51
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Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.026] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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52
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Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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53
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Ma S, Yang X, Wang C, Guo M. Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1441909] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Shuang Ma
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Xu Yang
- Department of Radiotherapy, First Hospital of Jilin University, Changchun, PR China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Science, University of Vermont, Burlington, VT, USA
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54
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Duan X, Li M, Shao J, Chen H, Xu X, Jin Z, Liu X. Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.008] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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55
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Peng D, Yang J, Li J, Tang C, Li B. Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10658-10665. [PMID: 29135243 DOI: 10.1021/acs.jafc.7b03669] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
β-Lactoglobulin fibrils could serve as a surface-active component and form adsorption layers at the air/water interface. In this study, the physical parameters related to the surface adsorption, foaming, and surface properties of β-lactoglobulin fibrils as a function of pH (2-8) were investigated. Results showed that an increase of pH from 2 to 5 led to a rise of the viscoelastic modulus of the surface adsorption layer and half-life time (t1/2) of foams, but it decreased foamability. When the pH was close to its isoelectric point (5.2), fibrils had the lowest electrostatic repulsion and entangled at the air/water interface resulting in a tightly packaged adsorption layer around bubbles to prevent coalescence and coarsening. When the pH (7-8) was higher than the pI of fibrils, the negatively charged β-lactoglobulin fibrils possessed good foamability (∼80%) and high foam stability (t1/2 ≈ 8 h) simultaneously even at low concentration (1 mg/mL). It demonstrated that β-lactoglobulin fibrils with negative charges presented a good foaming behavior and could be a potential new foaming agent in the food industry.
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Affiliation(s)
- Dengfeng Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Company Limited , Zhengzhou, Henan 450000, People's Republic of China
| | - Jing Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Cuie Tang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- Functional Food Enginnering & Technology Research Center of Hubei Province , Wuhan, Hubei 430070, People's Republic of China
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56
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Morales R, Martinez M, Pilosof A. Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties. Colloids Surf B Biointerfaces 2017; 159:501-508. [DOI: 10.1016/j.colsurfb.2017.08.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 08/02/2017] [Accepted: 08/10/2017] [Indexed: 01/05/2023]
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57
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Ma S, Shi C, Wang C, Guo M. Effects of Ultrasound Treatment on Physiochemical Properties and Antimicrobial Activities of Whey Protein-Totarol Nanoparticles. J Food Prot 2017; 80:1657-1665. [PMID: 28876131 DOI: 10.4315/0362-028x.jfp-17-078] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Totarol is a natural antimicrobial compound extracted from the heartwood of Podocarpus totara, a conifer native to New Zealand. The effects of whey protein-totarol nanoparticles treated with ultrasound on the physiochemical properties and the growth of Staphylococcus aureus were investigated. The particle size of whey protein-totarol nanoparticles was reduced by ultrasound treatment from 31.24 ± 5.31 to 24.20 ± 4.02 nm, and the size distribution was also narrowed by the treatment. Viscosity and modulus data indicated that the flow behaviors of whey protein-totarol nanoparticles seemed to be Newtonian and exerted a typical viscoelastic fluid at protein content of 15% (w/v). Rheological properties were more insensitive to ultrasonic time. Time-killing assays, agar diffusion tests, the cell membrane damage analysis, and microstructure were exploited to study the antibacterial properties of whey protein-totarol nanoparticles. The MIC of whey protein-totarol nanoparticles after ultrasound treatment decreased from 4 to 2 μg/mL compared with that without ultrasound treatment. Whey protein-totarol nanoparticles treated with ultrasound resulted in a significant (P < 0.05) decrease in time killing after 24 h. The agar diffusion results showed that the inhibition zones of whey protein-totarol nanoparticles were 12 and 36 mm for untreated and treated with ultrasound, respectively. The cell membrane damages and the microstructure changes also proved that whey protein-totarol nanoparticles treated with ultrasound had strong antibacterial activities against S. aureus and that the antibacterial effectiveness enhanced with the increasing of ultrasonic time. These findings suggested that whey protein-totarol nanoparticles treated with ultrasound were more effective against S. aureus than untreated nanoparticles.
