1
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Gao Y, Lian W, Zhang H, Zhu Y, Huang Y, Liu L, Zhu X. Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones. Int J Biol Macromol 2024; 268:131621. [PMID: 38631588 DOI: 10.1016/j.ijbiomac.2024.131621] [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: 02/26/2024] [Revised: 04/11/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
In this study, the fibrous structure formation mechanism of soybean protein during high moisture extrusion processing was investigated using a dead-stop operation, and based on the interaction between soybean protein concentrate (SPC) and L-cysteine (CYS). The thermal properties, SDS-PAGE and particle size distribution of the samples from different extrusion zones were investigated. It was revealed that the addition of a moderate amount of CYS (0.1 %) promoted the fibrous structure formation in the SPC extrudates and optimised the textural properties of the SPC extrudates. In the extruder barrel, addition of CYS (0.1 %) promoted protein depolymerisation and unfolding in the mixing and cooking zones, and facilitated protein aggregation in the die and cooling zones. Protein solubility and raman spectroscopy revealed that disulfide bonds were principally responsible for fibrous structure formation; favoured when the intermolecular disulfide bonds (t-g-t mode) was increased. Finally, the transformation of protein conformation was revealed by secondary structure and surface hydrophobicity, which confirmed that the effect of CYS on protein conformation mainly occurred in the cooling zone. This study provides a theoretical basis for the application of CYS to regulate the fibrous structure of meat analogues.
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Affiliation(s)
- Yang Gao
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Wentao Lian
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Haojia Zhang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Ying Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Linlin Liu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
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2
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Lee S, Lee WS, Enomoto T, Akimoto AM, Yoshida R. Anisotropically self-oscillating gels by spatially patterned interpenetrating polymer network. SOFT MATTER 2024; 20:796-803. [PMID: 38168689 DOI: 10.1039/d3sm01237a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Here we introduce sub-millimeter self-oscillating gels that undergo the Belousov-Zhabotinsky (BZ) reaction and can anisotropically oscillate like cardiomyocytes. The anisotropically self-oscillating gels in this study were realized by spatially patterning an acrylic acid-based interpenetrating network (AA-IPN). We found that the patterned AA-IPN regions, locally introduced at both ends of the gels through UV photolithography, can constrain the horizontal gel shape deformation during the BZ reaction. In other words, the two AA-IPN regions could act as a physical barrier to prevent isotropic deformation. Furthermore, we controlled the anisotropic deformation behavior during the BZ reaction by varying the concentration of acrylic acid used in the patterning process of the AA-IPN. As a result, a specific directional deformation behavior (66% horizontal/vertical amplitude ratio) was fulfilled, similar to that of cardiomyocytes. Our study can provide a promising insight to fabricating robust gel systems for cardiomyocyte modeling or designing novel autonomous microscale soft actuators.
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Affiliation(s)
- Suwen Lee
- Department of Materials Engineering, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.
| | - Won Seok Lee
- Department of Materials Engineering, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.
| | - Takafumi Enomoto
- Department of Materials Engineering, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.
| | - Aya Mizutani Akimoto
- Department of Materials Engineering, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.
| | - Ryo Yoshida
- Department of Materials Engineering, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.
