Creating polysaccharide-protein complexes to control aqueous lubrication

Rodrigues, Sophia; Pradal, Clementine; Yu, Long; Steadman, Kathryn J.; Stokes, Jason R.; Yakubov, Gleb E.

doi:10.1016/j.foodhyd.2021.106826

Cited by 11 publications

(6 citation statements)

References 57 publications

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“…The network structure is formed by the association between K‐carrageenan, pectin, and other hydrocolloid polysaccharides with proteins (Pang, Deeth & Bansal, 2015). Rodrigues et al, 2021 put forward a schematic diagram of the protein–polysaccharide complex model, where proteins anchor hydrated polysaccharides to the surface, thereby enhancing lubrication. In general, the viscosity of rice paste with xanthan gum is higher than that of gellan gum and pure rice paste at most shear rates including 50 s −1 .…”

Section: Resultsmentioning

confidence: 99%

“…It is also the reason for the low viscosity of rice paste (Saleh, 2017). After adding xanthan gum (Figure 10b) and gellan gum (Figure 10c), the rice paste and hydrocolloids will make obvious crosslinking and form an agglomerated mixture (Rodrigues et al, 2021). The size of aggregate formed by xanthan gum and rice paste is smaller and the surface is smoother than pure rice paste.…”

Section: Microstructure Of Paste and Pastehydrocolloidmentioning

confidence: 99%

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Improving the swallowability of representative foods for the elderly and people with dysphagia

Qiu,

Zhong,

2024

Journal of Texture Studies

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It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross‐link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.

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Section: Resultsmentioning

confidence: 99%

Section: Microstructure Of Paste and Pastehydrocolloidmentioning

confidence: 99%

Improving the swallowability of representative foods for the elderly and people with dysphagia

Qiu,

Zhong,

2024

Journal of Texture Studies

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“…CS is known to interact with metal ions, amines, lipid macromolecules, and some other positively charged chemicals to form CS complexes, conjugates, or nanoparticle delivery systems. Interestingly, recent studies have focused on the polysaccharide and protein complexes (or conjugate), such as collagen and gelatin [148][149][150]. Rodrigues and colleagues employed a negatively charged polysaccharide (extracted from Plantago ovata seed mucilage) and positively charged lysozyme molecules to form the polysaccharide-protein hydrated complex via electrostatic attraction (Figure 6C), and this complex improved lubrication via stronger adsorption without losing the hydrated thickness of the polyelectrolyte films [148].…”

Section: Summary Of the Properties Of Csmentioning

confidence: 99%

A Review of Chondroitin Sulfate’s Preparation, Properties, Functions, and Applications

Shen,

Guo,

Wang

et al. 2023

Molecules

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Chondroitin sulfate (CS) is a natural macromolecule polysaccharide that is extensively distributed in a wide variety of organisms. CS is of great interest to researchers due to its many in vitro and in vivo functions. CS production derives from a diverse number of sources, including but not limited to extraction from various animals or fish, bio-synthesis, and fermentation, and its purity and homogeneity can vary greatly. The structural diversity of CS with respect to sulfation and saccharide content endows this molecule with distinct complexity, allowing for functional modification. These multiple functions contribute to the application of CS in medicines, biomaterials, and functional foods. In this article, we discuss the preparation of CS from different sources, the structure of various forms of CS, and its binding to other relevant molecules. Moreover, for the creation of this article, the functions and applications of CS were reviewed, with an emphasis on drug discovery, hydrogel formation, delivery systems, and food supplements. We conclude that analyzing some perspectives on structural modifications and preparation methods could potentially influence future applications of CS in medical and biomaterial research.

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“…The key interactions between food emulsion systems and the human organism are the surface–interface interactions, wherein the surface films of many biochemical systems and processes are composed of surface-adsorbed biopolymer molecules. For example, the pectin–lysozyme complex is a novel bifunctional structure that enhances oral lubrication and the tastes of foods due to its favorable properties [ 238 ]. Following the intake of food, the tactile perception of oral friction is the first factor noted by the consumer, and the degree of oral lubrication directly affects the pleasure of food intake and the consumer acceptability.…”

Section: Applications On the Macrostructure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Creating polysaccharide-protein complexes to control aqueous lubrication

Cited by 11 publications

References 57 publications

Improving the swallowability of representative foods for the elderly and people with dysphagia

Improving the swallowability of representative foods for the elderly and people with dysphagia

A Review of Chondroitin Sulfate’s Preparation, Properties, Functions, and Applications

Progress in the Application of Food-Grade Emulsions

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