Food Hydrocolloids最新文献

Capillary-suspension-structured cellulose/fish oil oleogel-based bigels: Ratio-driven phase organization and swallowing performance 毛细管悬浮液结构纤维素/鱼油凝胶基凝胶：比例驱动相组织和吞咽性能

IF 13.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-09-17 DOI: 10.1016/j.foodhyd.2026.113406

Jia Du, Chao Cheng, Ruyang Huang, Yuxin Lin, Xiujie Zhao, Xixi Cai, Shaoyun Wang

Dysphagia-friendly foods require tunable texture, structural stability, and controlled oral deformation. In this study, cellulose/fish oil oleogels were constructed through capillary suspension structuring, and further combined with fish gelatin hydrogels to produce bigels with adjustable swallowing properties. Oleogel formation was jointly regulated by cellulose and water contents. The oleogel containing 25 wt.% cellulose and 5 wt.% water formed a stable bridged network with improved oil-holding capacity, reaching 73.32 ± 0.45%, and its structural recovery increased from 11.85% to 66.00% with increasing cellulose content. The oleogel/hydrogel ratio markedly affected bigel phase organization, rheology, texture, stability, and IDDSI performance. Increasing oleogel fraction induced a structure transition from hydrogel-continuous phase structure to semi-bicontinuous transitional structure and finally to an oleogel-rich structure. BG50 exhibited favorable structural and mechanical performance, with compact network, enhanced gel strength, and stable deformation resistance. IDDSI tests showed that bigels containing 10∼50% oleogel corresponded to Level 6, whereas those containing 70∼90% oleogel shifted to Level 5. Additionally, bigels with an oleogel content below 50% exhibited higher centrifugal stability, supporting their potential for processing, storage, and transport. Overall, this study provides new insights and methods for the design of dysphagia-friendly foods.

对吞咽困难友好的食物需要可调节的质地、结构稳定性和控制口腔变形。本研究通过毛细管悬浮结构构建纤维素/鱼油油凝胶，并进一步与鱼明胶水凝胶结合，制备具有可调节吞咽性能的凝胶。油凝胶的形成受纤维素和水分含量的共同调控。含有25 wt.%纤维素和5 wt.%水的油凝胶形成了稳定的桥接网络，持油能力提高，达到73.32±0.45%，随着纤维素含量的增加，其结构回收率从11.85%提高到66.00%。油凝胶/水凝胶比显著影响凝胶相组织、流变性、织构、稳定性和IDDSI性能。随着油凝胶组分的增加，结构由水凝胶-连续相结构向半双连续过渡结构过渡，最后向富油凝胶结构转变。BG50具有良好的结构和力学性能，网状致密，凝胶强度增强，抗变形能力稳定。IDDSI测试表明，含有10 ~ 50%油凝胶的凝胶对应于6级，而含有70 ~ 90%油凝胶的凝胶则转移到5级。此外，油凝胶含量低于50%的凝胶具有较高的离心稳定性，支持其加工，储存和运输的潜力。本研究为吞咽困难食品的设计提供了新的思路和方法。

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引用次数: 0

Ligand-based intelligent modification of β-lactoglobulin: multi-target virtual screening, interaction mechanism elucidation, and functional validation 基于配体的β-乳球蛋白智能修饰：多靶点虚拟筛选、相互作用机制阐明和功能验证

IF 13.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-09-16 DOI: 10.1016/j.foodhyd.2026.113400

Yang Xin, Jens Brockmeyer, Yadan Ding, Mengna Zhao, Guowei Shu, Yizhe Shang, Luyao Chen, Jianrui Chen, Li Chen

