates (QPIs) to assess its food applications. ACP treatment is found to influence the native structure of QPIs and consequently change their techno-functional characteristics. The highest water solubility index (WSI) (14.49 g/g), water absorption index (WAI) (2.71 g/g) foaming capacity (FC) (39.26 %), foaming stability (FS) (29.05 %), emulsifying activity index (EAI) (42.32 m<sup>2</sup>/g) and emulsifying stability index (ESI) (236.06 min) are found at F3 (i.e., ACP treated at 60 kV for 5 min). ACP treatment of QPIs at intensity of F3 also increase the absolute intensity of zeta potential which is hypothesized to be influenced by partial unfolding and degradation of QPIs by active species. Decrease observed at WSI, WAI, FC, FS, EAI and ESI indices of F4 (i.e., ACP treated at 60 kV for 10 min) verified the crosslink formation induced by active species of ACP treated samples at high intensity. Considering the techno-functional characteristics of QPIs, the highest hydrophobicity (51.58) is observed by ACP treatment at the intensity of F4 (60 kV for 10 min). Functional group analysis declared no creation of new functional groups through ACP treatment. A tendency of QPIs aggregation at F4 is also observed by CLSM images.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111583"},"PeriodicalIF":11.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189414","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

Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis 在模拟胃蠕动的体外消化过程中，标准化固体食物的断裂和流变特性影响其分解机制

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-05-27 DOI: 10.1016/j.foodhyd.2025.111580

Clay Swackhamer , Raymond Doan , Yixing Lu , Nitin Nitin , Gail M. Bornhorst

{"title":"Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis","authors":"Clay Swackhamer , Raymond Doan , Yixing Lu , Nitin Nitin , Gail M. Bornhorst","doi":"10.1016/j.foodhyd.2025.111580","DOIUrl":"10.1016/j.foodhyd.2025.111580","url":null,"abstract":"<div><div>The physical breakdown of solid foods in the stomach is an important aspect of the overall digestion process. However, the mechanisms of breakdown of solid foods in the stomach are not fully understood. In this study, four standardized model solid foods with varying gastric softening kinetics were subjected to static in vitro digestion followed by digestion using either the Human Gastric Simulator (HGS), a physiologically representative model of gastric digestion, or using a peristaltic simulator to isolate the effect of peristalsis. Two of the model foods were based on the Standard American Diet with a strong and weak gel version, and the other two were simpler whey protein hydrogels, also with a strong and weak gel version. Physical properties of model foods such as toughness, yield stress, stiffness, and G’ (at 1 Hz) were significantly (p < 0.01) influenced by static in vitro digestion time and the type of model food. In the HGS, particles of model food with hardness < ca. 10 N broke down by erosion, chipping, and fragmentation whereas particles with hardness > ca. 40 N broke down only by erosion. Experiments in the peristaltic simulator showed that the model food with hardness ca. 20 N initially broke down by erosion and chipping but began to experience large-scale fragmentation after the application of ca. 30 peristaltic contractions had been applied, weakening the particle matrix. Overall, results from this study established the breakdown mechanisms for model foods with varying physical properties during in vitro digestion with simulated peristalsis.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111580"},"PeriodicalIF":11.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178429","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