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Li Q, Meng Z, Hu J, Li Q, Dong Y, Cai C, Zhu Y. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation. Food Chem 2024; 450:139300. [PMID: 38640525 DOI: 10.1016/j.foodchem.2024.139300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/17/2024] [Accepted: 04/07/2024] [Indexed: 04/21/2024]
Abstract
The present study aimed to investigate the impact of Flammulina velutipes polysaccharide (FVSP) on the rheological properties and structural alterations of myofibrillar protein (MP) and oxidized MP (OMP), utilizing techniques such as rhehometer, fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In the unoxidized system, the addition of 5.00% FVSP significantly improved (p < 0.05) the storage and loss moduli of the composite gel and promoted the α-helix to β-sheet transformation. These effects enhanced the protein's gel strength and water-holding capacity (WHC). In the oxidation system, 5.00% FVSP had significant effects (p < 0.05) on repair and improvement of the oxidized MP. These effects inhibited the cross-linking aggregation and degradation of the protein. In addition, the addition of FVSP significantly improved the gel properties of MPs after oxidation (p < 0.05), hindered fracture of the protein gel network structure. In summary, polysaccharides have a substantial effect on the functional characteristics of MP, and FVSP could potentially be applied in meat products.
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Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Zhiming Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Jingrong Hu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Qiqiong Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yingying Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Chunbo Cai
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
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2
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Deng L, Chen Q, Ohm JB, Islam S, Rao J, Jin Z, Xu M. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. J Food Sci 2024; 89:4871-4883. [PMID: 39004871 DOI: 10.1111/1750-3841.17185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/05/2024] [Accepted: 06/09/2024] [Indexed: 07/16/2024]
Abstract
Insoluble dietary fiber (IDF) in soybean meal, due to the insolubility, is one of the major impediments to upcycle the soybean meal for its value-added use. This study converted IDF to soluble dietary fiber (SDF) using ball milling and enzymatic hydrolysis of the IDF. The impact of ball milling and enzymatic hydrolysis on the physicochemical and functional properties of SDF was evaluated. Cellulase, hemicellulase, xylanase, galacturonase, and arabinofuranosidase were employed for hydrolyzing IDF. The results showed that ball milling significantly reduced the particle size of IDF, facilitating enhanced enzymatic hydrolysis and resulting in SDF with lower molecular weight and varied monosaccharide composition. The synergistic effect of ball milling and enzymatic processes with combination of cellulase-xylanase-galacturonase was evident by the improved conversion rates (69.8%) and altered weight-averaged molecular weight (<5900 Da) of the resulting SDF. Rheological and microstructural analyses of the SDF gel indicated that specific enzyme combinations led to SDF gels with distinct viscoelastic properties, pore sizes, and functional capabilities, suitable for varied applications in the food and pharmaceutical sectors. This comprehensive evaluation demonstrates the potential of optimized physical bioprocessing techniques in developing functional ingredients with tailored properties for industrial use.
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Affiliation(s)
- Lingzhu Deng
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Qiong Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, USDA-ARS, Fargo, North Dakota, USA
| | - Shahidul Islam
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Brito-Oliveira TC, Cavini ACM, Ferreira LS, Moraes ICF, Pinho SC. Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels. Gels 2024; 10:467. [PMID: 39057490 PMCID: PMC11275294 DOI: 10.3390/gels10070467] [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: 05/13/2024] [Revised: 06/15/2024] [Accepted: 06/16/2024] [Indexed: 07/28/2024] Open
Abstract
The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype.
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Affiliation(s)
| | | | | | | | - Samantha C. Pinho
- Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, Brazil; (T.C.B.-O.); (L.S.F.)
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Ollier RC, Webber MJ. Strain-Stiffening Mechanoresponse in Dynamic-Covalent Cellulose Hydrogels. Biomacromolecules 2024; 25:4406-4419. [PMID: 38847048 DOI: 10.1021/acs.biomac.4c00450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024]
Abstract
Mechanical stimuli such as strain, force, and pressure are pervasive within and beyond the human body. Mechanoresponsive hydrogels have been engineered to undergo changes in their physicochemical or mechanical properties in response to such stimuli. Relevant responses can include strain-stiffening, self-healing, strain-dependent stress relaxation, and shear rate-dependent viscosity. These features are a direct result of dynamic bonds or noncovalent/physical interactions within such hydrogels. The contributions of various types of bonds and intermolecular interactions to these behaviors are important to more fully understand the resulting materials and engineer their mechanoresponsive features. Here, strain-stiffening in carboxymethylcellulose hydrogels cross-linked with pendant dynamic-covalent boronate esters using tannic acid is studied and modulated as a function of polymer concentration, temperature, and effective cross-link density. Furthermore, these materials are found to exhibit self-healing and strain-memory, as well as strain-dependent stress relaxation and shear rate-dependent changes in gel viscosity. These features are attributed to the dynamic nature of the boronate ester cross-links, interchain hydrogen bonding and bundling, or a combination of these two intermolecular interactions. This work provides insight into the interplay of such interactions in the context of mechanoresponsive behaviors, particularly informing the design of hydrogels with tunable strain-stiffening. The multiresponsive and tunable nature of this hydrogel system therefore presents a promising platform for a variety of applications.
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Affiliation(s)
- Rachel C Ollier
- Department of Chemical & Biomolecular Engineering, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Matthew J Webber
- Department of Chemical & Biomolecular Engineering, University of Notre Dame, Notre Dame, Indiana 46556, United States
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Saberi Riseh R, Gholizadeh Vazvani M, Taheri A, Kennedy JF. Pectin-associated immune responses in plant-microbe interactions: A review. Int J Biol Macromol 2024; 273:132790. [PMID: 38823736 DOI: 10.1016/j.ijbiomac.2024.132790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 05/04/2024] [Accepted: 05/29/2024] [Indexed: 06/03/2024]
Abstract
This review explores the role of pectin, a complex polysaccharide found in the plant cell wall, in mediating immune responses during interactions between plants and microbes. The objectives of this study were to investigate the molecular mechanisms underlying pectin-mediated immune responses and to understand how these interactions shape plant-microbe communication. Pectin acts as a signaling molecule, triggering immune responses such as the production of antimicrobial compounds, reinforcement of the cell wall, and activation of defense-related genes. Pectin functions as a target for pathogen-derived enzymes, enabling successful colonization by certain microbial species. The document discusses the complexity of pectin-based immune signaling networks and their modulation by various factors, including pathogen effectors and host proteins. It also emphasizes the importance of understanding the crosstalk between pectin-mediated immunity and other defense pathways to develop strategies for enhancing plant resistance against diseases. The insights gained from this study have implications for the development of innovative approaches to enhance crop protection and disease management in agriculture. Further investigations into the components and mechanisms involved in pectin-mediated immunity will pave the way for future advancements in plant-microbe interaction research.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran.
| | - Mozhgan Gholizadeh Vazvani
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran
| | - Abdolhossein Taheri
- Department of Plant Protection, Faculty of Plant Production, University of agricultural Sciences and natural resources of Gorgan, Iran.
