Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating.

This study aimed to investigate the effect of Abelmoschus manihot gum (AMG) on the water retention capacity of low-salt myofibrillar protein (MP) gel by analysing its aggregation behaviour and conformational changes during heating (30-80 °C). The results revealed that AMG significantly increased the water holding capacity and facilitated the formation of a more uniform gel network structure in low-salt MP gel (P < 0.05).

Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters.

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.

In-Depth Insight into the Mechanism of Incorporation of Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.

Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles.

This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote the textural parameters of phosphate-free frankfurters, which was effectively verified by scanning electron microscopy. Meanwhile, SDF effectively retarded lipid oxidation of phosphate-free frankfurters during storage (P < 0.

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.

Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-dependent manner, which was implied by notably increased turbidity and gradually decreased solubility. The formation of aggregates, which were confirmed by the results of circular dichroism spectrum and total sulfhydryl content, were promoted mainly through disulfide bonds and intra-molecular hydrogen bonds.

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters.

Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy.

Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions.

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths.

Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles.

In this study, the effects of calcium chloride (CaCl) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values ( < 0.05).

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake.

Our study assessed the effects of micronized cold-pressed sesame seed cake (MCPSSC) incorporation as a potential phosphate replacement on the textural and gel properties of 50% reduced-phosphate frankfurters. Our results indicated that moderate MCPSSC addition (4%) resulted in the strongest inhibition of textural quality deficits in reduced-phosphates frankfurters, which was confirmed via scanning electron microscopy. Moreover, although some differences were perceived in the sensorial parameters and flavour profile of reduced-phosphate frankfurters prepared with MCPSSC, all of them were deemed acceptable.

Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions.

The present study investigates the effect of different acetylated cassava starch (ACS) concentrations on the physical and rheological properties of multicomponent emulsion-based products at specific pH values. The emulsion-based products were made by mixing 2% (w/v) prepared lipid droplets that were stabilized by either native or heated whey proteins, 0.01% (w/v) flaxseed gum and 0-6.