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Tu W, Liu X, Li K, Zhang B, Jiang F, Qiao D. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition. Food Chem 2025; 462:141004. [PMID: 39216378 DOI: 10.1016/j.foodchem.2024.141004] [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: 05/31/2024] [Revised: 08/17/2024] [Accepted: 08/24/2024] [Indexed: 09/04/2024]
Abstract
This study assessed the effect of konjac glucomannan (KGM) on the aggregation of soy protein isolate (SPI) and its gel-related structure and properties. Raman results showed that KGM promoted the rearrangement of SPI to form more β-sheets, contributing to the formation of an ordered structure. Atomic force microscopy, confocal laser scanning microscopy, and small-angle X-ray scattering results indicated that KGM reduced the size of SPI particles, narrowed their size distribution, and loosened the large aggregates formed by the stacking of SPI particles, improving the uniformity of gel system. As the hydrogen bonding between the KGM and SPI molecules enhanced, a well-developed network structure was obtained, further reducing the immobilized water's content (T22) and increasing the water-holding capacity (WHC) of SPI gel. Furthermore, this gel structure showed improved gel hardness and resistance to both small and large deformations. These findings facilitate the design and production of SPI-based gels with desired performance.
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Affiliation(s)
- Wenyao Tu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Xizhong Liu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Kexin Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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2
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Zhang H, Kang L, Bhutto RA, Fan Y, Yi J. Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate. Food Chem 2024; 459:140381. [PMID: 38991441 DOI: 10.1016/j.foodchem.2024.140381] [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: 05/28/2024] [Revised: 06/24/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
Abstract
This study investigated the interaction between pea protein amyloid-like nanofibril and epigallocatechin gallate, constructed and characterized the novel pea protein nanofibrils-derived hydrogel mediated by epigallocatechin gallate, and researched the functionalities of the hydrogel. Epigallocatechin gallate remodeled the structure of pea protein nanofibrils, and a stable and strong hydrogel was formed at a relatively low protein concentration (4.5%). Additionally, the hydrogels exhibited various surface structures and hydrogel properties dependent on the mass ratio. Strongest gel strength (51 g) was attained at 0.25 epigallocatechin gallate/pea protein nanofibrils mass ratio. Whereas, the hydrogels exhibited the highest water holding capacity (87%) at 0.05 mass ratio. The primary driving forces in the formation and maintaining of the hydrogels were hydrophobic interactions and ionic bonds. Progressive rise of β-sheet content of pea protein nanofibrils occurred increasing epigallocatechin gallate concentration. This hydrogel holds great potential for applications in food processing, targeted delivery of nutraceuticals and biomedicine.
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Affiliation(s)
- Hailing Zhang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Rizwan Ahmed Bhutto
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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3
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Sun C, Wang S, Xu Y, Wang S, Zhou D, Liu H. Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability. Food Chem 2024; 455:139928. [PMID: 38850974 DOI: 10.1016/j.foodchem.2024.139928] [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: 03/13/2024] [Revised: 04/18/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, the impact of Gluconolactone (GDL) concentration on the formation of high-internal-phase emulsion gels (HIPEGs) and the gastrointestinal digestive viability of Lactobacillus plantarum encapsulated within these HIPEGs were demonstrated. Increasing GDL concentrations led to cross-linking of particles at the oil-water interface, thereby stabilizing smaller oil droplets. The addition of GDL to HIPEs results in a significant increase in the secondary structure of SPI, specifically in β-sheet and β-turn formations, accompanied by a reduction in α-helix percentage. This alteration enhanced the binding effect of protein on water, leading to changes in intermolecular force. Notably, HIPEGs containing 3.0% GDL demonstrated superior encapsulation efficiency and delivery efficiency, reaching 99.0% and 84.5%, respectively. After 14 d of continuous zebrafishs feeding, the intestinal viable cells count of Lactobacillus plantarum reached 1.18 × 107 CFU/mL. This finding supports the potential use of HIPEGs as a probiotic delivery carrier, effectively enhancing the intestinal colonization rate.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China..
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China..
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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4
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Li Y, Feng C, Wang X, Zheng Y, Song X, Wang N, Liu D. Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel. Foods 2024; 13:2827. [PMID: 39272592 PMCID: PMC11395436 DOI: 10.3390/foods13172827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2024] [Revised: 08/21/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024] Open
Abstract
Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and phosphate crosslinking, and the effects of the modified MBDFs on heat-induced egg white protein gel (H-EWG) were studied. The results showed that three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, increased the surface area, soluble fiber content, and hydration properties of MBDF (p < 0.05). MBDF and the modified MBDFs all made the microstructure of H-EWG denser and decreased its α-helix content. Three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, enhanced the improving effect of MBDF on the WRA (from 24.89 to 35.53 g/g), pH, hardness (from 139.93 to 323.20 g), chewiness, and gumminess of H-EWPG, and enhanced the gastric stability at 3-5 g/100 g. MBDFs modified with heating and dual enzymolysis combined with acetylation or crosslinking were more effective in increasing the antioxidant activity of the gastrointestinal hydrolysates of H-EWG than MBDF (p < 0.05). Overall, heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation and crosslinking can enhance the hydration properties and the improving effect of millet bran fibers on H-EWG properties.
