FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaojuan Xin,Lin Yu,Yonggang Tu,Yan Zhao
This study investigated ethanol-induced gelation mechanisms of egg yolk and its fractions (plasma and granules). The hardness of all samples increased with ethanol treatment time, with granules exhibiting significantly higher hardness than yolk and plasma. Free sulfhydryl content in yolk and plasma initially increased then decreased, whereas continuously declining in granules. Microstructural analysis revealed that ethanol disrupted plasma and granule structures, releasing their components that subsequently aggregated. The yolk formed compact gel network primarily stabilized by hydrogen bonds and hydrophobic interactions from plasma proteins, while granules contributed to higher hardness predominantly via disulfide bonds. FTIR spectra revealed β -sheet formation in yolk/plasma and increased random coils in granules. In conclusion, the synergistic gelation mechanism of yolk that plasma provided matrix formation via hydrophobic aggregation, while granules enhanced hardness through disulfide cross-linking. This study elucidated the distinct roles of yolk fractions in ethanol-induced gelation, providing insights for optimized ethanol-processed egg products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Chengcheng Liu,Wenyue Li,Caixia Li,Xia Zhang,Guidan Wang,Yajun Shen,Yutang Wang,Xuebo Liu,Lijun Sun
The modification effects of Cyperus esculentus milk (CEM) on the sensory and gel properties of set yogurt were elucidated in this study. It was found that a suitable CEM addition adjusted the color, moderated the acidity, and enriched the aroma of compound yogurt. Interestingly, the internal network structures of yogurt gel were strengthened at a low CEM addition, causing the improvement of yogurt textural properties, viscoelasticity and water-holding-capacity. However, a high CEM addition induced the incompact gel structures, unbeneficial to the expected textures and rheology of compound yogurt. Then, starch (CES) and proteins (CEP) were isolated to elucidate their influence on the gelation behaviors of casein. The results showed that CES always promoted the formation of CES-casein gel, improving its textural, elastic and morphological characters. This resulted from the presence of branchy side chains of amylopectin and the viscosity of starch molecules, making CES tightly anchor with casein gel and thus fill in the gel pores. However, the CEP-casein gel properties described an enhanced-weakened trend with CEP addition increasing. Notably, at a low addition, CEP well-dispersed and interacted with casein, filling into gel pores and thus strengthening gel network, while at a high addition, the self-gelling CEP gradually separated from casein gel due to few branchy structures and insufficient viscosity. It was the characteristic behaviors of CEM components that affected the gelling properties of compound yogurt. Conclusively, a moderate addition of CEM (<20%) is recommended to enrich the flavor of set yogurt with simultaneously-improved or maintained textural and gelling properties.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zhiyu Xiong,Xiangdai Wang,Ying Tian,Xin Wang,Li Yuan,Wengang Jin,Jianrong Li,Ruichang Gao
The effects of ethanol, 1,2-propanediol, and glycerol at concentrations from 10 % to 40 % on the thermal denaturation and aggregation of silver carp ( Hypophthalmichthys molitrix ) myosin were investigated. The results revealed that ethanol and 1,2-propanediol induced thermal denaturation of myosin more rapidly than glycerol, which minimally impacted the secondary structure. At 10 % concentration, 1,2-propanediol significantly influenced myosin's secondary structure more than ethanol. While at a concentration of 20 %, ethanol prompted faster thermal denaturation and aggregation, resulting in higher turbidity than 1,2-propanediol ( P < 0.05). Notably, higher concentrations of ethanol (30 % and 40 %) and 1,2-propanediol (40 %) induced the formation of non-disulfide covalent bonds, contributing to excessive myosin aggregation. Furthermore, hydrophobic interactions emerged as crucial within myosin aggregation in glycerol solutions during heating. Additionally, the effects of three alcohols at 1 %, 3 %, and 5 % on the gel properties were investigated. The results showed that an appropriate concentration of 1,2-propanediol (3 %) and glycerol (5 %) significantly enhanced the gel properties by inducing desirable unfolding and aggregation of myosin molecules. These findings offer a theoretical foundation for utilizing alcohol additives to enhance the gel quality of heat-induced surimi.
