Food Structure-Netherlands最新文献

Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100423

Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan

{"title":"Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity","authors":"Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan","doi":"10.1016/j.foostr.2025.100423","DOIUrl":"10.1016/j.foostr.2025.100423","url":null,"abstract":"<div><div>This study investigated the effects of the urease inhibitor N-(n-Butyl)thiophosphoric triamide (NBPT) on milk protein isolate (MPI) dispersions. The addition of NBPT to MPI led to significant (p < 0.05) reductions in particle size (from 154 to 119 nm) and significant (p < 0.05) increases in sample polydispersity index for the MPI control and MPI containing 3 mg/mL NBPT respectively, which is suggestive of micelle dissociation presumably due to the release of calcium sensitive caseins and the subsequent generation of small protein aggregates. Zeta potential values of MPI became more negative and increased from −26.4 in the MPI control to −44.7 Mv in the presence of 3 mg/mL NBPT. Increased calcium (Ca<sup>2 +</sup>) ions in the serum phase of MPI containing NBPT delayed rennet gelation due to slower hydrolysis of kappa-casein, these gels also exhibited increased strength which could be attributed to enhanced Ca<sup>2+</sup> crosslinking. Acid-induced MPI-NBPT gels displayed delays in gelation time due to altered buffering capacities. NBPT caused significant (p < 0.05) decreases in final surface tension values. NBPT marginally increased the heat stability of MPI. Overall, NBPT significantly impacted the structural and functional properties of MPI dispersions due to the displacement of Ca<sup>2+</sup> from phosphoserine (SEP) residues in colloidal calcium phosphate (CCP).</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100423"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100426

Lilian E. Figueroa , Diego B. Genovese , Marina Dello Staffolo

{"title":"Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin","authors":"Lilian E. Figueroa , Diego B. Genovese , Marina Dello Staffolo","doi":"10.1016/j.foostr.2025.100426","DOIUrl":"10.1016/j.foostr.2025.100426","url":null,"abstract":"<div><div>This work explored the structural arrangement of inulin and maltodextrin within the protein-lipid matrix of functional and healthier dulce de leche (DL) compositions and their influence on the physicochemical properties. Two basic formulations of dulce de leche with low and high protein/lipid ratios were produced. They were added with inulin, maltodextrin, or their mixture in equal proportion. This study provides novel structural images of dulce de leche obtained through confocal laser scanning microscopy. Inulin alone or combined with maltodextrin formed residual inulin-crystal aggregates, occupying a considerable volume in high protein/lipid ratio DL formulations. In contrast, it appeared as dispersed particles and better integrated into the structure of low protein/lipid ratio DL formulations. The presence of inulin decreased the elastic (G’) and viscous (G”) moduli and the consistency index (k) of both regular and low-fat formulations. Still, its effect on the mechanical properties depended on the protein/lipid ratio. Fat reduction increased n’ (rate of change of G’ with frequency), and decreased values of k, all texture parameters, and all colour parameters.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100426"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100425

Harshkumar Patel , Pawel Tomasz Pieta , Lezhong Wang , Siavash Bigdeli , Anders Nymark Christensen , Anders Bjorholm Dahl , Jeppe Revall Frisvad , Kristina Schmidt Bejder , Joana Ortega-Anaya , Ulf Andersen , Søren Balling Engelsen , Frans W.J. van den Berg

{"title":"Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies","authors":"Harshkumar Patel , Pawel Tomasz Pieta , Lezhong Wang , Siavash Bigdeli , Anders Nymark Christensen , Anders Bjorholm Dahl , Jeppe Revall Frisvad , Kristina Schmidt Bejder , Joana Ortega-Anaya , Ulf Andersen , Søren Balling Engelsen , Frans W.J. van den Berg","doi":"10.1016/j.foostr.2025.100425","DOIUrl":"10.1016/j.foostr.2025.100425","url":null,"abstract":"<div><div>Mozzarella cheese is a key ingredient in many cuisines, valued for its creamy texture and its exceptional popularity as a pizza topping. The unique melting and stretching behavior is closely linked to its structural anisotropy, which can be modulated by production conditions. The textural anisotropy of the cheese significantly influences its viscoelastic and thermodynamic properties when heated. This paper explores how process parameters influence mozzarella structure, utilizing Fluorescence Anisotropy (FA) and Oblique Incidence Reflectometry (OIR) for anisotropy quantification. To corroborate the results, our study incorporates detailed microstructural analysis via X-ray computed tomography (CT). The ultimate product functionality of the mozzarella cheese is evaluated from both a consumer and quality perspective by assessing its performance in pizza baking. The key findings of our study indicate that the determinations of anisotropy by FA and OIR are highly correlated with each other and with important functional properties and process parameters. Functional parameters associated with blisters negatively correlate with anisotropy, while oiling and meltability exhibit a positive correlation with anisotropy values. The anisotropy values observed through FA and OIR further align closely with CT images, as well as with pizza functionality and consumer tests.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100425"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100427

