Food Hydrocolloids最新文献

{"title":"Microwave-assisted extraction drives changes in the proteomic profile, structural, and functional properties of lupin protein isolates","authors":"Grazielle Náthia-Neves ,&nbsp;Simon Gregersen Echers ,&nbsp;Adane Tilahun Getachew ,&nbsp;Charlotte Jacobsen","doi":"10.1016/j.foodhyd.2026.112492","DOIUrl":"10.1016/j.foodhyd.2026.112492","url":null,"abstract":"<div><div>The increasing demand for plant-based protein ingredients highlights the need for efficient extraction methods suitable for food applications. In this context, this study aimed to evaluate the potential of microwave-assisted extraction (MAE) using food-grade and Generally Recognized As Safe (GRAS) reagents for obtaining functional protein isolates from lupin seeds. Semi-defatted lupin flour, obtained by supercritical CO₂ extraction (scCO₂), was used as the starting material. Proteins were extracted using sodium carbonate and precipitated with citric acid. The effects of microwave (MW) power (50–250 W) and extraction time (1–8 min) on protein yield, composition, structure, and functionality were investigated. MAE increased protein yield by up to 9 % compared to conventional extraction and produced isolates whose proteomic profile more closely resembled that of the semi-defatted flour. Structural analysis using Fourier-transform infrared (FTIR) spectroscopy revealed that MW-induced changes in protein secondary structure, which appeared to enhance solubility (up to 95 % at pH 7) and foaming capacity (up to 112 %). Emulsion stability was also improved, with increase in droplet size during storage being significantly reduced. These results highlight that MAE combined with food-grade reagents not only enables efficient protein recovery, but also enhances functionality, supporting their potential application in food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112492"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074624","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":"Thermal fluctuation-induced reorganization of zein-tween20 hybrid interfaces governs pickering emulsion stability","authors":"Yaoxi Zhang ,&nbsp;Wenbo Wang ,&nbsp;Yunqi Li ,&nbsp;Xiang Li ,&nbsp;Qianyi Ye ,&nbsp;Jie Xiao","doi":"10.1016/j.foodhyd.2026.112512","DOIUrl":"10.1016/j.foodhyd.2026.112512","url":null,"abstract":"<div><div>The practical application of Pickering emulsions in foods is limited by their thermal instability. This work reveals the synergistic stabilization by zein particles (Zp) and Tween 20 (Tw20) under thermal fluctuations. Turbiscan analysis and Langmuir-Blodgett measurements identified a critical Tw20 concentration (0.5–0.75 wt%) that optimally enhanced interfacial adsorption kinetics, viscoelasticity, and overall thermal resilience. Using a thermal-ramp dissipative particle dynamics (DPD) model (25–85 °C), we uncovered an asymmetric interfacial migration pathway in which Zp acts as a structural anchor while Tw20 rapidly redistributes within interfacial voids. The differential response behavior of Zp and Tw20 enables spatial stress dispersion and adaptive interfacial reconstruction that preserves the integrity of interfacial film and prevents droplets coalescence under thermal disturbance. Compared with the single-component system, the Zp-Tw20 system showed the highest film thickness (≈7.35 σ) and the lowest interfacial tension value (≈4.7 dyne/σ), and the broadest reversible thickness fluctuation (7.05–7.45σ), demonstrating its superior compactness and dynamic flexibility. This study demonstrates a multi-scale adaptive stabilization mechanism, where rigid particles and mobile surfactants work together to achieve thermal adaptive interfacial reconstruction. This insight establishes a mechanical framework for designing thermally stable emulsions with heterogeneous interfaces.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112512"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184763","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":"Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model","authors":"Silvia Cera ,&nbsp;Maija Ojanen ,&nbsp;Emmi Santapakka ,&nbsp;Miikka Laitinen ,&nbsp;Seongbong Song ,&nbsp;Sungwon Hur ,&nbsp;Kati Katina ,&nbsp;Ndegwa H. Maina ,&nbsp;Noora Mäkelä-Salmi ,&nbsp;Rossana Coda","doi":"10.1016/j.foodhyd.2026.112522","DOIUrl":"10.1016/j.foodhyd.2026.112522","url":null,"abstract":"<div><div>Sourdough fermentation has been demonstrated to enhance the texture, sensory and nutritional properties of wheat- and rye-based bread. However, its use in wholegrain oat