Food Biophysics最新文献

{"title":"pH-driven Loading of Resveratrol Into Medium-chain Triglyceride Oil-in-water Emulsions: Impact of pH, Temperature, and Droplet Size on Properties and Stability","authors":"Adrian Bogdan Boldianu, David Julian McClements","doi":"10.1007/s11483-026-10233-6","DOIUrl":"10.1007/s11483-026-10233-6","url":null,"abstract":"<div><p>Resveratrol is a bioactive polyphenol with well-documented antioxidant and health-promoting properties, but its poor water solubility and susceptibility to environmental degradation limit its use as a functional ingredient. This study explored how droplet size, pH, and storage temperature affected the partitioning and stability of resveratrol-loaded medium-chain triglyceride (MCT) oil-in-water emulsions. The resveratrol was loaded into the oil droplets using a pH-driven method, which is based on the substantial decrease in resveratrol solubility when the aqueous solution is changed from alkaline to neutral. Initially, oil droplets with different mean droplet diameters (D<sub>32</sub>) were prepared by varying the homogenization method and conditions: small (0.62 μm), medium (1.29 μm), and large (6.79 μm). There was a slight increase in droplet size for the emulsions containing small droplets after incorporation of the resveratrol. Moreover, the surface charge of the small and medium droplets became more negative after loading the resveratrol, which suggests that some of this substance may have been located at the oil-water interface. The solubility of resveratrol in MCT oil, its recovery after emulsion preparation, and the oil/water partitioning were measured using high-performance liquid chromatography (HPLC). The maximum solubility of resveratrol in MCT oil was 2.03 mg/mL at 37 °C. The partitioning of resveratrol into the droplet-associated fraction (oil droplets + interfacial layers) was highest for the emulsions containing the smallest droplets (> 74%). In general, the recovery of the resveratrol in the emulsions was relatively high (> 93%), suggesting there was little loss of resveratrol during the loading process. All the emulsions remained stable throughout 21 days of storage at 4 °C, with little resveratrol loss and little change in droplet characteristics. However, storage at 37 °C caused some resveratrol degradation, especially in the emulsions containing the larger droplets. The resveratrol remained relatively stable when stored at pH values from 3 to 7 but exhibited appreciable degradation when stored at pH 8 and 9, highlighting the poor stability of this polyphenol under alkaline conditions. When exposed to UV light, resveratrol degradation followed second-order kinetics. The photostability of resveratrol was strongly affected by pH, with a much shorter half-life under alkaline conditions than at other pH values. Slightly greater resveratrol stability was observed in emulsions containing smaller oil droplets, but the effects were not statistically significant. Our findings show that resveratrol encapsulated in emulsions is more stable when stored under mildly acidic to neutral storage conditions, especially at refrigerated temperatures, with an additional, more modest benefit from reducing the oil droplet size. These results therefore provide practical guidance for the formulation of resveratrol-based functional foods, ","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189596","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":"Effects of Aldehyde Structure on the Formation and Properties of In Situ-crosslinked Chitosan-gum Arabic Particle-stabilized Emulsions","authors":"Guoliang Xu,&nbsp;Tianlin Xu,&nbsp;Siyu Sun,&nbsp;Fenglian Chen,&nbsp;Chengcheng Gao,&nbsp;Yan Zhang,&nbsp;Xiaozhi Tang","doi":"10.1007/s11483-026-10225-6","DOIUrl":"10.1007/s11483-026-10225-6","url":null,"abstract":"<div><p>To enhance the stability of chitosan-gum Arabic particle-stabilized emulsions, aromatic and aliphatic aldehydes were crosslinked in situ. The contribution of aldehyde structure was systematically evaluated. Aldehyde-crosslinked emulsions exhibited substantially smaller droplet sizes and reduced creaming compared to the aldehyde-free control. Among the aldehydes tested, cinnamaldehyde (aromatic) and leaf aldehyde (trans-2-hexenal, aliphatic) were the most effective stabilizers, whereas p-anisaldehyde (aromatic) and trans-2-decenal (aliphatic) showed limited stabilization. Both cinnamaldehyde (with an extended conjugated system involving the imine bond, the C = C double bond, and the benzene ring) and leaf aldehyde (with a short unsaturated alkyl chain that confers limited steric hindrance) were associated with high reactivity, potentially through Schiff base formation. Despite their structural differences, both were associated with thick interfacial layers and extensive particle adsorption, with cinnamaldehyde showing high elastic modulus and mechanically strong film behavior. In contrast, trans-2-decenal (long hydrophobic chain) and p-anisaldehyde (electron-donating methoxy group) showed limited reactivity, poor particle adsorption, and low interfacial elastic moduli. Furthermore, the interfacial films generated in the presence of cinnamaldehyde crosslinking also enhanced curcumin retention and sustained its release in ethanol-based simulants. This work suggests that aldehyde structure critically governs emulsion stability and highlights the potential of these systems for bioactive delivery in lipophilic food matrices.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189914","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":"Comparative Evaluation of Kneading and Co-Precipitation Methods for the Preparation of β-Cyclodextrin Inclusion Complexes with Flaxseed Oil and Its Urea-Purified Omega-3 Fraction: A Structural and Thermal Perspective","authors":"Anitha S.,&nbsp;R. Vidyalakshmi,&nbsp;Vigneshwaran Venkateswaran,&nbsp;S. Shanmugasundaram,&nbsp;S. Anandakumar,&nbsp;V. Hema","doi":"10.1007/s11483-026-10232-7","DOIUrl":"10.1007/s11483-026-10232-7","url":null,"abstract":"<div><p>Flaxseed oil is the richest source of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, but it is highly prone to oxidation and therefore has limited application in food. Hence, the aim of the present study was to enrich ALA from flaxseed oil using alkaline hydrolysis and urea complexation, and to compare the interaction of the obtained omega-3-rich fraction and native flaxseed oil with β-CD using kneading and co-precipitation methods. Gas chromatography–mass spectrometry. (GC-MS) analysis showed that ALA in the initial flaxseed oil was 46.19%, which increased to 89.92% in the omega-3-rich fraction upon urea complexation. The native flaxseed oil and omega-3-rich fraction were complexed with β-CD by kneading and co-precipitation, and characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) spectroscopy. Transition enthalpy decreased the most among the prepared complexes, from − 202.02 Jg − 1 for pure β-CD to − 70.76 Jg − 1, about 65%, along with changes in morphology and FT-IR characteristic bands. Co-precipitated complexes demonstrated a higher degree of morphological changes, while kneaded complexes presented altered and aggregated morphology with residual β-CD-like features. CF also demonstrated a decrease in transition enthalpy (− 80.50 Jg − 1), suggesting a change in the thermal behaviour of β-CD. Combined FT-IR, DSC and SEM results indicate that co-precipitation resulted in increased interaction between the omega-3-rich fraction and β-CD relative to native triglyceride-rich flaxseed oil. These findings provide a useful basis for further research into functional food applications in foods, including encapsulation efficiency, oxidative stability, release behaviour and food-matrix performance.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189298","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":"Correction: Effects of Macrococcus caseolyticus on Myofibrillar Protein Remodeling and Quality Properties of Fermented Largemouth Bass (Micropterus salmoides)","authors":"Y. M. Liu,&nbsp;S. D. Zhou,&nbsp;X. H. Li,&nbsp;X. Y. Wang,&nbsp;D. Han,&nbsp;Y. F. Qian","doi":"10.1007/s11483-026-10229-2","DOIUrl":"10.1007/s11483-026-10229-2","url":null,"abstract":"","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132830","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":"Hydrogen Peroxide-Mediated Degradation