Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties

Yang, Qianwen; Zhen, Qianwang; Jin, Manhong; Chen, Ya; Guo, Li‐Qiong; Lin, Junfang; Zou, Yuan

doi:10.1016/j.foodres.2022.111514

Cited by 7 publications

(2 citation statements)

References 36 publications

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“…The total‐SH, free‐SH and SS content were measured according to the Yang's method (Yang et al ., 2022) and were calculated according to the following equations:

Total - SH / free - SH content (μ M / g) = (73.35 \times A_{412} \times D) / C

, where A 412 is the absorbance of protein solution; D is the dilution multiple ( D = 5); C is the concentration of protein solution ( C = 4 mg/mL). SS content was calculated by:

SS content (μ M / g) = (total - SH group - free - SH group) / 2

.…”

Section: Methodsmentioning

confidence: 99%

Pleurotus geesteranus mycelium proteins: physicochemical and functional properties

Xv,

Qiu,

Zheng

et al. 2023

Int J of Food Sci Tech

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SummaryIn the present work, the physicochemical and functional properties, as well as the digestion behavior of Pleurotus geesteranus mycelia protein isolates (PMPI) were investigated. SDS‐PAGE results found that the molecular weight of PMPI was mainly concentrated in > 100 kDa and < 25 kDa, and a total of 365 proteins were detected with proteome analysis. The contents of secondary structures in PMPI were as followed: β‐sheet (27.15%) > α‐helix (23.23%) > random coil (21.92%) > β‐turn (17.21%) > β‐antiparallel (10.48%). The total sulfhydryl, free sulfhydryl, and disulfide bonds content of PMPI were 29.88, 9.77, and 10.05 μmol/g, respectively. The denaturation temperature of PMPI was measured at 92.94°C, with an enthalpy change of 39.76 J/g. However, PMPI showed poor solubility, leading to relatively low foaming properties and emulsion activity. The nitrogen release rate of PMPI was 21.78% after pepsin digestion and 74.60% at the end of trypsin digestion.

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“…The total‐SH, free‐SH and SS content were measured according to the Yang's method (Yang et al ., 2022) and were calculated according to the following equations:

Total - SH / free - SH content (μ M / g) = (73.35 \times A_{412} \times D) / C

, where A 412 is the absorbance of protein solution; D is the dilution multiple ( D = 5); C is the concentration of protein solution ( C = 4 mg/mL). SS content was calculated by:

SS content (μ M / g) = (total - SH group - free - SH group) / 2

.…”

Section: Methodsmentioning

confidence: 99%

Pleurotus geesteranus mycelium proteins: physicochemical and functional properties

Xv,

Qiu,

Zheng

et al. 2023

Int J of Food Sci Tech

Self Cite

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“…The findings showed that MF increased gel strength, decreased particle size, and improved viscosity with an increase in pressure [86]. In a study by Yang et al [87], γ-zein from corn was produced into particles to prepare gel-like emulsions. The MF was performed at 0.1 to 120 MPa to assess the rheological properties and structure formation of the emulsions.…”

Section: Microfluidizationmentioning

confidence: 98%

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

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Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.

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Pickering emulsions stabilized by prolamin-based proteins as innovative carriers of bioactive compounds

Karaca,

Boostani,

Assadpour

et al. 2024

Advances in Colloid and Interface Science

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Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties

Cited by 7 publications

References 36 publications

Pleurotus geesteranus mycelium proteins: physicochemical and functional properties

Pleurotus geesteranus mycelium proteins: physicochemical and functional properties

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Pickering emulsions stabilized by prolamin-based proteins as innovative carriers of bioactive compounds

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