4.7 Article

Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Raw walnut kernel: A natural source for dietary proteases and bioactive proteins

Yeming Chen et al.

Summary: This study identified endogenous proteases in walnuts, including endopeptidases, aminopeptidases, carboxypeptidases, superoxide dismutases, catalases, and phospholipases, which contribute to the digestion of walnut proteins. Soaking, especially peeling, significantly improves the in vitro digestibility of walnut proteins.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein

Zhenzhen Zhang et al.

Summary: The study investigated the effects of different concentrations of sodium chloride and calcium chloride on mixed gels comprising wheat gluten protein and potato protein isolate. Results showed that appropriate concentrations of salt ions can improve the structure of the mixed gel system, while exceeding the threshold concentration can limit the stability of the gel network.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Xiaoying Zhang et al.

Summary: This study presents the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite and analyzes their nutrient release behaviors using fat-soluble vitamin E. The results indicate that the SPI-WPI composite emulsion gel has better water-holding capacity and texture compared to the emulsion gels formed by single protein. The concentration of CaCl2 significantly influences the structure and mechanical properties of the SPI-WPI gel. Furthermore, the in vitro digestion experiments show that the mixed protein emulsion gel improves the bioavailability of vitamin E. This research is highly significant in the development of emulsion delivery systems for lipophilic nutrients and other health products.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Zhi Yang et al.

Summary: The study investigated the effect of ionic strength on the heat-induced gelation of quinoa protein isolates at pH 7 using various techniques, revealing that the gelation temperature decreased and the gel strength increased with the addition of NaCl. The addition of CaCl2 led to changes in the protein aggregation and formation of larger protein agglomerates with a denser structural organization in the gels. These findings demonstrate that the thermal gelation behavior of quinoa protein isolates can be influenced by ion type and concentration, providing valuable information for their application in food preparations.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

Haobo Jin et al.

Summary: The study found that the hardness and springiness of egg white gel treated with sodium pyrophosphate and sodium tripolyphosphate were significantly improved, along with an increase in water holding capacity. Phosphate treatment led to the formation of a more ordered network structure, enhancing the gel properties.

FOOD HYDROCOLLOIDS (2021)

Review Acoustics

Advances in application of ultrasound in food processing: A review

Nitya Bhargava et al.

Summary: Food processing is crucial for food security challenges, and ultrasound technology has revolutionized the industry by reducing waste and spoilage. It offers rapid processes, enhanced efficiency, and better product quality. This review paper highlights the various applications of ultrasound in food processing and discusses its potential for further industrial implementation.

ULTRASONICS SONOCHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol

Yuqing Lei et al.

Summary: The study found that walnut protein isolate-xanthan gum composite adhesives treated with 40% ethanol showed the best adhesion properties, including the highest bonding strength and surface hydrophobicity. The ethanol treatment did not change the molecular weight but affected the conformation conversion of the protein and the strength of various interactions.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Applied

Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior

Xinbo Zhuang et al.

Summary: In general, the addition of KG can improve the gel strength and water holding capability of MP, but there is an additive limitation at a certain concentration. At low concentrations, KG helps to form an integral gel network, while at high concentrations, it hinders the interaction of proteins, leading to a loose and degraded structure formation.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels

Yaqing Xiao et al.

Summary: The study found that an appropriate amount of Ca2+ can significantly improve the gel strength, viscoelasticity, and thermal stability of cellulose nanocrystals-whey protein isolate composite gels, promoting the orderly aggregation of protein molecules. However, a high concentration of Ca2+ can lead to irregular gel structure, decreased water holding capacity, and gel strength.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

Qin Yang et al.

Summary: The study found that low concentrations of Ca2+ and Na+ can enhance the properties of composite gels, while high concentrations can lead to decreased properties. 10 mM of Ca2+ or Na+ can promote structural changes, improve hydration properties of composite gels, while high concentrations of salt ions can hinder the formation of gel networks.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

Shugang Li et al.

Summary: The study introduced a new gellable emulsion by microwave pretreatment to encapsulate pomegranate seed oil, which significantly improved the properties of the emulsion gel and oxidation stability of the oil. This innovative approach has potential applications in the food industry for enhancing product quality and shelf life.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate

Chunjun Yan et al.

Summary: The low solubility and poor emulsifying properties of walnut protein isolate (WPI) were greatly improved through extraction and phosphorylation with sodium trimetaphosphate (STMP), resulting in phosphorylated WPI (P-WPI) with higher α-helical content and improved emulsion stability.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths

Ya-Ru Wang et al.

Summary: The study found that adding 200 mM calcium ions to the RG/SBP composite gels can enhance their performance, including rheological properties, textural properties, and water holding capacity. The addition of SBP and calcium ions strengthens the hydrophobic interaction between RG molecules and improves gel formation.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein

Xiangzhen Kong et al.

Summary: Walnut protein hydrolysates demonstrated DPP-IV inhibitory activity, with fractions containing lower molecular weight and higher basic amino acid residues showing stronger inhibitory effects. Nine novel DPP-IV inhibitory peptides were identified, which interacted with DPP-IV through multiple binding modes.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Textural and gel properties of frankfurters as influenced by various K-carrageenan incorporation methods

Chuanai Cao et al.

Summary: The study examined the effects of different forms of K-carrageenan addition on the textural and gel properties of frankfurters. It was found that K-carrageenan in water suspension had the best overall effect on improving the texture and gel properties of the frankfurters.

MEAT SCIENCE (2021)

Review Food Science & Technology

A review of current and future food applications of natural hydrocolloids

Ahmet Yemenicioglu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Bioactives and health benefits of nuts and dried fruits

Cesarettin Alasalvar et al.

FOOD CHEMISTRY (2020)

Article Food Science & Technology

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhenbao Zhu et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

Zhong-Kai Zhao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Peishan Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate

Ai-Min Shi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Engineering, Chemical

Effects of guar gum on adhesion properties of soybean protein isolate onto porcine bones

Haijuan Chen et al.

INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES (2017)

Review Biochemistry & Molecular Biology

A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites

Khalid Mahmood Zia et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Chemistry, Applied

The effects of lotus root amylopectin on the formation of whey protein isolate gels

Kang Liu et al.

CARBOHYDRATE POLYMERS (2017)

Article Agriculture, Dairy & Animal Science

Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride

Toktam Farjami et al.

JOURNAL OF DAIRY RESEARCH (2016)

Article Engineering, Chemical

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Sobhan Savadkoohi et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Agriculture, Multidisciplinary

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Margit Beck et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Review Biochemistry & Molecular Biology

Infrared spectroscopy of proteins

Andreas Barth

BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)

Article Biochemistry & Molecular Biology

Amyloid fibril formation by a partially structured intermediate state of α-chymotrypsin

I Pallarès et al.

JOURNAL OF MOLECULAR BIOLOGY (2004)

Article Chemistry, Applied

Adhesive properties of soy proteins modified by urea and guanidine hydrochloride

WN Huang et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)