Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules.

Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.

Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products.

Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl2 and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market.

Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil.

The effect of cold-pressed SOYLEIC™ soybean oil (SOYLEIC) on the physical and sensory properties of soy-based ice cream was compared to commercial vegetable oil (COM-VO), commercial high oleic soybean oil (COM-HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM-VO had the lowest overrun (p < 0.05) and higher degree of fat destabilization; however, no difference in hardness was found. Despite similar melting rate, the shape retention behavior during melting was different for SOYLEIC, COM-VO, and COM-HO compared to CREAM. No significant differences were found in texture attributes except mouth coating, which was higher for CREAM than COM-HO and SOYLEIC (p < 0.05). There was no significant difference in flavor attributes between SOYLEIC and CREAM, while COM-VO and COM-HO had higher off-flavor intensities (p < 0.05). Consumer acceptability results revealed that SOYLEIC and CREAM had significantly higher flavor liking and overall liking scores than COM-VO and COM-HO (p < 0.05). SOYLEIC and CREAM also had higher texture liking than COM-VO (p < 0.05). Overall, liking had the highest positive significant correlation with flavor liking (r = 0.996). PRACTICAL APPLICATION: Cold-pressed HOLL soybean oil has the potential to be used in formulating plant-based frozen desserts with equivalent texture but more acceptable flavor.

Technical note: colorimetric methods for accurate determination of nutrient composition in beef cow colostrum and milk.

Our objectives were to develop colorimetric methods to accurately measure nutrient concentrations of beef cow colostrum and milk, to determine if the yield of colostrum from a single rear quarter is representative of complete collection of colostrum in beef cows, and to compare data from our developed colorimetric methods with Fourier transform infrared spectroscopy (FTIR) analysis to determine the accuracy of FTIR for beef cow colostrum and milk. In Exp. 1, colostral weight and volume of the most full rear quarter were compared with complete collection of colostrum from post-calving, unsuckled beef heifers. Both volume and weight had r2 = 0.85 (P < 0.001) between single-quarter and 4 quarter yields. In Exp. 2, colostrum (n = 35) and milk at d 35 (n = 42) and d 60 (n = 38) of lactation were collected from multiparous, fall-calving, crossbred beef cows. Subsamples were submitted for FTIR analysis and frozen for colorimetric analysis. Colorimetric analyses were developed for lactose, triglycerides (measure of fat), protein, and urea N. To validate method accuracy, spike recoveries were determined for lactose (96.8% average) and milk protein (100.1% average), triglyceride concentration was compared with fat concentration determined by the Mojonnier method (r2 ≥ 0.91, P < 0.001), and colostral or milk urea N was compared with serum urea N from the same sampling day (r2 ≥ 0.72, P < 0.001). Coefficients of determination between colorimetric methods and FTIR were determined for colostrum, d 35 milk, and d 60 milk. Colostral lactose concentration from FTIR was positively associated (r2 = 0.24, P = 0.01) with colorimetric analysis, but there was no relationship (r2 ≤ 0.09, P ≥ 0.14) between methods for colostral fat, protein, or urea N. Milk nutrient composition was positively associated for all nutrients measured at d 35 (r2 = 0.28 to 0.58, P < 0.001), and coefficients of determination strengthened for all nutrients measured at d 60 (r2 = 0.38 to 0.82, P < 0.001). In conclusion, colostrum yield of a single rear quarter can be used to indicate complete collection of colostrum for beef cows, and colorimetric methods developed have adequate accuracy for beef cow colostral and milk nutrient analysis. Based on our analyses, nutrient composition of beef cow colostrum was not accurately analyzed by FTIR. Accuracy of FTIR for beef cow milk varies with component and may be affected by the day of lactation.

The purpose was to develop laboratory methods to measure lactose, fat, protein, and urea nitrogen in beef cow colostrum (first milk) and milk and to validate single-quarter colostrum yield as a predictor of total colostrum yield. Additionally, new methods were compared with Fourier transform infrared spectroscopy (FTIR), which is the primary method of dairy cow milk nutrient analysis. New laboratory methods were determined to be accurate for beef cow colostrum and milk analysis, and single-quarter colostrum yield was successful in predicting total colostrum yield. Overall, our data suggest that beef cow colostrum cannot be accurately analyzed by FTIR instruments, and accuracy of FTIR for beef cow milk analysis varies with nutrients and may be affected by the day of lactation.

Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process.

Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% w/v) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0-48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant.

High lignin-containing nanocelluloses prepared via TEMPO-mediated oxidation and polyethylenimine functionalization for antioxidant and antibacterial applications.

