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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates. MATERIALS 2021; 14:ma14143798. [PMID: 34300717 PMCID: PMC8306751 DOI: 10.3390/ma14143798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/24/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.
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Yücetepe A, Yavuz-Düzgün M, Şensu E, Bildik F, Demircan E, Özçelik B. The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan. Journal of Food Science and Technology 2020; 58:1274-1285. [PMID: 33746255 DOI: 10.1007/s13197-020-04636-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2020] [Accepted: 07/08/2020] [Indexed: 11/25/2022]
Abstract
Spirulina platensis is one of the most significant multicellular blue-green Cyanobacterium microalgae with a high protein content. The complex coacervation as an encapsulation technique allows the formation of proteins with improved functional properties and thermal stability. In this study, the effects of pH and Spirulina platensis protein concentrate (SPPC)-chitosan ratio on complex coacervation formation were examined in terms of ζ-potential, turbidity, visual observation and microscopic images. Based on the results, the strongest interaction between SPPC and chitosan occurred at pH of 5.5 and SPPC-chitosan ratio of 7.5:1 with a precipitation in the test tubes. Stable dispersions were obtained at a pH range of 2-4 for the SPPC-chitosan ratio of 7.5:1 inhibiting the precipitation which occurs at individual SPPC solutions at this pH range. Characteristic organic groups in the individual SPPC and chitosan solutions as well as the SPPC-chitosan coacervate formed at the optimal conditions were identified by using Fourier Transform Infrared (FT-IR) spectroscopy technique. Furthermore, thermal stability of the individual SPPC and chitosan solutions and the SPPC-chitosan coacervates were investigated using differential scanning calorimetry (DSC). The glass transition temperature and enthalpy were 209.5 °C and - 3.414 W/g for the complex coacervates and 180.5 °C and - 0.877 W/g for SPPC. It means that complex coacervation provided more thermally-stable SPPC in chitosan-SPPC coacervate than that of the individual SPPC. Our results might have important implications for the utilization of Spirulina platensis proteins especially for acidic beverage applications.
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Affiliation(s)
- Aysun Yücetepe
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100 Aksaray, Turkey
| | - Merve Yavuz-Düzgün
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Department of Mechanical Engineering Chair of Particle Technology, Ruhr University, 44780 Bochum, Germany
| | - Eda Şensu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Fatih Bildik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co., 34469 Maslak, Istanbul, Turkey
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Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108625] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Er B, Sert D, Mercan E. Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104544] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Fabrication of novel casein gel with controlled release property via acidification, spray drying and tableting approach. Colloids Surf B Biointerfaces 2019; 177:329-337. [DOI: 10.1016/j.colsurfb.2019.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/21/2019] [Accepted: 02/09/2019] [Indexed: 01/28/2023]
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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10
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Regenerated cellulose fibre reinforced casein films: Effect of plasticizer and fibres on the film properties. Macromol Res 2014. [DOI: 10.1007/s13233-014-2091-0] [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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11
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Zhou P, Liu D, Chen X, Chen Y, Labuza TP. Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature. Food Chem 2014; 150:457-62. [DOI: 10.1016/j.foodchem.2013.11.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2013] [Revised: 09/07/2013] [Accepted: 11/05/2013] [Indexed: 10/26/2022]
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Thomas MEC, Scher J, Desobry-Banon S, Desobry S. Milk Powders Ageing: Effect on Physical and Functional Properties. Crit Rev Food Sci Nutr 2010; 44:297-322. [PMID: 15540645 DOI: 10.1080/10408690490464041] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Milk powders are now considered as food ingredients, mainly because of the functional properties of milk proteins. During the storage of milk powders, many physicochemical damages, mainly dependent on lactose glass transition occur. They have important consequences on physical (flowability) and functional properties (solubility, emulsifying, and foaming properties) of milk powders. First, lactose crystallization modifies the microstructure and chemical composition of the surface of powder particles. Thus, milk powders flowability is decreased. Since the structure of milk proteins is destabilized, its solubility is damaged. Moreover, particle collapse and caking occur and mainly decrease the physical properties of milk powders (density and flowability). The mechanical stresses involved may also enhance proteins unfolding, which is detrimental to solubility. Finally, molecular mobility is favored upon ageing, and both chemical (Maillard reaction) and enzymatic reactions occur. Maillard reaction and oxidation enhance protein interactions and aggregations, which mainly lessen milk powders solubility. Maillard reaction also decreases emulsifying and foaming properties. Storage temperature and relative humidity have been considered as the predominant factors involved, but time, milk components, and their physical state also have been implied.
