1
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Zhang Q, Sun P, Xu Z, Qu W, Zhang Y, Sui X. Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel. Carbohydr Polym 2024; 323:121446. [PMID: 37940308 DOI: 10.1016/j.carbpol.2023.121446] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 11/10/2023]
Abstract
This study aimed to enhance the rheological properties and thermal stability of acid-induced soy protein isolate (SPI) gels by incorporating chitin nanocrystals (ChNCs) and proposing a gelation mechanism. SPI gels exhibited pseudo-plastic behavior. Increasing ChNCs concentration from 0.00 % to 1.00 % improved G' values, recovery rate, and initial degradation temperature: from 75.6 Pa to 1024.3 Pa, 80.27 % to 85.47 %, and 261.5 °C to 275.8 °C, respectively. FTIR analysis confirmed electrostatic and hydrogen bonding interactions between SPI and ChNCs. Adding 1.00 % ChNCs reduced α-helix content from 19.7 % to 12.1 % while increasing β-sheet content from 46.5 % to 52.6 %. This led to protein unfolding, exposure of Trp residues, and orderly aggregation, forming a dense cross-linked gel network. Gel particle size increased from 185.5 nm (no ChNCs) to 504.4 nm (1.00 % ChNCs), with reduced surface charges. Hydrophobic and electrostatic interactions were key forces stabilizing SPI-ChNCs gels. These findings offer a practical approach to enhancing traditional acid-induced protein gel-based functional foods using naturally sourced chitin nanocrystals.
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Affiliation(s)
- Qin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ping Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zejian Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenwen Qu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Yang Y, Zhang C, Bian X, Ren LK, Ma CM, Xu Y, Su D, Ai LZ, Song MF, Zhang N. Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6566-6573. [PMID: 37229570 DOI: 10.1002/jsfa.12736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/09/2023] [Accepted: 05/23/2023] [Indexed: 05/27/2023]
Abstract
BACKGROUND This study used enzymatic and Ca2+ cross-linking methods to prepare edible soy protein isolate (SPI) and sodium alginate (SA) interpenetrating polymer network hydrogels to overcome the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. The influence of changes in SPI and SA mass ratio on the performance of SPI-SA IPN hydrogels was investigated. RESULTS Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the structure of the hydrogels. Texture profile analysis (TPA), rheological properties, swelling rate, and Cell Counting Kit-8 (CCK-8) were used to evaluate physical and chemical properties and safety. The results showed that, compared with SPI hydrogel, IPN hydrogels had better gel properties and structural stability. As the mass ratio of SPI-SA IPN changed from 1:0.2 to 1:1, the gel network structure of hydrogels also tended to be dense and uniform. The water retention and mechanical properties of these hydrogels, such as storage modulus (G'), loss modulus (G"), and gel hardness increased significantly and were greater than those of the SPI hydrogel. Cytotoxicity tests were also performed. The biocompatibility of these hydrogels was good. CONCLUSIONS This study proposes a new method to prepare food-grade IPN hydrogels with mechanical properties of SPI and SA, which may have strong potential for the development of new foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Xu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Dan Su
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Lian-Zhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Ming-Feng Song
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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3
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Chen C, Ma P, Jiang S, Bourouis I, Pang Z, Liu X, Wang P. Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels. Polymers (Basel) 2023; 15:2834. [PMID: 37447480 DOI: 10.3390/polym15132834] [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: 06/03/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.
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Affiliation(s)
- Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Peipei Ma
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Siyuan Jiang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Imane Bourouis
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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4
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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5
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Bercea M. Rheology as a Tool for Fine-Tuning the Properties of Printable Bioinspired Gels. Molecules 2023; 28:molecules28062766. [PMID: 36985738 PMCID: PMC10058016 DOI: 10.3390/molecules28062766] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/12/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
Over the last decade, efforts have been oriented toward the development of suitable gels for 3D printing, with controlled morphology and shear-thinning behavior in well-defined conditions. As a multidisciplinary approach to the fabrication of complex biomaterials, 3D bioprinting combines cells and biocompatible materials, which are subsequently printed in specific shapes to generate 3D structures for regenerative medicine or tissue engineering. A major interest is devoted to the printing of biomimetic materials with structural fidelity after their fabrication. Among some requirements imposed for bioinks, such as biocompatibility, nontoxicity, and the possibility to be sterilized, the nondamaging processability represents a critical issue for the stability and functioning of the 3D constructs. The major challenges in the field of printable gels are to mimic at different length scales the structures existing in nature and to reproduce the functions of the biological systems. Thus, a careful investigation of the rheological characteristics allows a fine-tuning of the material properties that are manufactured for targeted applications. The fluid-like or solid-like behavior of materials in conditions similar to those encountered in additive manufacturing can be monitored through the viscoelastic parameters determined in different shear conditions. The network strength, shear-thinning, yield point, and thixotropy govern bioprintability. An assessment of these rheological features provides significant insights for the design and characterization of printable gels. This review focuses on the rheological properties of printable bioinspired gels as a survey of cutting-edge research toward developing printed materials for additive manufacturing.
