Protein Polysaccharide Mixtures Research Articles

Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels

Due to environmental and ethical concerns with current meat production practices, there is a need to create plant-based meat analogs that accurately simulate the textural attributes of animal-derived meat. This study therefore assessed the impact of different insoluble calcium salts on the structural and rheological properties of plant protein-polysaccharide hydrogels formed via internal gelation. Potato protein (10 wt%) was used as a sustainable source of heat-set gelling proteins, whereas sodium alginate (1 wt%) was used as a sustainable source of ion-set gelling polysaccharides. Initially, CaCO3, Ca3(PO4)2, or CaHPO4 were used to crosslink the alginate in the protein-polysaccharide mixtures at ambient temperature by slowly releasing Ca2+ ions as the pH was reduced due to the action of D-glucono-δ-lactone (GDL). When the same amount of GDL and calcium were used, the pH trends, as well as the appearance and texture, were similar for Ca3(PO4)2 and CaHPO4 induced gels, whereas CaCO3 induced gels showed different characteristics, which was mainly attributed to the release of CO2 bubbles during the dissociation of this insoluble calcium salt. At the same calcium and GDL concentration, the gel strength increased in the following order: CaCO3 < Ca3PO4 < CaHPO4. This change in gel strength was mainly related to differences in the pH-time profiles produced by the dissolution of the different calcium salts. Micro-computed tomography analysis showed that the textural characteristics were related to the porosity of the composite hydrogels produced. When the final pH of all the samples was set at pH 5.5 by controlling the GDL concentration, the CaCO3 induced hydrogels had a higher gel strength than the Ca3(PO)4 and CaHPO4 induced ones. However, CaCO3 induced gels also released a large amount of CO2 bubbles, which disrupted the gel structure both before and after the heating process. Overall, our results showed that the pH, appearance, structure, and texture of potato protein/alginate hydrogels can be controlled by manipulating the type of insoluble salt and the amount of added GDL used. These potato protein-alginate hydrogels may therefore be suitable for creating meat analogs in the plant-based food industry.

The effect of encapsulated sunflower oil in hydrocolloids shells on the quality and structure of oatmeal cookies

Oatmeal cookies contain trans fats and gluten, which have a negative impact on health. The content of these compounds harmful to the body is due to the inclusion of margarine and wheat flour in the cookies recipe. Margarine was replaced with encapsulated sunflower oil in shells of hydrocolloids. Based on studies of the foaming and emulsifying properties of protein-polysaccharide mixtures, it was found that the most stable shells on drops of sunflower oil are formed from hydrocolloids consisting of whey and a triple mixture of polysaccharides (agar, sodium alginate, carboxymethylcellulose). Additionally, in order to obtain a gluten-free product, wheat flour was removed from the recipe. The exclusion of wheat flour was compensated by the introduction of a mixture of corn and potato starches. The obtained samples of rich oatmeal cookies were compared with the control. Studies of the baking process have been carried out. It has been established that the introduction of encapsulated sunflower oil into the dough affects the thermophysical properties of the dough and increases its thermal diffusivity, which shortens the duration of baking cookies and increases the productivity of the oven by 17 %. Researches of structure of cookies on traditional and new technology are carried out. Tomographic images showed that the introduction of encapsulated oil in hydrocolloidal shells instead of margarine and the replacement of wheat flour with a mixture of corn and potato starches produced gluten-free cookies with a more porous structure. Oatmeal cookies, prepared according to the new technology and recipe, have better organoleptic characteristics, have a more balanced chemical composition, have an enriched fatty acid composition, which makes it possible to recommend them as a functional food.

