Food Hydrocolloids最新文献_第7页

Solvent effects on quercetin incorporation, release behavior, and antibacterial efficacy in gelatin/dialdehyde cellulose composite films: A comparative study 溶剂对明胶/双醛纤维素复合膜中槲皮素结合、释放行为和抗菌效果的影响：比较研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-17 DOI: 10.1016/j.foodhyd.2026.112461

Myat Noe Khin , Shabbir Ahammed , Chong Yuen Yuen , Tariq Aziz , Maryam M. Alomran , Ashwag Shami , Fahad Al-Asmari , Maher S. Alwethaynani , Lin Lin

As quercetin has poor solubility in water, a solvent or surfactant is required to ensure its dissolution and homogeneous distribution within a biopolymer matrix. This study systematically compares the effects of two solvents, dimethyl sulfoxide (DMSO) and ethanol, on the physicochemical properties, quercetin distribution, release behavior, and antibacterial efficacy of gelatin/dialdehyde cellulose (GD) films loaded with quercetin. Films were prepared with quercetin dissolved in DMSO (GDQ-D) or ethanol (GDQ-E). Scanning electron microscopy images revealed that both quercetin-loaded films contained a mixture of rod-like and spherical quercetin formations; cross-sectional images showed a distinct dendrimer-like structure. FTIR analysis confirmed the presence of residual DMSO in GDQ-D, accounting for 25 ± 2.6 % of the initially loaded solvent. This residual DMSO constituted approximately 4–6 % of the total film weight. Its retention promoted a more homogeneous distribution of quercetin, minimized recrystallization, and enhanced antibacterial performance (achieving 77 % and 35 % reduction against S. aureus and E. coli, respectively). Conversely, ethanol evaporation during the film drying process led to densely packed quercetin aggregates in GDQ-E. This led to a significant reduction in quercetin release (2 μg/mL vs. 20 μg/mL in GDQ-D), thereby diminishing antibacterial efficacy (55 % reduction against S. aureus with no observable activity against E. coli). Overall, these findings demonstrate that solvent type and retained residue, quercetin morphology, and release kinetics collectively contributed to the observed functional properties.

由于槲皮素在水中的溶解度较差，因此需要溶剂或表面活性剂来保证其在生物聚合物基质中的溶解和均匀分布。本研究系统比较了二甲基亚砜（DMSO）和乙醇两种溶剂对负载槲皮素的明胶/双醛纤维素（GD）薄膜的理化性质、槲皮素分布、释放行为和抗菌效果的影响。槲皮素溶解于DMSO （GDQ-D）或乙醇（GDQ-E）中制备薄膜。扫描电镜图像显示，两种负载槲皮素的薄膜都含有棒状和球形槲皮素结构的混合物；横断面图像显示明显的树突状结构。FTIR分析证实GDQ-D中存在DMSO残留，占初始负载溶剂的25±2.6%。残留的二甲基亚砜约占薄膜总重量的4 - 6%。它的保留促进了槲皮素更均匀的分布，减少了再结晶，增强了抗菌性能（对金黄色葡萄球菌和大肠杆菌的抗菌性能分别降低了77%和35%）。相反，在薄膜干燥过程中，乙醇蒸发导致GDQ-E中密集堆积的槲皮素聚集体。这导致槲皮素释放显著减少（GDQ-D为2 μg/mL， GDQ-D为20 μg/mL），从而降低了抗菌效果（对金黄色葡萄球菌降低55%，对大肠杆菌无明显活性）。总的来说，这些发现表明溶剂类型和残留残留物、槲皮素形态和释放动力学共同影响了观察到的功能特性。

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引用次数: 0

Mechanistic insights into the interactions between wheat gluten and egg white foams: interfacial behavior, molecular interactions, and conformational remodeling 小麦面筋和蛋清泡沫之间相互作用的机理：界面行为、分子相互作用和构象重塑

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-12 DOI: 10.1016/j.foodhyd.2026.112451

