Article
Chemistry, Applied
Hyuk Cheol Kwon, Dong-Min Shin, Jong Hyeok Yune, Chang Hee Jeong, Sung Gu Han
Summary: Consumers are increasingly interested in low-fat meat products and demand for new fat replacers. Whey protein isolate (WPI) and sodium dodecyl sulfate (SDS) were used to produce WPI-SDS gel, improving the quality of low-fat meat products. Addition of 0.06% SDS results in the highest viscosity and hardness of WPI-SDS gel.
Article
Biochemistry & Molecular Biology
Xiaoyuan Geng, Yu Zhao, Nuo Zhao, Qiaomei Zhu, Min Zhang
Summary: The present study evaluated the use of konjac glucomannan/oat beta-glucan composite hydrogel as a fat replacer in emulsified sausages. The results showed that the hydrogel improved the stability, water holding capacity, and texture of the sausages, while reducing their fat content, cooking loss, hardness, and chewiness. In vitro digestion results indicated that the hydrogel decreased the protein digestibility of the sausages, but did not affect the molecular weight of the digestion products. Confocal laser scanning microscopy images showed changes in the size of fat and protein aggregates during digestion. Overall, this study demonstrated the potential of composite hydrogel as a fat replacer and provided a theoretical basis for designing such replacers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Chemistry, Multidisciplinary
Danuta Leszczynska, Anna Wirkijowska, Alan Gasinski, Dominika Srednicka-Tober, Joanna Trafialek, Renata Kazimierczak
Summary: Oat is valued for its rich chemical composition and high nutritional value, making it of interest to scientists and nutritionists. Oat products can be considered functional foods with proven preventive and therapeutic effects. However, the development of cereal processing technologies may decrease their functional properties, highlighting the importance of monitoring product quality and technological progress.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Berker Nacak, Burcu Ozturk-Kerimoglu, Dilay Yildiz, Ozlem Cagindi, Meltem Serdaroglu
Summary: This study showed that utilizing GE systems can partially or completely replace beef fat in emulsified sausages, reducing total fat and energy content, while increasing unsaturated fatty acids, improving lipid profile, and enhancing technological attributes.
Article
Agriculture, Multidisciplinary
Ze-Hua Huang, Yang Zhao, Zhe-Xin Hu, Liang Ma, Shi-Zhao Geng, Ke-Ying Chen, Hui-Ming Zhou
Summary: In this study, the interactions between barley beta-glucan (BBG) and gluten were investigated. The results showed that BBG significantly increased the water-holding capacity of gluten and improved its binding capacity to weakly bound water. BBG also hindered gluten aggregation and reduced the thermal decomposition temperature of the composite system. Therefore, BBG has great potential for preparing polysaccharide-gluten fat replacers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Polymer Science
Guangyu Yan, Lei Yu, Xiaoting Chen, Zhiyu Liu, Hui Chen
Summary: The low fatization of high-fat foods is an important trend, and this study successfully developed a low-fat fish sausage with good flavor and sensory quality, providing important reference for the development of new low-fat surimi-based products.
