251
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Benjamin O, Silcock P, Beauchamp J, Buettner A, Everett D. Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions. J Food Sci 2014; 79:E2014-22. [DOI: 10.1111/1750-3841.12593] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Accepted: 07/16/2014] [Indexed: 12/11/2022]
Affiliation(s)
- O. Benjamin
- Food Science Dept; Tel Hai College; D.N. Upper Galilee; 12210 Israel
- MIGAL - Galilee Research Centre; P.O. Box 831 Kiryat Shmona 11016 Israel
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
| | - P. Silcock
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
| | - J. Beauchamp
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
| | - A. Buettner
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
- Dept. of Chemistry and Pharmacy; Emil Fischer Center, Univ. of Erlangen-Nuremberg; Erlangen Germany
| | - D.W. Everett
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
- Riddet Inst; Palmerston North New Zealand
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252
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Delahaije RJ, Wierenga PA, Giuseppin ML, Gruppen H. Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects. J Colloid Interface Sci 2014; 430:69-77. [DOI: 10.1016/j.jcis.2014.05.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 05/08/2014] [Accepted: 05/17/2014] [Indexed: 10/25/2022]
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253
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Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. J Colloid Interface Sci 2014; 433:196-203. [PMID: 25129338 DOI: 10.1016/j.jcis.2014.07.034] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 07/22/2014] [Accepted: 07/23/2014] [Indexed: 01/08/2023]
Abstract
Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact of alcohol on the formation and stability of protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence of different alcohols (ethanol, 1-propanol, and 1-butanol) at various concentrations (0-25% w/w) on the formation and stability of emulsions stabilized by sodium caseinate, whey protein isolate, and fish gelatin was investigated. The mean particle diameter decreased with increasing alcohol concentrations from 0 to 10%w/w, but extensive droplet aggregation occurred at higher levels. This phenomenon was attributed to enhanced protein-protein interactions between the adsorbed emulsifier molecules in the presence of alcohol leading to droplet flocculation. The smallest droplets (d<100nm) were obtained when 10%w/w 1-butanol was added to sodium caseinate-stabilized nanoemulsions, but relatively small droplets (d<150nm) could also be obtained in the presence of a food-grade alcohol (ethanol). This study demonstrated that alcohol addition might be a useful tool for producing protein-stabilized nanoemulsions suitable for use as delivery systems of lipophilic bioactive agents.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Eva Herz
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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254
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Cheetangdee N, Fukada K. Emulsifying activity of bovine β-lactoglobulin conjugated with hexoses through the Maillard reaction. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.03.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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255
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Liang Y, Gillies G, Patel H, Matia-Merino L, Ye A, Golding M. Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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256
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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257
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M-M P, Somchue W, Shiowatana J, Siripinyanond A. Flow field-flow fractionation for particle size characterization of selenium nanoparticles incubated in gastrointestinal conditions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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258
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Jiang J, Zhu B, Liu Y, Xiong YL. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1683-91. [PMID: 24460504 DOI: 10.1021/jf405190h] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Understanding the behavior of protein surfactants at the oil-water interface is essential to the design of physicochemically stable emulsions. The objective of the study was to investigate the steric role of an interfacial membrane made of structurally modified pea protein with alkaline pH treatment (APP) in the oxidative stability of oil-in-water emulsions. Confocal laser scanning microscopy depicted more uniform and smaller oil droplets that had a reduced tendency to coalesce for emulsions prepared with APP than with native pea protein (NPP). Correspondingly, the APP emulsions were less prone to oxidation (malonaldehyde, peroxide) during storage. Similarly, cryo-transmission electron microscopy revealed more uniform air pockets with smoother undersurface that were surrounded by partially coalesced emulsions in whipped creams prepared with APP than with NPP. The improved interfacial properties and steric hindrance played a crucial role in the inhibition of oxidation in emulsions by alkaline pH-modified pea protein.
