Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

被引:0
|
作者
Liu, Yipeng [1 ,2 ]
Fei, Yingxue [1 ,2 ]
Li, Chen [3 ]
Cheng, Jianming [1 ,2 ]
Xue, Feng [1 ,2 ]
机构
[1] Nanjing Univ Chinese Med, Sch Pharm, Nanjing 210023, Peoples R China
[2] Jiangsu Prov Engn Res Ctr Class Prescript, Nanjing 210023, Peoples R China
[3] Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China
关键词
hemp seed protein isolates; plant-based yogurt; fermentation time; structure; molecular interactions; MYOFIBRILLAR PROTEIN; ISOLATE; OIL;
D O I
10.3390/polym16213032
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products.
引用
收藏
页数:15
相关论文
共 50 条
  • [31] Some physical properties of hemp seed
    Sacilik, K
    Öztürk, R
    Keskin, R
    BIOSYSTEMS ENGINEERING, 2003, 86 (02) : 191 - 198
  • [32] The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
    Hanh Thi Hong Nguyen
    Ong, Lydia
    Lefevre, Christophe
    Kentish, Sandra Elizabeth
    Gras, Sally Louise
    FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (04) : 937 - 953
  • [33] The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
    Hanh Thi Hong Nguyen
    Lydia Ong
    Christophe Lefèvre
    Sandra Elizabeth Kentish
    Sally Louise Gras
    Food and Bioprocess Technology, 2014, 7 : 937 - 953
  • [34] In Vitro Acetylcholinesterase-Inhibitory Properties of Enzymatic Hemp Seed Protein Hydrolysates
    Malomo, Sunday A.
    Aluko, Rotimi E.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2016, 93 (03) : 411 - 420
  • [35] Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation
    Liao, Ai-Mei
    Zhang, Jie
    Yang, Zhen-Lin
    Huang, Ji-Hong
    Pan, Long
    Hou, Yin-Chen
    Li, Xiao-Xiao
    Zhao, Peng-Hui
    Dong, Yu-Qi
    Hu, Zhe-Yuan
    Hui, Ming
    FRONTIERS IN NUTRITION, 2022, 9
  • [36] The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts
    Akan, Ecem
    ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 2022, 94 (03):
  • [37] Germination and ultrafiltration modify the composition and functional properties of hemp seed protein isolates
    Liu, Martin
    Smart, Lawrence B.
    Abbaspourrad, Alireza
    FOOD BIOSCIENCE, 2023, 53
  • [38] Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein
    Behdad Shokrollahi Yancheshmeh
    Leila Monjazeb Marvdashti
    Alireza Emadi
    Anna Abdolshahi
    Arezoo Ebrahimi
    Nabi Shariatifar
    Food Analytical Methods, 2022, 15 : 1187 - 1202
  • [39] Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein
    Yancheshmeh, Behdad Shokrollahi
    Marvdashti, Leila Monjazeb
    Emadi, Alireza
    Abdolshahi, Anna
    Ebrahimi, Arezoo
    Shariatifar, Nabi
    FOOD ANALYTICAL METHODS, 2022, 15 (05) : 1187 - 1202
  • [40] Physicochemical and Functional Properties of Moringa Seed Protein Treated with Ultrasound
    Asif, Muhammad Naveed
    Imran, Muhammad
    Ahmad, Muhammad Haseeb
    Khan, Muhammad Kamran
    Hailu, Gebremichael Gebremedhin
    ACS OMEGA, 2024, 9 (03): : 4102 - 4110