摘要：
Regenerated rice has the characteristics of dual harvest, labor-saving and cost-saving, which is of great significance for solving the global food problem. Hyperspectral image technology is one of the main methods to obtain vegetation canopy data on a large scale, which has the advantages of image and spectral information set in one, comprehensive information response, no need for pre-processing, non-polluting and non-destructive, etc. It mainly establishes a hyperspectral diagnostic model for crop yield through remote sensing data, assists in crop yield prediction, and finally uses Convolutional Neural Network methods for regression prediction. In this experiment, two main planting varieties of regenerated rice, Yongyou 4949 and Kuiyou 1610, were selected for the study in Hunan Province, and a hyperspectral instrument was used to capture the hyperspectral images of regenerated rice in the first and regeneration seasons as the metadata. Since Convolutional Neural Network has a strong feature extraction capability, a two-dimensional Convolutional Neural Network was used as the front-end regenerated rice spectral feature extractor, and an attention mechanism was added to enhance the attention learning of the model for hyperspectral images for subtle features. At the back end, the fully connected layer was used as the regression predictor for the yield of regenerated rice, and the parameters were fine-tuned during the training process to obtain a high robustness model suitable for the yield prediction of regenerated rice, which is of great significance for the realization of the yield increase and income of regenerated rice.
Regenerated rice has the characteristics of dual harvest, labor-saving and cost-saving, which is of great significance for solving the global food problem. Hyperspectral image technology is one of the main methods to obtain vegetation canopy data on a large scale, which has the advantages of image and spectral information set in one, comprehensive information response, no need for pre-processing, non-polluting and non-destructive, etc. It mainly establishes a hyperspectral diagnostic model for crop yield through remote sensing data, assists in crop yield prediction, and finally uses Convolutional Neural Network methods for regression prediction. In this experiment, two main planting varieties of regenerated rice, Yongyou 4949 and Kuiyou 1610, were selected for the study in Hunan Province, and a hyperspectral instrument was used to capture the hyperspectral images of regenerated rice in the first and regeneration seasons as the metadata. Since Convolutional Neural Network has a strong feature extraction capability, a two-dimensional Convolutional Neural Network was used as the front-end regenerated rice spectral feature extractor, and an attention mechanism was added to enhance the attention learning of the model for hyperspectral images for subtle features. At the back end, the fully connected layer was used as the regression predictor for the yield of regenerated rice, and the parameters were fine-tuned during the training process to obtain a high robustness model suitable for the yield prediction of regenerated rice, which is of great significance for the realization of the yield increase and income of regenerated rice.
作者机构：
[Liu, Zhi-Wei; Tang, Pan-Pan; Tan, Yi-Cheng; Liu, Tian-Le] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Liu, Xiu-Bin] College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Liu, Chang; Cheng, Jun-Hu] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China;[Aadil, Rana Muhammad] National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
通讯机构：
[Zhi-Wei Liu] C;College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
摘要：
The potential of cold plasma (CP) treatment to promote the formation of amyloid fibrils (AFs) of ovalbumin (OVA) was evaluated relative to acidic heat fibrillation condition (pH = 2, 85 °C). Results indicated CP exhibited significant potential for promoting the formation of AFs of OVA, as evidenced by higher Thioflavin T (ThT) fluorescence intensity of AFs for CP-treated OVA (POVA) during the fibrillation process compared to AFs for native OVA under acidic heating conditions (NOVA). Long, curved and worm-like fibrils of CP-treated OVA with 2 min (POVA-2), which were thicker (3 nm in height) and longer (majority length ranging from 300 nm to 400 nm), were observed after 8 h of fibrillation, while irregular, short, worm-like fibrils of NOVA were detected. Unlike NOVA, which was only hydrolyzed into small peptides, the backbone of POVA-2 was cleaved into small peptide fragments, accompanied by the generation of dityrosine cross-linked aggregation/oligomer during fibrillation process, as evidenced by SDS-PAGE and dityrosine analysis. The result of hydrophobic, sulfhydryl and disulfide bonds, and dityrosine analysis showed hydrophobic interaction and dityrosine cross-links could be the main force driving the assembly and stacking of cross-β structures, leading to the formation of organized fibrillar structures for POVA-2, while only hydrophobic interaction was involved for NOVA. Additionally, analyses of emulsifying ability (EAI) and stability (ESI) of NOVA and POVA-2 displayed that both EAI and ESI of them were significantly improved, with POVA-2 exhibiting superior EAI compared to NOVA. Therefore, this study demonstrated CP is a promising technique to promote the generation of protein amyloid fibrils in a more efficient manner.
The potential of cold plasma (CP) treatment to promote the formation of amyloid fibrils (AFs) of ovalbumin (OVA) was evaluated relative to acidic heat fibrillation condition (pH = 2, 85 °C). Results indicated CP exhibited significant potential for promoting the formation of AFs of OVA, as evidenced by higher Thioflavin T (ThT) fluorescence intensity of AFs for CP-treated OVA (POVA) during the fibrillation process compared to AFs for native OVA under acidic heating conditions (NOVA). Long, curved and worm-like fibrils of CP-treated OVA with 2 min (POVA-2), which were thicker (3 nm in height) and longer (majority length ranging from 300 nm to 400 nm), were observed after 8 h of fibrillation, while irregular, short, worm-like fibrils of NOVA were detected. Unlike NOVA, which was only hydrolyzed into small peptides, the backbone of POVA-2 was cleaved into small peptide fragments, accompanied by the generation of dityrosine cross-linked aggregation/oligomer during fibrillation process, as evidenced by SDS-PAGE and dityrosine analysis. The result of hydrophobic, sulfhydryl and disulfide bonds, and dityrosine analysis showed hydrophobic interaction and dityrosine cross-links could be the main force driving the assembly and stacking of cross-β structures, leading to the formation of organized fibrillar structures for POVA-2, while only hydrophobic interaction was involved for NOVA. Additionally, analyses of emulsifying ability (EAI) and stability (ESI) of NOVA and POVA-2 displayed that both EAI and ESI of them were significantly improved, with POVA-2 exhibiting superior EAI compared to NOVA. Therefore, this study demonstrated CP is a promising technique to promote the generation of protein amyloid fibrils in a more efficient manner.
