To overcome the functional limitations of plant proteins, oat protein (OP) was first complexed with epigallocatechin gallate (EGCG) and then further assembled with sugar beet pectin (SBP) to obtain a ternary complex. The interaction mechanisms and functional properties of the resulting ternary complex were systematically characterized across varying mass ratios. Turbidity analysis confirmed ternary complex formation. Particle size characterization revealed minimal variation at low SBP ratios (OP-EGCG: SBP = 4:1 to 2:1), while a significant increase from 170 to 210 nm occurred at the 1:1 ratio, with scanning electron microscopy further confirming SBP-induced particle aggregation at this high ratio. FTIR spectroscopy revealed hydrogen bonding and suggested hydrophobic interactions. ITC further confirmed the dominant role of hydrogen bonds in the complexes. The hydrogen-bonded non-covalent interaction patterns between the ternary complexes were further visualized through molecular docking. SBP reduced interfacial tension to a minimum value of 6.49 mN/m at a 2:1 ratio, leading to improved emulsification activity and stability. Conversely, excess SBP (1:1 ratio) increased interfacial tension and compromised emulsification performance. Short-term storage (7 days) confirmed SBP's sustained protection of antioxidant capacity. Collectively, this study elucidated interaction mechanisms between SBP and protein-flavonoid complexes, providing mechanistic insights for functional food applications.

The effects of protein-free Nicandra physaloides (Linn.) Gaertn seeds pectin (NP) with different degrees esterification (DE) on emulsifying properties were investigated. Natural NP with 48% esterification was bined chemically with enzymatic treatment to obtain NP with 66%, 53%, 40%, and 33% esterification. results showed that NPs with higher DE (66%, 53%, and 48%) had better emulsifying properties than those lower DE (40% and 33%). The high DE of NPs could greatly reduce the interfacial tension between oil and water, forming a tight, thick, and elastic interfacial layer to prevent oil droplets from gathering. Correlation analysis showed that methyl ester groups, acetyl groups, and homogalacturonan (HG) are critical for the stability of emulsions. It was further speculated that the methyl ester groups formed a hydrophobic water zone, the acetyl groups formed anchor points, and the HG formed a hydration layer to stabilize emulsions. Therefore, emulsion stability could be modulated by the molecular design of protein-free pectin through the DE. This provided a new perspective on modeling pectin emulsification and was expected to broaden the application protein-free pectin.

Brown rice bread has received increasing attention due to its health benefits, but the incorporation of brown rice flour usually shows detrimental effects on bread quality. Brown rice pretreatment is an effective way to improve bread quality. Thus, the impacts of enzymatic extruded brown rice flour (EEBRF) on wheat-based dough properties and bread quality were investigated, and then the effects of EEBRF were compared with that of brown rice flour (BRF) and extruded brown rice flour (EBRF). Results indicated that EEBRF had significantly higher reducing sugar content and water solubility but significantly lower water absorption than that of BRF and EBRF. Incorporation of BRF or EBRF increased solid-like behavior of dough, while the dough with EEBRF incorporation showed comparable viscoelasticity to that of wheat dough. Besides, the dough with BRF or EBRF incorporation exhibited significantly higher resistance to extension and lower extensibility, but the dough with EEBRF incorporation showed the highest resistance to extension and comparable extensibility when compared with that of wheat dough. Furthermore, discontinuous and loose structure was observed in the dough with BRF or EBRF incorporation, whereas compact and continuous structure was found in the dough with EEBRF incorporation. Consequently, the composite bread made with EEBRF showed larger specific volume, more appealing crust color, bigger and thinner cells and softer texture than other composite breads and even wheat bread. The above results demonstrated the great potential of EEBRF in improving bread quality, which could be applicated in the development of functional brown rice bread.

This study examined the correlation between molecular weight (Mw) and emulsion stability in protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds (NP). NP with Mw of 683 kDa was modified by enzymatic treatment, and NPs with various Mw of 303, 49, 25, and 5 kDa were obtained (the emulsions were respectively EM683, EM303, EM49, EM25, and EM5). The findings revealed a progressive decline in emulsion stability as Mw diminished. Except for EM683, the other emulsions stratify within 14 d. High dynamic viscosity andζ-potential (about -35 mV), and small droplets size (d3,2 of 4.24 μm) bring better emulsion stability to EM683. At the interface, EM683 droplets had a thicker and more stable interface layer (∼225 nm), thus demonstrating strong spatial stability. Structurally, the high flexibility of NP with Mw of 683 kDa allowed them to present more hydrophobic chains to form strong hydrophobic forces that could be anchored on the interface. Therefore, the stability of the protein-free pectin emulsion can be regulated by its Mw. This study offers novel insights into structure-function relationships for pectin-based emulsion systems, providing theoretical support for expanding applications of protein-free pectin.

