Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels

Wang, Yaosong; Zhao, Jing; Liu, Changqi; Li, Weiwei

doi:10.1016/j.foodhyd.2019.03.031

Cited by 50 publications

(15 citation statements)

References 28 publications

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“…The cellular shape microstructure was relatively dense at the temperature of 70°C than 60°C from initial pH 7 to 9. The addition of fructose and glucose slightly reduced the gel hardness at pH 7.0 and 8.0, which was the opposite of pH 9.0 (Wang et al, 2019). Springiness was used to investigate how well the gels are able to regain their original shape and size.…”

Section: Texture Analysismentioning

confidence: 99%

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Wang

Yuan

Ji‐yang

et al. 2021

Journal of Food Science

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This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G′) in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70°C under initial pH 9 conditions, which also increased with the addition of fructose.

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Section: Texture Analysismentioning

confidence: 99%

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Wang

Yuan

Ji‐yang

et al. 2021

Journal of Food Science

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“…is might lead to destruction in the formation of myofibrillar protein network. Also, the free amino acid released might have negative effect on the texture of protein gel [32,33]. us, the hardness and cohesiveness of the emulsified sausages might decrease.…”

Section: Effect Of Fwge Content On Texture Of Emulsifiedmentioning

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.

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“…Recently, the application of amino acids as gelation enhancers has attracted considerable attention. Amino acids such as arginine, cysteine, histidine, lysine, proline, and γ-aminobutyric acid (Cando, Herranz, Borderías, & Moreno, 2016;Liu et al, 2015;Primacella, Fei, Acevedo, & Wang, 2018;Wang, Liu, Ma, & Zhao, 2019;Wang, Zhao, Liu, & Li, 2019;Zhang, Wu, Jamali, Guo, & Peng, 2017) have been reported to improve gelling properties of a myriad of food protein gels. Among these novel additives, basic amino acids, particularly lysine and arginine, have been studied extensively.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

Self Cite

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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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Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels

Cited by 50 publications

References 28 publications

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

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

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

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