Food Hydrocolloids最新文献_第8页

High hydrostatic pressure-assisted construction of endogenous pectin hydrogels from‘Beibinghong'grapes: A novel system enhancing malvidin stability and delivery efficiency 高静水压力辅助构建“北冰红”葡萄内源性果胶水凝胶：一种提高果胶稳定性和输送效率的新体系

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-15 DOI: 10.1016/j.foodhyd.2026.112443

Naiqun Zhao , Yongjie Sun , Mingjie Hu , Nan Zhang , Ting Li , Liankui Wen , Xinyao Liu , Zhitong Wang

{"title":"High hydrostatic pressure-assisted construction of endogenous pectin hydrogels from‘Beibinghong'grapes: A novel system enhancing malvidin stability and delivery efficiency","authors":"Naiqun Zhao , Yongjie Sun , Mingjie Hu , Nan Zhang , Ting Li , Liankui Wen , Xinyao Liu , Zhitong Wang","doi":"10.1016/j.foodhyd.2026.112443","DOIUrl":"10.1016/j.foodhyd.2026.112443","url":null,"abstract":"<div><div>This study addresses challenges in the oral administration of malvidin (MV), such as gastric instability and insufficient intestinal release, by proposing a novel delivery strategy based on a pectin-MV composite hydrogel. This strategy employs high-pressure hydrostatic processing (HHP) technology to engineer the composite hydrogel. Systematic comparison of three components from ‘Beibinghong’ grape pectin-water-soluble pectin (WSP), homogalacturonan (HG), and Rhamnogalacturonan I (RGI)-revealed that RGI pectin, featuring a “hairy region” structure, forms the most stable three-dimensional network with MV under high-pressure hydrostatic treatment. The key mechanism lies in HHP facilitating the unfolding and directed alignment of RGI flexible branched structure, thereby enhancing hydrogen bonding and hydrophobic interactions with microcapsules to achieve more efficient and stable molecular encapsulation. This RGI-MV hydrogel exhibits excellent mechanical properties and colloidal stability, demonstrating intelligent drug release behaviour in simulated gastrointestinal fluids. Furthermore, the antioxidant activity of the released MV remains fully preserved. This study elucidates the mechanism by which ‘Beibinghong’ grape pectin synergistically constructs a high-efficiency oral delivery system through high-pressure water treatment, providing innovative insights and methodologies for enhancing the bioavailability of polyphenolic active components.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112443"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035992","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

Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions 花青素负载的cnc -乳清蛋白复合物：界面稳定和氧化挑战皮克林乳剂

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodhyd.2026.112526

Eda Yildiz , Zeynep Altintas

{"title":"Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions","authors":"Eda Yildiz , Zeynep Altintas","doi":"10.1016/j.foodhyd.2026.112526","DOIUrl":"10.1016/j.foodhyd.2026.112526","url":null,"abstract":"<div><div>A novel stabilizer comprising anthocyanin (AN)-incorporated cherry stalk cellulose nanocrystals (CS-CNCs)/whey protein (WP) complex was developed to stabilize O/W Pickering emulsions (PEs) with improved physical and lipid oxidation stability during storage. Preparing CS-CNC/WP complexes with three mass ratios (1:1, 1:2, and 1:4) at different pH levels showed that pH 4 was optimal for complex formation. Compared to native CS-CNCs, the CS-CNC/WP complexes had significantly larger particle sizes and lower zeta potential. Fourier-transform infrared (FTIR) spectroscopy revealed characteristic shifts in amide I and II bands, while fluorescence quenching of tryptophan residues indicated strong non-covalent interactions, confirming the complexation between CS-CNC and WP. Although all CS-CNC/WP complexes showed higher contact angles (CAs) than CS-CNCs alone, the CS-CNC/WP (1:4) complex (CA = 50.9°) was selected for its enhanced hydrophobicity and potential interfacial activity. Incorporation of AN from cherry pomace waste significantly enhanced the antioxidant activity of the optimal complex, slightly reduced its contact angle (45.85°), and reinforced complex formation through stronger non-covalent interactions as indicated by amide band shifts and enhanced tryptophan quenching. Unlike the unstable PEs prepared using CS-CNC or WP alone, those stabilized with CS-CNC/WP and AN-loaded CS-CNC/WP complexes showed remarkable physical stability, with smaller, more uniformly distributed droplets. The chemical stability analysis by monitoring primary lipid oxidation products revealed that AN unexpectedly acted as a pro-oxidant in CS-CNC/WP/AN-stabilized emulsions, accelerating lipid oxidation over 28 days.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112526"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184759","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 iron-crosslinked sodium alginate/carboxymethyl cellulose films functionalized with zeolite imidazolate framework-L for salmon preservation 咪唑酸框架- l型沸石功能化海藻酸钠/羧甲基纤维素铁交联膜的研制

