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Zheng L, Regenstein JM, Wang Z. Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate. Gels 2024; 10:99. [PMID: 38391428 PMCID: PMC10888462 DOI: 10.3390/gels10020099] [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: 12/26/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the effects of different homogeneous pressures (4, 8, 10, 12, and 14 MPa) on the structure and gel properties of SPI were studied from the perspective of production control. Compared to the control group, the modified SPI improved the hardness, springiness, cohesiveness, chewiness, and water holding capacity (WHC) of the protein gel (p < 0.05). Rheological analysis shows that both G' and G″ increase with increasing frequency, reaching a maximum at 12 MPa. The gel intermolecular force results show that the disulfide bond, hydrophobic interaction, and non-disulfide bond are important molecular forces for gel formation. The particle size distribution uniformity of modified SPI was high, and scanning electron microscopy (SEM) analysis showed that the protein gel with a continuous uniform and dense network structure could be formed by high-pressure homogeneous modification. Overall, high-pressure homogenization technology has the potential to improve SPI gel structure and WHC, and 12 MPa modified SPI gel has the most significant effect.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Xu Y, Qi J, Yu M, Zhang R, Lin H, Yan H, Li C, Jia J, Hu Y. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels. Food Chem 2023; 423:136348. [PMID: 37201258 DOI: 10.1016/j.foodchem.2023.136348] [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: 03/01/2023] [Revised: 04/23/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.
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Affiliation(s)
- Ying Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Manman Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ruishu Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Yan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- National Key Laboratory for Meat Quality Control and New Resource Creation, Yurun Group, Nanjing 210041, China
| | - Jingmin Jia
- Suzhou Fuliji Liulaoer Roast Chicken Co., Ltd, Suzhou 234101, China
| | - Yong Hu
- Anhui Youzhi Youwei Food Co., Ltd, Ma'anshan 238253, China
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3
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Yang L, Zhang T, Li H, Chen T, Liu X. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods 2023; 12:foods12050923. [PMID: 36900440 PMCID: PMC10001211 DOI: 10.3390/foods12050923] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/19/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and extrusion processing and methods through which to control its retention and release are of great significance for obtaining ideal flavor and maximizing food quality. This study examines the formation of beany flavor during extrusion processing as well as the influence of interaction between soybean protein and beany flavor compounds on the retention and release of the undesirable flavor. This paper discusses ways to maximize control over the formation of beany flavor during the drying and storage of raw materials and methods to reduce beany flavor in products by adjusting extrusion parameters. The degree of interaction between soybean protein and beany compounds was found to be dependent on conditions such as heat treatment and ultrasonic treatment. Finally, future research directions are proposed and prospected. This paper thus provides a reference for the control of beany flavor during the processing, storage, and extrusion of soybean raw materials used in the fast-growing plant-based meat analog industry.
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Affiliation(s)
- Lingyu Yang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Tianyu Zhang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence:
| | - Tianpeng Chen
- Shandong Gulin Food Technology Limited Company, Yantai 264010, China
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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4
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Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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5
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The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels. Food Res Int 2022; 157:111425. [DOI: 10.1016/j.foodres.2022.111425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 11/23/2022]
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Huang Z, Liu H, Zhao L, He W, Zhou X, Chen H, Zhou X, Zhou J, Liu Z. Evaluating the effect of different processing methods on fermented soybean whey-based tofu quality, nutrition, and flavour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022; 21:1940-1957. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/25/2021] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein-based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein-based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat- and cold-induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
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Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions. Foods 2021; 10:foods10102346. [PMID: 34681395 PMCID: PMC8535245 DOI: 10.3390/foods10102346] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Accepted: 09/29/2021] [Indexed: 12/14/2022] Open
Abstract
Protein oxidation in foods remains a topic of the utmost scientific interest [...].
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