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Hamzeh A, Saelee L, Yongsawatdigul J. Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study. Poult Sci 2024; 103:104153. [PMID: 39153267 DOI: 10.1016/j.psj.2024.104153] [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: 03/16/2024] [Revised: 07/11/2024] [Accepted: 07/29/2024] [Indexed: 08/19/2024] Open
Abstract
Physico-chemical behaviors of natural actomyosin (NAM) from slow-growing Korat chicken (KC) breast and thigh at low (0.2 M) and high (0.6 M) NaCl concentrations were evaluated and compared to those from their corresponding muscles in fast-growing broiler chicken (BC). NAM from KC breast and thigh meat showed higher solubility than their corresponding in BC (p < 0.05). Breast NAM from both chickens showed the highest solubility at 0.4 M NaCl, while thigh NAMs showed the highest solubility at 0.8 M (p < 0.05). SDS-PAGE revealed higher protein extractability for breast NAMs at low ionic strength, regardless of breed and structural protein, particularly troponin, appeared to vary within muscle and breed. NAM from KC showed higher Ca2+-ATPase activity, surface hydrophobicity, but lower total sulfhydryl groups content (p < 0.05). Particle size of NAM solutions varied with ionic strength, in which KC-NAM showed larger size than at lower ionic strength, while BC-NAM appeared to be greater at higher ionic strength. NAM from KC breast showed higher thermal stability as higher initial (T0) and maximum (Tmax) denaturation temperatures of 48.4 and 54.8°C, respectively, recorded by microdifferential scanning calorimetry. The KC-NAM, particularly from breast, exhibited lower turbidity within 40-50°C, while turbidity increased in BC samples at low ionic strength when heated at 60°C. Dynamic rheology revealed different storage modulus (G') depending on breed, muscle type and ionic strength. Breast BC-NAM formed more elastic gel with higher end point G' at 80°C (Ge'; p < 0.05). Ionic strength showed reverse effects on different breeds as a stronger Ge' value achieved in KC- NAM at low ionic strength, while high ionic strength induced stronger gel in BC samples. Aggregation of NAMs began at lower temperatures at higher ionic strength and actin dissociation probably occurred in breast NAM from KC as observed by a drop of G' at around 70°C. The results of this study revealed differences between NAM of the two breeds, by which higher gel elasticity are expected in KC at lower ionic strength.
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Affiliation(s)
- Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Lobdaw Saelee
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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2
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Sun M, Ma P, Chen C, Pang Z, Huang Y, Liu X, Wang P. Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation. Int J Biol Macromol 2023; 252:126346. [PMID: 37586622 DOI: 10.1016/j.ijbiomac.2023.126346] [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: 06/12/2023] [Revised: 07/29/2023] [Accepted: 08/13/2023] [Indexed: 08/18/2023]
Abstract
To investigate the influence of particle characteristics on their lubricating capacity, microparticles of controlled size (~300, ~700, and ~1900 nm) were prepared from whey proteins using two different approaches: reducing the pH and increasing the calcium ion concentration. The physiochemical, morphological, and tribological properties of the two types of particles were determined. Both treatments pronouncedly decreased the absolute value of zeta-potential and surface hydrophobicity of whey proteins, with calcium ions showing a more severe effect on zeta-potential. The viscosity of the particle suspensions increased with particle size, and ion-induced samples showed higher viscosity than acid-induced ones. Morphology investigation revealed that particle aggregation and irregularity increased with particle size increase. Distinct lubricating behaviors were observed for the two particle types within different size ranges. Viscosity played a more important role in lubrication when the particle size was small, while particle characteristics became more dominant for large particles.
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Affiliation(s)
- Mengya Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Peipei Ma
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yating Huang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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3
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Gul O, Gul LB, Baskıncı T, Parlak ME, Saricaoglu FT. Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate. Food Res Int 2023; 169:112906. [PMID: 37254341 DOI: 10.1016/j.foodres.2023.112906] [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: 01/25/2023] [Revised: 04/05/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free -SH groups. The highest surface hydrophobicity, free -SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a significant change in the flow behavior index, with the lowest value observed at 0.6 M. The best gel structure in hazelnut proteins was observed at pH 3.0 and 4.0. The addition of ions at 0.4 and 0.6 M concentrations resulted in an improved viscoelastic character. The hazelnut protein isolate was also found to form solid-like viscoelastic layers at both air-water and oil-water interfaces, with the interfacial adsorption behavior affected by both pH and ionic strength. Overall, these results suggest that pH and ionic strength have significant effects on the functional and rheological properties of hazelnut protein isolate, which may have the potential as an auxiliary substance in food systems.
