LWT - Food Science and Technology最新文献_第8页

Localized photothermal effect of Fe-doped nickel phosphide nanoparticles enables sensitive glucose electrochemical sensing in honey samples 铁掺杂磷化镍纳米颗粒的局部光热效应使蜂蜜样品中的葡萄糖敏感电化学传感成为可能

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1016/j.lwt.2025.118570

Teng You , Jinyi Xie , Qiuxia Deng, Chunyan Wang, Ping Huang, Ping Jiang, Daiping He

{"title":"Localized photothermal effect of Fe-doped nickel phosphide nanoparticles enables sensitive glucose electrochemical sensing in honey samples","authors":"Teng You , Jinyi Xie , Qiuxia Deng, Chunyan Wang, Ping Huang, Ping Jiang, Daiping He","doi":"10.1016/j.lwt.2025.118570","DOIUrl":"10.1016/j.lwt.2025.118570","url":null,"abstract":"<div><div>Localized photothermal effect accelerates the kinetics of electrochemical reaction and generates much stronger electrochemical signal, thereby endowing electrochemical sensor with high-performance. In this work, Fe doped Ni<sub>2</sub>P nanoparticles supported on nickel foam (Fe-Ni<sub>2</sub>P/NF) was explored as an efficient photothermal electrocatalytic bifunctional catalyst for glucose detection. Fe doping regulates electronic structure of Ni<sub>2</sub>P and achieves excellent photothermal effect (PE) under near-infrared (NIR) irradiation. As expected, PE assisted Fe-Ni<sub>2</sub>P/NF electrode (PE-Fe-Ni<sub>2</sub>P/NF) shows high performance for glucose detection, with a sensitivity of 10.30 mA mM<sup>−1</sup> cm<sup>−2</sup> and a low limit of detection of 0.14 μM, which might be contributed to the accelerated electron transfer and enlarged electrochemical surface area (ECSA) induced by NIR irradiation. Furthermore, PE-Fe-Ni<sub>2</sub>P/NF is applicable for glucose determination in real honey samples. This work provides an innovative paradigm for boosting electrochemical sensing of Fe-Ni<sub>2</sub>P/NF via external thermal field and demonstrates its potential in food analysis.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118570"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263888","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 an effective method for the extraction of bioactive peptides from bovine bones 建立一种从牛骨中提取生物活性肽的有效方法

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1016/j.lwt.2025.118576

Van-Ba Hoa, Won-Seo Park, Ja-Yeon Yoo, Suk-Han Jung, Sujatha Kandasamy, Han-Byul Kang, Jun-Sang Ham, In-Seon Bae

{"title":"Development of an effective method for the extraction of bioactive peptides from bovine bones","authors":"Van-Ba Hoa, Won-Seo Park, Ja-Yeon Yoo, Suk-Han Jung, Sujatha Kandasamy, Han-Byul Kang, Jun-Sang Ham, In-Seon Bae","doi":"10.1016/j.lwt.2025.118576","DOIUrl":"10.1016/j.lwt.2025.118576","url":null,"abstract":"<div><div>The meat industry is estimated to produce millions of tons of meat by-products annually. However, the significant limitations to extracting the collagens from these meat by-products could be technological challenges and high costs. This study aimed to develop an efficient method for producing bioactive collagen peptides from meat by-products using a plant-derived enzyme extract as an alternative to commercial enzymes. For this study, bovine leg and brisket bones were used. Collagen hydrolysates from the bones were extracted using 10 mL/100g pineapple by-product extract (PE) or 500 mg/100 g pepsin. The use of PE resulted in a higher collagen yield compared to pepsin. Type-I and type-II collagens were the main components in the leg and brisket bones, respectively. Collagen products extracted with PE exhibited a broad range of molecular weights (50–10 kDa). Forty peptides were identified from the collagen products extracted with PE. Among them, the highest angiotensin-converting enzyme inhibitory activity was Gly-Ala-Arg (IC<sub>50</sub> at 168.95 μmol/L), followed by Gly-Pro-Met-Gly-Pro-Arg-Gly (IC<sub>50</sub> at 189.47 μmol/L), and Gly-Pro-Arg-Gly (IC<sub>50</sub> at 197.02 μmol/L). Notably, Gly-Pro-Met-Gly-Pro-Arg-Gly also showed the highest antioxidant activity. These findings suggest that PE could serve as a cost-effective alternative to commercial enzymes for developing the collagen hydrolysates industry from meat by-products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118576"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218786","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

