1
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Liu J, Yang S, Liu J, Liu H, Wang Z. Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle. Foods 2024; 13:2072. [PMID: 38998578 PMCID: PMC11241406 DOI: 10.3390/foods13132072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/10/2024] [Indexed: 07/14/2024] Open
Abstract
Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting unique value in the development of hypoallergenic formula. In this study, the effect of transglutaminase (TGase) cross-linking on the physicochemical properties of RBP emulsion gels was investigated. To improve the stability of curcumin against environmental stress, the entrapment efficiency and stability of curcumin in the emulsion gel systems were also evaluated. The results indicated that TGase increased the viscoelastic modulus of RBP emulsion gels, resulting in a solid-like structure. Moreover, the entrapment efficiency of curcumin was increased to 93.73% after adding TGase. The thermal stability and photo-stability of curcumin were enhanced to 79.54% and 85.87%, respectively, compared with the sample without TGase addition. The FTIR results showed that TGase induced the cross-linking of protein molecules and the secondary structure change in RBP. Additionally, SEM observation confirmed that the incorporation of TGase promoted the formation of a compact network structure. This study demonstrated the potential of RBP emulsion gels in protecting curcumin and might provide an alternative strategy to stabilize functional ingredients.
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Affiliation(s)
- Jie Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Siqi Yang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
| | - Jiayuan Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
| | - Hongzhi Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Ziyuan Wang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
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2
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Li X, Chen X, Cheng H. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods 2024; 13:483. [PMID: 38338618 PMCID: PMC10855759 DOI: 10.3390/foods13030483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
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Affiliation(s)
- Xiaojiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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3
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Hashemi B, Assadpour E, Zhang F, Jafari SM. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Adv Colloid Interface Sci 2023; 322:103051. [PMID: 37981462 DOI: 10.1016/j.cis.2023.103051] [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: 07/09/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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4
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Yiu CCY, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023; 9:gels9050366. [PMID: 37232958 DOI: 10.3390/gels9050366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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Affiliation(s)
- Canice Chun-Yin Yiu
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Sophie Wenfei Liang
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Cordelia Selomulya
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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5
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Mozafarpour R, Koocheki A. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. ULTRASONICS SONOCHEMISTRY 2023; 92:106278. [PMID: 36584562 PMCID: PMC9808021 DOI: 10.1016/j.ultsonch.2022.106278] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 05/31/2023]
Abstract
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of emulsions stabilized by sonicated GPPI occurred in two stages. A relatively fast stage led to the formation of a weak gel which was followed by a slow stage that strongly reinforced the gel structure. Emulsion gels fabricated by sonicated GPPIs showed a homogeneous and uniform droplet distribution with higher elastic modulus compared to the native protein. A stiffer emulsion gel with a higher G' was formed after the protein was treated at 75 % amplitude for 10 min. After sonication of GPPI, the water holding capacity (WHC) of emulsion gels increased in accordance with the mechanical properties. Higher intermolecular cross-linking within the gel network increased the thermal stability of emulsion gels fabricated by sonicated GPPI. Although sonicated-GPPI emulsion gels clearly displayed homogenous microstructure in comparison to that made with native GPPI, the microstructures of these gels were nearly identical for all sonication amplitudes and times.
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Affiliation(s)
- Rassoul Mozafarpour
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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6
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Zinia SA, Nupur AH, Karmoker P, Hossain A, Jubayer MF, Akhter D, Mazumder MAR. Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu. Heliyon 2022; 8:e10878. [PMID: 36247161 PMCID: PMC9563182 DOI: 10.1016/j.heliyon.2022.e10878] [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: 05/12/2022] [Revised: 07/11/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
Soybean (Glycine max) is a superior plant food known as the miracle golden bean due to its treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is typically thought of as a salt or acid-coagulated water-based gel containing soy lipids and proteins trapped within its gel networks. Sprouted tofu is easier to digest and contains more nutrients than regular tofu. The purpose of this study was to evaluate the nutritional and sensory quality of tofu. The study was concerned with the preparation of tofu from non-germinated and germinated soybeans of 0 (T0), 2 (T1), 4 (T2) and 6 (T3) days. The length of the radicle was 0.8, 1.5, and 2 inches for T1, T2, and T3, respectively. Lipoxygenase activity, phytate inhibitory activity, urease activity, trypsin inhibitory activity, protein solubility, nutritional, and sensory quality of prepared tofu were all assessed. Longer sprouting times reduced phytate, urease, trypsin, and lipoxygenase activity while increasing protein solubility. Tofu prepared from T3 showed significantly better physicochemical properties than others. Protein, ash, and fat contents were significantly higher in T3. The level of nutrient content for tofu samples was in the rank of T3>T2>T1>T0. The L∗, a∗ and b∗ values were followed the same ranked as nutrient content (T3>T2>T1>T0). Sensory characteristics indicated that T3 was significantly more acceptable to the panelist. This study concludes that tofu made from 6 day sprouted soybeans with a height of 2 inches can be a good source of nutrition for consumers.
