Oil-holding Capacity Research Articles

Impact of Autoclaving on Functional Properties of Pigeon Pea Protein Isolates

Pigeon pea (Cajanus cajan) is a protein-rich legume crop widely cultivated in tropical and subtropical regions, serving as a vital dietary protein source, particularly where protein malnutrition is a concern. The protein fractions in pigeon pea seeds are primarily composed of albumin, globulin, glutelin, and prolamin, with globulins accounting for nearly 60% of the total protein. Despite its nutritional value, pigeon pea protein remains underutilized in plant protein market. This study investigated the impact of autoclaving treatment on the functional properties of protein isolates obtained from two pigeon pea genotypes, Pusa Arhar 2018-4 and ICP 1452. Key functional properties, including protein solubility, surface hydrophobicity, water holding capacity (WHC), oil holding capacity (OHC), emulsifying properties, and foaming properties, were analysed. Autoclaving significantly reduced protein solubility across all pH levels in the range of 35.85-75.28% due to thermal denaturation and aggregation. Surface hydrophobicity increased by 10.68% and 16.18% for Pusa Arhar 2018-4 and ICP 1452, respectively. WHC decreased to 210.28% for Pusa Arhar 2018-4 and 209.8% for ICP 1452, while OHC increased to 186.44% for Pusa Arhar 2018-4 and 189.25% for ICP 1452. Emulsifying activity index (EAI) and stability index (ESI) decreased after autoclaving, EAI decreasing to 16.39 m2/g for Pusa Arhar 2018-4 and 16.34 m2/g for ICP 1452 and ESI decreasing to 29 min for Pusa Arhar 2018-4 and 30.33 min for ICP 1452. Conversely, autoclaving significantly improved foaming capacity by 22.90% and 34.31% for Pusa Arhar 2018-4 and ICP 1452, respectively, with greater foaming stability, at 60 minutes, it increased to 15.92% for Pusa Arhar 2018-4 and 16.91% for ICP 1452. These findings highlight the potential of autoclaving to modulate the functional properties of pigeon pea protein isolates, enhancing their suitability for diverse food applications like inclusion in development of protein rich functional foods.

Techno-functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins.

With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to conduct studies on the chemical and techno-functional characterization of other raw materials to further diversify their properties. In this context, the present study introduces jack bean protein concentrate (JBPC) as a potential alternative to proteins already established in the market. Techno-functional properties such as surface hydrophobicity, solubility, zeta potential, water- and oil-holding capacity, foam capacity and stability, emulsion stability and gel formation and rheology were analyzed. The protein content obtained from the extraction of the JBPC was 73 g (100 g)-1 on a dry weight basis, with an extraction yield of approximately 10% (w/w). Least gelation concentration for JBPC was 20%. JBPC exhibited a predominantly hydrophobic nature, with good oil retention capacity and emulsion and foam stabilization properties. The structure of JBPC was more linear, stable and rigid, which primarily influenced gel stiffness. Based on the study of techno-functional properties, JBPC proved to be an excellent alternative to soy protein isolate and pea protein concentrate in various applications, with potential for becoming an innovative ingredient in the food industry. © 2025 Society of Chemical Industry.

Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources.

Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.

This study examined the effects of varying microwave treatment durations (0-120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m2/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food.

Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells.

Developing an effective method for extracting soluble dietary fiber (SDF) from bamboo shoot shell (BSS) is of great significance for the resource utilization of BSS. Here, we proposed the combinational strategy of steam explosion (SE), alkaline extraction (AE), and microbial extraction (ME) to enhance BSS-SDF yield. The highest yield of 28.28% was achieved, and the properties of SDF were improved as follows: 1.4g/g oil holding capacity (OHC), 0.61g/g water holding capacity (WHC), 1.56mmol/g glucose adsorption capacity (GAC), 87% ABTS+ scavenging capability, and 74% DPPH⋅ scavenging capability. The mechanism of the strategy was uncovered to understand the synergic effects on SDF production. SE destroyed lignin molecules and promoted AE to further hydrolyze the molecules of lignin and hemicellulose, resulting in a sparse and porous architecture. This is beneficial for Lactobacillus to utilize insoluble dietary fiber to make smaller size of SDF with various structures. Hopefully, the findings will be generalized in other SDF production.

Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure.

