1
|
Li Z, Tian-Tian L, Aziz T, Min Z, Sarwar A, Zhennai Y, Alharbi M, Alshammari A, Alasmari AF. Purification of Galacto-oligosaccharide (GOS) by fermentation with Kluyveromyces lactis and Interaction between GOS and casein under simulated acidic fermentation conditions. World J Microbiol Biotechnol 2023; 39:342. [PMID: 37828125 DOI: 10.1007/s11274-023-03791-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 10/04/2023] [Indexed: 10/14/2023]
Abstract
In the enzymatic synthesis of galacto-oligosaccharide (GOS), the primary by-products include glucose, galactose and unreacted lactose. This This study was aimed to provide a method to to purify GOS by yeat fermentation and explore the interaction between GOS and CAS with a view for expanding the prospects of GOS application in the food industry. The crude GOS(25.70 g/L) was purified in this study using the fermentation method with Kluyveromyces lactis CICC 1773. Optimal conditions for purification with the yeast were 75 g/L of the yeast inoculation rate and 50 g/L of the initial crude GOS concentration for 12 h of incubation. After removing ethanol produced by yeast by low-temperature distillation, GOS content could reach 90.17%. A study of the interaction between GOS and casein (CAS) in a simulated acidic fermentation system by D-(+)-gluconic acid δ-lactone (GDL) showed that the GOS/CAS complexes with higher GOS concentrations, e.g., 4% and 6% (w/v), was more viscoelastic with higher water-holding capacity, but decreased hardness, elasticity, and cohesiveness at 6% (w/v) of GOS. The addition of GOS to CAS suspension significantly caused (p<0.05) decreased particle sizes of the formed GOS/CAS complexes, and the suspension system became more stable. FT-IR spectra confirmed the existence of different forms of molecular interactions between CAS and GOS, e.g., hydrogen bonding and hydrophobic interaction, and the change of secondary structure after CAS binding to GOS.
Collapse
Affiliation(s)
- Zhihui Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Hai-Dian District, Beijing, 100048, China
| | - Lai Tian-Tian
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Hai-Dian District, Beijing, 100048, China
| | - Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Hai-Dian District, Beijing, 100048, China
- Laboratory of Animal Health, Department of Agriculture, Food Hygiene and Quality, University of Ioannina, Arta, 47132, Greece
| | - Zhang Min
- Key Laboratory of Agro-Products Primary Processing, Academy of Agricultural Planning and Engineering, MARABeijing, 100125, China
| | - Abid Sarwar
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Hai-Dian District, Beijing, 100048, China
| | - Yang Zhennai
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Hai-Dian District, Beijing, 100048, China.
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Abdulrahman Alshammari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| |
Collapse
|
2
|
Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
3
|
Cui Y, Liu J, Han S, Li P, Luo D, Guo J. Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties. Foods 2022. [PMCID: PMC9601390 DOI: 10.3390/foods11203188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational speeds (0~20,000 rpm) using a high-shear homogeneous disperser. The CLB system exhibited non-Newtonian shear-thinning behavior. As the homogenization speed increased (0~12,000 rpm), the viscosity increased (0.002~0.059 Pa.s). However, when the rotational speed shear continued to increase (12,000~20,000 rpm), the viscosity decreased slightly (0.035~0.027 Pa.s). Under all homogeneous conditions, the turbidity and precipitation fractions were the lowest when the rotational speed was 12,000 rpm: the sedimentation index was lowest at this point (2.87%), and the relative turbidity value of CLB was largest at this point (80.29%). The average beverage particle diameter and ascorbic acid content showed a downward trend at the homogenization speed from 0 to 20,000 rpm, whereas the total soluble solids (TSS) content followed the opposite trend. The results show that these physical properties can be correlated with different rotational speeds of homogenization. This study explained the effect of homogenization speed on CLB properties, which needs to be considered in beverage processing, where high-speed shear homogenization can serve as a promising technique.
