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Fei W, Rong L, Qi X, Chen X, Luo Y, Wen H, Xie J. Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions. Food Res Int 2024; 189:114561. [PMID: 38876594 DOI: 10.1016/j.foodres.2024.114561] [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: 04/07/2024] [Revised: 05/21/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The aim of this study was to investigate the effects of Premna microphylla turcz polysaccharide (PMP) on the rheological, gelling, and structural properties of mung bean starch (MBS) and their potential interaction mechanism. Results showed that the addition of PMP significantly improved the pasting properties, rheological properties, water holding capacity, and thermostability of MBS. The texture tests showed a decrease in hardness, gumminess and chewiness, indicating the retrogradation of MBS was inhibited. Scanning electron microscopy (SEM) suggested the MBS-PMP composite gels expressed a denser microstructure with obvious folds and tears. Moreover, the results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and interaction force tests revealed the main forces between MBS and PMP were hydrogen bonds and hydrophobic interactions to form composite gels with great gelling properties. These results facilitate the practical application of MBS and PMP, and provide some references for understanding the interaction mechanism between starch and polysaccharide.
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Affiliation(s)
- Weiqi Fei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Li J, Wang X, Chang C, Gu L, Su Y, Yang Y, Agyei D, Han Q. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery. Foods 2024; 13:1834. [PMID: 38928777 PMCID: PMC11202995 DOI: 10.3390/foods13121834] [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: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xuechun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Qi Han
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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3
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Hu J, Hu G, Wang B, Liu X, Li S, Wang J, Geng F. Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment. Poult Sci 2024; 103:103878. [PMID: 38820881 PMCID: PMC11167519 DOI: 10.1016/j.psj.2024.103878] [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: 04/08/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024] Open
Abstract
Ultrasound-induced egg white fluidic gels (UEFG) were prepared through ultrasonic pretreatment followed by subsequent heating. The optimal preparation parameters for UEFG were: ultrasonic power density between 0.2 to 0.8 W/mL, ultrasonic treatment time surpassing 150 s, heating temperature within 70 to 76°C, and heating time under 16 min. The prepared UEFG is a milky white solution with a viscosity lower than that of fresh egg white, and displayed a particle size distribution primarily between 100 and 1,200 nm. Stability assessments conducted over 28 d at 4°C revealed that UEFG remained stable at pH 6-10, with exceptional stability from pH 8 to 10, while it is less stable in highly acidic (pH 2-4) or basic environments (pH 12). The UEFG also showed commendable stability in the presence of salt and sucrose solutions. We report a simple and novel method for preparing UEFG with good flowability after heating treatment. The UEFG has broad applications in the food industry, such as precooked egg white powder, high protein beverages, composite dairy products, etc.
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Affiliation(s)
- Jian Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Xin Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
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Zhang Y, Zhao J, He L, Zhu J, Zhu Y, Jin G, Cai R, Li X, Li C. Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White. Foods 2024; 13:1342. [PMID: 38731713 PMCID: PMC11083238 DOI: 10.3390/foods13091342] [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: 03/23/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different γ-ray irradiation dose treatments (0, 1, 3 or 5 kGy). For such, the physicochemical properties (active sulfhydryl and the hydrophobicity of protein moieties), structural characteristics (through X-ray diffraction, Fourier-transform infrared spectroscopy and differential scanning calorimetry) and interfacial activities (rheological viscosity, interfacial tension, microrheological performance) were investigated. Then, the thermal gelation of LEW in relation to the texture profile and microstructure (by means of a scanning electron microscope) was evaluated followed by the swelling potency analysis of LEW gel in enzyme-free simulated gastric juice. The results indicated that irradiation significantly increased the hydrophobicity of liquid egg white proteins (LEWPs) (p < 0.05) by exposing non-polar groups and the interfacial rearrangement from a β-sheet to linear and smaller crystal structure, leading to an enhanced foaming capacity. Microstructural analysis revealed that the higher dose irradiation (up to 5 kGy) could promote the proteins' oxidation of LEW alongside protein aggregates formed in the amorphous region, which favored heat-set gelation. As evidenced in microrheology, ≤3 kGy irradiation provided an improved viscoelastic interface film of LEW during gelatinization. Particularly, the LEW gel treated with 1 kGy irradiation had evident swelling resistance during the times of acidification at pH 1.2. These results gave new insight into the irradiation-assisted enhancement of foaming and heat-set gelation properties of LEW.
