Food Hydrocolloids最新文献_第2页

Phosphatidylcholine-protein interactions in soybean lipophilic protein: Structural basis for the foaming potential of β-conglycinin / glycinin /oil body protein binary complexes 大豆亲脂蛋白中磷脂酰胆碱-蛋白相互作用：β-甘氨酸/甘氨酸/油体蛋白二元复合物发泡电位的结构基础

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112480

Hanyu Song , Bingru Li , Siyu Wu , Yuxuan Li , Jingwen Xu , Baokun Qi , Shizhang Yan , Lianzhou Jiang

Soybean lipophilic protein (LP) is a protein-phospholipid complex with significant development potential; however, the molecular mechanism underlying its foaming properties remains poorly understood. This study systematically elucidated the interactions between phosphatidylcholine (PC) and the three major protein components (β-conglycinin (7S), glycinin (11S), and oil body-associated proteins (OBPs)) in LP, along with their effects on air-water interface characteristics, by reconstructing binary complexes based on the actual compositional ratios found in LP. Results showed that 7S, 11S, and OBPs accounted for 26.75 %, 19.89 %, and 16.65 % of the major protein mass in LP, respectively, which also contained 28.78 mg/g phospholipids. PC spontaneously binds to all three proteins via hydrophobic interactions (ΔG < 0), with OBPs exhibiting the highest binding affinity (Ka). Upon complex formation, an increase in β-sheet content and static fluorescence quenching were observed, indicating conformational changes in the proteins. Meanwhile, surface hydrophobicity decreased for all protein-PC complexes; the ζ-potential increased for 7S/11S-PC complexes, whereas the particle size of the OBP-PC complex decreased while maintaining stable electrostatic potential; Furthermore, all complexes effectively reduced surface tension, enhanced diffusion and adsorption kinetics at the air-water interface. OBPs exhibited minimal foaming capacity due to severe self-aggregation; 7S and its complexes demonstrated superior foam capacity; whereas the 11S system formed more stable interfacial films, resulting in the most outstanding foam stability. This work provides mechanistic insights into protein-PC interactions, offering a theoretical foundation for understanding multicomponent synergy in LP and guiding the design of high-performance plant-based protein foaming agents.

大豆亲脂蛋白（LP）是一种具有重要开发潜力的蛋白质-磷脂复合物；然而，其发泡特性的分子机制仍然知之甚少。本研究系统地阐明了磷脂酰胆碱（PC）与LP中三种主要蛋白质组分（β-甘氨酸（7S）、甘氨酸（11S）和油体相关蛋白（OBPs））之间的相互作用及其对空气-水界面特性的影响。结果表明，7S、11S和OBPs分别占LP主要蛋白质量的26.75%、19.89%和16.65%，其磷脂含量为28.78 mg/g。PC通过疏水相互作用自发地与这三种蛋白结合（ΔG < 0）， OBPs表现出最高的结合亲和力（Ka）。复合物形成后，观察到β-片含量增加和静态荧光猝灭，表明蛋白质的构象发生了变化。同时，所有蛋白- pc复合物的表面疏水性均降低；7S/11S-PC配合物的ζ电位增大，OBP-PC配合物的粒径减小，但静电电位保持稳定；此外，所有配合物都有效地降低了表面张力，增强了空气-水界面的扩散和吸附动力学。由于严重的自聚集，OBPs表现出最小的发泡能力；7S及其配合物表现出优异的泡沫容量；而11S体系形成的界面膜更稳定，泡沫稳定性最突出。本研究提供了蛋白质- pc相互作用的机制见解，为理解LP中的多组分协同作用和指导高性能植物蛋白发泡剂的设计提供了理论基础。

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引用次数: 0

Enhanced stability of bicontinuous bigels based on rapid in situ rapid conjugation of deacetylated chitosan and citral 脱乙酰壳聚糖与柠檬醛原位快速偶联增强双连续凝胶的稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-11 DOI: 10.1016/j.foodhyd.2026.112447