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Affiliation(s)
- Yan Li
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
| | - Chen Feng
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
| | - Xueying Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yajun Zheng
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
| | - Xinling Song
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
| | - Nan Wang
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
| | - Danhong Liu
- Food Science College, Shanxi Normal University, Taiyuan 030092, China
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Huang X, Li X, Zhang Y, Li X, Zhang P, Song H, Huang Q, Fu G. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6787-6798. [PMID: 38567870 DOI: 10.1002/jsfa.13507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 03/07/2024] [Accepted: 04/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS Compared with the blank group, the addition of LA and OA (10-50 g kg-1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg-1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg-1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinyuan Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiefei Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
| | - Pei Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Hongbo Song
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Shi W, Zhang T, Xie H, Xing B, Wen P, Ouyang K, Xiao F, Guo Q, Xiong H, Zhao Q. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant. Food Chem 2024; 450:138984. [PMID: 38642532 DOI: 10.1016/j.foodchem.2024.138984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/18/2024] [Accepted: 03/07/2024] [Indexed: 04/22/2024]
Abstract
This study explored the effect of diverse coagulants (glucono-δ-lactone (GDL), gypsum (GYP), microbial transglutaminase (MTGase), and white vinegar (WVG)) on microstructure, quality, and digestion properties of tofu. The four kinds of tofu were significantly different in their structure, composition, and digestibility. Tofu coagulated with MTGase had the highest springiness and cohesiveness while GDL tofu had the highest enthalpy (6.54 J/g). However, the WVG and GYP groups outperformed others in terms of thermodynamic, and digestion properties. The WVG group exhibited the highest nitrogen release (84.3%), water content, denaturation temperature, and the highest free-SH content but the lowest S-S content. Compared to WVG, the GYP group had the highest ash content, hardness, and chewiness. Results demonstrated that the tofu prepared by WVG and GYP show high digestibility. Meanwhile, the former has better thermal properties and the latter has better texture properties.
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Affiliation(s)
- Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Beibei Xing
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China; Xi'an Institute of Integrated Medical Information, Shaanxi 710000, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qing Guo
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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Zhang J, Xu H, Liu H, Wang W, Zheng M, Liu Y, Zhou Y, Li Y, Sui X, Xiao Y. Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions. Food Chem 2024; 447:138975. [PMID: 38489882 DOI: 10.1016/j.foodchem.2024.138975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/21/2024] [Accepted: 03/06/2024] [Indexed: 03/17/2024]
Abstract
Here, the influence and potential mechanism by which cellulose nanocrystals (CNC) collaborated with Ca2+ enhancing the heat-induced gelation of pea protein isolate (PPI) were investigated. It was found that the combination of 0.45% CNC and 15 mM Ca2+ synergistically increased the gel strength (from 14.18 to 65.42 g) and viscoelasticity of PPI while decreased the water holding capacity. The improved particle size, turbidity, and thermostability as well as the reduced solubility, crystallinity, and gel porosity were observed in CNC/CaCl2 composite system. CNC fragments bind to specific amino acids in 11S legumin and 7S vicilin mainly through hydrogen bonding and van der Waals forces. Moreover, changes in the protein secondary structure and enhancement of the molecular interaction induced by CNC and Ca2+ could favor the robust gel network. The results will provide a new perspective on the functional regulation of pea protein and the creation of pea protein gel-based food.
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Affiliation(s)
- Jinglei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Huajian Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Huixia Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yueshuang Li
- Anhui Grain&Oil Product Quality Supervision& Testing Station, Hefei 230031, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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Li J, Yue X, Zhang X, Chen B, Han Y, Zhao J, Bai Y. Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5274-5283. [PMID: 38334358 DOI: 10.1002/jsfa.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D-printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low-field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D-printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β-sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D-printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α-helix to β-folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Xiaonan Yue
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Xuyue Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Ying Han
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Jiansheng Zhao
- Henan Shuanghui Investment & Development Co., Ltd, Luohe, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
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9
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Virk MS, Virk MA, Liang Q, Sun Y, Zhong M, Tufail T, Rashid A, Qayum A, Rehman A, Ekumah JN, Wang J, Zhao Y, Ren X. Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel. Food Res Int 2024; 187:114432. [PMID: 38763680 DOI: 10.1016/j.foodres.2024.114432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
Probiotics are subjected to various edible coatings, especially proteins and polysaccharides, which serve as the predominant wall materials, with ultrasound, a sustainable green technology. Herein, sodium caseinate, inulin, and soy protein isolate composites were produced using multi-frequency ultrasound and utilized to encapsulateLactiplantibacillus plantarumto enhance its storage, thermal, and gastrointestinal viability. The physicochemical analyses revealed that the composites with 5 % soy protein isolate treated with ultrasound at 50 kHz exhibited enough repulsion forces to maintain stability, pH resistance, and the ability to encapsulate larger particles and possessed the highest encapsulation efficiency (95.95 %). The structural analyses showed changes in the composite structure at CC, CH, CO, and amino acid residual levels. Rheology, texture, and water-holding capacity demonstrated the production of soft hydrogels with mild chewing and gummy properties, carried the microcapsules without coagulation or sedimentation. Moreover, the viability attributes ofL. plantarumevinced superior encapsulation, protecting them for at least eight weeks and against heat (63 °C), reactive oxidative species (H2O2), and GI conditions.