of Polygalacturonic Acid Produces Oligogalacturonides with Antioxidant and α-Glucosidase Inhibitory Activities: A Structural and Molecular Simulation Study","authors":"Guoxiang Chi,&nbsp;Laiyun Tang,&nbsp;Huipeng Liu","doi":"10.1007/s11483-026-10230-9","DOIUrl":"10.1007/s11483-026-10230-9","url":null,"abstract":"<div><p>Pectin-derived polygalacturonic acid exhibits valuable bioactivities yet suffers from poor solubility that limits its application in the food and pharmaceutical industries; the controllable preparation of uniform oligogalacturonides (OGAs) remains a key technical bottleneck. This work aimed to establish an eco-friendly depolymerization route for polygalacturonic acid and clarify the structural features and combined hypoglycemic-antioxidant bioactivities of the resulting OGAs. Hydrogen peroxide was used as a green degradation reagent to break polygalacturonic acid chains, and target OGAs were recovered via ethanol precipitation. Multiple characterization techniques including FT-IR, NMR, HPAEC and UPLC-MS/MS were adopted to analyze the chemical structures of OGAs, while in vitro radical scavenging and α-glucosidase inhibition assays combined with molecular simulation were conducted to assess biofunctions and binding mechanisms. Structural identification confirmed that OGAs contained esterified and non-esterified galacturonic acid backbones with minor neutral sugar branches, with degrees of polymerization distributed from 3 to 11. OGAs exerted obvious concentration-dependent antioxidant capacity, achieving 78.68% DPPH and 73.98% ABTS radical clearance at 18 mg/mL, and reached 57.14% α-glucosidase inhibition at 1.5 mg/mL. Molecular simulation proved that longer OGAs form stronger hydrogen bond interactions with enzyme active pockets, with binding energy decreasing from -9.8 kcal/mol (GalA₃) to -16.0 kcal/mol (GalA₈). This green H₂O₂ degradation method enables efficient preparation of structurally defined OGAs, and the dual antioxidant and hypoglycemic properties of OGAs support their promising potential for exploitation in functional foods and antidiabetic agents.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132829","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 Carrot-to-Water Ratio and Xanthan Gum Concentration on the Textural Properties of Carrot Purée","authors":"Obafemi Akinwotu,&nbsp;Ayten Aylin Tas,&nbsp;K. D. Anthony Taylor,&nbsp;Bukola Onarinde","doi":"10.1007/s11483-026-10226-5","DOIUrl":"10.1007/s11483-026-10226-5","url":null,"abstract":"<div><p>Carrot purées were prepared at carrot-to-water ratios of 1:0.25, 1:0.50 and 1:0.75 (w/w), with 0, 1.5, 2.0 or 2.5% (w/w) xanthan gum (XG), to examine how formulation affected International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 performance and instrumental texture. Twelve formulations were assessed using the IDDSI Fork Drip and Spoon Tilt Tests, texture profile analysis for hardness, adhesiveness and cohesiveness, and laser-diffraction particle-size measurement. All three formulations without XG failed the Fork Drip Test, whereas all nine XG-containing formulations passed. However, only C50/2.5, prepared at a carrot-to-water ratio of 1:0.50 with 2.5% XG, also passed the Spoon Tilt Test; therefore, only 1 of 12 formulations (8.3%) met both IDDSI Level 4 criteria. Across the formulation set, plotted mean hardness ranged from approximately 950 to 3,180 N/m², adhesiveness from approximately 640 to 1,810 J/m³, cohesiveness from approximately 0.25 to 0.85, and volume-weighted mean particle diameter, D[4,3], from 266 to 416 μm. Although 9 of 12 formulations passed the Fork Drip Test, only one formulation passed both IDDSI tests. This shows that passing one IDDSI test did not mean that a formulation met the full Level 4 requirements. The results showed that successful Level 4 performance depended on the combined effect of carrot-to-water ratio and hydrocolloid concentration. The instrumental results also showed clear differences in texture and particle size between the formulations. As only one formulation met both IDDSI criteria, C50/2.5 was selected as a provisional reference formulation for further