The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

Li, Yang; Zhong, Mingming; Xie, Fang; Sun, Yu; Zhang, Shuang; Qi, Baokun

doi:10.1016/j.foodchem.2019.125579

Cited by 55 publications

(26 citation statements)

References 38 publications

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“…Moreover, the enzymatic hydrolysis combined with heating has not obviously effect on viscosity of CCDF ( P > 0.05). It has been demonstrated that a branched structure of polysaccharide, higher hydrophilicity, bigger particle size and/or surface area, and lower temperature is beneficial to viscosity of DFs (Li et al ., 2020). As numerous hydroxyl and hydrophilic hydroxypropyl groups have been introduced into the polysaccharide molecules, the SDF content, WRC and particle size of CCDF‐C and CCDF‐H were all significantly increased (Table 1), resulting in a higher viscosity (Zheng & Li, 2018; Yang et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Zheng

Shi

et al. 2020

Int J of Food Sci Tech

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Effects of carboxymethylation, hydroxypropylation and dual-enzyme hydrolysis combined with heating on in vitro hypoglycaemic properties of coconut cake dietary fibre (CCDF) were studied. Results showed that all the three modification methods could effectively improve (P < 0.05) the glucose-adsorption ability (GAA), glucose dialysis retardation index (GDRI), α-glucosidase and α-amylase inhibition activity of CCDF. The highest GAA (4.45-4.93 mM g −1), GDRI (85.09-86.94% mM g −1) and α-glucosidase inhibition activity (16.39-19.37%) were found on CCDFs modified by hydroxypropylation and carboxymethylation, attributed to the increased soluble dietary fibre content, viscosity and water retention and swelling capacity. Moreover, CCDF treated by enzymatic hydrolysis combined with heating demonstrated the highest α-amylase inhibition activity (53.95%), attributed to the high specific surface area, more porous surface structure and formation of fibre-amylase complex proved by fluorescence spectroscopy. These results suggest that the modified CCDFs could be used as low-calorie functional ingredients in food or other industries.

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Section: Resultsmentioning

confidence: 99%

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Zheng

Shi

et al. 2020

Int J of Food Sci Tech

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“…Then PKEDF was modifed by acidic treatment (PKEDF-A), carboxymethylation (PKEDF-C), hydroxypropylation (PKEDF -H) and dual enzyme hydrolysis combination with heating (PKEDF-HE), respctively. The chemical composition, particle size distribution, color, structural and phsicochemical properties incuding water swelling capacity, oil holding capacity, emulsifying capacity, emulsion stability and α-amylase activity inhibition ration were studied [ 1 , 5 , 6 ].…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data about modification of structural and physicochemical properties of palm kernel expeller dietary fibres with carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating

Zheng

Tian

2020

Data in Brief

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The data presented in this article are related to the research article entitled “Effects of carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating on structural and physicochemical properties of palm kernel expeller dietary fibres.” This article describes the effects of carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating on the structural and physicochemical properties of palm kernel expeller dietary fibres (PKEDF). Our data is made publicly available to the potential re-use of palm kernel expeller in food and other industries. Moreover, this dataset provides a reference about how to improve physicochemical and functional properties of dietary fiber.

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“…Researchers have studied the effects of hydroxypropyl methylcellulose (HPMC) on soybean lipophilic protein. AFM showed that it can increase the pH stability of lipophilic protein-HPMC emulsions by causing more uniform surface dispersion (image range, 5 × 5 µm), facilitating further development of emulsion-based functional foods (Li et al, 2020). Similar research focused on interactions between CM and hydrated supported lipid bilayers through AFM images has inspired preparation of tailored emulsions.…”

Section: Food Manufacturementioning

confidence: 98%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

Cited by 55 publications

References 38 publications

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Data about modification of structural and physicochemical properties of palm kernel expeller dietary fibres with carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating

Investigation of food microstructure and texture using atomic force microscopy: A review

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