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Hu T, Zhang S, Zhang H, Fu X, Luo S, Wang S, Zhao P, Wang X, Meng YH, Guo Y. Fabrication of hydrogen-bonded crosslinked hydrogel vitrimer with enhanced self-healing and printability via K + induced low methyl apple pectin. Carbohydr Polym 2024; 344:122547. [PMID: 39218562 DOI: 10.1016/j.carbpol.2024.122547] [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: 05/19/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 09/04/2024]
Abstract
Low methyl pectin, conventionally extruded as sols and shaped through Ca2+ post-curing, face complexity and high production costs, limiting their application in 3D printing. We developed apple pectin (AP) vitrimer inks with shear-thinning behavior at elevated temperatures and self-supporting properties at low ones, via pectin methyl esterase (PME) modification and K+ induction, aiming to facilitate simpler extrusion 3D printing. PME-modified AP (PME-AP) exhibits a higher affinity for K+ compared to AP, attributed to an 8.76 % reduction in the degree of methyl esterification and a 9.72 % increase in the degree of blockiness. Consequently, 1 % PME-AP forms a robust hydrogel vitrimer characterized by a hardness of 121.33 g and a water holding capacity of 99.50 % at 150 mM K+, a 68 % reduction in K+ concentration requirement over AP gels. Through electrostatic shielding, K+ induces hydrogen-bonded crosslinked vitrimers with stress relaxation within 53 s at 80 °C and self-healing properties with minimal texture reduction (~2 g). These characteristics suggest that the hydrogen bond crosslinked vitrimer network can dynamically reorganize in response to temperature variations, making PME-AP gel ideal for 3D printing applications. This study establishes the groundwork for cost-efficient AP-based extrusion 3D printing.
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Affiliation(s)
- Tianya Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Shuai Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
| | - Huan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xiao Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Shuai Luo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Shuaida Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Yong Hong Meng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
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Wang Y, Niu Z, Li R, Wang S, Yang J. Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment. Int J Biol Macromol 2024; 281:136253. [PMID: 39366621 DOI: 10.1016/j.ijbiomac.2024.136253] [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: 07/13/2024] [Revised: 09/22/2024] [Accepted: 10/01/2024] [Indexed: 10/06/2024]
Abstract
The molecular weight (MW) of oligosaccharides on gel properties of myofibrillar protein (MP) at high temperature remains unclear. In this study, it was found that chitosan oligosaccharides (CO) with different MW all significantly alleviated the textural deterioration of MP gel with high-temperature treatment. Moreover, MP-CO gel with the largest MW had the highest breaking force and the lowest cooking loss. Low-field NMR results further indicated that MP-CO gel with larger MW of CO had gradually increased relaxation rate, thus binding water more tightly. Rheological and microrheological tests suggested the addition of CO with larger MW resulted in much tighter gel network. These results indicated that CO with larger MW improved the quality of MP gel more effectively, which was because CO with larger MW inhibited aggregation of MP to a larger extent, resulting in smaller MP aggregates. Then MP-CO gel with much denser and more homogeneous structure was formed. Besides, MP-CO gel with larger MW of CO had higher content of β-sheet, resulting in MP gel with more ordered structure and better gel quality. Therefore, this study provided theoretical guidance for choosing the appropriate CO in improving texture of high temperature meat products.
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Affiliation(s)
- Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, China
| | - Zijian Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, China
| | - Rui Li
- College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Shasha Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
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Cheng Q, Liu C, Zhao J, Guo F, Qin J, Wang Y. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chem 2024; 463:141114. [PMID: 39243628 DOI: 10.1016/j.foodchem.2024.141114] [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: 09/12/2023] [Revised: 06/27/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to investigate how varying concentrations (0.01-0.5 %, w/v) and molecular weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of heat-induced ginkgo seed protein isolate (GSPI)-HA composite gel. Incorporating HA increased viscosity (up to 14 times) and charge (up to 23 %) of GSPI-HA aggregates, while reducing particle size (up to 31 %) and improving gel texture, particularly with high molecular weight HA. However, high concentrations (0.5 %, w/v) of HA weakened gel texture. Non-covalent bonds primarily drive the formation of a continuous gel network between HA and GSPI, resulting in small pores and enhanced hydration properties. With increasing HA molecular weight, non-covalent interactions between GSPI and HA increased, leading to improved gel thermal stability. Overall, the study suggests that manipulating the molecular weight and concentration of HA can enhance the gelling properties of GSPI, leading to the development of a diverse array of GSPI-HA composite gels with varied properties.
