Journal of Food Measurement and Characterization最新文献_第2页

Synergistic pectinase-xylanase valorization of sorghum husk to unlock the functional potential of soluble dietary fiber 高粱果胶酶-木聚糖酶协同增值，释放可溶性膳食纤维的功能潜力

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-08-01 DOI: 10.1007/s11694-026-04770-4

Shiquan Qian, Yanrui Chai, Xin Zhang, Qian Xie, Mingyue Fu, Yutong Li, Caisheng Li, Xiaona Liang

{"title":"Synergistic pectinase-xylanase valorization of sorghum husk to unlock the functional potential of soluble dietary fiber","authors":"Shiquan Qian, Yanrui Chai, Xin Zhang, Qian Xie, Mingyue Fu, Yutong Li, Caisheng Li, Xiaona Liang","doi":"10.1007/s11694-026-04770-4","DOIUrl":"10.1007/s11694-026-04770-4","url":null,"abstract":"<div><p>In this study, the effects of pectinase hydrolysis (PH), xylanase hydrolysis (XH), and their combination (PX) on the extraction of soluble dietary fiber (SDF) from sorghum husks were investigated. The results indicated that PX-SDF showed the highest extraction yield (5.57%) and exhibited a uniform and narrow particle size distribution. XH-SDF exhibited the best thermal stability, while PH-SDF had the smallest molecular weight. Moreover, PX pretreatment resulted in loose and porous microstructures, which were associated with improved water holding capacity, oil holding capacity, swelling capacity, glucose adsorption capacity, cholesterol adsorption capacity, and α-amylase inhibitory activity. All three modified SDFs also exhibited favorable elastic behaviors and antioxidant activities. However, it should be noted that this study is limited to laboratory-scale extraction and in vitro physicochemical/functional assays. Therefore, further studies are needed to evaluate their actual performance and safety in real food systems to highlight the potential of sorghum husk SDF as a functional food ingredient.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17131 - 17144"},"PeriodicalIF":3.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

FoodAudit-AG: An auditable procedure for food additive compliance-state assessment under GB 2760-2024 食品审核- ag: GB 2760-2024食品添加剂符合性状态评估审核程序

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-31 DOI: 10.1007/s11694-026-04757-1

Zhihao Huang, Zhiran Liang, Huadi Huang, Xueru Zhang, Song Shen, Haohan Ding

{"title":"FoodAudit-AG: An auditable procedure for food additive compliance-state assessment under GB 2760-2024","authors":"Zhihao Huang, Zhiran Liang, Huadi Huang, Xueru Zhang, Song Shen, Haohan Ding","doi":"10.1007/s11694-026-04757-1","DOIUrl":"10.1007/s11694-026-04757-1","url":null,"abstract":"<div><p>Food additive compliance assessment is an important procedure for formulation review, enterprise quality control, and regulatory auditing. Under GB 2760-2024, this task requires grounding the product to the correct food category, checking additive permissions along the lawful category path, and treating missing authorization conservatively under whitelist regulation. This study proposes FoodAudit-AG, an auditable procedure for food additive compliance-state assessment in formulation review. The procedure combines a regulatory knowledge graph, verified category anchoring, hierarchical applicability checking, whitelist-aware decision control, and traceable audit output. Each additive-level judgment is linked to explicit evidence, category-path support, applicability conditions, and quantity-related rationale before a recipe-level conclusion is produced. Experiments on 450 manually verified recipes show that FoodAudit-AG achieves a recipe-level all-correct accuracy of 0.9533 (95% CI: [0.9200, 0.9800]); for regulatory risk-state recognition, it obtains Precision, Recall, and F1 scores of 0.9910, 0.9483, and 0.9692, respectively. These results indicate that formulation review benefits from combining product-to-category mapping with lawful applicability checks and conservative whitelist control in a reviewable quality-control workflow.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17086 - 17097"},"PeriodicalIF":3.6,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Physicochemical characterization and nutritional enhancement of okara via solid-state fermentation with Pleurotus ostreatus 用平菇固态发酵小豆角的理化特性及营养强化研究

