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Lee DJ, Cheng F, Li D, Ding K, Carlin J, Moore E, Ai Y. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating. Food Chem 2024; 447:138896. [PMID: 38458133 DOI: 10.1016/j.foodchem.2024.138896] [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: 12/05/2023] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/10/2024]
Abstract
Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.
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Affiliation(s)
- Dong-Jin Lee
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada; Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung, Gangwon State, Republic of Korea
| | - Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Dongxing Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | | | - Emily Moore
- PerkinElmer, Scientific Canada ULC, Woodbridge, ON, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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2
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Yang L, Guo X, Qin Y, Ji N, Dai L, Sun Q. Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations. Int J Biol Macromol 2024; 269:132060. [PMID: 38719014 DOI: 10.1016/j.ijbiomac.2024.132060] [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: 12/27/2023] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 05/13/2024]
Abstract
In the context of starch-protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch-protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G') decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G' increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xinru Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China.
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3
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Xu K, Kuang J. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching. Int J Biol Macromol 2024:132678. [PMID: 38801851 DOI: 10.1016/j.ijbiomac.2024.132678] [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: 11/07/2023] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
This study evaluated the effects of starch with varying degree of debranching on the rheological, thermal, and structural properties of heat-induced gluten gel. As the duration of starch debranching treatment increased from 0 to 8 h, the viscoelasticity of the gel containing debranched starch (DBS) improved. Compared with the gluten gel (G), the gel strength of the G + DBS (8 h) sample increased by 65.2 %. The degradation temperature of gluten was minimally affected by DBS, while the weight loss rate increased by 4.4 %. Furthermore, the α-helical structure of gluten decreased, concomitant with an increase in β-sheet content. Notably, DBS treated for 8 h exhibited more hydrogen bonds with the tyrosine of gluten and triggered disulfide bridge conformation to transition from g-g-g to t-g-g, thereby reducing the stability of the molecular conformation of gluten proteins, as evidenced by the decreased height and width of the molecular chains observed in atomic force microscopy images. Overall, the composite gel structure induced by DBS exhibited a more continuous and homogeneous owing to the improved compatibility between DBS and gluten proteins, favoring the formation of a robust gel. These findings provide valuable insights for utilizing DBS to enhance gluten gel properties.
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Affiliation(s)
- Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province 810016, China
| | - Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.
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4
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Mengozzi A, Chiavaro E, Barbanti D, Bot F. Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients. Gels 2024; 10:309. [PMID: 38786226 PMCID: PMC11121298 DOI: 10.3390/gels10050309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/20/2024] [Accepted: 04/26/2024] [Indexed: 05/25/2024] Open
Abstract
This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% (w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed at pH 3.0 and 5.0 self-standing gels with 12% (w/w) of flour, while 16% (w/w) of flour was required to obtain a gel at pH 7.0. During gelling between 40 and 70 °C, a sharp increase of the elastic modulus G' was observed in both flours, mainly due to water absorption and swelling of the starch, one of the major constituents in the ingredients. Increasing the temperature at 95 °C, G' increased due to the denaturation of globulins and therefore the exposure of their internal part, which allowed more hydrophobic interactions and the formation of the gel. After cooling, both FB and CP gels displayed a solid-like behavior (tan δ ranging between 0.11 and 0.18) with G' values at pH 3.0 and 5.0 significantly (p < 0.05) higher than those at pH 7.0, due to the lower electrostatic repulsions at pHs far from the isoelectric point. The rheological properties were supported by the water binding capacity values, confirming the better gels' strength described by rheological analysis. These results will enhance our understanding of the role of legume flours in formulating innovative and sustainable food products as alternatives to animal ones.
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Affiliation(s)
| | | | | | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (A.M.); (E.C.); (D.B.)
