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Dong S, Qian Z, Liu X, Liu F, Zhan Q, Hu Q, Zhao L. Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum. Food Chem 2024; 461:141005. [PMID: 39213733 DOI: 10.1016/j.foodchem.2024.141005] [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: 06/24/2024] [Revised: 08/06/2024] [Accepted: 08/24/2024] [Indexed: 09/04/2024]
Abstract
Rational regulation of pH and xanthan gum (XG) concentration has the potential to modulate interactions among macromolecules and enhance 3D printability. This study investigated non-covalent interactions between XG and other components within compound proteins emulsion gel systems across varying pH values (4.0-8.0) and XG concentrations (0-1 wt%) and systematically explored impacts of gelation properties and structural features on 3D printability. The results of rheological and structural features indicated that pH-regulated non-covalent interactions were crucial for maintaining structural stability of emulsion gels with the addition of XG. The 3D printability of emulsion gels would be significantly improved through moderate depletion flocculation produced when XG concentration was 0.75 wt% at the pH 6.0. Mechanical properties like viscosity exhibited a strongly negative correlation with 3D printability, whereas structural stability showed a significantly positive correlation. Overall, this study provided theoretical insights for the development of emulsion gels for 3D printing by regulating non-covalent interactions.
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Affiliation(s)
- Sizhe Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zheng Qian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiao Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Feifei Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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2
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Rout S, Dash P, Panda PK, Yang PC, Srivastav PP. Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review. Food Sci Biotechnol 2024; 33:3199-3212. [PMID: 39328217 PMCID: PMC11422335 DOI: 10.1007/s10068-024-01671-4] [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: 04/23/2024] [Revised: 07/15/2024] [Accepted: 07/24/2024] [Indexed: 09/28/2024] Open
Abstract
A variety of variables influence food texture, two of which are gelation and emulsification. Protein interactions have an important role in influencing gelation and emulsifying properties. The utilization of plant proteins in the development of food systems is a prominent subject within the current protein transition paradigm. Plant proteins diminish gel strength compared to dairy proteins. Protein providers prefer to create their own networks rather than rely on tight ties. It may be feasible to resolve these challenges if the interactions between plant and dairy proteins are known at all sizes, from molecular to macroscopic. Therefore, the proteins and dairy proteins are the main emphasis of this review. The role of these proteins in interacting with food matrices is also discussed. Additionally, this data gives information on worldwide research trends. Finally, a glimpse into the future was discussed.
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Affiliation(s)
- Srutee Rout
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - Pranjyan Dash
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology (Taipei Tech), Taipei, 10608 Taiwan
| | - Pradeep Kumar Panda
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, 32003 Taiwan
| | - Po-Chih Yang
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, 32003 Taiwan
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
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3
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Wang F, Li J, Wang Y, Liu H, Yu B, Zhao H, Zhang R, Tao H, Ren X, Cui B. The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate. Food Chem 2024; 457:140101. [PMID: 38901349 DOI: 10.1016/j.foodchem.2024.140101] [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: 03/20/2024] [Revised: 05/21/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
Curdlan, a natural polysaccharide, exhibits emulsion-stabilizing and viscosity-modifying properties. However, when employed solely in the aqueous phase, curdlan's adhesive nature impedes droplet dispersion, resulting in a gel-like structure with limited applicability. This investigation formulated a biphasic stabilized oil-in-water emulsion by supplementing the oil phase with beeswax and the aqueous phase with curdlan and soy protein isolate (SPI). The addition of SPI transformed the structural characteristics from a gel-like to a mayonnaise-like structure. Maximal electrostatic repulsion was observed at an internal phase volume fraction of 30%, effectively precluding droplet aggregation owing to the absolute zeta potentials surpassing 40 mV. The emulsions displayed shear-thinning rheological behavior, with a higher storage modulus than the loss modulus, indicative of favorable elastic properties. Molecular docking revealed the predominant role of polar amino acids in facilitating hydrogen bond formation. This study provides a template for developing emulsions with biphasic stability and desirable dispersibility.
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Affiliation(s)
- Fuying Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jianpeng Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yuxiao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, China
| | - Han Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Rentang Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xin Ren
- School of Food and Health, China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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4
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Ye X, Wei L, Sun L, Xu Q, Cao J, Li H, Pang Z, Liu X. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications. Int J Biol Macromol 2024; 279:135397. [PMID: 39245115 DOI: 10.1016/j.ijbiomac.2024.135397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 08/29/2024] [Accepted: 09/05/2024] [Indexed: 09/10/2024]
Abstract
Food gel is a kind of macromolecular biopolymer with viscoelasticity, which has good water retention and gelling ability, especially gels formed by protein and/or polysaccharide. The addition of calcium ions triggers gelation by interacting with the gel matrix, enhancing gels' textural and rheological properties like hardness, viscosity and elasticity. Thus calcium ions enrich the range of applications of food gels. This review focuses on forming a calcium-induced gel and improving the texture properties. It summarizes the mechanisms of gelation induced by calcium ions in polysaccharide, protein, and polysaccharide-protein systems and their gel properties. The effects of influencing factors in calcium ion concentration, types and mixing ratios of matrices, acid, and alkaline environments, as well as treatment methods on calcium-induced gel characteristics, are presented. Additionally, the current applications of calcium-induced gels in food industries and challenges are presented.