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
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Yang N, Huang M, Gao C, Hu J, Liu Y, Nishinari K. Preparation and drug release performance of different gelation type polysaccharide/β-lactoglobulin fiber composite gels. Int J Biol Macromol 2024; 269:132003. [PMID: 38697426 DOI: 10.1016/j.ijbiomac.2024.132003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/15/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Self-assembled protein fibers have attracted much attention in the fields of medicine and food because of their high aspect ratio, polymorphic structure and strong surface hydrophobicity. In this study, three different gelation types of polysaccharides/β-lactoglobulin fiber (Fblg) composite gels, including ionic alginate-Fblg gels, synergistic xanthan-Fblg gels, and double network agar-Fblg gels, were first prepared. The interactions between the polysaccharides and the Fblgs, the microstructure and mechanical properties of the composite gels were investigated using the light scattering, scanning electron microscopy, rheology and texture analysis in order to reveal their formation mechanisms. Then the loading and release properties of the water-soluble drug 5-fluorouracil (5-FU) and the hydrophobic drug curcumin (Cur) through these composite gels were further studied with release mechanisms determined by fitting different release models. It was found that the mechanical properties of the composite gels were determined by the mesh density of the three-dimensional networks formed inside the gels. The network structure and mechanical strength of the alginate-Fblg gels became weaker with the increase of Fblg content at pH 4 due to their attractive interaction which hindered the binding of Ca2+ to ALG, while the network and the strength of the alginate-Fblg gels didn't change much at pH 7 due to the repulsion between Alg and Fblg. The xanthan-Fblg gels formed lamellar structures with enhanced gel network and mechanical strength due to the hydrogen bonding and the electrostatic interaction with Fblg. The Agar-Fblg composite gel formed at 60 °C (above the gelation temperature of agar of 40 °C) had a denser double network structure and higher mechanical strength than that formed at 0 °C due to inhibition of diffusion of Ca2+ as salt bridges for Fblg. The hydrophilic drugs were loaded in the meshes of the composite gels and their release was determined by the structure of the composite gel networks, whereas the hydrophobic drugs were loaded by attaching to the Fblgs in the composite gels and their release was determined by the loading ability and strength of the gels. The study not only provided a new idea for the preparation and application of polysaccharide-protein fiber composite hydrogels, but also provided insights for improving the efficiency of drug carriers.
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Affiliation(s)
- Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China.
| | - Minhui Huang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Chao Gao
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Junxian Hu
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yantao Liu
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
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7
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He S, Zhao L, Feng L, Zhao W, Liu Y, Hu T, Li J, Zhao Q, Wei L, You S. Mechanistic insight into the aggregation ability of anammox microorganisms: Roles of polarity, composition and molecular structure of extracellular polymeric substances. WATER RESEARCH 2024; 254:121438. [PMID: 38467096 DOI: 10.1016/j.watres.2024.121438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/25/2024] [Accepted: 03/06/2024] [Indexed: 03/13/2024]
Abstract
The chemical characteristics of extracellular polymeric substances (EPS) of anammox bacteria (AnAOB) play a crucial role in the rapid enrichment of AnAOB and the stable operation of wastewater anammox processes. To clarify the influential mechanisms of sludge EPS on AnAOB aggregation, multiple parameters, including the polarity distribution, composition, and molecular structure of EPS, were selected, and their quantitative relationship with AnAOB aggregation was analyzed. Compared to typical anaerobic sludge (anaerobic floc and granular sludge), the anammox sludge EPS exhibited higher levels of tryptophan-like substances (44.82-56.52 % vs. 2.57-39.81 %), polysaccharides (40.02-53.49 mg/g VSS vs. 30.22-41.69 mg/g VSS), and protein structural units including α-helices (20.70-23.98 % vs. 16.48-19.32 %), β-sheets (37.43-42.98 % vs. 25.78-36.72 %), and protonated nitrogen (Npr) (0.065-0.122 vs. 0.017-0.061). In contrast, it had lower contents of β-turns (20.95-27.39 % vs. 28.17-39.04 %). These biopolymers were found to originate from different genera of AnAOB. Specifically, the α-helix-rich proteins were mainly derived from Candidatus Kuenenia, whereas the extracellular proteins related to tryptophan and Npr were closely associated with Candidatus Brocadia. Critically, these EPS components could drive anammox aggregation through interactions. Substantial amounts of tryptophan-like substances facilitated the formation of β-sheet structures and the exposure of internal hydrophobic clusters, which benefited the anammox aggregation. Meanwhile, extracellular proteins with high Npr content played a pivotal role in the formation of mixed protein-polysaccharide gel networks with the electronegative regions of polysaccharides, which could be regarded as the key component in the maintenance of anammox sludge stability. These findings provide a comprehensive understanding of the multifaceted roles of EPS in driving anammox aggregation and offer valuable insights into the development of EPS regulation strategies aimed at optimizing the anammox process.
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Affiliation(s)
- Shufei He
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Lingxin Zhao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Likui Feng
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Weixin Zhao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Yu Liu
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Tianyi Hu
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Jianju Li
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Qingliang Zhao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Liangliang Wei
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China.
| | - Shijie You
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin 150090, China
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Xu Q, Zhang X, Zuo Z, Zhang M, Li T, Wang L. The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread. Foods 2024; 13:1271. [PMID: 38672943 PMCID: PMC11049172 DOI: 10.3390/foods13081271] [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: 03/05/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
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Affiliation(s)
- Qianqian Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhongyu Zuo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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Xie H, Sha XM, Yuan P, Li JL, Hu ZZ, Tu ZC. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid. Front Nutr 2024; 11:1343394. [PMID: 38571750 PMCID: PMC10987959 DOI: 10.3389/fnut.2024.1343394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 02/26/2024] [Indexed: 04/05/2024] Open
Abstract
In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechanical properties and water-holding capacity (WHC) of the emulsion were determined after gelation. The microstructure of the emulsion gel was further examined using confocal laser scanning microscopy (CLSM). The results indicated a gradual increase in the apparent viscosity and gelation temperature of the emulsion at a higher concentration of γ-PGA. Additionally, frequency scan results revealed that on the addition of γ-PGA, FG emulsion exhibited a stronger structure. The emulsion containing 0.1% γ-PGA exhibited higher stability than that of the control samples. The WHC and gel strength of the emulsion gel increased on increasing the γ-PGA concentration. CLSM images showed that the addition of γ-PGA modified the structure of the emulsion gel, and the droplets containing 0.1% γ-PGA were evenly distributed. Moreover, γ-PGA could regulate the droplet size of the FG emulsion and its size distribution. These findings suggest that the viscoelasticity and structure of FG emulsion gels could be regulated by adjusting the γ-PGA concentration. The γ-PGA-modified FG emulsion gel also exhibited improved rheology and physicochemical properties. The results showed that γ-PGA-modified FG emulsion gel may find potential applications in food, medicine, cosmetics, and other industries.
