This study investigated the effects of non-covalent modification of polysaccharides with different charge density on the emulsifying properties of myofibrillar proteins (MP). Carboxymethyl cellulose (CMC) with degree of substitution values of 0.7, 0.9, and 1.2 (correspond to low, medium, and high charge density) was selected to construct protein-polysaccharide complexes with salt-free MP. The emulsification behavior, rheological characteristics, and stability of CMC-modified MP emulsions were systematically investigated. Results indicated that CMC significantly enhanced the emulsifying activity of MP (P<0.05), with an emulsion activity index reaching 188.53%, representing a 3.83-fold increase. Furthermore, CMC also induced emulsion droplets to exhibit reduced size and narrower distribution. Rheological analysis revealed that high charge density CMC enhanced the elastic and strain-resistant properties of the emulsions. Meanwhile, it strengthened emulsion stability by increasing the apparent viscosity and critical strain levels while inhibiting protein aggregation. This study offers a scientific approach to enhancing the emulsifying properties of MP in low-sodium systems. This approach lays a foundation for the development of low-salt emulsion-based meat products and promoting the application of polysaccharides in novel low-salt meat formulations.

This study investigated the effects of tiger nut protein on the properties and gel quality of wheat starch. Mixtures of wheat starch with different mass fractions of tiger nut protein (0%, 1%, 3%, 5%, 7%, 9%, 11%) were prepared and analyzed using a rapid visco-analyzer, differential scanning calorimetry, rheometer, texture analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The results demonstrated that the solubility and swelling power of wheat starch were increased with higher tiger nut protein content. With the addition of 11% protein, the peak viscosity, trough viscosity, breakdown value, final viscosity, setback value, and gelatinization enthalpy (ΔH) were reduced by 46.72%, 43.68%, 56.86%, 37.17%, 25.19%, and 17.57%, respectively, while the completion temperature (Tc) was increased by 2.03%. The strength of the composite gels was reduced by tiger nut protein, as evidenced by decreases in the storage modulus (G'), loss modulus (G"), gumminess, and chewiness. Regarding freeze-thaw stability, it was found that stability decreased when the protein addition level exceeded 5%. FT-IR indicated that the extent of intramolecular hydrogen bonds in starch was reduced by tiger nut protein. The SEM results showed that at lower protein concentrations (<3%), the composite exhibited a relatively uniform, layered structure. However, excessive protein addition (>3%) resulted in the formation of larger pores with thinner pore walls, reflecting structural discontinuity and reduced gel homogeneity. Overall, starch properties and gel quality are effectively modified by tiger nut protein, thereby establishing a scientific foundation for its application in gel-type food systems.

With the increasing emphasis on health consciousness, the market is progressively favoring functional yogurt enriched with plant-based ingredients. In this context, the present study examined the impact of polysaccharide of finger citron from Guangdong Province (FCP) on the quality characteristics and hypoglycemic activity of yogurt. Initially, the effects of different addition levels of the polysaccharide on yogurt fermentation pH and lactic acid bacteria count were explored, and the inhibition rates of α-amylase and α-glucosidase were measured to determine the optimal addition level. Subsequently, a quality characteristic analysis was performed on yogurt containing the optimal polysaccharide level. Finally, animal models were employed to investigate the in vivo hypoglycemic activity of the yogurt enriched with polysaccharides. The study demonstrated that the incorporation of 1 mg/mL of FCP markedly expedited yogurt fermentation, allowing the pH to reach the endpoint of 4.6 more swiftly (P<0.05), and significantly enhanced the proliferation of lactic acid bacteria during the fermentation process (P<0.05). At this concentration, the yogurt exhibited inhibition rates of 78.48% and 57.47% against α-amylase and α-glucosidase, respectively, indicating a promising hypoglycemic potential. An analysis of the quality characteristics revealed that yogurt with 1 mg/mL FCP addition maintained rheological properties comparable to those of plain yogurt without polysaccharide, with no significant differences observed in oral friction coefficient and particle size at a velocity of 10.34 mm/s (P>0.05), suggesting that FCP addition did not alter the inherent textural attributes of the yogurt. Animal experiments had confirmed that the yogurt enriched with FCP could effectively alleviate the symptoms of diabetic mice and significantly improve multiple physiological indicators. This investigation represents the inaugural application of FCP in the development of yogurt, highlighting its hypoglycemic properties and providing a theoretical foundation for the creation of functional hypoglycemic yogurt.