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5
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Wang QL, Yang Q, Kong XP, Chen HQ. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chem 2024; 438:137992. [PMID: 37983996 DOI: 10.1016/j.foodchem.2023.137992] [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: 06/27/2023] [Revised: 10/31/2023] [Accepted: 11/11/2023] [Indexed: 11/22/2023]
Abstract
The batter compositions can affect the oil uptake and texture of fried batter-coated nuts. In this study, the oil uptake and quality of fried batter-coated peanuts and sunflower seeds added with resistant starch and protein were investigated. The results demonstrated that the addition of resistant starch increased the batter hardness and fracturability of the fried batter-coated peanuts by 34.36 % and 33.73 %, respectively. The oil content of fried batter-coated peanuts and sunflower seeds were decreased by 17.98 % and 15.69 %, respectively, with the addition of protein. The microstructure and roughness of the batter revealed that the batter added with protein became denser and uniform. Furthermore, the protein in the batter added with 6 % soy protein isolate had a high surface hydrophobicity. In summary, the addition of resistant starch and protein in batter will be a promising strategy for reducing the oil content and improving the quality of fried batter-coated nuts.
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Affiliation(s)
- Qing-Lian Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qin Yang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Xiang-Ping Kong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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6
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Lan G, Xie S, Duan Q, Huang W, Huang W, Zhou J, Chen P, Xie F. Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch. Int J Biol Macromol 2024; 264:130772. [PMID: 38467217 DOI: 10.1016/j.ijbiomac.2024.130772] [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: 11/29/2023] [Revised: 02/02/2024] [Accepted: 03/08/2024] [Indexed: 03/13/2024]
Abstract
This investigation stems from the wide interest in mitigating starch retrogradation, which profoundly impacts the quality of starch-based food, garnering significant attention in the contemporary food industry. Our study delves into the intricate dynamics of soluble soybean polysaccharide (SSPS) and soybean oil (SO) when added individually or in combination to native corn starch (NCS), offering insights into the gelatinization and retrogradation phenomena. We observed that SSPS (0.5 %, w/w) hindered starch swelling, leading to an elevated gelatinization enthalpy change (∆H) value, while SO (0.5 %, w/w) increased ∆H due to its hydrophobicity. Adding SSPS and/or SO concurrently reduced the viscosity and storage modulus (G') of starch matrix. For the starch gel (8 %, w/v) after refrigeration, SSPS magnified water-holding capacity (WHC) and decreased hardness through hydrogen bonding with starch, while SO increased hardness with limited water retention. Crucially, the combination of SSPS and SO maximized WHC, minimized hardness, and significantly inhibited starch retrogradation. The specific ratio of SSPS to SO was found to significantly influence the starch properties, with a 1:1 ratio resulting in the most desirable quality for application in starch-based foods. This study offers insights for utilizing polysaccharides and lipids in starch-based food products to extend shelf life.
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Affiliation(s)
- Guowei Lan
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shumin Xie
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jinfeng Zhou
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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7
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Cui B, Zeng X, Liang H, Li J, Zhou B, Wu D, Du X, Li B. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. Int J Biol Macromol 2024; 265:131037. [PMID: 38521300 DOI: 10.1016/j.ijbiomac.2024.131037] [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: 09/05/2023] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 03/25/2024]
Abstract
A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the wet-spinning method. In this work, we analyzed the microstructure, texture profile, and water retainability of the assembled plant-based whole muscle meat analog (PMA) made of SPI/SA-based meat analog fiber and systematically studied the effect of different combinations and contents of transglutaminase (TG), salt, and soybean oil on the rheological behavior of the formulated adhesive. The estimated optimal condition that has the most similar texture characteristic with real chicken breast meat is: for every 1:1 mass ratio of simulated plant meat fibers to the adhesive, add 0.1 % TG enzyme addition in the adhesive and 100 mM NaCl addition. The physical behavior of PMA during cryopreservation was investigated through freeze-thaw cycles and freezing times. The addition of a small amount of oil and salt can efficiently prevent the PMA through freezing conditions which is comparable with the addition of D-Trehalose (TD). Overall, this study not only created a plant-based whole muscle meat analog product that is similar in texture to real chicken breast meat but also provided a new direction for constructing fiber-rich structure protein-based muscle meat analogs and their further commercialization.
