Food Hydrocolloids最新文献_第10页

Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature 酸诱导酪蛋白酸钠凝胶的应变硬化与 pH 值和温度的关系

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110787

Norbert Raak

{"title":"Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature","authors":"Norbert Raak","doi":"10.1016/j.foodhyd.2024.110787","DOIUrl":"10.1016/j.foodhyd.2024.110787","url":null,"abstract":"<div><div>Strain hardening is a type of rheological behaviour that can be observed in large deformation tests of various materials. In oscillatory shear rheometry, it is characterised by an increase in storage and loss modulus (<span><math><mrow><msup><mi>G</mi><mo>′</mo></msup></mrow></math></span> and <span><math><mrow><msup><mi>G</mi><mo>″</mo></msup></mrow></math></span>) with increasing oscillation amplitude (i.e, shear strain) until the material fractures and the moduli drop again. Acid-induced caseinate gels were previously shown to exhibit such a strain hardening behaviour. However, it has not been studied in much detailed how the extent of strain hardening is affected by pH and acidification temperature. In this work, the strain hardening of acid-induced caseinate gels was characterised as a function of pH by starting strain sweeps at various time points during acidification with glucono-delta-lactone, and the experiments were conducted at either 20, 30 or 40 °C to investigate the impact of temperature. The results demonstrate that the strain at fracture and the extent by which <span><math><mrow><msup><mi>G</mi><mo>′</mo></msup></mrow></math></span> increases with the strain amplitude change throughout acid-induced gelation of sodium caseinate in a complex manner with characteristic minima and maxima being barely related to the parameters observed in small strain experiments. The findings demonstrate the importance of considering the pH and temperature when characterising the strain hardening of caseinate gels as previous work showed that the strain hardening properties are related to water expression in forced syneresis experiments.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110787"},"PeriodicalIF":11.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Predicting rheological parameters of food biopolymer mixtures using machine learning 利用机器学习预测食品生物聚合物混合物的流变参数

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110786

Julie Frost Dahl , Miek Schlangen , Atze Jan van der Goot , Milena Corredig

{"title":"Predicting rheological parameters of food biopolymer mixtures using machine learning","authors":"Julie Frost Dahl , Miek Schlangen , Atze Jan van der Goot , Milena Corredig","doi":"10.1016/j.foodhyd.2024.110786","DOIUrl":"10.1016/j.foodhyd.2024.110786","url":null,"abstract":"<div><div>Predicting the properties of foods prepared with plant protein ingredients through hydrothermal processing remains challenging. This study uses compositional data to predict rheological properties of plant-based biopolymer mixes using machine learning. Samples containing protein concentrations ranging from 14 to 43 % were prepared using a range of formulations, based on yellow pea and faba bean protein ingredients. The formulations were mixed with 0–13 % polysaccharides, namely maize starch, pectin, cellulose and carrageenan, to a final moisture ranging between 40 and 72 %. These mixtures were relevant for high moisture extrusion processing. Rheological data were collected in a closed cavity rheometer, applying small, medium, and large amplitude oscillatory shear. Data from 140 unique formulations were subjected to cluster analysis to identify patterns in the dataset and variable importance analysis to identify key input features and relevant output rheological parameters. Following, multiple supervised machine learning regression models were evaluated, with single-output Random Forest regression effectively predicting parameters in the linear viscoelastic regime, from compositional inputs, but not parameters in the non-linear regime. Accurate predictions of parameters in the non-linear regime could be obtained using multi-output Random Forest regression, with large deformation parameters as input. The results highlighted the interdependencies existing among rheological parameters, and clearly brought evidence of the strength of using machine learning as a tool to predict the rheological properties of plant-based biopolymer mixes, and to highlight trends in the data which may lead to an increased mechanistic understanding of the effect of composition on the structure formation during high moisture extrusion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110786"},"PeriodicalIF":11.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of rapeseed protein supramolecular structures obtained by aqueous extractions 通过水萃取获得的油菜籽蛋白超分子结构的特征描述

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110770

Simone Bleibach Alpiger , Gregory N. Smith , Jan Skov Pedersen , Thea Lykkegaard Moeller , Henrik Vinther Soerensen , Milena Corredig

