LWT - Food Science and Technology最新文献_第2页

Intermolecular interactions influence the gelation and texture improvement of sodium alginate gels by edible dock protein 分子间相互作用影响食用船坞蛋白对海藻酸钠凝胶的凝胶化和质构改善

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118627

Wanyue Jiang , Junqi Pang , Xuesi Pan, Xi Chen, Keyang Sun, Qingyu Yang, Yuzhe Gao

{"title":"Intermolecular interactions influence the gelation and texture improvement of sodium alginate gels by edible dock protein","authors":"Wanyue Jiang , Junqi Pang , Xuesi Pan, Xi Chen, Keyang Sun, Qingyu Yang, Yuzhe Gao","doi":"10.1016/j.lwt.2025.118627","DOIUrl":"10.1016/j.lwt.2025.118627","url":null,"abstract":"<div><div>Increasing the mechanical strength of sodium alginate (SA) hydrogels is fundamental for extending their applications. In this study, the mechanical properties and gelation behavior of sodium alginate (SA) hydrogels were enhanced by incorporating varying concentrations of edible dock protein (EDP). The interactions between EDP and SA were systematically investigated. Our results indicated that the rheological and textural properties of the composite EDP-SA hydrogels were enhanced. When the EDP addition was 0.5 g/100 mL, the porosity decreased by 6.9 %, the hardness and storage modulus (G′) increased by 22.3 % and 32.1 %, respectively, compared with those of the SA monohydrogel. Hydrogen bonding and hydrophobic interactions increase the α-helix and β-sheet contents, resulting in the stability of the network structure and the ordering of proteins. This study offers both theoretical and technical insights for developing high-performance SA-based composite hydrogels, broadening their potential applications in the food, biomedical, and biomaterial industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118627"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326869","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: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities” [LWT-Food Science and Technology 189 (2023), 115483] “不同离子强度介导的黑鲈（Lateolabrax japonicus）肌纤维蛋白聚集行为的表征：蛋白质结构、凝胶特性和乳液稳定性”[lwt -食品科学与技术189(2023)，115483]的更正。

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118566

Yamei Wu , Huan Xiang , Shengjun Chen , Yongqiang Zhao , Qiuxing Cai , Wanling Lin , Yanyan Wu , Yueqi Wang

引用次数: 0

Critical mycotoxins in Chinese diets: Multidimensional exposure assessment, thermal degradation, and hidden mycotoxin release mechanisms 中国人饮食中的关键真菌毒素：多维暴露评估、热降解和隐藏的真菌毒素释放机制

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-14 DOI: 10.1016/j.lwt.2025.118615

Jian Zhou , Chen Qin , Ji-Jie Ye , Lan-Yun Fang , Zu-Guang Li , Xiao-Hong Chen , Mi-Cong Jin , Yi Chen , Dan-Dan Zhang , Jiao-Jiao Xu , Zeng-Xuan Cai , Xiao-Min Xu

{"title":"Critical mycotoxins in Chinese diets: Multidimensional exposure assessment, thermal degradation, and hidden mycotoxin release mechanisms","authors":"Jian Zhou , Chen Qin , Ji-Jie Ye , Lan-Yun Fang , Zu-Guang Li , Xiao-Hong Chen , Mi-Cong Jin , Yi Chen , Dan-Dan Zhang , Jiao-Jiao Xu , Zeng-Xuan Cai , Xiao-Min Xu","doi":"10.1016/j.lwt.2025.118615","DOIUrl":"10.1016/j.lwt.2025.118615","url":null,"abstract":"<div><div>Mycotoxins pose significant global food safety risks, with emerging and hidden forms requiring urgent attention. This study conducted a total diet study covering 15 food categories to assess the contamination of 46 mycotoxins using optimized UHPLC-MS/MS with C<sub>18</sub>/EMR-Lipid hybrid cleanup. The results revealed that 73.7 % of the samples contained two or more mycotoxins. Alternariol monomethyl ether (hazard quotient 313 %–346 %), aflatoxin B<sub>1</sub>, ochratoxin A, and sterigmatocystin (margin of exposure: 65.4–172 < 10,000) were identified as high-risk contaminants. Notably, 2–7 years children exhibited particularly elevated exposure risks, with vulnerability 120 %–250 % higher than that of adults. Significant levels of hidden enniatins were detected and released during thermal/enzymatic processing; digestion increased enniatin B/B<sub>1</sub> levels by over 200 %, revealing substantial matrix-bound reserves. Molecular docking simulations further elucidated the underlying binding mechanisms, confirming that the interactions between enniatins and both amylose and gliadin are primarily mediated by non-covalent bonding, specifically through an extensive hydrogen-bonding network and dominant hydrophobic interactions (ΔG: 5.40 to −6.55 kcal/mol). Thermal treatment (>150 °C) and alkaline conditions (pH > 12) could facilitate the hidden-to-free conversion. These findings underscore the necessity of accounting for hidden mycotoxins in exposure assessments and updating regulations, especially for vulnerable populations and high-risk commodities.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118615"},"PeriodicalIF":6.6,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326870","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