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Affiliation(s)
- Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | | | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Tabussam Tufail
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; University Institute of Diet and Nutritional Sciences, The University of Lahore, 54000, Pakistan
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Junxia Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yongjun Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
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10
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Zhou Q, Lv S, Wang W, Zhu S, Xu J, Zheng M, Liu Y, Zhou Y, Sui X, Xiao Y. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals. Carbohydr Polym 2024; 332:121919. [PMID: 38431397 DOI: 10.1016/j.carbpol.2024.121919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
The differences in the gelling properties of soy protein isolate (SPI) and soy protein isolate amyloid fibrils (SAFs) as well as the role of cellulose nanocrystals (CNC) in regulating their gel behaviors were investigated in this study. The binding of CNC to β-conglycinin (7S), glycinin (11S), and SAFs was predominantly driven by non-covalent interactions. CNC addition reduced the particle size, turbidity, subunit segments, and crystallinity of SPI and SAFs, promoted the conversion of α-helix to β-sheet, improved the thermal stability, exposed more tyrosine and tryptophan residues, and enhanced the intermolecular interactions. A more regular and ordered lamellar network structure was formed in the SAFs-CNC composite gel, which could be conducive to the improvement of gel quality. This study would provide theoretical reference for the understanding of the regulatory mechanism of protein amyloid fibrils gelation as well as the high-value utilization of SAFs-CNC complex as a functional protein-based material or food ingredient in food field.
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Affiliation(s)
- Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
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11
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Wang Z, Yu Z, Ren S, Liu J, Xu J, Guo Z, Wang Z. Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding. Gels 2024; 10:204. [PMID: 38534623 DOI: 10.3390/gels10030204] [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: 02/20/2024] [Revised: 03/09/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024] Open
Abstract
In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze-thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze-thaw, which provided a valuable reference for the development of freeze-thaw-resistant SPI cold-set gel products.
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Affiliation(s)
- Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhenhai Yu
- Heilongjiang Province Green Food Science Institute, Harbin 150028, China
| | - Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Liu
- Kedong Yuwang Co., Ltd., Qiqihaer 161000, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- National Grain Industry (High-Value Processing of Edible Oil Protein) Technology Innovation Center, Harbin 150030, China
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12
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Li B, Luan H, Qin J, Zong A, Liu L, Xu Z, Du F, Xu T. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D 3. Int J Biol Macromol 2024; 262:129806. [PMID: 38325693 DOI: 10.1016/j.ijbiomac.2024.129806] [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: 07/12/2023] [Revised: 12/25/2023] [Accepted: 01/25/2024] [Indexed: 02/09/2024]
Abstract
Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D3 (VD3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD3 was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC0-24h value of 25-OH VD3 (the main circulating form of VD3) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.
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Affiliation(s)
- Baorui Li
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Hui Luan
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Jingya Qin
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Aizhen Zong
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Lina Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Fangling Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China.
| | - Tongcheng Xu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China.
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13
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Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
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Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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14
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Gao Y, Nie P, Yang X, Ma Z, Du S, Huang Z, Jiang S, Zheng Z. Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu. Food Chem 2024; 430:137034. [PMID: 37542969 DOI: 10.1016/j.foodchem.2023.137034] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/02/2023] [Accepted: 07/25/2023] [Indexed: 08/07/2023]
Abstract
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels. The conjugate's properties and their effects on the mechanical properties, rheological properties, and microstructure of tofu gels were evaluated. Results revealed that the α-helix content decreased, the β-sheet content increased, and the surface hydrophobicity reduced from 1.60 × 105 to 1.27 × 105. The optimal amount of AX required to improve the properties of tofu gel was 1.0%. The tofu gel showed better hardness (118.44 g), water holding capacity (WHC) (86.17%), and higher storage modulus (G') and loss modulus (G″). Low-Field NMR (LF-NMR) showed that the water was evenly distributed. Scanning electron microscopy (SEM) revealed a denser and more regular three-dimensional gel network.
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Affiliation(s)
- Yue Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Peng Nie
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Xuefei Yang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhigang Ma
- Jincaidi Food Co. LTD, Maanshan 243000, China
| | - Shizhou Du
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Zhiping Huang
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China.
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15
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Ben Haj Fraj S, Ferlazzo A, El Haskouri J, Neri G, Baouab MHV. New fluorescent Schiff base modified nanocellulose-based chemosensors for the selective detection of Fe 3+, Zn 2+ and Cu 2+ in semi-aqueous media and application in seawater sample. Int J Biol Macromol 2023; 253:127762. [PMID: 37924906 DOI: 10.1016/j.ijbiomac.2023.127762] [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: 08/29/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/06/2023]
Abstract
Stimulus-responsive fluorescent-modified biopolymers have received significant attention in the field of chemosensors. Herein, four new fluorescent dyes, namely, S1: (PDA-DANC), S2: (SAL-PDA-DANC), S3: (BrSAL-PDA-DANC) and S4: (ClSAL-PDA-DANC) have been successfully synthesized from 2,3-dialdehyde nanocellulose (DANC) for the detection of heavy metals. The microstructural and photophysical properties of nanocellulose (NC), microcrystalline cellulose (DANC) and the synthesized S1 to S4 dyes were investigated by FT-IR, SEM-EDX, XRD, TGA, DLS and photoluminescence. NC, obtained from conversion of MCC, shows an average size of 802.4 nm with 0.141 of polydispersity index (PdI), and a crystalline index (CI) of 82.40 % and crystallite size of 4.68 nm. The synthesized dyes present good fluorescent properties and have been therefore exploited for developing new probes for heavy metal ions detection. Remarkable "turn off" and/or "turn on" behaviors with Fe3+ and Cu2+ and with Zn2+ in DMF/water solution have been demonstrated, allowing the sensitive and selective determination of these heavy metal ions with a low limit of detection (LOD). Finally, the evaluation of the Fe3+ sensing in a real seawater sample was investigated.