通讯机构：
[Li, QM; Xia, HP ] H;Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Hunan Rapeseed Oil Nutr Hlth & Deep Dev Engn Techn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.
关键词：
Acidic deep eutectic solvents;Phase transition;Waxy maize starch
摘要：
The effects of molar ratio and carboxylic acids' structure of deep eutectic solvents (DESs) on the treatment of waxy maize starch (WMS) were systematically investigated. FT-IR results of DESs discovered that shorter carbon chain acids exhibited stronger hydrogen bonds. Subsequently, DESs were utilized to treat WMS. Microscopy, DSC, and viscosity measurements indicated that the dissolution and gelatinization phase transitions of WMS occurred simultaneously in acid-DESs. Specifically, shorter carbon chains led to lower viscosity and more obvious dissolution. Notably, relatively high solubilities of 57.02 wt% (choline chloride/formic acid, CF) and 53.39 wt% (choline chloride/oxalic acid dihydrate, CO) were obtained for 6 h at 60 °C. Further characterization of regenerated WMS using SEM, XRD, FT-IR, and GPC showed that the granular and crystalline structures of WMS were disrupted, with a significant decrease in molecular weight. The extent of starch disruption/degradation increased as the acids' carbon chain decreased. Therefore, the treatment of WMS in acid-DESs was predominantly influenced by the length of the acids' carbon chain. Additionally, esterification reactions between WMS and carboxylic acids were detected in the CF and CO systems. These findings could provide a promising and efficient approach for starch treatment and structural analysis.
The effects of molar ratio and carboxylic acids' structure of deep eutectic solvents (DESs) on the treatment of waxy maize starch (WMS) were systematically investigated. FT-IR results of DESs discovered that shorter carbon chain acids exhibited stronger hydrogen bonds. Subsequently, DESs were utilized to treat WMS. Microscopy, DSC, and viscosity measurements indicated that the dissolution and gelatinization phase transitions of WMS occurred simultaneously in acid-DESs. Specifically, shorter carbon chains led to lower viscosity and more obvious dissolution. Notably, relatively high solubilities of 57.02 wt% (choline chloride/formic acid, CF) and 53.39 wt% (choline chloride/oxalic acid dihydrate, CO) were obtained for 6 h at 60 °C. Further characterization of regenerated WMS using SEM, XRD, FT-IR, and GPC showed that the granular and crystalline structures of WMS were disrupted, with a significant decrease in molecular weight. The extent of starch disruption/degradation increased as the acids' carbon chain decreased. Therefore, the treatment of WMS in acid-DESs was predominantly influenced by the length of the acids' carbon chain. Additionally, esterification reactions between WMS and carboxylic acids were detected in the CF and CO systems. These findings could provide a promising and efficient approach for starch treatment and structural analysis.
摘要：
Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel prior to the SM gel formed at acidification temperature of 37 °C, exhibiting the highest WHC and G′ among all samples. Moreover, SM/LA-37 double gels showed two networks: one was a porous network and the other was a dense network. By contrast, SM/LA mixtures acidified at 42 °C formed double networks during the cooling stage, and the previously formed SM gel hindered the formation of the LA gel. Consequently, SM/LA-42 double gels showed lower WHC and G′ compared with SM/LA-37 double gels. Overall, gelation sequence substantially affected the physical properties of SM/LA double gels. Our findings provide basis for adopting optimal methods to improve yoghurt quality and revealing the gelation mechanism involved in SM/LA double gels.
Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel prior to the SM gel formed at acidification temperature of 37 °C, exhibiting the highest WHC and G′ among all samples. Moreover, SM/LA-37 double gels showed two networks: one was a porous network and the other was a dense network. By contrast, SM/LA mixtures acidified at 42 °C formed double networks during the cooling stage, and the previously formed SM gel hindered the formation of the LA gel. Consequently, SM/LA-42 double gels showed lower WHC and G′ compared with SM/LA-37 double gels. Overall, gelation sequence substantially affected the physical properties of SM/LA double gels. Our findings provide basis for adopting optimal methods to improve yoghurt quality and revealing the gelation mechanism involved in SM/LA double gels.
期刊：
Food Research International,2025年:116272 ISSN：0963-9969
通讯作者：
Yi Wang<&wdkj&>Ran Wang<&wdkj&>Jie Luo
作者机构：
[Zhixi Li; Yu Cao; Xiankang Fan; Hui Zhou; Jie Luo] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China;[Pengjie Wang; Hao Zhang; Yi Wang; Ran Wang] Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
通讯机构：
[Yi Wang; Ran Wang] D;[Jie Luo] C;Department of Nutrition and Health, China Agricultural University, Beijing 100083, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
摘要：
The interfacial properties of lipid droplets are crucial for infant digestion, yet few studies have explored the impact of the layers of lipid droplets on infant digestion. In this study, four emulsions were prepared: one with milk polar lipids (MPL) serving as the monolayer interface of the lipid droplet (ME-PL), one with MPL and membrane-specific protein (MSP) as the co-monolayer interface of the lipid droplet (ME-Co), one with liposome featuring MPL as the bilayer interface of the lipid droplet (BE-PL), and one with proteoliposome containing MPL and MSP as the co-bilayer interface of the lipid droplet (BE-Co). Cryo-TEM was used to determine the number of lipid droplet interface layers, while confocal laser scanning microscopy confirmed the interfacial distribution. Compared to monolayer emulsions, bilayer emulsions exhibited greater stability. Furthermore, in vitro digestion experiments revealed that BE-Co released free fatty acids the fastest and in the largest amount. During gastric digestion, emulsions with co-components interfaces released fewer saturated fatty acids (SFA) compared to those containing only MPL in the interface, whereas bilayer emulsions released more SFA and polyunsaturated fatty acids (PUFA) than monolayer emulsions. During intestinal digestion, bilayer and co-interfacial emulsions released more SFA and less unsaturated fatty acids (USFA), with BE-Co releasing the highest percentage of SFA (87.11 ± 0.10 %) and the lowest percentages of USFA, specifically 2.95 ± 0.00 % PUFA. This study introduces a novel preparation method that uses a bilayer interface to simulate the human milk globule interface and explores the effect of different interface layers on lipid droplet characteristics, providing valuable insights for the development of infant food.
