Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

Food Research International

Volumn 82, Issue , 2016, Pages 95-103

  Nieto Nieto, Talina Vanessa ^a   Wang, Yixiang ^a   Ozimek, Lech ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Carrageenan; Gelation; Oat protein; Phase separation and gel strength; Polysaccharide

Indexed keywords

AGGLOMERATION; COMPRESSIVE STRESS; GELATION; GELS; HYDROPHOBICITY; POLYSACCHARIDES; PRODUCT DESIGN; PROTEINS; SEPARATION;

CARRAGEENANS; GEL STRENGTHS; HYDROPHOBIC INTERACTIONS; POLYSACCHARIDE STRUCTURE; PROTEIN AGGREGATION; PROTEIN CONCENTRATIONS; REPULSIVE FORCES; THERMAL GELATION;

PHASE SEPARATION;

EID: 84956658379     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.027     Document Type: Article

References (43)

1. Alizadeh-Pasdar N., Li-Chan E.C. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. Journal of Agricultural and Food Chemistry 2000, 48:328-334.
2. Baeza R.I., Carp D.J., Pérez O.E., Pilosof A.M.R. Regular article: κ -carrageenan-protein interactions: Effect of proteins on polysaccharide gelling and textural properties. LWT - Food Science and Technology 2002, 35:741-747.
3. Banerjee S., Bhattacharya S. Food gels: Gelling process and new applications. Critical Reviews in Food Science and Nutrition 2012, 52:334-346.
4. Bertrand M., Turgeon S.L. Improved gelling properties of whey protein isolate by addition of xanthan gum. Food Hydrocolloids 2007, 21:159-166.
5. Bryant C.M., McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science & Technology 1998, 9:143-151.
6. Çakir E., Daubert C.R., Drake M.A., Vinyard C.J., Essick G., Foegeding E.A. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels. Food Hydrocolloids 2012, 26:33-43.
7. Croguennoc P., Nicolai T., Durand D., Clark A. Phase separation and association of globular protein aggregates in the presence of polysaccharides: 2. Heated mixtures of native β-lactoglobulin and κ-carrageenan. Langmuir 2001, 17:4380-4385.
8. De Jong S., Klok H.J., Van de Velde F. The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels. Food Hydrocolloids 2009, 23:755-764.
9. Foegeding E.A. Rheology and sensory texture of biopolymer gels. Current Opinion in Colloid & Interface Science 2007, 12:242-250.
10. Galazka V., Smith D., Ledward D., Dickinson E. Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment. Food Hydrocolloids 1999, 13:81-88.
11. Guan X., Yao H., Chen Z., Shan L., Zhang M. Some functional properties of oat bran protein concentrate modified by trypsin. Food Chemistry 2007, 101:163-170.
12. Ikeda S., Morris V.J. Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy. Biomacromolecules 2002, 3:382-389.
13. Jones O.G., McClements D.J. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Advances in Colloid and Interface Science 2011, 167:49-62.
14. Kontogiorgos V., Ritzoulis C., Biliaderis C.G., Kasapis S. Effect of barley -glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels. Food Hydrocolloids 2006, 20:749-756.
15. Laneuville S.I., Turgeon S.L. Microstructure and stability of skim milk acid gels containing an anionic bacterial exopolysaccharide and commercial polysaccharides. International Dairy Journal 2014, 37:5-15.
16. Lefevre T., Subirade M. Molecular differences in the formation and structure of fine-stranded and particulate β-lactoglobulin gels. Biopolymers 2000, 54:578-586.
17. Liu S., Elmer C., Low N.H., Nickerson M.T. Effect of pH on the functional behaviour of pea protein isolate-gum Arabic complexes. Food Research International 2010, 43:489-495.
18. McClements D.J. Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances 2006, 24:621-625.
19. Mleko S., Pikus S., Li-Chan E. Interactions of kappa-carrageenan with whey proteins in gels formed at different pH. Food Research International (Ottawa, Ont.) Food Research International 1997, 30:427-433.
