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Iñaki Gamero-Barraza J, Antonio Pámanes-Carrasco G, Delgado E, Patricia Cabrales-Arellano C, Medrano-Roldán H, Gallegos-Ibáñez D, Wedwitschka H, Reyes-Jáquez D. Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 8:100202. [PMID: 38586156 PMCID: PMC10995973 DOI: 10.1016/j.fochms.2024.100202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/28/2024] [Accepted: 03/30/2024] [Indexed: 04/09/2024]
Abstract
Insects such as the black soldier fly (BSF) are recently being studied as food sources to address concerns about how to meet the food demand of the growing world population, as conventional production lines for meat proteins are currently unsustainable sources. Studies have been conducted evaluating the use of insect proteins to produce extruded foods such as expanded snacks and meat analogues. However, this field of study is still quite new and not much has been studied beyond digestibility and growth performance. The purpose of this work was to evaluate the compatibility of protein extracted from BSF flour with corn flour starch within an extruded balanced shrimp feed model through molecular dynamics simulations, for which cohesive energy density and solubility parameter (δ) of both components were determined. The calculations' results for the protein molecule systems yielded an average δ of 14.961 MPa0.5, while the δ for starch was calculated to be 23.166 MPa0.5. The range of difference between both δ (10 > δ > 7) suggests that the interaction of the BSF protein with corn starch is of a semi-miscible nature. These results suggest that it is possible to obtain a stable starch-protein mixture through the extrusion process.
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Affiliation(s)
- Jorge Iñaki Gamero-Barraza
- TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico
| | - Gerardo Antonio Pámanes-Carrasco
- Facultad de Medicina Veterinaria y Zootecnia de la Universidad Juárez del Estado Durango/ Durango - Mezquital Km 11.5, 34307 Durango, Dgo., Mexico
| | - Efrén Delgado
- Food Science and Technology, Department of Family and Consumer Sciences, New Mexico State University, P.O. Box 30001, Las Cruces, NM 88003-8001, USA
| | | | - Hiram Medrano-Roldán
- TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico
| | - Daniela Gallegos-Ibáñez
- Department of Biochemical Conversion, Deutsches Biomasseforschungszentrum gemeinnützige GmbH, Torgauer Straße116, 04347, Leipzig, Germany
| | - Harald Wedwitschka
- Department of Biochemical Conversion, Deutsches Biomasseforschungszentrum gemeinnützige GmbH, Torgauer Straße116, 04347, Leipzig, Germany
| | - Damián Reyes-Jáquez
- TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico
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2
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Zhang J, Zhao D, Lu K, Yuan L, Du H. Gelation Behavior and Drug Sustained-Release Properties of a Helix Peptide Organohydrogel with pH Responsiveness. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:8568-8579. [PMID: 38591865 DOI: 10.1021/acs.langmuir.4c00266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Based on the typical similar repeat units (abcdefg)n of α-helical structure, the peptide H was designed to self-assemble into an organohydrogel in response to pH. Depending on the different pH, the proportions of secondary structure, microstructure, and mechanical properties of the gel were investigated. Circular dichroism (CD) and Fourier transform infrared (FT-IR) showed that the proportion of α-helical structure gradually increased to become dominant with the increase of pH. Combining transmission electron microscopy (TEM) and atomic force microscopy (AFM), it was found that the increase of the ordered α-helix structure promoted fiber formation. The further increase in pH changed the intermolecular forces, resulting in an increase in the α-helix content and the enhancement of helix-helix interaction, causing the gel fibers to converge into thicker and more dense ones. The temperature test showed the stable rheological properties of the organohydrogel between 20-60 °C. Drug release and cytotoxicity showed that the DOX-loaded organohydrogel could have a better release in an acidic environment, indicating its potential application as a drug local delivery carrier.
