INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Jing-Wen Zhang,Hui-Lin Li,Qin Yang,Qing-Xuan Liu,Han-Qing Chen
2.0 wt% gellan gum minimized apparent porosity (50.55%) and apparent D50 (4.61 μm). • Gel strength and WHC showed non-monotonic responses, peaking at 3.0 wt%. • Thermo-mechanical metrics correlated with -SH, hydrogen bonds, Tp-heating and k'. • Pore structure reflected hydrophobicity, nonspecific binding and viscoelasticity. • Residual Mantel revealed links beyond concentration co-variation. Multicomponent gels integrating globular plant proteins with protein fibrils offer a promising soft-matter route for texture design in plant-based meat analogues (PBMAs), yet the polysaccharide-mediated multiscale assembly underlying their structure–property relationships remains poorly understood. In this study, gellan gum (0–4.0 wt%) was used to modulate composite gels comprising potato protein, soybean protein fibrils, and pea protein fibrils (2:1:1, w /w/w). Gellan gum modulated the pre-assembly state, as indicated by changes in apparent soluble-protein fraction, ζ-potential, ANS-derived surface hydrophobicity, and DTNB-reactive -SH content, while gel strength and water holding capacity showed concentration-dependent responses among the self-supporting formulations, with the highest mean values observed at 3.0 wt% gellan gum. Quantitative SEM (500×) revealed concurrent pore refinement, reaching the lowest apparent porosity (50.55%) and apparent D50 (4.61 μm) at 2.0 wt% gellan gum, whereas 4.0 wt% gellan gum partially reintroduced larger pores (apparent D50, 5.71 μm). A concentration-adjusted Mantel analysis was used to separate concentration-driven co-variation from robust links between interactions, thermo-rheology and pore architecture. These results reveal a concentration-dependent trade-off between pore refinement, structural uniformity, and mechanical rigidity, offering a mechanistic basis for soft-matter structuring of PBMAs. Download: Download high-res image (207KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Jiannan Yan,Zhuo Li,Tongtong Zhang,Xiuying Xu,Yuzhu Wu,Kefei Chang,Jianfu Wu,Chengbin Zhao,Hao Zhang,Jingsheng Liu
Microwave pre-treatment enhanced PPI-GG glycation degree and shortened reaction time. • Conjugate nanoparticles had smaller particle size and higher interfacial stability. • Microwave-assisted GG conjugation synergistically modified PPI nanoparticle structure. • Rheology and stability of conjugate HIPPEs were improved by microwave pre-treatment. • Microwave-conjugation enhanced protection and delivery of zeaxanthin by HIPPEs. Glycation conjugate nanoparticles of pea protein isolate (PPI) and guar gum (GG) were prepared with microwave pre- and post-treatment for 4 and 6 min. Effect of microwave-assisted GG conjugation on stability and delivery function of high internal phase Pickering emulsions (HIPPEs) constructed by PPI nanoparticles were investigated. Microwave pre-treatment promoted covalent binding of GG to PPI with smaller particle size (99.02 nm) and higher interfacial stability. The secondary structure of conjugate nanoparticles was more flexible, and their tertiary conformation was looser. Microwave pre-treatment improved appearance, microstructure and rheological properties of conjugate HIPPEs, enhancing their physical, thermal, pH and ionic strength stability. Furthermore, encapsulation efficiency of conjugate HIPPEs with microwave pre-treatment for 4 min was 95.88%, and improved its controlled release effect, resulting in the highest bioaccessibility (62.79%). Therefore, microwave-assisted PPI-GG glycation modified physicochemical properties and structure of conjugate nanoparticles, which enhanced stability of HIPPEs and their delivery function for zeaxanthin. Download: Download high-res image (224KB) Download: Download full-size image
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Ru Zhao,Boxue Xia,Abbas Khan,Yanjiao Chang,Xin Guo,Yaxuan Liu,Xin Huang,Cuina Wang
Alkaline thermally treated pea protein and pectin complex was utilized to create high internal phase emulsions (HIPE) for extrusion-based 3D printing. Pea protein heated at pH 10 and 100 °C was optimized and chosen based on criteria such as solubility, surface hydrophobicity, particle size, and surface charge. The most promising ink for 3D printing was selected from HIPE stabilized by complexes containing 2 % heated pea protein with varying pectin concentrations (0.25 % ~ 1 %) and pH levels (3–7). The complex containing 1 % pectin at pH 7 endowed the emulsions with favorable rheological properties and particle size, as well as excellent heat resistance and storage stability. The optimized HIPE formulation was successfully used for 3D printing, resulting in printed shapes exhibiting robust self-supporting characteristics. Data indicated that the combination of alkaline thermally treated pea protein and pectin could serve as an excellent emulsifier for constructing HIPEs, suitable for applications in 3D printing within the food industry.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
JOURNAL OF PLANT PHYSIOLOGY
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2025
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IF 4.1
Jin-Xian Fu,Jiao Jiao,Qing-Yan Gai,Yu-Jie Fu,Mo-Nan Wen,Xiao-Qing Wang,Jing He
