تأثیر کاپاکاراگینان بر ژل پر شده امولسیونی سرد ایزوله پروتئین آب پنیر: یک مطالعه رئولوژیکی و مکانیکی

نوع مقاله : مقاله پژوهشی

نویسندگان

• محمد رضا صلاحی
• سید محمد علی رضوی
• محبت محبی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/ifstrj.2023.81976.1251

چکیده

در پژوهش حاضر، اثر صمغ کاپاکاراگینان (0، 0/1، 0/3، 0/5 و 0/7 درصد) بر ویژگی‌های مکانیکی (آزمون فشاری تک محور)، رئولوژیکی (آزمون­ های برشی پایا، کرنش متغیر و فرکانس متغیر) و ظرفیت نگهداری آب ژل سرد پر شده امولسیونی مبتنی بر ایزوله پروتئین آب پنیر بررسی شد. طبق نتایج آزمون برشی پایا، تمامی نمونه‌ها دارای رفتار تضعیف شونده با برش بودند و بر اساس مدل قانون توان، در حضور کاپاکاراگینان این رفتار تشدید می­ شد؛ و با افزایش غلظت صمغ از صفر تا 0/7 درصد، مقدار ضریب قوام از 339/9 تا 545/7 پاسکال در ثانیه افزایش می ­یافت. در آزمون کرنش متغیر، با افزایش درصد صمغ مقادیر مدول الاستیک و ویسکوز در ناحیه خطی و مدول در نقطۀ متقاطع افزایش یافتند و tan d_LVE از 0/17 به 0/13 کاهش پیدا کرد که بیانگر افزایش استحکام ساختار شبکه ژل امولسیون بود. بر اساس آزمون فرکانس متغیر، با افزایش غلظت کاپاکاراگینان، پارامترهای 'k و "k، قدرت شبکه و گسترش شبکه به‌ترتیب از 5311/8 پاسکال، 939/9 پاسکال، 5380/1 پاسکال در ثانیه و 10/05 در نمونۀ ژل امولسیون شاهد تا 25080/6 پاسکال، 3574/9 پاسکال، 16097/7 پاسکال در ثانیه و 16/41 در نمونۀ حاوی 0/7 درصد کاراگینان افزایش یافتند. به­ طور کلی، در ژل­ های امولسیونی مرکب، مقادیر مدول ظاهری الاستیسیته و تنش شکست بیشتر و کرنش شکست و انرژی شکست کمتر از نمونه شاهد بود. همچنین، نتایج نشان داد که غلظت ­های مختلف کاپاکاراگینان اثر معنی­ داری بر ظرفیت نگهداری آب نمونه ­های ژل امولسیون نداشت. نتایج این پژوهش می­ تواند به دانش تولید غذاهای کاربردی جدید مبتنی بر برهمکنش پروتئین-پلی ساکارید بیفزاید.

کلیدواژه‌ها

• بافت
• پروتئین آب پنیر
• رئولوژی
• ژل سرد پر شده امولسیونی
• کاپاکاراگینان

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study

نویسندگان [English]

• Mohammad Reza Salahi
• Seyed Mohammad Ali Razavi
• Mohebbat Mohebbi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده [English]

Introduction
 Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. It can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient substances. The main polymers involved in gel formation in food products are proteins and polysaccharides. Using molecular interactions between biopolymers, a wide range of rheological and physicochemical properties of gels can be methodically created. As a result, the interaction between proteins and polysaccharides has received a lot of attention in order to generate novel products. Because of their functional qualities and high nutritional value, whey proteins are frequently used in the food industry. As a result, mixed gels based on whey protein have gained a lot of attention. k-Carrageenan is commonly utilized in the food industry as a gelling and firming agent. Because k-Carrageenan, like whey protein isolate, can form a gel independently, its interaction with whey protein isolate in emulsion gel systems appears appealing. Therefore, in this study, the effect of k-Carrageenan gum (0.0, 0.1, 0.3, 0.5, and 0.7%) on the textural (uniaxial compression test), rheological (steady shear, strain sweep, and frequency sweep tests), and water holding capacity of cold-set emulsion-filled gel based on whey protein isolate was investigated.
 
