FOOD CHEMISTRY
·
2025
·
IF 9.8
Kuo Zhao,Yilin Hao,Xin Guo,Yanjiao Chang,Xue Shen
Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.5–0.75 % FU incorporated were proved to be the most promising ink. Rheological analysis confirmed their great printing potential from the three-stages simulated 3D printing process. The incorporation of FU into emulsions induced more QP molecules adsorbed at the oil-water interface and smaller droplets size. When gel was induced by gluconate δ-lactone, these electrostatic interactions transformed into electrostatic attraction, resulting in a denser gel network. Adding FU to the gel improved its textural properties. Moreover, the gels with FU incorporated exerted better curcumin storage stability. This study provides a simple way to develop and improve the edible 3D printing inks for future food manufacturing.
研究领域:
食品科学
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生物材料学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
Gels
·
2024
·Vol. 10
·期 12
·840
·
IF 5
Xinxia Zhang,Yafeng Ding,Jiangtao Zhou,Qianqian Xu,Ting Li,Li Wang
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network. Moreover, XG-AG (gel prepared by xanthan gum and albumin) and XG-GG (gel prepared by xanthan gum and globulin) exhibited higher levels of disulfide bonds and free sulfhydryl groups in the gel, requiring more energy to break the intermolecular sulfide bonds during heating. Under the same heating conditions, the rheological properties and gel strength of XG-UQPG (gel prepared by xanthan gum and ultrasonically treated QP) were superior to those of XG-UGG (gel prepared by xanthan gum and ultrasonically treated globulin) and XG-UAG (gel prepared by xanthan gum and ultrasonically treated albumin). Additionally, XG-UGG (pH 7.0) demonstrated the highest water holding capacity (WHC) and oil holding capacity (OHC). This was attributed to the disulfide bonds created in the proteins by the ultrasound treatment, encouraging them to interact to form more uniform holes in gel that can hold more water/oil molecules. Conversely, at pH 4.5, the WHCs of the gels were reduced due to the presence of rougher protein structures. These findings shed light on the impact of protein composition on gel properties and offer insights into enhancing the quality of quinoa protein gel.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Liang Zhang,Ting Xiong,Xian-Fen Wang,Dong-Ling Chen,Xu-Dong He,Chen Zhang,Chunsen Wu,Qian Li,Xiangli Ding,Jian-Ya Qian
Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0–9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased. It suggested that both the smallest particle size and the closest extent of the contact angle to 90° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING SCIENCE
·
2024
·
IF 4.1
Yifan Song,Shumin Hu,Lingyu Zhu,Jiayuan Wang
The successful preparation of starch-based Pickering emulsions typically relies on the use of high-viscosity or high-boiling-point oil solvents. However, these solvents present challenges in removal and limit the applicability of the emulsions. This study aims to investigate the feasibility and effectiveness of employing small-molecule solvents as alternatives for the oil phase. Specifically, quinoa starch granules are used as the emulsifying agent, with a systematic exploration of various small molecules from different solvent categories. This research contributes by identifying the impact of solvent-particle interactions on the feasibility of emulsion formation—an aspect critical but often overlooked in previous discussions on solvent influence on emulsion quality, essential for guiding solvent selection. Furthermore, to address potential challenges associated with maintaining emulsion stability when using low-viscosity oils, a strategy based on exploiting depletion attraction is proposed and demonstrated, leveraging bovine serum albumin as depletants.
研究领域:
食品科学
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胶体化学
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界面科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·988
·
IF 5.1
Shengyuan Guo,Chaofan Zhao,Jiankang Zhou,Zhuo Zhang,Wenting Wang,Yuting Zhu,Chuan Dong,Guixing Ren
In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (p< 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes.