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Affiliation(s)
- Xinnan Ye
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Lai Wei
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Luyao Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Qiaolian Xu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Jinnuo Cao
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Zhiwei (Handan) Health Food Technology Co., Ltd, Handan 056000, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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5
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Gao Y, Gao T, Li L, Chi H, Teng F. Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle. Food Chem 2024; 463:141001. [PMID: 39243622 DOI: 10.1016/j.foodchem.2024.141001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 08/13/2024] [Accepted: 08/24/2024] [Indexed: 09/09/2024]
Abstract
High-pressure homogenization and pH-shifting can be used to modify soybean lipophilic protein (SLP), and to enhance its ability to deliver vitamin B12. The structural changes of SLP were analyzed by multispectral techniques and the results showed that secondary and tertiary structures of SLP were altered by modification. The modification unfolded the SLP structure, released more free hydrogen ions, and increased positive charge density on the protein surface. Also, the solubility of modified SLP increased by maximum of 34.75 %. Furthermore, molecular docking showed that complexes were formed between SLP and vitamin B12 mainly through hydrogen bonding and hydrophobic interactions, and the encapsulation rate of modified SLP was maximally increased by 2.3 %. In vitro digestion showed that modified SLP enhanced stability and bioaccessibility of vitamin B12. This study provides theoretical basis for modification of SLP and effective delivery of bioactive substances.
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Affiliation(s)
- Yiting Gao
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Huiyue Chi
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China.
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6
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Nourmohammadi N, Campanella OH, Chen D. Effect of limited proteolysis and CaCl 2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int 2024; 188:114474. [PMID: 38823865 DOI: 10.1016/j.foodres.2024.114474] [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: 01/13/2024] [Revised: 04/09/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Limited proteolysis, CaCl2 and carboxymethyl cellulose (CMC) have individually demonstrated ability to increase the gel strength of laboratory-extracted plant proteins. However, the syneresis effects of their combination on the gelling capacity of commercial plant protein remains unclear. This was investigated by measuring the rheological property, microstructure and protein-protein interactions of gels formed from Alcalase hydrolyzed or intact pea proteins in the presence of 0.1 % CMC and 0-25 mM CaCl2. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed the molecular weight of pea protein in the mixture were < 15 kDa after hydrolysis. The hydrolysates showed higher intrinsic fluorescence intensity and lower surface hydrophobicity than the intact proteins. Rheology showed that the storage modulus (G') of hydrolyzed pea protein (PPH)-based gels sightly decreased compared to those of native proteins. 5-15 mM CaCl2 increased the G' for both PP and PPH-based gels and decreased the strain in the creep-recovery test. Scanning electron microscopy (SEM) showed the presence of smaller protein aggregates in the PPH-based gels compared to PP gels and the gel network became denser, and more compact and heterogenous in the presence of 15 and 25 mM CaCl2. The gel dissociation assay revealed that hydrophobic interactions and hydrogen bonds were the dominant forces to maintain the gel structure. In vitro digestion showed that the soluble protein content in PPH-based gels was 10 ∼ 30 % higher compared to those of the PP counterpart. CaCl2 addition reduced protein digestibility with a concentration dependent behavior. The results obtained show contrasting effects of limited proteolysis and CaCl2 on the gelling capacity and digestibility of commercial pea proteins. These findings offer practical guidelines for developing pea protein-based food products with a balanced texture and protein nutrition through formulation and enzymatic pre-treatment.
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Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, the Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
| | - Da Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN47907, United States.
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7
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Zhang Y, Lyu H, Cao J, Wang J, Teng W, Wang Y. Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties. Food Res Int 2024; 188:114440. [PMID: 38823857 DOI: 10.1016/j.foodres.2024.114440] [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: 01/13/2024] [Revised: 03/23/2024] [Accepted: 04/27/2024] [Indexed: 06/03/2024]
Abstract
The emulsification activity of myosin plays a significant role in affecting quality of emulsified meat products. High-density lipoprotein (HDL) possesses strong emulsification activity and stability due to its structural characteristics, suggesting potential for its utilization in developing functional emulsified meat products. In order to explore the effect of HDL addition on emulsification stability, rheological properties and structural features of myosin (MS) emulsions, HDL-MS emulsion was prepared by mixing soybean oil with isolated HDL and MS, with pH adjustments ranging from 3.0 to 11.0. The results found that emulsification activity and stability in two emulsion groups consistently improved as pH increased. Under identical pH, HDL-MS emulsion exhibited superior emulsification behavior as compared to MS emulsion. The HDL-MS emulsion under pH of 7.0-11.0 formed a viscoelastic protein layer at the interface, adsorbing more proteins and retarding oil droplet diffusion, leading to enhanced oxidative stability, compared to the MS emulsion. Raman spectroscopy analysis showed more flexible conformational changes in the HDL-MS emulsion. Microstructural observations corroborated these findings, showing a more uniform distribution of droplet sizes in the HDL-MS emulsion with smaller particle sizes. Overall, these determinations suggested that the addition of HDL enhanced the emulsification behavior of MS emulsions, and the composite emulsions demonstrated heightened responsiveness under alkaline conditions. This establishes a theoretical basis for the practical utilization of HDL in emulsified meat products.