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3
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Kim YJ, Shin DM, Chun YG, Choi YS, Kim BK. Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties. Meat Sci 2023; 204:109254. [PMID: 37354834 DOI: 10.1016/j.meatsci.2023.109254] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/06/2023] [Accepted: 06/12/2023] [Indexed: 06/26/2023]
Abstract
This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (α-linolenic acid) were observed. Emulsion stability and cooking loss were also improved in meat spreads formulated with FOE compared with those the control. In particular, the addition of FOE generated softer and less chewy meat, owing to its lower melting point and rheological properties. However, the high content of unsaturated fatty acids in the FOE-containing meat spreads increased their susceptibility to lipid oxidation meat. These findings indicate that FOE, particularly macro-sized FOE, has the potential for use in n-3 fatty acid enriched meat products that are intended for consumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
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4
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Snel SJE, Amroussi Y, van der Goot AJ, Beyrer M. Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion. Foods 2023; 12:2543. [PMID: 37444281 DOI: 10.3390/foods12132543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
High-moisture extrusion (HME) is an effective process to make fibrous products that can be used as meat analogues. In this study, the effect of extrusion of already extruded products (i.e., re-extrusion) was tested with the aim to explore the potential of rework in HME. The rework of material is important because it is a route to reduce waste, which is always produced, for example during the start or at the end of a production run. Pea and soy protein isolates (PPI and SPI) were first extruded, then freeze-dried and ground, and extruded again. The visual and textural properties of the fibrous products were evaluated. Also, the rheological properties, solubility, and water-holding capacity (WHC) of the ingredients and the products after the first and second extrusion were quantified. The obtained freeze-dried powders after the first HME cycle had a reduction in solubility of 15% for PPI and 74% for SPI. Furthermore, WHC was reduced by 65% and 17% for PPI and SPI, respectively. After the second HME cycle, the reduction in solubility and WHC was augmented to 22% and 90% for PPI, and 79% and 63% for SPI. No effect on stock and loss moduli after heating and cooling were found, even after two HME cycles. SPI fibrous products did not differ in cutting strength, anisotropy index, or visual appearance after re-extrusion. Only, a decrease in hardness was detected, from 62.0 N to 51.1 N. For PPI, re-extrusion did reduce the cutting force and hardness but not the anisotropy index. It was concluded that even though HME induces a loss of solubility and WHC, this did not affect the fibrous texture formation of the protein. This means that the texture formed during HME does not depend on the process history and that rework is thus possible for fibrous products.
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Affiliation(s)
- Silvia J E Snel
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, 6708 PD Wageningen, The Netherlands
| | - Yasmine Amroussi
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, 6708 PD Wageningen, The Netherlands
| | - Michael Beyrer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland
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5
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Taghian Dinani S, Allaire N, Boom R, van der Goot AJ. Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Teimouri S, Kasapis S, Dokouhaki M. Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Peng Y, Kyriakopoulou K, Keppler JK, Venema P, van der Goot AJ. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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9
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Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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11
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Wang Q, Jiang J, Xiong YL. Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12895-12903. [PMID: 31682429 DOI: 10.1021/acs.jafc.9b05665] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Genipin, a natural electrophilic cross-linker, was applied (5, 10, 20, and 30 mM) to modify hempseed protein isolate (HPI). Genipin treatments resulted in general losses of total sulfhydryls (up to 2.9 nmol/mg) and free amines (up to 77.3 nmol/mg). Surface hydrophobicity decreased by nearly 90% with 30 mM genipin, corresponding to similar tryptophan fluorescence quenching. The genipin treatment converted HPI into highly cross-linked polymers. Hydrogels formed with such polymers when also incorporated with hemp oil emulsions exhibited substantially enhanced gelling ability: up to 3.3- and 2.6-fold increases, respectively, in gel strength and gel elasticity over genipin-untreated protein. The genipin-modified composite gels also exhibited superior water-holding capacity. Microstructural analysis revealed a compact gel network filled with protein-coated oil globules that interacted intimately with the protein matrix when treated with genipin. Such gels remained readily digestible. Hence, genipin-treated hemp protein hydrogels show promise as functional food components.
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Affiliation(s)
- Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
- Department of Animal and Food Sciences , University of Kentucky , Lexington , Kentucky 40546 , United States
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12
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Mohammadian M, Salami M, Emam-Djomeh Z. Characterization of hydrogels formed by non-toxic chemical cross-linking of mixed nanofibrillated/heat-denatured whey proteins. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2019. [DOI: 10.1007/s13738-019-01733-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Zhang M, Cai D, Song Q, Wang Y, Sun H, Piao C, Yu H, Liu J, Liu J, Wang Y. Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels. Food Sci Anim Resour 2019; 39:459-473. [PMID: 31304474 PMCID: PMC6612782 DOI: 10.5851/kosfa.2019.e42] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 05/16/2019] [Accepted: 05/26/2019] [Indexed: 12/13/2022] Open
Abstract
Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.