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Affiliation(s)
- Sumaiya Afrin Zinia
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Asmaul Husna Nupur
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Poly Karmoker
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Abir Hossain
- Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur 1707, Bangladesh
| | - Md. Fahad Jubayer
- Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
- Corresponding author.
| | - Delara Akhter
- Department of Genetics and Plant Breeding, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Anisur Rahman Mazumder
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Corresponding author.
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7
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Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02859-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Lingiardi N, Galante M, de Sanctis M, Spelzini D. Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation? Food Chem 2022; 394:133485. [PMID: 35753255 DOI: 10.1016/j.foodchem.2022.133485] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 05/13/2022] [Accepted: 06/12/2022] [Indexed: 11/17/2022]
Abstract
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
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Affiliation(s)
- Nadia Lingiardi
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina.
| | - Micaela Galante
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Pellegrini 3314, Rosario, Argentina
| | - Mariana de Sanctis
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina
| | - Darío Spelzini
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
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9
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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09730-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Li X, Li S, Shi G, Xiong G, Shi L, Kang J, Su J, Ding A, Li X, Qiao Y, Liao L, Wang L, Wu W. Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress. Food Chem 2022; 372:130935. [PMID: 34818725 DOI: 10.1016/j.foodchem.2021.130935] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 08/15/2021] [Accepted: 08/20/2021] [Indexed: 01/11/2023]
Abstract
The impacts of cold stress (4 ℃ for 0 h, 12 h, 24 h, 36 h and 48 h, respectively) on the components, structural and physical properties of myofibrillar protein (MP) gel from Procambarus clarkii were investigated. The physicochemical analysis indicated the secondary and tertiary structure of MP were unfolding to different degrees after cold stress when compared to the control. The MP gel hardness reached a maximum when the cold stress reached 24 h. Furthermore, the quantitative proteomics results indicated that 20 up-regulated differentially abundant proteins (DAPs) were detected in 24 h when compared to control, specifically include myosin light chain 1 (MLC1) and skeletal muscle actin 6. Additionally, the combined analysis confirmed that MLC1 and skeletal muscle actin 6 might play key roles in hardening shrimp meat under cold stress. The results could provide a theoretical reference for the changes in crayfish muscle quality during cold chain transportation.
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Affiliation(s)
- Xuehong Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Gangpeng Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Jun Kang
- Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, China
| | - Jing Su
- Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, China
| | - Anzi Ding
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Xin Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China.
| | - Wenjin Wu
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China.
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11
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Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022; 21:1940-1957. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/25/2021] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein-based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein-based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat- and cold-induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
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13
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Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Bovine serum albumin cold-set emulsion gel mediated by transglutaminase / glucono-δ-lactone coupling precursors: Fabrication, characteristics and embedding efficiency of hydrophobic bioactive components. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Li W, Martin GJO, Ashokkumar M. Turbulence-induced formation of emulsion gels. ULTRASONICS SONOCHEMISTRY 2021; 81:105847. [PMID: 34856449 PMCID: PMC8640544 DOI: 10.1016/j.ultsonch.2021.105847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 05/12/2023]
Abstract
Emulsion gels have a wide range of applications. We report on a facile and versatile method to produce stable emulsion gels with tunable rheological properties. Gel formation is triggered by subjecting a mixture containing aqueous colloidal particle (CP) suspensions and water-immiscible liquids to intense turbulence, generated by low frequency (20 kHz) ultrasound or high-pressure homogenization. Through systematic investigations, requisite gel formation criteria are established with respect to both formulation and processing, including ratio/type of liquid pairs, CP properties, and turbulence conditions. Based on the emulsion microstructure and rheological properties, inter-droplet bridging and CP void-filling are proposed as universal stabilization mechanisms. These mechanisms are further linked to droplet-size scaling and sphere close-packing theory, distinctive from existing gel-conferring models. The study thereby provides the foundation for advancing the production of emulsion gels that can be tailored to a wide range of current and emerging applications in the formulation and processing of food, cosmetics or pharmaceutical gels, and in material science.