Effect of pH on the gelling properties of pea protein-pectin dispersions

Phase behavior of protein-polysaccharide mixtures can be controlled by adjusting parameters, such as polymer concentrations and pH. However, the relationships between these interactions and resulting microstructures and textures are not fully understood. The effects of pH (5.5, 7, and 8.5) and low-methoxyl (LM) pectin content (0.5% and 1%) on the rheological properties and microstructures of heat-induced pea protein gels were investigated. At pH 5.5, the addition of LM pectin significantly increased the size of protein aggregates, which is explained by the strong interactions between proteins and LM pectins at that pH; a quartz crystal microbalance revealed the formation of insoluble complexes with reduced solubility. The storage modulus (G′) of pea protein gels at pH 5.5 increased with 0.5% of LM pectin, whereas 1% of LM pectin led to a decreased G′ and the gels water holding capacity. At pHs 7 and 8.5, the addition of LM pectin increased the size of protein aggregates due to the segregative phase separation of negatively charged pea proteins and LM pectins. An increase in G′ with LM pectin concentrations in the gels was also observed at pHs 7 and 8.5. Gel microstructures with phase-separated zones were observed by confocal microscopy. Furthermore, the addition of LM pectin increased the digestibility of pea protein gels prepared at the three pH values under simulated gastrointestinal conditions. Better knowledge of the rheological properties and microstructures of pea protein-LM pectin mixed gels obtained under different pH conditions will allow for optimal use of protein-polysaccharide mixtures in food formulations to attain binary gel products with expected textural and nutritional properties.

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) for 0–30 min. The solubility of treated powders decreased significantly (p < 0.05) as treatment time and pressure levels increased. Thermal analysis showed an increase in denaturation temperature after HHP treatment at 600 MPa. A more crystalline structure was observed in samples treated with 600 MPa for 20 and 30 min. With increasing pressure and time, particle size of the samples increased and the highest particle size was belonged to sample treated at 600 MPa for 30 min (759.66 nm). SEM results exhibited that by applying the pressure, irregularity of shapes and particle size increased while the apparent cracks decreased. FTIR results indicated that HHP treatment changed shift in bond and peak intensity. As reported in the current study, the application of HHP treatment as a green physical technology on protein-polysaccharide mixture could be used to improve interaction of protein and polysaccharide.

Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines

Wine astringency is thought to be due to salivary protein precipitation; however, the actual mechanism is not well-defined. This study aimed understand the relationship between whole polysaccharide extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in the context of salivary protein–tannin interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, and sensory analysis. Polysaccharide addition reduced saliva protein concentration in tannin-saliva protein-polysaccharide mixtures, indicating that native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partners. qHNMR showed that tannin levels were increased by adding polysaccharides, suggesting that in these conditions, polysaccharides interact with saliva proteins via competitive protein-polysaccharide complex formation. Polysaccharides from non-enzyme-treated wines had threshold concentration of 121 mg/mL versus 86 mg/ml for enzyme-treated as detected by a sensory panel. Enzyme-treated polysaccharides changed astringency perception at a lower concentration than non-enzyme-treated polysaccharides.

Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures

The development of plant-based meat analogs as sustainable alternatives to traditional meat products is a major focus of the modern food industry. Meat-like structures and textures can be fabricated from protein-polysaccharide mixtures using soft matter physics approaches. In this study, we investigated the effects of gellan gum dissolution properties on the fiber formation and textural properties of potato protein-gellan gum composites. We hypothesized that the fibrous structures naturally formed by powdered gellan gum when it is dispersed in water may be useful for creating meat analogs. Zeta-potential measurements showed that cationic potato protein and anionic gellan gum formed electrostatic complexes. In the presence of excess protein, complexation of gellan gum and potato protein resulted in the formation of fibrous structures. Fiber formation and thermal gelation of the protein-polysaccharide composites depended on whether salt (100 mM NaCl) was added, and whether it was added before or after the gellan gum. The shear modulus of heat-set composite gels was higher in the presence of salt than in its absence, which was the opposite to what was observed for pure gellan gum gels. Moreover, adding salt before the gellan gum led to stronger heat set gels than adding it after the gellan gum. These effects were mainly attributed to the ability of the mineral ions to screen the electrostatic interactions between the biopolymer molecules, thereby altering their packing behavior. Our findings suggest that controlling the dispersion and coacervation of gellan gum and potato protein can be used to create fibrous structures, which may facilitate the development of plant-based meat products with improved textural attributes.

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.

The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan-whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1-0.5% (w/w) and a whey protein concentration of 1.0-3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G') greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n' < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein-polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.

