Water Binding Ability Research Articles

THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems. The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established, that its introduction into the content of meat minces improves the indices of water-binding ability by 3,5–5 % percents comparing with the control sample. Emulsifying ability in the studied samples increases on the average by 5 %, and emulsion steadiness by 22,5 %. It is conditioned by the ability of protein preparations and hydrocolloids, included in the composition together with meat proteins, to encapsulate the fat drops and to keep them during the whole technological process. Determination of the influence of elaborated functional mixture on structural-functional properties of minces demonstrated, that effective viscosity for the studied samples increased on the average by 48,5 %, and the index of extreme tension of the shift decreased on the average by 40,5 %. The received results prove the perspective of replacement of the part of meat raw material (up to 30 %) by created composition and improvement of functional-technological and structural-mechanical properties of minces. It provides the stable high quality of ready goods and allows improve the effectiveness of production.

Effects of the Sonochemistry in the Rheology of Food Media

Interaction of water with food biopolymers (their hydration) is one of the major problems in food industry. Useful reactions in food media that are initiated by ultrasound are based on the mechanisms of action of cavitation in the restructuring of hydration shells of ions in true solution and colloidal phase dispersion. Bonds formed by dipole-dipole and ion-dipole interactions are the impact objects. In this work we studied the effect of ultrasound on functional and technological properties of meat raw materials, their water-binding and water retention ability, viscosity. Ultrasonic treatment of meat is important for intensification of technological processes.

Study of Autolytic Changes in Red Deer Meat and Beef

Background/Objectives: The purpose of this research is to examine the indicators of the autolysis process (chemical composition, microbiological analysis, pH, water-binding ability, tissue enzymes activity, technological properties) to select the optimal timing of red deer meat maturation before using it in meat products. Methods: Experimental study was held in a comparative aspect with beef. Determination of microbiological indicators of the samples was performed by the method of bacteriological analysis. The glycogen content of the tissue samples was determined by qualitative reaction with anthrone chemical agent. Home-produced рН-meter millivoltmeter рН-150 was used for potentiometric measurements of active acidity in meat. To identify activity of proteinases the Anson's method modified was applied. Shear force was measured with the help of the PM-3 device. Water-binding ability was determined by compaction method. Weight loss in the end products was determined by weight method. Findings: The research showed that the behavior of protein substances in the process of autolysis is determined by meat рН and glycolysis intensity. The studies of water-binding ability and structural-mechanical properties of red deer meat in the process of autolysis are consistent with findings on myofibrillar proteins solubility. The study showed that the resolution of rigor mortis process takes place on the sixth day in red deer meat, and on the third-fourth day in beef. Comparative analysis of the nutritional value showed that red deer meat differs from beef by almost all indicators. Thus, moisture content in red deer meat is greater by 5,58% than in beef, protein content slightly prevails in red deer meat as compared to beef - by 0,96%. Fat content in red deer meat is much different from beef - 1,21% against 9,59%, since fat in red deer carcasses largely concentrates in the croup area. Applications/Improvements: Determination of chemical composition and biological value of trimmed red deer meat showed that it matches quality indicators of other kinds of meat and can be used in producing health products.

Novel fabrication method of the peritoneal dialysis filter using silk fibroin with urease fixation system.

During the last decade, there has been a great advance in the kidney dialysis system by wearable artificial kidney (WAK) system for end-stage renal disease patients. Uremic solute removal and water regeneration system are the most prerequisite for WAK to work properly. In this study, we designed a filtering membrane system by using immobilized urease silk fibroin filter and evaluated its comparative effectiveness with a PVDF filtering system in peritoneal dialysate regeneration system by urea removal efficacy. We evaluated this membrane's characteristic and performances by conducting SEM-EDX analyze, water-binding abilities and porosity test, removal abilities of urea, cytotoxicity assay and enzyme activity assay. Under the condition for optimization of urease, the percentage removal of urea was about 40% and 60% in 50 mg/dL urea solution by urease immobilized PVDF and silk fibroin scaffolds, respectively. The batch experimental result showed that immobilized filter removed more than 50% of urea in 50 mg/dL urea solution. In addition silk fibroin with urease filter removed 90 percent of urea in the peritoneal dialysate after 24 h filtration. We suggest that silk fibroin with urease fixation filter can be used more effectively for peritoneal dialysate regeneration system, which have hydrophilic property and prolonged enzyme activity. © 2016 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 105B: 2136-2144, 2017.