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Affiliation(s)
- Wu Li
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia.
| | - Gregory J O Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia.
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16
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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17
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Wei Y, Huang Z, Yu Z, Han C, Yang C. Preparation and Properties of Fractionated Soybean Protein Isolate Films. MATERIALS 2021; 14:ma14185436. [PMID: 34576660 PMCID: PMC8470108 DOI: 10.3390/ma14185436] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/07/2021] [Accepted: 09/13/2021] [Indexed: 12/25/2022]
Abstract
Soybean protein isolate (SPI) and its four fractionated products (7S globulin, 11S globulin, upper soybean residue, and lower soybean residue) were compared by fabricating films and film liquids. The separation and grading effects, rheological properties of the film liquids, and difficulty in uncovering the films, in addition to the mechanical properties, water vapor permeability, oil permeability, and surface morphology of the films, were investigated. Results showed that the centrifugal precipitation method could be used to produce fractionated products. The 7S and 11S globulin films exhibited better hydrogels at lower shear rates than the other SPIs; however, they were more difficult to uncover. The tensile strength of the graded films decreased by varying degrees. However, the elongation at the break of the upper soybean residue film considerably increased, reaching 70.47%. Moreover, the permeability and surface morphology of the film were enhanced or weakened. The fractionated products, 7S and 11S globulin films, exhibited better performance. Overall, this study provides a basis for the improved development and use of fractioned SPI products.
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Affiliation(s)
- Yunxiao Wei
- Biology and Environment Engineering College, Zhejiang Shuren University, Hangzhou 310015, China; (Y.W.); (C.H.); (C.Y.)
| | - Ze’en Huang
- Jiangsu Province Key Laboratory of Fine Petrochemical Engineering, Changzhou University, Changzhou 213164, China;
| | - Zuolong Yu
- Biology and Environment Engineering College, Zhejiang Shuren University, Hangzhou 310015, China; (Y.W.); (C.H.); (C.Y.)
- Jiangsu Province Key Laboratory of Fine Petrochemical Engineering, Changzhou University, Changzhou 213164, China;
- Correspondence: ; Tel.: +86-0571-88296959
| | - Chao Han
- Biology and Environment Engineering College, Zhejiang Shuren University, Hangzhou 310015, China; (Y.W.); (C.H.); (C.Y.)
| | - Cairong Yang
- Biology and Environment Engineering College, Zhejiang Shuren University, Hangzhou 310015, China; (Y.W.); (C.H.); (C.Y.)
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18
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Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021; 63:1564-1586. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [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] [Indexed: 10/20/2022]
Abstract
3D printing technology has been widely used in food processing with its advantages of customized food design, personalized nutrition design, and simplified food supply chain. Food emulsion gels have application value and prospects in food 3D printing due to their promising properties, including biodegradability, biocompatibility, as well as dual characteristics of emulsions and biopolymer gels. Food emulsion gels with appropriate mechanical properties, as a new type of food inks, expand the types and functions of the inks. However, food emulsion gels without adequate reinforced mechanical properties may suffer from defects in shape, texture, mouthfeel, and functionality during 3D printing and subsequent applications. Therefore, it is necessary to summarize the strategies to improve the mechanical properties of food emulsion gels. According to the methods of characterizing the mechanical properties of emulsion gels, this article summarizes four strategies for improving the mechanical properties of emulsion gels through two ways: inside-out (reinforcement of interface and reinforcement of cross-linking) and outside-in (physical approaches and environmental regulations), as well as their basic mechanisms. The application status and future research trends of emulsion gels in food 3D printing are finally discussed.
