Methods for investigation of diffusion processes and biopolymer physics in food gels

Extraction and application of extracellular polymeric substances from fungi

Extracellular polymeric substances (EPS) are extracellular metabolites of microorganisms, highly associated with microbial function, adaptation, and growth. The main compounds in EPS have been revealed to be proteins, polysaccharides, nucleic acids, humic substances, lipids, etc. EPS are not only biomass, but also a biogenic material. EPS have high specific surface, abundant functional groups, and excellent degradability. In addition, they are more extensible to the environment than the microbial cells themselves, which exhibits their huge advantages. Therefore, they have been applied in many fields, such as the environment, ecosystem, basic commodities, and medicine. However, the functions of EPS highly depend on the suitable extraction process, as different extraction methods have different effects on their composition, structure, and function. There are many types of EPS extraction methods, in which physical and chemical methods have been widely utilized. This review summarizes the extraction methods and applications of EPS. In addition, it considers some important gaps in current knowledge, and indicates perspectives of EPS for their future study.

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Both fat and pectin-based MGP can interact with each other and with the protein matrix, creating different microstructures. This can influence the rheological and tribological properties of plant-based protein gels. This works focuses on the effect droplet stabilisation (coconut oil) on the rheological and tribological behaviour of the fermented stirred soy protein gels. For this, fat droplets were stabilised with MGP, SPI, or a mixture of both. Whilst the rheological behaviour remained unchanged for all investigated samples, the tribology of the samples depended on the emulsifier used. The addition of fat decreased the traction coefficient compared to the reference samples without fat. Even though all samples had the same fat content and identical droplet sizes, differences were observed in their lubricating properties. Droplets stabilised solely with SPI presented the best lubricating properties, as indicated by the lowest traction coefficient. Samples stabilised with MGP (or in mixture with SPI) caused higher friction.

Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure

The objective of the present work was to study the effect of liquid whey from the cheese production process on the gels developed by high hydrostatic pressure from whey protein isolate powder (WPI). Changes in pH, color, textural parameters, and water retention capacity of the gels obtained were analyzed during storage for 28 days at refrigeration temperature (4 °C). Mixtures of liquid whey from cheese making processes and different WPI percentages gave gels with different characteristics after being processed by high hydrostatic pressures. The pH values and color parameters (L*, a*, b*) varied slightly, depending directly on WPI concentration and storage time. The values of hardness, elasticity, and cohesiveness were dependent on the liquid medium used to dissolve the WPI (liquid cheese whey or distilled water), WPI concentration, and storage time. The use of liquid cheese whey for gel formation favored water retention, reducing the appearance of syneresis (exudation). The results obtained in the present study indicated a possible use and revalorization of cheese whey obtained in cheese production to obtain WPI gels with improved physicochemical properties, using high hydrostatic pressure as technology for their production.

Heterogeneity of Network Structures and Water Dynamics in κ-Carrageenan Gels Probed by Nanoparticle Diffusometry

A set of functionalized nanoparticles (PEGylated dendrimers, d = 2.8-11 nm) was used to probe the structural heterogeneity in Na⁺/K⁺ induced κ-carrageenan gels. The self-diffusion behavior of these nanoparticles as observed by ¹H pulsed-field gradient NMR, fluorescence recovery after photobleaching, and raster image correlation spectroscopy revealed a fast and a slow component, pointing toward microstructural heterogeneity in the gel network. The self-diffusion behavior of the faster nanoparticles could be modeled with obstruction by a coarse network (average mesh size <100 nm), while the slower-diffusing nanoparticles are trapped in a dense network (lower mesh size limit of 4.6 nm). Overhauser dynamic nuclear polarization-enhanced NMR relaxometry revealed a reduced local solvent water diffusivity near 2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPO)-labeled nanoparticles trapped in the dense network, showing that heterogeneity in the physical network is also reflected in heterogeneous self-diffusivity of water. The observed heterogeneity in mesh sizes and in water self-diffusivity is of interest for understanding and modeling of transport through and release of solutes from heterogeneous biopolymer gels.

Complex Coacervate Core Micelles with Spectroscopic Labels for Diffusometric Probing of Biopolymer Networks

We present the design, preparation, and characterization of two types of complex coacervate core micelles (C3Ms) with cross-linked cores and spectroscopic labels and demonstrate their use as diffusional probes to investigate the microstructure of percolating biopolymer networks. The first type consists of poly(allylamine hydrochloride) (PAH) and poly(ethylene oxide)-poly(methacrylic acid) (PEO-b-PMAA), labeled with ATTO 488 fluorescent dyes. We show that the size of these probes can be tuned by choosing the length of the PEO-PMAA chains. ATTO 488-labeled PEO113-PMAA15 micelles are very bright with 18 dye molecules incorporated into their cores. The second type is a (19)F-labeled micelle, for which we used PAH and a (19)F-labeled diblock copolymer tailor-made from poly(ethylene oxide)-poly(acrylic acid) (mPEO79-b-PAA14). These micelles contain approximately 4 wt % of (19)F and can be detected by (19)F NMR. The (19)F labels are placed at the end of a small spacer to allow for the necessary rotational mobility. We used these ATTO- and (19)F-labeled micelles to probe the microstructures of a transient gel (xanthan gum) and a cross-linked, heterogeneous gel (κ-carrageenan). For the transient gel, sensitive optical diffusometry methods, including fluorescence correlation spectroscopy, fluorescence recovery after photobleaching, and super-resolution single nanoparticle tracking, allowed us to measure the diffusion coefficient in networks with increasing density. From these measurements, we determined the diameters of the constituent xanthan fibers. In the heterogeneous κ-carrageenan gels, bimodal nanoparticle diffusion was observed, which is a signpost of microstructural heterogeneity of the network.