In this study, hot-pressed Majia pomelo seed oil (MPSO), which has high oxidative stability and antioxidant capacity, was used to study the effects and potential mechanisms of lipid accumulation and oxidative stress. The results indicated that the low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), and triglycerides (TG) levels in HepG2 cells were lowest when the MPSO concentration was 0.5 mg/mL. At this concentration, MPSO could alleviate oleic acid (OA)-induced lipid accumulation, reduce intracellular lipid level, and decrease lipid and cholesterol synthesis by increasing AMPK phosphorylation and down-regulating the expression levels of genes and proteins of ACC, SREBP-1c, PPAR-gamma, and FAS. Meanwhile, MPSO can reduce reactive oxygen species (ROS) and malondialdehyde (MDA) content and enhance superoxide dismutase (SOD) content in HepG2 cells by down-regulating the expression levels of Nrf2, gamma-GCS, and HO-1 genes and proteins, thus acting as an antioxidative stress. In addition, molecular docking results indicated that the active ingredients of MPSO could effectively bind AMPK protein and Keap1 protein, which further demonstrated that MPSO could alleviate lipid accumulation and oxidative stress.

Polysaccharides (AOPs) were extracted from Alpiniae oxyphyllae fructus using three distinct methods: hot water (AOP-HW), hydrochloric acid (AOP-AC), and NaOH/NaBH4 (AOP-AL). This study systematically investigated and compared the physicochemical properties, structural characteristics, antioxidant activities, and α-amylase inhibitory activities of the extracted polysaccharides. Among the three AOPs, AOP-AC exhibited the highest yield (13.76%) and neutral sugar content (80.57%), but had the lowest molecular weight (121.28 kDa). Conversely, AOP-HW had the lowest yield (4.54%) but the highest molecular weight (385.42 kDa). AOP-AL was predominantly composed of arabinose (28.42 mol%), galacturonic acid (17.61 mol%), and galactose (17.09 mol%), while glucose was the major sugar in both AOP-HW (52.31 mol%) and AOP-AC (94.77 mol%). Functionally, AOP-AL demonstrated superior scavenging activities against DPPH, hydroxyl, and ABTS radicals, whereas AOP-AC exhibited the strongest inhibitory effect on α-amylase. These findings indicate that the extraction solvent significantly influences the physicochemical and biological properties of AOPs, thus guiding the selection of appropriate extraction methods for specific applications. The results of this study have broad implications for industries seeking natural polysaccharides with antioxidant and enzymatic inhibitory properties.

Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (101), LM 104 AS (104), 121 SLOW SET (121), YM 150 H (150), LM 13 CG (13CG), and β-PECTIN (β-P) were determined, and the effects of pectin structure on emulsion emulsification, rheology and in vitro digestibility were studied. The results showed that the β-P pectin contained a higher content of protein, ferulic acid, and acetyl and had a lower interfacial tension; this pectin-stabilized emulsion exhibited a smaller droplet size and superior centrifugal and storage stability. The results showed that β-P pectin had higher contents of protein, ferulic acid, and acetyl and lower interfacial tension than other pectins, and its stabilized emulsion exhibited smaller droplet size and superior centrifugation and storage stability. Furthermore, the emulsion formed by the pectin with high molecular weight and degree of methoxylation (DM) had a higher viscosity, which can inhibit the aggregation of emulsion droplets to some extent. However, the DM of pectin affected the charge and digestion behavior of pectin emulsion to a great extent. The smaller the DM, the more negative charge the emulsion carried, and the higher the release rate of free fatty acids. The results provided a basis for the rational selection and structural design of the pectin emulsifier.

A novel whole peanut milk (WPM) was prepared by an innovatively invented industry-scale microfluidization system (ISMS) at different pressures (0-120 MPa). The effects of pressures on the physical properties, micro-structure, and flavor properties of WPM were investigated. With the increase of ISMS pressure, the physical stability of WPM was effectively improved. The WPM processed at 120 MPa possessed relatively good physical stability without delamination for 67 h at 4 degrees C. The particle size of WPM decreased (to similar to 25 mu m at 120 MPa), and the distribution of particle size changed from polydisperse to monodisperse. Meanwhile, ISMS exhibited an upward trend on apparent viscosity with the increased pressure. The confocal laser scanning microscopy indicated the globular protein was broken and deformed gradually, then, bound to the oil droplet with increased pressure. The protein of WPM120 even formed a three-dimensional network to wrap oil droplets under the observation of cryo-scanning electron microscopy. Furthermore, the WPM120 exhibited the highest content of flavor substances based on GC-MS analysis. This study aims to provide a feasible method for preparing whole peanut milk by using a green physical treatment.

