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Wang Y, Yang S, Zhang L, Yuan F, Mao L, Liu J, Gao Y. Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen. Food Chem 2023; 406:135068. [PMID: 36462358 DOI: 10.1016/j.foodchem.2022.135068] [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: 05/19/2022] [Revised: 10/25/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.70 μm), highest wetting rate (216.94 mm/h) and best suspension stability. However, individual mechanical processes caused partial disruption of IUC-II triple helix structure. Low-acyl gellan gum (LAGG) could bind to IUC-II through hydrogen bonds and hydrophobic interactions, which protected the triple helix structure and further enhanced powdery properties of IUC-II treated by WMM process, but restrained the soluble transition during digestion. These results demonstrated that WMM process was more suitable for enhancing powdery properties of IUC-II, while the triple helix structure of IUC-II could be effectively protected by LAGG.
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Affiliation(s)
- Yuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shuqiao Yang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Zhang L, Wei Y, Liao W, Tong Z, Wang Y, Liu J, Gao Y. Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106977] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Erdem BG, Kaya S. Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food Chem 2020; 339:127976. [PMID: 33152855 DOI: 10.1016/j.foodchem.2020.127976] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 08/10/2020] [Accepted: 08/30/2020] [Indexed: 02/07/2023]
Abstract
Innovative biocomposite coating powders based on soy protein isolate or whey protein isolate, both containing sunflower oil (SO) were fabricated by freeze drying technique. The influences of concentration of SO and using different protein isolate types on the physicochemical, thermal and morphological properties of the powders were investigated. The Fourier transform infrared spectroscopy and thermal analysis revealed that SO interacted with protein isolates through hydrogen bonding resulted a strong network structure of the powders. It was found that amorphous structure and morphology of the powders was not significantly influenced by oil addition. Moisture content and water activity values of SPI powders were found higher than those of WPI. All powders were wettable, and solubility values were in the range of 91-99%. Preservative-free powders were reconstituted and applied to coat sliced cakes, a bakery product. Coating application showed effective protection on textural structure of cake by high moisture preservation ability.
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Affiliation(s)
- Burcu Gökkaya Erdem
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey.
| | - Sevim Kaya
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
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Majid AMA, Wong TW. Powder dispersibility characterization using gas-pressurized dispersive technology: Interplay effects of powder mass and powder dispersibility tester contact surfaces. MEASUREMENT 2020; 150:107066. [DOI: 10.1016/j.measurement.2019.107066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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