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Affiliation(s)
- Yan Zhang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jianying Zhao
- Department of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China
| | - Lichao He
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jin Zhu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yue Zhu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Guofeng Jin
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ruihang Cai
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China
| | - Xiaola Li
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China
| | - Chengliang Li
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
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Guo J, Gao X, Chi Y, Chi Y. Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg. Foods 2024; 13:1107. [PMID: 38611411 PMCID: PMC11011459 DOI: 10.3390/foods13071107] [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: 03/06/2024] [Revised: 04/01/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient (K value), and fluidity index (n). These changes indicate delayed thermal denaturation. In addition, KCl decreased the content of β-sheet and random coil structures and increased the content of α-helix and β-turn structures. The optimal results were obtained with 2% KCl addition, leading to an increase in Tp up to 85.09 °C. The correlation results showed that Tp was positively correlated with solubility, α-helix and β-turn but negatively correlated with ΔH, turbidity, β-sheet and random coil. Overall, compared to NaCl, 2% KCl is more effective in delaying the thermal aggregation of LWE, and these findings lay a solid theoretical foundation for the study of sodium substitutes in heat-resistant liquid egg products.
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Affiliation(s)
- Jiayu Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Xin Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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Zhang Y, Pham HM, Tran SD. The Chicken Egg: An Advanced Material for Tissue Engineering. Biomolecules 2024; 14:439. [PMID: 38672456 PMCID: PMC11048217 DOI: 10.3390/biom14040439] [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: 02/23/2024] [Revised: 03/28/2024] [Accepted: 03/31/2024] [Indexed: 04/28/2024] Open
Abstract
The chicken egg, an excellent natural source of proteins, has been an overlooked native biomaterial with remarkable physicochemical, structural, and biological properties. Recently, with significant advances in biomedical engineering, particularly in the development of 3D in vitro platforms, chicken egg materials have increasingly been investigated as biomaterials due to their distinct advantages such as their low cost, availability, easy handling, gelling ability, bioactivity, and provision of a developmentally stimulating environment for cells. In addition, the chicken egg and its by-products can improve tissue engraftment and stimulate angiogenesis, making it particularly attractive for wound healing and tissue engineering applications. Evidence suggests that the egg white (EW), egg yolk (EY), and eggshell membrane (ESM) are great biomaterial candidates for tissue engineering, as their protein composition resembles mammalian extracellular matrix proteins, ideal for cellular attachment, cellular differentiation, proliferation, and survivability. Moreover, eggshell (ES) is considered an excellent calcium resource for generating hydroxyapatite (HA), making it a promising biomaterial for bone regeneration. This review will provide researchers with a concise yet comprehensive understanding of the chicken egg structure, composition, and associated bioactive molecules in each component and introduce up-to-date tissue engineering applications of chicken eggs as biomaterials.
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Affiliation(s)
- Yuli Zhang
- Faculty of Dental Medicine and Oral Health Sciences, McGill University, 3640 University Street, Montreal, QC H3A 0C7, Canada; (Y.Z.); (H.M.P.)
| | - Hieu M. Pham
- Faculty of Dental Medicine and Oral Health Sciences, McGill University, 3640 University Street, Montreal, QC H3A 0C7, Canada; (Y.Z.); (H.M.P.)
- Department of Periodontology, Eastman Institute for Oral Health, University of Rochester Medical Center, 625 Elmwood Avenue, Rochester, NY 14620, USA
| | - Simon D. Tran
- Faculty of Dental Medicine and Oral Health Sciences, McGill University, 3640 University Street, Montreal, QC H3A 0C7, Canada; (Y.Z.); (H.M.P.)
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Dash DR, Singh SK, Singha P. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature. Int J Biol Macromol 2024; 263:130120. [PMID: 38350581 DOI: 10.1016/j.ijbiomac.2024.130120] [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: 07/05/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigates the viscoelastic behavior, gelling properties, and structural characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its application in food formulations. Small amplitude oscillatory shear measurements were employed to investigate the impact of protein concentration, pH, ionic concentration, and temperature on DHSP's rheological features. The study revealed that the 20 % protein dispersion had the highest storage modulus (G') and yield stress at 63.96 ± 0.23 Pa and 0.61 Pa, respectively. DHSP dispersion exhibited pseudo-plastic behavior across various conditions. The gelling performance was higher at pH 4 and 8 and at ionic concentration in the range of 0.1 M - 0.5 M. Gelation time and temperature were observed from the temperature ramp test. Structural characterizations, including fluorescence spectroscopy, circular dichroism spectra, FTIR spectra, SEM, AFM images, zeta potential analysis, and DSC, provided insights into DHSP's tertiary and secondary conformation, surface characteristics, and thermal properties. Notably, the study highlighted DHSP's exceptional rheological properties, making it a promising gelling material for the food and nutraceutical industries. The findings also offer new insights into DHSP's structural characteristics, suggesting potential applications in food packaging and product development within the food industry.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
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Delanne-Cuménal A, Lainé E, Hoffart V, Verney V, Garrait G, Beyssac E. Effect of Molecules' Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile. Pharmaceutics 2024; 16:258. [PMID: 38399312 PMCID: PMC10892444 DOI: 10.3390/pharmaceutics16020258] [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: 01/14/2024] [Revised: 02/04/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The encapsulation of molecules with different physicochemical properties (theophylline, blue dextran, salicylic acid and insulin) in whey protein (WP) and alginate (ALG) microparticles (MP) for oral administration was studied. MP based on WP/ALG were prepared by a cold gelation technique and coated with WP solution after reticulation. Molecules influenced polymer solution viscosity and elasticity, resulting in differences regarding encapsulation efficiency (from 23 to 100%), MP structure and swelling (>10%) and in terms of pH tested. Molecule release was due to diffusion and/or erosion of MP and was very dependent on the substance encapsulated. All the loaded MP were successfully coated, but variation in coating thickness (from 68 to 146 µm) and function of the molecules encapsulated resulted in differences in molecule release (5 to 80% in 1 h). Gel rheology modification, due to interactions between WP, ALG, calcium and other substances, was responsible for the highlighted differences. Measuring rheologic parameters before extrusion and reticulation appeared to be one of the most important aspects to study in order to successfully develop a vector with optimal biopharmaceutical properties. Our vector seems to be more appropriate for anionic high-molecular-weight substances, leading to high viscosity and elasticity and to MP enabling gastroresistance and controlled release of molecules at intestinal pH.