Lignin-containing nanocelluloses (LNCs) have attracted tremendous research interest in recent years due to less complex extraction processes and more abundant functionality compared to lignin-free nanocelluloses. On the other hand, traditional defibrillation primarily based on bleached pulp would not be readily applied to lignin-containing pulps due to their complex compositions. This study was focused on LNC extraction from lignin-containing pulp via 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation. Three types of switchgrass pulp with varying composition were prepared using different acid-catalyzed pretreatments. The pulps contained as high as 45.76% lignin but minor/no hemicellulose, corresponding to up to 23.72% lignin removal and 63.75-100% hemicellulose removal. TEMPO-mediated oxidation yielded 52.9-81.9% LNCs from respective pulps. The as-produced LNCs possessed aspect ratios as high as 416.5, and carboxyl contents of 0.442-0.743 mmol g-1 along with ζ-potential of -50.4 to -38.3 mV. The TEMPO-oxidized LNCs were further modified by polyethylenimine (PEI), which endowed the LNCs with positive charges plus antioxidant and antibacterial activities. Specifically, the PEI-modified LNCs almost fully scavenged 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radicals at 50 mg L-1 and suppressed the growth of Gram-positive Staphylococcus aureus at 250 µg mL-1.

Lignin-containing Nanocellulose for in situ Chemical-Free Synthesis of AgAu-based Nanoparticles with Potent Antibacterial Activities.

Lignin-containing nanocelluloses (LNCs) have the properties of both lignin and nanocellulose and could overcome the limits of both individual components in metallic nanoparticle synthesis. However, studies on LNCs are still limited, and the potential of such nanomaterials for metallic nanoparticle synthesis has not been fully unraveled. In this study, monometallic silver, gold nanoparticles, and Ag-Au-AgCl nanohybrids were synthesized in situ utilizing LNCs in a chemical-free approach. The parameters, including Ag+ and Au3+ concentrations as well as [Au3+]/[Ag+] ratios, were investigated for their effects on the nanoparticle synthesis. The characterizations, including UV-vis spectrophotometry, transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), X-ray powder diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR), confirmed the coexistence of Ag, Au, and AgCl while indicating the key role of lignin and oxygen-containing functional groups in the nanoparticle synthesis. The as-synthesized AgNPs-, AuNPs-, and nanohybrids-LNC samples were tested for their antibacterial activities. In comparison to the monometallic AgNPs-LNC sample, nanohybrids-LNC synthesized with 0.063 mM Au3+ loading showed superior antibacterial activities with minimum inhibitory concentrations (MICs) at 5 µg/mL against Gram-positive Staphylococcus aureus and 10 µg/mL against Gram-negative Salmonella typhimurium with controlled Ag+ release. The results indicated that LNCs can be used to synthesize metallic nanoparticles, and the resultant Ag-Au-AgCl nanohybrids were a potent antibacterial agent with reduced environmental impacts.

4D Printing of shape-memory polymeric scaffolds for adaptive biomedical implantation.

4D printing has shown great potential in a variety of biomedical applications due to the adaptability and minimal invasiveness of fabricated devices. However, commonly employed shape memory polymers (SMPs) possess undesirable transition temperatures (Ttranss), leading to complications in implantation operations. Herein, we demonstrate 4D printing of a new SMP named poly(glycerol dodecanoate) acrylate (PGDA) with a Ttrans in a range of 20 °C - 37 °C making it appropriate for shape programming at room temperature and then shape deployment within the human body. In addition, the material possesses suitable rheological properties to allow for the fabrication of a variety of delicate 3D structures such as "triangular star", "six-petal flower", "honeycomb", "tube", tilted "truncated hollow cones", as well as overhanging "bridge", "cage", and "mesh". The printed 3D structures show shape memory properties including a large fixity ratio of 100% at 20 °C, a large recovery ratio of 98% at 37 °C, a stable cyclability of > 100 times, and a fast recovery speed of 0.4 s at 37 °C. Moreover, the Young's moduli of the printed structures can be decreased by 5 times due to the phase transition of PGDA, which is compatible with biological tissues. Finally, in vitro stenting and in vivo vascular grafting demonstrated the geometrical and mechanical adaptivity of the printed constructs for biomedical implantation. This newly developed PGDA SMP based 4D printing technology has the potential to pave a new route to the fabrication of shape memory scaffolds for personalized biomedical applications.

Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties.

