Article
Biochemistry & Molecular Biology
Yongjie Zhou, Hui Niu, Tian Luo, Yonghuan Yun, Ming Zhang, Wenxue Chen, Qiuping Zhong, Hailing Zhang, Haiming Chen, Weijun Chen
Summary: The glycosylation with sugar beet pectin had a significant impact on the stability of coconut protein (CP)-stabilized emulsions, reducing the adsorption rate of CP and hindering the development of a viscoelastic network. The interaction between sugar beet pectin and CP enhanced the dilatational properties of the CP-absorbed layer.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Samuel J. Stubley, Olivier J. Cayre, Brent S. Murray, Isabel Celigueta Torres
Summary: Particle stabilized oil-in-water emulsions were fabricated using sugar beet pectin microgel particles with different crosslinking densities. The microgel particles showed improved physical stability compared to native sugar beet pectin, reducing droplet coarsening and creaming. The higher viscoelasticity of the microgel-stabilized emulsions was attributed to weak flocculation of droplets or the influence of the microgel on the aqueous phase.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Juyang Zhang, Bettina Wolf
Summary: Three oil-in-water emulsifier systems were prepared by interacting sugar beet pectin and sodium caseinate through different methods. The emulsions showed varying stability at different pH levels, with a slightly increased droplet size for the enzymatic cross-linked emulsion at pH 4.5.
Article
Agriculture, Multidisciplinary
Nikola Maravic, Zita Seres, Veljko Krstonosic, Petar Dokic, Nemanja Teslic, Ljubica Dokic
Summary: This study provides a detailed characterization of sugar beet fiber aqueous solutions compared to sugar beet pectin and OSA maltodextrin. The results showed that sugar beet fibers have strong surface-active properties but have a smaller impact on viscosity compared to sugar beet pectin. Conductometric measurements revealed intermolecular bonding and possible embedding of OSA maltodextrin in the sugar beet fiber complex structure. These findings contribute to a better understanding of the fundamental characteristics of sugar beet fiber aqueous solutions and their potential application in food emulsion stabilization.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Yongjie Zhou, Yuqi Mei, Tian Luo, Wenxue Chen, Qiuping Zhong, Haiming Chen, Weijun Chen
Summary: The study focused on the emulsification mechanism of enzymatic modified SBP, showing that the decrease in proteins and ferulic acid contributed to the reduction in thermal stability and viscosity, affecting the emulsification property of SBP.
Article
Chemistry, Applied
Hao Li, Paul Van der Meeren
Summary: Protein-polysaccharide bilayers have shown great potential in the design of emulsion stabilizers. This study investigates the sequential adsorption of whey protein isolate (WPI) and low methoxy pectin (LMP) at the oil-water interface as a function of pH. The results demonstrate that the combination of protein and polysaccharide can significantly enhance interfacial viscoelasticity, with the magnitude depending on pH conditions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Benjamin Bindereif, Heike Petra Karbstein, Katharina Zahn, Ulrike Sabine van der Schaaf
Summary: The influence of the conformation of sugar beet pectin on its interfacial and emulsifying properties was investigated. The results showed that the compactness of the conformation affects the reduction rate of interfacial tension, adsorbed mass, and layer thickness. The required concentration of pectin for stabilizing oil droplets at specific pH conditions is also affected by the conformation.
Review
Food Science & Technology
Hui Niu, Keke Hou, Haiming Chen, Xiong Fu
Summary: This article summarizes the extraction methods and structural characteristics of sugar beet pectin, and discusses its emulsification performance and stability. By using mild extraction conditions and sugar beet pectin with specific structure, its emulsification properties can be improved and have a significant impact on long-term stability. This provides important guidance for finding alternatives to gum arabic.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Zengqing Li, Jun Xi, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang
Summary: The present study investigated the effect of glycosylation with different sources of pectin on the properties of coconut protein isolate. The results showed that glycosylation significantly improved the solubility, surface properties, and emulsifying activity of the protein isolate. Citrus pectin and sugar beet pectin had the most significant effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Jiawei Lin, Zhong-Sheng Tang, Charles Stephen Brennan, Jayani Chandrapala, Wenhong Gao, Zhong Han, Xin-An Zeng
Summary: This study obtained alkaline extracted protein-polysaccharide conjugates (AEC) from partially depectinized sugar beet pulp. AEC showed high interfacial activity and excellent emulsification performance, especially in terms of emulsion stability. This suggests that AEC could be used as an emulsifier for the high-value utilization of sugar beet pulp.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Zhiping Fan, Ping Cheng, Lixia Chu, Jun Han
Summary: Natural polysaccharide-based hydrogels have excellent biocompatibility and soft physical properties, making them promising candidates for food and biomedical applications. In this study, a new gel system composed of pectin and salecan was designed and prepared. Structural and rheological analysis revealed the potential advantages of these pectin-salecan hydrogels in various food and biomedical fields.