Protein-glutaminase-derived small peptides mitigate post-acidification in yogurt by activating the arginine-fatty acid metabolic pathway 蛋白质-谷氨酰胺酶衍生的小肽通过激活精氨酸-脂肪酸代谢途径减轻酸奶中的后酸化

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-14 DOI: 10.1016/j.lwt.2025.118625

Jianjun Yang , Zhi Zhao , Liang Zhao , Yue Sang , Yongxiang Zhang , Jing Zhan , Baochao Hou , Yangyang Yu , Pengjie Wang , Xiaoxia Li , Ran Wang

{"title":"Protein-glutaminase-derived small peptides mitigate post-acidification in yogurt by activating the arginine-fatty acid metabolic pathway","authors":"Jianjun Yang , Zhi Zhao , Liang Zhao , Yue Sang , Yongxiang Zhang , Jing Zhan , Baochao Hou , Yangyang Yu , Pengjie Wang , Xiaoxia Li , Ran Wang","doi":"10.1016/j.lwt.2025.118625","DOIUrl":"10.1016/j.lwt.2025.118625","url":null,"abstract":"<div><div>Post-acidification remains a persistent quality defect in yogurt production. Enzymatic intervention can modulate it by regulating microbial metabolism. This study evaluated 0.00–0.12 U/mL protein glutaminase (PG) effects on post-acidification through fermentation kinetics and organic acid analysis. Notably, 0.06 U/mL PG controlled acidification, showing a Δ7 °T acidity increase and 9.06 mg/g lactic acid over 14-day storage, enhancing water holding capacity, viscosity, texture, and casein matrix compactness. Metabolomic and peptidomic analyses showed PG at this dose increased peptide concentration to 24.31 μg/μL, modifying 26 amino acids/small peptides (54.54 % tripeptides). After 14 days, enriched amino acids were linked to amino acid and fatty acid biosynthesis pathways. Gene-level investigations revealed upregulated arginine (<em>argJ</em>–<em>H</em>, 1.1–17.5-fold) and fatty acid synthesis genes (<em>accA</em>–<em>fabK</em>, 1.0–6.0-fold) in starter cultures, increasing membrane UFA/SFA ratios. Collectively, 0.06 U/mL PG treatment enhanced polypeptide levels, activated pathways for arginine, polyamines, and fatty acids, improved membrane fluidity, reduced post-acidification, and enhanced yogurt quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118625"},"PeriodicalIF":6.6,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326874","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

Induction of a viable but non-culturable state by stringent response in Escherichia coli O157:H7 during macrophage interaction enables immune evasion 在巨噬细胞相互作用期间，大肠杆菌O157:H7通过严格反应诱导存活但不可培养的状态，从而实现免疫逃避

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-14 DOI: 10.1016/j.lwt.2025.118621

Haoqing Zhao, Yuanyuan Liu, Jingfeng Zhang, Hanying Xie, Huiting Huang, Lichao Zhao