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Affiliation(s)
- Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Latife Betul Gul
- Department of Food Engineering, Faculty of Engineering, Giresun University, Giresun, Turkey.
| | - Tugba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Mahmut Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey
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4
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Hellebois T, Canuel R, Addiego F, Audinot JN, Gaiani C, Shaplov AS, Soukoulis C. Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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5
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Perez D, Harte F, Lopez-Pedemonte T. Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins. J Dairy Sci 2022; 105:7230-7241. [PMID: 35879172 DOI: 10.3168/jds.2021-21738] [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: 12/21/2021] [Accepted: 04/24/2022] [Indexed: 11/19/2022]
Abstract
Ionic conditions affect the denaturation and gelling of whey proteins, affecting the physical properties of foods in which proteins are used as ingredients. We comprehensively investigated the effect of the presence of commonly used emulsifying salts on the denaturation and gelling properties of concentrated solutions of β-lactoglobulin (β-LG) and whey protein isolate (WPI). The denaturation temperature in water was 73.5°C [coefficient of variation (CV) 0.49%], 71.8°C (CV 0.38%), and 69.9°C (CV 0.41%) for β-LG (14% wt/wt), β-LG (30% wt/wt), and WPI (30% wt/wt), respectively. Increasing the concentration of salts, except for sodium hexametaphosphate, resulted in a linear increase in the denaturation temperature of WPI (kosmotropic behavior) and an acceleration in its gelling rate. Sodium chloride and tartrate salts exhibited the strongest effect in protecting WPI against thermal denaturation. Despite the constant initial pH of all solutions, salts having buffering capacity (e.g., phosphate and citrate salts) prevented a decrease in pH as the temperature increased above 70°C, resulting in a decline in denaturation temperature at low salt concentrations (≤0.2 mol/g). When pH was kept constant at denaturation temperature, all salts except sodium hexametaphosphate, which exhibited chaotropic behavior, exhibited similar effects on denaturation temperature. At low salt concentration, gelation was the controlling step, occurring up to 10°C above denaturation temperature. At high salt concentration (>3% wt/wt), thermal denaturation was the controlling step, with gelation occurring immediately after. These results indicate that the ionic and buffering properties of salts added to milk will determine the native versus denatured state and gelation of whey proteins in systems subjected to high temperature, short time processing (72°C for 15 s).
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Affiliation(s)
- D Perez
- Unidad de Ciencia y Tecnología de Lácteos, Instituto Tecnológico Suroeste, Universidad Tecnológica del Uruguay, La Paz, Colonia Piamontesa, Colonia, 70200, Uruguay.
| | - F Harte
- Department of Food Science, Pennsylvania State University, University Park 16802
| | - T Lopez-Pedemonte
- Unidad de Ciencia y Tecnología de Lácteos, Instituto Tecnológico Suroeste, Universidad Tecnológica del Uruguay, La Paz, Colonia Piamontesa, Colonia, 70200, Uruguay
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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: 7] [Impact Index Per Article: 3.5] [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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7
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The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112882] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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8
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Nayak A, Genot C, Meynier A, Dorlando A, Capron I. Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127828] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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The characterization of structural, thermal, pasting and gel properties of the blends of laccase- and tyrosinase-treated potato protein and starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112463] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Characterization of the molecular properties and allergenicity (IgE-binding capacity) of β-lactoglobulin by heat treatment using asymmetric-flow field-flow fractionation and ultra-performance liquid chromatography quadrupole time of flight mass chromatography. Food Chem 2021; 374:131748. [PMID: 34883430 DOI: 10.1016/j.foodchem.2021.131748] [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: 07/01/2021] [Revised: 10/29/2021] [Accepted: 11/29/2021] [Indexed: 11/22/2022]
Abstract
In this study, the heat product (90 °C, 10 min) of β-lactoglobulin (β-LG) was analyzed by asymmetric-flow field-flow fractionation (AF4) to observe the effect of heat treatment. The changes in molar mass (M) and molar size induced by heat treatment were characterized by AF4, and changes in molar shape were observed by transmission electron microscopy (TEM). The results showed that β-LG dissociated and aggregated into four fractions with different M values, sizes, and shapes after heat treatment. The vast aggregations with the highest allergenicity (IgE-binding capacity) might enhance the allergenicity of β-LG. However, the number of characterized epitope peptides was decreased due to heat treatment. The above results provide some references for related studies of β-LG and its allergenicity. Further separation and characterization of the high-allergenicity fractions and peptides will help to eliminate allergens in dairy products and reduce the occurrence of allergic reactions.