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Affiliation(s)
- Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing 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, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xuezhu Du
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, Hubei, 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, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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8
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Lin Z, Chen Y, Xi G, Qiao D, Wang Q, Chen Z, Zhao S, Niu M, Zhang B. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates. Int J Biol Macromol 2024; 262:129992. [PMID: 38331070 DOI: 10.1016/j.ijbiomac.2024.129992] [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: 10/17/2023] [Revised: 01/30/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.
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Affiliation(s)
- Zexue Lin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Yanyu Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Zhifei Chen
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
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9
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Clímaco GN, Fasolin LH. Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate. Food Res Int 2024; 176:113784. [PMID: 38163701 DOI: 10.1016/j.foodres.2023.113784] [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: 08/09/2023] [Revised: 11/23/2023] [Accepted: 11/30/2023] [Indexed: 01/03/2024]
Abstract
The effect of the cold-set and heat-set gelling mechanism of whey protein isolate on bigel production was assessed. For this purpose, hydrogel phase was produced with whey protein isolated (10 % w/v) and for oleogel sunflower oil and glycerol monostearate (7.5 % w/v) were used. Bigels were produced by hot emulsification of different hydrogel:oleogel ratios (from 90:10 up to 10:90). For cold-set bigels (CSB) NaCl (200 mM) was added to the aqueous phase prior to the emulsification and the emulsion was cooled to promote the 3D network formation. On the other hand, heat-set bigels (HSB) were produced by heating the emulsion (80 °C, 60 min). Bigels were evaluated through microscopy, FTIR, thermal and texture analyzes. Results showed that depending on the hydrogel:oleogel ratio and gelling mechanism different structures organization were obtained. CSB were more organized, showing that the rate of gelation was the mechanism responsible for the structure. However, for HSB the heat treatment destabilized the emulsion and disorganized structures were observed for high oleogel content. FTIR corroborates the visual observation and showed that the arrangement was purely physical. In addition, the structural arrangement led to different mechanical properties. In general, HSB produced gels with rubber-like behavior, higher elasticity modulus and the presence of a breaking point. In contrast, CSB behaves as squeezing gel, with no breaking point and lower values of elasticity modulus. Moreover, for O/W bigels the dispersed oleogel particles disrupted the WPI network decreasing the gel strength in comparison to pure hydrogels. However, for systems where oleogel was the continuous phase, the gel strength was recovered due to the metastable and dynamic character of these systems. Thus, results showed that the gelling mechanism of the protein exerted an effect on the physical properties of bigels. In addition, the mechanical properties also can be modulated according to the bigel composition, allowing its application in products with different sensorial characteristics.
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Affiliation(s)
- Gabrielli Nunes Clímaco
- Universidade Estadual de Campinas (Unicamp), Faculade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos, Campinas - SP, CEP 13083-862, Brazil
| | - Luiz Henrique Fasolin
- Universidade Estadual de Campinas (Unicamp), Faculade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos, Campinas - SP, CEP 13083-862, Brazil.
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10
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Song B, Xu X, Hou J, Liu M, Yi N, Zhao C, Liu J. Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends. Int J Biol Macromol 2024; 254:127827. [PMID: 37926314 DOI: 10.1016/j.ijbiomac.2023.127827] [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: 06/16/2023] [Revised: 09/30/2023] [Accepted: 10/25/2023] [Indexed: 11/07/2023]
Abstract
The interaction between starch and protein during food processing is crucial for controlling food quality. This study aims to understand the interactions between corn starch and black bean protein isolate (BBPI) at various gelatinization phases and their effects on the physicochemical properties of the blends. BBPI reduced the rheological properties of the corn starch/BBPI mixed system during gelatinization, increasing light transmittance and gelatinization temperature, while decreasing total viscosity and enthalpy change. The changes in starch and protein microstructure during gelatinization indicated that BBPI adhered to the starch particle surface or partially penetrated the swollen starch particles. Fourier transform infrared spectroscopy (FT-IR) revealed that BBPI decreased the number of hydrogen bonds within starch, with no newly formed functional groups in the mixed system. Furthermore, BBPI reduced the composite relative crystallinity (RC). The effect of protein addition on water migration in the mixed system demonstrates that protein and starch compete for water during gelatinization, preventing water molecules from diffusing into starch particles.
