1
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Yang L, Guo X, Qin Y, Ji N, Dai L, Sun Q. Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations. Int J Biol Macromol 2024; 269:132060. [PMID: 38719014 DOI: 10.1016/j.ijbiomac.2024.132060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 05/13/2024]
Abstract
In the context of starch-protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch-protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G') decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G' increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xinru Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China.
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2
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Ørskov KE, Christensen LB, Wiking L, Hannibal T, Hammershøj M. Microstructural studies of imitation cheese with a shift in continuous phase. Food Res Int 2024; 184:114210. [PMID: 38609211 DOI: 10.1016/j.foodres.2024.114210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/09/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
When casein is replaced with starch in imitation cheese, the functionality changes. Three different microscopy methods were applied to understand the microstructural differences in the product depending on which component dominates the microstructure. Confocal Laser Scanning Microscopy (CLSM) for component identification. Scanning Electron Microscopy (SEM) and Cryogenic Scanning Electron Microscopy (Cryo-SEM) for studying surface structures. Differences in the surface structures were detected between SEM and Cryo-SEM. In SEM, starch appeared rough and protein smooth, while in Cryo-SEM no starch roughness of the surface was found. A change in starch modification and effects of protein prehydration was also analysed. Adding octenyl succinic anhydride (OSA) modified starch for emulsifying properties resulted in a microstructure with fragmented protein at a protein level of 7 %, but not at 9 or 12 %. Protein prehydration had limited effect on microstructure. On a macrostructural level, the change to an emulsifying starch increased hardness in imitation cheese with 7 and 9 % protein. Protein prehydration slightly decreased the hardness, but the difference was not significant at all concentrations. This research provides valuable information about the microstructure of imitation cheese at a 50/50 composition, how the microstructure changes with an emulsifying starch and what occurs after a protein prehydration was included in the production.
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Affiliation(s)
- Kathrine Esager Ørskov
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark.
| | | | - Lars Wiking
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Thomas Hannibal
- K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark
| | - Marianne Hammershøj
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
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3
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Oh Y, Lee S, Lee NK, Rhee JK. Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink. J Microbiol Biotechnol 2024; 34:891-901. [PMID: 38379303 DOI: 10.4014/jmb.2311.11040] [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: 11/24/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/22/2024]
Abstract
This study focuses on improving the 3D printability of pea protein with the help of food inks designed for jet-type 3D printers. Initially, the food ink base was formulated using nanocellulose-alginate with a gradient of native potato starch and its 3D printability was evaluated. The 3D-printed structures using only candidates for the food ink base formulated with or without potato starch exhibited dimensional accuracy exceeding 95% on both the X and Y axes. However, the accuracy of stacking on the Z-axis was significantly affected by the ink composition. Food ink with 1% potato starch closely matched the CAD design, with an accuracy of approximately 99% on the Z-axis. Potato starch enhanced the stacking of 3D-printed structures by improving the electrostatic repulsion, viscoelasticity, and thixotropic behavior of the food ink base. The 3D printability of pea protein was evaluated using the selected food ink base, showing a 46% improvement in dimensional accuracy on the Z-axis compared to the control group printed with a food ink base lacking potato starch. These findings suggest that starch can serve as an additive support for high-resolution 3D jet-type printing of food ink material.
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Affiliation(s)
- Yourim Oh
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Seungmin Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Nam Keun Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Jin-Kyu Rhee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
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4
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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [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: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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5
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Lee I, Kang T. Heat-moisture-treated rice starches with different amylose and moisture contents as stabilizers for nonfat yogurt. Food Chem 2024; 436:137746. [PMID: 37862995 DOI: 10.1016/j.foodchem.2023.137746] [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: 07/11/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/22/2023]
Abstract
Food producers are interested in enhancing native starch properties without chemical modifications. Here, rice starches were physically modified via heat-moisture treatment (HMT) using different amylose (high, medium, low, and waxy) and moisture (15 %, 20 %, 25 %, and 30 %) contents. Hydration properties and pasting viscosities differed for different amylose and moisture contents. The HMT starch with high amylose content and 15 % moisture (High_HMT15) exhibited the highest final viscosity (6.16 Pa.s), and 31.7 % and 35.1 % increased amount of resistant starch compared to native starch in the granule and paste states, respectively. Hence, High_HMT15 was used as a stabilizer for nonfat yogurt. The nonfat yogurt prepared with 1.0 % High_HMT15 as the stabilizer exhibited 37.3 % reduced whey separation, 2.8 times increased viscosity, a high total solids content, and acceptable sensory properties compared to the nonfat yogurt without starch. These HMT starches can replace chemically modified starches derived from other grains in various food applications.
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Affiliation(s)
- Inae Lee
- Department of Chemistry, Hanyang University, Seoul 04763, Republic of Korea
| | - Taiyoung Kang
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea.
