1
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The self-association properties of partially dephosphorylated bovine beta-casein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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2
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Yu H, Yang S, Chen Z, Xu Z, Quan X, Zhou J. Orientation and Conformation of Hydrophobin at the Oil-Water Interface: Insights from Molecular Dynamics Simulations. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:6191-6200. [PMID: 35508911 DOI: 10.1021/acs.langmuir.2c00614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Hydrophobins, a new class of potential protein emulsifiers, have been extensively employed in the food, pharmaceutical, and chemical industries. However, the knowledge of the underlying molecular mechanism of protein adsorption at the oil-water interface remains elusive. In this study, all-atom molecular dynamics simulations were performed to probe the adsorption orientation and conformation change of class II hydrophobin HFBI at the cyclohexane-water interface. It was proposed that a hydrophobic dipole of the protein could be used to quantitatively predict the orientation of the adsorbed HFBI. Simulation results revealed that HFBI adsorbed at the interface with the patch-up orientation toward the oil phase, regardless of its initial orientations. HFBI's secondary structure was maintained to be intact in the course of simulations despite relatively significant variations in the tertiary structure observed, which could well preserve the bioactivity of HFBI. From the energy analysis, the driving force for interface adsorption was primarily determined by van der Waals interactions between HFBI and cyclohexane. Further analysis indicated that the adsorption orientation and conformation of HFBI at the oil-water interface were typically regulated by the hydrophobic patch and some key residues. This study provides some insights into the orientation, conformation, and adsorption mechanism of proteins at the oil-water interface and theoretical guidelines for the design and development of novel biological emulsifiers involved in the food, pharmaceutical, and chemical industries.
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Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Shengjiang Yang
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zheng Chen
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zhiyong Xu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Xuebo Quan
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
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3
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Mohanan A, Nickerson MT, Ghosh S. Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH. Food Chem 2020; 316:126282. [PMID: 32062576 DOI: 10.1016/j.foodchem.2020.126282] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 01/07/2020] [Accepted: 01/21/2020] [Indexed: 11/23/2022]
Abstract
The present study examines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the impact of pH and protein-polysaccharide complexation on overrun and foam stability. Foams were prepared with 5 wt% proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9. Most foams were unstable without XG. With XG foaming properties of protein concentrates were better than isolates. Irrespective of protein type and content, all protein-XG foams at pH 3 destabilized due to large insoluble complexes, however, at pH 5 foams were stable due to smaller size of insoluble complexes. Both the protein concentrate-XG foams were stable at pH 7 and 9 due to optimum viscosity and surface tension of the soluble complexes. Overall, the study revealed that the overrun and stability of pulse protein foams can be significantly improved by adding XG and controlling their intermolecular interactions as a function of pH.
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Affiliation(s)
- Athira Mohanan
- Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive, Saskatoon, SK S7N5A8, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive, Saskatoon, SK S7N5A8, Canada
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive, Saskatoon, SK S7N5A8, Canada.
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4
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Mohanan A, Tang YR, Nickerson MT, Ghosh S. Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient. RSC Adv 2020; 10:14892-14905. [PMID: 35497134 PMCID: PMC9052124 DOI: 10.1039/c9ra07614j] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 02/19/2020] [Indexed: 11/21/2022] Open
Abstract
Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness. Canola oil was structured into oleogels using freeze-dried foam made with pea or faba bean protein concentrates or isolates and xanthan gum at pH 5, 7 and 9. The oleogels were used to bake cakes and compared with conventional shortening-based cakes.![]()
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Affiliation(s)
- Athira Mohanan
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Yan Ran Tang
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
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5
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Sun X, Gerrard JA, Anema SG. The effect of dephosphorylation and succinylation on the properties of casein proteins adsorbed to the surface of latex particles. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Liu D, Wang Y, Yu Y, Hu J, Lu N, Regenstein JM, Wang M, Zhou P. Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate. Food Chem 2016; 197:891-9. [DOI: 10.1016/j.foodchem.2015.11.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 11/13/2015] [Accepted: 11/13/2015] [Indexed: 11/27/2022]
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7
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Ghahghaei A, Shahraki S. Inhibitory Effect of β-Casein on the Amyloid Fibril Formation of Aβ1–40 Associated with Alzheimer’s Disease. Int J Pept Res Ther 2015. [DOI: 10.1007/s10989-015-9482-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Toikkanen O, Lähteenmäki M, Moisio T, Forssell P, Partanen R, Murtomäki L. Study of oxygen transfer across milk proteins at an air-water interface with scanning electrochemical microscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2284-2288. [PMID: 24559153 DOI: 10.1021/jf5008715] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Scanning electrochemical microscopy (SECM) combined with a Langmuir trough was used for studying oxygen transfer across protein films at an air-water interface. The method allows the comparison of the oxygen permeability of different emulsifiers without any concerns of interference of atmospheric oxygen. Two milk proteins, β-lactoglobulin and β-casein, were compared, and the permeabilities obtained were for β-casein PD ≈ 2.2 × 10(-7) cm(2)/s and for β-lactoglobulin PD ≈ 0.6 × 10(-7) cm(2)/s, which correspond to the lowest limit of the diffusion coefficients and are 2 orders of magnitude lower than the diffusion coefficient of oxygen in water, yet several orders of magnitude higher than previously reported for milk protein films. The method allows characterization of the oxygen barrier properties of liquid interfacial films, which is of crucial importance for understanding the role of the interface in the inhibition of oxygen transport and developing modified interfaces with higher oxygen blocking efficacy.
