FOOD CHEMISTRY
·
2023
·
IF 8.8
Lei Wang,Haiyan Tian,Weimin Zhang,Congfa Li,Dong Xiang
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (E Int ) of −479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an E Int of −262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Wenxin Jiang,Xinwei Xiong,Fengting Li,Wei Lu,Bing Hu,Zhiming Gao,Yuehan Wu,Dan Yuan,Yanlei Li,Xiaodong Zhai
Although polysaccharide microgels exhibit potential as clean-label emulsifiers, the stability of emulsions in commercial application is still a challenge. The current work points out that specific complexation between polysaccharide molecules and polysaccharide microgels can benefit the interfacial adsorption of polysaccharide microgels and emulsion stability. The complexation of κ-carrageenan microgels (KCMs) and locust bean gum (LBG) was investigated for the first time, which was evaluated by visual appearance, rheological behavior, thermal stability, and microscopic morphology. Results indicate the low concentration of LBG promotes the clustering of KCMs, whereas high concentration of LBG can envelop and segregate KCMs. Subsequent blending with LBG could enhance the interfacial adsorption of KCMs, and multi-layers are observed when LBG concentration exceeds 0.3 wt%. LBG can obviously decrease the emulsion droplets size and improve the storage stability of emulsions, KCMs + LBG (0.2–0.5 wt%) stabilized emulsions could keep stable after three consecutive freeze-thaw cycles. Based on the specific complexation between KCMs and LBG, the layer-by-layer emulsification could be achieved. This strategy can inspire other polysaccharide microgel emulsifiers, which could be a feasible solution for improving the stability of polysaccharides microgels stabilized emulsions.
研究领域:
食品科学
·
高分子化学
·
界面科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin-Yu Jiang,Jia-Nan Yan,Lin Li,Wen Sun,Bin Nie,Hai-Tao Wu
The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s - 1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
·
2024
·
IF 3.8
Yuang Zhang,Zhuo Zang,Rongwen Lu,Shufen Zhang,Bingtao Tang
Magnetism-responsive photonic crystals can achieve contactless external-field control. Thus, they have considerable potential applications in areas such as displays, sensing, and anticounterfeiting. However, overcoming the limitations of traditional liquid systems and designing solid-state magnetically responsive photonic crystals capable of repeatable and instantaneous color change in response to a magnetic field still presents significant challenges. Herein, based on agarose-locust bean gum hydrogel (AG-LBG) and superparamagnetic Fe3O4@SiO2 nanoclusters, we propose a new strategy of fabricating a repeatable, instantaneous, chromogenic, and magnetism-responsive hydrogel (AG-LBG/Fe3O4@SiO2). The special large-pore network structure of AG-LBG endows it with internal fluidity at the microscale, ensuring magnetism-responsive reordering in the solid state of Fe3O4@SiO2. Given these features, AG-LBG/Fe3O4@SiO2 had significant potential in displays and sensing. This work provided a viable strategy for the simple and inexpensive preparation of solid-state magnetism-responsive photonic crystals.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 8
·5430-5439
·
IF 2.6
Hao Cheng,Pengcheng Zhou,Jun Mei,Jing Xie
Summary The quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB-N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice-coating techniques.
研究领域:
食品科学
·
水产加工与保鲜
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Ruxia Ning,Xichuang Cheng,Fuhou Lei,Jiufang Duan,Kun Wang,Jianxin Jiang
Natural and high-quality biomass-based coating films are considered promising packaging to consumers. However, the poor mechanical properties and weak antimicrobial activity of biomass materials have limited their practical application. A cleaner and low-cost strategy is used to prepare antimicrobial, self-recovery, and biocompatible coating films using tamarind kernel powder (TKP) and chitosan (CS). The TKP protein and chitosan chains were covalently cross-linked with tetrakis(hydroxymethyl)phosphonium chloride (THPC) to form a three-dimensional network based on THPC-amine dynamic bonds, and act as a sacrificial bond. Then, the hydrogen bond forms an interpenetrating network to build a strong multi-network film. Thus, the THPC multi-crosslinking TKP based films showed enhanced stretchable property (increased from 3.23 % to 77.54 %), and self-recovery after 30 min of recovery. Additionally, the film has been found to exhibit low water vapor permeability, low oxygen transmittance rate, and excellent antimicrobial efficiency (maximum inhibition zones: 24.39 mm). Moreover, the prepared films were demonstrated to be biocompatible and non-hemolytic based on cell viability and hemolytic activity assays. The method described herein could broaden the scope of biomass-based materials in the realm of antimicrobial coating films.
研究领域:
高分子材料科学
·
食品包装工程
·
生物医学材料
·
天然高分子化学
·
抗菌材料
·
可再生资源利用
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Haiyan Tian,Dong Xiang,Congfa Li
Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.
