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Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation. Food Chem 2022; 393:133400. [PMID: 35688089 DOI: 10.1016/j.foodchem.2022.133400] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/29/2022] [Accepted: 06/02/2022] [Indexed: 11/22/2022]
Abstract
Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (≤0.75 %) irrespective of salt concentration modified secondary and tertiary structures of MPs, enhanced the binding capacity of Troponin-T and Tropomyosin, augmented the gelling behavior of proteins, and remarkably improved the storage modulus (G') and gel strength of heat-induced MP gels. Interestingly, KGM addition in low salt condition showed the transformation of the all-gauche SS conformation into gauche-gauche-trans and trans-gauche-trans, and the partial transformation of α-helices into β-sheets. overall, KGM modified the structure of low salt MPs and thus improved the gel properties of low salt MPs. Therefore, KGM is recommended for low-salt meat processing to enhance the MP gelling potential.
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Chen J, Gao Q, Zhou G, Xu X. Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study. Food Chem 2022; 387:132791. [DOI: 10.1016/j.foodchem.2022.132791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 12/13/2022]
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Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Tian Y, Song Q, Liu Z, Ye F, Zhou Y, Zhao G. Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement. Food Chem X 2022; 14:100328. [PMID: 35601213 PMCID: PMC9118527 DOI: 10.1016/j.fochx.2022.100328] [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: 01/18/2022] [Revised: 04/09/2022] [Accepted: 05/05/2022] [Indexed: 11/16/2022] Open
Abstract
Linear to non-linear rheological responses of WEPGs were characterized. Gel rheological properties can be tuned by changing ethanol concentration. Non-linear viscoelasticity should be considered for aroma enhancement of WEPGs. The most relevant indicator to aroma release is e3/e1 under critical strain.
Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEPGs) were studied. Those WEPGs are physical gels in nature and the WEPG of 28.6% v/v ethanol differs basically from those of higher ethanol concentrations in the gel strength, resistance to deformation and non-linear properties. The retention of isopentyl acetate of WEPGs is dramatically improved by increasing the ethanol concentration to 33.3% v/v in the co-solvent system, but it is not further improved at 37.5% v/v. The cluster analysis reveals strong positive correlations between the isopentyl acetate release concentration and v3/v1 and absolute value of S/T ratio under 100% strain, suggesting the non-linear rheological responses of WEPGs have to be taken into account for which the enhancement of aroma is desired.
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Affiliation(s)
- Yuan Tian
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China
| | - Qinghui Song
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhenjun Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Fayin Ye
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yun Zhou
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Corresponding authors.
| | - Guohua Zhao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Corresponding authors.
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Ozmen D, Toker OS. Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Duygu Ozmen
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University Istanbul Turkey
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Huang L, Ren Y, Li H, Zhang Q, Wang Y, Cao J, Liu X. Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations. Front Nutr 2022; 9:843832. [PMID: 35356728 PMCID: PMC8959708 DOI: 10.3389/fnut.2022.843832] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 02/10/2022] [Indexed: 12/01/2022] Open
Abstract
In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored. Sensory evaluation experiments showed that the overall acceptability of fat substitutes added with 1% SPI was higher. With the increase of protein and konjac content, the juiciness of the samples decreased gradually. The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. The rheological results showed that the G′ and loss modulus (G″) increased with the increase of protein and konjac content, forming a rigid elastic gel matrix, which provided a basis for the preparation of fat substitutes. Texture profile analysis (TPA) results showed that the springiness of all samples was similar to the natural fat after 20 min of heating. With the increase of protein and konjac content, the hardness of the samples increased gradually. The results of oral tribology showed that the friction coefficients of all samples were very small. The friction behavior of the samples with SPI content of 1% was similar to that of natural fat, which could better simulate the swallowing feeling and lubricity of natural fat. To sum up, the appearance of solid fat substitutes prepared with SPI and konjac flour is similar to pork fat. They show ideal functional characteristics in mechanical properties and oral tribology. Among them, the fat substitute with the protein content of 1% and konjac content of 4% is the most popular among consumers.
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Affiliation(s)
- Lu Huang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
- *Correspondence: He Li
| | - Qibo Zhang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Sydney, NSW, Australia
- Yong Wang
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou, China
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Lei YC, Zhao X, Li D, Wang LJ, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022; 11:foods11050734. [PMID: 35267367 PMCID: PMC8908979 DOI: 10.3390/foods11050734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
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Affiliation(s)
- Yu-chen Lei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Xia Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Li-jun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-10-6273-7351
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
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Wang YX, Zhang T, Huang XJ, Yin JY, Nie SP. Heteroglycans from the fruiting bodies of Agrocybe cylindracea: Fractionation, physicochemical properties and structural characterization. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106568] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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