Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified ...Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.展开更多
Human milk is considered to be the optimal source of infant nutrition. Some of the benefits of breastfeeding have been ascribed to human milk oligosaccharides(HMO). For instance, HMO can affect faecal characteristics ...Human milk is considered to be the optimal source of infant nutrition. Some of the benefits of breastfeeding have been ascribed to human milk oligosaccharides(HMO). For instance, HMO can affect faecal characteristics such as stool consistency and stool frequency. Such effects on stool characteristics can be beneficial for young infants as hard stools and even constipation is common in that age group. Prebiotics in infant milk formulas have been introduced to exert similar functionalities. A specific mixture of prebiotics consists of a combination of short chain galacto-oligosaccharides and long-chain fructo-oligosaccharides(scGOS/lcFOS) in a ratio of 9:1. This specific mixture has been developed to closely resemble the molecular size composition of HMO. Many studies have been done with scGOS/lcFOS, and indicators for digestive comfort have often been included as secondary outcomes. This review summarizes the effects of scGOS/lcFOS(9:1) on stool consistency,stool frequency and transit time in healthy term and preterm infants. In several of the studies with scGOS/lcFOS in a ratio of 9:1 in infant milk formulas, positive effects of this mixture on stool characteristics such as stool consistency and stool frequency were observed. As stool consistency was shown to be correlated to whole gut transit time, scGOS/lcFOS can be hypothesised to have a role in reducing the risk of constipation.展开更多
Objectives:Walnut protein-galactooligosaccharide(WalPI-GOS)nanoparticles were used to prepare high internal phase Pickering emulsions(HIPPEs).Materials and Methods:The entrapment properties of HIPPEs for cinnamon oil ...Objectives:Walnut protein-galactooligosaccharide(WalPI-GOS)nanoparticles were used to prepare high internal phase Pickering emulsions(HIPPEs).Materials and Methods:The entrapment properties of HIPPEs for cinnamon oil were investigated by varying the volume ratios of camellia and cinnamon oils(cinnamon oil contents:0%,2.5%,5.0%,10%,15%,and 20%),and the droplet size,rheological properties,Raman spectroscopy results,microstructure,thermal stability,storage stability,and antioxidant activity of HIPPEs were determined.Results:The droplet size of HIPPEs increased with increasing cinnamon oil content.Among the samples,HIPPEs enriched with the cinnamon oil content of 10%had the highest storage modulus,loss modulus,and apparent viscosity(13.64 Pa·s).However,the thixotropic recovery ability of HIPPEs decreased with the increase in cinnamon oil content.Raman spectroscopy and microstructural analysis revealed that proteins covalently cross-linked with cinnamaldehyde to form a three-dimensional network structure,which showed the highest stability when the cinnamon oil content was 10%.HIPPEs exhibited high thermal stability without delamination after heating,as well as good storage stability without delamination or discoloration after 15 d of storage at 25℃ and 50℃.Among the samples,HIPPEs enriched with 10%cinnamon oil had the lowest peroxide and malondialdehyde values during storage.The addition of cinnamon oil significantly enhanced the antioxidant activity of HIPPEs.Conclusions:The best overall performance of HIPPEs was achieved at a cinnamon oil content of 10%.This result provides a theoretical foundation for the development of WalPI and the application of cinnamon oil in food,as well as a theoretical basis for the development of novel food delivery systems.展开更多
Background Weaning stress reduces growth performance and health of young pigs due in part to an abrupt change in diets from highly digestible milk to fibrous plant-based feedstuffs.This study investigated whether diet...Background Weaning stress reduces growth performance and health of young pigs due in part to an abrupt change in diets from highly digestible milk to fibrous plant-based feedstuffs.This study investigated whether dietary galactooligosaccharide(GOS),supplemented both pre-and post-weaning,could improve growth performance and intestinal health via alterations in the hindgut microbial community.Methods Using a 3×2 factorial design,during farrowing 288 piglets from 24 litters received either no creep feed(FC),creep without GOS(FG-)or