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Affiliation(s)
- Sarah Ben Haj Fraj
- Research Unit Materials and Organic Synthesis (UR17ES31), Preparatory Institute for Engineering Studies of Monastir, University of Monastir, Tunisia; Instituto de Ciencias de Los Materiales de la Universitad de Valencia, Calle Catedratico José Beltran 2, 46980 Paterna, Valencia, Spain; Department of Engineering, University of Messina, C.da Di Dio, I-98166 Messina, Italy
| | - Angelo Ferlazzo
- Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Jamal El Haskouri
- Instituto de Ciencias de Los Materiales de la Universitad de Valencia, Calle Catedratico José Beltran 2, 46980 Paterna, Valencia, Spain
| | - Giovanni Neri
- Department of Engineering, University of Messina, C.da Di Dio, I-98166 Messina, Italy
| | - Mohamed Hassen V Baouab
- Research Unit Materials and Organic Synthesis (UR17ES31), Preparatory Institute for Engineering Studies of Monastir, University of Monastir, Tunisia.
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16
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Liu SY, Lei H, Li LQ, Liu F, Li L, Yan JK. Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels. Int J Biol Macromol 2023; 253:127092. [PMID: 37758109 DOI: 10.1016/j.ijbiomac.2023.127092] [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: 08/09/2023] [Revised: 09/17/2023] [Accepted: 09/24/2023] [Indexed: 10/01/2023]
Abstract
In this study, the effects of the direct addition of curdlan on the physicochemical, structural, and functional properties of heat-induced soy protein isolate (SPI) gels were evaluated. Results demonstrated that the direct incorporation of curdlan enhanced the gel-forming performance, water-holding capacity, and gel strength of heat-induced SPI gels. The presence of curdlan reduced the free water molecules and α-helix content in the SPI structure and contributed to the construction of stable SPI gels with uniform and compact network structures, as visually proven by microstructure observations. Moreover, compared with the SPI gel alone, the curdlan-SPI composite gels presented a more pronounced viscoelastic property and thermal stability mainly due to the intermolecular hydrogen bonding interaction between curdlan and the SPI molecules. Our findings suggest that the direct incorporation of curdlan can effectively ameliorate the gelling characteristics of heat-induced SPI gels, indicating its potential application as a promising gel improver in the food industry.
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Affiliation(s)
- Shi-Yong Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Hongtao Lei
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Long-Qing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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17
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Shen R, Tian X, Yang Q, Zhang K, Zhang H, Wang X, Bai L, Wang W. Using nanocellulose to improve heat-induced cull cow meat myofibrillar protein gels: effects of particle morphology and content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7550-7559. [PMID: 37410998 DOI: 10.1002/jsfa.12834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/20/2023] [Accepted: 07/07/2023] [Indexed: 07/08/2023]
Abstract
BACKGROUND Enhancing protein gel properties is essential to improve the texture of meat products. In this study, the improvement effects of three types of nanocellulose, i.e. rod-like cellulose nanocrystals (CNC), long-chain cellulose nanofibers (CNF) and spherical cellulose nanospheres (CNS) with different concentrations (1, 3, 5, 10, 15 and 20 g kg-1 ), on cull cow meat myofibrillar protein (MP) gel were investigated. RESULTS Compared with needle-shaped CNC and spherical CNS, the addition of 10 and 20 g kg-1 long-chain CNF had the most significant improvement effect on gel hardness and water-holding capacity, respectively (P < 0.05), increasing to 160.1 g and 97.8%, respectively. In addition, the incorporation of long-chain CNF shortened the T2 relaxation time and induced the formation of the densest network structure and promoted the phase transition of the gel. However, excessive filling of nanocellulose would destroy the structure of the gel, which was not conducive to the improvement of gel properties. Fourier transform infrared results showed that there was no chemical reaction between the three nanocellulose types and MP, but the addition of nanocellulose was conducive to gel formation. CONCLUSION The improvement of MP gel properties by adding nanocellulose mainly depends on its morphology and concentration. Nanocellulose with higher aspect ratio is more beneficial to the improvement of gel properties. For each nanocellulose type, there is an optimal addition amount for MP gel improvement. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ruixi Shen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Qinghua Yang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Kai Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Huan Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xinhua Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Lei Bai
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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18
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Bourouis I, Li B, Pang Z, Chen C, Liu X. Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels. J Food Sci 2023; 88:5122-5135. [PMID: 37872837 DOI: 10.1111/1750-3841.16794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 07/26/2023] [Accepted: 09/25/2023] [Indexed: 10/25/2023]
Abstract
This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1-10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water-holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G') compared to the control, with larger particles formed. However, peptide addition could significantly reduce gelation time, showing a more significant effect with DH30. The gels' firmness, adhesiveness, and water-holding capacity decreased as peptide concentration increased. Syneresis was observed in gels with peptides, whereas the control sample showed no syneresis. Based on the rheological results, the shear stress in the control sample was higher than in the gels containing peptides indicating more resistance to shear. The gels with DH30 showed greater G' and G″ than DH90 at all studied concentrations. Nevertheless, there was an improvement in the lubrication behavior of SPI gels with peptide addition. DH30 showed a relatively more significant friction reduction than DH90, indicating their slightly better lubrication properties.
