Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

Li, Jinpeng; Fu, Jin-Feng; Ma, Yue; Yang, He; Fu, Runxiao; Qayum, Abdul; Jiang, Zhanmei; Wang, Lizhe

doi:10.1016/j.foodhyd.2021.107410

Cited by 75 publications

(28 citation statements)

References 41 publications

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“…The method for the determination of the emulsion stability of mayonnaise samples referred to the report of Jiang et al with slight modifications [ 14 , 15 ]. A total of 3 g of SOB-substituted mayonnaise sample (M 0 ) was heated in a water bath at 60 °C for 1 h, and then centrifuged at 8000 r/min for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

Foods

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With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

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Section: Methodsmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

Foods

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“…Scanning electron microscopy (SEM) images of ICMs were acquired by scanning electron microscopy (S-3000 N, Hitachi, Japan) according to the method of Li et al 11 The dried H-ICM, U-ICM or M-ICM was sprayed with gold under vacuum. SEM images were photographed at an acceleration voltage of 15.0 kV.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice

Wang

Liu

et al. 2022

Food Funct.

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“…WHC of the samples was analyzed according to the method described by [ 21 ] with a small modification. Initially, each sample (1.0000 g) was mixed with distilled water (20 mL) for 24 h, and the mixture was centrifuged (3000× g , 15 min).…”

Section: Methodsmentioning

confidence: 99%

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Jiang

Zhang

Huang

et al. 2022

Foods

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Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

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Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

Cited by 75 publications

References 41 publications

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

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