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Affiliation(s)
- Jiang Jiang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
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259
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Spectroscopic studies of conformational changes of β-lactoglobulin adsorbed on gold nanoparticle surfaces. J Colloid Interface Sci 2014; 416:184-9. [DOI: 10.1016/j.jcis.2013.11.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 11/04/2013] [Accepted: 11/07/2013] [Indexed: 12/12/2022]
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260
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Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours. Carbohydr Polym 2014; 102:30-7. [DOI: 10.1016/j.carbpol.2013.11.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 11/05/2013] [Accepted: 11/08/2013] [Indexed: 11/17/2022]
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261
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Day L, Zhai J, Xu M, Jones NC, Hoffmann SV, Wooster TJ. Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.12.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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262
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Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9325-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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263
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Delahaije RJBM, Gruppen H, van Nieuwenhuijzen NH, Giuseppin MLF, Wierenga PA. Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:15201-15208. [PMID: 24188433 DOI: 10.1021/la403504f] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Glycation of proteins by the Maillard reaction is often considered as a method to prevent flocculation of protein-stabilized oil-in-water emulsions. The effect has been suggested, but not proven, to be the result of steric stabilization, and to depend on the molecular mass of the carbohydrate moiety. To test this, the stabilities of emulsions of patatin glycated to the same extent with different mono- and oligosaccharides (xylose, glucose, maltotriose, and maltopentaose) were compared under different conditions (pH and electrolyte concentration). The emulsions with non-modified patatin flocculate under conditions in which the zeta potential is decreased (around the iso-electric point and at high ionic strength). The attachment of monosaccharides (i.e., glucose) did not affect the flocculation behavior. Attachment of maltotriose and maltopentaose (Mw > 500 Da), on the other hand, provided stability against flocculation at the iso-electric point. Since the zeta potential and the interfacial properties of the emulsion droplets are not affected by the attachment of the carbohydrate moieties, this is attributed to steric stabilization. Experimentally, a critical thickness of the adsorbed layer required for steric stabilization against flocculation was found to be 2.29-3.90 nm. The theoretical determination based on the DLVO interactions with an additional steric interaction coincides with the experimental data. Hence, it can be concluded that the differences in stability against pH-induced flocculation are caused by steric interactions.
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Affiliation(s)
- Roy J B M Delahaije
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden, 6708 WG, Wageningen, The Netherlands
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264
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Shimoni G, Shani Levi C, Levi Tal S, Lesmes U. Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.017] [Citation(s) in RCA: 100] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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265
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Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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266
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Anarjan N, Jafarizadeh Malmiri H, Ling TC, Tan CP. Effects of pH, Ions, and Thermal Treatments on Physical Stability of Astaxanthin Nanodispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.685680] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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267
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Zeeb B, Thongkaew C, Weiss J. Theoretical and practical considerations in electrostatic depositioning of charged polymers. J Appl Polym Sci 2013. [DOI: 10.1002/app.40099] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
| | - Chutima Thongkaew
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
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268
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Dickinson E. Structure and rheology of colloidal particle gels: insight from computer simulation. Adv Colloid Interface Sci 2013; 199-200:114-27. [PMID: 23916723 DOI: 10.1016/j.cis.2013.07.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Revised: 07/08/2013] [Accepted: 07/09/2013] [Indexed: 10/26/2022]
Abstract
A particle gel is a network of aggregated colloidal particles with soft solid-like mechanical properties. Its structural and rheological properties, and the kinetics of its formation, are dependent on the sizes and shapes of the constituent particles, the volume fraction of the particles, and the nature of the interactions between the particles before, during and after gelation. Particle gels may be permanent or transient depending on whether the colloidal forces between the aggregating particles lead to irreversible bonding or weak reversible interactions. With short-range reversible interactions, network formation is typically associated with phase separation or kinetic arrest due to particle crowding. Much existing knowledge has been derived from computer simulations of idealized model systems containing spherical particles interacting with well-defined pair potentials. The status of current progress is reviewed here by summarizing the underlying methodology and key findings from a range of simulation approaches: Monte Carlo, molecular dynamics, Brownian dynamics, Stokesian dynamics, dissipative particle dynamics, multiparticle collision dynamics, and fluid particle dynamics. Then it is described how the technique of Brownian dynamics simulation, in particular, has provided detailed insight into how different kinds of bonding and weak reversible interactions can affect the aggregate fractal structure, the percolation behaviour, and the small-deformation rheological properties of network-forming colloidal systems. A significant ongoing development has been the establishment and testing of efficient algorithms that are able to capture the subtle dynamic structuring effects that arise from effects of interparticle hydrodynamic interactions. This has led to an appreciation recently of the potentially important role of these particle-particle hydrodynamic effects in controlling the evolving morphology of simulated colloidal aggregates and in defining the location of the sol-gel phase boundary.
