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Wan Y, Xu Z, Zhu S, Zhou Y, Lü X, Shan Y. Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in vitro simulated gastric digestion. Int J Biol Macromol 2024; 270:132295. [PMID: 38735615 DOI: 10.1016/j.ijbiomac.2024.132295] [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: 02/27/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Ovomucin-Complex extracted from egg white is expected to have a barrier function similar to gastric mucin. In this study, the dynamic changes in structure, rheological properties and binding ability of Ovomucin-Complex during in vitro simulated gastric digestion were investigated. The results from HPLC and CLSM showed that extremely acidic pH (pH = 2.0) promoted Ovomucin-Complex to form aggregation. Acid-induced aggregation may hinder its binding to pepsin, thus rendering Ovomucin-Complex resistant to pepsin. Consequently, most of the polymer structure and weak gel properties of Ovomucin-Complex retained after simulated gastric digestion as verified by HPLC, CLSM and rheological measurement, although there was a small breakdown of the glycosidic bond as confirmed by the increased content of reducing sugar. The significantly reduced hydrophobic interactions of Ovomucin-Complex were observed under extremely acidic conditions and simulated gastric digestion compared with the native. Noticeably, the undigested Ovomucin-Complex after simulated gastric digestion showed a higher affinity (KD = 5.0 ± 3.2 nm) for urease - the key surface antigen of Helicobacter pylori. The interaction mechanism between Ovomucin-Complex and urease during gastric digestion deserves further studies. This finding provides a new insight to develop an artificial physical mucus barrier to reduce Helicobacter pylori infection.
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Affiliation(s)
- Yanqing Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhiman Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Shengnan Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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2
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Ortiz-Deleón AM, Román-Guerrero A, Sandoval-Castilla O, Cuevas-Bernardino JC. Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process. Int J Biol Macromol 2024; 265:131260. [PMID: 38599904 DOI: 10.1016/j.ijbiomac.2024.131260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 04/12/2024]
Abstract
Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPIT, 90 °C) or ultrasound (WPIUS, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin (AI) complex coacervates (CCWPI:AI) were formed at pH 3.0 using WPIT and WPIUS, and the associative electrostatic interactions between WPI-AI led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior (G´ > G"). The CCWPI:AI system based on WPIT showed enhanced strength and gel-like structure compared to the WPIUS-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CCWPI:AI complexes, exhibiting spherical droplets (93.3-292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPIT-based emulgels displayed superior stability against creaming than untreated WPI and WPIUS-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.
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Affiliation(s)
- Anthony M Ortiz-Deleón
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico
| | - Angélica Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico.
| | - Ofelia Sandoval-Castilla
- Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, km 38.5 Carretera México-Texcoco, 56230 Texcoco, Estado de México, Mexico
| | - Juan Carlos Cuevas-Bernardino
- CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5. Carretera Sierra Papacal-Chuburná Puerto, 97302 Mérida, Yucatán, Mexico
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3
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Tojan S, Kaur L, Singh J. Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion. Food Chem 2024; 434:137434. [PMID: 37716146 DOI: 10.1016/j.foodchem.2023.137434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 08/20/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023]
Abstract
Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid cheese alternatives with superior nutritional and functional properties. The effects of partially replacing (30%) cow milk with mung bean protein isolate (MBPI) on the rheology, texture, microstructure, and digestibility of paneer (acid-heat coagulated cheese) were studied. The developed hybrid cow milk-mung bean paneer (CMMBP) had higher protein and moisture contents, lower fat content, and a darker colour than cow milk paneer (CMP). CMMBP showed a significant reduction in hardness, cohesiveness, chewiness, and springiness compared to the cow milk-based control. Frequency sweeps performed using a dynamic rheometer showed higher storage modulus (G') for CMMBP compared to CMP, indicating greater elastic properties of the hybrid paneer. In vitro digestibility of CMMBP was significantly lower than CMP, as shown by the lower overall ninhydrin-reactive free amino N release and the presence of resistant peptides at the end of digestion.
