Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

Cheng, Yu; Donkor, Prince Ofori; Ren, Xiaofeng; Wu, Juan; Agyemang, Kwabena; Ayim, Ishmael; Ma, Haile

doi:10.1016/j.foodhyd.2018.11.007

Cited by 101 publications

(66 citation statements)

References 39 publications

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“…The presence of covalent bonds leads to permanent 'chemical' cross-links within the network, whereas the other three types of weaker 'physical' forces contribute to a complex set of more temperature-dependent interactions ). In addition, process parameters (e.g., temperature, protein content, ionic strength, pH, the presence of other components, ultrasound pretreatment, and high-pressure homogenization) also can influence the structures and mechanical properties of protein-based bulk emulsion gels (Bi, et al, 2020;Cheng, et al, 2019).…”

Section: Matrix Structuresmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

184

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Matrix Structuresmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

184

View full text Add to dashboard Cite

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“…WPI gels were subjected to texture profile analysis using a TA.XT plus texture analyzer (Stable Micro Systems Ltd., Godalming, United Kingdom) with a 5 kg load cell, 3.5-inch diameter metal compression platen, 1 mm/s pre-test speed, 2 mm/s compression speed, 10 mm compression distance, and 5 g trigger force (Cheng et al, 2019). Hardness was defined as the maximum force of the first compression.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Modification of heat-induced whey protein gels by basic amino acids

et al. 2020

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Various amino acids have been studied as gelation enhancers. This study investigated the effect of histidine, lysine, and arginine on gelling properties of heat-induced whey protein isolate (WPI) gels at different pHs. Basic amino acids modified WPI gels in a pH-and amino aciddependent manner. Hardness and gumminess of the WPI gel was improved by arginine at pH 7.59 while springiness was enhanced by histidine at pHs 7.59 and 9.74 and by lysine at pH 7.59 (P < 0.05). At pH 2.0, WPI formed a weak gel. Lysine and arginine facilitated β-lactoglobulin cross-linking at pH 2.0 and reduced protein leach out from the gel (P < 0.05). At pH 5.2, WPI formed a particulate gel with poor water holding capacity (WHC). Lysine improved WHC of the WPI gel at pH 5.2 by changing the structure of the gel network. At pHs away from 5.2, basic amino acid treatments resulted in a more uniform and porous gel matrix and a greater WHC (P < 0.05). In conclusion, different basic amino acids may be applied as WPI gel enhancers depending on the pH and desired attributes of the product.

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“…TPA was performed at room temperature using a texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., Surrey, UK) with the compression distance of 10.0 mm using P50 probe. e pretest speed, test speed, and posttest speed were 2.0, 1.0, and 1.0 mm/s, respectively, as described by Cheng et al [28]. All sausage samples were stripped of the casings and cut into cylinders with the length of 20 mm before analysis.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Cheng

Dong

2020

Journal of Food Quality

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The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.

show abstract

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

Cited by 101 publications

References 39 publications

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Modification of heat-induced whey protein gels by basic amino acids

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

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