Phenolic acids offer a natural strategy for modulating the structural and functional properties of dairy proteins. Bovine β-lactoglobulin (β-LG) is a protein with structural plasticity, multiple ligand-binding cavities for bioactive molecules but is limited by its antigenicity and intrinsic antioxidant activity. Phenolic modification is a targeted means to modulate function of β-LG. Phenolic acids were selected based on docking performance, followed by residue-level prediction using a previously developed deep-learning model, and four target phenolic acids were ultimately identified: punicalagin (PG), 3,4-dicaffeoylquinic acid (DCQ), chicoric acid (CCA), and gallic acid (GA). Hydrogen bonds and hydrophobic associations are the dominant stabilizing forces identified from molecular docking results in binding to phenolic acids to β-LG residues. The model can estimate the interaction probabilities of novel uncharacterized binding sites on β-LG. This research focuses on evaluating how non-covalent β-LG-phenolic acid complexation can improve the protein's structural and functional properties. Multiscale multi-spectroscopic (UV-Vis, fluorescence, FTIR, CD) analysis clarified interactions and conformational changes. UV-Vis and fluorescence characterization confirmed the association of the β-LG-phenolic acid complex via elevated UV absorption peak intensity and obvious fluorescence quenching. FTIR and CD further revealed transformation of protein secondary structure after complexation. The antigenicity inhibition rates of β-LG-PG, β-LG-DCQ, β-LG-CCA, and β-LG-GA were 41.26%, 12.22%, 20.73%, and 42.36%, respectively. The complex's antioxidant potential was also enhanced before and after in vitro digestion. This study provides a strategy for screening phenolic acids and developing β-LG complexes with reduced antigenicity and enhanced antioxidant capacity.

酚酸为调节乳蛋白的结构和功能特性提供了一种天然的策略。牛β-乳球蛋白（β-LG）是一种具有结构可塑性的蛋白质，具有生物活性分子的多个配体结合腔，但其抗原性和内在抗氧化活性受到限制。酚类修饰是调节β-LG功能的一种有针对性的手段。根据对接性能选择酚酸，然后使用先前开发的深度学习模型进行残留水平预测，最终确定了四种目标酚酸：果酸（PG）、3,4-二咖啡酰奎宁酸（DCQ）、菊酸（CCA）和没食子酸（GA）。从酚酸与β-LG残基结合的分子对接结果中发现，氢键和疏水缔合是主要的稳定力。该模型可以估计β-LG上新的未表征结合位点的相互作用概率。本研究的重点是评估非共价β- lg -酚酸络合如何改善蛋白质的结构和功能特性。多尺度多光谱（UV-Vis，荧光，FTIR， CD）分析明确了相互作用和构象变化。紫外-可见和荧光表征通过提高紫外吸收峰强度和明显的荧光猝灭证实了β- lg -酚酸配合物的关联性。FTIR和CD进一步揭示了络合后蛋白质二级结构的转变。β-LG-PG、β-LG-DCQ、β-LG-CCA和β-LG-GA的抗原性抑制率分别为41.26%、12.22%、20.73%和42.36%。体外消化前后，复合物的抗氧化能力也得到增强。该研究提供了筛选酚酸和开发具有降低抗原性和增强抗氧化能力的β-LG复合物的策略。

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引用次数: 0

Modulating physicochemical properties via high-pressure homogenization and steam explosion to regulate the prebiotic efficacy of Naematelia aurantialba polysaccharides 通过高压均质和蒸汽爆破调节金莲多糖的理化性质以调节其益生元功效

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-07-01 Epub Date: 2026-02-09 DOI: 10.1016/j.foodhyd.2026.112542

Liping Liu , Xiaoyu Liu , Jie Feng , Haowen Sun , Linlei Yang , Qingqing Lu , Rongchun Li , Yanfang Liu , Jingsong Zhang

