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23. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.

Author

Cai, Yongjian, Huang, Lihua, Tao, Xia, Su, Jiaqi, Chen, Bifen, Zhao, Mouming, Zhao, Qiangzhong, and Van der Meeren, Paul

Subjects
FOOD emulsions, EMULSIONS, CARBOXYMETHYLCELLULOSE, PROTEINS, CHEMICAL industry, MICROSTRUCTURE
Abstract

BACKGROUND The role of protein–polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by‐product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well‐known food‐grade polysaccharide additive, has been widely utilized in the protein–polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS: The present study first assessed the ζ‐potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0–0.5 wt%), followed by the investigation of OP‐CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION: CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2021
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26. Adjustment of the structural and functional properties of okaraprotein by acid precipitation

Author

Cai, Yongjian, Huang, Lihua, Tao, Xia, Su, Jiaqi, Chen, Bifen, Zhao, Mouming, Zhao, Qiangzhong, and Van der Meeren, Paul

Abstract

Acid precipitation has a great influence on the extraction and structural properties of plant proteins, especially for proteins in poorly soluble raw materials. The structural and functional properties of okaraprotein (OP) precipitated by different acids (HCl, citric acid, and malic acid) were investigated. HCl induced the lowest surface hydrophobicity (H0), while citric acid led to the lowest absolute value of ζ-potential and the largest size of OP. By contrast, the highest H0and absolute value of ζ-potential, as well as the smallest size, were observed in OP precipitated by malic acid. Basic 7S globulin (Bg 7S) was detected in OP, especially for OP precipitated by malic acid and citric acid. Differences were also observed in the functional properties of OP. HCl contributed to the highest solubility, water holding capacity (WHC), foaming ability index (FAI), and foaming stability index (FSI). Citric acid induced the highest oil holding capacity (OHC) and emulsifying stability index (ESI). Malic acid resulted in the lowest FAI, FSI, and ESI. These results indicated that acid precipitation was able to alter functional properties of okaraprotein via affecting the structure, which made it be appliable in extracting protein from poorly soluble raw materials and widen the applications of obtained protein.

Published
2020
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27. [Liver biopsy complicated by vaso-vagal episodes].

Author

Zheng R, Rao R, and Chen B

Subjects
Adult, Autonomic Nervous System Diseases etiology, Autonomic Nervous System Diseases physiopathology, Biopsy adverse effects, Hepatitis B, Chronic physiopathology, Humans, Liver physiopathology, Male, Hepatitis B, Chronic pathology, Liver pathology, Vagus Nerve physiopathology, Vasomotor System physiopathology
Published
2002

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