The interfacial properties of lipid droplets are crucial for infant digestion, yet few studies have explored the impact of the layers of lipid droplets on infant digestion. In this study, four emulsions were prepared: one with milk polar lipids (MPL) serving as the monolayer interface of the lipid droplet (ME-PL), one with MPL and membrane-specific protein (MSP) as the co-monolayer interface of the lipid droplet (ME-Co), one with liposome featuring MPL as the bilayer interface of the lipid droplet (BE-PL), and one with proteoliposome containing MPL and MSP as the co-bilayer interface of the lipid droplet (BE-Co). Cryo-TEM was used to determine the number of lipid droplet interface layers, while confocal laser scanning microscopy confirmed the interfacial distribution. Compared to monolayer emulsions, bilayer emulsions exhibited greater stability. Furthermore, in vitro digestion experiments revealed that BE-Co released free fatty acids the fastest and in the largest amount. During gastric digestion, emulsions with co-components interfaces released fewer saturated fatty acids (SFA) compared to those containing only MPL in the interface, whereas bilayer emulsions released more SFA and polyunsaturated fatty acids (PUFA) than monolayer emulsions. During intestinal digestion, bilayer and co-interfacial emulsions released more SFA and less unsaturated fatty acids (USFA), with BE-Co releasing the highest percentage of SFA (87.11 ± 0.10 %) and the lowest percentages of USFA, specifically 2.95 ± 0.00 % PUFA. This study introduces a novel preparation method that uses a bilayer interface to simulate the human milk globule interface and explores the effect of different interface layers on lipid droplet characteristics, providing valuable insights for the development of infant food.
摘要：
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.
通讯作者：
Rana Muhammad Aadil<&wdkj&>Jun-Hu Cheng<&wdkj&>Zhi-Wei Liu
作者机构：
[Liu, Jun-Xiang; Tang, Pan-Pan; Liu, Zhi-Wei; Liu, Xiu-Bin; Liu, Chang] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[Liu, Chang] School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;[Aadil, Rana Muhammad] National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.. Electronic address: Muhammad.aadil@uaf.edu.pk;[Cheng, Jun-Hu] School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;[Cheng, Jun-Hu] Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China. Electronic address: fechengjh@scut.edu.cn
通讯机构：
[Rana Muhammad Aadil] N;[Jun-Hu Cheng] S;[Zhi-Wei Liu] C;National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China<&wdkj&>Changsha Innovation Institute for Food, Changsha 410128, China<&wdkj&>School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
摘要：
The effect of cold plasma (CP) treatment in promoting the covalent grafting of ovalbumin (OVA) with gallic acid (GA) were investigated, along with identifying the binding sites in the OVA-GA complex and exploring its potential for reducing the antigenicity of OVA. The results showed that the GA content of 22.97 ± 1.27 mg/g in OVA-GA complex was obtained following 60 s of CP treatment. Using LC-MS/MS, four regions (T 52 -R 59 , V 201 -K 207 , I 279 -R 285 , and V 281 -K 291 ) were identified, containing 12 GA binding sites in the OVA-GA complex. Additionally, a significant reduction in IgE binding capacity (70.83 ± 0.90 %) was observed, as confirmed by ELISA analysis. The masking/steric-hindrance effect on linear epitopes and the disruption of conformational epitopes of OVA as a result of GA grafting may be the key factors leading to the reduction in OVA antigenicity. This study highlights that promoting the grafting of polyphenols onto proteins using CP treatment is an effective strategy for reducing the antigenicity of protein allergens.
The effect of cold plasma (CP) treatment in promoting the covalent grafting of ovalbumin (OVA) with gallic acid (GA) were investigated, along with identifying the binding sites in the OVA-GA complex and exploring its potential for reducing the antigenicity of OVA. The results showed that the GA content of 22.97 ± 1.27 mg/g in OVA-GA complex was obtained following 60 s of CP treatment. Using LC-MS/MS, four regions (T 52 -R 59 , V 201 -K 207 , I 279 -R 285 , and V 281 -K 291 ) were identified, containing 12 GA binding sites in the OVA-GA complex. Additionally, a significant reduction in IgE binding capacity (70.83 ± 0.90 %) was observed, as confirmed by ELISA analysis. The masking/steric-hindrance effect on linear epitopes and the disruption of conformational epitopes of OVA as a result of GA grafting may be the key factors leading to the reduction in OVA antigenicity. This study highlights that promoting the grafting of polyphenols onto proteins using CP treatment is an effective strategy for reducing the antigenicity of protein allergens.