STUDY OF EFFECT OF COMPOSITION OF WALL MATERIAL OF INCAPSULATED WALNUT OIL ON STRUCTURE AND QUALITY OF MILK FONDANT

Milk fondant has a great potential to be used as a universal semi-finished product in production of candy bodies, filling for caramel and icing for cakes and pastries. Milk fondant mass is made of sugar, molasses, condensed milk and butter. The aim of this research was to improve the formulation and technology of milk fondant by enriching it with liquid vegetable oil in casings made of protein-polysaccharide mixtures (PPS) and to assess the effect of composition of the wall material of encapsulated walnut oil on the quality and structure of milk fondant. Research and analysis of candy mass recipes have been carried out and linear relationships have been revealed between sugary and protein-fat components, which make it possible to create new recipes with the replacement of ineffective ones with functional components, to control the quality, structure and cost of the product. Effect of the nature of protein base of the emulsion gel on the quality of the candy fondant mass has been studied. It has been determined that the emulsifying and foaming ability of PPS affects the density of the candy mass and creates an emulsion-foam structure in the liquid phase of the fondant, which, in turn, affects the particle size distribution of the solid phase of the fondant. The role of polysaccharides in the wall material of the emulsion gel has been established, which is associated with increased water absorption capacity (gum arabic, carboxymethyl cellulose), and, as a consequence, increased moisture content of the fondant mass. It was revealed that РPS form a gel structure in a continuous medium, which also affects the nucleation and growth of sucrose crystals. In addition, polysaccharides such as carboxymethyl cellulose lose water during storage and can be the nucleus for the crystallization of sucrose. Conducted tomographic studies of the experimental fondant masses structure confirm that they have small crystals and inclusions of air. So, in the control sample, the volume fraction of air was 6 %, and in the experimental fondant masses based on soy protein isolate (SPI) and dry milk whey (DMW) – 9 % and 5 %, respectively. It can be concluded that improvement of the recipe composition and technology of milk fondant leads not only to an improvement in the nutritional value, structure, shelf life and expansion of the functionality of the candy masses, but also to its cost and production time reduction.

Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures.

This study investigated the possibility of using a phase separation, mixing, and enzymatic gelation approach to construct seafood analogs from plant protein-polysaccharide mixtures with properties mimicking real seafood. Heat-denatured pea protein (10%, w/w) and pectin (0–1%, w/w) were mixed to produce phase separated biopolymer blends. These blends were then subjected to mild shearing (350 rpm) to obtain fiber-like structures, which were then placed in molds and set by gelling the pea proteins using transglutaminase (2%, w/w). The appearance, texture, and cooking properties of the resulting scallop analogs were characterized and compared to those of real scallop. The presence of the pectin promoted the formation of a honeycomb structure in the scallop analogs, and microscopic orientation of the proteins was observed in the plane parallel to the applied shear flow. Lower pectin concentrations (0.5%, w/w) led to stronger gels with better water holding capacity than higher ones (1.0%, w/w). The appearance and texture of the plant-based scallop analogs were like those of real scallop after grilling, indicating the potential of using this soft matter physics approach to create plant-based seafood analogs. One of the main advantages of this method is that it does not require any expensive dedicated equipment, such as an extruder or shear cell technology, which may increase its commercial viability.

Oxidative stability of encapsulated sunflower oil: effect of protein-polysaccharide mixtures and long-term storage

Oxidative stability of encapsulated sunflower oil: effect of protein-polysaccharide mixtures and long-term storage

Исследование влияния амарантовой муки и белковой основы эмульсионного геля на качество заварного крема

The article presents the results of research on the development of custard technology using amaranth flour, starch complex, sunflower oil and protein-polysaccharide mixture (BPS). To enrich the custard, instead of butter, sunflower oil was introduced, which is a source of vitamin E and essential fatty acids (linoleic and linolenic), does not contain cholesterol, and also serves as a source of energy and plastic material for humans. Soy protein isolate and dry whey were intended as a protein in BPS, and sodium alginate, gum arabic and pectin were intended as polysaccharides. On the basis of physical and chemical studies, the optimal combinations of polysaccharides, the percentage of amaranth flour and starch in the cream have been established. It was found that soy-based protein has better physicochemical and organoleptic characteristics in comparison with whey. Research results show that encapsulation in BPS improves the structure of the cream, reduces the density and cost of the product. Custard recipes have been developed based on soy protein isolate and whey powder, with the addition of vegetable oil and amaranth flour. The use of encapsulation allows you to enrich the product with useful oils and dietary fiber. A functional product has been obtained, without the addition of dairy products and wheat flour.

Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures

The effect of different sucrose levels on phase and flow behavior of two model polysaccharide-protein aqueous two-phase systems (ATPS), Persian gum (PG)-sodium caseinate (NaCas) and sodium alginate (NaAlg)-NaCas, was studied. Phase diagrams were determined and changes in their shape and the actual position of phase boundary features were investigated in the presence of different sucrose concentrations. It was found that the thermodynamic compatibility of mixtures was enhanced by raising the level of sucrose leading to the concentration of protein-rich equilibrium phase and the dilution of polysaccharide-rich equilibrium phase. This was shown to clearly correspond to a decrease in the slope of the tie lines. SDS-PAGE pattern indicated that sucrose had no effect on selective fractionation of NaCas subunits between the equilibrium phases upon de-mixing. The flow behavior of these ATPS was found to depend on the volume ratio and composition of the equilibrium phases. At constant phase volume ratio, increasing sucrose concentration changed the viscosity in accordance with the nature of the continuous phase, whilst at constant composition, rising sucrose level promoted the viscosity and shear thinning behavior.

PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

Modern approaches to the development of gluten-free bakery formulations

The quality of the resulting bread was evaluated by conventional methods including the determination of the content of protein, dietary fiber, fat and its fatty acid composition. To achieve this goal, we used approaches that combined both traditional and non-traditional food raw materials, namely gluten-free flour of chia seeds (a source of PUFA and dietary fiber), lupin flour (a source of protein), as well as enzyme transesterificated milk fat substitute containing ω-3 PUFAs. A protein-polysaccharide mixture was used as a thickener and structure-forming agent. The developed formulations allowed to obtain finished products characterized by the content of ω-3 fatty acids - 0.4-0.6 g/100 g, while maintaining a balance between essential ω-6 and ω-3 fatty acids at the level (2.5-3.5):1, recommended for therapeutic nutrition, dietary fiber - 11.1-12.4 g/100 g, and protein content - 5.2-6.7 g/100 g, while maintaining good organoleptic properties. The achieved level of enrichment in accordance with the current legislation allows labeling the resulting products as «high in ω-3 fatty acids and dietary fibers». According to the available data on the biological effect of the components of the developed product, it can affect lipid metabolism, contributing to the reduction of atherogenic lipids in the blood. The implementation of the results of this work in the industry will expand the range of gluten-free products through the production of specialized bakery products with the strengthening of their dietary therapeutic and preventive orientation due to the high content of ω-3 fatty PUFAs and dietary fibers.

Characteristics of coconut protein separation process by means of membrane ultrafiltration

AbstractCross‐flow ultrafiltration has been reported as a promising technique to concentrate the coconut protein in the liquid by‐product called coconut skimmed effluent, which is produced from coconut oil wet process. However, the cake developed on the membrane surface always causes a measurable resistance, which extremely impedes the filtration efficiency. This study investigated the cross‐flow filtration performance under different operational conditions, which included membrane molecular weight cut‐off (10 and 30 kDa), transmembrane pressure (0.1, 0.2, and 0.3 MPa) and cross‐flow velocity (0.5, 1.0, and 1.5 l/min), and molecular electrostatic interaction by adjusting the feed suspension pH (2.0, 4.0, 6.3, 9.0). The results showed that there was no substantial difference in the filtration performance between 10 kDa and 30 kDa membrane because the number of molecules, in which the particle size was larger than 30 kDa, was high. Furthermore, the results confirmed that the permeate flux increased with the cross‐flow velocity but decreased with the transmembrane pressure due to the cake layer compressibility. For the suspension chemistry effects, although a thick cake layer was developed on the membrane when the feed suspension pH was very close to pI (pH 4.0), the permeate flux was surprisingly greater than the other pH conditions.Practical ApplicationThis research was carried out by focusing on the evaluation of the alternative method other than the traditional one, such as precipitation or centrifugation, for coconut protein concentration. The membrane ultrafiltration, which is widely used to improve the quality of many dairy products, has been applied to the coconut suspension and filtration performances including fouling behavior under various conditions have been investigated. The results obtained could provide extensive information for the operational optimization of the coconut liquor cross‐flow filtration process considering the hydrodynamic factors. Furthermore, since the experiment was conducted with a real polydispersed biopolymer mixture, its unique characteristics that depend on the change of pH would be able to extend the knowledge including the influence of the electrostatic interaction on the cake formation of such plant‐based protein–polysaccharide mixture.

