在線日期：2020年5月
DOI:10.1016/j.foodhyd.2020.106040In this study, swallow simulation, Swallow Vision ®, was used to estimate the velocity, shear rate, and viscosity of food during swallowing. The subjects were a healthy young person and an elderly patient with aspiration. The test food was a Newtonian fluid (viscosity 2.5 mPa s) and a non-Newtonian fluid (viscosity 300 mPa s at a shear rate of 50 [1/s]). A realistic numerical organ model was created based on Computed Tomography and Video-fluorography while swallowing the test food, and the bolus flow was analyzed using a numerical model whose validation was evaluated.
Consequently, in the analysis of a model in which a healthy person swallowed the Newtonian fluid, the median velocity of the bolus flow changed in the range of 0.2–0.6 m/s, and there was a bimodal peak. The median shear rate ranged from 75 to 200 [1/s], and there were three peaks. In the swallowing of the non-Newtonian fluid, the flow velocity smoothly changed between 0.1 and 0.5 m/s, the shear rate varied between 50 and 100 [1/s], and the average of the median values during the entire swallowing process was 78 [1/s].
The trajectory analysis of the simulation model of the dysphagia patient demonstrated that the aspirated particles flowed faster than the non-aspirated particles.
These results indicate that the numerical simulation based on medical images can analyze the bolus flow during swallowing, although there are still issues to be solved.
（36）在不同長度刻度下觀察卡拉膠及其混合物的凝膠機理和在凝膠中的網絡結構在線日期：2020年5月
DOI:10.1016/j.foodhyd.2020.106039Studies on the gelation mechanism and network structures of κ-(KC) and ι-(IC) carrageenan gels and their mixtures at different length scales from macroscopic to microscopic and molecular levels are reviewed. Studies on pure carrageenan gels revealed the gelation mechanism to induce different gelation abilities. Particle tracking methods characterized the local network structure of weak carrageenan gels. Nuclear magnetic resonance (NMR) studies revealed the aggregation behavior of carrageenans, suggesting a preferential aggregation for longer carrageenan chains in the network. This review also addressed whether the mixtures of KC and IC formed a phase-separated or interpenetrating network structure. Macroscopic measurements accompanied by a theoretical model suggested the formation of a phase-separated network structure. Studies on the self-diffusion of carrageenan chains and the diffusion of probe polymer by NMR, however, proposed two possible structures, interpenetrated network or phase-separated network with a domain size of less than 450 nm. Fluorescence-labeled carrageenan viewed by using confocal laser scanning microscopy showed a homogenous network of KC in the mixtures of KC/IC compared to pure KC suggesting possible co-aggregation or interpenetrated network of KC and IC chains. Conversely, microscopic characterization using particle tracking revealed a bimodal distribution in diffusivity with local and diffusion mode characteristics. This result implied the formation of a phase-separated network structure comprised of KC-rich and IC-rich domains. Nevertheless, despite the progress made to understand the interactions of carrageenans in the mixtures, further studies are required to clarify the gelation mechanism and network structures in the mixed carrageenan gels.（37）蛋清蛋白/κ-卡拉膠複合膜的形成機理和在油包裝中的應用Author links open overlay panel
見刊日期：2020年8月
DOI:10.1016/j.foodhyd.2020.105780Natural biopolymers have the potential to be used as modern green food packaging materials because of their excellent biocompatibility and biodegradability. In this manuscript, egg white protein (EWP) and κ-Carrageenan (κ-C) were mixed to prepare a composite film. The effects of EWP contents on the mechanical, physical, barrier and microstructural properties of the composite film were investigated. Scanning electron microscopy (SEM) images showed that the disorder degree of the composite film was enhanced as the mass ratio of EWP increased. In addition, the elongation at break (EAB) and light transmission of the composite film were improved to 10.85% and 53.3%, respectively. However, the oxygen permeability, water vapor permeability (WVP) and water soluble time were notably reduced to 4.17 meq/kg, 1.59 g mm/m2·s·Pa and 29.9 s, respectively. Fourier transform infrared spectroscopy (FT-IR) and chemical