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Affiliation(s)
- Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
| | - Jingyao Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Ning Yi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
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11
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Zhang S, Yue M, Yu X, Wang S, Zhang J, Wang C, Ma C. Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties. Int J Biol Macromol 2023; 253:126840. [PMID: 37696374 DOI: 10.1016/j.ijbiomac.2023.126840] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/28/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
The interactions between potato starch (PtS) and barley β-glucan (BBG) were investigated by preparing PtS-BBG mixtures, and the pasting, rheological, gelling and structural properties were evaluated. Rapid viscosity analysis suggested that BBG reduced the peak and breakdown viscosity, while increasing the setback viscosity of PtS. PtS-12%BBG showed the lowest leached amylose content (12.02 ± 0.36 %). The particle size distribution pattern of PtS was not changed with the addition of BBG, and the median diameter of PtS-12%BBG (88.21 ± 0.41 μm) was smaller than that of PtS (108.10 ± 6.26 μm). Rheological results showed that PtS and PtS-BBG gels exhibited weak gel behaviors, and BBG could remarkably affect the elastic and viscous modulus of PtS gels. Textural analysis suggested that the strength and hardness of PtS gels were increased when few BBG (<6 %, w/w) was present in the system. BBG improved the freeze-thaw stability of PtS gels. Structural analysis indicated that hydrogen bonds were the main force in the PtS-BBG systems. These results indicated that BBG interacted with starch via hydrogen bonds, which delayed starch gelatinization and improved gelling properties of PtS gels. Overall, this study gained insights into starch-polysaccharide interactions and revealed the possible applications of BBG in food processing.
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Affiliation(s)
- Shanshan Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Minghui Yue
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaowei Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Sihua Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jing Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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12
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Li W, Sun S, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents. Int J Biol Macromol 2023; 249:125971. [PMID: 37494995 DOI: 10.1016/j.ijbiomac.2023.125971] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/06/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy (13C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability. RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
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Affiliation(s)
- Wendong Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Shenglin Sun
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Caiming Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
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13
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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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14
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Wu C, Gong X, Zhang J, Zhang C, Qian JY, Zhu W. Effect of rice protein on the gelatinization and retrogradation properties of rice starch. Int J Biol Macromol 2023:125061. [PMID: 37247715 DOI: 10.1016/j.ijbiomac.2023.125061] [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: 08/24/2022] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 05/31/2023]
Abstract
In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Fucheng Road 11, Beijing 100048, People's Republic of China
| | - Xin Gong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
| | - Wenzheng Zhu
- School of Tourism and Cuisine, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
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15
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Aydin E, Turgut SS, Aydin S, Cevik S, Ozcelik A, Aksu M, Ozcelik MM, Ozkan G. A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds. Foods 2023; 12:foods12102018. [PMID: 37238836 DOI: 10.3390/foods12102018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/13/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles' nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry's byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.