Naematelia aurantialba fruiting bodies are valued for their high content of bioactive polysaccharides. This study employed high-pressure homogenization (HPH) and steam explosion (SE) as pretreatments to improve the efficiency of polysaccharide extraction and modify their functional properties. Compared to the polysaccharide obtained by conventional extraction (NAPE, yield 36.90%), HPH and SE achieved significantly higher yields of 44.45% (NAPHE) and 47.00% (NAPSE), likely due to more efficient cell disruption. NAPE showed a molecular weight (M_w) of 1.163 × 10⁶ g/mol, while NAPHE and NAPSE exhibited a reduced M_w of 5.461 × 10⁵ and 8.569 × 10⁵ g/mol. Furthermore, the SE pretreatment released a distinct low-M_w fraction of 8.487 × 10⁴ g/mol in NAPSE. These structural modifications resulted in lower apparent viscosities, which influenced gut microbial fermentation and thereby generated divergent prebiotic activities in vitro. Specifically, NAPHE and NAPSE produced a higher total short-chain fatty acid (SCFA) concentration than NAPE, primarily by enriching microbiota responsible for producing acetic and propionic acids. Conversely, NAPE more selectively enriched microbiota associated with butyrate production. Consequently, the method-imparted structural properties dictate the microbial accessibility and subsequent fermentation of the polysaccharides, which critically determined the resulting prebiotic function. This provides a rationale for selecting extraction techniques to design and obtain targeted prebiotic ingredients.

金银花子实体因其高含量的生物活性多糖而受到重视。本研究采用高压均质（HPH）和蒸汽爆破（SE）作为预处理，提高多糖提取效率，改变多糖的功能性质。与常规提取法（NAPE，产率36.90%）相比，HPH和SE的产率明显更高，分别为44.45% （NAPHE）和47.00% (NAPSE)，可能是由于更有效的细胞破坏。NAPE的分子量为1.163 × 106 g/mol，而NAPHE和NAPSE的分子量分别为5.461 × 105和8.569 × 105 g/mol。此外，SE预处理在NAPSE中释放出明显的低mw组分，为8.487 × 104 g/mol。这些结构修饰导致表观粘度降低，从而影响肠道微生物发酵，从而在体外产生不同的益生元活性。具体来说，NAPHE和NAPSE比NAPE产生更高的总短链脂肪酸（SCFA）浓度，主要是通过丰富负责产生乙酸和丙酸的微生物群。相反，NAPE更有选择性地富集与丁酸盐生产相关的微生物群。因此，该方法赋予的结构特性决定了微生物的可及性和随后的多糖发酵，这关键地决定了产生的益生元功能。这为选择提取技术来设计和获得有针对性的益生元成分提供了理论依据。

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引用次数: 0

Ultrasound-driven structural and functional modifications of grape seed protein revealed by power- and duration-dependent experiments 超声驱动的葡萄籽蛋白的结构和功能修饰，通过功率和持续时间依赖实验揭示

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-07-01 Epub Date: 2026-02-11 DOI: 10.1016/j.foodhyd.2026.112554

Ying-Yang Liu , Da-Rui Tang , Shi-Ling Wang , Wei-Wei Li , Jun-Wei Xu , Lian-Bing Lin , Yu-Hang Jiang , Qi-Lin Zhang

The study aimed to investigate the effects of ultrasound treatment, varying in power and duration, on the solution behavior, multi-level structure, and functional properties of grape seed protein (GSP). Ultrasound significantly enhanced the functional properties of GSP, with optimal improvements at 400 W for 10 min. However, excessive treatment reduced these benefits. SDS-PAGE analysis confirmed the integrity of the primary protein structure after treatment. Circular dichroism spectroscopy revealed a reduction in ordered/stable protein secondary structures (α-helix and β-sheet content, significantly decreased by 24.86% and 21.03% under the optimal ultrasound conditions, respectively, compared to untreated GSP), which was further corroborated by Fourier transform infrared spectroscopy. Intrinsic fluorescence spectroscopy demonstrated significant alterations in the tertiary structure of GSP. Ultrasound treatment improved free sulfhydryl content and surface hydrophobicity (significantly increased by 41.05% and 45.27%, respectively), thereby decreasing protein aggregation. Ultrasound treatment also reduced particle size and increased zeta potential (significantly changed by 54.97% and 24.58%, respectively), promoting protein unfolding and exposure of hydrophobic groups. These structural changes improved its solubility, gel strength, emulsifying and foaming properties, digestibility, and antioxidant activity. Notably, ultrasonication did not induce noticeable oxidative damage to the protein, as the carbonyl groups content increased by only approximately 20%. Collectively, these results demonstrate that properly controlled ultrasound treatment can significantly optimize the structure of GSP, thereby enhancing its functional performance and expanding its potential applications in the food industry.