Propolis manipulates the performance and application potential of TG-crosslinked dual protein composite edible film 蜂胶操纵tg -交联双蛋白复合食用膜的性能及应用潜力

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1016/j.lwt.2025.118577

Jiaxin Zhang, Mengyuan Zhang, Zichen Li, Guangqing Mu, Shujuan Jiang

{"title":"Propolis manipulates the performance and application potential of TG-crosslinked dual protein composite edible film","authors":"Jiaxin Zhang, Mengyuan Zhang, Zichen Li, Guangqing Mu, Shujuan Jiang","doi":"10.1016/j.lwt.2025.118577","DOIUrl":"10.1016/j.lwt.2025.118577","url":null,"abstract":"<div><div>Propolis, an edible natural functional substance with effective antioxidant and antibacterial properties, has the potential to enhance the preservation capabilities of protein-based films. Therefore, this study aims to evaluate the performance of a transglutaminase (TG) crosslinked whey protein concentrate (WPC) and egg white protein (EWP) composite film incorporated with ethanol-propolis extract (EPE) and its application in preserving tomatoes. The composite films were characterized by water vapor permeability (WVP), tensile strength, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR), and antibacterial activity. The addition of 5 mg/g EPE significantly enhanced the performance of the composite film compared to without EPE films, resulting in a 65 % increase in tensile strength (from 2.8 to 4.6 MPa), a 35 % reduction in WVP (2.34 × 10<sup>−10</sup> g/s•m•Pa), a 19 % decrease in the content of random coils, and a 37 % increase in the content of β-sheet. Furthermore, the addition of EPE enhanced the antibacterial activity of the composite film, particularly against Salmonella typhimurium. In the preservation experiment, the decay rate of cherry tomatoes coated by composite film with the 10 mg/g EPE on the 14th day was 55 %, which was 11 % lower than that coated by composite film without EPE. Therefore, the incorporation of EPE can alter the overall performance of the TG-crosslinked WPC/EWP composite film and enhance its effectiveness in preserving tomatoes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118577"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218849","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

Enhancement of structural and emulsifying properties of omega-3 enriched surimi gel using egg yolk and salmon by-product oil 利用蛋黄和鲑鱼副产物油增强富含omega-3的鱼糜凝胶的结构和乳化性能

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1016/j.lwt.2025.118565

Jong Bong Lee , Yeon Joo Bae , Hyeong Jun Kim , Na Young Yoon , Min Jae Kim , Hyo Rim Lee , Ga Yeon Kwon , Ha Eun Park , Jin Seok Park , Suk Kyung Sohn , Kil Bo Shim

{"title":"Enhancement of structural and emulsifying properties of omega-3 enriched surimi gel using egg yolk and salmon by-product oil","authors":"Jong Bong Lee , Yeon Joo Bae , Hyeong Jun Kim , Na Young Yoon , Min Jae Kim , Hyo Rim Lee , Ga Yeon Kwon , Ha Eun Park , Jin Seok Park , Suk Kyung Sohn , Kil Bo Shim","doi":"10.1016/j.lwt.2025.118565","DOIUrl":"10.1016/j.lwt.2025.118565","url":null,"abstract":"<div><div>This study aimed to optimize an n-3-enriched emulsion surimi gel using salmon by-product oil and egg yolk as natural emulsifiers. The maximum emulsification capacity of Alaska pollock surimi reached up to 1.8 times the myofibrillar protein content, and the optimized formulation (20 % fish oil and 75 % egg yolk, w/w) achieved 2000 mg of omega-3 per 100 g of gel. Egg yolk enhanced disulfide and hydrophobic interactions within the surimi gel, promoting a firmer gel network with increased β-structure formation in proteins. Surimi gels containing egg yolk showed increased hardness and springiness. Increasing the egg-yolk content significantly improved emulsion stability (11.75min–24.77 min), surface hydrophobicity (21.82 μL–29.67 μL) by up to 30 %, and water-holding capacity (89.57–96.37 %). The addition of egg yolk also stabilized oil droplets in the emulsion gel, effectively filling cavities in the 3D network and reinforcing the gel structure. These findings provide valuable insights into the structural stabilization of surimi-based emulsions and support the valorization of marine by-products in the development of functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118565"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263890","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

