Improving emulsifying properties by high-voltage Electrostatic field in emulsified pork batter as phosphate-replacement.

The objective of this study was to explore the influencing factor and variation of emulsifiability of myofibrillar protein from Duolang sheep.The effects of temperature, p H, myofibrillar protein concentration and Na Cl concentration on the emulsification of myofibrillar protein from Duolang sheep were studied with single factor test method, selecting the emulsifying activity index ( EAI) and emulsifying stability index ( ESI) as indicators. Results showed that EAI and ESI increased at first and then decreased with the rise of temperature, reaching the maximum of 60℃, respectively 0.02m2/ g and 63.21%. When p H was 5, EAI reached a maximum value of 0.04m2/ g and the maximum ESI was reached when p H was 6.EAI and ESI first increased and then decreased with the rising of Na Cl concentration, reaching the maximum at 0.4mol / L, respectively 0.04m2/ g and 50.40%. EAI significantly decreased ( p < 0.05) as myofibrillar protein concentration increased ( p < 0.05) , and ESI reached a maximum value of 49.55%when the myofibrillar protein concentration was 2.0mg / m L. This research provided a theoretical basis for the application of Duolang lamb myofibrillar protein in food processing industry.

Polysaccharide protein conjugate is usually prepared by electrostatic interactions or Maillard reaction. In this study, coconut protein concentrate (CPC)-pectin conjugate was synthesized by a combination between the electrostatic and early stage Maillard reaction. The objective was to evaluate the effect of CPC-pectin ratio, temperature, and pH on emulsion stability index (ESI) and emulsion activity index (EAI). Furthermore, the obtained conjugate was used to stabilize the red palm oil emulsion. The conjugate was prepared by mixing CPC and pectin solution, and dried in a cabinet dryer. Factors, such as CPC-pectin ratio (1:3, 1:2, 1:1, 2:1, 3:1), incubation temperature (50, 60, 70, 80, 90 °C), and pH (3; 3.5; 4; 4.5; 5) were evaluated. The result show that CPC contained 67.40% ± 0.93 protein. ESI and EAI of CPC was not detected. CPC-pectin ratio, temperature, and pH had a significant effect on ESI and EAI, except temperature was not significant effect on EAI. Early stage Maillard reaction was confirmed by FTIR analysis since the peak intensity of amida I increased and amida II decreased. The best CPC-pectin conjugate was found at CPC-pectin ratio of 1:2 (w/w), incubation temperature of 80 °C, and pH of 4. ESI, EAI, droplet size and zeta potential of red palm oil emulsion were 165.263 min; 72.314 m 2 /g; 553.4 nm and −45.5 mV, respectively. The emulsion droplets were uniform in size and equally dispersed. In summary, drying of conjugate on cabinet dryer induced early stage Maillard reaction and the conjugate can be used to stabilize red palm oil emulsion.

High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage

The effect of high-voltage electrostatic field (HVEF) on maize seeds’ resistance to chilling injury remains unclear. This study investigates the chemical and spatial changes induced by HVEF at macroscopic and microscopic levels via the combination of physiological assessments and scanning electron microscopy (SEM). Maize samples were categorized into low and normal-temperature groups. At an HVEF strength of 1.6 kV/cm, all indices in the low-temperature group significantly improved relative to the control (P < 0.01), with germination potential, rate, index, and vigor index increasing by 11.7%, 11.2%, 10.5%, and 31.7%, respectively. Root length, shoot length, and dry weight of maize seedlings rose by 20.3%, 19.2%, and 16.6%. Further analysis revealed a 62.7% increase in soluble sugar content in HVEF-treated seeds and the lowest leaching solution conductivity of 1.6 kV/cm. These results demonstrate that HVEF treatment enhances soluble sugar accumulation during seed germination, regulating osmotic balance within the cells. Furthermore, SEM assessed maize microtissue morphology after chilling injury and HVEF treatment. Optimal HVEF treatment resulted in cell wall expansion, enhanced fiber elasticity, reduced interstitial spaces, and swollen cells, indicating improved hydrophilicity and protease activity. This study offers valuable insights into the mechanisms by which HVEF improves seed performance under low-temperature stress.

Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods

Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion.

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysates of different molecular weights, the present study continued to delve into the effects of WPH with fraction I on the structure and function of myofibrillar proteins (MP) in ground pork during the freeze-thaw (F-T) cycles. With the number of F-T cycles raised, the total sulfhydryl content, the relative contents of α-helix, Ca2+-ATPase activity, K+-ATPase activity, solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of MP gradually decreased. Conversely, the carbonyl content and the relative content of random curl showed an increasing trend. In particular, the damage to the structure and the function of MP became more pronounced after three F-T cycles. But, during F-T cycles, FI stabilized the structure of MP. Compared to the control group, the 10% FI group showed a remarkable improvement (p < 0.05) in the total sulfhydryl content, Ca2+-ATPase activity, K+-ATPase activity, solubility, EAI and ESI after multiple F-T cycles, suggesting that 10% FI could effectively inhibit protein oxidation and had the influence of preserving MP function properties. In conclusion, WPH with fraction I can be used as a potential natural antioxidant peptide for maintaining the quality of frozen processed meat products.

Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus)

This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and β‐conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The β‐conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of β‐conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S∶7S ratio and strongly and negatively correlated with the concentration of β‐conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI. Also, no relationship was found between ESI or EAI and extractability. Based on these data, it appears that the 11S∶7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems.

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ≈130–138 kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (≈135–142kDa) and legumins (≈256–332 kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties.

Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.

Research Note: Emulsifying Properties of Actomyosin from Several Species