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Affiliation(s)
- Maria Bercea
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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6
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Ge J, Sun C, Chang Y, Li S, Zhang Y, Fang Y. Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study. Food Res Int 2023; 163:112134. [PMID: 36596094 DOI: 10.1016/j.foodres.2022.112134] [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: 06/18/2022] [Revised: 10/04/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to investigate the rheological and textural properties of heat-induced gels from twelve legume protein isolates at pH 3.0 and 7.0, including black kidney bean (BKPI), speckled kidney bean (SKPI), panda bean (PDPI), cowpea (CPPI), mung bean (MPI), adzuki bean (API), rice bean (RPI), black soybean (BPI), soybean (SPI), chickpea (CPI), broad bean (BRPI) and pea (PPI). SDS-PAGE revealed that 7S globulin was prominent protein in BKPI, SKPI, PDPI, CPPI, MPI, API and RPI, the main protein fraction of CPI was 11S globulin, and BPI, SPI, BRPI and PPI contained both 7S and 11S globulins as major components. Based on the gel's Power Law constant (K') and hardness, twelve legume proteins were divided into three categories with high, medium and low gel strength. BKPI, SKPI and PDPI with Phaseolin being the major protein fraction showed high gel strength regardless of pH. Electrostatic interactions, hydrophobic interactions and hydrogen bonds were the most important intermolecular forces in the formation of legume protein gel networks, of which gel strength at pH 3.0 and pH 7.0 was significantly affected by electrostatic interactions and hydrogen bonds, respectively. Moreover, gel strength was also remarkably negatively influenced by the non-network proteins. SEM observation indicated that the microstructure of gels at pH 7.0 was denser and more homogeneous than that at pH 3.0, leading to better water holding capacity. These findings would be of great importance for understanding the differences in legume protein gels, and also laid the scientific support for expanding applications of legume proteins in gel-based foods.
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Affiliation(s)
- Jiao Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yuyang Chang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Saiya Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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7
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Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Huang ZG, Wang XY, Zhang JY, Liu Y, Zhou T, Chi SY, Bi CH. High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111196] [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]
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9
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Yu J, Wang XY, Li D, Wang LJ, Wang Y. Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107824] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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Bashash M, Varidi M, Varshosaz J. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Cai W, Hu T, Cai W, Huang Q. Ultrasound-induced changes in rheological behavior and hydrophobic microdomains of Lignosus rhinocerotis polysaccharide. Int J Biol Macromol 2022; 213:565-573. [PMID: 35660043 DOI: 10.1016/j.ijbiomac.2022.05.182] [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: 03/31/2022] [Revised: 05/11/2022] [Accepted: 05/28/2022] [Indexed: 11/26/2022]
Abstract
Ultrasound is increasingly applied to modify the structures and physicochemical properties of polysaccharides. Hence, this work investigated the ultrasound-induced changes in the rheological behavior and hydrophobic microdomains of Lignosus rhinocerotis polysaccharide (LRP). With an increase in ultrasonic time, the apparent viscosity, storage modulus, loss modulus, and the final percentage recovery of LRP/water system increased to reach the maximum after 10 min treatment and then decreased. These results indicated that short-term (10 min) ultrasound could increase the strength of the network structure of LRP/water system, while longer-term ultrasound (30 and 60 min) weakened the network structure. The self-healing properties of LRP/water system was not affected by ultrasound treatment according to repeated strain and time sweep data. The critical aggregation concentration of the LRP/water system decreased from 2.5 to 1.8 mg/mL after 10 min ultrasound and the number of hydrophobic microdomains increased, suggesting that ultrasound promoted the hydrophobic aggregation of LRP.