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Affiliation(s)
- Ebru Aydin
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Sebahattin Serhat Turgut
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Sedef Aydin
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Serife Cevik
- Department of Food Processing, Gelendost Vocational High School, Isparta University of Applied Sciences, 32900 Isparta, Turkey
| | - Ayse Ozcelik
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Mehmet Aksu
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Muhammed Mustafa Ozcelik
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
| | - Gulcan Ozkan
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32200 Isparta, Turkey
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16
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Yu X, Wang L, Zhang J, Wang Z, Wang K, Duan Y, Xiao Z, Wang P. Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism. Carbohydr Polym 2023; 304:120513. [PMID: 36641194 DOI: 10.1016/j.carbpol.2022.120513] [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: 10/03/2022] [Revised: 12/08/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
This work studied effects of different amounts of rice glutelin (RG) on physicochemical and structural properties of extruded rice starch (ERS) and explored the underlying mechanism of interaction between rice starch and RG upon extrusion processing. The results showed that the addition of RG altered the pasting properties, improved the viscoelastic, and increased the water mobility of ERS. The weight loss of ERS decreased from 71.40 % to 62.61 %, while the degradation temperature increased from 290.48 °C to 296.25 °C as the RG content increased from 0 % to 12 %. The complex index of extruded starch-glutelin complexes significantly elevated from 10.40 % to 35.81 % when RG content increased from 6 % to 12 %. Fourier-transform infrared spectra confirmed that RG interacted with starch via Maillard reactions, and the binding strength between RG and starch was enhanced at a higher RG content. Furthermore, results of rheological property and chemical interactions demonstrated that hydrogen bonding, hydrophobic, and electrostatic interaction were formed between RG and starch during extrusion. In summary, the obtained results of this study can further enrich the theory of starch-protein interactions and show the possibility of RG applied in the extruded starchy foods.
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Affiliation(s)
- Xiaoshuai Yu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Lishuang Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Junjie Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Zhenguo Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Kexin Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China; College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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17
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Amaresh, Mitra J, Kaushal M. Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [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: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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19
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Pasting and gelation of faba bean starch-protein mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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20
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Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals. Food Res Int 2023; 163:112223. [PMID: 36596152 DOI: 10.1016/j.foodres.2022.112223] [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: 07/20/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (ΔH), and gel hardness, followed the same order of fine > whole > coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse > whole > fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oil-binding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine > whole > coarse in the pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different microscopic structures of the pulse and cereal seeds and their corresponding flours. This research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.
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Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK, Canada
| | - Claire Maria Chigwedere
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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21
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Yu X, Zhang J, Wang L, Duan Y, Wang Z, Xiao Z, Wang P. Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227835. [PMID: 36431936 PMCID: PMC9699357 DOI: 10.3390/molecules27227835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.
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23
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Tarahi M, Shahidi F, Hedayati S. Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites. Gels 2022; 8:693. [PMID: 36354601 PMCID: PMC9689853 DOI: 10.3390/gels8110693] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/12/2022] [Accepted: 10/22/2022] [Indexed: 08/27/2023] Open
Abstract
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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24
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Johansson M, Johansson D, Ström A, Rydén J, Nilsson K, Karlsson J, Moriana R, Langton M. Effect of starch and fibre on faba bean protein gel characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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25