Xiaoli Liu , Ruixuan Zhang , Haobo Jin , Xuan Yao , Jiaxuan Ma , Yumeng Shan , E. Zhao , Keshan Wang , Yuanyuan Liu , Yongguo Jin

Wheat gluten (WG) and egg white foams frequently coexist in baked products, yet their interaction mechanisms remain unclear. This study investigated the effects of WG addition on the physicochemical properties, interfacial behavior and structural characteristics of egg white foam systems. Low levels of WG (0.25 %–0.5 %) remarkedly enhanced foaming capacity (FC), reaching 136.67 %. At these levels, WG formed soluble complexes with egg white proteins (EWPs) via hydrophobic interactions, reducing interfacial tension and promoting bubble formation. The shielding of gluten hydrophobic cores by hydrophilic regions of EWPs led to decreased surface hydrophobicity, increased solubility (82.3 %) and high absolute zeta potential (32.5 mV), indicating strong electrostatic repulsion and suppressed aggregation. When WG exceeded 0.5 %, intensified hydrophobic interactions induced large aggregates (347.75 nm), reduced protein adsorption at the air–water interface and thus diminished FC. However, increased viscosity and the formation of a more viscoelastic interfacial film improved foam stability (FS) (91.6 %). Circular dichroism (CD) analysis showed decreased α-helix (18.8 %) and increased β-sheet (22.1 %) and β-turn (12.3 %) contents, suggesting partial unfolding and exposure of hydrophobic groups that favored interfacial adsorption. Overall, glutenin and gliadin interacted with EWPs through hydrogen bonding and hydrophobic interactions, with low gluten levels enhancing foam formation and high levels improving FS. These findings provided a theoretical basis for optimizing formulations of wheat flour–egg white foam products.

小麦面筋和蛋清泡沫在烘焙食品中经常共存，但它们的相互作用机制尚不清楚。研究了WG的加入对蛋清泡沫体系理化性质、界面行为和结构特性的影响。低水平的WG（0.25% - 0.5%）再次显著提高了发泡能力（FC），达到136.67%。在这些水平下，WG通过疏水相互作用与蛋清蛋白（EWPs）形成可溶性复合物，降低界面张力并促进气泡形成。EWPs亲水性区域对面胶疏水性核的屏蔽导致面胶表面疏水性降低，溶解度提高（82.3%），zeta电位高（32.5 mV），显示出强烈的静电斥力和抑制聚集。当WG超过0.5%时，疏水相互作用加剧，形成大聚集体（347.75 nm），减少了空气-水界面的蛋白质吸附，从而降低了FC。然而，增加粘度和形成更粘弹性的界面膜提高了泡沫稳定性（FS）（91.6%）。圆二色性（CD）分析表明，α-螺旋（18.8%）含量降低，β-sheet（22.1%）和β-turn（12.3%）含量增加，表明疏水性基团的部分展开和暴露有利于界面吸附。总体而言，谷蛋白和麦胶蛋白通过氢键和疏水相互作用与EWPs相互作用，低谷蛋白水平促进泡沫形成，高谷蛋白水平改善FS。研究结果为优化小麦粉-蛋清泡沫产品的配方提供了理论依据。

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引用次数: 0

Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue 麦芽糖糊精作为蔗糖替代品：葡萄糖当量和蔗糖/麦芽糖糊精比对脱脂搅打奶油类似物物理和感官特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-17 DOI: 10.1016/j.foodhyd.2026.112462