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6
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Wang L, Wang P, Li Y, Liu S, Wu L, Zhang W, Chen C. A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH. Foods 2024; 13:303. [PMID: 38254604 PMCID: PMC10815246 DOI: 10.3390/foods13020303] [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: 12/13/2023] [Revised: 01/08/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles with OSA-modified starch. The effect of preparation pH on the stability of the zein/OSA-modified starch nanoparticles was investigated. Sedimentation occurred in zein nanoparticles as the pH reached the isoelectric point. However, the stability of zein nanoparticles at various pH levels significantly improved after adding OSA-modified starch to form zein/OSA-modified starch nanoparticles regardless of whether they were prepared under acidic or alkaline pH conditions. Notably, the stability of zein/OSA-modified starch nanoparticles prepared at an acidic pH was higher than that of those prepared at an alkaline pH, thereby highlighting the critical role of the preparation pH for zein/OSA-modified starch in maintaining the stability of zein. The stable zein/OSA-modified starch nanoparticles developed in this study exhibit significant potential for use in delivery systems across various pH environments.
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Affiliation(s)
- Linlin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Yi Li
- Jilin COFCO Biochemistry Co., Ltd., Changchun 130033, China; (Y.L.); (L.W.)
| | - Siyuan Liu
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Lida Wu
- Jilin COFCO Biochemistry Co., Ltd., Changchun 130033, China; (Y.L.); (L.W.)
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Chong Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
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7
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Ye H, Yu W. Different influences of dietary fiber from various sources on the in vitro digestibility of casein as uncovered by the study of protein-dietary fiber interactions. Food Res Int 2024; 176:113845. [PMID: 38163735 DOI: 10.1016/j.foodres.2023.113845] [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: 10/02/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
How different dietary fibers including pectin, cellulose and lignin affect casein digestibility was studied using in vitro static protocols. Peptides' profile, free amino acids (AAs) content, casein-DF interactions and their influences on enzymatic activities of proteolytic enzymes were studied using combined techniques. Under gastric and intestinal digestive conditions, while pectin could reduce casein digestibility (with an averaged decrease of 12.15% and 7.83, respectively) through both depletion flocculation and hydrogen-binding interactions, lignin inhibited the digestion of casein straightly through reducing the enzymatic activity of proteolytic enzymes, thereby altering the production of free AAs. Although cellulose showed the least detrimental effects, it still significantly reduced the content of Thr, Glu, Val, Leu, Phe, Lys, and no Arg was released. Deeper insight into casein-DF interactions and their influences on casein digestibility improves the development of more effective forms of DF for improving AA homeostasis in individuals.
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Affiliation(s)
- Hanfei Ye
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
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8
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Bu N, Zhou N, Cao G, Mu R, Pang J, Ma C, Wang L. Konjac glucomannan/carboxymethyl chitosan film embedding gliadin/casein nanoparticles for grape preservation. Int J Biol Macromol 2023; 249:126131. [PMID: 37543273 DOI: 10.1016/j.ijbiomac.2023.126131] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
Constructing biopolymer-based packaging films with fantastic water resistance and mechanical properties for food preservation is highly desirable and challenging. In this work, Gliadin/Casein nanoparticles (GCNPs) were prepared by pH-driven method and embedded into konjac glucomannan/carboxymethyl chitosan (KC) film matrix to improve the water resistance and mechanical properties of KC film. Gliadin and Casein showed good compatibility and co-assembled to form compact GCNPs clusters through hydrogen bonding and hydrophobic interaction verified by FT-IR spectroscopy, and fluorescence spectroscopy. The particle size and zeta potential of GCNPs was 269.7 nm and -7.6 mV, respectively. The effect of GCNPs on the mechanics, water barrier, thermal stability, and UV-shielding of KC-GCNPs film was investigated. SEM images revealed that GCNPs uniformly distributed into KC film matrix and significantly improved the mechanics (tensile strength: 75.6 MPa, elongation at breaking: 36.7 %), water barrier ability (water contact angle: 91.3°, water vapor permeability: 0.994 g mm/m2 day kPa, water solubility: 52.0 %), thermal stability and UV blocking property of KC-GCNPs film. Furthermore, KC-GCNPs film could also be applied to extend the shelf life of grapes. This paper demonstrated the great potential of GCNPs as functional nanofillers in enhancing the physicochemical properties of KC film.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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9
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Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of pH on pea protein-hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing. Food Res Int 2023; 170:112966. [PMID: 37316054 DOI: 10.1016/j.foodres.2023.112966] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 04/05/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels contributes to the development of innovative plant-based gel products. Herein, we proposed a strategy for constructing PeaP-hydroxypropyl starch (HPS) interpenetrating network hydrogels, in which the structure, strength, and 3D printing properties of the hydrogels were regulated by changing pH. Results showed that pH significantly affected the gelation process of PeaP/HPS hydrogels. The hydrogels formed a lamellar structure at pH 3, a granule aggregation network structure at pH 5, porous structures at pH 7 and 9, and a honeycomb structure at pH 11. The strength of hydrogels formed at different pH values had the following order: pH 3 >pH 11 > pH 7 >pH 9 >pH 5. The storage modulus (G') of the hydrogel at pH 3 was up to 4149 Pa, but only 695 Pa at pH 5. Moreover, hydrogel at pH 3 had the best self-recovery of 55%. 3D printed objects from gel inks at pH 3 exhibited high structural integrity and fidelity at 60 °C. Gelling force analysis indicated hydrogen bonds were the dominant interaction within all hydrogels. Overall, this study suggested that PeaP/HPS hydrogel formed at pH 3 possessed the most excellent mechanical properties and 3D printing capabilities, which may provide insights into the development of novel PeaP-based gel food ingredients and promote the application of PeaP in the food industry.