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Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O'Mahony JA. Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5077-5085. [PMID: 33745134 DOI: 10.1002/jsfa.11219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 02/27/2021] [Accepted: 03/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The amino acid composition, and rheological, thermal and colloidal stability of plant protein-based oil-in-water emulsion systems containing 1.90, 3.50 and 7.70 g 100 mL-1 protein, fat and carbohydrate, respectively, using quinoa and lentil protein ratios of 100:0 and 60:40 were investigated. The emulsion containing lentil protein showed lower initial, peak and final viscosity values (22.7, 61.7 and 61.6 mPa s, respectively) than the emulsion formulated with quinoa protein alone (34.3, 102 and 80.0 mPa s, respectively) on heat treatment. RESULTS Particle size analysis showed that both samples had small particle sizes (~1.36 μm) after homogenization; however, the sample with 60:40 quinoa:lentil protein ratio showed greater physical stability, likely related to the superior emulsifying properties of lentil protein. However, upon heat treatment, large aggregates (~100 μm) were formed in both samples, reducing the physical stability of the samples. This physical stability was increased with the addition of 0.20% sodium dodecyl sulfate (SDS), whereas it was negatively affected by the addition of α-amylase. Addition of α-amylase led to lower viscosity for both emulsion samples, with measured values of 41.8 and 46.0 mPa s for the 100:0 and 60:40 samples, respectively. This suggests that the heat-induced increases in particle size were partially due to hydrophobic interactions between the proteins as SDS disrupts hydrophobic bonds between proteins. CONCLUSION These results demonstrated that using a mixture of lentil and quinoa proteins positively affected the physical stability of plant protein-based emulsions, in addition to contributing to a more nutritionally complete amino acid profile - both important considerations in the development of plant-based beverages. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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26
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Wu Z, Qin D, Li H, Guo D, Cheng H, Sun J, Huang M, Ye X, Sun B. Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods. Front Nutr 2022; 9:946606. [PMID: 36017218 PMCID: PMC9395692 DOI: 10.3389/fnut.2022.946606] [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: 05/17/2022] [Accepted: 07/15/2022] [Indexed: 11/13/2022] Open
Abstract
Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of three different pectins were studied. The results showed that HWp and HALp can extract rhamnogalacturonan-I (RG-I) from L. ruthenicum better. Through structural feature analysis, HWp and HALp have a branched structure, and HWp has a higher degree of esterification than HAp and HALp. Zeta potential results show that HWp solution is more stable. The thermal analysis results show that the thermal stability is HALp > HAp > HWp. HWp has the highest viscosity. The inhibitory activity results showed that HWp, HAp, and HALp have a certain inhibitory effect on α-glucosidase activity. This study shows the effects of different extraction methods on the properties of L. ruthenicum pectin and aims to provide a theoretical basis for the pharmaceutical and food industries to choose more suitable pectin extraction methods.
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Affiliation(s)
- Ziyang Wu
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dan Qin
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dongqi Guo
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Huan Cheng
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Xingqian Ye
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Baoguo Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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27
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Effects of Mung Bean ( Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers (Basel) 2022; 14:polym14153012. [PMID: 35893974 PMCID: PMC9331134 DOI: 10.3390/polym14153012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 01/25/2023] Open
Abstract
It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
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28
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Zhu Y, Lu H, Zhu Z, Li Y, Du X, Guo L. Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Du M, Zhao Y, Zhang Y, Sun S, Fang Y. Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons. Food Funct 2022; 13:6975-6986. [PMID: 35678706 DOI: 10.1039/d2fo00754a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Agarose/fish gelatin (AR/FGA) double-network hydrogels (DNs) were fabricated via a one-step heating-cooling method. The structure, mechanical and textural properties, water-holding capacity, swelling behavior and sensory characteristics of the DNs were analyzed and compared with the corresponding single-network hydrogels (SNs) and beef tendons. An increase in FGA concentration (10-40 wt%) significantly enhanced the mechanical strength and toughness of DNs, while a moderate increase in AR concentration (0.5-1.5 wt%) only improved their mechanical strength. The 1.5 wt% AR/40 wt% FGA DNs attained excellent fracture stress and strain compared with the single AR and single FGA gels. This can be attributed to the energy dissipation effect, intermolecular hydrogen bond interactions and higher entanglement density of molecule chains. Furthermore, AR/FGA DNs attained a higher hardness, water holding capacity and lower swelling rate compared with SNs. The principal component analysis and correlation analysis showed that the 1.5 wt% AR/30 wt% FGA DNs displayed the most comparable correlation with beef tendons, which was consistent with the results of the sensory evaluation, showing great potential as artificial beef tendons. Our findings provide guidance for the modulation of gel properties and development of artificial foods.
