Effects of cornstarch on the gel properties of black bean protein isolate

Xu, Xiuying; Cao, Yong; Zhang, Hao; Yaqoob, Sanabil; Zheng, Mingzhu; Wu, Yuzhu; Zhao, Chengbin; Liu, Jingsheng

doi:10.1111/jtxs.12353

Cited by 17 publications

(11 citation statements)

References 37 publications

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“…Lesiów and Xiong (2003) reported that chicken breasts with pH increased up to 6.30 showed to improve gel strength and those with pH above 6.30 started to show decrease of gel strength. The high amount of cornstarch might prohibit the cross-link of proteins by disturbing interactions among proteins which could weaken the gel strength (Xu et al, 2018). Since the transition temperature of cornstarch is independent of pH value, there is no differences according to pH value (Shim and Mulvaney, 2001).…”

Section: Discussionmentioning

confidence: 99%

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Lee¹,

Chin²

2020

Food Sci Anim Resour

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The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

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Section: Discussionmentioning

confidence: 99%

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Lee¹,

Chin²

2020

Food Sci Anim Resour

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“…Plus, Stable Micro Systems, UK) with a cylinder probe P/0.5. The gel samples with diameter of 40 mm and height of 50 mm were compressed twice at compression degree of 40% with a constant speed at 2 mm s −1 (Xu et al , 2018). Trigger force was set at 5.0 g. Gel strength was defined as the maximum force used in penetration.…”

Section: Methodsmentioning

confidence: 99%

“…Gel microstructure was observed with SEM (Phenom‐World BV, Eindhoven, Netherlands), according to the method described by Xu et al (2018). Gel samples were immersed in 3.5% glutaraldehyde overnight, frozen in liquid nitrogen and washed by phosphate buffer (0.1 m , pH 6.8).…”

Section: Methodsmentioning

confidence: 99%

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

Zhao

Yin

Yan

et al. 2020

Int J of Food Sci Tech

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The effect of mixture and conjugation with maltodextrin (MD) in aqueous solution on the structural and physicochemical properties of soya bean protein isolate (SPI) was investigated. Although the mixing of MD would not change the distribution of secondary structure and tertiary conformation of SPI, the protein aggregation was promoted through hydrophobic interaction, which resulted in the decrease in solubility and the improvement of gel strength and water holding capacity (WHC) of SPI/MD mixture. However, glycosylation decreased a-helix and increased b-structure. The bathochromic shift of the fluorescence emission maximum wavelength for SPI/MD conjugates was promoted, resulting in less compact tertiary conformation. These structural modifications might be the reason for the changes in the physicochemical properties of conjugates. After glycosylation, the surface hydrophobicity and solubility were increased, the average particle size was decreased, and the gelation properties were weakened including gel strength and WHC.

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“…physical, chemical and enzymatic modifications) have been employed to modify the structure and functional properties of these proteins. Currently, the most common methods for modifying the functional properties of BBPI are the Maillard reaction and enzymatic hydrolysis (Jing et al , ; Xu et al , ).…”

Section: Introductionmentioning

confidence: 99%

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Zhou

Teng

et al. 2019

Int J of Food Sci Tech

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Summary The modulating effect of ultrasound treatments at varying powers and times on the structural and functional properties of black bean protein isolate (BBPI) was investigated. Compared with native BBPI, low‐power (150 W) and medium‐power (300 W) ultrasound treatments increased the solubility, foaming and emulsifying properties of BBPI, especially at 300 W, 24 min. This effect arises predominantly due to increased exposure of hydrophobic groups, which serve to increase the interactions between the protein and water molecules. Additionally, an increase in the protein surface activity improved the absorption of protein molecules at the oil–water and air–water interfaces. Rheology data showed that increased hydrophobic and hydrogen‐bonding interactions improved the water‐holding capacity of BBPI gels following ultrasound treatment. However, high‐power (450 W) ultrasound treatment weakened the functional properties of BBPI, and this was likely due to the formation of macromolecular BBPI aggregates. Overall, this study indicates that ultrasound treatment could be a promising approach for modulating other plant protein resources as well as expanding the application of black bean protein.

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Effects of cornstarch on the gel properties of black bean protein isolate

Cited by 17 publications

References 37 publications

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

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