In this study, heated whey protein isolate and pectin complexes (HCPX) formed at pH > isoelectric point (pI) were used to stabilize oil-in-water emulsions containing 5% oil and 1.5% (wt%) protein at pH 5.5. The effects of pectin concentration and heating temperature on emulsification and emulsion stabilization properties were determined. The HCPX were produced by heating mixed 3% (wt) whey protein isolate and pectin (0.1 or 0.3 wt%) at pH 6.2 and 75 or 85°C for 15 min. Aggregate sizes significantly increased with increasing heating temperature but decreased with the addition of pectin. The HCPX became more negatively charged with increasing pectin concentration; however, the effect of heating temperature was significant only at 0.1% pectin. Unheated complexes and HCPX successfully adsorbed at the oil-in-water interface and improved the emulsification properties as shown by higher negative charge and smaller droplet sizes. Despite the presence of pectin, rheological properties of the emulsions were not significantly different. All complexes showed increased emulsion stability; however, HCPX made at 85°C formed emulsions that were the most stable against creaming and heating.

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies. In this study, nine rheometers from seven laboratories were used to measure the viscosity and viscoelastic properties of a commercial salad dressing. The measurements were obtained at three temperatures (8, 25, and 60 °C) using different diameter parallel plates (20, 40, 50, and 60 mm). Generally, the viscosity measurements among rheometers differed significantly ( P < 0.05 ). For larger geometry diameter (40, 50, and 60 mm) and at lower temperatures (8 °C), viscosity measurements at lower shear rate (0.01, 0.1, and 1.0 s-1 ) were significantly different. Rheometer brand significantly affected storage modulus only at low (0.01%) and high levels (10% and 100%) of strain. Temperature was an influencing factor on viscoelastic behaviors only at high strain (>10%). Storage moduli values obtained by frequency sweeps were not affected by rheometer or plate diameter. Overall, rheometer, geometry, and temperature can influence rheological measurements and care should be taken when comparing data across laboratories or published works. Higher shear rates (≥10 s-1 ) and moderate strains (0.1% to 10%) generally provide more repeatable data among different laboratories. PRACTICAL APPLICATION: This study provides information on what factors may potentially influence rheological measurements conducted across different laboratories. It is useful for rheometer users who want to compare their experimental data to published data or compare two sets of published data. It is better to compare data collected at shear rates 10 s-1 and strains between 0.1% and 1.0%.

Glycemic effects following the consumption of mixed soy protein isolate and alginate beverages in healthy adults.

This study examined whether the consumption of beverages containing mixed soy protein isolate (SPI) and fiber, alginate (ALG), would affect postprandial glucose and insulin responses or appetite in healthy adults. Following an overnight fast, twelve healthy subjects were asked to consume six standardized breakfast beverages in a randomized order: a 122 kcal sugar beverage (CONT), a 122 kcal sugar beverage with ALG, a 172 kcal sugar beverage with SPI at pH 7 (SPI-7) or 6 (SPI-6), and a 172 kcal sugar beverage with mixed SPI and alginate at pH 7 (SPI + ALG-7) or 6 (SPI + ALG-6). Subjects consumed one of the beverages at time 0. Blood samples were drawn at -15, 0, 15, 30, 45, 60, 90 and 120 min and questionnaires were completed immediately following the blood drawing at each time point. The results showed that, compared to CONT, the consumption of SPI-7, SPI-6, SPI + ALG-7 and SPI + ALG-6 significantly lowered (P < 0.05) the peak plasma glucose concentration (33.4%, 36.3%, 53.2%, and 58.5%, respectively), 120 min incremental area under the curve (AUC), and peak insulin concentration. SPI + ALG-6 and SPI + ALG-7 exhibited a significant reduction in the peak glucose concentration compared to SPI without alginate (P < 0.05). No significant effect on appetite was found in any conditions. Electrostatic interactions between the protein and alginate during digestion and formation of intragastric gel could play an important role in influencing the postprandial glucose response. This study indicates that the consumption of mixed SPI and ALG beverages was the most effective in attenuating the postprandial glycemic excursion in healthy adult subjects.

Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release.

The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response. PRACTICAL APPLICATION: The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.

Effect and mechanism of cellulose nanofibrils on the active functions of biopolymer-based nanocomposite films.