This study evaluated thirteen different black mulberry fruits (Morus nigra L.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20–15.83 °Brix), titratable acidity (5.82–48.49 mg CA/g), total phenolic contents (10.82–27.29 mg GAE/g), total flavonoid contents (1.21–2.86 mg RE/g) and total anthocyanin contents (2.91–11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.

Traditional aerogels lack specific functional groups for the adsorption of Pb2+, which results in a low adsorption capacity and limits the application scope. Novel porous pectin-based aerogels (PPEAs) were prepared by incorporating polyethylenimine (PEI) using ethylene glycol diglycidyl ether (EGDE) as a cross-linker for the removal of Pb2+ from water. The cross-linking mechanism, morphology, mechanical strength, thermal stability, adsorption properties, and mechanism of the aerogels were investigated. The aerogels possessed several desirable features, such as a large maximum Pb2+ adsorption capacity (373.7 mg/g, tested at pH 5.0), ultralight (as low as 63.4 mg/cm3), high mechanical strength (stress above 0.24 MPa at 50% strain), and easy recyclability. Meanwhile, the equilibrium adsorption data was well described by the Langmuir–Freundlich (Sips) model and the kinetic adsorption process was well fitted using the pseudo-second-order model. The donor groups, such as -NH2, and oxygen-containing functional groups were responsible for the Pb2+ adsorption, which was confirmed by the FTIR and XPS analysis. The excellent characteristics mean that PPEAs are highly effective adsorbents in the remediation of lead-containing wastewater.

The development of effective heavy metal adsorbents has always been the goal of environmentalists. Pectin/activated carbon microspheres (P/ACs) were prepared through simple gelation without chemical crosslinking and utilized for adsorption of Pb2+. Scanning electron microscopy (SEM) revealed that the addition of activated carbon increased the porosity of the microsphere. Texture profile analysis showed good mechanical strength of P/ACs compared with original pectin microspheres. Kinetic studies found that the adsorption process followed a pseudo-second-order model, and the adsorption rate was controlled by film diffusion. Adsorption isotherms were described well by a Langmuir isotherm model, and the maximum adsorption capacity was estimated to be 279.33 mg/g. The P/ACs with the highest activated carbon (P/AC2:3) maintained a removal rate over 95.5% after 10 adsorption/desorption cycles. SEM-energy-dispersive X-ray spectrum and XPS analysis suggested a potential mechanism of adsorption are ion exchange between Pb2+ and Ca2+, electronic adsorption, formation of complexes, and physical adsorption of P/ACs. All the above results indicated the P/ACs may be a good candidate for the adsorption of Pb2+.

本文研究了果胶结构特征对果胶-β-酪蛋白复合体系性质的影响,将6种结构特征(半乳糖醛酸含量GA、酯化度DM、酰胺化度DA、分子质量Mw)的果胶(L13、L101、L102、L104、H121和H150)与β-酪蛋白复合,采用动态光散射、ζ电位、荧光光谱和圆二色谱等方法考察果胶结构特征对果胶-β-酪蛋白复合体系的粒径、电位、二级结构、溶解性、乳化性和起泡性的影响,最后采用多元线性回归分析评价果胶各结构特征对果胶-β-酪蛋白复合体系性质影响的贡献程度.研究表明:果胶与β-酪蛋白发生静电相互作用形成复合体系,果胶的添加改变了β-酪蛋白的分子结构.相比β-酪蛋白而言,所有果胶与β-酪蛋白复合体系具有更高的乳化和起泡能力.多元线性回归表明:溶解性和乳化性与GA、DM和DA呈正相关,与Mw呈负相关,DA对两者的影响最大,Mw对两者的影响最小;起泡性与GA和DM呈正相关,与DA和Mw呈负相关,DA对其影响最大,Mw对其影响最小.

在不同贮藏温度(4,25,35℃)下,研究山梨酸钾或焦亚硫酸钠对南酸枣皮浆菌落总数、L?值、多酚含量、DPPH自由基清除力和pH的影响.结果表明:0.050％山梨酸钾或0.015％～0.050％焦亚硫酸钠均可有效抑制南酸枣皮浆微生物生长;0.015％焦亚硫酸钠在南酸枣皮打浆过程和贮藏前期具有较好的护色效果,但随贮藏时间的延长,其护色效果与0.050％山梨酸钾的无显著差异(P>0.05),且二者对南酸枣皮打浆和贮藏过程中多酚含量和DPPH自由基清除率的影响无显著差别(P>0.05);低温(4℃)有利于南酸枣皮浆贮藏;在贮藏过程中L?值和多酚含量变化分别符合一级和零级降解动力学模型.