Materials and Methods
 Whey protein isolate (WPI) (98.9% protein, dry basis) was given as a gift by Agropur Ingredients Co. (Le Sueur, Minnesota, USA). -Carrageenan and CaCl₂ ( : 147.01 gr/mol) were purchased from Sigma Aldrich Co. (USA) and Merck Co. (Darmstadt, Germany), respectively. Sunflower oil was supplied from local supermarket. Stock dispersions of WPI and -Carrageenan were prepared by dissolving sufficient amounts of their powders in deionized water. To prepare uniform oil in water emulsion, sunflower oil was added to the WPI dispersion and the obtained mixture homogenized first using a laboratory rotor-stator homogenizer (15000 rpm, 3 min), then by an ultrasonic homogenizer (20 kHz, 5 min). The prepared emulsion and -Carrageenan dispersions were poured into Schott bottles and heated in a water bath (90 °C, 40 min). WPI emulsion and AG dispersion were mixed in a cylindrical container on a stirring plate at a speed of 600 rpm for 6-8 min to obtain a homogeneous mixture. After decreasing the temperature to 60 °C for the ion-induced gelation, the mixtures were charged with CaCl₂ (10 mM). The prepared samples were incubated in a refrigerator overnight to stabilize the 3D network. The final mixed EFG samples contained 5.5% WPI, 20% oil, and 0, 0.1, 0.3, 0.5, and 0.7% (w/w) of k-carrageenan. The tests performed on emulsion-filled gel samples were: 1) steady shear (0.01-10 s^-1), 2) strain sweep (strain: 0.1-1000%, frequency: 1 Hz), 3) frequency sweep (frequency: 0.1-100 Hz, strain: 0.5%), 4) uniaxial compression (target strain: 80%, deformation speed:1 mm/s), and 5) water holding capacity (by utilizing a microcentrifuge, 600×g for 10 min).
 
Results and Discussion
 According to the results of steady shear test, all samples had a shear thinning behavior, and based on the power-law model, this behavior was intensified in the presence of k-Carrageenan; and with increasing the gum concentration from 0 to 0.7%, the consistency coefficient increased from 339.9 to 545.7 Pa.s. In the strain sweep test, with the increase in the gum concentration, the values of the elastic and viscous modulus in the linear region and the modulus at the crossover point increased, and tan d_LVE decreased from 0.17 to 0.13, which indicated an increase in the strength of the emulsion gel network structure. Based on the frequency sweep test, with the increase in k-Carrageenan concentration, the parameters  and , network strength and network expansion increased from 5311.8 Pa, 939.9 Pa, 1.5380 Pa.s^1/z and 10.05 in the control sample to 25080 Pa, 3574.9 Pa, 16097.7 Pa.s^1/z and 16.41 in the sample containing 0.7% k-Carrageenan, respectively. Moreover, the frequency dependency of elastic modulus decreased from 0.095 in the control sample to 0.050 in the 0.7% k-Carrageenan contained sample. According to the large deformation test, in general, in the composite emulsion-filled gels, the values of apparent modulus of elasticity and fracture stress were higher and fracture strain and fracture energy were lower than in the control sample. Also, the results showed that different k-Carrageenan concentrations had no significant effect on the water holding capacity.
 
Conclusion
The obtained results showed that k-Carrageenan had considerable influence on the rheo-mechanical features of cold-set emulsion-filled gels based on whey protein which can add to the knowledge base for the production of new functional foods.

کلیدواژه‌ها [English]

• Cold set emulsion filled gel
• k-Carrageenan
• Rheology
• Texture
• Whey protein