Plant-beneficial microbes can be effective as biological agents for promoting development and controlling diseases in plants. However, direct inoculation of non-encapsulated plant-beneficial microbes into the soils can affect their vitality and efficacy. A novel bio-based encapsulant, sporopollenin-chitosan microspheres (SCMs), was developed to load an endophytic fungus Talaromyces neorugulosus R-209 with antagonistic activities against the root rot pathogen ( Rhizoctonia solani AG4) and plant growth-promoting functions. The results showed that T. neorugulosus R-209 encapsulated in SCMs ( Tn R-209−SCMs) could significantly enhance fungal spore germination rates and available nitrogen/phosphorus levels in the soil compared to the non-encapsulated fungus. In addition, the preliminary evidence suggests that Tn R-209−SCMs have a basic safety profile for practical applications. Inoculation with Tn R-209−SCMs could effectively promote development and enhance resistance in pigeon pea seedlings by promoting chlorophyll synthesis, improving photosynthesis, and enhancing phenolic compound accumulation. Meanwhile, T. neorugulosus R-209 was found to endogenously colonize root intercellular spaces. Moreover, co-inoculation of Tn R-209−SCMs and R. solani AG4 could reduce host defense responses compared to R. solani AG4-infected roots, as reflected by lower levels of phenolic compound accumulation and pathogenesis-/biosynthesis-related gene expression. Overall, Tn R-209−SCMs is a promising biological agent that can promote development and control root rot in plants, which also provides an innovative approach to biomaterial-supported agricultural practices.
研究领域:
植物科学
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微生物学
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农业生物技术
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生物工程
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真菌生物学
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土壤科学
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植物病理学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Danni Chang,Xinzhong Hu,Zhen Ma
This study explores the temporal interaction between the multi-scale structural evolution of pea-derived resistant starches (RS) and gut microbiota dynamics using a dynamic in vitro colonic model. RS from germinated (GPRS, RS2) and extruded pea seeds (EPRS, RS3) were isolated and their molecular weight, crystallinity, and morphological transformations were characterized during 24-h fermentation. EPRS featured a porous, low-crystallinity matrix that enabled rapid microbial degradation, leading to an early enrichment of Bacteroidetes through starch utilization systems and propionate-dominant short-chain fatty acids (SCFAs) production. In contrast, GPRS preserved its structural integrity with higher molecular order, promoting gradual colonization by Firmicutes via ABC transporter-mediated oligosaccharide uptake and sustained butyrate production. Interestingly, EPRS exhibited higher total SCFAs production than GPRS during the 8-24 h fermentation period. Enzymatic profiling revealed substrate-dependent strategies: EPRS upregulated amylolytic enzymes (K01187) during initial Bacteroidetes dominance, whereas GPRS activated ABC transporters (K10111-K10112) for oligosaccharide internalization by Firmicutes. These results demonstrate that the structural organization of RS in pea seeds fundamentally governs microbiota-SCFAs interactions during colonic fermentation, with extrusion processing enhancing overall fermentability and germination maintaining the butyrate-producing activity. This mechanistic insight could provide a conceptual framework for the rational design of legume-derived prebiotics with tailored physiological benefits.
研究领域:
食品科学
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微生物学
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营养学
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生物化学
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分子生态学
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代谢组学
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功能食品
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消化道生理学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Chao Zhang,Xuan Hu,Yu Zhang,Lingfei Li,Shufang Zhao,Quanfang Zhang,Yanli Yu,Wei Liu
This study developed and optimized a fully natural W1/O/W2 double emulsion system for oral iron delivery, using diosgenin, a natural triterpenoid saponin, to stabilize the inner water–oil (W1/O) interface and pea protein nanoparticles (PPNs) to stabilize the outer oil–water (O/W2) interface. The optimal primary emulsion, containing 9 % diosgenin in the oil phase and a W1:O ratio of 2:8, exhibited excellent centrifugal and storage stability. External aqueous phases (W2) were prepared from 2 %, 4 %, and 6 % pea protein dispersions, which underwent ultrasound treatment followed by centrifugation to produce corresponding PPNs suspensions designated as PPN-2 %, PPN-4 %, and PPN-6 %, respectively. The primary iron-containing W1/O emulsion was dispersed into these W2 phases at a W1/O: W2 ratio of 2:8, yielding stable W1/O/W2 emulsions with iron encapsulation efficiencies exceeding 99 %. In vitro simulated digestion revealed that the emulsions with PPN-6 % effectively minimized iron release in the gastric phase (<1 %) while promoting controlled release in the intestinal phase, thereby improving bioavailability and potentially reducing gastric irritation. Compared to synthetic PGPR-stabilized emulsions, the diosgenin-PPNs system demonstrated superior structural stability and digestive performance. This multilayered, food-grade emulsion system offers a promising, health-oriented alternative for iron fortification in functional foods.
