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Sampaio SL, Chisnall T, Euston SR, Liddle C, Lonchamp J. Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan. Food Chem 2024; 457:140134. [PMID: 38901335 DOI: 10.1016/j.foodchem.2024.140134] [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: 03/07/2024] [Revised: 05/31/2024] [Accepted: 06/14/2024] [Indexed: 06/22/2024]
Abstract
This study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20-31 μm oil droplet size, 105-115 Pa.s viscosity and 60-65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control (p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening.
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Affiliation(s)
- Shirley L Sampaio
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - Timothy Chisnall
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - Stephen R Euston
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - Catriona Liddle
- School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom
| | - Julien Lonchamp
- School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom.
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Korčok M, Calle J, Veverka M, Vietoris V. Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels to guarantee food security among seniors. Crit Rev Food Sci Nutr 2023; 63:11504-11521. [PMID: 35766942 DOI: 10.1080/10408398.2022.2093325] [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] [Indexed: 11/03/2022]
Abstract
The world's population is growing rapidly and the number of elderly people with undernutrition and malnutrition is increasing. Common health problems among seniors are cardiovascular, inflammatory, gastrointestinal, and cognitive disorders, cancer, diabetes, psychological and dental problems. The food industry is trying to meet the demands of an aging society, but these efforts are not sufficient. New strategies are needed, and they demand foods development with modified textures that are easy to swallow, such as gels suitable for seniors. Depending on the specific needs of the elderly, bioactive compounds with health benefits should be included in food systems. Novel foods may play an important role in the prevention, maintenance, and treatment of age-related diseases. One of the most studied bioactive compound is β-glucan, a polysaccharide with approved health claims confirmed by clinical trials, such as "β-glucan contributes to the maintenance of normal blood cholesterol levels" and "the consumption of β-glucan from oats or barley contributes to the reduction of postprandial glucose spikes." In this review, the health benefits, and technological properties of β-glucan for the development of senior-friendly ready-to-swallow gels were described. In addition, some patents and studies conducted in connection with the development of the gel systems were collected.
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Affiliation(s)
- Melina Korčok
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
| | - Jehannara Calle
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
- Food Research Institute for the Food Industry (IIIA), Havana, Cuba
| | | | - Vladimir Vietoris
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
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3
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Huang ZH, Zhao Y, Hu ZX, Ma L, Geng SZ, Chen KY, Zhou HM. Preparation of fat replacer utilizing gluten and barley β-glucan and the interaction between them. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6288-6296. [PMID: 37178244 DOI: 10.1002/jsfa.12701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 05/06/2023] [Accepted: 05/07/2023] [Indexed: 05/15/2023]
Abstract
BACKGROUND Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley β-glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low-field nuclear magnetic resonance (LF-NMR), were utilized to analyze the freezing-thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system. RESULTS The results showed that BBG significantly increased the water-holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate. CONCLUSIONS In conclusion, BBG increased the water-holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ze-Hua Huang
- National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
| | - Yang Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Zhe-Xin Hu
- National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
| | - Liang Ma
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou, P. R. China
| | - Shi-Zhao Geng
- National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
| | - Ke-Ying Chen
- National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China
| | - Hui-Ming Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R. Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders. Foods 2023; 12:2805. [PMID: 37509897 PMCID: PMC10379337 DOI: 10.3390/foods12142805] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g-1, and canola had the highest oil-holding capacity of 2.8 g (oil) g-1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.
