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Shen X, Zheng H, Han M, Xu X, Li B, Guo Q. Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release. J Colloid Interface Sci 2023; 649:245-254. [PMID: 37348344 DOI: 10.1016/j.jcis.2023.06.023] [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: 03/22/2023] [Revised: 05/12/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
HYPOTHESIS The utilization of emulsion-filled protein hydrogels for controlled lipid release in the gastrointestinal tract (GIT) displays great potential in drug delivery and obesity treatment. However, how intermolecular interactions among protein molecules influence lipid digestion of the gels is still understudied. EXPERIMENTS Differently structured whey protein emulsion gels were fabricated by heating emulsions with blocking of disulfide bonds (the "noncovalent" gel), noncovalent interactions (the "disulfide" gel), or neither of these (the "control" gel). The intermolecular interactions-gel structure-lipid digestion relationship was investigated by characterizing structural/mechanical properties of the gels and monitoring their dynamic breakdown in a simulated GIT. FINDINGS Although the disulfide-crosslinked protein network formed thick interfacial layers around oil droplets and resisted intestinal proteolysis, the "disulfide" gel had the fastest lipolysis rate, indicating that it could not inhibit the access of lipases to oil droplets. In contrast, the "noncovalent" gel was more susceptible to in-vitro digestion than the "control" gel because of lower gel strength, resulting in a faster lipolysis rate. This demonstrated that intermolecular disulfide bonds and noncovalent interactions played distinctive roles in the digestion of the gels; they represented the structural backbone and the infill in the gel structure, respectively.
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Affiliation(s)
- Xingxing Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China; Maanshan Safety Inspection Center for Food and Drug, Maanshan Administration for Market Regulation, Maanshan 243000, China
| | - Hao Zheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Menghan Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xiyu Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Bingyi Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China.
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Wu L, Hu J, Nie P, Yin Q, Shao D, Wang C, Luo S, Zhao Y, Zhong X, Zheng Z. The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4131-4142. [PMID: 36565301 DOI: 10.1002/jsfa.12408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of soy protein and can be cross-linked with polysaccharides, such as sugar beet pectin (SBP), and can be modified by changing system factors (e.g., pH) to improve the gel's properties. Soy glycinin/sugar beet pectin (SG/SBP) complex double network gels were prepared under weakly acidic conditions using laccase cross-linking and heat treatment. The structural changes in SG and the properties of complex gels were investigated. RESULTS Soy glycinin exposed more hydrophobic groups and free sulfhydryl groups at pH 5.0. Under the action of laccase cross-linking, SBP could promote the unfolding of SG tertiary structures. The SG/SBP complex gels contained 46.77% β-fold content and had good gelling properties in terms of hardness 290.86 g, adhesiveness 26.87, and springiness 96.70 mm at pH 5.0. The T22 relaxation time had the highest peak, and magnetic resonance imaging (MRI) showed that the gel had even water distribution. Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) indicated that the SG/SBP complex network structure was uniform, and the pore walls were thicker and contained filamentous structures. CONCLUSION Soy glycinin/ sugar beet pectin complex network gels have good water-holding, rheological, and textural properties at pH 5.0. The properties of soy protein gels can be improved by binding to polysaccharides, with laccase cross-linked, and adjusting the pH of the solution. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jing Hu
- School of Basic Courses, Bengbu Medical College, Bengbu, China
| | - Peng Nie
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | | | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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4
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Helbig M, Majschak JP, Köhler H. Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gottschalk N, Augustin W, Scholl S, Ian Wilson D, Mercadé-Prieto R. Model food soils for investigating cleaning: a review. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Huellemeier HA, Eren NM, Payne TD, Schultz ZD, Heldman DR. Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:9466-9480. [PMID: 35899940 DOI: 10.1021/acs.langmuir.2c00419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry, the fouling of a complex food matrix to a heated stainless steel surface reduces production efficiency by increasing heating resistance, pumping requirements, and the frequency of cleaning operations. In this work, quartz crystal microbalance with dissipation (QCM-D) was used to study the interface formed by the fouling of milk on a stainless steel surface at different flow rates and protein concentrations at high temperatures (135 °C). Subsequently, the QCM-D response was recorded during the cleaning of the foulant. Two phases of fouling were identified. During phase-1, the fouling rate was dependent on the flow rate, while the fouling rate during phase-2 was dependent on the flow rate and protein concentration. During cleaning, foulants deposited at the higher flow rate swelled more than those deposited at the lower flow rate. The composition of the fouling deposits consisted of both protein and mineral species. Two crystalline phases of calcium phosphate, β-tricalcium phosphate and hydroxyapatite, were identified at both flow rates. Stratification in topography was observed across the surface of the QCM-D sensor with a brittle and cracked structure for deposits formed at 0.2 mL/min and a smooth and close-packed structure for deposits formed at 0.1 mL/min. These stratifications in the composition and topography were correlated to differences in the reaction time and flow dynamics at different flow rates. This high-temperature application of QCM-D to complex food systems illuminates the initial interaction between proteins and minerals and a stainless steel surface, which might otherwise be undetectable in low-temperature applications of QCM-D or at larger bench and industrial scales. The methods and results presented here have implications for optimizing processing scenarios that limit fouling formation while also enhancing removal during cleaning.