Jing Yang, Yameng Han

The development of non-fat whipped cream analogue (NFWCA) addresses the demand for low-fat and reduced-sucrose foods. This study systematically evaluated how the dextrose equivalent (DE) value of maltodextrin (MD) and the sucrose/MD ratio influence the physical and sensory characteristics of NFWCA. Two commercial whipped creams were employed as controls. NFWCA containing MD with low DE (≤6) was almost impossible to form a foam structure. As DE value increased, a significant improvement in physical properties was observed. As a DE of 19, NFWCA demonstrated optimal performance, achieving the maximum overrun (341.72 %), hardness (1.48 N), and storage modulus (334.35 Pa). By regulating sucrose/DE19 ratio to 15/15, the overrun, hardness and storage modulus further significantly improved, reaching 426.91 %, 1.84 N and 432.15 Pa, respectively. Concurrently, NFWCA showed lowest friction coefficient (0.0369) and satisfying sensory properties. In particular, the scores for creaminess and overall acceptability reached 4.25 and 3.875, respectively, showing no significant difference compared with controls. Therefore, these findings demonstrated that MD has excellent potential to replace sucrose as foam structural building block in NFWCA. Future research should explore the long-term stability of these analogues and their application in complex food matrices to facilitate industrial adoption.

脱脂生奶油类似物（NFWCA）的发展解决了对低脂和低糖食品的需求。本研究系统评价了麦芽糖糊精（maltodextrin， MD）的葡萄糖当量（DE）值和蔗糖/MD比值对NFWCA生理和感官特性的影响。两种商业鲜奶油作为对照。含有低DE(≤6)MD的NFWCA几乎不可能形成泡沫结构。随着DE值的增加，观察到物理性能的显著改善。当DE为19时，NFWCA表现出最佳性能，实现了最大的溢出（341.72%），硬度（1.48 N）和存储模量（334.35 Pa）。将蔗糖/DE19比例调节至15/15后，超限、硬度和贮藏模量分别达到426.91%、1.84 N和432.15 Pa。同时，NFWCA具有最低的摩擦系数（0.0369）和满意的感官性能。其中，乳脂度和总体可接受度得分分别为4.25分和3.875分，与对照组比较差异不显著。因此，这些研究结果表明，MD具有取代蔗糖作为NFWCA泡沫结构构件的良好潜力。未来的研究应探索这些类似物的长期稳定性及其在复杂食品基质中的应用，以促进工业应用。

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引用次数: 0

Enhancement of composite film properties by sweeping-frequency ultrasound modified xanthan gum and nano ZnO: structural and functional characterization 扫描频率超声改性黄原胶和纳米ZnO增强复合膜性能：结构和功能表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-12 DOI: 10.1016/j.foodhyd.2026.112449

Lei Zhang , Haiyang Zhang , Shanshan Zhou , Binglin Fu , Jilong Deng , Yan Shen , Hafida Wahia , Xiaojie Yu , Haile Ma , Cunshan Zhou

Xanthan gum (XG) with different structures was prepared by being subjected to sweeping-frequency ultrasound (SFU) modification, and then incorporated with nano ZnO to fabricate composite films for active food packaging applications. Effects of SFU power density (0、6.25、25, 100 W⋅L⁻¹) on the molecular weight, monosaccharide composition, and structure of XG were systematically investigated. XG/ZnO composite films were prepared using the solution casting method. Physical properties of composite films were characterized by mechanical properties, color, UV absorption, thermal stability, and gas transmission rate. The interaction between XG and nano ZnO was elucidated through rheological properties and microscopic morphology. Furthermore, the antioxidant and antibacterial activities of composite films were evaluated. Results indicated that SFU effectively reduced the molecular weight of XG, with the weight-average molecular weight (Mw) decreasing to 7.92 × 10⁴ Da after 25 W⋅L⁻¹ SFU treatment. Side-chain glycosidic bonds were disrupted, leading to a 31.58 % reduction in glucuronic acid (GluA) content. By loading 10 % nano ZnO (relative to XG dry weight), the composite film exhibited enhanced tensile strength (TS) of 32.43 MPa, excellent UV shielding properties, reduced gas transmission rate, and improved thermal stability. Rheological and microstructure analysis revealed strong interfacial bonding between SFU modified XG and ZnO nanoparticles. Consequently, composite films exhibited significant antioxidant and antibacterial activities, inhibiting E. coli by 85.90 % and S. aureus by 88.16 %. It was demonstrated that SFU modified XG/ZnO composite films can be promising for functional food packaging.

