scholarly journals Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 178
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Iben Lykke Petersen ◽  
Patrizia Buldo
Keyword(s):  
Particle Size ◽  
Olive Oil ◽  
Oil Content ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Protein Matrix ◽  
Pea Protein ◽  
Ζ Potential ◽  
Protein Gels ◽  
Water Holding

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 125-130 ◽  
Author(s):  
Chao Wu ◽  
Wuchao Ma ◽  
Yeming Chen ◽  
Willard Burton Navicha ◽  
Di Wu ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Soy Protein ◽  
Water Holding Capacity ◽  
Protein Gels ◽  
And Storage ◽  
Water Holding

Impact of Biochar on Water Holding Capacity of Two Chinese Agricultural Soil

2014 ◽  
Vol 941-944 ◽  
pp. 952-955 ◽  
Author(s):  
Dao Yuan Wang ◽  
Deng Hua Yan ◽  
Xin Shan Song ◽  
Hao Wang
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Soil Type ◽  
Agricultural Soil ◽  
Water Retention ◽  
Water Holding Capacity ◽  
Walnut Shell ◽  
Retention Characteristics ◽  
Water Holding

Adding biochar to agricultural soil has been suggested as an approach to enhance soil carbon sequestration. Biochar has also been used as a soil amendment to reduce nutrient leaching, reduce soil acidity and improve water holding capacity. Walnut shells and woody material are waste products of orchards that are cheap, carbon-rich and good feedstock for production of biochar. The effectiveness of biochar as an amendment varies considerably as a function of its feedstock, temperature during pyrolysis, the biochar dose to soil, and mechanical composition. Biochar was produced from pyrolysis of walnut shell at 900 °C and soft wood at 600 to 700 °C. We measured the effect of these different parameters in two types of agricultural soil in Jilin and Beijing, China, a silt clay loam and a sandy loam, on the soils’ particle size distribution and water retention characteristics. Biochars with two different doses were applied to each soil type. Soil field capacity and permanent wilting point were measured using a pressure plate extractor for each combination of biochar and soil type. The results show that the effect of biochar amendment on soil water retention characteristics depend primarily on soil particle size distribution and surface characteristics of biochar. High surface area biochar can help raise the water holding capacity of sandy soil.

The influence of biochar particle size and concentration on bulk density and maximum water holding capacity of sandy vs sandy loam soil in a column experiment

Geoderma ◽  
2019 ◽  
Vol 347 ◽  
pp. 194-202 ◽  
Author(s):  
Frank G.A. Verheijen ◽  
Anna Zhuravel ◽  
Flávio C. Silva ◽  
António Amaro ◽  
Meni Ben-Hur ◽  
...  
Keyword(s):  
Particle Size ◽  
Bulk Density ◽  
Sandy Loam ◽  
Column Experiment ◽  
Water Holding Capacity ◽  
Sandy Loam Soil ◽  
Loam Soil ◽  
Maximum Water ◽  
Water Holding

Optimization of Goose Meat Composite Tender Agent by Response Surface Methodology

2011 ◽  
Vol 480-481 ◽  
pp. 1525-1529
Author(s):  
Hai Yan Gao ◽  
Ya Ping Xu ◽  
Han Jun Ma ◽  
Run Shu Pan ◽  
Bin Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Calcium Chloride ◽  
Economic Efficiency ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Breast Meat ◽  
Water Holding

In this study, the goose meat was used as raw material and the formula of composite tender agent was optimized by Response Surface Methodology. Goose breast meat were soaked with exogenous protease of plants, phosphate and Ca2+ for 3 hours at 2 °C. The influence of different composite tender agent on the water-holding capacity was examined by statistical response surface methodology (RSM). The result showed that papain 6.16 U/g, compound phosphate 0.308 % and calcium chloride 0.133 % was helpful to increase the tenderization of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.