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12
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. pH and NaCl effects on the interactions between safranal and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Shkolnikov Lozober H, Okun Z, Shpigelman A. The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins. DAIRY 2021. [DOI: 10.3390/dairy2040047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.
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16
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Foaming properties of different forms of caseins in aqueous systems. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00824-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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McClements DJ, Weiss J, Kinchla AJ, Nolden AA, Grossmann L. Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 2021; 10:260. [PMID: 33513814 PMCID: PMC7911933 DOI: 10.3390/foods10020260] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 02/06/2023] Open
Abstract
The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Amanda J. Kinchla
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
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Sager VF, Munk MB, Hansen MS, Bredie WLP, Ahrné L. Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing. Foods 2020; 10:E8. [PMID: 33375171 PMCID: PMC7822201 DOI: 10.3390/foods10010008] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/17/2020] [Accepted: 12/18/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0-250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young's modulus, rheological measurements including yield stress, and creep-recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.
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Affiliation(s)
- Valeska F. Sager
- Department of Food Science, Faculty of Science, University of Copenhagen, 10 DK-1165 Frederiksberg C, Denmark; (V.F.S.); (M.B.M.); (W.L.P.B.)
| | - Merete B. Munk
- Department of Food Science, Faculty of Science, University of Copenhagen, 10 DK-1165 Frederiksberg C, Denmark; (V.F.S.); (M.B.M.); (W.L.P.B.)
| | | | - Wender L. P. Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, 10 DK-1165 Frederiksberg C, Denmark; (V.F.S.); (M.B.M.); (W.L.P.B.)
| | - Lilia Ahrné
- Department of Food Science, Faculty of Science, University of Copenhagen, 10 DK-1165 Frederiksberg C, Denmark; (V.F.S.); (M.B.M.); (W.L.P.B.)
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19
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Park C, Jimenez-Flores R, Maleky F. Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels. Foods 2020; 9:foods9111697. [PMID: 33228228 PMCID: PMC7699611 DOI: 10.3390/foods9111697] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/09/2020] [Accepted: 11/12/2020] [Indexed: 11/21/2022] Open
Abstract
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion).
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Affiliation(s)
- Clifford Park
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
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20
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Ozel B, Zhang Z, He L, McClements DJ. Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions. Food Res Int 2020; 137:109662. [DOI: 10.1016/j.foodres.2020.109662] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/24/2020] [Accepted: 09/06/2020] [Indexed: 12/25/2022]
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Hájovská P, Chytil M, Kalina M. Rheological study of albumin and hyaluronan-albumin hydrogels: Effect of concentration, ionic strength, pH and molecular weight. Int J Biol Macromol 2020; 161:738-745. [DOI: 10.1016/j.ijbiomac.2020.06.063] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 06/01/2020] [Accepted: 06/06/2020] [Indexed: 12/13/2022]
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22
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23
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Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109116] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Farrokhi F, Badii F, Ehsani MR, Hashemi M. Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.124002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Liu Y, Liu Y, Xu Z, Shan M, Ge X, Zhang Y, Shao S, Huang L, Wang W, Lu F. Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108559] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Basiak E, Geyer M, Debeaufort F, Lenart A, Linke M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. Int J Mol Sci 2019; 20:E2220. [PMID: 31064114 PMCID: PMC6539741 DOI: 10.3390/ijms20092220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/22/2019] [Accepted: 04/23/2019] [Indexed: 12/18/2022] Open
Abstract
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch-whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits' surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit's surface and the hydrocolloid-based coatings affect the efficiency of the coatings.