optimisation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10226-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132114","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":"Influence of Actinomucor elegans Fermentation on Protein Degradation, Flavor Development, and Nutritional Quality of Tofu","authors":"Ghada Said Baghdady,&nbsp;Beibei Yang,&nbsp;Zhe Wang,&nbsp;Jiyuan Wang,&nbsp;Kun Wang,&nbsp;Daoying Wang,&nbsp;Mingsheng Dong,&nbsp;Xiudong Xia","doi":"10.1007/s11483-026-10227-4","DOIUrl":"10.1007/s11483-026-10227-4","url":null,"abstract":"<div><p>Microbial fermentation is a promising approach for enhancing the nutritional and sensory qualities of soybean products. This study investigated the impact of <i>Actinomucor elegans</i> fermentation on tofu, focusing on its microstructural, textural, biochemical (protein degradation, peptides, amino acids), and volatile characteristics. Scanning electron microscopy revealed a progressive breakdown of the gel network; uniform pores initially enlarged due to hyphal growth by day 5 and became fully occupied by day 7. Texture analysis demonstrated a biphasic pattern in hardness and viscosity, whereas elasticity steadily declined. Biochemically, SDS-PAGE confirmed the complete degradation of the 7S globulin subunit by day 3, while the 11S fraction exhibited greater resistance. Importantly, fermentation markedly increased the levels of small peptides and free amino acids, with essential amino acids showing more than a 16-fold increase. Volatile analysis via SPME–GC–MS identified 90 compounds, with significant increases in alcohols and key aroma contributors such as phenol, 2-pentylfuran, and indole. Collectively, these findings demonstrate that <i>A. elegans</i> fermentation effectively improves tofu’s texture, enriches its nutritional value, and enhances its flavor profile, positioning it as a highly effective starter culture for producing premium fermented tofu.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132148","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":"Distinct Techno-Functional Properties of Jack Bean Protein Isolate Compared with Whey Protein Isolate: Rheological and Early-Stage Interfacial Behavior","authors":"Nanik Purwanti,&nbsp;Bayu Nugroho,&nbsp;Sinta Hardiani,&nbsp;Dadang Priyoatmojo,&nbsp;Azis Boing Sitanggang,&nbsp;Endang Warsiki,&nbsp;Dianika Lestari","doi":"10.1007/s11483-026-10228-3","DOIUrl":"10.1007/s11483-026-10228-3","url":null,"abstract":"<div><p>Underutilized jack bean is a potential sustainable plant protein source, but techno-functional properties of jack bean protein are poorly characterized. This study compared techno-functional properties of jack bean protein isolate (JBPI) and whey protein isolate (WPI), in terms of rheological and interfacial behavior, measured at different concentrations, pHs and temperatures. Precanavalin (42.13 kDa – 58.72 kDa) and Concanavalin A and B (25.55 kDa – 32.04 kDa) were the dominating protein fractions in JBPI, whereas α-lactalbumin (~ 14 kDa), β-lactoglobulin (~ 18 kDa), and bovine serum albumin (60–72 kDa) were the dominating fractions in WPI. WPI showed Newtonian flow behavior at almost all concentrations tested measured at 30 °C and 60 °C, whereas JBPI was shear thinning already at 2.5% w/w pH 2, measured at 30 °C. This flow behavior was closely associated with capability of JBPI in gelling at lower protein concentration than WPI. In contrast, WPI exhibited a greater ability to reduce interfacial tension than JBPI at pH 7.0 and at the same concentration, with critical aggregation concentration (CAC) observed at lower protein concentration than JBPI, i.e., 1% w/w at 50 °C and 60 °C, 2% at 30 °C and 40 °C. This study marked distinct functionality profiles of JBPI from WPI, wherein JBPI showed stronger bulk structuring and pseudoplastic behavior. These suggest a potential use of JBPI in increasing viscosity, structuring, or texturizing food systems. However, further works are required to validate complete behavior of JBPI at oil–water interface.