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Affiliation(s)
- Qiao Cheng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Fengxian Guo
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Jiawei Qin
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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4
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Brito-Oliveira TC, Cavini ACM, Ferreira LS, Moraes ICF, Pinho SC. Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels. Gels 2024; 10:467. [PMID: 39057490 PMCID: PMC11275294 DOI: 10.3390/gels10070467] [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: 05/13/2024] [Revised: 06/15/2024] [Accepted: 06/16/2024] [Indexed: 07/28/2024] Open
Abstract
The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype.
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Affiliation(s)
| | | | | | | | - Samantha C. Pinho
- Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, Brazil; (T.C.B.-O.); (L.S.F.)
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5
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Tang H, Chen J, Liu B, Tang R, Li H, Li X, Zou L, Shi Q. Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels. Food Chem X 2024; 21:101184. [PMID: 38357369 PMCID: PMC10864197 DOI: 10.1016/j.fochx.2024.101184] [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: 10/06/2023] [Revised: 01/10/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Dextrans (DXs) are a group of natural polysaccharides with different branching patterns. Previous studies examining the effects of DXs on plant protein gels have only focused on α-(1 → 3)-branched DXs. Here, we compared the effects of α-(1 → 3)-branched DX L12 with those of two α-(1 → 2)-branched DXs on the properties of glucono-δ-lactone-induced faba bean protein isolate (FPI) gels. DX L12 showed stronger effects in decreasing gel hardness and enhancing gel viscoelasticity than the other two DXs. Moreover, DX L12 decreased the water-holding capacity of FPI gels, whereas the other DXs enhanced it. Microstructural analysis revealed that DX addition promoted phase separation during gel formation. However, FPI/L12 gels exhibited greater phase separation than the other two gels and contained larger void spaces. These differences could be attributed to the varying water adsorption and self-association properties of the DXs. These findings could guide the application of DX in the tailored preparation of plant protein gels.
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Affiliation(s)
- Huihua Tang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Junfei Chen
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Biqin Liu
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Rong Tang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Hong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650100, China
| | - Xinyi Li
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Ling Zou
- Institute of Flower Research, Yunnan Academy of Agricultural Sciences, Kunming 650000, China
| | - Qiao Shi
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
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6
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Zheng L, Regenstein JM, Wang Z. Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate. Gels 2024; 10:99. [PMID: 38391428 PMCID: PMC10888462 DOI: 10.3390/gels10020099] [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: 12/26/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the effects of different homogeneous pressures (4, 8, 10, 12, and 14 MPa) on the structure and gel properties of SPI were studied from the perspective of production control. Compared to the control group, the modified SPI improved the hardness, springiness, cohesiveness, chewiness, and water holding capacity (WHC) of the protein gel (p < 0.05). Rheological analysis shows that both G' and G″ increase with increasing frequency, reaching a maximum at 12 MPa. The gel intermolecular force results show that the disulfide bond, hydrophobic interaction, and non-disulfide bond are important molecular forces for gel formation. The particle size distribution uniformity of modified SPI was high, and scanning electron microscopy (SEM) analysis showed that the protein gel with a continuous uniform and dense network structure could be formed by high-pressure homogeneous modification. Overall, high-pressure homogenization technology has the potential to improve SPI gel structure and WHC, and 12 MPa modified SPI gel has the most significant effect.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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7
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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8