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Affiliation(s)
- Imane Bourouis
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Borui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Cunshe Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
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19
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Luo J, Liu S, Lu H, Wang Y, Chen Q, Shi Y. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels. Food Res Int 2023; 174:113489. [PMID: 37986495 DOI: 10.1016/j.foodres.2023.113489] [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: 05/12/2023] [Revised: 08/16/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
Soy protein isolate (SPI) has become a promising plant-based material as an animal protein products alternative. However, its application was limited due to the weak gelling properties. To investigate the effect of kefir fermentation on SPI gels properties, SPI-polysaccharide gels was produced by unfermented and kefir-fermented SPI using different concentration of KGM, chitosan, and calcium chloride in this study. Characterization of fermented SPI gels showed that fermentation by kefir grains can be applied to improve the textural strength, mechanical structure, and thermal characteristics of SPI gels. Compared to unfermented SPI gels, the water-holding capacity was remarkably enhanced to 63.11% and 65.71% in fermented SPI-chitosan gels. Moreover, the hardness of fermented SPI-KGM gels were significantly increased to 13.43 g and 27.11 g. And the cohesiveness and resilience of fermented-KGM gels were also improved than unfermented samples. Results of rheological characterization and thermogravimetric analysis revealed the strengthened mechanical features and higher thermal stability of fermented SPI gels. Additionally, the main role of hydrophobic interactions and secondary structure variations of SPI gels were demonstrated by intermolecular force measurements, Fourier-transform infrared spectroscopy, and X-ray diffraction. Moreover, the network structure was observed more compact and homogeneous performed by microstructural images in fermented SPI gels. Therefore, this research provided a novel approach combining multi-species fermentation with protein gelation to prepare SPI gel materials with improved nutrition and structural properties.
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Affiliation(s)
- Jiaqi Luo
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Siyu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yuxi Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China.
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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20
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Xu H, Zhang J, Zhou Q, Li W, Liao X, Gao J, Zheng M, Liu Y, Zhou Y, Jiang L, Sui X, Xiao Y. Synergistic effect and mechanism of cellulose nanocrystals and calcium ion on the film-forming properties of pea protein isolate. Carbohydr Polym 2023; 319:121181. [PMID: 37567717 DOI: 10.1016/j.carbpol.2023.121181] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/20/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
The current serious environmental problems have greatly encouraged the design and development of food packaging materials with environmental protection, green, and safety. This study aims to explore the synergistic effect and corresponding mechanism of cellulose nanocrystals (CNC) and CaCl2 to enhance the film-forming properties of pea protein isolate (PPI). The combination of 0.5 % CNC and 4.5 mM CaCl2 resulted in a 76.6 % increase in tensile strength when compared with pure PPI-based film. Meanwhile, this combination effectively improved the barrier performance, surface hydrophobicity, water resistance, and biodegradability of PPI-based film. The greater crystallinity, viscoelasticity, lower water mobility, and improved protein spatial conformation were also observed in CNC/CaCl2 composite film. Compared with the control, the main degradation temperature of composite film was increased from 326.23 °C to 335.43 °C. The CNC chains bonded with amino acid residue of pea protein at specific sites via non-covalent forces (e.g., hydrogen bonds, Van der Waals forces). Meanwhile, Ca2+ promoted the ordered protein aggregation at suitable rate and degree, accompanied by the formation of more disulfide bonds. Furthermore, proper Ca2+ could strengthen the cross-linking and interaction between CNC and protein, thereby establishing a stable network structure. The prepared composite films are expected to be used for strawberry preservation.
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Affiliation(s)
- Huajian Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Jinglei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Weixiao Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Xiangxin Liao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Junwei Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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21
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Ruan Q, Chen W, Lv M, Zhang R, Luo X, Yu E, Pan C, Ma H. Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch. Mar Drugs 2023; 21:423. [PMID: 37623704 PMCID: PMC10456007 DOI: 10.3390/md21080423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/20/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023] Open
Abstract
Fish skin gelatin is an important functional product in the food, cosmetics, and biomedicine industries, and establishing a green and effective fish skin gelatin extraction method is an effective way to obtain high-quality gelatin and improve its production efficiency. In this study, a trypsin method was used to extract the skin gelatin of sea perch, tilapia, and grass carp, and the microstructures of skin gelatin of these three fish species were analyzed, with such functional characteristics as thermal stability, gel strength, and emulsifying properties measured. The study results show that the skin gelatin of sea perch and tilapia obtained through the trypsin method has a relatively big molecular mass, a dense network structure, and a stable trihelix conformation. In addition, the skin gelatin of these three fish species has a relatively high β-turn content in the secondary structure, good gel strength, and water absorption properties. The compositions of the collagen-associated proteins in the skin gelatins of these three fish species extracted with the trypsin method are significantly different from each other, with positive effects of decorin and biglycan on the stability of the network structure of gelatin and a certain damaging effect of metalloendopeptidase on the network structure of gelatin. The skin gelatin of tilapia has high thermal stability and good emulsifying performance. Therefore, this gelatin type has bright application prospects in such fields as food processing, cosmetics, and drug development. In contrast, the skin gelatin of grass carp has poor functional properties. Therefore, there are significant differences among the structures and functions of skin gelatin extracted from different kinds of fish through the trypsin method. This finding has provided a useful reference for the production of customized fish gelatin according to demand.