研究领域:
食品科学
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植物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Qiaozhi Zhang,Shiyu Fan,Hujun Xie,Yan Zhang,Linglin Fu
This study aimed to investigate the interaction modes between maize starch (MS) and quinoa polyphenols (QPs) under hydrothermal treatments and its influence on the multi-scale structure and digestive behaviors of MS through mechanistic analyses. Thermodynamic and microscopic results revealed that during starch gelatinization , the starch chains interacted with QP polyphenols to form new aggregates with retarded gelatinization. The X-ray diffraction and 13 C nuclear magnetic resonance spectroscopy further confirmed the presence of both V-type inclusion complexes and non-inclusion complexes in QP-complexed MS. Through multiple spectroscopic approaches, it was demonstrated that complexation with QPs promoted the formation of local helical and short-range ordered structures and crystallization in MS and led to resistance of the starch chains to digestive enzymes. As a consequence, the MS–QP complexes showed substantially reduced digestion rates with increases in the contents of resistant starch and slowly digestible starch, as well as lower values of the predicted glycemic index . Compared to white quinoa polyphenols, polyphenols from red and black quinoa displayed a greater efficiency in modulating the starch structure and digestive properties. This study provides a valuable basis for the application of pigmented quinoa polyphenols as functional ingredients in starchy foods with desired glycemic response.
研究领域:
食品科学
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营养学
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植物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2023
·Vol. 17
·期 6
·5594-5605
·
IF 3.4
Yu Yuyuan,Shi Yongqing
The interaction between quinoa glycopeptides (QGs) and three polyphenols [(−)-epigallocatechin-3-gallate (EGCG), gallic acid (GA) and tannic acid (TA)] was investigated by particle size, potential, fluorescence spectrum, and Fourier infrared spectrum, and the changes of antioxidant activity after compound were investigated by in vitro antioxidant experiments. The results showed that the average particle size of quinoa glycopeptide decreased and its distribution became more uniform after it was combined with three polyphenols. The intrinsic fluorescence was quenched and decreased with the increase of polyphenol content, and the maximum emission wavelength of the intrinsic fluorescence spectrum was redshifted. When combined with EGCG, GA and TA, the surface hydrophobicity of quinoa glycopeptides decreased significantly. The quenching type of EGCG, GA, and TA on quinoa glycopeptides was static quenching. The addition of polyphenols changed the hydrophobic amino acid groups in quinoa glycopeptides, and the hydrophobic interaction was the main force. Additionally, the secondary structure of QG was slightly changed after the binding of polyphenols to QG. Moreover, DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power analysis showed that EGCG, GA, and TA enhanced significantly the antioxidant capacity of QG. Therefore, this study can guide the preparation of quinoa functional food.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Weigang Zhong,Qi Wang,Xue Shen
Rational selection of the complex state and polysaccharide type may enhance the performance of electrostatic complex stabilized high internal phase emulsions (HIPEs). Herein, quinoa proteins were extracted to form electrostatic complexes separately with three gelling-type polysaccharides to fabricate HIPEs. Results showed that the complexes in soluble state (pH 8.4–5.6) exhibited moderate size, high negative potential and enhanced protein hydrophobicity, and could achieve HIPEs with 84% oil phase upon acidification to pH 6 at low concentrations. Its excellent interfacial structure enhanced stability during heating, freeze-thawing and long-term storage, and exhibited promising 3D printing potential. Furthermore, the complexes formed by sulfated polysaccharide carrageenan had higher amphiphilicity than those formed by carboxylated polysaccharide pectin or sodium alginate, and their stabilized HIPE had preferable droplet size, stability and 3D printing resolution than its counterparts. This study may provide new insights into the performance enhancement of protein/polysaccharide electrostatic complex stabilized HIPEs.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOSCIENCE REPORTS
·
2024
·Vol. 44
·期 6
·
IF 3.8
Hao Xiao Hua,Liu Ke Xin,Zhang Meng Yuan
Increasing cadmium (Cd) pollution has negative effects on quinoa growth and production. Gamma-aminobutyric acid (GABA) confers plants with stress resistance to heavy metals; however, the mechanism remains unclear. We explored the effects of exogenous GABA on the physiological characteristics, antioxidant capacity, and Cd accumulation of quinoa seedlings under Cd stress using hydroponic experiments. Partial least-squares regression was used to identify key physical and chemical indices of seedlings affecting Cd accumulation. Compared with those of the CK group, exposure to 10 and 25 µmol·L−1 Cd significantly reduced the photosynthetic pigment contents, photosynthesis, and biomass accumulation of quinoa seedlings; resulted in shorter and thicker roots; decreased the length of the lateral roots; decreased the activities of superoxide dismutase (SOD) and peroxide (POD); and increased H2O2 and malondialdehyde (MDA) contents. Exogenous GABA reduced the Cd content in the stem/leaves and roots of quinoa seedlings under Cd stress by 13.22–21.63% and 7.92–28.32%, decreased Cd accumulation by 5.37–6.71% and 1.91–4.09%, decreased the H2O2 content by 38.21–47.46% and 45.81–55.73%, and decreased the MDA content by 37.65–48.12% and 29.87–32.51%, respectively. GABA addition increased the SOD and POD activities in the roots by 2.78–5.61% and 13.81–18.33%, respectively, under Cd stress. Thus, exogenous GABA can reduce the content and accumulation of Cd in quinoa seedlings by improving the photosynthetic characteristics and antioxidant enzyme activity and reducing the degree of lipid peroxidation in the cell membrane to alleviate the toxic effect of Cd stress on seedling growth.