{"title":"Characterization of rapeseed protein supramolecular structures obtained by aqueous extractions","authors":"Simone Bleibach Alpiger , Gregory N. Smith , Jan Skov Pedersen , Thea Lykkegaard Moeller , Henrik Vinther Soerensen , Milena Corredig","doi":"10.1016/j.foodhyd.2024.110770","DOIUrl":"10.1016/j.foodhyd.2024.110770","url":null,"abstract":"<div><div>Aqueous extraction of rapeseed has the potential to produce mildly refined yet functional protein ingredients. However, the colloidal structures of these mildly refined ingredients are still not fully understood. Therefore, the aim of this work was to examine the structures present in rapeseed extracts by analyzing their scattering characteristics across different length scales. Rapeseed protein concentrates were obtained after aqueous extractions at acidic (pH 5.7) or alkaline (pH 8.5) conditions. The structures were investigated using complementary techniques, cryo-transmission electron microscopy, small angle X-ray scattering and small angle neutron scattering. To understand the scattering contribution of various components at characteristic length scales, D<sub>2</sub>O contrast variation was performed, and SAXS analysis for extracts at pH 5.7 treated with pectinase were compared to those untreated. All suspensions contained globular proteins within a network of soluble polysaccharides as observed by Cryo-TEM. SANS analysis with different D<sub>2</sub>O/H<sub>2</sub>O ratios demonstrated that at low <em>q,</em> both proteins and polysaccharide contributed to scattering, suggesting the presence of large complexes containing both. The signal for pH 8.5 suspensions was mainly attributed to oleosomes. SAXS measurements agreed with the SANS data, and pH 5.7 suspensions measured after pectin hydrolysis revealed that the complexes were formed by rapeseed globulins (∼4 nm) and polysaccharide chains. This research highlights the importance of understanding the protein-polysaccharide interactions occurring in rapeseed aqueous extracts, to fully utilize these less refined fractions as value-added ingredients in future sustainable foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110770"},"PeriodicalIF":11.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch 糖化米糠蛋白聚合体及其产生的乳液对大米淀粉糊化和逆降解特性的调节作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-26 DOI: 10.1016/j.foodhyd.2024.110785

Yongxue Luo , Hanwen Cui , Wenting Tang , Zeyue Fu, Chuanfen Pu, Qingjie Sun

{"title":"Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch","authors":"Yongxue Luo , Hanwen Cui , Wenting Tang , Zeyue Fu, Chuanfen Pu, Qingjie Sun","doi":"10.1016/j.foodhyd.2024.110785","DOIUrl":"10.1016/j.foodhyd.2024.110785","url":null,"abstract":"<div><div>The effects of the rice bran protein aggregates (RBPAs), glycated rice bran protein aggregates (gRBPAs) and resultant emulsions on the gelatinization and retrogradation characteristics of rice starch (RS) were investigated. The gelatinization and retrogradation properties of RS were determined by rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC), dynamic rheology, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The addition of the protein aggregates and the emulsions reduced the swelling of starch during the gelatinization process and the enthalpy change (ΔH) of RS. Meanwhile, during the long-term storage (4 °C for 21 d), the existence of the protein aggregates and the emulsions decreased the storage modulus (G′) and hardness of RS gel, thereby decelerating the retrogradation of RS. Besides, XRD analysis proved that when heated for 2 h, the relative crystallinity of the RS-gRBPAs mixture decreased by 6.08%, and the relative crystallinity of the corresponding RS-emulsions mixture reduced by 6.85%, which indicated the grafting of Dex could impede the retrogradation of RS. The inhibitory effect of adding the emulsions was more pronounced than that of adding corresponding protein aggregates. Furthermore, SEM analysis confirmed that the gel network structures of mixture were more uniform and compact compared with RS, which resulted from the protein aggregates and the emulsions inhibiting the internal combination through hydrogen bonds between starch molecules. Overall, these findings suggested that the protein aggregates and the emulsions prevented the retrogradation of RS, and could be potently used as a natural substitutes to enhance the quality and nutrition of starch-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110785"},"PeriodicalIF":11.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation 通过大豆蛋白简单共凝固法制造具有凝结物和脂质体复合膜的微胶囊