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Affiliation(s)
- Qiufeng Ruan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
| | - Weijie Chen
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
| | - Rong Zhang
- Liunan Modern Agricultural Service Center, Liuzhou 545007, China;
| | - Xu Luo
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
| | - Ermeng Yu
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
- Guangdong Provincial Key Laboratory of Aquatic Animal Immunology and Sustainable Aquaculture, Pearl River Fisheries Research Institute of CAFS, Guangzhou 510380, China
| | - Chuanyan Pan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; (Q.R.); (W.C.); (M.L.); (X.L.); (E.Y.)
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
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22
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He H, Wu W, Dong Q, An F, Huang Q, Song H. Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage. FOOD SCI TECHNOL INT 2023:10820132231183027. [PMID: 37321629 DOI: 10.1177/10820132231183027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.
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Affiliation(s)
- Hong He
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Wanying Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Qingfei Dong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Qun Huang
- School of Public Health, Guizhou Medical University, Guiyang, Guizhou, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
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23
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Lu W, Wu D, Wang L, Song G, Chi R, Ma J, Li Z, Wang L, Sun W. Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study. Food Chem 2023; 411:135386. [PMID: 36652882 DOI: 10.1016/j.foodchem.2023.135386] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/21/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF, 0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels. The results showed that the water holding capacity and gel strength of composite gels enhanced with increasing LESIDF (1.0%-2.5%), and reached the maximum at the level of 2.5%-3.0%. Disulfide and non-disulfide covalent bonds were major chemical forces maintaining the 3D network of LESIDF-MP composite gels. LESIDF also promoted the formation of ionic and hydrogen bonds, confirmed by the self-assembly of β-sheets to α-helices, leading to a compact gel network structure. The observation of paraffin section revealed that LESIDF could capture more water molecules in gels, which was consistent with the transformation of free water to immobilized water. Overall, the optimal addition of LESIDF was 2.5%-3.0%, which provided a good strategy for LESIDF as an agricultural by-product to improve the quality of gel meat products.
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Affiliation(s)
- Weiwei Lu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - LiMei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Geyao Song
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Rongshuo Chi
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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24
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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25
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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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26
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Milutinov J, Krstonošić V, Ćirin D, Pavlović N. Emulgels: Promising Carrier Systems for Food Ingredients and Drugs. Polymers (Basel) 2023; 15:polym15102302. [PMID: 37242878 DOI: 10.3390/polym15102302] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/03/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Novel delivery systems for cosmetics, drugs, and food ingredients are of great scientific and industrial interest due to their ability to incorporate and protect active substances, thus improving their selectivity, bioavailability, and efficacy. Emulgels are emerging carrier systems that represent a mixture of emulsion and gel, which are particularly significant for the delivery of hydrophobic substances. However, the proper selection of main constituents determines the stability and efficacy of emulgels. Emulgels are dual-controlled release systems, where the oil phase is utilized as a carrier for hydrophobic substances and it determines the occlusive and sensory properties of the product. The emulsifiers are used to promote emulsification during production and to ensure emulsion stability. The choice of emulsifying agents is based on their capacity to emulsify, their toxicity, and their route of administration. Generally, gelling agents are used to increase the consistency of formulation and improve sensory properties by making these systems thixotropic. The gelling agents also impact the release of active substances from the formulation and stability of the system. Therefore, the aim of this review is to gain new insights into emulgel formulations, including the components selection, methods of preparation, and characterization, which are based on recent advances in research studies.
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Affiliation(s)
- Jovana Milutinov
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Veljko Krstonošić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Dejan Ćirin
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Nebojša Pavlović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
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27
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Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X. Impact of Insoluble Dietary Fiber and CaCl 2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. Foods 2023; 12:foods12091890. [PMID: 37174428 PMCID: PMC10177909 DOI: 10.3390/foods12091890] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/01/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qinlin Hu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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28
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Liu M, Shan S, Gao X, Shi Y, Lu W. The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels. Int J Biol Macromol 2023; 240:124344. [PMID: 37028627 DOI: 10.1016/j.ijbiomac.2023.124344] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 03/29/2023] [Accepted: 04/02/2023] [Indexed: 04/09/2023]
Abstract
In this study, we investigated the effect of sweet tea polysaccharide (STP) on the physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels, and explored the potential mechanism. The results indicated that STP promoted the unfolding and cross-linking of WPI to form a stable three-dimensional network structure, and significantly improved the strength, water-holding capacity and viscoelasticity of WPI gels. However, the addition of STP was limited to 2 %, too much STP would loosen the gel network and affect the gel properties. The results of FTIR and fluorescence spectroscopy suggested that STP affected the secondary and tertiary structures of WPI, promoted the movement of aromatic amino acids to the protein surface and the conversion of α-helix to β-sheet. In addition, STP reduced the surface hydrophobicity of the gel, increased the free sulfhydryl content, and enhanced the hydrogen bonding, disulfide bonding, and hydrophobic interactions between protein molecules. These findings can provide a reference for the application of STP as a gel modifier in the food industry.