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Zhang T, Yuan Y, Wu X, Yu P, Ji J, Chai J, Kumar Saini R, Liu J, Shang X. The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces. Food Res Int 2023; 173:113349. [PMID: 37803654 DOI: 10.1016/j.foodres.2023.113349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Sulfated polysaccharides exhibit great potential for regulating protein-protein interactions. In the present study, three sulfated microcrystalline cellulose (MCS) with different degrees of sulfate substitution (DSS: 0.33, 0.51, 0.61) were synthesized and the effects of DSS on the regulation of egg white protein (EWP) aggregation and gelation properties were investigated. The results found that the improvement of protein mechanical properties by MCS is closely related to the level of sulfate substitution. The higher the DSS, the more ordered protein aggregates and compact gel network formed during heating as compared to that of pure EWP. Lower DSS (0.33) shows little effect on the mechanical properties of EWP. Furthermore, all the MCSs could significantly destroy the tertiary structure of protein molecules during heating, while for the secondary structure, MCS with higher DSS (0.51 and 0.61) could effectively control the decreasing tendency of α-helix and increasing tendency of β-sheet. Hydrophobic interactions were recognized as the major intermolecular force in the compact mixed gels (EWP/MCS2 and EWP/MCS3 gels, DSS was 0.51 and 0.61, respectively). These findings provide a vital understanding of the gelling mechanism of the protein-polysaccharide system and the application of sulfated polysaccharides in protein-based food products.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yixin Yuan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xinling Wu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Peixin Yu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jinghong Ji
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jiale Chai
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
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Cao C, Zhu Z, Liang X, Kong B, Xu Z, Shi P, Li Y, Ji Y, Ren Z, Liu Q. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. Int J Biol Macromol 2023; 248:125903. [PMID: 37479206 DOI: 10.1016/j.ijbiomac.2023.125903] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 07/02/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
The present study was aimed to investigate the intermolecular interaction between myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1, 0.2, 0.3, and 0.4 %, w/w) and NaCl levels (0.3 and 0.6 M) based on the multiple spectroscopy and molecular docking. The results showed that the incorporation of KC increased the turbidity, zeta-potential, and surface hydrophobicity of MP-KC mixed sols with a dose-dependent manner, as well as significantly decreasing the protein solubility (P < 0.05), which indicated that the interaction between KC and MP promoted the expansion of protein structure and exposed more hydrophobic groups. Fluorescence spectra result revealed that the interaction between MP and KC was a static quenching in the fluorescence quenching process, which affected the aromatic amino acids residue microenvironment of MP. Moreover, the existence of KC decreased the α-helix contents of MP (P < 0.05), contributing to the transformation from random structure to organized configuration of MP. In addition, molecular forces, the molecular docking and thermodynamic parameters indicated that hydrophobic interactions, van der Waals force, and hydrogen bonding were considered as the main interaction forces between MP and KC. Furthermore, 0.6 M NaCl level rendered higher solubility and particle size, as well as lower turbidity and the surface hydrophobicity of MP-KC mixed sols than those with 0.3 M NaCl level (P < 0.05), which promoted the unfolding of MP molecule and subsequently increased the numbers of binding sites between MP and KC, facilitating the intermolecular interactions between MP and KC in mixed sols.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zicheng Zhu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pingru Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuangang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yunlong Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zixuan Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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10
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Chen C, Ma P, Jiang S, Bourouis I, Pang Z, Liu X, Wang P. Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels. Polymers (Basel) 2023; 15:2834. [PMID: 37447480 DOI: 10.3390/polym15132834] [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: 06/03/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.