采用扫频超声（SFU）对黄原胶（XG）进行改性，制备出不同结构的黄原胶（XG），并与纳米ZnO复合制备活性食品包装膜。系统研究了SFU功率密度（0、6.25、25、100 W·L−1）对XG分子量、单糖组成和结构的影响。采用溶液铸造法制备了XG/ZnO复合薄膜。对复合膜的物理性能进行了表征，包括力学性能、颜色、紫外吸收、热稳定性和气体透过率。通过流变性能和微观形貌表征了XG与纳米ZnO的相互作用。此外，还对复合膜的抗氧化和抗菌活性进行了评价。结果表明，SFU能有效降低XG的分子量，经25 W·L−1 SFU处理后，XG的分子量（Mw）降至7.92 × 104 Da。侧链糖苷键被破坏，导致葡萄糖醛酸（GluA）含量降低31.58%。通过添加10%的纳米ZnO（相对于XG干重），复合膜的抗拉强度（TS）提高了32.43 MPa，具有优异的紫外线屏蔽性能，降低了气体透过率，提高了热稳定性。流变学和微观结构分析表明，SFU修饰的XG和ZnO纳米颗粒之间存在很强的界面键合。结果表明，复合膜对大肠杆菌的抑制率为85.90%，对金黄色葡萄球菌的抑制率为88.16%。结果表明，SFU改性XG/ZnO复合薄膜在功能性食品包装方面具有广阔的应用前景。

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引用次数: 0

Impact of ageing and heat treatment on the colloidal state of oat protein dispersions 老化和热处理对燕麦蛋白分散体胶体状态的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foodhyd.2026.112455

Ines Pynket , Frederik Janssen , Christophe M. Courtin , Christophe Chassenieux , Taco Nicolai , Arno G.B. Wouters

Oats are increasingly being used for the production of liquid and semi-solid foods, such as dairy alternatives. Studying the colloidal state of oat proteins in aqueous systems is crucial for understanding their stability and functionality in these types of foods. Here, a stock solution containing mostly unaggregated oat proteins was prepared starting from an in-house produced oat protein isolate (OPI) derived from non-heat-treated oat groats. Then, the impact of ageing (0–72 h) and heat treatment (30–90 °C) on the colloidal state of OPI dispersions as a function of pH (7.0–9.0) was investigated. It was observed that OPI dispersions (2.0% w_protein/v) were unstable at 20 °C, gradually aggregating over time. Such aggregation at 20 °C occurred more rapidly at lower than at higher pH. Heating these OPI dispersions at 90 °C (10 min) induced dissociation of aggregates and formation of stable protein structures. This effect was reversible upon cooling as larger protein structures were re-formed. Interestingly, after extended ageing of OPI dispersions (20 °C, 72 h), heating at 90 °C (10 min) resulted in the formation of gel-like structures, an effect that could not be reversed upon cooling. It is thus clear that the colloidal state of oat proteins depends strongly on the interplay of ageing time and heat treatment. Our findings contribute to understanding the stability and functionality of oat proteins in liquid and semi-solid foods.

燕麦越来越多地被用于生产液体和半固体食品，如乳制品替代品。研究燕麦蛋白在水系统中的胶体状态对于理解它们在这类食品中的稳定性和功能至关重要。在这里，从内部生产的燕麦分离蛋白（OPI）开始制备含有大部分未聚集的燕麦蛋白的原液，该蛋白来源于未经热处理的燕麦粥。然后，研究了时效（0 ~ 72 h）和热处理（30 ~ 90℃）对OPI分散体胶体状态随pH（7.0 ~ 9.0）的变化规律。观察到OPI分散体（2.0% wprotein/v）在20℃时不稳定，随着时间的推移逐渐聚集。这种聚集在20°C下比在较高ph下发生得更快。在90°C（10分钟）加热这些OPI分散体，诱导聚集体解离并形成稳定的蛋白质结构。这种影响在冷却时是可逆的，因为更大的蛋白质结构被重新形成。有趣的是，OPI分散体延长时效（20°C, 72 h）后，在90°C（10分钟）下加热导致凝胶状结构的形成，这一效应在冷却时无法逆转。因此很清楚，燕麦蛋白的胶体状态在很大程度上取决于老化时间和热处理的相互作用。我们的发现有助于理解燕麦蛋白在液体和半固体食物中的稳定性和功能。