研究领域:
食品科学
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胶体科学
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营养科学
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纳米技术
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生物技术
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Sixu Lv,Ye Huang,Jianxia Xu,Wenzhe Yin,Kang Zhong,Xiaonan Sui,Yingnan Liu,Zhenyu Yu,Yaqing Xiao
This study was conducted to investigate the effect of tea residue cellulose nanocrystal (CNC) in coordination with Ca 2+ on the thermal gelation of pea protein amyloid fibrils (PAFs) and its potential mechanism. The results showed that CNC (0.12%) inhibited the aggregation of PAFs molecules, reduced the surface hydrophobicity and increased the solubility of the solution, and further formed PAFs-based gels with high water holding capacity and high gel strength. However, Ca 2+ (400 mM) promoted the aggregation of PAFs molecules, which made the solution have high surface hydrophobicity and low solubility, and finally formed a PAFs-based gel with low water holding capacity and high gel strength. The intermolecular force of PAFs-CNC/Ca 2+ gel was enhanced, and the content of β-sheet conformation was increased. CNC fragments bound to specific amino acid sites of PAFs through non-covalent forces (hydrogen bonding and van der Waals forces), and Ca 2+ might enhance the cross-linking and interaction between CNC and protein, thus making the two synergies enhance the gel strength and viscoelasticity of PAFs. The research results will provide a new perspective for the diversified regulation of PAFs gel properties and the design and development of PAFs gel-based products.
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
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
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IF 5.162
Hui Li,Hongbo Shi,Yunqing He,Xiang Fei,Lincai Peng
Pea hull is a renewable, readily available and abundant agricultural waste whose high-value utilization deserves more attentions. This work aimed at the isolation of cellulose nanocrystals (CNC) from pea hull and evaluation its reinforcement capability for carboxymethyl cellulose (CMC) film. The obtained CNC displayed needle-like shapes with length of 81–286 nm, diameter of 8–21 nm, aspect ratio of 16 and crystallinity index of 0.77. The effects of CNC content on the morphologies, optical, mechanical, water vapor barrier and thermal properties of CMC/CNC films were investigated. SEM images showed that the CNC was evenly distributed in the CMC matrix to form homogenous films when the content of CNC was ≤5 wt%. The CMC/CNC composite films showed improved UV barrier, mechanical strength , water vapor barrier and thermal stability. Compared with pure CMC film, an increase of 50.8% in tensile strength and a decrease of 53.4% in water vapor permeability were observed for 5 wt% CNC-reinforced composite film. Furthermore, 5 wt% CNC-reinforced composite film was used for red chilies packaging, which is very effective at reducing weight loss and maintaining vitamin C compared with uncoated red chilies. These results indicated that the CMC/CNC composite film may have promising application potential as edible food packaging material.
研究领域:
材料科学
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食品包装技术
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纳米复合材料
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可持续材料
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农业废弃物利用
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2015
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IF 2.818
Yun Shao,Chuan-He Tang
In recent years, there is increasing interest in the development of food-grade Pickering emulsions as promising delivery systems for bioactive compounds . Our previous work reported that most of the proteins in pea protein isolate (PPI) at pH 3.0, present in the nanoparticle form, can effectively perform as a kind of food-grade Pickering stabilizers for oil-in-water emulsions (LWT, 2014). The purpose of this study was to further report that PPI-stabilized emulsions at pH 3.0 exhibited great potential to act as intestine-targeted and sustained-release delivery systems for β -carotene. The emulsions were produced by microfluidization at a specific protein concentration of 6.0% (w/v) and varying oil fractions ( ϕ ) of 0.2–0.6. The results indicated that increasing ϕ was favorable for the gel-like network strengthening of these emulsions. The gel formation was largely related to the droplet flocculation as well as inter-floc attractive interactions. The in vitro simulated digestion results showed that the release of β -carotene during the intestinal digestion of these emulsions could be well modulated by altering ϕ . The gel-like emulsion at ϕ = 0.6 exhibited much lower release of β -carotene, but higher stability towards degradation during the digestion, than that at ϕ = 0.3. The findings provide important information not only for the design of novel delivery systems for lipophilic bioactive components, but also for the development of plant protein-based formulations.