期刊：
Sensors and Actuators B-Chemical,2025年433:137576 ISSN：0925-4005
通讯作者：
Xingbo Shi<&wdkj&>Yan Lv
作者机构：
[Jing Yang; Yaqin Zhang; Xingbo Shi; Yan Lv] Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
通讯机构：
[Xingbo Shi; Yan Lv] L;Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
摘要：
Rapid and portable detection technology of organophosphorus pesticides (OPs) is urgently needed to ensure food and environmental safety. Herein, a simple and portable method for in-field detection of OPs was established based on an ascorbic acid (AA) touch-in personal blood glucose meter (PGM) triggered by the inhibition of alkaline phosphatase (ALP). Particularly, AA was first used as a bridge to construct a cascade strategy ALP-AA-[Fe(CN) 6 ] 3- for PGM readout, as it has been proven to trigger stronger PGM readings due to its strong reducibility and double electron generation. In the presence of OPs, the enzymatic activity of ALP was inhibited to produce less AA, resulting in a weakened reduction of [Fe(CN) 6 ] 3- on the test strip and a decrease of the electrochemical signal. The PGM analysis platform showed a good linear response at concentrations of 10–40 μg L −1 of dimethoate, with a detection limit of 7.55 μg L −1 , and its practicability and reliability were verified by the recovery results in vegetables and fruits. With the advantages of simplicity and portability, this method can complete the entire field detection process in 20 min. Hence, this work provides a promising candidate method for the rapid on-site detection of OPs in food and the environment.
Rapid and portable detection technology of organophosphorus pesticides (OPs) is urgently needed to ensure food and environmental safety. Herein, a simple and portable method for in-field detection of OPs was established based on an ascorbic acid (AA) touch-in personal blood glucose meter (PGM) triggered by the inhibition of alkaline phosphatase (ALP). Particularly, AA was first used as a bridge to construct a cascade strategy ALP-AA-[Fe(CN) 6 ] 3- for PGM readout, as it has been proven to trigger stronger PGM readings due to its strong reducibility and double electron generation. In the presence of OPs, the enzymatic activity of ALP was inhibited to produce less AA, resulting in a weakened reduction of [Fe(CN) 6 ] 3- on the test strip and a decrease of the electrochemical signal. The PGM analysis platform showed a good linear response at concentrations of 10–40 μg L −1 of dimethoate, with a detection limit of 7.55 μg L −1 , and its practicability and reliability were verified by the recovery results in vegetables and fruits. With the advantages of simplicity and portability, this method can complete the entire field detection process in 20 min. Hence, this work provides a promising candidate method for the rapid on-site detection of OPs in food and the environment.
期刊：
International Journal of Molecular Sciences,2025年26(5)
作者机构：
[Yi, Yuhang; Lv, Chenghao; Zhang, Yi; Liu, Xin; Zhou, Xixin] College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;[Chen, Shiyun; Qin, Si; Fan, Wei] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[Lv, Chenghao] Xiangya School of Basic Medical Sciences, Central South University, Changsha 410013, China
摘要：
The primary active compound in vine tea is dihydromyricetin (DMY), which has a longstanding history as a dietary supplement and traditional ethnic medicine. However, the precise molecular mechanism by which vine tea dihydromyricetin extract (VDMY) regulates glucolipid metabolic disorder remains unclear. In this study, we first assessed the effect of VDMY on various physiological parameters in db/db mice, followed by RNA sequencing (RNA-seq) to identify key signaling pathways affected by VDMY in liver tissues. We also examined the impact of VDMY on the liver's TLR4/MyD88/NF-κB and FOXO1 pathways using Western blotting. Our results showed that VDMY significantly reduced fasting blood glucose (FBG), total cholesterol (TC), triglycerides (TGs), and low-density lipoprotein cholesterol (LDL-C), while increasing high-density lipoprotein cholesterol (HDL-C) levels. Additionally, VDMY enhanced the liver's antioxidant capacity by upregulating superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH), while lowering malondialdehyde (MDA), alanine aminotransferase (ALT), and aspartate aminotransferase (AST), thus alleviating liver damage. RNA-seq analysis further revealed that VDMY influenced multiple biological processes, including transcription, glycolysis, gluconeogenesis, and redox reactions, suggesting that its effects may be mediated through the TLR4/MyD88/NF-κB and FOXO1 pathways. Additionally, Western blot analysis revealed that VDMY effectively downregulated the expressions of TLR4, MyD88, NF-κB, and FOXO1 proteins in the liver of db/db mice, indicating that VDMY could target these pathways to intervene glucolipid metabolism dysfunction.
摘要：
This study explored a facile method for converting macadamia nutshells into bio-based nanomaterials, including cellulose nanofibers (CNFs) and lignin nanoparticles (LNPs), through deep eutectic solvent (DES) pretreatment coupled with a nanofabrication strategy. Comparisons of the physicochemical, morphological, and structural properties of the CNF and LNPs produced through acidic choline chloride/oxalic acid dihydrate (ACDES) and alkaline K(2)CO(3)/glycerol DES (ALDES) pretreatments were conducted using SEM, TEM, FTIR, XRD, TGA, GPC and 2D NMR. The CNFs obtained from ACDES pretreatment (ACCNFs) exhibited uniform and long filament-like structures with shorter whisker-like nanocrystals. Conversely, the CNFs produced with the ALDES pretreatment (ALCNFs) displayed irregular aggregates and nanofibril bundles. Additionally, the ACCNFs demonstrated higher crystallinity and contained small amounts of the oxalate half-ester compare to ALCNFs. During ACDES pretreatment, a large proportion of β-O-4, β-5, and β-β linkages in lignin disrupted and re-condensed to form lignin substructures, resulting in the assembly of cluster-like lignin nanoparticles pretreated with ACDES (ACLNP) aggregates. In contrast, lignin nanoparticles pretreated with ALDES (ALLNP) exhibited uniform nanospherical shapes because of the preservation of β linkages in lignin during the ALDES pretreatment. This work not only broadens the fabrication strategies for CNF and LNPs but also offered a promising approach for the valorization of lignocellulosic agricultural wastes.