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Affiliation(s)
- A. Delanne-Cuménal
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - E. Lainé
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - V. Hoffart
- UMR8258 CNRS—U1022 Inserm, UTCBS, Université Paris Cité, 75013 Paris, France;
| | - V. Verney
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, ICCF, 63000 Clermont-Ferrand, France;
| | - G. Garrait
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - E. Beyssac
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
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Guo R, Liu L, Huang Y, Lv M, Zhu Y, Wang Z, Zhu X, Sun B. Effect of Na + and Ca 2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten. Food Res Int 2023; 172:113124. [PMID: 37689843 DOI: 10.1016/j.foodres.2023.113124] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl2 at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.001-0.002 g/mL) could significantly improve the water holding capacity (WHC), storage modulus (G') and texture properties of composite protein gel (MBP/WG), while the surface hydrophobicity (H0) and solubility were significantly decreased (P < 0.05). With the increase of ion concentration, the secondary structures of MBP/WG shifted from α-helix to β-sheet, and the fluorescence spectra also showed fluorescence quenching phenomenon. By analyzing the intermolecular forces of MBP/WG, it was found that with the addition of salt ions, the hydrogen bonds was weakened and the electrostatic interactions, hydrophobic interactions and disulfide bonds were enhanced, which in turn the aggregation behavior of MBP/WG composite protein gel was affected and larger aggregates between the proteins were formed. It could be also demonstrated that the gel network was denser due to the addition of these large aggregates, thus the gel properties of MBP/WG was improved. However, too many salt ions could disrupt the stable network structure of protein gel. This study can provide theoretical support to expand the development of new mung bean protein products.
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Affiliation(s)
- Ruqi Guo
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Linlin Liu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Yuyang Huang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Mingshou Lv
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Ying Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Zihan Wang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Xiuqing Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
| | - Bingyu Sun
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
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10
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Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition. Food Chem 2023; 409:135263. [PMID: 36592599 DOI: 10.1016/j.foodchem.2022.135263] [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: 10/05/2022] [Revised: 11/21/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
In this study, the thermal gelation and digestion properties of hen egg white (hen EW) proteins with different salts were investigated. Results show that the addition of neutral salt - sodium chloride (NaCl) decreased the gel hardness/resilience, increased gel lightness, aggregated particle size and digestibility of hen EW proteins significantly. In contrast, alkaline salts - phosphate and carbonate addition increased the gel resilience and strain tolerance as well as reduced the aggregated particle size and gel lightness of hen EW proteins due to the increase of solution pH and negative charge. Correlation analysis shows that the digestibility of hen EW gels was affected by gel viscoelasticity, molecule forces and texture. In conclusion, thermal gelation properties of hen EW proteins could be modulated by salts with different pH/ionic strength, and thus affected the protein digestion and peptide released.