本研究旨在探讨不同功率和时间超声处理对葡萄籽蛋白（GSP）溶液行为、多层次结构和功能特性的影响。超声显著增强了GSP的功能特性，在400 W下10 min的改善效果最佳。然而，过度治疗降低了这些益处。SDS-PAGE分析证实了处理后初级蛋白结构的完整性。圆二色光谱显示，与未处理的GSP相比，最佳超声条件下有序/稳定的蛋白质二级结构（α-螺旋和β-片）含量分别显著降低了24.86%和21.03%，傅里叶变换红外光谱进一步证实了这一点。本征荧光光谱显示GSP的三级结构发生了显著变化。超声处理提高了游离巯基含量和表面疏水性（分别显著提高41.05%和45.27%），从而降低了蛋白质聚集。超声处理还降低了颗粒大小，增加了zeta电位（分别显著改变54.97%和24.58%），促进了蛋白质的展开和疏水基团的暴露。这些结构变化改善了其溶解度、凝胶强度、乳化和发泡性能、消化率和抗氧化活性。值得注意的是，超声波对蛋白质没有引起明显的氧化损伤，因为羰基含量仅增加了约20%。综上所述，合理控制超声处理可以显著优化GSP的结构，从而增强其功能性能，扩大其在食品工业中的潜在应用。

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引用次数: 0

Protein-driven interfacial engineering shapes fat networks and mechanical resilience in frozen colloids 蛋白质驱动的界面工程在冷冻胶体中形成脂肪网络和机械弹性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-07-01 Epub Date: 2026-02-11 DOI: 10.1016/j.foodhyd.2026.112557

Qian Zhou , Zhaoyi Fan , Boxiao Sun , Xiaoxia Liu , Huiting Zhang , Jinhua Hu , Peng Zhou

Proteins play a pivotal role in directing the interfacial assembly and hierarchical structuring of frozen colloidal systems, yet the mechanistic link between protein molecular architecture and macroscopic stability remains poorly understood. Here, we investigate how distinct dairy proteins—whey protein isolate (WPI), micellar casein concentrate (MCC), milk protein concentrate (MPC), and skim milk powder (SMP)—govern the formation of multiscale networks in lactose-free frozen aerated emulsions under low-shear freezing. The structure and flexibility of proteins regulated the relationship between interfacial packing and the mechanical strength of the surrounding network. Samples with limited interfacial coverage (WPI, SMP) stabilized the emulsions through the formation of pervasive, fat-coalesced networks, whereas casein-rich samples (MCC, MPC) relied on cohesive, protein-dense matrices, with macroscopic melting resistance dictated by the large-deformation resilience of the fat network rather than bulk viscosity. Microstructural analysis confirmed that the protein-governed fat architecture templates air-bubble organization and constrains ice crystallization, establishing a multiscale hierarchy that underpins structural integrity. These findings reveal protein-driven interfacial engineering as a dominant mechanism controlling network formation and stability, providing a mechanistic framework for designing next-generation, clean-label, high-protein frozen desserts.

蛋白质在指导冷冻胶体系统的界面组装和分层结构中起着关键作用，但蛋白质分子结构与宏观稳定性之间的机制联系仍然知之甚少。在这里，我们研究了不同的乳蛋白——乳清分离蛋白（WPI）、胶束酪蛋白浓缩物（MCC）、乳蛋白浓缩物（MPC）和脱脂奶粉（SMP）——如何在低剪切冷冻条件下控制无乳糖冷冻加气乳中多尺度网络的形成。蛋白质的结构和柔韧性调节了界面填充与周围网络机械强度之间的关系。具有有限界面覆盖的样品（WPI， SMP）通过形成普遍的脂肪聚结网络来稳定乳剂，而富含酪蛋白的样品（MCC， MPC）依赖于内聚的蛋白质密集基质，其宏观熔融阻力由脂肪网络的大变形弹性而不是体粘度决定。微观结构分析证实，蛋白质控制的脂肪结构模板气泡组织和限制冰结晶，建立一个多尺度的层次结构，支撑结构的完整性。这些发现揭示了蛋白质驱动的界面工程是控制网络形成和稳定性的主要机制，为设计下一代、清洁标签、高蛋白冷冻甜点提供了机制框架。