摘要：
Smart adsorbents with responsive self-healing ability will be promising, as they can meet the desirable requirements of sustainable and efficient usage in water treatment. Herein, a photo-induced self-healing gel adsorbent is fabricated by the combination of transition metal carbides Ti 3 C 2 T x (MXene), polyethyleneimine (PEI), and poly(N,N-dimethylacrylamide) (PDMAA) for sustainable and efficient removal of specific target Cr(VI) from water. PEI, as a potent adsorptive motif, endows the gel with high maximum adsorption capacity ( q m ) (i.e., ∼300 mg g −1 for Cr(VI)). Crucially, leveraging the photothermal conversion of Ti 3 C 2 T x and the self-healing repair of PDMAA, the gel is imbued with rapid photo-induced self-healing ability, which facilitates its sustainability in adsorption application. The photoinduction applied to the damaged gel adsorbent enables its rapid self-healing repair, as well as maintains its efficient removal efficiency for reapplication, which makes it more suitable for long-time usage in environments. This work provides a new insight into the application of smart adsorbents for sustainable and efficient adsorption in the field of wastewater treatment.
Smart adsorbents with responsive self-healing ability will be promising, as they can meet the desirable requirements of sustainable and efficient usage in water treatment. Herein, a photo-induced self-healing gel adsorbent is fabricated by the combination of transition metal carbides Ti 3 C 2 T x (MXene), polyethyleneimine (PEI), and poly(N,N-dimethylacrylamide) (PDMAA) for sustainable and efficient removal of specific target Cr(VI) from water. PEI, as a potent adsorptive motif, endows the gel with high maximum adsorption capacity ( q m ) (i.e., ∼300 mg g −1 for Cr(VI)). Crucially, leveraging the photothermal conversion of Ti 3 C 2 T x and the self-healing repair of PDMAA, the gel is imbued with rapid photo-induced self-healing ability, which facilitates its sustainability in adsorption application. The photoinduction applied to the damaged gel adsorbent enables its rapid self-healing repair, as well as maintains its efficient removal efficiency for reapplication, which makes it more suitable for long-time usage in environments. This work provides a new insight into the application of smart adsorbents for sustainable and efficient adsorption in the field of wastewater treatment.
摘要：
INTRODUCTION: Synbiotics have revealed the possibility of improving constipation through gut microbiota. The synergistic efficacy of Bifidobacterium animalis subsp. lactis BL-99 (BL-99) and fructooligosaccharide (FOS) on constipation have not been investigated. METHODS: Loperamide-induced constipated mice model was established to explore the effect of BL-99, FOS, and BL-99+FOS on changes of defecation-related parameters, gut microbiota and metabolites. RESULTS AND DISCUSSION: The results showed that BL-99, FOS, and BL-99+FOS each alleviated constipation, with the synbiotic showing significant efficacy in the first black stool defecation time, fecal number, fecal weight, and the gastrointestinal transit rate (P < 0.05). Additionally, significant increased in serum 5-HT and IL-10 were observed in the BL-99+FOS group, alongside an increased relative abundance of Lachnospiraceae_NK4A136_group, Blautia, and Clostridium sensu stricto 1, while significantly reducing the relative abundance of Alistipes and Bacteroides. These changes facilitated alterations in short-chain fatty acids (SCFAs) metabolism, and were closely associated with the expression of genes related to the 5-HT pathway and the modulation of serum inflammatory factors. This study provides a theoretical basis for BL-99 and FOS synbiotics to improve constipation by regulating the gut microbiota and metabolites.
关键词：
Anthocyanin;Chondroitin sulfate;Encapsulation efficiency;Stability;Whey protein isolate
摘要：
Anthocyanins (ACNs) are widely used in the culinary, cosmetic, and biomedical industries owing to their potent bioactivities. However, the rapid degradation of ACNs in extreme environments is a major limiting factor for their physicochemical stability and bioactivity. This study reported a facile and environmental-friendly ACN embedding strategy using chondroitin sulfate (CS) and whey protein isolate (WPI) to prepare the CS/WPI@ACN complex. The encapsulation efficiency of CS/WPI@ACN reached up to 84.87 % when the CS-to-WPI mass ratio was 1:5, and the core-to-wall material ratio was 1:3. Molecular docking analysis revealed that the CS/WPI complex harbored a concave chamber, which was conducive for the embedding of small ACN molecules and promoting drug activity. The CS/WPI@ACN complex enabled sustained ACN release in the gastrointestinal tract in vitro. The CS/WPI@ACN complex was stable under ascorbic acid treatment conditions, high temperatures, and a wide range of pH levels. In vitro release data demonstrated that most encapsulated ACNs were released in the small intestine. Furthermore, the antioxidant activity of the CS/WPI@ACN complex was higher than that of free ACN. Therefore, this study proposed a strategy to protect unstable active substances, and laid a foundation for blueberry anthocyanins in the high-value utilization of functional drinks.
Anthocyanins (ACNs) are widely used in the culinary, cosmetic, and biomedical industries owing to their potent bioactivities. However, the rapid degradation of ACNs in extreme environments is a major limiting factor for their physicochemical stability and bioactivity. This study reported a facile and environmental-friendly ACN embedding strategy using chondroitin sulfate (CS) and whey protein isolate (WPI) to prepare the CS/WPI@ACN complex. The encapsulation efficiency of CS/WPI@ACN reached up to 84.87 % when the CS-to-WPI mass ratio was 1:5, and the core-to-wall material ratio was 1:3. Molecular docking analysis revealed that the CS/WPI complex harbored a concave chamber, which was conducive for the embedding of small ACN molecules and promoting drug activity. The CS/WPI@ACN complex enabled sustained ACN release in the gastrointestinal tract in vitro. The CS/WPI@ACN complex was stable under ascorbic acid treatment conditions, high temperatures, and a wide range of pH levels. In vitro release data demonstrated that most encapsulated ACNs were released in the small intestine. Furthermore, the antioxidant activity of the CS/WPI@ACN complex was higher than that of free ACN. Therefore, this study proposed a strategy to protect unstable active substances, and laid a foundation for blueberry anthocyanins in the high-value utilization of functional drinks.