Cellulose nanofibrils (CNFs) are superfine cellulose fibrils with a nanoscale diameter and have gained increasing attention due to their great potential in the food industry. However, the applications of CNFs in active food packaging are still limited. The objectives of this study were to develop biopolymer-based edible nanocomposite films using CNFs, corn starch, and chitosan, and to investigate the effect and mechanisms of CNFs on the active functions and properties of the nanocomposite films. Important functional properties of the films were measured and the films were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and Zetasizer. The results demonstrate that CNFs increased the rigidity of the films due to more hydrogen bonds being induced by CNFs (≥60%). Incorporating a high content of CNFs (≥60%) in the film resulted in enhanced filling effect on the structure of the biopolymer films, which significantly improved the light barrier, oxygen barrier and water vapor barrier capacities. As CNF content increased to 100%, the film opacity increased by 59%, while the peroxide value of corn oil protected with edible films was reduced by 23%. Furthermore, the antimicrobial properties of the edible films with 80% and 100% CNFs were increased by up to 2logCFU/g on day 8 in a beef model, due to more positive charges in the films and improved blocking effects on oxygen. These results demonstrate that CNFs can effectively enhance the antimicrobial effect and barrier properties of biopolymer-based nanocomposite films and have great potential in applications of active packaging for food products.

Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.

Heated soluble complexes of whey protein isolate (WPI) with polysaccharides may be used to modify the properties of aerated dairy gels, which could be formulated into novel-textured high-protein desserts. The objective of this study was to determine the effect of polysaccharide charge density and concentration within a WPI-polysaccharide complex on the physical properties of aerated gels. Three polysaccharides having different degrees of charge density were chosen: low-methoxyl pectin, high-methoxyl type D pectin, and guar gum. Heated complexes were prepared by heating the mixed dispersions (8% protein, 0 to 1% polysaccharide) at pH 7. To form aerated gels, 2% glucono-δ-lactone was added to the dispersions of skim milk powder and heated complex and foam was generated by whipping with a handheld frother. The foam set into a gel as the glucono-δ-lactone acidified to a final pH of 4.5. The aerated gels were evaluated for overrun, drainage, gel strength, and viscoelastic properties. Without heated complexes, stable aerated gels could not be formed. Overrun of aerated gel decreased (up to 73%) as polysaccharide concentration increased from 0.105 to 0.315% due to increased viscosity, which limited air incorporation. A negative relationship was found between percent drainage and dispersion viscosity. However, plotting of drainage against dispersion viscosity separated by polysaccharide type revealed that drainage decreased most in samples with high-charge-density, low-methoxyl pectin followed by those with low-charge-density, high-methoxyl type D pectin. Aerated gels with guar gum (no charge) did not show improvement to stability. Rheological results showed no significant difference in gelation time among samples; therefore, stronger interactions between WPI and high-charge-density polysaccharide were likely responsible for increased stability. Stable dairy aerated gels can be created from WPI-polysaccharide complexes. High-charge-density polysaccharides, at concentrations that provide adequate viscosity, are needed to achieve stability while also maintaining dispersion overrun capabilities.

Designing Whey Protein-Polysaccharide Particles for Colloidal Stability.

Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages. In beverages, the primary goal is the formation of complexes that remain dispersed after thermal processing and extended storage. This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications. Research in this area indicates that soluble complexes can be formed and stabilized that are reasonably small in size and possess a large surface charge that would predict colloidal stability. Selection of specific proteins and polysaccharides can be tailored to desired conditions. The principal challenges involve overcoming restrictions on protein concentration and ensuring that protein remains bioavailable.

Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.

The influence of the molecular weight (Mw; 270, 750, and 2,500 kDa) and concentration of carboxymethylcellulose (CMC) on the stability and properties of whey protein isolate (WPI)-stabilized oil-in-water emulsions were assessed by measuring ζ-potential, droplet size, apparent viscosity, protein surface coverage, and creaming stability. Emulsions were prepared to contain 5% oil, 0.5% WPI, and 0 to 0.5% CMC at pH 7. After emulsification, pH was adjusted to 5.2. In the absence of CMC, the WPI-stabilized emulsion was unstable to droplet flocculation and coalescence due to the relatively low droplet charge. Emulsions stabilized by mixed WPI-CMC had improved surface properties as well as reduced droplet flocculation, as indicated by increased negative charges and protein surface coverage as well as smaller droplet size. Increased viscosity due to nonadsorbed CMC also contributed to increased stability at high CMC concentration. The high-Mw CMC was more effective in enhancing surface properties and providing better stability against creaming compared with lower-Mw CMC. Maximum stability was achieved with mixed WPI-CMC stabilized emulsion containing 0.08% CMC 2,500 kDa.

Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.