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Affiliation(s)
- Outi Toikkanen
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
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9
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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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10
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Yao JW, Xiao Y, Zuo QL, Zhang Y, Tao T, Lin CJ. Effectiveness of cysteine proteases on protein/pigment film removal. Arch Oral Biol 2013; 58:1618-26. [DOI: 10.1016/j.archoralbio.2013.07.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Revised: 07/29/2013] [Accepted: 07/31/2013] [Indexed: 11/25/2022]
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11
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Partanen R, Forssell P, Mackie A, Blomberg E. Interfacial cross-linking of β-casein changes the structure of the adsorbed layer. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Ma H, Forssell P, Kylli P, Lampi AM, Buchert J, Boer H, Partanen R. Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6223-6229. [PMID: 22655797 DOI: 10.1021/jf301166j] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Sodium caseinate was modified by transglutaminase catalyzed cross-linking reaction prior to the emulsification process in order to study the effect of cross-linking on the oxidative stability of protein stabilized emulsions. The extent of the cross-linking catalyzed by different dosages of transglutaminase was investigated by following the ammonia production during the reaction and using SDS-PAGE gel. O/W emulsions prepared with the cross-linked and non-cross-linked sodium caseinates were stored for 30 days under the same conditions. Peroxide value measurement, oxygen consumption measurement, and headspace gas chromatography analysis were used to study the oxidative stability of the emulsions. The emulsion made of the cross-linked sodium caseinate showed an improved oxidative stability with reduced formation of fatty acid hydroperoxides and volatiles and a longer period of low rate oxygen consumption. The improving effect of transglutaminase catalyzed cross-linking could be most likely attributed to the enhanced physical stability of the interfacial protein layer against competitive adsorption by oil oxidation products.
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Affiliation(s)
- Hairan Ma
- VTT Technical Research Centre of Finland, Espoo, Finland
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13
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14
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Gaudin JC, Le Parc A, Castrec B, Ropers MH, Choiset Y, Shchutskaya J, Yousefi R, Muronetz VI, Zuev Y, Chobert JM, Haertlé T. Engineering of caseins and modulation of their structures and interactions. Biotechnol Adv 2009; 27:1124-1131. [PMID: 19463935 DOI: 10.1016/j.biotechadv.2009.05.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Beta-casein (beta-CN) is a milk protein widely used in food industries because of its mild emulsifying properties due to its amphiphilicity. However, the elements determining its micellization behavior in solution and interfacial behavior at the air-water interface are not well known. In order to study how the forced dimerisation influences functional properties of beta-CN, recombinant wild-type beta-CN was produced and distal cysteinylated forms of recombinant beta-CN were engineered. We show that 1) cysteinylated beta-CN formed mainly dimers bridged by disulfide bonds; 2) the process of dimerization adds to the micellization process with temperature and is poorly reversible; 3) covalent disulfide linkage forms at the air-water interface at a lower temperature than in bulk. In conclusion, the location of the cysteinylation in the C-terminus or N-terminus or both is of importance for the properties of beta-CN.