interaction analyses indicated that the increase of mass ratio of EWP reduced the hydrogen bond interactions of the composite film, resulting in a decline in the tensile strength (TS), while increase of the degree of nonspecific crosslinking and the electrostatic interactions. The composite film was used as food packaging material in edible oil packaging. It was found that the composite film could effectively delay the rancidity of oil during storage compared to unpackaged and brand film. Moreover, the TS and water soluble time of the film improved to 23.31 MPa and 64 s, respectively, while the EAB reduced to 16.64%. Our study enriched the preparation of the edible film, the EWP and κ-C composite films would have extensive applications in the food packaging industry.（38）對比研究通過微通道乳化和高壓均質製備的封裝巖藻黃質水包油乳液作者：Zhaoxiang Ma, Yiguo Zhao, Nauman Khalid, Gaofeng Shu, ...Isao Kobayashi*(筑波食品研究所）,Mitsutoshi Nakajima*(日本筑波大學）Author links open overlay panel
見刊日期：2020年11月
DOI:10.1016/j.foodhyd.2020.105977In this study, we investigated the formulation and stability characteristics of monodisperse oil-in-water (O/W) emulsions encapsulating fucoxanthin using straight-through microchannel emulsification (MCE). Monodisperse O/W emulsions stabilized by hydrophilically modified lecithin (ML), whey protein isolate (WPI), or polyoxyethylene (20) sorbitan monolaurate (Tw20) were stably formulated using straight-through MCE. The resulting emulsions maintained the droplet sizes steadily at 30.3 ± 0.2 μm (ML), 32.3 ± 0.1 μm (WPI) and 29.0 ± 0.8 μm (Tw20) and the relative span factor (RSF) < 0.5 after 30 days storage at 25 °C. The fucoxanthin retention (RTf) in the collected emulsions, decreased from 100% to 44.3 ± 0.1% (ML), 90.7 ± 5.4% (WPI) and 51.4 ± 10.6% (Tw20) after storage. Subsequently, we compared the characteristics of O/W emulsions which were formulated by 1 wt% Tw20 using high-pressure homogenization (HPH) and MCE under the same storage and digestion conditions. After 15 days storage at 4, 25 and 50 °C, all emulsions revealed good physical stability, and there was no drastic change in the droplet sizes. In terms of chemical stability, MCE was pronouncedly better than HPH at the same level of storage temperature. In contrast, the free fatty acids (FFAs) release and fucoxanthin bioaccessibility in emulsions using HPH were significantly higher than MCE. The findings of our study give useful information for food and pharmaceutical industries which express more concern about the natural bioactive compounds for usage.
（39）過氧化物酶和鈣離子雙作用生成的高粱麩阿拉伯木聚糖/大豆分離蛋白混合凝膠的多種力學性能和微結構作者：Jinxin Yan, Boya Zhang, Feifei Wu, Wenjia Yan, Peng Lv, Madhav Yadav, Xin Jia*（中國農業大學 賈鑫副教授）, Lijun Yin*（中國農業大學 殷麗君教授）Author links open overlay panel
見刊日期：2020年10月
DOI:10.1016/j.foodhyd.2020.105946This study investigated the molecular characteristics and rheological properties of arabinoxylans (AX) extracted from three different red sorghum brans from Shandong, Shanxi and Hebei Province in China. It was found that only the Shandong sorghum bran AX, with its high ferulic acid content and low Ara/Xyl ratio, could form a gel induced via peroxidase. Subsequently, this AX and soy protein isolate (SPI) were used to prepare the mixed gels using two crosslinking agents, namely peroxidase and calcium ions, which induced AX and SPI to form the gel networks, respectively. Dynamic rheological tests showed that the doubly induced AX-SPI mixed gel had higher storage modulus (G′) and loss modulus (G″) than mixed gel by only peroxidase or AX gel induced by one or two crosslinking agents. Moreover, Texture Profile Analysis (TPA) confirmed that the doubly induced mixed gel was harder and more elastic than the other gels. Fourier-Transform Infrared Spectroscopy (FT-IR) further confirmed that, in addition to the presence of AX intermolecular covalent cross-linked gel network by peroxidase and the connection of SPI intermolecular gel network via salt bridge (Ca2+), a partial covalent crosslinking network between AX and SPI existed in the doubly induced mixed gel. Microstructure observation of the gels revealed that the doubly induced AX-SPI mixed gel had a more regular, uniform and dense inner structure than the AX single network gel. Gels with different mechanical properties and network structures could be prepared by adjusting the order of addition of the crosslinking agents.