Marcello Gigliotti , Miriam Chiodetti , Eleonora Carini

{"title":"Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility","authors":"Marcello Gigliotti , Miriam Chiodetti , Eleonora Carini","doi":"10.1016/j.foostr.2025.100427","DOIUrl":"10.1016/j.foostr.2025.100427","url":null,"abstract":"<div><div>The effect of sorghum flour inclusion (0 %, 10 %, 20 %, and 30 %) on the quality and staling of composite wheat-sorghum bread was investigated, to explore its potential as a sustainable alternative in breadmaking. Fresh bread samples were characterized for color, specific volume, and stored up to 8 days at 25°C. Staling was evaluated at different structural levels, from the macroscopic to the mesoscopic, and molecular levels (water activity and moisture content, texture, thermal properties by DSC, and <sup>1</sup>H molecular mobility and dynamics by <sup>1</sup>H NMR Relaxometry). Sorghum addition resulted in darker bread and reduced specific volume compared to standard wheat bread. Sorghum-containing breads exhibited higher frozen water content, reflecting weaker water-biopolymer interactions at the mesoscopic level. Texture analysis revealed increased hardness and decreased cohesiveness with higher sorghum levels, while 10 % sorghum enhanced springiness. Molecular mobility assessments indicated that sorghum inclusion increased the rigidity of the starch-gluten-water network, which was associated with hardness. DSC analysis showed increased amylopectin retrogradation during storage, though no clear trend was associated with sorghum content. This multilevel structural approach revealed that sorghum addition generally intensified staling in composite bread, with 10 % inclusion partially mitigating staling-promoting effects. Integrated structural analyses are key to understanding staling dynamics and guiding strategies to enhance sorghum-based bread quality and shelf life.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100427"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Exploration of structural differences between dairy and plant-based cheese

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100424

S. Dobson, A.G. Marangoni

{"title":"Exploration of structural differences between dairy and plant-based cheese","authors":"S. Dobson, A.G. Marangoni","doi":"10.1016/j.foostr.2025.100424","DOIUrl":"10.1016/j.foostr.2025.100424","url":null,"abstract":"<div><div>The functionality and microstructure of commercial dairy cheese, commercial plant-based cheese, and high-protein plant-based cheese (HPC) were analyzed to explore the structure-function relationship. Commercial dairy cheese exhibited the best functionality, showcasing an ideal texture profile alongside optimal melting and stretch characteristics. In contrast, commercial plant-based cheese showed the least resemblance to dairy cheese, with the lowest melting and stretching properties, as well as considerable structural integrity after heating, marked by the highest G’ and lowest tan δ values. HPC demonstrated notable improvements in textural properties compared to commercial plant-based cheese, indicated by enhanced melting and stretching, lower G’, and higher tan δ, reflecting its viscous nature. The microstructural analysis on cold samples revealed that both dairy and commercial plant-based cheeses contained a high density of small fat globules, while HPC had significantly larger globules and protein aggregates. Upon melting, dairy cheese and HPC displayed similar microstructures, characterized by fat pooling and a yielding continuous matrix, correlating with their melting and stretching abilities. In contrast, the melted commercial plant-based cheese exhibited minimal structural changes from its cold state, indicating that its starch matrix was irreversible and did not yield under heat. Ultimately, to achieve melting and stretching in both dairy and plant-based cheeses, the network must yield upon heating, allowing for fat pooling but maintaining connectivity of the continuous matrix.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100424"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100428

Qi Meng , Christos Ritzoulis , Ruijie Wang , Weiping Jin , Jianzhong Han , Weilin Liu

