Mung bean proteins (MBPs) are highly nutritious food ingredients, but their lack of gluten limits their use in staple foods such as noodles. In this study, MBPs were modified by hydrothermal treatment, and their gel properties and the major structural changes were analyzed at different heating temperatures (25, 65, 75, 85, 95, and 105°C), moisture contents (0, 15, 20, 25, 30, and 35%), and hydrothermal treatment times (0, 15, 30, 45, 60, and 75 min). Thereafter, the modified MBPs (MMBPs) were added to wheat noodles at substitution levels of 3, 6, and 9% to evaluate their effect on the quality of the noodles. The results showed that the hydrothermal treatment significantly improved the gel properties and water absorption capacity of the MBPs and slightly increased their disulfide bond content. When MBPs with a 25% moisture content were heated at 85°C for 60 min, their gel properties notably improved, and their structural changes were maximal. The structural changes revealed that the MBP molecule formed a macromolecular polymer because a significant protein band appeared at about 66.2 kDa. Secondary structure and microstructure analyses revealed that the MBP structure was significantly damaged and that the β-sheet structure increased because of changes in the degree of aggregation between the protein molecules. Compared to the untreated MBPs, the MMBPs significantly improved the cooking quality and texture properties of the noodles, and the addition amount reached more than 6%, whereas that of the untreated MBPs was less than 3%. At this time, the cooking loss and the broken rate of the untreated MBPs group were about 2 times higher than that of the 6% MMBP-treated group. An analysis of changes in the water distribution, rheological properties, and microstructure revealed that intermolecular cross-linking occurred between the MMBPs and wheat dough, which improved the quality of the MMBP-treated noodles. The findings demonstrated that the MMBPs obtained by hydrothermal treatment had a positive effect on the wheat dough properties and noodle quality. These results provide a technical foundation for incorporating novel protein supplements into staple foods.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9386184 | PMC |
http://dx.doi.org/10.3389/fnut.2022.957487 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China; College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China. Electronic address:
Biocompatible and degradable hydrogels are extensively utilized for the delivery and controlled release of bioactive agents. Chitosan/squid ring teeth protein (SRT) hydrogels (CH/SRTs) cross-linked by genipin were fabricated, and their gel properties and structural characteristics were analyzed across varying SRT contents. Additionally, the curcumin-release behavior of curcumin-loaded CH/SRTs (Cur-CH/SRTs) was evaluated.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Materials Science and Engineering, Nanjing Tech University, Nanjing 210009, China.
Conductive hydrogels have great potential for applications in flexible wearable sensors due to the combination of biocompatibility, mechanical flexibility and electrical conductivity. However, constructing conductive hydrogels with high toughness, low hysteresis and skin-like modulus simultaneously remains challenging. In the present study, we prepared a tough and conductive polyacrylamide/pullulan/ammonium sulfate hydrogel with a semi-interpenetrating network.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Cooperative Innovation Center of Industrial Fermentation, Ministry of education & Hubei province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China. Electronic address:
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe coatings on the surface of desalted duck egg white nanoparticles (DEWN), further studying the oil/water interfacial properties of the modified particles. The results showed that the ratio and concentration of TA to Fe could modulate interfacial properties.
View Article and Find Full Text PDFJ Photochem Photobiol B
December 2024
Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen, China. Electronic address:
Takifugu bimaculatus, a pufferfish species farmed in Fujian Province, is known for its non-toxic flesh and collagen-rich skin. We identified a novel collagen-derived matrix metalloproteinase 1 (MMP-1) inhibitory peptide, from T. bimaculatus skin with potent anti-photoaging properties.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!