Protein Isolate Blends Research Articles

Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends

Chicken analogs were structured using binary blends of soy protein isolate (SPI) and wheat gluten (WG) or whey protein concentrate (WPC), as well as trinary blends of SPI-WG-WPC via high moisture extrusion. Chicken analogs with anisotropic structures were achieved (anisotropic index >1). Although adding WPC increased hardness, by varying the ratio of SPI to WG in the trinary blends, comparable texture profile properties as cooked chicken breast were achieved. The drivers of the fiber structure formation were non-covalent protein-protein interactions like hydrogen bonds and hydrophobic interactions, and to a lesser extent, inter-protein disulfide bonds formation. β-sheets were the dominant secondary structure, and adding WPC increased the proportion of α-helix while adding WG increased the proportion of β-turns in the meat analog (MA). This study offered strategies on structuring extruded chicken analogs with WPC, a high-quality protein source, and provided insights into mechanisms underlying the formation of fiber structures.

Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein

Physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein isolate (WPI) and pea protein isolate (PPI) at varying mass ratios (100/0, 75/25, 50/50, 25/75, 0/100) were investigated. Data indicated that the mass ratios affected the physical, chemical and storage stability of the emulsion by influencing the particle size, zeta-potential, surface hydrophobicity, free sulfhydryl content, and secondary structure of the blends. Particularly, emulsion with a mixing ratio of 75/25 exhibited superior physical stability against salt concentrations (200 and 500 mM), better chemical stability against UV light and heat, and maintained stability over a 30-day storage period. Emulsions stabilized by blends of different ratios exhibited similar digestion behavior, with no significant differences observed in lycopene's transformation stability and bio-accessibility. Data indicated that substitution of whey protein by pea protein is effective in term of emulsifier application and replacement ratio is an important factor need to be considered.

Enhanced functional characteristics and digestibility of blends of hemp protein hydrolysate and pea protein isolate

Enhanced functional characteristics and digestibility of blends of hemp protein hydrolysate and pea protein isolate

The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates

The (joint) contribution of soy proteins and dietary fibers (DFs) in determining the structure and texture of high moisture extrudates remains largely unclear. Blends of soy protein isolate (SPI) and a soy DF-enriched fraction (SDF) were prepared in different ratios, and their bulk rheology and water mobility distribution when hydrated to 60% moisture were related to the structure, texture, and protein extractability of high moisture extrudates prepared at the same moisture level. Increasing the DF proportion in hydrated SPI-SDF blends resulted in higher storage and loss moduli in linear region. In the non-linear region, however, higher DF levels resulted in more viscous behavior. The mobility of weakly interacting water protons decreased in samples with more DF. High moisture extrudates made from SPI had a layered microstructure consisting of V-shaped lamellae. Extrudates prepared from a blend containing 25% DF had more fibrous appearance with thin, branched protein-rich lamellae. Extrudates containing 52% DF exhibited a macrostructure without the presence of distinct layers or fibers and lacked a continuous protein network in their microstructure. The contribution of disulfide bonds to sustaining the protein network increased in extrudates containing more DF. Extrudates containing more DFs had lower cutting strengths and anisotropic indices. Strong negative correlations were found between the phase angle (obtained at 95 °C) in the non-linear region of the hydrated blends (indicating the relative importance of the viscous response) and the cutting strength of the extrudates in both longitudinal (R = −0.759) and perpendicular (R = −0.883) directions to the flow. In conclusion, the ratio of soy protein to DF had a significant impact on the characteristics of high moisture extrudates, which were associated with alterations in rheological properties, water mobility distribution and protein extractability.

Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues

Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (p < 0.05) reduced the mechanical energy requirements for extrusion. Cutting strength and texture profile analysis of HMMAs indicated softer texture with increases in SFM and FMC. X-ray microcomputed tomography analysis revealed that the microstructure of the HMMAs at the centre and towards the surface was different and affected by SFM concentration and FMC. The in vitro–protein digestibility corrected amino acid score of the HMMAs ranged between 85 and 91% and did not show significant (p < 0.05) changes as a function of FMC or SFM concentration. HMMAs produced from 37.5% SFM at 70% FMC showed no deficiency in essential amino acids for all age categories except for infants, suggesting the high potential of SFM and soy protein blends for creating nutritious meat alternative products. Overall, this work provided valuable insights regarding the effects of soy protein replacement by SFM on the textural, microstructural and nutritional quality of HMMA applications, paving the way for value-addition to this underutilized food industry by-product.

Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase

The present study sought to use microbial transglutaminase (MTG) to modulate the physicochemical properties of brown rice protein isolate (BRPI), pea protein isolate (PPI) and their blend, and determine MTG's effect on protein structural and digestive profile changes. MTG at concentration of 1 U/g significantly increased water holding capacity (91.6% enhancement) and decreased oil holding capacity (39.3% reduction) of BRPI + PPI (4:6) blend, respectively, accompanied by decreasing their solubility and zeta potential values in aqueous system. From rheological analysis, MTG-induced crosslinks could result in stronger and more elastic gels in BRPI + PPI blend with lower gel point temperature. SDS-PAGE demonstrated that the number and intensities of the protein bands for all MTG-treated BRPI were similar under both non-reducing and reducing conditions, whereas in the samples containing PPI, fewer and fainter bands were shown in the groups treated by MTG at concentration of 4 U/g and above. From FTIR spectra, lower level of random coils paralleled by an increase in both β-sheet structures and α-helix band were observed in the 1.0 U/g MTG-treated BRPI + PPI blend, indicating the protein-protein interactions within the mixed systems might boost the role of MTG in the structural modification, facilitating the network formation of more ordered structure with better thermal stability. Results of in vitro digestion showed less hydrophobic amino acids and essential amino acids including Lys released in MTG-treated BRPI + PPI blend's digests. Overall, the application of MTG in plant-based proteins can potentially contribute to the development of innovative food products with modified functionalities and unique digestive characteristics.

High moisture extrusion of meat analogues using mung bean (Vigna radiata L.) protein and flour blends: investigations on morphology, texture and rheology

SummaryHigh moisture meat analogues (HMMA) from the blends of mung bean protein isolate (MPI) and mung bean flour (MF) at different MF contents (10%, 20% and 30%) were prepared using high moisture extrusion (HME) and die texturisation. Pure MPI could not be extruded and texturised. Therefore, MF was added to improve the extrudability and to assist in the texturisation of HMMA. Rheological analysis performed under a range of simulated conditions in the cooling die demonstrated the decrease in both storage and loss moduli of the blend systems as compared to pure MPI, which explained the flow capability and extrudability of the blends during die texturisation. The effect of blend compositions on morphology and texture of the extrudates was investigated. All blend extrudates showed an anisotropic layer structure with a less pronounced velocity profile with increasing MF content. The microstructure of these extrudates revealed the presence of a multiphase system of the remaining MF fragments dispersed in a continuous protein matrix, thereby facilitating phase separation, loosening the protein structure and decreasing textural properties of HMMA as MF content increased. The results demonstrate that the blend of MPI and MF is a promising ingredient to prepare mung bean‐based HMMA with the customised texture properties.

Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5–88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2–10%) was found between the experimental and modelling approaches for most materials. The computed Young’s modulus (1.3–2.5 GPa) and saturation flow stress (20–45 MPa) increased with increasing Ii (0.7–3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.

Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein/Soy Protein Isolate/Cinnamaldehyde Blend Crosslinked With Xylose.

A composite material based on a new insect-based grasshopper protein (GP)/soy protein isolate (SPI) blend has been studied by solution casting using xylose as a crosslinker and cinnamaldehyde (CIN) as an antimicrobial agent to develop a novel antimicrobial edible packaging. In this paper, the effects of SPI, xylose, and CIN content on the properties of edible film were studied. The tensile test confirmed that 30% SPI incorporation content had the best blending effect with the mechanical properties and barrier properties improving obviously. After adding 10% xylose to form crosslinking network, the tensile strength and elongation at the break of the film showed the best state increasing to 3.4 Mpa and 38%, respectively. The 30% CIN enabled the film to be resistant to Escherichia coli and Staphylococcus aureus strongly and decreased the water vapor permeability to 1.8 × 1011 (g/cm·s·Pa) but had a negative effect on the mechanical properties. This is the first time that edible insects have been used to produce the natural edible antimicrobial packaging, proving edible insects, an excellent protein source, are tipped to be a potential source of raw materials for biomaterials.