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Affiliation(s)
- Mengjia Du
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Yiguo Zhao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Shifan Sun
- Zhejiang Top Hydrocolloids Co., Ltd, Zhejiang, 610106, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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30
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Odabas E, Cakmak H. Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Eylem Odabas
- Institute of Graduate Studies, Department of Food Engineering Hitit University Corum Turkey
| | - Hulya Cakmak
- Faculty of Engineering, Department of Food Engineering Hitit University Corum Turkey
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31
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Wu J, Xu S, Yan X, Zhang X, Xu X, Li Q, Ye J, Liu C. Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch. Foods 2022; 11:foods11111601. [PMID: 35681350 PMCID: PMC9180377 DOI: 10.3390/foods11111601] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 01/21/2023] Open
Abstract
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xiaoyan Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xingfeng Xu
- Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Qian Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China;
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
- Correspondence:
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
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32
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Aljobair MO. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. Food Sci Nutr 2022; 10:3415-3423. [PMID: 36249959 PMCID: PMC9548354 DOI: 10.1002/fsn3.2942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 04/20/2022] [Accepted: 05/12/2022] [Indexed: 11/10/2022] Open
Affiliation(s)
- Moneera O. Aljobair
- Nutrition and Food Science (PHD), Department of Physical Sport Science, College of Education Princess Nourah bint Abdulrahman University Riyadh Saudi Arabia
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33
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Dobson S, Laredo T, Marangoni AG. Particle filled protein-starch composites as the basis for plant-based meat analogues. Curr Res Food Sci 2022; 5:892-903. [PMID: 36686367 PMCID: PMC9846454 DOI: 10.1016/j.crfs.2022.05.006] [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: 12/29/2021] [Revised: 05/03/2022] [Accepted: 05/18/2022] [Indexed: 01/25/2023] Open
Abstract
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5oC. In the non-cold-set state, hardness increased with the addition of protein. CM was the softest dough and was difficult to work with, while TI and GCS were harder, with TI having the greatest resilience. Once cold-set, the textural properties changed, and GCS was not able to form a solid structure, instead remaining a viscoelastic dough. The hardness and storage modulus (G') of TI and CM displayed a negative correlation with the addition of protein due to matrix disruption. However, the combination of TI starch and pea protein at a ratio of 70% starch and 30% protein in the dry fraction displayed a synergistic effect, with increased resilience, chewiness, and ductility. FTIR of TI starch and protein at the same 70:30 ratio provided further evidence for the existence of an interaction between pea protein and TI starch. The results support the use of TI rapid swelling starch and pea protein isolate as a supporting matrix for application in meat analogue systems.
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Affiliation(s)
- Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Thamara Laredo
- Department of Chemistry, Lakehead University, 500 University Ave., Orillia, Ontario, L3V 0B9, Canada
| | - Alejandro G. Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada,Corresponding author.
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34
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Zhang S, Yang C, Zhu S, Zhong F, Huang D, Li Y. Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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35
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Xiao W, Shen M, Ren Y, Wen H, Li J, Rong L, Liu W, Xie J. Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107136] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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36
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Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. Int J Biol Macromol 2021; 193:1744-1751. [PMID: 34748784 DOI: 10.1016/j.ijbiomac.2021.11.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.
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37
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Hall AE, Moraru CI. Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Kumar L, Brennan M, Brennan C, Zheng H. Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. J Dairy Sci 2021; 105:56-71. [PMID: 34756432 DOI: 10.3168/jds.2021-20711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 09/03/2021] [Indexed: 11/19/2022]
Abstract
We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm-1 and 1,080 cm-1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.
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Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647 New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647 New Zealand
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3000, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Haotian Zheng
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh 27695.
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39
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Kumar L, Brennan M, Brennan C, Zheng H. Thermal, pasting and structural studies of oat starch-caseinate interactions. Food Chem 2021; 373:131433. [PMID: 34763187 DOI: 10.1016/j.foodchem.2021.131433] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 10/05/2021] [Accepted: 10/17/2021] [Indexed: 01/13/2023]
Abstract
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm-1 and 1152 cm-1 suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.
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Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3000, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences & Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
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40
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Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
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41
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Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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42
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Ferawati F, Hefni M, Östbring K, Witthöft C. The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods 2021; 10:foods10092208. [PMID: 34574317 PMCID: PMC8464845 DOI: 10.3390/foods10092208] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/25/2022] Open
Abstract
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.