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Affiliation(s)
- Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Hangbin Lyu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Pharmaceutical Sciences, Ningbo University, 315211 Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
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8
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Keramat M, Golmakani MT. Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel. Food Chem X 2024; 22:101343. [PMID: 38586224 PMCID: PMC10997821 DOI: 10.1016/j.fochx.2024.101343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
Rosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant capacities of the rosmarinic acid esters were evaluated in linseed oil, organogel, and emulsion gel during the initiation and propagation phases of peroxidation. Organogel control sample showed higher induction period and propagation period than those of linseed oil and emulsion gel control samples. Among linseed oil and organogel samples containing antioxidants, samples containing rosmarinic acid exhibited the highest antioxidant activity during the initiation phase, while rosemary extract containing butyl rosmarinate showed the highest antioxidant activity in the propagation phase. In emulsion gel, rosemary extract containing butyl rosmarinate showed higher antioxidant activity than those of rosemary extract containing ethyl rosmarinate or hexyl rosmarinate in the initiation and propagation phases. In addition, the investigated antioxidants showed lower efficiency in organogel and emulsion gel samples than those in linseed oil samples.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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9
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Zhao S, Liu Y, Yang L, Zhao Y, Zhu M, Wang H, Kang Z, Ma H. Low-frequency alternating magnetic field and CaCl 2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein. Food Chem X 2024; 22:101341. [PMID: 38586222 PMCID: PMC10997822 DOI: 10.1016/j.fochx.2024.101341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0-100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hui Wang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Zhuangli Kang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
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10
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Li Z, Geng Y, Bu K, Chen Z, Xu K, Zhu C. Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. Int J Biol Macromol 2024; 269:131969. [PMID: 38697419 DOI: 10.1016/j.ijbiomac.2024.131969] [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: 01/03/2024] [Revised: 04/02/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.0 %, 1.4 %) to evaluate the potential of the composite hydrogel spheres for the application as phycocyanin delivery carriers. The hydrogel spheres' physicochemical properties and bioaccessibility were assessed through scanning electron microscopy, textural analysis, drug-carrying properties evaluation, and in vitro and in vivo controlled release analysis in the gastrointestinal environment. Results indicated that higher sodium alginate concentrations led to smaller pore sizes and denser networks on the surface of hydrogel spheres. The textural properties of hydrogel spheres improved, and their water-holding capacity increased from 93.01 % to 97.97 %. The HP-PC-SA (1.0 %) formulation achieved the highest encapsulation rate and drug loading capacity, at 96.87 % and 6.22 %, respectively. Within the gastrointestinal tract, the composite hydrogel's structure significantly enhanced and protected the phycocyanin's digestibility, achieving a bioaccessibility of up to 88.03 %. In conclusion, our findings offer new insights into improving functionality and the effective use of phycocyanin via pectin-based hydrogel spheres.
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Affiliation(s)
- Zhixin Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Yuxin Geng
- Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, No.440, Jiyan Road, Jinan, Shandong Province 250117, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Zhengtao Chen
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, No.6699, Qingdao Road, Jinan, Shandong Province 250117, PR China.
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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11
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Zhang X, Hao J, Ma D, Li Z, Zhang S, Li Y. Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions. Int J Biol Macromol 2024; 265:131014. [PMID: 38521310 DOI: 10.1016/j.ijbiomac.2024.131014] [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: 11/28/2023] [Revised: 03/08/2024] [Accepted: 03/18/2024] [Indexed: 03/25/2024]
Abstract
We studied the influences of hydrolysis time on the structure, functional properties, and emulsion stability of insoluble soybean meal hydrolysate aggregates (ISMHAs). We assume that the ISMHAs produced by soybean meal can be used as emulsifiers to prepare stable emulsions. The molecular weights of these ISMHAs were below 53 kDa. After hydrolysis, a decrease in α-helices and an increase in random coils indicated that the soybean meal proteins were unfolding. Moreover, the fluorescence intensity, UV absorption, and surface hydrophobicity of ISMHAs increased. These results would contribute to their antioxidant activity and functional properties. Additionally, the 90-min ISMHA sample exhibited the highest ABTS+• scavenging activity (80.02 ± 4.55 %), foaming stability (52.92 ± 8.06 %), and emulsifying properties (emulsifying activity index of 97.09 m2/g; emulsifying stability index of 371.47 min). The 90-min ISMHA emulsion exhibited the smallest particle size and excellent storage stability. Soybean meal peptide by-product emulsifier has potential for sustainable application.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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12
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Xie H, Sha XM, Yuan P, Li JL, Hu ZZ, Tu ZC. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid. Front Nutr 2024; 11:1343394. [PMID: 38571750 PMCID: PMC10987959 DOI: 10.3389/fnut.2024.1343394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 02/26/2024] [Indexed: 04/05/2024] Open
Abstract
In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechanical properties and water-holding capacity (WHC) of the emulsion were determined after gelation. The microstructure of the emulsion gel was further examined using confocal laser scanning microscopy (CLSM). The results indicated a gradual increase in the apparent viscosity and gelation temperature of the emulsion at a higher concentration of γ-PGA. Additionally, frequency scan results revealed that on the addition of γ-PGA, FG emulsion exhibited a stronger structure. The emulsion containing 0.1% γ-PGA exhibited higher stability than that of the control samples. The WHC and gel strength of the emulsion gel increased on increasing the γ-PGA concentration. CLSM images showed that the addition of γ-PGA modified the structure of the emulsion gel, and the droplets containing 0.1% γ-PGA were evenly distributed. Moreover, γ-PGA could regulate the droplet size of the FG emulsion and its size distribution. These findings suggest that the viscoelasticity and structure of FG emulsion gels could be regulated by adjusting the γ-PGA concentration. The γ-PGA-modified FG emulsion gel also exhibited improved rheology and physicochemical properties. The results showed that γ-PGA-modified FG emulsion gel may find potential applications in food, medicine, cosmetics, and other industries.