The low gas barrier and water vapor permeability of polyethylene (PE) packaging film limit the regulation of respiratory metabolism and humidity within the packaging environment. Consequently, this can accelerate the aging and mold growth of fruits and vegetables. To enhance the gas barrier properties and water vapor transmission rate of PE bags, in this study, PE served as the base material, with varying amounts of polyhydroxy polymers incorporated. The composite films (P0, P2, P4, P6, P8) were prepared via melt blending and granulation blow film processes. Their structure, crystallinity, optical properties, mechanical properties, and barrier performance were characterized to identify the optimal formulation for spontaneous modified atmosphere packaging films. The results indicated that the P4 composite film exhibited increases of 82.38% and 222.84% in elongation at break (transverse direction) and water vapor permeability, respectively, compared to the PE film. Its contact angle, carbon dioxide and oxygen permeability decreased by 21.46%, 10.59% and 34.24%, respectively. In summary, the P4 composite film demonstrates excellent gas barrier properties and water vapor permeability. Its composition can readily create an environment characterized by low oxygen, high carbon dioxide, and low humidity, providing a theoretical basis for developing fruit and vegetable preservation films.

This study investigated the preparation of microcapsules comprising polymerized whey protein and quercetin as the sole wall and core materials, respectively, and produced quercetin microcapsules with high encapsulation efficiency, quality, and stability. The microcapsules were prepared using the orifice-coagulation bath method, and the encapsulation efficiency was adopted as the assessment indicator in determining the optimal process conditions via single-factor experiments and an L₉(3⁴) orthogonal array experimental design. The properties of the microcapsules prepared under the optimal process conditions were analyzed using scanning electron microscopy, particle size and Zeta potential measurements, Fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, Raman spectroscopy, and an in vitro digestion study. The optimal process parameters for microcapsule preparation were as follows: core:wall ratio: 1:7, quercetin concentration: 1 mg/mL, CaCl₂ solution concentration: 1.6%, stirring time: 50 min. The microcapsules prepared under these conditions exhibited an encapsulation efficiency of 95.665% and a uniform particle size distribution. The spectroscopic measurements and results of the in vitro digestion study indicated that the prepared microcapsules also displayed high levels of formability and stability and the wall material exhibited good sustained-release properties. This study can serve as a theoretical basis for the optimization of microcapsule preparation and the practical application of microcapsules in the food industry.

Germination endows wheat with enhanced nutritional value and functional properties, but its physicochemical properties also change as a result, which is not conducive to processing operations. This study investigated the effects of plasma-activated water (PAW) prepared under different treatment durations on the fermentation properties, rheological properties, and amylase activity of germinated wheat dough, as well as the quality of germinated wheat bread. The results showed that compared with kneading dough with deionized water, the gas retention capacity of the germinated wheat dough made by PAW with a production time of 30 minutes increased by 3.5%; The rheological properties of G' and G" both returned to levels close to those before germination; The output of reducing sugar was reduced during the dough-making process; The appearance of the bread was significantly improved, with the specific volume of the bread increasing by 0.24 mL/g and the sensory score increasing by 11.71; The hardness and chewiness of the bread was reduced; The staling rate of germinated wheat bread was reduced from 122.02 gf/d to 105.79 gf/d. In conclusion, PAW can effectively improve the quality of bread, providing a theoretical basis for the rational utilization of PAW as water for kneading dough and for germinating wheat.

This study investigated the effects of static magnetic field-assisted thawing on lamb quality using longissimus dorsi muscles as the experimental material. Following conventional freezing at −18 ℃ for 24 hours, samples were thawed at 4 ℃ in a magnetoelectric coupling thermostatic chamber under static magnetic fields of 0, 1, 2, 3, 4, 5, and 6 mT. A comprehensive analysis was performed to evaluate water-holding capacity, lipid oxidation, total volatile basic nitrogen (TVB-N), moisture distribution, and myofibrillar protein structure. The results demonstrated that compared with the 0 mT control, the 2 mT magnetic field treatment significantly reduced thawing time by 28.96% and markedly decreased thawing loss, centrifugation loss, and cooking loss by 55.32%, 20.71%, and 21.55%, respectively (P<0.05). Analysis via low-field nuclear magnetic resonance and magnetic resonance imaging revealed that the 2 mT static magnetic field treatment effectively inhibited water migration during thawing, which maximized the retention of immobile water and enhanced water-holding capacity. Furthermore, this assisted thawing process significantly reduced thiobarbituric acid (TBARS) and TVB-N (P<0.05), suggesting effective suppression of lipid oxidation and protein degradation. Finally, the treatment increased the total sulfhydryl content while reducing carbonyl content and surface hydrophobicity of myofibrillar proteins, demonstrating diminished protein oxidation and denaturation. Analysis of the secondary and tertiary structures further indicated that the 2 mT static magnetic field contributed to the stability of the protein structure. In summary, static magnetic field-assisted thawing effectively improved the water-holding capacity of lamb, inhibited lipid and protein oxidation, and stabilized the myofibrillar structure, thus enhancing the overall quality of the thawed product. This study provides a theoretical basis and technical support for the development of new thawing technologies for lamb meat.

