Food Biophysics最新文献

{"title":"Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers","authors":"Thi-Van-Linh Nguyen,&nbsp;Thi Tuong Vi Tran,&nbsp;Thi-Thuy-Dung Nguyen,&nbsp;Quoc-Trung Huynh,&nbsp;Vinh-Lam Nguyen,&nbsp;Anh Duy Do,&nbsp;Trong Khoa Luong,&nbsp;Quoc-Duy Nguyen","doi":"10.1007/s11483-025-09959-6","DOIUrl":"10.1007/s11483-025-09959-6","url":null,"abstract":"<div><p>Ngoc Linh ginseng (<i>Panax vietnamensis</i> Ha et Grushv.) belonging to the family Araliaceae is one of the most economically and medicinally valuable endemic herbs in Vietnam owing to their pharmacological potentials. The microencapsulation of ginseng root extracts in the present study was investigated to develop Ngoc Linh ginseng microcapsules as novel ingredients with potential pharmacological effects. Specifically, ginseng roots were subjected to solvent extraction and subsequent microencapsulation by mixing with various carriers including maltodextrin, gum Arabic and skimmed milk before spray- and freeze-drying. The results showed that compared to maltodextrin and its blend with skimmed milk, gum Arabic-maltodextrin mixture was the most effective in preserving phenolics, saponin compounds and antioxidant activities (FRAP and ABTS) with values of 1.73 mg gallic acid equivalent/g, 48.38 mg Quillaja saponin equivalent/g, 1428.62 Trolox equivalent/g, and 2.68 mg Trolox equivalent/g, respectively. In terms of ginsenoside profiles, Rg1 and Mr2 were the two predominant compounds in microencapsulated powder among others, namely Rb1, Re, and Rd. Scanning electron microscopy micrographs indicated the round shape and less rough surface of spray-dried microcapsules than freeze-dried samples while there were no differences in the composition of functional groups and crystalline structure as measured by Fourier-transform infrared spectroscopy and X-ray diffraction, respectively. In addition, low moisture content of 3.45–7.55% and high solubility of &gt; 93% of resulting powder facilitate the storage stability and its further application. In conclusion, high antioxidant content and activity along with diverse ginsenoside compounds and desired physical characteristics demonstrated the potential of microcapsules as pharmaceutical supplements, as illustrated by the anti-inflammatory effect on NO and IL-6 cytokines.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum","authors":"Zahra Zamani,&nbsp;Seyed Mohammad Ali Razavi,&nbsp;Rodolphe Marie,&nbsp;Katsuyoshi Nishinari,&nbsp;Mohammad Amin Mohammadifar","doi":"10.1007/s11483-025-09962-x","DOIUrl":"10.1007/s11483-025-09962-x","url":null,"abstract":"<div><p>Water-in-water (W/W) emulsions were made using waxy corn starch nanocrystal (WCSN) and basil seed gum (BSG) at various concentrations, and their stability, rheological, tribological characteristics, and microstructure were investigated in detail at pH ≈ 7. Increasing the WCSN concentration (0.5%–2% w/w) at a constant level of BSG (0.2% w/w) resulted in a decrease in the Z-average particle size from 376.38 nm to 212.31 nm, while significantly increasing the absolute value of the zeta potential from -49.09 mV to -55.0 mV, which indicates improved electrostatic stability. Rheological analysis revealed a significant increase (<i>p</i> &lt; 0.05) in elastic modulus (<i>G′</i>) from 0.325 Pa to 1.355 Pa, accompanied by a decrease in <i>tanδ</i>_<i>LVE</i> from 0.775 to 0.335, indicating a more elastic response. These changes, observed in stress sweep tests at 25 °C, were further supported by an increase in critical stress (<i>τ</i>_<i>c</i>) from 0.020 Pa to 0.060 Pa, demonstrating greater resistance to external mechanical forces. The tribological experiment also showed that with increasing the concentration of WCSN, the friction coefficient decreases due to smaller droplet size and ball-bearing effect. Confocal laser scanning microscopy (CLSM) imaging confirmed the formation of a denser network at higher WCSN concentrations, leading to increased viscosity and steric stabilization, effectively preventing coalescence. After 28 days of storage, emulsions with 0.2% BSG and 0.5%–2% WCSN exhibited no visible phase separation. The findings suggested the formation of a nanocrystal-mediated gel-like network that entrapped BSG molecules. These results demonstrate the potential of WCSN-BSG systems for stable W/W emulsions in food and pharmaceutical applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)","authors":"Anamika Sharma,&nbsp;Avinash Thakur,&nbsp;Vikas