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Wang F, Tian S, Fan W, Sun X. Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Ang CL, Goh KKT, Lim K, Matia-Merino L. High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts. Gels 2022; 8:gels8070399. [PMID: 35877484 PMCID: PMC9318909 DOI: 10.3390/gels8070399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/22/2022] [Accepted: 06/22/2022] [Indexed: 02/01/2023] Open
Abstract
This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physically modified waxy potato starch treated at 140 °C for 30 min under constant shear. Thermodynamic incompatibility between WPI and DWPS was observed upon the addition of NaCl (~75 mM) or CaCl2 (10–75 mM). The combined effects of such thermodynamic incompatibility with the changes in protein connectivity induced by varied ionic strength led to the formation of distinctive gel structures (inhomogeneous self-supporting gels with a liquid centre and weak gels with paste-like consistency) that were different from thermodynamic compatible homogeneous self-supporting gels (pure WPI and WPI + maltodextrin gels). At ≥ 250 mM NaCl, instead of a paste-like texture, a recovered soft and creamy self-supporting gel structure was observed when using DWPS. The ability to generate a range of textures in WPI gelation-based foods by using DWPS under different ionic conditions, is a feasible strategy for formulating high-protein foods for dysphagia—aimed to be either thickened fluids or soft solids. Additionally, this acquired knowledge is also relevant when formulating food gels for 3-D printing.
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Affiliation(s)
- Cai Ling Ang
- School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; (C.L.A.); (K.K.T.G.)
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Kelvin Kim Tha Goh
- School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; (C.L.A.); (K.K.T.G.)
| | - Kaiyang Lim
- ES-TA Technology Pte Ltd., 21 Jalan Mesin, Singapore 368819, Singapore;
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; (C.L.A.); (K.K.T.G.)
- Correspondence:
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Tarapata J, Lobacz A, Zulewska J. Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Song X, Sun X, Ban Q, Cheng J, Zhang S, Guo M. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents. J Food Sci 2020; 85:3927-3933. [PMID: 33104246 DOI: 10.1111/1750-3841.15504] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/24/2020] [Accepted: 09/30/2020] [Indexed: 11/28/2022]
Abstract
Cereal-based fermented products are becoming popular in the world. A millet-based yogurt-like product (MYP) using polymerized whey protein (PWP) and xanthan gum (XG) as thickeners was developed. The present study aimed to investigate the effects of PWP (0.3 to 0.5%, w/v) and XG (0 to 0.2%, w/v) on the gelation properties and microstructure of MYP. All samples were analyzed for rheological properties, textural properties, microstructure, and pH value during fermentation. The MYP Ⅲ (0.4% PWP and 0.1% XG) registered the highest elastic modulus (G') throughout the fermentation and cooling steps (P < 0.05), but MYP Ⅳ (0.35% PWP and 0.15% XG) had the highest apparent viscosity compared with the other samples. No significant differences in the pH values among the samples were observed during the fermentation process (P > 0.05). The hardness value of MYP Ⅳ reached a maximum after 4 hr and then stabilized during fermentation. Scanning electron microscopy showed a compact and uniform network for the MYP with PWP and XG. MYP Ⅳ had the best texture properties (hardness, springiness, and gumminess). Overall, PWP (0.35%, w/v) and XG (0.15%, w/v) were the best combination for MYP as a thickening system. PRACTICAL APPLICATION: Cereal-based fermented products have attracted much attention in the food industry. However, due to absence of a natural protein network, it is hard to produce a set-type millet-based yogurt with a firm texture under the studied conditions without adding any thickening agents. In this study, PWP (0.35%, w/v) and XG (0.15%, w/v) can be used for fermentation of millet-based yogurt-like products. The new cereal-based fermented product would be a promising food in the market.
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Affiliation(s)
- Xiao Song
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaomeng Sun
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Qingfeng Ban
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Siyu Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, 05405, USA
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Tarapata J, Smoczyński M, Maciejczyk M, Zulewska J. Effect of calcium chloride addition on properties of acid-rennet gels. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Khanal SN, Lucey JA. Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143. J Dairy Sci 2018; 101:3799-3811. [DOI: 10.3168/jds.2017-13203] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Accepted: 01/08/2018] [Indexed: 11/19/2022]
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Wang H, Wang Y, Cao J, Yuan D, Chen L, Han J, Li Y, Zhang L. Short communication: Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments. J Dairy Sci 2018; 101:4977-4982. [PMID: 29550137 DOI: 10.3168/jds.2017-13811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Accepted: 02/04/2018] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the effects of different concentration methods (nanofiltration and evaporation) and heat treatments on the gel properties of milk protein concentrate (MPC). The MPC gels were produced using glucono-δ-lactone (GDL) as an acidifier with different preheat treatments (30 min at 80°C and 5 min at 92°C). We then evaluated the effect of preheat treatments on MPC gel properties, including storage modulus (G'), loss tangent (tan δ), firmness, whey separation, and microstructure. The results indicated that without preheating, evaporation (EP)-MPC had higher G' and firmness, and lower tan δ and whey separation than nanofiltration (NF)-MPC. These results suggest that EP-MPC produced a better acid-induced gel than NF-MPC when no preheat treatments were performed. After preheating, however, except for a very small difference in the final G' (EP-MPC was higher), the 2 MPC did not differ significantly in firmness, final tan δ, or whey separation. Additionally, compared with the gel of unheated MPC, both preheat-treated gels (NF-MPC and EP-MPC) achieved increased G' and firmness and decreased tan δ and whey separation. The preheat-treated MPC also displayed a more flexible-stranded network. These findings demonstrate that, given a suitable heating treatment, NF-MPC compares favorably with EP-MPC in achieving desired gel properties.
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Affiliation(s)
- Hong Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Liankun Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Liu X, Zhang H, Wang F, Luo J, Guo H, Ren F. Rheological and structural properties of differently acidified and renneted milk gels. J Dairy Sci 2014; 97:3292-9. [DOI: 10.3168/jds.2013-7568] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Accepted: 03/03/2014] [Indexed: 11/19/2022]
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Loveday SM, Sarkar A, Singh H. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cruz A, Cavalcanti R, Guerreiro L, Sant’Ana A, Nogueira L, Oliveira C, Deliza R, Cunha R, Faria J, Bolini H. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.018] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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