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Affiliation(s)
- Yihui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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10
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Ma Y, Chen Z, Chen R, Wang Z, Zhang S, Chen J. Probing molecular interactions of amylose-morin complex and their effect on antioxidant capacity by 2D solid-state NMR spectroscopy. Food Chem 2023; 415:135693. [PMID: 36857873 DOI: 10.1016/j.foodchem.2023.135693] [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: 11/25/2022] [Revised: 01/24/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023]
Abstract
Interaction of polyphenols and starch significantly governed the further applications on polyphenol-starchy foods. Elucidation of inter-molecular interaction is, however, a challenge because conventional characterizations could not detect the change of micro-environment caused by weak interactions. Herein, a facile strategy for molecular detection of amylose-polyphenol interactions was reported using two-dimensional solid-state NMR spectroscopy. Amylose-morin complex was prepared and characterized using 1H NMR, FT-IR, DSC, XRD and SEM. Significantly, variation of chemical shifts, splitted peaks and peak width, monitored by 13C CP/MAS and 1H NMR spectra, identified the strong inter-molecular interaction and binding sites. Furthermore, correlated signals from 1H-13C HETCOR confirmed the binding sites of interactions. These findings confirmed the interaction was inter-molecular hydrogen bonds, which generated between hydroxy-3,5,7 of morin and hydroxy groups of amylose. Besides, DPPH radical scavenging and reducing power assay indicated inter-molecular hydrogen bonds are not strong enough to interfere antioxidant capacity of morin.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
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11
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Wang J, Chen Z, Zhang W, Lei C, Li J, Hu X, Zhang F, Chen C. The physical and structural properties of acid-Ca 2+ induced casein-alginate/Ca 2+ double network gels. Int J Biol Macromol 2023; 245:125564. [PMID: 37385323 DOI: 10.1016/j.ijbiomac.2023.125564] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/13/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
The design of protein or polysaccharide interpenetrating network gels according to their physicochemical properties is required to obtain the desired properties of hydrogels. In this study, a method was proposed to prepare casein-calcium alginate (CN-Alg/Ca2+) interpenetrating double-network gels by the release of calcium from a calcium retarder during acidification to form calcium-alginate (Alg/Ca2+) gel and casein (CN) acid gel. Compared with the casein-sodium alginate (CN-Alg) composite gel, the CN-Alg/Ca2+ dual gel network with an interpenetrating network gel structure has better water-holding capacity (WHC) and hardness. The rheology and microstructure results showed that the dual-network gels of CN and Alg/Ca2+ induced by gluconic acid-δ-sodium (GDL) and calcium ions were the network structure of the Alg/Ca2+ gel, which was the "first network", and the CN gel, which was the "second network". It was proven that the microstructure, texture characteristics, and WHC of the double-network gels could be regulated by changing the concentration of Alg in the double-network gels and that the 0.3 % CN-Alg/Ca2+ double gels showed the highest WHC and firmness values. The aim of this study was to provide useful information for the preparation of polysaccharide-protein mixed gels in the food industry or other fields.
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Affiliation(s)
- Jing Wang
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Zuguo Chen
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China
| | - Chan Lei
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jiamin Li
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xiaofang Hu
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Feng Zhang
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China.
| | - Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China.
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12
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Rosas-Val P, Adhami M, Brotons-Canto A, Gamazo C, Irache JM, Larrañeta E. 3D printing of microencapsulated Lactobacillus rhamnosus for oral delivery. Int J Pharm 2023; 641:123058. [PMID: 37207858 DOI: 10.1016/j.ijpharm.2023.123058] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/21/2023]
Abstract
3D Printing is an innovative technology within the pharma and food industries that allows the design and manufacturing of novel delivery systems. Orally safe delivery of probiotics to the gastrointestinal tract faces several challenges regarding bacterial viability, in addition to comply with commercial and regulatory standpoints. Lactobacillus rhamnosus CNCM I-4036 (Lr) was microencapsulated in generally recognised as safe (GRAS) proteins, and then assessed for robocasting 3D printing. Microparticles (MP-Lr) were developed and characterised, prior to being 3D printed with pharmaceutical excipients. MP-Lr showed a size of 12.3 ± 4.1 µm and a non-uniform wrinkled surface determined by Scanning Electron Microscopy (SEM). Bacterial quantification by plate counting accounted for 8.68 ±0.6 CFU/g of live bacteria encapsulated within. Formulations were able to keep the bacterial dose constant upon contact with gastric and intestinal pH. Printlets consisted in oval-shape formulations (15 mm × 8 mm × 3.2 mm) of ca. 370 mg of total weight, with a uniform surface. After the 3D printing process, bacterial viability remained even as MP-Lr protected bacteria alongside the process (log reduction of 0.52, p>0.05) in comparison with non-encapsulated probiotic (log reduction of 3.05). Moreover, microparticle size was not altered during the 3D printing process. We confirmed the success of this technology for developing an orally safe formulation, GRAS category, of microencapsulated Lr for gastrointestinal vehiculation.