Article
Food Science & Technology
Puyu Li, Ying Bai, Yuejiao Yang, Mengyuan Li
Summary: This study identified and characterized the extracellular polysaccharides of Streptococcus thermophilus (STEP) and investigated their rheological properties when blended with whey protein (STEP/WP). Two types of polysaccharides, neutral (STEP-1) and acidic (STEP-2), were isolated and purified from S. thermophilus. The molecular weights of STEP-1 and STEP-2 were 2197.74 and 141.99 kDa, respectively. The polysaccharides had different composition, with STEP-1 mainly consisting of galactose, glucose, and rhamnose, and STEP-2 mainly consisting of galactose, mannose, and glucose. Rheological analysis showed that STEP/WP had higher apparent viscosity compared to STEP, and acted as a viscous liquid during dairy processing. These findings have potential applications in the production of fermented milk and cheese.
Article
Chemistry, Applied
B. Bindereif, H. Eichhoefer, M. Bunzel, H. P. Karbstein, D. Wefers, U. S. van Der Schaaf
Summary: This study evaluated the relationship between molecular structure and emulsifying properties of acid-extracted sugar beet pectins. The neutral sugar side chain proportion showed a linear correlation with droplet sizes, while galactose content had negligible influence and branched arabinan content positively affected emulsification.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Hui Niu, Xianwei Chen, Tian Luo, Haiming Chen, Xiong Fu
Summary: This study compared the behavior of gum arabic (GA) and sugar beet pectin (SBP) at the oil-water interface and found that SBP-stabilized emulsions had advantages including smaller droplet size, higher viscosity, thicker and more elastic interfacial layer, and better long-term stability. The elasticity of the interfacial layer played a crucial role in the long-term stability of emulsions.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Wenjia Yan, Xin Jia, Qipeng Zhang, Haitao Chen, Qiaomei Zhu, Lijun Yin
Summary: The combination of SPI and SBP can be used to prepare an IPN hydrogel with tunable properties. The addition of probiotics resulted in changes in gel properties, decreasing storage modulus and hardness. Probiotics exposed tryptophan-containing extension regions within SPI molecules and hindered the formation of covalent cross-links or physical interactions during gelation.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Sandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, Marie-Christin Baune, Nino Terjung, Yanyan Zhang, Monika Gibis, Jochen Weiss
Summary: The study found that dry and wet texturization of pea protein isolates can significantly impact the presence of twenty-four odor-active compounds, especially aldehydes from fat oxidation. Wet texturization was able to reduce the content of certain characteristic odor-active compounds, thus alleviating the off-flavors of pea protein.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Matthias Funke, Myriam Loeffler, Caspar Winkelmeyer, Mareike Krayer, Remko Boom, Jochen Weiss
Summary: Dry fractionated legume protein shows potential as a sustainable ingredient with unique composition and functionality, being able to stabilize emulsions and possess emulsifying properties. Compared to conventional lentil protein isolate, dry fractionated lentil fractions with different refinement levels exhibit smaller droplet diameters and better emulsion stability.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The study found that salt concentration significantly affects meat iridescence in cured cooked pork products, with a limit reached at 20 g/kg salt treatment. There were no significant differences in the effects of sodium chloride and nitrite curing salt on iridescence. The increase in iridescence was attributed to the swelling of myofilament lattice and the dissolution of myofibrillar proteins, reducing light scattering and allowing more reflectance and interference to occur.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The effect of Hofmeister salts on surface iridescence in cooked pork was studied. NaSCN, NaCl, and KCl treatment resulted in the strongest iridescence.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Monika Gibis, Franziska Pribek, Jochen Weiss
Summary: Fibers of potato protein and polysaccharides were produced using needleless electrospinning, and their trypsin inhibitor activity was studied after electrospinning and glycation. The results showed that the protein content in the fibers had a significant effect on trypsin inhibitor activity. Heating did not significantly decrease the free lysine groups. The Fourier transform infrared spectra showed only a slight shift after heating.