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Affiliation(s)
- Minghao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Qiumei Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Junmei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
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14
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Paramita VD, Kasapis S. Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Meydani B, Vahedifar A, Askari G, Madadlou A. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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16
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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17
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Bolger Z, Brunton NP, Monahan FJ. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Bolger Z, Brunton NP, Monahan FJ. Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim. Food Funct 2018; 8:3563-3575. [PMID: 28880330 DOI: 10.1039/c7fo00929a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin E and omega-3 fatty acids can be incorporated into meat products at levels supporting health claims of "protecting against oxidative stress" and "maintaining normal blood cholesterol levels", respectively. Chicken sausages were formulated to contain vitamin E (12 mg per 100 g) and flaxseed oil (2 g per 100 g) using different oil incorporation methods. The formulations were: (1) control (no oil); (2) oil; (3) emulsified oil; (4) freeze-dried encapsulated oil; (5) freeze-dried encapsulated oil with cross-linker genipin; (6) spray-dried encapsulated oil. α-Linolenic acid and α-tocopherol were retained in all fortified formulations at levels to meet nutrient and health claims but emulsification or encapsulation had no additional benefit in retention following cooking or on product quality as measured by proximate composition, lipid oxidation, colour, microbial analysis, cook loss and texture profile analysis. While the addition of flaxseed oil had a negative effect on consumer acceptance of flavour (although not when emulsified), overall acceptance of the chicken sausages was only reduced significantly (p ≤ 0.05) when oil was encapsulated.
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Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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19
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Wee M, Yusoff R, Lin L, Xu Y. Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Peters JP, Vergeldt FJ, Boom RM, van der Goot AJ. Water-binding capacity of protein-rich particles and their pellets. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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22
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The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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24
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The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Peters JP, Vergeldt FJ, Van As H, Luyten H, Boom RM, van der Goot AJ. Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Impact of Hydrolyzed Whey Protein on the Molecular Interactions and Cross-Linking Density in Whey Protein Isolate-Based Films. INT J POLYM SCI 2016. [DOI: 10.1155/2016/3723758] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of the amount of hydrolyzed WPI (h-WPI) in WPI-based films on the technofunctional properties and structure of the films has not hitherto been systematically researched. The main objective of this study was therefore to explore the quantitative and qualitative molecular interactions and structures of these films. Different buffer systems were used for the solubility studies to obtain information about the qualitative molecular interactions. Swelling studies were performed to provide qualitative statements about the WPI network. In addition, the cross-linking density (CLD) of the WPI-based films was derived from the swelling tests. The measurements showed that increasing the h-WPI content decreases the CLD significantly. The CLD values of films with 0% and 50% h-WPI content were1.61·10-4 mol·cm−3and0.25·10-4 mol·cm−3. The study indicates that noncovalent interactions have more influence on barrier properties than the cross-linking density through disulphide bonds. In general, the results of the swelling tests correlated with the solubility studies.
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Urbonaite V, de Jongh HHJ, van der Linden E, Pouvreau L. Protein Aggregates May Differ in Water Entrapment but Are Comparable in Water Confinement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8912-8920. [PMID: 26416128 DOI: 10.1021/acs.jafc.5b03784] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Aggregate size and density are related to gel morphology. In the context of the water distribution in complex food systems, in this study, it was aimed to investigate whether protein aggregates varying in size and density differ in entrapped and confined water. Heat-set soy protein aggregates (1%, v/v) prepared in the presence of 3.5 mM divalent salts increased in size and decreased in apparent density following the salt type order MgSO4, MgCl2, CaSO4, and CaCl2. In the absence of applied (centrifugal) forces, larger and less dense aggregates entrap more water. When force is applied from larger and more deformable aggregates, more water can be displaced. Entrapped water of ∼8-13 g of water/g of protein is associated with (pelleted) aggregates, of which approximately 4.5-8.5 g of water/g of protein is not constrained in exchangeability with the solvent. The amount of confined water within aggregates was found to be independent of the aggregate density and accounted for ∼3.5 g of water/g of protein. Confined water in aggregates is hindered in its diffusion because of physical structure constraints and, therefore, not directly exchangeable with the solvent. These insights in the protein aggregate size and deformability in relation to water entrapment and confinement could be used to tune water holding on larger length scales when force is applied.
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Affiliation(s)
- V Urbonaite
- Top Institute Food and Nutrition (TIFN) , Post Office Box 557, 6700 AN Wageningen, Netherlands
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University , Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - H H J de Jongh
- Top Institute Food and Nutrition (TIFN) , Post Office Box 557, 6700 AN Wageningen, Netherlands
- ProtIn Consultancy , Nepveulaan 112, 3705 LG Zeist, Netherlands
| | - E van der Linden
- Top Institute Food and Nutrition (TIFN) , Post Office Box 557, 6700 AN Wageningen, Netherlands
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University , Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - L Pouvreau
- Top Institute Food and Nutrition (TIFN) , Post Office Box 557, 6700 AN Wageningen, Netherlands
- NIZO Food Research , Post Office Box 20, 6710 BA Ede, Netherlands
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