Collapse
Affiliation(s)
- Yao Cui
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
- Correspondence:
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| |
Collapse
|
4
|
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
5
|
Guo Y, Wei Y, Cai Z, Hou B, Zhang H. Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
6
|
Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
7
|
Beirami-Serizkani F, Hojjati M, Jooyandeh H. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
8
|
Liu J, Pedersen HL, Knarreborg L, Ipsen R, Bredie WLP. Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data. Food Sci Nutr 2020; 8:6433-6444. [PMID: 33312529 PMCID: PMC7723220 DOI: 10.1002/fsn3.1933] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/04/2022] Open
Abstract
BACKGROUND High methoxyl pectin and carboxymethylcellulose (CMC) can be used as a stabilizer for directly acidified protein drinks (DAPDs). Use of pectin or CMC together with other polysaccharides and their impacts on product's rheological properties and tribological behavior are still largely unknown. This project investigated the impact of pectin and CMC, alone or in combination with guar gum, locust bean gum (LBG), and gellan gum when preparing DAPDs. The particle size distributions, rheological properties, tribological properties, and sensory properties were determined. RESULTS Pectin and CMC were dominating in the mixed system with other stabilizers. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The sensory viscosity, smoothness, coating, and stickiness intensified as the concentration of hydrocolloids increased. The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected. CONCLUSION Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages.
Collapse
Affiliation(s)
- Jing Liu
- Department of Food ScienceFaculty of ScienceUniversity of CopenhagenRolighedsvej 261958 Frederiksberg CDenmark
| | | | | | - Richard Ipsen
- Department of Food ScienceFaculty of ScienceUniversity of CopenhagenRolighedsvej 261958 Frederiksberg CDenmark
| | - Wender L. P. Bredie
- Department of Food ScienceFaculty of ScienceUniversity of CopenhagenRolighedsvej 261958 Frederiksberg CDenmark
| |
Collapse
|
9
|
Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
10
|
Wei Y, Cai Z, Wu M, Guo Y, Tao R, Li R, Wang P, Ma A, Zhang H. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105233] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
11
|
Stounbjerg L, Andreasen B, Ipsen R. Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Liu Y, Zhao K. Rheological and dielectric behavior of milk/sodium carboxymethylcellulose mixtures at various temperatures. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111175] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
13
|
Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Khanniri E, Yousefi M, Khorshidian N, Sohrabvandi S, Mortazavian AM. Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12554] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Elham Khanniri
- Student Research Committee; Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir M Mortazavian
- Food Safety Research Center; Shahid Beheshti University of Medical Sciences; Tehran Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; National Nutrition and Food Technology Research Institute; Food Science and Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| |
Collapse
|
15
|
Cai Z, Wu J, Du B, Zhang H. Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.12.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Beverage clouding agents: Review of principles and current manufacturing. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1373286] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Lykke Stounbjerg
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Christian Vestergaard
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
- Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark
| | - Birgitte Andreasen
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Richard Ipsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| |
Collapse
|
17
|
Cho H, Jung H, Lee H, Kwak HK, Hwang KT. Formation of electrostatic complexes using sodium caseinate with high-methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13137] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Hyunnho Cho
- Department of Food and Nutrition, and Research Institute of Human Ecology; Seoul National University; Seoul 08826 Korea
| | - Hana Jung
- Department of Food and Nutrition, and Research Institute of Human Ecology; Seoul National University; Seoul 08826 Korea
- Department of Home Economics; Korea National Open University; Seoul 03087 Korea
| | - HeeJae Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology; Seoul National University; Seoul 08826 Korea
| | - Ho-Kyung Kwak
- Department of Home Economics; Korea National Open University; Seoul 03087 Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology; Seoul National University; Seoul 08826 Korea
| |
Collapse
|
18
|
Karimi N, Sani AM, Pourahmad R. Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9318-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
19
|
Huan Y, Zhang S, Vardhanabhuti B. Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex. J Food Sci 2016; 81:N502-7. [DOI: 10.1111/1750-3841.13209] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Accepted: 12/09/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Huan
- Food Science Program, Div. of Food Systems and Bioengineering; Univ. of Missouri; Columbia Miss. 65211 U.S.A
| | - Sha Zhang
- Food Science Program, Div. of Food Systems and Bioengineering; Univ. of Missouri; Columbia Miss. 65211 U.S.A
| | - Bongkosh Vardhanabhuti
- Food Science Program, Div. of Food Systems and Bioengineering; Univ. of Missouri; Columbia Miss. 65211 U.S.A
| |
Collapse
|
20
|
Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
21
|
Rohart A, Michon C. Designing microstructure into xanthan gum-enriched acid milk gels. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
22
|
Wu J, Du B, Li J, Zhang H. Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
23
|
Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0162-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
24
|
Evans M, Ratcliffe I, Williams P. Emulsion stabilisation using polysaccharide–protein complexes. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.004] [Citation(s) in RCA: 211] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
25
|
Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1091-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
26
|
Wu J, Liu J, Dai Q, Zhang H. The stabilisation of acidified whole milk drinks by carboxymethylcellulose. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.05.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
27
|
Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|