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Wang K, Zhao X, Gantumur MA, Li J, Huang Y, Sukhbaatar N, Bo T, Jiang Z. Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars. Food Chem X 2023; 18:100719. [PMID: 37397200 PMCID: PMC10314169 DOI: 10.1016/j.fochx.2023.100719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/08/2023] [Accepted: 05/18/2023] [Indexed: 07/04/2023] Open
Abstract
Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of HPNBs were analyzed periodically at 37 °C over a storage period of 45 days. Specifically, sulfhydryl group, amino group and surface hydrophobicity of extruded whey protein isolate (WPE) and extruded casein (CE) were significantly reduced (P < 0.05) compared to those of unextruded protein. HPNBs formulated with WPE (HWPE) and CE (HWCE) exhibited a slower hardening rate compared to those formulated with unmodified protein. Moreover, the color difference, hardness and sensory score of HPNBs after 45 days of storage were used as indicators, and the results of the TOPSIS multiple index analysis indicated that HPNB formulated with WPI extruded at 150 °C possessed the best quality characteristics.
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Affiliation(s)
- Kaili Wang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xu Zhao
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yuxuan Huang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Tian Bo
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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Improving properties of curdlan/nanocellulose blended film via optimizing drying temperature. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Li Y, Cai M, Liu H, Liu X. Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees. Int J Biol Macromol 2023; 238:124138. [PMID: 36963538 DOI: 10.1016/j.ijbiomac.2023.124138] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/02/2023] [Accepted: 03/19/2023] [Indexed: 03/26/2023]
Abstract
The effects of konjac glucomannan (KGM) with different deacetylation degrees (DDs) on the gel properties of whey protein isolate (WPI) were investigated. The appropriately deacetylated KGM (DDs in the range of 0-53.85 %) incorporated within WPI and formed relatively uniform compound gels, while excessive deacetylated KGM (DDs = 63.46 or 71.63 %) caused macroscopic precipitation and aggregation in WPI-KGM system. The water holding capacity of WPI-KGM gels decreased with the gradual increase of DDs, and the removal of acetyl groups reduced the whiteness of the composite gels. The hardness and chewiness of the composite gel tended to increase and subsequently decrease with the enhancement of DDs, and reached the maximum (244.15 and 148.88 g, respectively) at the DDs of 53.85 %. The rheological analysis indicated that rigid structured WPI-KGM gels could be formed when incorporated with moderately deacetylated KGM. The deacetylated KGM (DDs = 53.85 %) enhanced the hydrogen bond and disulfide bond within the mixed system, resulting in a more compact network structure of the composite gels. Moreover, deacetylated KGM particles might also reinforce the gel strength by the "filling effects". Overall, the gelation characteristics of the WPI-KGM system can be regulated by controlling the DDs of KGM.
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Affiliation(s)
- Yao Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Mengsi Cai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Haibo Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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Ye J, Fu Z, Rao J, Xiong J. Analysis of Correlation between Structure and Properties of Carboxymethyl Cellulose Film Loaded with Eu 3+ and Tb 3+ Fluorescence by Rheology at Different Drying Stages. Polymers (Basel) 2022; 14:polym14091655. [PMID: 35566825 PMCID: PMC9099832 DOI: 10.3390/polym14091655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/09/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
The influences of interactions between carboxymethyl cellulose (CMC) and CMC/europium (III)-terbium (III) (CET) on the structure and properties of the resultant CMC/CET films were investigated by rheology at three stages of the film-drying process. According to the water content at different drying times, the kinetics curves during the film-drying process were drawn. Then, the rheology properties of film-forming solutions during the drying process were characterized by dynamic modulus, Han plots, zero shear complex viscosity and relaxation time. When the water content was 90%, the film contained either 0.1 or 0.2 g of CET, which had good fluidity, while the film with 0.3 g of CET was elastic-dominated. Han plots and XRD analyses showed that the interactions between the CMC and CET were not hydrogen bonds but random entanglements. The zero-shear complex viscosity and relaxation time spectrum confirmed that the entanglements enhanced as the CET content increased. Meanwhile, aggregation formed in the solution of CMC with 0.3 g of CET. When CMC-CET films with different CET additions were compared, the film with 0.2 g of CET had an even and tight sheet structure, the greatest fluorescence intensity, and superior tensile strength of 78.76 MPa.
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Affiliation(s)
- Jun Ye
- School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Y.); (Z.F.); (J.R.)
| | - Zichang Fu
- School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Y.); (Z.F.); (J.R.)
| | - Jiawei Rao
- School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Y.); (Z.F.); (J.R.)
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jian Xiong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Correspondence: ; Tel.: +86-1364-2628-134
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Praphunchonakorn K, Jittanit W. Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Weerachet Jittanit
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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Zhou N, Zheng S, Xie W, Cao G, Wang L, Pang J. Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. J Appl Polym Sci 2021. [DOI: 10.1002/app.51780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ning Zhou
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Shengxuan Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Wanzhen Xie
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Guoyu Cao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Lin Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Jie Pang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
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Lin W, Ni Y, Pang J. Size effect-inspired fabrication of konjac glucomannan/polycaprolactone fiber films for antibacterial food packaging. Int J Biol Macromol 2020; 149:853-860. [DOI: 10.1016/j.ijbiomac.2020.01.242] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 01/06/2020] [Accepted: 01/23/2020] [Indexed: 01/15/2023]
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Li C, Wu K, Su Y, Riffat SB, Ni X, Jiang F. Effect of drying temperature on structural and thermomechanical properties of konjac glucomannan-zein blend films. Int J Biol Macromol 2019; 138:135-143. [DOI: 10.1016/j.ijbiomac.2019.07.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 06/25/2019] [Accepted: 07/01/2019] [Indexed: 11/25/2022]
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Lin W, Ni Y, Pang J. Microfluidic spinning of poly (methyl methacrylate)/konjac glucomannan active food packaging films based on hydrophilic/hydrophobic strategy. Carbohydr Polym 2019; 222:114986. [PMID: 31320090 DOI: 10.1016/j.carbpol.2019.114986] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/15/2019] [Accepted: 06/07/2019] [Indexed: 10/26/2022]
Abstract
Here, inspired by the hydrophilic/hydrophobic theory, a novel konjac glucomannan/poly (methyl methacrylate)/chlorogenic acid (KGM/PMMA/CGA) food packaging film was successfully fabricated via microfluidic spinning technology (MST). The results of fourier transform infrared spectroscopy and x-ray diffraction confirmed the formation of hydrogen bonds in the films, which lead to the enhanced mechanical properties. Thermogravimetric analysis and differential scanning calorimetry showed excellent thermal stability of the films. Water vapor permeability (1.47 × 10-5 ± 0.11 g/(m⋅h⋅kPa)) and water contact angle (89.2°) measurement proved that the films were hydrophobic. The good swelling degree (85.18 ± 15.65%) indicated film's potentials in releasing CGA. More importantly, KGM played a key role in the antibacterial activities against Staphylococcus aureus (8.5 ± 3.5 mm) and Escherichia coli (6.5 ± 2.1 mm) by utilizing its hydrophilicity. Thus, our present work may provide a new idea for constructing active food packaging films with significant performances based on hydrophilic/hydrophobic strategy.
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Affiliation(s)
- Wanmei Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yongsheng Ni
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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