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Ahmed SA, Helmy WA, Ibrahim OA. Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production. Int J Biol Macromol 2024; 263:130303. [PMID: 38382785 DOI: 10.1016/j.ijbiomac.2024.130303] [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: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.
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Affiliation(s)
- Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Wafaa A Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Osama A Ibrahim
- Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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Liu X, Xu J, Li Y, Zhao H, Guo S. Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules. Food Res Int 2023; 169:112868. [PMID: 37254317 DOI: 10.1016/j.foodres.2023.112868] [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: 01/26/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
This study aimed to explore new techniques to regulate the quality of soy products. The glucono-δ-lactone (GDL) induced soymilk gelation process and the gel network structure characteristic were compared as a matter of temperature, and the role of reaction kinetics was discussed. Results showed that there were similarities in the development of G' curves under different temperatures, whereas the gel network structures and the energy requirements of cross-linking reactions were different. In the high-temperature region (70 °C-95 °C), the exposure and binding of reactive groups were promoted. The activation enthalpy (ΔH*) required by protein aggregates decreased and the effect of entropy reduction (-TΔS*) was enhanced, which led to shorten the preaggregation time (tg) and increase the gelation rate (k), resulting in the formation of rough, porous gel network with high stiffness. By contrast, in the low-temperature region (40 °C-70 °C), high enthalpy contributions and low entropy changes were required, then a fine, soft, and tender gel network formed. Besides, a funnel-shaped model of the enthalpy-entropy energy transformation mechanism of soymilk gelation was proposed. The results of this study revealed that adjusting the enthalpy-entropy energy requirements of the protein cross-linking reaction could be utilized to the regulation of the network structure and quality of soymilk gels, which could enrich the reaction kinetics theory and provide innovative ideas for food quality control technology from the perspective of energy requirement and energy input.
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Affiliation(s)
- Xinran Liu
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingting Xu
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yue Li
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huiyan Zhao
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Khalesi H, Sun C, He J, Lu W, Fang Y. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures. Food Res Int 2021; 140:109856. [DOI: 10.1016/j.foodres.2020.109856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/08/2020] [Accepted: 10/26/2020] [Indexed: 12/21/2022]
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Su J, Guo Q, Yang S, Li H, Mao L, Gao Y, Yuan F. Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106147] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Spotti MJ, Tarhan Ö, Schaffter S, Corvalan C, Campanella OH. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.014] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rafe A, Vahedi E, Hasan-Sarei AG. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3890-3896. [PMID: 26696599 DOI: 10.1002/jsfa.7586] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Revised: 12/15/2015] [Accepted: 12/15/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Rice bran protein (RBP) is a valuable plant protein which has unique nutritional and hypoallergenic properties. Whey proteins have wide applications in the food industry, such as in dairy, meat and bakery products. RESULTS Whey protein concentrate (WPC), RBP and their mixtures at different ratios (1:1, 1:2, 1:5 and 1:10 w/w) were heated from 20 to 90 °C at different heating rates (0.5, 1, 5 and 10 °C min(-1) ). The storage modulus (G') and gelling point (Tgel ) of WPC were higher than those of RBP, indicating the good ability of WPC to develop stiffer networks. By increasing the proportion of WPC in mixed systems, G' was increased and Tgel was reduced. Nevertheless, the elasticity of all binary mixtures was lower than that of WPC alone. Tgel and the final G' of RBP-WPC blends were increased by raising the heating rate. The RBP-WPC mixtures developed more elastic gels than RBP alone at different heating rates. RBP had a fibrillar and lentil-like structure whose fibril assembly had smaller structures than those of WPC. CONCLUSION The gelling structure of the mixed gel of WPC-RBP was improved by adding WPC. Indeed, by adding WPC, gels tended to show syneresis and had lower water-holding capacity. Furthermore, the gel structure was produced by adding WPC to the non-gelling RBP, which is compatible with whey and can be applied as a functional food for infants and/or adults. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
| | - Elnaz Vahedi
- Department of Food Science and Technology, College of Agriculture and Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Azadeh Ghorbani Hasan-Sarei
- Department of Food Science and Technology, College of Agriculture and Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Farías M, Pilosof A. The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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A honeycomb composite of mollusca shell matrix and calcium alginate. Colloids Surf B Biointerfaces 2016; 139:100-6. [DOI: 10.1016/j.colsurfb.2015.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 11/11/2015] [Accepted: 12/02/2015] [Indexed: 11/19/2022]
