The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Mession, Jean-Luc; Blanchard, Coralie; Mint-Dah, Fatma-Vall; Lafarge, Céline; Assifaoui, Ali; Saurel, Rémi

doi:10.1016/j.foodhyd.2012.11.004

Cited by 38 publications

(15 citation statements)

References 34 publications

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“…Thus it could be stated that analysed emulsion behaved as a soft solid. Similar results were stated by other researchers too, for chitosan/alginate emulsions (Saha & Bhattacharya, 2010), chitosan/glycerophosphate gel (Cho, Heuzey, Bégin, & Carreau, 2006) and sodium alginate/pea proteins gel (Mession et al, 2013). As regarding the other formulations, a liquid like behaviour was observed, with G 00 values prevailing G 0 .…”

Section: Droplet Size and Rheology Of Ceo Emulsionssupporting

confidence: 90%

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

et al. 2016

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Section: Droplet Size and Rheology Of Ceo Emulsionssupporting

confidence: 90%

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

et al. 2016

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“…Although Figures 5 and 6 do not show structures attributed to protein, other micrographs (not shown) showed heterogeneities that could be attributed to aggregates interfaces like the ones observed by Mession et al (2013), who evidenced that during gelation, the pre-aggregated proteins were mainly associated into large agglomerates.…”

Section: Microscope Analysismentioning

confidence: 82%

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Comaposada

Marcos

Bou

et al. 2018

Food Research International

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Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.

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“…In turn, views of gelled biopolymer microparticles without oil (Figure 2(c)) were instrumental to recognize the gel matrix in emulsified gel microparticles (Leon et al, 2016). Mession et al (2013) also observed large, irregularly shaped agglomerates with sizes that extended to several microns in gels produced from pea protein/ alginate mixtures. This arrangement is typical of the process of aggregation during cold gelation of denatured whey proteins (Donato et al, 2011).…”

Section: Microstructural Features Of Egmmentioning

confidence: 99%

“…Additionally, it has been proposed that alginate gels may be used as carriers for lipophilic actives in pharmaceutical and food products (Ching et al., 2015). Hence, mixed WPI and NaAlg solutions not only undergo gelation with calcium at room temperature but also their combination may result in gels with specific physicochemical properties as support for food ingredients, nutrients, and bioactive substances (Chen and Subirade, 2006, 2007; Mession et al., 2013; Wichchukit et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Gel-like materials containing emulsified fat include several manufactured food products, for example, yoghurt, some cheeses, thick sauces, and meat products (frankfurters and spreadable pastes). The physical result of incorporating emulsified fat droplets into gel matrices is either a reinforcement of the structure, if the gel network attaches to the interfacial layer of oil droplets, or a weaker structure if this interaction occurs to a limited extent (Aguilera and Kessler, 1989; Dickinson, 2012; Mession et al., 2013). Although emulsions are generally formed by mechanical means, a simple and energy saving procedure to generate oil droplets is to use ultrasound energy (Awad et al., 2012; Ching et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

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Properties of microparticles from a whey protein isolate/alginate emulsion gel

Tacca

Medina

Park

et al. 2018

Food sci. technol. int.

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Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB). Oil microdroplets were obtained by US and HSB, with an average equivalent diameter varying between 2.0-3.2 µm and 4.5-6.7 µm, respectively. Oil incorporation increased compression stress of bulk emulsion gels at small deformations compared to the no-oil microgel, but this effect was reversed at high strains. EGM were prepared by shear-induced size reduction. Rheological tests at 20 ℃ and 40 ℃ showed that US-EGM and HSB-EGM exhibited a predominant elastic behavior, with G' > G″ throughout the frequency range. However, when HSB-EGM were heated at 60 ℃ their rheological behavior changed to a more fluid-like condition, but not that of US-EGM. Consequently, EGM have the properties needed to improve food texture for people with masticatory/swallowing dysfunctions or needing special nutrition.

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The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Cited by 38 publications

References 34 publications

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Properties of microparticles from a whey protein isolate/alginate emulsion gel

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