Papers by Katsuyoshi Nishinari
Nihon Reoroji Gakkaishi/Nihon Reorojī Gakkaishi, Feb 15, 2024
RSC Advances, 2021
The digestion properties of natural oil bodies (OBs) are very important to their potential applic... more The digestion properties of natural oil bodies (OBs) are very important to their potential applications such as traditional fat replacement or bioactive delivery systems. However, study on the complete digestion behaviours of OBs has not been reported yet. In this paper, peanut OBs were extracted by an aqueous medium method, and their digestion behaviour was studied using completed in vitro oral-gastricintestinal digestion simulation. In particular, the effects of saliva components, mainly a-amylase and mucin, on the digestion of the peanut OBs were systematically investigated. The OB emulsion microstructure, average particle size d 4,3 , z-potential, and surface protein compositions during oral, gastric and intestinal digestion, and the free fatty acid (FFA) release rate of the peanut OBs during intestinal digestion were determined. Interestingly, it was revealed from both the periodic acid-Schiff staining technique and the confocal laser microscopy characterization that glycosidic bonds exist on the surface of the peanut OBs, though how they were produced was unknown. The results from the digestion measurements showed that a-amylase in saliva can break the glycosidic bonds in oral digestion, promoting the digestion of the OBs in the gastric and intestinal environments. Saliva mucin caused bridging flocculation of OBs by electrostatic attraction in the gastric tract, and depletion flocculation of OBs in the intestinal tract. The former hindered the fusion of oil droplets, and the latter promoted FFA release rate by increasing the contacting surface area of OBs with bile salts.
Research Square (Research Square), Sep 6, 2022
Pickering emulsions have gained considerable interest due to their applications in the food, cosm... more Pickering emulsions have gained considerable interest due to their applications in the food, cosmetics, and pharmaceutical industries. In this study, we investigated the roles of pH, oil/water volume ratio, Hofmeister cations (Na + , NH 4 + , Ca 2+ and Mg 2+ ) as well as chitosan concentrations on carboxymethyl cellulose (CMC) stabilized Pickering emulsions and their application in the encapsulation of vitamin E. Morphology, crystallinity and functional groups were investigated by Scanning Electron Microscopy (SEM), Optical Microscopic Techniques, X-ray Diffractometry (XRD) and Fourier Transform Infrared (FTIR) spectrometry. SEM images revealed a thread-like morphology for CMC, while sponge-like morphology was observed in the images of chitosan and CMC-chitosan complex (CMC-CH). The combination of CMC and chitosan resulted in a complex structure with remarkable improvement in the stability of the emulsions to both creaming and coalescence compared to systems stabilized by either CMC or chitosan alone. At xed oil:water ratio, the transitional phase inversion of emulsions stabilized by CMC occurred upon increasing the concentration of NH 4 + , Mg 2+ and Ca 2+ Hofmeister cations, whereas emulsions containing Na + ions are o/w at all concentrations. An increase in contact angle upon increasing the salt concentration was observed, which might be responsible for the observed phase inversion. Emulsion stability to coalescence is more favoured at lower pH for chitosan particles, while CMC is more favoured at higher pH. A CMC-Chitosan stabilised Pickering emulsion system was successfully applied in the encapsulation of Vitamin E.
Nihon shokuseikatsu gakkaishi, 2001
Food Hydrocolloids, Apr 1, 2020
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Nippon Shokuhin Kōgyō Gakkaishi, 1989
Journal of Japanese Society for Mastication Science and Health Promotion, May 31, 2003
Food Science and Technology Research, 2013
The network structure of high acyl gellan polysaccharide was investigated using dynamic viscoelas... more The network structure of high acyl gellan polysaccharide was investigated using dynamic viscoelasticity and steady flow viscosity measurements, as well as atomic force microscopy (AFM). Time-temperature superposition (TTS) of mechanical spectra of aqueous dispersions having a gellan concentration of 0.1% w/w revealed a gel-like response at the lower end of the frequency range. The TTS master curve of the steady flow data exhibited a power-law relationship between shear viscosity and shear rate at the lower end of the shear rate range, instead of a Newtonian plateau. These rheological characteristics suggest the existence of an effective yield stress arising from the presence of a percolated network. AFM images of high acyl gellan revealed micrometer-sized networks composed of double-stranded helices laterally associated to varying degrees. These associated helices did not dissociate fully on heating at 90℃, suggesting that they are partially preserved native networks secreted by gellan-producing bacteria.
