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Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels.
Carbohydr Polym. 2020 Aug 15; 242:116424.CP

Abstract

The effects of Mesona chinensis polysaccharide (MCP) on the water holding capacity (WHC), thermostability, rheological properties, microstructure, and molecular forces of MCP-whey protein isolate (WPI) gels were investigated. Results showed that the MCP-WPI gels had higher WHC, thermal stability, and thermal transition temperature than the WPI gel. The apparent viscosities, loss modulus (G″), and storage modulus (G') of the MCP-WPI gels were increased with the MCP concentration. Creep recovery experiment showed that the recovery rate increased with the MCP increased, and MCP-WPI gels had good elasticity and rigid structure. Texture profile analysis (TPA) results showed that gel strength and rupture stress were increased with the MCP addition. Scanning electron microscope (SEM) showed that dense water cavity was formed when the MCP concentration reached 2.0 %. The main molecular forces of the gels were disulfide, hydrophobic, and hydrogen bonding interaction. MCP played a critical role in the formation of MCP-WPI gels.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: jhxie@ncu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32564846

Citation

Jiang, Lian, et al. "Effects of Mesona Chinensis Polysaccharide On the Thermostability, Gelling Properties, and Molecular Forces of Whey Protein Isolate Gels." Carbohydrate Polymers, vol. 242, 2020, p. 116424.
Jiang L, Ren Y, Xiao Y, et al. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels. Carbohydr Polym. 2020;242:116424.
Jiang, L., Ren, Y., Xiao, Y., Liu, S., Zhang, J., Yu, Q., Chen, Y., & Xie, J. (2020). Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels. Carbohydrate Polymers, 242, 116424. https://doi.org/10.1016/j.carbpol.2020.116424
Jiang L, et al. Effects of Mesona Chinensis Polysaccharide On the Thermostability, Gelling Properties, and Molecular Forces of Whey Protein Isolate Gels. Carbohydr Polym. 2020 Aug 15;242:116424. PubMed PMID: 32564846.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels. AU - Jiang,Lian, AU - Ren,Yanming, AU - Xiao,Yuehuan, AU - Liu,Shanshan, AU - Zhang,Jiahui, AU - Yu,Qiang, AU - Chen,Yi, AU - Xie,Jianhua, Y1 - 2020/05/23/ PY - 2020/02/19/received PY - 2020/04/25/revised PY - 2020/05/05/accepted PY - 2020/6/23/entrez PY - 2020/6/23/pubmed PY - 2021/1/26/medline KW - Mesona chinensis polysaccharide KW - Microstructure KW - Molecular force KW - Rheological properties KW - Thermostability KW - Whey protein isolate SP - 116424 EP - 116424 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 242 N2 - The effects of Mesona chinensis polysaccharide (MCP) on the water holding capacity (WHC), thermostability, rheological properties, microstructure, and molecular forces of MCP-whey protein isolate (WPI) gels were investigated. Results showed that the MCP-WPI gels had higher WHC, thermal stability, and thermal transition temperature than the WPI gel. The apparent viscosities, loss modulus (G″), and storage modulus (G') of the MCP-WPI gels were increased with the MCP concentration. Creep recovery experiment showed that the recovery rate increased with the MCP increased, and MCP-WPI gels had good elasticity and rigid structure. Texture profile analysis (TPA) results showed that gel strength and rupture stress were increased with the MCP addition. Scanning electron microscope (SEM) showed that dense water cavity was formed when the MCP concentration reached 2.0 %. The main molecular forces of the gels were disulfide, hydrophobic, and hydrogen bonding interaction. MCP played a critical role in the formation of MCP-WPI gels. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/32564846/Effects_of_Mesona_chinensis_polysaccharide_on_the_thermostability_gelling_properties_and_molecular_forces_of_whey_protein_isolate_gels_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(20)30598-1 DB - PRIME DP - Unbound Medicine ER -