作者：Xiaqing Wu, Guowen Zhang*（南昌大學 張國文教授）, Mingming Hu, Junhui Pan, ... Ying ZhangAuthor links open overlay panel
見刊日期：2020年8月
DOI:10.1016/j.foodhyd.2020.105782As one of the most reactive dicarbonyl compounds, methylglyoxal (MGO) can react with protein to form advanced glycation end products (AGEs), then promoting the development of diabetic complications. Hence, it is significant for preventing protein glycation mediated by MGO. Here, the anti-glycation potential and mechanism of gallocatechin gallate (GCG) as an active ingredient of green tea were investigated. It was found that GCG exhibit good scavenging activities of O2.- and .OH radicals of lysine–MGO system by 92.9% and 15.6%, respectively. The inhibitions (%) of GCG at 354.0 μg/mL for AGEs, dityrosine and N-formylkynurenine in bovine serum albumin (BSA)–MGO system were 96.7%, 97.3% and 98.2%, respectively. GCG (17.8–354.0 μg/mL) trapped MGO in a dose-dependent manner, 82.5% of MGO was trapped and the trapping efficiency reached 46.6% within 12 h when the concentration of GCG was 354.0 μg/mL. Two GCG–mono-MGO adducts were found when the molar ratios of MGO to GCG were 1:3 and 1:6. The efficacy of GCG in recovering the amino groups content, tryptophan residues and hydrophobic pockets of BSA was weak. The binding constant between GCG and BSA was in the order of magnitude of 104 L/mol, and the simulation analysis showed that the GCG–BSA complex was stable. It was inferred that the molecular mechanism of GCG against protein glycation induced by MGO may be due to its scavenging activity of O2.- and .OH radicals, MGO trapping capability and BSA binding interaction. These results suggested that GCG may be a potential inhibitor of MGO-induced glycation and provide new insights into GCG as a dietary supplement in functional foods for ameliorating the diabetic complications of MGO-derived AGEs.
（41）玉米纖維膠-大豆分離蛋白雙網絡水凝膠作為熱敏性生物活性化合物口腔遞送裝置作者：Wenjia Yan, Boya Zhang, Madhav P. Yadav, Liping Feng, Jinxin Yan, Xin Jia（中國農業大學 賈鑫副教授）, Lijun Yin（中國農業大學 殷麗君教授）Author links open overlay panel
見刊日期：2020年10月
DOI:10.1016/j.foodhyd.2020.105865Corn fiber gum (CFG)-soybean protein isolate (SPI) double network (DN) hydrogels, with varied concentrations of CFG, were fabricated at room temperature in order to develop a biocompatible vehicle for the oral administration of thermosensitive bioactive compounds. Riboflavin (vitamin B2) was encapsulated in the gel as a model bioactive compound. The compound release properties of these DN hydrogels were investigated in simulated gastric and simulated intestinal fluids (SGF and SIF). DN hydrogels with 0.25% of CFG were found to be the most desirable of those assayed for the oral administration of bioactive compounds. The results of low-field nuclear magnetic resonance (LF-NMR) relaxometry measurement showed that the pH-responsive DN hydrogels exhibited low swelling ratio in the SGF but larger swelling ratio in the SIF. The results of degree of proteolysis and scanning electron microscopy (SEM) showed that significant release of riboflavin from DN hydrogels in the SIF was due to large swelling, CFG matrix erosion and the proteolysis of SPI. The release mechanisms of riboflavin through the DN hydrogels in the simulated intestinal fluid followed non-Fickian diffusion based on Peppas' semi-empirical equation.
