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Tang H, Li X, Chen J, Liu B, Tang R, Chen Y, Li H, Zou L, Shi Q. Effects of Dextran on the Gel Properties of Faba Bean Protein Isolates Prepared Using Different Processes. Gels 2023; 9:972. [PMID: 38131958 PMCID: PMC10742445 DOI: 10.3390/gels9120972] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/08/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023] Open
Abstract
The properties of faba bean (Vicia faba L.) protein isolate (FPI) gels depend on their starting protein material and can be modulated by the addition of polysaccharides. In order to investigate the interplay between these two factors, commercial FPI (FPI1) and FPI prepared in-house (FPI2) were used to fabricate glucono-delta-lactone-induced gels, with or without dextran (DX) addition. FPI1 exhibited lower solubility in water and a larger mean particle size, likely because it experienced extensive degradation due to the intense conditions involved in its preparation. The FPI1 gel showed a similar water-holding capacity as the FPI2 gel; however, its hardness was lower and viscoelasticity was higher. After DX addition, the hardness of both FPI gels decreased, while their water-holding capacity increased. Interestingly, DX addition decreased the viscoelasticity of the FPI1 gel but enhanced the viscoelasticity of the FPI2 gel. The microstructural analysis demonstrated that the density of the aggregation network decreased in the FPI1 gel after DX addition but increased in the FPI2 gel. This was consistent with the changes observed in the dominant protein interaction forces in these gels after DX addition. Overall, these findings have the potential to guide ingredient selection for the tailored preparation of FPI gels.
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Affiliation(s)
- Huihua Tang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Xinyi Li
- 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
| | - Yuchun Chen
- 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
| | - Ling Zou
- Institute of Flower Research, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Qiao Shi
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
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2
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Anli EA, Gursel A, Gursoy A, Mert B. Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization. Foods 2023; 12:3457. [PMID: 37761166 PMCID: PMC10527872 DOI: 10.3390/foods12183457] [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: 08/18/2023] [Revised: 09/10/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (p < 0.05), and syneresis was the highest and the lowest for Y2 and MFY1, respectively (p < 0.01). Lightness (L*) decreased, and yellowness (b*) and greenness (a*) increased with oat β-glucan concentration (p < 0.01) and MFYC. MFY1 and MFY2 were brighter and less green (p < 0.05). Microfluidization enhanced sensory attributes and oat β-glucan suppressed the goaty and salty taste, but the cereal taste became more obvious with the increase in the oat β-glucan ratio. Y1 and MFY1 were generally acceptable, and Y2 was less (p < 0.01). A liquid-like structure was observed in Y2 and this affected the sensorial perception in Y2.
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Affiliation(s)
- Elif Ayse Anli
- Department of Dairy Technology, Agricultural Faculty, Ankara University, 06110 Ankara, Turkey; (A.G.); (A.G.)
| | - Asuman Gursel
- Department of Dairy Technology, Agricultural Faculty, Ankara University, 06110 Ankara, Turkey; (A.G.); (A.G.)
| | - Ayse Gursoy
- Department of Dairy Technology, Agricultural Faculty, Ankara University, 06110 Ankara, Turkey; (A.G.); (A.G.)
| | - Behic Mert
- Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey;
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3
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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies. Molecules 2022; 27:molecules27238494. [PMID: 36500586 PMCID: PMC9740155 DOI: 10.3390/molecules27238494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/26/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.
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5
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Zhao C, Wang F, Yang X, Mao Y, Qi Q, Zheng M, Xu X, Cao Y, Wu Y, Liu J. Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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6
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Rosa-Sibakov N, de Oliveira Carvalho MJ, Lille M, Nordlund E. Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models. Foods 2022; 11:foods11020228. [PMID: 35053960 PMCID: PMC8774640 DOI: 10.3390/foods11020228] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications by enzymatic and mechanical treatments. OBC was hydrolyzed with β-glucanase (OBC-Hyd) and the water-soluble fraction (OBC-Sol) was separated. OBC, OBC-Hyd and OBC-Sol were further microfluidized at 5% dry matter content. Enzymatic treatment and microfluidization of OBC reduced the molecular weight (Mw) of β-glucan from 2748 kDa to 893 and 350 kDa, respectively, as well as the average particle size of OBC (3.4 and 35 times, respectively). Both treatments increased the extractability of the soluble compounds from the OBC samples (up to 80%) and affected their water retention capacity. OBC in suspension had very high viscosity (969 mPa·s) when heated, which decreased after both enzyme and microfluidization treatments. The colloidal stability of the OBC in suspension was improved, especially after microfluidization. The addition of OBC samples to acid milk gels decreased syneresis, improved the water holding capacity and softened the texture. The changes in the suspension and gel characteristics were linked with reduced β-glucan Mw and OBC particle size.
