{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:56:50Z","timestamp":1791561410740,"version":"4.3.4"},"reference-count":42,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T00:00:00Z","timestamp":1782950400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T00:00:00Z","timestamp":1782950400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100006407","name":"Natural Science Foundation of Henan Province","doi-asserted-by":"publisher","award":["262300422159"],"award-info":[{"award-number":["262300422159"]}],"id":[{"id":"10.13039\/501100006407","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Chitosan (CTS) and chitosan oligosaccharides (COS) are widely used in the food industry due to their bioactive properties. However, their cationic nature enables interaction with whey protein isolate (WPI), affecting protein digestibility. Fucoidan (FUC), a naturally occurring anionic sulfated polysaccharide from brown algae, can form electrostatic complexes with CTS and COS to partially alleviate this effect; however, this process requires optimization.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Chitosan\u2013fucoidan (CTS\u2013FUC) and chitosan oligosaccharide\u2013fucoidan (COS\u2013FUC) complexes were successfully prepared and characterized using Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy, and other analytical instruments, confirming that complexation occurred via electrostatic interactions between amino groups of CTS and COS and the sulfate groups of FUC. Subsequently, the impact of these carbohydrates on WPI's digestibility was assessed during simulated gastrointestinal digestion. The CTS\u2013FUC and COS\u2013FUC complexes mitigated the inhibition of protein digestion caused by CTS and by COS alone. Specifically, the addition of the CTS\u2013FUC complex increased the degree of hydrolysis of WPI by 24.6% compared with the corresponding mixed group, whereas the COS\u2013FUC complex increased it by 22.6% compared with its corresponding mixed group. Furthermore, compared with the group containing CTS\u2009+\u2009FUC or COS\u2009+\u2009FUC, both preformed complexes increased protein concentration to 1.08\u2010fold. The free trypsin concentration in the CTS\u2013FUC + WPI group was 1.11 times that in the CTS + FUC + WPI group, whereas the concentration in the COS\u2013FUC + WPI group was 1.06 times that in the COS + FUC + WPI group. Spectroscopic and chemical methods further revealed that the complexes reduced the binding of CTS and COS to protein and trypsin.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Overall, this study demonstrates that CTS\u2013FUC and COS\u2013FUC complexes effectively alleviated the negative impact of CTS and COS on protein digestion, offering new insights into mitigating their adverse nutritional effects in food systems. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70857","type":"journal-article","created":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T04:42:50Z","timestamp":1783053770000},"page":"8481-8491","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Surface attachment of fucoidan through electrostatic interaction alleviates chitosan\/chitosan oligosaccharide\u2010induced reduction in protein digestion"],"prefix":"10.1002","volume":"106","author":[{"given":"Linlin","family":"Wang","sequence":"first","affiliation":[{"name":"School of Biological Engineering Xinxiang University  Xinxiang P. R. China"},{"name":"National &amp; Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lilong","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Biological Engineering Xinxiang University  Xinxiang P. R. 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