Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Qing Guo, Junwei Wang, Ye Liu, Shujun Wang
Summary: The study successfully overcame the poor water dispersibility and low bioaccessibility of capsaicin (CAP) by using a pH-driven method to fabricate CAP-loaded protein-rhamnolipid (Rha) complexes. The complexes with good physicochemical properties were prepared by adjusting the mass ratio between pea protein isolate (PPI)/whey protein isolate (WPI) and CAP. The encapsulation efficiency and stability of the complexes were improved, and the encapsulated CAP exhibited better water dispersibility and delayed-release, leading to improved bioaccessibility.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qiufeng Song, Weiliang Guan, Changqing Wei, Wenyu Liu, Luyun Cai
Summary: Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The optimal conditions for complex coacervation were determined, and microcapsules formulated with PPI-PT/CS showed better properties compared to PPI/CS. The encapsulated TSO exhibited enhanced thermal and oxidative stability, and the microcapsules with PPI-PT/CS ternary complex showed better protection than free PT.
Article
Food Science & Technology
Christina F. Tingle, Kenzie McClintic, Aristotle J. Zervoudakis, Belal J. Muhialdin, Job Ubbink
Summary: Twin-screw micro compounding is a novel technique to process and characterize small plant protein samples relevant for meat analogue processing. The rheological behavior of pea protein isolate (PPI) during micro compounding is studied, revealing shear thinning behavior and the exponential decrease of viscosity with water content. Furthermore, micro compounding can convert plant protein samples into texturized matrices.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Shuai Dong, Shu-Min Hu, Si-Jia Yu, Shaobo Zhou, Tao Zhou
Summary: Rutin microcapsules were prepared from soybean protein isolate (SPI) and chitosan hydrochloride (CHC) by composite coacervation to improve the stability and solubility of rutin. The optimized conditions were CHC/SPI ratio of 1:8, pH 6, and total concentration of CHC and SPI at 2%. The microcapsules exhibited a gel mesh structure, good thermal stability, and achieved a targeted release of rutin in intestinal fluids. They also showed superior antioxidant activity compared to free rutin, indicating effective protection of rutin bioactivity. The developed microcapsules provide a promising delivery system for natural compounds with low bioavailability and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Stacie Dobson, Erica Pensini, John H. Dupuis, Rickey Y. Yada, Alejandro G. Marangoni
Summary: This study evaluated the viscosity of 5% w/v suspensions containing thermally inhibited (TI), chemically modified (CM), and granular cold-swelling (GCS) starch with the addition of various amounts of pea protein isolate (PP1). The results showed synergistic interactions between PP1 and TI starch, with the addition of PP1 significantly increasing viscosity, reaching a maximum at a PP1 mass ratio of 0.2-0.25. These interactions were mainly electrostatic, with minor contributions from hydrogen bonding. Other pea protein isolates (PP2 and PP3) had limited effects on viscosity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang
Summary: The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) were systematically studied. The particle size and viscosity of the dual-protein emulsion system decreased with an increase in WPI, likely due to the electric charge on the emulsion droplets. Emulsions with ratios of 3:7 and 5:5 exhibited the highest activity, and stability increased with increasing WPI. The study also found that WPI improved the antioxidant properties and nutritional value of the dual-protein emulsion.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Chemistry, Applied
Yu-Ru Zhao, Ning Peng, Chenying Wang, Ying-Qiu Li, Yan Liang, Zhi-Wei Guo, Ao-Yue Sun, Xidong Ren
Summary: The structure characteristics and gel properties of PPI/EWP mixtures with different ratios were studied. It was found that the surface hydrophobicity of composite solutions decreased and the solubility and total SH content increased with the increase of EWP content. Disulfide and hydrogen bonds played a major role in the formation of gels. The hardness of the gels and the storage modulus increased and then decreased with the increase of EWP content. Additionally, the springiness and the WHC of the gels had a maximum at a certain PPI/EWP ratio and gradually decreased as EWP content continued to increase. The microstructure of the PPI-dominated composite gel was more dense and homogeneous, while the composite gel with higher EWP content became rough and uneven.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yanting Shen, Yonghui Li
Summary: This study aimed to improve the functional properties of pea protein by acylation and/or conjugation with guar gum, resulting in enhanced oil and water holding capacity, emulsion capacity, and stability. Acylated and conjugated pea proteins showed synergistic effects on water holding capacity and emulsifying properties, with acetylated pea protein forming firm gels when prepared in 9% suspensions. However, in vitro gastrointestinal digestibility of modified pea proteins decreased compared to unmodified protein. Overall, acylated and conjugated pea proteins demonstrated superior functional properties for potential use as novel food ingredients in meat alternative or beverage applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Man Zhang, Zikun Li, Mengqi Dai, Hongjun He, Bin Liang, Chanchan Sun, Xiulian Li, Changjian Ji
Summary: Chitosan and pea protein isolate were used to prepare nanoparticles and their structures and functional properties were evaluated. The particle size and interface properties of the nanoparticles varied with different ratios, and the emulsifying activity was affected by the proportion of protein. The nanoparticles with a ratio of 1:1 showed the highest potential and the best thermal stability, while those with a ratio of 1:3 displayed a spherical morphology.