This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate (PPI), focusing on functionality, rheology, and structural modifications across various treatment times (0, 90, 180, 270, 360, and 450s) and voltages (120, 140, and 160kV). Key findings include a significant increase in solubility from 9.99mg/mL to 15.98mg/mL, as well as 161.07% enhanced water-holding capacity (WHC) and 448.45% oil-holding capacity (OHC). CP treatment also improved foaming capacity (FC) to 186.46% and increased emulsion capacity (EC) and emulsion stability (ES) by 185.90% at 160kV. Rheological analysis showed shear-thinning behaviour, with viscosity decreasing as the shear rate increased-higher voltages (140kV and 160kV) further reduced viscosity, indicating lower resistance to flow. Additionally, CP-treated PPI exhibited viscoelasticity, with increased storage and loss moduli at higher frequencies, indicating greater stiffness. Spectroscopic studies demonstrated shifts in the protein's secondary structure, altering the balance among alpha-helix, beta-sheet, and random coil components, which highlights CP's role in reengineering PPI. FTIR-ATR spectra revealed reductions in the 3200-3400cm-1 range, suggesting changes in protein backbone vibrations and hydrogen bonding. Particle size analysis showed significant increases, especially at higher voltages and longer treatment times, stabilizing after 270s. Zeta potential assays indicated a gradual decrease in negative surface charge, suggesting enhanced protein aggregation. Overall, CP treatment significantly improves the functional and rheological properties of PPI while inducing structural changes, making it more suitable for applications in the food and pharmaceutical industries.

Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion.

Recent studies have emphasized the modification of Insoluble Dietary Fiber (IDF) to enhance its physicochemical properties and functional performance. This study systematically examined the effects of ultrasonic treatment, microwave irradiation, high-temperature and high-pressure processing, and screw extrusion on the physicochemical characteristics, in vitro antioxidant activity, and adsorption capacities of High-Purity Insoluble Dietary Fiber (HPIDF) derived from black bean residues. Although these physical modifications did not alter the functional group composition or crystalline structure of HPIDF, they significantly enhanced its porosity, water-holding capacity (WHC), oil-holding capacity (OHC), and adsorption capacities for glucose, cholesterol, bile salts, and metal ions. Notably, HPIDF treated under high-temperature and high-pressure conditions exhibited the highest adsorption capacities: 9.86mmol/g for glucose, 8.69mg/g (pH2) and 9.69mg/g (pH7) for cholesterol, 0.183g/g (pH2) and 0.127g/g (pH7) for sodium cholate, and 0.699mg/g (pH2) and 0.774mg/g (pH7) for Cr2+.

Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing.

This study investigates the effects of ultrasound synergistic pH shift modification on the structural and functional properties of Hericium erinaceus (HE) proteins. The modification resulted in significant changes in the molecular structure of HE proteins, including increased solubility (49.69% at pH1.5 and 61.30% at pH12.5), enhanced surface hydrophobicity (from 721.00 to 3377.00), and the exposure of free sulfhydryl groups, which rose from 9.3μmol/g in the control to 19.9μmol/g at pH12.5. The modification also led to a reduction in particle size, improving oil-holding capacity and foaming properties, with foaming stability increasing from 10.5% to 60.3% at pH12.5. Furthermore, the emulsification activity was significantly enhanced (187.5% at pH12.5). Rheological analysis revealed that ultrasound-modified proteins exhibited improved flow stress and gelation properties, with a shear recovery rate of 65.71%. In 3D printing applications, the modified HE proteins demonstrated better printability, structural stability, and mechanical integrity, attributed to the enhanced molecular interaction and gelation properties. These findings suggest that ultrasound-assisted pH shift modification effectively alters the structure and functionality of HE proteins, making them suitable for use as a versatile raw material in food applications, particularly in 3D food printing.

Ultrasound-Assisted Enzymatic Extraction and Physicochemical Properties of Soluble Dietary Fiber from Soy Sauce Residue

