Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin

Xia, Wenjie; Siu, Wing Kie; Sagis, Leonard M.C.

doi:10.1016/j.foodhyd.2021.106962

Cited by 51 publications

(18 citation statements)

References 63 publications

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“…This indicated that the system dissipated more and more mechanical energy in a single cycle. This showed that the internal structure of the sample had changed due to the action of external forces and the storage modulus decreased, and finally showed the plastic (40)(41)(42). As can be seen from Figure 5, PPI with 2% TG reduced the energy dissipation in the deformation process.…”

Section: Large Amplitude Oscillatory Shearmentioning

confidence: 99%

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

et al. 2022

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At present, the structural changes of extruded materials under thermal-mechanical stress during high-moisture extrusion are still unclear. In this study, the transglutaminase (TG) treatments on the structure of pea protein isolate (PPI) under conditions relevant to high-moisture extrusion processing (50 wt% PPI at 30°C, 120°C and heated to 120°C and subsequently cooled to 30°C) was studied by using a closed cavity rheometer. Strain and frequency sweeping were carried out under various temperature conditions, and the information obtained was drawn into a texture map. Lissajous curves combined with energy dissipation ratio were introduced to characterize the nonlinear response of the samples. The results showed that the storage modulus of PPI increased with the increase of TG concentration during heat treatment. After cooling to 30°C, PPI with 0.25–1%TG could enhance the elasticity, but treating by 2% TG could inhibit the formation of disulfide bonds, the uniform development of the protein network, thus showing the “tough” character. These findings can help to better understand the relationships of material-structure during the extrusion process, and also provide help for further optimization of the quality of meat substitutes.

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Section: Large Amplitude Oscillatory Shearmentioning

confidence: 99%

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

et al. 2022

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“…For the gels that contained SPI, a distinct decrease in the stress can be observed near the maximum normalized intracycle strain rate (𝛾𝛾𝛾𝛾 ̇= -1 or 1), which indicated strong intracycle shear thinning behavior. At high deformation amplitude (γ0 ≥ 204%), secondary loops were clearly observed in the viscous Lissajous plots of the pure WPI gel, which could be explained by a coupling of the elasticity of sample with instrument inertia [147,176].…”

Section: Lissajous Plotsmentioning

confidence: 95%

“…studied [176,177]. On the other hand, protein gelation can also be induced by acidulating agents, such as glucono-δ-lactone (GDL).…”

Section: Introductionmentioning

confidence: 99%

“…the viscoelastic moduli (G′ and G″) are independent of the applied stress or strain [147]. In LAOS tests, on the other hand, the strain amplitude is increased to a level where the gel microstructure is affected, and the rheological properties in the non-linear viscoelastic (NLVE) regime can be revealed [176].…”

Section: Introductionmentioning

confidence: 99%

“…Soy protein, a plant-based protein that has been widely consumed in Asia, is also known for its contribution to food texture, as well as its high nutritional value and availability [124]. In our recent work, we applied both SAOS and LAOS tests on soy protein heat-set gels and characterized their rheological behavior in both the LVE and NLVE regimes [176]. Nevertheless, it remains unclear that how mixing soy protein with whey protein affects the "rheological fingerprint" of acid-induced gel matrices, especially in the NLVE regime.…”

Section: Introductionmentioning

confidence: 99%

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Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

Xia¹

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Soy protein subjected to selective proteolysis on β-conglycinin (referred to as DβH, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the "subtraction" mode of logical thinking, we aimed to compare the differences between CSPI and DβH on fibrillation at pH 2.0 with heating at 95 °C. The results showed when heated for 60 min, CSPI tended to form short worm-like fibrils while DβH formed long semiflexible fibrils. When the heating time was prolonged to 360 min, the fibrils formed from both exhibited clusters.Whereas when heated for 720 min, no fibrillar aggregates appeared from them. This study would help explore the effects of β-conglycinin on the fibril formation of soy protein isolate in a new way.

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Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials

Xiao,

Hu,

et al. 2023

Adv Funct Materials

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Protein‐stabilized high internal phase emulsions (HIPEs), which are pseudoplastic fluids with shear thinning and high viscoelasticity, are suitable for 3D printing inks. However, owing to the lack of a universal approach to the 3D printing of HIPEs, existing printing materials are unable to meet the developmental, biocompatibility, and safety requirements of various applications. Herein, it is demonstrated that post‐acidification of protein HIPEs enhances 3D printing performance. This method has the advantage of breaking through protein limitations, pH, and other environmental factors. The self‐supporting property required for 3D printing is achieved through the self‐assembly of continuous‐phase proteins into particle aggregates, and interfacial stability is maintained owing to the constant interfacial tension and contact angle. The acid‐induced protein aggregates in the continuous phase do not affect the stability of the modified HIPEs. This work provides a valuable new idea for advancing the application of protein HIPEs in 3D printing through a post‐acidification strategy.

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Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin

Cited by 51 publications

References 63 publications

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials

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