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7
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Qu X, Nazarenko Y, Yang W, Nie Y, Zhang Y, Li B. Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt. Molecules 2021; 26:4752. [PMID: 34443340 PMCID: PMC8400676 DOI: 10.3390/molecules26164752] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/23/2021] [Accepted: 08/02/2021] [Indexed: 11/17/2022] Open
Abstract
The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.
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Affiliation(s)
- Xiaoqing Qu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine;
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yuliya Nazarenko
- Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine;
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yuanyang Nie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yongsheng Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
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8
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Zhai Z, Xie S, Zhang H, Yi H, Hao Y. Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34. Front Microbiol 2021; 12:696222. [PMID: 34354691 PMCID: PMC8329376 DOI: 10.3389/fmicb.2021.696222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022] Open
Abstract
In Streptococcus thermophilus, EpsC is a polysaccharide co-polymerase which is involved in determining the chain length of EPS synthesized by the Wzx/Wzy-dependent pathway. Our previous study found that there was a positive correlation between transcription level of epsC and molecular weight of EPS in S. thermophilus 05-34. To further investigate the effects of EpsC on EPS biosynthesis, this gene was over-expressed in S. thermophilus 05-34 in this study. Reverse transcription qPCR and Western blotting confirmed the successful transcription and translation of epsC in 05-34, respectively. The yield of EPS was not affected by the over-expression of EpsC. Gas chromatography-mass spectrometry (GC-MS) showed that the monosaccharide composition was still composed of galactose and glucose in a molar ratio of 1.0:0.8, whereas high performance gel permeation chromatography (HPGPC) indicated that the molecular weight of EPS was increased from 4.62 × 105 Da to 9.17 × 105 Da by the over-expression of EpsC. In addition, S. thermophilus 05epsC which could produce higher molecular weight EPS improved the viscoelasticity and water-holding capacity of yogurt, but significantly reduced the level of syneresis in yogurt. In summary, these results indicated that homologous over-expression of EpsC in S. thermophilus could increase the molecular weight of EPS and improve the microrheological or physical properties of yogurt.
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Affiliation(s)
- Zhengyuan Zhai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shuxin Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hongxing Zhang
- Department of Food Science, Beijing University of Agriculture, Beijing, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yanling Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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9
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Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110506] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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10
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Aljewicz M, Mulet-Cabero AI, Wilde PJ. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Zhao C, Yin H, Yan J, Niu X, Qi B, Liu J. Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106278] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. J Dairy Sci 2020; 103:10006-10014. [PMID: 32861489 DOI: 10.3168/jds.2020-18703] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 06/10/2020] [Indexed: 12/19/2022]
Abstract
A yogurt using monk fruit extract (MFE) as a sweetener was developed. The aim of the study was to investigate the viability of using MFE to develop sweetened yogurts without the calories of added sugar. The physiochemical, rheological, microstructural, and antioxidant properties of yogurt were studied. Rheological results showed that MFE affected the yogurt fermentation process and its rheological properties. Yogurt sweetened with MFE had similar microstructural properties to yogurt sweetened with sucrose. Yogurt with MFE showed higher levels of gly-pro-p-nitroanilide and dipeptidyl peptidase IV inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, α-glucosidase inhibitory activities, and superoxide anion radical scavenging ability compared with other yogurt samples. Results indicated that MFE could be a novel sweetener and a food antioxidant for functional yogurt and related products.
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Affiliation(s)
- Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Zonghao Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chongwei Yu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
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13
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Wang X, Kristo E, LaPointe G. The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Xu XY, Cao Y, Zhang H, Yaqoob S, Zheng MZ, Wu YZ, Zhao CB, Liu JS. Effects of cornstarch on the gel properties of black bean protein isolate. J Texture Stud 2018; 49:548-555. [PMID: 30019758 DOI: 10.1111/jtxs.12353] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/04/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water-holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.