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Affiliation(s)
- Huan Xie
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi, China
| | - Ping Yuan
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Jia-Le Li
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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10
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Hua XY, Sim SYJ, Henry CJ, Chiang JH. The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties. Int J Biol Macromol 2024; 260:129427. [PMID: 38219932 DOI: 10.1016/j.ijbiomac.2024.129427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 12/09/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
Current plant-based foods use plant proteins as a key structuring and texturing ingredient. The use of water for extraction can replace conventional protein extraction methods. Water extraction of protein is environmentally friendly and could prevent the loss of protein functionality due to extreme pH changes. This study demonstrates an aqueous extraction method, coupled with ultrasound as pre-treatment, to obtain buckwheat protein (BWPE) and assess its gelling property and composited gel with kappa-carrageenan (k-carr). Textural and rheological analyses showed that the hardness and storage modulus of the composited gel containing 1 % w/w BWPE and 1 % w/w k-carr was 4.2-fold and 100-fold, respectively, higher than k-carr gel at 1 % w/w. Light microscopy showed a mixed bi-continuous gel system, with k-carr reinforcing the protein gel network. Besides volume exclusion effects, chemical bond and FTIR analyses revealed that adding k-carr to BWPE altered the protein's secondary structure and mediated protein denaturation during heating. This results in greater β-sheet content, which creates a more organised gel structure. These results demonstrated that ultrasound-assisted water-extracted BWPE, together with varying concentrations of k-carr, can be used to develop composited gels of tailorable textural and rheological properties to suit different food applications.
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Affiliation(s)
- Xin Yi Hua
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore
| | - Shaun Yong Jie Sim
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore.
| | - Christiani Jeyakumar Henry
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore.
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11
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Wu CL, Li XY, Huang XY, Liu P, Li J, Liu J, Jellico M, Yuan Y. The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation. Int J Biol Macromol 2024; 262:130170. [PMID: 38360225 DOI: 10.1016/j.ijbiomac.2024.130170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 01/25/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The soybean glycinin (11S)-chitosan (CS) complex gels with various textural properties were successfully constructed. The process involved the initial formation of 11S-CS coacervates through electrostatic interactions, followed by a heating treatment to obtain the final complex gels. The impacts of pH, heating temperature, and centrifugation on 11S-CS complex gel properties were investigated. The results indicated that the pore arrangement of the gel formed at pH 7.3 was more tightly and uniformly packed than those formed at pH 6.8 and 7.8. Centrifugation facilitated denser and more ordered gel structures at the three pH values, while increasing the heating temperature exhibited the opposite trend at pH 6.8 and 7.8. These structural differences were also reflected in the rheological and textural properties of the gel. The 11S-CS complex gels exhibited an elasticity-based gel property. The textural properties of gels formed at pH 6.8 were stronger compared to those formed at pH 7.3 and 7.8. However, when the 11S-CS coacervates were heated without centrifugation, the resulting gels were weak. This study emphasizes the potential of using protein/polysaccharide associative interactions during gel formation to alter the microstructure of the gel, meeting various production requirements.
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Affiliation(s)
- Chu-Li Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China; School Food Science & Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Yin Li
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Xie-Ying Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology & Business University (BTBU), Beijing 100048, PR China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, PR China
| | - Matt Jellico
- College of Science and Engineering, Flinders University, Bedfork Park, South Australia 5043, Australia
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
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12
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Wang L, Ma Y, Shen R, Zhang L, He L, Qu Y, Ma X, Ma G, Guo Z, Chen C, Li H, Kong X. Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel. Foods 2024; 13:732. [PMID: 38472845 DOI: 10.3390/foods13050732] [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: 01/24/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the stability of bovine plasma protein-carboxymethyl cellulose composite gels and to expand the utilization of animal by-product resources, this study investigated the impact of different ultrasound powers (300, 400, 500, 600, and 700 W) and ultrasound times (0, 10, 20, 30, and 40 min) on the functional properties, secondary structure and intermolecular forces of bovine plasma protein-carboxymethyl cellulose composite gel. The results showed that moderate ultrasonication resulted in the enhancement of gel strength, water holding capacity and thermal stability of the composite gels, the disruption of hydrogen bonding and hydrophobic interactions between gel molecules, the alteration and unfolding of the internal structure of the gels, and the stabilization of the dispersion state by electrostatic repulsive forces between the protein particles. The content of α-helices, β-turns, and β-sheets increased and the content of random curls decreased after sonication (p < 0.05). In summary, appropriate ultrasound power and time can significantly improve the functional and structural properties of composite gels. It was found that controlling the thermal aggregation behavior of composite gels by adjusting the ultrasonic power and time is an effective strategy to enable the optimization of composite gel texture and water retention properties.
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Affiliation(s)
- Liyuan Wang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Yu Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Ruheng Shen
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Long He
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Yuling Qu
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Xiaotong Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Zhaobin Guo
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Hongbo Li
- Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Xinjiang 830011, China
| | - Xiangying Kong
- Haibei State Agricultural and Animal Husbandry Comprehensive Service Center, Haibei 810299, China
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13
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Rosenberg A, Solomonov A, Cohen H, Eliaz D, Kellersztein I, Brookstein O, Kozell A, Wang L, Wagner HD, Daraio C, Shimanovich U. From Basic Principles of Protein-Polysaccharide Association to the Rational Design of Thermally Sensitive Materials. ACS APPLIED MATERIALS & INTERFACES 2024; 16:9210-9223. [PMID: 38330192 PMCID: PMC10895586 DOI: 10.1021/acsami.3c12926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/10/2024]
Abstract
Biology resolves design requirements toward functional materials by creating nanostructured composites, where individual components are combined to maximize the macroscale material performance. A major challenge in utilizing such design principles is the trade-off between the preservation of individual component properties and emerging composite functionalities. Here, polysaccharide pectin and silk fibroin were investigated in their composite form with pectin as a thermal-responsive ion conductor and fibroin with exceptional mechanical strength. We show that segregative phase separation occurs upon mixing, and within a limited compositional range, domains ∼50 nm in size are formed and distributed homogeneously so that decent matrix collective properties are established. The composite is characterized by slight conformational changes in the silk domains, sequestering the hydrogen-bonded β-sheets as well as the emergence of randomized pectin orientations. However, most dominant in the composite's properties is the introduction of dense domain interfaces, leading to increased hydration, surface hydrophilicity, and increased strain of the composite material. Using controlled surface charging in X-ray photoelectron spectroscopy, we further demonstrate Ca ions (Ca2+) diffusion in the pectin domains, with which the fingerprints of interactions at domain interfaces are revealed. Both the thermal response and the electrical conductance were found to be strongly dependent on the degree of composite hydration. Our results provide a fundamental understanding of the role of interfacial interactions and their potential applications in the design of material properties, polysaccharide-protein composites in particular.