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11
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [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: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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12
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Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel. Int J Biol Macromol 2023; 236:123970. [PMID: 36906206 DOI: 10.1016/j.ijbiomac.2023.123970] [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: 12/29/2022] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 03/12/2023]
Abstract
To improve the gelling property of konjac gum (KGM) and enhance the application value of Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM and AMG in this study. The effects of AMG content, heating temperature and salt ions on the characteristics of KGM/AMG composite gels were studied by Fourier transform infrared spectroscopy (FTIR), zeta potential, texture analysis and dynamic rheological behavior analysis. The results indicated that the AMG content, heating temperature and salt ions could affect the gel strength of KGM/AMG composite gels. Hardness, springiness, resilience, G', G* and η* of KGM/AMG composite gels increased when AMG content increased from 0 to 2.0 %, but they decreased when AMG increased from 2.0 % to 3.5 %. High-temperature treatment significantly enhanced the texture and rheological properties of KGM/AMG composite gels. The addition of salt ions reduced the zeta potential absolute value and weakened the texture and rheological properties of KGM/AMG composite gels. Furthermore, the KGM/AMG composite gels could be classified as non-covalent gels. The non-covalent linkages included hydrogen bonding and electrostatic interactions. These findings would help understand the properties and formation mechanism of KGM/AMG composite gels and help improve the application value of KGM and AMG.
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13
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Shi D, Su W, Mu Y. Quantitative proteomics study on the changes of egg white of yellow preserved primary chicken eggs soaked in alkali solution. Food Res Int 2023; 165:112346. [PMID: 36869443 DOI: 10.1016/j.foodres.2022.112346] [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: 06/26/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
In order to investigate the changes of egg white of primary chicken eggs after being soaked in alkali solution, the tandem mass tags (TMT)-labeled quantitative proteomic technology combined with bioinformatics was conducted in this study. The results indicated that 100 differentially expressed proteins (DEPs) in yellow preserved primary egg white (YPPEW), 75 of which were highly and significantly correlated with the quality traits of YPPEW (| r | ≥ 0.9000, P < 0.01). Most of DEPs were involved in cellular processes by binding in extracellular space. Six pathways revealed the potential anti-inflammatory, anti-virus, anti-cancer and neuromodulatory mechanism of YPPEW. The current research provided a theoretical basis for the further study on YPPEW.
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Affiliation(s)
- Denghui Shi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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14
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Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels. Colloids Surf B Biointerfaces 2023; 223:113182. [PMID: 36736177 DOI: 10.1016/j.colsurfb.2023.113182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 02/02/2023]
Abstract
In this study, disulfide bonds between the interfacial protein film formed on the lipid particles and the protein in ovalbumin emulsion gels were blocked with 0, 1, 3, 5 and 10 mM of the N-ethylmaleimide (NEM) to explore the influence and effect mechanism of disulfide bonds between the interfacial proteins on the physicochemical properties, microstructure, and protein structure of sunflower oil-ovalbumin emulsion gels. Ovalbumin emulsion gels with NEM-treated ovalbumin emulsion (N-OE) had lower hardness, free sulfhydryl content, water holding capacity (WHC), and surface hydrophobicity, but higher spin-spin relaxation time (T2) than ovalbumin emulsion gels with NEM-treated ovalbumin substrate solution (N-OSS). In addition, N-OE and N-OSS had lower hardness, free sulfhydryl content, WHC and surface hydrophobicity, as well as a more coarse and disordered microstructure than non-NEM treated ovalbumin emulsion gel (control group). The free sulfhydryl content, hardness, WHC, and surface hydrophobicity of the ovalbumin emulsion gels all decreased as the NEM concentration rose (p < 0.05), whereas the amide A band changed to higher wave numbers. These results collectively indicated that the reduction of disulfide between the interfacial layer and the proteins inhibited the hydrophobic effect, the formation of hydrogen bonds, and prevented the formation of larger aggregates. Thus the disulfide bonds between the interfacial proteins contribute to the hardness enhancement and water stabilization of the ovalbumin gel.
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Affiliation(s)
- Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Xiaobo Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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15
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Xin X, Zhang G, Xue H, Qiu W, Hu H, Tu Y, Zhao Y. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels. Food Chem 2023; 405:135041. [DOI: 10.1016/j.foodchem.2022.135041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 11/05/2022] [Accepted: 11/20/2022] [Indexed: 11/26/2022]
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16
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Begam N, Timmermann S, Ragulskaya A, Girelli A, Senft MD, Retzbach S, Anthuparambil ND, Akhundzadeh MS, Kowalski M, Reiser M, Westermeier F, Sprung M, Zhang F, Gutt C, Schreiber F. Effects of temperature and ionic strength on the microscopic structure and dynamics of egg white gels. J Chem Phys 2023; 158:074903. [PMID: 36813727 DOI: 10.1063/5.0130758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
We investigate the thermal gelation of egg white proteins at different temperatures with varying salt concentrations using x-ray photon correlation spectroscopy in the geometry of ultra-small angle x-ray scattering. Temperature-dependent structural investigation suggests a faster network formation with increasing temperature, and the gel adopts a more compact network, which is inconsistent with the conventional understanding of thermal aggregation. The resulting gel network shows a fractal dimension δ, ranging from 1.5 to 2.2. The values of δ display a non-monotonic behavior with increasing amount of salt. The corresponding dynamics in the q range of 0.002-0.1 nm-1 is observable after major change of the gel structure. The extracted relaxation time exhibits a two-step power law growth in dynamics as a function of waiting time. In the first regime, the dynamics is associated with structural growth, whereas the second regime is associated with the aging of the gel, which is directly linked with its compactness, as quantified by the fractal dimension. The gel dynamics is characterized by a compressed exponential relaxation with a ballistic-type of motion. The addition of salt gradually makes the early stage dynamics faster. Both gelation kinetics and microscopic dynamics show that the activation energy barrier in the system systematically decreases with increasing salt concentration.
