Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels

Yang, Natasha; Luan, Jie; Ashton, John; Gorczyca, Elisabeth; Kasapis, Stefan

doi:10.1016/j.foodhyd.2014.02.022

Cited by 35 publications

(13 citation statements)

References 49 publications

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“…At the same ion concentration, the electrostatic shielding effect of Na + was not as good as that of K + ion, which led to the relative enhancement of electrostatic repulsion of Na + -LMP/CAS complexes [ 1 ], and thus made larger particle size than K + -LMP/CAS complexes. It has been reported that Ca 2+ can promote the unfolding and aggregation of protein by enhancing hydrophobic interactions and forming a Ca 2+ bridge, thus prominently enhancing the particle size of the polysaccharide/protein complex [ 8 , 23 ]. Therefore, the particle size of Ca 2+ -LMP/CAS complexes was significantly larger than the Na + -LMP/CAS and K + -LMP/CAS complexes.…”

Section: Resultsmentioning

confidence: 99%

“…Many studies have reported the effects of single ions on the properties of the polysaccharide/protein complex, which showed that the formation of a polysaccharide/protein complex involves non-covalent interactions, mainly electrostatic interactions [ 8 , 9 ]. Salt ions affect the properties of the polysaccharide/protein complex [ 10 , 11 ] and partially shield the charges on these macromolecules and affect their interactions [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Fan

Fang

Lei

et al. 2021

Foods

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The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na+, K+, Ca2+) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle size, and turbidity of the LMP/CAS complex, and lead the LMP/CAS complex to form a more regular and uniform network structure, which helped improve its stability, solubility, and rheological properties. The particle size and turbidity value of the complex achieved with Ca2+ were higher than those obtained using Na+ and K+. Moreover, the secondary structure of the proteins in the complex changed to adding high concentrations of Ca2+. Our study provides valuable information for the application of the LMP/CAS complex in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Fan

Fang

Lei

et al. 2021

Foods

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“…Many studies have reported the gelation properties of proteinstarch mixed system, which mainly focused on the investigation about the protein-starch interactions and heat induced gel properties of soy protein-cornstarch (Li, Yeh, & Fan, 2007), whey protein-wheat starch (Yang, Luan, Ashton, Gorczyca, & Kasapis, 2014), fish myofibrillar protein-cassava starch (Fan et al, 2017), and other types of proteins and starches. However, to the best of our knowledge, there were fewer researches on the gel properties of black bean proteincornstarch mixture.…”

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confidence: 99%

Effects of cornstarch on the gel properties of black bean protein isolate

Cao

Zhang

et al. 2018

Journal of Texture Studies

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The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water-holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.

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“…Increased calcium content has been linked to increased endogenous TGase activity and may be reason the “no starch gels” formed a consistent network. Calcium increased thermo‐stability of the protein gels by binding to the free carboxylic groups of aspartic and glutamic acids, thus triggering cross‐linking of proteins (Yang, Luan, Ashton, Gorczyca, & Kasapis, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

Paker

Matak

2017

Food Science & Nutrition

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Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R 2 = .79, .79, and .53, respectively).The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R 2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste. K E Y W O R D SDifferential scanning calorimetry, protein gel, starch, texture profile analysis

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Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels

Cited by 35 publications

References 49 publications

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Effects of cornstarch on the gel properties of black bean protein isolate

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

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