Acid‐induced aggregation and gelation of heat‐treated chia proteins

López, Débora Natalia; Ingrassia, Romina; Busti, Pablo; Wagner, Jorge R.; Boeris, Valeria; Spelzini, Darío

doi:10.1111/ijfs.14784

Cited by 2 publications

(1 citation statement)

References 32 publications

(49 reference statements)

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“…The frequency dependency characteristics of the samples with different concentrations of SS in the presence of 0.2% (w/v) MTGase and 0.3% (w/v) GDL are presented in Figure 2C. All samples had no obvious frequency dependence in the low-frequency region (0.1-10 Hz), suggesting a typical continuous network [28].…”

Section: Changes In Rheological Characteristics During Gelationmentioning

confidence: 99%

Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances

Shi,

Ding,

Yuan

2023

Foods

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Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G′) of the gel increased significantly, along with the addition of SS, and gelation time was also shortened from 41 min (SS free) to 9 min (containing 4.0% SS); the microstructure also became more and more dense. The results from FTIR, fluorescence quenching and circular dichroism (CD) suggested that SS could bind to BSA to form their composites, and the hydrogen bond was probably the dominant force. Moreover, the ability of SS to bind the original free water in BSA gel was relatively strong, thereby indirectly increasing the concentration of BSA and improving the texture properties of the gel. The acceleration of gelling could also be attributed to the fact that SS reduced the negative charge of BSA aggregates and further promoted the rapid formation of the gel. The embedding efficiency (EE) of quercetin in BSA-SS cold-set gel increased from 68.3% (SS free) to 87.45% (containing 4.0% SS), and a controlled-released effect was detected by simulated gastrointestinal digestion tests. The work could put forward new insights into protein gelation accelerated by polysaccharide, and provide a candidate for the structural design of new products in the food and pharmaceutical fields.

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Section: Changes In Rheological Characteristics During Gelationmentioning

confidence: 99%

Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances

Shi,

Ding,

Yuan

2023

Foods

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Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada

López¹,

Flores‐Gallegos²,

Rodríguez-Jasso³

et al. 2023

Arch Latinoam Nutr

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Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud.

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Acid‐induced aggregation and gelation of heat‐treated chia proteins

Abstract: Chia protein isolates obtained by solubilization at pH 10 (CPI10) or 12 (CPI12) and precipitation at pH 4.5.

Cited by 2 publications

References 32 publications

Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances

Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances

Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada

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