Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins

Dai, Shi; Li, Chenghao; Stone, Andrea K.; Güldiken, Burcu; Nickerson, Michael T.

doi:10.1080/87559129.2021.1933515

Cited by 10 publications

(5 citation statements)

References 107 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to a great span of 2.28 ± 0.03 µm for particles present in the MWP sample, it is clear that not only small The MWP emulsion showed the highest Kokini OSS with more than twice the value of the full-fat sample, as well as the highest viscosity values, presumably due to the high water-holding capacity of MWP. The microparticulation process leaves few to no reactive sites (e.g., free thiol groups) to initiate cross-linking upon heating [12], which could have explained the high Kokini OSS values of the MWP emulsion. However, smaller MWP particles (<1 µm) are described to be able to interact with other proteins, such as caseins, resulting in enhanced gel strength and water-holding capacity [85].…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…They can be carbohydrate-based, such as corn dextrin (CD), inulin (Inu), and polydextrose (Poly), or protein-based, such as microparticulated whey protein (MWP), typically exhibiting lower energy density (0-17.1 kJ/100 g, 0-4 kcal/100 g for the fat replacers) compared to fat (37 kJ/100 g, 9 kcal/100 g), as well as having a generally recognized as safe (GRAS) status, thus making them suitable for food applications [3,4]. Moreover, several studies have shown CD, Inu, Poly, and MWP to be promising fat replacers for emulsion-based product systems [3,[5][6][7][8][9][10][11][12], although systematic studies are lacking, especially for CD, Inu, and Poly. CD, Inu, and Poly are classified as water-soluble dietary fibers.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Schädle

Sanahuja

Bader-Mittermaier

2022

Foods

View full text Add to dashboard Cite

Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.

show abstract

Section: Rheological Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Schädle

Sanahuja

Bader-Mittermaier

2022

Foods

View full text Add to dashboard Cite

show abstract

“…It could be that the SPI microparticles formed in the spray-drying process shrink and become collapsed spheres, resulting in a decrease in particle size, whereas the SPI/SA microparticles maintained their full spherical shape due to a solid interior [37]. It is worth noting that at pH 5.0, the average particle size of the SPI/SA microparticles (28.04 ± 0.89 µm) was smaller than that of the SPI microparticles (38.32 ± 0.72 µm), indicating that the addition of SA helped to inhibit the aggregation of SPI at a pH near the pI, and synergistically stabilize the interfacial film of the microparticles [7]. The particle size distribution curve of the SPI and SPI/SA microparticles are shown in Figure 3C,D, respectively.…”

Section: Particle Size Analysismentioning

confidence: 96%

“…Previous studies have indicated that the preparation of microparticles could improve the internal structural properties and microscopic morphology of the protein, and have favorable effects on the stability, emulsifying, and foaming properties [3,6]. However, structural and physicochemical properties of protein microparticles were closely related to the conditions of the surrounding environment during the microparticle process, and were mainly affected by the pH conditions [7]. The microparticulated whey proteins prepared by [8] in the low-acidic pH range exhibited substantially higher particle size reduction than at neutral pH, with improved solubility and emulsifying properties.…”

Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Cao

Tong

Wang

et al. 2022

Foods

View full text Add to dashboard Cite

The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic interactions between SA and SPI, which promoted the conversion of free SH into disulfide bonds within the protein. The surface hydrophobicity, fluorescence spectra, and Fourier transform infrared spectroscopy data suggested that the secondary structure and microenvironment of the internal hydrophobic groups of the protein in the SPI/SA microparticles were changed. Compared with SPI microparticles, the surface of SPI/SA microparticles was smoother, the degree of collapse was reduced, and the thermal stability was improved. In addition, under the condition of pH 9.0, the average particle size of SPI/SA microparticles was only 15.92 ± 0.66 μm, and the distribution was uniform. Rheological tests indicated that SA significantly increased the apparent viscosity of SPI/SA microparticles at pH 9.0. The maximum protein solubility (67.32%), foaming ability (91.53 ± 1.12%), and emulsion activity (200.29 ± 3.38 m2/g) of SPI/SA microparticles occurred at pH 9.0. The application of SPI/SA microparticles as ingredients in high-protein foods is expected to be of great significance in the food industry.

show abstract

“…Deviation of pH from the isoelectric point intensifies the interaction between unfolded proteins and water molecules, thereby inhibiting hydrophobic protein aggregation. This leads to higher efficiency in microparticle formation and better dispersion (Shi et al ., 2021). Despite its importance, limited research has been conducted on soy protein microparticles in the field.…”

Section: Introductionmentioning

confidence: 99%

Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH

Lin,

Luo,

Xiong

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this work, soy protein isolates (SPIs) were subjected to microparticulation, turning soy protein ingredients into microparticles with improved thermal stability which could be used in high‐protein foods. The pH is a critical determinant in microparticulation. Our work is mainly to investigate the effect of pH on the formation and properties of protein microparticles. To clarify the effects of pH conditions on the properties of the resulting particles, microparticulation was performed at different pH conditions (7.0, 6.0 and 5.0). Aggregation behaviours described by the parameters calculated from the protein dispersion viscosity combined with the observation of the morphology change were used to analyse the particle formation process. For the microparticles prepared at pH 5.0, soy proteins were more inclined to aggregate into clusters on a micro‐scale which had a flexible conformation. After spray drying, This powder could be easily dispersed in water, creating a dispersion with a protein concentration of 10 wt%. At this concentration, the thermal gelation capacity of the proteins was observed to decrease. Conversely, the tendency of protein aggregation was largely restricted when soy protein microparticulation was carried out at pH 7.0. As these soy protein particles in nano‐scale were dispersed in water, a decrease rather than an increase was recorded in the viscosity of this dispersion after it was heated, suggesting that these particles had improved thermal stability. This work has demonstrated that implementing appropriate pH conditions during microparticulation can prepare soy protein particles with different sizes and rheological properties, which might meet the demands of various food processing.

show abstract

Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins

Cited by 10 publications

References 107 publications

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH

Contact Info

Product

Resources

About