Acid-induced gelation properties of heated whey protein isolate (WPI) and carboxymethylcellulose (CMC) soluble complex were investigated as a function of CMC molecular weight (270, 680, and 750 kDa) and concentrations (0% to 0.125%). Heated WPI-CMC soluble complex with 6% protein was made by heating biopolymers together at pH 7.0 and 85 °C for 30 min and diluted to 5% protein before acid-induced gelation. Acid-induced gel formed from heated WPI-CMC complexes exhibited increased hardness and decreased water holding capacity with increasing CMC concentrations but gel strength decreased at higher CMC content. The highest gel strength was observed with CMC 750 k at 0.05%. Gels with low CMC concentration showed homogenous microstructure which was independent of CMC molecular weight, while increasing CMC concentration led to microphase separation with higher CMC molecular weight showing more extensive phase separation. When heated WPI-CMC complexes were prepared at 9% protein the acid gels showed improved gel hardness and water holding capacity, which was supported by the more interconnected protein network with less porosity when compared to complexes heated at 6% protein. It is concluded that protein concentration and biopolymer ratio during complex formation are the major factors affecting gel properties while the effect of CMC molecular weight was less significant.

Protein Beverage vs. Protein Gel on Appetite Control and Subsequent Food Intake in Healthy Adults.

The objective of this study was to compare the effects of food form and physicochemical properties of protein snacks on appetite and subsequent food intake in healthy adults. Twelve healthy subjects received a standardized breakfast and then 2.5 h post-breakfast consumed the following snacks, in randomized order: 0 kcal water (CON) or 96 kcal whey protein snacks as beverages with a pH of either 3.0 (Bev-3.0) or 7.0 (Bev-7.0) or gels as acid (Gel-Acid) or heated (Gel-Heated). In-vitro study showed that Bev-3.0 was more resistant to digestion than Bev-7.0, while Gel-Acid and Gel-Heated had similar digestion pattern. Appetite questionnaires were completed every 20 min until an ad libitum lunch was provided. Post-snack hunger, desire to eat, and prospective food consumption were lower following the beverages and gels vs. CON (all, p < 0.05), and post-snack fullness was greater following the snacks (except for the Bev-3.0) vs. CON (all, p < 0.05). Gel-Heated treatment led to lower prospective food consumption vs. Bev-3.0; however, no other differences were detected. Although all snacks reduced energy intake vs. CON, no differences were observed among treatments. This study suggested that whey protein in either liquid or solid form improves appetite, but the physicochemical property of protein has a minimal effect.

Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.

Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison to heated WPI with added λC (pWPI-λC), and unheated WPI with λC (WPI-λC). In all 3 WPI-λC systems at pH 7, increasing λC concentration led to improved foamability until a certain concentration before it decreased. Despite their higher viscosity, both heated systems (pWPI-λC and h-cpx) showed significantly better foamability and foam stability compared to WPI-λC. Rheological results of foams with 0.25% λC suggested that higher elasticity and viscous films were produced in h-cpx and pWPI-λC systems corresponding to better foam stability. Foam microstructure images indicated that foams produced from h-cpx had thicker film and consisted of smaller initial bubble area and more uniform bubble size. Results from the effect of pH (6.2, 6.5, and 7.0) further confirmed that stronger interactions between WPI and λC during heating contributed to the improved foaming properties. Foam stability was higher in h-cpx system at all 3 pH levels, especially under pH 6.2 where there were strongest interactions between the biopolymers.

Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.

This study focuses on the behavior of mixed protein and polysaccharides with different charge densities under simulated gastric conditions. Three types of polysaccharides, namely, guar gum, xanthan gum and carrageenan (neutral, medium negatively, and highly negatively charged, respectively) were selected for heating together with whey protein isolate (WPI) at a biopolymer ratio ranging from 0.01 to 0.1. Upon mixing with simulated gastric fluid (SGF), all WPI-guar gum samples remained soluble, whereas WPI-xanthan gum and WPI-carrageenan at biopolymer ratio higher than 0.01 led to self-assembled intragastric gelation immediately after mixing with SGF. The mechanism behind the intragastric gelation is believed to be the cross-linking between oppositely charged protein and polysaccharides when pH was reduced to below the pI of the protein. Higher biopolymer ratio led to a higher degree of intermolecular interaction, which tends to form stronger gel. More negatively charged carrageenan also formed a stronger gel than xanthan gum. SDS-PAGE results show that the digestibility of protein was not affected by the presence of guar gum as well as xanthan gum and carrageenan at biopolymer ratio lower than 0.02. However, intragastric gel formed by WPI-xanthan gum and WPI-carrageenan at biopolymer ratio higher than 0.02 significantly slows down the digestion rate of protein, which could potentially be used to delay gastric emptying and promote satiety.