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-31 DOI: 10.1007/s11694-026-04753-5

Yiying Peng, Meidan Li, Jingxiu Guo, Yuying He, Cuiqin Li, Xiao Wang, Xuefeng Zeng, Shunbin Qiao, Laping He

{"title":"Physicochemical characterization and nutritional enhancement of okara via solid-state fermentation with Pleurotus ostreatus","authors":"Yiying Peng, Meidan Li, Jingxiu Guo, Yuying He, Cuiqin Li, Xiao Wang, Xuefeng Zeng, Shunbin Qiao, Laping He","doi":"10.1007/s11694-026-04753-5","DOIUrl":"10.1007/s11694-026-04753-5","url":null,"abstract":"<div><p>Okara, a nutrient-rich by-product of soybean processing, is often underutilized due to its coarse texture. This study aimed to employ solid-state fermentation with <i>Pleurotus ostreatus</i> to improve the nutritional and functional properties of okara through systematic optimization and characterization. Fermentation conditions were optimized using single-factor experiments and response surface methodology to maximize amino acid nitrogen production. The optimal conditions were 7.4% inoculum, 7 days of fermentation, 27.5 °C, and 0.26% sucrose, under which amino acid nitrogen reached 1.26 g/100 g. Compared with unfermented okara, crude polysaccharides increased 4.4-fold (1.57–6.97 g/100 g), protein content increased by 31.60%, and total free amino acids increased 4.2-fold. Soluble dietary fiber also increased threefold (1.92–5.67 g/100 g). Antioxidant activity was significantly enhanced, with DPPH radical scavenging reaching ~ 28% and ABTS scavenging doubling to 97.94%. FTIR and SEM analyses revealed alterations in protein secondary structure and the formation of a more porous microstructure, facilitating nutrient release. Overall, <i>P. ostreatus</i> fermentation markedly improves the nutritional composition, bioactive content, and antioxidant capacity of okara through structural modification and component transformation, offering a promising strategy for its high-value utilization.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17072 - 17085"},"PeriodicalIF":3.6,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 electromagnetic waves on tannin removal and physicochemical properties of Persian gum: a comparative study of UV radiation from mercury and pulsed LED lamps 电磁波对波斯胶单宁去除和理化性质的影响：汞和脉冲LED灯紫外线辐射的比较研究

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-31 DOI: 10.1007/s11694-026-04733-9

Nikta Rohani, Fatemeh Azarikia, Saied Moghaddam, Saman Abdanan Mehdizadeh

{"title":"Effect of electromagnetic waves on tannin removal and physicochemical properties of Persian gum: a comparative study of UV radiation from mercury and pulsed LED lamps","authors":"Nikta Rohani, Fatemeh Azarikia, Saied Moghaddam, Saman Abdanan Mehdizadeh","doi":"10.1007/s11694-026-04733-9","DOIUrl":"10.1007/s11694-026-04733-9","url":null,"abstract":"<div><p>The major challenge regarding Persian gum (PG) is its tannin content which acts as an anti-nutritional compound by binding to proteins and ions. The purpose of present study was tannin removal from PG using electromagnetic waves. In this regard, PG was exposed to mercury ultraviolet (UV) lamp, continuous and pulsed UV LED, visible light emitting florescent lamps (neutral white and warm white). Moreover, color indexes, zeta potential, structural changes, rheological behavior, and solubility of gum were evaluated. According to the results, the highest tannin removal efficiency belonged to the samples treated with mercury UV lamp (for 45 min), pulsed UV LED (for 2 h) and neutral white light fluorescent lamp (for 72 h). However, pulsed UV LED resulted in greater tannin removal efficiency compared to the mercury UV lamp at comparable doses. Tannin removal decreased the <i>a</i>* and <i>b</i>* values as well as zeta potential. UV mercury and fluorescent lamps enhanced solubility and soluble fraction content of PG. FTIR illustrated glycosidic bond degradation in PG chain generated additional free–OH groups, increasing hydrogen bonding and apparent viscosity in the samples treated with pulsed UV LED and fluorescent lamps. Consequently, the outcomes of the research confirmed that UV was more effective on tannin reduction in comparison with other electromagnetic waves with higher wavelength which provides a sustainable and non-chemical strategy for tannin removal.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17055 - 17071"},"PeriodicalIF":3.6,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Formulation and characterization of a low glycaemic functional beverage using malted grains, jamun seed, and date seed with antidiabetic potential 一种低血糖功能饮料的配方和特性，使用具有抗糖尿病潜力的麦芽麦、jamun种子和枣种子