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

مراجع

1. Alavi, F., Emam-Djomeh, Z., Mohammadian, M., Salami, M., & Moosavi-Movahedi, A.A. (2020). Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter. Food Hydrocolloids, 101, 105554. https://doi.org/10.1016/j.foodhyd.2019.105554
2. Alghooneh, A. (2019). Biopolymers identification and clustering based on rheological, thermal, and structural properties. (Ph.D. thesis), Ferdowsi University of Mashhad. (In Persian)
3. Anvari, M., Joyner, H.S. (2017). Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Research International, 102, 1-7. https://doi.org/10.1016/j.foodres.2017.09.085
4. Babaei, J., Mohammadian, , & Madadlou, A. (2019). Gelatin as texture modifier and porogen in egg white hydrogel. Food Chemistry, 270, 189-195. https://doi.org/10.1016/j.foodchem.2018.07.109
5. Bao, H., Ni, Y., Dong, H., & Liang, L. (2020). α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion. International Dairy Journal, 104, 104649. https://doi.org/10.1016/j.idairyj.2020.104649
6. Behrouzain, F., & Razavi, S.M.A. (2020). Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocolloids, 102, 105608. https://doi.org/10.1016/j.foodhyd.2019.105608
7. Çakır, E., & Foegeding, E.A. (2011). Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids, 25(6), 1538-1546. https://doi.org/10.1016/j.foodhyd.2011.02.002
8. Chen, H., Mao, L., Hou, Z., Yuan, F., & Gao, Y. (2020). Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E. Food Hydrocolloids, 99, 105372. https://doi.org/10.1016/j.foodhyd.2019.105372
9. de Jong, S., & van de Velde, F. (2007). Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids, 21(7), 1172-1187. https://doi.org/10.1016/j.foodhyd.2006.09.004
10. Farjami, T., & Madadlou, A. (2019). An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science and Technology, 86, 85-94. https://doi.org/10.1016/j.tifs.2019.02.043
11. Gabriele, D., Migliori, M., Di Sanzo, R., Rossi, C.O., Ruffolo, S.A., & De Cindio, B. (2009). Characterisation of dairy emulsions by NMR and rheological techniques. Food Hydrocolloids, 23(3), 619-628. https://doi.org/10.1016/j.foodhyd.2008.05.002
12. Hyun, K., Kim, S.H., Ahn, K.H., & Lee, S.J. (2002). Large amplitude oscillatory shear as a way to classify the complex fluids. Journal of Non-Newtonian Fluid Mechanics, 107, 51-65. https://doi.org/10.1016/S0377-0257(02)00141-6
13. Jang, B.-K., & Matsubara, H. (2005). Influence of porosity on hardness and Young's modulus of nanoporous EB-PVD TBCs by nanoindentation. Materials Letters, 59(27), 3462-3466. https://doi.org/10.1016/j.matlet.2005.06.014
14. Jiang, S., Altaf hussain, M., Cheng, J., Jiang, Z., Geng, H., & Sun, Y. (2018). Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. LWT-Food Science and Technology, 98, 134–140. https://doi.org/10.1016/j.lwt.2018.08.028
15. Kazemi-Taskooh, Z., & Varidi, M. (2021). Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocolloids, 111, 106205. https://doi.org/10.1016/j.foodhyd.2020.106205
16. Khubber, S., Chaturvedi, K., Thakur, N., Sharma, N., & Yadav, S.K. (2021). Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocolloids, 111, 106240. https://doi.org/10.1016/j.foodhyd.2020.106240
17. Liu, F., Liang, X., Yan, J., Zhao, S., Li, S., Liu, X., & McClements, D.J. (2022). Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials, 280, 121265. https://doi.org/10.1016/j.biomaterials.2021.121265
18. Liu, K., Stieger, M., van der Linden, E., & van de Velde, F. (2015). Fat droplet characteristics affect rheological, tribological and sensory properties of food gels. Food Hydrocolloids, 44, 244-259. https://doi.org/10.1016/j.foodhyd.2014.09.034
19. Lu, Y., Mao, L., Hou, Z., Miao, S., & Gao, Y. (2019). Development of emulsion gels for the delivery of functional food ingredients: from structure to functionality. Food Engineering Reviews, 11(4), 245-258. https://org/10.1007/s12393-019-09194-z
20. Luo, N., Ye, A., Wolber, F.M., & Singh, H. (2020). In-mouth breakdown behaviour and sensory perception of emulsion gels containing active or inactive filler particles loaded with capsaicinoids. Food Hydrocolloids, 108, https://doi.org/10.1016/j.foodhyd.2020.106076
