High-oleic peanut milk meets consumer demand for healthy beverages; however, its stability urgently requires improvement. High-oleic peanuts were used as raw materials to investigate the effects of ultrasonic power (30~270 W) on the physicochemical properties of high-oleic peanut milk, oil bodies, and proteins in this study. The results showed that the influence of ultrasonic on different systems presented a power-dependent effect. As ultrasonic power was 210 W, the high-oleic peanut milk was the whitest, had the highest brightness and the best dispersion stability and thermal stability. The Zeta potential of high-oleic peanut oil bodies decreased and then increased (the lowest Zeta potential of oil body was −17.73 mV at 90 W), while the particle size of oil bodies gradually decreased (the smallest particle sizes of oil bodies were 2.6~2.7 μm at 210 W and 270 W) as the ultrasonic power increased. With increasing the ultrasonic power, the composition of peanut proteins did not change (P>0.05), however, the protein structure gradually became looser (α-helix and β-sheet decreased, β-turn and random coil increased, intrinsic fluorescence decreased). In addition, the protein solubility (95.20%), surface hydrophobicity (bromophenol blue bound was 68.90 μg) and emulsifying properties (emulsifying activity index was 9.70 m²/g, emulsion stability index was 61.40%) were the highest at 210 W ultrasonic. This study indicated that ultrasonic treatment could improve the dispersion and thermal stability of peanut milk, which was closely related to the effects of ultrasonic on oil bodies and proteins. This provides theoretical support and technical parameters for the additive-free processing of high oleic peanut milk beverages.

This study investigated the effects of covalent binding of ferulic acid (FA) on the structure and bioactivity of arabinoxylan (AX). The AX-FA conjugates were prepared using the N,N’-carbonyldiimidazole (CDI) catalysis method. The degree of FA substitution and AX solubility were measured by the Folin-Ciocalteu method and centrifugal precipitation, respectively. The monosaccharide composition of AX was analyzed via acid hydrolysis combined with GC-MS, while its conformational changes were characterized by HPSEC-MALLS. Antioxidant activity was assessed in Caenorhabditis elegans (C.elegans), and intestinal fermentation characteristics were evaluated using an in vitro pig colon digesta model. The results showed that the CDI method achieved a FA substitution degree of 68.1±0.6 mg FA/g, while significantly decreased the solubility of AX (P<0.001). The catalysis process did not alter the monosaccharide composition and the conformation of AX, but caused molecular degradation, reducing its molecular weight from 505.9 kDa to 51.83 kDa. Bioactivity analysis indicated that FA binding enhanced the antioxidant activity of AX in C. elegans, increasing the activities of superoxide dismutase (SOD) and catalase (CAT) by 5.2% and 6.7%, respectively, and reducing reactive oxygen species (ROS) levels by 5.7%. Although FA covalent binding partially weakened AX's intestinal health benefits, the AX-FA complex still promoted the growth of beneficial gut bacteria, including Lactobacillus and Bifidobacterium, while inhibiting harmful bacteria such as Escherichia-Shigella and Streptococcus. Thus, compared to FA and AX monomers, the AX-FA covalent complex possesses both antioxidant and probiotic properties. This study provides valuable insights for the preparation and application of polysaccharide-polyphenol conjugates in product development.

To investigate the effects of ball milling (BM) treated of yeast protein (YP) on the quality properties of fresh noodles, YP powder samples were processed using a planetary ball mill under different conditions (100 r/min for 10 and 40 min, and 500 r/min for 10 and 40 min). The resulting BM-treated YP samples were characterized for their morphology, color, and particle size. These treated YP were then incorporated into wheat flour to prepare fresh noodles, and the appearance, microstructure, cooking properties, texture, sensory attributes, and digestibility of the YP noodles were systematically characterized. The results showed that untreated YP consisted of large, irregular spherical particles with a D_[4,3] of 42.26 μm. In contrast, the YP sample treated at 500 r/min for 40 min exhibited finer, irregular particles, with a significant reduction in D_[4,3] to 5.04 μm (P<0.05). Compared to the control group, the direct addition of untreated YP led to a decline in all noodle quality parameters. However, as the BM energy input increased, the quality of YP noodles gradually improved. Specifically, compared to noodles with untreated YP, noodles containing YP ball-milled at 500 r/min for 40 min demonstrated a color shift from dark yellow to light yellow, a continuous and dense gluten network microstructure, reduced water absorption (from 64.91% to 61.19%) and cooking loss (from 3.30% to 3.05%), increased firmness (from 2.656 N to 2.967 N) and chewiness (from 2.923 J to 3.600 J), and a decreased starch digestibility (from 67.3% to 63.1%). Moreover, these noodles achieved higher sensory scores, characterized by a more elastic texture, smoother surface, and better color acceptance. In conclusion, BM treatment enhanced the applicability of YP in noodles and improved their overall quality. This study provides a theoretical basis for the application of YP in the food industry and offers new insights for developing functional noodle products.

To improve the water solubility and bioavailability of kaempferol (KAE) and enhance its regulatory effect on gut microbiota as a probiotic-related agent, β-cyclodextrin/kaempferol (β-CD/KAE) inclusion complexes were prepared using the stirring solution method. The stability constant was determined using the solubility method, and various techniques including Fourier-transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, nuclear magnetic resonance, and molecular docking were used for systematic characterization of the inclusion complexes. Furthermore, its antioxidant capacity and stability were assessed, along with evaluations of its probiotic potential through in vitro simulated digestion and fecal fermentation experiments. The results showed that β-CD formed the stable inclusion complexes with KAE at a 1:1 molar ratio (Kc=3852 L/moL), significantly enhancing KAE's water solubility as well as its stability against light, heat, and digestive environments (P<0.05). In vitro digestion experiments, the β-CD/KAE inclusion complexes remained stable during gastrointestinal digestion, showing no significant changes in total sugar or reducing sugar content (P>0.05) and reaching the colon intact. In vitro fermentation revealed that the β-CD/KAE inclusion complexes significantly promoted the production of short-chain fatty acids and lactic acid, while lowering pH levels to stimulate the growth of beneficial bacteria, thus demonstrating good prebiotic activity. In conclusion, the β-CD/KAE inclusion complexes not only improve KAE's physicochemical properties, but also exhibit considerable probiotic potential by modulating gut microbiota composition and promoting beneficial metabolite generation. It holds important application value in the fields of medicine and health.

To investigate the effects of microwave reheating on the quality and flavor components of rice balls, low-field nuclear magnetic resonance (LF-NMR), texture analyzer, X-ray diffractometer (XRD), fourier transform infrared spectroscopy (FTIR), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze changes in physicochemical properties, microstructure, and volatile compounds under different microwave power levels (140, 280, 420, 560, and 700 W). The results indicated that temperature uniformity varied across different parts of the rice balls as microwave power increased. The most uniform heating was achieved at 420 W, with the lowest temperature uniformity coefficient of 0.013. Microwave reheating also affected water distribution: The free water content decreased in the inner layer but increased in the outer layer. At 560 W, the differences in hardness and chewiness between the inner and outer layers were minimized, with values of 2.92 N and 16.09 mJ, respectively. Compared to frozen rice balls, reheated samples showed increased starch ordering, disruption of B-type crystal structures, and reduced crystallinity. As microwave power increased, the crystallinity of starch in the outer layer increased, while no significant change was observed in the inner layer (P>0.05). Short-range molecular order decreased only at higher power levels. Among all tested conditions, rice balls reheated at 560 W exhibited the smallest difference in flavor concentration between the inner and outer layers. In conclusion, the optimal reheating conditions for frozen rice balls are a microwave power of 560 W and a reheating time of 110 s.

To investigate the effects of different Ca²⁺ concentrations (control group, Ca₁ 0.86 mmol/L, Ca₂ 2.58 mmol/L, Ca₃ 17.2 mmol/L, Ca₄ 34.4 mmol/L) on the structure and physicochemical properties of catechin-ovalbumin amyloid fibril hydrogels (C-OVAF), conducted a systematic analysis using techniques such as thioflavin T fluorescence spectroscopy, circular dichroism spectroscopy, rheology, low-field NMR, particle size analysis, Zeta potential measurement, surface hydrophobicity assessment, antioxidant experiments, scanning electron microscopy, and molecular docking. The results showed that, compared with the control group, Ca²⁺ cross-linking significantly altered the secondary structure (α-helix increased from 6% in the control to 12% in Ca₄, β-turns increased from 16% (control) to 29% (Ca₄), β-sheets decreased from 50% (control) to 43% (Ca₄), and random coils decreased from 28% (control) to 15% (Ca₃). As Ca²⁺ concentration increased, the storage modulus (G') first rose and then fell, with the Ca²⁺ group exhibiting the highest G' (indicating the highest network density and elasticity). Low-field nuclear magnetic resonance confirmed an increase in the proportion at this concentration, with significantly optimized water retention, the lowest surface hydrophobicity, and DPPH, ABTS⁺ radicals reached 61.9% and 53.4%, respectively, with optimal antioxidant activity, while the system's particle size and Zeta potential stabilized. Scanning electron microscopy revealed that the Ca₂ group formed a regular, continuous network structure, and molecular docking confirmed that C-OVAF forms complexes via hydrophobic interactions and hydrogen bonding, with Ca²⁺ in the Ca₂ group enhancing intermolecular interactions through coordination. In summary, Ca²⁺ crosslinking significantly improves the structure and properties of C-OVAF hydrogels. A Ca²⁺ concentration of 2.58 mmol/L balances molecular intermolecular forces to simultaneously optimize water retention and antioxidant activity. This study provides theoretical guidance for the performance regulation, preparation optimization, and food processing applications of metal ion-crosslinked polyphenol-protein hydrogels.

