Ni He,Xinran Chen,Lin Li,Shaoyun Wang,Meijuan Lan,Yi Yuan,Zhenhui Zhang,Tongshuai Li,Xia Zhang,Xing He,Bing Li
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
Ruixia Chen,Kakhramon Davranov,Nigora Rustamova,Weizheng Sun,Xiao-Chen Liu
Excessive sodium intake induces high blood pressure related diseases. Salt taste-enhancing peptides (STEP) as a potential salt substitute have gained attention. We found that the spent hen hydrolysates obtained with flavourzyme (F-SHH) and papain (P-SHH) showed significant salt taste-enhancing activity (STEA). Identified peptides (AR, AD, DE, DEAQ, DH, DI, DR, DQ, DY, DW, ELDD, IDD, IEDM, LDD, VD, and VR) with significant STEA in hydrolysates had total concentrations of 2.02 × 10 4 and 1.40 × 10 4 μg/g for <3000 Da fractions of F-SHH and P-SHH, respectively, revealing that flavourzyme is more efficient for releasing STEP. AR exhibited the highest SETA, enhanced 21.5 % of the salt taste of 2.93 mg/mL NaCl solution. Both AR and VR dominate the STEA of hydrolysates. Primary sequence analysis suggested that Asp and Arg are crucial for peptides with high STEA. These findings could promote STEP development and application based on sustainable sources and methods in the food industry.
Xuan Zhang,Rixin Li,Miao Zhang,Wenli Zhang,Yongkang Yang,Huijie Zheng,Ma Luo,Bin Li,Keshavan Niranjan
In this study, the application of wheat gliadin colloidal particles (GCPs) as a substitute for sodium caseinate in making plant-based whipped cream has been explored. The whipping performance, shape-retention ability, microstructure, partial fat coalescence rate, rheology, creep recovery, texture and oral friction behaviour of GCPs-based whipped creams were systematically evaluated. The results indicate that GCPs prepared through an anti-solvent method performs as well as a sodium caseinate substitute without additional modification. Plant-based whipped cream with good shape-forming ability was successfully prepared when the GCPs concentration exceeded 0.2 % (w/v). The overrun of the whipped cream initially increased and then decreased with increasing GCPs concentration. This trend can be attributed to larger droplet sizes hindering migration to the bubble surface and partial fat coalescence at low GCPs concentrations, while excessively thick interfacial layers at higher concentrations inhibited partial coalescence. The optimized whipping performance was realized at a GCPs concentration 0.3 % (w/v). The GCPs-stabilized whipped cream exhibited comparable fat droplet size, whipping performance, texture, and oral friction behaviour with sodium caseinate-based whipped cream. Moreover, after 60 days of refrigerated storage, the whipping creams maintained the whipping performance and shape-retention ability imparted prior to storage. These findings demonstrate the promising prospect of using GCPs as a sodium caseinate substitute to make plant-based whipped cream. This study expands the application of gliadin colloidal particles in whipped cream production, providing a facile and cost-effective strategy for the preparation of plant-based whipped cream.
危险品化学品经营许可证（带存储）