The effects of resonance acoustic mixing on Ca2+- induced gelation of commercial soy protein isolate 共振声混合对Ca2+诱导商业大豆分离蛋白凝胶化的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1016/j.lwt.2025.118578

Yungang Cao , Yan Du , Yingjie Li , Miaomiao Liu , Wenjuan Chen , Li Feng , Weiwei Li

{"title":"The effects of resonance acoustic mixing on Ca2+- induced gelation of commercial soy protein isolate","authors":"Yungang Cao , Yan Du , Yingjie Li , Miaomiao Liu , Wenjuan Chen , Li Feng , Weiwei Li","doi":"10.1016/j.lwt.2025.118578","DOIUrl":"10.1016/j.lwt.2025.118578","url":null,"abstract":"<div><div>This study reported a new physical processing technology, resonant acoustic mixing (RAM), for the modification of commercial soy protein isolate (SPI) to enhance its gelling properties, and the underlying mechanisms were investigated. With the increase of treatment time, the β-sheet of SPI increased (from 28 % to 31 %) and α-helices content decreased (from 28 % to 26 %), which suggested that RAM treatment could promote the unfold of SPI and further induced the exposure of reactive groups. The exposure of sulfhydryl and hydrophobic groups in SPI molecules after RAM treatment led to the formation of a large number of disulfide bonds and enhanced hydrophobic interaction during the formation of Ca<sup>2+</sup>-induced gel, which further enhanced the gel hardness and WHC as well as other texture properties including chewiness and gumminess. In addition, RAM treatment significantly reduced the protein particle size and increased the solubility of SPI, resulting in the formation of compact and dense microstructures of gel with enhanced viscoelasticity. However, the influence on nonlinear rheological properties could be ignored. Particularly, SPI with desired structural and gelling properties was obtained under RAM treatment for 25 min. These results could provide theoretical guidance for the utilization of RAM as a modification technique for food protein.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118578"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218783","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

Polysaccharides recovery by subcritical water as an additional step for a biorefinery valorisation of grape marc with pressurized fluids 通过亚临界水回收多糖，作为加压流体对葡萄marc进行生物精馏增值的附加步骤

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-29 DOI: 10.1016/j.lwt.2025.118573

Andrea Natolino, Luca Manfé, Sabrina Voce, Laura Barp

{"title":"Polysaccharides recovery by subcritical water as an additional step for a biorefinery valorisation of grape marc with pressurized fluids","authors":"Andrea Natolino, Luca Manfé, Sabrina Voce, Laura Barp","doi":"10.1016/j.lwt.2025.118573","DOIUrl":"10.1016/j.lwt.2025.118573","url":null,"abstract":"<div><div>The application of a versatile technology for the sequential extraction of multiple valuable compounds offers a promising and efficient alternative for biorefinery exploitation of food by-products. This study investigated an additional step in the comprehensive valorisation of grape marc, the main winemaking by-product, which has undergone prior defatting and polyphenol extraction phases with pressurized fluids. Specifically, subcritical water (SCW) was employed for the extraction of polysaccharides, considering different temperatures (120 °C, 160 °C, and 200 °C) and the addition of various carboxylic acids (tartaric, citric, and malic acid) at concentrations of 0 %, 5 %, and 10 %. Temperature was the most significant factor on yield and polysaccharide content. Conversely, the type and concentration of carboxylic acid exhibited a comparatively lower impact. The highest yield (13 ± 1 %) and polysaccharide content (1300 ± 23 mg/100 g <sub>d.m.</sub>) were achieved with SCW at 120 °C and 10 % (w/v) of tartaric acid, which were 3 times higher than that of conventional method. However, temperature increase or carboxylic acid addition promoted the hydrolysis of polysaccharides, leading to a decrease in their molecular weight, and the formation of monomers and degradation products. SCW allowed a significant increase of the extraction of other valuable components, such as proteins and polyphenols.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118573"},"PeriodicalIF":6.6,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359887","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