期刊：
International Journal of Biological Macromolecules,2025年306(Pt 2):141544 ISSN：0141-8130
通讯作者：
Li, Bing-Zheng;Che, Liming
作者机构：
[Li, Jiajun] College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China;[Wen, Hai-Yan; Li, Bing-Zheng; Wu, Zhao-Long; Yang, Hui] Institute of Grand Health, Guangxi Academy of Sciences, Nanning 530007, Guangxi, China;[Wei, Yun-Yi] College of Food and Quality Engineering, Nanning University, Nanning 530200, Guangxi, China;[Xia, Huiping] School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China;[Kotatha, Ditpon] Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
通讯机构：
[Li, Bing-Zheng; Che, Liming] C;College of Food and Quality Engineering, Nanning University, Nanning 530200, Guangxi, China. Electronic address:;College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China. Electronic address:
摘要：
It is challenging to fabricate uniform starch microspheres (SMs) with sub-10 μm diameters in starch-polyethylene glycol (PEG) aqueous two-phase system (ATPS). To address this issue, a refined approach using starch-polyvinylpyrrolidone (PVP) ATPS is presented in this work. Phase diagrams were constructed for ATPSs containing PVPs of varying molecular weights, which provided crucial insights into the influence of PVP on SM formation. The results revealed that increasing both the molecular weight and concentration of PVP led to higher starch and PVP contents within the dispersed phase, significantly influencing the final yield of SMs. The morphology, size, crystallinity, and swelling behavior of SMs prepared in the starch-PVP ATPS were comprehensively characterized. Increasing PVP molecular weight resulted in smaller SMs with enhanced crystallinity and reduced swelling capacity. Notably, SMs prepared with 58 kDa PVP exhibited an average particle size ( D [4,3 ) of 5.13 μm, a narrow size distribution (Span value = 1.33), a B + V crystal type, and a relative crystallinity of 20.9 %. Furthermore, no residual PVP was detected in the final SMs. This innovative starch-PVP ATPS approach offers a promising route for the controlled fabrication of sub-micron SMs with tightly controlled size distributions. This method holds significant potential for applications demanding well-defined starch-based materials in various fields. This innovative starch-PVP ATPS approach offers a promising route for controlled fabrication of uniform SMs with sub-10 μm diameters, which could be advantageous for drug encapsulation and delivery systems requiring high structural stability.
It is challenging to fabricate uniform starch microspheres (SMs) with sub-10 μm diameters in starch-polyethylene glycol (PEG) aqueous two-phase system (ATPS). To address this issue, a refined approach using starch-polyvinylpyrrolidone (PVP) ATPS is presented in this work. Phase diagrams were constructed for ATPSs containing PVPs of varying molecular weights, which provided crucial insights into the influence of PVP on SM formation. The results revealed that increasing both the molecular weight and concentration of PVP led to higher starch and PVP contents within the dispersed phase, significantly influencing the final yield of SMs. The morphology, size, crystallinity, and swelling behavior of SMs prepared in the starch-PVP ATPS were comprehensively characterized. Increasing PVP molecular weight resulted in smaller SMs with enhanced crystallinity and reduced swelling capacity. Notably, SMs prepared with 58 kDa PVP exhibited an average particle size ( D [4,3 ) of 5.13 μm, a narrow size distribution (Span value = 1.33), a B + V crystal type, and a relative crystallinity of 20.9 %. Furthermore, no residual PVP was detected in the final SMs. This innovative starch-PVP ATPS approach offers a promising route for the controlled fabrication of sub-micron SMs with tightly controlled size distributions. This method holds significant potential for applications demanding well-defined starch-based materials in various fields. This innovative starch-PVP ATPS approach offers a promising route for controlled fabrication of uniform SMs with sub-10 μm diameters, which could be advantageous for drug encapsulation and delivery systems requiring high structural stability.
关键词：
Antioxidant;Caco-2;Crocin and crocetin;Molecular dynamics;Myosin;Quantum chemical
摘要：
This study explores the binding properties of two important constituents from Crocus sativus L (crocin and crocetin) with myosin, examining their influence on antioxidant capacity in myosin and a grilled meat model. And their impact on cytoprotective potential of myosin digestion products was also assessed in Caco-2 cells. Crocin and crocetin exhibited discernible binding affinity to myosin via static quenching, which induced conformational alterations that bolstered the antioxidant capacity of myosin, preventing peroxidation, which also corroborated in a grilled meat model. Crocin resulted in greater enhancement of antioxidant capacity and binding affinity, as confirmed by quantum chemical calculations. Molecular dynamics simulations revealed the stable binding of crocin to GLU:272, GLU:606, GLN:628, and PHE:417 residues of myosin. In addition, crocin substantially enhanced the protective efficacy of myosin digestion products against H2O2-induced damage in Caco-2 cells by upregulating superoxide dismutase and GSH-Px and simultaneously downregulating reactive oxygen species and malondialdehyde levels.
This study explores the binding properties of two important constituents from Crocus sativus L (crocin and crocetin) with myosin, examining their influence on antioxidant capacity in myosin and a grilled meat model. And their impact on cytoprotective potential of myosin digestion products was also assessed in Caco-2 cells. Crocin and crocetin exhibited discernible binding affinity to myosin via static quenching, which induced conformational alterations that bolstered the antioxidant capacity of myosin, preventing peroxidation, which also corroborated in a grilled meat model. Crocin resulted in greater enhancement of antioxidant capacity and binding affinity, as confirmed by quantum chemical calculations. Molecular dynamics simulations revealed the stable binding of crocin to GLU:272, GLU:606, GLN:628, and PHE:417 residues of myosin. In addition, crocin substantially enhanced the protective efficacy of myosin digestion products against H2O2-induced damage in Caco-2 cells by upregulating superoxide dismutase and GSH-Px and simultaneously downregulating reactive oxygen species and malondialdehyde levels.