{"title":"Induction of a viable but non-culturable state by stringent response in Escherichia coli O157:H7 during macrophage interaction enables immune evasion","authors":"Haoqing Zhao, Yuanyuan Liu, Jingfeng Zhang, Hanying Xie, Huiting Huang, Lichao Zhao","doi":"10.1016/j.lwt.2025.118621","DOIUrl":"10.1016/j.lwt.2025.118621","url":null,"abstract":"<div><div>Enterohemorrhagic <em>Escherichia coli</em> (EHEC) O157:H7 is a major foodborne pathogen. It can survive harsh conditions in the gastrointestinal tract and macrophages, contributing to its pathogenicity. This study aimed to investigate how <em>E. coli</em> O157:H7 enters the Viable But Non-Culturable (VBNC) state within macrophages to evade immune recognition. First, we assessed bacterial survival under simulated gastrointestinal conditions to exclude potential confounding effects. Next, we examined bacterial viability, growth, and gene expression in macrophages using wild-type and <em>relA</em>-deficient strains. Results showed that macrophage ingestion triggers reactive oxygen species (ROS), activating the stringent response and inducing the VBNC state. VBNC state <em>E. coli</em> O157:H7 significantly reduced expression of pathogen-associated molecular patterns (PAMPs), helping them evade immune detection. Furthermore, VBNC state <em>E. coli</em> O157:H7 exhibited enhanced resistance to ROS stress. This study provides insights into bacterial survival strategies in host environments and underscores the health risks associated with VBNC pathogens.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118621"},"PeriodicalIF":6.6,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326871","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

Effects of maturity stage and particle size on the functional properties of dietary fiber isolated from rice (Oryza sativa L.) bran 成熟期和粒度对水稻麸皮膳食纤维功能特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-13 DOI: 10.1016/j.lwt.2025.118618

Tipaukson Chaikwang , Apichaya Bunyatratchata , Pornpisanu Thammapat , Chuenjit Prakitchaiwattana , Yong-Cheng Shi , Sirithon Siriamornpun

{"title":"Effects of maturity stage and particle size on the functional properties of dietary fiber isolated from rice (Oryza sativa L.) bran","authors":"Tipaukson Chaikwang , Apichaya Bunyatratchata , Pornpisanu Thammapat , Chuenjit Prakitchaiwattana , Yong-Cheng Shi , Sirithon Siriamornpun","doi":"10.1016/j.lwt.2025.118618","DOIUrl":"10.1016/j.lwt.2025.118618","url":null,"abstract":"<div><div>Rice bran, a by-product of milling, is rich in dietary fiber with well-documented health benefits, yet its use as a fiber source remains limited. This study therefore investigated insoluble dietary fiber from rice bran at two maturity stages, fully ripe (RB) and green (RB-G), focusing on the impact of particle size on chemical composition, physicochemical traits, functional properties, and bioactive compounds. FTIR and XDR analyses confirmed the presence of cellulose structures and crystalline regions in both fiber types. RB showed higher cellulose content (44–61 g/100 g) than RB-G (22–52 g/100 g), increasing with decreasing particle size, and markedly greater β-glucan levels (170–525 mg/g) than RB-G (59–102 mg/g). Finer particle sizes in both RB and RB-G demonstrated significantly improved functional properties, a twofold increase in water- and oil-holding capacities, as well as elevated bioactives. Importantly, different growth stages also influenced functional characteristics, with RB showing higher WHC and WSC, whereas RB-G exhibited superior OHC. In addition, GC-MS revealed a more diverse phytosterol profile in RB, while RB-G contained higher total phenolic content. These findings highlight the potential of RB and RB-G as valuable dietary fiber sources, suggesting promising applications as functional ingredients in health-promoting and sustainable foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118618"},"PeriodicalIF":6.6,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326867","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

Non-invasive identification of food fluids from the outside of opaque containers by low-power ultrasound 用低功率超声对不透明容器外部的食物液体进行无创识别

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-13 DOI: 10.1016/j.lwt.2025.118614

Silvia Quintela-Antolinez , Benjamin Rubio-Garcia , Nekane Galarza-Urigoitia , Haritz Vallejo-Artola , Maria Carmen Villarán-Velasco , Jokin Rubio-Botía , Aitor Aranzabal- Maiztegui , Juan Cruz Iriondo-Arrizabalaga

{"title":"Non-invasive identification of food fluids from the outside of opaque containers by low-power ultrasound","authors":"Silvia Quintela-Antolinez , Benjamin Rubio-Garcia , Nekane Galarza-Urigoitia , Haritz Vallejo-Artola , Maria Carmen Villarán-Velasco , Jokin Rubio-Botía , Aitor Aranzabal- Maiztegui , Juan Cruz Iriondo-Arrizabalaga","doi":"10.1016/j.lwt.2025.118614","DOIUrl":"10.1016/j.lwt.2025.118614","url":null,"abstract":"<div><div>Cleaning in place (CIP) is widely utilized in the beverage industry to clean and lower bacteria levels in pipelines, tanks, and other processing equipment without the need for disassembly or manual cleaning. In this process, it is crucial to distinguish between fluids to determine its duration and to minimize product and water losses. The feasibility of low-power ultrasound (LPU) as a suitable technology to perform an in-line and non-invasive method to identify different food fluids (orange juice, banana puree, banana & apple puree and water) in a stainless steel (SS) opaque container was studied. Different ultrasonic key parameters (time of flight difference (DTOF), gain 80 %, full screen high (FSH) and amplitude difference) have been analysed by using both pulse-echo (PE) and through-transmission (TT) techniques and also, different frequencies (1, 2.25 and 5 MHz). Furthermore, the temperature fluctuation influence on the ultrasound response was studied, considering a typical overall temperature range in industrial juice production (14 °C–22 °C). DTOF together with the temperature and amplitude, was the combination of key parameters able to distinguish all the analysed products. Finally, a simple and easily scalable at an industrial level methodology for non-invasive identification of food fluids is proposed. This work highlights the potential of LPU technology to distinguish and control food fluids in-line, in a harmless way for the products and in a non-invasive way for the facility. This would make such monitoring feasible in many situations where it would otherwise be impractical, thereby improving the efficiency of the processes involved.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118614"},"PeriodicalIF":6.6,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323430","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

Rapid and sensitive colorimetric detection of viable Staphylococcus aureus cells using a bacteriophage-based platform with nanozyme in food 利用基于噬菌体的纳米酶平台快速灵敏地检测食品中活的金黄色葡萄球菌细胞

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-13 DOI: 10.1016/j.lwt.2025.118622

Wenyuan Zhou , Yeling Han , Aiping Deng , Yajie Li , Lei Yuan , Yajun Gao , Qin Hu , Guoqiang Zhu , Zhenquan Yang

{"title":"Rapid and sensitive colorimetric detection of viable Staphylococcus aureus cells using a bacteriophage-based platform with nanozyme in food","authors":"Wenyuan Zhou , Yeling Han , Aiping Deng , Yajie Li , Lei Yuan , Yajun Gao , Qin Hu , Guoqiang Zhu , Zhenquan Yang","doi":"10.1016/j.lwt.2025.118622","DOIUrl":"10.1016/j.lwt.2025.118622","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is an important foodborne pathogen responsible for severe food poisoning. Thus, a rapid, easy-to-perform, and sensitive method is required to screen for <em>S</em>. <em>aureus</em> in ready-to-eat food samples<em>.</em> In this study, we constructed a colorimetric biosensor based on a CuCo<sub>2</sub>S<sub>4</sub> nanozyme with excellent peroxidase activity and the bacteriophage SapYZU01 with attractive properties. We further evaluated its applicability in the rapid and sensitive detection of <em>S. aureus</em> in ready-to-eat food samples (braised beef with potatoes, teriyaki chicken, stir-fried pork, steamed duck with mushrooms, and black pepper beef). The SapYZU01@CuCo<sub>2</sub>S<sub>4</sub> system detected <em>S</em>. <em>aureus</em> in 14 min total detection time (2 min incubation + 12 min reaction), with a detection limit of 78 CFU/mL. Its reliability and accuracy in <em>S. aureus</em> detection were confirmed and unaffected by interfering bacteria or food components in ready-to-eat food samples. In the proposed method, <em>S. aureus</em> blocks nanozyme active sites of SapYZU01@CuCo<sub>2</sub>S<sub>4</sub>, reducing ·OH production. In addition, the phage SapYZU01 acted as a biorecognition element, showing excellent specificity for <em>S. aureus</em> recognition. This was due to special binding between receptor-binding protein (RBP) and wall teichoic acid (WTA). Therefore, SapYZU01@CuCo<sub>2</sub>S<sub>4</sub> is an effective alternative for quantifying viable <em>S. aureus</em> strains in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118622"},"PeriodicalIF":6.6,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326868","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