Enzymatic extraction increases the recovery of protein and antioxidant compounds from wheat bran 酶法提取提高了麦麸中蛋白质和抗氧化化合物的回收率

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-29 DOI: 10.1016/j.lwt.2025.118575

Annachiara Ferraioli , Nicoletta Antonella Miele , Prospero Di Pierro , Silvana Cavella

{"title":"Enzymatic extraction increases the recovery of protein and antioxidant compounds from wheat bran","authors":"Annachiara Ferraioli , Nicoletta Antonella Miele , Prospero Di Pierro , Silvana Cavella","doi":"10.1016/j.lwt.2025.118575","DOIUrl":"10.1016/j.lwt.2025.118575","url":null,"abstract":"<div><div>Wheat bran, a by-product of grain milling, is often discarded despite containing valuable organic compounds. This study compared the recovery of protein and antioxidant compounds from wheat bran using aqueous (AEP) and enzymatic-assisted extraction process (EAEP). A Box-Behnken design (BBD) was employed to investigate the effects of enzyme concentration, temperature, and time on four dependent variables (protein yield, degree of hydrolysis (DH%), antioxidant activity (ABTS assay), and zeta potential). EAEP significantly improved protein recovery (up to 53.9 %) and antioxidant activity (up to 38.2 %). Response Surface Methodology (RSM) was employed to optimize the extraction conditions, and the predicted outcomes were experimentally validated, confirming the reliability of the model. The optimized extracts were further characterized by their functional properties. Notably, the water and oil holding capacities were enhanced due to enzymatic hydrolysis, which exposed hydrophilic and hydrophobic groups, respectively. Emulsion stability also improved, particularly at moderate degrees of hydrolysis. These findings highlight the potential of EAEP as a sustainable and efficient approach for valorizing wheat bran, providing protein-rich extracts with desirable functional and bioactive properties suitable for food applications. This work supports the transitioning towards a circular economy by promoting the reuse of agricultural by-products through green extraction technologies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118575"},"PeriodicalIF":6.6,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218781","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

Combination of low-energy X-ray and citric acid to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on stainless steel 结合低能x射线和柠檬酸灭活不锈钢上的大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核增生李斯特菌生物膜

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-27 DOI: 10.1016/j.lwt.2025.118568

Hyeong-Soon Kim , Jae-Won Ha

{"title":"Combination of low-energy X-ray and citric acid to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on stainless steel","authors":"Hyeong-Soon Kim , Jae-Won Ha","doi":"10.1016/j.lwt.2025.118568","DOIUrl":"10.1016/j.lwt.2025.118568","url":null,"abstract":"<div><div>This study evaluated the effectiveness of a combination of low-energy X-ray irradiation and citric acid (CA) treatment to control biofilms formed by <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, and <em>Listeria monocytogenes</em> on stainless steel surfaces. Combined treatment with 0.5 kGy X-ray and 0.1 % CA significantly decreased biofilm cell counts by 5.10, 4.31, and 3.96 log CFU/coupon for <em>E. coli</em> O157:H7, <em>S</em>. Typhimurium, and <em>L. monocytogenes</em>, respectively. The synergistic reduction observed with the combined treatment was at least 1.57, 1.55, and 1.35 log units for <em>E. coli</em> O157:H7, <em>S</em>. Typhimurium, and <em>L. monocytogenes,</em> respectively, compared to the individual treatments. To elucidate the mechanisms underlying these synergistic anti-biofilm effects, quantitative analyses were performed on the key components of extracellular polymeric substances (EPS), including extracellular DNA (eDNA), proteins, polysaccharides, and ATP, as well as changes in biofilm-related gene expression. These results indicate that the combined X-ray–CA treatment synergistically reduced the polysaccharide content in EPS compared to the individual treatments. Moreover, the expression of genes associated with biofilm formation was downregulated. Overall, these findings highlight the potential of combined X-ray–CA treatment as an effective strategy for sanitizing food-contact surfaces and eliminating biofilms of foodborne pathogens in food-processing environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118568"},"PeriodicalIF":6.6,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218854","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 Citri Reticulatae Pericarpium on the physicochemical, rheological, and sensory properties of soy yogurt 柑桔皮对大豆酸奶理化、流变学和感官特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-27 DOI: 10.1016/j.lwt.2025.118569

