Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111257 - 111257

Published: Feb. 1, 2025

Language: Английский

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Controlled release active films prepared from temperature responded emulsions and their application in grape preservation

Colloids and Surfaces A Physicochemical and Engineering Aspects, Journal Year: 2025, Volume and Issue: unknown, P. 136190 - 136190

Published: Jan. 1, 2025

Language: Английский

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Stability and molecular interactions in cold‐induced hazelnut protein‐chlorogenic acid gel

Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown

Published: March 9, 2025

Phenols have been demonstrated to enhance protein gelation but their stability is often compromised in heat-induced gels. This has prompted the development of cold-induced The objective this study was gel properties hazelnut isolate (HPI) through incorporation transglutaminase (TGase), glucono-δ-lactone (GDL), and chlorogenic acid (CA). It also aimed investigate biofunctional role CA. In comparison with gels, gels exhibited a higher prevalence disulfide (25.51%) hydrogen bonds (35.88%). Transglutaminyl transferase facilitated formation ε-(γ-glutamyl)lysine interpeptide bonds, enhancing significantly. strength increased by about 3.9 times, water-holding capacity approximately 2.8 storage modulus 2.5 times. resulting were more compact stable, which reduced digestibility. observed that interaction between HPI CA significantly enhanced, thereby enabling improve capability effectively, particularly TGase-induced formulations. Chlorogenic displayed strong thermal gels; findings from vitro digestion simulation indicated present effective sustained release within gastrointestinal tract. offers novel approaches utilization food applications presents innovative strategies for developing foods characterized enhanced rich active compound content. © 2025 Society Chemical Industry.

Language: Английский

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Characterization and mechanism of formation of fibrous and worm‐like β‐lactoglobulin self‐assemblies

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(3)

Published: March 1, 2025

Abstract In this study, a series of characterizations and analyses fibrous β‐lactoglobulin self‐assembly (FBS) worm‐like (WBS) were carried out to investigate the key factors for formation self‐assemblies under two different induced conditions. Compared with natural β‐lactoglobulin, FBS was always positively charged, increasing 9.69 mV when heated 10 h, whereas WBS negatively decreasing −20.73 20 min. Electrostatic interactions play crucial role in both WBS. The free sulfhydryl content decreased by 10.4% at min heating compared that 1 heating. β‐Lactoglobulin converted exposed groups disulfide bonds neutral conditions, played surface hydrophobicity reached its maximum h heating, while 15 hydrophobic an extremely important self‐assemblies. investigation mechanism is great significance preparation self‐assembled gels. Practical Application Probing provides new methods ideas gels, which improving structure properties gel carriers prepared from bio‐based materials.

Language: Английский

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Fabrication, characteristics and properties of α-lactalbumin fibril-derived hydrogels: Effects of metal ions type

Food Chemistry, Journal Year: 2024, Volume and Issue: 470, P. 142715 - 142715

Published: Dec. 30, 2024

Language: Английский

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