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110779

Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang

{"title":"Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation","authors":"Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang","doi":"10.1016/j.foodhyd.2024.110779","DOIUrl":"10.1016/j.foodhyd.2024.110779","url":null,"abstract":"<div><div>Coacervation is a common phenomenon in plant proteins which however has yet been well recognized. This study systematically investigated the properties of soy glycinin coacervates, explored the wetting behavior between the condensates and oil droplets in order to obtain microcapsules with core-shell structure, and furthermore figured out the strategy to stabilize the condensate membranes. Fluidity of glycinin coacervates was characterized by viscosity and fluorescence recovery after photo bleaching which was highly dependent on solution parameters and intriguingly increased with prolonged time due to protein structure reorganization. Complete engulfment of oil droplets by coacervates leading to core-shell structure formation was achieved at salinity≥0.1M NaCl and pH ≥ 7 above room temperature. Core-shell structure could be preserved by membranization using liposome coating as it prevented the coalescence between coacervates. Condensate membranes were further hardened by a combination of physical and enzymatic crosslinking using calcium ions and transglutaminase respectively which enabled the microcapsules to survive in the gastric environment. This study is important as it paves way for fabricating well designed microcapsules based on the simple coacervation of plant proteins which are biocompatible and widely abundant.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110779"},"PeriodicalIF":11.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142540145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes 大豆分离蛋白水解物改性脂质体的电形成和表征

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-25 DOI: 10.1016/j.foodhyd.2024.110781

Libin Sun, Linwei Zhao, Zhe Huang, Fei Wu, Mingzhe Pan, Dianyu Yu

{"title":"Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes","authors":"Libin Sun, Linwei Zhao, Zhe Huang, Fei Wu, Mingzhe Pan, Dianyu Yu","doi":"10.1016/j.foodhyd.2024.110781","DOIUrl":"10.1016/j.foodhyd.2024.110781","url":null,"abstract":"<div><div>This research aimed to elucidate the application and feasibility of the enhancement of liposome oxidative stability by the interaction of liposomes with soybean protein isolate hydrolysates (SPIHs) during liposome electroformation. It was observed that the degree of hydrolysis, percentage of low-molecular-weight distribution, and solubility of SPIHs after enzymatic hydrolysis increased with the extension of reaction time. The average fluorescence intensity (average gray level) was approximately 200 a.u. for each liposome, indicating a homogeneous distribution of SPIHs on the liposome surface. Moreover, it was found that the advanced structure of SPIHs incorporated with liposomes was altered appreciably. Both hydrophobic forces and hydrogen bonds exhibited an important role in the interaction between SPIHs and liposomes. In addition, morphology observation indicated that the liposomes were spherical and exhibited a more compact structure after coating with SPIHs. Subsequent flow cytometry analysis showed that the diameter and number of vesicles would increase due to vesicles rupturing or reorganizing after phospholipid oxidation during the electroformation of liposomes to produce SPIHs-liposomes. While the phospholipid oxidation level of the original liposomes was 42.13%, the phospholipid oxidation level of SPIHs-liposomes did not exceed 25%, indicating that the optimal balance between electroformation parameters and phospholipid oxidation level was obtained. These results may provide novel insight into the implications of SPIHs-modified liposomes as functional additives.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110781"},"PeriodicalIF":11.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design 采用简单向心混合设计优化含有蜂蜡的新型可持续海藻酸 Dictyota mertensii 薄膜

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110782

Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite

{"title":"Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design","authors":"Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite","doi":"10.1016/j.foodhyd.2024.110782","DOIUrl":"10.1016/j.foodhyd.2024.110782","url":null,"abstract":"<div><div>The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed <em>Dictyota mertensii</em> (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m<sup>2</sup>, S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm<sup>−1</sup>, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed <em>Dictyota mertensii</em> and the sustainable use of natural marine resources.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110782"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids 与不同水胶体共糊化的荸荠（Eleocharis dulcis Burm.f.，香柏科）淀粉的糊化、结构特性和体外消化率