Xue Li , Kai Liu , Bolin Xu , Yang Li , Qiyi Li , Jun Zhao

In this study, we developed a bigel system by introducing covalent cross-linking between citral (CT) and chitosan, with CT serving as a natural cross-linker. hydrogel-in-oleogel (W/O), oleogel-in-hydrogel (O/W), and bicontinuous were first prepared using chitosan and beeswax (BW). CT was then added to the oil phase, initiating a rapid in-situ chemical reaction at the oil–water interface between the aldehyde group of CT and the amine group of chitosan via Schiff base covalent interactions, yielding a cross-linked bigel. This cross-linking significantly reduced droplet size and promoted a thick, dense interfacial film. Consequently, the oil-holding capacity, water-holding capacity, and gel strength of the bigels were enhanced. CT addition also enhanced the thermodynamic stability and viscoelasticity, thereby limiting lipase access and reducing triglyceride digestibility from 25.9 ± 0.98 % to 12.32 ± 0.92 %. Notably, the higher CT concentration in W/O-type bigels enhanced the extent of the Schiff base reaction, further enhancing stability. Overall, this study presents a novel approach to constructing highly stable bigel systems through Schiff base covalent interactions.

本研究以壳聚糖为天然交联剂，引入柠檬醛（CT）与壳聚糖共价交联，构建了一种新型的交联体系。首次以壳聚糖和蜂蜡为原料制备了水凝胶-油凝胶（W/O）、油凝胶-水凝胶（O/W）和双连续（BW）。然后将CT加入到油相中，通过希夫碱共价相互作用，在CT的醛基和壳聚糖的胺基之间的油水界面上引发快速的原位化学反应，生成交联bigel。这种交联显著减小了液滴尺寸，促进了厚而致密的界面膜的形成。从而提高了凝胶的持油能力、持水能力和凝胶强度。CT的加入也增强了热力学稳定性和粘弹性，从而限制了脂肪酶的进入，将甘油三酯的消化率从25.9±0.98%降低到12.32±0.92%。值得注意的是，W/ o型bigels中较高的CT浓度增强了Schiff碱反应的程度，进一步增强了稳定性。总的来说，本研究提出了一种通过希夫碱共价相互作用构建高稳定bigel体系的新方法。

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引用次数: 0

Refined structural characterization and variability of gum arabic using partial hydrolysis 精细结构表征和变化的阿拉伯胶使用部分水解

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.2026.112510

Frederike Kersten, Nina Hünemörder, Finja Schendzielorz, Ludovica Tozzi, Luise Ernst, Daniel Wefers

Gum arabic (GA) consists of a mixture of complex, highly branched glycoproteins. The structural architecture of these glycoproteins remains only partly understood and has not yet been comprehensively examined across functionally different GA batches. Therefore, the aim of this study was to investigate structural differences in the carbohydrate domains and carbohydrate-protein linkages in eight qualitatively different GA samples and their respective glycoprotein fractions in detail by using different partial hydrolysis procedures.

To analyze the polysaccharide architecture, all samples as well as their glycoprotein fractions arabinogalactan, arabinogalactan-protein (AGP), and glycoprotein were digested with β-1,3-galactan-cleaving enzymes to release the arabinogalactan side chains, which were subsequently analyzed by HPAEC-PAD/ESI-MSⁿ. 18 side chain derived oligosaccharides were identified in all samples, 12 of which were newly described. However, variations in their abundance were observed. In particular, Rha1→4GlcA1→6Gal1 and Ara1→3/Ara1→4Gal1→6Gal1 were enriched in high molecular mass samples and protein-rich fractions. However, assignment of the GA quality based on these side chain oligosaccharides was not possible.

The analysis of protein glycosylation after alkaline hydrolysis showed that AGP fractions contained the highest amount of Hyp and the highest content of glycosylated Hyp. However, these parameters were not related to the molecular weight or the quality of the samples. Furthermore, Hyp-arabinosides were not detected but it was evident that GA polysaccharides are degraded under alkaline conditions. Although the degree of glycosylation plays a significant role for the properties of the protein-rich fractions of GA, the structure of the polysaccharides is more important for the functionality of different GA batches.

