Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

Cortez-Trejo, M.C.; Figueroa‐Cárdenas, Juan de Dios; Quintanar‐Guerrero, David; Baigts-Allende, Diana K.; Rocha, Juan Manríquez; Mendoza, Sandra

doi:10.1016/j.foodhyd.2022.107648

Cited by 45 publications

(15 citation statements)

References 61 publications

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“…However, the FTIR spectra of gelatin solution show an increase in the peak at 3300 cm –1 , which can result from low amounts of proteins and protein–polysaccharide interaction compared to hydrogen bonds of solution. A decrease in the intensity of the band in the region of 3000–3500 cm –1 as the formation of strong electrostatic interaction between xanthan gum and glucomannan forming gels was reported before . FTIR spectra of samples with gelatin solution also show an increase in the peak at 1638 cm –1 (amide I; C–O stretching vibrations) and 1547 cm –1 (amide II; C–N stretching vibrations and N–H bending vibration), which can be considered the result of amide A and N–H stretching vibrations in a gelatin solution …”

Section: Resultssupporting

confidence: 68%

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

Rezaee

Aider-Kaci

Aïder

2022

ACS Food Sci. Technol.

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The effect of xanthan, agar, gelatin, and pectin on the stability, physicochemical, and rheological properties of the Pickering emulsions stabilized by canola protein microgel was studied in two ratios (1:1 and 2:1 as Pickering emulsion/hydrocolloids). Microscopic and FTIR analyses were used to explore the structure and possible interactions. Xanthan, gelatin, and agar increased G″ and G′ values. A controlled Pickering emulsion fabricated without any hydrocolloids became unstable after one day, while no phase separation was observed after adding xanthan, agar, and gelatin over 40 days of storage. Microscopic and particle size analyses showed that Pickering emulsions with xanthan had the smallest particle size. Rheological measurements showed that xanthan, agar, and gelatin increased the elasticity, solid-like, and viscose behavior of the emulsion. Emulsions with agar represented the most elastic solid-like and viscose character. It was concluded that such stable viscoelastic gel-like systems could find potential applications as fat replacers in developing novel healthy low-fat food products.

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Section: Resultssupporting

confidence: 68%

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

Rezaee

Aider-Kaci

Aïder

2022

ACS Food Sci. Technol.

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“…As shown in Fig. 4b, the addition of XG would decrease the intensity of the transmission peak at around 3285 cm −1 compared with the sample only containing EWPM, which was related to the reduction of hydrogen bonding (Cortez‐Trejo et al ., 2022). The decreased hydrogen bonding might be the result of enhanced electrostatic associations.…”

Section: Resultsmentioning

confidence: 99%

“…In this system, it could be associated with the hydrogen bonding between the carbonyl and NH groups of EWPM, or between the OH groups of polysaccharides (XG and GA). As shown in Fig.4b, the addition of XG would decrease the intensity of the transmission peak at around 3285 cm −1 compared with the sample only containing EWPM, which was related to the reduction of hydrogen bonding(Cortez-Trejo et al, 2022). The decreased hydrogen bonding might be the result of enhanced electrostatic associations.…”

mentioning

confidence: 84%

Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

Shi

et al. 2022

Int J of Food Sci Tech

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Overconsumption of fat-rich foods has led to a significant increase in the incidence of chronic diseases in humans. With the increased pursuit of a healthy lifestyle, low-fat products are gradually developing. In this study, egg white protein microparticle (EWPM) was used as a fat mimetic in low-fat mayonnaise, as well as xanthan gum (XG) and gum arabic (GA) were used as texture and rheology modifiers. The results showed that XG and GA had a synergistic effect on modifying viscosity and recovery of EWPMstructured low-fat mayonnaise. The addition of XG could effectively increase the viscosity of low-fat system, due to the electrostatic binding with EWPM and the intermolecular entanglement. The incorporation of XG with GA could effectively intervene intermolecular interactions to improve recovery, verified by the decreased particle size and weakened electrostatic binding. The results would provide practical guidance for the development of high-protein and low-fat nutritious mayonnaise.

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“…Enzymatic hydrolysis of KGM caused slight changes in the range of 1200–1500 cm −1 related to amine groups and 3400–3450 cm −1 associated with glycosidic and hydroxyl bonds. Prolonged enzymatic hydrolysis was responsible for more pronounced amine and O–H bands, due to the breakdown of glycosidic bonds (Long et al ., 2018; Cortez‐Trejo et al ., 2022; Makshakova & Zuev, 2022). In addition, it can also be found that the prolonged enzymatic time weakened the band intensity at 1723 cm −1 from the acetyl groups, indicating that the molecular structure of KGM changed with hydrolysis treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Enzymatic hydrolysis of KGM caused slight changes in the range of 1200-1500 cm −1 related to amine groups and 3400-3450 cm −1 associated with glycosidic and hydroxyl bonds. Prolonged enzymatic hydrolysis was responsible for more pronounced amine and O-H bands, due to the breakdown of glycosidic bonds(Long et al, 2018;Cortez-Trejo et al, 2022;Makshakova & Zuev, 2022).…”

mentioning

confidence: 99%

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

Zhu

Wei

Jin

et al. 2022

Int J of Food Sci Tech

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Summary The gel performance of surimi‐based products is indispensable technological attribute responsible for their high popularity. Here, surimi gels with tunable gel properties were successfully fabricated based on the double network theory. Konjac glucomannan (KGM) hydrolysed for various periods (0, 5, 15, 30, 60 and 90 min) was introduced into surimi systems. Corresponding structural characterisations including FTIR, XRD, SDS‐PAGE and grafting degree assessment, were conducted to confirm the presence of double crosslinking reactions. Furthermore, the gel strength, dynamic rheology, thermal stability and in vitro digestibility of the surimi gels were investigated. Red shifts in the amide A band and an increase in relative intensity indicated that hydrogen bonding existed in the complex systems, according to the FTIR spectra. The XRD patterns suggested that the crystalline structures were weakened by interfering with the protein chain arrangement due to the Maillard reaction. In addition, SDS‐PAGE and o‐phthalaldehyde (OPA) assays also confirmed that myofibrillar protein and hydrolysed KGM were partially linked by covalent bonding. The SK‐2 group showed the greatest mechanical strength and lowest digestibility amongst all groups due to its dense hierarchical structure. This work may provide inspiration for the design and development of surimi gels with improved gel properties via microarchitectural modulation.

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Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

Cited by 45 publications

References 61 publications

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

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