Water-holding Capacity Research Articles

Genetic-Based Neural Network for Enhanced Soil Texture Analysis: Integrating Soil Sensor Data for Optimized Agricultural Management

Soil texture analysis is vital in agricultural management due to its influence on crop growth and yield. Defined by the proportions of clay, sand, and silt particles, soil texture affects properties like aeration, water-holding capacity, and nutrient retention, all crucial for plant development. The OBJECTIVES: This study aims to design a Genetic-Based Neural Network (GBNN) for accurate soil texture analysis, particularly for soils with similar structures but different compositions. It also aims to collect environmental impact data through soil sensors to enhance the understanding of soil texture.METHODS: The methodology involves developing a GBNN, leveraging genetic algorithms to group homogeneous particles, thus improving texture classification. This approach addresses the shortcomings of previous deep learning models. Additionally, soil sensor data will be collected to study environmental factors affecting soil texture.RESULTS: The GBNN showed improved accuracy in texture classification compared to previous models. Genetic algorithms effectively grouped similar particles, and soil sensor data provided insights into environmental impacts on soil texture.CONCLUSION: The GBNN for soil texture analysis overcame previous models' challenges, improving classification accuracy. The integration of soil sensor data provided valuable environmental insights, aiding farmers in optimizing crop selection, fertilizer application, and soil management for better yields and sustainability.

Laboratory investigation on the bioremediation technology for soilization of iron ore tailings.

The study's objective was to improve the physicochemical properties of iron ore tailings to restore iron ore tailings areas. The physicochemical properties of substrates with different ratios of organic matter and tailings were investigated, and plant growth on these substrates was observed to determine the effects of the mixing ratio on the physicochemical properties of iron ore tailings and identify the optimal mixing ratio. The addition of organic fertilizer and rice husk reduced the density of the substrate, increased the total porosity, and neutralized the alkalinity in the ore tailings. The water-holding capacity of the substrate was positively correlated with the content of rice husk. With increasing rice husk content, the water-holding capacity of the substrates greatly increased, as did the pore structure of the iron ore tailings. The shear strength of the substrates was optimal in Groups I and II, with cohesion peaking in Group II. However, the cohesion sharply decreased as the rice husk content increased, and the internal friction angle decreased. The optimal mixture was 100 g of iron ore tailings, 8 g of organic fertilizer, and 0.8 g of rice husk.

Initial Evaluation of Safety and Immunomodulatory Potential of Dietary Supplementation with Mangosteen Pericarp Extract for Sustainable Meat Production in Native Crossbred Chickens

The utilization of mangosteen biomass not only solves environmental problems but also raises the value of agricultural waste. The current study aimed to evaluate the potential of mangosteen pericarp extract (MPE) for enhancing the immunity and productivity of Thai native crossbred chickens on-farm. A total of 180 three-week-old chickens were divided into negative control and supplemented groups, with 1000 mg MPE/kg of diet. The safety of MPE was further confirmed by the absence of noticeable differences in mortality and biochemical parameters during the entire study period. The MPE-supplemented group displayed significant differences in the relative transcription levels of IL-10 compared to the basal diet group (p ≤ 0.01). Preslaughter body weight, average daily gain, and carcass weight in the MPE-supplemented group were higher than those in the basal diet group (p ≤ 0.05). Furthermore, MPE supplementation improved meat quality by enhancing the nutritional composition of protein and fat (p ≤ 0.05), as well as improving water-holding capacity, lowering boiling, and lowering grilling losses (p ≤ 0.01). These findings indicate that MPE can be an effective supplement for enhancing flock immunity, growth performance, and meat quality in poultry. This contributes to more sustainable agriculture and food security within agroecosystems.

Effects of Flavonoids in Fructus Aurantii Immaturus on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs

This experiment aimed to explore the effects of flavonoids in Fructus Aurantii Immaturus (FFAI) on carcass traits, meat quality, and the antioxidant capacity of finishing pigs. The results indicated that the addition of an appropriate amount of FFAI into their diet could significantly reduce the backfat thickness and perirenal fat percentage of finishing pigs, as well as the drip loss, water-holding capacity, shear force, and the levels of lactate, glucose-6-phosphate, glucose, ATP, phosphofructokinase, and pyruvate in the longissimus dorsi (LD) muscle. It also elevated the levels of flavor amino acids such as glutamate, serine, and threonine, and enriched the composition of flavor substances, including benzene and octanal, which significantly contributed to the enhancement of pork flavor. Furthermore, it enhanced the expression levels of MyHC I and MyHC IIa. In summary, the appropriate addition of FFAI to the diet could improve the carcass traits, meat quality, and antioxidant capacity of finishing pigs. The optimal level of FFAI supplementation is 0.12%.

Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat

In our experiment, the effect of electrical and CO2 stunning on pork meat quality attributes was studied. A total of thirty PIC337 female pigs were allocated to two equal groups which were stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by CO2 (85 V% CO2, 15 V% O2, 90 s) and slaughtered at a commercial slaughterhouse. For 24 h post mortem, the carcass m. gluteus medius (GM) was used to evaluate meat quality attributes such as pH, color, hardness, water holding capacity (WHC), and total pigment content, and meat classification was also carried out. The CO2 stunning resulted in muscle with significantly lower pH (p < 0.01) and poorer water holding capacity (p < 0.05) compared to electrical stunning. The GM of pigs stunned electrically showed significantly increased lightness (L*) and redness (a*) (p < 0.05) compared to CO2-stunned. The time course of development of rigor mortis was similar for both stunning methods. Pale, soft, exudative (PSE) or dark, firm, dry (DFD) meat defects were not observed. Based on total pigment content, stunning methods did not significantly affect the amount of removable blood.

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

AbstractFortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) < or >10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water‐holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH <10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH < 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance.

Longissimus from Berkshire pigs in a small-scale supply chain have increased oxidative metabolism, tenderness and water-holding capacity, compared with Large White × Landrace pigs in a modern commercial supply chain

Context Selection for leanness in the modern Australian pig has resulted in inconsistent quality, including a lack of pork tenderisation during ageing. Inconsistent quality is potentially a result of differences in supply chain and breed as well as the variation in muscle fibre-type proportion in pork longissimus. Aim The aim was to investigate differences in fibre-type proportion and pork quality between Large White-Landrace pigs in a large supply chain and Berkshire pigs processed in a small supply chain. Methods Pigs (n = 22) from two suppliers with different breeds (Supplier 1, Large White × Landrace, SC1-LWLR, n = 12, modern commercial pigs; Supplier 2, Berkshire, SC2-Berk, n = 10, heritage pigs) were slaughtered and samples from the longissimus were extracted at 3, 24, and 48 h postmortem for enzyme and pH analyses. Longissimus samples were subjected to ageing for either 2 or 16 days postmortem (Day 2, Day 16), assessed for colour, muscle fibre-type proportion (%), muscle fibre diameter (μm), water-holding capacity (purge, % and cook loss, %), Warner–Bratzler peak shear force (WBSF, N), and protein denaturation temperature using differential scanning calorimetry (DSC, peak temperature, °C). Key results SC1-LWLR had higher purge than SC2-Berk (2.85% and 1.83% respectively; standard error of the difference (SED) = 0.33; P = 0.003), higher cook loss on Day 16 (24.63% and 16.79% respectively; SED = 1.62; P = 0.017) and higher WBSF on Day 2 and Day 16 (Day 2, 30.9 N and 26.7 N respectively; Day 16, 28.6 N and 22.0 N respectively; SED = 0.98, interaction P = 0.003). SC1-LWLR had a lower proportion of Type I (10.1% vs 16.0%; SED = 0.51) and Type IIA (14.0% vs 22.0%; SED = 0.77) and a higher proportion of Type IIB (75.9% vs 62.0%; SED = 0.74) (P < 0.001 for all) fibres. SC1-LWLR had lower DSC temperatures for two peaks. SC2-Berk had higher citrate synthase activity (P = 0.003) and glycolytic potential (P < 0.001) than SC1-LWLR. Conclusions SC2-Berk longissimus had improved quality compared with SC1-LWLR pork, most likely owing, in part, to higher proportion of oxidative and intermediate fibres in the Berkshires. However, effects of differences in environmental conditions and/or processing conditions cannot be ruled out. Implications The experiment increased our understanding of how variation in supply chains and muscle fibre-type proportion can impact the production of consistently high-quality pork.

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering. It was found that physical processing techniques, such as ultrasound, high-pressure processing, and beating, could enhance the solubility and processing performance of myofibrillar protein by improving the meat structure and protein conformation, increasing the interaction between proteins, water, and fat molecules, and enhancing the texture, water-holding capacity, and sensory quality of reduced-salt gel meat products. In the promotion and teaching of physical processing technology, it is necessary to strengthen interdisciplinary integration and scientific research activities according to the customs, laws and regulations of different countries and regions, combined with the development frontier of the technology, and develop reduced-salt gel meat products that meet local needs according to local conditions.

Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (DR) of 0.46 kg H2O·kg−1 db·min−1, effective moisture diffusivity (Deff) of 1.53 × 10−10 m2·s−1, and activation energy (Ea) of 34.90 kJ·mol−1 were observed. The Page model accurately represented the drying behavior (R2 = 0.9965−0.9997). Total dietary fiber (TDF) content remained stable across temperatures (52.52–64.76 g·100 g−1 db), while soluble dietary fiber (SDF) increased by 43.40%, resulting in a solubility (SOL) of 71.8%, water-holding capacity (WHC) of 8.2 mL·g−1 db, and oil-holding capacity (OHC) of 3.0 mL·g−1 db. High retention of bioactive compounds was achieved at 70 °C, including phenolics (32.10 mg GAE·g−1 db) and anthocyanins (25.84 mg C3G·g−1 db), resulting in significant antioxidant activities (DPPH: 33.29 mg AAE·g−1 db, IC50 0.016 mg·mL−1; ABTS: 35.85 mg AAE·g−1 db, IC50 0.029 mg·mL−1). These findings demonstrated the potential of convective drying at 70 °C to efficiently transform raspberry pomace into a high-quality functional ingredient. This process promotes sustainable production and waste reduction in the berry industry.

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120–140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes.

Mass transfer kinetics of ultrasonic- and vacuum-ultrasonic-assisted static brine of chicken breast (Pectoralis major).

The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT-150, UT-300, UT-450, Vacuum-UT-150, Vacuum-UT-300, Vacuum-UT-450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum-ultrasonic-assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450W. The mass transfer kinetics (k1 and k2) were significantly related to vacuum pretreatment and ultrasonic power. The values of k1 for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k2 increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients (De) from 1.189×10-9 to 1.308-1.449×10-9 m2/s, and the highest De was found with Vacuum-UT-450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water-holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T23 values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum-UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. PRACTICAL APPLICATION: Vacuum-ultrasonic-assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate.

Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar in each formulation. The results showed that each new formulation formed a thick gel consistency and had full water-holding capacity at 24 h of storage. The color differed according to the established CIE-lab data. The lightness varied from 42.57 ± 1.97 (pudding formulation using plum powder) to 81.91 ± 1.18 (control sample). The total soluble solids and titratable acidity showed that the control sample was different from each new formulation. The water activity was similar in all studied samples varying from 0.978 ± 0.003 to 0.989 ± 0.001, and the plum and plum–apricot formulations had a pH near the control samples, at 6.54 and 7.23, respectively. The antioxidant activity, total polyphenol content, and total flavonoid content were also evaluated. The ABTS assay revealed the highest results compared to the other three applied methods. The sensory evaluation showed that it is necessary to further improve the recipes for better consumer perception.

Structure and functionality of Pleurotus geesteranus protein isolate as a function of pH.

Edible mushroom proteins hold great potential for food applications, but those extracted using the alkaline extraction-acid precipitation method typically exhibit poor solubility in neutral water, with the structural changes during acid precipitation remaining unclear. In this study, Pleurotus geesteranus protein isolate (PGPI) with high water solubility was prepared with alkaline extraction, followed by dialysis and freeze-drying, and the effects of pH on the structural and functional properties of PGPI were systematically investigated. PGPI was enriched in essential and aromatic amino acids, and the molecular weight of bands in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile was mainly distributed below 45kDa. The zeta potential of PGPI changed from +16.84 to 17.58mV when the pH increased from 2 to 9, with a pI of 4.3. At pH 7, PGPI showed a size of 232.7nm. Away from pH 7, the particle size of PGPI increased. When the pH decreased from 7 to 2, PGPI exhibited a lower α-helix structure content and a higher β-sheet content and a gradual decrease in fluorescence intensity. In addition, as the pH approached 4, H0 and the content of SS group increased to a peak. These results indicated that lowering the pH induced the development of more ordered protein structure, which could be the primary reason for the poor water solubility of P. geesteranus protein obtained through alkaline extraction and acid precipitation. Additionally, these structural changes result in alterations to its functional properties, including water-holding capacity, oil-holding capacity, foaming capacity, foaming stability, emulsion activity index, and emulsion stability index.

