This study aimed to explore the potential of organic acids to promote formation of fibrils in plant-based meat analogs during extrusion,as acids were able to induce formation of amyloid-fibrils from protein molecules....This study aimed to explore the potential of organic acids to promote formation of fibrils in plant-based meat analogs during extrusion,as acids were able to induce formation of amyloid-fibrils from protein molecules.Specifically,the effects of acetic acid,tartaric acid,and citric acid with various concentrations(0.05,0.10,0.20,and 0.30 mol/kg protein)on the structure and properties of the soy protein isolate(SPI)-based meat analogs from extrusion were investigated.Tartaric acid and citric acid improved the fibrous degree of the meat analogs with the optimal concentration of 0.20 mol/kg SPI,while acetic acid did not have a significant effect.Besides,it was found that citric acid led to a higher fibrous degree than tartaric acid,which might be due to that citric acid was more effective in cross-linking than tartaric acid.Moreover,adding organic acids promoted degradation of SPI,enhancing the flexibility of SPI molecules during extrusion.This,facilitated the rearrangement of protein molecules and the formation of fibrils in meat analogs.Although acetic acid also promoted the hydrolysis of SPI,it hindered the unfolding of SPI during heating and was not able to induce cross-linking of SPI molecules.As a result,acetic acid had no significant impact on the fibrous degree of meat analogs.In conclusion,citric acid and tartaric acid were promising and cost-effective additives to promote production of plant protein-based meat analogs.展开更多
This study employed enzymatic hydrolysis to treat black sesame protein and investigated the relationship between the structure of the hydrolysates and their xanthine oxidase(XOD)inhibitory activity.The results indicat...This study employed enzymatic hydrolysis to treat black sesame protein and investigated the relationship between the structure of the hydrolysates and their xanthine oxidase(XOD)inhibitory activity.The results indicated that the hydrolysate prepared with alkaline protease(A-BSPH)exhibited the highest XOD inhibitory activity,with an IC_(50) value of 24.48±0.22 mg/mL.This superior activity could be attributed to the broad specificity of alkaline protease,which produced hydrolysates with a lower molecular weight and a higher content of exposed aromatic amino acids,while maintaining favorable surface hydrophobicity.Furthermore,the hydrolysate retained its XOD inhibitory activity after simulated gastrointestinal digestion.In conclusion,this study provides a theoretical foundation for the use of black sesame protein hydrolysate as a potential XOD inhibitor.展开更多
Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5...Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5°,13.0°and 20.0°and the presence of the endothermic peak during DSC analysis.Moreover,the inhibitory effect of polyphenols onα-amylase was in the order of quercetin>genistein>gallic acid=ferulic acid>naringin=caffeic acid,and their inhibitory effect on amyloglucosidase was in the order of quercetin=naringin>gallic acid>caffeic acid=genistein>ferulic acid.The starch-genistein and starch-naringin complexes had the highest polyphenol content,followed by the starch-ferulic acid complex,the starch-caffeic acid complex,the starch-quercetin complex and the starch-gallic acid complex.The resistant starch content of starch-genistein,starch-quercetin,starch-naringin,starch-gallic acid,starch-ferulic acid and starch-caffeic acid complexes was 72.49%,79.86%,68.82%,60.96%,71.06%and 71.24%,respectively.These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion.Particularly,the starch-quercetin complex was the most resistant,which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases.展开更多
This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperatu...This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperature(Tg)but decreased the hardness of the gelatin gel.However,adding sucrose increased both the Tg and hardness,since no emulsion was formed.Thus,this work further investigated effects of the initial volume ratio of the gelatin and maltodextrin solutions(V_(GE)/V_(MD)),the dextrose equivalent(DE)of maltodextrin and the biopolymer concentrations on microstructure and properties of the emulsion gel.When the V_(GE)/V_(MD)was 3:7,5:5,and 7:3,the Tg was 21.6,24.6,and 23.8℃,respectively,while the hardness was 365.2,570.1,and 708.7 g,respectively.The droplet size decreased,as the V_(GE)/V_(MD)increased.These results suggested that smaller droplets induced a stronger emulsion gel.Similarly,maltodextrin of higher DE induced smaller droplets,lower Tg and larger hardness.Moreover,the gelatin concentration was positively correlated with the Tg and hardness but had no linear correlation with the droplet size,which suggested that more gelatin improved the gelling ability,and the emulsion gel strength depended on the gelling ability rather than the microstructure.Similarly,more maltodextrin induced higher Tg and hardness but bigger droplets.展开更多
基金financially supported by the National Natural Science Foundation of China(32072257 and U22A20537)Training Plan for Academic and Technical Leaders of Major Disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037)the Major Science&Technology Development-Specific Projects of Jiangxi Province(20213AAF02025).