The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate

This work was aimed to systematically assess the effect of diverse emulsification strategies, i.e., layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on electrospinnability of emulsions stabilized by gum Arabic (GA)-whey protein isolate (WPI) blend and their subsequence potential in β-carotene (BC) encapsulation. The designed BC emulsions were characterized in terms of zeta-potential, droplet size, and rheological properties. According to the results, LbL-formulated emulsions possessed the highest zeta-potential; however, HA-produced ones appeared to be more viscous among all emulsions. Properties of electrospun nanofibers varied considerably relying on either the emulsification strategy or the oil phase volume fraction as confirmed by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and fourier transform infrared specroscopy (FTIR). It was found that the resulting nanofibers produced by LbL and HA emulsification guaranteed higher BC encapsulation efficiency (>90%), in comparison to that of DM-engineered samples offering a lower efficiency of ∼71 %. The storage stability of BC emulsions stabilized with WPI-GA blend was in the order of LbL > HA > DM emulsions. Most importantly, the application of LbL assembly exhibited the most thermally/physicochemically stable carotenoid-comprising nanofibers among all studied mixing techniques. These results offer useful information for applications of different emulsification strategies for fabricating BC-loaded nanofibers via emulsion electrospining technique.

Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film

The octenyl succinic anhydride (OSA) modification of pullulan (PU) was applied to improve the blend miscibility, compatibility and water-resistance properties of the PU-chickpea protein isolate (CPI) blend films. For this purpose, the effect of degree of substitution (DS) of the modified PU and also the ratio of CPI to PU-OSA on the physical and mechanical properties of the obtained composite films were evaluated. FTIR and XRD results showed that the molecular interactions between CPI and PU-OSA were more than CPI and PU, indicating that these two polymers had more miscibility because of the hydrophobic nature of PU-OSA which also confirmed by scanning electron microscope (SEM) pictures. The findings indicated that the use of PU-OSA instead of PU can significantly improve the mechanical and water-resistance properties of composite films. In this regard, the octenylsuccination of PU decreased the extensibility, moisture content and water vapor permeability, while increased the tensile strength and water contact angle of the produced composite films. The highest values of the tensile strength (8.90 ± 0.10 MPa) and contact angle (91.48 ± 0.34°) were obtained for CPI50–P3 and CPI70–P3 composite films, respectively. Also, the lowest values of the water solubility (21.23 ± 0.96%), moisture content (15.74 ± 0.47%) and water vapor permeability (2.07 ± 0.06 × 10-10 gm-1s-1pa-1) were obtained for CPI70–P3 blend film. Eventually, it can be deduced that the composite films produced by CPI and PU-OSA with DS of 0.06 are the best and can be used as new biodegradable films with excellent properties.

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.

Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties.

High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently. The positive effect of blending on product texture is well known but not yet well understood. Therefore, this work targets investigating the influence of blending in HME at a mechanistic level. For this, SPI and a model protein, whey protein concentrate (WPC), were blended at three different ratios (100:0, 85:15, 70:30) and extruded at typical HME conditions (55% water content, 115/125/133 °C material temperature). Process conditions, rheological properties, morphology development, product structure and product texture were analysed. With increasing WPC percentage, the anisotropic structures became more pronounced and the anisotropy index (AI) higher. The achieved AI from the extrudates with a ratio of 70:30 (SPI:WPC) were considerably higher than comparable extrudates reported in other studies. In all extrudates, a multiphase system was visible whose morphology had changed due to the WPC addition. The WPC led to the formation of a much smaller dispersed phase compared to the overlying multiphase structure, the size of which depends on the thermomechanical stresses. These findings demonstrate that targeted mixing of protein-rich raw materials could be a promising method to tailor the texture of extruded meat analogues.

Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation

The efficiency of high dextrose equivalent (DE) maltodextrin – whey protein isolate blend (MD-WPI) to perform as a delivery system for encapsulating squalene, a marine nutraceutical, was investigated by keeping gum Arabic (GA) as reference material. Rheological properties indicated that MD-WPI and GA based emulsions have pseudoplastic and dilatant behaviour respectively. Encapsulation efficiency of 96.50 ± 0.06% and 75.44 ± 0.09% was achieved when squalene was encapsulated using MD-WPI and GA respectively. MD-WPI based squalene has recorded the highest oxidative stability and better solubility attributes. Maximum squalene release was observed from MD-WPI coated squalene at the 4th h of digestion suggesting faster wall material dissolution. Other invitro release characteristics such as particle size, zeta potential and polydispersity index also concurred with the above findings. It is concluded that high DE maltodextrin - whey protein blend can function superior to gum Arabic as a delivery system in terms of encapsulation, physico-chemical stability and in-vitro release attributes. Overall, the better stability and solubility aspects of MD-WPI based squalene powder indicates that it can find potent application as a functional food additive.

Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making

This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of samples 50.00 g wheat flour, 30.00 g yellow maize flour, 20.00 g African walnut protein isolate; 45.24 g wheat flour, 28.27 g yellow maize flour, 26.48 g African walnut protein isolate and 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate as assessed by the highest protein and fiber and low fat contents, were selected from optimization results of proximate composition for production and sensory evaluation of cookies. The proximate composition of flours revealed that African walnut protein isolate was significantly higher in protein than other flours. Fat in African walnut protein isolate was the least, while crude fiber and carbohydrate contents were not detected in African walnut protein isolate. Functional analysis revealed that yellow maize flour had the highest value in water absorption capacity; yellow maize flour and African walnut protein isolate had the highest oil absorption capacity, while African walnut protein isolate scored the least in bulk density. The sample 45.24 g wheat flour, 28.27 g yellow maize flour and 26.48 g African walnut protein isolate had the highest protein and ash, with the lowest fat content among the blends. However, cookie prepared from sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate had the best overall acceptability. However, the study recommends the flour proportion of sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate in cookie production by establishing the inclusion in Nigerian food industry and as a way of reducing or alleviate malnutrition.

Blends of Poly (Butylene Adipate-Co-Terephthalate) and Thermoplastic Whey Protein Isolate: A Compatibilization Study

This work assesses the influence of the plasticizer polyethylene glycol (PEG) on the compatibilization of poly (butylene adipate-co-terephthalate) (PBAT) and thermoplastic whey protein isolate (WPIT) blends. To prepare the blends, WPI was denatured at 90 °C, in the presence of PEG, to become a thermoplastic material. Dried WPIT was later mechanically blended with PBAT using a torque rheometer at 160 °C and 80 rpm. Two blends were prepared: 90% of PBAT/10% of WPIT (90_10) and 70% of PBAT/30% of WPIT (70_30). Scanning electron microscopy (SEM) analyses showed a homogenous blend morphology and good interaction between the dispersed phase and the matrix. Atomic force microscopy-based infrared spectroscopy (AFM-IR) showed PBAT and WPIT bands in all studied regions of both blends, which suggests that these materials presented partial miscibility. The viscosity ratio of the PBAT/WPIT system was less than 3.5 in the high shear rate region in complex viscosity curves, which indicates that droplet break-up of WPIT may occur by the drop fibrillation mechanism. The addition of WPIT reduced the degree of crystallinity of PBAT in the blends in comparison to pristine PBAT as shown by X-ray diffraction (XRD). Mechanical tests showed that blend tensile strength and elongation at break decreased with the addition of WPIT. Elastic modulus of the blends increased compared to pristine PBAT. Barrier properties were also evaluated showing that the oxygen permeability coefficient reduced by 20% for the blend with 30% of WPIT and vapor water permeability increased with the addition of WPIT.

Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates

In this study, the effect of concentrations of corn starch and whey protein isolate was evaluated on the processing parameters and the physicochemical characteristics of the extrudates, using a Lattice simple mixture design. A variation from 10.02 to 68.81 g/min is observed in the residence time of the corn starch (CS)/whey protein isolate (WPI) blends and increased as WPI was higher, the torque ranged from 4.18 to 48.83 Nm/s, which decreases with the increase in WPI; the specific mechanical energy was between 247.85 and 882.92 J/g, and also the expansion index was between 0.92 and 1.40, which was decreasing with the rise in WPI, whereas the bulk density was between 0.14 and 0.42 g/cm3 presenting the same trend. The hardness ranged between 44.50 and 86.12 N. The results showed the importance of extrusion on the interactions that occur between CS/WPI concentrations and how these interactions influence the processing parameters and the physicochemical characteristics of the blends. Practical applications Because starch and protein are two of the main components of most foods, knowing how these interact on the processing parameters and the physicochemical characteristics in extrusion cooking is important. In addition to extrusion cooking, it is widely used in the food industry, in which these components/ingredients notably influence the characteristics of the final product. These results are lucrative for the food industry that make products based on whey protein and starch, as they serve to optimize the composition and improve the nutritional value of the final product.