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Affiliation(s)
- Wudan Cai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ting Hu
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, Huanggang 438000, China
| | - Wenfei Cai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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12
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Yu N, Yang F, Gong H, Zhou J, Jie C, Wang W, Chen X, Sun L. Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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13
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Wang T, Chen X, Wang N, Wu N, Jiang L, Wu F, Yu D, Cheng J, Wang L. Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Lei YC, Zhao X, Li D, Wang LJ, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022; 11:foods11050734. [PMID: 35267367 PMCID: PMC8908979 DOI: 10.3390/foods11050734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
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Affiliation(s)
- Yu-chen Lei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Xia Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Li-jun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-10-6273-7351
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
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15
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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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16
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Jin X, Qu R, Wang Y, Li D, Wang L. Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods 2022; 11:foods11030461. [PMID: 35159611 PMCID: PMC8834498 DOI: 10.3390/foods11030461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/30/2023] Open
Abstract
The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively associated with CNC concentration from 0 to 0.75% (w/v). In contrast, MCC–SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type I (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC–SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.
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Affiliation(s)
- Xueqi Jin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Ruijing Qu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Lijun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
- Correspondence:
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17
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Brito-Oliveira TC, Moraes IC, Pinho SC, Campanella OH. Modeling creep/recovery behavior of cold-set gels using different approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107183] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101455] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Xia S, Xue Y, Xue C, Jiang X, Li J. Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112756] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Brito-Oliveira TC, Cazado CP, Cavini ACM, Santos LM, Moraes IC, Pinho SC. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Hsieh KC, Lin TC, Kuo MI. Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Zhang L, Wang X, Hu Y, Abiola Fakayode O, Ma H, Zhou C, Hu Z, Xia A, Li Q. Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein. ULTRASONICS SONOCHEMISTRY 2021; 80:105803. [PMID: 34689067 PMCID: PMC8551839 DOI: 10.1016/j.ultsonch.2021.105803] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 05/21/2023]
Abstract
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhenyuan Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Aiming Xia
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
| | - Qun Li
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
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24
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Zhang R, Xu Q, Tao Y, Wang X. Rheological and pH dependent properties of injectable and controlled release hydrogels based on mushroom hyperbranched polysaccharide and xanthan gum. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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25
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Tavares L, Noreña CPZ. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01162-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Effect of flax gum on the functional properties of soy protein isolate emulsion gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111846] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Ouyang Y, Xu J, Ji F, Tan M, Luo S, Zhong X, Zheng Z. Properties of transglutaminase-induced myofibrillar/wheat gluten gels. J Food Sci 2021; 86:2387-2397. [PMID: 34018189 DOI: 10.1111/1750-3841.15774] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/11/2021] [Accepted: 04/15/2021] [Indexed: 11/28/2022]
Abstract
Gelation properties of myofibrillar protein (MP)/wheat gluten (WG) induced by glutamine transaminase (TGase) were studied. Results showed that the inclusion of transglutaminase increased the gel strength, water-holding capacity (WHC), and nonfreezable water (Wnf) of MP/WG mixture. Circular dichroism (CD) analysis showed that the β-sheet and random coil content of the MP/WG treated with TGase addition increased by 12.1% and 3.7%, while the α-helix and β-turn content decreased by 14.2% and 1.8%. Rheological measurements showed that TGase induced higher energy storage modulus value during the MP/WG gel heating-cooling cycle. the hydrogen bond and hydrophobic interaction content of the MP/WG gels increased by 80 and 120 ug/L, and the disulfide bond decreased by 200 ug/L, with TGase addition was increased from 0 to 120 U/g protein. Scanning electron microscope (SEM) showed that MP/WG gel with TGase had uniform and dense network structure. PRACTICAL APPLICATION: The properties of myofibrillar/wheat gluten gel induced by TGase crosslinking was studied. The gel structure and water holding capacity of MP/WG were improved by the cross-linking of TGase. The study of the gel properties of MP/WG induced by TGase crosslinking also can provide a theoretical basis for analyzing the effect of TGase on the application of gluten protein in complex meat emulsion system.