阿拉伯胶（GA）由复杂的、高度分枝的糖蛋白混合物组成。这些糖蛋白的结构结构仍然只是部分了解，尚未在功能不同的GA批次中进行全面检查。因此，本研究的目的是通过使用不同的部分水解程序，详细研究8种质量不同的GA样品及其各自的糖蛋白组分中碳水化合物结构域和碳水化合物-蛋白质键的结构差异。为了分析多糖结构，将所有样品及其糖蛋白组分阿拉伯半乳糖、阿拉伯半乳糖蛋白（AGP）和糖蛋白用β-1,3-半乳糖裂解酶酶切，释放阿拉伯半乳糖侧链，随后用HPAEC-PAD/ESI-MSn分析。在所有样品中鉴定出18种侧链衍生低聚糖，其中12种为新描述。然而，观察到它们的丰度存在变化。其中，Rha1→4GlcA1→6Gal1和Ara1→3/Ara1→4Gal1→6Gal1在高分子量样品和富蛋白组分中富集。然而，基于这些侧链寡糖的GA质量分配是不可能的。碱性水解后的蛋白质糖基化分析表明，AGP馏分中Hyp的含量最高，糖基化Hyp的含量也最高，但这些参数与样品的分子量和质量无关。此外，没有检测到低阿拉伯糖苷，但很明显GA多糖在碱性条件下被降解。虽然糖基化程度对富含蛋白质的GA组分的性质起着重要作用，但多糖的结构对不同批次GA的功能更重要。

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引用次数: 0

Machine-learning-guided extraction optimization and physicochemical characteristic of GRAS microalgae proteins for sustainable food applications 基于机器学习的GRAS微藻蛋白提取优化及理化特性研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-04 DOI: 10.1016/j.foodhyd.2026.112531

Wei Han Foo , Mingmin Chen , Yu Xuan Lim , Lin Chen

Microalgae are promising sustainable proteins, but recalcitrant cell envelopes and extraction-induced quality losses limit recovery and application. Six GRAS microalgae were screened, and Chlorella pyrenoidosa, Arthrospira platensis, and Chlorella sorokiniana were selected for ultrasound-assisted alkaline extraction integrating bath-probe benchmarking, optimization, and structure-function assessment. Probe sonication outperformed bath and alkaline-only controls (p < 0.05), with A. platensis reaching 96.38% recovery and 365.30 mg/g biomass versus 71.93% and 272.65 mg/g in the control; both Chlorella species showed smaller gains consistent with cellulose/algaenan-rich walls. Response surface methodology identified species-specific optima, and machine learning-based Gaussian process regression provided uncertainty-aware modelling that improved cross-validation for the Chlorella datasets and supported robust operating-window selection where responses plateaued. Process intensity was quantified: the optimized probe protocol required 22.5 kJ per batch (∼6.94 kWh/kg biomass) and ∼19 kWh/kg recovered protein (optimized A. platensis example). Protein concentrates contained 63-79% protein (dry basis); SDS-PAGE and FTIR indicated preserved protein signatures without pervasive fragmentation. Functionality was strongly medium/pH dependent: solubility remained <25% in deionized water but increased sharply in buffer at pH ≥ 7. A. platensis concentrates exhibited high water absorption (∼3.7 g/g), whereas optimized C. pyrenoidosa isolates showed high oil absorption (∼4.2 g/g). Emulsification and foaming were pH sensitive, with optimization improving emulsion stability at alkaline pH and modulating foam performance in a species-dependent manner. Overall, ultrasound-assisted alkaline extraction offers an energy-transparent route to multifunctional microalgal proteins and a framework for multi-response optimization.

