Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles

Liang, Ying; Zhu, Xiuling; Liu, Hao; Wang, Jiayi; He, Baoshan; Wang, Jinshui

doi:10.1016/j.fochx.2024.101229

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101229

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Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles

Ying Liang,

Xiuling Zhu,

Hao Liu

et al.

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Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

Wang,

et al. 2024

Foods

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Sanxan (SAN) is a novel microbial polysaccharide that is both safe and edible and represents a promising new source of food resources. It exhibits gelling properties and certain emulsifying properties. To date, there have been few studies published on the enhancement of protein emulsification by sanxan. In this study, three widely used proteins were used: casein (CS), pea protein isolate (PPI), and soy protein isolate (SPI). SAN–protein composite particles were prepared by non-covalent interactions to evaluate the availability of SAN in Pickering emulsions. The effect of SAN on the ability of the complexes to stabilize the emulsion was investigated by measuring and characterizing the physicochemical properties of three SAN–protein complexes. Fourier transform infrared (FTIR) and fluorescence spectroscopy analyses showed that SAN was able to bind to three proteins to form complexes. All three complexes formed by SAN with SPI, PPI and CS had good emulsification properties, with PPI-SAN being the best. Storage results showed better stability of the composite particle-stabilized emulsion. These results indicate that the complexation of SAN with proteins improves the emulsification of proteins and increases the stability of Pickering emulsions. The findings of this study provide valuable information for the utilization of SAN in emulsions.

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Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

Wang,

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles

Cited by 1 publication

References 38 publications

Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

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