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引用次数: 0

Sunflower pollen microgel-reinforced Ca-alginate hydrogel beads for protein glutaminase immobilization: Gelation and colloidal behavior and insights into flaxseed protein deamidation modification 用于谷氨酰胺酶蛋白固定化的向日葵花粉微凝胶增强海藻酸钙水凝胶珠：凝胶和胶体行为以及对亚麻籽蛋白脱酰胺改性的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-07-01 Epub Date: 2026-02-10 DOI: 10.1016/j.foodhyd.2026.112552

Shangwen Chen , Xiaoqian Tang , Yawen Huang , Ze Zhao , Song Miao , Dengfeng Peng , Yashu Chen , Bin Zhou , Qianchun Deng , Ziyu Deng

Protease immobilization is often confronted with issues such as activity loss and mass transfer resistance. This study developed a novel composite gel carrier based on sunflower pollen microgel (SPMG) and Ca-alginate hydrogel beads for immobilizing protein glutaminase (PG). SPMG addition significantly enhanced the activity of PG immobilized on the composite gel carrier, and the optimal SPMG-to-alginate (Alg) volume ratio was 2:1. The immobilized PG demonstrated markedly improved pH and temperature tolerance, as well as enhanced storage stability compared with free PG. These effects may result from the action of SPMG on the carrier microstructure and water distribution through hydrogen bonding interaction with Alg, as well as their interactions with Ca²⁺, thereby regulating the performance of immobilized PG. Subsequently, the carrier-immobilized PG was employed for the deamidation modification of flaxseed protein isolate (FPI) to enhance its functional properties and flavor. At appropriate deamidation levels, the immobilized PG improved the solubility, foaming, and emulsifying properties of FPI by nearly 100%, 50%, and 70%, respectively, while significantly reduced its bitterness. Furthermore, SDS-PAGE, particle size, zeta potential, microstructure, and spectral characteristics were analyzed to characterize the molecular structural changes in the modified FPI, and the underlying mechanisms were analyzed by combining with interfacial rheology. This study elucidates the impact of SPMG incorporation on the properties of gel carrier, which may help regulate the performance of immobilized PG and offer a novel perspective for enzyme immobilization.

蛋白酶固定化常面临活性损失和传质阻力等问题。以向日葵花粉微凝胶（SPMG）和海藻酸钙水凝胶珠为载体，制备了一种固定化蛋白谷氨酰胺酶（PG）的复合凝胶载体。SPMG的加入显著提高了复合凝胶载体上固定化PG的活性，SPMG与海藻酸盐（Alg）的最佳体积比为2:1。与游离PG相比，固定化PG的耐pH、耐温性明显提高，储存稳定性也明显增强，这可能是由于SPMG通过与Alg的氢键作用以及与Ca2+的相互作用，改变了载体的微观结构和水分分布，从而调节了固定化PG的性能。采用载体固定化PG对亚麻籽分离蛋白（FPI）进行脱酰胺改性，提高其功能特性和风味。在适当的脱酰胺水平下，固定化PG使FPI的溶解性、起泡性和乳化性分别提高了近100%、50%和70%，同时显著降低了其苦味。通过SDS-PAGE、粒径、zeta电位、微观结构和光谱特征表征改性后FPI分子结构的变化，并结合界面流变学分析改性后FPI分子结构变化的机理。本研究阐明了SPMG掺入对凝胶载体性能的影响，这可能有助于调节固定化PG的性能，并为酶固定化提供新的视角。

