重点研究酪蛋白-透明质酸复合物的形成机理和发泡性能：制造高度可塑的3D充气食品

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111434

Yujie Lin , Haoyuan Geng , Zengwang Guo , Zhongjiang Wang , Qingfeng Ban , Ningzhe Wang

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引用次数: 0

摘要

多糖的协同作用对于调节蛋白质类充气食品的发泡性能至关重要。本研究探讨了酪蛋白（CAS）和透明质酸（HA）之间的相互作用、它们的界面特性以及在不同 pH 值条件下对发泡性能的协同改善。结果表明，HA 通过静电作用、疏水作用和氢键作用改变了 CAS 的结构和发泡行为。与碱性条件相比，pH = 2 条件下的 CAS-HA 复合物表现出更高的表面疏水性、更开放灵活的二级结构（24% 无规线圈和 45% β-匝）以及更有利的接触角（59.9°）。此外，HA 还增强了 CAS 溶液的流变特性，加强了泡沫中高粘弹性的气水界面。发泡性能分析表明，在 pH = 2 的条件下，CAS-HA 复合物产生的泡沫更小、更致密，界面膜更厚、更光滑。此外，三维充气食品在 45 分钟后仍能保持理想的性能和结构完整性。这项研究可为基于蛋白质的充气食品的发泡特性提供理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods

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Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods

The synergistic effects of polysaccharides are crucial for regulating the foaming properties of protein-based aerated foods. This study investigated the interactions between casein (CAS) and hyaluronic acid (HA), their interfacial properties, and the synergistic improvement of foaming performance under different pH conditions. The results showed that HA modified the structure and foaming behavior of CAS through electrostatic interactions, hydrophobic interactions, and hydrogen bonding. Compared to alkaline conditions, CAS-HA complexes at pH = 2 exhibited higher surface hydrophobicity, a more open and flexible secondary structure (24 % random coil and 45 % β-turn), and a more favorable contact angle (59.9°). Additionally, HA enhanced the rheological properties of CAS solutions, strengthening the high-viscoelastic air–water interface in the foams. Foaming performance analysis revealed that CAS-HA complexes at pH = 2 produced smaller and denser foams with thicker and smoother interfacial films. Moreover, 3D aerated foods maintained desirable properties and structural integrity after 45 min. This study may provide theoretical insights into the foaming characteristics of protein-based aerated foods.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.