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Affiliation(s)
- Yuanyuan Ouyang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Jingjing Xu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Fuyun Ji
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Mengna Tan
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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Jiang Y, Zhou X, Zheng Y, Wang D, Deng Y, Zhao Y. Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106355] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Kazemi-Taskooh Z, Varidi M. Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106205] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Jiang S, Zhang J, Li S, Zhang C. Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The limited enzymatic hydrolysis gelation method was investigated using peanut protein isolate (PPI) without any coagulators. A peanut protein gel could be formed by enzyme treatment with Alcalase at low temperature (50–70 °C). The influence of enzymatic hydrolysis on the rheological and physicochemical properties was investigated. Structural changes in the PPI were characterized by analyzing the subunits, chemical forces, surface hydrophobicity, fluorescence spectra, and circular dichroism (CD) spectra. The results revealed that enzymatic hydrolysis significantly affected the conarachin II protein of PPI, and had little influence on conarachin I and the basic subunits of arachin. Hydrophobic interaction was the main chemical force active in the peanut protein gel. An increase in the surface hydrophobicity coupled with red-shifts of the fluorescence spectra indicated that inner hydrophobic regions were exposed after hydrolysis, resulting in gel formation via hydrophobic interactions. The CD spectra showed that significant changes occurred in the secondary structure of PPI, where the ordered PPI structure formed a more open structure after enzymatic hydrolysis.
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Affiliation(s)
- Shan Jiang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Junting Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Suhong Li
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Chunhong Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
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31
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Brito-Oliveira TC, Cavini ACM, Ferreira LS, Moraes IC, Pinho SC. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol 2020; 159:1132-1139. [DOI: 10.1016/j.ijbiomac.2020.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/20/2020] [Accepted: 05/07/2020] [Indexed: 02/01/2023]
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33
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Ibrahim SG, Mat Noh NA, Wan Ibadullah WZ, Saari N, Karim R. Water soaking temperature of kenaf (
Hibiscus cannabinus
L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shafa’atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
- Department of Biochemistry, Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria
| | - Nor Aini Mat Noh
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
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34
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Zhao J, Wu J, Chen Y, Zhao M, Sun W. Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5691-5698. [PMID: 32348134 DOI: 10.1021/acs.jafc.0c00808] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The model of lipoxygenase-catalyzed linoleic acid (LA) oxidation was selected as representative of a lipid peroxidation system to investigate the effects of oxidative modification on soybean protein isolate (SPI) gel properties and in vitro gastric digestion. Fluorescence recovery after the photobleaching (FRAP) technique was applied to evaluate pepsin diffusion in the gel. The results showed that oxidative modification increased the gel hardness as well as brought about a compact and three-dimensional network structure, which consequently decreased the water mobility as manifest by lowering the relaxation time of T2b and T21 from 0.55 and 3.22 ms for the control to 0.32 and 2.42 ms for 7LA+LOX (addition of 7 mL of LA and LOX), respectively. It was interesting to note that pepsin diffusion was significant correlated (p < 0.05) with T2b and DH (degree of hydrolysis), indicating that water mobility might be a factor related to FITC-pepsin diffusion, which would ultimately influence the gel gastric digestion. Compared with native SPI, moderate oxidation can improve the digestibility of SPI gel by the summed effects of pepsin diffusion limitation, microstructure variation, and hydrolysis degree.
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Affiliation(s)
- Jie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jihong Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yanni Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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35
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Ma YX, Niu JL, Li D, Wang LJ. Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractCarboxymethyl flaxseed gum (CMFG) is developed in our laboratory by modifying flaxseed gun through carboxymethylation. The aim of this study is to reveal the rheological properties of soy protein isolate – carboxymethyl flaxseed gum (SPI-CMFG) mixed dispersion in realistic processing conditions by conducting large amplitude oscillatory shear (LAOS) test, with consideration of concentration and degree of substitution (DS) of CMFG. Results showed that increasing CMFG concentration significantly increased storage moduli (Gʹ), loss moduli (Gʺ), and the apparent viscosity of all SPI-CMFG mixed dispersions. LAOS test illustrated that the dispersions experienced a transition from LAOS type IV to type III after increasing the concentration of CMFG, while the behavior converted from LAOS type I to type III by increasing DS. Fourier transform rheology (FTR) exhibited that increasing the concentration or DS of CMFG both induced a conversion from “soft sphere” to “hard sphere” behavior. The strain-stiffening ratio S and the shear-thickening ratio T demonstrated, that all SPI-CMFG dispersions experienced a similar conversion from strain stiffening to strain softening, and from shear thinning to shear thickening behaviors by increasing the concentration of CMFG. Nevertheless, the mixed dispersions presented shear thickening behaviors when DS was no more than 0.520 in the whole range of strain, while a conversion from shear thinning to shear thickening behavior occurred, when DS reached at 0.755 and 0.973.
