Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication

Ma, Yue; Liu, Yue; Yu, Haiying; Mu, Sinan; Li, Hongyu; Liu, Xianqi; Zhang, Minghan; Jiang, Zhanmei; Ma, Jiage

doi:10.1016/j.lwt.2022.113141

Cited by 36 publications

(19 citation statements)

References 58 publications

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“…In a mayonnaise recipe, egg yolks are the most important ingredient for maintaining stability. The lecithin in egg yolk is often used as an emulsifier and has the function of reducing surface tension, emulsion stability and oxidative stability due to the phospholipids and fatty acids in it [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

Foods

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With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

Foods

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“…FTIR is an important indicator for evaluating proteins, fibers, and other substances [ 50 , 51 ]. Figure 5 A–C respectively represent the effects of BM on FTIR of three citrus fibers.…”

Section: Resultsmentioning

confidence: 99%

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Jiang

Zhang

Huang

et al. 2022

Foods

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Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

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“…Previous study also revealed that high temperature destroyed the gel structure and improved the digestibility of boiled eggs. However, sustained high temperature induced the protein aggregation, and the reactions of proteins with sugar or lipids, would reduce the digestibility [41] . Thus, the proteins inside ME will not be excessively damaged by heat, leading to increased in vitro digestibility [2] .…”

Section: Resultsmentioning

confidence: 99%

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Zhang

Guo

et al. 2022

Ultrasonics Sonochemistry

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Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication

Cited by 36 publications

References 58 publications

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

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