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Zhang Y, Liu J, Yan Z, Zhang R, Du Z, Shang X, Zhang T, Liu X. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics. Int J Biol Macromol 2024; 266:131267. [PMID: 38556233 DOI: 10.1016/j.ijbiomac.2024.131267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/05/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
This study aims to develop ultrasound-assisted acid-induced egg white protein (EWP)-soy protein isolate (SPI) composite gels and to investigate the mechanistic relationship between the co-aggregation behavior of composite proteins and gel properties through aggregation kinetics monitored continuously by turbidity. The results showed that the inclusion of EWP caused the attenuation of gel properties and maximum aggregation (Amax) because EWP could aggregate with SPI at a higher rate (Kapp), which impeded the interaction between SPI and the formation of a continuous gelling network. In the EWP-dominated system, SPI with higher molecular weights also increased the fractal dimension of gels. Ultrasound improved properties of composite gels, especially the SPI-dominated system. After ultrasound treatment, the small, uniform size of co-aggregates and the decrease in potential led to an increase in the aggregation rate and formation of dense particles, consistent with an increase in gelation rate and texture properties. Excessively fast aggregation generated coarse chains and more pores. Still, the exposure of free sulfhydryl groups assisted the gel structure units to form a compact network through disulfide bonding. On the whole, the study could provide theoretical support for a deeper understanding on the interaction mechanism and gelation of composite proteins.
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Affiliation(s)
- Yudan Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Grasberger K, Hammershøj M, Corredig M. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels. Food Res Int 2024; 178:113987. [PMID: 38309923 DOI: 10.1016/j.foodres.2024.113987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This work aimed to understand the role of lupin protein or mixed lupin-whey protein stabilized oil droplets on the texture and microstructure of a heat-induced whey protein gel. Protein-stabilized emulsions were compared to surfactant-stabilized emulsions to investigate the potential of their interfacial interactions to impart unique structures in the filled gels. The structure development was followed in situ using rheology and the final heat-induced gels were characterized by small and large amplitude oscillatory rheology and confocal microscopy. The development of the gel modulus as well as the final gel properties were linked to the type of interactions between the whey protein matrix and the protein adsorbed at the oil interface. The final gels were selectively dissolved in various buffers, and the results showed that replacing interfacial whey protein with lupin protein resulted in a reduced amount of disulfide bridges, explaining the softer gel in the lupin containing gels compared to those with whey protein. Non-covalent interactions were the main forces involved in the formation of actively filled droplets in the gel network. This work demonstrated that by modulating the interfacial composition of the oil droplets, differing gel structures could be achieved due to differences in the protein-protein interactions between the continuous and the interfacial phase. There is therefore potential for the development of innovative products using lupin-whey protein mixtures, by careful control of the processing steps and the matrix composition.
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Affiliation(s)
- Katherine Grasberger
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark.
| | - Marianne Hammershøj
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark
| | - Milena Corredig
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark.
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Li K, Yang J, Tong Q, Zhang W, Wang F. Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk. Molecules 2018; 23:molecules23123084. [PMID: 30486285 PMCID: PMC6321578 DOI: 10.3390/molecules23123084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/19/2018] [Accepted: 11/23/2018] [Indexed: 11/16/2022] Open
Abstract
In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemical indexes were examined to reveal the effect of enzyme modified soymilk on rennet induced gelation of skim milk. Results showed that soymilk inhibited the aggregation of skim milk, led to a decrease in storage modulus (G'), significantly increased moisture content and curd yield, and the resulting network was coarse. Enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution, which counteracted the reduction of G' and allowed for the formation of a stronger gel. Both the moisture content and the curd yield increased with the addition of soymilk and enzyme modified soymilk, and overall the effect of adding a high degree of hydrolysis of enzyme modified soymilk was superior. Compared to untreated soymilk, the addition of a certain amount of enzyme modified soymilk resulted in a new protein structure, which would improve the texture of blend cheese.
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Affiliation(s)
- Kaixin Li
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
- Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| | - Jianjun Yang
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
- Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| | - Qigen Tong
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
- Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| | - Wei Zhang
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
- Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| | - Fang Wang
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
- Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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Grygorczyk A, Duizer L, Lesschaeve I, Corredig M. Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Grygorczyk A, Lesschaeve I, Corredig M, Duizer L. Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure. J Texture Stud 2013. [DOI: 10.1111/jtxs.12016] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Grygorczyk
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - I. Lesschaeve
- Vineland Research and Innovation Centre; Vineland Station Ontario Canada
| | - M. Corredig
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - L. Duizer
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
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