Use of hydrocolloids as cryoprotectant for frozen foods

ABSTRACTFreezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

Development and evaluation of quail breakfast sausage

The Japanese quail (Coturnix japonica) is an underutilized source of meat and a rapid rise in the worldwide consumption of poultry meat products presents a great scope for new product development. This study assessed the influence of pea flour at two concentrations 15 g/kg and 25 g/kg on sensory and other physicochemical properties of sausages using quail meat. Addition of pea flour at 15 g/kg offered the benefits of lighter color, improved water holding capacity, water binding ability, and cook yield as compared to control. Sausages with 15 g/kg however, had hardness and Warner-Bratzler Shear Force (WBSF) greater than the control (p < 0.05). Addition of pea flour increased lipid oxidation and aerobic plate counts which were monitored over 5 and 6 days of simulated retail display respectively. Thus, 15 g/kg pea flour was deemed optimal for preparing quail sausages. By including suitable antioxidants and antimicrobials in the formulation, quail breakfast sausages with pea flour present a good opportunity for commercial application and development of new food products.

Functional characterization of a dehydrin protein from Fagus sylvatica seeds using experimental and in silico approaches

A strong increase in the level of dehydrin/response ABA transcripts expression reported from the 14th week after flowering coincident with the accumulation of 26 and 44 kDa dehydrins in the embryonic axes of developing beech (Fagus sylvatica L.) seeds. Both transcript and protein levels were strongly correlated with maturation drying. These results suggest that the 44-kDa dehydrin protein is a putative dimer of dehydrin/response ABA protein migrating as a 26-kDa protein. Dehydrins and dehydrin-like proteins form large oligomeric complexes under native conditions and are shown as several spots differing in pI through isoelectrofocusing analyses. Detailed prediction of specific sites accessible for various post-translational modifications (PTMs) in the dehydrin/response ABA protein sequence revealed sites specific to acetylation, amidation, glycosylation, methylation, myristoylation, nitrosylation, O-linked β-N-acetylglucosamination and Yin-O-Yang modification, palmitoylation, phosphorylation, sumoylation, sulfation, and ubiquitination. Thus, these results suggest that specific PTMs might play a role in switching dehydrin function or activity, water binding ability, protein-membrane interactions, transport and subcellular localization, interactions with targeted molecules, and protein stability. Despite the ability of two Cys residues to form a disulfide bond, –SH groups are likely not involved in dimer arrangement. His-rich regions and/or polyQ-tracts are potential candidates as spatial organization modulators. Dehydrin/response ABA protein is an intrinsically disordered protein containing low complexity regions. The lack of a fixed structure and exposition of amino acids on the surface of the protein structure enhances the accessibility to 40 predicted PTM sites, thereby facilitating dehydrin multifunctionality, which is discussed in the present study.

Osteoinductive silk fibroin/titanium dioxide/hydroxyapatite hybrid scaffold for bone tissue engineering