creep with 5%GOS(FG+)followed by a phase 1 nursery diet without(NG-)or with 3.8%GOS(NG+).Pigs were sampled pre-(D22)and post-weaning(D31)to assess intestinal measures.Results Creep fed pigs grew 19%faster than controls(P<0.01)prior to weaning,and by the end of the nursery phase(D58)e pigs fed GOS pre-farrowing(FG+)were 1.85 kg heavier than controls(P<0.05).Furthermore,pigs fed GOS in phase 1 of the nursery grew 34%faster(P<0.04),with greater feed intake and efficiency.Cecal microbial communities clustered distinctly in pre-vs.post-weaned pigs,based on principal coordinate analysis(P<0.01).No effects of GOS were detected pre-weaning,but gruel creep feeding increased Chao1α-diversity and altered several genera in the cecal microbiota(P<0.05).Post-weaning,GOS supplementation increased some genera such as Fusicaterribacter and Collinsella,whereas others decreased such as Campylobacter and Frisingicoccus(P<0.05).Changes were accompanied by higher molar proportions of butyrate in the cecum of GOS-fed pigs(P<0.05).Conclusions Gruel creep feeding effectively improves suckling pig growth regardless of GOS treatment.When supplemented post-weaning,prebiotic GOS improves piglet growth performance associated with changes in hindgut microbial composition.展开更多
Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galac...Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide(GOS),which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies,conduct sensory analysis,shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar,sugar,citric acid,water,and FSSAI(Food Safety Standards Authority of India)certified natural colours and flavours,while GOS supplemented gummies were made by replacing sugar in varied amounts,upto 100%.A trained panel(n=8)evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes.GOS recovery analysis,physicochemical variables such as colour,moisture,pH,and texture were assessed.Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures(37℃)over a period of 6 months.The results revealed that gummies with varying levels of GOS were acceptable to the panelists,with no significant differences in the keeping quality.However,F test revealed a significant improvement(p<0.05)in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months.The moisture content and pH values were 24.8%and 3.37 respectively.HPLC analysis revealed a recovery of 95%GOS in the prepared gummies.Hence,sugar can be substituted with 100%GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.展开更多
基金the National Natural Science Foundation of China (31871748)Natural Science Foundation of Henan Province (242300421317, 242300420462)+2 种基金the Project of Henan University of Technology Excellent Young Teachers (21420064)Zhengzhou Science and Technology Collaborative Innovation Project (21ZZXTCX17)China Postdoctoral Science Fundation (2021M701112) for the financial support。
文摘Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.
文摘Human milk is considered to be the optimal source of infant nutrition. Some of the benefits of breastfeeding have been ascribed to human milk oligosaccharides(HMO). For instance, HMO can affect faecal characteristics such as stool consistency and stool frequency. Such effects on stool characteristics can be beneficial for young infants as hard stools and even constipation is common in that age group. Prebiotics in infant milk formulas have been introduced to exert similar functionalities. A specific mixture of prebiotics consists of a combination of short chain galacto-oligosaccharides and long-chain fructo-oligosaccharides(scGOS/lcFOS) in a ratio of 9:1. This specific mixture has been developed to closely resemble the molecular size composition of HMO. Many studies have been done with scGOS/lcFOS, and indicators for digestive comfort have often been included as secondary outcomes. This review summarizes the effects of scGOS/lcFOS(9:1) on stool consistency,stool frequency and transit time in healthy term and preterm infants. In several of the studies with scGOS/lcFOS in a ratio of 9:1 in infant milk formulas, positive effects of this mixture on stool characteristics such as stool consistency and stool frequency were observed. As stool consistency was shown to be correlated to whole gut transit time, scGOS/lcFOS can be hypothesised to have a role in reducing the risk of constipation.
基金supported by the Yunnan Fundamental Research Projects(No.202401AS070012)the Youth Project of‘Xingdian Talent Support Plan’in Yunnan Province(YNWR-QNBJ-2018-046).