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-31 DOI: 10.1007/s11694-026-04785-x

Akshata Patil, Kavita Mane, Anisha Navale, Aditya Kurumkar, Anuj Dixit, Anjali Bamane

{"title":"Formulation and characterization of a low glycaemic functional beverage using malted grains, jamun seed, and date seed with antidiabetic potential","authors":"Akshata Patil, Kavita Mane, Anisha Navale, Aditya Kurumkar, Anuj Dixit, Anjali Bamane","doi":"10.1007/s11694-026-04785-x","DOIUrl":"10.1007/s11694-026-04785-x","url":null,"abstract":"<div><p>Diabetes mellitus as global health concern can be regulated by healthy dietary habits. Despite recognized benefits of malted grains and jamun and date seeds, their synergistic combination in shelf-stable low-glycaemic food remained unexplored. To bridge this gap, present study is undertaken to explore valorisation of jamun and date seeds into health-promoting malted grain functional beverage. A composite base of malted grains (ragi, barley and quinoa) and nutrient-dense seed powders (jamun and date) were utilized to optimize low-glycaemic functional beverage and analysed for in-vitro antidiabetic potential and shelf-life. The results reported increased dietary fibers (4.81–5.17%) and reduced contents of reducing sugar (2.37–2.73%), nonreducing sugar (2.47–2.61%) and total sugar (4.83–5.34%) as a direct effect of malted grains substitution with seed powders (6–8%). Increased viscosity (313.67 to 363.67cP) and decreased sedimentation (2.82 to 1.24%) projects improved consistency and mouthfeel. Beverage containing 6% seed powder (3% jamun and 3% date) presented winning formulation based on higher overall-acceptability (7.8) and lower glycaemic index (48.67). The increased α-amylase inhibition (51.60%) and α-glucosidase inhibition (59.07%) offers an antidiabetic malted grain-based beverage that remained acceptable for 75 days in glass bottles under refrigeration. Moreover, antioxidant activity (52.10%) and phenolics (46.60 mg GAE/g) project its capacity to reduce oxidative stress and enhance glucose metabolism. Hence, it can be concluded that the inclusion of 6% seed powder (3% jamun and 3% date) offers an antidiabetic malted grain-based beverage formulation with lower glycaemic index. However, in-vivo analysis is anticipated to confirm the results.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17098 - 17115"},"PeriodicalIF":3.6,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Cu2S/AFCNTs-based MIP sensors: voltammetric mechanism for sensitive BPA detection in milk 基于Cu2S/ afcnts的MIP传感器：牛奶中敏感BPA检测的伏安机制

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-30 DOI: 10.1007/s11694-026-04781-1