Article
Food Science & Technology
Stefani Werlang, Cheilane Bonfante, Tatiana Oro, Barbara Biduski, Telma Elita Bertolin, Luiz Carlos Gutkoski
Summary: The study demonstrates that annealed oat starch can serve as a successful fat replacer in mayonnaise, improving stability and texture of the product. Increasing starch content in mayonnaise leads to enhanced stability, lower viscosity, and smoother texture.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Yiguo Zhao, Hoda Khalesi, Jun He, Yapeng Fang
Summary: The popularity of low-fat dairy products is increasing due to the perceived health benefits. However, the removal of fat in these products leads to texture and flavor issues, reducing consumer acceptability. To overcome these drawbacks, hydrocolloid-based fat replacers have been studied and used to mimic the characteristics of fat molecules. This review introduces the role of fat in dairy products, discusses the defects caused by fat reduction, and compares different types of hydrocolloid-based fat replacers and their impact on the texture and sensory attributes of low-fat dairy products.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Huiqin Guo, Haili Wu, Xiangqun Kong, Nuonuo Zhang, Hanqing Li, Xiushan Dong, Zhuoyu Li
Summary: The aim of this study was to investigate the effects of oat β-glucan on type 2 diabetic mice and its underlying mechanisms. The results showed that oat β-glucan significantly reduced fasting blood glucose, improved glucose tolerance and insulin sensitivity, and improved lipid levels and liver function. Furthermore, oat β-glucan had a significant impact on the metabolic profile. Overall, this study reveals the effective nutritional intervention of oat β-glucan in diabetes.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Zihan Zhang, Yueyue Yang, Xiang Huang, Zhengyu Jin, Aiquan Jiao
Summary: This study investigated the efficiency and mechanism of beta-glucan, low methoxyl pectin, and chitosan for enhancing the stability of a fish collagen peptide-cranberry juice drink. All three polysaccharides effectively improved the stability of the drink mixture, but to different extents, as the stability was highly dependent on pH and the type and concentration of the polysaccharide. Steric hindrance, electrostatic repulsion, and increased viscosity were the main reasons underlying the improvements in the stability of the system. These results provide important guidance for the application of these three polysaccharide types in the beverage industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Zhen-Yu Zhang, Hui-Ming Zhou, Yi-Peng Bai
Summary: The study aimed to use barley beta-glucan to modify wheat protein as a partial fat replacer in microwave cakes, resulting in an increase in emulsifying activity and stability. Glycosylated wheat protein showed potential as a fat replacer, able to replace 50% of added oil in microwave cakes without significant effects on volume and texture.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Xueli He, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Yongxia Xu, Jianrong Li
Summary: This study investigated the effect of oat beta-glucan (OG) on the gelation properties, protein conformation, and microstructures of silver carp surimi gels. The results showed that an increase in OG content improved the hardness, springiness, chewiness, and storage modulus of the gels. The addition of 1.0% OG also resulted in a conformational transformation of proteins and a denser network structure with increased water-holding capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund
Summary: This study aimed to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications through enzymatic and mechanical treatments. The treatments reduced the viscosity and improved the colloidal stability of OBC, resulting in reduced syneresis, improved water holding capacity, and softened texture in acid milk gels.
Article
Chemistry, Applied
Xiaoyun Zhao, Ruotong Guo, Xuxu Li, Xiaofen Wang, Lingjun Zeng, Xing Wen, Qilin Huang
Summary: This study investigated the effects of Oil-CTS as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. The results showed that using Oil-CTS to replace pork back fat improved the gel performance and reduced water mobility due to the formation of a more ordered and denser protein network structure. When partially or totally replacing fat with Oil-CTS, the total fat content and saturated fatty acids content in the meat gels decreased, indicating the potential of Oil-CTS as a fat replacer for low-fat meat products.
Article
Food Science & Technology
Elif Ayse Anli, Asuman Gursel, Ayse Gursoy, Behic Mert
Summary: This study investigated the effects of adding different proportions of oat beta-glucan on the texture and sensory attributes of goat milk yogurt. Microfluidization was found to improve the texture instability, while oat beta-glucan suppressed the goaty and salty taste. However, a higher proportion of oat beta-glucan resulted in a stronger cereal taste and lower acceptability of the product.
Article
Multidisciplinary Sciences
Rui Fan, Peihua Ma, Dan Zhou, Fang Yuan, Xueli Cao
Article
Biochemistry & Molecular Biology
Fan Rui, Kang Jiawei, Hao Yuntao, Liu Xinran, Hu Jiani, Mao Ruixue, Liu Rui, Zhu Na, Xu Meihong, Li Yong
Summary: The study aimed to confirm the preventive and therapeutic effects of undenatured type II collagen (UC II) on osteoarthritis in aging db/db mice and T2DM patients. By UC II intervention, significant improvement in motor functions and serum biomarker levels was observed in aging db/db mice, as well as pain relief, enhanced physical function, and increased walking ability and mobility distance in T2DM patients with knee OA.