bread is not well known, especially its impact on altering the physiological functionality of β-glucan. This study aimed to design fermentation conditions for oat sourdough to enhance the β-glucan functionality in wholegrain oat bread using two types of germinated oats as a source of enzymes, showing different β-glucanase activity. Two sourdoughs, fermented by an association of <em>Lactiplantibacillus plantarum</em> and <em>Fructilactobacillus sanfranciscensis</em> strains, have been obtained: one fermented with oat malt (OM) and the other with sprouted oat grains (SPO). Sourdough was added to the bread as 30% of the total dough weight (61% of flour weight). An <em>in vitro</em> gastrointestinal simulation model was used to assess the physiological functionality of β-glucan in the breads. The use of the two germinated materials induced a different degradation of β-glucan (from 1060.3 × 10³ g/mol to 681.7 × 10³ g/mol with SPO vs. 117.4 × 10³ g/mol with OM). The addition of sourdough with sprouted oats made the bread softer and increased its volume. The extracts obtained after <em>in vitro</em> digestion from this bread showed high value of viscosity and the highest β-glucan extractability, indicating an increased physiological functionality of β-glucan. This study demonstrated the potential of sourdough fermentation to modulate β-glucan degradation and improve the physiological functionality of oat bread.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112522"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184762","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":"Ion-specific multiscale regulation of gelatinization and retrogradation in normal and waxy wheat starches: Cooperative roles of valence, hydration, and molecular chain architecture","authors":"Tian Lv ,&nbsp;Xin-rong Lv ,&nbsp;Shu-ning Yuan ,&nbsp;Yu Hu ,&nbsp;Rong-ran Zhang ,&nbsp;Yue Zhang ,&nbsp;Chuan Zhong ,&nbsp;Pei Wang ,&nbsp;Qin Zhou ,&nbsp;Dong Jiang ,&nbsp;Hao Jiang ,&nbsp;Tao Yang","doi":"10.1016/j.foodhyd.2026.112494","DOIUrl":"10.1016/j.foodhyd.2026.112494","url":null,"abstract":"<div><div>Excessive dietary sodium is a global health concern, prompting growing interest in ion substitution strategies for sodium reduction without compromising food quality. This study advances the field by systematically deconvoluting how a spectrum of cations (Na⁺, K⁺, Ca²⁺, Mg²⁺) differentially target the two starch components—amylose and amylopectin-across both gelatinization and retrogradation, through an integrated multiscale approach. Here, we elucidate how four cations-Na⁺, K⁺, Ca²⁺, and Mg²⁺-govern the gelatinization and retrogradation of wheat starch through distinct modulation of amylose and amylopectin. Multiscale experiments coupled with all-atom molecular dynamics (MD) simulations reveal ion-specific pathways linking hydration thermodynamics to chain dynamics. While all cations modified starch properties, K⁺ and Mg²⁺ exerted the most pronounced effects, enhancing solubility while suppressing swelling, viscosity, and recrystallization. In contrast, Ca²⁺ uniquely moderated gel strengthening without severely inhibiting pasting, whereas Na⁺ served as a baseline with minimal structural perturbation. Thermal and structural analyses showed higher gelatinization temperatures and 26–39 % lower retrogradation enthalpy and crystallinity, indicating stabilized amorphous regions. MD simulations uncovered the molecular origin of these effects: Mg²⁺ induces compact, low-entropy conformations in both amylose and amylopectin via strong coordination and dehydration. In strong contrast, K⁺ primarily maintains flexible, hydrated helices in amylopectin through dynamic hydrogen-bond exchange. Notably, Na⁺ acted as a weak, non-specific perturbator, while Ca²⁺ preferentially coordinated with amylopectin, promoting local ordering without inducing the global compaction observed with Mg²⁺. These ion-dependent conformational landscapes reconcile experimental observations and reveal that valence and hydration energy cooperatively reshape the starch hydrogen-bond network and free-energy surface. This study establishes a unified molecular mechanism linking atomic-scale ion coordination to macroscopic starch stabilization, providing theoretical guidance for the rational design of sodium-reduced starch-based foods with tunable gelatinization and storage behavior.