微藻是一种很有前途的可持续蛋白质，但细胞包膜的顽固性和提取引起的质量损失限制了微藻的回收和应用。筛选6种GRAS微藻，选择核核小球藻、platarthrospira platensis和sorokiniana小球藻进行超声辅助碱性提取，并结合bath-probe对标、优化和结构功能评估。探针超声处理的回收率为96.38%，生物量为365.30 mg/g，优于水浴处理和纯碱处理（p < 0.05），高于对照组的71.93%和272.65 mg/g；两种小球藻都表现出较小的增益，这与富含纤维素/藻类的壁一致。响应面方法确定了物种特异性的最优值，基于机器学习的高斯过程回归提供了不确定性感知模型，改进了小球藻数据集的交叉验证，并在响应停滞时支持稳健的操作窗口选择。过程强度被量化：优化的探针方案每批需要22.5 kJ （~ 6.94 kWh/kg生物量）和~ 19 kWh/kg回收蛋白（优化的platensis示例）。蛋白质浓缩物含有63-79%的蛋白质（干基）；SDS-PAGE和FTIR显示保存的蛋白质特征没有普遍的断裂。功能强烈依赖于介质/pH：溶解度在去离子水中保持25%，但在pH≥7的缓冲液中急剧增加。platensis浓缩液具有高吸水率（~ 3.7 g/g），而优化后的C. pyrenoidosa分离物具有高吸油率（~ 4.2 g/g）。乳化和发泡均对pH值敏感，通过优化可以提高乳化在碱性pH值下的稳定性，并以物种依赖的方式调节泡沫性能。总之，超声辅助碱性提取为制备多功能微藻蛋白提供了能量透明的途径和多响应优化的框架。

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引用次数: 0

Packaging films prepared from hot acid vs ultrasound-assisted microwave extracted pectin: a comparative study 热酸与超声辅助微波提取果胶包装膜的比较研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112508

Chandra Mohan Chandrasekar , Michael A. Jackson , Karl E. Vermillion , Kervin O. Evans , Andre K. White , Stefanie Simon , Arland T. Hotchkiss , Pankaj Koirala , Rishabh Goyal , Shyam S. Sablani , Wei Zhao

This project presents a comparative analysis of pectins extracted from lemon peel using two distinct methods: conventional heating (yielding CHP – Citric acid-Heat extracted Pectin) and ultrasonic-assisted microwave extraction (UAME) (yielding CUMP – Citric acid-Ultrasound-Microwave extracted Pectin). The study aimed to elucidate how these extraction paradigms influence the physicochemical properties of the resulting pectins and, consequently, the functional characteristics of films produced from them. A comprehensive suite of analytical techniques was employed to characterize the molecular architecture of the pectins, including monosaccharide composition, molecular weight (Mw), degree of methyl-esterification (DM), and solution conformation. Subsequently, films prepared from both pectin types were evaluated for their mechanical, thermal, optical, surface, and barrier properties. The results revealed profound structural differences. CUMP pectin exhibited a 71 % higher molecular weight (663.90 kD) and a greater degree of branching compared to CHP pectin (388.80 kD). This superior structural integrity led CUMP to adopt a compact, globular conformation in solution, whereas CHP formed a flexible coil. These molecular distinctions were directly translated to the functional properties of the derived films. The CHP film demonstrated superior mechanical strength, stiffness, and oxygen barrier property, attributed to more effective entanglement of polymer chains. Conversely, the CUMP film exhibited higher thermal stability, water vapor barrier property, greater transparency and better UV protection. This study highlights that the extraction method greatly influences the structure of extracted pectin and the functional properties of the pectin film, underscoring a trade-off between preserving molecular weight with the UAME method and achieving superior film mechanical and oxygen barrier properties with the heating method.