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Affiliation(s)
- Huan Xie
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi, China
| | - Ping Yuan
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Jia-Le Li
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Mao Y, Li X, Qi Q, Wang F, Zhang H, Wu Y, Liu J, Zhao C, Xu X. Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate. ULTRASONICS SONOCHEMISTRY 2024; 104:106819. [PMID: 38387223 PMCID: PMC10901135 DOI: 10.1016/j.ultsonch.2024.106819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/04/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Transglutaminase (TGase) was added to soy protein isolate (SPI) dispersion after the combination treatment of high intensity ultrasound (HIU) and high hydrostatic pressure (HHP) to catalyze the formation of cold gel, which was used to encapsulate riboflavin. The structure, physicochemical properties and in vitro digestion characteristics of riboflavin-loaded SPI cold gel were investigated. HIU-HHP combined treatment enhanced the strength, water retention, elastic property, thermal stability and protein denaturation degree of riboflavin-loaded SPI cold gels, and improved the gel network structure, resulting in a higher encapsulation efficiency of riboflavin and its chemical stability under heat and light treatment. HIU-HHP combined treatment reduced the erosion and swelling of SPI cold gel in simulated gastrointestinal fluid, and improved the sustained release effect of SPI gel on riboflavin by changing the digestion mode and rate of gel. In addition, HIU-HHP combined treated gels promoted the directional release of riboflavin in the simulated intestinal fluid, thereby improving its bioaccessibility, which was related to the secondary structure orderliness, tertiary conformation tightness and aggregation degree of protein during the gastrointestinal digestion. Therefore, HIU-HHP combined treatment technology had potential application value in improving the protection, sustained/controlled release and delivery of SPI cold gels for sensitive bioactive compounds.
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Affiliation(s)
- Yuxuan Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xinqi Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Qi Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Fang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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14
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Zhang L, Ge H, Zhao J, Liu C, Wang Y. L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels. Gels 2024; 10:131. [PMID: 38391461 PMCID: PMC10887952 DOI: 10.3390/gels10020131] [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: 12/20/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/24/2024] Open
Abstract
L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties, thereby expanding their applications in the food industry. The objective of this study was to investigate the impact of varying concentrations of L-Th (0.0%, 0.5%, 1.0%, and 2.0%) on the gelling properties of ginkgo seed protein isolate (GSPI) at various pH levels (5.0, 6.0, and 7.0). The GSPI gels exhibited the highest strength at a pH of 5.0 (132.1 ± 5.6 g), followed by a pH of 6.0 (95.9 ± 3.9 g), while a weak gel was formed at a pH of 7.0 (29.5 ± 0.2 g). The incorporation of L-Th increased the hardness (58.5-231.6%) and springiness (3.0-9.5%) of the GSPI gels at a pH of 7.0 in a concentration-dependent manner. However, L-Th did not enhance the gel strength or water holding capacity at a pH of 5.0. The rheological characteristics of the GSPI sols were found to be closely related to the textural properties of L-Th-incorporated gels. To understand the underlying mechanism of L-Th's effects, the physicochemical properties of the sols were analyzed. Specifically, L-Th promoted GSPI solubilization (up to 7.3%), reduced their hydrophobicity (up to 16.2%), reduced the particle size (up to 40.9%), and increased the ζ potential (up to 21%) of the sols. Overall, our findings suggest that L-Th holds promise as a functional ingredient for improving gel products.
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Affiliation(s)
- Luyan Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Huifang Ge
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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15
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Zhong X, Wang K, Chen Z, Fei S, Li J, Tan M, Su W. Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes. Food Funct 2024; 15:1323-1339. [PMID: 38205590 DOI: 10.1039/d3fo04945k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.