Multifunctional effects of nitrification and urease inhibitors: decreasing soil herbicide residues and reducing nitrous oxide emissions simultaneously

Glyphosate pollution and greenhouse gas emissions are major problem in achieving sustainable soil management. It is necessary to develop effective strategies to simultaneously reduce herbicide residues and nitrous oxide (N2O) emissions in soil. This study aimed to: (1) quantitative analyze the effects of nitrogen (N) cycle inhibitors (nitrification inhibitors 3,4 dimethylpyrazole phosphate (DMPP) and dicyandiamide (DCD) and urease inhibitor N-(n-butyl) thiophosphoric triamide (NBPT)) on glyphosate degradation and reduction of N2O under different soil moistures; (2) identify the functional microbes and genes associated with glyphosate degradation and N2O emissions; and (3) decipher the main mechanisms of N cycle inhibitors affecting glyphosate degradation at different soil water contents. Compared to the control, the application of DMPP, DCD and NBPT reduced glyphosate residues in soil by 33.0%, 60.3% and 35.7%, respectively, under 90% water holding capacity (WHC). The application of DCD stimulated Acidobacteria and the phnX gene to degrade soil glyphosate. Further, soil glyphosate residues were significantly and negatively related to soil N2O emissions at both 60% and 90% WHC. Compared to the control, NBPT application decreased cumulative N2O emissions by 91.4% at 90% WHC by decreasing soil nitrate N (NO3--N) and inhibiting amoC and narG genes at 90%. The application of N cycle inhibitors could be a potential strategy to simultaneously reduce glyphosate residues and soil N2O emissions. Our study could provide technical support to reduce the risks of herbicide exposure and reduce greenhouse gas emissions.

Impact of processing and storage on citrus fiber functionality: Insights from spectroscopic techniques

To deliver their functionality when used in applications, citrus fibers need to be rehydrated. Factors such as chemical composition, structural organization as well as chemical surface composition are known to influence this functionality. Processing and storage conditions can affect these parameters, making it challenging to maintain stable functionality. This study used Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) to evaluate the effects of preparation and storage on citrus fibers. Samples dried at different scales and stored for 360 days under room and accelerated conditions were assessed for water holding capacity (WHC), water swelling capacity (WSC), and gel rigidity (G′). The results showed a decline in WHC, WSC, and G′ over time, confirming that aging negatively impacts moisture retention, particularly under higher water content or temperature. Drying scale had no effect on chemical composition or structure, but changes in the elemental surface composition of carbon and oxygen were noted. While prolonged storage altered the polysaccharides' chemical composition and structure, leading to functionality loss, XPS analysis revealed no changes in surface composition. Loss of functionality cannot be explained by chemical surface composition modifications.

Goethite introduction strengthens balck soil carbon sequestration under various water management conditions and its microbial mechanisms

Natural and anthropogenic disturbances lead to degradation of (soil organic carbon) SOC content black soil in northeast china. Goethite (α-FeO (OH)) as widely distributed mineral, has a sequestration effect on SOC. With the diversification of crop cultivation in northeast china, various water management are becoming important. However, SOC sequestration mechanism by goethite under varying water management conditions is still unclear. In our study, we set up 3 groups of experiments: 1) 60% water-holding capacity (60% WHC), 60% water-holding capacity with goethite (60% WHCG), 2), waterlogging (W), waterloggin with goethite (WG), 3) alternation of wetting and drying (AWD), alternation of wetting and drying with goethite (AWDG) to elucidate the sequestration mechanism of SOC by goethite under three water management conditions. Results shows introducing goethite can sequester SOC under three water management conditions, with WG SOC sequestration capacity more than AWDG and 60% WHCG. The main sequestration mechanism of SOC has two aspects, on the one hand, goethite introduction increased significantly SOC functional groups, Fe-bound OC, iron molar ratio and Fe-bound OC/SOC, made SOC was bound to goethite by adsorption and co-precipitation. On the other hand, goethite introduction increased the diversity and abundance of bacteria and fungi by affecting soil pH, iron morphology and valence, induced the enrichment of Bryobacter, Gemmatimonas, Conexibacter, Streptomyces, Gaiella, Rubrobacter and Talaromyces potential carbon sequestrating microorganisms, further contributing to SOC sequestration. This study offers a significant theoretical foundation for elucidating the SOC sequestration mechanism of northeastern black soil.

Enzymatic production and physicochemical and functional properties of sorghum protein isolates.

