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Rosseto M, Rigueto CVT, Gomes KS, Krein DDC, Loss RA, Dettmer A, Richards NSPDS. Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3185-3196. [PMID: 38151774 DOI: 10.1002/jsfa.13248] [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: 09/27/2023] [Revised: 11/28/2023] [Accepted: 12/27/2023] [Indexed: 12/29/2023]
Abstract
In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre-treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross-links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Karolynne Sousa Gomes
- Graduate Program in Food Engineering and Science, Federal University of Rio Grande, Rio Grande, Brazil
| | | | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITec), University of Passo Fundo (UPF), Passo Fundo, Brazil
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Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 2023; 12:foods12030647. [PMID: 36766175 PMCID: PMC9914717 DOI: 10.3390/foods12030647] [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: 11/30/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of Pleurotus eryngii protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
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Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Food Res Int 2023; 163:112158. [PMID: 36596109 DOI: 10.1016/j.foodres.2022.112158] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequential ultrasound (US) pretreatment and transglutaminase (TGase) crosslinking on structural, functional, and physicochemical properties of FWPCs were investigated. Partially denatured and hydrolyzed fermented whey protein could replace heat denaturation prior to the TGase addition to a whey protein system. Sequential treatment increased the molecular weight of FWPCs as exhibited by both SEM and SDS-PAGE, which demonstrates that modification can lead to the polymers and oligomers production. The zeta potential value increased significantly after US treatment and enzyme catalysis, and all the modified FWPCs were strongly negatively charged. Compared with the secondary structure of untreated FWPCs, the percentage of α-helix and random coil in modified FWPCs significantly increased, while the percentage of β-sheet and β-turns reduced. Solubility, free sulfhydryl groups, and surface hydrophobicity of all FWPCs were significantly improved compared to non-fermented WPC (P < 0.05). Sequential treatment induced a substantial impact on the emulsifying activity and stability of modified samples in comparison with untreated FWPCs. Scanning electron microscope pictures confirmed the positive effects of sequential treatments on texture and void size reduction. Therefore, the application of recovering modified FWPCs is fully recommended as a commercially viable approach for enhanced protein production at the industrial scale.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Mizhou Hui
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China; Frontier Biotechnology Laboratory, Hangzhou International Innovation Center, Zhejiang University, Hangzhou, 311200, PR China
| | - Xi Bai
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar district Ulaanbaatar, Mongolia
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Wei Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
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Yan J, Li S, Chen G, Ma C, McClements DJ, Liu X, Liu F. Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108384] [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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5
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Zhou X, Zheng Y, Zhong Y, Wang D, Deng Y. Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties. Food Chem 2022; 383:132366. [PMID: 35182871 DOI: 10.1016/j.foodchem.2022.132366] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 11/28/2022]
Abstract
In present study, microbial transglutaminase (MTGase) was applied to strengthen the interaction between casein and hempseed protein (HPI) through crosslinking. The structural and functional characteristics of this heteropolymers were investigated. Both homologous and heterologous crosslinking were achieved by adding MTGase in casein-HPI system, and thus enhanced zeta potential, surface hydrophobicity, viscosity, emulsifying and gelation properties of the complex. However, HPI hindered the crosslinking due to unbalanced Lys/Gln ratios. Emulsifying and gelling properties were significantly correlated with the secondary structures. When MTGase activity was < 30 U/g or treatment time was < 2 h, the α-helix content decreased by 9% while the β-sheet content increased by 12%, respectively, with MTGase activity and treatment time increase. The structural alterations resulted in the better emulsifying activity, gel networks and water holding capacity of the complex. This work represents a novel interaction mode between casein and HPI via MTGase to elevate functional properties of complex.
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Affiliation(s)
- Xuefu Zhou
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.