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Affiliation(s)
- Ferawati Ferawati
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
- Correspondence:
| | - Mohammed Hefni
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
- Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
| | - Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Lund University, 22362 Lund, Sweden;
| | - Cornelia Witthöft
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
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43
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Effect of flax gum on the functional properties of soy protein isolate emulsion gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111846] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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Sim SYJ, SRV A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021; 10:1967. [PMID: 34441744 PMCID: PMC8391319 DOI: 10.3390/foods10081967] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022] Open
Abstract
Protein calories consumed by people all over the world approximate 15-20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein-polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.
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Affiliation(s)
- Shaun Yong Jie Sim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Akila SRV
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Jie Hong Chiang
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore
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Usuelli M, Germerdonk T, Cao Y, Peydayesh M, Bagnani M, Handschin S, Nyström G, Mezzenga R. Polysaccharide-reinforced amyloid fibril hydrogels and aerogels. NANOSCALE 2021; 13:12534-12545. [PMID: 34263899 DOI: 10.1039/d1nr03133c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
β-Lactoglobulin amyloid fibrils are bio-colloids of high interest in many fields (e.g. water purification, cell growth, drug delivery and sensing). While the mechanical properties of pure amyloid fibril gels meet the needs of some applications, mechanical fragility often hinders a wider usage basin. In this work, we present a simple and sustainable approach for reinforcing amyloid fibril hydrogels and aerogels, upon the diffusion of polysaccharides (low-acetylated Gellan Gum and κ-carrageenan) inside their mesh. The formed hybrid materials show enhanced resistance upon compression, without any loss of the exquisite surface reactivity of the amyloid fibrils. The proposed approach can pave the way for designing composite materials that are both highly functional and environmentally friendly.
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Affiliation(s)
- Mattia Usuelli
- ETH Zürich, Department of Health Sciences and Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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46
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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Gałkowska D, Dudycz A, Juszczak L. Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents. STARCH-STARKE 2021. [DOI: 10.1002/star.202000216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Anna Dudycz
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
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48
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Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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49
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Yan JN, Du YN, Jiang XY, Han JR, Pan JF, Wu HT. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. J Food Sci 2021; 86:792-802. [PMID: 33565634 DOI: 10.1111/1750-3841.15618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 11/29/2020] [Accepted: 01/09/2021] [Indexed: 11/28/2022]
Abstract
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/κ-C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/κ-C more obviously than GuHCl and urea. In addition, SMGHs/κ-C with bond disrupting agents possessed higher relaxation times including T21 and T23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/κ-C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/κ-C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/κ-C by various bond disrupting agents. Additionally, SMGHs/κ-C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/κ-C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
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Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing. Int J Biol Macromol 2021; 175:179-187. [PMID: 33549661 DOI: 10.1016/j.ijbiomac.2021.02.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
This work concerns how starch-protein interplay affects the multi-scale structures (e.g., short- and long-range orders, nanoscale structure and morphology) of starch undergoing thermal processing (pasting) involving heating and cooling at high water content. An indica rice starch (IRS) and three proteins (whey protein isolate, WPI; soy protein isolate, SPI; casein, CS) were used. By inspecting rheological profiles of mixed systems before and after adding chemicals, IRS-WPI and IRS-CS showed mainly hydrophobic molecular interaction; and IRS-SPI exhibited hydrophobic, hydrogen bonding and electrostatic interactions. The RVA results revealed that, with starch and proteins as controls, starch-globular protein (WPI or SPI) interplay accelerated the swelling of starch granules (faster viscosity increase at initial pasting stage), and reduced the paste stability during heating (higher breakdown) and during cooling (higher setback); however, the starch-casein interactions resulted in opposed effects. Moreover, starch-protein interactions varied the multi-scale chain reassembly of starch into different structures during cooling. Observed could be fewer short- and long-range starch orders, and larger nonperiod structure (or colloidal clusters) on the nanoscale. On even larger scale to micron, IRS-globular protein molecules generated larger grids (with reduced number) in the gel network, and IRS-casein formed a more continuous gel network with less prominent tunnel-like features.
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