Nanda","doi":"10.1007/s11483-025-09960-z","DOIUrl":"10.1007/s11483-025-09960-z","url":null,"abstract":"<div><p>The research represents first scientific exploration into pectinase-assisted enzymatic hydrolysis of bee pollen, targeting its structurally resilient exine and intine layers. The disruption of these stable layers is crucial in promoting the nutrient release (amino acids, bioactive compounds, and minerals) and potentially broadening its applicability in numerous food formulations. Response surface methodology ascertained that optimal parameters for effectively disintegrating bee pollen cell walls are an enzyme concentration of 0.26%, a pH of 4.6, a temperature of 48.7℃ and hydrolysis time of 12 h with protein dispersibility index, wall-breaking rate, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and total phenolic content as the response variables. Furthermore, the artificial neural network model (R² = 0.99) successfully validated the experimental data obtained from response surface methodology, ensuring robust predictive accuracy. The scanning electron micrographs of pectinase optimized bee pollen (PEOP) demonstrated complete disruption of cell wall. Subsequent analysis demonstrated a marked increase in crude lipid content (12.43 ± 0.19%), protein (32.14 ± 0.28%), water holding capacity (1.95 ± 0.02%), emulsifying activity (65.58 ± 1.35%) compared to untreated bee pollen. Significant increase was also observed in essential amino acids (1.5 times), minerals (1.1 times), in vitro digestibility of PEOP with reduced thermal stability. Minimum alterations in functional group and degree of crystallinity confirms the integrity of the PEOP, ensuring its suitability as a functional food supplement. Therefore, the results strongly establish that pectinase hydrolysis is a productive approach to disrupt bee pollen cell wall for maximising the nutrient release, and bioavailability hence, paving the way for the utilization of fragmented nutrient-rich bee pollen in diverse food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)","authors":"Eleeyah Saniso,&nbsp;Muhammadkhoiri Hayibaka,&nbsp;Huseng Chaidana,&nbsp;Jakkrawut Techo","doi":"10.1007/s11483-025-09961-y","DOIUrl":"10.1007/s11483-025-09961-y","url":null,"abstract":"<div><p>Equilibrium moisture content (EMC) is a crucial factor in the design of drying systems and fish storage, particularly in traditional solar drying methods used by rural households and community enterprise groups. The sorption isotherms of four-finger threadfin were determined using the conventional static gravimetric method at temperatures of 40, 50, 60, 70, and 80 °C with relative humidity (RH) ranging from 11.1 ± 0.4 to 95.4 ± 0.6%. The isotherms were fitted to twenty-two different equations, including Adam-Shove, BET, Cauri, Chung-Pfost, Freundlich, GAB, Halsey, Henderson, Henderson-Thompson, Kuhn, Oswin, Peleg, Smith, modified BET, modified Chung-Pfost, modified GAB, modified Halsey, modified Henderson, modified Mujica, modified Oswin, modified Ratti, and modified Smith. The results indicated that EMC decreased when the temperature increased at constant RH. Model performance was assessed using various statistical indices and residual plots. The experimental sorption data, which exhibited a Type III isotherm, were best described by the modified Ratti model for both desorption and adsorption isotherms at 40, 50, 60, and 70 °C. However, at 80 °C, the Peleg model provided the best fit for both desorption and adsorption isotherms. Furthermore, the net isosteric heat of sorption (Q_stn) for four-finger threadfin decreases exponentially with increasing EMC, ranging from 263.1–306.7 kJ/mol. Adsorption values were found to be higher than desorption values, as calculated using the Clausius–Clapeyron equation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation","authors":"Işıl Nihan Korkmaz,&nbsp;Halil Şenol,&nbsp;Ramazan Kalın","doi":"10.1007/s11483-025-09957-8","DOIUrl":"10.1007/s11483-025-09957-8","url":null,"abstract":"<div><p>The basic nutrient of all living beings in the developmental age is milk. Milk contains many things necessary for ideal nutrition. One of the enzymes found in bovine milk is lactoperoxidase (LPO; EC 1.11.1.7). The LPO system functions as a natural defense system, especially in newborn babies. Despite the many benefits of milk, contamination of breast milk with environmental toxins is common. Over time, people accumulate a lifetime load of chemicals from drugs to environmental pollutants, and