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Wang Y, Guo H, Zhao T, Chen J, Cheng D. Ca 2+-promoted free radical grafting of whey protein to EGCG: As a novel nanocarrier for the encapsulation of apigenin. Food Chem 2024; 460:140554. [PMID: 39053280 DOI: 10.1016/j.foodchem.2024.140554] [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: 03/14/2024] [Revised: 07/03/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Whey protein (WP) is often used as a delivery carrier due to its superior biological activity and nutritional value. Covalent binding of WP to epigallocatechin gallate (EGCG) can significantly improve the performance of WP in encapsulated materials. Nevertheless, the preparation of WP-EGCG covalent complexes still suffers from low grafting rates. Studies have shown that calcium ions (Ca2+) can modify the structure of proteins. We therefore explored the effect of calcium chloride (CaCl2) on the free radical grafting of EGCG and WP. The experimental results showed that the grafting rate of free radicals increased by 17.89% after adding Ca2+. Furthermore, the impact of WP-EGCG-Ca2+ covalent complex on the entrapment efficiency of apigenin (AP) was further examined, and the results revealed that the entrapment rate could reach 93.66% at an apigenin concentration of 0.2 mg/mL. Simulated gastrointestinal digestion showed that WP-EGCG-Ca2+ covalent complex could significantly improve the bioavailability of AP. The study provides new ideas to broaden the application of WP as a carrier for delivering bioactive substances.
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Affiliation(s)
- Yingjie Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Heliang Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Tingting Zhao
- Shanxi Technology and Business University, Taiyuan, 030000, China
| | - Jinlong Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Dai Cheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China.
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2
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Shen R, Yang X, Liu M, Wang L, Zhang L, Ma X, Zhu X, Tong L. Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction. Int J Biol Macromol 2024; 277:133596. [PMID: 38960269 DOI: 10.1016/j.ijbiomac.2024.133596] [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: 02/27/2024] [Revised: 06/10/2024] [Accepted: 06/29/2024] [Indexed: 07/05/2024]
Abstract
In order to investigate the effect of glucono-δ-lactone (GDL) and different salt ions (Na+ and Ca2+) induction on the cold-set gels of bovine serum albumin (BSA)-arabinoxylan (AX), the gel properties and structure of BSA-AX cold-set gels were evaluated by analyzing the gel strength, water-holding capacity, thermal properties, and Fourier Transform Infrared (FTIR) spectra. It was shown that the best gel strength (109.15 g) was obtained when the ratio of BSA to AX was 15:1. The addition of 1 % GDL significantly improved the water-holding capacity, gel strength and thermal stability of the cold-set gels (p < 0.05), and the microstructure was smoother. Low concentrations of Na+ (3 mM) and Ca2+ (6 mM) significantly enhanced the hydrophobic interaction and hydrogen bonding between BSA and AX after acid induction, and the Na+-induced formation of a denser microstructure with a higher water-holding capacity (75.51 %). However, the excess salt ions disrupted the stable network structure of the cold-set gels and reduced their thermal stability and crystalline structure. The results of this study contribute to the understanding of the interactions between BSA and AX induced by GDL and salt ions, and provide a basis for designing hydrogels with different properties.
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Affiliation(s)
- Ruheng Shen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xue Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Mengying Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Liyuan Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Xiaotong Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiaopeng Zhu
- Gansu Wanhe Grass and Livestock Industry Technology Development Co., Ltd., Lanzhou, China
| | - Lin Tong
- Inner Mongolia Horqin Cattle Industry Co., Horqin, China
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3
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Ye X, Wei L, Sun L, Xu Q, Cao J, Li H, Pang Z, Liu X. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications. Int J Biol Macromol 2024; 279:135397. [PMID: 39245115 DOI: 10.1016/j.ijbiomac.2024.135397] [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: 05/21/2024] [Revised: 08/29/2024] [Accepted: 09/05/2024] [Indexed: 09/10/2024]
Abstract
Food gel is a kind of macromolecular biopolymer with viscoelasticity, which has good water retention and gelling ability, especially gels formed by protein and/or polysaccharide. The addition of calcium ions triggers gelation by interacting with the gel matrix, enhancing gels' textural and rheological properties like hardness, viscosity and elasticity. Thus calcium ions enrich the range of applications of food gels. This review focuses on forming a calcium-induced gel and improving the texture properties. It summarizes the mechanisms of gelation induced by calcium ions in polysaccharide, protein, and polysaccharide-protein systems and their gel properties. The effects of influencing factors in calcium ion concentration, types and mixing ratios of matrices, acid, and alkaline environments, as well as treatment methods on calcium-induced gel characteristics, are presented. Additionally, the current applications of calcium-induced gels in food industries and challenges are presented.
