The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

Abstract

High pressure, an emerging nonthermal technology has been widely applied in food product modifications. The effects of oat β-glucan concentration and pressure on the properties of mixed gels with the different ratios of varying molecular weight (MW) β-gulcan induced by HPP were investigated. The results showed that the lowest β-glucan concentration forming a gel was 15% at 200 MPa, while 8% β-glucan was required to form a gel at 500 MPa. The gel intensity and textural properties increased with elevating β-glucan total concentration and pressure. The characteristic compact and smooth mixed gel formed with 12% β-glucan at a ratio of 50:50 at 400 MPa for 30 min. Under this optimal parameters, the mixed solution showed a relatively lower particle size and turbidity, and the hydrogen bonding and electrostatic interaction played the main role during the gel formation process by high pressure. In addition, the core molecular structure of β-glucan was maintained in the mixed gel formed under the optimal parameters.

Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products

“…The OG/MCP ratio and pressure exerted evident effects on gel formation. A typical gel is formed when G' is considerably larger than G'', and the two value rarely depend on frequency, the curve of G' is parallel with the curve of G'' [16,23,24]. In Fig 1, G' was larger than G'' under all parameters; meanwhile, the mixed gels prepared with OG/MCP ratios of 10:3 and 10:5 under 400 MPa and OG/ MCP ratios of 8:1 and 8:3 under 500 MPa at pH 6.0 were typical gels.…”

“…All other chemicals used were of analytical grade. [16], the oat β-glucan (OG) (6g) and the specific amount of marine collagen peptide (MCP) were weighted and then dissolved in distilled water (pH�6) or a buffer solution at pH 3.0 (10 mM glycine-HCl buffer) to prepare solutions with OG concentration of 12% (w/v) at the certain OG/MCP ratios (8:1, 8:3, 8:5,10:1,10:3, 10:5, 6:1, 6:3, 6:5, w/w). i.e.…”

“…the amount of OG and MCP was 6 +0.75g, 6+2.25g, 6+3.75g, 6+0.6 g, 6+1.8 g, 6+3 g, 6+1 g, 6+3 g, 6+5 g. All samples were magnetically stirred at 25˚C for 4 h. The β-glucan and marine collagen peptide mixed solution was subjected to high-pressure at 400 or 500 MPa by using the HPP L2-700/1 ultrahigh pressure device (Tianjin Huatai Senmiao Biotechnology and Technique Co. Ltd., Tianjin, China). The operation procedure was followed the method from Fan's report [16] 2.2.4 The water holding capacity and oil adsorption capacity. The determination of water holding capacity (WHC) was according to Li's method with the minor modifications [18].…”

“…The physicochemical characteristics of fat replacers need to be considered because they could play the main role of the quality properties of reformulated products. The properties of β-glucan are evidently influenced by high pressure; thus, high pressure can be potentially used to induce the β-glucan gel formation, which could modify gels as fat replacers [16]. Meanwhile, β-glucan gels with different molecular weights have showed the variability in their properties, such as viscous [17].…”

“…Meanwhile, β-glucan gels with different molecular weights have showed the variability in their properties, such as viscous [17]. Thus, on the basis of our previously published report [16], the mixed gel with different molecular weight, β-glucan and marine collagen peptide, was chosen as the fat replacer in this study.…”