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Zhang Y, Han G, Wang X, Wang Y, Wang M, Li Y, Yu Q, Han L. Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6809-6820. [PMID: 38572795 DOI: 10.1002/jsfa.13510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/12/2024] [Accepted: 04/02/2024] [Indexed: 04/05/2024]
Abstract
BACKGROUND The present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg mL-1) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg mL-1), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg mL-1; tremella polysaccharides:6 mg mL-1) with the best performance. RESULTS Tremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of crosslinking sites inside the gel, which resulted in the gel network structure becoming dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly. CONCLUSION The gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of the jelly were improved, which also provided technical reference for the development of functional gel food. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yueyue Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | | | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yanru Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Min Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ying Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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2
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Tang H, Chen J, Liu B, Tang R, Li H, Li X, Zou L, Shi Q. Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels. Food Chem X 2024; 21:101184. [PMID: 38357369 PMCID: PMC10864197 DOI: 10.1016/j.fochx.2024.101184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/10/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Dextrans (DXs) are a group of natural polysaccharides with different branching patterns. Previous studies examining the effects of DXs on plant protein gels have only focused on α-(1 → 3)-branched DXs. Here, we compared the effects of α-(1 → 3)-branched DX L12 with those of two α-(1 → 2)-branched DXs on the properties of glucono-δ-lactone-induced faba bean protein isolate (FPI) gels. DX L12 showed stronger effects in decreasing gel hardness and enhancing gel viscoelasticity than the other two DXs. Moreover, DX L12 decreased the water-holding capacity of FPI gels, whereas the other DXs enhanced it. Microstructural analysis revealed that DX addition promoted phase separation during gel formation. However, FPI/L12 gels exhibited greater phase separation than the other two gels and contained larger void spaces. These differences could be attributed to the varying water adsorption and self-association properties of the DXs. These findings could guide the application of DX in the tailored preparation of plant protein gels.
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Affiliation(s)
- Huihua Tang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Junfei Chen
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Biqin Liu
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Rong Tang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Hong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650100, China
| | - Xinyi Li
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - Ling Zou
- Institute of Flower Research, Yunnan Academy of Agricultural Sciences, Kunming 650000, China
| | - Qiao Shi
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
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3
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Tan J, Qiu W, Wu N, Xu L, Chen S, Yao Y, Xu M, Zhao Y, Tu Y. Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels. Food Chem X 2024; 21:101151. [PMID: 38312487 PMCID: PMC10835599 DOI: 10.1016/j.fochx.2024.101151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 02/06/2024] Open
Abstract
The influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate (CSPI) was investigated. With the growth of SOVA addition, ζ-potential in absolute value, cohesiveness, water-holding capacity (WHC), surface hydrophobicity, and the content of soluble protein of the hybrid gels decreased (P < 0.05), while the hardness, T2 relaxation time of the hybrid gels increased (P < 0.05). And the compactness of the network structure of the hybrid gel increased with the increase of SOVA addition. After being treated with ultrasound, significant increases (P < 0.05) of ζ-potential in absolute value, cohesiveness, WHC, and surface hydrophobicity of the hybrid gels were observed. In general, ultrasonic processing is one of the effective means to improve the gel properties of SOVA-CSPI hybrid gels.
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Affiliation(s)
- Ji'en Tan
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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4
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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5
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Liu F, Zhang S, Chen K, Zhang Y. Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels. Food Res Int 2023; 169:112884. [PMID: 37254332 DOI: 10.1016/j.foodres.2023.112884] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Hydrogel made by glycated soy protein isolate (SPI) conjugates is a promising gastrointestinal targeted delivery system for bioactives. In this study, SPI conjugates were prepared with dextran molecules at various molecular weights by Maillard reaction -based heating, and then used to fabricate hydrogel aided by transglutaminase. The modification on the structure, interfacial and rheological properties of SPI by dextran was studied. The physicochemical properties, digestion behavior and curcumin-encapsulation capacity of resultant SPI-dextran hydrogels were comprehensively studied. As compared to SPI and SPI-glucose conjugates-based hydrogels, SPI-dextran hydrogels showed lower mechanical properties but more homogeneous gel network. Dextran with higher molecular weight showed lower grafting degree on SPI, but was more effective on improving the thermos-set gel performance, and resistance to in vitro gastrointestinal digestion. The contribution of glycinin and β-conglycinin, two major individual proteins of SPI, in the dextran conjugates formation were predicated by molecular docking for the first time. The impact of molecular weight of dextran on glycated SPI hydrogel-based delivery systems was comprehensively investigated, which is promising for development of functional food applications.