these can be passed on to the baby during breastfeeding. Anthraquinones are colorful compounds that can be produced both naturally and synthetically. These compounds are widely used in industry and medicine due to their biological activities and colorful structures. In this study, in vitro enzyme inhibition study, molecular docking and molecular dynamics (MD) simulation parameters were examined to investigate the inhibitory potential of anthraquinone derivatives, which are widely used as coloring agents, against the lactoperoxidase enzyme. The inhibitors showed competitive inhibition with <i>K</i>_i values between 0.4964 ± 0.042–2.0907 ± 0.1044 µM. 1,2-Dihydroxy-anthraquinone was predicted to have the highest affinity on the LPO receptor, with estimated free binding energies of -7.11 kcal/mol. The stability of both ligand and protein, as shown by the low RMSD and RMSF values, shows that 1,2-dihydroxy-anthraquinone <b>(2)</b> maintains strong and stable interactions throughout the MD simulation, further supporting the high binding affinity and potential biological activity of the compound. We hope that this study will guide the development of drugs targeting the LPO enzyme with anthraquinone derivatives.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09957-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143818219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties","authors":"Joey Ng,&nbsp;Siang Yin Lee,&nbsp;Yin Yin Thoo","doi":"10.1007/s11483-025-09956-9","DOIUrl":"10.1007/s11483-025-09956-9","url":null,"abstract":"<div><p>Biopolymer-based films are increasingly viewed as viable substitutes for petroleum-based materials. In this study, high acyl gellan gum (HAGG) films were developed by incorporating palm kernel oil nanoemulsions (PKON) to address the intrinsic limitations of gellan gum, such as its weak water barrier properties, which hinder broader applications. PKON at varying concentrations (0.075 w/v%, 0.1 w/v%, 0.125 w/v%, and 0.15 w/v%) were employed to assess their influence on the physical, structural, thermal, mechanical, and barrier properties of gellan gum films. A four-week storage study was conducted under room conditions (22.0 ± 2.0 °C, 63 ± 3% RH) to evaluate changes in the films’ physical, barrier, and mechanical performance over time. The results demonstrate that incorporating PKON enhanced the smoothness of the film surface and modified the microstructure, as confirmed by SEM and FTIR analyses. A higher PKON concentration (0.15 w/v%) improved film mechanical strength and barrier properties against water and oxygen. The films maintained consistent barrier properties against oxygen and water vapor throughout storage, particularly at higher PKON concentrations. This study highlighted the viability of HAGG-PKON films as environmentally friendly packaging materials with improved functional properties.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09956-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White","authors":"Wenwen Luo,&nbsp;HeYang Xu,&nbsp;Munkh-Amgalan Gantumur,&nbsp;Akhunzada Bilawal,&nbsp;Zhanmei Jiang,&nbsp;Jiage Ma","doi":"10.1007/s11483-025-09955-w","DOIUrl":"10.1007/s11483-025-09955-w","url":null,"abstract":"<div><p>Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers","authors":"Wantong Li,&nbsp;Yanping Huang,&nbsp;Wenbo Wang,&nbsp;Jie Xiao","doi":"10.1007/s11483-025-09950-1","DOIUrl":"10.1007/s11483-025-09950-1","url":null,"abstract":"<div><p>Pickering double emulsions, characterized by their multi-chamber and multi-interface structure, historically faced challenges in physical stability due to solute exchange and film fusion, constraining their use in food, cosmetic, and pharmaceutical sectors. This study introduces an innovative approach to structuring the intermediate oil phase of these emulsions by employing crystallizable monoglycerides. We strategically manipulated the distribution of monoglycerides across the internal and external interfaces, as well as within the oil phase, to enhance emulsion stability. Our findings revealed that the distribution pattern of monoglycerides significantly influenced the emulsion’s resistance to solute exchange and film fusion. Notably, the internal interface crystal barrier effectively inhibited solute exchange, while the distribution pattern at the external interface showed the greatest reduction in membrane fusion. Additionally, crystallization within the oil phase is found to be sensitive to creaming, which is exacerbated under conditions of osmotic pressure or freeze-thaw cycles. Comprehensive rheometer and tribological testing indicated that monoglycerides distributed at the interface, which withstand processing conditions, imparted the double emulsions with enhanced elastic rheological properties and improved stiffness. This research contributes novel insights into the structure-function relationship of multiple emulsions. It opens up new avenues for engineering the interfacial structure and optimizing the physical stability and rheological properties of emulsion systems, making it a significant advancement in the field.