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Affiliation(s)
| | - Annabelle Le Parc
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | - Benoit Castrec
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | | | - Yvan Choiset
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | - Juliya Shchutskaya
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France; Belozersky Institute of Physico-Chemical Biology, Moscow State University, Lenin's Hills, Moscow, 119992, Russia
| | - Reza Yousefi
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France; Department of Biology, College of Sciences, Shiraz University, Shiraz, 71454, Iran
| | - Vladimir I Muronetz
- Belozersky Institute of Physico-Chemical Biology, Moscow State University, Lenin's Hills, Moscow, 119992, Russia
| | - Yuri Zuev
- Kazan Institute of Biochemistry and Biophysics, Kazan, P.O. Box 30, 420111, Russia
| | - Jean-Marc Chobert
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | - Thomas Haertlé
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
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15
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16
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Beaufils S, Hadaoui-Hammoutène R, Vié V, Miranda G, Perez J, Terriac E, Henry G, Delage MM, Léonil J, Martin P, Renault A. Comparative behaviour of goat β and αs1-caseins at the air–water interface and in solution. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.10.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Modifications of the charges at the N-terminus of bovine β-casein: Consequences on its structure and its micellisation. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.03.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Semenova MG, Belyakova LE, Polikarpov YN, Il'in MM, Istarova TA, Anokhina MS, Tsapkina EN. Thermodynamic Analysis of the Impact of the Surfactant−Protein Interactions on the Molecular Parameters and Surface Behavior of Food Proteins. Biomacromolecules 2005; 7:101-13. [PMID: 16398504 DOI: 10.1021/bm050455m] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This paper reports on the thermodynamics of the interactions between surfactants (anionic, CITREM, SSL; nonionic, PGE; zwitterionic, phospholipids) and food proteins (sodium caseinate, legumin) depending on the chemical structure and molecular state (individual molecules, micelles) of the surfactants and the molecular parameters (conformation, molar mass, charge) of the proteins under changes of pH in the range from 7.2 to 5.0 and temperature from 293 to 323 K. The marked effect of the protein-surfactant interactions on the molecular parameters (the weight-average molar mass, the gyration and hydrodynamic radii) and the thermodynamic affinity of the proteins for an aqueous medium were determined by a combination of static and dynamic laser light scattering. Thermodynamically justified schematic sketches of the molecular mechanisms of the complex formation between like-charged proteins and surfactants have been proposed. In response to the complex formation between the proteins and the surfactants, the more stable and fine foams have been detected generally.
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Affiliation(s)
- Maria G Semenova
- Institute of Biochemical Physics of Russian Academy of Sciences, Vavilov str. 28, 119991 Moscow, Russia.
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19
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Cases E, Rampini C, Cayot P. Interfacial properties of acidified skim milk. J Colloid Interface Sci 2005; 282:133-41. [PMID: 15576091 DOI: 10.1016/j.jcis.2004.08.115] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2004] [Accepted: 08/13/2004] [Indexed: 10/26/2022]
Abstract
The purpose of this study is to investigate the tension properties and dilatational viscoelastic modulus of various skim milk proteins (whole milk, EDTA-treated milk, beta-casein, and beta-lactoglobulin) at an oil/water interface at 20 degrees C. Measurements are performed using a dynamic drop tensiometer for 15,000 s. The aqueous bulk phase is a skim milk simulated ultrafiltrate containing 11 x 10(-3) g L(-1) milk protein. At pH 6.7, beta-casein appears as the best to decrease the interfacial tension, whereas beta-lactoglobulin leads to the highest interfacial viscoelastic modulus value. Whole milk was almost as surface-active as individual beta-casein in terms of the final (steady-state) lowering of the interfacial tension, but the rate of tension lowering was smaller. EDTA treatment improved the rate of tension lowering of whole milk. The acidification of milk, from previous measurements, would lead to the enhancement of surface activity. At t=15,000 s, the order of effectiveness is pH 4.3 > pH 5.3 = pH 5.6 > pH 6.7 whole milk, suggesting that pH 4.3 whole milk is the best surface active. As compared to pH 6.7 whole milk, the use of pH 5.3 and pH 5.6 milk as surface active would result in the use of milk containing more free beta-casein born of pH-dissociated casein micelles.
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Affiliation(s)
- E Cases
- Laboratoire IMSA-ENSBANA, Campus Montmuzard 1, esplanade Erasme, Dijon, France.
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20
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Wilde P, Mackie A, Husband F, Gunning P, Morris V. Proteins and emulsifiers at liquid interfaces. Adv Colloid Interface Sci 2004; 108-109:63-71. [PMID: 15072929 DOI: 10.1016/j.cis.2003.10.011] [Citation(s) in RCA: 318] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein and/or emulsifiers. Proteins have been shown to stabilise emulsions by forming a viscoelastic, adsorbed layer on the oil droplets, which form a physical barrier to coalescence. Emulsifiers can be oil or water soluble, forming a fluid, close-packed layer at the interface with a low interfacial tension. This results in an emulsion with a small droplet size distribution, stabilised by the fluid Gibbs-Marangoni mechanism or weak electrostatic repulsion. In real food emulsions, there is usually a mixture of proteins and emulsifiers competing for the interfacial area. This can produce a finer emulsion, however, the emulsifiers break down the viscoelastic protein-adsorbed layer, resulting in an emulsion with reduced stability. We present a review recent work that aims to characterise the composition, structure and physical properties of mixed protein-emulsifier interfaces, in an effort to understand the mechanisms behind the stability behaviour of food emulsion systems.