摘要：
Peony seeds, as a valuable emerging oil resource, are rich in unsaturated fatty acids (UFAs), tocopherols, phytosterols and sterols. Based on the different heating conduction methods, this study investigates the effects of the microwave and roasting pretreatments on the quality, compositions, physicochemical properties and emulsification characteristics of peony seed oil (PSO). Peony seeds were pretreated by microwave at 700 W for 0.5, 1.0, 1.5, 2.0 min, pretreated by roasting at 120 ℃ for 10, 20, 30, 40 min, respectively. The nanoemulsions of PSO were prepared with Tween-20 by the ultrasound technology. The results showed that microwave increased the oil yield, SV, p-AV, TOV, TBARS and BI, but decreased AV of PSO. Roasting increased the oil yield, AV, SV, PV, p-AV, TOV and BI; but decreased the TBARS level of PSO. Microwave pretreatment decreased the γ-tocopherol, and β-carotene levels of PSO. However, roasting increased the γ-tocopherol and β-carotene levels. Total phytosterol level gradually decreased with the prolong of heating time. α-linolenic, linoleic and oleic acids were the dominated fatty acids in the PSO. Microwave and roasting slightly decreased the UFAs level. Microwave and roasting increased the particle size and Ke value of PSO nanoemulsion. The longer storage time or higher incubation temperature could increase the particle size, PDI, zeta-potential and Ke of PSO nanoemulsion.
Peony seeds, as a valuable emerging oil resource, are rich in unsaturated fatty acids (UFAs), tocopherols, phytosterols and sterols. Based on the different heating conduction methods, this study investigates the effects of the microwave and roasting pretreatments on the quality, compositions, physicochemical properties and emulsification characteristics of peony seed oil (PSO). Peony seeds were pretreated by microwave at 700 W for 0.5, 1.0, 1.5, 2.0 min, pretreated by roasting at 120 ℃ for 10, 20, 30, 40 min, respectively. The nanoemulsions of PSO were prepared with Tween-20 by the ultrasound technology. The results showed that microwave increased the oil yield, SV, p-AV, TOV, TBARS and BI, but decreased AV of PSO. Roasting increased the oil yield, AV, SV, PV, p-AV, TOV and BI; but decreased the TBARS level of PSO. Microwave pretreatment decreased the γ-tocopherol, and β-carotene levels of PSO. However, roasting increased the γ-tocopherol and β-carotene levels. Total phytosterol level gradually decreased with the prolong of heating time. α-linolenic, linoleic and oleic acids were the dominated fatty acids in the PSO. Microwave and roasting slightly decreased the UFAs level. Microwave and roasting increased the particle size and Ke value of PSO nanoemulsion. The longer storage time or higher incubation temperature could increase the particle size, PDI, zeta-potential and Ke of PSO nanoemulsion.
摘要：
Cold chain systems are essential for preserving the quality and nutritional value of kiwifruit and other fruits, as well as facilitating their transportation and supply. Cold chain breaks can adversely affect fruit quality and value. Therefore, exploring its metabolism and molecular basis research is of great significance for regulating cold chain breaks. Herein, the effects of kiwifruit storage under isothermal and cold chain breaks were compared and its physicochemical properties, metabolism and transcriptome profiles were investigated. Metabolomic analyses revealed that flavonoids are the primary differential metabolites suppressed by cold chain breaks. Additionally, five main biomarkers were identified in response to cold chain breaks. Transcriptomic and WGCNA analyses demonstrated that the majority of differentially expressed genes associated with ethylene synthesis and signal transduction ( ACS, ACOs, ETRs ), as well as starch and sucrose metabolism ( BAMs, SPS, PFK, TPP ), were upregulated during cold chain disruptions compared to low temperatures, while DEGs related to flavonoid biosynthesis ( 4CLs, CHI, F3′H ) were downregulated. Furthermore, transcription factor AcHsfA3a was found to be correlated with flavonoids and the identified biomarkers. This study provides a theoretical basis for regulating kiwifruit cold chain breaks, improving fruit quality, and guiding cold chain transportation.
Cold chain systems are essential for preserving the quality and nutritional value of kiwifruit and other fruits, as well as facilitating their transportation and supply. Cold chain breaks can adversely affect fruit quality and value. Therefore, exploring its metabolism and molecular basis research is of great significance for regulating cold chain breaks. Herein, the effects of kiwifruit storage under isothermal and cold chain breaks were compared and its physicochemical properties, metabolism and transcriptome profiles were investigated. Metabolomic analyses revealed that flavonoids are the primary differential metabolites suppressed by cold chain breaks. Additionally, five main biomarkers were identified in response to cold chain breaks. Transcriptomic and WGCNA analyses demonstrated that the majority of differentially expressed genes associated with ethylene synthesis and signal transduction ( ACS, ACOs, ETRs ), as well as starch and sucrose metabolism ( BAMs, SPS, PFK, TPP ), were upregulated during cold chain disruptions compared to low temperatures, while DEGs related to flavonoid biosynthesis ( 4CLs, CHI, F3′H ) were downregulated. Furthermore, transcription factor AcHsfA3a was found to be correlated with flavonoids and the identified biomarkers. This study provides a theoretical basis for regulating kiwifruit cold chain breaks, improving fruit quality, and guiding cold chain transportation.