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Affiliation(s)
- Xinnan Ye
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Lai Wei
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Luyao Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Qiaolian Xu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Jinnuo Cao
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Zhiwei (Handan) Health Food Technology Co., Ltd, Handan 056000, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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4
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Zhao Y, Wang D, Xu J, Tu D, Zhuang W, Tian Y. Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions. Int J Biol Macromol 2024; 262:129782. [PMID: 38281520 DOI: 10.1016/j.ijbiomac.2024.129782] [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: 09/25/2023] [Revised: 12/30/2023] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concentration on gel properties and interaction mechanisms of Tremella fuciformis polysaccharide (TFP)-SPI complexes. It was found that (1) the rheological properties, texture properties, water-holding properties, and thermal stability of TFP-SPI composite gels were improved with the addition of TFP (0.25-2.0 %, w/v) in a concentration-dependent manner; (2) hydrogen bond, the electrostatic interaction, hydrophobic interaction, and disulfide bond in the gel system increased with the increase of TFP concentration; (3) the electrostatic and hydrophobic interactions played an important role in the formation of the TFP-SPI composite gel while hydrogen bond formation was the least contributor to the binary composite gel network. Overall, TFP is not only a critical health food but also a promising structural component for improving the gel properties of SPI.
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Affiliation(s)
- Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danni Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxin Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Dongkun Tu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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5
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Ge Q, Rong S, Yin C, McClements DJ, Fu Q, Li Q, Han Y, Liu F, Wang S, Chen S. Calcium ions induced ι-carrageenan-based gel-coating deposited on zein nanoparticles for encapsulating the curcumin. Food Chem 2024; 434:137488. [PMID: 37741234 DOI: 10.1016/j.foodchem.2023.137488] [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: 05/17/2023] [Revised: 07/24/2023] [Accepted: 09/12/2023] [Indexed: 09/25/2023]
Abstract
Zein, curcumin (Cur), and ι-carrageenan (ιCar) were used to prepare core-shell biopolymer nanoparticles (Zein-Cur-ιCar). These nanoparticles consisted of a nutraceutical-loaded protein core (curcumin-loaded zein nanoparticles) and a gelled polysaccharide shell (calcium cross-linked ι-carrageenan). The size, charge, morphology, and interactions of the nanoparticles were characterized by dynamic light scattering, zeta-potential analysis, scanning electron microscopy, and Fourier Transform infrared analysis. Ionic bridging, electrostatic attraction, hydrogen bonding, and hydrophobic attraction were involved in particle formation. The high encapsulation efficiency (93.2%) and loading capacity (6.2%) indicated that curcumin was well encapsulated within nanoparticles with optimized compositions (zein:ι-carrageenan 100:40). These particles had relatively small diameters (351.8 nm) and effectively delayed the light and thermal degradation of curcumin. Moreover, the curcumin within the nanoparticles was released in a sustained manner under simulated gastrointestinal conditions, which may improve its oral bioavailability. In summary, calcium carrageenan-coated zein nanoparticles have potential for the encapsulation, protection, and controlled release of hydrophobic nutrients.
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Affiliation(s)
- Qingyuan Ge
- School of Public Health, Wuhan University, 430071, China.
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, China.
| | - Chenxi Yin
- School of Public Health, Wuhan University, 430071, China.
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States.
| | - Qi Fu
- School of Public Health, Wuhan University, 430071, China.
| | - Qi Li
- Department of Neurosurgery, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China.
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling, China.
| | - Suqing Wang
- School of Nursing, Wuhan University, 430071, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China.
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Xin Y, Liu Z, Yang C, Dong C, Chen F, Liu K. Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation. Int J Biol Macromol 2023; 253:127064. [PMID: 37748593 DOI: 10.1016/j.ijbiomac.2023.127064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/23/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL-1. Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g-1. This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zhenzhen Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chenhao Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chen Dong
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
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7
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Xu H, Zhang J, Zhou Q, Li W, Liao X, Gao J, Zheng M, Liu Y, Zhou Y, Jiang L, Sui X, Xiao Y. Synergistic effect and mechanism of cellulose nanocrystals and calcium ion on the film-forming properties of pea protein isolate. Carbohydr Polym 2023; 319:121181. [PMID: 37567717 DOI: 10.1016/j.carbpol.2023.121181] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/20/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
The current serious environmental problems have greatly encouraged the design and development of food packaging materials with environmental protection, green, and safety. This study aims to explore the synergistic effect and corresponding mechanism of cellulose nanocrystals (CNC) and CaCl2 to enhance the film-forming properties of pea protein isolate (PPI). The combination of 0.5 % CNC and 4.5 mM CaCl2 resulted in a 76.6 % increase in tensile strength when compared with pure PPI-based film. Meanwhile, this combination effectively improved the barrier performance, surface hydrophobicity, water resistance, and biodegradability of PPI-based film. The greater crystallinity, viscoelasticity, lower water mobility, and improved protein spatial conformation were also observed in CNC/CaCl2 composite film. Compared with the control, the main degradation temperature of composite film was increased from 326.23 °C to 335.43 °C. The CNC chains bonded with amino acid residue of pea protein at specific sites via non-covalent forces (e.g., hydrogen bonds, Van der Waals forces). Meanwhile, Ca2+ promoted the ordered protein aggregation at suitable rate and degree, accompanied by the formation of more disulfide bonds. Furthermore, proper Ca2+ could strengthen the cross-linking and interaction between CNC and protein, thereby establishing a stable network structure. The prepared composite films are expected to be used for strawberry preservation.