文摘This study aimed to explore the potential of organic acids to promote formation of fibrils in plant-based meat analogs during extrusion,as acids were able to induce formation of amyloid-fibrils from protein molecules.Specifically,the effects of acetic acid,tartaric acid,and citric acid with various concentrations(0.05,0.10,0.20,and 0.30 mol/kg protein)on the structure and properties of the soy protein isolate(SPI)-based meat analogs from extrusion were investigated.Tartaric acid and citric acid improved the fibrous degree of the meat analogs with the optimal concentration of 0.20 mol/kg SPI,while acetic acid did not have a significant effect.Besides,it was found that citric acid led to a higher fibrous degree than tartaric acid,which might be due to that citric acid was more effective in cross-linking than tartaric acid.Moreover,adding organic acids promoted degradation of SPI,enhancing the flexibility of SPI molecules during extrusion.This,facilitated the rearrangement of protein molecules and the formation of fibrils in meat analogs.Although acetic acid also promoted the hydrolysis of SPI,it hindered the unfolding of SPI during heating and was not able to induce cross-linking of SPI molecules.As a result,acetic acid had no significant impact on the fibrous degree of meat analogs.In conclusion,citric acid and tartaric acid were promising and cost-effective additives to promote production of plant protein-based meat analogs.
基金National Natural Science Foundation of China(32372327,32460599)the Key Research and Development Program of Jiangxi Province(20232BBF60023)+1 种基金“Shuangqian Project”of Jiangxi Province(jxsq2023201042)the Research Project of State Key Laboratory of Food Science and Resources,Nanchang University(SKLF-ZZA-202510).
文摘This study employed enzymatic hydrolysis to treat black sesame protein and investigated the relationship between the structure of the hydrolysates and their xanthine oxidase(XOD)inhibitory activity.The results indicated that the hydrolysate prepared with alkaline protease(A-BSPH)exhibited the highest XOD inhibitory activity,with an IC_(50) value of 24.48±0.22 mg/mL.This superior activity could be attributed to the broad specificity of alkaline protease,which produced hydrolysates with a lower molecular weight and a higher content of exposed aromatic amino acids,while maintaining favorable surface hydrophobicity.Furthermore,the hydrolysate retained its XOD inhibitory activity after simulated gastrointestinal digestion.In conclusion,this study provides a theoretical foundation for the use of black sesame protein hydrolysate as a potential XOD inhibitor.
基金financially supported by the National Natural Science Foundation of China(31972026)“Shuangqian Project”of Jiangxi Province,and Training plan for academic and technical leaders of major disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037).
文摘Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5°,13.0°and 20.0°and the presence of the endothermic peak during DSC analysis.Moreover,the inhibitory effect of polyphenols onα-amylase was in the order of quercetin>genistein>gallic acid=ferulic acid>naringin=caffeic acid,and their inhibitory effect on amyloglucosidase was in the order of quercetin=naringin>gallic acid>caffeic acid=genistein>ferulic acid.The starch-genistein and starch-naringin complexes had the highest polyphenol content,followed by the starch-ferulic acid complex,the starch-caffeic acid complex,the starch-quercetin complex and the starch-gallic acid complex.The resistant starch content of starch-genistein,starch-quercetin,starch-naringin,starch-gallic acid,starch-ferulic acid and starch-caffeic acid complexes was 72.49%,79.86%,68.82%,60.96%,71.06%and 71.24%,respectively.These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion.Particularly,the starch-quercetin complex was the most resistant,which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases.
基金the National Natural Science Foundation of China(32160541 and 31972026)Shuangqian Plan of Jiangxi Province(jxsq2023201112)+1 种基金Training plan for academic and technical leaders of major disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037)Postdoctoral Natural Science Foundation of Jiangxi Province.
文摘This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperature(Tg)but decreased the hardness of the gelatin gel.However,adding sucrose increased both the Tg and hardness,since no emulsion was formed.Thus,this work further investigated effects of the initial volume ratio of the gelatin and maltodextrin solutions(V_(GE)/V_(MD)),the dextrose equivalent(DE)of maltodextrin and the biopolymer concentrations on microstructure and properties of the emulsion gel.When the V_(GE)/V_(MD)was 3:7,5:5,and 7:3,the Tg was 21.6,24.6,and 23.8℃,respectively,while the hardness was 365.2,570.1,and 708.7 g,respectively.The droplet size decreased,as the V_(GE)/V_(MD)increased.These results suggested that smaller droplets induced a stronger emulsion gel.Similarly,maltodextrin of higher DE induced smaller droplets,lower Tg and larger hardness.Moreover,the gelatin concentration was positively correlated with the Tg and hardness but had no linear correlation with the droplet size,which suggested that more gelatin improved the gelling ability,and the emulsion gel strength depended on the gelling ability rather than the microstructure.Similarly,more maltodextrin induced higher Tg and hardness but bigger droplets.