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Affiliation(s)
- Ewelina Basiak
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Martin Geyer
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Frédéric Debeaufort
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Andrzej Lenart
- Department of Food Eng. and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-786 Warsaw, Poland.
| | - Manfred Linke
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
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27
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Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Liu M, Liu SH, Han TJ, Xia F, Li MS, Weng WY, Chen GX, Cao MJ, Liu GM. Effects of thermal processing on digestion stability and immunoreactivity of the Litopenaeus vannamei matrix. Food Funct 2019; 10:5374-5385. [DOI: 10.1039/c9fo00971j] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Many types of shellfish, including shrimp, are sometimes cooked before ingestion.
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Affiliation(s)
- Meng Liu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Si-Han Liu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Tian-Jiao Han
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Fei Xia
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Meng-Si Li
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Wu-Yin Weng
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Gui-Xia Chen
- Women and Children's Hospital Affiliated to Xiamen University
- Xiamen
- China
| | - Min-Jie Cao
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Guang-Ming Liu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
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Heat treatment of sunflower protein isolates near isoelectric point: Effect on rheological and structural properties. Food Chem 2018; 276:554-561. [PMID: 30409632 DOI: 10.1016/j.foodchem.2018.10.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 10/06/2018] [Accepted: 10/11/2018] [Indexed: 11/23/2022]
Abstract
In the present study sunflower protein isolates were subjected to heat treatment (80 °C for 5 min, 15 min and 25 min) at three pH values (3.5, 4.5 and 5.5). The strength of gel prepared from treated protein isolates was lower than the gels from native protein isolates and gel strength increased with increase in temperature treatment. Higher denaturation temperatures were observed in treated protein isolates than native protein isolates and increased with increase in thermal treatment time. Treated protein isolates showed more resistance against thermal degradation than native protein isolates as was evident from thermal gravimetric analysis. Secondary and tertiary structure determined by circular dichroism and intrinsic fluorescence respectively were significantly altered after thermal treatment. Lower crystal size along with reduced crystallinity was observed in treated protein isolates than native protein isolates and was further reduced with increase in heating time as was determined by X-ray diffraction.
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30
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Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Li D, Chen E, Chen H, Zhou H, Li B, Li Y. Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13578] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Dong Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Enmin Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huanle Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huifang Zhou
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Bin Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
| | - Yan Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
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Sun Y, Liu Z, Li H, Li S, Mo B, Lv J. Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanjun Sun
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Hongjuan Li
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Siming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Beihong Mo
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Jiaping Lv
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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34
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Nishanthi M, Vasiljevic T, Chandrapala J. Properties of whey proteins obtained from different whey streams. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Karam MC, Hosri C, Hussain R, Barbar R, Gaiani C, Scher J. Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marie Céleste Karam
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Chadi Hosri
- Lebanese University, Faculty of Agriculture, Veterinary Medicine Section; Dekwaneh-Beirut Lebanon
| | - Raza Hussain
- Department of Food Science and Agricultural Chemistry; McGill University, Macdonald Campus, 21,111Lakeshore Road; Ste. Anne-de-Bellevue QC H9X 3V9 Canada
| | - Reine Barbar
- Holy Spirit University of Kaslik, Faculty of Agricultural and Food Sciences, P.O. Box 446; Jounieh Lebanon
| | - Claire Gaiani
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Joel Scher
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
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36
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Shen X, Fang T, Gao F, Guo M. Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.003] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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Kuo WY, Ilavsky J, Lee Y. Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Mohammadian M, Madadlou A. Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.022] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Laiho S, Ercili-Cura D, Forssell P, Myllärinen P, Partanen R. The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.031] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Soukoulis C, Yonekura L, Gan HH, Behboudi-Jobbehdar S, Parmenter C, Fisk I. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocoll 2014; 39:231-242. [PMID: 25089068 PMCID: PMC4007592 DOI: 10.1016/j.foodhyd.2014.01.023] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Accepted: 01/14/2014] [Indexed: 11/27/2022]
Abstract
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2-3 days of storage and growth was observed upon the last days of storage (day 4-7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling - as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30-40 g bread slice can deliver approx. 7.57-8.98 and 6.55-6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host.
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Affiliation(s)
- Christos Soukoulis
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Lina Yonekura
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Heng-Hui Gan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Solmaz Behboudi-Jobbehdar
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Christopher Parmenter
- Nottingham Nanotechnology and Nanoscience Centre, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
| | - Ian Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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42
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Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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