Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins

Ma, Jingrong; Chen, Haiming; Chen, Weijun; Wu, Jilin; Li, Zengqing; Zhang, Ming; Zhong, Qiuping

doi:10.1016/j.foodchem.2022.133031

Cited by 37 publications

(1 citation statement)

References 37 publications

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“…A brief description of the modification methods and the mechanisms of proteins associated with emulsifying functionalities is shown in Figure 2a. The exposure of hydrophobic groups and disulfide aggregation induced by heat treatments also contribute to the enhanced emulsifying performance of proteins (Ma et al., 2022). Previous reports have suggested that the formation of nondisulfide covalent bonds between absorbed proteins induced by malondialdehyde (MDA) contributed to the formation of cold‐set emulsion gels with enhanced quality (Figure 2b) (F. Zhou et al., 2015).…”

Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

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Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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Optimization of emulsion properties of chickpea protein and its application in food

Xu,

McClements,

et al. 2024

J Americ Oil Chem Soc

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As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, such as delaying lipid oxidation, transporting nutrients, and serving as a substitute for animal fat. However, the physical, chemical stability and biological activity of chickpea protein emulsion are easily affected by many factors, including salt ionic strength, pH, temperature, and so forth in food processing. In order to better apply chickpea protein emulsions to more real food substrates, it is necessary and meaningful to study the factors that affect the characteristics of the emulsion. The properties of chickpea protein emulsion can be improved by pretreatment of chickpea protein, including pH adjustment, cross‐linking by glutaminase, hydrolysis of by protein hydrolase, formation of complex with glycosides or polysaccharides and acetylation modification. In the future, the optimized and stable chickpea protein emulsion will be more widely used in the food field.

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Coconut Protein Concentrate: An Invaluable Food Supplement

Prasanna N,

Nandan,

Selvakumar

et al. 2024

Coconut-Based Nutrition and Nutraceutical Perspectives

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Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins

Cited by 37 publications

References 37 publications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Optimization of emulsion properties of chickpea protein and its application in food

Coconut Protein Concentrate: An Invaluable Food Supplement

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