Food Hydrocolloids最新文献_第6页

Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes 鹰嘴豆酵母作为无麸质面包的功能性成分：对质量属性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-19 DOI: 10.1016/j.foodhyd.2025.112007

Ruixue Jiang , Zimu Lin , Honghao Shi , Yan Wang , Yanke Wang , Qiang Yang

{"title":"Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes","authors":"Ruixue Jiang , Zimu Lin , Honghao Shi , Yan Wang , Yanke Wang , Qiang Yang","doi":"10.1016/j.foodhyd.2025.112007","DOIUrl":"10.1016/j.foodhyd.2025.112007","url":null,"abstract":"<div><div>Producing gluten-free breads (GF) that meet both sensory and nutritional expectations remains a significant challenge. This study investigated the effects of chickpea flour–based sourdough fermented with <em>Lactobacillus plantarum LB-1</em> on the pasting properties, rheological behavior of gluten-free batter, and the baking quality of gluten-free bread. The results demonstrated that <em>L. plantarum</em> LB-1 exhibited favorable growth kinetics during 24 h of chickpea sourdough fermentation. Incorporation of chickpea sourdough significantly reduced peak viscosity and breakdown values, while resulting in the highest storage modulus (G′ = 11,347 Pa) and a balanced loss tangent (tan δ = 0.38–0.58). Starch molecular order was progressively enhanced, and protein molecular conformations became more stable. In terms of bread quality evaluation, the chickpea sourdough gluten-free bread (CSGF) showed the greatest specific volume (2.50 mL/g), the lowest baking loss (5.03 %), the lowest crumb hardness (3.93 N), a uniform and dense crumb structure (AF = 29.94 %), and the strongest antioxidant activity. Scanning electron microscopy further confirmed the presence of a homogeneous and compact matrix in CSGF. These findings highlight chickpea sourdough as a promising approach for producing gluten-free bread with improved nutritional value and desirable sensory qualities.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112007"},"PeriodicalIF":11.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105294","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

Effect of molecular weight of carboxymethyl chitosan on the properties of modified pea protein isolate-carboxymethyl chitosan complexes and its potential as stabilizer for high internal phase emulsions 羧甲基壳聚糖分子量对改性豌豆分离蛋白-羧甲基壳聚糖配合物性能的影响及其作为高内相乳液稳定剂的潜力

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-19 DOI: 10.1016/j.foodhyd.2025.112013

Mianzhang Zhang , Hongliang Li , Shulin Deng , Shiyi Ou , Fu Liu , Jie Zheng

{"title":"Effect of molecular weight of carboxymethyl chitosan on the properties of modified pea protein isolate-carboxymethyl chitosan complexes and its potential as stabilizer for high internal phase emulsions","authors":"Mianzhang Zhang , Hongliang Li , Shulin Deng , Shiyi Ou , Fu Liu , Jie Zheng","doi":"10.1016/j.foodhyd.2025.112013","DOIUrl":"10.1016/j.foodhyd.2025.112013","url":null,"abstract":"<div><div>Although pea protein isolate (PPI) shows great potentials in the replacement for grain-based and animal-derived proteins with its affordability, hypoallergenic properties, and nutritional advantages, its application was largely hindered by its poor solubility and emulsification ability. This research investigated the possibility of enhancing the functional properties of PPI using a combination of heat (H-PPI) or heat-ultrasound treatment (HU-PPI) and the incorporation of carboxymethyl chitosan (CMCS) with different molecular weight. The stability of high internal phase emulsion (HIPEs, oil phase ratios of 75 %) stabilized by modified PPI/CMCS complexes at a low addition amount (15 mg/mL) was investigated. The results revealed that hydrogen bonding, electrostatic forces, and hydrophobic interactions drove H-PPI/HU-PPI to assemble with CMCS, altering protein secondary structures to form more ordered configurations. The solubility, contact angle, and emulsifying properties of PPI were significantly improved as a result. Additionally, the interfacial tension was reduced, and the HU-PPI-CMCS300 was the lowest (<10 mN/m). Then, HIPEs were fabricated by PPI and PPI/CMCS complexes. The chemical and physical stability of HIPEs was enhanced by modifying PPI and was further increased by complexing with CMCS. The HIPEs prepared by complexes with a higher molecular weight of CMCS showed higher protein adsorption, closer droplet packing, and smaller oil droplets (HU-PPI-CMCS300 was <10 μm), which led to improved HIPEs stability. These results highlight the importance of molecular weight of CMCS on the functional properties of modified PPI/CMCS complexes. The study also offered theoretical basis for stable HIPEs made from complexes of proteins and polysaccharides.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112013"},"PeriodicalIF":11.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155258","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

Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch 发酵米酒滤液对冻面馒头品质的改善——对面筋和淀粉热致理化特性的探讨

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-19 DOI: 10.1016/j.foodhyd.2025.112005

Tian-Yang Han , Ke-Xue Zhu , Xiao-Hong Sun , Xiao-Na Guo

{"title":"Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch","authors":"Tian-Yang Han , Ke-Xue Zhu , Xiao-Hong Sun , Xiao-Na Guo","doi":"10.1016/j.foodhyd.2025.112005","DOIUrl":"10.1016/j.foodhyd.2025.112005","url":null,"abstract":"<div><div>This study investigated the effects of fermented glutinous rice wine filtrate (FGF) and its fractions (supernatant, FGF-S; lees, FGF-L) on the quality of frozen dough steamed bread (FDSB), and explored the underlying mechanisms in enhancing dough's gas retention capacity during steaming process. FGF and FGF-S significantly increased the specific volume, lightness, and gas cell ratio, and significantly reduced hardness of FDSB. FGF-L, rich in microorganisms but lacking key metabolites, failed to significantly improve the quality of FDSB compared with the control group. FGF and FGF-S significantly increased elevated dough volume and gas hold ratio of dough after 14 days of frozen storage. Dynamic thermo-mechanical analysis showed that FGF-S significantly increased T<sub>onset</sub> and T<sub>peak</sub> of dough, indicating effective delay in starch gelatinization and gas cell rupture. According to the results of protein extractability in SDS and subunits distribution, FGF-S inhibited the release of gliadin from gluten protein and depolymerization of high molecular weight glutenin subunits to low molecular weight glutenin subunits during frozen storage. Meanwhile, FGF-S enhanced gluten polymerization and gas retention during the initial stage (<65 °C) of steaming while preventing formation of overly dense gluten network at the later stage (≥90 °C). Results of reverse-phase-HPLC at different temperatures confirmed that FGF-S inhibited thermally induced cross-linking between gliadin and glutenin subunits at temperatures exceeding 90 °C. Moreover, FGF-S delayed thermal transition and pasting of starch, reduced pasting viscosities, and facilitated diffusion and expansion of gas cells. As a clean label ingredient, FGF holds strong potential for use in frozen dough.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112005"},"PeriodicalIF":11.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105351","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

Hollow salt-nanoemulsion composites: A novel carrier for Zanthoxylum flavor construction with simultaneous sodium reduction and flavor retention 空心盐-纳米乳液复合材料：一种同时还原钠和保留风味的花椒风味构建新载体

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.112011

Ming He , Qianyi Wang , Shanghua Xing , Mingqian Tan

{"title":"Hollow salt-nanoemulsion composites: A novel carrier for Zanthoxylum flavor construction with simultaneous sodium reduction and flavor retention","authors":"Ming He , Qianyi Wang , Shanghua Xing , Mingqian Tan","doi":"10.1016/j.foodhyd.2025.112011","DOIUrl":"10.1016/j.foodhyd.2025.112011","url":null,"abstract":"<div><div>Designing hollow salt products has become an emerging means of reducing sodium, which can achieve sodium reduction without losing its salty taste. Compared with existing hollow salt technology, this study aims to construct a hollow salt carrier that can preserve the <em>Zanthoxylum</em> flavor. Furthermore, the nanoemulsion formed by SPI-(−)-epigallocatechin-3-gallate (EGCG) complex and <em>Zanthoxylum</em> oil was used to produce hollow salt with <em>Zanthoxylum</em> flavor through spray drying. The hollow salt prepared by the nanoemulsion containing 2 % (w/v) SPI-EGCG complex and an oil-water ratio of 2:8 exhibited a uniform particle size distribution, with an average microsphere diameter of 7.57 ± 1.60 μm. It has a sodium content of 223 mg/g, a yield of 41 %, and a <em>Zanthoxylum</em> oil embedding rate of 60 %. The findings from the sensory evaluation showed that when hollow salt and traditional sodium chloride (NaCl) were compared at an equal mass, there was no substantial disparity in terms of the perceived saltiness (P > 0.05). By analyzing the <em>in vitro</em> release of sodium and measuring sodium retention on a pig's tongue surface, sodium can be rapidly released from hollow salts with the extended retention on the tongue surface, providing an enhanced salty sensation even at low sodium concentrations. Furthermore, headspace gas chromatography-ion mobility spectrometry analysis revealed that the flavor retention rate in hollow salt is highly dependent on the oil-water ratio formulations by spray drying. Notably, the 2 % SPI-EGCG-2:8 oil-water hollow salt formulation has the best performing for preserving the volatile organic compounds of <em>Zanthoxylum</em> flavor. This study demonstrates the feasibility of developing novel low-sodium hollow salt product with the enhanced salt-taste perception.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112011"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105300","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

Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan 不同热处理工艺对大豆分离蛋白与魔芋葡甘露聚糖复合材料乳化性能的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.112009

Ziyi Liu , Xiaoqian Li , Yabo Dong , Tian Lan , Zejian Xu , Lianzhou Jiang , Yan Zhang , Jing Wang , Xiaonan Sui

{"title":"Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan","authors":"Ziyi Liu , Xiaoqian Li , Yabo Dong , Tian Lan , Zejian Xu , Lianzhou Jiang , Yan Zhang , Jing Wang , Xiaonan Sui","doi":"10.1016/j.foodhyd.2025.112009","DOIUrl":"10.1016/j.foodhyd.2025.112009","url":null,"abstract":"<div><div>The functional properties of soy protein isolate (SPI) are obvious influenced by heat treatment. To study the combined effects of heat treatment and konjac glucomannan (KGM) on SPI properties, we selected three critical temperatures (55 °C, 75 °C, and 95 °C) based on the denaturation thresholds of 7S (β-conglycinin) and 11S (glycinin) globulins. The effects of the three temperatures and three heat treatments (pre-heating, post-heating, and secondary heating) on the structure and function of SPI were subsequently investigated. The results indicated that pre-heating improved SPI foaming performance, particularly at 75 °C, where foaming capacity reached 70.67 %. Post-heating and secondary heating significantly enhanced emulsification performance compared to the untreated SPI-KGM complex at 75 °C, with the emulsifying activity and stability indices reaching about 1.7 and 1.15 times those of SG, respectively. This study provides a theoretical basis for designing SPI-based foods with various functional properties through specific heat treatments.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112009"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118041","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

Chlorella vulgaris protein isolate effectively protects Lacticaseibacillus rhamnosus GG viability during processing, storage, and in vitro digestion 普通小球藻蛋白分离物在加工、贮藏和体外消化过程中可有效保护鼠李糖乳杆菌GG活力

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.111999

Jennyfer Fortuin , Céline C. Leclercq , Rayssa K. Silva , Alexander S. Shaplov , Servane Contal , Sébastien Cambier , Marcus Iken , Vincenzo Fogliano , Christos Soukoulis

{"title":"Chlorella vulgaris protein isolate effectively protects Lacticaseibacillus rhamnosus GG viability during processing, storage, and in vitro digestion","authors":"Jennyfer Fortuin , Céline C. Leclercq , Rayssa K. Silva , Alexander S. Shaplov , Servane Contal , Sébastien Cambier , Marcus Iken , Vincenzo Fogliano , Christos Soukoulis","doi":"10.1016/j.foodhyd.2025.111999","DOIUrl":"10.1016/j.foodhyd.2025.111999","url":null,"abstract":"<div><div>This study examined the protective effect of <em>Chlorella vulgaris</em> protein isolate (CPI) on the biological activity of <em>Lacticaseibacillus rhamnosus</em> GG (LGG) during lyophilisation, storage, and <em>in vitro</em> digestion. Prior to lyophilisation, the probiotic suspensions were either fermented to pH 4.5 (CF) or left untreated (CNT). The microstructure, physicochemical, and thermal properties of the resulting probiotic powders were analysed, along with the LGG cell adhesion to an <em>in vitro</em> intestinal epithelium co-culture (Caco-2/HT29-MTX) model. The powders exhibited a compact, flaky, microporous structure with sharp edges. No significant effect of fermentation on the thermal properties of the powders was detected. A hybrid type II−III water vapour sorption isotherm was observed for all samples. The protein secondary structure of the samples consisted mainly of α-helix (68–75 %), followed by β-sheet (20–27 %) and aggregated strands (3–5 %). Embedment of LGG cells in CPI-based matrices provided effective lyoprotection, with CNT offering greater stability than CF. Elevated storage temperature and relative humidity (RH) conditions accelerated LGG inactivation, particularly in CF. While a sufficient proportion of LGG cells survived the harsh conditions of <em>in vitro</em> digestion, pre-fermentation had a negligible impact. Additionally, the adhesion capacity of the LGG cells to the intestinal mucus layer was satisfactory (>4 log CFU g<sup>−1</sup>). Overall, CPI exhibits strong stabilising properties for LGG viability and represents a promising single-cell-based alternative to conventional (dairy or plant) proteins for probiotic food formulations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111999"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155204","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

Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi 胶原肽-鱼油高内相乳剂的抗冻潜力：增强3d打印鱼糜的冻融稳定性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.112001

Yunuo Zhou , Shanshan Lu , Hongyuan Chen , Yuan Xu , Fawen Yin , Bin Zhang , Zhisheng Pei , Longteng Zhang , Dayong Zhou , Chuan Li , Jun Cao

{"title":"Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi","authors":"Yunuo Zhou , Shanshan Lu , Hongyuan Chen , Yuan Xu , Fawen Yin , Bin Zhang , Zhisheng Pei , Longteng Zhang , Dayong Zhou , Chuan Li , Jun Cao","doi":"10.1016/j.foodhyd.2025.112001","DOIUrl":"10.1016/j.foodhyd.2025.112001","url":null,"abstract":"<div><div>The effects of various concentrations (0–30 %) of collagen peptide-fish oil high internal phase emulsion (HIPE) on the freeze-thaw stability of 3D-printed surimi gels were investigated. The results demonstrated that HIPE incorporation effectively alleviated freeze-thaw-induced quality deterioration by retarding color and texture changes, inhibiting ice crystal growth, and preserving gel structural integrity. Furthermore, HIPE addition significantly suppressed water migration and reduced moisture loss, with the S-H<sub>20</sub> HIPE group exhibiting the most remarkable outcomes: the increase rate of b∗ (yellow-blue) value decreased from 16.99 % to 11.81 %, significantly reducing cooking loss to 3.95 %, maintaining a high immobile water content of 94.10 %, and limiting free water to 5.06 %. Microstructural analysis revealed that the S-H<sub>20</sub> group possessed the most uniform and dense gel network after the freeze-thaw cycles, the secondary structure was well-preserved, and retained high hydrogen bonding (I850/I830 = 1.106) and hydrophobic interactions. Thus, HIPE is a promising natural antifreeze that improves the freeze-thaw stability of 3D-printed surimi products, providing a new prospect for applying HIPE in frozen foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112001"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105215","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

Uncovering pH-driven metastable transitions and thermal aggregation of HMW-GSs via all-atom molecular dynamics simulations 通过全原子分子动力学模拟揭示HMW-GSs的ph驱动亚稳跃迁和热聚集

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.112002

Tao Yang , Rong-ran Zhang , Xin-rong Lv , Tian Lv , Bo Wang , Yue Zhang , Pei Wang , Qin Zhou , Dong Jiang , Zhe Liu , Hao Jiang

{"title":"Uncovering pH-driven metastable transitions and thermal aggregation of HMW-GSs via all-atom molecular dynamics simulations","authors":"Tao Yang , Rong-ran Zhang , Xin-rong Lv , Tian Lv , Bo Wang , Yue Zhang , Pei Wang , Qin Zhou , Dong Jiang , Zhe Liu , Hao Jiang","doi":"10.1016/j.foodhyd.2025.112002","DOIUrl":"10.1016/j.foodhyd.2025.112002","url":null,"abstract":"<div><div>High-molecular-weight glutenin subunits (HMW-GSs) are key contributors to wheat dough viscoelasticity, with their conformational adaptability playing a vital role in gluten network formation. In this study, we employed a two-stage molecular dynamics simulation approach to investigate how acidic (pH 2) and alkaline (pH 12) conditions modulate the metastable states of three x-type HMW-GSs-<em>Ax1, Bx7</em>, and <em>Dx2</em>-and how these conformations respond to thermal aggregation. Results revealed clear subunit-specific differences in conformational plasticity. Under extreme pH conditions, <em>Ax1</em> and <em>Bx7</em> displayed greater RMSD fluctuations and broader radius of gyration distributions compared to <em>Dx2</em>, demonstrating enhanced structural flexibility. Hydrogen bond lifetime analysis indicated that <em>Bx7</em> maintained longer-lived interactions across metastable states, implying greater internal stabilization. Upon thermal acceleration at 400 K, <em>Ax1</em> rapidly progressed toward aggregation-prone conformations, whereas <em>Dx2</em> preserved partial structural integrity, reflecting its superior thermal resilience. Covariance-based cross-correlation analysis further showed extensive domain decoupling in <em>Ax1</em> and <em>Bx7</em>, in contrast to the more coordinated dynamics of <em>Dx2</em>. By linking metastable ensembles to aggregation behavior, this study provides mechanistic insights into gluten protein adaptability. These molecular insights may also serve as a reference for understanding hydration, gelation, and viscoelasticity of gluten networks in wheat-based food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112002"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155241","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

Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute 以瓜尔胶和大豆卵磷脂为共乳化剂的高内相乳化液的研制及其对脂肪替代品雪纺蛋糕品质的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.112008

Ge Shi , Jiahui Li , Yuqi Ma , Tian Xia , Chaomin Yin , Zhenshun Li

{"title":"Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute","authors":"Ge Shi , Jiahui Li , Yuqi Ma , Tian Xia , Chaomin Yin , Zhenshun Li","doi":"10.1016/j.foodhyd.2025.112008","DOIUrl":"10.1016/j.foodhyd.2025.112008","url":null,"abstract":"<div><div>Polysaccharides are known for their stability and resistance to environmental changes, but their limited emulsifying capacity has restricted their application in high internal phase emulsions (HIPEs). This study prepared HIPEs using guar gum (GG) in aqueous phase and soybean lecithin (LEC) respectively in aqueous phase and oil phase as co-emulsifiers. Subsequently, the interfacial, structural and rheological properties related to emulsifying ability were characterized to explore their interactions. Finally, the impact of HIPEs as margarine substitutes on the baking characteristics and storage properties of cakes was investigated. Results indicated that when LEC concentrations were between 3.5 % and 7.5 %, the synergistic interaction of LEC dissolved in the oil phase with GG in the aqueous phase led to the superior interfacial activity. This significantly reduced the droplet size of HIPEs, effectively enhanced the gel network strength and apparent viscosity, and demonstrated good stability under centrifugation and heat treatment conditions. In cake preparation, replacing 35g margarine (15 %) with 23g HIPEs (10 %) notably improved the baking characteristics. Color, texture, and sensory evaluations showed comparable scores between 10 % HIPEs and 15 % margarine cakes. Interestingly, the results of the aging kinetics equation demonstrated that the incorporation of HIPEs effectively slowed down the starch retrogradation rate of chiffon cakes during storage. This study provides a new idea for the preparation of HIPEs using natural emulsifiers and polysaccharides as co-emulsifiers, as well as for the application of polysaccharide-based HIPEs in cakes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112008"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105354","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

Lysozyme amyloid fibrils as safe functional materials: From molecular insights to functional applications 溶菌酶淀粉样蛋白原纤维作为安全功能材料：从分子认识到功能应用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-09-18 DOI: 10.1016/j.foodhyd.2025.111987

Linxian Zhao , Xintong Li , Jia Li

{"title":"Lysozyme amyloid fibrils as safe functional materials: From molecular insights to functional applications","authors":"Linxian Zhao , Xintong Li , Jia Li","doi":"10.1016/j.foodhyd.2025.111987","DOIUrl":"10.1016/j.foodhyd.2025.111987","url":null,"abstract":"<div><div>Amyloid fibrils, once synonymous with neurodegenerative pathologies, are now being reimagined as functional biomaterials with unparalleled structural versatility. Among these, lysozyme amyloid fibrils (LAFs) emerge as a paradigm-shifting candidate for nutritional applications due to their inherent safety, biodegradability, and multifunctionality. This review integrates recent advances in understanding LAFs' hierarchical assembly mechanisms, safety validation, and their emerging roles in materials science (antimicrobial materials, hydrogels), biomedical fields (nutrient delivery), and environmental remediation (pollutant adsorbents). By synthesizing knowledge from multiple disciplines, we aim to provide a holistic view of this emerging field and highlight the promising future of lysozyme amyloid fibrils in the food and health industries. The potential of LAFs to serve as innovative solutions for pressing challenges in nutrition, health, and environmental sustainability underscores their significance as a new class of biomaterials, paving the way for future research and applications that leverage their unique properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111987"},"PeriodicalIF":11.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155239","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