In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subunit bands, with albumin and globulin content ranges of 188.4–310.3 and 301.1–492.7 mg/g total protein, respectively. Protein structural analysis revealed that random coil structure (32.34%–33.51%) accounted for greater than 30% of MPI secondary structure. Meanwhile, analysis of protein properties revealed emulsifying activity index (EAI), emulsifying stability index (ESI) and flexibility value ranges of 6.735–8.598 m2/g, 20.13–34.25% and 0.125–0.182, respectively. Measurements of freeze-thaw stability of MPI emulsions demonstrated that exposures of emulsions to multiple freeze-thaw cycles resulted in significantly different emulsion creaming index, oiling-off, particle size and zeta potential values for the various emulsions. Moreover, the stabilities of all eight protein emulsions decreased with each freeze-thaw cycle, as demonstrated using optical micrographs. The correlation analysis method was used to study the correlation between the original structures, emulsifying properties of proteins and the freeze-thaw stability of MPI emulsions. Correlation analysis results revealed significant relationships between albumin content, subunit bands with a molecular weight of 26.9 kDa and emulsifying properties were significantly related to the freeze-thaw stability of MPI emulsion. Thus, by determining these indicator values, we can predict the freeze-thaw stability of MPI-stabilized emulsions.
Potato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production.
Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS
The inhibition kinetics of glutathione (GSH) and quercetin on Acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180 °C. The inhibition rates in an equal-molar asparagine/glucose (Asn/Glc) system was higher than those in asparagine/fructose (Asn/Fru) system, and the maximum inhibition rates for AA were 57.75% with GSH of 10 -2 mol L -1 and 51.38% with quercetin of 10 -1 mol L -1 . The Logistic-Index dynamic model and simplified two consecutive first-order kinetic models were well fitted to the changes of AA in the Asn/Glc system. The kinetics results suggested the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and HPLC-MS/MS analysis of quercetin inhibiting AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition product and Maillard intermediate product. These experimental results can provide theoretical data to control the formation of AA during food thermal processing.
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