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Affiliation(s)
- Xueqing Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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19
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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 2021; 10:foods10081857. [PMID: 34441633 PMCID: PMC8394432 DOI: 10.3390/foods10081857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/17/2022] Open
Abstract
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
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20
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He LF, Li YT, Zeng Z, Liu AP, Liu YT, Hu B, Wang CX, Chen SY, Li C. Fabrication, characterization and controlled release properties of yak casein cold-set gels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Feng L, Jia X, Yan J, Yan W, Yin L. Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021; 22:1001-1014. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea protein gels and the underlying mechanisms. We found that the elasticity and viscosity of pea protein gels decreased with increased GTP. The protein backbone became less rigid when GTP was present based on shortened T1ρH in relaxation solid-state NMR measurements. Electron microscopy and small-angle X-ray scattering showed that gels weakened by GTP possessed disrupted networks with the presence of large protein aggregates. Solvent extraction and molecular dynamic simulation revealed a reduction in hydrophobic interactions and hydrogen bonds among proteins in gels containing GTP. The current findings may be applicable to other plant proteins for greater control of gel structures in the presence of polyphenols, expanding their utilization in food and biomedical applications.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States
| | - Jan Ilavsky
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Tanya Whitmer
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
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23
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Hu S, Wu J, Zhu B, Du M, Wu C, Yu C, Song L, Xu X. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 70:105294. [PMID: 32759019 PMCID: PMC7786637 DOI: 10.1016/j.ultsonch.2020.105294] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 06/30/2020] [Accepted: 07/26/2020] [Indexed: 05/05/2023]
Abstract
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jianhai Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuiping Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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24
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Zheng L, Wang Z, Kong Y, Ma Z, Wu C, Regenstein JM, Teng F, Li Y. Different commercial soy protein isolates and the characteristics of Chiba tofu. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106115] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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25
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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26
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Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Res Int 2020; 134:109200. [DOI: 10.1016/j.foodres.2020.109200] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 03/21/2020] [Accepted: 03/26/2020] [Indexed: 12/23/2022]
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27
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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The utilization of bilimbi ( Averrhoa bilimbi) and lime ( Citrus aurantifolia) juices as natural acid coagulants for tofu production. Journal of Food Science and Technology 2020; 57:4660-4670. [PMID: 33087977 DOI: 10.1007/s13197-020-04503-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2020] [Accepted: 04/29/2020] [Indexed: 12/16/2022]
Abstract
The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices. The highest tofu protein content was quantified for tofu prepared with 20% bilimbi and 5% lime juices, as much as 52.11 and 52.03% (DW), respectively. The corresponding yield was 73.46 and 69.17%. The hardness (155.98 g), gumminess (116.45 g), and chewiness (112.69 g) of treated tofu were found significantly higher than commercial tofu (p < 0.05). Total phenolic content of commercial tofu was about 370.09 μg GAE/g sample (DW). This value was significantly higher than that of treated tofu (p < 0.05). However, the antioxidant activity of the commercial tofu was lower than tofu coagulated with fruit juices. Based on SDS-PAGE analysis, protein band for 11S fraction of tofu coagulated by bilimbi and lime juices were thicker than that of commercial tofu. These small molecular weight peptides might contribute for higher antioxidant activities of tofu coagulated by bilimbi and lime juices. Conclusively, bilimbi and lime juices are potent natural acid coagulants for enhancing the physicochemical and functional properties of tofu.
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29
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Liang X, Ma C, Yan X, Zeng H, McClements DJ, Liu X, Liu F. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105569] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Zhu J, Deng H, Yang A, Wu Z, Li X, Tong P, Chen H. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food Funct 2019; 10:5485-5497. [PMID: 31411222 DOI: 10.1039/c9fo01118h] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Microbial transglutaminase (MTGase) has been developed as a new tofu coagulant in recent years due to its good hydrophilicity, high catalytic activity, and strong thermal stability. This study aimed to investigate the effect of MTGase on the physicochemical properties and immunoreactivity of tofu relative to conventional coagulants [brine and glucono-δ-lactone (GDL)]. Structural changes of the MTGase cross-linked soymilk protein were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy, and fluorescence spectroscopy. The IgE-binding capacity of MTGase cross-linked proteins was tested by enzyme-linked immunosorbent assay (ELISA). The physicochemical properties, quality characteristics, and surface microstructures of five different types of tofu were determined by the Kjeldahl nitrogen method, texture analysis, and scanning electron microscopy (SEM). The digestibility of tofu was evaluated in vitro by simulated gastrointestinal (GIS) digestion. A cell sensitization experiment was performed in vitro to evaluate the capability of tofu digestion products to induce the release of bioactive mediators from human basophil leukemia (KU812) cells. Results indicated that MTGase significantly changed the advanced structure of the soymilk protein. Compared with tofu without MTGase, the composite coagulant tofu containing MTGase exhibited better quality. MTGase improved the water-holding capacity (WHC) of the internal mesh structure and increased the yield of tofu. The digestion products of the composite coagulant tofu, especially the GDL plus MTGase tofu, induced KU812 cells to release fewer bioactive mediators compared with those of MTGase-free tofu. MTGase can not only improve the quality of conventional coagulant tofu but also reduce the potential allergenicity of tofu to a certain extent.
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Affiliation(s)
- Jierui Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Han Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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31
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Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09194-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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