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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans. Int J Biol Macromol 2022; 223:821-829. [PMID: 36347376 DOI: 10.1016/j.ijbiomac.2022.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/07/2022]
Abstract
A suitable carrier for flax lignans using Soybean protein isolated (SPI) - κ-carrageenan (KC) hydrogels was developed. The effects of KC concentration on the stability of hydrogels were investigated, as well as water holding capacity (WHC), syneresis and morphological changes. A solid-like gel network and viscoelasticity of composite hydrogels were confirmed by rheological behavior test. Scanning electron microscopy (SEM) displayed a dense and uniform structure for hydrogels with the optimum KC concentration (0.6 %). Fourier Transform Infrared Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC) curves suggested lignan might interact with SPI and KC by hydrogen bonding or hydrophobic effects. The release of flax lignans in hydrogels was followed with Fick diffusion in simulated gastric fluids (SGF) and non-Fickian diffusion in simulated intestinal fluids (SIF), respectively. The cumulative release rate of flax lignan in complex gels (46.00 %) was lower than that of pure SPI hydrogels (77.43 %) at the end of digestion. The results indicated that KC protected the protein by hindering the accession of digestive enzymes into the hydrogels, thus resulting in a reduction of gel matrix erosion and lignan release during digestion. These findings shield a light on SPI-KC hydrogels as carriers for water-soluble bioactive compounds in food and pharmaceutical industries.
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Lei YC, Zhao X, Li D, Wang LJ, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022; 11:foods11050734. [PMID: 35267367 PMCID: PMC8908979 DOI: 10.3390/foods11050734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
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Affiliation(s)
- Yu-chen Lei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Xia Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Li-jun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-10-6273-7351
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
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Gravelle AJ, Marangoni AG. The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yan J, Jia X, Yan W, Yin L. Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures. Foods 2021; 10:foods10020356. [PMID: 33562383 PMCID: PMC7915334 DOI: 10.3390/foods10020356] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/26/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0-3%, w/v; SPI concentration 8-10%, w/v) and pH values (5.0-7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum-protein interactions in DN hydrogels obtained under different conditions.
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Affiliation(s)
| | | | | | - Lijun Yin
- Correspondence: ; Tel.: +86-10-62737424
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Monteiro SR, Lopes-da-Silva JA. Effect of the molecular weight of a neutral polysaccharide on soy protein gelation. Food Res Int 2017; 102:14-24. [DOI: 10.1016/j.foodres.2017.09.066] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 09/08/2017] [Accepted: 09/24/2017] [Indexed: 11/26/2022]
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Xu J, Chen Z, Han D, Li Y, Sun X, Wang Z, Jin H. Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems. Molecules 2017; 22:E1893. [PMID: 29099771 PMCID: PMC6150227 DOI: 10.3390/molecules22111893] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/01/2017] [Indexed: 11/17/2022] Open
Abstract
The objective of the present study was to examine the structural and functional changes of β-conglycinin exposed to oxidizing radicals produced by FeCl₃/H₂O₂/ascorbic acid hydroxyl radical-generating system (HRGS) for 3 h at room temperature. Increasing H₂O₂ concentrations resulted in a loss of histidine residues, lysine residues, and available lysine, which was accompanied by the formation of protein carbonyls and disulphide bonds (p < 0.05). Changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated that hydroxyl radicals had induced protein unfolding and conformational alterations. Results from SDS-PAGE implied that a small amount of protein cross-linkages produced by oxidative incubation. The emulsifying properties of β-conglycinin were gradually improved with the increasing extent of oxidation. The structural changes above contributed to the reduction of potential allergenicity of β-conglycinin, as verified by specific ELISA analysis. These results suggest that moderate oxidation could partially improve the protein functional properties and reduced the potential allergy of protein, providing guidance for effective use of moderately oxidized soy protein in the industry.
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Affiliation(s)
- Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zijing Chen
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Dong Han
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
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Wee M, Yusoff R, Lin L, Xu Y. Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Foegeding EA, Stieger M, van de Velde F. Moving from molecules, to structure, to texture perception. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Xiao J, Shi C, Zhang L, Li Y, Qi J, Wang Y, Huang Q. Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment. Food Res Int 2016; 89:540-548. [DOI: 10.1016/j.foodres.2016.09.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 09/02/2016] [Accepted: 09/03/2016] [Indexed: 11/26/2022]
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Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1516-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tarone AG, Fasolin LH, Perrechil FDA, Hubinger MD, Cunha RLD. Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.11.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Perrechil FA, Braga ALM, Cunha RL. Acid gelation of native and heat-denatured soy proteins and locust bean gum. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fabiana A. Perrechil
- Department of Food Engineering; Food Engineering Faculty; University of Campinas (UNICAMP); 13083-862; Campinas; SP; Brazil
| | | | - Rosiane L. Cunha
- Department of Food Engineering; Food Engineering Faculty; University of Campinas (UNICAMP); 13083-862; Campinas; SP; Brazil
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