Food Hydrocolloids, Mar 1, 2019
Gum arabic was enriched with trace elements (Zn 2+ 、Fe 3+ 、Fe 2+ ) by ion exchange against ZnCl 2... more Gum arabic was enriched with trace elements (Zn 2+ 、Fe 3+ 、Fe 2+ ) by ion exchange against ZnCl 2 , FeCl 3 and FeCl 2 . Trace elements content, molecular parameters and emulsifying properties of the gum arabic rich in trace elements (GARTE) were characterized by flame atomic absorption spectrometry (FAAS), gel permeation chromatography-multi angle laser light scattering (GPC-MALLS), interfacial rheometer, laser particle analyzer and zeta potentiometry. With trace elements, molecular weight and arabinogalactan protein (AGP) content of gum arabic have increased probably due to the high surface energy leading to the aggregation of protein. GARTE has good emulsion stability performance with increasing molecular weight and AGP content compared to the control gum arabic. GARTE can be applied as a natural functional ingredient for trace element fortification, where the ferric ions and zinc ions are chelated by the self-assembled polymer host. Highlights 1) Gum arabic was enriched with trace elements (Zn 2+ 、Fe 3+ 、Fe 2+ ) by ion exchange against ZnCl 2 , FeCl 3 and FeCl 2 . 2) Gum arabic rich in trace elements (GARTE) has good emulsion stability performance with increasing molecular weight and AGP content compared to the control gum arabic. 3) Gum arabic rich in trace elements (GARTE) offering a trace element source of natural functional polysaccharide for food emulsion formulations.
Food Hydrocolloids, Jun 1, 2019
Using combined techniques and two comparisons (maize and cassava starches), this work concerns th... more Using combined techniques and two comparisons (maize and cassava starches), this work concerns the multi-scale structure and digestion rate of water chestnut tuber starch. Among the starches, the water chestnut starch showed altered hierarchical structural features and a relatively low digestion rate. The underlying mechanism on the reduced digestion rate of water chestnut starch was discussed from a hierarchical structural view. Specifically, compared with maize starch, the water chestnut starch contained no pores on the granule surface, with the thickened crystalline lamellae, the increased lamella ordering, and the elevated content of crystallites. Such structural features probably increased the bulk density of molecule assembly in starch and thus could hinder the diffusion of enzyme molecules in starch matrixes. Consequently, the absorption of enzyme to the starch glucan chains could be retarded, resulting in a reduced enzyme hydrolysis rate of starch chains. The relatively large amylose molecules of water chestnut starch also tended to reduce the starch digestion rate, associated with the enhanced molecule interactions such as that between starch chains. In addition, the further reduction in the digestion rate of cassava starch could be also ascribed to the variations in the multi-scale structural features.
Langmuir, Aug 24, 2021
The core-shell microcapsules with combined features of hydrophilicity and hydrophobicity have bec... more The core-shell microcapsules with combined features of hydrophilicity and hydrophobicity have become much popular. However, the assembly of biocompatible and edible materials in hydrophilic-hydrophobic core-shell microcapsules is not easy. In this work, based on the electrostatic interaction, we prepared the controllable calcium alginate (ALG)-zein core-shell particles of different shapes and sizes using hydrophilic ALG and hydrophobic zein by a two-step extrusion method. The negatively charged hydrogel beads of spherical, ellipsoidal, or fibrous shape were added into the positively charged zein solution (dissolved in 70% (v/v) aqueous ethanol solution) to achieve different shaped core-shell particles. Interestingly, the size, shape, and shell thickness of the particles can be regulated by needle diameter, stirring speed, and zein concentration. Moreover, for simplification, the core-shell particles were also formed by a onestep extrusion method, in which ALG solution was dropwise added into 70% (v/v) aqueous ethanol solution containing zein and CaCl2. The particles synthesized in this work showed controlled digestion of the encapsulated medium-chain triglyceride (MCT) and sustained release of encapsulated thiamine and ethyl maltol. Our preparation method is simplistic and can be extended to fabricate a variety of hydrophilic and hydrophobic core-shell structures to encapsulate a broad spectrum of materials.