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Affiliation(s)
- Feng Liu
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Suyun Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Kexian Chen
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China.
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6
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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7
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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8
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Verfaillie D, Janssen F, Van Royen G, Wouters AGB. A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates. Food Res Int 2023; 163:112177. [PMID: 36596119 DOI: 10.1016/j.foodres.2022.112177] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The functional properties of soy protein isolates (SPIs), which are crucial for their successful use in food applications, depend on their protein physical properties and composition. Although the production process of SPIs is well-known and established industrial practice, fundamental knowledge on how the different isolation steps and varying isolation conditions influence these properties is lacking. Here, these characteristics were systematically investigated by assessing the impacts of the various steps of a conventional isoelectric precipitation based SPI production protocol. Protein denaturation and colloidal state were evaluated with differential scanning calorimetry and dynamic light scattering combined with (ultra)centrifugation, respectively. The protein composition (on protein subunit level) was assessed via size-exclusion chromatography. Hexane defatting was found not to cause protein denaturation. Alkaline extraction at pH values between 7.0 and 9.0 resulted in no differences in protein physical properties or composition. Subsequent acid precipitation at pH 5.5 resulted in SPIs with a lower 7S/11S ratio and higher protein solubility at neutral pH than when produced at pH 4.5 and 3.5. SPIs obtained at all evaluated precipitation pH values contained a considerable amount of aggregated protein structures. Spray-drying of SPI did not result in a higher degree of protein denaturation or in a loss of protein solubility compared to freeze-drying, but a smaller amount of soluble aggregates was observed in spray-dried SPIs. Hence, alterations in the isolation procedure can result in SPIs with moderately different physical properties and protein composition, which might lead to different functional properties and thus applicabilities in certain food systems.
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Affiliation(s)
- Diete Verfaillie
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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9
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Huang XY, Huang YY, Zeng QZ, Liu P, Li J, Yuan Y. Development and mechanical properties of soy protein fibrils-chitin nanowhiskers complex gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans. Int J Biol Macromol 2022; 223:821-829. [PMID: 36347376 DOI: 10.1016/j.ijbiomac.2022.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/07/2022]
Abstract
A suitable carrier for flax lignans using Soybean protein isolated (SPI) - κ-carrageenan (KC) hydrogels was developed. The effects of KC concentration on the stability of hydrogels were investigated, as well as water holding capacity (WHC), syneresis and morphological changes. A solid-like gel network and viscoelasticity of composite hydrogels were confirmed by rheological behavior test. Scanning electron microscopy (SEM) displayed a dense and uniform structure for hydrogels with the optimum KC concentration (0.6 %). Fourier Transform Infrared Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC) curves suggested lignan might interact with SPI and KC by hydrogen bonding or hydrophobic effects. The release of flax lignans in hydrogels was followed with Fick diffusion in simulated gastric fluids (SGF) and non-Fickian diffusion in simulated intestinal fluids (SIF), respectively. The cumulative release rate of flax lignan in complex gels (46.00 %) was lower than that of pure SPI hydrogels (77.43 %) at the end of digestion. The results indicated that KC protected the protein by hindering the accession of digestive enzymes into the hydrogels, thus resulting in a reduction of gel matrix erosion and lignan release during digestion. These findings shield a light on SPI-KC hydrogels as carriers for water-soluble bioactive compounds in food and pharmaceutical industries.