Article
Chemistry, Applied
Marta Tomczynska-Mleko, Katsuyoshi Nishinari, Stanislaw Mleko, Konrad Terpilowski, Salvador Perez-Huertas
Summary: Whey protein isolate dispersions (9.5% protein) with 1.5% sugar (glucose, mannose, or xylose) were pre-heated and subjected to ions-induced gelation in an ultrasound environment. Sonication affected the rheological properties of gels and altered their surface hydrophilicity. This ultrasound-induced cold gelation method has the potential to develop new functional protein/sugar gel products with tailor-made attributes.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Xiaoge Zhang, Tiehua Zhang, Siyao Li, Ru Zhao, Shuyi Li, Cuina Wang
Summary: The study explores the potential of using pea protein as a replacement for milk protein in cold-set gels of oil-in-water emulsions. The results show that increasing the concentration of pea protein in the emulsions leads to an increase in particle size and a decrease in surface charge. The redness and yellowness of the emulsion gels are enhanced with higher percentages of pea protein. Pea protein also provides better water retaining ability compared to milk protein, and the hardness and chewiness of the emulsion gels decrease with increasing proportions of pea protein.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ivone Lima Santos, Marcio Schmiele, Jaime Paiva Lopes Aguiar, Caroline Joy Steel, Edson Pablo Silva, Francisca das Chagas do Amaral Souza
FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Georgia Ane Raquel Sehn, Caroline Joy Steel
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Food Science & Technology
Michele Scarton, Jose Ricardo Crepaldi Ganancio, Matheus Henrique Mariz de Avelar, Maria Teresa Pedrosa Silva Clerici, Caroline Joy Steel
Summary: The joint use of lime juice and enzymes is suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
Amanda de Cassia Nogueira, Etiene Valeria de Aguiar, Vanessa Dias Capriles, Caroline Joy Steel
Summary: The study examined the partial replacement of wheat flour with different protein isolates in biscuit making. The high water absorption capacities of protein blends affected process and technological characteristics, but the quality of baked biscuits remained similar to the control. The findings demonstrated that protein blends can be used to increase protein content in biscuits while maintaining acceptable baking properties.
Review
Food Science & Technology
Jefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Caroline Joy Steel
Summary: This article reviews the research progress on improving the quality of wheat flour using non-thermal emerging technologies. These technologies can enhance the quality of flour by modifying its gluten component and avoiding the use of chemical additives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Amanda de Cassia Nogueira, Rafael Kaian do Nascimento de Aquino, Caroline Joy Steel
Summary: This study evaluated the rheological properties of wheat flour doughs substituting with pea, soybean, and whey protein isolates, comparing their behavior. The results showed that pea protein had the least impact on pure flour, while whey protein caused significant changes and soybean protein was in between. Adding 10% pea or soybean protein, or 5% whey protein did not greatly modify the viscoelasticity of the dough, making them suitable for bread production. Higher concentrations of protein would be more suitable for making molded biscuits.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena Teixeira Godoy, Caroline J. Steel
Summary: This study explored the use of refined buckwheat flour (RBF) and whole-grain buckwheat flour (WBF) in gluten-free bread production, showing that RBF had superior pasting and thermomechanical properties, while WBF contributed to increased antioxidant capacity and protein content in the bread. Different flour formulations led to variations in bread characteristics and nutritional profiles.