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269
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On line diffusing wave spectroscopy during rheological measurements: A new instrumental setup to measure colloidal instability and structure formation in situ. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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270
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Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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271
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Delahaije RJBM, Wierenga PA, van Nieuwenhuijzen NH, Giuseppin MLF, Gruppen H. Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:11567-11574. [PMID: 23859264 DOI: 10.1021/la401314a] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
DLVO theory is often considered to be applicable to the description of flocculation of protein-stabilized oil-in-water emulsions. To test this, emulsions made with different globular proteins (β-lactoglobulin, ovalbumin, patatin, and two variants of ovalbumin) were compared under different conditions (pH and electrolyte concentration). As expected, flocculation was observed under conditions in which the zeta potential is decreased (around the isoelectric point and at high ionic strength). However, the extent of flocculation at higher ionic strength (>50 mM NaCl) decreased with increasing protein-exposed hydrophobicity. A higher exposed hydrophobicity resulted in a higher zeta potential of the emulsion droplets and consequently increased stability against flocculation. Furthermore, the addition of excess protein strongly increased the stability against salt-induced flocculation, which is not described by DLVO theory. In the protein-poor regime, emulsions showed flocculation at high ionic strength (>100 mM NaCl), whereas emulsions were stable against flocculation if excess protein was present. This research shows that the exposed hydrophobicity of the proteins and the presence of excess protein affect the flocculation behavior.
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Affiliation(s)
- Roy J B M Delahaije
- Laboratory of Food Chemistry, Wageningen University , Bomenweg 2, 6703 HD Wageningen, The Netherlands
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272
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Mehrnia MR, Azami H, Sarrafzadeh MH. Fouling mitigation in membrane bioreactors using multivalent cations. Colloids Surf B Biointerfaces 2013; 109:90-6. [DOI: 10.1016/j.colsurfb.2013.03.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Revised: 02/22/2013] [Accepted: 03/03/2013] [Indexed: 10/27/2022]
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273
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Zeeb B, Zhang H, Gibis M, Fischer L, Weiss J. Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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274
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Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.017] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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275
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Zhai JL, Day L, Aguilar MI, Wooster TJ. Protein folding at emulsion oil/water interfaces. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.03.002] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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276
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Anihouvi PP, Danthine S, Kegelaers Y, Dombree A, Blecker C. Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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277
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278
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Day L. Proteins from land plants – Potential resources for human nutrition and food security. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.005] [Citation(s) in RCA: 260] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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279
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Mao Y, McClements DJ. Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications. J Appl Polym Sci 2013. [DOI: 10.1002/app.39631] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yingyi Mao
- Department of Food Science; University of Massachusetts; Amherst; Massachusetts; 01003
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280
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Eltayeb SE, Su Z, Shi Y, Li S, Xiao Y, Ping Q. Preparation and optimization of transferrin-modified-artemether lipid nanospheres based on the orthogonal design of emulsion formulation and physically electrostatic adsorption. Int J Pharm 2013; 452:321-32. [PMID: 23694805 DOI: 10.1016/j.ijpharm.2013.05.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 04/12/2013] [Accepted: 05/02/2013] [Indexed: 01/28/2023]
Abstract
Artemether has been used for a long time in the treatment of malaria as safe and non expensive drug. It possesses potent anticancer effects in cancer cell lines. Our aim was to develop transferrin-modified-artemether lipid nanospheres as targeted anticancer drug delivery system. In this study, artemether intravenous delivery system was prepared by emulsifying method as lipid nanospheres containing mixture of soya oil and crodamol as the core and soya lecithin and Tween 80 as coating layer. According to the physicochemical characterization, the process and formulation variables were optimized by orthogonal design and ANOVA analysis. Based on the electrostatic interaction, transferrin (TR) was physically adsorbed onto the coating layer; the effect of medium pH and the charge of the nanocarriers on the adsorption were investigated. The in vitro characterizations were carried out including, the zeta potential, AFM, TEM, FTIR, (1)H NMR and gel filtration. ART-LNSs with high entrapment efficiency, small size of about 50 nm and monodispersity were formulated. Optimized and stable TR-LNSs, a lipoprotein like structure and size, were produced. We showed a method by which TR can be bound to lipid nanospheres without the need for chemical modification as a base for the development of safe, effective and non expensive anticancer drug delivery system.