Characterization of cassava starch/soy protein isolate blends obtained by extrusion and thermocompression

To develop biodegradable food packaging, different biopolymer blend ratios of cassava starch (S) and soy protein isolate (P) (S100, S85P15, S70P30, S55P45, S40P60, and P100) were prepared by the extrusion method and then characterized. Before their application in foods, these blends must be characterized to enable the selection of the optimum materials for different packaging applications. For this purpose, the thermal and structural properties of the blends and possible interactions between the polymers were analyzed by thermogravimetric analysis (TG), dynamic mechanical analysis (DMA), X-ray diffraction (XRD), and Fourier-transform infrared (FTIR) spectroscopy. The moisture and oil resistance (surface energy, water vapor permeability (WVP), moisture content and solubility, and oil permeability), mechanical properties (tensile and puncture strength), and transparency of the blends were also investigated. The addition of protein resulted in crosslinking between the starch and protein chains and increased the crystallinity, as observed by FTIR, XRD, and DMA. Consequently, the stiffness of S40P60 increased, presenting a 120 % higher elastic modulus, and the WVP decreased 25 % compared to S100, likely due to the crosslinking of the polymer chains promoted by the addition of protein. In contrast, the S70P30 blend had greater hydrophilicity, leading to 68 % increase in moisture content and WVP, respectively. The S40P60 blend presented 22 % higher water solubility than the other blends. The S85P15 blend exhibited higher dispersive energy ability, and consequently, higher permeability to oil. P100 was 19 % less transparent than the other samples. Concerning the studied blends, S40P60 presented a low water vapor and oil permeability and low dispersive energy, while also presenting low transparency. Therefore, the use of this blend should be considered for packaging for foods with high lipid contents.

Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model.

Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and 31% for the respective pomace extracts. Anthocyanins RI was 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively. Protein-polyphenol particle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pro-inflammatory cytokines, iNOS, IL6, and IL1β, compared to unmodified extract digests, which only suppressed IL6. Protein-polyphenol particles as a delivery vehicle in foods may confer better stability during gastrointestinal transit, allow protected polyphenols to reach the gut microbiota, and preserve polyphenol bioactivity.

Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio

In this paper, the changes in some physicochemical properties of basil seed gum: whey protein isolate (BSG: WPI) blends were investigated and their correlation with the rheological properties was assessed under different biopolymers ratio and temperatures. To simplify the discussion, total 36 generated rheological parameters were clustered in five groups. Subsequently, the effect of biopolymers ratio (1:0, 1:4 & 1:9 BSG: WPI) and thermal treatment (25 °C & 80 °C for 30 min) were discussed on one parameter from each category. Furthermore, the intensity of the amide I and amide II bands and the percentage area of the curve fitting at around 1632, 1649 and 1683 cm−1 were assessed at different conditions. Generally, heating improved the rheological properties of 1:4 BSG: WPI. Regarding the percentage of 1683 cm−1 band area of different samples, WPI in blends showed lower formation of intermolecular antiparallel β-sheets than in pure WPI dispersion. Also, a partial conversion of β-sheet into α-helix/unordered structure happened at low added BSG blend, i.e., 1:9 BSG: WPI dispersion, whereas, at higher BSG content, i.e., 1:4 BSG: WPI dispersion, β-sheet remained as the main structure of WPI. Unheated and heated 1:4 BSG: WPI showed a lower antagonistic behavior based on apparent viscosity (50 s−1) than 1:9 BSG: WPI. In addition, both blends showed lower antagonistic behavior after heating. Results proposed that different temperatures and biopolymer ratios of BSG: WPI can be utilized to create products that exhibit a variety of different rheological and physicochemical characteristics.