Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation

Cellulose

Volumn 22, Issue 4, 2015, Pages 2619-2627

  Sun, Lu ^a   Chen, Wenshuai ^a   Liu, Yixing ^a   Li, Jian ^a   Yu, Haipeng ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Cellulose nanofiber; Fat substitute; Protein polysaccharide complexes; Rheology; Soy protein isolate; Textural profile analysis

Indexed keywords

CELLULOSE; GELATION; GELS; MIXTURES; NANOFIBERS; RHEOLOGY;

CELLULOSE NANOFIBERS; FAT SUBSTITUTE; PROTEIN-POLYSACCHARIDE COMPLEX; RENEWABLE RESOURCE; SOY PROTEIN ISOLATES; TEXTURAL PROFILE ANALYSIS; TEXTURAL PROPERTIES; TOTAL SOLID CONTENT;

PROTEINS;

EID: 84937966438     PISSN: 09690239     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10570-015-0681-4     Document Type: Article

References (38)

1. Abdul Khalil HPS, Bhat AH, Ireana Yusra AF (2012) Green composites from sustainable cellulose nanofibrils: a review. Carbohydr Polym 87(2):963–979
2. Arboleda JC, Hughes M, Lucia LA, Laine J, Ekman K, Rojas OJ (2013) Soy protein–nanocellulose composite aerogels. Cellulose 20(5):2417–2426
3. Cengiz E, Gokoglu N (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem 91(3):443–447
4. Chen W, Yu H, Liu Y, Chen P, Zhang M, Hai Y (2011) Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments. Carbohydr Polym 83(4):1804–1811
5. Chen P, Yu H, Liu Y, Chen W, Wang X, Ouyang M (2013) Concentration effects on the isolation and dynamic rheological behavior of cellulose nanofibers via ultrasonic processing. Cellulose 20(1):149–157
6. Chen W, Li Q, Wang Y, Yi X, Zeng J, Yu H, Liu Y, Li J (2014) Comparative study of aerogels obtained from differently prepared nanocellulose fibers. ChemSusChem 7(1):154–161
7. Chen W, Li Q, Cao J, Liu Y, Li J, Zhang J, Luo S, Yu H (2015) Revealing the structures of cellulose nanofiber bundles obtained by mechanical nanofibrillation via TEM observation. Carbohydr Polym 117:950–956
8. Cho SY, Lee SY, Rhee C (2010) Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging. LWT-Food Sci Technol 43(8):1234–1239
9. Corredig M, Sharafbafi N, Kristo E (2011) Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocoll 25(8):1833–1841
10. Dufresne A (2013) Nanocellulose: a new ageless bionanomatrial. Mater Today 6(16):220–227
11. Gibis M, Schuh V, Weiss J (2015) Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocoll 45:236–246
12. Grinberg VY, Tolstoguzov VB (1997) Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocoll 11(2):145–158
13. Guerrero P, Stefani PM, Ruseckaite RA, De la Caba K (2011) Functional properties of films based on soy protein isolate and gelatin processed by compression molding. J Food Eng 105(1):65–72
14. Hua Y, Cui SW, Wang Q (2003) Gelling property of soy protein–gum mixtures. Food Hydrocoll 17(6):889–894
15. Klemm D, Kramer F, Moritz S, Lindstrom T, Ankerfors M, Gray D, Dorris A (2011) Nanocelluloses: a new family of nature–based materials. Angew Chem Int Ed 50(24):5438–5466
16. Li JY, Yeh AI, Fan KL (2007) Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating. J Food Eng 78(4):1240–1247
17. Mehta N, Ahlawat SS, Sharma DP, Dabur RS (2013) Novel trends in development of dietary fiber rich meat products–a critical review. J Food Sci Technol 52(2):633–647
18. Moon RJ, Martini A, Nairn J, Simonsen J, Youngblood J (2011) Cellulose nanomaterials review: structure, properties and nanocomposites. Chem Soc Rev 40(7):3941–3994
19. Nagano T, Mori H, Nishinari K (1994) Effect of heating and cooling on the gelation kinetics of 75 globulin from soybeans. J Agr Food Chem 42(7):1415–1419
20. Nishinari K, Fang Y, Guo S, Phillips GO (2014) Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocoll 39:301–318
21. Ou S, Wang Y, Tang S, Huang C, Jackson MG (2005) Role of ferulic acid in preparing edible films from soy protein isolate. J Food Eng 70(2):205–210
22. Pan H, Xu X, Tian Y, Jiao A, Jiang B, Chen J, Jin Z (2015) Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties. Carbohydr Polym 125:169–179
23. Perez-Gago MB, Serra M, Alonso M, Mateos M, del Río MA (2005) Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biol Technol 36(1):77–85
24. Reddy N, Yang Y (2011) Potential of plant proteins for medical applications. Trend Biotechnol 29(10):490–498
25. Schmitt C, Turgeon SL (2011) Protein/polysaccharide complexes and coacervates in food systems. Adv Colloid Interfac 167(1–2):63–70
26. Scholten E, Moschakis T, Biliaderis CG (2014) Biopolymer composites for engineering food structures to control product functionality. Food Struct 1(1):39–54
27. Song F, Zhang LM (2008) Enzyme-catalyzed formation and structure characteristics of a protein-based hydrogel. J Phys Chem B 112(44):13749–13755
28. Song F, Tang DL, Wang XL, Wang YZ (2011) Biodegradable soy protein isolate-based materials: a review. Biomacromolecules 12(10):3369–3380
29. Su JF, Huang Z, Yuan XY, Wang XY, Li M (2010) Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr Polym 79(1):145–153
30. Tolstoguzov VB (1991) Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocoll 4(6):429–468
31. Totosaus A, Montejano JG, Salazar JA, Guerrero I (2002) A review of physical and chemical protein-gel induction. Int J Food Sci Technol 37(6):589–601
32. Wagner J, Gueguen J (1999) Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties. J Agric Food Chem 47(6):2181–2187
33. Wang Y, Cao X, Zhang L (2006) Effects of cellulose whiskers on properties of soy protein thermoplastics. Macromol Biosci 6(7):524–531
34. Wang Y, Li D, Wang LJ, Adhikari B (2011) The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). J Food Eng 104(1):56–62
35. Wang Z, Sun X, Lian Z, Wang X, Zhou J, Ma Z (2013) The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film. J Food Eng 114(2):183–191
36. Wu RL, Wang XL, Wang YZ, Bian XC, Li F (2009) Cellulose/soy protein isolate blend films prepared via room-temperature ionic liquid. Ind Eng Chem Res 48(15):7132–7136
37. Xiao Z, Li Y, Wu X, Qi G, Li N, Zhang K, Wang D, Sun XS (2013) Utilization of sorghum lignin to improve adhesion strength of soy protein adhesives on wood veneer. Ind Crop Prod 50:501–509
38. Xu X, Jiang L, Zhou Z, Wu X, Wang Y (2012) Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes. ACS Appl Mater Inter 4(8):4331–4337