Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

Hémar, Yacine; Tamehana, Michelle; Munro, Peter A.; Singh, Harjinder

doi:10.1016/s0268-005x(01)00077-7

Cited by 133 publications

(76 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This can be seen in Fig. 4 as the emergence at 30 min of gelled particles which remained unchanged up to 120 min, and is in accordance with a study by Hemar, Tamehana, Munro, and Singh (2001), who observed that the addition of xanthan gum led to protein aggregation and subsequent phase separation in skim milk powder using confocal scanning laser microscopy. …”

Section: Light Microscopysupporting

confidence: 90%

“…4). This was also observed by Hemar et al (2001) in whey protein isolate-xanthan mixtures: the protein aggregates were larger when xanthan was added to whey protein isolate (WPI) than in WPI without xanthan, and they did not observe phase separation in WPI-xanthan mixtures. Agreeing with these results, Zhang, Zhang, and Vardhanabhuti (2014) observed that the protein aggregates in WPI-carrageenan gels formed large clusters, which was likely to be because of the strong attraction between protein aggregates and carrageenan.…”

Section: Elsevier_foohyd_3284mentioning

confidence: 59%

See 1 more Smart Citation

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

et al. 2016

View full text Add to dashboard Cite

Elsevier Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030. IntroductionOver recent decades, the problems of overweight and obesity have increased and, therefore, the interest in formulating satiating foods has grown. The concept of appetite control comprises two components: satiation (the processes that induce meal termination) and satiety (which determines the intervals between meals) (Geraedts, Troost, & Saris, 2011;Solah et al., 2010). Ingested food evokes satiety in the gastrointestinal (GI) tract by mechanical and humoral stimulation. Postgastric factors seem to play a key role in satiety through secretion of various peptides by the walls of the small and large intestine in response to ingested food (Geraedts et al., 2011). Satiety signals differ as the meal moves through the gut but include oral (taste and texture), gastric (distension and emptying), and intestinal (distension and nutrient absorption) factors (Hoad et al., 2004). Fibres (carbohydrates resistant to digestion) and various proteins have commonly been used as ingredients in foods and beverages to enhance satiety (Halford & Harrold, 2012).Proteins suppress food intake, make a stronger contribution to satiety and delay the return of hunger more than fats and carbohydrates (Anderson & Moore, 2004;Geraedts et al., 2011;Solah et al., 2010). The mechanisms by which the peptide products of protein digestion exert their effect on food intake via the gut include slowing stomach emptying and direct or indirect stimulation of gut hormone receptors (Anderson & Moore, 2004). As dairy products contain high levels of protein, they are good for designing satiating food products. Casein is the most abundant milk protein, accounting for 80% of total protein, with whey proteins constituting the remaining 20% (Chen, Chen, & Hsieh, 2016). Hall, Millward, Long, and Morgan (2003) and Veldhorst et al. (2009) found that whey proved more satiating than casein. The digestion and absorption of whey and casein differ in that casein, unlike whey, coagulates in the stomach due to its precipitation by gastric acid. Furthermore, casein is considered a "slow" protein, whereas whey protein is a relatively "fast" protein (Boirie et al., 1997;Veldhorst et al., 2009), so whey consumption leads to higher plasma concentrations of factors known to contribute to satiety, such as amino acids, glucose-dependent insulinotropic polypeptide, glucagon-like peptide-1 and cholecystokinin (Anderson & Moore, 2004;Hall et al., 2003).A number of studies shows that fibre-rich foods can increase the feeling of satiety and decrease short-term food intake. Certain fibre types bind water and swell, causing increased viscosity, which is associated with delayed gastric emptying AbstractThe effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharid...

show abstract

Section: Light Microscopysupporting

confidence: 90%

Section: Elsevier_foohyd_3284mentioning

confidence: 59%

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

et al. 2016

View full text Add to dashboard Cite

show abstract

“…578 This phenomenon has been observed previously using confocal laser scanning microscopy 579 (Hemar, et al, 2001). Carrageenan at the dosage of 0.01% slightly reduced the thickness and 580 substantially increased chalkiness while other sensory attributes are similar to the skim 581 control yoghurt.…”

supporting

confidence: 61%

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

2017

View full text Add to dashboard Cite

show abstract

“…Glycosylation might induce hydrophilic groups to protein, improving its solubility. [28,30] Furthermore, when sugar molecules bind to proteins, they make the partially unfolded states of proteins, leading to the enhancement of hydrophobic interaction on the protein surface. The hydrophobic interaction may improve the foam formation.…”

Section: Resultsmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

show abstract

Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

Cited by 133 publications

References 17 publications

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Contact Info

Product

Resources

About