Band 21, Heft 2

In this work, a facile strategy of filling the O/W emulsions with cellulose particles to prepare edible oleogels was reported. Two preparation processes, particle filling in water phase of emulsion (PFWP) and one pot dispersing (OPD) are adopted. The effect of cellulose particle concentration and water content on the formation and properties of oleogels were evaluated. Results showed that both of the two processes (PFWP and OPD) could form an oleogels, within a wide range of particle concentration (20 wt% – 40 wt%) and water contents (15 wt% – 25 wt%). The formed oleogels have good centrifugal stability, thixotropic recovery properties and thermostability. The storage moduli of the oleogels increased with an increase of cellulose particle concentration, which is associated with the stronger capillary bridges network. Our results provide a fast and simple approach for oil structuring, which should have great potential application in food industry, especially in food bakery.

This study aimed to obtain angiotensin converting enzyme (ACE) inhibitory peptides from barley hordein, a protein rich in proline and glutamine, and to identify novel inhibitors. Hordein was hydrolyzed using four enzymes: pepsin, trypsin, papain, and orientase, an enzyme from Aspergillus oryzae known to cleave the C-terminal side of proline residues. The hydrolysate from orientase showed strong ACE inhibitory activity. LC-MS/MS analysis identified 35 peptides, including 23 derived from hordein and 9 known ACE inhibitors. After synthesizing 15 peptides, 7 showed significant ACE inhibition, all containing proline at the C-terminus. Notably, QQP, a new peptide, exhibited notable activity (IC50 40 μM). The results suggest that barley hordein is a valuable source of ACE inhibitory peptides, with QQP as a promising candidate.

The combination of microwave intensification technology and flow chemistry in food processing can increase the yield and shorten the process reaction time and is a very innovative technology. The key to its application lies in obtaining the electromagnetic heat transfer mechanism and key influencing factors between them. Thus, a microwave-assisted continuous flow reactor structured with a rectangular cavity, serpentine-shaped tube and mode stirrer is designed and investigated by using a multiphysics coupling calculation method. The electromagnetic, flow and heat transfer characteristics in these reactors are simulated and discussed to explore the influence of reactor parameters on the heating effect and heating uniformity. The work in this paper will be helpful for understanding electromagnetic heat transfer in tube flow reactors coupled with microwave heating and mode stirring for food processing.

In the present work, the properties of Pleurotus geesteranus protein isolate particle (PPIP) were adjusted by changing the pH and salt concentration. The PPIP with different characteristics were used to prepare W 1 /O/W 2 double emulsions, aiming to control its microstructure and rheological properties. Adjusting the pH from 5.0 to 3.0 and 7.0 resulted in PPIP exhibiting a decrease in average particle size, oil-water contact angle ( θ o/w ) and interfacial tension, and an increase in net charge. Such PPIP were successfully used to fabricate W 1 /O/W 2 double emulsions with a gel-like network. At pH 5.0, double emulsions showed the highest inner aqueous phase content and gel strength. With an increase in salt concentration (0–500 mM), the particle size of PPIP gradually increased, while their zeta potential continuously decreased, and W 1 /O/W 2 double emulsions were prepared. However, the inner aqueous phase content, apparent viscosity, storage/loss modulus gradually decreased with an increase in salt concentration.

In this study, rice noodles were developed with the goal of improving texture, cooking quality, sensory attributes, and reducing glycemic impact by adding transglutaminase (TG), soybean protein isolate (SPI), and konjac glucomannan (KGM) to indica rice flour using a single-screw extruder. Compared to the control group without these additives, the textural analysis results showed that the addition of 0.5 % TG, 0.5 % KGM, and 3 % SPI significantly improved chewiness. For cooking and sensory quality, this formulation exhibited the lowest cooking loss rate (CLR), a reduced iodine blue value, the highest water absorption rate (WAR), and superior overall acceptability in comparison to the control. In terms of color properties, this group showed a 1.66 % increase in L* (lightness) and a 0.78 % decrease in a* (red-green value) compared to the control. Furthermore, the in vitro digestion results revealed a decrease of 3.87 % in estimated glycemic index (eGI) and an 8.03 % reduction in glycemic load (GL) for the 0.5 % TG + 0.5 % KGM + 3 % SPI group relative to the control. This study demonstrates the potential to enhance rice noodle quality while lowering glycemic impact.

Cow milk protein (CMP) has high nutritional value and is a common food additive, but its allergenicity has raised concerns. In this study, we investigated whey protein and casein hydrolysis as a potential method of lowering CMP antigenicity. We tested three endo-type proteases (neutral protease, papain, trypsin) and one exo-type protease (flavourzyme). We applied response surface methodology to obtain optimized conditions for each enzyme, decreasing antigenicity by >75 %. Maximum hydrolysis of whey protein and casein was achieved with a combination of proteases (1:1.5 papain to flavourzyme, 1:2 and 1:1.5 neutral to flavourzyme in whey protein and casein, respectively). Antigenicity rates declined by 85–92 % across all treatments. The proportion of small-molecular-weight components in enzymatic hydrolysate rose 87–90 %, indicating low antigenicity. Experiments using protein hydrolysates and  in vitro simulated digestion tracts revealed decreasing antigenicity as digestion proceeded. Our findings have important implications for the development of hypoallergenic milk products.