{"title":"Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu","authors":"Qi Meng , Christos Ritzoulis , Ruijie Wang , Weiping Jin , Jianzhong Han , Weilin Liu","doi":"10.1016/j.foostr.2025.100428","DOIUrl":"10.1016/j.foostr.2025.100428","url":null,"abstract":"<div><div>Okara (the insoluble portion of soymilk remaining after tofu production) has the potential to strengthen the structure of tofu. In this study, the effects of different coagulants (GDL/CaCl<sub>2</sub>) and the okara volume ratio on tofu quality were investigated. The optimal okara additions required to increase the water holding capacity of tofu were 15 % (w/w soybean, upon acidification with glucono-δ-lactone, GDL) and 2.5 % (w/w soybean, upon electrostatic setting of proteins by CaCl<sub>2</sub>). Under this ratio, the β-fold content of tofu increased significantly and the random curling structure decreased (p < 0.05). Crystallinity increased from 11.89 % to 13.36 % for GDL-okara tofu and from 8.08 % to 14.33 % for CaCl<sub>2</sub>-okara tofu. Furthermore, SEM results displayed that GDL-okara tofu has a more homogeneous and dense gel network with filamentous and homogeneous pores, when compared to plain tofu. This study provided a comprehensive understanding of the gelling properties of soymilk at tofu preparation in the presence of okara under either GDL or CaCl<sub>2</sub>, confirming that okara has the potential to improve the structure of tofu.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100428"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-03-27 DOI: 10.1016/j.foostr.2025.100419

Saphal Ghimire , Chaiwut Gamonpilas , Muhammad Umar , Anil Kumar Anal

{"title":"Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study","authors":"Saphal Ghimire , Chaiwut Gamonpilas , Muhammad Umar , Anil Kumar Anal","doi":"10.1016/j.foostr.2025.100419","DOIUrl":"10.1016/j.foostr.2025.100419","url":null,"abstract":"<div><div>The demand of plant-based proteins has increased in the last decade due to several factors such as sustainability, nutritional value, health, and cost concerns. This study aims to assess the functional, rheological, and 3D printing performances of pea protein isolate (PPI), fava protein isolate (FPI), and mung bean protein isolate (MPI)-based edible inks to develop plant-based meat analogues. The water and oil absorption capacity and water solubility index of all samples were significantly different (<em>p</em> < 0.05). The storage modulus, loss modulus, yield stress, and gel strength increased for all inks with increasing the protein concentration. The values of loss tangent within the linear viscoelastic region were in the range of 0.21–0.27 for all samples, indicating the elastic behavior of these inks. The flow behavior index for all edible inks was less than 1, confirming the shear-thinning behavior. The sample with a protein-to-water ratio of 1:2.5, exhibited optimal rheological characteristics for all proteins in terms of printing smoothness and design retention post-processing. Specifically, the mung bean protein-based samples exhibited superior characteristics of elasticity, shear thinning behavior, printing performance, frying stability, and textural properties. All these formulations possess the potential to cater to the growing demand in the alternative proteins market.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100419"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-03-22 DOI: 10.1016/j.foostr.2025.100420

Geetarani Liklam Loushigam , T.P. Sari , Prarabdh C. Badgujar , Mahesh Shivanand Dige , Sunil Pareek

{"title":"Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein","authors":"Geetarani Liklam Loushigam , T.P. Sari , Prarabdh C. Badgujar , Mahesh Shivanand Dige , Sunil Pareek","doi":"10.1016/j.foostr.2025.100420","DOIUrl":"10.1016/j.foostr.2025.100420","url":null,"abstract":"<div><div>This study investigated the potential of ultrasound-assisted extraction (UAE) (at 150 W, 250 W, and 350 W for 5–15 min) to isolate proteins from guar meal and its impact on structural and functional modifications of guar protein isolate (GPI). The optimized UAE treatment at 250W-10 min enhanced protein yield (14.36–16.62 %), solubility (22.27–44.55 %), foaming stability (50.95–78.77 %), emulsion activity (130.69–163.36 m<sup>2</sup>/g), and stability (26.95–56.44 min) compared with control. Surface hydrophobicity and total sulfhydryl content increased (3471–5183 and 28.90–36.76 μmol/g); while, particle size (402.5–298.36 nm) and zeta potential (–16.53 to –38.23 mV) decreased evincing significant improvements (<em>P < 0.05</em>) over the control. Secondary and tertiary structural alterations evident in GPI treated at 250W-10min were further validated by SEM and SDS-PAGE results. Optimized UAE treatment exhibited significantly improved protein digestibility (70.51–85.19 %) with consequently enhanced PDCAAS (44.63–52.29 %) compared to control GPI. UAE treatment did not negatively change GPI’s chemical structure ensuing 100 % cell viability in cytotoxicity assay. These findings demonstrated effectiveness of ultrasonication in enhancing GPI’s functional properties, paving way for its potential applications in human food/nutraceuticals than the current use as low value cattle feed byproduct.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100420"},"PeriodicalIF":5.6,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-03-21 DOI: 10.1016/j.foostr.2025.100418