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149133127","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":"Starch Retrogradation in Cereal-based Foods: Molecular Insights, Advanced Characterization and Emerging Control Strategies","authors":"Bhanu Marwaha,&nbsp;Zincia Sherin,&nbsp;Tawheed Amin,&nbsp;Omar Bashir,&nbsp;Masroor Ahmad Malik,&nbsp;Komalpreet Kaur,&nbsp;Shazia Akhter,&nbsp;Shabnum Showkat,&nbsp;Prashant Anil Pawase,&nbsp;Supriya Singh Gaur,&nbsp;Imdadul Hoque Mondal","doi":"10.1007/s11483-026-10218-5","DOIUrl":"10.1007/s11483-026-10218-5","url":null,"abstract":"<div><p>Starch retrogradation, including the reassociation and recrystallization of gelatinized starch molecules, acts as a major factor altering quality, texture and shelf-life of cereal-based foods. The process is mainly governed by the organization and interaction of amylose and amylopectin, along with water availability, food matrix composition, processing and storage conditions. Although numerous methods have been developed to retard retrogradation, an integrated understanding of its molecular mechanism, advanced characterization and emerging control strategies remains underexplored. Therefore, this review critically examines the fundamentals of starch retrogradation starch structure, polymorphism, retrogradation mechanisms, kinetics, thermodynamics and key factors influencing starch retrogradation. Advanced assessment techniques such as differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, small-angle X-ray scattering (SAXS) and low-field nuclear magnetic resonance (LF-NMR) are critically discussed with emphasis on their principles, applications and limitations in analyzing structural and molecular changes during retrogradation. Further, it also discusses emerging strategies for retarding retrogradation including physical modifications, enzymatic treatments, nanotechnology and biotechnology-based methods, which are assessed based on their underlying mechanisms and effectiveness in declining starch retrogradation in cereal and cereal-based products. Additionally, existing research gaps such as including mechanistic understanding, long-term stability, scalability and industrial applicability are also identified. Future studies should focus on developing integrated and sustainable anti-retrogradation strategies by linking molecular mechanisms with advanced analytical approaches and practical interventions. Overall, this review serves as a comprehensive framework for understanding and controlling starch retrogradation with potential applications in improving texture, storage stability and nutritional properties of cereals and cereal-based products.</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":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035129","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":"Sodium Bicarbonate-Assisted Cold Plasma Treatment of Wheat Gluten: A Synergistic Approach to Improved Functionality","authors":"Yuxin Zhang,&nbsp;Shuo Zhu,&nbsp;Hao Fu,&nbsp;Jiande Jin,&nbsp;Xianchang Lin,&nbsp;Zifeng Yu,&nbsp;Zunyi Ye,&nbsp;Xueming He,&nbsp;Fei Shen","doi":"10.1007/s11483-026-10223-8","DOIUrl":"10.1007/s11483-026-10223-8","url":null,"abstract":"<div><p>This study explores the synergistic modification effects and underlying mechanisms of sodium bicarbonate (SB)-assisted cold plasma (CP) treatment on wheat gluten (WG). Compared with individual treatments, the combined treatment markedly improves the solubility, emulsifying properties, and foaming capacity of wheat gluten. Physicochemical and structural analyses show that CP treatment induces partial denaturation and surface etching of wheat gluten, while the introduction of SB mitigates excessive oxidation damage. It increases the accessibility of hydrophobic and sulfhydryl groups and facilitates the development of a more thermodynamically stable protein structure. Molecular dynamics simulations further reveal that under weak alkaline conditions, SB stabilizes local hydrophobic domains, reduces hydroxyl radical (·OH)-induced disordered unfolding, and maintains the protein in an extended, ordered state with high solvent accessibility. These findings provide a theoretical basis for developing efficient, green protein modification strategies in the food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035407","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}