Structural and functional properties of sodium caseinate glycosylated by dextran aldehyde.

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (containing nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refrigerator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.

Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.

/pdf/improving-pea-protein-emulsifying-capacity-by-glycosylation-6pfwzrk4.pdf

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

The effects of trichloroacetic acid (TCA), ethanol, ultrafiltration and enzymatic hydrolysis (pepsin and trypsin) on antioxidant activities of a glycosylated whey protein isolate (WPI)–inulin system were investigated. The antioxidant capacity of glycosylated WPI–inulin initially increased and then decreased after the TCA treatment. Correspondingly, the antioxidant activity of glycosylated WPI–inulin reached the highest level at a TCA concentration of 6% and an ethanol to sample ratio of 7:1. DPPH radical scavenging ability in fractions of glycosylated WPI–inulin > 50 kDa was enhanced about 24% after separation by ultrafiltration, compared with that of untreated glycosylated WPI–inulin. DPPH radical scavenging ability and ferrous reducing power of glycosylated WPI–inulin were about 32% and 15% higher than those of non-hydrolysis-treated glycosylated WPI–inulin after pepsin and trypsin hydrolysis. Chromatography revealed that more peptide molecules were produced by glycosylated WPI–inulin than by heated WPI. Therefore, TCA, ethanol, ultrafiltration, and enzymatic hydrolysis are effective ways to enhance the antioxidant activities of glycosylated WPI–inulin.

Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin

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Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin