Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition

Rafe, Ali; Vahedi, Elnaz; Hasan-Sarei, Azadeh Ghorbani

doi:10.1002/jsfa.7586

Cited by 27 publications

(21 citation statements)

References 37 publications

(87 reference statements)

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“…Moreover, the n value was not significantly different at 1% and 3% ficin enzyme at both incubation periods ( p < .05). These n values, particularly for mushroom enzymes showed a relatively weak physical gel, which have also been observed for β‐lactoglobulin and whey proteins in our previous work (Rafe et al., , ). The viscoelastic nature of gels formed by ficin and mushroom enzymes were more close to elastic gel (less n value) in comparison with rice bran protein (0.18), which have shown the more contribution of viscous component in gel formation (Rafe et al., ).…”

Section: Resultssupporting

confidence: 86%

“…As a result, the protein matrix had more spaces in the ficin-induced gel and it can be predicted that the mushroom gels would have the high water holding capacity and less synersis. Furthermore, both gels had a continuous structure, which was similarly found in whey proteins (Rafe et al, 2013(Rafe et al, , 2016Van den Berg et al, 2007).…”

Section: Microstructure Of Ficin and Mushroom Enzymeinduced Gelsmentioning

confidence: 58%

“…The microstructure of gels induced by enzymes of ficin and P.badius was measured by scanning electron microscopy (SEM) based on our previous works (Rafe, Razavi, & Farhoosh, 2013;Rafe, Vahedi, & Ghorbani Hasan-Sarei, 2016). In brief, the curd samples were cut into small pieces with a sharp razor and fixed in 2.5% glutaraldehyde for at least 1 hr.…”

Section: Microstructurementioning

confidence: 99%

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Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Shabani

Shahidi

Rafe³

2017

Food Science & Nutrition

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The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewes’ samples containing ficin and mushroom enzymes were heated from 25 to 45°C at a heating rate 1°C/min and kept for 30 min. Then, the curds were cooled down to 25°C with the same heating rate. The ficin extract could induce stronger gels at 45°C and 5% ficin. Similar results were also found for 5% P. badius extract and incubation at 45°C. However, P.badius gels achieved a network with more viscous characteristics and had a softer texture than ficin gels. Therefore, it may be concluded the induced gels with mushroom had higher moisture and lower protein contents, which related to the high proteolytic activity of P. badius. The microstructure survey showed that the mushroom‐induced gel had a more compact structure. By increasing enzyme concentration, both gels showed a coarser and more compact protein network. Whereas, the P. badius gels had more fusions and folds which indicate the greater proteolysis occurred during gelation and there was greater breakdown of protein. Our findings suggest the application of ficin and P. badius enzymes to develop a novel procedure to coagulate milk proteins and providing new structures in food systems.

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Section: Resultssupporting

confidence: 86%

Section: Microstructure Of Ficin and Mushroom Enzymeinduced Gelsmentioning

confidence: 58%

Section: Microstructurementioning

confidence: 99%

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Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Shabani

Shahidi

Rafe³

2017

Food Science & Nutrition

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“…In comparison with crystalline structure in β‐cyclodextrin particles which have a parallelogram shape (Stroescu et al, ; Lee et al, ), alginate‐guar gum almost showed a spherical shape and rough surface with uniform pores (Figure ). In comparison with other gelling systems such as whey protein gels which have relatively large globular aggregates in their network with large pores (Van den Berg, Van Vliet, Van der Linden, Van Boekel, & Van de Velde, ), rice bran protein with fibril and lentil‐like structure (Rafe, Vahedi, & Ghorbani Hasan‐Sarei, ); the alginate‐guar composite gels showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. On the contrary, other hydrocolloids such as gellan gels and mixed systems like as WPI‐κ‐carrageenan and basil seed gum‐β‐lactogolbulin were indicated similar structures (Rafe, Razavi, & Farhoosh, ; Ould Eleya & Turgeon, ).…”

Section: Resultsmentioning

confidence: 82%

“…By increasing Ca 2+ concentration, the network became finer, pores became minor and gels exhibited an ordered mesh like structure and a denser network. In comparison with crystalline structure in β-cyclodextrin particles which have a parallelogram shape (Stroescu et al, 2015;Lee et al, 2006), alginate-guar gum almost showed a spherical shape and rough surface with uniform pores (Figure 4) 2007), rice bran protein with fibril and lentil-like structure (Rafe, Vahedi, & Ghorbani Hasan-Sarei, 2016); the alginate-guar composite gels showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. On the contrary, other hydrocolloids such as gellan gels and mixed systems like as WPIκ-carrageenan and basil seed gum-β-lactogolbulin were indicated similar structures (Rafe, Razavi, & Farhoosh, 2013;Ould Eleya & Turgeon, 2000).…”

Section: Morphological Propertiesmentioning

confidence: 98%

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Mousavi¹,

Rafe²,

Yeganehzad³

2019

Journal of Texture Studies

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Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate‐guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate‐guar gelling system at ratio 2:1 at different calcium chloride concentrations (2–8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. Practical applications Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate‐gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.

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Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

Ghorbani‐HasanSaraei

Rafe²,

Shahidi

et al. 2019

Food Science & Nutrition

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The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.

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Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition

Cited by 27 publications

References 37 publications

Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

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