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Affiliation(s)
- Marie E C Thomas
- ENSAIA. Lab. Physico-chimie et Génie Alimentaires, Vandoeuvre-Lès-Nancy cedex, France.
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Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.06.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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16
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Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.08.011] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ahmed J, Ramaswamy H, Sashidhar K. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.11.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Manski J, van der Goot A, Boom R. Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.02.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
Infant foods have a special place among food products mainly because of nutritional aspects and preparations methods. A great increase of baby foods incomes is predicted in near future. Formulation, handling, and storage of baby foods are important to keep nutritional quality and physicochemical properties of these foods. During storage some reactions and interactions occur which change physicochemical and nutritional properties of baby foods. Lactose crystallization, Maillard reaction, oxidation, and interactions between micronutrients and other components are the most important aspect of preparation and storage of baby foods. These reactions and interactions influence physical properties such as flowability of powder, solubility, and other functional properties. Controlling of storage conditions such as temperature and moisture content and oxygen quantity in headspace of product is required to keep product quality. In this paper the composition and interactions of baby foods between major components and their effect on nutritional quality of baby foods are explained.
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Affiliation(s)
- Ali Nasirpour
- Nancy-Université, ENSAIA-INPL, Laboratoire de Science et Génie Alimentaires, 2 av. de la Forêt de Haye, Vandoeuvre lés Nancy 54505, France.
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Ahmed J, Ramaswamy H, Pandey P. Dynamic rheological and thermal characteristics of caramels. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Hernandez-Munoz P, Kanavouras A, Villalobos R, Chiralt A. Characterization of biodegradable films obtained from cysteine-mediated polymerized gliadins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7897-7904. [PMID: 15612773 DOI: 10.1021/jf0491613] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study focuses on the effect exerted by interchain disulfide bonds on the functional properties of films made from gliadins when cross-linked with cysteine. Gliadins were extracted from commercial wheat gluten with 70% aqueous ethanol, and cysteine was added to the film-forming solution to promote cross-linking between protein chains. The formation of interchain disulfide bonds was assessed by SDS-PAGE analysis. Gliadin films treated with cysteine maintain their integrity in water and become less extensible while their tensile strength increases as a consequence of the development of a more rigid network. The glass transition temperature of cross-linked films shifts to slightly higher values. The plasticizing effects of glycerol and moisture are also demonstrated. The mechanical behavior of cysteine-cross-linked gliadin films was compared to that of polymeric glutenins. Cross-linked gliadins displayed tensile strength values similar to those of glutenin films but achieved slightly lower elongation values. Cysteine-cross-linked gliadin films present the advantage that they are ethanol soluble, facilitating film fabrication or their application as a coating for food or for any other film or surface.
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Mizuno A, Mitsuiki M, Motoki M, Ebisawa K, Suzuki E. Relationship between the glass transition of soy protein and molecular structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:3292-3297. [PMID: 10956104 DOI: 10.1021/jf991151s] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The change in molecular structure of the soy protein samples as a result of the microbial transglutaminase treatment was studied using solid-state (13)C NMR spectroscopy and circular dichroism (CD), and the relation to the glass transition temperature (T(g)) was examined. From NMR measurements, the structure of the local region of the C(alpha) methine was observed to change, and the region had relatively high mobility. From CD measurements, the structural change seemed to be caused by the change in the secondary structure (disintegration of the beta-structure). By comparison with the T(g) of another protein, the state of the secondary structure of a protein was suggested to be a key in determining its T(g).
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Affiliation(s)
- A Mizuno
- Food Research and Development Laboratories, Ajinomoto Company, Inc., Kawasaki-ku, Kawasaki-shi, Japan.
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Gunasekaran S, Ak M. Dynamic oscillatory shear testing of foods — selected applications. Trends Food Sci Technol 2000. [DOI: 10.1016/s0924-2244(00)00058-3] [Citation(s) in RCA: 197] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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MOTOKI M, KUMAZAWA Y. Recent Research Trends in Transglutaminase Technology for Food Processing. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2000. [DOI: 10.3136/fstr.6.151] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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