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Affiliation(s)
- Pablo Rosas-Val
- Nucaps Nanotechnology S.L., Spain; Department of Microbiology & Parasitology, University of Navarra, Spain
| | | | | | - Carlos Gamazo
- Department of Microbiology & Parasitology, University of Navarra, Spain
| | - Juan M Irache
- Department of Technology & Pharmaceutical Chemistry, University of Navarra, Spain
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13
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Cota-López R, Velazquez G, Méndez-Montealvo G, Pérez-Ramírez IF, Murúa-Pagola B, Espinoza-Mellado R, Hernández-Gama R. Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt. Int J Biol Macromol 2023; 241:124501. [PMID: 37085074 DOI: 10.1016/j.ijbiomac.2023.124501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/06/2023] [Accepted: 04/14/2023] [Indexed: 04/23/2023]
Abstract
It is well known that using retrograded starches confers many technological advantages, as well as health benefits when consumed in adequate doses; however, these properties are closely related to the type of starch and/or the treatment applied, therefore, it is of interest to add retrograded starch to popular products such as Greek yogurt. The aim of this work was to investigate the effect of adding two types of retrograded corn starch with different amylose content to a non-strained type of Greek-style yogurt. Retrograded starch from starch containing 27 % (RNS) or 70 % (RHS) amylose was added to yogurt at 0, 10, 12.5, or 15 g/100 g before storage at 4 °C for 14 d. The resistant starch (RS) content, pH, syneresis, flow behavior index, and consistency index, were measured every week. A sensory test was carried out in yogurt added with 12.5 g/100 g of retrograded starches to evaluate acceptability. Adding retrograded starch significantly reduced syneresis while increasing the consistency, firmness, and resistant starch content of the yogurt. No significant differences in general acceptance were observed in samples added with RNS when compared to control. Although a significant difference was observed after adding RHS, the acceptance of the product is still convenient. Adding a high concentration of retrograded starch could help to ensure doses enough for a prebiotic effect of RS with concentrations of 1.74 ± 0.37 to 2.32 ± 0.09 g/100 g and from 3.5 ± 0.08 to 4.21 ± 0.08 g/100 g when RNS or RHS is added while maintaining the quality characteristics of Greek-style yogurt during storage without compromising the acceptability.
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Affiliation(s)
- Rubén Cota-López
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico
| | - Gonzalo Velazquez
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
| | - Guadalupe Méndez-Montealvo
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
| | - Iza F Pérez-Ramírez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Cerro de las Campanas S/N. Col. Centro, C.P. 76010 Santiago de Queretaro, Mexico
| | - Beneranda Murúa-Pagola
- Planta Lacteos Universidad Autonoma de Queretaro, Cerro de las Campanas S/N. Col. Centro, C.P. 76010 Santiago de Queretaro, Mexico
| | - Rosario Espinoza-Mellado
- Instituto Politecnico Nacional, Central de Instrumentacion de Microscopia, Escuela Nacional de Ciencias Biologicas, Prolongacion de Carpio y Plan de Ayala, 11340 Mexico City, CDMX, Mexico.
| | - Regina Hernández-Gama
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
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14
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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: 5] [Impact Index Per Article: 5.0] [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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15
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Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108235] [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]
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16
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Zhang Y, Song B, Wang X, Zhang W, Zhu H, Pang X, Wang Y, Xie N, Zhang S, Lv J. Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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17
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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Nhouchi Z, Watuzola R, Pense-Lheritier AM. A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions. J Texture Stud 2022; 53:581-600. [PMID: 35119704 DOI: 10.1111/jtxs.12663] [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: 08/30/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/30/2022]
Abstract
Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.
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Affiliation(s)
- Zeineb Nhouchi
- School of Industrial Biology - EBI, EBInnov, Cergy, France
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19
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Makowska A, Dwiecki K, Kubiak P, Baranowska HM, Lewandowicz G. Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach. Polymers (Basel) 2022; 14:polym14152977. [PMID: 35893941 PMCID: PMC9331432 DOI: 10.3390/polym14152977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/25/2022] Open
Abstract
Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).
