Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives

Savadkoohi, Sobhan; Банникова, Анна; Kasapis, Stefan

doi:10.1002/9781118935682.ch3

Cited by 3 publications

(4 citation statements)

References 238 publications

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“…The better HTY in soy-based hybrid sausages could be correlated to the incorporation of 2% NaCl and pH near 6.50, which contributed to better solubilities of both soy globulins and myofibrillar meat proteins. Salt levels at intermediate ionic strength (0.1-0.6 N) neutralize the surface charges of proteins at the oil-water interface, which reduces electrostatic repulsion and facilitates an increased rate of protein adsorption [19]. These factors contribute to enhanced emulsion stability, which in turn results in a higher HTY, as evidenced in soy-hybrid sausages.…”

Section: Heat Treatment Yield (Hty) Pressed Juice Ph and Color Parame...mentioning

confidence: 99%

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages

dos Santos,

Ribeiro,

Monteiro

et al. 2023

Foods

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Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.

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Section: Heat Treatment Yield (Hty) Pressed Juice Ph and Color Parame...mentioning

confidence: 99%

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages

dos Santos,

Ribeiro,

Monteiro

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Heating is the main physical factor to induce gelation in globular proteins, thereby, altering their functional properties dramatically. Upon heating, native globular molecules in aqueous solution unfold and expose the hydrophobic core facilitating polypeptide-polypeptide and polypeptide-water interactions [29]. This process is initiated by diminishing stability of hydrogen bonds in the hydration shell of the protein, which enables the rearrangement of chain segments to balance a multitude of attractive and repulsive forces [30].…”

Section: Effect Of Heatingmentioning

confidence: 99%

“…Increasing additions of globular protein in processed food formulations creates condensed systems where the structural performance is primarily governed by the property of water molecules as plasticizers, as opposed to solvent in low-solid preparations [12,29]. In the case of soy glycinin (11S), a total solids content between 10 and 70% (w/w) retained the secondary structure of the polymer, which was mainly β-sheet followed by random coil, β-turn and α-helix.…”

Section: Effect Of Heatingmentioning

confidence: 99%

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Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Paramita¹,

Panyoyai

Kasapis

2020

IJMS

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In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

et al. 2020

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Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives

Cited by 3 publications

References 238 publications

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

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