•Adsorption properties of pectin and its derivatives for heavy metal were reviewed.•Influence of external factors on adsorption properties is discussed.•The adsorption mechanism and its relationship with structure of pectin are discussed.•Some key problems that need further studies are emphasized.

Crude water-extracted pectin (WEP) isolated from creeping fig seeds were mainly fractionated into WEP-0.3 and WEP-0.4 fractions. Fractions were confirmed to be nonstarch, nonreducing sugars, nonpolyphenols and protein-unbounded acidic polysaccharides. Interestingly, a significant difference in solubility was found between WEP-0.3 (higher solubility than WEP) and WEP-0.4 (remarkably insoluble), which was consistent with the amorphous and porous sponge-like structure of WEP-0.3 as well as the crystalline and dense rod-like state of WEP-0.4. However, the result of the FT-IR spectra was contradicted by the solubility of WEP-0.4, which possessed the lowest degree of methoxylation and ought to possess the highest solubility. Through mineral analysis, a considerably high content of Ca2+ was found in WEP-0.4, suggesting that the low solubility of WEP-0.4 was probably attributable to the formation of microgels during dialysis. Therefore, metal divalent cations in the dialysate were suggested to be depleted for the dialysis of low methoxyl pectin.

Blending with non-starch hydrocolloids is a crucial method to modify the processing properties of native starch. However, few comprehensive studies investigated the effects of inulin on the properties of rice starch (RS). In this research, we used three types of inulin with different degrees of polymerization (DP), namely, short-chain inulin (SI, DP < 10), middle-chain inulin (MI, DP > 10), and long-chain inulin (LI, DP > 23), to investigate the effects of inulin on the pasting, thermal, and rheological properties of RS and to provide the foundation for the application of inulin in RS-based food. Inulin addition increased the pasting temperature of RS and decreased all viscosity indices, including the peak, final, breakdown, and Setback viscosities of RS. Compared with LI, SI and MI exerted stronger influence on the viscosity indices of RS. The gelatinization temperature levels of the RS–inulin blends were higher than that of starch alone. The RS and RS–inulin blends exhibited a shear-thinning property, and stress–shear hysteresis loops were observed during shear. Thixotropy followed the order RS > RS-LI > RS-MI > RS-SI. Dynamic viscoelasticity results indicated that the RS and RS–inulin blends displayed weak gel-like behavior. Replacement of RS with LI and MI evidently increased the elastic properties more than the viscous properties of the RS–inulin blends.

近年来.跨境电商已成为“一带一路”战略的重要立足点,在促进贸易和投资的发展、推动国家及地区之间生产分工的合理协作中,起到了传统贸易中介无法比拟的作用.跨境电子商务的发展充满着机遇,但同时也面临着一些挑战.其中.跨境电商物流成为制约跨境电商行业发展的大难题.通过分析“一带一路”背景下中国跨境电商物流发展中的现状以及存在的问题.提出相关解决对策,为国内跨境电商物流发展提供参考.

本文主要通过测定特性粘度,结合尺寸排阻色谱-多角度激光散射联用法(SEC-MALLS)、动静态光散射法表征果胶构象,研究微波处理前后果胶的构象变化.结果显示,微波处理5、15、20、30 min,果胶的特性粘度从4.25 dL/g分别降低至3.35、3.10、2.97、2.85 dL/g.SEC-MALLS结果显示,微波处理30 min后,Mw由原果胶的31.38×104 Da降低至4.76×104 Da,表明微波处理会导致果胶的降解;通过对果胶溶液的Rg和Mw的双对数图α值进行分析,可以得出原果胶及微波处理5、15、20 min后果胶分子链构象为无规则线圈,而处理时间延长至30 min后,果胶分子的链构象变为刚性棒状.此结果与动静态光散射法表征得到的果胶构象变化一致.本论文为解释微波处理造成果胶理化性质变化提供一定的理论基础.

伴随着移动互联网、大数据时代的到来,农产品上行必须基于这一趋势,顺势而为.然而“农产品上行”一直存在着各种各样的难题和困境.针对县域农产品上行实践中存在的问题,提出策略性的解决方案,为县域农产品的上行提供路径参考.