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引用次数: 0

Effects of Hofmeister cation series induced by different alkalizers on the production, structural and functional characteristics of low-sodium soy protein fractions 不同碱剂诱导的Hofmeister阳离子系列对低钠大豆蛋白组分生产、结构和功能特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-07-01 Epub Date: 2026-02-11 DOI: 10.1016/j.foodhyd.2026.112556

Yu Peng , Rui Wang , Mo Li , Xin Wen , Yuanying Ni , Sirinan Lasrichan

The conventional production of soy protein isolate (SPI) relies on the use of sodium hydroxide (NaOH), resulting in a final product with excessively high sodium content. This study investigated a strategic approach to produce low-sodium soy protein fractions (SPFs) by replacing NaOH with alternative alkalizers during the protein neutralization step, while elucidating how Hofmeister cation series governs their structural and functional properties. The impact of these cations (Na⁺, K⁺, Ca²⁺, Mg²⁺) and their combinations on protein composition, structure, and functionalities was systematically evaluated. The cation introduced during neutralization dominated the final ionic profile, enabling a >90% reduction in sodium content. Chaotropic monovalent cations (K⁺, Na⁺) yielded SPFs with high solubility, fine particle size, and strong electrostatic repulsion, consistent with their role as charge shields. In contrast, kosmotropic divalent cations (Ca²⁺, Mg²⁺) induced significant structural alterations, promoting ionic bridging and hydrophobic interactions that led to extensive protein aggregation, a porous microstructure, and markedly reduced solubility. However, these aggregated SPFs exhibited relative higher water-holding capacity (WHC) and enhanced thermal stability. The more pronounced effects of Mg²⁺ highlighted the role of charge density within the series. Composite formulations enabled tailored properties of SPFs between these extremes, demonstrating the potential for ingredient design. This work established alkalizer substitution engineered by Hofmeister cation series as a practical, single-step strategy not only for sodium reduction but for rationally tailoring the techno-functional properties of soy protein. The findings provided a mechanistic foundation for developing plant-based ingredients that deliver on both health promises and technical requirements.

传统的大豆分离蛋白（SPI）生产依赖于使用氢氧化钠（NaOH），导致最终产品钠含量过高。本研究探讨了在蛋白质中和步骤中用替代碱剂取代NaOH来生产低钠大豆蛋白组分（SPFs）的策略方法，同时阐明了Hofmeister阳离子系列如何控制其结构和功能特性。这些阳离子（Na+, K+, Ca2+, Mg2+）及其组合对蛋白质组成，结构和功能的影响进行了系统评估。中和过程中引入的阳离子主导了最终的离子剖面，使钠含量降低了90%。朝向的一价阳离子（K+, Na+）产生的spf值具有高溶解度、细粒度和强静电斥力，符合其电荷屏蔽的作用。相反，亲宇宙二价阳离子（Ca2+, Mg2+）诱导了显著的结构改变，促进了离子桥接和疏水相互作用，导致广泛的蛋白质聚集，多孔结构，并显着降低了溶解度。然而，这些聚集的spf表现出相对较高的持水能力（WHC）和增强的热稳定性。Mg2+的影响更加明显，突出了电荷密度在该系列中的作用。复合配方可以在这两个极端之间定制spf的特性，展示了成分设计的潜力。这项工作建立了由Hofmeister阳离子系列设计的碱剂替代作为一种实用的单步策略，不仅可以减少钠，而且可以合理地调整大豆蛋白的技术功能特性。这些发现为开发既能实现健康承诺又能满足技术要求的植物性成分提供了机制基础。

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引用次数: 0

Effect of hydrophobic modification on network structure and oil-water separation performance of soybean globulin composite aerogel 疏水改性对大豆球蛋白复合气凝胶网络结构及油水分离性能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-22 DOI: 10.1016/j.foodhyd.2026.112491

Shiqi Tang , Zhibin Ma , Qiuhan Du , Lianzhou Jiang , Baokun Qi , Xingwei Xiang , Bin Zheng

