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Zhang Z, Yang Y, Huang X, Jin Z, Jiao A. Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Huang K, Zhang S, Guan X, Li C, Li S, Liu Y, Shi J. Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk. Food Chem 2021; 349:129201. [PMID: 33582544 DOI: 10.1016/j.foodchem.2021.129201] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected.
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Affiliation(s)
- Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Shurong Zhang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China
| | - Yongyong Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Jialong Shi
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
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