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Affiliation(s)
- Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Peipei Ma
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Siyuan Jiang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Imane Bourouis
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Xu K, Wu C, Fan G, Kou X, Li X, Li T, Dou J, Zhou Y. Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides. Int J Biol Macromol 2023; 242:124624. [PMID: 37119894 DOI: 10.1016/j.ijbiomac.2023.124624] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/13/2023] [Accepted: 04/23/2023] [Indexed: 05/01/2023]
Abstract
A soybean protein isolate (SPI)-apricot polysaccharide gel with hypolipidemic activity that can be used for 3D printing was prepared and the mechanism of its gel formation was studied in this work. The results demonstrated that adding apricot polysaccharide to SPI could effectively improve the bound water content, viscoelastic properties and rheological properties of the gels. Low-field NMR, FT-IR spectroscopy and surface hydrophobicity confirmed that the interactions between SPI and apricot polysaccharide were mainly realized by electrostatic interactions, hydrophobic and hydrogen bonding. Furthermore, adding modified polysaccharide treated by ultrasonic-assisted Fenton method to SPI on the basis of low-concentration apricot polysaccharide contributed to improving the 3D printing accuracy and stability of the gel. Consequently, the gel formed by adding apricot polysaccharide (0.5 %, m/v) and modified polysaccharide (0.1 %, m/v) to SPI had the best hypolipidemic activity (the binding rate of sodium taurocholate and sodium glycocholate were 75.33 % and 72.86 %, respectively) and 3D printing characteristics.
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Affiliation(s)
- Kaiqian Xu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Yifan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
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12
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Effects of conjugates of ε-polylysine-dextran created through Maillard reaction on quality and storage stability of the chicken gel. Food Res Int 2023; 164:112360. [PMID: 36737948 DOI: 10.1016/j.foodres.2022.112360] [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: 08/03/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The present study mainly focused on the effects of the conjugates of PL-dextran produced through the Maillard reaction on the quality and storage stability of chicken gel for 5 days at 4 ℃. According to the results of the texture profile, water retention capacity (WRC), low-field nuclear magnetic resonance (LF NMR), aerobic plate count (APC), and total volatile basic nitrogen (TVBN), ε-polylysine (PL) could improve chicken gel storage stability while decreasing the quality of protein gels (p < 0.05). Additionally, adding dextran with high or low molecular weight could significantly increase the quality of gel during storage (p < 0.05), whereas decreased storage stability could be obtained (p < 0.05). In general, conjugates formed by PL and dextran with high molecular weight were beneficial for quality maintenance. In comparison, the polymers produced from the low molecular weight of dextran could modify the storage stability of gels. Adding conjugates of dextran and PL benefited the structure formation of protein gel, while PL would retain part of antibacterial activity when crosslinked with dextran. Therefore, it could be concluded that the quality improvement effect of PL-dextran addition on gel quality was greater than its antibacterial effect, which would impact the formulation design of novel emulsion-type meat products.
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13
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Aliabbasi N, Emam-Djomeh Z, Askari G, Salami M. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1484-1498. [PMID: 36184820 DOI: 10.1002/jsfa.12246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 09/06/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels. RESULTS When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon. CONCLUSION Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Neda Aliabbasi
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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14
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Shokrollahi Yanchemeh B, Varidi M, Razavi SMA, Sohbatzadeh F, Mohammadifar MA. Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by
CaCl
2
and transglutaminase. Food Sci Nutr 2022. [DOI: 10.1002/fsn3.3158] [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] Open
Affiliation(s)
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Basic Science University of Mazandaran Babolsar Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute Technical University of Denmark Kongens Lyngby Denmark
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15
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Li Y, Wang S, Zhang G, Liu X, Liu H, He Y, Zhu D. Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022; 222:251-261. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [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: 06/27/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/29/2022]
Abstract
In this study, the effects of pH value, mixing ratio and the Ca2+ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca2+ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.