Effect of olive oil cake on water holding capacity of sandy soils in Libya

1993 ◽  
Vol 24 (4) ◽  
pp. 409-413 ◽  
Author(s):  
R.M. El-Asswad ◽  
A.O. Said ◽  
M.T. Mornag
Keyword(s):  
Olive Oil ◽  
Sandy Soils ◽  
Water Holding Capacity ◽  
Water Holding

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

2012 ◽  
Vol 18 (3) ◽  
pp. 207-217 ◽  
Author(s):  
A Fuentes ◽  
I Fernández-Segovia ◽  
JA Serra ◽  
JM Barat
Keyword(s):  
Cold Storage ◽  
Physicochemical Parameters ◽  
Sea Bass ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Modified Atmosphere ◽  
Mineral Contents ◽  
Fresh Fish ◽  
Water Holding ◽  
Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

scholarly journals On the molecular factors of sugar beet pulp polyglycans ensuring their water-holding capacity

2019 ◽  
Vol 80 (4) ◽  
pp. 156-163
Author(s):  
V. V. Kondratenko ◽  
T. Yu. Kondratenko ◽  
M. A. Tsaryova ◽  
A. Yu. Davydova ◽  
N. M. Alabina
Keyword(s):  
Water Holding Capacity ◽  
Raw Material ◽  
Third Party ◽  
Degree Of Saturation ◽  
Hydroxyl Groups ◽  
Dietary Fibers ◽  
Structural Element ◽  
Fermentation Products ◽  
Beet Pulp ◽  
Water Holding

The basic structural element of the cell walls of beet pulp is dietary fibers, therefore deep processing of this type of raw material is of considerable interest. One of the main physicochemical properties of dietary fibers used in food production is their water holding capacity. However, dietary fibers of beet pulp, as heterogeneous polymer components, are extremely labile to the conditions of their extraction. In this regard, it is relevant to identify technological factors and their rational sequence, in which the target properties will be expressed to the maximum extent. The authors developed an extensive algorithm for the sequential extraction of dietary fibers from beet pulp with selective processing by homofermental preparations, including various options for the preliminary preparation of raw materials. As a result, samples of beet fibers (mainly homogluacutronanes), corresponding to the key graph nodes of the developed algorithm, were identified. For each sample, the magnitude of water holding capacity was determined, as well as the Raman spectrum on an excitation wave of 785 nm with a spectrum scan duration of 3 s and 50 passes per spectrum. In the process of research, the key influence of the degree of saturation of the cell wall matrix with polyvalent metal ions was established. At the same time, in the presence of cations in the matrix, the number of fermentation stages of the same type and their duration play a key role in the formation of water-holding capacity. In the absence of cations, water holding capacity depends only on the nature of the polymer fermentation products. By the method of principal components, it was established that the water-holding capacity is closely related to the activity of oxygen atoms of glycosidic bonds between the links of the polymer chain, as well as the activity of hydroxyl groups not belonging to the carbohydrate ring. However, the main components used describe only 53.5% of the peak heights dispersion, which may indicate participation in the formation of peaks and any third-party factors, which indicates the necessity of further research.

Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality

2005 ◽  
Vol 11 (2) ◽  
pp. 149-154 ◽  
Author(s):  
C. McDonagh ◽  
D. J. Troy ◽  
J. P. Kerry ◽  
A. M. Mullen
Keyword(s):  
Objective Assessment ◽  
Correlation Coefficients ◽  
Visual Assessment ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Visual Methods ◽  
Colour Measurements ◽  
Water Holding

Pale, soft, exudative (PSE) pork poses many problems for ham processors with the colour and texture of the final product being of major concern. As visual assessment is the primary, and often the only, method used by these producers, they require objective methods of assessing the quality of the raw material prior to production of hams. This study was conducted to establish the relationship between objective colour measurements and subjective (visual) methods of assessing pork meat quality and to ascertain the ability of objective colour measurements (CIE L* and percentage reflectance) to accurately segregate porcine muscles according to quality, prior to ham production. Pork topsides (M. semi-membranosus and M. adductor) were visually assessed by experienced industry personnel, from a large ham producing company, as being ‘pale’ (n 489) or ‘good’ (n 625) in colour. CIE L* and percentage reflectance (%R) were then recorded on all muscles. Pearson’s correlation coefficients confirmed a significant relationship between visually assessed meat and both L* (r 0.71) and reflectance (r 0.71). CIE L* above 57 and%R below 43% correctly classified 75% of the ‘pale’ topsides. CIE L* below 53 and%R above 53% correctly classified 75% of the ‘good’ topsides. Muscles were processed and colour, texture, sliceability and water holding capacity of the resulting ham products were determined. Hams produced using ‘pale’ topsides had significantly higher (p 0.001) CIE L* and b* values and lower%R (p 0.001), moisture content (p 0.001) and water holding capacity (p 0.05). The textural characteristics of the hams were significantly different (p 0.05) and those produced using ‘good’ meat had greater cohesiveness, chewiness, gumminess and springiness. This study indicates that these objective methods may have potential in the classification of topsides prior to ham processing.

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