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Affiliation(s)
- Shuang Ma
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Ce Shi
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Cuina Wang
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Mingruo Guo
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China.,2 Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, The University of Vermont, Burlington, Vermont 05405, USA
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58
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59
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Xiong Z, Ma M. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry. Colloids Surf B Biointerfaces 2017; 153:253-262. [DOI: 10.1016/j.colsurfb.2017.02.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/25/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
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60
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O'Mahony JA, Drapala KP, Mulcahy EM, Mulvihill DM. Controlled glycation of milk proteins and peptides: Functional properties. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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61
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Peng D, Jin W, Li J, Xiong W, Pei Y, Wang Y, Li Y, Li B. Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2454-2460. [PMID: 28241119 DOI: 10.1021/acs.jafc.6b05757] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Edible gliadin nanoparticles (GNPs) were fabricated using the anti-solvent method. They possessed unique high foamability and foam stability. An increasing concentration of GNPs accelerated their initial adsorption speed from the bulk phase to the interface and raised the viscoelastic modulus of interfacial films. High foamability (174.2 ± 6.4%) was achieved at the very low concentration of GNPs (1 mg/mL), which was much better than that of ovalbumin and sodium caseinate. Three stages of adsorption kinetics at the air/water interface were characterized. First, they quickly diffused and adsorbed at the interface, resulting in a fast increase of the surface pressure. Then, nanoparticles started to fuse into a film, and finally, the smooth film became a firm and rigid layer to protect bubbles against coalescence and disproportionation. These results explained that GNPs had good foamability and high foam stability simultaneously. That provides GNPs as a potential candidate for new foaming agents applied in edible and biodegradable products.
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Affiliation(s)
- Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Weiping Jin
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- College of Food Science and Engineering, Wuhan Polytechnic University , Wuhan, Hubei 430023, People's Republic of China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Yaqiong Pei
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Yuntao Wang
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- Functional Food Enginnering & Technology Research Center of Hubei Province , Wuhan, Hubei 430070, People's Republic of China
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62
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Dombrowski J, Gschwendtner M, Kulozik U. Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.12.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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63
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Interfacial properties, thin film stability and foam stability of casein micelle dispersions. Colloids Surf B Biointerfaces 2016; 149:56-63. [PMID: 27721166 DOI: 10.1016/j.colsurfb.2016.10.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 10/04/2016] [Accepted: 10/05/2016] [Indexed: 11/20/2022]
Abstract
Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4°C and 20°C, designated as CMD4°C and CMD20°C. At equal protein concentrations, foam stability of CMD4°C (with casein micelle aggregates) was markedly higher than CMD20°C (without aggregates). Although the elastic modulus of CMD4°C was twice as that of CMD20°C at 0.005Hz, the protein adsorbed amount was slightly higher for CMD20°C than for CMD4°C, which indicated a slight difference in interfacial composition of the air/water interface. Non-linear surface dilatational rheology showed minor differences between mechanical properties of air/water interfaces stabilized by two CMDs. These differences in interfacial properties could not explain the large difference in foam stability between two CMDs. Thin film analysis showed that films made with CMD20°C drained to a more homogeneous film compared to films stabilized by CMD4°C. Large casein micelle aggregates trapped in the thin film of CMD4°C made the film more heterogeneous. The rupture time of thin films was significantly longer for CMD4°C (>1h) than for CMD20°C (<600s) at equal protein concentration. After homogenization, which broke down the aggregates, the thin films of CMD4°C became much more homogeneous, and both the rupture time of thin films and foam stability decreased significantly. In conclusion, the increased stability of foam prepared with CMD4°C appears to be the result of entrapment of casein micelle aggregates in the liquid films of the foam.
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64
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Dombrowski J, Mattejat C, Kulozik U. Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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