（42）開發卵清蛋白-果膠納米混合物用於封裝維生素D3：模擬胃腸道消化系統中提升的儲藏穩定性和緩釋作者：Chuyue Xiang, Jian Gao, Haoxin Ye, Gerui Ren, Xiangjuan Ma, Hujun Xie*(浙江工商大學 謝湖均教授）, Sheng Fang*(浙江工商大學 房升副教授）, Qunfang Lei, Wenjun Fang.見刊日期：2020年9月
DOI:10.1016/j.foodhyd.2020.105926Vitamin D3 (VD3) is a fat-soluble vitamin and easily degraded under acidic conditions, which will greatly reduce its bioavailability. The use of complexes formed by protein-polysaccharide to control release and protect active compounds has become a feasible way in the food field. In this work, ovalbumin (OVA) and high methoxyl pectin (PEC) were applied to fabricate OVA-PEC nanocomplexes to encapsulate and protect VD3. The encapsulation efficiency of VD3 by OVA-PEC complexes could reach to 96.37%, and the storage stability of VD3 was obviously improved after encapsulation. The in vitro simulated gastrointestinal experiments combined with SEM and SDS-PAGE were employed to observe the digestive behavior of OVA-PEC-VD3 nanocomplexes. A small amount of VD3 is released from OVA-PEC-VD3 nanocomplexes in simulated gastric fluid, while a large amount of VD3 is released in simulated intestinal fluid. The sustained release kinetic of VD3 from OVA-PEC-VD3 nanocomplexes was consistent with the law of Higuchi model. The preliminary molecular mechanism for VD3 encapsulation by OVA-PEC complexes was also investigated, and the formation of OVA-PEC-VD3 nanocomplexes is ascribed to the electrostatic interactions, hydrogen bonding and hydrophobic interactions among OVA, PEC and VD3. The results demonstrated that protein-polysaccharide complexes can effectively encapsulate VD3 and achieve the goal of sustained release in the simulated gastrointestinal tract, which have potential applications in food and medicine.
（43）通過納米纖維素技術改善豆渣的物化和功能特性作者：Takao Nagano*（石川縣立大學）, Yuya Arai, Hiromi Yano, Takafumi Aoki, ... Katsuyoshi Nishinari在線日期：2020年4月
DOI:10.1016/j.foodhyd.2020.105964Okara, the residue of the production of tofu and soybean milk, is rich in dietary fibers (DFs) and phytochemical components such as soy isoflavones (SIs) and soyasaponins (SSs). Despite its nutritive value, okara is scarcely used as a food source as the DFs in okara are mostly insoluble and have adverse effects on food texture. Thus, it is necessary to improve the physicochemical properties of okara. This review presents a detailed investigation on okara food development focusing on nanocellulose (NC) technologies that have progressed in recent years, mainly the Supermasscolloider and Star Burst systems. These NC technologies have increased the dispersion ability, viscosity, and specific surface area of cellulose and okara. Increased viscosity and specific surface area of atomized okara effectively suppressed α-amylase activity, and the increased specific surface area and dispersion ability of okara increased the production of short-chain fatty acids by human dominant gut bacteria. In addition, the consumption of cellulose nanofibrils in conjunction with exercise inhibited the obesity induced by high-fat diets by modulating the gut microbiota balance in mice. Mice experiments indicated that dietary supplementation with SIs and SSs may also have beneficial effects in preventing allergic contact dermatitis, and that the gut microbiota is critical for their therapeutic value. Therefore, frontline technologies for NC will facilitate novel ways to develop healthy foods to prevent obesity and immune-related diseases using okara.
（44）結合使用柱色譜和小角X射線散射來評估環糊精的大小和形狀作者：Makoto Takemasa*（東京電機大學）, Yoshiaki Yuguchi, Shinichi Kitamura在線日期：2020年4月
DOI:10.1016/j.foodhyd.2020.105948We built a measurement system combining column chromatography and small angle X-ray scattering (SAXS) to efficiently investigate the dilute solution properties of a series of different molecules, and applied it to cycloamylose (CA), a large ring cyclodextrin. Two different column separation modes were used, size exclusion chromatography (SEC) and reverse phase chromatography with an octadecylsilane bonded silica (ODS) column. Both SEC- and ODS-SAXS worked well and the resulting data agreed with data obtained by batch SAXS experiments. Dilute solution properties of CA were studied for molecular weights ranging from 1621 (degree of polymerization DP = 10) to 9000 (DP > 55) using this flow cell-based SAXS system, and the radius of gyration increased monotonically with increasing DP. This means that individual CA molecules in water are flexible enough and do not adopt any characteristic folding structure at specific DPs, which is what the simulation literature suggested, which will be the basis of physicochemical properties of food polysaccharides as food modifiers.