| | - Yu Zhong
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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Zhang L, Xiao Q, Wang Y, Hu J, Xiong H, Zhao Q. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Zhang T, Zhao Y, Tian X, Liu J, Ye H, Shen X. Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates. ULTRASONICS SONOCHEMISTRY 2021; 74:105553. [PMID: 33892260 PMCID: PMC8091057 DOI: 10.1016/j.ultsonch.2021.105553] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/20/2021] [Accepted: 04/06/2021] [Indexed: 05/30/2023]
Abstract
A solution (10%, w/v) of whey protein soluble aggregates (WPISA) was pretreated with high-intensity ultrasound (HUS, 20 kHz) for different durations (10-40 min) before incubation with transglutaminase (TGase) to investigate the effect of HUS on the structural, physicochemical, rheological, and gelation properties of TGase cross-linked WPISA. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that HUS increased the amounts of high-molecular-weight polymers/aggregates in WPISA after incubation with TGase. HUS significantly increased (P < 0.05) the degree of TGase-mediated cross-linking in WPISA, as demonstrated by a reduction in free amino group contents. HUS significantly increased (P < 0.05) the particle size, intrinsic fluorescence intensity, and surface hydrophobicity of TGase cross-linked WPISA, but had no significant impact (P > 0.05) on the zeta-potential or total free sulfhydryl group content of TGase cross-linked WPISA. The apparent viscosity and the consistency index of TGase cross-linked WPISA were significantly increased by HUS (P < 0.05), which indicated that HUS facilitated the formation of more high-molecular-weight polymers. HUS significantly increased (P < 0.05) the water holding capacity and gel strength of glucono-δ-lactone (GDL)-induced TGase cross-linked WPISA gels. The results indicated that HUS could be an efficient tool for modifying WPISA to improve its degree of TGase-mediated cross-linking, which would lead to improved rheological and gelation properties.
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Affiliation(s)
- Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiner Tian
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jing Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiqing Ye
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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8
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Zhang Y, Yuan JL, Fan C, Yan P, Kang X. Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106597] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Fathi M, Ahmadi N, Forouhar A, Hamzeh Atani S. Natural Hydrogels, the Interesting Carriers for Herbal Extracts. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1885436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Nadia Ahmadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Forouhar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Saied Hamzeh Atani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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10
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Cao C, Feng Y, Kong B, Sun F, Yang L, Liu Q. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. Int J Biol Macromol 2021; 172:429-438. [PMID: 33454333 DOI: 10.1016/j.ijbiomac.2021.01.073] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/08/2021] [Accepted: 01/12/2021] [Indexed: 01/13/2023]
Abstract
In the present study, the effect of transglutaminase (TGase) concentration on the physical and oxidative stabilities of filled hydrogel particles created by biopolymer phase separation was investigated. The results showed that filled hydrogels had relatively smaller particle sizes, higher absolute zeta-potentials, higher interfacial layer thicknesses and lightness values with the increasing of TGase concentration (P < 0.05), as evidenced by the apparent viscosity and viscoelasticity behavior. However, the relatively higher TGase concentration promoted the protein aggregation, which weakens the protection of the surface protein layer, having the negatively impacted the physical stability of filled hydrogels. Microstructural images which obtained via cryo-scanning electron microscopy also verified the above results. In particular, it is noted that filled hydrogels displayed the lowest degrees of lipid and protein oxidation during 10 days of storage (P < 0.05) at TGase concentration of 10 U/g. Prevention against oxidation was attributed mainly to TGase crosslinking of protein molecules on the surface of droplets, which likely provided a denser interface around lipid droplets. Our results indicated that TGase was a favourable agent to crosslink protein on the surface of lipid and improve the physical and oxidative stability of filled hydrogel particles.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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Jiang S, Zhang J, Li S, Zhang C. Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The limited enzymatic hydrolysis gelation method was investigated using peanut protein isolate (PPI) without any coagulators. A peanut protein gel could be formed by enzyme treatment with Alcalase at low temperature (50–70 °C). The influence of enzymatic hydrolysis on the rheological and physicochemical properties was investigated. Structural changes in the PPI were characterized by analyzing the subunits, chemical forces, surface hydrophobicity, fluorescence spectra, and circular dichroism (CD) spectra. The results revealed that enzymatic hydrolysis significantly affected the conarachin II protein of PPI, and had little influence on conarachin I and the basic subunits of arachin. Hydrophobic interaction was the main chemical force active in the peanut protein gel. An increase in the surface hydrophobicity coupled with red-shifts of the fluorescence spectra indicated that inner hydrophobic regions were exposed after hydrolysis, resulting in gel formation via hydrophobic interactions. The CD spectra showed that significant changes occurred in the secondary structure of PPI, where the ordered PPI structure formed a more open structure after enzymatic hydrolysis.
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Affiliation(s)
- Shan Jiang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Junting Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Suhong Li
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Chunhong Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
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12
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Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins. Int J Biol Macromol 2020; 153:523-532. [DOI: 10.1016/j.ijbiomac.2020.03.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/12/2020] [Accepted: 03/02/2020] [Indexed: 12/14/2022]
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Mousavi SMR, Rafe A, Yeganehzad S. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Carbohydr Polym 2020; 232:115809. [PMID: 31952608 DOI: 10.1016/j.carbpol.2019.115809] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/18/2019] [Accepted: 12/29/2019] [Indexed: 10/25/2022]
Abstract
Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudoplastic behavior with a highly interconnected elastic gel structure. The mechanical strength as well as other textural properties of the alginate and basil seed gum network was functions of its stoichiometry with calcium ions. Whereas alginate/guar gels showed an elongated globular denser structure as determined by SEM, the BSG/guar gels showed a rigid cubic as the pieces of a puzzle, presenting a softer and weaker gel structure. The alginate/guar gels showed less porosity without syneresis or shrinkage during storage as supported by its high elasticity and rigidity.
