Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

Urbonaite, V.; Jongh, H.H.J. de; Linden, Erik van der; Pouvreau, Laurice

doi:10.1016/j.foodhyd.2014.12.010

Cited by 67 publications

(34 citation statements)

References 19 publications

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“…Protein gels are widely used to provide structure in foods. Several proteins have the ability to form gels on heating with different structures, depending on the source and gelling conditions [ 1 – 3 ]. Protein gels can be prepared by cross-linking flexible proteins (e.g.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

et al. 2018

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The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.Electronic supplementary materialThe online version of this article (10.1007/s11483-018-9518-7) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

et al. 2018

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“…Water holding (WH) of gels was measured using a centrifugation procedure previously described by Urbonaite, de Jongh, van der Linden, and Pouvreau (2015b).…”

Section: Water Holding Measurementsmentioning

confidence: 99%

“…(equals: 100 -A max ) refers to the amount of water remaining in the gel and k represents the coefficient reflecting how easy water leaves the system under applied force (Urbonaite et al, 2015b). The fitting parameters were obtained by least-squares fitting of the experimental data using excel solver.…”

Section: Water Holding Measurementsmentioning

confidence: 99%

Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

et al. 2019

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“…The water holding of these fine-stranded gels can be fully explained by the Flory-Rehner theory and is linear with their gel strength (van der Sman 2015). Water holding of coarse gels is little explained by gel strength, but rather by the size of the pore (Urbonaite et al 2015). Theoretical investigation of the contribution of the pore space to the water holding of particulate gels is hampered by the fact that pore size is often in the submicron range, where both the van der Waals forces and the capillary forces contribute to the water binding in the pore space (Shahraeeni and Or 2010;Tuller, Dani, and Dudley 1999).…”

Section: Introductionmentioning

confidence: 95%

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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In this study, hydration of mushroom as a porous food material has been studied considering their biphasic character. It consists of a solid phase that consists of intertwined hyphae and having cell walls with a swellable polymeric matrix and a pore phase made up by the space in between the hyphae. We have investigated the hydration of mushrooms as a function of initial porosity and thermal treatment. Variation in porosity is induced by the natural variation in the growth of mushroom. Porosity is measured by the weight gain during vacuum infiltration of mushroom caps with the mushroom isotonic solution. The hydration of the heat-treated mushroom shows a linear increase with the porosity of mushroom. Storage of mushroom increases the porosity with the number of storage days, which has also been confirmed with X-ray tomography(XRT) measurements. Finally, we show that the hydration of thermal-treated mushroom has two independent contributions, from porosity and temperature of the heat treatment. Current theories deal only with the latter contribution to the hydration of foods and need to be extended for accounting porosity of the food.

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Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

Cited by 67 publications

References 19 publications

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

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