Impact of soy/pea protein isolate-oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations.

This study investigated the effects of oil addition on the physical and chemical properties of high-moisture texturized proteins (HMTPs), focusing on soy protein isolate (SPI) and pea protein isolate (PPI). Rheological analysis revealed contrasting behaviors: SPI exhibited decreased rheological parameters at low oil concentrations (1, 3 %), followed by a significant increase at higher concentrations (5, 10 %), whereas PPI showed a consistent decline across all oil concentrations. The superior emulsifying and gelling abilities of SPI resulted in stronger protein-protein interactions and greater hardness at higher oil concentrations.

Filter-assisted sample preparation for on-site detection using a bi-functional linker-based biosensor demonstrated with Escherichia coli O157:H7.

This study presents an advanced food detection platform that integrates filter-assisted sample preparation (FASP) with a bifunctional linker-based biosensor for on-site detection of Escherichia coli O157:H7 as a model case. FASP isolates bacteria from food samples through multi-filter preprocessing, significantly enhancing the specificity, sensitivity, and reproducibility of the subsequent biosensor analysis. This platform can detect E.

The influence of cooling die temperature gradients on the texture of high-moisture meat analogs.

In this study, we used protein blends and rheological methods to simulate the structural changes in high-moisture meat analogs (HMMA) within the cooling die and clarified the complex interactions between changes in protein composition and HMMA's textural characteristics. Rheological analysis revealed a decrease in rheological parameters with an increase in the cooling die temperature, although no structural collapse was observed in gel stability. Although the hardness of HMMA decreased with an increase in the cooling die temperature, it facilitated the alignment of protein structures, resulting in an enhanced texturization index.

Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate.

In this study, the effects of faba bean protein concentrate (FPC) and soy protein isolate (SPI) on the microstructure and texture of high-moisture meat analogs (HMMA) were extensively analyzed using rheological methodologies. Rheological analyses revealed that introducing FPC disrupted the gel structure and hindered the formation of a protein network among the SPIs. The gel stability also indicated that higher FPC content increased the susceptibility to continuous oscillation, potentially resulting in structural collapse.

Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs.

This study explored the effects of soy protein isolate (SPI) and pumpkin seed protein concentrate (PSC) blends on the thermorheological properties and microstructure of high-moisture meat analogs. Using a Discovery Hybrid Rheometer, we observed that increasing PSC content weakened SPI network formation, resulting in decreased gel stability and a more porous, less aligned structure. Microstructural analyses (FE-SEM and FT-IR) revealed a correlation between protein network disruption and increased PSC content.

Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

Background: Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated.

Results: Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat.

Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.

Background: In the quest for sustainable food ingredients, the present study delves into the potential of a tri-component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri-component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies.

Results: Experiments were conducted with various hydrocolloids (k-carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability.

A label-free aptamer-based colorimetric biosensor for rapid gliadin detection in foods: a focus on pasta, bread and cookies.

Despite numerous advancements in gluten detection, a substantial need remains for innovative, cost-effective, methods that can be employed without complex analytical instruments. Addressing this demand, this study introduces a pioneering label-free colorimetric biosensor for the detection of gliadin, a major component of gluten, which is a prevalent trigger of food allergies. Our novel approach employs the strategic coating of gold nanoparticles (AuNP) with gliadin-specific aptamers.

The technical potential of a sous-vide processing method for developing high-moisture textured soy protein.

This study explored the potential of sous-vide processing as a novel technique for transforming low-moisture textured soy protein (TSP) into a product with high moisture content and texture comparable to meat. We hypothesized that the sous-vide treatment would enable precise control of the TSP microstructure. In the ensuing process, the TSP maintained the moisture content at approximately 70% and changed color towards darker tones.

Effect of the physical fibrillated sweet potato () stem on the plant-based patty analogues.

Unlabelled: In this study, a dietary fiber extracted from sweet potato stems (, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0-50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted.

Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment.

Unlabelled: This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [ (Jacq. A. DC.

Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties.

Unlabelled: In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery.

Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.

Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the processing of meat and meat analogues. Therefore, this study analyzed the textural characteristics of low-moisture TVPs following heat treatments using steaming, oven-cooking, microwaving, and vacuum-autoclaving, which combines vacuum packaging and autoclaving.

Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment.

Although the demand for meat analogues is increasing, aspects of the analogues' textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e.

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles.

Unlabelled: The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one.

Elastic gels based on flaxseed gum with konjac glucomannan and agar.

In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared hydrogels' physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase.

Visible on-site detection of Ara h 1 by the switchable-linker-mediated precipitation of gold nanoparticles.

Biosensors have been widely applied in tests for allergens, but on-site detection remains a challenge. Herein, we proposed a detection procedure for peanut Ara h 1 as a representative allergen, which was extracted from a cookie, thereby minimising the need for any complex pretreatment that was difficult to perform, and enabling the visual detection of the target without the use of analytical equipment. The extraction procedure was performed in less than 30 min using a syringe and filter (0.

Development of a portable lab-on-a-valve device for making primary diagnoses based on gold-nanoparticle aggregation induced by a switchable linker.

We have developed a low-cost, portable lab-on-a-valve (LOV) integrated microdevice for the detection of pathogens in primary-diagnosis settings. This system was designed for field-based pathogen detection based on the aggregation of gold nanoparticles induced by a switchable linker. A three-way valve, which has attracted much attention as a functional mesofluidic platform for pressure-driven flow, has been designed as a universal reaction platform that combines the functions of fluid flow and a reaction chamber.

Colorimetric switchable linker-based bioassay for ultrasensitive detection of prostate-specific antigen as a cancer biomarker.

The use of colorimetric bioassays for protein detection is one of the most interesting diagnostic approaches, but their relatively poor detection limits have been a critical issue. In this study, we developed an efficient colorimetric bioassay based on switchable linkers (SLs) for the detection of prostate-specific antigen (PSA), which is one of the most widely used protein biomarkers for the diagnosis of prostate and breast cancers. SLs can cross-link gold nanoparticles (AuNPs) to generate large-scale aggregates and thereby induce precipitation to achieve visual signal amplification.

Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matrices.

Detection of pathogens present in food and water is essential to help ensure food safety. Among the popular methods for pathogen detection are those based on culture and colony-counting and polymerase chain reaction (PCR). However, the time-consuming nature and/or the need for sophisticated instrumentation of those methods limit their on-site applications.

A Switchable Linker-Based Immunoassay for Ultrasensitive Visible Detection of Salmonella in Tomatoes.

Unlabelled: On-site detection for sensitive identification of foodborne pathogens on fresh produce with minimal use of specialized instrumentation is crucial to the food industry. A switchable linker (SL)-based immunoassay was designed for ultrasensitive on-site detection of Salmonella in tomato samples. The assay is based on large-scale aggregation of gold nanoparticles (GNPs), induced by a quantitative relationship among the biotinylated Salmonella polyclonal antibody (b-Ab) used as the SL, the functionalized GNPs, and Salmonella.