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Affiliation(s)
- Nafisa Begam
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | | | - Anita Girelli
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Maximilian D Senft
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Sebastian Retzbach
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | | | - Marvin Kowalski
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Mario Reiser
- Department of Physics, AlbaNova University Center, Stockholm University, S-106 91 Stockholm, Sweden
| | - Fabian Westermeier
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607 Hamburg, Germany
| | - Michael Sprung
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607 Hamburg, Germany
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Christian Gutt
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
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17
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Xue H, Han T, Zhang G, Hu X, Li R, Liu H, Li R, Tu Y, Zhao Y. Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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18
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Improving the Gel Quality of Threadfin Bream ( Nemipterus spp.) Surimi Using Salted Duck Egg White Powder. Foods 2022; 11:foods11213350. [PMID: 36359963 PMCID: PMC9657398 DOI: 10.3390/foods11213350] [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: 09/19/2022] [Revised: 10/21/2022] [Accepted: 10/21/2022] [Indexed: 11/17/2022] Open
Abstract
The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0−2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force of surimi gel increased by the amount of SDEWP (p < 0.05). The addition of SDEWP up to 1.5% SE into the surimi gel has significantly increased the deformation (13.8%) and decreased the expressible moisture content (38.5%). Hardness, gumminess, and chewiness were augmented as higher levels of SDEWP were added, whereas cohesiveness decreased when the SDEWP above 1.5% SE was used. The incorporation of SDEWP had no significant effect on the springiness (p < 0.05). Less proteolytic degradation was observed in the surimi gel fortified with SDEWP. A higher amount of added SDEWP enhanced the whiteness of the surimi gel (p < 0.05). A denser and more ordered gel network was attained when SDEWP with 1.5% SE was added. SDEWP could be exploited as a source for salt and non-fish proteins in threadfin bream surimi, in which SDEWP containing 1.5% SE could significantly improve the quality of surimi gel.
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19
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Dai Y, Xia Z, Huang Z, Cheng X, Zhang J, Chang H. Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Dai
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zi‐Qiao Xia
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zhong Huang
- Department of Pharmaceutical Engineering Chongqing Chemical Industry Vocational College Chongqing 401228 PR China
| | - Xu Cheng
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Jing Zhang
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Hai‐jun Chang
- College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro‐Products Chongqing Technology and Business University Chongqing 400067 PR China
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20
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An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Zhao J, Guo X, Chen Z, Dai Y, Liang H, Deng Q, Li S, Zhou B. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Gao J, Shi Q, Ye Y, Wu Y, Chen H, Tong P. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white. Food Chem 2022; 383:132378. [PMID: 35183963 DOI: 10.1016/j.foodchem.2022.132378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/13/2022] [Accepted: 02/05/2022] [Indexed: 11/04/2022]
Abstract
In this study, effects of varying levels of xanthan or guar gum (XG/GG, 0.05%, 0.1%, 0.2%, 0.4% and 0.8%, w/v) on the spatial structure and functional properties of egg white (EW) proteins under different pasteurization conditions of the liquid egg was evaluated. Results showed that XG could bury the aromatic ring residues and reduce the hydrophobicity of protein in EW, whereas GG could only increase the hydrophobicity. With 0.8% GG addition and pasteurization under 60℃/3.5 min, the emulsifying stability of EW was improved by nearly 100%, while with 0.8% XG addition the gel structure of EWwould become porousandloosen under each pasteurization condition. The hardness of EW gels was decreased by 90% when the concentration of XG was 0.4% or 0.8%. According to the results, the concentration of gums and the pasteurization parameters should be considered together when adding gums into the liquid egg products for pasteurization simultaneously.