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Affiliation(s)
- Asaf Rosenberg
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Aleksei Solomonov
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Hagai Cohen
- Department of Chemical Research Support, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Dror Eliaz
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Israel Kellersztein
- Division of Engineering and Applied Science, California Institute of Technology, Pasadena, California 91125, United States
| | - Ori Brookstein
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Anna Kozell
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Linghui Wang
- Division of Engineering and Applied Science, California Institute of Technology, Pasadena, California 91125, United States
| | - Hanoch Daniel Wagner
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Chiara Daraio
- Division of Engineering and Applied Science, California Institute of Technology, Pasadena, California 91125, United States
| | - Ulyana Shimanovich
- Department of Molecular Chemistry and Materials Science, Faculty of Chemistry, Weizmann Institute of Science, Rehovot 7610001, Israel
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14
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Basak S, Singhal RS. Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels. Int J Biol Macromol 2024; 257:128689. [PMID: 38092100 DOI: 10.1016/j.ijbiomac.2023.128689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 11/30/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
In this study, a composite hydrogel consisting of pea protein and konjac glucomannan (KG) was fabricated using three approaches, namely neutral, salt-set, and alkaline gelation. Hydrogels made from pea protein were brittle and weak. The addition of KG improved the elasticity and water holding capacity of the pea protein hydrogels. Concomitantly, a decrease in syneresis rate and swelling of the composite hydrogels was observed. The alkaline-set hydrogels exhibited the highest resilience to strain. Thixotropicity was found to be less pronounced for salt-set hydrogels. Sulphate had a greater positive effect on the structural recovery and negative effect on hysteresis area than chloride due to the greater salting-out effect of the sulphates. The addition of KG facilitated the formation of an interconnected structure with limited mobility of biopolymer chains. A sharp increase in G' and G" during the temperature ramp indicated the predominance of hydrophobic interactions towards the aggregation of biopolymers. The infrared spectra of the hydrogels revealed a change in secondary structure of proteins on addition of KG. A controlled in vitro release of riboflavin was observed in neutral and salt-set hydrogels. The alkaline-set hydrogels exhibited a prolonged gastric retention time, thereby establishing in vitro antacid activity in the gastric environment.
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Affiliation(s)
- Somnath Basak
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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15
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Ma C, Gao X, Yang Y, Bian X, Wang B, Liu X, Wang Y, Su D, Zhang G, Qu L, Zhang N. The three-dimensional culture of L929 and C2C12 cells based on SPI-SA interpenetrating network hydrogel scaffold with excellent mechanical properties. Front Bioeng Biotechnol 2024; 11:1329183. [PMID: 38268933 PMCID: PMC10805864 DOI: 10.3389/fbioe.2023.1329183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 12/29/2023] [Indexed: 01/26/2024] Open
Abstract
Cell-cultured meat, which is obtained by adsorbing cells on the three-dimensional scaffold, is considered a potential solution to animal welfare issues. Edible and safe cell-cultured meat scaffolds are a key part of its research. Soy protein isolate (SPI) hydrogel has a three-dimensional network structure and has been studied for L929 cell culture because of its non-toxicity and biocompatibility. However, the toughness and mechanical properties of SPI hydrogel are not enough to bear the requirements of cell cultivation. In this paper, sodium alginate (SA) was added to SPI hydrogel, and the interpenetrating network (IPN) technology was used to construct SPI-SA IPN hydrogel by transglutaminase and Ca2+ double crosslinking method. SPI-SA IPN hydrogel has excellent mechanical properties, structural stability and biodegradable performance than SPI hydrogel. The bio-compatibility and degradability of L929 and C2C12 cells on SPI-SA IPN hydrogel were studied by cytotoxicity, trypan blue and living/dead cell staining, and the growth law of the hydrogel as a scaffold for cell culture was analyzed. The results showed that L929/C2C12 cells can proliferate normally and adhere in hydrogel and have good bio-compatibility. L929 cells with size about 20-50 µm have better adhesion and growth abilities on SPI-SA IPN hydrogel than C2C12 cells with 100-300 µm. Therefore, the SPI-SA IPN hydrogel is non-toxic and supports the growth of cells in the pores of the material. This study provides a reference for the application of SPI-SA IPN hydrogels in vitro cell growth.
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Affiliation(s)
- Chunmin Ma
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xinru Gao
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yang Yang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xin Bian
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Bing Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xiaofei Liu
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yan Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Dan Su
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Guang Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Lizhe Qu
- Shanghai Municipal Hospital of Traditional Chinese Medicine, Shanghai, China
| | - Na Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
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16
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Silva FG, Passerini ABS, Ozorio L, Picone CSF, Perrechil FA. Interactions between pea protein and gellan gum for the development of plant-based structures. Int J Biol Macromol 2024; 255:128113. [PMID: 37977459 DOI: 10.1016/j.ijbiomac.2023.128113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/07/2023] [Accepted: 11/13/2023] [Indexed: 11/19/2023]
Abstract
Plant-based analogs have been developed to mimic foods from animal sources by using ingredients from vegetable sources. Among the strategies to produce plant-based structures is the gelation of mixtures between plant proteins and polysaccharides. In this study, our aim was to investigate gels of pea proteins and gellan gum with high protein concentration and the addition of salt (potassium and sodium chloride). In the first step, a qualitative mapping was performed to select pea protein and gellan gum concentrations to produce self-sustainable gels. After that, the effect of salt addition was investigated for the formulations containing 10-15 % (wt) pea protein and 0.5-1 % (wt) gellan gum. The results showed that the gels containing potassium ions were more rigid and less deformable, with lesser water loss by syneresis. The morphological analysis showed a spatial exclusion of pea protein from the gel network mainly structured by the gellan gum. While potassium ions led to a more compact network, calcium ions promoted higher pores in the structure. Depending on the composition, the mechanical properties of gels were similar to some products from animal sources. So, the information obtained from these gels can be applied to the structuring of formulations in the development of plant-based analogs.
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Affiliation(s)
- F G Silva
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil
| | - A B S Passerini
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil.
| | - L Ozorio
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil
| | - C S F Picone
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - F A Perrechil
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil.
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17
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Ekapakul N, Lerdwiriyanupap T, Siritanon T, Choochottiros C. Double network structure via ionic bond and covalent bond of carboxymethyl chitosan and poly(ethylene glycol): Factors affecting hydrogel formation. Carbohydr Polym 2023; 318:121130. [PMID: 37479459 DOI: 10.1016/j.carbpol.2023.121130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 06/07/2023] [Accepted: 06/16/2023] [Indexed: 07/23/2023]
Abstract
The factors were studied that affect the formation of DN hydrogel, which was prepared using a water-based, environmental-friendly system. The DN hydrogel was designed and prepared based on a cross-linked, polysaccharide-based, polymer carboxymethyl chitosan (CMCS) via an ionic crosslinking reaction for the first network structure. UV irradiation created a radical crosslinking reaction of poly(ethylene glycol) from a double bond at the chain end for the second network structure. It was found that the optimum hydrogel was produced using 9.5 %v/v of 1000PEGGMA, CMCS 5%w/v, and CaCl2 3%w/v. The results showed the highest percentage of the gel fraction was 87.84 % and the hydrogel was stable based on its rheological properties. Factors affecting the hydrogel formation were the concentration and molecular weight of PEGGMA and the concentrations of CMCS and calcium chloride (CaCl2). The DN hydrogel had bioactivity due to its octacalcium phosphate (OCP) hydroxyapatite crystal form. In addition, the composite DN scaffold with a conductive polymer of chitosan-grafted-polyaniline (CS-g-PANI) had conduction of 2.33 × 10-5 S/cm when the concentration of CS-g-PANI was 3 mg/ml, confirming the semi-conductive nature of the material. All the results indicated that DN hydrogel could be a candidate to apply in tissue-engineering applications.
