The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing


Autoři: Rui Fan aff001;  Peihua Ma aff003;  Dan Zhou aff004;  Fang Yuan aff003;  Xueli Cao aff001
Působiště autorů: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P. R. China aff001;  Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, P. R. China aff002;  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China aff003;  School of Life Science and Technology, Beijing University of Chemical Technology, Beijing, P. R. China aff004
Vyšlo v časopise: PLoS ONE 14(12)
Kategorie: Research Article
doi: 10.1371/journal.pone.0225208

Souhrn

High pressure, an emerging nonthermal technology has been widely applied in food product modifications. The effects of oat β-glucan concentration and pressure on the properties of mixed gels with the different ratios of varying molecular weight (MW) β-gulcan induced by HPP were investigated. The results showed that the lowest β-glucan concentration forming a gel was 15% at 200 MPa, while 8% β-glucan was required to form a gel at 500 MPa. The gel intensity and textural properties increased with elevating β-glucan total concentration and pressure. The characteristic compact and smooth mixed gel formed with 12% β-glucan at a ratio of 50:50 at 400 MPa for 30 min. Under this optimal parameters, the mixed solution showed a relatively lower particle size and turbidity, and the hydrogen bonding and electrostatic interaction played the main role during the gel formation process by high pressure. In addition, the core molecular structure of β-glucan was maintained in the mixed gel formed under the optimal parameters.

Klíčová slova:

Gels – High pressure – Hydrogen bonding – Oat – Turbidity – Urea – Vibration engineering – Absorption


Zdroje

1. Fooddrug Administration H. Food labeling: health claims; soluble fiber from certain foods and risk of coronary heart disease. Interim final rule. Federal Register. 2002; 73, 9938–9947.

2. Lan-Pidhainy X, Brummer Y, Tosh SM, Wolever TM, Wood PJ. Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect. Cereal Chemistry. 2007; 84(5): 512–517.

3. Wolever TMS, Tosh SM, Gibbsmm AL, Brand-Miller J, Wood PJ. Physicochemical properties of oat beta-glucan influence its LDL cholesterol lowering effect in human subjects. Proceedings of The Nutrition Society. 2010; 69(6): 723–732

4. Estrada A, Yun CH, Kessel AV, Li B, Hauta S, Laarveld B. Immunomodulatory activities of oat beta-glucan in vitro and in vivo. Microbiology & Immunology 2013; 41(12):991–998.

5. Kayali H, Ozdag MF, Kahraman S, Aydin A, Gonul E, Sayal A, et al. The antioxidant effect of β-Glucan on oxidative stress status in experimental spinal cord injury in rats. Neurosurgical Review. 2005; 28(4): 298–302. doi: 10.1007/s10143-005-0389-2 15864722

6. Regand A, Chowdhury Z, Tosh SM, Wolever TMS, Wood P. The molecular weight, solubility and viscosity of oat β-glucan affect human glycemic response by modifying starch digestibility. Food Chem. 2011; 129(2): 297–304. doi: 10.1016/j.foodchem.2011.04.053 30634230

7. Othman RA, Moghadasian MH, Jones PJ. Cholesterol-lowering effects of oat β-glucan. Nutrition Reviews. 2011; 69(6):299–309. doi: 10.1111/j.1753-4887.2011.00401.x 21631511

8. Cleary L J, Andersson R, Brennan CS. The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion. Food Chemistry. 2007; 102(3):889–897.

9. Agbenorhevi JK, Kontogiorgos V, Kirby AR, Morris VJ, Tosh SM. Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. International Journal of Biological Macromolecules. 2011; 49(3): 369–377. doi: 10.1016/j.ijbiomac.2011.05.014 21640753

10. Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Contribution of Three Ionic Types of Polysaccharides to the Thermal Gelling Properties of Chicken Breast Myosin. Journal of Agricultural and Food Chemistry. 2014; 62(12): 2655–2662. doi: 10.1021/jf405381z 24635768

11. Rabiey L, Britten M. Effect of protein composition on the rheological properties of acid-induced whey protein gels. Food Hydrocolloids. 2009; 23(3): 973–979.

12. Phan-Xuan T, Durand D, Nicolai T, Donato L, Schmitt C, Bovetto L. Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions. Food Hydrocolloids. 2014; 34: 227–235.

13. Wu X, Nishinari K, Gao Z, Zhao M, Zhang K, Fang Y, et al. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocolloids. 2016; 52:942–951.

14. Ma F. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science. 2013; 95(1):22–26. doi: 10.1016/j.meatsci.2013.04.025 23644049

15. Saowapark S, Apichartsrangkoon A, Bell AE. Viscoelastic properties of high pressure and heat induced tofu gels. Food Chemistry. 2008; 107(3): 984–989

16. Hwang IW, Kim BM, Kim Y C, Lee SH, Chung SK. Improvement in β-glucan extraction from Ganoderma lucidum with high-pressure steaming and enzymatic pre-treatment. Applied Biological Chemistry. 2018; 61(2): 235–242

17. Ueno S, Sasao S, Liu H, Hayashi M, Shigematsu T, Kaneko Y, et al. Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour. High Pressure Research.2018; 25:26–36

18. Li X, Mao L, He X, Ma P, Gao Y, Yuan F. Characterization of β-lactoglobulin gels induced by high pressure processing. Innovative Food Science & Emerging Technologies. 2018; 47:335–345.