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Affiliation(s)
- Xu Zhong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Zhejin Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
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16
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Zhu F. Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives. Food Res Int 2024; 178:113935. [PMID: 38309906 DOI: 10.1016/j.foodres.2024.113935] [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: 11/02/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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17
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Zhang X, Ma D, Yin C, Li Z, Hao J, Li Y, Zhang S. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate-proanthocyanidin conjugates. Food Chem 2024; 432:137159. [PMID: 37625306 DOI: 10.1016/j.foodchem.2023.137159] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/06/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]
Abstract
The use of by-product hydrolysates as functional ingredients in food production is becoming more widespread. We hypothesized that the covalent binding of proanthocyanidin (PC) to soybean meal hydrolysates (SMHs) will improve the biological activity and function of the SMHs. Accordingly, we investigated the structure, antioxidant activity, and emulsion stability of SMHs after covalent conjugation with different concentrations of PC. An increase in PC addition resulted in the development of more high-molecular-weight SMHs-PC conjugates (40 kDa). The observed increase in the random coil content indicated that greater unfolding and disordered structure formation occurred with increasing PC addition. In addition, the fluorescence intensity and surface hydrophobicity of the SMHs increased, suggesting the presence of free amino acids, which likely contributed to the antioxidant activity and emulsifying properties of the SMHs. Addition of 3.0 mg/mL PC gave the SMHs-PC conjugates the highest antioxidant activity (ABTS+ and DPPH radical scavenging capacities of 89.08 ± 0.47 and 40.90 ± 1.53%, respectively) and emulsifying activity index (79.13 ± 2.80 m2/g), which may be attributed to protein unfolding and maximization of the polyphenol content when PC was covalently bound to the SMHs. Moreover, the SMHs-PC emulsion with 2.0 mg/mL PC showed the smallest particle size and highest viscosity, presenting promising potential as an emulsifier with high biological activity in food.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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18
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Shi W, Xie H, Ouyang K, Shi Q, Xiong H, Zhao Q. Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents. Food Res Int 2024; 175:113762. [PMID: 38128999 DOI: 10.1016/j.foodres.2023.113762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 11/12/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The characteristics of rice protein deamidated (DRP) by choline chloride-citric acid and glucose-citric acid natural deep eutectic solvents (C-C NADES, G-C NADES) at different dilutions were investigated. Compared with the effect of citric acid deamidation on the structural and functional properties of the protein, the DRP from the NADESs led to remarkable differences in the degree of hydrolysis (DH), SDS-PAGE, morphology, surface hydrophobicity, average particle size, intrinsic fluorescence, amino acid compositions, and emulsion activity. The results of SDS-PAGE, DH, and SEM showed the NADESs reduced the occurrence of uncontrolled hydrolysis of protein during acid deamidation. DRP from C-C and G-C NADESs was found to significantly improve solubility. DRP prepared by C-C NADES showed a more than 40 % solubility over a wide pH range associated with its higher emulsifying activity (37.62-44.19 m2/g) and emulsifying stability (73.76-86.9 min), as well as a better deamidation effect while lower DH. Thus, these findings showed that acid-based NADESs had great potential as a deamidation solvent to expand the application of protein.
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Affiliation(s)
- Wenyi Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qianqian Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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19
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Zhang X, Zhang T, Li S, Zhao R, Li S, Wang C. Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization. Int J Biol Macromol 2023; 253:126641. [PMID: 37657583 DOI: 10.1016/j.ijbiomac.2023.126641] [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: 06/12/2023] [Revised: 08/26/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
The cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were investigated to evaluate the possibility of pea protein to replace milk protein. Particle size and surface charge of emulsions increased and decreased with raised PPI content, respectively. The redness and yellowness of emulsion gels were strengthened with elevated pea protein percentage and independent of calcium concentration applied. Considerable differences in water holding capacity were observed between samples with different mixed proteins and high percentage of pea protein gave better water retaining ability. Gradual decreases in hardness and chewiness of emulsion gels were observed at three calcium levels with the increased PPI proportion. FT-IR spectra indicated no new covalent bonds were generated between samples with different whey and pea protein mass ratios. As PPI concentration elevated, the network structure of emulsion gels gradually became loose and disordered. The established cold-set calcium-induced whey/pea protein composite gels may have the potential to be utilized as a new material to encapsulate and deliver environment sensitive bio-active substances.