本课题采用常规加热（CHP -柠檬酸-热提果胶）和超声辅助微波提取（UAME）（CUMP -柠檬酸-超声-微波提果胶）两种不同的方法对柠檬皮中提取的果胶进行了对比分析。该研究旨在阐明这些提取模式如何影响所得到的果胶的物理化学性质，从而影响由它们生产的膜的功能特性。采用了一套全面的分析技术来表征果胶的分子结构，包括单糖组成、分子量（Mw）、甲基酯化程度（DM）和溶液构象。随后，对两种果胶制备的薄膜的机械、热、光学、表面和阻隔性能进行了评价。结果显示了深刻的结构差异。与CHP果胶（388.80 kD）相比，CUMP果胶的分子量（663.90 kD）和分支度（388.80 kD）高71%。这种优越的结构完整性导致CUMP在溶液中采用紧凑的球状构象，而CHP形成柔性线圈。这些分子差异直接转化为衍生膜的功能特性。热电联产膜表现出优异的机械强度、刚度和阻氧性能，这归功于更有效的聚合物链缠结。相反，CUMP薄膜表现出更高的热稳定性、水蒸气阻隔性、更高的透明度和更好的紫外线防护。本研究强调，提取方法对提取的果胶的结构和果胶膜的功能性能有很大的影响，强调了在UAME方法保持分子量和加热方法获得优异的膜力学和氧阻隔性能之间的权衡。

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引用次数: 0

Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility 不同pH条件下番茄红素和肌纤维蛋白的相互作用：对结构特性和体外消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112500

Jia Huang , Min You , Yanyan Chen , Chunhui Zhang , Feng Huang

This study investigated the mechanism behind pH-dependent interactions between lycopene (LYC) and myofibrillar proteins (MPs) and their effects on protein structure, colloidal stability and digestibility. Results revealed that LYC binding is driven by hydrogen bonding and van der Waals forces at neutral pH, whereas hydrophobic interactions dominate under acidic/alkaline conditions. Structural analyses showed that LYC reduced α-helix/β-sheet content, increased random coil structures, and induced localized unfolding at the myosin head-tail junction, particularly at pH 7, without altering surface hydrophobicity or zeta potential. Crucially, LYC embedding favored colloidal stability while preventing excessive aggregation. Molecular dynamics simulations confirmed structural destabilization accompanied by compaction. Digestion studies demonstrated significantly enhanced hydrolysis and bioactive peptide release at pH 7 due to improved enzyme accessibility, while extreme pH values led to aggregation and reduced digestibility. These findings highlight LYC as a pH-sensitive structural modulator for MPs to optimize colloidal stability and digestibility, providing a framework for designing nutrient-dense meat products with tailored functionality.

本研究探讨了番茄红素（LYC）与肌纤维蛋白（MPs）之间ph依赖性相互作用的机制及其对蛋白质结构、胶体稳定性和消化率的影响。结果表明，在中性pH条件下，LYC结合主要受氢键和范德华力驱动，而在酸性/碱性条件下，疏水相互作用占主导地位。结构分析表明，LYC降低了α-螺旋/β-片的含量，增加了随机线圈结构，并诱导了肌球蛋白头尾连接处的局部展开，特别是在pH为7时，没有改变表面疏水性或zeta电位。关键是，LYC包埋有利于胶体稳定性，同时防止过度聚集。分子动力学模拟证实了结构不稳定伴随着压实。消化研究表明，由于酶的接近性提高，pH为7时水解和生物活性肽释放显著增强，而极端pH值导致聚集和消化率降低。这些发现强调了LYC作为MPs的ph敏感结构调节剂，可以优化胶体稳定性和消化率，为设计具有定制功能的营养密集肉制品提供了框架。

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引用次数: 0

Arabinose side-chains play a crucial role in fermentation properties of RG-I enriched citrus pectin 阿拉伯糖侧链对RG-I富集柑橘果胶的发酵特性起着至关重要的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112507

Jiefen Cui , Xiaoxiao Zhang , Dan Liu , Jirong Wang , Yongkai Yuan , Jinkai Zheng