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Affiliation(s)
- S E Eltayeb
- Department of Pharmaceutics, School of Pharmacy, The State Key Laboratory of Natural Medicine, China Pharmaceutical University, Nanjing 210009, PR China.
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281
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Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:710-721. [PMID: 23280883 DOI: 10.1002/jsfa.6013] [Citation(s) in RCA: 187] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/01/2012] [Accepted: 11/26/2012] [Indexed: 06/01/2023]
Abstract
The physical scientist views food as a complex form of soft matter. The complexity has its origin in the numerous ingredients that are typically mixed together and the subtle variations in microstructure and texture induced by thermal and mechanical processing. The colloid science approach to food product formulation is based on the assumption that the major product attributes such as appearance, rheology and physical stability are determined by the spatial distribution and interactions of a small number of generic structural entities (biopolymers, particles, droplets, bubbles, crystals) organised in various kinds of structural arrangements (layers, complexes, aggregates, networks). This review describes some recent advances in this field with reference to three discrete classes of dispersed systems: particle-stabilised emulsions, emulsion gels and aerated emulsions. Particular attention is directed towards explaining the crucial role of the macromolecular ingredients (proteins and polysaccharides) in controlling the formation and stabilisation of the colloidal structures. The ultimate objective of this research is to provide the basic physicochemical insight required for the reliable manufacture of novel structured foods with an appealing taste and texture, whilst incorporating a more healthy set of ingredients than those found in many existing traditional products.
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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282
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Yang Y, Leser ME, Sher AA, McClements DJ. Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.008] [Citation(s) in RCA: 253] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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283
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Benjamin O, Silcock P, Beauchamp J, Buettner A, Everett DW. Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chem 2013; 140:124-34. [PMID: 23578623 DOI: 10.1016/j.foodchem.2013.02.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2012] [Revised: 01/12/2013] [Accepted: 02/12/2013] [Indexed: 11/26/2022]
Abstract
The relationship between emulsion structure and the release of volatile organic compounds (VOCs) was investigated using a model mouth system under oral conditions (tongue mastication, artificial saliva, pH and salt). The VOCs were monitored on-line by proton transfer reaction mass spectrometry (PTR-MS). Two types of emulsion system were compared: primary and multilayer oil-in-water (P-O/W, M-O/W) emulsions consisting of soy oil coated by β-lactoglobulin and pectin layers. The P-O/W emulsions showed intensive flocculation at pH 5 and above 200 mM NaCl where the electrostatic repulsive charge was at a minimum. Bridging and depletion flocculation were mostly observed for P-O/W emulsions containing artificial saliva with 1 wt% mucin. The VOC release was found to increase when the emulsion droplets flocculated, thus changing the oil volume phase distribution. The adsorbed pectin layer stabilised the emulsion structure under conditions of short-time oral processing, and hindered the release of hydrophobic VOCs.
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Affiliation(s)
- O Benjamin
- Riddet Institute, Palmerston North, New Zealand.
