文献类型： 外文期刊
作者： Guo, Xiaoming 1 ; Chen, Hualei 3 ; Wang, Zhiming 4 ; Chen, Zhaojie 3 ; Yu, Shujuan 3 ;
作者机构： 1.Shenzhen Univ, Coll Chem & Environm Engn, Shenzhen Key Lab Food Nutr & Hlth, Shenzhen 518060, Peoples R China
2.Shenzhen Univ, Inst Innovat Dev Food Ind, Shenzhen 518060, Peoples R China
3.South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China
4.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China
5.3688 Nanhai Ave, Shenzhen, Peoples R China
关键词： Sugarcane molasses; Low-methoxy pectin; Gelation mechanism; Antioxidant activity
期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.9； 五年影响因子：6.0 ）
ISSN： 0926-6690
年卷期： 2023 年 205 卷
页码：
收录情况： SCI
摘要： Sugarcane molasses (SCM), a byproduct generated from sucrose manufacturing, has attracted considerable interest due to its high sugar content, polyphenolic compounds, and calcium ions. The objective of this study was to fabricate a type of low methoxy pectin (LMP)-based gel crosslinked by endogenous calcium ions found in SCM. Gel was formed by adding SCM into a 1 wt% LMP solution, which resulted in a Ca2+ concentration of 2-6 mmol/ L. Rheological and textural measurements confirmed the formation of SCM-LMP gels. Compared to LMP gels induced by CaCl2, SCM-LMP gels exhibited weak storage modulus and gel strength, probably due to the presence of metal ions and small molecular sugars from SCM, which impede the formation of effective junction zones required for building a calcium-pectin network. The polyphenolic compounds from SCM were encapsulated within the SCM-LMP gel, enhancing its antioxidant capacity. Overall, this research explores the effectiveness of SCM in inducing LMP gelation for the first time. The findings of this study demonstrate a strategy for preparing LMP gels with antioxidant properties.
- 相关文献
作者其他论文 更多>>
-
Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin
作者：Wang, Zhiming;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei;Wang, Zhangying
关键词：Protein self-assembly aggregates; Oil-water state; Texture properties; Gelation dynamic; Macrophase separation
-
Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides
作者：Shi, Congzhen;Wang, Zhiming;Zhang, Mingwei;Shi, Congzhen;Deng, Yuanyuan;Wang, Zhiming;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Li, Ping;Zhou, Pengfei;Liu, Guang;Zhang, Mingwei
关键词：Whey protein hydrolysate; Different saccharides; Molecular weight; Glycosylation; Thermal stability; Calcium tolerance
-
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
作者：Wang, Zhiming;Chen, Funi;Deng, Yuanyuan;Tang, Xiaojun;Li, Ping;Zhao, Zhihao;Zhang, Mingwei;Liu, Guang;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Protein self-assembly aggregates; Emulsion gels; Texture-modified; Multi-scale structure; IDDSI assay
-
Impacts of citric acid concentration and pH value on mechanism and rheological properties of cold-set whey protein fibrils hydrogels
作者：Wang, Zhiming;Deng, Yuanyuan;Zhang, Yan;Wei, Zhencheng;Tang, Xiaojun;Zhao, Zhihao;Zhou, Pengfei;Li, Ping;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Wan, Zhili;Li, Chao;Zhang, Mingwei
关键词：Amyloid fibrils; Protein interactions; Large amplitude oscillatory shear; Oral tribology
-
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice
作者：Wei, Zhencheng;Zheng, Yunzhan;Hao, Juan;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Liu, Guang;Li, Ping;Zhong, Lihuang;Zhao, Zhihao;Wang, Jiajia;Liao, Na;Wang, Zhiming;Zhang, Mingwei;Zheng, Yunzhan
关键词：Rice; Resistant starch; Digestibility; Estimated glycaemic index
-
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
作者：Luo, Lijuan;Wang, Zhiming;Luo, Lijuan;Wang, Zhiming;Deng, Yuanyuan;Wei, Zhencheng;Zhang, Yan;Tang, Xiaojun;Liu, Guang;Zhou, Pengfei;Zhao, Zhihao;Zhang, Mingwei;Li, Ping
关键词：High-pressure homogenization; Pea protein isolates; Insoluble protein aggregates; Soluble protein aggregates; Functional properties
-
Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation
作者：Wang, Zhiming;Zhang, Mingwei;Wang, Zhiming;Ma, Yongxuan;Deng, Yuanyuan;Wei, Zhencheng;Zhang, Yan;Tang, Xiaojun;Li, Ping;Zhao, Zhihao;Zhou, Pengfei;Liu, Guang;Zhang, Mingwei;Chen, Hualei
关键词：Polyphenols; Conjugate particles; Pickering stabilizer; Emulsion gels; Lipid antioxidant