19. Ahmed J, Thomas L, Arfat YA. Effects of high hydrostatic pressure on functional, thermal, rheological and structural properties of β-D-glucan concentrate dough. LWT—Food Science and Technology. 2016; 70:63–70.

20. Doublier JL, Wood P J. Rheological properties of aqueous solutions of (1→3)(1→4)-β-D-glucan from oats (Avena sativa L.). Cereal Chem. 1995; 72(4): 335–340.

21. Clark AH, Ross-Murphy SB. Structural and mechanical properties of biopolymer gels. Food Polymers Gels & Colloids. 1987; 83(1): 322–338.

22. Wang Y, Li D, Wang LJ, Wu M, Özkan N. Rheological study and fractal analysis of flaxseed gum gels. Carbohydrate Polymers. 2011; 86(2): 594–599.

23. Morris E, Nishinari K, Rinauda M. Gelation of gellan-A review. Food Hydrocolloids. 2012; 28(2): 373–411.

24. Winter HH. Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point. Journal of Rheology. 1986; 30(2): 367–382.

25. Nicolai B, Kulicke W M. Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation. Carbohydrate Research. 1999; 315(3): 302–311.

26. Brummer Y, Defelice C, Wu Y, Kwong M, Wood PJ, Tosh SM. Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition. Journal of Agricultural and Food Chemistry. 2014; 62(14): 3160–3167. doi: 10.1021/jf405131d 24669944

27. Kontogiorgos V, Vaikousi H, Lazaridou A, Biliaderis CG. A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks. Colloids Surf B Biointerfaces. 2006; 49(2):145–152. doi: 10.1016/j.colsurfb.2006.03.011 16621469

28. Lazaridou A, Biliaderis CG, Izydorczyk MS. Molecular size effects on rheological properties of oat β-glucans in solution and gels. Food Hydrocolloids. 2003;17(5): 693–712.

29. Zhao YY, Wang P, Zou YF, Li K, Kang ZL, Xu XL, et al. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel. Food Research International. 2014; 58(4): 98–104.

30. Kim HS, Choi HS, Kim BY, Baik MY. Ultra high pressure (UHP)-assisted hydroxypropylation of corn starch. Carbohydrate Polymers. 2011; 83(2):755–761.

31. Mensi A, Choiset Y, Haertlé T, Reboul E, Borel P, Guyon C, et al. Interlocking of β-carotene in β-lactoglobulin aggregates produced under high pressure. Food Chemistry. 2013; 139(1): 253–260.

32. Tan J, Kerr WL. Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization. Journal of Food Engineering. 2015; 166:45–54.

33. Lopez-Sanchez Patricia Nijsse J, Blonk HCG, Bialek L, Schumm S, Langton M. Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. Journal of the Science of Food and Agriculture.2011; 91(2):207–217. doi: 10.1002/jsfa.4168 20862717

34. Augusto PED, Falguera Víctor Cristianini M, Ibarz A. Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling. Food and Bioprocess Technology. 2012; 5(5): 1715–1723.

35. Chen X, Li P J, Nishiumi T, Takumi H, Suzuki A, Chen CG. Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate. Food and Bioprocess Technology. 2014;7(12):3608–3617.

36. Chen X, Chen CG, Zhou YZ, Li PJ, Ma F, Nishiumi T, et al. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids. 2014;40: 262–272.

37. Hsu KC, Hwang JS, Yu CC, et al. Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment. Food Chemistry. 2007; 103:560–564.

38. Liu R, Zhao SM, Yang H, et al. Comparative study on the stability of fish actomyosin and pork actomyosin. Meat Science. 2010; 88:234–240. doi: 10.1016/j.meatsci.2010.12.026 21242036

39. Bernal VM, Smajda CH, Smith JL, Stanley DW. Interactions in Protein/Polysaccharide/Calcium Gels. Journal of Food Science. 1987; 52(5):1121–1125.

40. Haibo W, Qunying X, Dachuan L, Haiying W, Bijun X. Rheological properties of β-glucans from oats. Transactions of the Chinese Society of Agricultural Engineering. 2008; 45–50.

41. Montero P, Fernández-Díaz MD, Gómez-Guillén MC. Characterization of gelatin gels induced by high pressure. Food Hydrocolloids. 2002; 16(3): 197–205.

42. Wang Y J, Yao SJ, Guan Y X, Wu TX, Kennedy JF. A novel process for preparation of (1 to 3)-β-D-glucan sulphate by a heterogeneous reaction and its structural elucidation. Carbohydrate Polymers. 2005;59(1):93–99.

43. Methacanon P, Weerawatsophon U, Tanjak P, Rachtawee P, Prathumpai W. Interleukin-8 stimulating activity of low molecular weight β-glucan depolymerized by γ-irradiation. Carbohydrate Polymers. 2011;86(2):574–580.

44. Limberger-Bayer VM, De Francisco A, Chan A, Oro T, Ogliari PJ, Barreto PL. Barley β-glucans extraction and partial characterization. Food Chemistry. 2014; 154:84–89. doi: 10.1016/j.foodchem.2013.12.104 24518319

45. Hussain PR, Rather SA, Suradkar PP. Structural characterization and evaluation of antioxidant, anticancer and hypoglycemic activity of radiation degraded oat (Avena sativa) β- glucan. Radiation Physics & Chemistry. 2017; 144:218–230.


Článek vyšel v časopise

PLOS One


2019 Číslo 12