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引用次数: 0

A particle cohort study (ParCS) of the impact of glucose and sucrose solutions on the kinetics of starch gelatinization 葡萄糖和蔗糖溶液对淀粉糊化动力学影响的粒子队列研究(ParCS

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-16 DOI: 10.1016/j.foodhyd.2026.112459

Lily M.A. Santos O’Keefe , Yash Mali , John M. Frostad

Using a Particle Cohort Study (ParCS) apparatus, the swelling kinetics of individual granules for sweet potato, corn, tapioca, and A-type wheat starches were investigated in water, glucose, and sucrose solutions. Building on previous work that introduced an empirical swelling function for four pulse starches, and previous modeling efforts, we extended the analysis to a broader range of starch types and solute environments to explore gelatinization at the single-granule level. For the first time, we found that while the swelling curves can be collapsed onto a master curve with only four model parameters (as shown previously) the shape of the resulting master curves are starch-type dependent and insensitive to these solution conditions. We further showed that swelling rate and intra-sample variability to be intrinsic to starch type and also insensitive to these solution conditions. Also for the first time, we made measurements of the diffusion of water into individual starch granules and found it to be three orders of magnitude lower than what was assumed in previous modeling. Finally, we showed that a previously proposed prediction of the correlation between swelling time and swelling ratio is not born out by our data. Altogether, these insights provide a major advance in our understanding of starch behavior in complex environments, and provide a foundation for improved predictive models in food processing where control over gelatinization is essential.

采用颗粒队列研究（ParCS）装置，研究了甘薯、玉米、木薯淀粉和a型小麦淀粉在水、葡萄糖和蔗糖溶液中的单个颗粒的膨胀动力学。基于之前的工作，介绍了四种脉冲淀粉的经验膨胀函数，以及之前的建模工作，我们将分析扩展到更广泛的淀粉类型和溶质环境，以探索单颗粒水平的糊化。我们第一次发现，虽然膨胀曲线可以折叠到只有四个模型参数的主曲线上（如前所示），但得到的主曲线的形状依赖于淀粉类型，对这些溶液条件不敏感。我们进一步表明，膨胀率和样品内变异性是淀粉类型固有的，并且对这些溶液条件不敏感。此外，我们第一次测量了水在单个淀粉颗粒中的扩散，发现它比之前模型中假设的要低三个数量级。最后，我们证明了先前提出的膨胀时间和膨胀比之间相关性的预测并没有被我们的数据所证实。总之，这些见解为我们对复杂环境中淀粉行为的理解提供了重大进展，并为改进食品加工中的预测模型提供了基础，其中对糊化的控制是必不可少的。

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引用次数: 0

Sustainable starch engineering: Precise shaping of structural, characteristic and functional properties by ozonation and enzymatic hydrolysis 可持续淀粉工程：通过臭氧化和酶水解精确塑造淀粉的结构、特性和功能特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodhyd.2026.112509