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Affiliation(s)
- Holly A Huellemeier
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
| | - Necla M Eren
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Abbott Nutrition Research and Development, Abbott Laboratories, Columbus, Ohio 43219, United States
| | - Taylor D Payne
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Zachary D Schultz
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Dennis R Heldman
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
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Lv B, Wu P, Chen XD. The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer. J Texture Stud 2022; 53:465-477. [PMID: 35191036 DOI: 10.1111/jtxs.12667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 02/09/2022] [Accepted: 02/13/2022] [Indexed: 12/31/2022]
Abstract
In this study, a micro texture analyzer (MTA) was employed to explore the texture characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain exhibited in four simulated digestion environments in vitro. The elastic modulus, hardness and elastic index of the single cooked rice particle were measured using the MTA. The hardness of SR particles decreased by 66, 81, 89.1, and 95% after simulated digestion in distilled water, HCl, simulated gastric fluid (SGF), and simulated salivary and gastric fluid (SSF + SGF), respectively. This is in line with the most significant volume expansion and structure ruptures when digested in SSF + SGF. Similar mechanical and structural behaviors were shown for FR, but the hardness and elastic modulus decreased less than those of SR under the same digestion conditions. The different surface mechanics are consistent with the reduced expansion and more compact structure with smaller voids in FR during in vitro digestion. This could be attributed to the encapsulation by frying oil on the surface that would retard the diffusion of digestive fluids into the rice kernels. A weak negative correlation was found between the elastic modulus and the moisture content of the cooked rice. The present study has quantitatively assessed the surface mechanics of cooked rice as influenced by gastric fluids using the MTA. This is practically meaningful for gaining an in-depth understanding of the influence of textural modifications on disintegration of solid foods and release of nutrients during digestion.
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Affiliation(s)
- Boya Lv
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China.,Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, 215152, Jiangsu Province, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China
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Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Quantification method for cleaning-in-place procedures in micro structured equipment. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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Kumar M, Tomar M, Punia S, Dhakane-Lad J, Dhumal S, Changan S, Senapathy M, Berwal MK, Sampathrajan V, Sayed AA, Chandran D, Pandiselvam R, Rais N, Mahato DK, Udikeri SS, Satankar V, Anitha T, Reetu, Radha, Singh S, Amarowicz R, Kennedy JF. Plant-based proteins and their multifaceted industrial applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112620] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Hydroalcoholic mixtures: the effect of the solvent on the electronic spectrum of the indicator methyl orange. MONATSHEFTE FUR CHEMIE 2021. [DOI: 10.1007/s00706-021-02875-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106607] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ge A, Iqbal S, Kirk TV, Chen XD. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110488] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Liu J, Helbig M, Majschak JP, Böl M. Whey protein gel — mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:659-665. [PMID: 32696453 DOI: 10.1002/jsfa.10678] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Whey protein concentrate (WPC)/pullulan (PUL) hydrogel is applied as a microencapsulation wall material to protect probiotics. However, the interactions between WPC and PUL during gelation have not been clarified. In the present study, the effects of PUL concentration and pH on the interactions between WPC and PUL during gelation were evaluated with respect to appearance, zeta-potential, sulfhydryl group amount, surface hydrophobicity and infrared spectroscopy measurements. The rheological properties of WPC/PUL gels were also determined. RESULTS The results obtained showed that a proper concentration (0.40 g mL-1 ) of PUL could improve the gel by enhancing the strength of hydrogen bonding, electrostatic interactions and exposure of hydrophobic groups, whereas too much PUL inhibited the formation of disulfide bonds. Furthermore, hydrophobic interactions, disulfide bonds and hydrogen bonds were destroyed in varying degrees under an alkaline environment. The rheological results also demonstrated a similar effect of PUL concentration and pH on the storage modulus (G') of WPC/PUL gels. CONCLUSION When the WPC/PUL gel was formed at PUL concentration of 0.40 g mL-1 and pH 7.0, the interaction between WPC and PUL could be enhanced, which is beneficial for the future application of WPC/PUL gels in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Minghao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yankai Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Processing Laboratory for Soybean Industry and Technology, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
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Wagner J, Biliaderis CG, Moschakis T. Whey proteins: Musings on denaturation, aggregate formation and gelation. Crit Rev Food Sci Nutr 2020; 60:3793-3806. [DOI: 10.1080/10408398.2019.1708263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Janine Wagner
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH. Journal of Food Science and Technology 2019; 56:5116-5127. [PMID: 31741536 DOI: 10.1007/s13197-019-03984-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/24/2019] [Indexed: 10/26/2022]
Abstract
Rice bran protein (RBP) aggregates were prepared by heating of RBP solution at 90 °C for 4 h at pH 2, 7, or 11 and used for preparing of packaging films. The structure and properties of RBP aggregates and RBP-based films were characterized with sodium dodecyl sulfate-polyacrylamide gel electrophoresis, transmission electron microscopy, scanning electron microscope, differential scanning calorimetry, Fourier transform infrared spectroscopy and circular dichroism. The results showed formation of fibrillar, globular, and large molecular protein aggregates during the heating at pH 2, 7 and 11. The heat-aggregated RBP-based films exhibited lower opacity, moisture content, water solubility, and water vapor permeability than those of untreated RBP-based films. Also, improved mechanical and thermal properties were found for the heat-aggregated RBP-based films. In addition, the heat-aggregated RBP-based film at pH 11 showed homogenous and smooth surface as well as compact appearance compared with the untreated RBP-based films or heat-aggregated RBP-based film at pH 2 or 7. Furthermore, the secondary structure of heat-aggregated RBP film exhibited an increase in β-sheet content and molecular interactions through non-covalent bonds. The obtained results indicated that formation of protein aggregates could improve physical, mechanical, and thermal properties of RBP-based film, especially at pH 11.
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