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284
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Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.008] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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285
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286
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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287
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McClements DJ. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Curr Opin Colloid Interface Sci 2012. [DOI: 10.1016/j.cocis.2012.06.002] [Citation(s) in RCA: 218] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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288
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Zinoviadou KG, Scholten E, Moschakis T, Biliaderis CG. Properties of emulsions stabilised by sodium caseinate–chitosan complexes. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.01.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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289
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Yin B, Deng W, Xu K, Huang L, Yao P. Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes. J Colloid Interface Sci 2012; 380:51-9. [PMID: 22682324 DOI: 10.1016/j.jcis.2012.04.075] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2012] [Revised: 04/27/2012] [Accepted: 04/28/2012] [Indexed: 01/01/2023]
Abstract
In this research, a simple, green and effective strategy was developed to produce long-term stable oil in water emulsion from soy protein and soy polysaccharide. Soy protein and soy polysaccharide formed dispersible complexes at pH around 3.25 aqueous solution through electrostatic and hydrophobic interactions. A high pressure homogenization produced the protein/polysaccharide complex emulsion having a droplet size about 250 nm. A heat treatment of the emulsion resulted in the protein denaturation, forming irreversible oil-water interfacial films composed of soy protein/soy polysaccharide complexes. The droplets of the emulsion were characterized by dynamic light scattering, ζ-potential, transmission electron microscopy, polysaccharide digestion via pectinase, and confocal laser scanning microscopy observation via dual fluorescence probes. As a result of the polysaccharide being fixed on the droplet surface, the emulsions exhibited long-term stability in the media containing pH values of 2-8 and 0.2 mol/L NaCl. The stable soy protein/soy polysaccharide complex emulsion is a suitable food-grade delivery system in which lipophilic bioactive compounds can be encapsulated.
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Affiliation(s)
- Baoru Yin
- State Key Laboratory of Molecular Engineering of Polymers and Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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290
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291
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Lad VN, Murthy ZVP. Enhancing the Stability of Oil-in-Water Emulsions Emulsified by Coconut Milk Protein with the Application of Acoustic Cavitation. Ind Eng Chem Res 2012. [DOI: 10.1021/ie202764f] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Virangkumar N. Lad
- Department
of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat
395007, Gujarat, India
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292
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Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.09.006] [Citation(s) in RCA: 416] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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293
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Zhai J, Hoffmann SV, Day L, Lee TH, Augustin MA, Aguilar MI, Wooster TJ. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:2357-67. [PMID: 22201548 DOI: 10.1021/la203281c] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed at oil-water interfaces of emulsions were investigated using synchrotron radiation circular dichroism (SRCD) spectroscopy, front-face tryptophan fluorescence (FFTF) spectroscopy, and dual polarization interferometry (DPI). The near-UV SRCD and the FFTF results demonstrated that the hydrophobic environment of the aromatic residues located in the hydrophobic core of native α-La was significantly altered upon adsorption, indicating the unfolding of the hydrophobic core of α-La upon adsorption. The far-UV SRCD results showed that adsorption of α-La at oil-water interfaces created a new non-native secondary structure that was more stable to thermally induced conformational changes. Specifically, the α-helical conformation increased from 29.9% in solution to 45.8% at the tricaprylin-water interface and to 58.5% at the hexadecane-water interface. However, the β-sheet structure decreased from 18.0% in solution to less than 10% at both oil-water interfaces. The DPI study showed that adsorption of α-La to a hydrophobic C18-water surface caused a change in the dimensions of α-La from the native globule-like shape (2.5-3.7 nm) to a compact/dense layer approximately 1.1 nm thick. Analysis of the colloidal stability of α-La stabilized emulsions showed that these emulsions were physically stable against droplet flocculation at elevated temperatures both in the absence and in the presence of 120 mM NaCl. In the absence of salt, the thermal stability of emulsions was due to the strong electrostatic repulsion provided by the adsorbed α-La layer, which was formed after the adsorption and structural rearrangement. In the presence of salt, although the electrostatic repulsion was reduced via electrostatic screening, heating did not induce strong and permanent droplet flocculation. The thermal stability of α-La stabilized emulsions in the presence of salt is a combined effect of the electrostatic repulsion and the lack of covalent disulfide interchange reactions. This study reports new information on the secondary and tertiary structural changes of α-La upon adsorption to oil-water interfaces. It also presents new results on the physical stability of α-La stabilized emulsions during heating and at moderate ionic strength (120 mM NaCl). The results broaden our understanding of the factors controlling protein structural change at emulsion interfaces and how this affects emulsion stability.