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112432

Yuanda Sun , Shiyu Jia , Shasha Cheng , Wentao Su , Haitao Wang , Mingqian Tan

{"title":"Development of iron-crosslinked sodium alginate/carboxymethyl cellulose films functionalized with zeolite imidazolate framework-L for salmon preservation","authors":"Yuanda Sun , Shiyu Jia , Shasha Cheng , Wentao Su , Haitao Wang , Mingqian Tan","doi":"10.1016/j.foodhyd.2026.112432","DOIUrl":"10.1016/j.foodhyd.2026.112432","url":null,"abstract":"<div><div>Biodegradable polysaccharides have attracted increasing interest as sustainable food packaging materials; however, their practical application is limited by inadequate mechanical properties, barrier properties, and antimicrobial activity. To address these challenges, we developed a multifunctional composite film using sodium alginate (SA) and carboxymethyl cellulose (CMC) as the polymer matrix, incorporating zeolite imidazolate framework-L (ZIF-L) for its antimicrobial functionality. The antimicrobial mechanism of ZIF-L against <em>Pseudomonas</em> was elucidated through transcriptomic and metabolomic analyses, revealing disruption of carbohydrate and nucleotide metabolism as the primary cause of bacterial inactivation. Mechanical reinforcement was achieved through iron ion cross-linking, resulting in SA/CMC (SC) composite films that are cross-linked by iron ions and embedded with ZIF-L (SC/ZIF-L/Fe films). Characterization demonstrated that the composite film exhibited enhanced hydrophobicity (water contact angle increased from 44.7° to 106.2°), superior UV shielding, improved tensile strength, and reduced water permeability. Furthermore, the synergistic effect of ZIF-L incorporation and iron cross-linking resulted in significantly enhanced antimicrobial activity compared with unmodified SC composite films. Application tests using salmon demonstrated effective inhibition of microbial growth and prolonged shelf life. Overall, this study highlights the potential of SC/ZIF-L/Fe films as multifunctional candidates for active food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112432"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975803","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

Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality 乳铁蛋白和乳清蛋白水解物的复杂形成：多尺度结构分析，热稳定性和功能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.foodhyd.2026.112495

Tiantian Lin , Yufeng Zhou , Wuxi Wang , Younas Dadmohammadi , Hari Meletharayil , Rohit Kapoor , Alireza Abbaspourrad

{"title":"Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality","authors":"Tiantian Lin , Yufeng Zhou , Wuxi Wang , Younas Dadmohammadi , Hari Meletharayil , Rohit Kapoor , Alireza Abbaspourrad","doi":"10.1016/j.foodhyd.2026.112495","DOIUrl":"10.1016/j.foodhyd.2026.112495","url":null,"abstract":"<div><div>The complexation between lactoferrin (LF) and whey protein hydrolysate (WPH) was achieved by tuning the reaction concentration, mixing ratio, pH, incubation temperature, and time. Optimal complex formation was confirmed at LF to WPH mass ratios of 1:1 and 1:2 at pH levels between 5.8 and 6.0 with a total concentration of 1 w/v% mixing at 25 °C for 30 min or with a total concentration of 3 w/v% at 45 °C for 30 min, by turbidity, zeta-potential, and particle size analysis. The complex yields were between 36–40% after centrifugation and freeze-drying with LF comprising 43-48% of the complex mass. Scanning electron microscopy showed that the 1:1 LF to WPH complexes are rod- or cube-like particles with a size of 100-300 nm while soluble complexes at 1:3 ratio are cube-like particles <100 nm in size. According to the small angle-X-ray scattering analysis, at the molecular level, the maximum extended distance of the LF-WPH complex is 40-60 nm with an oval-like shape. The LF-WPH complex prepared at pH 5.8 with LF to WPH ratios of 1:1 and 1:2 exhibited enhanced thermal stability of LF at 75 °C or 90 °C for 2 min and at 145 °C for 2-60 s as confirmed by HPLC, SDS-PAGE and CD spectroscopy, exhibiting >80% LF retention after heating at 75 °C for 2 min and 70% after heating at 90 °C for 2 min. Compared to pure LF, LF-WPH complexes also retained the antibacterial activity of LF on both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> after heating. The food and beverage industry seeks ingredients for food fortification: Heteroprotein complexes, such as those made here with lactoferrin and whey protein hydrosylates, provide a sustainable route to thermally-stable protein-rich ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112495"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184631","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

Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films 探索可替代面粉来源和海洋生物质残留物复合材料的可持续可降解食品包装薄膜

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112464

Eva Hernández-García , Anayansi Escalante-Aburto , María José Fabra , Amparo López-Rubio

{"title":"Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films","authors":"Eva Hernández-García , Anayansi Escalante-Aburto , María José Fabra , Amparo López-Rubio","doi":"10.1016/j.foodhyd.2026.112464","DOIUrl":"10.1016/j.foodhyd.2026.112464","url":null,"abstract":"<div><div>This study proposes an innovative strategy to valorize agricultural and marine by-products by developing sustainable films based on different pigmented popcorn and sorghum flours, rich in bioactive polyphenols and starch, combined with holocellulosic residue from <em>Gelidium corneum</em> (marine biomass), a by-product of industrial agar extraction, as a possible alternative to conventional plastics. Films were produced by melt-compounding and compression-moulding with a 40:60 w/w ratio of popcorn or sorghum flour to algae residue and were compared to control films without marine biomass. The effect of incorporating and storing marine biomass was investigated. Results showed that the addition led to a more heterogeneous film morphology and modified the optical properties of the marine biomass films, decreasing luminosity, whiteness index, and internal transmittance, while enhancing yellow and green hues due to pigment interactions, with significant changes occurring during storage. In general, incorporating marine biomass increased tensile strength and stiffness, reduced elongation at break, and, upon storage, further enhanced rigidity through starch retrogradation. Additionally, the presence of biomass modulated water vapor permeability, water uptake, and hydrophobicity. These findings demonstrate the potential of combining pigmented popcorn and sorghum flours with <em>Gelidium corneum</em> residue as sustainable composite films, representing a promising strategy for environmentally friendly packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112464"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035647","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

Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils pH-shift大豆蛋白淀粉样原纤维的结构转变和乳化特性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodhyd.2026.112527

Yingxue Chang , Shunan Jia , Hongyan Jin , Zichen Cao , Yan Zhang , Lianzhou Jiang , Zejian Xu , Xiaonan Sui

{"title":"Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils","authors":"Yingxue Chang , Shunan Jia , Hongyan Jin , Zichen Cao , Yan Zhang , Lianzhou Jiang , Zejian Xu , Xiaonan Sui","doi":"10.1016/j.foodhyd.2026.112527","DOIUrl":"10.1016/j.foodhyd.2026.112527","url":null,"abstract":"<div><div>Soy protein is a complete plant protein, containing a balanced profile of all nine essential amino acids. The fibrillation of soy protein isolate (SPI) into amyloid fibrils (SAFs) has emerged as an effective strategy for modifying its functional properties. Since fibril morphology influences emulsion stabilization, this study employed a pH-shift method to modulate the structure of SAFs and investigated their interfacial behavior in oil-in-water emulsions. The treatment caused SAFs to depolymerize and reaggregate into complex polymorphic aggregates. Notably, SAFs-7-2 and SAFs-9-2 comprised multi-fragment flexible fibrils, which formed dense interfacial layers. SAFs-7-2 exhibited an EAI of 552 m<sup>2</sup>/g and an ESI of 264 min, while SAFs-9-2 showed values of 387 m<sup>2</sup>/g and 128 min, respectively. Both were significantly higher than those of SPI (EAI: 150 m<sup>2</sup>/g; ESI: 60 min; <em>p</em> < 0.05). These results confirm that pH-shift processing enhances the morphological diversity of SAFs, facilitating the rational design of plant-based emulsifiers for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112527"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184812","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

Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system 低酰基结冷胶-单甘油酯凝胶基泡沫乳剂的设计与表征：作为固体脂肪替代品在曝气烘焙系统中的应用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-02-02 DOI: 10.1016/j.foodhyd.2026.112515