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Affiliation(s)
- Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Siyao Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Shuyi Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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20
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Cheng Y, Ye A, Singh H. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions. Curr Res Food Sci 2023; 8:100674. [PMID: 38283161 PMCID: PMC10818200 DOI: 10.1016/j.crfs.2023.100674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G') of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G' of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G' of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
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Affiliation(s)
- Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
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21
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Wang N, Zhang K, Chen Y, Hu J, Jiang Y, Wang X, Ban Q. Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics. Food Chem 2023; 429:136910. [PMID: 37478604 DOI: 10.1016/j.foodchem.2023.136910] [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: 02/24/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/23/2023]
Abstract
Quercetin (Que), a health-promoting polyphenol, has limited applicability in food products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this problem, Que-loaded emulsion gels were produced using whey protein isolate (WPI) and hyaluronic acid (HA) by combining heating and CaCl2 treatment. The effects of HA addition on the structural and rheological properties of the emulsion gels were evaluated, and the protective effect of the gel on Que under simulated digestion was investigated in vitro. Microstructural observations indicated that HA leads to a more compact and uniform network structure, which significantly enhances the textural and rheological properties of emulsion gels. In vitro digestion experiments revealed that WPI-HA emulsion gels exhibited a higher Que bioaccessibility (55.01%) compared to that produced by WPI alone (21.26%). This innovative delivery carrier has potential applications in food products to accomplish sustained nutrient release along with improved stability.
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Affiliation(s)
- Ningzhe Wang
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaida Zhang
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yurou Chen
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jie Hu
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xibo Wang
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, Ministry of Education and College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
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22
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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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23
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Guo R, Liu L, Huang Y, Lv M, Zhu Y, Wang Z, Zhu X, Sun B. Effect of Na + and Ca 2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten. Food Res Int 2023; 172:113124. [PMID: 37689843 DOI: 10.1016/j.foodres.2023.113124] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl2 at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.001-0.002 g/mL) could significantly improve the water holding capacity (WHC), storage modulus (G') and texture properties of composite protein gel (MBP/WG), while the surface hydrophobicity (H0) and solubility were significantly decreased (P < 0.05). With the increase of ion concentration, the secondary structures of MBP/WG shifted from α-helix to β-sheet, and the fluorescence spectra also showed fluorescence quenching phenomenon. By analyzing the intermolecular forces of MBP/WG, it was found that with the addition of salt ions, the hydrogen bonds was weakened and the electrostatic interactions, hydrophobic interactions and disulfide bonds were enhanced, which in turn the aggregation behavior of MBP/WG composite protein gel was affected and larger aggregates between the proteins were formed. It could be also demonstrated that the gel network was denser due to the addition of these large aggregates, thus the gel properties of MBP/WG was improved. However, too many salt ions could disrupt the stable network structure of protein gel. This study can provide theoretical support to expand the development of new mung bean protein products.
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Affiliation(s)
- Ruqi Guo
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Linlin Liu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Yuyang Huang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Mingshou Lv
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Ying Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Zihan Wang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Xiuqing Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
| | - Bingyu Sun
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
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24
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Luo Y, Wang K, Pan R, Li T, Sun Q, Pu C, Tang W. Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods. Food Res Int 2023; 170:112976. [PMID: 37316014 DOI: 10.1016/j.foodres.2023.112976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
To investigate the effects of heating time and induction methods on the physicochemical properties and in vitro digestion behavior of emulsion gels, rice bran protein aggregates (RBPAs) were formed by acid-heat induction (90 °C, pH 2.0) and the emulsion gels were further prepared by adding GDL or/and laccase for single/double cross-linked induction. Heating time affected the aggregation and oil/water interfacial adsorption behavior of RBPAs. Suitable heating (1-6 h) was conducive to faster and more adsorption of aggregates at the oil/water interface. While excessive heating (7-10 h) resulted in protein precipitation, which inhibited the adsorption at the oil/water interface. The heating time at 2, 4, 5 and 6 h was thus chosen to prepare the subsequent emulsion gels. Compared with the single cross-linked emulsion gels, the double-cross-linked emulsion gels showed higher water holding capacity (WHC). After simulated gastrointestinal digestion, the single/double cross-linked emulsion gels all exhibited slow-release effect on free fatty acid (FFA). Moreover, the WHC and final FFA release rate of emulsion gels were closely related to the surface hydrophobicity, molecular flexibility, sulfhydryl, disulfide bond and interface behavior of RBPAs. Generally, these findings proved the potential of emulsion gels in designing fat alternatives, which could provide a novel technique for the fabrication of low-fat food.
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Affiliation(s)
- Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Kexin Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Rui Pan
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ting Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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25
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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26
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Wang W, Wang Y, Liu X, Yu Q. The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria. Gels 2023; 9:565. [PMID: 37504444 PMCID: PMC10379976 DOI: 10.3390/gels9070565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023] Open
Abstract
The properties of blueberry juice and whey protein gels formed by the mixed fermentation of L. plantarum 67 and L. paracasei W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed significant changes with different fermentation times. The polyphenolic, flavonoid, and protein release of whey protein or combined blueberry juice fermented gels under in vitro digestion were investigated. The whey protein and blueberry juice fermented gels had more small pores, with a honeycomb structure, compared to whey protein fermented gels. The hardness of the gels was increased after fermentation for 7 h for the whey protein gels and whey protein mixture blueberry juice gels. The storage modulus and water-holding capacity of the gels were increased between fermentation times of 6 h and 8 h. The swelling rates of the whey protein gels fermented for 7 h and whey protein mixed blueberry juice gels fermented for 8 h and kept in pepsin-free simulated gastric fluid for 1 h had higher values. The release of polyphenols, flavonoids, and protein for the fermented gels was higher at fermentation of 7 h in the in vitro digestion experiment. We found that the chewiness of the whey protein gels, or whey protein mixed fermentation gels, was higher at a fermentation time of 7.5 h and 8 h. However, the cohesiveness values were not significantly different. Therefore, whey protein fermented gels and whey protein mixed blueberry juice fermented gels should be fermented for more than 7 h. This facilitates the release of polyphenols, flavonoids, and protein in the gastric juices.