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Affiliation(s)
- Jiahui Zhang
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Dongxin Zhao
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Kui Lu
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Yingcai Road 18, Zhengzhou 450044, Henan Province, China
| | - Libo Yuan
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Heng Du
- School of Food Science and Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
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3
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Makame J, De Kock H, Emmambux MN. Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6-24 months. J Texture Stud 2023; 54:481-497. [PMID: 36932962 DOI: 10.1111/jtxs.12753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/19/2023]
Abstract
Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6-24-month-old children both in the dry and ready-to-eat forms (range: 372.0-1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48-1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s-1 , and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
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4
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Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin. Int J Biol Macromol 2023; 233:123576. [PMID: 36764342 DOI: 10.1016/j.ijbiomac.2023.123576] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023]
Abstract
Three glutenins (glutenin 1, glutenin 2, and glutenin 2) were extracted in acidic, neutral and alkaline urea solutions respectively. All of the three glutenins are rich in glutamic acid (Glu, >30 %) and proline (Pro, >20 %). Glutenin 1, extracted at pH 5, shows higher contents of hydrophilic amino acids as serine (Ser, 5.25 %), aspartic acid (Asp, 2.99 %), tyrosine (Tyr, 3.11 %), arginine (Arg, 2.09 %) and threonine (Thr, 2.11 %) than the other two glutenins. The retrogradation of three glutenins with amylose/amylopectin indicated that glutenin 1 showed significant inhibition effect on the retrogradation of wheat amylose. The characterizations of amylose retrograded with glutenin 1 by FT-IR, XRD, DSC and solid 13C NMR showed that new hydrogen bonds between Glu, Tyr and wheat amylose were formed, which prevented the formation of hydrogen bonds between amylose themselves. Glycosidic bonds between some hydroxyl groups of C6 in wheat amylose and certain hydroxyl groups of Ser and Thr in glutenin with specific chain length were present. The macromolecules with steric hindrance prevented the rearrangement of amylose into regular crystals. The retrogradation of wheat amylose was inhibited in this way. This study provides a key targeting step to control the retrogradation of amylose.
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5
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Li R, Ding L, Guo K, Qu J, Herburger K, Persson S, Blennow A, Zhong Y. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chem 2023; 404:134525. [DOI: 10.1016/j.foodchem.2022.134525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/23/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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6
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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7
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Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs. Foods 2023; 12:foods12051011. [PMID: 36900528 PMCID: PMC10000498 DOI: 10.3390/foods12051011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/13/2023] [Accepted: 02/16/2023] [Indexed: 03/03/2023] Open
Abstract
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.
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8
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Shi M, Dong X, Cheng Y, Ji X, Liu Y, Yan Y. Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough. Foods 2023; 12:foods12020360. [PMID: 36673452 PMCID: PMC9857982 DOI: 10.3390/foods12020360] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch-soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch-protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex's viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch-protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch-protein complexes can improve dough quality and provide technical support for the broad application of yam.
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Affiliation(s)
| | | | | | | | | | - Yizhe Yan
- Correspondence: ; Tel.: +86-135-9258-3213
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9
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Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 2022; 11:foods11233824. [PMID: 36496632 PMCID: PMC9738829 DOI: 10.3390/foods11233824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.