Grain sorghum has emerged as a promising source for producing alternative proteins, yet current extraction methods lack efficiency. In this study, a novel enzymatic approach using α-amylase and cellulase on sorghum materials was developed to address this challenge. Comparisons were made among the proteins isolated from dry-milled sorghum flours, wet-milled sorghum gluten meals, and sorghum dried distiller's grains (DDG). Remarkably, proteins obtained from sorghum gluten meals demonstrated the highest protein purity (83-85 %) and recovery rate (92-93 %), followed by those from sorghum flour (purity 75-76 %) and DDG (purity 45-50 %). Physicochemical properties and functionalities of the isolated sorghum proteins were analyzed and compared with common commercial plant proteins (e.g., soy protein isolate, pea protein isolate, and wheat gluten). Sorghum proteins exhibited higher levels of crude fat content, α-helix, and random coil structures, along with higher surface hydrophobicity and oil holding capacity (OHC) compared to the commercial plant protein isolates. Notably, proteins extracted from sorghum flours displayed slightly higher α-helix and random coil structures, total sulfhydryl content, water holding capacity (WHC), OHC, and protein digestibility compared to proteins isolated from sorghum gluten meals. Overall, this study demonstrates that enzymatic processing is feasible in producing sorghum proteins and provides insights into their basic properties and functionalities.

Use of different impregnation methods with chitosan to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)

This study investigated the effect of chitosan oligosaccharide (COS) as a cryoprotectant on the water holding capacity (WHC), myofibrillar proteins (MPs), and quality of sea bass frozen by ultrasound-assisted immersion freezing (UIF), and also investigated the effect of different impregnation methods: vacuum impregnation (VI), ultrasound-assisted impregnation (UI), and ultrasound-assisted VI (US-VI). The results indicated that compared with general impregnation in deionized water (GWI) samples, the samples impregnated with COS had lower thawing loss, higher whiteness, lower carbonyl content, more stable secondary and tertiary structures, and smaller ice crystal pore size. These results indicate that COS impregnation of sea bass can reduce large ice crystals and decrease proteins aggregation, resulting in better quality. In addition, US-VI in COS (US-VCI) resulted in improved WHC, whiteness, sulfhydryl content, and Ca2+-ATPase activity of sea bass because of the joint action of ultrasound and vacuum, as well as more stable secondary structure and fine ice crystals.

Tailoring structural and mechanical properties of konjac glucomannan/curdlan composite hydrogels by freeze-thaw treatment

To improve the gelling properties of konjac glucomannan/curdlan (KGM/CUD) composite hydrogels, KGM/CUD composite hydrogels were treated by freeze-thawing. Herein, we focus on the effects of freeze-thaw cycles, freezing temperature, and freezing time on the structural and mechanical properties of KGM/CUD composite hydrogels. SEM and SAXS results showed that ice crystals generated by freezing extruded the molecular chains and increased the cross-linking density between molecular chains, which resulted in a denser gel microstructure. Among them, the freeze-thaw treatment at −20 °C for 12 h can effectively reduce the correlation length (ξ). According to mechanical testing, freeze-thawed gels for 48 h reached 408-, 826-, and 840-fold of the hardness, gumminess and chewiness of unfrozen, respectively. After freeze-thaw treatment, the energy storage modulus (G') of the gel increased to 9872 Pa, the residual mass after heating was up to 27.9 %, the water holding capacity (WHC) was reduced to 80.85 %. In addition, low-field nuclear magnetic resonance results confirmed that the freeze-thaw treatment promoted the formation of ice crystals from water molecules, which realized the transition of the water state, thus reducing the water mobility of the gel. This study provides a facile and efficient strategy for designing hydrogels products with exceptional texture and sensory characteristics.

Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties

Pea protein has attracted great attention due to its capability to meet the growing requirements from consumers for desired nutrition and texture from plant protein. Hence, the current study aimed to investigate the effects of different ultrasonic treatment parameters (power and duration) on the gelling characteristics of commercial pea protein isolates (PPIc). The findings demonstrated that by manipulating the ultrasonic power and treatment duration, great enhancement of the solubility, adhesiveness and formation strength of PPIc gel can be realized. The reduction in particle size was positively correlated with higher power and longer treatment durations. Interestingly, no direct correlation between average particle size, solubility, turbidity, and ζ-potential was observed. Additionally, the ultrasound-modified PPIc in this study exhibited comparable characteristics to laboratory-prepared pea protein isolates, in terms of solubility, water-holding capacity, and gel strength. Overall, manipulating ultrasonic parameters presents a feasible method to customize the texture of pea-protein-based substitute.