Xia Zhang, Yizhan Sun, Yingying Ben, Ru Liu, Shuwen Lv, Yuandong Xu, Peng Li

{"title":"Cu2S/AFCNTs-based MIP sensors: voltammetric mechanism for sensitive BPA detection in milk","authors":"Xia Zhang, Yizhan Sun, Yingying Ben, Ru Liu, Shuwen Lv, Yuandong Xu, Peng Li","doi":"10.1007/s11694-026-04781-1","DOIUrl":"10.1007/s11694-026-04781-1","url":null,"abstract":"<div><p>An electrochemical molecularly imprinted polymer (MIP) sensor is developed for sensitive detection of bisphenol A (BPA) based on leaf-like Cu<sub>2</sub>S/activated functionalized carbon nanotubes (AFCNTs) nanocomposite as the conductive substrate. The Cu<sub>2</sub>S/AFCNTs composite shows a BET specific surface area of 24.7 m<sup>2</sup> g<sup>− 1</sup>, which is approximately eight times higher than that of the pure Cu<sub>2</sub>S (3.3 m<sup>2</sup> g<sup>− 1</sup>). This enlarged surface area contributes to abundant accessible active sites and promotes efficient electron transfer. The electroactive area of the Cu<sub>2</sub>S/AFCNTs-modified electrode is 0.40 cm<sup>2</sup> which is fivefold higher than the bare electrode (0.08 cm<sup>2</sup>). The MIP film is electropolymerized onto the composite surface with a thickness of 2.91 nm. Mechanistic studies confirm that BPA oxidation is an adsorption-controlled irreversible process involving 2H<sup>+</sup>/2e<sup>−</sup>. Under optimized conditions, the sensor displays a broad linear range from 0.9 to 20 µM and a limit of detection of 0.19 µM with high selectivity against common interferents. The sensor also demonstrates good reproducibility (RSD 4.2%) and stability. Practical applicability is validated by determination of BPA in milk samples, with recoveries ranging from 99% to 102.1% (RSD 2.1 ~ 3.7%). This work highlights the synergistic enhancement of Cu<sub>2</sub>S and AFCNTs for constructing high-performance MIP-based electrochemical sensors for food safety monitoring.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17044 - 17054"},"PeriodicalIF":3.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Stable encapsulation of thyme essential oil nanoemulsions by TGase-modified potato protein: application in chicken breast preservation tgase修饰马铃薯蛋白稳定包封百里香精油纳米乳：在鸡胸肉保鲜中的应用

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-30 DOI: 10.1007/s11694-026-04748-2

Yingjie Lv, Ruoyun Yuan, Xin Xu, Yilin Wang, Fengzhang Lv, Miao Wang, Chengye Ma, Hongjun Li, Chenjie Wang

{"title":"Stable encapsulation of thyme essential oil nanoemulsions by TGase-modified potato protein: application in chicken breast preservation","authors":"Yingjie Lv, Ruoyun Yuan, Xin Xu, Yilin Wang, Fengzhang Lv, Miao Wang, Chengye Ma, Hongjun Li, Chenjie Wang","doi":"10.1007/s11694-026-04748-2","DOIUrl":"10.1007/s11694-026-04748-2","url":null,"abstract":"<div><p>Objective of this study was to develop thyme essential oil nanoemulsions (tPTNs) by TGase-modified potato protein for the preservation of chicken breast inoculated with <i>Staphylococcus aureus</i> (<i>S. aureus</i>) and <i>Escherichia coli</i> (<i>E. coli</i>). Results indicated that D[3,2] and D[4,3] of tPTNs were within 160 and 245 nm, respectively, while the encapsulation efficiencies (EE) were maintained above 96%. It was found that tPTNs were more stable during storage, especially at 4 °C, maintaining the highest EE, the lowest size, and the most uniform distribution. It could be found sufficient evidences from the characterization of secondary and tertiary structures of proteins. Chicken breast treated with tPTNs maintained the lowest colonies of <i>S. aureus</i> (6.16–7.43 Log<sub>10</sub> CFU/g) and <i>E. coli</i> (6.09–7.53 Log<sub>10</sub> CFU/g) during a 7-day storage period, which indicated that tPTNs possessed excellent antibacterial effect on chicken breast. Furthermore, the lower pH and thiobarbituric acid reactive substances (TBARs) values, the superior sulfhydryl group and texture properties also confirmed that tPTNs exhibited great preservative effect of chicken breast with strong resistance to lipid and protein oxidation during storage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17032 - 17043"},"PeriodicalIF":3.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Processing optimization and anti-aging evaluation of Dali ginseng: leveraging a “sensory-chemical” assessment model 大理人参工艺优化及抗衰老评价：基于“感官-化学”评价模型

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-30 DOI: 10.1007/s11694-026-04664-5

Yifei Wang, Junbao Li, Yidan Zhang, Lijing Li, Jiaying Sun, Hongmei Gao

引用次数: 0

Digital intelligence agri-food supply chain—tripartite breakthrough in harvest optimization, postharvest preservation, and stakeholder synergy 数字智能农业食品供应链——收获优化、采后保鲜、利益相关者协同三方突破