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Affiliation(s)
- Agnieszka Makowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8466005
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20
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Kataria A, Sharma S, Khatkar SK. Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ankita Kataria
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Sunil Kumar Khatkar
- Byproducts Utilization Lab, Department of Dairy Technology College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU) Ludhiana 141004 Punjab India
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21
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Lopez‐Ochoa JD, Cadena‐Chamorro E, Ciro‐Velasquez H, Rodríguez‐Sandoval E. Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages. STARCH-STARKE 2022. [DOI: 10.1002/star.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan David Lopez‐Ochoa
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Edith Cadena‐Chamorro
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Héctor Ciro‐Velasquez
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
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22
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Ma Y, Wang Z, Wang Y, Zhang S. Molecular insight into the interactions between starch and cuminaldehyde using relaxation and 2D solid-state NMR spectroscopy. Carbohydr Polym 2022; 278:118932. [PMID: 34973750 DOI: 10.1016/j.carbpol.2021.118932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/07/2021] [Accepted: 11/21/2021] [Indexed: 11/19/2022]
Abstract
The interaction between cuminaldehyde and starch mainly governed the effect of further handling on food applications of cuminaldehyde. However, little information is available about the interactions of these components. We utilized relaxation and heteronuclear correlation (HETCOR) solid-state NMR spectroscopy to investigate the interaction between cuminaldehyde and porous starch at molecular level. We found that the interactions occurred mainly through hydrogen bonds. Cuminaldehyde molecules were restricted by starch, which resulted in the limitation of their movements and the longer 1H T1 relaxation time. Furthermore, the well resolved correlated peaks in 2D 1H-13C HETCOR spectrum confirmed the formation of hydrogen bonds. The oxygen atoms at hydroxyl-2,3 of starch were the binding sites, which combined with hydrogens of cuminaldehyde. This present work not only afford a new approach to obtain a molecular understanding of interactions, but also expanded the application of solid-state NMR to investigation of the interaction on functional components.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China.
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Yuxia Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China
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23
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Kumar L, Brennan M, Brennan C, Zheng H. Thermal, pasting and structural studies of oat starch-caseinate interactions. Food Chem 2021; 373:131433. [PMID: 34763187 DOI: 10.1016/j.foodchem.2021.131433] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 10/05/2021] [Accepted: 10/17/2021] [Indexed: 01/13/2023]
Abstract
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm-1 and 1152 cm-1 suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.
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Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3000, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences & Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
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24
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Xu T, Jiang C, Zhou Q, Gu Z, Cheng L, Tong Y, Hong Y. Complexation behavior of octenyl succinic anhydride starch with chitosan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index. BMC Biotechnol 2021; 21:53. [PMID: 34537028 PMCID: PMC8449871 DOI: 10.1186/s12896-021-00711-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 07/27/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In order to improve the taste acceptability of certain nutritional oils, it has been decided in this study to introduce them in an emulsion whose surfactant is casein, then to carry out a lacto-fermentation, leading to a dairy-like product with added nutritional value and health benefit. In this context, a plan of mixtures has been proposed for the preparation of emulsions based on argan oil, sodium caseinate and starch, with concentrations ranged between (10-20%) and (0-2%) and (0-1.5%) respectively. All emulsions were homogenized at two high stirring velocities (10,000-20,000 rpm) and two stirring times (5-20 min). The physical stability was assessed by visual analysis and microstructural measurements. The Creaming index was calculated for selected emulsions to predict their creaming behavior. RESULTS All emulsions showed a creaming behavior except one emulsion that required the highest values of all factors, which showed the highest creaming index with an average particle size of 11.27 μm. The absence or the variation of one or all factors led to various degrees of instabilities verified in all other emulsions. Due to the synergistic action of all parameters, the emulsion stability was attributed to the reduction of droplets size, the increase of continuous phase viscosity and the decrease of coalescence. CONCLUSION The parameters that played a major role in the stability of the emulsion consists of: stirring velocity and time, sodium caseinate/oil ratio and starch/sodium caseinate ratio. The underlying structure and the interaction of the fluid droplets within the solid like product is what holds the stability of the product against settling or separation during fermentation.
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26
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Xu T, Jiang C, Zhou Q, Gu Z, Cheng L, Tong Y, Hong Y. Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties. Carbohydr Polym 2021; 267:118228. [PMID: 34119181 DOI: 10.1016/j.carbpol.2021.118228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/25/2021] [Accepted: 05/17/2021] [Indexed: 11/30/2022]
Abstract
The preparation and characterization of colloidal complexes based on octenyl succinic anhydride starch hydrolyzate (OSAS) and chitosan (CS) were conducted. Results showed that OSA-S/CS ratio (r) and pH significantly affected complex turbidities and yields. The highest turbidity and yield were obtained at r = 6:1 when pH was fixed, and at pH 6.5 when r was fixed. All complexes remained liquid-like except that formed at pH 6.5, which exhibited a gel structure due to the strongest complexation. OSA-S/CS complexes had intertwined core-shell microstructure and exhibited electrostatic interactions between COO- and NH3+ groups of OSA-S and CS, respectively. The complexes prepared at r = 6:1 and pH 6.0 exhibited the most suitable wettability (θow = 91.97°) and interfacial adsorption dynamics. The compact lamellar network and intact cores of these complexes were also shown. This work provides profound and comprehensive information about the formation and physicochemical properties of OSA-S/CS complexes.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Chengchen Jiang
- School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Qiwei Zhou
- School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Yi Tong
- National Engineering Research Center for Corn Deep Processing, Jilin COFCO Bio-Chemical Co. Ltd, Changchun 130033, PR China.