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112494"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184874","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":"Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage","authors":"Yue Fan ,&nbsp;Pratheep K. Annamalai ,&nbsp;Bhesh Bhandari ,&nbsp;Sangeeta Prakash","doi":"10.1016/j.foodhyd.2026.112544","DOIUrl":"10.1016/j.foodhyd.2026.112544","url":null,"abstract":"<div><div>Three-dimensional (3D) printing offers a versatile route to plant-based meat analogues, enabling precise fabrication of fibrous structure while minimising material waste and energy consumption. However, a key challenge in this approach is formulating printing inks that balance extrudability with structural integrity during and after printing. This study investigates the potential of aloe gel and flaxseed mucilage as fat replacers in 3D-printable meat analogue pastes, evaluating their effects on printability, particle size distribution, rheological and tribological properties, as well as the texture and water retention capacity of the cooked products. The oil-lubricated sample showed high stiffness and poor particle dispersion due to oil-induced protein aggregation, which interfered with extrusion flow and compromised printing precision. In contrast, formulations with complete substitution of oil with fat replacers demonstrated improved flowability, characterised by lower yield stress and storage modulus, enabling smooth extrusion and accurate filament deposition. However, these improvements come at the cost of lubrication performance, highlighting the essential role of oil in achieving effective tribological properties. Formulations with partial oil replacement successfully balanced rheological and tribological behaviour, offering enhanced printability while maintaining lubrication performance comparable to the fully oil-lubricated formulation. Furthermore, the partially substituted samples retained key quality attributes, including post-cooking texture and water retention capacity. Overall, aloe gel and flaxseed mucilage show promise as functional fat replacers for low-fat 3D-printed meat analogues, enabling healthier formulations. These findings support their application in clean-label, reduced-fat product development, contributing to ongoing innovation in the plant-based meat sector.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112544"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184632","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":"Interactive effects of free and cell wall-bound polyphenols on starch pasting, retrogradation, gelation and digestibility","authors":"Fang Fang ,&nbsp;Maria Franco ,&nbsp;Pablo Gallego-Lobillo ,&nbsp;Maria J. Spotti ,&nbsp;Julia D. Bechtner ,&nbsp;Mario M. Martinez","doi":"10.1016/j.foodhyd.2026.112457","DOIUrl":"10.1016/j.foodhyd.2026.112457","url":null,"abstract":"<div><div>This study examined how polyphenol-cell wall interactions affect the pasting, storage behavior and digestibility of wheat starch. A controlled model system was developed using wheat starch, a bacterial cellulose analogue of the apple cell wall (aACW), and an apple pomace polyphenol extract. Blends-starch + polyphenols (S-PP), starch + aACW (S-aACW), starch + aACW + polyphenols (S-aACW-PP), and starch + polyphenol-pre-loaded aACW [S-(aACW:PP)]were subjected to simulated hydrothermal processing followed by storage and <em>in vitro</em> digestion using a standardized digestion model including pooled human saliva in the oral phase. Polyphenols in both starch and S-aACW lowered pH and significantly reduced granular swelling and breakdown upon heating. These reductions were mitigated when polyphenols were pre-loaded within aACW, while their aACW-entrapment had no effect on breakdown, setback (short-term retrogradation), or water mobility. During storage, polyphenol or aACW inclusion increased the enthalpy of retrograded amylopectin, an effect intensified by combining free polyphenols and aACW (S-aACW-PP) but not when polyphenols were pre-loaded within aACW [S-(aACW:PP)]. During gelation, polyphenol pre-loading into aACW introduced additional dissipative interactions to the gels that increased their structural resilience under increasing strain (i.e., stiffness) while reducing their strength to be fractured at macroscopic scale. aACW alone moderately slowed early intestinal starch digestion, likely via steric hindrance and enzyme adsorption, whereas polyphenols reduced digestibility by inhibiting α-amylase and stabilizing ordered starch structures. Notably, this effect at the end of the intestinal phase persisted only with free polyphenols, not with those pre-bound to aACW. Results highlighted the role of cell wall-polyphenol interactions