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Zhao Z, Wang Z, He Z, Zeng M, Chen J. Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates. Polymers (Basel) 2023; 15:1292. [PMID: 36904531 PMCID: PMC10007486 DOI: 10.3390/polym15051292] [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: 02/06/2023] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.
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Affiliation(s)
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | | | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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2
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Sruthi L, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Contributions from microstructural changes to the rheological behavior of casein dispersions during drying. SOFT MATTER 2020; 16:10954-10968. [PMID: 33146222 DOI: 10.1039/d0sm00992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In several applications, a protein such as casein in dispersion form undergoes multiple processing steps including drying. In this work, the rheological and microstructural features of casein dispersions concentrated by evaporation of the solvent (drying dispersions) were studied in comparison with those of equal concentrations of the as-prepared dispersions without drying. The molecular assembly of casein is affected by drying along with the conformational composition changes in the secondary structures such as α-helix, β-sheets, turns and random structures of the protein. Modeling of the rheological data indicates that these changes also affect the packing of casein molecular assemblies and these molecular assemblies in alkaline dispersions can behave as soft deformable particles. During drying, casein dispersions show prominent shear thinning for concentrations higher than 20 wt% along with the prevalence of α-helices and β-sheets. In comparison, the as-prepared dispersions show different microstructural features, and therefore different rheological responses. A detailed analysis shows that alkalinity changes during drying is the crucial factor controlling the microstructural changes of the soft casein particles and hence the rheology.
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Affiliation(s)
- Lalitha Sruthi
- Department of Chemical Engineering, Indian Institute of Technology, Madras, India.
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3
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Wang Z, Dekkers BL, van der Goot AJ. Process history of calcium caseinate affects fibre formation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109866] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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4
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Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105464] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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5
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Kharlamova A, Nicolai T, Chassenieux C. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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6
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Thomar P, Gonzalez-Jordan A, Dittmer J, Nicolai T. Effect of orthophosphate and calcium on the self assembly of concentrated sodium caseinate solutions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate. Biomacromolecules 2016; 17:3800-3807. [DOI: 10.1021/acs.biomac.6b01322] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bach T. Nguyen
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Boris Jacquette
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | - Taco Nicolai
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Christophe Schmitt
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
| | - Lionel Bovetto
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
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8
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Heat-induced gelation of casein micelles in aqueous suspensions at different pH. Colloids Surf B Biointerfaces 2016; 146:801-7. [DOI: 10.1016/j.colsurfb.2016.07.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 11/15/2022]
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9
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Banach J, Clark S, Lamsal B. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate. J Food Sci 2016; 81:S1254-62. [DOI: 10.1111/1750-3841.13270] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 02/01/2016] [Accepted: 02/15/2016] [Indexed: 12/17/2022]
Affiliation(s)
- J.C. Banach
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - S. Clark
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - B.P. Lamsal
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
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11
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de Kruif C(K, Bhatt H, Anema SG, Coker C. Rheology of caseinate fractions in relation to their water holding capacity. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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13
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Nöbel S, Hahn C, Hitzmann B, Hinrichs J. Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Thomar P, Benyahia L, Durand D, Nicolai T. The influence of adding monovalent salt on the rheology of concentrated sodium caseinate suspensions and the solubility of calcium caseinate. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.02.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Salami S, Rondeau-Mouro C, Barhoum M, van Duynhoven J, Mariette F. Translational and rotational diffusion of flexible PEG and rigid dendrimer probes in sodium caseinate dispersions and acid gels. Biopolymers 2014; 101:959-65. [DOI: 10.1002/bip.22492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 03/21/2014] [Accepted: 04/01/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Souad Salami
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - Corinne Rondeau-Mouro
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - Myriam Barhoum
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - John van Duynhoven
- Unilever R&D; Olivier van Noortlaan 120 P.O. Box 3130 Vlaardingen The Netherlands
- Laboratory of Biophysics; Wageningen University; Dreijenlaan 3 6703 Wageningen The Netherlands
| | - François Mariette
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
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16
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Liang Y, Gillies G, Patel H, Matia-Merino L, Ye A, Golding M. Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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18
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Ubbink J. Soft matter approaches to structured foods: from "cook-and-look" to rational food design? Faraday Discuss 2012; 158:9-35; discussion 105-24. [PMID: 23234158 DOI: 10.1039/c2fd20125a] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.
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Affiliation(s)
- Job Ubbink
- Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland.
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Bouchoux A, Schorr D, Daffé A, Cambert M, Gésan-Guiziou G, Mariette F. Molecular mobility in dense protein systems: an investigation through 1H NMR relaxometry and diffusometry. J Phys Chem B 2012; 116:11744-53. [PMID: 22950472 DOI: 10.1021/jp306078k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Understanding how proteins behave in highly concentrated systems is a major issue in many fields of research, including biology, biophysics, and chemical engineering. In this paper, we provide a comprehensive (1)H NMR study of molecular mobility in dilute to highly concentrated dispersions of the exact same protein (casein) but organized in two distinct supramolecular forms: spongelike casein micelles or soft casein aggregates. Both relaxometry and diffusometry experiments were performed, so that three different parameters are reported: spin-spin relaxation rates of non-water protons (1/T(2,ne)), spin-spin relaxation rates of water protons (1/T(2,e+w)), and water self-diffusion coefficients (D(w)). The results are discussed in an effort to understand the respective effects of protein crowding and protein supramolecular organization on each mobility indicator. We also examine if connections exist between the observed changes in molecular mobility and the already documented changes in rheological and osmotic properties of casein dispersions as concentration is increased.
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Affiliation(s)
- Antoine Bouchoux
- INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France.
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