关键词：
Lacticaseibacillus casei;Sucrose-6-phosphate hydrolase SacA;Hydrophilic amino acid;Acid production rate
摘要：
Lacticaseibacillus casei is the most widely used starter in fermented dairy beverages. The ability to metabolize sucrose, which is directly influenced by the amino acid profile and structure of sucrose hydrolase, governs the fermentation properties. However, research on how the amino acid composition of sucrose-6-phosphate hydrolase SacA affects enzyme activity and acid production rate of L. casei is lacking. This study assessed the enzyme activity and investigated the role of hydrophilic amino acids on the structural surface of SacA through comparative genomic analysis, homologous overexpression and site-directed mutagenesis. The SacA activity of the high-acid-producing (HC) strains (1.33 U/mL) was significantly higher than that of the low-acid-producing (LC) strains (0.09 U/mL). SacA exhibited five amino acid mutations between the HC and LC strains. When the sacA gene from the HC strain was introduced into the LC strains, the SacA activity rose to 1.03 U/mL, utilizing 49.6% of the sucrose in the milk matrix and notably increasing the acid production rate by 4.63-fold. Among five mutants, the SacA activity of the Ala269Thr variant increased by about 50% upon the mutation of Ala269 to Thr269, exhibiting significantly higher enzyme activity compared with the other four mutant amino acids. Further validation revealed that replacing hydrophobic Ala269 with hydrophilic Ser269 and Cys269 increased the SacA activity of mutants by 40.53% and 30.03%, respectively. Overall, the transformation of hydrophobic Ala269 on the surface of proteins into hydrophilic Thr269 increased the SacA activity, which further facilitates the utilization of sucrose by Ala269Thr mutant, thus triggering an increased acid production rate. These findings provide a reference for the high-throughput screening of rapid acid-producing starters for dairy beverages.
Lacticaseibacillus casei is the most widely used starter in fermented dairy beverages. The ability to metabolize sucrose, which is directly influenced by the amino acid profile and structure of sucrose hydrolase, governs the fermentation properties. However, research on how the amino acid composition of sucrose-6-phosphate hydrolase SacA affects enzyme activity and acid production rate of L. casei is lacking. This study assessed the enzyme activity and investigated the role of hydrophilic amino acids on the structural surface of SacA through comparative genomic analysis, homologous overexpression and site-directed mutagenesis. The SacA activity of the high-acid-producing (HC) strains (1.33 U/mL) was significantly higher than that of the low-acid-producing (LC) strains (0.09 U/mL). SacA exhibited five amino acid mutations between the HC and LC strains. When the sacA gene from the HC strain was introduced into the LC strains, the SacA activity rose to 1.03 U/mL, utilizing 49.6% of the sucrose in the milk matrix and notably increasing the acid production rate by 4.63-fold. Among five mutants, the SacA activity of the Ala269Thr variant increased by about 50% upon the mutation of Ala269 to Thr269, exhibiting significantly higher enzyme activity compared with the other four mutant amino acids. Further validation revealed that replacing hydrophobic Ala269 with hydrophilic Ser269 and Cys269 increased the SacA activity of mutants by 40.53% and 30.03%, respectively. Overall, the transformation of hydrophobic Ala269 on the surface of proteins into hydrophilic Thr269 increased the SacA activity, which further facilitates the utilization of sucrose by Ala269Thr mutant, thus triggering an increased acid production rate. These findings provide a reference for the high-throughput screening of rapid acid-producing starters for dairy beverages.
作者机构：
[Lu, Zhengji; Sheng, Zhaoyue; Zhou, Hui; Luo, Jie] College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China;[He, Jian; Zhang, Xiaoying; Wang, Caiyun] National Center of Technology Innovation for Dairy, Hohhot, China;[Zhang, Ying] Inner Mongolia Yijiahao Cheese Co., Ltd., Hohhot, China
通讯机构：
[Jie Luo] C;College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
摘要：
Processed cheese analogues (PCA) are popular among consumers worldwide for their diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of common PCA, suffers from syneresis and thermal instability, which could be well ameliorated by locust bean gum (LBG) as a thickening, non-gelatinizing polysaccharide. However, the mechanism by which LBG improves the gel properties of CA/KC composites has not yet been clarified. In this study, the CA/KC/LBG ternary composite gels were constructed and the effect of LBG concentrations (0–0.5%) on the CA/KC binary gel properties were investigated. Compared with the control CA/KC gel, the addition of low LBG concentrations (0.1–0.3%) significantly increased the water-holding capacity, strength and thermal stability of gels ( P < 0.05), while the addition of high LBG concentrations (0.4%–0.5%) weakened the gel properties. To reveal the influence mechanism of LBG, the water migration, molecular interactions and microstructure of gels were compared. The results confirmed that the addition of LBG induced the migration of water molecules from free state to bound state and enhanced the hydrogen bonding interactions between CA/KC gel molecules. In addition, scanning electron microscopy results showed that the addition of low concentrations of LBG induced the unfolding of KC macromolecules into chains, which optimized the gel network structure of KC. The formed CA/KC/LBG ternary composite gels showed more homogeneous and denser gel network structure than the control. In conclusion, the addition of an appropriate amount of LBG could well improve the thermal stability of CA/KC binary gel and the sense of storage stability of PCA products.
Processed cheese analogues (PCA) are popular among consumers worldwide for their diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of common PCA, suffers from syneresis and thermal instability, which could be well ameliorated by locust bean gum (LBG) as a thickening, non-gelatinizing polysaccharide. However, the mechanism by which LBG improves the gel properties of CA/KC composites has not yet been clarified. In this study, the CA/KC/LBG ternary composite gels were constructed and the effect of LBG concentrations (0–0.5%) on the CA/KC binary gel properties were investigated. Compared with the control CA/KC gel, the addition of low LBG concentrations (0.1–0.3%) significantly increased the water-holding capacity, strength and thermal stability of gels ( P < 0.05), while the addition of high LBG concentrations (0.4%–0.5%) weakened the gel properties. To reveal the influence mechanism of LBG, the water migration, molecular interactions and microstructure of gels were compared. The results confirmed that the addition of LBG induced the migration of water molecules from free state to bound state and enhanced the hydrogen bonding interactions between CA/KC gel molecules. In addition, scanning electron microscopy results showed that the addition of low concentrations of LBG induced the unfolding of KC macromolecules into chains, which optimized the gel network structure of KC. The formed CA/KC/LBG ternary composite gels showed more homogeneous and denser gel network structure than the control. In conclusion, the addition of an appropriate amount of LBG could well improve the thermal stability of CA/KC binary gel and the sense of storage stability of PCA products.