This study investigated the interaction between pectin and cyanidin-3-glucoside (C3G), as well as its impact on the gastrointestinal stability of C3G, using high-ester and low-ester pectin from different sources. Experimental results on aggregation and binding behavior indicated that low-ester pectin was less prone to aggregate formation and contained abundant free carboxyl groups, primarily binding to C3G through strong electrostatic interactions. The binding rate of C3G with low-ester pectin was significantly higher than that of high-ester pectin, which relied predominantly on hydrogen bonds. Among the samples, low-ester citrus pectin exhibited the highest binding rate, reaching 66.80%. Physicochemical analysis revealed that low-ester pectin formed a composite with C3G characterized by smaller particle size, more negative zeta potential, and a denser, more uniform structure, with C3G effectively encapsulated within the pectin network. In contrast, high-ester pectin primarily formed loose aggregates by adsorbing C3G onto its surface. In vitro gastrointestinal digestion simulations revealed that the low-ester pectin-C3G complex exhibited high stability. After intestinal digestion, the total C3G content in low-ester citrus pectin-C3G group increased by 65.58% compared to the control group, significantly enhancing the gastrointestinal stability of C3G. In summary, low-ester pectin improves the gastrointestinal stability of C3G more effectively by binding and encapsulating it within the aggregated pectin structure through electrostatic interactions.

To inhibit starch retrogradation and enhance the quality of steamed cakes during storage, in this study, we investigated the effects of different addition levels of adzuki bean powder (ABP) (0%, 8%, 16%, 24%, and 32%) on the water-holding capacity (WHC) and oil-holding capacity (OHC) of composite flour (wheat flour, glutinous rice flour, yam flour, and taro flour at a mass ratio of 15:5:3:2), and on the texture, antioxidant activity, color, specific volume, protein content, and sensory properties of the resulting steamed cakes. Low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) were used to elucidate the anti-retrogradation mechanisms. The results showed that as ABP content increased, the WHC of the composite flour significantly rose from 0.97 g/g to 1.43 g/g (P<0.05). Meanwhile, the OHC exhibited an initial increase followed by a decrease. For the steamed cakes, the specific volume increased from 1.80 mL/g to 2.48 mL/g, protein content rose from 2.17% to 2.72%, and hardness decreased from 683.95 g to 498.59 g. Redness (a^*) increased significantly (P<0.05), while brightness (L^*) and adhesiveness significantly decreased (P<0.05). At the 24% addition level, the total antioxidant capacity, total reducing power, and ABTS⁺· scavenging activity peaked. After 7 d of storage at 4 ℃, the hardness of all the ABP-supplemented groups remained significantly lower than that of the control group (P<0.05). Mechanistic analysis showed that ABP was deeply integrated into the starch-gluten system by strengthening the hydrogen bond network. Addition of 16%~24% effectively sequestered moisture and significantly reduced the short-range molecular order of starch. The proportion of deeply bound water increased by 12.13% to 44.19% relative to the control. This further inhibited starch molecular rearrangement from the perspectives of long-range order and thermodynamics, decreasing the relative crystallinity from 12.08% to 9.01%~9.15% and reducing the retrogradation enthalpy by 15.11%~41.49% compared to the control. In conclusion, the addition of 16%~24% ABP significantly enhanced the quality of steamed cakes and effectively inhibited starch retrogradation during storage.

To investigate the effects of Lonicera japonica polysaccharide（LJP）on the frozen storage stability of frozen dough and the quality of pre-proofed red bean paste buns. Frozen dough samples were prepared with different levels of LJP (0, 0.5%, 1.0%, 1.5%, and 2.0%). Following freeze–thaw cycle treatment, the pasting, rheological, and thermal properties of the dough were evaluated, together with moisture migration and protein secondary structure. In addition, the texture, specific volume, color, electronic nose response, and sensory scores of the resulting red bean paste buns were analyzed. The results showed that LJP improved dough stability during frozen storage by binding water molecules through its hydrophilic groups, thereby mitigating ice crystal-induced damage to the gluten network and enhancing the water-holding capacity and structural integrity of the dough. At an LJP addition level of 1.5%, the dough exhibited the highest storage modulus (G') and loss modulus (G"), the greatest proportion of bound water, and increased contents of the more stable α-helix and β-sheet structures in the protein secondary structure. The gluten network at this level also showed the most compact and continuous microstructure. Correspondingly, the red bean paste buns prepared with 1.5% LJP displayed the highest specific volume and height-to-diameter ratio, reaching 1.28 mL·g⁻¹ and 0.534, respectively, along with favorable textural characteristics. The addition of 1.5% LJP increased the contents of aromatic compounds and terpenoids, and inhibited the production of undesirable volatile components. The highest sensory score (89.4) was also obtained at this level, indicating the best overall product quality. In contrast, excessive addition of LJP (2.0%) disrupted gluten network continuity and adversely affected product quality. Overall, these findings provide a theoretical basis and technical reference for the development of hydrocolloid-based quality improvers for frozen dough and suggest a promising new application of LJP in the industrial production of flour-based foods.