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10
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Insights into the interaction mechanism of glutelin and rice starch during extrusion processing: The role of specific mechanical energy. Food Chem 2022; 405:134850. [DOI: 10.1016/j.foodchem.2022.134850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/08/2022]
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11
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Guan Y, Zhao G, Thaiudom S. Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil. Food Chem X 2022; 16:100495. [DOI: 10.1016/j.fochx.2022.100495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/20/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
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12
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Effects of Mung Bean ( Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers (Basel) 2022; 14:polym14153012. [PMID: 35893974 PMCID: PMC9331134 DOI: 10.3390/polym14153012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 01/25/2023] Open
Abstract
It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
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13
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Chen Q, Zhang J, Zhang Y, Kaplan DL, Wang Q. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107559] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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De Angelis D, Pasqualone A, Manfredi L, Allegretta I, Terzano R, Summo C. Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Luigi Manfredi
- Andriani SPA Via Nicolò Copernico Gravina in Puglia 70024 Italy
| | - Ignazio Allegretta
- Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Roberto Terzano
- Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
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15
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Xu E, Wang J, Tang J, Ruan S, Ma S, Qin Y, Wang W, Tian J, Zhou J, Cheng H, Liu D. Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review. Food Chem 2022; 369:130900. [PMID: 34496317 DOI: 10.1016/j.foodchem.2021.130900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/17/2021] [Accepted: 08/16/2021] [Indexed: 12/29/2022]
Abstract
Thermal process is the most important way of treating foods. Heat energy inputted into the natural food system induces the depolymerization of multi-scale structures of matrix, and causes the intramolecular and intermolecular interactions of different nutrients. It attacks and breaks the original polymeric molecule structures and the functional properties of macronutrients such as carbohydrates, proteins and lipids. Micronutrients such as vitamins and other novel functional ingredients are also thermally converted. The heat-induced conversions of nutrients are slightly or totally with discrepancy in simple-, simulated- and real-food systems, respectively. Thus, this review aims to extensively summarize the heat-induced structural characteristics, thermal conversion pathways and pyrolysis mechanism of nutrients both in simple and complex food matrices. The structural change of each nutrient and its thermal reaction kinetics depend on the molecule structure and polymeric characteristic of the unit substances in the system.
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Affiliation(s)
- Enbo Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shuohan Ma
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.
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16
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Hu L, Yang Y, Chen F, Fan J, Wang B, Fu Y, Bian X, Yu D, Wu N, Shi Y, Zhang X, Zhang N. Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Liang‐shu Hu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Jing Fan
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bing Wang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - De‐hui Yu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Na Wu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yan‐guo Shi
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiu‐min Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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17
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Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. Int J Biol Macromol 2021; 193:1744-1751. [PMID: 34748784 DOI: 10.1016/j.ijbiomac.2021.11.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.
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18
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Kumar L, Brennan M, Brennan C, Zheng H. Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. J Dairy Sci 2021; 105:56-71. [PMID: 34756432 DOI: 10.3168/jds.2021-20711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 09/03/2021] [Indexed: 11/19/2022]
Abstract
We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm-1 and 1,080 cm-1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.
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Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647 New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647 New Zealand
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3000, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Haotian Zheng
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh 27695.
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19
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00882-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods 2021; 10:foods10061160. [PMID: 34064064 PMCID: PMC8224087 DOI: 10.3390/foods10061160] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 02/06/2023] Open
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.
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22
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Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch. Foods 2021; 10:foods10030616. [PMID: 33799433 PMCID: PMC7998157 DOI: 10.3390/foods10030616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 11/16/2022] Open
Abstract
Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.
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23
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Zhu P, Wang M, Du X, Chen Z, Liu C, Zhao H. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106091] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Gałkowska D, Południak M, Witczak M, Juszczak L. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers (Basel) 2020; 12:polym12102224. [PMID: 32992665 PMCID: PMC7600773 DOI: 10.3390/polym12102224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/25/2020] [Accepted: 09/26/2020] [Indexed: 12/03/2022] Open
Abstract
The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.
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Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland; (D.G.); (M.P.)
| | - Monika Południak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland; (D.G.); (M.P.)
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland;
| | - Lesław Juszczak
- Department of Dietetics and Food Science, Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, 42-200 Czestochowa, Poland
- Correspondence:
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25
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Rivera‐Mirón MI, Torruco‐Uco JG, Carmona‐García R, Rodríguez‐Miranda J. Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13532] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Luo S, Koksel F. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. J Food Sci 2020; 85:2688-2698. [PMID: 32856311 DOI: 10.1111/1750-3841.15385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/03/2020] [Accepted: 06/22/2020] [Indexed: 12/23/2022]
Abstract
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.