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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27
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Li A, Guo C, Li X, Li P, Yang X, Guo Y. Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106775] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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Fan S, Fang F, Lei A, Zheng J, Zhang F. Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex. Foods 2021; 10:foods10092009. [PMID: 34574119 PMCID: PMC8472701 DOI: 10.3390/foods10092009] [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: 07/28/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na+, K+, Ca2+) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle size, and turbidity of the LMP/CAS complex, and lead the LMP/CAS complex to form a more regular and uniform network structure, which helped improve its stability, solubility, and rheological properties. The particle size and turbidity value of the complex achieved with Ca2+ were higher than those obtained using Na+ and K+. Moreover, the secondary structure of the proteins in the complex changed to adding high concentrations of Ca2+. Our study provides valuable information for the application of the LMP/CAS complex in the food industry.
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Affiliation(s)
- Shengyu Fan
- College of Food Science, Southwest University, Chongqing 400715, China; (S.F.); (A.L.); (J.Z.)
| | - Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47906, USA;
| | - Ailing Lei
- College of Food Science, Southwest University, Chongqing 400715, China; (S.F.); (A.L.); (J.Z.)
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; (S.F.); (A.L.); (J.Z.)
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; (S.F.); (A.L.); (J.Z.)
- Correspondence: ; Tel.: +86-136-3790-6684
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29
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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31
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Chen Y, Yi X, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration. J Food Sci 2021; 86:2491-2498. [PMID: 33929043 DOI: 10.1111/1750-3841.15708] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 12/01/2022]
Abstract
The interaction mechanism between liposomes (Lips) and whey protein isolates (WPI) with different mass ratios was explored in this paper. After binding with different concentration of Lips, the changes in hydrophilic and hydrophobic regions of WPI were investigated with fluorescein isothiocyanate (FITC) and pyrene fluorescence probes. The spatial structure changes of WPI were further characterized by differential scanning calorimetry, Fourier transform infrared spectroscopy, and circular dichroism. The results indicated that the structure of WPI was changed due to binding with Lips in hydrophilic and hydrophobic groups. The binding process might result in the migration, recombination, and alignment of WPI and Lip groups. Moreover, the oil-water interfacial tension with WPI decreased from 9.20 mN/m to 3.29 mN/m upon increasing the Lip-to-WPI ratio. This work suggests that the physiochemical properties of Lip-WPI complexes could be manipulated by adjusting the Lip-to-WPI ratio. This study shed some light on the mechanism explanation of the WPI structural changes due to the interaction with Lips during food processing.
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Affiliation(s)
- Yang Chen
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Xiangzhou Yi
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China.,College of Food Science and Technology, Hainan University, Haikou, Hainan, 570228, P.R. China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei, Taiwan, 10617, Republic of China
| | - Yi-Shiou Chiou
- Tsinghua-Berkeley Shenzhen Institute, Shenzhen, P.R. China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Xiaoli Yin
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China.,Institute of Food Sciences and Technology, National Taiwan University, Taipei, Taiwan, 10617, Republic of China
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32
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New insight into the interactions among starch, lipid and protein in model systems with different starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106323] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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33
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Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol 2020; 159:1132-1139. [DOI: 10.1016/j.ijbiomac.2020.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/20/2020] [Accepted: 05/07/2020] [Indexed: 02/01/2023]
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34
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Agyemang PN, Akonor PT, Tortoe C, Johnsona PNT, Manu-Aduening J. Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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35
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Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105854] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Abd Elkodous M, El-Sayyad GS, Abdel Maksoud MIA, Abdelrahman IY, Mosallam FM, Gobara M, El-Batal AI. Fabrication of Ultra-Pure Anisotropic Zinc Oxide Nanoparticles via Simple and Cost-Effective Route: Implications for UTI and EAC Medications. Biol Trace Elem Res 2020; 196:297-317. [PMID: 31529241 DOI: 10.1007/s12011-019-01894-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Accepted: 09/04/2019] [Indexed: 10/26/2022]
Abstract
The purposes of this work are to evaluate the antimicrobial, antibiofilm, anticancer, and antioxidant abilities of anisotropic zinc oxide nanoparticles (ZnO NPs) synthesized by a cost-effective and eco-friendly sol-gel method. The synthesized ZnO NPs were entirely characterized by UV-Vis, XRD, FTIR, HRTEM, zeta potential, SEM mapping, BET surface analyzer, and EDX elemental analysis. Antimicrobial and antibiofilm activities of ZnO NPs were investigated against multidrug-resistant (MDR) bacteria and yeast causing serious diseases like urinary tract infection (UTI). The anticancer activity was performed against Ehrlich ascites carcinoma (EAC). Additionally, antioxidant scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) was observed. The synthesized ZnO NPs exhibited an absorption peak at 385.0 nm characteristic to the surface plasmon resonance (SPR). Data obtained from HRTEM, SEM, and XRD confirmed the anisotropic crystalline nature of the prepared ZnO NPs with an average particle size of 68.2 nm. The calculated surface area of the prepared ZnO NPs was 10.62 m2/g and the porosity was 13.16%, while pore volume was calculated to be 0.013 cm3/g and the average pore size was about 3.10 nm. The prepared ZnO NPs showed promising antimicrobial activity against all tested UTI-causing pathogens. It showed a prominent antimicrobial capability against Candida tropicalis with a zone of inhibition (ZOI) reaching 22.4 mm, 13 mm ZOI for Bacillus subtilis, and 12.5 mm ZOI for Pseudomonas aeruginosa. Additionally, the prepared ZnO NPs showed enhanced biofilm repression of about 79.33%, 72.94%, and 33.68% against B. subtilis, C. tropicalis, and P. aeruginosa, respectively. Moreover, the prepared ZnO NPs had a powerful antioxidant property with 33.0% scavenging ability after applied DPPH assay. Surprisingly, upon ZnO NPs treatment, cancer cell viability reduced from 100 to 58.5% after only 24 h due to their unique antitumor activity. Therefore, according to these outstanding properties, this study could give insights for solving serious industrial, pharmaceutical, and medical challenges, particularly in the EAC and UTI medications.
