PMID- 32564846
OWN - NLM
STAT- MEDLINE
DCOM- 20210125
LR  - 20210125
IS  - 1879-1344 (Electronic)
IS  - 0144-8617 (Linking)
VI  - 242
DP  - 2020 Aug 15
TI  - Effects of Mesona chinensis polysaccharide on the thermostability, gelling 
      properties, and molecular forces of whey protein isolate gels.
PG  - 116424
LID - S0144-8617(20)30598-1 [pii]
LID - 10.1016/j.carbpol.2020.116424 [doi]
AB  - The effects of Mesona chinensis polysaccharide (MCP) on the water holding 
      capacity (WHC), thermostability, rheological properties, microstructure, and 
      molecular forces of MCP-whey protein isolate (WPI) gels were investigated. 
      Results showed that the MCP-WPI gels had higher WHC, thermal stability, and 
      thermal transition temperature than the WPI gel. The apparent viscosities, loss 
      modulus (G''), and storage modulus (G') of the MCP-WPI gels were increased with 
      the MCP concentration. Creep recovery experiment showed that the recovery rate 
      increased with the MCP increased, and MCP-WPI gels had good elasticity and rigid 
      structure. Texture profile analysis (TPA) results showed that gel strength and 
      rupture stress were increased with the MCP addition. Scanning electron microscope 
      (SEM) showed that dense water cavity was formed when the MCP concentration 
      reached 2.0 %. The main molecular forces of the gels were disulfide, hydrophobic, 
      and hydrogen bonding interaction. MCP played a critical role in the formation of 
      MCP-WPI gels.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Jiang, Lian
AU  - Jiang L
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Ren, Yanming
AU  - Ren Y
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Xiao, Yuehuan
AU  - Xiao Y
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Liu, Shanshan
AU  - Liu S
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Zhang, Jiahui
AU  - Zhang J
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Yu, Qiang
AU  - Yu Q
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Chen, Yi
AU  - Chen Y
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China.
FAU - Xie, Jianhua
AU  - Xie J
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology 
      (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 
      jhxie@ncu.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20200523
PL  - England
TA  - Carbohydr Polym
JT  - Carbohydrate polymers
JID - 8307156
RN  - 0 (Gels)
RN  - 0 (Polysaccharides)
RN  - 0 (Whey Proteins)
SB  - IM
MH  - Food Industry
MH  - Gels/chemistry/isolation & purification
MH  - Hydrophobic and Hydrophilic Interactions
MH  - Lamiaceae/*chemistry
MH  - Particle Size
MH  - Polysaccharides/*chemistry
MH  - Surface Properties
MH  - *Temperature
MH  - Whey Proteins/*chemistry
OTO - NOTNLM
OT  - Mesona chinensis polysaccharide
OT  - Microstructure
OT  - Molecular force
OT  - Rheological properties
OT  - Thermostability
OT  - Whey protein isolate
COIS- Declaration of Competing Interest The authors declare no conflict of interest.
EDAT- 2020/06/23 06:00
MHDA- 2021/01/26 06:00
CRDT- 2020/06/23 06:00
PHST- 2020/02/19 00:00 [received]
PHST- 2020/04/25 00:00 [revised]
PHST- 2020/05/05 00:00 [accepted]
PHST- 2020/06/23 06:00 [entrez]
PHST- 2020/06/23 06:00 [pubmed]
PHST- 2021/01/26 06:00 [medline]
AID - S0144-8617(20)30598-1 [pii]
AID - 10.1016/j.carbpol.2020.116424 [doi]
PST - ppublish
SO  - Carbohydr Polym. 2020 Aug 15;242:116424. doi: 10.1016/j.carbpol.2020.116424. Epub 
      2020 May 23.