in modulating starch functionality, advancing current understanding beyond pairwise interactions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112457"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035991","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":"Film matrix modification synergize with active ingredient introduction strategy to synthesize polysaccharide-based active packaging with enhanced barrier performance and functional activity for efficient perishable fruit preservation","authors":"Zitian Liu ,&nbsp;Ligang Lin ,&nbsp;Jiaxin Zhang ,&nbsp;Kui Niu ,&nbsp;Minglun Cheng ,&nbsp;Yuxuan Zhu ,&nbsp;Bin Du ,&nbsp;Wenlong Hou ,&nbsp;Huiyang Shang","doi":"10.1016/j.foodhyd.2026.112490","DOIUrl":"10.1016/j.foodhyd.2026.112490","url":null,"abstract":"<div><div>Natural biopolymer food packaging materials face limitations in practical applications due to insufficient packaging performance and functional activity. To address these drawbacks, this study developed a strategy combining film matrix modification with synergistic active ingredient introduction to effectively enhance physicochemical properties and functional activity of polysaccharide-based films. Specifically, silver-based meta-organic frameworks (SA/Ag-2MI) were synthesized within sodium alginate, enabling it to serve as both a film-forming matrix and a functional component. Subsequently, curcumin-cyclodextrin inclusion complexes (CUR@CD) were incorporated as active additives into the film-forming matrix composed of SA/Ag-2MI, guar gum and carboxylated cellulose nanofibers, further enhancing the film's physicochemical properties and functional activity. Compared to the pristine film, GSC/Ag-2MI/CUR@CD film exhibited superior water vapor barrier property (water vapor permeability decreased by 22.98 %), light barrier property (transmittance at 600 nm decreased by 30.24 %), antioxidant activity (scavenging rate for two free radicals increased to over 50 %) and antibacterial active (inhibition zone appearance of three bacteria). Furthermore, the GSC/Ag-2MI/CUR@CD film effectively maintained strawberry storage quality by significantly inhibiting appearance changes, weight loss, firmness reduction and rot occurrence. In summary, this work offers a promising and feasible pathway for enhancing the performance of natural biopolymer packaging, with considerable potential in active packaging and fruit preservation fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112490"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036023","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":"Unconventional chitosan from mushroom by-products as an alternative fining agent for white wines stabilization","authors":"A. Natolino ,&nbsp;T. Roman ,&nbsp;L. Tat ,&nbsp;E. Celotti ,&nbsp;P. Comuzzo","doi":"10.1016/j.foodhyd.2026.112546","DOIUrl":"10.1016/j.foodhyd.2026.112546","url":null,"abstract":"<div><div>Protein haze in white wines, conventionally managed with bentonite, poses significant drawbacks. Since bentonite fining is associated with wine losses, colour and aroma depletion, and environmental concerns, sustainable alternative are needed. This study investigated a novel and unconventional chitosan, sustainably extracted from mushroom (<em>Pleurotus ostreatus</em>) by-products using an environmentally friendly subcritical water process, as a fining agent. Chitosan was applied at 20, 60, and 100 g/hL to three unstable white wines (Graševina, Malvasia, and Traminer) to evaluate its impact on protein stability, phenolic composition, and aroma profile. The treatment significantly reduced protein instability (up to 44% in Graševina) and Pathogenesis-Related (PR) protein levels (up to 51% in Malvasia), also suggesting a variety-specific efficacy. The addition of chitosan did not significantly alter the polyphenols content or wine color and even increased an oxidizability index at the highest dosage, suggesting a preservation of wine phenolics. A dosage-dependent decrease in ester concentrations (up to 26% at 100 g/hL) was detected, while levels of alcohols, fatty acids, and varietal aroma compounds remained largely unaffected, at least above sensory thresholds, indicating a minimal impact on the wine aromatic profile. Overall, this unconventional, by-product derived chitosan offers a sustainable and promising solution for the winemaking sector, enhancing circular bioeconomy strategies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112546"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184764","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":"Engineering