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Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Spotti MJ, Perduca MJ, Piagentini A, Santiago LG, Rubiolo AC, Carrara CR. Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rafe A, Razavi SM, Khan S. Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Haug I, Carlsen AM, Vegarud G, Langsrud T, Draget K. Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale Deformation. J Texture Stud 2012; 44:56-65. [DOI: 10.1111/j.1745-4603.2012.00365.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2012] [Accepted: 06/18/2012] [Indexed: 11/28/2022]
Affiliation(s)
- I.J. Haug
- Norwegian Biopolymer Laboratory (NOBIPOL); Institute of Biotechnology; Norwegian University of Science and Technology (NTNU); N-7491; Trondheim; Norway
| | - A.-M.H. Carlsen
- Norwegian Biopolymer Laboratory (NOBIPOL); Institute of Biotechnology; Norwegian University of Science and Technology (NTNU); N-7491; Trondheim; Norway
| | - G.E. Vegarud
- Institute of Chemistry, Biotechnology and Food Science (IKBM); Norwegian University of Life science (UMB); Aas; Norway
| | - T. Langsrud
- Institute of Chemistry, Biotechnology and Food Science (IKBM); Norwegian University of Life science (UMB); Aas; Norway
| | - K.I. Draget
- Norwegian Biopolymer Laboratory (NOBIPOL); Institute of Biotechnology; Norwegian University of Science and Technology (NTNU); N-7491; Trondheim; Norway
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Spotti MJ, Santiago LG, Rubiolo AC, Carrara CR. Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Hussein M, Hassan FA, Abdel Daym H, Salama A, Enab A, Abd El-Galil AA. Utilization of some plant polysaccharides for improving yoghurt consistency. ANNALS OF AGRICULTURAL SCIENCES 2011; 56:97-103. [DOI: 10.1016/j.aoas.2011.05.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Öhgren C, Lorén N, Altskär A, Hermansson AM. Surface-Directed Structure Formation of β-Lactoglobulin Inside Droplets. Biomacromolecules 2011; 12:2235-42. [DOI: 10.1021/bm200320c] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Camilla Öhgren
- SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
| | - Niklas Lorén
- SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
- Chalmers University of Technology, Department of Applied Surface Chemistry, SE-412 96 Göteborg, Sweden
| | - Annika Altskär
- SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
| | - Anne-Marie Hermansson
- SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
- Chalmers University of Technology, Department of Applied Surface Chemistry, SE-412 96 Göteborg, Sweden
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Madbouly SA, Otaigbe JU. Recent advances in synthesis, characterization and rheological properties of polyurethanes and POSS/polyurethane nanocomposites dispersions and films. Prog Polym Sci 2009. [DOI: 10.1016/j.progpolymsci.2009.08.002] [Citation(s) in RCA: 215] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Spahn G, Baeza R, Santiago L, Pilosof A. Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.10.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey. ACTA ACUST UNITED AC 2008. [DOI: 10.1007/978-0-387-75430-7_30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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20
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Gallardo-Escamilla F, Kelly A, Delahunty C. Mouthfeel and flavour of fermented whey with added hydrocolloids. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.04.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Laneuville SI, Turgeon SL, Sanchez C, Paquin P. Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2006; 22:7351-7. [PMID: 16893237 DOI: 10.1021/la060149+] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The mechanism and kinetics of the electrostatic gelation of native beta-lactoglobulin-xanthan gum mixtures in aqueous solution is reported. The total biopolymer concentration at which gelation was obtained was extremely low (0.1 wt %) compared to the usually tested concentrations for protein-polysaccharide mixed gels (4-12 wt %). This is, to our knowledge, the first time that oppositely charged proteins and polysaccharides are reported to form a gel without applying any treatment to denature the protein (e.g. heating, enzymatic hydrolysis) and at such low concentrations. Static light-scattering and viscoelastic measurements allowed determination of the gelation kinetics. It was found that the gelation process initiated following a similar path as that of an associative phase separation process, i.e., with the formation of primary and interpolymeric electrostatic complexes. However, interpolymeric complexes were able to form clusters and junction zones that resulted in the freeze-in of the whole structure at the point of gelation. The formed gel is therefore a coupled-gel, that is, a gel that has junction zones involving two different molecules. The structuration of xanthan gum, even at these low concentrations, may have played a role in the structuration process. Due to the electrostatic nature of the gels, there was an optimum pH and macromolecular ratio at which the stability of the gels was maximal. This was related to the existence of a stoichiometric electrical charge equivalence pH, where molecules carry equal but opposite charges and protein-polysaccharide interactions are at their maximum.
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Affiliation(s)
- Sandra I Laneuville
- Dairy Research Center STELA and Institute of Nutraceuticals and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, Pavillon Paul-Comtois, Québec, Canada G1K-7P4
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Madbouly SA, Otaigbe JU. Kinetic Analysis of Fractal Gel Formation in Waterborne Polyurethane Dispersions Undergoing High Deformation Flows. Macromolecules 2006. [DOI: 10.1021/ma060049a] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Samy A. Madbouly
- School of Polymers and High Performance Materials, The University of Southern Mississippi, Hattiesburg, Mississippi 39406
| | - Joshua U. Otaigbe
- School of Polymers and High Performance Materials, The University of Southern Mississippi, Hattiesburg, Mississippi 39406
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Goetz J, Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.07.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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