文献类型：期刊文献

英文题名：Tailoring stability of flaxseed gum-based emulsion gels via controlled incorporation of soluble dietary fibers: Mechanistic insights into molecular interactions and gel structural behaviour

作者：Zou, Xiaoqiang[1];Nwankwo, Janice Adaeze[1];Liu, Wenxue[1];Guo, Xiusheng[1];Wang, Qinmin[2];Wu, Danqiong[2];Joshua, Magezi[3];Ajeje, Samaila Boyi[3];Saad, Abdullah[1];Hussain, Mudassar[1];Khan, Imad[4]

机构：[1]Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Natl Engn Res Ctr Funct Food,Collaborat Innovat Ct, Sch Food Sci Technol,State Key Lab Food Sci & Reso, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China;[2]Kerisom Food Enterprises Ltd, 1 Huaxi Rd, Xinghua 225776, Jiangsu, Peoples R China;[3]Jiangnan Univ, Key Lab Ind Biotechnol, Lab Appl Microbiol & Metab Engn, Minist Educ, Wuxi 214122, Peoples R China;[4]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China

年份：2026

卷号：173

外文期刊名：FOOD HYDROCOLLOIDS

收录：SCI-EXPANDED(收录号：WOS:001628339300002)、、WOS

基金：This work was supported by the National Natural Science Foundation of China (31601433) .

语种：英文

外文关键词：Flaxseed gum; Soluble dietary fibers; Polysaccharide emulsion gels; Molecular interactions; Interfacial properties

外文摘要：This study examined flaxseed gum (FG) emulsion gels formulated with three soluble dietary fibers (SDFs): gum arabic (GA), guar gum (GG) and xanthan gum (XG) at varying concentrations to evaluate concentration-dependent stabilization mechanisms. FG0.5 %-XG0.3 % exhibited the highest EAI (73.31 m(2)/g) and ESI (260.5min), surface and interfacial tension of 12.56 +/- 0.023 mN/m and 10.77 +/- 0.015 mN/m respectively, particle size (369.85 nm) and PDI of 0.28, indicating that XG effectively improves interfacial properties critical for stability. Structural thixotropy showed that control group (FG0.8-1.2 %) exhibited the highest recovery rates (100.4 %-103.1 %), indicating effective gel matrix restoration after shear. Pasting analysis revealed SDF addition reduced thermal tolerance, with FG1.2 % showing the lowest BDV (21 +/- 9.54). Centrifugal stability revealed that 0.3 % SDFs are sufficient to resist phase separation with FG0.5 %-XG0.5 % and FG0.5 %-GG0.3 % achieving 98.9 % and 98.7 % stability respectively. FG0.5 %-GA0.7 % exhibited gel strength of 54.91 and highest hardness (176.98g), a fourfold increase over FG control (1.2 %), improving texture. Freeze thaw cycles showed that XG improved freeze thaw stability with syneresis of similar to 5 % after the third cycle. FTIR confirmed synergistic interactions mediated by hydrogen bonding and hydrophobic interactions. Low-field NMR indicated water immobilization in the order FG-XG > FG-GG > FG-GA > FG control. XRD revealed FG-SDF structural ordering, indicating good miscibility. Molecular docking revealed a significant reduction in stability ranking for FG-GA(-1.4 kcal/mol) and the most stable configuration for FG-GG (-6.6 kcal/mol). This study contributes to an in-depth understanding of the interactions between FG and SDFs and their potential for producing low-fat emulsion gels with acceptable texture and stability properties for novel food applications.