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Affiliation(s)
- Wenqiong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Weiwei Food & Beverage Co., Ltd., Xuzhou 221114, China
| | - Yuxian Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xian Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, China
| | - Qian Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, China
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27
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Zhi L, Liu Z, Wu C, Ma X, Hu H, Liu H, Adhikari B, Wang Q, Shi A. Advances in preparation and application of food-grade emulsion gels. Food Chem 2023; 424:136399. [PMID: 37245468 DOI: 10.1016/j.foodchem.2023.136399] [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: 12/21/2022] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
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Affiliation(s)
- Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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28
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Lian Z, Yang S, Peng X, Tong X, Wang M, Dai S, Zhu T, Wang H, Jiang L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. ULTRASONICS SONOCHEMISTRY 2023; 95:106412. [PMID: 37086535 PMCID: PMC10457579 DOI: 10.1016/j.ultsonch.2023.106412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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29
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Zhang X, Yin C, Hao J, Ma D, Li Z, Li Y, Qi B. Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol. Food Chem 2023; 422:136255. [PMID: 37163875 DOI: 10.1016/j.foodchem.2023.136255] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/12/2023]
Abstract
The use of by-products as functional components in food production is gaining popularity. This study investigated the structure, biological activity, interaction force, and emulsion stability of soybean meal hydrolysate (SMHs) after covalent conjugation with proanthocyanidin (PC), epigallocatechin (EGCG), gallic acid (GA), and caffeic acid (CA). SDS-PAGE confirmed the formation of SMHs-polyphenol conjugates. Structural analysis indicates unfolding and disordered-structure formation. This transformation directly influenced the antioxidant activity and emulsification of SMHs. The antioxidant and emulsifying properties of all covalent complexes were superior to SMHs, in order of SMHs-PC, SMHs-EGCG, SMHs-GA, and SMHs-CA. Among, SMHs-PC conjugates displayed the highest antioxidant activity (ABTS•+ and DPPH radical scavenging capacities of 89.33% and 52.71%, respectively), total polyphenol content (235.10 mg/g), and emulsification activity (EAI) and stability (ESI) values (109.27 m2/g and 135.05 min, respectively). Moreover, SMHs-PC emulsion showed the smallest particle size (467.20 nm), highest viscosity (520.19 Pa.s), highest protein adsorption (94.33%), and lowest release rate of free fatty acids (FFAs) (18.61%) after digestion. These results provided valuable information for the use of modified SMHs as emulsifiers, which is a promising approach for increasing the value of soybean meal.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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30
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses. Int J Biol Macromol 2023; 234:123672. [PMID: 36801228 DOI: 10.1016/j.ijbiomac.2023.123672] [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: 12/06/2022] [Revised: 02/03/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
This study assessed the alteration of IgE-reactivity and functional attribute in soy protein 7S-proanthocyanidins conjugates (7S-80PC) formed by alkali-heating treatment (pH 9.0, 80 °C, 20 min). SDS-PAGE demonstrated that 7S-80PC exhibited the formation of >180 kDa polymers, although the heated 7S (7S-80) had no changes. Multispectral experiments revealed more protein unfolding in 7S-80PC than in 7S-80. Heatmap analysis showed that 7S-80PC showed more alteration of protein, peptide and epitope profiles than 7S-80. LC/MS-MS demonstrated that the content of total dominant linear epitopes was increased by 11.4 % in 7S-80, but decreased by 47.4 % in 7S-80PC. As a result, Western-blot and ELISA showed that 7S-80PC exhibited lower IgE-reactivity than 7S-80, probably because 7S-80PC exhibited more protein-unfolding to increase the accessibility of proanthocyanidins to mask and destroy the exposed conformational epitopes and dominant linear epitopes induced by heating treatment. Furthermore, the successful attachment of PC to soy 7S protein significantly increased antioxidant activity in 7S-80PC. 7S-80PC also showed higher emulsion activity than 7S-80 owing to its high protein flexibility and protein unfolding. However, 7S-80PC exhibited lower foaming properties than 7S-80. Therefore, the addition of proanthocyanidins could decrease IgE-reactivity and alter the functional attribute of the heated soy 7S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soy Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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31
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Qi X, Li Y, Li J, Rong L, Pan W, Shen M, Xie J. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein. Food Res Int 2023; 166:112609. [PMID: 36914353 DOI: 10.1016/j.foodres.2023.112609] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of proteins. In this study, we prepared three kinds of rice protein (RP) fibrils with different structural characteristics by the regulation of NaCl and explored the effect of protein structure on viscosity, emulsifying, and foaming properties. AFM results showed fibrils formed at 0 and 100 mM NaCl were mainly in the range of 50-150 nm and 150-250 nm, respectively. Fibrils formed at 200 mM NaCl were in the range of 50-500 nm and protein fibrils longer than 500 nm increased. There was no significant difference between their height and periodicity. Fibrils formed at 0 and 100 mM NaCl were more flexible and unordered than those formed at 200 mM NaCl. The viscosity consistency index K of native RP and fibrils formed at 0, 100, and 200 mM NaCl were determined. The K value of fibrils was higher than that of native RP. The emulsifying activity index, foam capacity and foam stability were enhanced by fibrillation, while longer fibrils exhibited lower emulsifying stability index, which may be because long fibrils resulted in difficulty of cover of emulsion droplets. In summary, our work provided a valuable reference for improving the functionality of rice protein and facilitated the development of protein-based foaming agents, thickeners, and emulsifiers.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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32