文摘Objectives:Walnut protein-galactooligosaccharide(WalPI-GOS)nanoparticles were used to prepare high internal phase Pickering emulsions(HIPPEs).Materials and Methods:The entrapment properties of HIPPEs for cinnamon oil were investigated by varying the volume ratios of camellia and cinnamon oils(cinnamon oil contents:0%,2.5%,5.0%,10%,15%,and 20%),and the droplet size,rheological properties,Raman spectroscopy results,microstructure,thermal stability,storage stability,and antioxidant activity of HIPPEs were determined.Results:The droplet size of HIPPEs increased with increasing cinnamon oil content.Among the samples,HIPPEs enriched with the cinnamon oil content of 10%had the highest storage modulus,loss modulus,and apparent viscosity(13.64 Pa·s).However,the thixotropic recovery ability of HIPPEs decreased with the increase in cinnamon oil content.Raman spectroscopy and microstructural analysis revealed that proteins covalently cross-linked with cinnamaldehyde to form a three-dimensional network structure,which showed the highest stability when the cinnamon oil content was 10%.HIPPEs exhibited high thermal stability without delamination after heating,as well as good storage stability without delamination or discoloration after 15 d of storage at 25℃ and 50℃.Among the samples,HIPPEs enriched with 10%cinnamon oil had the lowest peroxide and malondialdehyde values during storage.The addition of cinnamon oil significantly enhanced the antioxidant activity of HIPPEs.Conclusions:The best overall performance of HIPPEs was achieved at a cinnamon oil content of 10%.This result provides a theoretical foundation for the development of WalPI and the application of cinnamon oil in food,as well as a theoretical basis for the development of novel food delivery systems.
基金supported by Milk Specialties Global,USDA-NIFA 2022–67015-37125Hatch 7004887by an SREB fellowship to TEB。
文摘Background Weaning stress reduces growth performance and health of young pigs due in part to an abrupt change in diets from highly digestible milk to fibrous plant-based feedstuffs.This study investigated whether dietary galactooligosaccharide(GOS),supplemented both pre-and post-weaning,could improve growth performance and intestinal health via alterations in the hindgut microbial community.Methods Using a 3×2 factorial design,during farrowing 288 piglets from 24 litters received either no creep feed(FC),creep without GOS(FG-)or creep with 5%GOS(FG+)followed by a phase 1 nursery diet without(NG-)or with 3.8%GOS(NG+).Pigs were sampled pre-(D22)and post-weaning(D31)to assess intestinal measures.Results Creep fed pigs grew 19%faster than controls(P<0.01)prior to weaning,and by the end of the nursery phase(D58)e pigs fed GOS pre-farrowing(FG+)were 1.85 kg heavier than controls(P<0.05).Furthermore,pigs fed GOS in phase 1 of the nursery grew 34%faster(P<0.04),with greater feed intake and efficiency.Cecal microbial communities clustered distinctly in pre-vs.post-weaned pigs,based on principal coordinate analysis(P<0.01).No effects of GOS were detected pre-weaning,but gruel creep feeding increased Chao1α-diversity and altered several genera in the cecal microbiota(P<0.05).Post-weaning,GOS supplementation increased some genera such as Fusicaterribacter and Collinsella,whereas others decreased such as Campylobacter and Frisingicoccus(P<0.05).Changes were accompanied by higher molar proportions of butyrate in the cecum of GOS-fed pigs(P<0.05).Conclusions Gruel creep feeding effectively improves suckling pig growth regardless of GOS treatment.When supplemented post-weaning,prebiotic GOS improves piglet growth performance associated with changes in hindgut microbial composition.
文摘Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide(GOS),which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies,conduct sensory analysis,shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar,sugar,citric acid,water,and FSSAI(Food Safety Standards Authority of India)certified natural colours and flavours,while GOS supplemented gummies were made by replacing sugar in varied amounts,upto 100%.A trained panel(n=8)evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes.GOS recovery analysis,physicochemical variables such as colour,moisture,pH,and texture were assessed.Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures(37℃)over a period of 6 months.The results revealed that gummies with varying levels of GOS were acceptable to the panelists,with no significant differences in the keeping quality.However,F test revealed a significant improvement(p<0.05)in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months.The moisture content and pH values were 24.8%and 3.37 respectively.HPLC analysis revealed a recovery of 95%GOS in the prepared gummies.Hence,sugar can be substituted with 100%GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.