whey protein–maltodextrin conjugates with tunable chain lengths through hydrolysis-assisted reductive amination","authors":"Jieying Li,&nbsp;Younas Dadmohammadi,&nbsp;Peilong Li,&nbsp;Yunan Huang,&nbsp;Yufeng Zhou,&nbsp;Leila Khazdooz,&nbsp;Amin Zarei,&nbsp;Alireza Abbaspourrad","doi":"10.1016/j.foodhyd.2026.112513","DOIUrl":"10.1016/j.foodhyd.2026.112513","url":null,"abstract":"<div><div>Whey protein has been widely used as an emulsifier; however, at low pH levels, especially close to its isoelectric point (pH 5), whey protein aggregates and detaches from the oil/water interface. This leads to phase separation and instability in the emulsified products. Here we report that by conjugating whey protein with maltodextrin through reductive amination, steric hindrance is increased and emulsion stability at pH 5 improves. A degree of glycation (DG) above 70% was achieved in comparison the Maillard reaction typically achieves ∼50%. After conjugation, significant improvements were observed in emulsion stability at pH 5 over seven days of storage, and under elevated thermal conditions (60 °C for 24 h). The chain length of maltodextrin and the degree of hydrolysis of the whey protein impacted emulsion stability. Conjugates prepared with maltodextrin (Dextrose Equivalent (DE) 4–7) showed better emulsifying properties than those with higher DE values. Among the conjugates, whey protein hydrolyzed for 1 h (with a degree of hydrolysis of 5.6%) conjugated with maltodextrin (DE 4–7) showed the highest stability against environmental stress, attributed to the high DG and moderate protein hydrolysis. The stabilization of emulsions stabilized by whey protein-maltodextrin conjugates highlights the potential of protein-polysaccharide conjugation through reductive amination as a promising and efficient approach for enhancing the functionality of protein-based emulsifiers in acidic environments.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112513"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184811","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":"How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design","authors":"Hailan Sun,&nbsp;Yunzhu Qiu,&nbsp;Yirong Qian,&nbsp;Jingyi Liang,&nbsp;Zeyu Yu,&nbsp;Xiao Chen,&nbsp;Liyan Zhao","doi":"10.1016/j.foodhyd.2026.112497","DOIUrl":"10.1016/j.foodhyd.2026.112497","url":null,"abstract":"<div><div>This study investigated the multiscale interaction between soy protein isolate (SPI) and key volatile sulfur compounds (VSCs)—dimethyl disulfide (DMD), dimethyl trisulfide (DMT), and lenthionine (LEN)—and its functional effects in emulsion systems. Multispectral analysis and molecular docking demonstrated that VSCs primarily bind to SPI via hydrophobic interactions and hydrogen bonds. DMD, DMT, and LEN exhibited binding affinities (ΔG) of −9.01, −10.40, and −11.97 kcal/mol, respectively. Due to its distinctive cyclic conformation, LEN formed two hydrogen bonds with ASN150 and LEU152 residues, showing the strongest binding. This binding induced conformational modifications in SPI, resulting in a reduction in α-helix content (from 14.9 % to 10.5 %) and an increase in β-sheet structure (from 23.6 % to 32.3 %) following LEN interaction, indicative of partial unfolding and aggregation. Microstructural analysis corroborated VSC-driven aggregation. LEN caused the most significant changes: a 100.9 % increase in particle size and an 89.00 % decrease in surface hydrophobicity, which matched the formation of irregular aggregates seen with atomic force microscopy (AFM). In SPI-stabilized oil-in-water emulsions, the binding strength of VSCs followed the order LEN &gt; DMT &gt; DMD, as indicated by flavor retention measurements. Furthermore, VSCs reinforced the interfacial protein layer via hydrophobic interactions, substantially enhancing the emulsion activity index (EAI) and the stability index (ESI). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that VSCs, particularly LEN, influenced flavor release by decreasing off-flavor compounds such as hexanal and 1-octen-3-one, while promoting the release of agreeable esters, including ethyl acetate and ethyl propanoate. This research provides a mechanistic foundation for designing flavor-specific functional foods, elucidating the dual role of VSCs as both flavor modulators and stabilizers within plant-based emulsion systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112497"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184877","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}