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Affiliation(s)
- Mengyao Liu
- Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China
| | - Shan Shan
- Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China
| | - Xin Gao
- Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China
| | - Yudong Shi
- Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China; Inner Mongolia Mengniu Dairy Co., Ltd., Inner Mongolia, China
| | - Weihong Lu
- Institute of Extreme Environment Nutrition and Protection, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients, Harbin Institute of Technology, Harbin, China; School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China.
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Garcia-Fontanals L, Llorente R, Valderrama J, Bravo S, Talens C. Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design. Foods 2023; 12:foods12071522. [PMID: 37048343 PMCID: PMC10094594 DOI: 10.3390/foods12071522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/07/2023] Open
Abstract
Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations.
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Affiliation(s)
- Laura Garcia-Fontanals
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
- Basque Culinary Centre, Facultad de Ciencias Gastronómicas, Mondragon University, 20009 Donostia-San Sebastián, Spain
| | - Raquel Llorente
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | | | - Sergio Bravo
- Blendhub Innovation Department, San Ginés, 30169 Murcia, Spain
| | - Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
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30
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Hu G, Huang X, Ma J, Ma L, Ma M, Li S. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment. Food Res Int 2023; 165:112174. [PMID: 36869442 DOI: 10.1016/j.foodres.2022.112174] [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: 07/31/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Ovalbumin (OVA) is a model protein with extensive research on structure and function, however, the application of OVA in food processing is limited due to its low gelation properties. In this study, thermally-induced highly transparent and elastic hydrogels from OVA pretreated by succinylation combined with pH-shifting method were reported. Transmission electron microscope (TEM) and free sulfhydryl groups determination revealed that the pretreatment induced the stretching of the protein structure and promoted the formation of preliminary aggregates. Further heating the pretreated OVA suspension resulted in a homogeneous and macroporous gel network with thin connecting walls. Such homogeneous gel network structures may be related to the effective modulation of the thermal aggregation efficiency of proteins by succinylation and the high level of protein unfolding by pH-shifting treatments, which synergistically allowed for more active sites to be created during heating to facilitate intermolecular interactions, including hydrogen bonding and hydrophobic interactions. Notably, the method resulted in a 507.14% increase in elasticity, a 60.74% increase in water holding capacity of the OVA hydrogels compared to the native OVA hydrogels without pretreatment. Also, the hydrogels were transparent with 73.11% light transmittance. In conclusion, succinylation and pH-shifting combined treatment could be an effective method for the preparation of OVA hydrogels with superior gelation properties.
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Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Xinyue Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lulu Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
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31
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Zhang K, Tian X, Shen R, Zhao K, Wang Y, Zhang Y, Wang W. Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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32
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Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108626] [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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33
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Zhang Q, Jiang L, Sui X. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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34
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Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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35
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Lv Y, Wang J, Xu L, Tang T, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J. Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:411-419. [PMID: 36054610 DOI: 10.1002/jsfa.12155] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/09/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels. RESULTS Effects of partial replacement of SPI by okara dietary fiber (ODF) on the gelling properties of ODF-fortified SPI gels with and without 0.1 m NaCl were investigated. The presence of ODF hindered the SPI self-aggregation and reduced the surface hydrophobicity of SPI. The presence of ODF reduced the hydrophobic interaction and improved the proportion of disulfide bonds in the gels. In the microstructure, the swollen ODF promoted the local aggregation of SPI at 0.1 m NaCl. Texture profile analysis showed that 5% and 10% ODF improved the SPI gel hardness in the absence of NaCl, whereas only 5% ODF improved the gel hardness at 0.1 m NaCl. The results of low-field nuclear magnetic resonance imaging revealed that ODF shortened the T2 relaxation time of the free water in the gel. The gel of ODF-10 had the highest storage modulus. CONCLUSION Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuanqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tingting Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd, Guangzhou, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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36
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Xiao Y, Xu H, Zhou Q, Li W, Gao J, Liao X, Yu Z, Zheng M, Zhou Y, Sui X, Liu Y. Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108008] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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38
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Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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39
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Feng J, Xu Z, Jiang L, Sui X. Functional properties of soybean isolate protein as influenced by its critical overlap concentration. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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40
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Zhang SS, Duan JY, Zhang TT, Lv M, Gao XG. Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Front Nutr 2023; 10:1129514. [PMID: 36908900 PMCID: PMC9996004 DOI: 10.3389/fnut.2023.1129514] [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: 12/22/2022] [Accepted: 02/06/2023] [Indexed: 02/25/2023] Open
Abstract
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G') of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.
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Affiliation(s)
- Song-Shan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jun-Ya Duan
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Teng-Teng Zhang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Xiao-Guang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
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41
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Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans. Int J Biol Macromol 2022; 223:821-829. [PMID: 36347376 DOI: 10.1016/j.ijbiomac.2022.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/07/2022]
Abstract
A suitable carrier for flax lignans using Soybean protein isolated (SPI) - κ-carrageenan (KC) hydrogels was developed. The effects of KC concentration on the stability of hydrogels were investigated, as well as water holding capacity (WHC), syneresis and morphological changes. A solid-like gel network and viscoelasticity of composite hydrogels were confirmed by rheological behavior test. Scanning electron microscopy (SEM) displayed a dense and uniform structure for hydrogels with the optimum KC concentration (0.6 %). Fourier Transform Infrared Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC) curves suggested lignan might interact with SPI and KC by hydrogen bonding or hydrophobic effects. The release of flax lignans in hydrogels was followed with Fick diffusion in simulated gastric fluids (SGF) and non-Fickian diffusion in simulated intestinal fluids (SIF), respectively. The cumulative release rate of flax lignan in complex gels (46.00 %) was lower than that of pure SPI hydrogels (77.43 %) at the end of digestion. The results indicated that KC protected the protein by hindering the accession of digestive enzymes into the hydrogels, thus resulting in a reduction of gel matrix erosion and lignan release during digestion. These findings shield a light on SPI-KC hydrogels as carriers for water-soluble bioactive compounds in food and pharmaceutical industries.