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Affiliation(s)
- Huajian Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Jinglei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Weixiao Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Xiangxin Liao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Junwei Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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8
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Lian W, WangFeng Q, Zhang H, Zhu Y, Qu M, Sun B, Huang Y, Zhu X. Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl 2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6180-6189. [PMID: 37139635 DOI: 10.1002/jsfa.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/10/2023] [Accepted: 05/01/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2 . RESULTS Oil droplets filled protein network pores under the addition of soybean oil (1-2%). This resulted in an enhanced gel hardness and water holding capacity. Further addition of soybean oil (3-4%), oil droplets and some protein-oil compounds increased the distance between the protein molecule chain. The results of Fourier transform infrared spectroscopy and intermolecular interaction also showed that the disulfide bond and β-sheet ratio decreased in the gel system, which damaged the overall structure of the gel network. Compared with the addition of 0 m CaCl2 , salt ion reduced the electrostatic repulsion between proteins, and local protein cross-linking was more intense at 0.005 m CaCl2 concentration. In the present study, structural properties and rheological analysis showed that the overall strength of the gel was weakened after the addition of CaCl2 . CONCLUSION The presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate-wheat gluten (SPI-WG) composite gel. Excessive soybean oil may hinder protein-protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl2 significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Qiujie WangFeng
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Haojia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Wang X, Rong L, Shen M, Yu Q, Chen Y, Li J, Xie J. Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials. Foods 2023; 12:2287. [PMID: 37372499 DOI: 10.3390/foods12122287] [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: 04/13/2023] [Revised: 05/18/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s-1. Both SS and VM strengthened the elastic gel system, and SS enhanced the storage modulus and loss modulus. VM increased the hardness, gumminess, chewiness and color richness, but left small residues on the spoon. SS provided better water-holding, chewiness and resilience by influencing the way molecules were connected, promoting swallowing safety. SS brought a better taste to the food bolus. Dysphagia foods with both VM and 0.5% SS had the best sensory evaluation score. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products.
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Affiliation(s)
- Xin Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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10
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Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X. Impact of Insoluble Dietary Fiber and CaCl 2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. Foods 2023; 12:foods12091890. [PMID: 37174428 PMCID: PMC10177909 DOI: 10.3390/foods12091890] [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: 03/23/2023] [Revised: 05/01/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qinlin Hu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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11
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Taghian Dinani S, Charles Carrillo MF, Boom R, van der Goot AJ. Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04244-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
AbstractIn this study, the influence of iota carrageenan (IC) addition at different steps to the protein blends based on pea protein isolate (PPI) and wheat gluten (WG) as well as hydration mixing time and temperature of IC on the quality attributes of plant-based meat alternatives was studied. In more detail, IC was added before (B, in water with mixing times of 15 or 30 min and temperatures of 25 or 75 °C) or after (A, in powder form) the addition of PPI to the mixture with or without calcium chloride (Ca) in the formulation. The results showed that the addition of IC after PPI, especially combination with Ca resulted in the products with the most visible fibers, which can be considered as a quality improvement. IC addition to the formulations with or without Ca also increased the browning index, water holding capacity, tensile stress, and air bubble numbers compared to the PPI.WG formulation. However, no considerable difference in these parameters was found regarding the addition order of IC (before or after the addition of PPI). As the addition of IC after PPI hydration needs less energy for mixing, and, thus, less time for preparation, this order of addition can be recommended for improving the quality of plant-based meat alternatives containing IC. Therefore, hydration of IC in water, especially at high temperatures, is not necessary for the production of plant-based meat alternatives produced in the high-temperature shear cell (HTSC).
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Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability. Food Chem 2023; 404:134520. [DOI: 10.1016/j.foodchem.2022.134520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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