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Affiliation(s)
- Kaixuan Bu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
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17
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Herb Polysaccharide-Based Drug Delivery System: Fabrication, Properties, and Applications for Immunotherapy. Pharmaceutics 2022; 14:pharmaceutics14081703. [PMID: 36015329 PMCID: PMC9414761 DOI: 10.3390/pharmaceutics14081703] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/07/2022] [Accepted: 08/10/2022] [Indexed: 11/29/2022] Open
Abstract
Herb polysaccharides (HPS) have been studied extensively for their healthcare applications. Though the toxicity was not fully clarified, HPS were widely accepted for their biodegradability and biocompatibility. In addition, as carbohydrate polymers with a unique chemical composition, molecular weight, and functional group profile, HPS can be conjugated, cross-linked, and functionally modified. Thus, they are great candidates for the fabrication of drug delivery systems (DDS). HPS-based DDS (HPS-DDS) can bypass phagocytosis by the reticuloendothelial system, prevent the degradation of biomolecules, and increase the bioavailability of small molecules, thus exerting therapeutic effects. In this review, we focus on the application of HPS as components of immunoregulatory DDS. We summarize the principles governing the fabrication of HPS-DDS, including nanoparticles, micelles, liposomes, microemulsions, hydrogels, and microneedles. In addition, we discuss the role of HPS in DDS for immunotherapy. This comprehensive review provides valuable insights that could guide the design of effective HPS-DDS.
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18
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Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels. Food Chem 2022; 379:132166. [DOI: 10.1016/j.foodchem.2022.132166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 01/13/2023]
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19
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Hundschell CS, Brühan J, Anzmann T, Kohlus R, Wagemans AM. Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin. Gels 2022; 8:gels8040228. [PMID: 35448130 PMCID: PMC9029924 DOI: 10.3390/gels8040228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.
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Affiliation(s)
- Christoph S. Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
| | - Juliane Brühan
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
| | - Theresa Anzmann
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Anja M. Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
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20
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Taheri A, Kashaninejad M. Rheological properties for determining the interaction of soluble cress seed mucilage and β-lactoglobulin nanocomplexes under sucrose and lactose treatments. Food Chem 2022; 378:132133. [PMID: 35042116 DOI: 10.1016/j.foodchem.2022.132133] [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: 07/16/2021] [Revised: 12/11/2021] [Accepted: 01/09/2022] [Indexed: 12/15/2022]
Abstract
Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5-20% w/v) and lactose (5-20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s-1, -25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s-1, -35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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21
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Ji Z, Yu L, Duan Q, Miao S, Liu H, Shen W, Jin W. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose). Foods 2022; 11:foods11010128. [PMID: 35010254 PMCID: PMC8750888 DOI: 10.3390/foods11010128] [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: 12/01/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.
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Affiliation(s)
- Zhili Ji
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Correspondence:
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Qingfei Duan
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Wangyang Shen
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
| | - Weiping Jin
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
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22
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Brito-Oliveira TC, Cazado CP, Cavini ACM, Santos LM, Moraes IC, Pinho SC. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Yang X, Feng J, Zhu Q, Hong R, Li L. A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels. Polymers (Basel) 2021; 14:polym14010090. [PMID: 35012112 PMCID: PMC8747248 DOI: 10.3390/polym14010090] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/20/2022] Open
Abstract
Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.
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Affiliation(s)
| | | | | | - Rui Hong
- Correspondence: (R.H.); (L.L.); Tel.: +86(0)-451-55190477 (R.H.); Fax: +86(0)-451-55190577 (R.H.)
| | - Liang Li
- Correspondence: (R.H.); (L.L.); Tel.: +86(0)-451-55190477 (R.H.); Fax: +86(0)-451-55190577 (R.H.)