Article
Chemistry, Applied
Fernanda Ortolan, Karoline Urbano, Flavia Maria Netto, Caroline Joy Steel
Summary: Research on commercial vital wheat gluten revealed chemical and structural differences among different sources, showcasing variations in elasticity, extensibility, and gluten network structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jefferson Henrique Tiago Barros, Vitor Anselmo da Guia Ribeiro, Mariana de Paula Krauss Ferreira, Caroline Joy Steel
Summary: The study revealed that treating vital gluten with 50W non-thermal plasma can enhance the stability and strength of dough, leading to an increase in specific volume and number of alveoli in bread. Under appropriate conditions, non-thermal plasma can positively modulate the functionality of vital gluten.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jefferson H. T. Barros, Flavio M. Montenegro, Caroline J. Steel
Summary: This study found that non-thermal plasma technology treatment on vital wheat gluten can improve the quality characteristics of dough, including promoting water absorption capacity, increasing wet gluten content and gluten index, and enhancing gluten extensibility.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A. L. Pallone, Caroline J. Steel
Summary: The study evaluates the nutritional quality and bioactive potential of breads made with different ratios of buckwheat flour to wheat flour. The results show that breads made with whole buckwheat flour have higher mineral and fiber contents, while those made with refined buckwheat flour have higher bioaccessibility. The levels of rutin and quercetin increase after baking. The study also finds that breads with 30% buckwheat flour are well accepted by consumers.
Article
Chemistry, Applied
Leticia Cappuccelli Pinto, Ana Paula Rebellato, Caroline Joy Steel
Summary: The study evaluated the effects of reducing fat and sugar content in pound cakes using hydrated chia seeds as a fat replacer. The results showed that hydrated chia seeds have potential as a fat substitute, but further adjustments are needed.
Article
Food Science & Technology
Graziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel, Miriam Dupas Hubinger
Summary: The study shows that chickpea aquafaba-based emulsions have the potential to replace palm oil in pound cake recipes, reducing total and saturated fat content while maintaining slightly higher specific volume in cakes. Sensory evaluation revealed no significant difference in attributes between cakes with the emulsions and those with palm oil, indicating promising results for the use of chickpea aquafaba in baking applications.
Article
Food Science & Technology
Bruna dos Reis Gasparetto, Rafael Chelala Moreira, Rayanne Priscilla Franca de Melo, Aline de Souza Lopes, Liliana de Oliveira Rocha, Glaucia Maria Pastore, Juliano Lemos Bicas, Julian Martinez, Caroline Joy Steel
Summary: This study aimed to verify the antifungal activity of Tahiti lemon essential oil (LEO) and its fractions against Penicillium sumatrense and Aspergillus niger isolated from pan bread. The results showed that supercritical CO2 fractionation could improve the antifungal efficiency of LEO, and the soluble fraction showed stronger antifungal potential.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Fabio P. Pereira P. de Freitas, Caroline J. Steel, Suzana Caetano da Silva Lannes
Summary: This study investigated the physicochemical characteristics of Brewers' spent grain (BSG) and the effects of substituting wheat flour with different types of BSG on dough and bread quality. The results showed that BSG from barley malt beers had higher protein and lower carbohydrate content compared to barley/wheat malt BSG. The addition of BSG affected the water absorption, development time, and stability of the dough. The prediction of bread-making performance showed that the quality of breads made with BP and control flour was as expected, while breads made with W and IPA scored lower due to lower stability. The significance of this study lies in understanding how the composition of BSG and beer style can influence bread quality. Overall, the study is rated 7 out of 10 in terms of importance.