研究领域:
食品科学
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生物技术
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Tingting Feng,Chunli Fan,Xuejiao Wang,Xingwei Wang,Shuqin Xia,Qingrong Huang
Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for three-dimensional printing (3DP) and flavor compounds delivery were investigated. The effects of cinnamaldehyde proportions in oil phase (0%, 25%, 50%, 75% and 100%) on the storage stability, rheological properties, 3DP characteristics and interfacial behavior of PEs (oil phase volume φ of 0.52) and HIPPEs (φ of 0.83) were discussed. PEs and HIPPEs with cinnamaldehyde proportions of 0% and 25% prior to printing exhibited an excellent storage stability against coalescence and creaming after at 4 °C, 25 °C and 45 °C respectively for 30 days. The rheological data showed that PEs containing 0–25% cinnamaldehyde and HIPPEs containing 0–75% cinnamaldehyde had a viscoelastic solid-like response with high storage moduli and suitable viscosity, providing emulsion-based inks with strong support performance and smooth extrusion characteristics. For the printed cuboids, cylinders and turtles based on PEs, the distinct structural collapse and profile loss of fidelity occurred when the cinnamaldehyde proportion was over 25%. However, for HIPPEs with the increase of cinnamaldehyde proportion up to 75%, the printed lines, cuboids, cylinders and turtles presented acceptable 3D printability, superior gel strength and texture properties, which showed smooth surfaces, regular shapes and refined 3D structures. Besides, the loss rate of cinnamaldehyde as the flavor component reduced within 10.02 ± 0.01% and 11.29 ± 0.01% respectively during the 3DP processing. Plant protein-based PEs and HIPPEs could be potential materials for food 3DP with enhanced the flavor retention, thus providing guidance for the practical applications in food 4D printing.
研究领域:
食品科学
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材料科学
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化学工程
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3D打印技术
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Weiping Zhao,Zheming Wang,Mengdi Zhou,Sangeeta Prakash,Xiuping Dong
Vitamin D 3 (VD 3 ) is a fat-soluble vitamin essential for regulating calcium and phosphorus metabolism. However, VD 3 is unstable when exposed to high temperatures, light, and other environmental factors, necessitating effective encapsulation methods for supplementation. This study aimed to develop a microencapsulation system for VD 3 using complex coacervates formed from pea isolate protein (PPI) and β-glucan (OG), coated with carboxymethyl chitosan (CMCS) via electrostatic deposition. The results demonstrated that the optimum pH for PPI-OG and PPI-OG-CMCS complex coacervates was 4.0 and 5.0, respectively, with their formation primarily driven by ionic bonds and hydrogen bonds. Microcapsules prepared with PPI:OG:CMCS ratios from 1:1:1 to 4:1:1 all demonstrated excellent thermal stability and ultraviolet (UV) resistance. The 1:1:1 group achieved the highest vitamin D 3 encapsulation (92.52 %) and UV shielding efficiency due to its densest CMCS surface coating. Incorporating 15 % microcapsules into cod surimi improved whiteness, enhanced gel network density, increased water retention to 88.75 ± 0.35 %, and provided superior 3D printing accuracy compared to 5 %-20 % addition levels. Analysis showed hydrophobic interactions and disulfide bonds were the main driving forces. These findings suggest that PPI-OG-CMCS microcapsules are a promising approach for stabilizing VD 3 and fortifying surimi products, with potential applications in food technology and 3D printing.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2023
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IF 5.9
Zi-Hui Cai,Lin Liu,Qi Gu,Jian-Dong Wang,Guo-Sheng Liu,Quan Zhou,Xin-Yue Dong,Su Zhang,Yu-Jie Fu
In this study, a novel green natural deep eutectic solvent-based supramolecular solvent/equilibrium solution (NADES-SUPRAS/EqS) system was designed. The microstructure and formation processes were characterized, revealing the formation and extraction mechanism of this novel solvent. In combination with vortex-assisted extraction, NADES-SUPRAS/EqS was used to efficiently extract and enrich representative active ingredients of different polarities in Cajanus cajan (Linn.) Millsp leaves. The influencing factors, including auxiliary extraction methods, the type of NADES, the proportion of NADES and ethanol for synthesis, the solid-to-liquid ratio, and the vortex time, were then adjusted utilizing single-factor optimization and response surface methodology . Under ideal extraction parameters, the extraction rates obtained were higher than other conventional organic solvents and had an excellent enrichment effect with only 90 s of vortex-shaking. Ultimately, an integrated multi-stage counter-current extraction and recovery unit was developed, capable of reducing costs and easily recovering solvents and target compounds, exploring the possibility of large-scale applications in the industry. A complete set of extraction, isolation, and recovery from plant material to chemical components offers a new perspective for the development of a high-value industry for plant secondary metabolites .
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）