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24
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Zhao Y, Xue S, Zhang X, Zhang T, Shen X. Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking. Gels 2021; 7:gels7030135. [PMID: 34563021 PMCID: PMC8482177 DOI: 10.3390/gels7030135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of high-intensity ultrasound (HUS) and transglutaminase pretreatment on the gelation behavior of whey protein soluble aggregate (WPISA) emulsions. HUS pretreatment and TGase-mediated cross-linking delayed the onset of gelation but significantly increased (p < 0.05) the gel firmness (G') both after gel formation at 25 °C and during storage at 4 °C. The frequency sweep test indicated that all gels had a similar frequency dependence at 4 and 25 °C, and the elasticity and viscosity of the WPISA-stabilized emulsion gel were significantly enhanced by HUS pretreatment and TGase-mediated cross-linking (p < 0.05). HUS and TGase-mediated cross-linking greatly improved the textural properties of WPISA-stabilized emulsion gels, as revealed by their increases in gel hardness, cohesiveness, resilience, and chewiness. HUS pretreatment and TGase-mediated cross-linking significantly increased the water-holding capacity but decreased the swelling ratios of the gels (p < 0.05). Interactive force analysis confirmed that noncovalent interactions, disulfide bonds, and TGase-induced covalent cross-links were all involved in the formation of gel networks. In conclusion, the combination of HUS and TGase-mediated cross-linking were beneficial for improving the gelation properties of WPISA-stabilized emulsion as a controlled release vehicle for potential food industrial applications.
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26
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Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2021; 10:foods10030573. [PMID: 33801804 PMCID: PMC8002191 DOI: 10.3390/foods10030573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 11/17/2022] Open
Abstract
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.
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27
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Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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28
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Cao L, Lu W, Ge J, Fang Y. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels. Carbohydr Polym 2020; 250:116920. [PMID: 33049892 DOI: 10.1016/j.carbpol.2020.116920] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 11/26/2022]
Abstract
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
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Affiliation(s)
- Lianqi Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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30
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pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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32
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Yu B, Ren F, Zhao H, Cui B, Liu P. Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel. Int J Biol Macromol 2019; 142:237-243. [PMID: 31593722 DOI: 10.1016/j.ijbiomac.2019.09.095] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 11/24/2022]
Abstract
The effects of native starch (NS), acetylated starch (AS), and acetylated distarch phosphate (ADSP) on the gel properties of soybean protein thermal gel were investigated using texture analysis, low-field nuclear magnetic resonance (LF-NMR) spectroscopy, dynamic rheometry and scanning electron microscopy. The results of the textural profile analysis showed that 10% ADSP increased the hardness and chewiness of the mixed gel, while NS and AS led to decreases in the textural properties. The results of the LF-NMR analysis indicated that the AS improved the water-holding capacity of the mixed gel due to the transformation of weakly bound water to strongly bound water. During heating and cooling, the rheological profiles of the elastic (G') and viscous modulus (G″) of all the samples exhibited a two-stage pattern of decrease and then increase, and the final values of G' and G″ reached maxima when the ADSP content was 10%. The scanning electron microscopy images showed that the ADSP granules dispersed in the gel network. The integrity of the starch granules was crucial for regulating the properties of the soybean protein gel. These results provided information about the further design and preparation of soybean protein foods containing modified starch.
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Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China.
| | - Fei Ren
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China
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33
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Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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34
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Lopes-da-Silva JA, Monteiro SR. Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide. Food Chem 2019; 294:216-223. [DOI: 10.1016/j.foodchem.2019.05.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/23/2019] [Accepted: 05/07/2019] [Indexed: 01/19/2023]
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35
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Pang Z, Xu R, Zhu Y, Li H, Bansal N, Liu X. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Res Int 2019; 121:798-805. [DOI: 10.1016/j.foodres.2018.12.062] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/24/2018] [Accepted: 12/30/2018] [Indexed: 12/22/2022]
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36
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Ye J, Hua X, Wang M, Zhang W, Yang R. Effect of extraction pH on the yield and physicochemical properties of polysaccharides extracts from peanut sediment of aqueous extraction process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.080] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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38
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Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.012] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Wang W, Shen M, Liu S, Jiang L, Song Q, Xie J. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition. Carbohydr Polym 2018; 192:193-201. [DOI: 10.1016/j.carbpol.2018.03.064] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2018] [Revised: 03/12/2018] [Accepted: 03/19/2018] [Indexed: 01/10/2023]
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