Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

Spada, Jordana Corralo; Marczak, Lígia Damasceno Ferreira; Tessaro, Isabel Cristina; Cardozo, Nilo Sérgio Medeiros

doi:10.1016/j.carbpol.2015.07.075

Cited by 50 publications

(23 citation statements)

References 31 publications

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“…Figure shows that at day 1, the melting peak of AS 0.25 was narrower than at day 60 of ripening; this may depict the more homogenous nature of the mixture of polysaccharide and protein (Spada et al . ) (electrostatic interactions between Zedu gum and cheese protein and also formation of ester groups). The more homogenous microstructure of cheese containing Zedu gum in day 60 of ripening compared to day 1 of ripening is shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Baghdadi

Aminifar²,

Farhoodi

et al. 2017

Int J of Dairy Tech

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The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm−1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.

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Section: Resultsmentioning

confidence: 99%

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Baghdadi

Aminifar²,

Farhoodi

et al. 2017

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…Samples (5.0 mg) were accurately weighed, placed into hermetically sealed aluminium pans, and a sealed empty pan was used as a reference. The applied heating rate was 10°C/min from 20 to 250°C, under a nitrogen atmosphere (Spada, Marczak, Tessaro, & Cardozo, 2015).…”

Section: Thermal Behaviourmentioning

confidence: 99%

Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application

Meng

Shi

et al. 2019

J Food Process Preserv

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The objectives of this study were to characterize the physicochemical properties and evaluate the antimicrobial capacity of polyelectrolyte complexes (PECs) consisting of cationic epsilon‐polylysine·HCl (ε·PL·HCl) and anionic high‐methoxyl pectin (HMP). The physicochemical properties were analysed by microelectrophoresis (ζ‐potentials), mean diameter (Z‐average), differential scanning calorimetry (DSC) and Fourier‐transform infrared spectroscopy (FTIR). Experimental results indicated that PECs have different physicochemical properties or behaviour dependent on ε·PL·HCl/HMP mass ratio and ε·PL·HCl concentration. The antimicrobial activity was tested by minimal inhibitory concentration (MIC), which showed that the PECs had effective antimicrobial activity. Finally, this study found that using an appropriate proportion of PECs could not only avoid the formation of undesirable precipitates resulting from the interaction between ε·PL·HCl and anionic components within the soymilk systems, but also could extend their shelf‐life. Practical applications ε‐polylysine and its derivatives would interact with anionic components within foods and beverages through ionic adsorption resulting in forming undesirable precipitates, which will cause the decrease in its antimicrobial activity and the loss of food nutrients. In this study, HMP with ε·PL·HCl were used to form polyelectrolyte complexes as antimicrobial delivery systems and further reveal their physicochemical and antimicrobial properties. They could be satisfactorily applied in soymilk systems without sacrificing effective antimicrobial activity of ε·PL·HCl as well as avoiding undesirable precipitation. This information is expected to practical into protein‐containing beverage systems to extend their shelf‐life.

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“…Most efforts have focused on unfolding soy proteins initially, exposing hydrophobic subunits and then employing methods such as enzymatic modification [7], blending with other resins [8]. Besides the abovementioned methods, cross-linking modification is found to be more suitable and affordable [9][10][11][12]. So far, many high-effective cross-linking agents, including itaconic acid-based PAE (polyamidoamine-epichlorohydrin) [13], 2-octen-1-ylsuccinic anhydride [14], undecylenic acid [15], polyamidoamine resin [16], have been presented.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Soy‐Based Adhesive Enhanced by Waterborne Polyurethane: Optimization by Response Surface Methodology

Wang

Deng

Fan

2018

Advances in Materials Science and Engineering

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Response surface methodology was used to optimize the preparation conditions of soy-based adhesives (SBAs) in this work. The parameters such as the effects and interactions of waterborne polyurethane (WPU) addition level (X1), temperature (X2), and time (X3) on wet shear strength (Y) were investigated. The regression model for SBA preparation was significant (p=0.0034<0.05). The coefficient of determination (R2) of this model was to be 0.9256. According to the results, WPU addition level (X1) had a significant influence on the wet shear strength, whereas reaction temperature (X2) and reaction time (X3) were not significant. The optimal preparation conditions of SBA were 12 wt.% WPU addition level for 101 min at 76°C. Under the optimal conditions, the wet shear strength was 1.07 ± 0.08 MPa, which was in good agreement with the model predicted value. An analysis of FTIR spectra of WPU, soy flour, and soy-based adhesive further confirmed the validity of the model.

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Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

Cited by 50 publications

References 31 publications

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application

Preparation of Soy‐Based Adhesive Enhanced by Waterborne Polyurethane: Optimization by Response Surface Methodology

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