Zeynep Tuğba Özaslan, Şenol İbanoğlu, Esra İbanoğlu

This study introduces sustainable synergetic-modification strategy for corn starch, integrating ozone oxidation and α-amylase hydrolysis to engineer functional, characteristic, and structural attributes relevant to advanced polysaccharide applications. Three-factor central composite design within response surface methodology framework was employed to assess interactive influence of ozonation time (0–60 min), incubation temperature (50–60 °C), and enzyme concentration (0–1% db) on physicochemical, rheological, thermal, and morphological properties. Comprehensive analyses-including viscosity profiling, dynamic rheology, DSC-based gelatinization/retrogradation assessments, FTIR spectroscopy, polarized light microscopy, water holding capacity, particle size distribution, reducing sugar amount, and carbonyl/carboxyl content-revealed distinct synergistic effects. The highest factor level chosen (60 min ozonation time, 60 °C incubation temperature, 1% enzyme concentration) resulted in a starch with significantly reduced viscosity (9.05 Pa s) and gel strength (265.4 kPa), increased reducing sugar levels (4.91 g/mL), enlarged granule size, and increased carbonyl (0.964/100 GU) and carboxyl (0.863/100 GU) content without altering main chemical framework. Thermal profiling indicated increased gelatinization temperatures and reduced retrogradation tendencies, while microscopy confirmed granule disruption and amorphous region expansion. These findings underscore capacity of combining green technologies to precisely tailor starch functionalities, offering residue-free, low-cost, and scalable alternative to conventional modification methods. RSM-based modelling without optimization further enables selection of process conditions to achieve application-specific performance in products such as instant soups, frozen sauces, and low-viscosity beverage systems, aligning with goals of eco-conscious manufacturing and innovation in polysaccharide science.

本研究介绍了玉米淀粉的可持续协同改性策略，结合臭氧氧化和α-淀粉酶水解来设计与高级多糖应用相关的功能，特性和结构属性。采用响应面法框架下的三因素中心复合设计来评估臭氧化时间（0-60 min）、孵育温度（50-60°C）和酶浓度（0-1% db）对理化、流变、热学和形态特性的交互影响。综合分析——包括粘度谱、动态流变学、基于dsc的糊化/退化评估、FTIR光谱、偏振光显微镜、持水量、粒径分布、还原糖量和羰基/羧基含量——揭示了明显的协同效应。选择的最高因子水平（60 min臭氧化时间，60℃培养温度，1%酶浓度），淀粉的粘度（9.05 Pa s）和凝胶强度（265.4 kPa）显著降低，还原糖含量（4.91 g/mL）增加，颗粒大小增大，羰基（0.964/100 GU）和羧基（0.863/100 GU）含量增加，但主要化学结构没有改变。热分析表明，凝胶化温度升高，退化趋势降低，而显微镜检查证实颗粒破坏和非晶态区域扩张。这些发现强调了结合绿色技术来精确定制淀粉功能的能力，为传统的改性方法提供无残留、低成本和可扩展的替代方案。无需优化的基于rsm的建模进一步使工艺条件的选择能够在速溶汤，冷冻酱汁和低粘度饮料系统等产品中实现特定应用性能，与生态意识制造和多糖科学创新的目标保持一致。

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引用次数: 0

Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability 利用苹果渣作为面包的生物活性成分：外源可溶性多糖对水动力学和结构依赖性多酚稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-10 DOI: 10.1016/j.foodhyd.2026.112444

Maria Franco , Ivan M. Lopez-Rodulfo , Federico Bianchi , Manuel Gomez , Mario M. Martinez

Apple pomace is composed predominantly of cell walls enriched with polyphenols. Its incorporation as a fortifying hydrocolloid in bread-making poses two principal challenges: its elevated water-binding capacity, which interferes with the hydration dynamics of gluten and starch, thereby impairing dough structure and bread quality; and the susceptibility of pomace-derived polyphenols to degradation under the thermal and oxidative stresses encountered during bread-making, potentially diminishing their bioactivity. This study investigates the chemical stability of pomace polyphenols (at subclass and compound levels via UPLC-ESI-QTOF-MS/MS) during bread-making and evaluates the efficacy of co-formulated soluble polysaccharides for modulating plasticizing water availability and protecting polyphenols against degradation. Wheat breads were prepared with 5 % pomace (W:POM), with and without the co-addition of psyllium (W:POM:PSY) or pectin (W:POM:P). W:POM showed lower volume, double the hardness and reduced proportion of available water compared to wheat bread (W). Adding psyllium or pectin to W:POM improved dough/crumb hydration, balanced water dynamics and resulted in similar volume and texture to W. Incorporating 5 % apple pomace into dough doubled the total polyphenol content, with bread-making primarily affecting dihydrochalcones and monomeric flavanols, while HBAs, HCAs, and oligomeric flavanols showed minimal changes. Significant variability in the degradation patterns of individual flavonols suggested that discrete polyphenol structures, rather than core subclass structures, influence their stability during baking. Psyllium and pectin generally prevented the loss of dihydrochalcones and flavanols, with pectin enhancing HBAs, HCAs, and oligomeric flavanol recovery. Hierarchical clustering indicated that polyphenol stability is influenced by both their chemical makeup and the molecular structure of the polysaccharides.