20. Morris V. Multicomponent gels. Gums and Stabilisers for the Food Industry 1986, Vol. 3:87-99. Elsevier Applied Science, London. G. Phillips, D. Wedloc, P. Williams (Eds.).
21. Necas J., Bartosikova L. Carrageenan: a review. Veterinarni Medicina 2013, 58:187-205.
22. Nicolai T., Durand D. Controlled food protein aggregation for new functionality. Current Opinion in Colloid & Interface Science 2013, 18:249-256.
23. Nieto-Nieto T.V., Wang Y.X., Ozimek L., Chen L. Effects of partial hydrolysis on structure and gelling properties of oat globular proteins. Food Research International 2014, 55:418-425.
24. Nieto-Nieto T.V., Wang Y.X., Ozimek L., Chen L. Inulin at low concentration significantly improves the gelling properties of oat protein - A molecular mechanism study. Food Hydrocolloids 2015, 50:116-127.
25. Pires Vilela J.A., Cavallieri Â.L.F., Lopes da Cunha R. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum. Food Hydrocolloids 2011, 25:1710-1718.
26. Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: A review. Critical Reviews in Food Science and Nutrition 1998, 38:689-753.
27. Secundo F., Guerrieri N. ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure. Journal of Agricultural and Food Chemistry 2005, 53:1757-1764.
28. Shahidi F., Arachchi J.K.V., Jeon Y. Food applications of chitin and chitosans. Trends in Food Science & Technology 1999, 10:37-51.
29. Silva D.M., Nunes C., Pereira I., Moreira A.S.P., Domingues M.R.M., Coimbra M.A., Gama F.M. Structural analysis of dextrins and characterization of dextrin-based biomedical hydrogels. Carbohydrate Polymers 2014, 114:458-466.
30. Stone A.K., Nickerson M.T. Formation and functionality of whey protein isolate-(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes. Food Hydrocolloids 2012, 27:271-277.
31. Sun X.D., Arntfield S.D. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocolloids 2012, 28:325-332.
32. Tolstoguzov V. Some thermodynamic considerations in food formulation. Food Hydrocolloids 2003, 17:1-23.
33. Tolstoguzov V. Ingredient interactions in complex foods: aggregation and phase separation. Understanding and Controlling the Microstructure of Complex Foods 2007, 185-206. Woodhead Publishing in Food Science, Technology and Nutrition. D. McClements (Ed.).
34. Totosaus A., Montejano J.G., Salazar J.A., Guerrero I. A review of physical and chemical protein-gel induction. International Journal of Food Science & Technology 2002, 37:589-601.
35. Tseng Y.-, Xiong Y.L., Boatright W.L. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins. Journal of Food Science 2008, 73:E44-E50.
36. Turgeon S., Beaulieu M., Schmitt C., Sanchez C. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid & Interface Science 2003, 8:401-414.
37. Uruakpa F., Arntfield S. Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum. Food Chemistry 2006, 95:255-263.
38. Van der Meeren P., Dewettinck K., Saveyn H. Particle size analysis. Handbook of food analysis: Methods and instruments in applied food analysis 2004, Vol. 138:1805-1807. Marcel Dekker AG. L. Nollet (Ed.).
39. Verbeken D., Neirinck N., Van Der Meeren P., Dewettinck K. Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Science 2005, 70:161-166.
40. Weinbreck F., Nieuwenhuijse H., Robijn G.W., de Kruif C.G. Complex formation of whey proteins: exocellular polysaccharide EPS B40. Langmuir 2003, 19:9404-9410.
41. Wu Y.V., Sexson K.R., Cluskey J.E., Inglett G.E. Protein isolate from high protein oats: preparation, composition and properties. Journal of Food Science 1977, 42:1383-1386.
42. Yang C., Wang Y., Vasanthan T., Chen L. Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels. Food Hydrocolloids 2014, 40:225-236.
43. Zhao Y., Mine Y., Ma C. Study of thermal aggregation of oat globulin by laser light scattering. Journal of Agricultural and Food Chemistry 2004, 52:3089-3096.