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Feb 1, 2019
℃, 30 min) and salting (200 mM NaCl) environments, and the emulsions were stable during long-term... more ℃, 30 min) and salting (200 mM NaCl) environments, and the emulsions were stable during long-term storage (46 days).
Food & Function, 2019
Different conditions in food processing lead to different aggregates of protein. β-Lactoglobulin ... more Different conditions in food processing lead to different aggregates of protein. β-Lactoglobulin nanoparticles (BLGNPs) and fibrils (BLGFs) were prepared by adjusting pH and temperature, and thereby their foaming and emulsifying properties were compared to native globular β-lactoglobulin (NGBLG) at pH 7.0 and pH 4.0. A foam analyser, a microparticle size analyser, an interfacial rheometer and an atomic force microscope (AFM) were used to characterise foaming/emulsifying functionalities and interfacial microstructures/mechanical properties. The foam and emulsion stabilities were assessed by measuring the decay of foam height and the variation of emulsion droplet size, and both were found to be in the order of BLGFs > NGBLG > BLGNPs. Foams were more stable at pH 4.0 while emulsions were more stable at pH 7.0. Surface dilatational modulus (E) of NGBLG and its aggregates at pH 4.0 was greater than that at pH 7.0, with BLGFs showing the highest value of E and thus the highest resistance to membrane damage. The emulsion prepared with NGBLG and its aggregates had more negative charges at pH 7.0 than at pH 4.0. The foaming stability seemed to be more controlled by interfacial elasticity while the emulsion stability was more determined by surface charges. AFM analysis demonstrated different microstructures at the airwater interface between pH 4.0 and 7.0 and among the different protein aggregates, which could well explain their foaming and emulsifying properties.
Nippon Shokuhin Kōgyō Gakkaishi, 1990
Journal of home economics, Apr 15, 2003
Stress-strain curves for egg white gels (10-16%) were evaluated as a function of the compression ... more Stress-strain curves for egg white gels (10-16%) were evaluated as a function of the compression speed in the range from 0.6 to 600 mm/min. The observed stress-strain curves fitted well with the BST equation, and four rheological parameters were determined; i.e., Young's modulus, the breaking stress and strain, and elasticity parameter n. When the compression speed was changed, different results were obtained for Young's modulus determined in the linear viscoelastic region and for the parameters that characterize the non-linear elastic behavior at large deformation (breaking stress and strain, and elasticity parameter n). The parameters determined in the non-linear viscoelastic region were found to be different with compression speeds slower and faster than approximately 10 mm/min.
Food Hydrocolloids, Sep 1, 2021
The goal of this study was to evaluate the impact of electrostatic complexation with three differ... more The goal of this study was to evaluate the impact of electrostatic complexation with three different β-lactoglobulin aggregates on the conformational transition and gelation of κcarrageenan (κ-car). We prepared native granular β-lactoglobulin (NGBLG), nanoparticle βlactoglobulin (NPBLG), and fibrillary β-lactoglobulin (FBLG), and then assessed their electrostatic complexation with κ-car and the resultant impact on κ-car conformational transition, gelation, and microstructural changes. A quantitative model based on the McGhee-Hippel theory was adopted as a means of describing the impact of electrostatic complexation on the κ-car conformational transition in the presence of these protein aggregates. FBLG resulted in the most significant inhibition of κ-car conformational transition and gelation, whereas NPBLG had the least significant impact on this process. This was attributed to the fact that NPBLG imposed the least steric hindrance of these three aggregates. Together, these data highlight promising approaches to regulating polysaccharide gelation, viscoelasticity, rheological behavior, and conformational transition for use in a range of industrial applications.
Transparent thermoreversible gels of β-(1 → 6)-branched β-(1 → 3)-glucan derived from the cauliflower mushroom Sparassis crispa
Food Hydrocolloids
Cold gelation of whey protein isolate with sugars in an ultrasound environment
Food Hydrocolloids
Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase
Food Research International
Advances in Bioactivity of MicroRNAs of Plant-Derived Exosome-Like Nanoparticles and Milk-Derived Extracellular Vesicles
Journal of Agricultural and Food Chemistry
Uploads
Papers by Katsuyoshi Nishinari