The relationship between pectin side chains and fermentability is crucial for understanding precision nutrition. In this study, α-L-arabinofuranosidase and β-galactosidase were used to remove arabinose and galactose side chains of citrus pectin. Effects of RG-I side chains on structural characteristics and in vitro fermentation property of pectin were investigated. The removal of arabinose and galactose side chains led to a decrease in molecular weight and branching degree of pectin, which in turn resulted in a loose spatial conformation. Based on correlation analysis and carbohydrate-active enzymes annotation, we concluded that the presence of arabinose in citrus pectin promoted the production of propionate and had no promoting effect on the proliferation of pathogenic bacteria of Escherichia and Klebsiella. The removal of the galactose side chain promoted proliferation of potentially beneficial bacteria (Bifidobacterium, Faecalibacterium, Veillonella, and Parabacteroides). We further found that arabinose produced propionate mainly via the succinate pathway and acrylate pathway, while galactose generated butyrate by activating phosphate butyryltransferase and butyrate kinase. Our results provide new insights into structure-function relationship between arabinose and galactose side chains and fermentability of pectin, while also offering a scientific reference for targeted design of pectin prebiotics with precise functionalities.

果胶侧链与可发酵性之间的关系对于理解精准营养至关重要。本研究采用α- l -阿拉伯糖醛酸苷酶和β-半乳糖苷酶分别对柑橘果胶中的阿拉伯糖和半乳糖侧链进行脱除。研究了RG-I侧链对果胶结构特性和体外发酵特性的影响。阿拉伯糖和半乳糖侧链的去除导致果胶分子量和分支度的降低，从而导致果胶的空间构象松散。通过相关分析和糖活性酶注释，我们得出结论，柑橘果胶中阿拉伯糖的存在促进了丙酸的产生，而对埃希氏菌和克雷伯氏菌的致病菌增殖没有促进作用。半乳糖侧链的去除促进了潜在有益细菌（双歧杆菌、粪杆菌、微杆菌和拟杆菌）的增殖。我们进一步发现，阿拉伯糖主要通过琥珀酸途径和丙烯酸酯途径产生丙酸，而半乳糖通过激活磷酸丁酸转移酶和丁酸激酶产生丁酸。本研究结果对阿拉伯糖和半乳糖侧链的结构功能关系以及果胶的可发酵性提供了新的认识，同时也为果胶精准功能益生元的定向设计提供了科学参考。

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引用次数: 0

Harnessing the structural dynamics of fructans: decoding hydrothermal processing effects on functional polymeric carbohydrates 利用果聚糖的结构动力学：解码水热处理对功能性高分子碳水化合物的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.foodhyd.2026.112501

Huan Gong , Songshan Shi , Zexi Zhang , Xiaona Gan , Wenqi Song , Jie Chen , Paiziliya Paerhati , Tingzhao Li , Dong Liu , Bo Li , Shunchun Wang , Huijun Wang

Hydrothermal processing is a technique commonly used in traditional Chinese medicine (TCM) and food processing to modify the texture and efficacy of medicinal materials. However, the dynamic structural transformation processing and underlying mechanisms of key polysaccharide components at the molecular level during complex hydrothermal processing remain unclear. In this study, the mechanistic evolution of polysaccharide structure under different processing cycles was systematically examined using techniques such as high-performance gel permeation chromatography, high-performance liquid chromatography, gas chromatography-mass spectrometry and nuclear magnetic resonance. The results revealed significant degradation of high-molecular-weight fructans after only one round of steaming. With further steaming, the molecular weight, polysaccharide yield, total sugar content, content of most monosaccharide and esterification degree decreased, accompanied by a relative increase in the amount of galactose. Mechanistic studies indicated that during the initial steaming stage, thermal energy-driven glycosidic bond cleavage served as the primary mechanism for polysaccharide transformation, whereas the weakly acidic environment resulting from Maillard reaction-generated organic acids played an auxiliary role in hydrolysis. Additionally, small molecules such as amino acids and oligosaccharides generated during polysaccharide degradation further participate in catalysis, collectively contributing to a synergistic nonenzymatic degradation mechanism described as “heat–acid–small-molecule catalysis”. This study provides molecular-level insights into the dynamic structural changes of polysaccharides during hydrothermal processing, providing a theoretical basis for the precise control of processing parameters in both TCM and food manufacturing.