Membrane Fouling Due to Protein-Polysaccharide Mixtures in Dead-End Ultrafiltration; the Effect of Permeation Flux on Fouling Resistance.

Significant gaps exist in our knowledge of ultrafiltration (UF) membrane fouling, due to mixtures of poly-saccharides and proteins, despite a fair amount of related research. To get new insights into fouling layer characteristics, experiments were performed under constant-flux, within the range of practical interest (15–90 L/m2h), with typical polysaccharides (sodium alginate, SA), proteins (bovine serum albumin, BSA) as well as their mixtures in various proportions (1:3, 1:1, 3:1), and total organic matter concentration of 30 mg/L. The feed-water salinity and calcium ion concentration were 2000 mg/L NaCl and 2 mM, respectively. The temporal evolution of such fouling layers on flat-sheet membranes was monitored by recording the trans-membrane pressure variation. The results show that the specific fouling resistance α is strongly affected by flux, and the fouling propensity of polysaccharide-protein mixtures is significantly enhanced compared to single foulants, i.e., when BSA and SA are alone. The fouling layers are compressible and their resistance α tends to increase with the mass ratio of alginate in the mixture, particularly at high fluxes. To quantify these effects, correlations are presented of the initial fouling resistance αi with permeate flux J and of the evolution of α. R&D priorities are suggested on this topic of mixed foulants.

Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation

We investigated the assembly of a plant protein, rapeseed napin (NAP), mixed with a plant polysaccharide, highly methylated pectin (PEC). The optimum pH for NAP/PEC interactions was found at pH 4.0 for which the charge difference between the two biopolymers is the highest. Two types of phase transition were observed depending on pH and mixing ratios: liquid-solid and liquid-liquid phase separation. We showed that liquid-solid transition was favored by strong electrostatic attraction whereas liquid-liquid phase separation was promoted by weaker attraction. In addition, we highlighted a solid-to-liquid phase transition overtime for ratios with excess of proteins. We showed that polysaccharide charge neutralisation was a requisite for the transition as no rearrangement was observed when residual charges remained. The underlying mechanism leading to this transition remains to be explored. To the best of our knowledge, such solid-to-liquid transition has never been reported for protein-polysaccharide mixtures.

The estimation of effects of food crioprotectors on quality indicators of semi-fragrances

A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09–2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7–15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semi-finished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.

Droplets-based millifluidic for the rapid determination of biopolymers phase diagrams

Liquid-liquid phase separation is a phenomenon occurring spontaneously upon changing the physico-chemical conditions of (bio-)polymers mixtures such as pH, ionic strength, total concentration, mixing ratio or temperature. The establishment of a phase diagram is a useful approach to highlight interactions and phase separation conditions of a mixture. Such approach generally performed in bulk is highly time and raw material consuming. In the present work, we developed a droplets-based millifluidic device for rapid phase diagram determination of liquid-liquid phase separated system. The proof of concept was first performed using a colloidal suspension of titanium dioxide (TiO2). The developed millifluidic device was then applied to a model protein-polysaccharide mixture made of β-lactoglobulin (BLG) and Gum Arabic (GA) in water and at pH 4.2. In this model, a specific type of liquid-liquid phase separation occurs: complex coacervation. Biopolymers droplets of about 2.5 μL of various compositions were generated to investigate the impact of total biopolymers concentration (0.1–5 wt %) and protein-polysaccharide mixing ratio (1:8 to 8:1). Initiation and suppression of phase separation were then evidenced through turbidity measurements within the droplets using image analysis. High similarities between cloud points probed using the millifluidic device and the binodal curve determined in bulk were found in the total biopolymers concentration range explored. Droplets-based millifluidic represents an efficient and highly versatile tool to probe liquid-liquid phase separation of various biopolymers mixtures.