There are millions of tons of fresh soy sauce residue (SSR) by-products created by China’s soy sauce industry every year. Most of the SSR is directly discarded; this not only wastes resources, but also pollutes the environment. As it is rich in dietary fiber, which is beneficial to human health, skimmed SSR was used as a raw material to obtain soluble dietary fiber (SDF) in this study. Firstly, the process of ultrasonic-assisted enzymatic extraction of SDF was optimized through single factor experiments and a response surface test. The extraction rate of the SDF from SSR reached 76.8 ± 0.8% under the optimum extracting conditions of a cellulase/hemicellulase (w/w) 1/1 mixture, an enzyme addition amount of 5.7%, a material–liquid ratio (w/v) of 1/20 g/mL, and a reaction time of 30 min. Then, the physicochemical properties of the SDF extracted using enzymatic and chemical methods were compared; we found that the SDF obtained through ultrasound-assisted enzymatic extraction had a much better appearance and physicochemical properties than that extracted by acid or alkali, with a lighter color, higher extraction rate, higher water-holding capacity, higher oil-holding capacity, higher swelling capacity, and solubility. The microstructure was more uniform and porous. This study will provide theoretical guidance and technical support for the recycling and utilization of SSR, which is beneficial for improving its economic value.

The Influence of Protein Components on Quinoa Protein-Xanthan Gum Complex Gels at Different pH Levels.

The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network. Moreover, XG-AG (gel prepared by xanthan gum and albumin) and XG-GG (gel prepared by xanthan gum and globulin) exhibited higher levels of disulfide bonds and free sulfhydryl groups in the gel, requiring more energy to break the intermolecular sulfide bonds during heating. Under the same heating conditions, the rheological properties and gel strength of XG-UQPG (gel prepared by xanthan gum and ultrasonically treated QP) were superior to those of XG-UGG (gel prepared by xanthan gum and ultrasonically treated globulin) and XG-UAG (gel prepared by xanthan gum and ultrasonically treated albumin). Additionally, XG-UGG (pH 7.0) demonstrated the highest water holding capacity (WHC) and oil holding capacity (OHC). This was attributed to the disulfide bonds created in the proteins by the ultrasound treatment, encouraging them to interact to form more uniform holes in gel that can hold more water/oil molecules. Conversely, at pH 4.5, the WHCs of the gels were reduced due to the presence of rougher protein structures. These findings shed light on the impact of protein composition on gel properties and offer insights into enhancing the quality of quinoa protein gel.

Development of non-animal chicken fat using faba bean protein-based emulsion gels

Increasing awareness of the risks associated with overconsumption of saturated fats has focused attention on healthier fat replacers that can be incorporated into alternative protein foods as non-animal fat. A key technological challenge is in developing non-animal fats that are: (1) relatively high in melting point, (2) low in saturated fat, and (3) able to combine with proteins in a food matrix. In our study, protein-based emulsion gels (PEGs) consisting of faba bean protein concentrate, olive oil and water at different protein (7-10% w/w) and oil (40-60% w/w) concentrations, were created using high-pressure processing (HPP) technology. The PEGs were characterized and compared to chicken fatty deposits based on their appearance, color, oil-holding capacities, freeze-thaw stability, and rheological properties. We found that PEGs with lower protein concentrations, particularly 7% protein, 40% oil (7%P,40%O) exhibited the closest rheological properties and gel strength G’ (4465.07 ± 76.12 Pa) to chicken fatty deposits (2933.60 ± 763.21 Pa). PEGs with 10% protein had better long-term oil-holding capacities after the second freeze-thaw (for 10%P,60%O: 42.062 ± 0.530%), in comparison to chicken fat (45.362 ± 5.928%). Freeze-thaw treatments disrupted the stability of the PEG, signifying the importance of temperature control during gel storage and transportation. These results provide valuable insight into the effect of protein and oil concentrations on measured attributes in the PEGs. This will enable us to utilize PEGs to create and mimic animal fats such as chicken fat.

Oleogels derived from modified starch-gelatin-tannic acid aerogel templates: Fabrication, characterization and application

There has been growing interest in the development of viscoelastic oleogels based on edible polysaccharides and/or proteins as potential replacements for trans and/or saturated fatty acids in food products. In this study, oleogels were prepared from crosslinked oxidized starch (OS)-gelatin (GE)-tannic acid (TA) composite aerogel templates. The rheological properties, oxidative stability, and potential application of these oleogels as fat replacers in bread were then characterized. FTIR spectroscopy analysis of the aerogels showed that the OS and GE were held together by covalent cross-links, while the TA was attached to the aerogel network through hydrogen bonds. The presence of the covalent cross-links increased the porosity and mechanical strength of the composite aerogels, leading to better oil structuring properties. The results showed that the oil-holding capacity and elastic modulus of the oleogel formed by the OS-TA-GE ternary composite aerogel (OTG2) at an aerogel-to-oil ratio (w/w) of 1:7 reached 74.05 % and 54.53 kPa, respectively, which were much higher than those of the OS-TA binary aerogel. In addition, the presence of tannic acid in the oleogels improved significantly (p<0.05) their oxidative stability. The potential of using the optimized oleogels as replacements for margarine in baked bread was also examined. Bread containing the oleogels had a similar texture and odor as bread containing margarine. In conclusion, the novel oleogels fabricated in this study have considerable potential as margarine or butter substitutes for utilization in bakery products and other foods.