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Affiliation(s)
- M Abd Elkodous
- Center for Nanotechnology (CNT), School of Engineering and Applied Science, Nile University, Sheikh Zayed, Giza, 16453, Egypt
- Center of Excellence for Stem Cells and Regenerative Medicine, Zewail City of Science and Technology, 6th of October City, 12588, Egypt
| | - Gharieb S El-Sayyad
- Drug Microbiology Lab., Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt.
| | - M I A Abdel Maksoud
- Materials Science Lab., Radiation Physics Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
| | - Ibrahim Y Abdelrahman
- Radiation Biology Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
| | - Farag M Mosallam
- Drug Microbiology Lab., Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
| | - Mohamed Gobara
- Chemical Engineering Department, Military Technical College, Egyptian Armed Forces, Cairo, Egypt
| | - Ahmed I El-Batal
- Drug Microbiology Lab., Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
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37
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Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food Res Int 2020; 136:109350. [PMID: 32846540 DOI: 10.1016/j.foodres.2020.109350] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/19/2020] [Accepted: 05/23/2020] [Indexed: 11/20/2022]
Abstract
Mixed systems of protein and polysaccharide are widely used in the food industry. It is important for food manufacturers to understand their interactions. In this study, the formation of complexes between whey protein isolate (WPI) and octenyl succinic anhydride (OSA)-modified starch was investigated as a function of pH and protein: starch ratio. OSA-modified starch tended to interact with heated WPI (HWPI) rather than non-heated WPI (NWPI), and the optimum conditions for their complexation were a protein: starch ratio of 1:10 and pH 4.5, probably driven by both electrostatic and hydrophobic interactions. The effects of the degree of substitution (DS) and molecular weight (Mw) of OSA-modified starch on the properties of the complexes formed under the optimum conditions were investigated using absorbance measurements (at 515 nm). Soluble complexes (HWPI-OSA SC) between 0.5% (w/v) HWPI and 5% (w/v) OSA-modified starch with a Mw of 19.24 ± 0.07 × 104 g/mol and a DS of 4.29 ± 0.11% could be formed at pH 4.5. The structure of HWPI-OSA SC was examined using transmission electron microscopy (TEM), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Characterization of the HWPI-OSA SC revealed that the intermolecular interactions between HWPI and OSA-modified starch led to their different characteristics from HWPI and OSA-modified starch alone.
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38
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MESA E, MANJARRES-PINZON K, RODRIGUEZ-SANDOVAL E. Gluten-free cheese bread from frozen dough: effect of modified cassava starch. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Erika MESA
- Universidad Nacional de Colombia-Sede Medellín, Colombia
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39
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El Bouchikhi S, Pagès P, El Alaoui Y, Ibrahimi A, Bensouda Y. Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system. BMC Biotechnol 2019; 19:57. [PMID: 31375117 PMCID: PMC6679467 DOI: 10.1186/s12896-019-0539-1] [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: 05/15/2018] [Accepted: 07/02/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer's acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors. RESULTS A significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations. CONCLUSION Syneresis varies very closely with sodium caseinate concentration, starch concentration and also with their association, regardless of the concentrations of lactose and ferment. In fact syneresis could be reduced to an optimum level if a sodium caseinate-starch mixed system is employed: Less syneresis gels could be obtained at a sodium caseinate concentration above 5% if starch is used above 1%.
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Affiliation(s)
- Soumaya El Bouchikhi
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.,Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Philippe Pagès
- PhP Stats, Création et analyse d'information, Conseil, études et formations en statistique, 19, rue Pasteur, 94170, Le Perreux, France
| | - Yassir El Alaoui
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco
| | - Azeddine Ibrahimi
- Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Yahya Bensouda
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.
