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Liu X, Shen L, Zhao S, Zhang H. Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xingli Liu
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Li Shen
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Shuangli Zhao
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Hua Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
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2
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Wu X, Zhang J, M SM, Luo Y, Guo Z, Mu G. Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7498-7508. [PMID: 32543187 DOI: 10.1021/acs.jafc.0c00025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To obtain natural protein gels as delivery systems loading with probiotics and protect the probiotics from heat treatment, we fabricated casein-based gels using micellar casein concentrates (MCC) via microfiltration and then embedded with Lactobacillus Rhamnosus GG (LGG). Rheological analysis indicated that MCC with a protein concentration of 12% would form gels greatly. The results of SDS-polyacrylamide gel electrophoresis showed that the contents of macromolecule in the gels increased as the heat treatment time is prolonged. After heat treatment, a fibrillated structure and a more stable structure were obtained in MCC-LGG gels by scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The different changes of rheological behavior and texture of the gels were evaluated using a rheometer and texture analyzer, respectively. Similarly, centrifugation could reduce the property modified by heat inducing and contribute to LGG embedding completely. Importantly, LGG with a survival rate of 7.12% was in the gels after heat treatment at 75 °C for 10 min. Results showed that MCC could offer a protecting circumstance for living LGG cells from heat treatment. Therefore, MCC-LGG gels would be a potential healthy food for improving intestinal microflora in the dairy industry.
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Affiliation(s)
- Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Junpeng Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Safian Murad M
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Yanghe Luo
- Institute of Food Research, Hezhou University, Guangxi 542800, China
| | - Zihao Guo
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
- Institute of Food Research, Hezhou University, Guangxi 542800, China
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3
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Nikolaeva T, Rietkerk T, Sein A, Dalgliesh R, Bouwman WG, Velichko E, Tian B, Van As H, van Duynhoven J. Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. Food Chem 2020; 311:126017. [PMID: 31864184 DOI: 10.1016/j.foodchem.2019.126017] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 11/28/2019] [Accepted: 12/03/2019] [Indexed: 02/07/2023]
Abstract
Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.
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Affiliation(s)
- Tatiana Nikolaeva
- Laboratory of Biophysics, Wageningen University, Stippeneng 4, 6708 WE Wageningen, the Netherlands; MAGNEtic Resonance Research FacilitY (MAGNEFY), Stippeneng 4, 6708 WE Wageningen, the Netherlands
| | - Tim Rietkerk
- DSM Biotechnology Center, Alexander Fleminglaan 1, 2613 AX Delft, the Netherlands
| | - Arjen Sein
- DSM Biotechnology Center, Alexander Fleminglaan 1, 2613 AX Delft, the Netherlands
| | | | - Wim G Bouwman
- Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, 2629 JB Delft, the Netherlands
| | - Evgenii Velichko
- Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, 2629 JB Delft, the Netherlands
| | - Bei Tian
- Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, 2629 JB Delft, the Netherlands
| | - Henk Van As
- Laboratory of Biophysics, Wageningen University, Stippeneng 4, 6708 WE Wageningen, the Netherlands; MAGNEtic Resonance Research FacilitY (MAGNEFY), Stippeneng 4, 6708 WE Wageningen, the Netherlands.
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University, Stippeneng 4, 6708 WE Wageningen, the Netherlands; MAGNEtic Resonance Research FacilitY (MAGNEFY), Stippeneng 4, 6708 WE Wageningen, the Netherlands
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4
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Zhang M, Cai D, Song Q, Wang Y, Sun H, Piao C, Yu H, Liu J, Liu J, Wang Y. Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels. Food Sci Anim Resour 2019; 39:459-473. [PMID: 31304474 PMCID: PMC6612782 DOI: 10.5851/kosfa.2019.e42] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 05/16/2019] [Accepted: 05/26/2019] [Indexed: 12/13/2022] Open
Abstract
Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.
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Affiliation(s)
- Minghao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Qiumei Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Junmei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
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