Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment DOI
Cong Min, Yibing Wang, Yingjie Li

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142534 - 142534

Published: Dec. 21, 2024

Language: Английский

Enzyme-mediated hydrogelation for biomedical applications: A review DOI
Yue Qi, Fangfang Wang, Junliang Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143379 - 143379

Published: April 1, 2025

Language: Английский

Citations

0
Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management DOI Creative Commons

Puchcharin Paleekui,

Benjamard Rattanamato,

Nattapong Kanha

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(4), P. 303 - 303

Published: April 20, 2025

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing risk of choking and aspiration. This study aimed to develop texturally modified soy protein gel that meets Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, gel’s texture was using transglutaminase at varying concentrations (0.5%, 1.0%, 2.0%, w/v) combination agar. The prepared 0.5% exhibited lowest hardness value (2.2 × 103 N/m2) classified as Level 4 under UDF indicating it requires no chewing easy swallow, making suitable severe In contrast, formulated 2.0% agar had highest (3.29 104 2, meaning can be easily mashed gums, appropriate moderate Structural analyses revealed modifying altered protein’s secondary structure reducing content α-helixes β-sheets while β-turns, potentially enhancing network flexibility. These findings suggest combined use effectively modifies meet dietary needs approach shows promise food industry providing safer more diverse options aging populations facing

Language: Английский

Citations

0
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels DOI Open Access
Y. Liu,

Yingxue Fei,

Chen Li

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(21), P. 3032 - 3032

Published: Oct. 29, 2024

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 16 h) affected the physicochemical properties of HPI gel. The results indicated that formation began after 8 h fermentation, as demonstrated by pH decrease, an increase in particle size, and development aggregation observed fluorescence scanning electron microscopy. produced showed highest viscosity, storage modulus, strength, attributed stronger molecular interactions, including non-covalent covalent crosslinking. However, 12 water-holding capacity, extending beyond caused decrease capacity. Additionally, subunits tended form polymers suggesting was influenced both acidification specific These findings propose could serve viable alternative for developing plant-based products.

Language: Английский

Citations

0
Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment DOI
Cong Min, Yibing Wang, Yingjie Li

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142534 - 142534

Published: Dec. 21, 2024

Language: Английский

Citations

0