Rui Zhang , Juan Zhang , Yanpeng Zhang , Haihua Zhang , Yang Cao , Wei Xu

{"title":"Effects of Citri Reticulatae Pericarpium on the physicochemical, rheological, and sensory properties of soy yogurt","authors":"Rui Zhang , Juan Zhang , Yanpeng Zhang , Haihua Zhang , Yang Cao , Wei Xu","doi":"10.1016/j.lwt.2025.118569","DOIUrl":"10.1016/j.lwt.2025.118569","url":null,"abstract":"<div><div>This study investigated the effects of <em>Citri Reticulatae Pericarpium</em> (CRP) addition on the physicochemical properties, rheological characteristics, microstructure, flavor, antioxidant activity and sensory properties of soy yogurt. Adding 2 %–4 % CRP significantly accelerated the acid production rate of lactic acid bacteria, reducing pH to 4.56 and improving titratable acidity to 49.01°T of yogurt. Moderate addition of CRP (1 %–2 %) can enhance the textural and rheological properties of the yogurt, especially increasing the hardness, adhesiveness, springiness and chewiness to 0.60 N, 1.10 N mm, 10.13 mm and 2.57 mj, while over 4 % harmed the gel structure and rheology. SEM revealed that 1 %–3 % CRP addition enhanced gel compactness, consistent with textural and rheological analysis results. Moreover, CRP significantly enhanced the content of total phenol and flavonoid to 32.02 mg GAE/100g and 7.80 mg RE/100g, respectively, significantly boosting the antioxidant activity of the soy yogurt. Flavor analysis demonstrated that CRP effectively masked the beany flavor. Particularly at a 2 % addition, volatile compounds with floral and sweet aroma were detected. Sensory evaluation conducted by trained panels indicated that 2 % CRP addition had the highest overall acceptance score of 7.35. These findings provide valuable insights for the development of functional plant-based yogurt.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118569"},"PeriodicalIF":6.6,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218853","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

Efficient synthesis of phosphatidylglycerol using phospholipase D mutant with enhanced transphosphatidyl activity modified by the semi-rational design strategy 利用半合理设计策略修饰的转磷脂酰活性增强的磷脂酶D突变体高效合成磷脂酰甘油

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-09-26 DOI: 10.1016/j.lwt.2025.118560

Shuizhi Lin , Yizhen Meng , Rongxin Wu , Shuhua Qi , Yinghua Lu , Chuanyi Yao , Cuixue Chen , Xueping Ling

{"title":"Efficient synthesis of phosphatidylglycerol using phospholipase D mutant with enhanced transphosphatidyl activity modified by the semi-rational design strategy","authors":"Shuizhi Lin , Yizhen Meng , Rongxin Wu , Shuhua Qi , Yinghua Lu , Chuanyi Yao , Cuixue Chen , Xueping Ling","doi":"10.1016/j.lwt.2025.118560","DOIUrl":"10.1016/j.lwt.2025.118560","url":null,"abstract":"<div><div>Phospholipase D (PLD) enables efficient enzymatic synthesis of phosphatidylglycerol (PG) with high catalytic efficiency and eco-friendliness. A semi-rational design strategy was employed to mutate PLD by reducing its hydrolysis and enhancing transphosphatidylation. The mutant G381A exhibited suppressed hydrolysis, achieving a PG yield of 82.3 %, 36 % higher than the wild-type. In 5-L fermentor cultures, G381A's transphosphatidylation activity reached 35.7 U/mL, a 7.4-fold increase over the shake flask culture. Kinetic analysis revealed decreased Km and elevated Vmax for G381A. Structural analysis suggested that reorientation of loop 379–385 underpins its enhanced activity. Optimized conditions for G381A (32 °C, pH 8.0, anhydrous ether as organic phase, aqueous/organic phase ratio 1:2.5, glycerol/phosphatidylcholine molar ratio 160:1, 0.84 U/mL enzyme, 30 mmol/L Ca<sup>2+</sup>, 3 h) yielded 97.6 % PG, which is the highest reported to date. This work demonstrates directed evolution's utility in developing PLD mutants has industrial potential, offering insights for rational enzyme design and scalable PG synthesis.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118560"},"PeriodicalIF":6.6,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218855","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