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Affiliation(s)
- Natjaya Ekapakul
- Department of Materials Science, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Tharit Lerdwiriyanupap
- School of Chemistry, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Theeranun Siritanon
- School of Chemistry, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Chantiga Choochottiros
- Department of Materials Science, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
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18
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Nascimento APS, Carvalho AJDBA, Lima MDS, Barros SL, Ribeiro S, Pasqualli M, Lisboa HM, Barros AN. Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage. Antioxidants (Basel) 2023; 12:1745. [PMID: 37760048 PMCID: PMC10525094 DOI: 10.3390/antiox12091745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 08/30/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries.
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Affiliation(s)
- Amanda Priscila Silva Nascimento
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Júlia de Brito Araújo Carvalho
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Samela Leal Barros
- Department of Food Science and Engineering, Federal University of Ceára, Av. da Universidade, 2853—Benfica, CEP, Fortaleza 60020-181, CE, Brazil;
| | - Samara Ribeiro
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Matheus Pasqualli
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Hugo M. Lisboa
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Novo Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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19
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Cao C, Zhu Z, Liang X, Kong B, Xu Z, Shi P, Li Y, Ji Y, Ren Z, Liu Q. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. Int J Biol Macromol 2023; 248:125903. [PMID: 37479206 DOI: 10.1016/j.ijbiomac.2023.125903] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 07/02/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
The present study was aimed to investigate the intermolecular interaction between myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1, 0.2, 0.3, and 0.4 %, w/w) and NaCl levels (0.3 and 0.6 M) based on the multiple spectroscopy and molecular docking. The results showed that the incorporation of KC increased the turbidity, zeta-potential, and surface hydrophobicity of MP-KC mixed sols with a dose-dependent manner, as well as significantly decreasing the protein solubility (P < 0.05), which indicated that the interaction between KC and MP promoted the expansion of protein structure and exposed more hydrophobic groups. Fluorescence spectra result revealed that the interaction between MP and KC was a static quenching in the fluorescence quenching process, which affected the aromatic amino acids residue microenvironment of MP. Moreover, the existence of KC decreased the α-helix contents of MP (P < 0.05), contributing to the transformation from random structure to organized configuration of MP. In addition, molecular forces, the molecular docking and thermodynamic parameters indicated that hydrophobic interactions, van der Waals force, and hydrogen bonding were considered as the main interaction forces between MP and KC. Furthermore, 0.6 M NaCl level rendered higher solubility and particle size, as well as lower turbidity and the surface hydrophobicity of MP-KC mixed sols than those with 0.3 M NaCl level (P < 0.05), which promoted the unfolding of MP molecule and subsequently increased the numbers of binding sites between MP and KC, facilitating the intermolecular interactions between MP and KC in mixed sols.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zicheng Zhu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pingru Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuangang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yunlong Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zixuan Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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20
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Rathee S, Ojha A, Singh KRB, Arora VK, Prabhakar PK, Agnihotri S, Chauhan K, Singh J, Shukla S. Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels. Heliyon 2023; 9:e19890. [PMID: 37809974 PMCID: PMC10559278 DOI: 10.1016/j.heliyon.2023.e19890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 10/10/2023] Open
Abstract
Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35-55 g), whole milk powder (10-25 g), and potato powder (10-15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (magnetic nature) decorated alginate-chitosan nanoparticles (AA-MNP@CANPs), making it nutritionally rich in an economically feasible way-the decorated AA-MNP@CANPs characterized for size, shape, crystallinity, surface charge, and optical characteristics. Finally, the optimized fortified smart GMGs were further characterized via Scanning electron microscopy, Rheology, Texture profile analysis, Fourier transforms infrared (FTIR), and X-Ray Diffraction (XRD). The fortified smart GMGs carry more nutritional diversity, targeted iron delivery, and the fundamental sustainability development goal of food security.
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Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Kshitij RB. Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Pramod Kumar Prabhakar
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Shekhar Agnihotri
- Department of Agriculture and Environment Sciences, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Komal Chauhan
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Jay Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Shruti Shukla
- Department of Nanotechnology, North-Eastern Hill University (NEHU), Shillong, Meghalaya, India
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21
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Yang W, Wang J, Jia L, Li J, Liu S. Stereo-Complex and Click-Chemical Bicrosslinked Amphiphilic Network Gels with Temperature/pH Response. Gels 2023; 9:647. [PMID: 37623102 PMCID: PMC10454454 DOI: 10.3390/gels9080647] [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: 07/31/2023] [Revised: 08/06/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023] Open
Abstract
Stimulus-responsive hydrogels have been widely used in the field of drug delivery because of their three-dimensional pore size and the ability to change the drug release rate with the change in external environment. In this paper, the temperature-sensitive monomer 2-methyl-2-acrylate-2-(2-methoxyethoxy-ethyl) ethyl ester (MEO2MA) and oligoethylene glycol methyl ether methacrylate (OEGMA) as well as the pH-sensitive monomer N,N-Diethylaminoethyl methacrylate (DEAEMA) were used to make the gel with temperature and pH response. Four kinds of physicochemical double-crosslinked amphiphilic co-network gels with different polymerization degrees were prepared by the one-pot method using the stereocomplex between polylactic acid as physical crosslinking and click chemistry as chemical crosslinking. By testing morphology, swelling, thermal stability and mechanical properties, the properties of the four hydrogels were compared. Finally, the drug release rate of the four gels was tested by UV-Vis spectrophotometer. It was found that the synthetic hydrogels had a good drug release rate and targeting, and had great application prospect in drug delivery.
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Affiliation(s)
| | | | | | | | - Shouxin Liu
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi’an 710119, China; (W.Y.); (J.W.); (L.J.); (J.L.)
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22
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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23
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Berradi A, Aziz F, Achaby ME, Ouazzani N, Mandi L. A Comprehensive Review of Polysaccharide-Based Hydrogels as Promising Biomaterials. Polymers (Basel) 2023; 15:2908. [PMID: 37447553 DOI: 10.3390/polym15132908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/20/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Polysaccharides have emerged as a promising material for hydrogel preparation due to their biocompatibility, biodegradability, and low cost. This review focuses on polysaccharide-based hydrogels' synthesis, characterization, and applications. The various synthetic methods used to prepare polysaccharide-based hydrogels are discussed. The characterization techniques are also highlighted to evaluate the physical and chemical properties of polysaccharide-based hydrogels. Finally, the applications of SAPs in various fields are discussed, along with their potential benefits and limitations. Due to environmental concerns, this review shows a growing interest in developing bio-sourced hydrogels made from natural materials such as polysaccharides. SAPs have many beneficial properties, including good mechanical and morphological properties, thermal stability, biocompatibility, biodegradability, non-toxicity, abundance, economic viability, and good swelling ability. However, some challenges remain to be overcome, such as limiting the formulation complexity of some SAPs and establishing a general protocol for calculating their water absorption and retention capacity. Furthermore, the development of SAPs requires a multidisciplinary approach and research should focus on improving their synthesis, modification, and characterization as well as exploring their potential applications. Biocompatibility, biodegradation, and the regulatory approval pathway of SAPs should be carefully evaluated to ensure their safety and efficacy.