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Affiliation(s)
- Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yu Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yong Wu
- Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
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23
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Ye Y, Li A, Feng T, Yuan X, Xiao X, Wang Y. Preparation and characterization of an alkali‐pickled preserved egg white heat‐induced gel. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yang Ye
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Anjiao Li
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Tingting Feng
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Xianling Yuan
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Xia Xiao
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Yang Wang
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
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24
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Bashash M, Varidi M, Varshosaz J. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Tingting W, Chang C, Gu L, Su Y, Zhang M, Yang Y, Li J. Comparison of the functionality of egg white liquid with different desugaring treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15872] [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]
Affiliation(s)
- Wang Tingting
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd. Fengying Road No. 10‐1, High‐tech Industrial Park, Conghua Economic Development Zone Guangzhou, Guangdong, 510900 PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
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26
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Yu Z, Zhang H, Guo H, Zhang L, Zhang X, Chen Y. High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2022; 86:106036. [PMID: 35598513 PMCID: PMC9127680 DOI: 10.1016/j.ultsonch.2022.106036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 05/21/2023]
Abstract
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China
| | - Huirong Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Haoran Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
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27
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Liu J, Jiang H, Zhang M, Yang M, Zhang T, Du Z, Xu M, Liu X. Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics. Food Chem 2022; 388:133030. [PMID: 35483286 DOI: 10.1016/j.foodchem.2022.133030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/26/2022] [Accepted: 04/18/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to establish binary protein system on egg white ovalbumin (OVA) -lysozyme (LYS), and investigated the relationship between co-aggregation and co-gelation. We focused on the formation of OVA-LYS complex, the typical thermo-dynamically favored coacervation process, in terms of gelling properties, microstructure and thermodynamics. Benefited from synergistic effects during co-gelation, the thermally induced gels of OVA-LYS complex formed at extremely low protein concentration (18 mg/mL) and showed higher storage modulus with increasing LYS concentration. Moreover, the rising particle size, reduced zeta potential, unordered secondary structure and strengthened protein chain were observed with the addition of LYS. Remarkably, the divalent ions enhanced thermodynamic stability of OVA-LYS complex, although the growth of aggregates units were prevented by ions at room temperature. ITC and molecular docking analyses revealed the binding affinity stoichiometry and combination phase, which were closely related to the decrease of minimum energy resulted from the formation of hydrogen bond.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China; China State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun 130012, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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28
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Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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29
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Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113178] [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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30
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Liu J, Jiang H, Zhang M, Gong P, Yang M, Zhang T, Liu X. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties. Int J Biol Macromol 2022; 200:263-272. [PMID: 35007631 DOI: 10.1016/j.ijbiomac.2021.12.185] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/19/2021] [Accepted: 12/29/2021] [Indexed: 12/22/2022]
Abstract
This study aims to evaluate the structure of ions-regulated gelation of egg white protein (EWP) via aggregation kinetics model, which was built by monitoring turbidity. Results showed that compared with NaCl and KCl, the addition of Na2SO4 increased free sulfhydryl content, surface hydrophobicity and particle size of EWP significantly, while weakened the order of secondary structure. Hence, strengthened gel network structure was observed with higher porosity, which improved the texture profiles and rheological properties of EWP gels. Based on these phenomena above, the relationship between aggregation behavior and gelling properties with ions was further investigated by aggregation kinetics model and principal component analysis. Because of the enhancement of protein interactions, the aggregation growth rate with Na2SO4 was much faster than the samples with NaCl, which reflected over-aggregation due to the accelerated nucleation process and resulted in firmed gel network structure.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ping Gong
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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31
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Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:antiox11030486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
- Correspondence: (J.L.); (M.L.-P.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
- Correspondence: (J.L.); (M.L.-P.)
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
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32
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Su J, Wang L, Dong W, Wei J, Liu X, Yan J, Ren F, Yuan F, Wang P. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin. Front Nutr 2022; 9:839761. [PMID: 35284445 PMCID: PMC8916044 DOI: 10.3389/fnut.2022.839761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an in vitro simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. In vitro simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
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Affiliation(s)
- Jiaqi Su
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Linlin Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenxia Dong
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiao Wei
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinxin Yan
- College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China
| | - Fazheng Ren
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Yuan
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Fang Yuan
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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TSAI CR, LIN YK. Artificial Steak: a 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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34
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Liu H, Feng F, Xue H, Gao B, Han T, Li R, Hu X, Tu Y, Zhao Y. Effects of partial replacement of NaCl by KCl and CaCl 2 on physicochemical properties, microstructure, and textural properties of salted eggs. J Food Sci 2022; 87:795-807. [PMID: 35040144 DOI: 10.1111/1750-3841.16033] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 11/27/2021] [Accepted: 12/12/2021] [Indexed: 12/20/2022]
Abstract
KCl and CaCl2 were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properties, microstructure, textural properties and sensory quality of the salted eggs were evaluated, while comparing with the 18% NaCl group (Na group). The 3% replacement of NaCl by KCl reduced the Na content (p < 0.05), accelerated the water migration (p < 0.05) in salted eggs and increased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05); but the rheological properties and microstructure of salted egg yolk were minimally affected. The 3% replacement of NaCl by CaCl2 reduced the Na content (p < 0.05), delayed the water migration rate (p < 0.05) in salted eggs and decreased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05). Additionally, the process of egg white thinning and egg yolk hardening were delayed. The results indicate that the partial substitution of NaCl by KCl or CaCl2 during the pickling process of salted eggs could effectively inhibit the infiltration of Na+ , and the presence of KCl could improve the quality of salted eggs. Still, the presence of CaCl2 delay the ripening of salted eggs. PRACTICAL APPLICATION: KCl and CaCl2 as substitutes of sodium salt could play the role of reducing Na content but not affecting saline taste of salted eggs, which is conducive to the development of low-sodium salted eggs.