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Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Int J Biol Macromol 2023; 232:123444. [PMID: 36708901 DOI: 10.1016/j.ijbiomac.2023.123444] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 01/24/2023] [Indexed: 01/27/2023]
Abstract
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Zhao Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Qiannan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Bowen Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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33
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Taghian Dinani S, Charles Carrillo MF, Boom R, van der Goot AJ. Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04244-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
AbstractIn this study, the influence of iota carrageenan (IC) addition at different steps to the protein blends based on pea protein isolate (PPI) and wheat gluten (WG) as well as hydration mixing time and temperature of IC on the quality attributes of plant-based meat alternatives was studied. In more detail, IC was added before (B, in water with mixing times of 15 or 30 min and temperatures of 25 or 75 °C) or after (A, in powder form) the addition of PPI to the mixture with or without calcium chloride (Ca) in the formulation. The results showed that the addition of IC after PPI, especially combination with Ca resulted in the products with the most visible fibers, which can be considered as a quality improvement. IC addition to the formulations with or without Ca also increased the browning index, water holding capacity, tensile stress, and air bubble numbers compared to the PPI.WG formulation. However, no considerable difference in these parameters was found regarding the addition order of IC (before or after the addition of PPI). As the addition of IC after PPI hydration needs less energy for mixing, and, thus, less time for preparation, this order of addition can be recommended for improving the quality of plant-based meat alternatives containing IC. Therefore, hydration of IC in water, especially at high temperatures, is not necessary for the production of plant-based meat alternatives produced in the high-temperature shear cell (HTSC).
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34
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Wang N, Hu J, Zhang K, Zhang Y, Jiang Y, Wang X, Ban Q. Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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35
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Qiao X, Liu F, Kong Z, Yang Z, Dai L, Wang Y, Sun Q, McClements DJ, Xu X. Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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36
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Li X, Chen W, Hao J, Xu D. Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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37
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Wang N, Cheng J, Jiang Y, Meng Y, Zhang K, Ban Q, Wang X. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics. ULTRASONICS SONOCHEMISTRY 2023; 94:106314. [PMID: 36724648 PMCID: PMC9923223 DOI: 10.1016/j.ultsonch.2023.106314] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
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Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yao Meng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaida Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Liu J, Zhang R, Jiang H, Yan Z, Zhang Y, Zhang T, Liu X. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108107] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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40
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Shokrollahi Yanchemeh B, Varidi M, Razavi SMA, Sohbatzadeh F, Mohammadifar MA. Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by
CaCl
2
and transglutaminase. Food Sci Nutr 2022. [DOI: 10.1002/fsn3.3158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Basic Science University of Mazandaran Babolsar Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute Technical University of Denmark Kongens Lyngby Denmark
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41
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Li Y, Wang S, Zhang G, Liu X, Liu H, He Y, Zhu D. Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein. Int J Biol Macromol 2022; 224:881-892. [DOI: 10.1016/j.ijbiomac.2022.10.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/12/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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43
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Fu W, Yano H. Exploring melting behaviours of different cheese products by structural characteristics and rheological properties. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12895] [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]
Affiliation(s)
- Wei Fu
- Institute of Food Research National Agriculture and Food Research Organization Tsukuba 305‐8642, Japan
| | - Hiroyuki Yano
- Institute of Food Research National Agriculture and Food Research Organization Tsukuba 305‐8642, Japan
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44
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Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels 2022; 8:gels8050259. [PMID: 35621557 PMCID: PMC9141317 DOI: 10.3390/gels8050259] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 02/07/2023] Open
Abstract
In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ-carrageenan (KC) composite gel. Electrostatic force, hydrophobic interaction, hydrogen bond, and disulfide bond were also significantly strengthened; the α-helix decreased, and the β-sheet increased in the secondary structure, indicating that the protein molecules in the gel system aggregated in an orderly manner, which led to a much denser and more uniform gel network as well as improved water-holding capacity. In this experimental research, we developed a new type of walnut protein gel that could provide technical support for the high-value utilization and quality control of walnut protein.
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