Rheological properties and microstructure of soy-whey protein

McCann, Thu H.; Guyon, Léna; Fischer, Peter; Day, Li

doi:10.1016/j.foodhyd.2018.04.023

Cited by 66 publications

(45 citation statements)

References 34 publications

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“…And they also found that the formation of soluble and insoluble protein complexes depended on the ratio of soy to whey proteins. As for the formation of mixed gel, similar results were observed that soy to whey proteins’ ratios had a noticeable effect on the microstructural and rheological properties of the mixed gels (Comfort & Howell, 2002; McCann, Guyon, Fischer, & Day, 2018; Roesch & Corredig, 2005), and a synergistic enhancement in the storage modulus of mixed gels was found comparing with the sum of the individual proteins at the same conditions (Jose et al., 2016). Moreover, McCann et al.…”

Section: Interaction Aggregation Gelation and Emulsifying Propertisupporting

confidence: 61%

“…Moreover, McCann et al. (2018) suggested that whey proteins played an important role in forming the gel network, and soy proteins acted as a filler within the whey proteins network. Similarly, when whey proteins were introduced into pea protein gels, results showed that the storage modulus, hardness, and the number of pores in microstructure increased with the content of whey proteins (Chihi, Sok, & Saurel, 2018; Wong et al., 2013).…”

Section: Interaction Aggregation Gelation and Emulsifying Propertimentioning

confidence: 99%

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Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Wang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment‐friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.

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Section: Interaction Aggregation Gelation and Emulsifying Propertisupporting

confidence: 61%

Section: Interaction Aggregation Gelation and Emulsifying Propertimentioning

confidence: 99%

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Wang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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“…Whey protein has been widely used in dairy products as a fat substitute (Janhøj et al, 2006;Torres et al, 2011;Schenkel et al, 2013;Torres et al, 2018). Whey protein has good gel-forming and cohesive properties and can form spherical particulate hydrogels when heated via hydrophobic interactions (McCann et al, 2018). These protein hydrogels have soft textures and excellent lubricity, which can simulate the properties of fat globules, thereby contributing a pleasing mouthfeel (Cheftel and Dumay, 1993;Liu et al, 2016).…”

Section: Effect Of Anthocyanin-absorbed Whey Protein Microgels On Phymentioning

confidence: 99%

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Wen

Zhu

Luo

et al. 2021

Journal of Dairy Science

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Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.

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“…For this reasons SP is associated with the flavor components, and utilized as plant protein. Moreover, the internal moieties of soybean proteins are abundant in hydrophobic amino acid residues, which have potential binding ability to hydrophobic substances [3,4]. For example, soy protein isolates (SPI) have been used in the manufacture of coffee creamers, whipped toppings, and infant formulas to totally or partially replace, milk proteins [3,5].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the internal moieties of soybean proteins are abundant in hydrophobic amino acid residues, which have potential binding ability to hydrophobic substances [3,4]. For example, soy protein isolates (SPI) have been used in the manufacture of coffee creamers, whipped toppings, and infant formulas to totally or partially replace, milk proteins [3,5]. Marengo et al used E-tongue measurement and reported that soybeanenriched snacks are associated with increasing the umami and salty taste with high soybean content [6].…”

Section: Introductionmentioning

confidence: 99%

Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ra¹,

Cho²,

Hwang³

et al. 2020

JFNR

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Enzyme hydrolysis of soybean protein can be adjusted according to purposes, but should be optimized for reaction time, concentration and substrate conditions to prevent bitterness caused by excessive hydrolysis. This study was carried out to find the optimal condition of the soybean protein hydrolysis process using a response surface methodology. The experiment was designed based on a central composite design, and the independent variables were the soybean protein extraction pH (X 1 , 10-12), enzyme concentration (X 2 , 0.1-0.5%) and hydrolysis time (X 3 , 150-210 minutes). The results of the degree of hydrolysis (Y 1), pH (Y 2) and soluble solid contents (Y 3) were fitted to a response surface methodology model (R 2 = 0.91, 0.98, and 0.86, respectively). The optimal hydrolysis condition for soybean protein hydrolysis was as follows; pH 12, enzyme concentration 0.27% and 187.88 min, respectively. While richness and sourness were increased with soybean protein hydrolysis, the saltiness was decreased. The bitterness of the hydrolysate prepared at the optimal condition did not show any difference compared with that of the soybean protein, whereas richness and sourness showed a significant increase. The enzyme hydrolysate at the optimal condition showed distribution of a molecular weight lower than the soybean protein did to form intense bands at 35, and 25 kDa. Therefore, this hydrolysate was expected to be used as a high-value plant protein food material.

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Rheological properties and microstructure of soy-whey protein

Cited by 66 publications

References 34 publications

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

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