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Affiliation(s)
- Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Feng Feng
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Xiaobo Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
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35
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Li X, Wang Y, Lv J, Yang Y. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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ZHANG R, LI X, FAN C, NING Z. Effects of lipoproteins on yolk microstructure in duck, quail, goose, pigeon, and chicken eggs. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.00222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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38
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Extraction methods significantly impact pea protein composition, structure and gelling properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106678] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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39
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Zheng NY, Chen YC, Chen YP, Shiu JS, Wang SY. Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability. Poult Sci 2021; 100:101373. [PMID: 34343905 PMCID: PMC8348587 DOI: 10.1016/j.psj.2021.101373] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 12/03/2022] Open
Abstract
Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly similar to that in preserved egg whites. To develop a heatable translucent egg white jelly, their physiochemical properties and thermal stabilities were investigated. A gel prepared with 150 mM sodium hydroxide at 25°C had optimal bloom strength and the densest microstructure. Storing the jelly at 5°C helped maintain its disulfide bonds and delayed liquefaction. Although heating decreased its bloom strength and total disulfide bond content as temperature increased (P < 0.05), scanning electron microscopy of the heated jelly revealed that the protein network structure was denser than that of unheated jelly. Heating caused parts of the structure to shrink and even dehydrate, leading to a wrinkled surface. However, no signs of liquefaction or collapse were observed, and the free alkali released during heating was lower than that from the white of existing preserved eggs. These results confirmed the thermal stability of the jelly and its potential to be served hot or used in food processing. Furthermore, in addition to disguising the odor and special flavor attributable to the alkaline treatment, adding ginger juice or turmeric to the preparation yielded higher bloom strength, resulted in lower free alkalinity, and delayed liquefaction, thus improving the jelly's thermal stability. Like preserved eggs on the market that can be served in hot congee, the proposed egg white jelly is rich in proteins and suitable for hot or instant serving. These findings may help address the problem of excessive remaining duck egg white created during food processing by diversifying duck egg processing and boosting its value.
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Affiliation(s)
- Nian-Yao Zheng
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Yen-Po Chen
- Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan; The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan
| | - Jia-Shian Shiu
- Hengchun Branch, Livestock Research Institute, Council of Agriculture, Executive Yuan, Pingtung 946, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.
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40
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Yu L, Xue H, Xiong C, Xin X, Wang P, Feng F, Cao D, Tu Y, Zhao Y. Characterization of duck egg white gel under the action of baijiu (Chinese liquor). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111487] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Fan H, Ai M, Cao Y, Long J, Li S, Jiang A. Understanding the hydration of alkali-induced duck egg white gel at high temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110976] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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42
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Tang H, Tan L, Chen Y, Zhang J, Li H, Chen L. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1389-1395. [PMID: 32835415 DOI: 10.1002/jsfa.10751] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Salted duck egg white (SDEW) is a major by-product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling. To improve the functional properties, the effect of κ-carrageenan (κ-CAR) addition on the protein structure and gel properties of SDEW was investigated in this study. RESULTS The surface hydrophobicity and free sulfhydryl content of SDEW protein increased, while total sulfhydryl content decreased significantly with the addition of κ-CAR (0.02-0.10%). Fourier-transform infrared spectroscopy analysis revealed that the relative content of α-helix and β-turn decreased, β-sheet and random coil increased, indicating the variation tendency of protein structure from order to disorder. As κ-CAR addition increased, the texture profiles including hardness, gumminess, chewiness, springiness, cohesiveness and resilience of SDEW gel were all improved. Water holding capacity increased significantly by 32.33% in the presence of 0.10% κ-CAR addition. The scanning electron microscopy indicated that the microstructure of SDEW/κ-CAR mixed gel was more smooth and compact. CONCLUSION The results suggested that adding κ-CAR can be an effective method to improve gel quality of SDEW. This study is expected to provide theoretical basis for modification of SDEW protein, as well as preparation of food ingredients with better gel properties from SDEW. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Lulan Tan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Yifan Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Huanhuan Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
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43
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Yang H, Tsai CC, Jiang JS, Hua CC. Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential. Polymers (Basel) 2021; 13:873. [PMID: 33809090 PMCID: PMC8001684 DOI: 10.3390/polym13060873] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/09/2021] [Accepted: 03/09/2021] [Indexed: 11/21/2022] Open
Abstract
Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G" > G') at lower AP concentrations (2 and 5%, w/w); they turn into weak/critical gels (G' ≈ G") as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G' > G", even at rather low concentrations (<1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (p > 0.05) for dysphagia nursing administrations.
