Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate

A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.

Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate

In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the effects of different homogeneous pressures (4, 8, 10, 12, and 14 MPa) on the structure and gel properties of SPI were studied from the perspective of production control. Compared to the control group, the modified SPI improved the hardness, springiness, cohesiveness, chewiness, and water holding capacity (WHC) of the protein gel (p < 0.05). Rheological analysis shows that both G' and G″ increase with increasing frequency, reaching a maximum at 12 MPa. The gel intermolecular force results show that the disulfide bond, hydrophobic interaction, and non-disulfide bond are important molecular forces for gel formation. The particle size distribution uniformity of modified SPI was high, and scanning electron microscopy (SEM) analysis showed that the protein gel with a continuous uniform and dense network structure could be formed by high-pressure homogeneous modification. Overall, high-pressure homogenization technology has the potential to improve SPI gel structure and WHC, and 12 MPa modified SPI gel has the most significant effect.

Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein

Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.

Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel

In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0-60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min HIU pretreatment significantly induced the unfolding of the 7S structure, with the smallest particle size (97.59 nm), the highest surface hydrophobicity (51.42), and the lowering and raising of the content of the α-helix and β-sheet, respectively. Gel solubility showed that HIU facilitated the formation of ε-(γ-glutamyl)lysine isopeptide bonds, which maintain the stability and integrity of the gel network. The SEM revealed that the three-dimensional network structure of the gel at 30 min exhibited filamentous and homogeneous properties. Among them, the gel strength and water-holding capacity were approximately 1.54 and 1.23 times higher than those of the untreated 7S gels, respectively. The 7S gel obtained the highest thermal denaturation temperature (89.39 °C), G', and G″, and the lowest tan δ. Correlation analysis demonstrated that the gel functional properties were negatively correlated with particle size and the α-helix, while positively with Ho and β-sheet. By contrast, gels without sonication or with excessive pretreatment showed a large pore size and inhomogeneous gel network, and poor properties. These results will provide a theoretical basis for the optimization of HIU pretreatment conditions during TGase-induced 7S gel formation, to improve gelling properties.

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate

This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.

Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

This study investigated the effects of ultrasonic treatment on the structural characteristics and functional properties of perilla protein isolate (PPI). Besides, the performance of the emulsions stabilized by ultrasonic-treated PPI was analyzed, aiming at exploring the potential mechanism of ultrasonic technology to improve emulsion stability. Results showed that ultrasonic treatment reduced the particle size, induced the exposure of hydrophobic groups and changes in the secondary structure and tertiary conformation of PPI. However, the molecular weight and the crystalline regions were remained unchanged. Apart from this, ultrasonic treatment improved the solubility, water/oil holding capacity, foaming and emulsifying capacity of PPI. Furthermore, the emulsions prepared by ultrasonic-treated PPI possessed the highest stability, which might be due to the smaller droplets size and reduced droplets attraction by higher proportion of interfacial adsorbed protein. This findings will provide a new insight into the application of ultrasonic to improve the stability of PPI-stabilized emulsions.

Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G′ value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product.

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Ultrasound and TGase enhanced gel properties of bay scallop adductor muscle (BSM).

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Ultrasound-assisted treatment promoted the cross-linking of BSM myosin by TGase.

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A denser gel network structure was formed when ultrasound combined with TGase.

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Ultrasound combined with TGase can improve the digestibility of the gel in vitro.

Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems

There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.