The present study demonstrated the fabrication that incorporation of titanium isopropoxide (TiO2) and hydroxyapatite (HA) nanoparticles into the silk fibroin (SF) scaffolds. In this process, we prepared TiO2 nanoparticles using sol–gel synthesis and the porous structure was developed by salt-leaching process. Homogeneous distribution of TiO2 and HA nanoparticles were confirmed by images of VP-FE-SEM and those equipped with energy dispersive X-ray spectrometer. Structural characteristics of the porous SF/TiO2/HA hybrid scaffold were also determined using FTIR analysis and X-ray diffractometer. In this study, the porous SF/TiO2/HA hybrid scaffold showed similar porosity, enhanced mechanical property, but decreased water binding abilities, compared with the porous SF scaffold. For evaluation of the osteogenic differentiation of rat bone marrow mesenchymal stem cells, alkaline phosphatase activity and osteogenic gene expression were employed. Our results revealed that the porous SF/TiO2/HA hybrid scaffold had improved osteoinductivity compared with the porous SF scaffold. These results suggest that the osteogenic property as well as mechanical property of the porous SF/TiO2/HA hybrid scaffold could be better than the porous SF scaffold. Therefore, the porous SF/TiO2/HA hybrid scaffold may be a good promising biomaterial for bone tissue engineering application.

Cellular Water and Anhydrobiosis in Plants

Anhydrobiosis is a well-known phenomenon represented in a range of plant, animal and microbial taxa. It is a unique faculty of some organisms to survive in the absence of even traceable water in their cells. As water is essential for life and unequivocally important for all the biological reactions and molecular integrity of cellular components, surviving without water is nature’s toughest puzzle. Initial research in this direction to understand the overall mechanism and dynamics of cellular water was done several decades ago with primary focus on characterizing cellular water at different intensities of dehydration using biophysical tools that lead to the establishment (/development) of a correlation of water-binding ability of cell constituents with the extent of anhydrobiosis. Unfortunately, in due course, the research focus had gradually changed and lost this initial direction. We believe a precise characterization of cellular water during dehydrated conditions is still pertinent in the current era of multidisciplinary research. Here cellular water characterized employing biophysical tools can be very precisely correlated with ongoing metabolic activities and other molecular regulatory events that in turn help in characterizing anhydrobiosis. This review intends to revive earlier approaches that were used to characterize the state of cellular water. This could help modern research in anhydrobiosis to correlate ongoing molecular events and/or adaptations during any change in the hydration level very precisely with the particular state of cell water.

Strategies for Alleviating in vitro Low Protein Solubility in Applied Biotechnology and Microbiology

From research to application, high protein solubility is usually a desired property yet sometimes difficult to achieve. The in vitro low solubility of the fully folded proteins is relevant to applied microbiological studies, biochemical studies, biopharmaceutical studies, high-resolution structural studies, and applications demanding high protein concentration. This insufficient protein solubility depends largely on the surface property of the protein molecule. To alleviate this problem, approaches emphasized on the improvement of water-binding ability or prevention of protein aggregation were employed including the use of chemical additives, fusion with solubility enhancement tags, and molecular engineering of the surface amino acid residues. With the availability of the three-dimensional structure of the target proteins, the effect of different surface amino acid residues on protein solubility could be systematically investigated. With the applications of advanced bioinformatics tools and guided by protein three-dimensional structure, solubility-improving mutagenesis can be designed and executed with a high chance of success. Integrating rational molecular engineering with other available approaches will be the effective strategy for alleviating in vitro low solubility of important proteins in the future.

Correlation between cellulose thin film supramolecular structures and interactions with water.

Water interactions of ultra-thin films of wood-derived polysaccharides were investigated by using surface sensitive methods, Quartz Crystal Microbalance with Dissipation (QCM-D) and Atomic Force Microscopy (AFM). These approaches allow systematic molecular level detection and reveal information on the inherent behaviour of biobased materials with nanosensitivity. The influence of structural features of cellulose films i.e. crystallinity, surface roughness and porosity on water interactions was clarified. Cellulose films were prepared using spin-coating and Langmuir-Schaefer deposition to obtain thin films of equal thickness, identical cellulose origin, simultaneously with different supramolecular structures. The uptake/release of water molecules and swelling were characterized using QCM-D, and the structural features of the films were evaluated by AFM. More crystalline cellulose film possessed nanoporosity and as a consequence higher accessible surface area (more binding sites for water) and thus, it was capable of binding more water molecules in humid air and when immersed in water when compared to amorphous cellulose film. Due to the ordered structure, more crystalline cellulose film remained rigid and elastic although the water binding ability was more pronounced compared to amorphous film. The lower amount of bound water induced softening of the amorphous cellulose film and the elastic layer became viscoelastic at high humidity. Finally, cellulose thin films were modified by adsorbing a layer of 1-butyloxy-2-hydroxypropyl xylan, and the effect on moisture uptake was investigated. It was found that the supramolecular structure of the cellulose substrate has an effect not only on the adsorbed amount of xylan derivative but also on the water interactions of the material.