研究领域:
食品科学
·
胶体与表面化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Xinming Zhang,Ke Zhang,Ning Yang,Yaqian Xiao,Yonghong Peng,Zhigang Han,Wei Su,Guihong Sun,Jun Wang
Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G′) was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
Materials Today Communications
·
2025
·
IF 4.5
Xiaomei Liu,Na Wang,Huaiwu Peng,Zhenshi Zhang,Ziqiang Lei
Severe water scarcity and soil salinization have emerged as persistent ecological challenges threatening global agricultural sustainability. In this study, a molecularly engineered functional crosslinking agent was successfully synthesized through molecular-level surface modification of γ-alumina nanoparticles. Subsequently, a tragacanth gum-g-polyacrylic acid / acrylic acid-aluminium oxide (TG-g-PAA/AA-Al 2 O 3 ) exhibiting dual anti-leakage and salt-resistant properties was fabricated via aqueous solution polymerization using acrylic acid as the primary monomer. Systematic characterization revealed that the incorporation of 0.8 wt% bifunctional polymeric composite significantly enhanced material performance, demonstrating 18.4 % improvement in anti-leakage properties and 24.7 % improvement in salt-resistant compared to the control group. This innovative material integrates water conservation with saline soil remediation, offering dual-functional benefits for arid region management: simultaneously addressing water resource preservation while facilitating agricultural land reclamation. The proposed methodology establishes a novel theoretical framework for coordinated management of water and soil resources in drought-prone ecosystems, providing new insights for sustainable agriculture development in arid/semi-arid regions.
研究领域:
农业生态学
·
环境功能材料
·
土壤修复
·
水土资源管理
·
高分子化学
·
干旱区生态工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2021
·
IF 5.354
Anlei Ge,Shahid Iqbal,Timothy V. Kirk,Xiao Dong Chen
In this study we determined the effect of whey protein isolate-polysaccharide combinations in aqueous phases, on modulating the rheology and microstructural properties of 20 wt % oil-in-water emulsions. The aqueous phases of three emulsions consisted of combinations of 4 wt % whey protein isolate (WPI) and 0.5 wt % Locust bean gum, iota-carrageenan (IC), or chitosan separately (pH 4, 100 mM NaCl), while the oil phase was soybean oil . It was observed that all heated emulsions had higher moduli and viscosities than unheated systems. This behavior could be due to greater protein-polysaccharide interactions after thermal treatment, leading to highly viscous and elastic materials. Observed microstructures also supported the rheological results, and showed that thermal treatment led to denser gel-networks formation in heated emulsions, particularly in WPI-IC system. This study may provide significant impact in the production of semi-solid O/W emulsified foods with improved texture and rheology, but reduced total fat content.
研究领域:
食品科学
·
化学工程
·
材料科学
✓ 已验证
DOI
高影响因子
ENZYME AND MICROBIAL TECHNOLOGY
·
2015
·
IF 2.322
Haoyu Zang,Shanshan Xie,Huijun Wu,Weiduo Wang,Xiankun Shao,Liming Wu,Faheem Uddin Rajer,Xuewen Gao
A novel thermostable mannanase from a newly isolated Bacillus pumilus GBSW19 has been identified, expressed, purified and characterized. The enzyme shows a structure comprising a 28 amino acid signal peptide, a glycoside hydrolase family 5 (GH5) catalytic domain and no carbohydrate-binding module. The recombinant mannanase has molecular weight of 45 kDa with an optimal pH around 6.5 and is stable in the range from pH 5–11. Meanwhile, the optimal temperature is around 65 °C, and it retains 50% relative activity at 60 °C for 12 h. In addition, the purified enzyme can be activated by several ions and organic solvents and is resistant to detergents. Bpman5 can efficiently convert locus bean gum to mainly M2, M3 and M5, and hydrolyze manno-oligosaccharides with a minimum DP of 3. Further exploration of the optimum condition using HPLC to prepare oligosaccharides from locust bean gum was obtained as 10 mg/ml locust bean gum incubated with 10 U/mg enzyme at 50 °C for 24 h. By using this enzyme, locust bean gum can be utilized to generate high value-added oligosaccharides with a DP of 2–6.
研究领域:
酶学
·
生物技术
·
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Mengzhu Wang,Liuping Fan,Xiaowei Yan,Jinwei Li
Lipid oxidation and instability in oil-in-water (O/W) emulsion are the main challenges in emulsion-based foods. Polysaccharide-induced Maillard conjugation of soybean phosphatidylethanolamine (SP) holds great potential in improving physicochemical stability of emulsions. This work applied tamarind gum, pectin, inulin and maltodextrin to conjugate with SP to obtain the four Maillard conjugates (MCs), and investigated their difference in interface and anti-oxidant abilities in emulsions. Results showed that lower polymerization degree of polysaccharide moieties (tamarind gum＞pectin＞maltodextrin＞inulin) caused higher glycation degree in MC: inulin- S P-MC＞maltodextrin- S P-MC＞pectin- S P-MC ≈ tamarind gum- S P-MC, which corresponded their color changes. Compared with unconjugated mixtures, interface activity and anti-oxidant abilities of MCs were strengthened. Among the four MCs, tamarind gum- S P-MC (7.77 mN/m) and pectin- S P-MC (8.42 mN/m) could decrease interfacial tension more largely. It was due to the faster interface saturation benefited from broader steric network of tamarind gum and pectin moieties, and stable interfacial absorption facilitated by improved zeta potential and lipophilicity. Pectin- S P-MC also exhibited the highest anti-oxidant ability (DPPH scavenging ability of 97.81% and ferric-reducing antioxidant power of 2.742 A). It was attributed to the combined effects of grafting degree, interface activity and chain length of pectin moiety. As a result, emulsions stabilized by pectin- S P-MC had less water loss, smaller droplet sizes, and lower contents of oxidation products. Maillard reaction between SP and pectin was favorable to produce MCs with higher potential for the improvements of physical and oxidative stability of O/W emulsions.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）