1
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Peng Y, Wu Y, Shan Z, Li M, Wen X, Ni Y. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products. Food Chem 2024; 452:139562. [PMID: 38749140 DOI: 10.1016/j.foodchem.2024.139562] [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: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 06/01/2024]
Abstract
The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuqing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Ziming Shan
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
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2
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Liu S, Zhao Z, Zhou P, Deng Y, Liu G, Li P, Zeng J, Zhang Y, Zhang M. Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels. Foods 2024; 13:1289. [PMID: 38731660 PMCID: PMC11083650 DOI: 10.3390/foods13091289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/12/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.
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Affiliation(s)
- Songbin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Jiarui Zeng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
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3
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Zhi L, Liu Z, Wu C, Ma X, Hu H, Liu H, Adhikari B, Wang Q, Shi A. Advances in preparation and application of food-grade emulsion gels. Food Chem 2023; 424:136399. [PMID: 37245468 DOI: 10.1016/j.foodchem.2023.136399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
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Affiliation(s)
- Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Li X, Fu L, He Z, Zeng M, Chen Q, Qin F, Wang Z, Chen J. Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments. Molecules 2023; 28:molecules28041752. [PMID: 36838740 PMCID: PMC9965098 DOI: 10.3390/molecules28041752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/08/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
The effects of protein-glutaminase (PG) on calcium sulphate (CaSO4)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G'. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically.
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Affiliation(s)
- Xin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Liwei Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (J.C.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (J.C.)
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5
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Xu J, Teng F, Wang B, Ruan X, Ma Y, Zhang D, Zhang Y, Fan Z, Jin H. Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method. Molecules 2022; 27:molecules27113458. [PMID: 35684395 PMCID: PMC9182430 DOI: 10.3390/molecules27113458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 05/16/2022] [Accepted: 05/19/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emulsions were improved significantly by the three modification methods. After three kinds of modification, the viscoelasticity of soy protein emulsion gel increased, and a gel system with stronger elasticity was formed. The texture, water-holding, and hydration properties of the emulsion gel increased significantly. The SEM and ClSM results showed that the modified soy protein emulsion gel had a more compact and uniform porous structure, and the oil droplets could be better embedded in the network structure of the gel. Among the three modification methods, the microwave-alkali method polyphenol covalently combining the compound modification effect was best, and the microwave modification effect was least effective compared to the other two methods. Our obtained results suggested that for gel property modification of soy protein emulsion gels, microwave pretreatment combined with the covalent binding of polyphenols by an alkaline method is an effective method.
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Affiliation(s)
- Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Fei Teng
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Baiqi Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Xinxuan Ruan
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Yifan Ma
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Dingyuan Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
- Correspondence:
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6
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Li J, Zhang Q, Chang C, Gu L, Su Y, Yang Y, Han Q. The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Su J, Wang L, Dong W, Wei J, Liu X, Yan J, Ren F, Yuan F, Wang P. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin. Front Nutr 2022; 9:839761. [PMID: 35284445 PMCID: PMC8916044 DOI: 10.3389/fnut.2022.839761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an in vitro simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. In vitro simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
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Affiliation(s)
- Jiaqi Su
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Linlin Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenxia Dong
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiao Wei
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinxin Yan
- College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China
| | - Fazheng Ren
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Yuan
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Fang Yuan
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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8
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Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process. Foods 2021; 10:foods10092222. [PMID: 34574332 PMCID: PMC8469348 DOI: 10.3390/foods10092222] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 11/17/2022] Open
Abstract
Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.
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9
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Cen S, Yu W, Yang W, Lou Q, Huang T. Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types. J Texture Stud 2021; 53:266-276. [PMID: 34426973 DOI: 10.1111/jtxs.12626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 11/26/2022]
Abstract
The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T21 and T22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.
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Affiliation(s)
- Shijie Cen
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Wenge Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
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10
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Fan H, Ai M, Cao Y, Long J, Li S, Jiang A. Understanding the hydration of alkali-induced duck egg white gel at high temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110976] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Ningtyas DW, Tam B, Bhandari B, Prakash S. Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106226] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Zhang Q, Gu L, Su Y, Chang C, Yang Y, Li J. Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow. Int J Biol Macromol 2021; 172:281-288. [PMID: 33453255 DOI: 10.1016/j.ijbiomac.2021.01.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/21/2020] [Accepted: 01/07/2021] [Indexed: 01/15/2023]
Abstract
The aim of the present study was to develop soy protein isolate (SPI) and κ-carrageenan (KC) composite hydrogels as a delivery system for hydrophilic compounds. The pigment of monascus yellow was used as a model. A systematic study was performed to characterize the rheological, textural, microstructural properties and in vitro digestion release profile of monascus yellow of the composite gels. The results of power law modeling, electrophoresis patterns and fourier transform infrared spectroscopy (FTIR) confirmed that non-covalent interactions were involved in the formation of SPI/KC composite hydrogels. Compared to pure κ-carrageenan hydrogels, the incorporation of SPI could promote the formation of tougher, more uniform and compact composite gels with sustained-release property. In addition, the release behaviors of monascus yellow entrapped in the hydrogel network can be well described by the Ritger-Peppas mathematical model. Overall, our study provided a promising strategy to enhance the sustained release performance of hydrogels in digestive conditions.
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Affiliation(s)
- Qian Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
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13
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Kaneda I. Edible microgel as a texture modifier. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Isamu Kaneda
- Department of Food Science and Wellness, College of Agriculture, Food, and Environment Science Rakuno Gakuen University
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14
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Ai M, Jiang A. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chem 2020; 340:128185. [PMID: 33010647 DOI: 10.1016/j.foodchem.2020.128185] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
In this study, sodium tripolyphosphate (STP) and tetrasodium pyrophosphate (TSPP) were utilized to modify duck egg white protein (EWP). The phosphorylated EWP was prepared as egg white gel (EWG) by adding sodium hydroxide. The phosphorus content of EWP reached 2.18 mg/g and 2.07 mg/g with the addition of STP and TSPP, respectively, after 2 h phosphorylation. The average particle size, absolute zeta potential value, and surface hydrophobicity of EWP increased significantly during phosphorylation. FTIR results indicate that phosphorylation reduced the random structure and α-helical content while increasing the content of β-sheets and β-turn. The mechanical and rheological properties of EWG decreased obviously after phosphorylation. A three-dimensional porous network microstructure was formed, and the gel with added TSPP had larger pores. Adding STP and TSPP to EWG weakened its salt and solvent sensitivity. The findings provide a direction for the exploration of gel properties after protein modification.
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Affiliation(s)
- Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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15
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Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108690] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Li J, Zhang Y, Fan Q, Teng C, Xie W, Shi Y, Su Y, Yang Y. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Food Chem 2018; 250:1-6. [DOI: 10.1016/j.foodchem.2018.01.031] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 12/27/2017] [Accepted: 01/03/2018] [Indexed: 11/28/2022]
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18
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19
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Geremias-Andrade IM, Souki NPBG, Moraes ICF, Pinho SC. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels 2016; 2:E22. [PMID: 30674153 PMCID: PMC6318578 DOI: 10.3390/gels2030022] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/25/2016] [Accepted: 08/04/2016] [Indexed: 11/16/2022] Open
Abstract
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes.
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Affiliation(s)
- Ivana M Geremias-Andrade
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Nayla P B G Souki
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Izabel C F Moraes
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
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