苹果渣主要由富含多酚的细胞壁组成。将其作为强化水胶体加入面包制作中带来了两个主要挑战：它的水结合能力提高，这会干扰面筋和淀粉的水合动力学，从而损害面团结构和面包质量；在面包制作过程中遇到的热应激和氧化应激下，果渣衍生的多酚容易降解，这可能会降低它们的生物活性。本研究通过UPLC-ESI-QTOF-MS/MS研究了面包制作过程中渣渣多酚的化学稳定性（在亚类和化合物水平上），并评估了共配制的可溶性多糖在调节塑化水利用率和保护多酚免受降解方面的功效。用5%的果渣（W:POM）、车前草（W:POM:PSY）或果胶（W:POM:P）分别制备小麦面包。与小麦面包(W)相比，W:POM的体积更小，硬度增加一倍，有效水分比例降低。在W:POM中加入车前草或果胶改善了面团/面包屑的水合作用，平衡了水动力学，并获得了与W相似的体积和质地。在面团中加入5%的苹果渣，总多酚含量增加了一倍，面包制作主要影响二氢查尔酮和单体黄烷醇，而HBAs、HCAs和低聚黄烷醇的变化很小。单个黄酮醇降解模式的显著差异表明，在烘烤过程中，影响其稳定性的是离散的多酚结构，而不是核心亚类结构。车前草和果胶通常阻止了二氢查尔酮和黄烷醇的损失，果胶增强了HBAs、HCAs和低聚黄烷醇的回收。层次聚类表明，多糖的化学组成和分子结构对多酚的稳定性都有影响。

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引用次数: 0

Characterisation of a novel hydrocolloid from gelatinous Naematelia aurantialba 一种新型水胶体的表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-06 DOI: 10.1016/j.foodhyd.2026.112421

Wenyuan Li , Wenhuan Xu , Bodun Zhao , Wenting Yang , Bowen Han , Xiaoju Tian , Weigang Chang , Xiaxia Zhang , Xiaobo Dong

Natural sourced hydrocolloids have always gained increasing attention, particularly microbial-derived polysaccharide. Naematelia aurantialba is a gelatinous edible mushroom rich in polysaccharides, however, colloidal properties of its polysaccharides (NAP) remain unclear. In this study, functional properties, rheological behavior, structural characteristic and aggregation behavior of NAP were investigated. The results showed that the functional properties of NAP, including thickening, solubility, swelling power, water retention, and emulsification properties, were comparable or superior to those of most of the 12 commercial polysaccharides. The rheological behavior demonstrated that NAP solution was a typical non-Newtonian fluid, pH adjustment and the presence of salt ions reduced the viscoelasticity, and its rheological property was stable at 4–50 °C. NAP, predominantly composed of mannose (47.51 %), was a homogeneous acidic heteropolysaccharide with high molecular weight (7.98 × 10⁶ Da) and rigid chain conformation. NAP could be aggregated in solution via physical cross-linking of rigid chains and various molecular interactions predominated by hydrophobic interactions. This study provides valuable insights for the potential development and utilization of NAP as a promising hydrocolloid in the food industry.