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Affiliation(s)
- Achraf Berradi
- National Center for Research and Studies on Water and Energy (CNEREE), Cadi Ayyad University, P.O. Box 511, Marrakech 40000, Morocco
- Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box 2390, Marrakech 40000, Morocco
| | - Faissal Aziz
- National Center for Research and Studies on Water and Energy (CNEREE), Cadi Ayyad University, P.O. Box 511, Marrakech 40000, Morocco
- Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box 2390, Marrakech 40000, Morocco
| | - Mounir El Achaby
- Materials Science and Nano-Engineering (MSN) Department, Mohammed VI Polytechnic University (UM6P), Lot 660-Hay Moulay Rachid, Benguerir 43150, Morocco
| | - Naaila Ouazzani
- National Center for Research and Studies on Water and Energy (CNEREE), Cadi Ayyad University, P.O. Box 511, Marrakech 40000, Morocco
- Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box 2390, Marrakech 40000, Morocco
| | - Laila Mandi
- National Center for Research and Studies on Water and Energy (CNEREE), Cadi Ayyad University, P.O. Box 511, Marrakech 40000, Morocco
- Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box 2390, Marrakech 40000, Morocco
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24
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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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25
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Li L, Zhang F, Zhu L, Yang Y, Xu Y, Wang L, Li T. Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate. Int J Biol Macromol 2023; 242:124781. [PMID: 37172707 DOI: 10.1016/j.ijbiomac.2023.124781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 04/16/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
In the present study, a native polysaccharide (DP) with sugar content of 87.54 ± 2.01 % was isolated from dandelion roots. DP was chemically modified to obtain a carboxymethylated polysaccharide (CMDP) with DS of 0.42 ± 0.07. DP and CMDP were composed of the same six monosaccharides including mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose. The molecular weights of DP and CMDP were 108,200 and 69,800 Da, respectively. CMDP exhibited more stable thermal performance and better gelling properties than DP. The effects of DP and CMDP on the strength, water holding capacity (WHC), microstructure, and rheological properties of whey protein isolate (WPI) gels were investigated. Results showed that CMDP-WPI gels had higher strength and WHC than DP-WPI gels. With the addition of 1.5 % CMDP, WPI gel had a good three-dimensional network structure. The apparent viscosities, loss modulus (G"), and storage modulus (G') of WPI gels were increased with the polysaccharide addition, the influence of CMDP was remarkable compared to DP at the same concentration. These findings suggest that CMDP may be used as a functional ingredient in protein-containing food products.
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Affiliation(s)
- Lianyu Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fengjie Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Ling Zhu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yu Yang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yaqin Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
| | - Tong Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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26
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Guo N, Ma Y, Zhang F, Zhu G, Yu Z, Dai H, Wang Z. Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3346-3352. [PMID: 36799110 DOI: 10.1002/jsfa.12512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/19/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the gel properties and microstructural changes of whey protein isolate (WPI) high acyl gellan gum (HG). RESULTS The results showed that the pH had a strong effect on the gel hardness, water-holding capacity (WHC), free sulfhydryl groups (-SH), and other properties of the composite gel. The hardness reached a maximum level of 282.50 g and the best WHC was 98.33% at pH 7, indicating that a suitable pH could promote this cross-linking between the WPI and HG molecules. The rheological analysis demonstrated that the pH affected the gel formation time. Meanwhile, the gel formation time reached a maximum at pH 7, and the gel's storage modulus G' value was the largest in the final state. Fourier transform infrared spectroscopy (FTIR) results showed that pH affected the interaction between WPI and HG. Scanning electron microscopy (SEM) analysis also indicated that the composite gel formed a three-dimensional network structure at pH 7-9. CONCLUSION These results could broaden the application of protein-polysaccharide gels in food and delivery systems. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Na Guo
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Ying Ma
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Fangyan Zhang
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Guilan Zhu
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Zhenyu Yu
- School of tea and food science and technology, Anhui Agricultural University, Hefei, Anhui, 230601, China
| | - Huanhuan Dai
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Ziying Wang
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
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27
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Yan X, Jia Y, Man H, Liu L, Sun S, Qi B, Li Y. Intermolecular interactions and gel properties of composite agglomerative networks based on oppositely charged polymers: Effects of pH and ionic strength. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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28
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Xu K, Wu C, Fan G, Kou X, Li X, Li T, Dou J, Zhou Y. Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides. Int J Biol Macromol 2023; 242:124624. [PMID: 37119894 DOI: 10.1016/j.ijbiomac.2023.124624] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/13/2023] [Accepted: 04/23/2023] [Indexed: 05/01/2023]
Abstract
A soybean protein isolate (SPI)-apricot polysaccharide gel with hypolipidemic activity that can be used for 3D printing was prepared and the mechanism of its gel formation was studied in this work. The results demonstrated that adding apricot polysaccharide to SPI could effectively improve the bound water content, viscoelastic properties and rheological properties of the gels. Low-field NMR, FT-IR spectroscopy and surface hydrophobicity confirmed that the interactions between SPI and apricot polysaccharide were mainly realized by electrostatic interactions, hydrophobic and hydrogen bonding. Furthermore, adding modified polysaccharide treated by ultrasonic-assisted Fenton method to SPI on the basis of low-concentration apricot polysaccharide contributed to improving the 3D printing accuracy and stability of the gel. Consequently, the gel formed by adding apricot polysaccharide (0.5 %, m/v) and modified polysaccharide (0.1 %, m/v) to SPI had the best hypolipidemic activity (the binding rate of sodium taurocholate and sodium glycocholate were 75.33 % and 72.86 %, respectively) and 3D printing characteristics.
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Affiliation(s)
- Kaiqian Xu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Yifan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
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29
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Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Int J Biol Macromol 2023; 232:123444. [PMID: 36708901 DOI: 10.1016/j.ijbiomac.2023.123444] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 01/24/2023] [Indexed: 01/27/2023]
Abstract
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Zhao Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Qiannan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Bowen Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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30
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Saruchi, Kumar V, Bhatt D, Pandey S, Ghfar AA. Synthesis and characterization of silver nanoparticle embedded cellulose-gelatin based hybrid hydrogel and its utilization in dye degradation. RSC Adv 2023; 13:8409-8419. [PMID: 36926004 PMCID: PMC10012184 DOI: 10.1039/d2ra03885d] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 01/20/2023] [Indexed: 03/16/2023] Open
Abstract
The present work describes the synthesis of a cellulose and gelatin based hydrogel by the grafting of poly(acrylic acid) using ammonium persulphate (APS)-glutaraldehyde as the initiator-crosslinker system. The structure of the hydrogel was studied through scanning electron microscopy (SEM) and FTIR. The maximum swelling rate of C-G-g-poly(AA) was found to be 92 g g-1 at pH 10. The size and structure of the prepared silver nanoparticles (AgNPs) were studied through TEM and zeta potential, and it was found that the synthesized AgNPs were spherical and the size range was 11-30 nm. The reduction process followed pseudo 1st order kinetics. EtBr and eosin dye degradation were more than 4 times faster, when AgNPs were used with sodium borohydride. Thus, it can be concluded that the synthesized C-G-g-poly(AA) AgNPs hybrid hydrogel is effective for the reduction and degradation of carcinogenic dyes in wastewater.