ChemInform Abstract: Current Research on Hyaluronic Acid‐Drug Bioconjugates

AbstractReview: 82 refs.

Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus) and Emperor Sea Bream (Lethrinus spp.) Fillets Sold on Retail Market

Introduction: The variety of seafood on the European market has considerably increased in recent years. This study presents data to the main nutritional values and the sensory properties of two exotic fish species, mahi-mahi ( Coryphaena hippurus ) and emperor sea bream ( Lethrinus spp.), sold on retail market in Germany. Information on the quality of frozen and glazed fillets is still missing, but is important to characterize these products. This also includes details on the substances added to increase the water-binding ability. Aims: The paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes. Materials and methods: 10 samples of each fish species were analysed after homogenisation to determine the following parameters: pH-value (with a pH meter); water (gravimetrically); ash (in a muffle furnace at 550 °C); salt (NaCl; by auto-titration); fat (by a modified Smedes method); protein (with a LECO TruSpecN based on the principles of the Dumas combustion method); total phosphorus content (photometrically); total volatile basic nitrogen (TVB-N, using the EU reference method); total viable bacteria count (TVC) and specific fish spoiling bacteria (SSO) (by decimal dilutions method). The sensory assessments were done with cooked and fried fillets by a panel consisting of 6 specialists, using a descriptive method. Results: Lipid, ash and salt contents of mahi-mahi were comparable to the emperor sea bream values. Due to low lipid content, both species can be classified as lean species. The protein amount of emperor sea bream was significantly higher compared to mahi-mahi and many other common fish species. In mahi-mahi samples, slightly higher values of total phosphates content were found. The pH values of emperor sea bream were in a normal range for fresh fish, whereas in mahi-mahi significantly higher values were determined which was not correlated with quality deteriorations. TVB-N values in all investigated samples were low and indicate a sufficient fish freshness of the used raw material. The TVC of different mahi-mahi and emperor sea bream fillets indicated a good to sufficient microbiological status. Conclusion: Pleasant sensory properties, low microbiological charge and low fat contents of emperor sea bream and mahi-mahi lead to the conclusion that these exotic fish products are a valuable enrichment of fish products on the market.

Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

The effect of pasteurization and stability during subsequent chilled storage of three fish restructured prototypes made with 1.25% glucomannan and fish mince (sawdust from cutting of frozen fish blocks) was examined through physicochemical (water binding ability, mechanical and rheological behaviour), microbiological and sensory analyses. Three lots were made: control lot (C); lot O (with 5% added fish oil), and lot S (with 0.8% added NaCl). The three lots were pasteurized (80 °C 20 min) and stored at 5 °C. Analyses were carried out at 1, 7, 21 and 35 days of chilled storage.Pasteurization produced a significant decrease in water binding capacity (WBC) and cooking loss (CL), less evident in lots O and S, due to changes in structure. In the case of lot O, an emulsion was formed in gel network, making this sample less acceptable from a sensory point of view. The addition of salt (lot S) produced an ionic situation more conducive to protein-polysaccharide associations, thus reinforcing the gel network.

De la rhéologie à la pratique

In this paper, composition of water, amorphous gel and rheology properties of fly ash-slag based geopolymer fresh pastes have been investigated by 1H low-field NMR(LF-NMR), in-situ ATR FTIR and Brookfield DV3T rheometer under the different NaOH content. T2 relaxation time of LF-NMR and gel characteristic peak of pastes was obtained to accurately study the influence of free water and gel on the fresh pastes. Results indicate the high transformation speed of free water and quicker formation speed of gel result to the more fluidity loss of geopolymer pastes. N-A-S-H and C-(A)-S-H gel were major reasons on the development of rheology properties. Higher water-binding ability of C-(A)-S-H gel may accelerate the transformation of free water to the gel water, which could increase the motion resistance of particles. It would result to the increasing of rheology peoperties and decreasing of fluidity of geopolymer fresh pastes.