Comprehensive genomic and phenotypic analysis of Limosilactobacillus reuteri ID-D01 reveals safety and probiotic potential 罗伊氏乳酸杆菌ID-D01的基因组和表型综合分析显示其安全性和益生菌潜力

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-10 DOI: 10.1016/j.lwt.2025.118610

Ye-Ji Jang , Won Yeong Bang , Dayoung Kim , Hayoung Kim , Han Bin Lee , Jin Seok Moon

{"title":"Comprehensive genomic and phenotypic analysis of Limosilactobacillus reuteri ID-D01 reveals safety and probiotic potential","authors":"Ye-Ji Jang , Won Yeong Bang , Dayoung Kim , Hayoung Kim , Han Bin Lee , Jin Seok Moon","doi":"10.1016/j.lwt.2025.118610","DOIUrl":"10.1016/j.lwt.2025.118610","url":null,"abstract":"<div><div><em>Limosilactobacillus reuteri</em> ID-D01<em>,</em> isolated from a healthy human, has demonstrated performance-enhancing and muscle fatigue recovery effects in previous studies. However, its genetic characteristics and safety have not yet been evaluated. This study aimed to analyze the genetic properties and assess the safety of <em>L. reuteri</em> ID-D01 as a probiotic based on international standards, including antibiotic susceptibility, virulence factors, hemolysis, metabolic characteristics, and cytotoxicity. Genomic analysis revealed that the genome of <em>L. reuteri</em> ID-D01 (2.14 Mb, GC content 38.7 %) contained 3,903 pan-genome genes and 1,378 core-genome genes, as determined through comparative analysis with 16 <em>L. reuteri</em> strains. Safety assessment results showed intrinsic resistance to kanamycin, no acquired virulence factor genes, absence of β-hemolysis, and lack of the ability to produce toxic metabolites such as bile salt deconjugation and D-lactate. Additionally, no cytotoxicity was observed in gut epithelial cells. A single-dose acute oral toxicity study observed no significant adverse effects in rats, except for transient diarrhea on the day of administration. Furthermore, bioinformatic analysis identified functional genes in the <em>L. reuteri</em> ID-D01 strain associated with its adaptation to the human gastrointestinal environment. Thus, <em>L. reuteri</em> ID-D01 was considered safe and suitable for use as a probiotic strain in the functional food market.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118610"},"PeriodicalIF":6.6,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323428","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 enzymatically interesterified oil-based plastic fats on physicochemical and structural properties of pre-cooked gluten during freeze-thaw cycling 酶法酯化油基塑料脂肪对冻融循环中预熟面筋理化和结构特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-10 DOI: 10.1016/j.lwt.2025.118601

Chuanjing Wu, Beibei Zhao, Liuyu Hou, Hua Li

{"title":"Effect of enzymatically interesterified oil-based plastic fats on physicochemical and structural properties of pre-cooked gluten during freeze-thaw cycling","authors":"Chuanjing Wu, Beibei Zhao, Liuyu Hou, Hua Li","doi":"10.1016/j.lwt.2025.118601","DOIUrl":"10.1016/j.lwt.2025.118601","url":null,"abstract":"<div><div>To alleviate the quality deterioration of frozen pre-cooked flour products, this study examined the effect of enzymatically interesterified rapeseed oil-based plastic fats (EIPF) on the physicochemical and structural properties of pre-cooked gluten (PCG) during freeze-thaw (FT) cycling. Incorporation of 1 % EIPF alleviated the ice crystal-induced damage to the gluten network, therefore mitigating the physicochemical properties changes of PCG during FT cycles, including degraded textural properties, thermal destabilization, diminished particle size, and variation in hydration-oil duality. EIPF mitigated the destructive depolymerization of PCG, and inhibited the reduction in α-helix and β-turn (15.47 % and 4.01 %) during FT cycles. EIPF interacted with PCG by ionic bond and hydrogen bond, meanwhile reducing the hydrophobic interaction. EIPF reduced SH content (35.49 %) and increased initial S-S bond (8 %), revealing the promoted cross-linking of gluten. Additionally, EIPF stabilized both covalent and non-covalent interaction changes during FT cycling. In conclusion, this study provides theoretical support for improving the quality of PCG and utilizing EIPF in frozen flour products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118601"},"PeriodicalIF":6.6,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326864","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