Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt

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BACKGROUND The reduction of protein oxidation is important for maintaining the product quality of reconstituted meat. In this study, the dose‐dependent effects of lentinan (LNT) on gelling properties and chemical changes in oxidatively stressed goose myofibrillar protein were investigated. RESULTS Myofibrillar protein (MP) with 200 μmol g−1 protein LNT increased gel strength by 87.90 ± 9.26% in comparison with LNT‐free myofibrillar protein after oxidation. Scanning electron microscopy analysis revealed that the gel network containing LNT was compact, with small pores and uniform distribution. The absolute value of the zeta potential reduced significantly following oxidation of LNT with 200 μmol g−1 protein at 4 °C for 12 h compared with the zeta potential without LNT, according to the laser particle size analyzer. The incorporation of LNT increased protein solubility and –SH content, inhibited carbonyl formation, enhanced α‐helix content and tryptophan intrinsic fluorescence intensity, and reduced exposure of hydrophobic groups and protein aggregation. CONCLUSION The results indicated that adding LNT to myofibrillar protein could improve gel. This is related to its protective effect on conformational changes in the oxidation system. Lentinan is therefore recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. © 2023 Society of Chemical Industry.

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Gel Strengthmentioning

confidence: 99%

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Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress

Fan

Liu

et al. 2023

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“…The storage modulus ( G ′) and loss modulus ( G ″) were recorded. All the tests were performed at 25 ± 0.1 °C 25 . The particle size of GLOE was determined by using a laser particle analyzer (HELOS‐OASIS, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…All the tests were performed at 25 ± 0.1 °C. 25 The particle size of GLOE was determined by using a laser particle analyzer (HELOS-OASIS, Germany). Before adding the sample to test, cleaning the system, debubbling and rinsing were finished.…”

Section: Wettability Of Protein-polysaccharide Complexesmentioning

confidence: 99%

Soy protein isolate–guar gum–goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures

Fan,

Li,

Shi

et al. 2023

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BackgroundGoose liver oil (GLO) is a solid‐liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, O/W Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it.ResultsSDS‐PAGE, Fourier transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17‐75 KDa, with the site of action being the ‐OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the polysaccharide‐protein complexes could enhance the emulsion stability. In addition, the oil‐in‐water (O/W) Pickering emulsions with GLO had near‐Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the GG‐SPI‐GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage.ConclusionThese results demonstrate that the construction of SPI‐GG‐GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation.This article is protected by copyright. All rights reserved.

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Xu,

Yan,

et al. 2023

BACKGROUNDSoy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey.RESULTSStreptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt.CONCLUSIONOur findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.