Article
Food Science & Technology
Lisa M. Berger, Monika Gibis, Franziska Witte, Nino Terjung, Jochen Weiss
Summary: The determination of the amount of non-intact cells (ANIC) in ground beef products is typically done using a time-consuming and subjective histometric approach. This study investigated the impact of adding meat batter on ANIC in ground beef samples. Histological measurements showed that ANIC increased linearly with the addition of meat batter. Several quality parameters, including drip loss, firmness, and metmyoglobin content, were found to be significantly correlated with the amount of added meat batter. These findings suggest that these parameters could be useful for estimating and evaluating ANIC and product quality in ground beef samples in a faster and simpler way.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Pascal Moll, Hanna Salminen, Oskar Seitz, Christophe Schmitt, Jochen Weiss
Summary: In this study, the characteristics of water-soluble and water-insoluble fractions of pea protein isolates were investigated. Differences in chemical composition, charge properties, particle sizes, and voluminosities were observed. These variations may contribute to inconsistencies in the technofunctionality of commercial pea protein preparations.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss, Monika Gibis
Summary: This study characterized the influence of four main processing steps in hamburger manufacturing on the structural, functional, and qualitative parameters of the meat. The results showed that as the processing progressed, the meat structure disintegrated, resulting in more vulnerable structures and increased leakage of intramuscular substances.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Johannes Dreher, Marius Knorz, Kurt Herrmann, Nino Terjung, Monika Gibis, Jochen Weiss
Summary: In this study, canola oil was structured to mimic the characteristics of animal fat tissue through incorporation into a transglutaminase-induced covalently crosslinked network of soy proteins. The addition of wheat fibers increased the hardness of the animal fat mimetics without significantly affecting their desired elastic properties. These mimetics also exhibited decreased fracture tendency under strong deformation. Furthermore, the inclusion of wheat fibers in the formulation of dry-fermented poultry sausages resulted in visible fat particles within the meat matrix, resembling the marbling typically found in salami-type sausages. However, the use of palm fat as a substitute for animal fat mimetics led to differences in texture.
FOOD STRUCTURE-NETHERLANDS
(2022)
Review
Food Science & Technology
Lutz Grossmann, Joerg Hinrichs, Jochen Weiss
Summary: This article discusses important technologies that could replace conventional fossil fuel boilers in the future, including electricity, geothermal energy, and electricity to hydrogen conversion. These technologies are already available at larger scales and have lower emissions, but there are still obstacles preventing their widespread adoption.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Hanna Salminen, Kadriye Nur Kasapoglu, Beraat Ozcelik, Jochen Weiss
Summary: This study investigates the effect of saponin glycyrrhizin on the formation and stability of solid lipid nanoparticles. The results showed that glycyrrhizin can facilitate the formation of stable crystalline lipid particles and slow down polymorphic transition. The concentration of glycyrrhizin and the pH value play a role in the crystallization behavior, polymorphic stability, and physical appearance of the nanoparticles. Overall, glycyrrhizin demonstrates an impressive ability to stabilize solid lipid nanoparticles, which is significant for various industries.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Pascal Moll, Hanna Salminen, Miriam Spengler, Christophe Schmitt, Jochen Weiss
Summary: This study evaluated the impact of homogenization on the stickiness of pea protein - apple pectin mixtures, and investigated the effect of two concentrating methods on homogenized pea protein dispersions. The results showed that smaller particle size of homogenized pea proteins led to increased stickiness when vacuum evaporated, and vacuum evaporation prevented re-aggregation of protein particles compared to freeze-drying.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Pascal Moll, Hanna Salminen, Adrian Rausch, Christophe Schmitt, Jochen Weiss
Summary: Stickiness is a key characteristic for binders in foods to combine particulates into a coherent mass. This study investigated the influence of mixing ratio of pea protein and apple pectin on stickiness. The results showed that mixtures of pea proteins and apple pectin displayed a balanced combination of viscous and elastic properties, which was beneficial for stickiness. The study highlights the importance of a characteristic viscoelasticity for stickiness and how it can be tailored through biopolymer mixing.
Article
Food Science & Technology
Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss
Summary: This study investigated the effect of molecular weight of lambda-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and lambda-carrageenan. The results showed that decreasing the molecular weight of lambda-carrageenan had adverse effects on the color stability of the complexes heated to 70 and 90 degrees C. The color changes were more pronounced in complexes prepared with low molecular weight lambda-carrageenan.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Chemistry, Multidisciplinary
Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss
Summary: This study investigates the color stability of phycocyanin stabilized by lambda-carrageenan under different storage conditions. The results show that the addition of lambda-carrageenan improves the color stability of phycocyanin and soluble complexes at a pH < pI are more resistant to high treatment temperatures.