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Affiliation(s)
- Yu-xi Ma
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
| | - Jin-lei Niu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
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36
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Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100137] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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37
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Zhang J, Liu L, Jiang Y, Shah F, Xu Y, Wang Q. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105311] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Liu Y, Zhang W, Wang K, Bao Y, Regenstein JM, Zhou P. Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02344-5 10.1007/s11947-019-02356-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Zhang J, Liu L, Jiang Y, Faisal S, Wei L, Cao C, Yan W, Wang Q. Converting Peanut Protein Biomass Waste into "Double Green" Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10713-10725. [PMID: 31453702 DOI: 10.1021/acs.jafc.9b02711] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Converting peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be "double green". A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a meat-like fibrous structure using two-dimensional and three-dimensional perspectives. The results showed that the protein molecules underwent dramatic structural changes and unfolded in the extruder barrel, which created favorable conditions for molecular rearrangement in the subsequent zones. It was confirmed that the meat-like fibrous structure started to form at the junction of the die and the cooling zone and that this structure was caused by the phase separation and rearrangement of protein molecules in the cooling zone. Moreover, the interactions between hydrogen bonds and disulfide bonds formed in the cooling zone maintained the meat-like fibrous structure with an α-helix > β-sheet > β-turn > random coil. Of the two main peanut proteins, arachin played a greater role in forming the fibrous structure than conarachin, especially those subunits of arachin with a molecular weight of 42, 39, and 22 kDa.
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Affiliation(s)
- Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , China
| | - Li Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Pudong New District, Shanghai 200137 , China
| | - Shah Faisal
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , China
| | - Linlin Wei
- Bruker (Beijing) Scientific Technology Co., Ltd , Minhang District, Shanghai 200233 , China
| | - Chunjie Cao
- Carl Zeiss (Shanghai) Co., Ltd. , 60 Mei Yue Road , Pilot Free Trade Zone, Shanghai 200131 , China
| | - Wenhui Yan
- Hunan Fumach Foodstuff Eng & Tech, Co., Ltd , Kaifu District, Changsha 410153 , China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , China
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40
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Liu Y, Zhang W, Wang K, Bao Y, Regenstein JM, Zhou P. Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02344-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Zhao Y, Cao F, Li X, Mu D, Zhong X, Jiang S, Zheng Z, Luo S. Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐Yan Zhao
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Feng‐Hong Cao
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Xing‐Jiang Li
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Dong‐Dong Mu
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Xi‐Yang Zhong
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Shao‐Tong Jiang
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Shui‐Zhong Luo
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
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42
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Zhang C, Xie Y, Zou J. Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4725-4730. [PMID: 30920004 DOI: 10.1002/jsfa.9713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/15/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film-forming properties. The objective of this work was to study the creep-recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep-recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax ), instantaneous compliance (J0 ) and retardation compliance (J1 ) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0 ) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep-recovery test conditions. Creep-recovery data could be well explained by a four-parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time-, stress- and temperature-dependent creep-recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa-1 ) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep-recovery tests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chunyu Zhang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Junjun Zou
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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43
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Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Li C, Wu X, Mu D, Zhao Y, Luo S, Zhong X, Jiang S, Li X, Zheng Z. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. J Food Sci 2018; 83:3092-3098. [PMID: 30461022 DOI: 10.1111/1750-3841.14403] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 10/29/2018] [Accepted: 11/01/2018] [Indexed: 11/27/2022]
Abstract
The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)-crosslinked tofu gel were studied. SDS-PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β-sheets, and random coils in papain-treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water-holding capacity, and nonfreezing water content of the tofu gel were greater than those without enzyme treatment. Scanning electron microscopy revealed that limited papain hydrolysis stimulated TG-catalyzed cross-linking of soymilk to form a dense gel network structure, whereas an extended enzymatic hydrolysis of soymilk did not promote crosslinking by TG. PRACTICAL APPLICATION: This work investigated the effect of partial hydrolysis on TG cross-linked tofu gel. Partial hydrolysis of soybean protein with papain can promote TG cross-linking reaction, thus form a dense network structure, increase gel strength, and water-holding capacity. Therefore, it can be used to produce a good gel product with higher gel strength, springiness, water-holding capacity, and a more dense microstructure.