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Affiliation(s)
- Seyyed Mohammad Reza Mousavi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Wang C, Li T, Ma L, Li T, Yu H, Hou J, Jiang Z. Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate. Food Chem 2020; 309:125757. [DOI: 10.1016/j.foodchem.2019.125757] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/15/2019] [Accepted: 10/20/2019] [Indexed: 10/25/2022]
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Liu Y, Liu Y, Xu Z, Shan M, Ge X, Zhang Y, Shao S, Huang L, Wang W, Lu F. Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108559] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09601-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Alghooneh A, Razavi SMA, Kasapis S. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. J Texture Stud 2019; 50:520-538. [PMID: 31226217 DOI: 10.1111/jtxs.12459] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 05/01/2019] [Accepted: 06/12/2019] [Indexed: 11/27/2022]
Abstract
Dynamic rheological and mechanical properties of seven commercial (xanthan [XG], guar [GG], high methoxylated pectin [HMP], κ-carrageenan [κ-Car], agar [AG], alginate [ALG], and carboxymethylcellulose [CMC]) and four emerging hydrocolloids (basil seed gum [BSG], sage seed gum [SSG], Balangu-Shirazi seed gum [BSSG], and cress seed gum [CSG]) were investigated and the classification of the hydrocolloids were carried out based on them. AG belonged to the first class with 0.81 membership function (MF), κ-Car and HMP grouped in the second class with 0.68 and 0.71 MFs, respectively, XG, BSG, and SSG were depended to the third class with 0.61-0.70 MFs, finally, CMC, GG, BSSG, ALG, and CSG related to the fourth class, as the most populated class, with MF > 0.61. The first class contained the highest amount of hardness parameter (43.40 ± 2.76 g), the second class included the highest pseudoplasticity parameter (shear-thinning ratio = -0.54 ± 0.03) and relaxation time (66.25 ± 2.61 s) and the fourth cluster comprised the highest frequency dependency of viscous modulus (exponent of power-law model for viscous modulus vs. frequency = 0.30 ± 0.05). In addition, the results of this study showed that there was a distinct relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks. The investigation of the rheo-mechanical properties of biopolymers in large deformation under shear and normal forces can have an important role in the prediction of the behavior of the material in real processes and application conditions, especially in the food industry. Due to the inconvenience of large deformation mechanical tests, such as Weissenberg effect, the complication of the results analyzing and sampling difficulty of semi-dilute samples; herein, we determined the correlation between large deformation (LAOS and texture analysis) and small deformation (SAOS) tests properties. The studied rheo-mechanical parameters showed high correlation with the four mentioned network parameters (more than 65% similarity index). Using these results, other scientists could rationally design the experiments and avoid experiments with similar parameters.