Stabilisation of gummy gingerbread quality during storage

The relevance of searching for solutions, aimed at slowing the staling of bakery products is shown in the paper. The most common ways to ensure freshness of these products, one of which is using waxy wheat flour, starch of which consists only of amylopectin, are considered. Based on the analysis of changes in physicochemical quality indicators of gummy gingerbreads, crumbliness of crumb, its hydrophilic and structural-mechanical properties during storage, the feasibility of using waxy wheat flour in the technology of gummy gingerbreads to stabilize their quality characteristics during storage is shown. Longer preservation of freshness - slowing the moisture loss, less intense change of crumbliness and hydrophilic properties of the crumb, preserving softer consistency of gingerbread products using the amylose-free flour testifies to slowing their staling during storage. This is caused by the technological properties and composition of waxy wheat flour – high water-absorbing and water-binding abilities, lower starch gelatinization temperature, high autolytic activity and starch retrogradation slowing as compared to baking wheat flour. It is found that using waxy wheat flour is one of the effective ways to solve the problem of fast staling of gummy gingerbreads.

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

Specific water uptake of thin films from nanofibrillar cellulose

Swelling of NFC films was surveyed by quartz crystal microbalance with dissipation monitoring coupled with H2O/D2O exchange and surface plasmon resonance. The influence of charged groups on swelling was investigated by neutralizing the charge of NFC with cationic polyelectrolytes or increasing the charge with carboxymethyl cellulose (CMC). The solid content of the porous NFC film was <50%. In the swollen state, a film contained only ∼15–30% cellulose. Adsorption of cationic polyelectrolytes decreased the ability of the film to bind water by a maximum of 20% indicating that the contribution of charge to the swelling of NFC is moderate. Annealing of the film also caused a 20% reduction in its water uptake. Yet annealing after adsorption of cationic polyelectrolytes decreased the water-binding ability of the film by ∼50%. Charge increase by CMC adsorption caused additional swelling of the NFC film while subsequent charge neutralization by cationic polyelectrolytes reduced the water content below the control reference.

Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate

Blueberry extract was spray dried using different pectins and caffeine as copigment for anthocyanins in order to influence the release of anthocyanins from the shellac coated maltodextrin granulates in simulated gastric fluid. The addition of pectin did not have any influence on the structure of spray dried microcapsules as well as on the coating layer of the granulates. The initial retention of anthocyanins depended significantly on the waterbinding ability of spray dried microcapsules. The higher the waterbinding capacity of spray dried powders the lower was the anthocyanin release. Highest waterbinding capacity and lowest anthocyanin release was gained by citrus pectin with a high degree of esterification (DE) and sugar beet pectin. In general high DE pectins inhibited the release stronger than low DE pectins.

Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt

The performance of a recombinant probiotic strain Lactobacillus paracasei NFBC 338, which contains the Pediococcus parvulus glycosyltransferase gene (responsible for beta-glucan production), when used as an adjunct in yoghurt manufacture was evaluated. In situ production of beta-glucan during yoghurt manufacture and storage caused a significant decrease in syneresis, confirming the water-binding ability of beta-glucan. Yoghurt textural characteristics were significantly improved due to a ∼2-fold increase in viscosity by the end of storage (28 days at 4 °C). No effect on growth and viability of the yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) were found, with the recombinant probiotic strain maintaining high viability (>10 8 cfu mL −1) during 28 days storage. Furthermore, in situ production of beta-glucan did not influence pH, titratable acidity, or the proteolytic activity of the cultures at any storage time analysed. These results demonstrate the advantageous techno-functional properties associated with microbially produced beta-glucan in yoghurt.