Mohammad Reza Salahi, Mohebbat Mohebbi

{"title":"Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system","authors":"Mohammad Reza Salahi, Mohebbat Mohebbi","doi":"10.1016/j.foodhyd.2026.112515","DOIUrl":"10.1016/j.foodhyd.2026.112515","url":null,"abstract":"<div><div>This study investigated bigel-based foamed emulsions (BFEs) formulated with monoglyceride oleogel (80%) and low-acyl gellan gum (LAGG) hydrogel (20%) as shortening alternatives in muffins. Bigels containing 0.0–0.8% LAGG were prepared, characterized, and aerated into BFEs. Increasing LAGG concentration significantly enhanced bigel textural strength, as reflected by increased hardness (30.08–63.22 g), adhesiveness (1.31–4.14 mJ), and storage modulus (2001.8–8557.9 Pa). Bigel phase stability improved with LAGG addition (72.15–81.69% at day 1) and further increased during 14 days of storage. BFEs exhibited pronounced shear-thinning behavior (<em>n</em> = 0.13–0.08), with storage modulus values rising from 9211.6 Pa (0.0% LAGG) to 19,012.4 Pa (0.8% LAGG). Thermal analysis revealed markedly improved thermal resistance, with enthalpy increasing from 116.15 J g<sup>−1</sup> (0.0% LAGG) to 317.71 J g<sup>−1</sup> (0.8% LAGG), and residual foam integrity at 70 <span><math><mrow><mo>°</mo><mi>C</mi></mrow></math></span> rising from 11.31% to 35.73%. Storage stability was maintained for up to 30 days, particularly at ≥ 0.3% LAGG. Muffin trials with 25% and 75% shortening replacement showed batter specific gravity comparable to the control (100% shortening) (0.85–0.86 <em>vs</em>. 0.85) and maintained baked product quality, including specific volume (2.85–2.92 <em>vs</em>. 2.95 mL g<sup>−1</sup>), moisture content (19.56–19.88 <em>vs</em>. 20.14%), water activity (0.815–0.821 <em>vs</em>. 0.818), texture (hardness: 657.71–668.92 <em>vs</em>. 595.50 g; springiness: 10.33–10.51 <em>vs</em>. 10.61 mm; chewiness: 31.30–32.58 <em>vs</em>. 30.42 mJ), and color (crust: ΔE ≤ 1.32, crumb: E ≤ 1.39). Overall, LAGG effectively enhanced bigel and BFE strength, enabling up to 75% shortening replacement in muffins without quality loss.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112515"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184813","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

Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study 高强度超声对k-卡拉胶和大豆卵磷脂乳状液稳定性的影响：水相迁移率、粒径和微观结构研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodhyd.2026.112520

Ukasha Arqam , Shoaib Younas , Caiyun Liu , Xin Wang , Longfei Feng , Tong Wan

{"title":"Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study","authors":"Ukasha Arqam , Shoaib Younas , Caiyun Liu , Xin Wang , Longfei Feng , Tong Wan","doi":"10.1016/j.foodhyd.2026.112520","DOIUrl":"10.1016/j.foodhyd.2026.112520","url":null,"abstract":"<div><div>Biopolymer stability in oil in water (o/w) emulsions is a major challenge. Present research work successfully investigated the long-term stability of <em>k</em>-carrageenan and soy bean lecithin mixture using high intensity ultrasound treatment (810 W) with different time intervals 0 (controlled), 2, 4, 6 and 8 min in o/w emulsions. Samples were assessed during 30 days (0, 7, 14, 21, 30) while storing at 32 °C. Different analytical techniques including low field nuclear magnetic resonance (LF-NMR), emulsion activity index (EAI), emulsion stability index (ESI), particle size (D<sub>3,2</sub>), zeta potential (mV) and creaming index % (CI) were used to investigate stability. LF-NMR findings indicated the increase in peak ratios of tightly bound water (T<sub>21</sub>) and immobilized water (T<sub>23</sub>) from 0.040 to 1.00 % in controlled sample while 9.87–13.60 % in 6 min ultrasound treatment. After 30 days, single component relaxation time (T<sub>2W</sub>) of 6 min ultrasound treatment shifted towards left reflecting strong hydrogen bonding and lowest CI% (8.57). ESI (6220 ± 0.004) of 6 min ultrasound treatment with particle size (0.1 μm) proved it 3-fold higher comparing to controlled treatment. Optical microscopy and cryo-microscope showed the droplet aggregation while rheology assessed a strong positive relationship between particle size and viscosity shear rate across all emulsion treatments. Finally, all emulsion samples exhibited high zeta potential (>−30 mV) even after 30 days. This research provides theoretical support for the broad application of high intensity ultrasonic technique in food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112520"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184836","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

Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature 阐明右旋糖酐和多酚协同调节高温诱导的肌原纤维蛋白热聚集行为和凝胶性质的机制

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-16 DOI: 10.1016/j.foodhyd.2026.112423

Xiaoming Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Baocai Xu

{"title":"Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature","authors":"Xiaoming Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Baocai Xu","doi":"10.1016/j.foodhyd.2026.112423","DOIUrl":"10.1016/j.foodhyd.2026.112423","url":null,"abstract":"<div><div>The quality and sensory attributes of meat products are mainly determined by myofibrillar protein (MP). However, MP gels undergo textural deterioration during high-temperature heating. In order to address this issue, the effects of dextran (DX) combined with three different polyphenols including epigallocatechin gallate (EGCG), catechin (C), and gallic acid (GA) on the gel properties, aggregation behavior, and molecular conformation of MP induced by high-temperature treatment at 95 °C were investigated. Specifically, both individual and synergistic treatments with DX and polyphenols significantly enhanced the water-holding capacity, gel strength and thermal stability of MP gels (<em>P</em> < 0.05), with the DX-GA combination showing the optimal effect. Dynamic rheology revealed that DX and polyphenols increased the storage modulus (G′). Then, the microstructural observations further confirmed that the treatment with DX and polyphenols promoted the development of more ordered and stable networks. Secondary structure analysis demonstrated that the conformation of MP shifted from α-helix to β-sheet. Meanwhile, tertiary and quaternary structure analyses collectively indicated that DX and polyphenols could enhance gel properties by regulating hydrogen bonds and hydrophobic interactions, as well as inhibiting the excessive formation of disulfide bonds. These findings were primarily attributed to the filling effect of DX, the covalent cross-linking by polyphenols, and the intermolecular non-covalent interactions. Futhermore, the results of the correlation assessment and principal component analysis (PCA) further corroborated this finding. Overall, the present study provides an effective approach for inhibiting texture deterioration in high-temperature meat products, and offers theoretical insights for developing novel gel-based meat products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112423"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036012","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

Structural modification and functional improvement of pea protein isolate by covalent grafting with EGCG induced by electron beam irradiation 电子束辐照诱导EGCG共价接枝豌豆分离蛋白的结构修饰和功能改良

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-12 DOI: 10.1016/j.foodhyd.2026.112445

Nana Yang , Huiling Li , Kui Li , Ruyu Shangguan , Wei Niu , Tian Jiang , Hongjie Lei

{"title":"Structural modification and functional improvement of pea protein isolate by covalent grafting with EGCG induced by electron beam irradiation","authors":"Nana Yang , Huiling Li , Kui Li , Ruyu Shangguan , Wei Niu , Tian Jiang , Hongjie Lei","doi":"10.1016/j.foodhyd.2026.112445","DOIUrl":"10.1016/j.foodhyd.2026.112445","url":null,"abstract":"<div><div>The objective of our study was to explore the feasibility of EGCG covalent grafting onto pea protein isolate (PPI) induced by electron beam irradiation (EBI). Subsequently, the structural and functional characteristics of the covalent conjugate (PPI-EGCG) were evaluated. The decrease in free amino group, free -SH and free tryptophan contents, as well as an increase in EGCG binding equivalent, all confirmed the successful grafting of EGCG. Multispectral analysis revealed that EGCG grafting induced PPI structural unfolding, transforming from ordered to more flexible structures with internal hydrophobic groups exposed to a more polar environment. The covalent grafting of EGCG to hydrophobic groups reduced the surface hydrophobicity of PPI. These structural changes led to improved solubility, antioxidant activity, thermal stability, and emulsifying properties, as verified by Pearson correlation analysis. Furthermore, the strong steric stabilizing effect provided by EGCG acting as cross-linking agents might account for the higher stability of emulsions prepared by PPI-EGCG during 15 d of storage. These results demonstrated that EBI was a green and efficient technique for promoting polyphenol covalent grafting onto proteins, providing an innovative procedure for enhancing the functional characteristics of PPI.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112445"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947905","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