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Affiliation(s)
- Ali Alghooneh
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria, Australia
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Alghooneh A, Razavi SMA, Behrouzian F. Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties. J Texture Stud 2019; 50:493-507. [PMID: 31172527 DOI: 10.1111/jtxs.12453] [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: 11/29/2018] [Revised: 05/26/2019] [Accepted: 05/30/2019] [Indexed: 11/28/2022]
Abstract
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends at different ratios (SSG-XG: 1-0, 3-1, 1-1, 1-3, 0-1), from the dynamic viscosity behavior, relaxation spectrum, fracture properties, network parameters, and thermodynamic points of view at the temperature range of 10-90°C. Then, the coefficient of the interaction of four parameters, which were obtained from the clustering technique and Han curves, were used to investigate the interaction behavior quantitatively. At 90°C, SSG showed 2.01 extent of loss modulus overshoot, which was the highest value among different gum dispersions at different temperatures, while XG showed strain softening behavior. At 10 and 90°C, SSG and 1-1 SSG-XG showed the highest spreadability reflected by the slope of loss tangent after flow point stress (tan δAF ) of 0.52 and 0.40, respectively. The high values of ψ parameter, which represented the Gibbs free energy change, of both 1-3 and 3-1 SSG-XG blends and the lowest entropy value of 1-3 SSG-XG, suggested that the role of entropy change in incompatibility behavior of 1-3 SSG-XG was higher than that of 3-1 SSG-XG blend. With the increase in temperature from 10 to 70°C, the XG Euclidean distance from SSG decreased, while it increased from 70 to 90°C and showed the highest Euclidean distance with XG at 10°C (3.92) and 90°C (4.05). Interaction coefficients and Han curves results showed that all blends were incompatible with the lowest antagonistic behavior for 1-1 SSG-XG dispersion at 50°C. Often, a mixture of hydrocolloids, especially xanthan gum and a galactomannan, are employed in processed foods to modify their rheological properties and cut the cost. The synergistic/non-synergistic effect of biopolymers mixture, which is invaluable from the practical and economical points of view, seems to be mainly induced by their thermodynamic status of interaction. Our former study showed that the thermodynamic indices of mixing could be probed by mechanical parameters. On the other hands, we found that the mechanical properties of materials are highly temperature dependent. Therefore, in this study, to better investigate the effect of temperature on the biopolymers interaction, first we classified all the thermodynamic and mechanical properties (relaxation spectrum, fracture properties, and network parameters) of hydrocolloids into four classes, then one parameter was selected randomly from each class. The selected parameters were employed to investigate the synergistic/non-synergistic effect at all temperature ranges by determining the interaction coefficient and decide on the best interaction temperature.
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Affiliation(s)
- Ali Alghooneh
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Seyed M A Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Fataneh Behrouzian
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D. Self-association of casein studied using enzymatic cross-linking at different temperatures. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Feng L, Jia X, Zhu Q, Liu Y, Li J, Yin L. Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.039] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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23
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Antioxidative Role of Buffalo (Bubalus bubalis) Colostrum Whey Derived Peptides During Oxidative Damage. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9795-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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24
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Kaewprachu P, Ben Amara C, Oulahal N, Gharsallaoui A, Joly C, Tongdeesoontorn W, Rawdkuen S, Degraeve P. Gelatin films with nisin and catechin for minced pork preservation. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Shi AM, Jiao B, Liu HZ, Zhu S, Shen MJ, Feng XL, Hu H, Liu L, Faisal S, Wang Q, Adhikari B. Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Alghooneh A, Razavi SMA, Kasapis S. Hydrocolloid clustering based on their rheological properties. J Texture Stud 2018; 49:619-638. [PMID: 30246503 DOI: 10.1111/jtxs.12368] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/18/2018] [Accepted: 08/23/2018] [Indexed: 12/01/2022]
Abstract
In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in-shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field. Fuzzy c-means classifier used to extract patterns for each class. Our results correspond to four different classes; κ-carrageenan and agar gum were categorized in the first class, high methoxyl pectin, xanthan, sage seed gum and basil seed gum in the second class, alginate gum and Balangu-Shirazi seed gum in the third class, and guar gum, cress seed gum and carboxymethyl cellulose in the fourth class. Using this classification technique, complete rheological patterns can be extracted for each class. This classification provides a map for other researchers to rationally design the best test type which could describe adequately different properties of materials and avoid experiments with a similar type of parameters. The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them. PRACTICAL APPLICATIONS: The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them.
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Affiliation(s)
- Ali Alghooneh
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Melbourne, Victoria, Australia
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Kilic-Akyilmaz M, Kocaman E, Gulsunoglu Z, Sagdic-Oztan C, Mavazekhan SM. Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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28
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Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Effects of pH modification in proteins from fish (Whitemouth croaker) and their application in food packaging films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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30
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Abaee A, Mohammadian M, Jafari SM. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.011] [Citation(s) in RCA: 200] [Impact Index Per Article: 28.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Razavi SMA, Alghooneh A, Behrouzian F. Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1379020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Ali Alghooneh
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Fataneh Behrouzian