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42
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Zhu Q, Han K, Wei W, Zhang L, Gao J, Wu T, Zhao T, Chen H, Zhang M. Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion. Int J Biol Macromol 2022; 223:961-970. [PMID: 36379280 DOI: 10.1016/j.ijbiomac.2022.11.092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/12/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Cold-set interpenetrating polymer network gels as riboflavin (RF) delivery vehicles based on wheat bran arabinoxylans (AX) and pea protein isolate (PPI) were developed via enzymatic-crosslinking. The impact of AX concentrations on the physicochemical property, in vitro digestion property and microstructure of IPN gels was explored. Increased concentrations of AX enhanced the viscoelasticity of IPN gels and resulted in a more compact microstructure. However, at a concentration of 5.0 % (w/v), the faster and stronger crosslinking of AX molecules caused separate network gel between PPI and AX. The IPN gel improved the encapsulation efficiency and release property of embedded RF as compared to PPI gel. SEM results showed that IPN gel maintained a complete network structure after gastric digestion. Particularly, the IPN gel with 1.0 % AX exhibited a homogeneous and complete network structure even after intestinal digestion, which explained the reason for the highest encapsulation efficiency and lowest release ratios of RF.
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Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Lujia Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong, 510610, PR China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
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43
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Piao X, Li J, Zhao Y, Guo L, Zheng B, Zhou R, Ostrikov K(K. Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107893] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Ge J, Sun C, Chang Y, Sun M, Zhang Y, Fang Y. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism. Food Res Int 2022; 162:112053. [DOI: 10.1016/j.foodres.2022.112053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 10/11/2022] [Accepted: 10/12/2022] [Indexed: 11/29/2022]
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45
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Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin. Food Chem 2022; 397:133807. [DOI: 10.1016/j.foodchem.2022.133807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/19/2022]
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46
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Lv Y, Tang T, Xu L, Wang J, Su Y, Li J, Gu L, Zhang M, Yang Y, Chang C. Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel. Food Res Int 2022; 161:111876. [DOI: 10.1016/j.foodres.2022.111876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 11/04/2022]
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47
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Lin Q, Hu Y, Qiu C, Li X, Sang S, McClements DJ, Chen L, Long J, Xu X, Wang J, Jin Z. Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Arai Y, Nishinari K, Nagano T. Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels. Gels 2022; 8:616. [PMID: 36286118 PMCID: PMC9601471 DOI: 10.3390/gels8100616] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/18/2022] [Accepted: 09/26/2022] [Indexed: 11/25/2022] Open
Abstract
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compression tests were performed. Protein solubility was also examined by homogenizing the gel in four different solutions (S1, 0.6 M sodium chloride (NaCl); S2, 0.6 M NaCl and 1.5 M urea; S3, 0.6 M NaCl and 8.0 M urea; and S4, 1.0 M sodium hydroxide). The gel with WG-treated okara had higher breaking stress but not breaking strain. In contrast, the protein solubility in S3 was lower than those of the gel without okara or with WG-untreated okara. A negative correlation (R2 = 0.86) was observed between breaking stress and protein solubility in S3. These results suggest that WG-treated okara enhanced the hydrophobic interactions of SPI gels because protein solubilization by S3 is caused by the differences in hydrophobic interactions.
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Affiliation(s)
- Yuya Arai
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
- Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto Sumiyoshi, Osaka 558-8585, Japan
| | - Takao Nagano
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
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49
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Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022; 222:251-261. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [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: 06/27/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/29/2022]
Abstract
In this study, the effects of pH value, mixing ratio and the Ca2+ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca2+ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.
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Affiliation(s)
- Kaixuan Bu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
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Ge J, Sun CX, Sun M, Zhang Y, Fang Y. Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristics. Food Chem 2022; 388:133016. [PMID: 35486987 DOI: 10.1016/j.foodchem.2022.133016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 03/21/2022] [Accepted: 04/17/2022] [Indexed: 11/26/2022]
Abstract
Panda bean protein isolate (PDPI), a legume-protein with Chinese characteristics, was investigated as an alternative potential food protein source. The physicochemical characteristics, functional properties and amino-acid composition of PDPI were determined and compared with soybean (SPI) and pea protein isolate (PPI). Results showed that PDPI was rich in phaseolin (mainly 7S vicilin), and its molecular weight was lower than that of SPI and PPI which were rich in legumin and vicilin. In comparison to SPI and PPI, PDPI showed the lowest solubility, surface-charge and surface-tension at pH 3.0, 7.0 and 9.0, but it exhibited comparable or even superior functionalities, especially in emulsifying and foaming abilities, gelling behaviour, rheological and textural properties. Moreover, the amino-acid composition and protein efficiency ratio of PDPI were excellent. The knowledge gained in the study is expected to provide reliable scientific science data for the potential application of PDPI in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Manman Sun
- Zhejiang Top Hydrocolloids Co., Ltd, Shanghai 200240, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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