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Wang K, Li Y, Sun J, Zhang Y. The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar. Food Chem X 2023; 18:100677. [PMID: 37077582 PMCID: PMC10106513 DOI: 10.1016/j.fochx.2023.100677] [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: 03/02/2023] [Revised: 04/04/2023] [Accepted: 04/06/2023] [Indexed: 04/21/2023] Open
Abstract
Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (P < 0.05) higher than those of the other groups. The monosaccharide (GL/FR) exerted negligible effects on the emulsifying performance of the MP emulsions. The ζ-potential and particle size implied that HA introduced stronger negative charges, significantly reducing the final particle size (190-396 nm). Rheological examinations indicated that the introduction of polysaccharides considerably increased the viscosity and network entanglement; confocal laser scanning microscopy and creaming index revealed that MP-HA was stable during storage, whereas MP-GL/FR/CE exhibited severe delamination after long-term storage. HA, a heteropolysaccharide, is most suitable for improving MP emulsion quality.
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Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
- College of Food Science & Engineering, Shandong Agricultural University, Tai’an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China
- Corresponding authors at: College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China (J. Sun).
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai’an 271018, China
- Corresponding authors at: College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China (J. Sun).
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2
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Gamonpilas C, Kongjaroen A, Methacanon P. The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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3
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [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: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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4
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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5
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Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marwa Y.F. Koko
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hinawi A.M. Hassanin
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lu Han
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Keyang Lu
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sami Rokayya
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yves Harimana
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuang Zhang
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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6
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106352] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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Cao RA, Ji R, Tabarsa M, Zhang J, Meng L, Zhang C, Zhang J, Wang L, Wu R, Wang C, Jin C, You S. Purification, characterization and immunostimulatory effects of polysaccharides from Anemarrhena asphodeloides rhizomes. Int J Biol Macromol 2021; 172:550-559. [PMID: 33465362 DOI: 10.1016/j.ijbiomac.2021.01.088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 12/23/2020] [Accepted: 01/14/2021] [Indexed: 01/09/2023]
Abstract
The crude polysaccharide was extracted from A. asphodeloides rhizomes and further purified to produce two fractions F1 (50.0%) and F2 (19.6%). The chemical constitutions of the polysaccharides were neutral sugars (51.4%-89.7%), uronic acids (1.0%-30.2%) and sulfate esters (3.4%-8.1%), with various ratios of monosaccharides including rhamnose (1.4%-6.1%), arabinose (7.1%-21.2%), xylose (0.2%-4.8%), mannose (39.9%-79.0%), glucose (6.0%-11.1%) and galactose (2.6%-22.0%). The molecular properties of the polysaccharides were investigated by the HPSEC-UV-MALLS-RI system, revealing the Mw 130.0 × 103-576.5 × 103 g/moL, Rg 87.6-382.6 nm and SVg 0.3-54.3 cm3/g. The polysaccharides stimulated RAW264.7 cells to produce considerable amounts of NO and up-regulate the expression of TNF-α, IL-1 and COX-2 genes. Polysaccharides exhibited the growth inhibitory effects on cancer cells lines of AGS, MKN-28 and MKN-45, in which F2 fraction exhibited prominent bioactivities. The AGS cells treated with F2 experienced condensed cytoplasm, shrinkage of nucleus and chromatin marginalization with the highest number of cells at early-stage apoptosis reaching 54.6%. The inhibitory effect of F2 polysaccharide on AGS cells was through MAPKs and STAT3 signaling pathways. The backbone of the F2 was mainly linked by (1 → 4)-linked mannopyranosyl and (1 → 3)-linked galactopyranosyl. Taken together, the polysaccharide from A. asphodeloides rhizomes could be utilized as medicinal, pharmacological and functional food ingredients.
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Affiliation(s)
- Rong-An Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China
| | - RuiXue Ji
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Mehdi Tabarsa
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor 46414-356, Iran
| | - JianQiang Zhang
- Heilongjiang Heyi Dairy Technology Co. Ltd., Daqing 163000, China
| | - LingQi Meng
- College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - ChengTai Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - JiaMiao Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - LiDong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Rui Wu
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - ChangYuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
| | - ChengHao Jin
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, 120 Gangneung Daehangno, Gangneung, Gangwon 210-702, South Korea.
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8
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Yemenicioğlu A, Farris S, Turkyilmaz M, Gulec S. Natural hydrocolloids in the food sector – Recent applications beyond conventional uses. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Ahmet Yemenicioğlu
- Department of Food Engineering Izmir Institute of Technology 35430 Urla İzmir Turkey
| | - Stefano Farris
- Packaging Division DeFENS, Department of Food, Environmental and Nutritional Sciences University of Milan Via Celoria 2 20133 Milan Italy
| | - Meltem Turkyilmaz
- Institute of Food Safety Ankara University 06110 Dışkapı Ankara Turkey
| | - Sukru Gulec
- Department of Food Engineering Izmir Institute of Technology 35430 Urla İzmir Turkey
- Molecular Nutrition and Human Physiology Laboratory Izmir Institute of Technology 35430 Urla İzmir Turkey
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9
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Yemenicioğlu A, Farris S, Turkyilmaz M, Gulec S. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14363] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ahmet Yemenicioğlu
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
| | - Stefano Farris
- DeFENS, Department of Food, Environmental and Nutritional Sciences Packaging Division University of Milan Via Celoria 2 20133 Milan Italy
| | - Meltem Turkyilmaz
- Institute of Food Safety Ankara University 06110 Dışkapı, Ankara Turkey
| | - Sukru Gulec
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
- Department of Molecular Nutrition and Human Physiology Laboratory Izmir Institute of Technology 35430 Urla, İzmir Turkey
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10
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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate. Molecules 2020; 25:molecules25030759. [PMID: 32050560 PMCID: PMC7037464 DOI: 10.3390/molecules25030759] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.
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11
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Wang L, Yue X, Wang J, Bai L, Li Y. Quantitative analysis of binding affinities and characterization of β-lactoglobulin and λ-carrageenan as a function of pH. J Food Biochem 2019; 43:e13042. [PMID: 31502281 DOI: 10.1111/jfbc.13042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 08/26/2019] [Accepted: 08/28/2019] [Indexed: 01/11/2023]
Abstract
λ-Carrageenan (λcar) interacted with β-lactoglobulin (βlg) immediately to form βlg-λcar complexes when used as an additive in milk. The formation of complexes is the key process through which to explore the bioapplication of λcar, which is a complicated process and influenced by many factors. In this study, the formation process and effect of pH were ascertained by the binding affinity, hydrodynamic diameter, and secondary structure. Results showed that the interaction was spontaneously exothermic and the complexes were soluble. The binding affinities (Ka) decreased from 9.0 ± 1.3 × 105 to 1.3 ± 0.8 × 105 M-1 , and the stoichiometry also decreased as the pH was increased from 4 to 7. Furthermore, DLS showed a larger hydrodynamic diameter of the complexes at lower pH. Moreover, the complexes induced a change in the secondary structural components of βlg at lower pH. PRACTICAL APPLICATIONS: The secondary structure of βlg was changed by the interaction of λcar, which resulted in βlg-λcar complexes under acidic conditions. The soluble βlg-λcar complexes showed a good stability against aggregation. Thus, they can enhance the textural properties and stability of acidic dairy drinks, and can be used to accurately formulate ingredients in the food ingredient industry.
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Affiliation(s)
- Lijie Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jingjing Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China.,College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Lijuan Bai
- College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yuefei Li
- College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
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12
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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