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Affiliation(s)
- Shince Tojan
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.
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4
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Ma C, Li S, Yin Y, Xu W, Xue T, Wang Y, Liu X, Liu F. Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Glover Z, Gregersen SB, Wiking L, Hammershøj M, Simonsen AC. Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zachary Glover
- Department of Physics, Chemistry and Pharmacy University of Southern Denmark Campusvej 55 Odense M 5230 Denmark
| | | | - Lars Wiking
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
| | - Mariannne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
| | - Adam Cohen Simonsen
- Department of Physics, Chemistry and Pharmacy University of Southern Denmark Campusvej 55 Odense M 5230 Denmark
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7
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Bouwman WG. Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kornet R, Shek C, Venema P, Jan van der Goot A, Meinders M, van der Linden E. Substitution of whey protein by pea protein is facilitated by specific fractionation routes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106691] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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9
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He LF, Li YT, Zeng Z, Liu AP, Liu YT, Hu B, Wang CX, Chen SY, Li C. Fabrication, characterization and controlled release properties of yak casein cold-set gels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Ge H, Wu Y, Woshnak LL, Mitmesser SH. Effects of hydrocolloids, acids and nutrients on gelatin network in gummies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106549] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106548] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Khalesi H, Sun C, He J, Lu W, Fang Y. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures. Food Res Int 2021; 140:109856. [DOI: 10.1016/j.foodres.2020.109856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/08/2020] [Accepted: 10/26/2020] [Indexed: 12/21/2022]
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13
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Li X, He X, Mao L, Gao Y, Yuan F. Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109851] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Luo Y, Liu X, Pang Z. Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration. J Dairy Sci 2019; 102:7849-7862. [DOI: 10.3168/jds.2019-16305] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
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16
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Ainis WN, Ersch C, Farinet C, Yang Q, Glover ZJ, Ipsen R. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Peng J, Calabrese V, Ainis WN, Scager R, Velikov KP, Venema P, van der Linden E. Mixed gels from whey protein isolate and cellulose microfibrils. Int J Biol Macromol 2018; 124:1094-1105. [PMID: 30476515 DOI: 10.1016/j.ijbiomac.2018.11.210] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 11/22/2018] [Accepted: 11/22/2018] [Indexed: 11/18/2022]
Abstract
Whey proteins can form different gel structures ranging from fine-stranded to particulate when appropriate conditions are applied. By incorporating polysaccharides, the gelation of WPI can be influenced. We investigated the heat-induced gelation of whey protein isolate (WPI) in the presence of bacterial cellulose (BC) microfibrils at pH 7 at different concentrations of NaCl. Our results showed that WPI and BC microfibrils form a homogeneous dispersion at pH 7. Upon heating, the WPI gel was formed independently in the presence of the BC microfibril gel, resulting in the formation of a composite gel. The gel structure and gelation dynamics of WPI was not influenced by the presence of BC microfibrils. However, the presence of BC microfibrils increased the storage modulus of the WPI gel, with an increase being negligible when the strength of the WPI gel is above a certain value. With an increase of NaCl concentration, the WPI gel structure changes from fine-stranded to a particulate gel, while the BC microfibril gel structure remains unchanged. No macroscopic phase separation could be observed in the WPI-BC microfibril gels. Our results showed that the rheological properties and water holding capacity of the WPI-BC microfibril mixed gels are mainly dominated by the WPI.