水热加工是中药和食品加工中常用的一种改变药材质地和功效的技术。然而，在复杂水热加工过程中，多糖关键组分在分子水平上的动态结构转化过程和潜在机制尚不清楚。本研究采用高效凝胶渗透色谱、高效液相色谱、气相色谱-质谱联用、核磁共振等技术系统考察了不同加工周期下多糖结构的机理演变。结果表明，经过一轮蒸煮后，高分子量果聚糖明显降解。随着蒸煮的进一步进行，其分子量、多糖得率、总糖含量、大部分单糖含量和酯化程度均下降，半乳糖含量相对增加。机理研究表明，在蒸煮初期，热能驱动的糖苷键裂解是多糖转化的主要机制，而美拉德反应产生的有机酸产生的弱酸性环境对水解起辅助作用。此外，多糖降解过程中产生的氨基酸、低聚糖等小分子进一步参与催化作用，共同形成一种协同的非酶降解机制，称为“热-酸-小分子催化”。本研究从分子水平上深入了解多糖在水热加工过程中的动态结构变化，为中药和食品加工工艺参数的精确控制提供理论依据。

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引用次数: 0

Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds 马铃薯蛋白-羧甲基壳聚糖凝胶：一种双重递送亲脂和亲水化合物的新系统

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112485

Xu Zhao, Kaili Wang, Zhixin Xie, Huaijie Zhang, Mingyao Pang, Siyuan Liu, Bo Tian, Zhibiao Feng

This study aimed to develop a novel food-grade bigel system for the co-encapsulation of hydrophilic and lipophilic active compounds. The bigels were successfully prepared based on potato protein (PP) and carboxymethyl chitosan (CMCS), utilizing these polymers as the aqueous gel phase and glycerol monostearate (GMS) as the oleogel phase. The investigation examined the effects of CMCS concentration and water-to-oil ratio on the bigels' formation mechanism, microstructure, rheological properties, and physical stability. Results demonstrated increasing the CMCS concentration significantly enhanced the system's rheological performance. Furthermore, varying the water-to-oil ratio (80:20, 50:50, 20:80) drove a structural transition from O/W to W/O configurations. The bigels maintained excellent structural stability over 12 freeze-thaw cycles, demonstrating a solvent retention rate exceeding 89.24 % without observable phase separation. Quercetin (Que) and epigallocatechin gallate (EGCG) were selected as model lipophilic and hydrophilic compounds, respectively, to evaluate their in vitro release profiles under simulated gastrointestinal conditions. The biphasic structure was found to provide effective encapsulation and controlled release for compounds of different polarities. The release kinetics adhered to a zero-order model, indicating favorable sustained-release characteristics and diffusion-dominated release mechanism. This research presents a novel material platform and theoretical foundation for developing multifunctional co-delivery systems for food bioactive compounds.

本研究旨在开发一种新的食品级bigel系统，用于亲水和亲脂活性化合物的共包封。以马铃薯蛋白（PP）和羧甲基壳聚糖（CMCS）为水凝胶相，单硬脂酸甘油（GMS）为油凝胶相，成功制备了凝胶。研究了CMCS浓度和水油比对bigels形成机理、微观结构、流变性能和物理稳定性的影响。结果表明，增加CMCS浓度可显著提高体系的流变性能。此外，不同的水油比（80:20、50:50、20:80）推动了结构从O/W到W/O的转变。在12个冻融循环中，bigels保持了良好的结构稳定性，溶剂保留率超过89.24%，没有观察到相分离。槲皮素（Que）和没食子儿茶素没食子酸酯（EGCG）分别作为模型亲脂和亲水化合物，在模拟胃肠道条件下评估其体外释放谱。双相结构对不同极性的化合物具有有效的包封和控释作用。释放动力学服从零级模型，具有良好的缓释特性和扩散为主的释放机制。本研究为开发食品生物活性化合物多功能共递送系统提供了新的材料平台和理论基础。