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110777

Xinyu Lv, Liyuan Rong, Weidong Zhang, Huiliang Wen, Mingyue Shen, Xin Qi, Jiajun Song, Jianhua Xie

{"title":"Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids","authors":"Xinyu Lv, Liyuan Rong, Weidong Zhang, Huiliang Wen, Mingyue Shen, Xin Qi, Jiajun Song, Jianhua Xie","doi":"10.1016/j.foodhyd.2024.110777","DOIUrl":"10.1016/j.foodhyd.2024.110777","url":null,"abstract":"<div><div>Hydrocolloids have been widely used to modulate the processing properties of native starch, this study aimed to investigate the effects of carrageenan (KC), tamarind seed polysaccharide (TSP), and xanthan gum (XG) on the pasting, rheological, structural properties, and <em>in vitro</em> digestibility of water chestnut starch (WCS). The pasting results showed that XG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and breakdown viscosity (BD) of WCS gel, but decreased the setback (SB), TSP significantly increased SB. The rheological data found that KC, TSP and XG increased the apparent viscosity and storage modulus (G′) and loss modulus (G″) of WCS, which gradually increased by the concentration gradient of hydrocolloids. The hardness of starch with KC increased from 171.52 g to 323.36 g, and the addition of 0.3% KC and 0.5% KC enhanced the thermal stability. Furthermore, XG significantly increased the resistant starch (RS) content and decreased the hydrolysis rate of starch. These results will provide theoretical references for expanding the application range of WCS.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110777"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness A型明胶和羟丙基淀粉相分离凝胶的微观结构和特性：对pH值的响应性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110780

Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui

{"title":"Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness","authors":"Xuedi Ma , Zheng Zhang , Zhao Li , Zhengzong Wu , Lu Lu , Katsuyoshi Nishinari , Meng Zhao , Bo Cui","doi":"10.1016/j.foodhyd.2024.110780","DOIUrl":"10.1016/j.foodhyd.2024.110780","url":null,"abstract":"<div><div>The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110780"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages 与多糖共同喷雾干燥分离乳清蛋白可提供额外的润滑效果，从而影响模型饮料的感官特征

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-24 DOI: 10.1016/j.foodhyd.2024.110778

Holly Giles , Stephanie P Bull , Stella Lignou , Joe Gallagher , Marianthi Faka , Julia Rodriguez-Garcia , Lisa Methven

{"title":"Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages","authors":"Holly Giles , Stephanie P Bull , Stella Lignou , Joe Gallagher , Marianthi Faka , Julia Rodriguez-Garcia , Lisa Methven","doi":"10.1016/j.foodhyd.2024.110778","DOIUrl":"10.1016/j.foodhyd.2024.110778","url":null,"abstract":"<div><div>For older adults, whey protein is associated with negative sensory attributes, including undesirable mouthfeel qualities, that limit consumption and acceptance. Previous work suggests that increased lubrication may have the ability to reduce whey protein-associated mouthdrying, a driver for disliking, by limiting interactions of whey protein with salivary proteins and mucin. This was investigated in the current study by co-spray drying whey protein with combinations of maltodextrin, xanthan gum and/or guar gum; the resulting powders were used to make 10% suspensions. The particle size, zeta potential, rheological and tribological profiles of these suspensions were measured. It was shown that co-spray drying whey protein with guar gum led to a reduction in instrumental friction, irrespective of changes in viscosity. These samples were perceived as significantly more mouthcoating and smooth when assessed by a trained sensory panel. Contrastingly, suspensions containing xanthan gum showed increased viscosity and enhanced shear thinning compared with whey protein, but no change in instrumental friction at higher sliding speeds. This may be a result of a larger particle size, representing increased aggregation in samples containing xanthan gum. There was no significant difference in mouthdrying or slipperiness perception between the suspensions. These findings suggest that the incorporation of guar gum has the capacity to reduce oral friction and impact mouthfeel in whey protein model beverages. This should be taken forward into temporal sensory trials to further investigate the effects of additional lubrication.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110778"},"PeriodicalIF":11.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0