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Affiliation(s)
- Siwen Luo
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
| | - Filiz Koksel
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
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27
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Li X, Chen W, Chang Q, Zhang Y, Zheng B, Zeng H. Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study. Int J Biol Macromol 2020; 144:67-75. [PMID: 31816380 DOI: 10.1016/j.ijbiomac.2019.12.047] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 11/28/2019] [Accepted: 12/05/2019] [Indexed: 01/16/2023]
Abstract
The objectives of this study were to investigate and compare the structural and physicochemical properties of native ginger starch (NGS) and ginger resistant starch (GRS). NGS had oblate and compact granules, whereas GRS exhibited fissures. Compared to GRS, NGS had a narrower molar mass distribution and a higher molecular weight (Mw). According to X-ray diffraction measurements, Fourier transform infrared spectroscopy, and 13C CP/MAS NMR spectroscopy, NGS sample had an A-type crystalline pattern with high relative crystallinity and short-range order structure, and GRS had a B-type crystalline pattern. Furthermore, NGS exhibited significantly higher gelatinization enthalpy than GRS. NGS displayed lower peak viscosity and final viscosity, whereas GRS had higher through viscosity and final viscosity, presumably due to the content and type of resistant starch. The pasting and gelatinization properties of NGS and GRS might be related to relative crystallinity and short-range order structure. The information obtained from this study can be used by manufacturers and researchers in the production of ginger-containing products.
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Affiliation(s)
- Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qing Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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28
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Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa-Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. J Food Sci 2019; 84:3204-3212. [PMID: 31589341 DOI: 10.1111/1750-3841.14828] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 08/24/2019] [Accepted: 09/04/2019] [Indexed: 11/30/2022]
Abstract
Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies. In this study, nine rheometers from seven laboratories were used to measure the viscosity and viscoelastic properties of a commercial salad dressing. The measurements were obtained at three temperatures (8, 25, and 60 °C) using different diameter parallel plates (20, 40, 50, and 60 mm). Generally, the viscosity measurements among rheometers differed significantly ( P < 0.05 ). For larger geometry diameter (40, 50, and 60 mm) and at lower temperatures (8 °C), viscosity measurements at lower shear rate (0.01, 0.1, and 1.0 s-1 ) were significantly different. Rheometer brand significantly affected storage modulus only at low (0.01%) and high levels (10% and 100%) of strain. Temperature was an influencing factor on viscoelastic behaviors only at high strain (>10%). Storage moduli values obtained by frequency sweeps were not affected by rheometer or plate diameter. Overall, rheometer, geometry, and temperature can influence rheological measurements and care should be taken when comparing data across laboratories or published works. Higher shear rates (≥10 s-1 ) and moderate strains (0.1% to 10%) generally provide more repeatable data among different laboratories. PRACTICAL APPLICATION: This study provides information on what factors may potentially influence rheological measurements conducted across different laboratories. It is useful for rheometer users who want to compare their experimental data to published data or compare two sets of published data. It is better to compare data collected at shear rates 10 s-1 and strains between 0.1% and 1.0%.
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Affiliation(s)
- Juzhong Tan
- Dept. of Food Science, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 30605, U.S.A
| | - Silvana Martini
- Dept. of Nutrition, Dietetics, and Food Science, Utah State Univ., Logan, UT, 84322, U.S.A
| | - Ye Wang
- Dept. of Statistics, Univ. of Georgia, Athens, GA, 30602, U.S.A
| | - Fanbin Kong
- Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA, 30602, U.S.A
| | - Richard Hartel
- Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI, 53706, U.S.A
| | | | | | - Gail Bornhorst
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Silvia Keppler
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Helen Joyner
- School of Food Science, Univ. of Idaho, Moscow, ID, 83844, U.S.A
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29
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30
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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