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Affiliation(s)
- Saruchi
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences (CTIPS), CT Group of Institutions Shahpur Campus Jalandhar Punjab India
| | - Vaneet Kumar
- School of Natural Science, CT University Ludhiana Punjab India
| | - Diksha Bhatt
- School of Natural Science, CT University Ludhiana Punjab India
| | - Sadanand Pandey
- Department of Chemistry, College of Natural Science, Yeungnam University 280 Daehak-Ro Gyeongsan Gyeongbuk 38541 Republic of Korea
| | - Ayman A Ghfar
- Department of Chemistry, College of Science, King Saud University P. O. Box 2455 Riyadh 11451 Saudi Arabia
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31
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Wan Y, Lin C, Li Y, Wang R, Feng W, Chen Z, Wang T, Luo X, Wu X. Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties. Int J Biol Macromol 2023; 235:123918. [PMID: 36871680 DOI: 10.1016/j.ijbiomac.2023.123918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.
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Affiliation(s)
- Ying Wan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chen Lin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiaohu Luo
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China.
| | - Xiping Wu
- Department of Neurology, Ningbo Medical Center Li-Huili Hospital, Ningbo, Zhejiang 315040, China; School of Medicine, Ningbo University, Zhejiang 315040, China.
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Yang M, Zhao S, Zhao C, Cui J, Wang Y, Fang X, Zheng J. Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin. Int J Biol Macromol 2023; 230:123298. [PMID: 36646343 DOI: 10.1016/j.ijbiomac.2023.123298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/15/2023]
Abstract
(-)-Epigallocatechin (EGC) has good health benefits, but its chemical stability is low. Pectin hydrogels have potential for the encapsulation and delivery of EGC, but they are limited by porous networks and poor mechanical properties. In this study, protein (whey protein isolate and caseinate)-reinforced pectin hydrogel beads (HBPEC-WPI and HBPEC-CAS) were developed to overcome these limitations. The results showed that HBPEC-CAS was a superior delivery system for EGC. HBPEC-CAS had a compact network structure, mainly because of the hydrogen bonds that formed between caseinate and pectin. Moreover, the EGC encapsulation efficiency of HBPEC-CAS (2.4%) reached 92.23 %; HBPEC-CAS (2.4%) could also delay the release of EGC in an aqueous environment, while ensuring its sufficient release in a simulated gastrointestinal environment. Notably, EGC was chemically stabilized in HBPEC-CAS (2.4%) during a 6-day storage period at 37 °C through the inhibition of its epimerization, oxidation, dimerization, and trimerization. The numerous hydroxyl groups in EGC readily interacted with the exposed amino acid residues in caseinate and created more protective sites. This study developed a strategy for protein-reinforced pectin hydrogel development and approaches for the protection of tea polyphenols; the findings offer useful insights for the tea-based food and beverage industry.
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Affiliation(s)
- Minke Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Yan JN, Jiang XY, Li L, Sun W, Lai B, Wu HT. Storage stability of scallop (Patinopecten yessoensis) male gonad hydrolysates/κ-carrageenan composite hydrogels embeded curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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Nourmohammadi N, Austin L, Chen D. Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms. Foods 2023; 12:foods12050957. [PMID: 36900473 PMCID: PMC10000404 DOI: 10.3390/foods12050957] [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: 01/01/2023] [Revised: 02/09/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can replicate the role of fat in the food matrix is essential. Among all the established types of fat replacers, protein-based ones have shown a higher compatibility with a wide range of foods with limited contribution to the total calories, including protein isolate/concentrate, microparticles, and microgels. The approach to fabricating fat replacers varies with their types, such as thermal-mechanical treatment, anti-solvent precipitation, enzymatic hydrolysis, complexation, and emulsification. Their detailed process is summarized in the present review with a focus on the latest findings. The fat-mimic mechanisms of fat replacers have received little attention compared to the fabricating methods; attempts are also made to explain the underlying principles of fat replacers from the physicochemical prospect. Finally, a future direction on the development of desirable fat replacers in a more sustainable way was also pointed out.
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Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animals, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Luke Austin
- Department of Biological Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Da Chen
- Department of Animals, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
- Correspondence:
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36
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Bou-Sarkis A, Paul E, Girbal-Neuhauser E, Derlon N, Bessiere Y. Detection of Gel-Forming Polymers via Calcium Crosslinking, Applied to the Screening of Extracellular Polymeric Substances Extracted from Biological Aggregates. Gels 2023; 9:gels9020157. [PMID: 36826327 PMCID: PMC9957232 DOI: 10.3390/gels9020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
The valorization of biological aggregates through the extraction of hydrogel-forming polymers can enhance the economics and sustainability of various processes in which bacteria are involved in organic waste transformation, such as wastewater treatment. Achieving these goals requires the development of a method capable of detecting the presence of gel-forming polymers in complex mixtures containing biopolymers that are most often unknown and uncharacterized. A miniaturized screening method capable of detecting gelation via ionic crosslinking using only 1 to 3 mg of the tested samples (commercial molecules or extracellular polymeric substances, EPSs) is proposed. The method consists of calculating a percentage of reactivity (%R) through UV-vis spectra and determining the percentage of gel volume (%Vg) formed after the addition of calcium. Both factors were combined to give a gelling factor (GF), and the test was applied to pure commercial molecules (BSA, DNA, alginate (ALV), and a mixture of them), allowing the classification of the following solutions according to their gel-forming capacity: GF(ALV) > GF(ALV+DNA) > GF(BSA+ALV+DNA) > GF(BSA+ALV) > GF(DNA) > GF(BSA+DNA) > GF(BSA). As a relevant tool for screening hydrogel-forming solutions, the method was applied to the EPS extracted from aerobic granular sludge. The EPS (0.5% w/v) had a GF of 0.16 ± 0.03, equivalent to approximately half of the GF of ALV (0.38 ± 0.02 at 0.5% w/v). The developed test pushes the limits of the existing gel-detection techniques because it allows for quicker, less consuming, and more informative gelation detection through the use of simple methods that do not require sophisticated equipment.
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Affiliation(s)
- Abdo Bou-Sarkis
- LBAE, Laboratoire de Biotechnologies Agroalimentaire et Environnementale (UPS, URU 4565), Université de Toulouse, Institut Universitaire de Technologie, 24 rue d’Embaquès, 32000 Auch, France
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 135 avenue de Rangueil, CEDEX 04, 31077 Toulouse, France
- Correspondence: (A.B.-S.); (E.G.-N.)
| | - Etienne Paul
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 135 avenue de Rangueil, CEDEX 04, 31077 Toulouse, France
| | - Elisabeth Girbal-Neuhauser
- LBAE, Laboratoire de Biotechnologies Agroalimentaire et Environnementale (UPS, URU 4565), Université de Toulouse, Institut Universitaire de Technologie, 24 rue d’Embaquès, 32000 Auch, France
- Correspondence: (A.B.-S.); (E.G.-N.)