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引用次数: 0

Electrosprayed hempseed protein/oilbody emulsions for encapsulation and oxidative stabilization of PUFA-rich oils 电喷大麻籽蛋白/油体乳剂用于富含pufa的油的包封和氧化稳定

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-10 DOI: 10.1016/j.foodhyd.2026.112436

Aikaterini Natsia , Aikaterini Papadaki , Anastasios C. Manikas , Maria Giovanna Pastore Carbone , Vassileios Dracopoulos , Nikolaos Kopsahelis

This study investigated the hypothesis that electrosprayed PUFA-rich oils with low peroxide value can be obtained by applying oilbodies instead of oil. Electrospraying was performed using emulsions prepared with hempseed protein isolate (HPI) and hempseed oilbodies (HOB) or hempseed oil (HO) at varying protein:lipid ratios (2:1, 3:1, 4:1, and 5:1). Emulsion characterization showed that both lipid type and protein content significantly affected their properties. HPI-HOB emulsions showed no creaming at any tested temperature (4, 25 and 37 °C) and remained stable throughout the 20-day storage period. In contrast, HPI-HO emulsions exhibited phase separation, reaching the highest creaming index of 11.0 % at 2:1 protein:lipid ratio and 37 °C. Encapsulation efficiency (EE) was influenced by lipid type and protein:lipid ratio, reaching a maximum of 84.2 % for HPI-HOB and 68.8 % for HPI-HO particles at a 5:1 protein:lipid ratio. Scanning electron microscopy (SEM) indicated similar morphologies for HPI-HO and HPI-HOB electrosprayed particles. Atomic Force Microscopy (AFM) and RAMAN mapping confirmed that both HO and HOB were homogeneously distributed within the electrosprayed structures, supporting process reproducibility and stability. HPI-HOB particles exhibited almost 70 % lower peroxide value than HPI-HO, at a 5:1 protein:lipid ratio, highlighting that the use of HOB contributed to superior oxidative stability during electrospraying. Pearson's correlation analysis revealed strong negative correlations between peroxide value of HPI-HOB and the EE and protein ratio. Overall, combining HOB with high protein levels enhanced both EE and oxidative stability, providing a novel approach for the effective encapsulation and stabilization of PUFA-rich oils through emulsion electrospraying.

本研究探讨了用油体代替油可以得到低过氧化值富pufa电喷涂油的假设。用不同蛋白脂比（2:1,3:1,4:1和5:1）的大麻籽分离蛋白（HPI）和大麻籽油体（HOB）或大麻籽油（HO）制备的乳剂进行电喷涂。乳液表征表明，脂质类型和蛋白质含量对其性能有显著影响。HPI-HOB乳剂在任何测试温度（4、25和37°C）下均未发生乳化，并在20天的储存期内保持稳定。相比之下，HPI-HO乳剂表现出相分离，在2:1的蛋白脂比和37°C条件下，成乳指数最高，为11.0%。脂质类型和蛋白脂比均影响包封效率，在蛋白脂比为5:1时，HPI-HOB和HPI-HO颗粒的包封效率分别达到84.2%和68.8%。扫描电镜（SEM）显示HPI-HO和HPI-HOB电喷涂颗粒形貌相似。原子力显微镜（AFM）和拉曼图谱证实，HO和HOB在电喷涂结构中均匀分布，支持工艺的再现性和稳定性。在5:1的蛋白脂比下，HPI-HOB颗粒的过氧化值比HPI-HO低近70%，这表明在电喷涂过程中，使用HOB有助于提高氧化稳定性。Pearson相关分析显示HPI-HOB过氧化值与EE和蛋白比呈显著负相关。综上所述，将HOB与高蛋白水平相结合，提高了EE和氧化稳定性，为乳液电喷涂富含pufa的油的有效封装和稳定提供了一种新的方法。

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引用次数: 0