研究领域:
食品科学
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蛋白质化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Ruican Wang,Richard W. Hartel,Jing Wu,Qisijing Liu,Jin Wang,Shuo Wang
This study delves into phase separation phenomena occurring within gelatin-glucose syrup (GS) mixtures, focusing on compositions ranging from 6 to 10% gelatin and 40–60% GS. The investigation employed 250 Bloom gelatins with distinct properties and GS with varying dextrose equivalence (DE). Microstructural analyses of mixtures were conducted using inverted fluorescent microscopy both immediately after blending at 80 °C and following a 24-h incubation at different temperatures. Visual observation as well as rheological, thermal and textural analyses were employed to monitor bulk phase separation occurring at 45 and 60 °C and gel properties upon cooling. Upon mixing, a diverse range of morphologies emerged, ranging from single-phase configurations to bicontinuous, protein-in-polysaccharide, and polysaccharide-in-protein arrangements, which was attributed to the immiscibility between gelatin and the DP10+ polysaccharides in the GS beyond a concentration threshold and potentially driven by the molecular ordering of gelatin and the shear forces during mixing. The miscibility of polymers and the nature of continuous phase were markedly influenced by the dosage and properties of gelatin (MW and pI) and GS (DE). During incubation at 60 or 45 °C , structural rearrangement occurred, with certain compositions undergoing substantial bulk separation. Rapid cooling effectively arrested the initial microstructures, giving rise to the formation of turbid gel networks. Comparative analysis of the gel properties indicated that GS generally promoted the formation of gelatin gels, but excessive addition of low DE GS proved counterproductive to proper gel development, resulting in the formation of soft, weakly structured gels prone to syneresis or even outright nongelation.
研究领域:
食品科学
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材料科学
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生物化学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 2
·173
·
IF 5.561
Yanjiao Chu,Shanggui Deng,Guancheng Lv,Mingao Li,Hongli Bao,Yuanpei Gao,Ru Jia
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p< 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p< 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.Keywords:squid surimi;myofibrillar protein;gel properties;organic salt
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jingjie Hou,Hongyu Chang,Yufei Liu,Huajiang Zhang,Hanyu Li,Zhongjiang Wang,Ahmed M. Rayan,Mohamed Ghamry,Taha Ahmed Mohamed,Kuangyu Zhao
This study developed a dilution-phase diagram method to determine the phase behavior of concentrated egg yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction (SEI) was within the strength limit (1314 mV 2 ), and selective patch binding dominated the formation of soluble complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co-solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > −100 mV 2 . The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties. The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size (<362.7 nm), which exhibited a better emulsifying activity. A suitable particle size and depletion attraction improved the emulsification activity and stability of the soluble complexes. Although the complex coacervates had a larger particle size (4160.1 nm), the free CMC-induced depletion attraction contributed to the favorable emulsion stability. In addition, for alkaline co-solubility, the intermolecular folding of LDL, lipid filling and CMC enhancement of the gel framework to form a strong gel. As acidification proceeded, protein unfolding was restricted, the role of lipids and CMC was reduced, and the gel structure gradually diminished.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Polymers
·
2024
·
IF 4.7
Chunmeng Han,Xiangying Zhao,Liping Yang,Mingjing Yao,Jiaxiang Zhang,Qiangzhi He,Jianjun Liu,Liping Liu
Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca 2+ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca 2+ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications.
研究领域:
食品科学
·
植物化学
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DOI
PubMed
高影响因子
Gels
·
2024
·Vol. 10
·期 12
·840
·
IF 5
Xinxia Zhang,Yafeng Ding,Jiangtao Zhou,Qianqian Xu,Ting Li,Li Wang
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network. Moreover, XG-AG (gel prepared by xanthan gum and albumin) and XG-GG (gel prepared by xanthan gum and globulin) exhibited higher levels of disulfide bonds and free sulfhydryl groups in the gel, requiring more energy to break the intermolecular sulfide bonds during heating. Under the same heating conditions, the rheological properties and gel strength of XG-UQPG (gel prepared by xanthan gum and ultrasonically treated QP) were superior to those of XG-UGG (gel prepared by xanthan gum and ultrasonically treated globulin) and XG-UAG (gel prepared by xanthan gum and ultrasonically treated albumin). Additionally, XG-UGG (pH 7.0) demonstrated the highest water holding capacity (WHC) and oil holding capacity (OHC). This was attributed to the disulfide bonds created in the proteins by the ultrasound treatment, encouraging them to interact to form more uniform holes in gel that can hold more water/oil molecules. Conversely, at pH 4.5, the WHCs of the gels were reduced due to the presence of rougher protein structures. These findings shed light on the impact of protein composition on gel properties and offer insights into enhancing the quality of quinoa protein gel.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yue Zhang,Tong Zhao,Xiaoran Ma,Yaoqin Liu,Xuan Liu,Guiping Gong,Linjuan Huang,Zhongfu Wang
Gelling and thickening are the most important properties of pectin, and these properties are dependent on the molecule's structure. In this study, new types of pectin with varying degrees of modification were prepared by reducing the methyl ester groups on the galacturonic acid residues in pectin to hydroxyl groups using NaBH 4 , thereby converting methylated galacturonic acid to galactose. The physicochemical properties, rheological behavior, and gelling properties of the modified pectins were investigated. Galacturonic acid levels gradually decreased from 68.98% ± 0.40%–7.49% ± 0.09%, whereas galactose levels increased from 10.29% ± 0.48%–72.26% ± 0.62% with increasing degree of modification. The molecular weight exceeded 500 kDa, and solubility was high. The novel modified pectins underwent gelation without requiring sucrose addition and were calcium and pH sensitive. A higher degree of modification promoted gelation at higher temperatures. Addition of Ca 2+ at 60 mg/g caused R-55 to gel at 37 °C and pH 2 but disintegrate at pH 6. Three types of R-55 hydrogel beads encapsulating curcumin were prepared. These beads effectively protected curcumin in the stomach; two allowed for its rapid and slow release in the small intestine, whereas one allowed for its release in the colon. Thus, R-55 can be used as a carrier for the targeted delivery of drugs to the small intestine and colon. The modified pectins are suitable for innovative applications in the food and pharmaceutical fields.
