Abstract
Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) respectively. Comparing to the samples without xanthan gum, samples with xanthan gum had apparently lower hardness. Moreover, the microstructure was significantly changed by adding xanthan gum, and a higher ratio of small molecules such as water and polyols remained relatively high mobility.
Publication Date
5-28-2017
First Page
35
Last Page
39
DOI
10.13652/j.issn.1003-5788.2017.05.007
Recommended Citation
Yuting, WU; Peng, ZHOU; Juan, LI; Changshu, LIU; and Sai, WANG
(2017)
"Mechanism of texture influenced by xanthan gum on soy protein bar model system,"
Food and Machinery: Vol. 33:
Iss.
5, Article 7.
DOI: 10.13652/j.issn.1003-5788.2017.05.007
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/7
References
[1] BANACH J C, CLARK S, LAMSAL B P. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates[J]. LWT- Food Science and Technology, 2014, 56(1): 77-86.
[2] RAO Qin-chun, KAMDAR A K, GUO Mu-fan, et al. Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage[J]. Food Control, 2016, 60: 621-628.
[3] HOGAN S A, CHAURIN V, KELLY P M. Influence of dairy proteins on textural changes in high-protein bars[J]. Intern-ational Dairy Journal, 2012, 26(1): 58-65.
[4] LI Yun, SZLACHETKA K, CHEN Paul, et al. Ingredient characterization and hardening of high-protein food bars: an NMR state diagram approach[J].Cereal Chemistry, 2008, 85(6): 780-786
[5] LOVEDAY S M, HINDMARSH J P, CREAMER L K, et al. Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate[J]. Food Research International, 2010, 43(5): 1 321-1 328.
[6] ZHOU Peng, LIU Xiao-ming, LABUZA T P. Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix[J]. Journal of Agricultural and Food Chemistry, 2008, 56(12): 4 534-4 540.
[7] RAO Qin-chun, ROCCA-SMITH J R, LABUZA T P. Storage stability of hen egg white powders in three protein/water dough model systems[J]. Food Chemistry, 2013, 138: 1 087-1 094.
[8] ZHU Dan, LABUZA T P. Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems[J]. Journal of Agricultural and Food Chemistry, 2010, 58(13): 7 970-7 979.
[9] GARCIA-OCHOA F, SANTOS V E, CASAS J A, et al. Xanthan gum: production, recovery, and properties[J]. Biotechnology Advances, 2000, 18(7): 549-579.
[10] 周盛华, 黄龙, 张洪斌. 黄原胶结构、性能及其应用的研究[J]. 食品科技, 2008, 33(7): 156-160.
[11] GAMBUS H, SIKORA M, ZIOBRO R. The effect of composition of hydrocolloids on properties of gluten-free bread[J]. Acta Scientiarum Polonorum Technologia Alimentaria, 2007, 6(3): 61-74.
[12] TROMP R H, VAN de Velde F, VAN Riel J, et al. Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides[J]. Food Research International, 2001, 34(10): 931-938.
[13] LU Nai-yan, ZHANG Liang, ZHANG Xuan, et al. Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture[J]. Food Research International, 2016, 82: 34-43.
[14] LABUZA T P, HYMAN C R. Moisture migration and control in multi-domain food[J].Trends in Food Science and Technology, 1998, 9(2): 47-55.
[15] 林玉惠, 李鹏鹏, 何志勇, 等. 不同盐浓度下黄原胶对大豆分离蛋白—肌原纤维蛋白复合凝胶性质的影响[J]. 食品与机械, 2015, 31(5): 11-15.
[16] 刘锐, 武亮, 张影全, 等. 基于低场核磁和差示量热扫描的面条面团水分状态研究[J]. 农业工程学报, 2015, 31(9): 288-294.