天然来源的水胶体一直受到越来越多的关注，特别是微生物来源的多糖。金银花是一种富含多糖的胶状食用菌，但其多糖（NAP）的胶体性质尚不清楚。研究了NAP的功能性质、流变行为、结构特征和聚集行为。结果表明，NAP的增稠性、溶解度、溶胀力、保水性和乳化性等功能性能与12种市售多糖中的大多数相当或优于。流变行为表明，NAP溶液为典型的非牛顿流体，pH调节和盐离子的存在降低了其粘弹性，在4-50℃时流变性能稳定。NAP主要由甘露糖（47.51%）组成，是一种高分子量（7.98 × 106 Da）、刚性链构象的均质酸性杂多糖。NAP可以通过刚性链的物理交联和以疏水相互作用为主的各种分子相互作用在溶液中聚集。该研究为NAP在食品工业中的开发利用提供了有价值的见解。

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引用次数: 0

Synergistic regulation of composite films by starch chain-length distribution and chitosan molecular weight 淀粉链长分布和壳聚糖分子量对复合膜的协同调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112434

Yilin Dong , Zhaofeng Li , Xiaofeng Ban , Zhengbiao Gu , Li Cheng , Yan Hong , Danyang Li , Caiming Li

Starch–chitosan composite films demonstrate excellent biodegradability and film-forming ability. However, their application is limited by poor transparency, a trade-off between strength and flexibility, and an incomplete understanding of how molecular structure affects film performance. In this study, starch chain-length distribution was modified using 1,4-α-glucan branching enzyme (0, 6, and 24 h) and combined with chitosan of varying molecular weights (50, 150, and 300 kDa) to prepare composite films. Molecular analysis, including amylose content, chain-length distribution, X-ray diffraction, and Fourier transform infrared spectroscopy, along with Pearson correlation analysis, showed that these molecular parameters worked concertedly to influence the films' mechanical, optical, and thermal properties. The results indicated that amylose content (r = 0.733∗, −0.780∗) and short branch chains B1 (r = 0.690∗, −0.497) and B3 (r = 0.670∗, −0.447) were positively correlated with transparency and negatively correlated with flexibility. In contrast, chitosan's molecular weight was negatively correlated with transparency (r = −0.713∗) and positively correlated with extensibility (r = 0.566). These findings suggest that the simultaneous adjustment of starch molecular structure and chitosan molecular weight can optimize transparency and flexibility. Notably, the film made with 24-h-modified starch and 150 kDa chitosan showed balanced performance, with a tensile strength of 29.53 MPa and transparency of 86.40 %, representing 31 % and 10 % improvements over native starch film (22.49 MPa, 78.40 %). This study highlights how the molecular structures of starch and chitosan together determine film properties, offering insights into the design and eco-friendly modification of food-packaging films with biodegradation potential.

淀粉-壳聚糖复合膜具有良好的生物降解性和成膜能力。然而，它们的应用受到透明度差、强度和柔韧性之间的权衡以及对分子结构如何影响薄膜性能的不完全理解的限制。本研究采用1,4-α-葡聚糖支链酶（0、6和24 h）修饰淀粉链长分布，并与不同分子量的壳聚糖（50、150和300 kDa）结合制备复合膜。分子分析，包括直链淀粉含量、链长分布、x射线衍射和傅里叶变换红外光谱，以及Pearson相关分析，表明这些分子参数共同影响薄膜的机械、光学和热性能。结果表明，直链淀粉含量（r = 0.733∗,−0.780∗）和短支链B1 （r = 0.690∗,−0.497）和B3 （r = 0.670∗,−0.447）与透明度呈正相关，与柔韧性负相关。壳聚糖的分子量与透明度呈负相关（r = - 0.713 *），与可扩展性呈正相关（r = 0.566 *）。这些结果表明，同时调整淀粉分子结构和壳聚糖分子量可以优化透明度和柔韧性。值得注意的是，由24小时改性淀粉和150 kDa壳聚糖制成的膜具有平衡的性能，抗拉强度为29.53 MPa，透明度为86.40%，比天然淀粉膜（22.49 MPa, 78.40%）分别提高了31%和10%。本研究强调了淀粉和壳聚糖的分子结构如何共同决定薄膜的性能，为具有生物降解潜力的食品包装薄膜的设计和环保改性提供了见解。

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引用次数: 0