Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties

Raak, Norbert; Jaros, Doris; Rohm, Harald

doi:10.1016/j.colsurfa.2021.126468

Cited by 13 publications

(4 citation statements)

References 62 publications

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“…Neither tan δ (Figure 6A) nor n (Figure 6B) were significantly affected by the fermentation. Both parameters are closely related, as was shown previously for various viscoelastic solids [29,33], and they provide information on the elasticity of a sample. All samples showed n << 0.5 (Figure 6B), meaning that their frequency dependency was low, as is typically the case for elastic networks with covalent and/or strong non-covalent cross-links such as gels or doughs.…”

Section: Small Deformation Propertiessupporting

confidence: 65%

“…In the examined frequency range, G', G'', as well as the loss factor tan δ, increased weakly with increasing oscillation frequency (Figure 5A), which is typical behaviour of viscoelastic solids such as gels, pointing to a three-dimensional particulate network structure filled with a liquid [27][28][29]. Figure 6A shows the G' and tan δ of the side stream blends at 1 Hz as a function of the fermentation time.…”

Section: Small Deformation Propertiesmentioning

confidence: 91%

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Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Raak,

Mangieri,

Foschino

et al. 2023

Foods

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The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value chain and valorise them in novel food products, preferably in an unrefined or minimally refined manner. Blending side streams from different industries might be a suitable way to improve the nutritional value of the final matrix. In this study, sunflower seed press cake and cheese whey were combined to obtain matrices containing valuable proteins, structuring polysaccharides, as well as lactose and minerals facilitating fermentation with three different co-cultures of lactic acid bacteria and yeasts. Fermentation for 48 h at 26 °C decreased the pH from ~6.3 to ~4.7 and enhanced the storage stability of the blends with no effect on their rheological properties and microstructure. This research demonstrates the potential of fermentation as a mean to stabilise side stream blends while only minimally affecting their physical appearance.

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Section: Small Deformation Propertiessupporting

confidence: 65%

Section: Small Deformation Propertiesmentioning

confidence: 91%

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Raak,

Mangieri,

Foschino

et al. 2023

Foods

Self Cite

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“…Table 3 presents the textural properties and WHC of the composite gel system at different concentrations. WHC is influenced by the microstructure and inter-particle bonding within the gel matrix, and a higher water-holding capacity indicates a stronger bonding between particles and enhanced water retention capacity [53]. In this study, adding FG at concentrations of 0.05% to 0.2% did not significantly increase WHC compared to the control gel.…”

Section: Texture Analysis and Water-holding Capacity (Whc)contrasting

confidence: 52%

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

Jiang

Bourouis

et al. 2023

Polymers

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This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G′) and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05–0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1–100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.

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“…WHC is affected by the internal structure and molecular bonding of the gel. 39 As shown in Fig. 1(g), the WHC of the gel after the addition of TPS increased significantly (P < 0.05) and then decreased insignificantly.…”

Section: Gelation Propertiesmentioning

confidence: 74%

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

Zhang,

Han,

Wang

et al. 2024

J Sci Food Agric

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BackgroundThe present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg/mL) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg/mL), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg/mL; tremella polysaccharides:6 mg/mL) with the best performance.ResultsTremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of cross‐linking sites inside the gel, which resulted in that the gel network structure becomes dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly.ConclusionThe gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of jelly were improved, which also provided technical reference for the development of functional gel food.This article is protected by copyright. All rights reserved.

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Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties

Cited by 13 publications

References 62 publications

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

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