Gel Strength Research Articles

Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements.

The mechanistic effects of Zanthoxylum bungeanum on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose-response analysis using Z. bungeanum aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p < 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions from α-helix (42.62% decrease) to β-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z. bungeanum may optimize the textural quality of processed meat products.

Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein.

Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein.

Utilization of glucomannan-xanthan gum-carrageenan based co-processed excipients in the development of nutraceutical pomegranate (Punica granatum L.) peel extract jelly

Context: The expanding product market presents an opportunity for the creation of innovative nutraceuticals incorporating pomegranate (Punica granatum L.) peel extract (PPE) in attractive dosage forms. In this context, novel dosage forms such as jelly are widely accepted due to their appealing qualities. However, achieving a desirable chewy texture throughout jelly production necessitates the use of a gelling agent with high gel strength, prompting the exploration of superior excipients. This study focuses on the development and application of new excipient combinations, namely carrageenan, xanthan gum, and glucomannan, as gelling agents in pomegranate peel extract jelly (PPEJ). Aims: To develop new co-processed excipients consisting of glucomannan, xanthan gum, and carrageenan and assess the suitability of developing PPEJ as a nutraceutical product. Methods: A total of eight formulae of co-processed excipients were obtained through the co-drying process and were physically, chemically, and functionally characterized. The developed excipients were used as gelling agents in nutraceutical PPEJ and subjected to physical and hedonic evaluation. Results: Co-processing improved excipient's functional qualities, while negligible chemical interactions were verified by FT-IR, DSC, and XRD analyses. Furthermore, GLU-XAG-CAR-7 had the highest gel strength value (1659.25 ± 70.17 g) and was selected for jelly formulation. Texture and hedonic evaluations showed that PPEJ-C had the highest GLU-XAG-CAR-7 concentration formula and produced the best jelly. Conclusions: The new co-processed excipients show remarkable potential to be used as a gelling agent in the formulation of PPEJ.

Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi.

Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi.

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Enhanced gel properties of low-salt (1 %) silver carp surimi via combined starch addition and 915 MHz microwave pasteurization treatment.

Enhanced gel properties of low-salt (1 %) silver carp surimi via combined starch addition and 915 MHz microwave pasteurization treatment.

Composite cold-set gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin.

Composite cold-set gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin.

Triple gel enhancement, antioxidant and cryoprotective effects of the enzyme-assisted extracted surimi by-product proteins on unwashed silver carp surimi.

Triple gel enhancement, antioxidant and cryoprotective effects of the enzyme-assisted extracted surimi by-product proteins on unwashed silver carp surimi.

Calcium alginate-cross-linked deacetylated konjac glucomannan-based double network hydrogels: Construction, characterizations and gelation kinetics.

Calcium alginate-cross-linked deacetylated konjac glucomannan-based double network hydrogels: Construction, characterizations and gelation kinetics.

Preparation, characterization and sustained release of an encapsulated astaxanthin composite derived from hawthorn pectin/zein hydrogel.

Preparation, characterization and sustained release of an encapsulated astaxanthin composite derived from hawthorn pectin/zein hydrogel.

The texture and rheology properties of k-carrageenan and Artemisia sphaerocepdala krasch gum composite gel.

The texture and rheology properties of k-carrageenan and Artemisia sphaerocepdala krasch gum composite gel.

Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins.

Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins.

Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fire enriched dough.

Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fire enriched dough.

Effect of galactomannan addition on the rheological property, 3D printing performance and flavor characteristic of shepherd's purse gels.

Effect of galactomannan addition on the rheological property, 3D printing performance and flavor characteristic of shepherd's purse gels.

Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels.

Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels.

Effects of curcumin and sodium bicarbonate on the structure and gel properties of oxidation-induced beef myofibrillar proteins.

Effects of curcumin and sodium bicarbonate on the structure and gel properties of oxidation-induced beef myofibrillar proteins.

Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates.

Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates.

Rheological and Tribological characteristics of soy-whey dual-protein gels with whey protein microparticle incorporation.

Rheological and Tribological characteristics of soy-whey dual-protein gels with whey protein microparticle incorporation.

Multicriteria decision analysis: the potential of compounded plant-based gels for egg protein substitute.

Multicriteria decision analysis: the potential of compounded plant-based gels for egg protein substitute.

Structure-activity relationships of polyphenol-rice starch complexes: Impact on 3D printing and resistant starch formation.

Structure-activity relationships of polyphenol-rice starch complexes: Impact on 3D printing and resistant starch formation.