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Affiliation(s)
- Jiali Zhai
- Department of Biochemistry and Molecular Biology, Monash University, Clayton, VIC 3800, Australia
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294
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Gallier S, Singh H. Behavior of almond oil bodies during in vitro gastric and intestinal digestion. Food Funct 2012; 3:547-55. [DOI: 10.1039/c2fo10259e] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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295
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Zeeb B, Fischer L, Weiss J. Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10546-55. [PMID: 21888427 DOI: 10.1021/jf202220z] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This study assessed the stabilizing effect of enzymatic cross-linking on double-coated emulsions (beet pectin-fish gelatin). The beet pectin layer was cross-linked via ferulic acid groups using laccase (an enzyme that is known to catalyze the oxidation of phenolic groups). Fish gelatin-coated oil droplets (primary emulsion) were mixed at pH 3.5 to promote electrostatic deposition of the beet pectin molecules onto the surfaces of the oil droplets (secondary emulsion). Laccase was then added to promote cross-linking of the adsorbed beet pectin layer. Cross-linked pectin-coated oil droplets had similar or significantly better stability (p < 0.05) than oil droplets of primary or secondary emulsions to NaCl addition (0-500 mM), CaCl(2) addition (0-250 mM), and thermal processing (30-90 °C for 30 min). Freeze-thaw stability and creaming behavior of enzyme-treated, secondary emulsions after two cycles (-8 °C for 22 h; 25 °C for 2 h) were significantly improved (p < 0.05). These results may have important implications for food manufacturers that are in need of emulsions with improved physical stability, for example, emulsions used in frozen foods for sauces or dips.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
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296
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Gülseren İ, Corredig M. Changes in Colloidal Properties of Oil in Water Emulsions Stabilized with Sodium Caseinate Observed by Acoustic and Electroacoustic Spectroscopy. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9236-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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297
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Mignino LA, Tomás MC, Paredi ME. Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (Illex argentinus). Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1519-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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298
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Zhai J, Wooster TJ, Hoffmann SV, Lee TH, Augustin MA, Aguilar MI. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:9227-9236. [PMID: 21668007 DOI: 10.1021/la201483y] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Understanding the factors that control protein structure and stability at the oil-water interface continues to be a major focus to optimize the formulation of protein-stabilized emulsions. In this study, a combination of synchrotron radiation circular dichroism spectroscopy, front-face fluorescence spectroscopy, and dual polarization interferometry (DPI) was used to characterize the conformation and geometric structure of β-lactoglobulin (β-Lg) upon adsorption to two oil-water interfaces: a hexadecane-water interface and a tricaprylin-water interface. The results show that, upon adsorption to both oil-water interfaces, β-Lg went through a β-sheet to α-helix transition with a corresponding loss of its globular tertiary structure. The degree of conformational change was also a function of the oil phase polarity. The hexadecane oil induced a much higher degree of non-native α-helix compared to the tricaprylin oil. In contrast to the β-Lg conformation in solution, the non-native α-helical-rich conformation of β-Lg at the interface was resistant to further conformational change upon heating. DPI measurements suggest that β-Lg formed a thin dense layer at emulsion droplet surfaces. The effects of high temperature and the presence of salt on these β-Lg emulsions were then investigated by monitoring changes in the ζ-potential and particle size. In the absence of salt, high electrostatic repulsion meant β-Lg-stabilized emulsions were resistant to heating to 90 °C. Adding salt (120 mM NaCl) before or after heating led to emulsion flocculation due to the screening of the electrostatic repulsion between colloidal particles. This study has provided insight into the structural properties of proteins adsorbed at the oil-water interface and has implications in the formulation and production of emulsions stabilized by globular proteins.
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Affiliation(s)
- Jiali Zhai
- Department of Biochemistry and Molecular Biology, Monash University, Clayton, Victoria 3800, Australia
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299
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Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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300
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Keerati-u-rai M, Wang Z, Corredig M. Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1818-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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