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Affiliation(s)
- Peter Wilde
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
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21
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Abstract
The role of the phosphoserine residues on the dynamical and structural properties of beta-casein was studied by molecular dynamics of the protein in water/lipid interfacial regions. The initial protein structure adopted in the modeling was that proposed for bovine beta-casein A2, where the five phosphoserine residues, originally present in its primary structure, were partially or totally substituted by serine residues. The simulations revealed a dependence of the interfacial behavior of beta-casein on the phosphorylation grade. When only partially dephosphorylated, the protein showed a similar behavior as that observed for the original beta-casein reported in previous work. During dynamics, the protein migrated from the aqueous environment towards the lipid medium, and remained attached to the interface separating both media. Quite different was the dynamics of the totally dephosphorylated beta-casein, that did not perceive the interface and immersed incessantly into lipid medium. The results suggest that the phosphoserine residues appear to be, in fact, intrinsically related to the mechanisms of beta-casein emulsion stabilization.
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Affiliation(s)
- M M Cassiano
- Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo Av. Dr. Arnaldo, 715, 01246-904, São Paulo, Brazil.
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22
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Douillard R, Daoud M, Aguié-Béghin V. Polymer thermodynamics of adsorbed protein layers. Curr Opin Colloid Interface Sci 2003. [DOI: 10.1016/s1359-0294(03)00097-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Dziuba J, Minkiewicz P, Darewicz M, Mioduszewska H, Dziuba Z. Action of the chymosin on reconstituted casein systems. ACTA ALIMENTARIA 2003. [DOI: 10.1556/aalim.32.2003.2.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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25
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Dickinson E. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids Surf B Biointerfaces 2001; 20:197-210. [PMID: 11172975 DOI: 10.1016/s0927-7765(00)00204-6] [Citation(s) in RCA: 395] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The properties of milk protein-stabilised, oil-in-water emulsions are determined by the structure and surface rheology of the adsorbed layer at the oil-water interface. Analysis of the segment density profiles normal to the surface show differences in the structure between adsorbed layers of disordered casein and globular whey protein. Systematic studies of stability and rheology of model oil-in-water emulsion systems made with milk proteins as sole emulsifiers give insight into the relation between adsorbed layer properties and bulk emulsion stability. Of particular importance are effects of pH, temperature, calcium ions and protein content. Colloidal interactions between adsorbed layers on different surfaces can be inferred from an analysis of dynamic collisions of protein-coated emulsion droplets in shear flow using the colloidal particle scattering technique. The role of competitive adsorption on emulsion properties can be derived from experiments on systems containing mixtures of milk proteins and small-molecule surfactants. Shear-induced destabilisation is especially influenced by the presence of fat crystals in the emulsion droplets. Aggregated gel network properties are dependent on the balance of weak and strong interparticle interactions. In heat-set whey protein emulsion gels, the rheological behaviour is especially sensitive to surfactant type and concentration. Rearrangements of transient caseinate-based emulsion gels can have a profound influence on the quiesent stability behaviour. Computer simulation provides a general link between particle interactions, microstructure and rheological properties.
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Affiliation(s)
- E Dickinson
- Procter Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK
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26
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Girardet JM, Debomy L, Courthaudon JL, Miclo TL, Humbert G, Gaillard JL. Viscoelastic properties of oil-water interfaces covered by bovine beta-casein tryptic peptides. J Dairy Sci 2000; 83:2410-21. [PMID: 11104257 DOI: 10.3168/jds.s0022-0302(00)75130-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A combination of proteolysis and dilational rheology has been used to study the behavior of films of beta-casein (beta-CN) and of peptides spread at the oil-water interface. Identification of the peptides produced by trypsin hydrolysis of beta-CN in emulsion at 37 degrees C provided information on the structure of beta-CN adsorbed at the oil-water interface. Good interface properties were observed for beta-CN or its peptides, probably because of the amphipathic nature of beta-CN or a synergistic effect between hydrophilic and hydrophobic peptides. Remarkable surface activity was found for the amphipathic peptide beta-CN (f114-169). Rheological studies had shown that interface films made with peptide fractions or with beta-CN were elastic rather than viscous. Film made with the purified peptide beta-CN (f114-169) was merely elastic at the triolein-water interface. A decrease of the viscoelastic modulus was observed for aging beta-CN film but not for aging peptide films; The beta-CN decrease was related to the flexibility of its structure. When the interface is increased by the dilation of an aqueous droplet plunged into oil, beta-CN may expose new polypeptide trains to cover the increased interface, unlike peptides with simpler structures.
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Affiliation(s)
- J M Girardet
- Laboratoire des BioSciences de l'Aliment, Unité associée à I'INRA, Université Henri Poincaré-Nancy 1, Vandoeuvre-lès-Nancy, France.
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28
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Darewicz M, Dziuba J, Mioduszewska H, Minkiewicz P. Modulation of physico-chemical properties of bovine b-casein by nonenzymatic glycation associated with enzymatic dephosphorylation. ACTA ALIMENTARIA 1999. [DOI: 10.1556/aalim.28.1999.4.5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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30
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