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-30 DOI: 10.1007/s11694-026-04680-5

Xinxing Li, Hongda Zhou, Ruihua Yu, Jianwei Li, Lin Xue, Yunfei Ma

{"title":"Digital intelligence agri-food supply chain—tripartite breakthrough in harvest optimization, postharvest preservation, and stakeholder synergy","authors":"Xinxing Li, Hongda Zhou, Ruihua Yu, Jianwei Li, Lin Xue, Yunfei Ma","doi":"10.1007/s11694-026-04680-5","DOIUrl":"10.1007/s11694-026-04680-5","url":null,"abstract":"<div><p>With socioeconomic development, market expectations for agri-food supply chains are increasingly high. Yet, traditional systems remain plagued by low automation, simplistic management, and chronic issues such as product waste, process opacity, and operational inefficiency. This review systematically examines advances in intelligent technologies across three key areas: harvest optimization, postharvest preservation, and stakeholder synergy. We assess the current applications of technologies including machine learning, deep learning, and the Internet of Things, which have improved efficiency in automated harvesting, non-destructive quality inspection, and dynamic cold chain management. Meanwhile, blockchain, digital twins, and smart contracts have significantly enhanced full-chain traceability and decentralized trust. Crucially, by incorporating real-world industrial case studies, this review transcends pure technological evaluation to critically analyze the structural barriers to large-scale commercialization. We highlight prominent challenges, including high capital expenditures, the global North-South digital divide, the “oracle problem,” and the inequality of data sovereignty. Finally, actionable recommendations are proposed for technology developers, core enterprises, and regulatory bodies. Ultimately, this work aims to guide the digital and intelligent transformation of agri-food supply chains toward a more efficient, transparent, and equitable global ecosystem.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14842 - 14864"},"PeriodicalIF":3.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Lanmaoa asiatica peptides-copper chelate: Structural characterization, in vitro stability, and chelation mechanisms 探索亚洲毛茅肽-铜螯合物：结构表征，体外稳定性和螯合机制

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-29 DOI: 10.1007/s11694-026-04760-6

Yangzong Zhuoma, Congjuan Ding, Xujia Hu

{"title":"Exploring Lanmaoa asiatica peptides-copper chelate: Structural characterization, in vitro stability, and chelation mechanisms","authors":"Yangzong Zhuoma, Congjuan Ding, Xujia Hu","doi":"10.1007/s11694-026-04760-6","DOIUrl":"10.1007/s11694-026-04760-6","url":null,"abstract":"<div><p>To develop a food-compatible copper delivery system with favorable the digestive stability and potential bioaccessibility of dietary copper while increasing the value of <i>Lanmaoa asiatica</i>, a <i>L. asiatica</i> peptide-copper chelate (LAP-Cu) was prepared and characterized. <i>L. asiatica</i> peptides (LAP) were obtained by enzymatic hydrolysis and separated using gel chromatography, and the fraction with the highest copper-chelating activity showed a chelation rate of 91.40%. SEM-EDS, UV-vis, FT-IR, and XRD analyses indicated that Cu<sup>2+</sup> was incorporated into the peptide matrix and induced changes in morphology, elemental composition, electronic environment, and molecular arrangement. Spectral changes suggested that amino groups, carboxylate groups, and carbonyl-related groups may participate in Cu<sup>2+</sup> coordination. During simulated digestion, copper retention decreased during the gastric phase and recovered during the intestinal phase, suggesting digestion-responsive copper retention and possible reassociation under intestinal conditions. Furthermore, Nano-LC-MS/MS identified 863 peptide sequences, from which 18 candidates were selected using a stepwise screening strategy based on molecular weight, metal-coordinating residues, predicted bioactivity, toxicity, solubility, and human intestinal absorption. Molecular docking suggested 9 potential Cu<sup>2+</sup>-binding peptides, with Asp residues frequently involved in the predicted coordination sites. These findings provide a basis for developing mushroom-derived peptide-copper systems for functional food applications and offer preliminary molecular insights into peptide-metal interactions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17018 - 17031"},"PeriodicalIF":3.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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