Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure

Abstract

Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties

“…Whereas the cooking loss was contrary to the above trend and reached a minimum of 350 MPa. The reason for this change may be due to the fact that the interaction between cowhide collagen and polysaccharides is strengthened with the increase of UHP pressure, the two polymer systems are closer together, and the interactions between non-covalent and hydrogen bonds are significantly enhanced, resulting in a more stable structure of the cowhide gel network [ 31 ]. However, protein denaturation is likely to be induced under excessive pressure, leading to significant disruption of the gel network and a corresponding reduction in the hardness and springiness of the patties [ 22 ].…”

“…Previous studies have found that with the extension of UHP time, the secondary structure of cowhide collagen changed significantly, the triple helix structure was significantly loosened, and the content of macromolecular components was significantly increased, which enhanced the strength of cowhide collagen gels [ 25 ]. However, when the UHP time is too long, it induces protein deformation, breaks and destroys the gel network structure, and collagen gel strength decreases, leading to a decrease in the hardness and springiness of beef patties [ 31 ]. Combining the four evaluation indexes, UHP times of 15 min, 20 min, and 25 min were selected for response surface optimization.…”

“…of cowhide collagen gels [25]. However, when the UHP time is too long, it induces protein deformation, breaks and destroys the gel network structure, and collagen gel strength decreases, leading to a decrease in the hardness and springiness of beef patties [31]. Combining the four evaluation indexes, UHP times of 15 min, 20 min, and 25 min were selected for response surface optimization.…”