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Affiliation(s)
- Kadi Jakobson
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Karl Adra
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Helen Vaikma
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- School of Business and Governance, Tallinn University of Technology, Akadeemia tee 3, 12612 Tallinn, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Raivo Vilu
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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Ma Y, Ye F, Chen J, Ming J, Zhou C, Zhao G, Lei L. The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Ge S, Jia R, Liu W, Xie J, Liu M, Cai D, Zheng M, Liu H, Liu J. Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles. Food Chem 2022; 386:132513. [PMID: 35344728 DOI: 10.1016/j.foodchem.2022.132513] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 01/28/2022] [Accepted: 02/16/2022] [Indexed: 11/26/2022]
Abstract
This study first used adzuki bean seed coat polyphenol (ABSCP) to modify zein and form covalent nanoparticles (ZAP) and used ZAP as an emulsifier to stabilize Pickering emulsion (ZAE). The results showed that the ratio of zein-ABSCP controlled the physicochemical properties of the two compounds. ZAP could be absorbed on the water-oil surface and stabilized ZAE, which presented as a non-Newtonian fluid state with good rheological properties. The addition of ABSCP inhibited lipid oxidation in a dose-dependent manner, as verified through the analysis of accelerated oxidation experiments (50 °C, 20 days). In in vitro gastrointestinal digestion of ZAE showed that free fatty acids (FFA) release gradually decreased with ABSCP concentration increasing. Moreover, ABSCP gave ZAE a strong red-yellow color, which allowed ZAE to be used for specific applications (e.g., natural pigments). Our findings make it feasible to develope functional food and food-grade delivery systems made of protein-plant polyphenols nanoparticles.
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Affiliation(s)
- Sitong Ge
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Rui Jia
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Wei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Jiahan Xie
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China.
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Zhao C, Yin H, Yan J, Niu X, Qi B, Liu J. Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106278] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Zhao C, Yin H, Yan J, Qi B, Liu J. Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14595] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Chengbin Zhao
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Huanhuan Yin
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Jiannan Yan
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Jingsheng Liu
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
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Kaur R, Riar CS. Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan. Journal of Food Science and Technology 2019; 57:41-51. [PMID: 31975706 DOI: 10.1007/s13197-019-04027-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2019] [Accepted: 08/12/2019] [Indexed: 10/26/2022]
Abstract
β-Glucan, is a soluble dietary fiber and is obtained from number of sources including cereals. It possesses the nutraceutical characteristics and acts as functional bioactive ingredient in the fermented dairy product including yoghurt. In this concern, β-glucan isolated from barley having purity of (91.52%) was incorporated in different proportions (0.5, 1, 1.5 and 2%, w/v) during the full fat yoghurt preparation. The analysis of β-glucan carried out initially, indicated that the viscosity, water binding capacity, swelling power and solubility values were 92 Pa s, 3.17 g/g, 18.50 g/g and 3%, respectively, whereas, the total antioxidant activity obtained in terms of DPPH free radical scavenging activity was 27%. Based on these characteristics β-glucan extract had been considered as the choicest material for set type products like yoghurt. Thereafter, physiochemical, rheological and sensory characteristics of β-glucan incorporated yoghurt were evaluated during 1st, 7th and 14th days of refrigerated storage. Addition of β-glucan significantly (p ≤ 0.05) improved whey separation (syneresis), viscosity, texture profile and sensory characteristics during storage. The TPA characteristics such as hardness, cohesiveness and resilience of yoghurt samples improved significantly during storage with the incorporation of β-glucan whereas, β-glucan added yoghurt obtained higher consistency coefficient (K), thus, indicated a thicker and compact texture. Sensory analysis of stored yoghurt indicated that yoghurt samples in the present study containing even higher (1.5-2%) β-glucan level had obtained the higher average overall acceptability (8.1 to 8.3 on 9-point scale) score as compared to a low fat yoghurt containing lower β-glucan level (0.5%) reported in the literature.
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Affiliation(s)
- Ramandeep Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
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Xu XY, Cao Y, Zhang H, Yaqoob S, Zheng MZ, Wu YZ, Zhao CB, Liu JS. Effects of cornstarch on the gel properties of black bean protein isolate. J Texture Stud 2018; 49:548-555. [PMID: 30019758 DOI: 10.1111/jtxs.12353] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/04/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water-holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.
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Affiliation(s)
- Xiu-Ying Xu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Sanabil Yaqoob
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Ming-Zhu Zheng
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yu-Zhu Wu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Cheng-Bin Zhao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Jing-Sheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
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