研究领域:
食品科学
·
药学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·Vol. 104
·期 11
·6787-6798
·
IF 3.3
Xinyuan Huang,Xin Li,Yufeng Zhang,Xiefei Li,Pei Zhang,Hongbo Song,Qun Huang,Guiming Fu
BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS Compared with the blank group, the addition of LA and OA (10–50 g kg −1 ) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.s n to 11.892 Pa.s n and 1.812 Pa.s n , respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg −1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg −1 ) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2017
·Vol. 135
·期 2
·45685
·
IF 1.86
Shan Zhao,Ying Zhang,Yang Liu,Fan Yang,Zhilong Xiu,Xiaojun Ma,Guangwei Sun
A variety of natural polymers are considered suitable for cell entrapment. Pectin, a natural polysaccharide found in the cell walls of all higher terrestrial plants, presents great potential for cell encapsulation because of its ability to form gels. In this study, we investigated the influences of intrinsic and extrinsic factors on the formation and properties of calcium pectate (CP). Beads of CP prepared with 30–35% methyl esterification presented improved gel properties. The molecular weight ( M w ), calcium content, and gel time did not significantly affect the gel properties. The gelling properties, sphericity factor (SF), and swelling ratio were significantly influenced by the degree of methyl esterification (DE) and pectin concentration. The DE (<40%), M w , and calcium concentration had negative effects on the SFs of CP beads. Moreover, increases in the DE (<40%) and pectin concentration increased the swelling ratio. The C3A cells encapsulated in optimized CP beads maintained good viability and proliferation for up to 2 weeks. In conclusion, CP beads are a potential encapsulation material for cell immobilization and application in related fields. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 45685.
研究领域:
生物材料学
·
细胞生物学
✓ 已验证
DOI
高影响因子
MEAT SCIENCE
·
2024
·
IF 5.7
Rui Li,Xiaoqi Li,Chen Wang,Guiming Zhang,Yabin Niu,Fashan Wei,Lin Chen,Xianchao Feng
Excessive salt intake is associated with increased risks of cardiovascular disease, while directly reducing salt content significantly decreased the quality of meat. The objective of this study was to investigate the synergistic effects of sodium tripolyphosphate (STP) and ultrasound treatment on the gel properties of MP under low-salt conditions (0.3 M NaCl). The results of FTIR spectra showed that P 3 O 10 5− group of STP bound to -NH 2 or -OH group of MP form C-N-P or C-O-P bond, indicating the STP was successfully introduced to MP. The addition of STP significantly increased the absolute value of Zeta-potential, suggesting that the presence of STP increased the electrostatic interaction of MP-MP. Importantly, STP combined with ultrasound treatment under low salt condition (STP-U 0.3 ) significantly increased solubility and decreased particle size of MP. Besides, STP-U 0.3 treatment also promoted the exposure of hydrophobic groups and improved the rheological behavior of MP, resulting in the highest gel strength (37.78 ± 0.71 g) and the lowest cooking loss (26.73 ± 0.90 %) especially in 10 mM STP combined 100 W ultrasound treatment. These results corresponded by the gradually increases of α -helix content and the decrease of tryptophan fluorescence intensity. Furthermore, results of SEM illustrated that STP-U 0.3 treatment contributed to formation of more homogeneous and dense gel network of MP gel. The above results displayed that the STP-U treatment under 0.3 M NaCl resulted in an equivalent effect to control group of 0.6 M NaCl, indicating that the combined application of STP and ultrasound has a promising potential in the low-salt meat processing industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
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