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143769711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate","authors":"Rui Liu,&nbsp;Camilla P. Frederiksen,&nbsp;Trine R. Rasmussen,&nbsp;Serafim Bakalis,&nbsp;Poul Erik Jensen,&nbsp;Svemir Rudić,&nbsp;Heloisa N. Bordallo,&nbsp;Ourania Gouseti","doi":"10.1007/s11483-025-09954-x","DOIUrl":"10.1007/s11483-025-09954-x","url":null,"abstract":"<div><p>This work aimed at understanding the effect of heat treatment on the properties and functionalities of pea protein isolate (PPI). PPI was characterised using thermogravimetric methods coupled with evolved gas analysis, differential scanning calorimetry, and X-Ray powder diffraction. As water is an integral component in determining protein properties, inelastic neutron scattering was further used to study water populations in the PPI powder. Hydration time was identified as key in determining solubility. Heat treatment resulted in partially denatured, more soluble, less thermodynamically stable, and less crystalline PPI compared to the control. Heating, often associated with protein aggregation and particle size increase, was found to reduce PPI particle sizes, which was attributed to the disruption of non-covalent interactions. During emulsification, these features enhanced formation of smaller drops, stable against coalescence. Compared to the control, the heat-treated PPI produced emulsions with increased shear thinning (power law index of 0.6 compared to 0.9) and consistency (≈10 times higher), as it has been previously reported for emulsions with fine, compared to coarse, droplets. Acid-induced gels of the heat-treated PPI were ≈4 times more elastic (G’) compared to the control. Overall, this work contributes towards the design of plant-based foods with predictable characteristics by understanding the link between protein physicochemical properties and food functionality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09954-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog","authors":"Muhammad Farhan,&nbsp;Syed Farhat Ali,&nbsp;Muhammad Bilal Sadiq","doi":"10.1007/s11483-025-09951-0","DOIUrl":"10.1007/s11483-025-09951-0","url":null,"abstract":"<div><p>In this study, extraction of protein from sesame seed press cake (SSPC) was optimized. SSPC protein isolate was subjected to enzymatic hydrolysis and both SSPC protein isolate and hydrolysates were characterized by SDS-PAGE, gel filtration chromatography, Fourier transformed infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy. Meatball analogs containing SSPC protein isolate (15 and 20%) were prepared and evaluated for sensory attributes. The extraction at optimized conditions resulted in protein yield of 20.87 ± 0.57% with protein content of 92.1 ± 1.82%. Water holding capacity (WHC) and oil holding capacity (OHC) of SSPC protein isolate were 1.47 ± 0.04 g/g and 5.86 ± 0.10 g/g, respectively. Densitometric analysis showed that 7S globulins (55–60 kDa) were the major protein bands in SSPC protein isolate and this finding was further supported by gel filtration chromatography. CD spectroscopy revealed that SSPC protein isolate contained 23.4% α-helical structure which after hydrolysis was reduced to 12.6%. FTIR analysis revealed the presence of Amide, I, II and III in protein isolate and hydrolysates. The incorporation of SSPC protein isolate resulted in a decrease in fat content whereas, the protein content of meatball analog was increased up to 42.43% in comparison to control formulation (22.68%). The meatball analogs received acceptable sensory scores and the addition of SSPC protein had no overall negative impact on the sensory scores. SSPC protein due to its low cost and functional attributes can be used in the formulation of meatball analogs.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143668292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}