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Affiliation(s)
- Huaiwen Yang
- Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan;
| | - Chai-Chun Tsai
- Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan;
| | - Jung-Shiun Jiang
- Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan;
| | - Chi-Chung Hua
- Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan;
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Begam N, Ragulskaya A, Girelli A, Rahmann H, Chandran S, Westermeier F, Reiser M, Sprung M, Zhang F, Gutt C, Schreiber F. Kinetics of Network Formation and Heterogeneous Dynamics of an Egg White Gel Revealed by Coherent X-Ray Scattering. PHYSICAL REVIEW LETTERS 2021; 126:098001. [PMID: 33750145 DOI: 10.1103/physrevlett.126.098001] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 11/12/2020] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
The kinetics of heat-induced gelation and the microscopic dynamics of a hen egg white gel are probed using x-ray photon correlation spectroscopy along with ultrasmall-angle x-ray scattering. The kinetics of structural growth reveals a reaction-limited aggregation process with a gel fractal dimension of ≈2 and an average network mesh size of ca. 400 nm. The dynamics probed at these length scales reveals an exponential growth of the characteristic relaxation times followed by an intriguing steady state in combination with a compressed exponential correlation function and a temporal heterogeneity. The degree of heterogeneity increases with decreasing length scale. We discuss our results in the broader context of experiments and models describing attractive colloidal gels.
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Affiliation(s)
- Nafisa Begam
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | - Anita Girelli
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Hendrik Rahmann
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Sivasurender Chandran
- Department of Physics, Indian Institute of Technology Kanpur, Kanpur, Uttar Pradesh 208016, India
| | - Fabian Westermeier
- Deutsches Elektronen-Synchrotron DESY, Notkestrasse 85, 22607 Hamburg, Germany
| | - Mario Reiser
- Department Physik, Universität Siegen, 57072 Siegen, Germany
- European X-ray Free-Electron Laser GmbH, Holzkoppel 4, 22869 Schenefeld, Germany
| | - Michael Sprung
- Deutsches Elektronen-Synchrotron DESY, Notkestrasse 85, 22607 Hamburg, Germany
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Christian Gutt
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
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45
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Ai M, Xiao N, Jiang A. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106271] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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46
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Xue H, Xu M, Liao M, Luo W, Zhang G, Tu Y, Zhao Y. Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106181] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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47
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Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Ruzengwe FM, Amonsou EO, Kudanga T. Transglutaminase-mediated crosslinking of Bambara groundnut protein hydrogels: Implications on rheological, textural and microstructural properties. Food Res Int 2020; 137:109734. [PMID: 33233301 DOI: 10.1016/j.foodres.2020.109734] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 09/08/2020] [Accepted: 09/16/2020] [Indexed: 11/18/2022]
Abstract
Interest in plant protein-based hydrogels with desirable strength has been increasing in recent years. In this study, Bambara groundnut protein isolate (BPI) was crosslinked with transglutaminase (TGase) (0 - 25 U/g protein) during gelation and rheological, textural and microstructural properties of the resulting hydrogels were investigated. Treatment with TGase up to 15 U/g protein resulted in the formation of hydrogels with small pores and an organised homogeneous network. G' of TGase-treated BPI hydrogels was more than ten-fold higher than G" throughout the frequency range of 0-100 rad/s, suggesting dominance of the elastic like behaviour. BPI hydrogel with the highest G' (6967 Pa) and hardness (5.60 N) was formed at 15 U/g protein of TGase activity. The hydrogel had a high distribution β-sheets (53.52%) and α-helixes (26.17%) as compared to the β-turns and random coils. However, a further increase in TGase activity did not improve the hydrogel properties. Transglutaminase mediated crosslinking of BPI hydrogel was demonstrated by the reduction in amine and thiol groups and the formation of a new protein band (56 kDa) in crosslinked hydrogels. Overall, TGase promoted the formation of a strong gel with an organised network.
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Affiliation(s)
- Faith Matiza Ruzengwe
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa
| | - Eric O Amonsou
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa
| | - Tukayi Kudanga
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa.
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Mu Y, Sun J, Obadi M, Chen Z, Xu B. Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Su Y, Chen Z, Li J, Chang C, Gu L, Yang Y. Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. Food Chem 2020; 338:127913. [PMID: 33092000 DOI: 10.1016/j.foodchem.2020.127913] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/30/2020] [Accepted: 08/21/2020] [Indexed: 10/23/2022]
Abstract
The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymatic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature. Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zheng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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