Protein-based aerogels are environmentally friendly and have tunable structures. To enhance the performance of soy protein aerogels and expand their application in food processing, this study investigates the effects of two silane coupling agents on the structure and performance of soy protein aerogels, elucidates the mechanism of hydrophobic modification of silane coupling agents, and examines how non-covalent and covalent interactions between soy globulin (11S) and D-galactose (DG) during the sol stage influence hydrophobic modification. The results showed that both interaction systems, the non-covalent (S-11S/DG) aerogel and the covalent (S/DG-11S) aerogel, exhibited identical functional groups and crystal structures. However, the S-11S/DG system formed a more compact structure at the sol stage, with fewer exposed branches, resulting in thicker aerogel pore walls and enhanced structural stability. Between the two silane coupling agents, methyltrimethoxysilane (MTMS) provided a relatively mild modification, with exposed -OH and alkyl groups appropriately cross-linked, effectively introducing hydrophobic groups while preserving the high specific surface area and mesoporous structure of aerogels, thereby enhancing their hydrophobicity, oil absorption, and compressive strength. In contrast, octadecyltrimethoxysilane (OTMS) induced excessive cross-linking due to its long-chain alkyl group, leading to network skeleton fracture and reduced mechanical properties. Therefore, the chemical structure and thermal degradability of the MTMS hydrophobic modified S-11S/DG aerogel were stability. More hydrophobic groups are fixed on the surface of the aerogel, reducing the likelihood of adsorbed oil droplets detaching, making it more suitable for oil-water separation applications involving emulsions with particle diameters exceeding 600 nm. These findings provide a theoretical basis for the fabrication and performance regulation of soy protein composite aerogels and broaden their application in food processing.

基于蛋白质的气凝胶是环保的，具有可调节的结构。为了提高大豆蛋白气凝胶的性能，扩大其在食品加工中的应用，本研究考察了两种硅烷偶联剂对大豆蛋白气凝胶结构和性能的影响，阐明了硅烷偶联剂疏水改性的机理，并考察了大豆球蛋白（11S）与d -半乳糖（DG）在溶胶阶段的非共价和共价相互作用对疏水改性的影响。结果表明，非共价（S- 11s /DG）气凝胶和共价（S/DG- 11s）气凝胶具有相同的官能团和晶体结构。而S-11S/DG体系在溶胶阶段形成更为致密的结构，暴露分支较少，气凝胶孔壁较厚，结构稳定性增强。在两种硅烷偶联剂之间，甲基三甲氧基硅烷（MTMS）进行了相对温和的改性，暴露的-OH和烷基基团适当交联，有效地引入疏水性基团，同时保持了气凝胶的高比表面积和介孔结构，从而增强了其疏水性、吸油性和抗压强度。而十八烷基三甲氧基硅烷（OTMS）由于其长链烷基导致交联过度，导致网络骨架断裂，力学性能降低。因此，MTMS疏水改性S-11S/DG气凝胶的化学结构和热降解性是稳定的。更多的疏水性基团被固定在气凝胶表面，减少了吸附油滴分离的可能性，使其更适合于涉及粒径超过600纳米的乳液的油水分离应用。这些研究结果为大豆蛋白复合气凝胶的制备和性能调控提供了理论依据，拓宽了其在食品加工中的应用。

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引用次数: 0

Unraveling the shell-core heterogeneity in cooked rice: Impact of milling degree on molecular structure and texture formation 揭示熟米壳核不均一性：碾磨程度对分子结构和织构形成的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-29 DOI: 10.1016/j.foodhyd.2026.112511

Luoluo Hu , Dandan Li , Tabinda Tariq , Yanfeng Ding , Zhenghui Liu

During rice cooking, leached starch and other soluble components form a surface film, resulting in the development of a characteristic shell–core structure. However, the compositional, structural, and physicochemical differences between shell and core flours, as well as their distinct contributions to rice texture, remain unclear. Therefore, in this study, the shell and core flours from cooked rice grains subjected to varying degrees of milling (DOMs, 0–60 %) were isolated and characterized. Results suggested that shell starches exhibited shorter chain lengths and smaller granule sizes, favoring the formation of lamellar structures with lower retrogradation tendency. In contrast, core starches contained longer chains and larger granules, which promoted compact aggregate formation and higher retrogradation propensity. As DOM increased, the shell flour showed elevated levels of amylose and short-chain amylopectin, enhancing rice stickiness. Meanwhile, the core flour exhibited a lower retrogradation tendency, accompanied by greater porosity and reduced structural integrity of core region, ultimately reducing rice hardness. These findings provide new insights into the spatial heterogeneity of starch structure and functionality in cooked rice, offering a theoretical basis for the quality improvement of rice-based products.