Zhen Zhao , Zuo Wang , Jingye Zhu , Ancha Xu , David Julian McClements , Jianshe Chen , Yong Chen

{"title":"How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach","authors":"Zhen Zhao , Zuo Wang , Jingye Zhu , Ancha Xu , David Julian McClements , Jianshe Chen , Yong Chen","doi":"10.1016/j.foostr.2025.100418","DOIUrl":"10.1016/j.foostr.2025.100418","url":null,"abstract":"<div><div>Both food texture and human oral physiology impact consumer preferences and eating behavior. However, the complex relationships between these factors are difficult to explain using simple mathematical models. For this reason, the potential of a generalized additive model (GAM) to relate food texture to oral physiology during the development of healthier foods was investigated. This semiparametric model combines the advantages of both parametric and nonparametric models. The oral behavior of a modified Japonica rice (JM), a low glycemic index (GI) food rich in resistant starch, was compared to that of regular Japonica rice (JR). Both JM and JR were cooked at three water-to-rice (W/R) ratios (low, recommended, high) to obtain samples with different textural properties. The oral physiological parameters of seventeen participants were measured, including biting force and saliva properties. Furthermore, time-intensity (TI) analysis, video recording and electromyography (EMG) were used to provide multiple dynamic sensory analyses. JM required more chewing cycles and longer chewing durations than JR, due to its firmer textural attributes. Linear GAM analysis demonstrated that high hardness and low stickiness of rice led to more chews, chewing duration, and muscle activities, raising the oral processing load and lowering consumer overall liking scores. Additionally, nonlinear GAM analysis indicated that average saliva flow rate and mucin concentration were negatively correlated with both chewing frequency and duration. A simulated gastrointestinal model showed that JM was digested more slowly than JR. In summary, this study provided valuable insights for optimizing the sensory attributes of high-resistant starch rice to enhance its palatability and consumer acceptance.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100418"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-03-17 DOI: 10.1016/j.foostr.2025.100417

Nadia Flarup Laursen , Gil Makiel Nielsen , Magnus Bergholdt Jul Christiansen , Ruifen Li , Milena Corredig , Claus Hviid Christensen

{"title":"Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system","authors":"Nadia Flarup Laursen , Gil Makiel Nielsen , Magnus Bergholdt Jul Christiansen , Ruifen Li , Milena Corredig , Claus Hviid Christensen","doi":"10.1016/j.foostr.2025.100417","DOIUrl":"10.1016/j.foostr.2025.100417","url":null,"abstract":"<div><div>This study evaluated the properties of selected plant proteins as substitutes for egg white proteins in a model meringue batter. Different protein ingredients, namely wheat protein hydrolysate, potato protein, and aquafaba, were evaluated and compared with traditional egg whites. Both individual and mixed systems were investigated to assess the potential for partial or full replacement of egg white protein. Meringue batters made with egg white protein exhibited lower densities and greater overrun than those made solely with plant protein alternatives. However, when egg white protein was partially replaced with aquafaba and potato protein, comparable foaming properties were observed. A meringue batter composed purely of wheat protein hydrolysate displayed rapid foam formation but low stability. Foaming studies were conducted with and without sucrose, revealing important differences in the presence of sugar. With potato protein and aquafaba, foam volume decreased faster in the presence of sucrose. In contrast, sucrose enhanced foam stability in egg white protein and wheat protein hydrolysate solutions. These findings highlight the potential of plant proteins as substitutes for egg white protein in food foams, providing a foundation for further fundamental research. While promising, more comprehensive analyses and clearer guidance for practical applications would help strengthen both the academic and applied relevance of this work, particularly for future applications in bakery and confectionery products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100417"},"PeriodicalIF":5.6,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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