Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

Zhang, Xin; Chen, Xing; Gong, Yuhang; Li, Ziyue; Guo, Yanfei; Yu, Dianyu; Pan, Mingzhe

doi:10.1016/j.ultsonch.2021.105756

Cited by 101 publications

(46 citation statements)

References 41 publications

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“…The trends of T 22 were similar to that of T 23 . Yang, Zhou, Guo, Feng, Wang, Wang, Ma, and Sun [ 23 ] reported that shorter relaxation times were conducive to the combination between water and proteins, so the lowest T 22 in L. casei -G reflected that more free water was retained in the gel structure caused by the binding of water to SPI promoted by EPS. It is worth noting that the A 22 value was highest, but the A 23 value was the lowest when the fermentation strain was L. casei .…”

Section: Resultsmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.

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Section: Resultsmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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“…At present, HIU is successfully applied to improve the emulsification, foaming, viscosity and gelation characteristics of proteins. For instance, a better emulsifying property of soybean protein, walnut protein and myofibrillar protein was obtained after HIU treatment [10] , [13] , [15] . The foaming ability of whey protein and the gelation property of soybean protein were enhanced by HIU treated [16] .…”

Section: Introductionmentioning

confidence: 99%

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Zhao

Liu

et al. 2022

Ultrasonics Sonochemistry

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“…The extents of protein digestion in the gastrointestinal tract depends on the contents of Phe, Tyr, Trp, Lys, and Arg, the target cleavage sites of pepsin or trypsin, which was affected by the exposure of amino acids in protein side chain through protein unfolding and aggregation during UHP treatment. Ultrahigh pressure would break the chemical bonds and forces like hydrogen bonds, disulfide bonds, hydrophobicity, and Van der Waals forces as forementioned ( 37 ). The results were consistent with particle size, surface hydrophobicity, and solubility ( 38 ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

et al. 2022

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The utilization of myofibrillar proteins (MPs) from the scallop mantle was limited due to its poor digestibility in vitro. In this study, structural properties and in vitro digestibility of MP were evaluated after modified by ultra-high pressure (UHP) at different pressures (0.1, 100, 200, 300, 400, and 500 MPa). The results showed that high pressure could significantly increase the ordered structure content like α-helix, inhibit the formation of disulfide bonds, and decrease surface hydrophobicity. Moreover, MP possessed the optimal solubility and in vitro digestibility properties at 200 MPa due to the minimum particle size and turbidity, relatively dense and uniform microstructure. The results indicated that the UHP treatment was an effective method to improve the digestibility of MP from scallop mantle and lay a theoretical basis for the functional foods development of poor digestion people and comprehensive utilization of scallop mantles.

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Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

Cited by 101 publications

References 41 publications

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

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