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Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers (Basel) 2022; 14:polym14102054. [PMID: 35631936 PMCID: PMC9144504 DOI: 10.3390/polym14102054] [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: 03/20/2022] [Revised: 05/05/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022] Open
Abstract
The effect of ultrasonic frequency mode (mono, dual and tri-frequency) and ultrasonic power (0–300 W) on structural properties (intrinsic fluorescence and sulfhydryl content) of whey protein was studied. Emulsions prepared with modified whey protein were used to form the heat-set gels, and the properties of whey protein emulsion gels (WPEG) and their digestion were investigated. The textural and rheological properties of WPEG prepared using whey protein pretreated by mono and dual-frequency ultrasound at the power between 180–240 W were enhanced, while those of WPEG prepared with whey protein pretreated by triple-frequency above the power of 180 W were declined. WPEG prepared using whey protein pretreated by dual-frequency ultrasound (DFU) with the power of 240 W had the highest hardness and storage modulus which were 3.07 and 1.41 times higher than the control. The microstructure of WPEG prepared using DFU pretreated whey protein showed homogeneous and denser networks than those of the control according to the results of confocal laser scanning microscope (CLSM). The modification in the microstructure and properties of the WPEG prepared using DFU pretreated whey protein delayed the protein disintegration during the first 30 min of gastric digestion when compared with control. Whereas the release rate of free amino group of the WPEG prepared using whey protein modified by ultrasonic pretreatment increased during the intestinal phase when compared with that of control. The results indicated that using dual-frequency ultrasound to modify whey protein is more efficient in improving the properties of WPEG, and ultrasonic power should be considered during the application of ultrasound pretreatment in producing protein gels. The fine network of WPEG prepared with whey protein pretreated by ultrasound resulted in better hardness and storage modulus. Partially unfolding of the protein induced by ultrasound pretreatment might make the whey protein more susceptible to the digestive enzyme. Our results could provide new insights for using ultrasound as the potential processing tool on designing specific protein emulsion gels as the delivery system for nutrients.
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Lin T, Dadmohammadi Y, Davachi SM, Torabi H, Li P, Pomon B, Meletharayil G, Kapoor R, Abbaspourrad A. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Fabrication and characterization of cold-set large yellow croaker (Pseudosciaena crocea) roe protein isolate gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113135] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Li L, He H, Wu D, Lin D, Qin W, Meng D, Yang R, Zhang Q. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food Chem 2021; 360:129991. [PMID: 33965712 DOI: 10.1016/j.foodchem.2021.129991] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 11/25/2022]
Abstract
Enzymatic hydrolysis and glycosylation were successively applied to modify soybean protein isolate (SPI) and rheological and textural properties of acid-induced SPI gel added with the obtained SPI hydrolysates and their glycosylated products were then investigated. The incorporation of SPI hydrolysates decreased the elastic modulus (G') and hardness of SPI gel, which might be related to the random aggregation between SPI hydrolysates and native SPI molecules via hydrophobic interactions. In addition, as the molecular weight of SPI hydrolysates decreased, the reduction in G' and hardness became more significant. Although glycosylation of SPI hydrolysates weakened the adverse effects of hydrolysates on the SPI gel formation to some extent, the glycosylated SPI hydrolysates were still unable to improve the gel quality compared with the control. However, results of this research may provide important information for understanding the influencing mechanism of SPI hydrolysates and their glycosylated products on the formation of SPI gel.
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Affiliation(s)
- Lin Li
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Hui He
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Daize Wu
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China.
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16
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Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110588] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Cao L, Lu W, Ge J, Fang Y. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels. Carbohydr Polym 2020; 250:116920. [PMID: 33049892 DOI: 10.1016/j.carbpol.2020.116920] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 11/26/2022]
Abstract
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
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Affiliation(s)
- Lianqi Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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