研究领域:
植物生理学
·
环境科学
·
农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 1
·148
·
IF 4.7
Xinyue Zhang,Zhanrong Li,Xiaojiao Zheng,Wenjun Wen,Xiaowen Wang
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p< 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.Keywords:pulsed electric field treatment;quinoa protein isolate;structural and functional properties
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Longwei Chen,Chi Zhang,Xi Yu,Lixiao Fu,Xiaozhi Tang,Xiao Feng
Native quinoa protein has weak processability. Fibrillation can vary the structure and foaming properties of proteins. Quinoa 2S albumin also has the potential to be an interface active substance. In this study, quinoa protein amyloid-like fibrils (QPF) and 2S albumin were blended to stabilize foams for the first time, and their interfacial behavior, foaming properties and the microstructure of foams were analyzed. The absolute value of zeta potential and surface tension of quinoa protein isolates (QPI) decreased after fibrillation, which improved the foam capacity and stability significantly. When QPF were further blended with 2S albumin at a ratio of 1:1, foam capacity and foam stability reached the highest values of 183.33% and 86.38%, respectively. The adsorption of QPF at the air-water interface along with 2S albumin’s filling in the interfacial voids may strengthen the protein interfacial network and their foaming properties. Meanwhile, our study revealed that both the viscosity of the liquid phase as well as the interfacial properties of the protein dispersion influenced the foam capacity and foam stability of QPF/2S albumin. Furthermore, foams generated from QPF/2S albumin were applied to prepare coffee latte art and chiffon cakes. The cakes using foams generated from QPF/2S albumin to fully replace egg white exhibited a fluffy, porous, and stable structure. To conclude, the fibrillated quinoa protein and 2S albumin complex showed the potential to be an innovative plant-based ingredient to generate foams and applied in food processing industry, which will contribute to the food sustainability.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Liang Zhang,Dong-Ling Chen,Xian-Fen Wang,Liang Xu,Jian-Ya Qian,Xu-Dong He
Curcumin , as a lipid-soluble and environment-sensitive (light, heat and oxidants) polyphenol, need to be embedded to develop health care products with stable storage-stability and of higher bioaccessibility. Enzymatically modified quinoa starch (EMQS) based emulsion gel was fabricated and used as the carrier for curcumin. The emulsifying property and mechanism of EMQS, and the micromorphology , stability, rheological properties and in vitro digestion properties of the emulsion gel were studied. The decreased particle size and increased contact angle of QS after enzymatic hydrolysis contributed to the improved emulsifying properties of EMQS. The curcumin-encapsulated EMQS Pickering emulsion gel showed better emulsifying stability, much clearer solid-like behavior, higher gel strength and viscosity than that of Tween 80 emulsion. The retention rates of curcumin in the EMQS Pickering emulsion gel were higher than 85% after subjected to the different treatments. And under 7 h UV and 8-day storage conditions, the protective effect of EMQS-based Pickering emulsion gel on curcumin was even higher than that of tween 80 emulsion system. The lipid digestion extent in EMQS Pickering emulsion gel was higher than that in bulk oil system and lower than that in tween 80 system. Compared with that of bulk oil system (5.37%), the bioaccessibility of curcumin in EMQS Pickering emulsion gel (38.57%) was greatly improved, proving that EMQS Pickering emulsion gel could be used as delivery vehicle for curcumin.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）