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Affiliation(s)
- Chuanyun Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xuefeng Wu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Yanyan Zhao
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xiyang Zhong
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xingjiang Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
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Barreda L, Marcet I, Llames S, Pevida M, García-Pérez E, Meana Á, Rendueles M, Díaz M. Human plasma gels: Their preparation and rheological characterization for cell culture applications in tissue engineering. J Mech Behav Biomed Mater 2018; 89:107-113. [PMID: 30267992 DOI: 10.1016/j.jmbbm.2018.09.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 09/07/2018] [Accepted: 09/12/2018] [Indexed: 12/23/2022]
Abstract
Tissue engineering is one of the fields of clinical medicine that has forged ahead in recent years, especially because of its role as a potential alternative to organ transplantation. The main aim of this study has been the development of biocompatible materials to form extracellular matrix (ECM) structures in order to provide the necessary conditions for the settlement, proliferation and differentiation of dermal cells such as fibroblasts. To this end, human plasma gels were synthesized with the addition of increasing concentrations of transglutaminase (TGase), which catalyses the formation of covalent bonds between Lys and Glu residues. These materials were structurally characterized using rheology and texturometry and were found to have good structural resistance and elasticity for fibroblast culture. A remarkable improvement in the mechanical properties of the human plasma gels was detected when the two highest TGase concentrations were tested, which may be interpreted as an increase in the number of covalent and non-covalent bonds formed between the plasma protein chains. Furthermore, a human fibroblast primary culture was seeded on human plasma scaffolds and satisfactorily proliferated at 37 °C. This was verified in the images obtained by optical microscopy (OM) and by scanning electron microscopy (SEM), which confirmed that the structure of this type of material is suitable for the growth and proliferation of dermal fibroblasts.
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Affiliation(s)
- Lucía Barreda
- Department of Chemical Engineering and Environment Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical Engineering and Environment Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain
| | - Sara Llames
- Blood and Tissue Community Center of Asturias, Spain; Centro de Investigación Biomédica en Red en Enfermedades Raras (CIBERER), ISCIII, Madrid, Spain; Instituto de Investigación Sanitaria de la Fundación Jimenez Díaz (IIS-FJD), Madrid, Spain
| | - Marta Pevida
- Blood and Tissue Community Center of Asturias, Spain
| | | | - Álvaro Meana
- Blood and Tissue Community Center of Asturias, Spain; Centro de Investigación Biomédica en Red en Enfermedades Raras (CIBERER), ISCIII, Madrid, Spain
| | - Manuel Rendueles
- Department of Chemical Engineering and Environment Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain
| | - Mario Díaz
- Department of Chemical Engineering and Environment Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain.
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Abstract
The aim of this study was to provide a basis for the preparation of medical adhesives from soybean protein sources. Soybean protein (SP) adhesives mixed with different concentrations of xanthan gum (XG) were prepared. Their adhesive features were evaluated by physicochemical parameters and an in vitro bone adhesion assay. The results showed that the maximal adhesion strength was achieved in 5% SP adhesive with 0.5% XG addition, which was 2.6-fold higher than the SP alone. The addition of XG significantly increased the hydrogen bond and viscosity, as well as increased the β-sheet content but decreased the α-helix content in the second structure of protein. X-ray diffraction data showed significant interactions between SP molecules and XG. Scanning electron microscopy observations showed that the surface of SP adhesive modified by XG was more viscous and compact, which were favorable for the adhesion between the adhesive and bone. In summary, XG modification caused an increase in the hydrogen bonding and zero-shear viscosity of SP adhesives, leading to a significant increase in the bond strength of SP adhesives onto porcine bones.
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48
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Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC. Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9529-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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50
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Brito-Oliveira TC, Bispo M, Moraes IC, Campanella OH, Pinho SC. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Res Int 2017; 102:759-767. [DOI: 10.1016/j.foodres.2017.09.071] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 10/18/2022]
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