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Affiliation(s)
- Xiu-Ying Xu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Sanabil Yaqoob
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Ming-Zhu Zheng
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yu-Zhu Wu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Cheng-Bin Zhao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Jing-Sheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
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15
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Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt. J Dairy Sci 2017; 100:9539-9550. [DOI: 10.3168/jds.2017-12894] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
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16
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Cais-Sokolińska D, Stachowiak B, Kaczyński ŁK, Bierzuńska P, Górna B. The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12429] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dorota Cais-Sokolińska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Stachowiak
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Łukasz K Kaczyński
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Paulina Bierzuńska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Górna
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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17
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Kycia K, Chlebowska-Śmigiel A, Gniewosz M, Sokół E. Effect of pullulan on the physicochemical properties of yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12401] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Katarzyna Kycia
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Science; SGGW; Nowoursynowska 159c 02-787 Warsaw Poland
| | - Anna Chlebowska-Śmigiel
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Science; SGGW; Nowoursynowska 159c 02-787 Warsaw Poland
| | - Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Science; SGGW; Nowoursynowska 159c 02-787 Warsaw Poland
| | - Ewa Sokół
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Science; SGGW; Nowoursynowska 159c 02-787 Warsaw Poland
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18
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Rosa-Sibakov N, Hakala TK, Sözer N, Nordlund E, Poutanen K, Aura AM. Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro. Carbohydr Polym 2016; 154:305-12. [DOI: 10.1016/j.carbpol.2016.06.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 05/18/2016] [Accepted: 06/06/2016] [Indexed: 12/16/2022]
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19
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Zhao CB, Zhou LY, Liu JY, Zhang Y, Chen Y, Wu F. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products. Journal of Food Science and Technology 2016; 53:2342-51. [PMID: 27407200 DOI: 10.1007/s13197-016-2206-z] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2016] [Accepted: 03/14/2016] [Indexed: 12/01/2022]
Abstract
Maillard reaction products (MRPs) of soybean protein isolate (SPI) and sugars (glucose and maltose) were prepared by heating in the aqueous dispersion at 95 °C for 15 min with ultrasonic pretreatment (ultrasonic power of 200 W) for 20 min. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of SPI/sugar MRPs was investigated. SPI/sugar MRPs prepared with ultrasonic pretreatment had higher degree of glycation (DG), lower browning and less compact tertiary conformation than that with non-ultrasonic pretreatment. Surface hydrophobicity (H0), particle size and rheological properties were measured by fluorescence spectrophotometry, laser particle size analysis and dynamic oscillatory rheometry, respectively. Glycation reduced H0 and particle size as well as weaken the gel network formed by the acidification of GDL. However, ultrasound increased H0 and decreased particle size. This is desirable for the formation of acid-induced gel structure. The ultrasonic pretreatments reduced/eliminate the weakening effect of glycation on the gel network of SPI/sugar MRPs, and even improved the gel properties.
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Affiliation(s)
- Cheng-Bin Zhao
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Lin-Yi Zhou
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Jin-Yang Liu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Yao Zhang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Yang Chen
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Fei Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
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Pang Z, Deeth H, Prakash S, Bansal N. Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Pang Z, Deeth H, Bansal N. Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.009] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Pachekrepapol U, Horne D, Lucey J. Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels. J Dairy Sci 2015; 98:2843-52. [DOI: 10.3168/jds.2014-8660] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Accepted: 01/23/2015] [Indexed: 11/19/2022]
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23
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24
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Zhao CB, Wu F, Li YP, Liu XL. Effects of β-glucans on properties of soya bean protein isolate thermal gels. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12635] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cheng-Bin Zhao
- Department of Food Science; Northeast Agricultural University; Harbin 150030 China
| | - Fei Wu
- Department of Food Science; Northeast Agricultural University; Harbin 150030 China
| | - Yong-Ping Li
- Department of Food Science; Heilongjiang Grain Vocational College; Harbin 150080 China
| | - Xiao-Ling Liu
- Heilongjiang Province Quality Supervision and Inspection Research Institute; Harbin 150050 China
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Sharafbafi N, Alexander M, Tosh SM, Corredig M. Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9362-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.015] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Microstructure and stability of skim milk acid gels containing an anionic bacterial exopolysaccharide and commercial polysaccharides. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydr Polym 2013; 98:1389-96. [DOI: 10.1016/j.carbpol.2013.07.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 07/21/2013] [Accepted: 07/31/2013] [Indexed: 11/19/2022]
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29
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Repin N, Scanlon MG, Gary Fulcher R. Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems. J Colloid Interface Sci 2012; 377:7-12. [DOI: 10.1016/j.jcis.2012.02.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2011] [Revised: 12/13/2011] [Accepted: 02/11/2012] [Indexed: 10/28/2022]
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30
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Hatami M, Nejatian M, Mohammadifar MA. Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels. Int J Biol Macromol 2012; 50:1109-15. [DOI: 10.1016/j.ijbiomac.2012.02.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Revised: 02/21/2012] [Accepted: 02/22/2012] [Indexed: 10/28/2022]
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31
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Corredig M, Sharafbafi N, Kristo E. Polysaccharide–protein interactions in dairy matrices, control and design of structures. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.05.014] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Kontogiorgos V, Tosh SM, Wood PJ. Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-009-9121-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.05.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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