| | - Nicolas Derlon
- Department of Process Engineering, EAWAG, Swiss Federal Institute of Aquatic Science and Technology, CH-8600 Dübendorf, Switzerland
| | - Yolaine Bessiere
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 135 avenue de Rangueil, CEDEX 04, 31077 Toulouse, France
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37
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Techno-economic process parameter studies for hydrogel composite production from corncob biomass and its application as fertilizer releasing agent. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02701-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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38
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Wu L, Niu W, Wang Q, Yang Q, Song J, Guo Q, Gong W, Kang X, Nishinari K, Zhao M. Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Zhang Q, Jiang L, Sui X. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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41
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Garcia LV, Silva D, Costa MM, Armés H, Salema-Oom M, Saramago B, Serro AP. Antiseptic-Loaded Casein Hydrogels for Wound Dressings. Pharmaceutics 2023; 15:pharmaceutics15020334. [PMID: 36839656 PMCID: PMC9967843 DOI: 10.3390/pharmaceutics15020334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023] Open
Abstract
Chronic wound treatment accounts for a substantial percentage of the medical expenses worldwide. Improving and developing novel wound care systems can potentially help to handle this problem. Wound dressings loaded with antiseptics may be an important tool for wound care, as they inhibit bacterial growth at the wound site. The goal of the present work was to investigate the potential of using casein hydrogel dressings loaded with two antiseptic drugs, Octiset® or polyhexanide, to treat chronic wounds. Casein-based hydrogels are inexpensive and have several properties that make them suitable for biomedical applications. Two types of casein were used: casein sodium salt and acid casein, with the formulations being labelled CS and C, respectively. The hydrogels were characterised with respect to their physical properties (swelling capacity, water content, morphology, mechanical resistance, and stability), before and after sterilisation, and they showed adequate values for the intended application. The hydrogels of both formulations were able to sustain controlled drug-release for, at least, 48 h. They were demonstrated to be non-irritant, highly haemocompatible, and non-cytotoxic, and revealed good antimicrobial properties against Staphylococcus aureus and Pseudomonas aeruginosa. Steam-heat sterilisation did not compromise the material's properties. The in vivo performance of C hydrogel loaded with Octiset® was evaluated in a case study with a dog. The efficient recovery of the wounds confirms its potential as an alternative for wound treatment. To our knowledge, this is the first time that wound dressings loaded with Octiset®, one of the most efficient drugs for wound treatment, were prepared and tested.
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Affiliation(s)
- Leonor Vasconcelos Garcia
- Centro de Química Estrutural, Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Diana Silva
- Centro de Química Estrutural, Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- Correspondence: (D.S.); (B.S.)
| | - Maria Madalena Costa
- Hospital Veterinário de S. Bento, Rua de S. Bento, 358-A, 1200-822 Lisboa, Portugal
- Faculdade de Medicina Veterinária, Universidade Lusófona, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Henrique Armés
- Hospital Veterinário de S. Bento, Rua de S. Bento, 358-A, 1200-822 Lisboa, Portugal
- Faculdade de Medicina Veterinária, Universidade Lusófona, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Madalena Salema-Oom
- Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, 2829-511 Caparica, Portugal
| | - Benilde Saramago
- Centro de Química Estrutural, Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- Correspondence: (D.S.); (B.S.)
| | - Ana Paula Serro
- Centro de Química Estrutural, Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, 2829-511 Caparica, Portugal
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Bora AFM, Kouame KJEP, Li X, Liu L, Sun Y, Ma Q, Liu Y. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels. Int J Biol Macromol 2023; 225:454-466. [PMID: 36410535 DOI: 10.1016/j.ijbiomac.2022.11.097] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 11/06/2022] [Accepted: 11/10/2022] [Indexed: 11/22/2022]
Abstract
In this study, a polysaccharide (MP1) with a molecular weight of 38 kDa was isolated from Momordica charantia which contains arabinose, galactose, xylose, and rhamnose. (MP1) was used to formulate composite gels with Whey Protein Isolate (WPI) that were characterized for their functional properties, microstructure, thermal resistance, probiotic encapsulating ability, and potential toward metabolic syndrome (MS). Results showed that the highest complex index was obtained at MP concentration of 2 %. MP-WPIs demonstrated superior (p < 0.05) water holding capacity and emulsifying properties than WPI gels. MP-WPIs also had higher (p < 0.05) thermal stability via TGA and DSC analysis. MP-WPI morphology was observed via SEM whereas protein structure as affected by MP concentration was studied using CLSM. Also, FTIR revealed that MP and WPI bonded mainly through electrostatic, hydrophobic and hydrogen interactions. More, MP-WPIs successfully enhanced probiotic Lactobacillus acidophilus (LA) survival upon freeze-drying with high encapsulation efficiency (98 %) and improved storage stability. MP-WPIs improved LA survival upon digestion suggesting a potential prebiotic activity. Finally, synbiotic formulation LA-MP-WPIs exhibited effective biological activity against MS. Therefore, MP-WPIs is a propitious strategy for effective probiotic gastrointestinal delivery with potential toward MS.
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Affiliation(s)
- Awa Fanny Massounga Bora
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yue Sun
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Qian Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
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Pereira JF, Marim BM, Simões BM, Yamashita F, Mali S. Hydrogels based on gelatin, xanthan gum, and cellulose obtained by reactive extrusion and thermopressing processes. Prep Biochem Biotechnol 2023; 53:942-953. [PMID: 36592021 DOI: 10.1080/10826068.2022.2162921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Polysaccharides and proteins are compatible macromolecules that can be used to obtain biopolymeric hydrogels through physical interactions. In this study, an environmentally friendly strategy is being proposed to produce gelatin-xanthan gum- cellulose hydrogels, without the addition of chemical synthetic crosslinkers. Xanthan gum was employed as an alternative crosslinking agent, and cellulose was used as a potential reinforcing agent in the polymeric matrix. Firstly, the biopolymers were mixed by the extrusion process, and glycerol was used as a plasticizer. Then, the polymeric mixture was molded by thermopressing to obtain hydrogels as laminated films. All hydrogels formulations resulted in films with smooth surfaces, without pores or cracks, resulting in amorphous polymeric matrices. The obtained hydrogels had a pH-dependent degree of swelling, the highest swelling values were obtained at pH 4 (5.3-7.9 g/g) after 24 h of immersion. Cellulose acted as a reinforcing agent for hydrogels, increasing thermal stability, tensile strength, and Young's modulus of films when employed at the higher level (7%). The strategy employed in this study to obtain nontoxic hydrogels without synthetic crosslinkers was effective, resulting in materials with promising properties to be used as pharmaceutical forms to deliver active compounds in cosmetic or pharmaceutical products.
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Affiliation(s)
- Jéssica F Pereira
- Department of Biochemistry and Biotechnology, CCE, State University of Londrina, Londrina, PR, Brazil
| | - Beatriz M Marim
- Department of Biochemistry and Biotechnology, CCE, State University of Londrina, Londrina, PR, Brazil
| | - Bruno M Simões
- Department of Food Science and Technology, Center for Agricultural Sciences, State University of Londrina, Londrina, PR, Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology, Center for Agricultural Sciences, State University of Londrina, Londrina, PR, Brazil
| | - Suzana Mali
- Department of Biochemistry and Biotechnology, CCE, State University of Londrina, Londrina, PR, Brazil
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44
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Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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45
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Silva MPD, Rosales TKO, Pedrosa LDF, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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46
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Liu Z, Chen X, Dai Q, Xu D, Hu L, Li H, Hati S, Chitrakar B, Yao L, Mo H. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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47
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Rosales TKO, Pedrosa LDF, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nano-encapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Huang XY, Huang YY, Zeng QZ, Liu P, Li J, Yuan Y. Development and mechanical properties of soy protein fibrils-chitin nanowhiskers complex gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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49
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Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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