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Affiliation(s)
- Jinfeng Peng
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Vincenzo Calabrese
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - William Nicholas Ainis
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Ruben Scager
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Krassimir P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, the Netherlands; Soft Condensed Matter, Debye Institute for NanoMaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, the Netherlands
| | - Paul Venema
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
| | - Erik van der Linden
- Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
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18
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Tian B, Wang Z, van der Goot AJ, Bouwman WG. Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Ainis WN, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Peng X, Ruan S, Liu Y, Huang L, Zhang C. The addition of hydrolyzed whey protein fractions to raw pork patties with subsequent chilled storage and its effect on oxidation and gel properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1423111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Xinyan Peng
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Shiyan Ruan
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Yafei Liu
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Lei Huang
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Cuiyun Zhang
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
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22
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23
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Huang T, Tu ZC, Shangguan X, Wang H, Zhang N, Zhang L, Sha X. Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1024-1032. [PMID: 28718883 DOI: 10.1002/jsfa.8551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 07/10/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Protein-polysaccharide complex coacervations have been considered extensively for the development of functional foods. The main problem of the complex coacervates is that they are highly unstable under different conditions and that cross-linking is necessary to stabilize them. In this study, the effects of pectin at different concentrations on the gel and structural properties of fish scale gelatin (FSG)-high methoxyl citrus pectin (HMP) coacervate enhanced by microbial transglutaminase (MTGase) were studied. RESULTS The gelation rates and gel strength of the MTGase-enhanced FSG-HMP coacervate gels decreased with increasing HMP concentration. However, the enhanced coacervate gels exhibited better thermal behavior and mechanical properties compared with the original gels. Also, TG-P8 exhibited the highest melting point (27.15 ± 0.12 °C), gelation point (15.65 ± 0.01 °C) and stress (15.36 ± 0.48 kPa) as HMP was 8 g kg-1 . Particle size distribution, fluorescence emission and UV absorbance spectra indicated that MTGase and HMP could make FSG form large aggregates. Moreover, confocal laser scanning microscopy of treated coacervate gels showed a continuous protein phase at low HMP concentrations. CONCLUSION FSG and HMP could form soluble coacervate, and MTGase could improve the thermal and mechanical properties of coacervate gels. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Nanhai Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xiaomei Sha
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
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24
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Foegeding EA, Stieger M, van de Velde F. Moving from molecules, to structure, to texture perception. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Ji L, Xue Y, Zhang T, Li Z, Xue C. The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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29
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30
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Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Martin AH, Bakhuizen E, Ersch C, Urbonaite V, de Jongh HH, Pouvreau L. Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Pouvreau L, van Wijlen E, Klok J, Urbonaite V, Munialo CD, de Jongh HHJ. Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels. J Food Sci 2016; 81:N982-90. [PMID: 26894687 DOI: 10.1111/1750-3841.13247] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/12/2016] [Accepted: 01/21/2016] [Indexed: 11/28/2022]
Abstract
To evaluate the importance of the water holding capacity for the elastically stored energy of protein gels, a range of gels were created from proteins from different origin (plant: pea and soy proteins, and animal: whey, blood plasma, egg white proteins, and ovalbumin) varying in network morphology set by the protein concentration, pH, ionic strength, or the presence of specific ions. The results showed that the observed positive and linear relation between water holding (WH) and elastically stored energy (RE) is generic for globular protein gels studied. The slopes of this relation are comparable for all globular protein gels (except for soy protein gels) whereas the intercept is close to 0 for most of the systems except for ovalbumin and egg white gels. The slope and intercept obtained allows one to predict the impact of tuning WH, by gel morphology or network stiffness, on the mechanical deformation of the protein-based gel. Addition of charged polysaccharides to a protein system leads to a deviation from the linear relation between WH and RE and this deviation coincides with a change in phase behavior.
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Affiliation(s)
- Laurice Pouvreau
- Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands
- NIZO Food Research, P.O. Box 20, 6710, BA, Ede, The Netherlands
| | - Emke van Wijlen
- NIZO Food Research, P.O. Box 20, 6710, BA, Ede, The Netherlands
| | - Jan Klok
- Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands
| | - Vaida Urbonaite
- Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands
- Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands
| | - Claire D Munialo
- Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands
- Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands
| | - Harmen H J de Jongh
- Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands
- ProtIn Consultancy, Nepveulaan 112, 3705LG, Zeist, The Netherlands
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