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40
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Talbot-Walsh G, Kannar D, Selomulya C. pH effect on the physico-chemical, microstructural and sensorial properties of processed cheese manufactured with various starches. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Wen W, Li S, Gu Y, Wang S, Wang J. Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7120-7127. [PMID: 31026160 DOI: 10.1021/acs.jafc.9b01063] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Gluten and starch are the primary ingredients of wheat. The complex reaction between gluten and starch will occur during thermal food processing, which will affect digestibility. The effects of proteins on the digestibility of starch have been reported, but the effects of starch on the digestibility of proteins have not been well-researched. In this paper, the effects of starch on gluten digestion during the heating process were studied by the gluten-starch simulated system, and it was found that starch can enhance gluten digestion. When the complex of 1:1 gluten-starch is heated at 100 °C, the digestibility of gluten is higher and more low-molecular-weight peptides are produced. Results from the digestibility and digestion peptide mapping of the gluten-starch complex at different conditions showed that the addition of starch during processing enhanced the digestion performance of gluten. Meanwhile, the secondary structure, intrinsic fluorescence, and microscopic structure of the gluten-starch complex were investigated to understand the mechanism of the enhancement. The digestion performance is related to the secondary structure variation during the thermal processing caused by the hydration increase and disulfide bond reduction. The gluten-starch complex spatial structure is looser than gluten after heating, which could expose more protease cleavage sites. These results suggest that starch can protect gluten from aggregation in water and destroy the spatial structure of gluten with the assistance of heating, exposing more cleavage sites and enhancing gluten digestion.
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Affiliation(s)
- Wenjun Wen
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , 29 Thirteenth Road , Tianjin Economy and Technology Development Area, Tianjin 300457 , People's Republic of China
| | - Shijie Li
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , 29 Thirteenth Road , Tianjin Economy and Technology Development Area, Tianjin 300457 , People's Republic of China
| | - Ying Gu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , 29 Thirteenth Road , Tianjin Economy and Technology Development Area, Tianjin 300457 , People's Republic of China
| | - Shuo Wang
- Medical College , Nankai University , 38 Tongyan Road , Jinnan District, Tianjin 300350 , People's Republic of China
| | - Junping Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , 29 Thirteenth Road , Tianjin Economy and Technology Development Area, Tianjin 300457 , People's Republic of China
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42
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Román L, Matia-Merino L, Reguilón MP, Gómez M. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02252-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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IMBACHÍ-NARVÁEZ PC, SEPÚLVEDA-VALENCIA JU, RODRÍGUEZ-SANDOVAL E. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.28017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Diamantino VR, Costa MS, Taboga SR, Vilamaior PS, Franco CM, Penna ALB. Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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45
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Li Y, Zhang X, Sun N, Wang Y, Lin S. Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification. Int J Biol Macromol 2018; 120:783-788. [DOI: 10.1016/j.ijbiomac.2018.08.145] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 07/27/2018] [Accepted: 08/26/2018] [Indexed: 10/28/2022]
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46
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Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour. Food Chem 2018; 266:551-556. [DOI: 10.1016/j.foodchem.2018.05.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/26/2018] [Accepted: 05/02/2018] [Indexed: 11/19/2022]
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47
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Effect of poly-γ-glutamic acid on the stability of set yoghurts. Journal of Food Science and Technology 2018; 55:4634-4641. [PMID: 30333660 DOI: 10.1007/s13197-018-3404-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2018] [Accepted: 08/15/2018] [Indexed: 10/28/2022]
Abstract
The effects of poly-γ-glutamic acid (γ-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of γ-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan δ value of the yogurt with 0.04% (w/w) γ-PGA was significantly lower than that of control. The addition of γ-PGA decreased the particle size. The yogurt with 0.02% (w/w) γ-PGA had denser network structure with less porosity, and cross-linking between complexes occurred with greater frequency. The pH of the yogurt supplemented with 0.02% and 0.04% γ-PGA was significantly higher. WHC increased with the amount of γ-PGA. The addition of γ-PGA to yogurt strengthened the antishear ability, inhibited the postacidification phenomenon, and improved stability during refrigeration.
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48
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Zapata F, Zapata E, Rodríguez-Sandoval E. Influence of guar gum on the baking quality of gluten-free cheese bread made using frozen and chilled dough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13936] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Francisco Zapata
- Facultad de Ciencias Agrarias; Sede Medellín; Departamento de Ingeniería Agrícola y Alimentos; Universidad Nacional de Colombia; Medellín, Antioquia Colombia
| | - Estefanía Zapata
- Facultad de Ciencias; Sede Medellín; Escuela de Química; Universidad Nacional de Colombia; Medellín, Antioquia Colombia
| | - Eduardo Rodríguez-Sandoval
- Facultad de Ciencias Agrarias; Sede Medellín; Departamento de Ingeniería Agrícola y Alimentos; Universidad Nacional de Colombia; Medellín, Antioquia Colombia
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49
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Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CL. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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50
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Chen B, Zhang B, Li MN, Xie Y, Chen HQ. Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch. Food Chem 2018; 253:148-155. [DOI: 10.1016/j.foodchem.2018.01.155] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/26/2017] [Accepted: 01/23/2018] [Indexed: 11/26/2022]
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