This study investigated the effects of glycosylation modifications on the zinc chelation capacity and Escherichia coli inhibitory activity of cod skin peptides, while elucidating the structural and property differences between maltose- and maltodextrin-derived glycosylated cod skin peptide zinc complexes. This study prepared products through Maillard reactions between maltose and maltodextrin with cod skin peptides, which were conducted over a period of 4~7 hours, followed by chelation with zinc ions. The resulting products were characterized by means of liquid chromatography and Fourier-transform infrared spectroscopy, while their antimicrobial activity was evaluated through Oxford cup diffusion assays and minimum inhibitory concentration (MIC) determinations. The results showed that the glycosylation products of the maltose system at 4 h exhibited the strongest zinc chelating ability, with an inhibition zone diameter of 17.35±0.54 mm and a minimum inhibitory concentration (MIC) of 1.10 mg/mL. For the maltodextrin system, the zinc chelating ability of glycosylation products reached the peak at 6 h, accompanied by enhanced antibacterial activity, with an inhibition zone diameter of 18.87±0.56 mm and an MIC of 0.94 mg/mL. Scanning electron microscopy images and cell membrane integrity data indicated that both systems could lyse the cell membrane of Escherichia coli and cause the leakage of intracellular components. In conclusion, both cod skin peptide zinc chelates exert antimicrobial effects by compromising the cell membranes of Escherichia coli. Notably, the maltodextrin-based formulation exhibits enhanced antimicrobial activity, thereby offering a promising foundation for the development of innovative zinc supplements and antimicrobial agents.

To develop a novel protein-polyphenol-based emulsion stabilizer, coconut protein isolate (CPI) was used as the model protein to investigate the effects of covalent conjugation with varying concentration (0.3~0.9 mmol/L) of gallic acid (GA) on its structural characteristics, interfacial behavior, and emulsifying properties. The results demonstrated that GA grafting significantly altered the secondary structure of CPI, the shift in the characteristic peak was observed. Meanwhile, the GA grafting increased the absolute value of the Zeta potential, and reduced the intrinsic fluorescence intensity of CPI. Dissipation quartz crystal microbalance (QCM-D) and interfacial dilatational rheology results revealed that the GA-modified coconut protein (CPI-gallic acid conjugates, CPG) formed viscoelastic interfacial film at the oil-water interface, thereby enhancing the centrifugal stability of the emulsions. As GA concentration increased, the interfacial film formed by CPG became thicker, and the emulsions exhibited smaller and more uniformly distributed droplets with markedly improved stability. These findings provide both theoretical insights and practical guidance for the application of gallic acid in protein-polyphenol-based emulsion systems.

This study investigated the effects of κ-carrageenan (KC) on the structure properties and emulsification stability of myofibrillar protein (MP) from large yellow croaker. Experiments were conducted to analyze the impact of different KC concentrations on the molecular weight distribution, secondary structure, surface hydrophobicity, and active sulfhydryl content of MP. Changes in turbidity, particle size, and Zeta potential of the saline-mediated MP-KC dispersion system were also measured. The results showed that KC addition did not alter on the primary structure of MP. However, different KC concentrations promoted the unwinding of α-helix structures, significantly increasing the proportion of random coils (P<0.05). Surface hydrophobicity and active sulfhydryl content of MP also increased significantly (P<0.05). Turbidity, particle size, and potential analyses revealed that the particle size of the MP-KC dispersions decreased significantly (P<0.05), and the absolute Zeta potential value increased within a certain concentration range. Emulsions prepared from this dispersion system showed significant improvements in clarity index, viscosity, shear resistance, droplet morphology and distribution. The emulsion prepared with 1% KC exhibited the best stability performance. The results preliminarily confirmed that changes in MP structure thus enhanced MP-KC interactions contributed to improved emulsion stability. This study provides a theoretical reference for developing emulsified functional products from large yellow croaker.

To develop an ultrafiltration process for separating α-lactalbumin (α-La) and achieve high-value utilization of by-products, this study employed a small-scale tangential flow ultrafiltration equipment to optimize the process parameters for enriching α-La from whey protein concentrate. Additionally, the study investigated the heat treatment modification of the by-product after α-La separation. The results showed that the optimal conditions for α-La separation were as follows: Feed pH of 6.5, ultrafiltration membrane molecular weight cutoff of 100 kDa, volume concentration factor of 4, operating pressure of 0.3 MPa, and 5 diafiltration cycles. Under these conditions, the ratio of α-La to β-lactoglobulin (β-Lg) in the permeate increased to over 9, a 23-fold improvement compared to the whey protein concentrate. The foaming properties of the β-Lg-rich retentate, remaining after α-La separation, were optimal under heat treatment at 60 ℃ for 10 minutes, with foam ability and foam stability reaching 18.1% and 69.9%, respectively. In contrast, the emulsifying properties were optimal at 80 ℃ for 10 minutes, with emulsifying activity index and emulsifying stability index reaching 77.0 m²/g and 82.8%, respectively. Overall, this study established an optimal membrane separation process for enriching α-La and enhanced the functional properties of the by-product retentate through heat treatment, providing a valuable technical solution for the industrial production of α-La and the comprehensive utilization of by-products.