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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32
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Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Rafe A, Razavi SM. Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Tarhan O, Spotti MJ, Schaffter S, Corvalan CM, Campanella OH. Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.042] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation. Food Chem 2016; 210:317-24. [DOI: 10.1016/j.foodchem.2016.04.112] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 04/23/2016] [Accepted: 04/25/2016] [Indexed: 11/20/2022]
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36
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Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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38
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Abaee A, Madadlou A. Niosome-loaded cold-set whey protein hydrogels. Food Chem 2016; 196:106-13. [DOI: 10.1016/j.foodchem.2015.09.037] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/08/2015] [Accepted: 09/11/2015] [Indexed: 11/27/2022]
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39
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Nourbakhsh H, Madadlou A, Emam-Djomeh Z, Wang YC, Gunasekaran S, Mousavi ME. One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1575-1582. [PMID: 26862880 DOI: 10.1021/acs.jafc.5b04867] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A whey protein isolate solution was heat-denatured and treated with the enzyme transglutaminase, which cross-linked ≈26% of the amino groups and increased the magnitude of the ζ-potential value. The protein solution was microemulsified, and then the resulting water-in-oil microemulsion was dispersed within a gallic acid-rich model wastewater. Gallic acid extraction by the outlined microemulsion liquid membrane (MLM) from the exterior aqueous phase (wastewater) and accumulation within the internal aqueous nanodroplets induced protein cold-set gelation and resulted in the formation of gallic acid-enveloping nanoparticles. Measurements with a strain-controlled rheometer indicated a progressive increase in the MLM viscosity during gallic acid recovery corresponding to particle formation. The mean hydrodynamic size of the nanoparticles made from the heat-denatured and preheated enzymatically cross-linked proteins was 137 and 122 nm, respectively. The enzymatic cross-linking of whey proteins led to a higher gallic acid recovery yield and increased the glass transition enthalpy and temperature. A similar impact on glass transition indices was observed by the gallic acid-induced nanoparticulation of proteins. Scanning electron microscopy showed the existence of numerous jammed/fused nanoparticles. It was suggested on the basis of the results of Fourier transform infrared spectroscopy that the in situ nanoparticulation of proteins shifted the C-N stretching and C-H bending peaks to higher wavenumbers. X-ray diffraction results proposed a decreased β-sheet content for proteins because of the acid-induced particulation. The nanoparticles made from the enzymatically cross-linked protein were more stable against the in vitro gastrointestinal digestion and retained almost 19% of the entrapped gallic acid after 300 min sequential gastric and intestinal digestions.
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Affiliation(s)
- Himan Nourbakhsh
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Yi-Cheng Wang
- Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison , Madison, Wisconsin, United States
| | - Sundaram Gunasekaran
- Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison , Madison, Wisconsin, United States
| | - Mohammad E Mousavi
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
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40
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Wu X, Nishinari K, Gao Z, Zhao M, Zhang K, Fang Y, Phillips GO, Jiang F. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Djoullah A, Djemaoune Y, Husson F, Saurel R. Native-state pea albumin and globulin behavior upon transglutaminase treatment. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.04.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Sathaye S, Mbi A, Sonmez C, Chen Y, Blair DL, Schneider JP, Pochan DJ. Rheology of peptide- and protein-based physical hydrogels: Are everyday measurements just scratching the surface? WILEY INTERDISCIPLINARY REVIEWS-NANOMEDICINE AND NANOBIOTECHNOLOGY 2014; 7:34-68. [DOI: 10.1002/wnan.1299] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/11/2014] [Accepted: 08/07/2014] [Indexed: 01/30/2023]
Affiliation(s)
- Sameer Sathaye
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
| | - Armstrong Mbi
- Department of Physics; Georgetown University; Washington DC USA
| | - Cem Sonmez
- Department of Chemistry; University of Delaware; Newark DE USA
- Chemical Biology Laboratory; National Cancer Institute, Frederick National Laboratory for Cancer Research; Frederick MD USA
| | - Yingchao Chen
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
| | - Daniel L. Blair
- Department of Physics; Georgetown University; Washington DC USA
| | - Joel P. Schneider
- Chemical Biology Laboratory; National Cancer Institute, Frederick National Laboratory for Cancer Research; Frederick MD USA
| | - Darrin J. Pochan
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
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43
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Feng XL, Liu HZ, Shi AM, Liu L, Wang Q, Adhikari B. Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Sullivan ST, Tang C, Kennedy A, Talwar S, Khan SA. Electrospinning and heat treatment of whey protein nanofibers. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.023] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Saricay Y, Wierenga P, de Vries R. Nanostructure development during peroxidase catalysed cross-linking of α-lactalbumin. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0092-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Juskiewicz J, Zdunczyk Z, Bohdziewicz K, Baranowska M. Physiological effects of the dietary application of quark produced with enzyme transglutaminase as a sole protein source in growing rats. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.04.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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48
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Zou Q, Liu X, Zhao J, Tian F, Zhang HP, Zhang H, Chen W. Microencapsulation of Bifidobacterium bifidum F-35 in Whey Protein-Based Microcapsules by Transglutaminase-Induced Gelation. J Food Sci 2012; 77:M270-7. [DOI: 10.1111/j.1750-3841.2012.02673.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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50
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Báez GD, Moro A, Ballerini GA, Busti PA, Delorenzi NJ. Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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