Effects of ultrasound and high-pressure assisted extraction of pearl millet protein isolate: Functional, digestibility, and structural properties.

This study explores the effect of individual and combination treatments of ultrasound (US) and high pressure (HP) on the extraction of pearl millet protein isolate (PMPI). Compared to the conventional extraction technique (control) the millets treated with non-thermal techniques provided a higher protein recovery percentage. The highest recovery of 63.43% was observed in the high-pressure and ultrasound combination (HU) treatment. The solubility of PMPI was significantly enhanced in all pH levels, the highest solubility was observed at pH10. Combination treatments demonstrated superior functional properties, including emulsifying capacity, foaming property, surface hydrophobicity, water-holding capacity (WHC), and oil-holding capacity (OHC) compared to individual treatments and control. Significant improvement in protein in-vitro digestibility (IVPD) was identified in non-thermal treated PMPI. The involvement of nonthermal techniques for protein extraction significantly altered the protein's secondary structure, surface characteristics, and molecular weight. These findings underscore the application and advantage of combination treatments in the extraction of millet protein isolates.

Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber

This study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were measured at 13.38 ± 0.40 g/100 g and 52.19 ± 0.97 g/100 g, respectively. The modifications led to a diminish in particle size, an increase in specific surface area, and an improvement in water-holding capacity, oil-holding capacity, swelling capacity, glucose adsorption capacity, and cholesterol adsorption capacity. Furthermore, the modified DF exhibited enhanced anti-digestive properties and probiotic activity. Cluster and principal component analysis results revealed that the modified SDF exhibited superior functional properties. Correlation analysis indicated a noticeable relationship between the monosaccharide composition of DF and its functional characteristics. These findings suggest that γ-irradiation combined with enzymatic modification represents a viable approach for enhancing the quality of rice bran DF.

Chemical composition and techno-functional properties of high-purity water-soluble keratein and its enzymatic hydrolysates.

This study compared the effectiveness of urea-containing and urea-free L-cysteine solutions in extracting high-quality feather keratin and evaluated commercial proteases for producing keratin-derived bioactive peptides. The urea-assisted extraction was crucial for achieving high structural integrity and yield of soluble keratin. The keratin isolate exhibited oil-holding capacity of 9.37g/g, foaming capacity of up to 127%, and emulsifying capacity of up to 49%. Its proteolysis with trypsin, chymotrypsin, pepsin and subtilisin resulted in peptides with average molecular weight between 2.10 and 5.96kDa and degree of hydrolysis from 6 to 36%. The subtilisin hydrolysate had the highest degree of hydrolysis, 63% of peptides <1kDa, and excellent solubility across a wide pH range, but negligible water and oil-binding, foaming, and emulsifying properties. This study highlights the need to optimize each step in keratin extraction and hydrolysis processes to produce high-quality bioactive keratin preparations for diverse applications, including food and pharmaceutical.

Purification and Characterization of Pinto Bean Protein Using Membrane Technology.

Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards. In this regard, membrane technology has gained considerable recognition as a superior method for extracting proteins. A combined processing scheme was developed, which included alkaline extraction at pH 10.5, ultrafiltration with a concentration factor of 5.5, diafiltration with a diavolume of 4, and isoelectric precipitation at pH 4.5 followed by freeze drying. The specific functional characteristics (nitrogen solubility index, water and oil holding capacity, and emulsifying and foaming properties) of the protein concentrates were assessed and compared with those of a commercially available soybean protein isolate. Based on pinto bean flour containing 23.9% protein, 85.5% of the protein was recovered in the products of this process: precipitated protein concentrate (PPC) with 86.4% protein, acid-soluble protein concentrate (ASP-C) with 56.3% protein, and meal residue with 6.1% protein. The mass yields were 17.3% in PPC, 3.9% in ASP-C, and 54% in the meal residue. The precipitated protein showed higher emulsifying activity, and the acid-soluble protein showed a high nitrogen solubility index (NSI) and oil-holding capacity. Both proteins had comparable foaming properties to commercial soy protein isolate. The project demonstrated the feasibility of protein production from pinto beans and highlighted the proteins' useful food functionality and good potential for commercialization.

Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional properties, and the phenolic profiles of both the skin and the pulp, since the flour used is a mixture of both. Methods: The proximal characteristics were determined as established by the Association of Official Analytical Chemists (AOAC), the functional properties, water holding capacity (WHC), swelling capacity (SC), and oil holding capacity (OHC); and the profile of phenolic compounds was carried out by high performance liquid chromatography-mass spectrometry (HPLC-MS). Results: Results revealed that the tubers contain more than 50% carbohydrates, with U. tuberosus having 14% fiber and A. xanthorrhiza having 4.07% fiber. Notably, they are rich in minerals, such as potassium (K), with levels of 4.12% and 3.32% for U. tuberosus and A. xanthorrhiza, respectively. In terms of functional properties, U. tuberosus exhibited a WHC of 0.78 g water/g dry matter (DM), an SC of 1.42 g water/g DM, and an OHC of 0.44 g oil/g DM. In contrast, A. xanthorrhiza showed a WHC of 0.96 g water/g DM, an SC of 3.86 g water/g DM, and an OHC of 0.18 g oil/g DM. Additionally, the study identified various hydroxycinnamic acids, including caffeic acid 4-O-glucoside and p-coumaroyl glucose, as well as methoxyflavonols, such as 3,7-dimethylquercetin. Conclusions: These characteristics suggest that the flours could be valuable for the production of bakery products, pastries, pastas, or foods requiring high viscosity. Furthermore, U. tuberosus and A. xanthorrhiza flours have potential applications in the development of functional foods, thus promoting their use and adding value to these tubers produced in the Andean region.

Development of a Whey Protein Recovery Process Using Sugar Kelp (Saccharina latissima) Extracts.

Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp (Saccharina latissima) extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste. Physicochemical and functional parameters including protein content, protein recovery efficiency, mineral content, total phenolic content (TPC), antioxidant capacity, color, water- and oil-holding capacity, gelling capacity, foaming activity and stability, and emulsifying activity and stability were tested on the resulting flocculates. The yield of the dried flocculates by use of alginate, the sugar kelp polysaccharide extract (SKPE), and carrageenan were 1.66, 0.98, and 1.22 g/100 g of liquid whey with protein contents of 27.4%, 45.5%, and 37.5%, respectively. The protein recovery efficiency from the whey was 57.5%, 56.2%, and 57.9% using alginate, SKPE, and carrageenan, respectively. The alginate flocculate had the highest oil-holding capacity and foaming abilities while the carrageenan flocculate had the best gelling ability and the highest emulsifying activity and stability. TPC and antioxidant activity were highest in the SKPE flocculate. All three flocculates presented slightly different compositional and functional qualities, which could be used for a variety of products. This study showed that seaweed polysaccharides present a simple and effective way to extract protein from liquid whey waste while creating a functional and high-protein ingredient.

Preparation of citrus fiber from lemon peel residue: Effects of structure and endogenous pectin components on emulsifying properties of citrus fiber

This study evaluated and compared the differences in structure and physicochemical properties between citrus fibers prepared after different degrees of pectin extraction and untreated citrus fibers. The results showed that the partial hydrolysis and release of internal pectin would cause the physical and chemical properties of citrus fibers to show a tendency to increase and then decrease with treatment time, with a steady increase in crystallinity and thermal stability. The water-holding capacity (15.81 g/g), swelling capacity (12.50 mL/g), and oil-holding capacity (3.33 g/g) of CF-5 h still remained noticeably higher than those of CF. The SEM results demonstrated that at the pectin extraction time of 5 h, the internal network structure of the cell wall of CF-5 h prepared at this time was maximized in terms of looseness. Meanwhile, the emulsion prepared from CF-5 h had the best emulsification properties, which were characterized by the smallest emulsion particle size(d4，3 = 10.40 μm), the best rheological properties, and excellent emulsion stability. Overall, the citrus fibers prepared after a certain degree of pectin extraction showed good performance in terms of physicochemical properties and emulsification performance.

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

This study investigated the effects of superfine grinding (SG) and Neurospora crassa (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (P<0.05). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS+ radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (P<0.05), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively (P<0.05). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (E)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.