在大米蒸煮过程中，浸出的淀粉和其他可溶性成分形成一层表面膜，从而形成特有的壳核结构。然而，壳粉和芯粉之间的成分、结构和物理化学差异，以及它们对大米质地的独特贡献，仍不清楚。因此，在本研究中，从经过不同程度碾磨（DOMs, 0 - 60%）的熟米粒中分离并表征了壳粉和芯粉。结果表明，壳淀粉链长较短，颗粒尺寸较小，有利于形成层状结构，降解倾向较低。而核心淀粉链长、颗粒大，有利于聚集体紧密形成，具有较高的降解倾向。随着DOM的增加，壳粉中直链淀粉和短链支链淀粉含量增加，增强了大米的粘性。同时，芯粉表现出较低的退化趋势，同时芯区的孔隙率增大，结构完整性降低，最终导致大米硬度降低。这些发现为研究熟米中淀粉结构和功能的空间异质性提供了新的视角，为提高米制品的质量提供了理论依据。

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引用次数: 0

Role of cross-linking in improving the spinnability of biopolymers for production of electrospun fibers/nanofibers 交联在提高生物聚合物可纺性中的作用，用于生产静电纺纤维/纳米纤维

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112426

Mohammad Mahdi Rostamabadi , Fuat Topuz , Elham Assadpour , Hadis Rostamabadi , Seid Mahdi Jafari

Continuous electrospinning (ES) of high-quality natural polymers is essentially dictated by their natural chain entanglement and viscoelastic behavior. By adjusting polymer chain interactions and promoting solution stability, cross-linking (C_link) offers an adaptable route of widening the ES window and attaining fiber morphologies with more uniformity, quality, and consistency. Here, in this review, a structured summary of the principles/techniques of physico-chemical and dynamic C_link methodologies for biopolymers (e.g., alginate, chitosan, gelatin, etc.), is highlighted. Mechanistic influences on how C_link fine-tunes spinnability, jet stability, and fiber morphology are discussed, alongside practical guidance for solution preparation, ES protocols, and polymer selection. Recent progress connecting C_link circumstances to fiber quality/performance are illustrated, with architecture-feature relationships crucial for application-oriented design. The review further outlines novel applications across biomedical scaffolds, functional packaging, and environmental approaches, addressing current challenges and future opportunities. By pairing translational strategies with mechanistic insights, this work offers a robust framework for advancing the electro-spinnability of biopolymers via C_link control.

高质量天然聚合物的连续静电纺丝（ES）本质上是由其天然链缠结和粘弹性行为决定的。通过调节聚合物链相互作用和提高溶液稳定性，交联（Clink）为扩大ES窗口和获得更均匀、质量和一致性的纤维形态提供了一种适应性强的途径。本文重点介绍了生物聚合物（如海藻酸盐、壳聚糖、明胶等）的物理化学和动态Clink方法的原理/技术。本文讨论了Clink微调可纺性、射流稳定性和纤维形态的机制影响，以及溶液制备、ES协议和聚合物选择的实用指导。最近的进展将链接环境与光纤质量/性能联系起来，说明了体系结构-特征关系对面向应用的设计至关重要。这篇综述进一步概述了生物医学支架、功能性包装和环境方法的新应用，解决了当前的挑战和未来的机遇。通过将转化策略与机制见解相结合，这项工作为通过Clink控制提高生物聚合物的电可纺性提供了一个强大的框架。

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引用次数: 0