21. Maltais, A., Remondetto, G.E., & Subirade, M. (2010). Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances. Food Hydrocolloids, 24, 518–524. https://doi.org/10.1016/j.foodhyd.2009.11.016
22. Mao, L., Miao, S., Yuan, F., & Gao, Y. (2018). Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes. Food Research International, 103, 1-7. https://doi.org/10.1016/j.foodres.2017.10.024
23. Marcotte, M., Hoshahili, A.R.T., & Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695-703. https://doi.org/10.1016/S0963-9969(01)00091-6
24. Moreno, H.M., Domínguez-Timón, F., Díaz, M.T., Pedrosa, M.M., Borderías, A.J., & Tovar, C.A. (2020). Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties. Food Hydrocolloids, 99, 105375. https://doi.org/10.1016/j.foodhyd.2019.105375
25. Munialo, C.D., van der Linden, E., Ako, K., Nieuwland, M., Van As, H., & de Jongh, H.H.J. (2016). The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation. Food Hydrocolloids, 52, 707-720. https://doi.org/10.1016/j.foodhyd.2015.08.013
26. Oliver, L., Scholten, E., & van Aken, G.A. (2015). Effect of fat hardness on large deformation rheology of emulsion-filled gels. Food Hydrocolloids, 43, 299-310. https://doi.org/10.1016/j.foodhyd.2014.05.031
27. Razi, S.M., Motamedzadegan, A., Shahidi, A., & Rashidinejad, A. (2018). The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids, 82, 268-277. https://doi.org/10.1016/j.foodhyd.2018.01.013
28. Salahi, M.R., Razavi, S.M.A., & Mohebbi, M. (2022a). Physicochemical, rheological and structural properties of cold-set emulsion-filled gels based on whey protein isolate-basil seed gum mixed biopolymers. Food Biophysics, 17(4), 635-649. https://doi.org/10.1007/s11483-022-09751-w
29. Salahi, M.R., Razavi, S.M.A., & Mohebbi, M. (2022b). Analyzing the effects of agar gum on the textural and rheological properties of cold-set whey protein isolate emulsion-filled gel. Research and Innovation in Food Science and Technology. https://doi.org/10.22101/JRIFST.2022.318480.1303
30. Salahi, M.R., Razavi, S.M.A., & Mohebbi, M. (2024). Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel. LWT, 191, 115691. https://doi.org/10.1016/j.lwt.2023.115691
31. Sun, A., & Gunasekaran, S. (2009). Yield stress in foods: measurements and applications. International Journal of Food Properties, 12(1), 70-101. https://doi.org/10.1080/10942910802308502
32. Urbonaite, V., De Jongh, H.H.J., Van der Linden, E., & Pouvreau, L. (2014). Origin of water loss from soy protein gels. Journal of Agricultural and Food Chemistry, 62(30), 7550-7558. https://doi.org/10.1021/jf501728t
33. van den Berg, L., van Vliet, T., van der Linden, E., van Boekel, M.A.J.S., & van de Velde, F. (2007). Serum release: The hidden quality in fracturing composites. Food Hydrocolloids, 21(3), 420-432. https://doi.org/10.1016/j.foodhyd.2006.05.002
34. Vilela,A.P., Cavallieri, Â.L.F., & Da Cunha, R.L. (2011). The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum. Food Hydrocolloids, 25(7), 1710-1718. https://doi.org/10.1016/j.foodhyd.2011.03.012
35. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50. https://doi.org/10.1016/j.foodhyd.2017.06.031
36. Yang, Q., Wang, Y.-R., Li-Sha, Y.-J., & Chen, H.-Q. (2021). The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocolloids, 110, 106189. https://doi.org/10.1016/j.foodhyd.2020.106189
37. Yu, B., Zheng, L., Cui, B., Zhao, H., & Liu, P. (2020). The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. International Journal of Biological Macromolecules, 159, 1132-1139. https://doi.org/10.1016/j.ijbiomac.2020.05.049
38. Zhang, S., & Vardhanabhuti, B. (2014). Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin. Food Hydrocolloids, 39, 95-103. https://doi.org/10.1016/j.foodhyd.2013.12.020
39. Zhao, H., Chen, J., Hemar, Y., & Cui, B. (2020). Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides. Food Chemistry, 310, 125983. https://doi.org/10.1016/j.foodchem.2019.125983