（45）構建WPI-Dai納米複合物自微乳化遞送系統用於遞送黃豆苷元作者：Fujia Yang, Caili Fu, Liang Lv, Fang Zhang, Shaoyun Wang*（福州大學 汪少芸教授）見刊日期：2020年11月
DOI:10.1016/j.foodhyd.2020.105952Daidzein (Dai) exhibits a variety of pharmacologic actions. However, the low solubility and high crystallinity limit the bioavailability of daidzein. Therefore, the self-microemulsion drug delivery system (SMEDDS) was introduced to increase the solubility of daidzein and avoid the first pass effect. Whey protein isolate (WPI) was added as a precipitation inhibitor to SMEDDS (WD-SMEDDS) to inhibit daidzein crystallization and improve system stability. The final formulation was TPGS and Tween 20 as mixed surfactants, PEG400 as cosurfactant and ethyl oleate as oil phase to prepare WD-SMEDDS. The stability studies revealed that mixed surfactants were superior to single, and remained stable for at least 3 months. WD-SMEDDS showed excellent dissolution behavior that more than 90% and 80% of daidzein was released in pH 6.8 and pH 1.2, respectively. Therefore, protein-based SMEDDS might be an effective strategy for the oral administration of Dai and would be a potential system to deliver hydrophobic bioactive compounds.
（46）天然結冷膠增稠性能歸因於冷凍引起的聚合作用作者：Ayaka Shinsho, Tom Brenner, Faith Bernadette Descallar, Yuri Tashiro, ... Shingo Matsukawa*（東京海洋大學）在線日期：2020年5月
DOI:10.1016/j.foodhyd.2020.105997The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregates into individual chains. Solutions of these aggregates formed permanent gels without added salt. In contrast, solutions of individual chains formed weak gels under the same conditions. The results indicate the role that soluble aggregates, probably formed on drying, have in imparting gelling and stabilizing capacities to food preparations of native gellan gum.
作者：Yabo Dong, Tian Lan, Xin Wang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui*（東北農業大學 隋曉楠教授）見刊日期：2020年10月
DOI:10.1016/j.foodhyd.2020.105953Porous calcium carbonate (CaCO3) vaterite microparticles have been introduced a decade ago as sacrificial cores and becoming nowadays as one of the most popular templates to fabricate microcarriers. Herein we present a fabrication method of soy protein microspheres by templating on porous CaCO3 templates. The CaCO3 templates with a particle size (appx. 3–12 μm) were harvested with a yield of 47%. Soy proteins at varied concentrations from 0.05 to 0.25% (w/v) were applied to fabricate microspheres. Results showed that the highest coating efficiency of 87.9% was achieved at the protein concentration of 0.05%. And the highest protein loading ratio is 55.5 μg/mg. The protein coated CaCO3 microparticles has a spherical shape, however soy protein microspheres formed by dissolving the carbonate templates were wrinkled and partially collapsed. Results further indicated that the secondary structure of microspheres became more ordered with enhanced thermal stability. This study illustrates the feasibility to apply soy protein in the fabrication of microspheres based on calcium carbonate microparticles.
（48）膠凝過程中褐藻酸鹽、大豆分離蛋白和葵花油濃度對褐藻酸鹽基乳液凝膠珠水分流失、收縮、彈性和結構特性的影響作者：Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Song Miao*（愛爾蘭科克大學 繆松教授）見刊日期：2020年11月
DOI:10.1016/j.foodhyd.2020.105998The aim of this study was to investigate the influence of concentrations of sodium alginate (0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the water phase) and oil phase (10%–40% in the emulsion) on the properties (including water loss, shrinkage, morphological, elastic, and structural properties) of emulsion gel beads during gelation (0–30 min). Gel beads were prepared with external gelation by dropping emulsions into CaCl2 solutions using pipettes. The Young's modulus of emulsion gel beads kept increasing during gelation before reaching a plateau accompanied by syneresis (i.e., water loss), shrinkage, and structural tightening. SPI absorbed at the surface of oil droplets could prevent re-coalescence of droplets during gelation. Additionally, increasing concentrations of sodium alginate and oil increased the Young's modulus of gel beads. Water loss decreased with increasing contents of alginate, SPI and oil, and shrinkage could be diminished by increasing alginate and oil contents.
延伸閱讀：
Food Hydrocolloids特刊 | 親水膠體用於現代食品功能設計（一）