The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

Liu, Feng; Feng, Sirui; Guo, Yunsi; Li, Zhangpeng; Chen, Lichun; Handa, Akihiro; Zhang, Yue

doi:10.1016/j.foostr.2021.100210

Cited by 20 publications

(7 citation statements)

References 27 publications

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“…Similarity, the MPs/CMCS/OSA hydrogel also exhibits “shear thinning” non‐Newtonian fluid properties, indicating the MPs/CMCS/OSA hydrogel has ideal fluidity. According to Figure 8(B), since the G ′ was always higher than G ″ under the frequency of 0.1–100 rad/s, and the G ′ and G ″ curves were almost parallel straight lines, it can be inferred the CMCS/OSA and MPs/CMCS/OSA were in gel form with stable network structure 34 . Furthermore, the G ′ values of the MPs/CMCS/OSA was higher than that of CMCS/OSA illustrating the presence of MPs improves the mechanical properties.…”

Section: Resultsmentioning

confidence: 92%

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Microparticle‐hydrogel hybrids for sustained release of dual bioactive compounds

Deng

Chen

et al. 2022

Polymers for Advanced Techs

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A novel Cur/TPP-β-CD/CS/Vc microparticles (MPs) filled CMCS/OSA composite hydrogel was prepared by dispersed the chitosan/vitamin C (CS/Vc) complex and curcumin/TPP-β-cyclodextrin (Cur/TPP-β-CD) complex in the hydrogel precursor of oxidized sodium alginate (OSA) and carboxymethyl chitosan (CMCS). Structural properties of the MPs/CMCS/OSA composite hydrogel were characterized by Fourier transform infrared, scanning electron microscope, TG, rheological, and texture analyzer. It was found that the polymeric MPs with a diameter of about 2.5 μm were homogenously embedded in the composite hydrogel by hydrogen bonding and electronic force, resulting in obvious enhanced mechanical strength and stability of the MPs hybrid hydrogel. In vitro release studies show that the release of Cur and Vc can be more efficiently controlled by the different encapsulation pathways. Moreover, the preferential release of the Cur than that of Vc has been confirmed by the twodimensional ultraviolet correlation spectroscopy. Therefore, the MPs/CMCS/OSA composite hydrogel can be used for independently controlled release of dual bioactive compounds during codelivery.

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Section: Resultsmentioning

confidence: 92%

“…The rheological properties of CMCS/OSA and MPs/CMCS/OSA hydrogel were analyzed through flow characteristics and angular OSA were in gel form with stable network structure. 34 Furthermore, the G 0 values of the MPs/CMCS/OSA was higher than that of CMCS/ OSA illustrating the presence of MPs improves the mechanical properties.…”

Section: Rheological and Texturementioning

confidence: 91%

Microparticle‐hydrogel hybrids for sustained release of dual bioactive compounds

Deng

Chen

et al. 2022

Polymers for Advanced Techs

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“…indicated that the glycation could reduce the hydrolysis sites of pepsin, such as lysine and arginine. Moreover, the conjugation of glucose has a steric effect on pepsin, which increases the difficulty of the interaction between pepsin and protein and reduces the efficiency of pepsin 42 . The bioaccessibility of CUR in the SIF stage was much higher than that in the SGF stage, which was mainly due to the dissolution of CUR molecules by hydrophobic micelles formed by bile salts 43 .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the conjugation of glucose has a steric effect on pepsin, which increases the difficulty of the interaction between pepsin and protein and reduces the efficiency of pepsin. 42 The bioaccessibility of CUR in the SIF stage was much higher than that in the SGF stage, which was mainly due to the dissolution of CUR molecules by hydrophobic micelles formed by bile salts. 43 At the end of the SIF phase (pH 7.0), the bioaccessibility of CUR in GYCP-CUR nanocomplex was significantly higher than that of YCP-CUR nanocomplex (P < 0.05).…”

Section: Bioaccessibility Of Cur During In Vitro Digestionmentioning

confidence: 93%

Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUND: The application of curcumin (CUR) in the food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by-product of spent brewer's yeast, which has the potential to deliver bioactive substances. However, the environmental stresses such as pH, salt and heat treatment has restricted its application in the food industry. Maillard reaction as a non-enzymatic browning reaction can improve protein stability under environmental stress. RESULTS:The CUR was successfully encapsulated into the hydrophobic core of YCP/glycated YCP (GYCP) and enhanced by hydrogen bonding, resulting in static fluorescence quenching of YCP/GYCP. The average diameter and dispersibility of GYPC −CUR nanocomplex were significantly improved after glucose glycation (121.40 nm versus 139.70 nm). Moreover, the encapsulation capacity of CUR was not influenced by glucose glycation. The oxidative stability and bioaccessibility of CUR in nanocomplexes were increased compared with free CUR, especially complexed with GYCP conjugates. CONCLUSION: Steric hindrance provided by glucose conjugation improved the enviriomental stability, oxidative activity and bioaccessibility of CUR in nanocomplexes. Thus, glucose-glycated YCP has potential application as a delivery carrier for hydrophobic compounds in functional foods.

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“…Besides, other types of covalent bonds were also involved except disulfide bonds in gels of glycated SPI, resulting in reduced gel elasticity. Liu et al (2021) proved the conjugation between SPI and glucose upon wet heating at 95 • C by the decreased content of free amino groups in SPI and the modified protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The transglutaminase-induced gels derived from the conjugates had increased hardness and gumminess, indicating compacter gel network.…”

Section: Chemical Modificationmentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

Cited by 20 publications

References 27 publications

Microparticle‐hydrogel hybrids for sustained release of dual bioactive compounds

Microparticle‐hydrogel hybrids for sustained release of dual bioactive compounds

Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

Recent advance in modification strategies and applications of soy protein gel properties

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