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Preparation of fat replacer utilizing gluten and barley ß-glucan and the interaction between them.
Huang, Ze-Hua; Zhao, Yang; Hu, Zhe-Xin; Ma, Liang; Geng, Shi-Zhao; Chen, Ke-Ying; Zhou, Hui-Ming.
Afiliación
  • Huang ZH; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
  • Zhao Y; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China.
  • Hu ZX; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
  • Ma L; School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou, P. R. China.
  • Geng SZ; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
  • Chen KY; National Engineering Research Center of Wheat and Corn Further Processing, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, P. R. China.
  • Zhou HM; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
J Sci Food Agric ; 103(13): 6288-6296, 2023 Oct.
Article en En | MEDLINE | ID: mdl-37178244
BACKGROUND: Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley ß-glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low-field nuclear magnetic resonance (LF-NMR), were utilized to analyze the freezing-thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system. RESULTS: The results showed that BBG significantly increased the water-holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate. CONCLUSIONS: In conclusion, BBG increased the water-holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. © 2023 Society of Chemical Industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido