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Li Z, Zhong X, Luan C, Wen N, Shi C, Lin X, Zhao C, Zhang Y, Luo L, Zhang L, Wu Y, Yang J. Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy. ULTRASONICS SONOCHEMISTRY 2024; 104:106818. [PMID: 38452710 PMCID: PMC10924053 DOI: 10.1016/j.ultsonch.2024.106818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/09/2024]
Abstract
In this study, we systematically investigated the emulsifying capabilities of myofibrillar protein (MP)- and MP peptide (MPP)-based conjugates synthesized through intensification techniques: water bath (WB), microwave, ultrasound, and the combined ultrasound-microwave (UM) methods. Compared with WB, microwave, and ultrasound treatments, the combined UM treatment greatly promoted the glycation reaction because ultrasound and microwave mutually reinforced modification effects. The resultant conjugate structure tended to unfold with more flexible conformation and homogeneous morphology. Moreover, the emulsifying properties of conjugates developed with single and combined ultrasound-assisted glycation displayed substantial improvement, and pre-hydrolysis further enhanced these performances, as observed in the Principal Component Analysis as well. Remarkably, MPP grafted by maltodextrin with the assistance of a combined UM field produced the smallest and most uniform emulsion system, positioning it as the most efficient emulsifier among all the fabricated glycoconjugates. Our study highlighted the potential of synergistically applying ultrasound and microwave techniques to develop a well-performance glycation with an ideal conjugate structure, in which they would be associated into a strong film that provided the robust physical barrier, creaming stability, heat retention, and oxidation resistance. These findings offered a basis for better utilizing complex ultrasonic technology to develop novel and improved MP-based food products.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Xiaoyu Lin
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chao Zhao
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Yang Zhang
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Lianyu Luo
- Fujian Flavorbio Technology Co., LTD, Fuzhou, China
| | - Liang Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Yijing Wu
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
| | - Jie Yang
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
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Choi MJ, Kim JS, Yu H, Woo MR, Choi JE, Baek K, Kim JO, Choi YS, Choi HG, Jin SG. Comparison of the physicochemical properties, aqueous solubility, and oral bioavailability of rivaroxaban-loaded high-pressure homogenised and Shirasu porous glass membrane emulsified solid self-nanoemulsifying drug delivery systems. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117057] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Curley R, Banta RA, Garvey S, Holmes JD, Flynn EJ. Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-01762-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Tang Y, Wang X, Jiang H, Song L, Cui H, Zhang Z, Lin S. Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study. J Food Sci 2020; 85:2923-2932. [PMID: 32839962 DOI: 10.1111/1750-3841.15371] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 05/17/2020] [Accepted: 06/16/2020] [Indexed: 11/29/2022]
Abstract
Benzyl isothiocyanate (BITC) was encapsulated in oil-in-water emulsions stabilized by Pseudosciaena crocea roe protein isolate (PRPI). The stability, lipid digestion, BITC bioavailability, and retention rate of the emulsions were characterized using a simulated gastrointestinal tract model. Tween-corn and PRPI-medium-chain triglycerides (MCT) emulsions were used as controls. The membrane permeability and BITC absorption from these emulsions were investigated by in situ single-pass intestinal perfusion. The results showed that the PRPI-stabilized emulsions were stable under nonacidic environment conditions. Moreover, the PRPI-corn emulsion had more obvious protective effects than PRPI-MCT and Tween-corn emulsions. Atomic force and confocal laser scanning microscopy images showed that the protein hydrolyzed and oil droplets aggregated during simulated gastric phase digestion. Following the exposure of oil droplets in the small intestine phase, the PRPI-corn emulsion had a high rate of free fatty acid release (99.13 ± 2.49%), and the retention rate and bioavailability of BITC from the PRPI-corn emulsion were 75.93 ± 7.17% and 77.32 ± 5.36%, respectively, which were significantly higher than those measured for the other emulsions (P < 0.05). Moreover, the Ka and Peff of the PRPI-corn emulsion reached the maximum value at 45 min and then decreased slowly. These results suggest that the PRPI-corn emulsion delivery system is effective in encapsulating, delivering, and protecting BITC. PRACTICAL APPLICATION: This study provides some useful information for the food industry to develop a Pseudosciaena crocea roe protein isolate (PRPI) emulsion that could be successfully used to construct a BITC delivery system and improve benzyl isothiocyanate (BITC) bioavailability. The protective effect on BITC assessed in vitro simulated gastrointestinal tract and in situ single-pass intestinal perfusion are discussed.
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Affiliation(s)
- Yue Tang
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Xiaohan Wang
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Hui Jiang
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Liang Song
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Haozhe Cui
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Zhihui Zhang
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
| | - Songyi Lin
- Natl. Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, P. R. China
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Cubides YTP, Eklund PR, Foegeding EA. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties. J Food Sci 2019; 84:3399-3410. [PMID: 31750948 DOI: 10.1111/1750-3841.14933] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 09/15/2019] [Accepted: 10/10/2019] [Indexed: 01/22/2023]
Abstract
The objective of this study was to determine if casein could be used to adjust the structure of whey protein gels and alter targeted textural properties. Secondarily, we sought to determine if specific structural and mechanical properties were associated with sensory texture terms. Heat set gels were made from whey proteins alone or combined with casein in micellar or dispersed form at pH 6.0 and 5.5. Replacing the whey protein with casein produced a gel breakdown pattern that was more cohesive during mastication with increased moisture retention. Additionally, casein addition reduced gel strength but minimally altered recoverable energy (an indicator of elasticity). Structural breakdown patterns were shifted from brittle- to ductile-like fracture for gels containing dispersed casein at pH 5.5 or micellar casein at pH 6.0. Shifts in microstructure observed by confocal microscopy could not explain the changes in mechanical or sensory textures. The differentiating sensory attributes among treatments were adhesiveness, cohesiveness of mass, tackiness, firmness, fracturability, and deformability. Most notably, adding casein increased cohesiveness while maintaining water holding properties. Sensory texture properties could be explained by a combination of macroscopic structural changes (appearance), fracture properties, and postfracture breakdown pattern. Overall, it was demonstrated that casein can be used to alter whey protein gel structure such that sensory firmness and fracturability are decreased and cohesiveness is increased, while preventing a large increase in moisture release. PRACTICAL APPLICATION: There is a current desire to use alternative sources of protein in a variety of food applications, which requires the ability to design food structures with specific textural properties. Whey protein gels were used as a model soft solid structure with textural attributes of low cohesiveness and water release, and high firmness and fracturability. It was shown that adding casein modified the structure such that cohesiveness increased, firmness and fracturability decreased, and water holding ability was maintained. Using a second source of protein to modify a primary protein network appears to be a viable way to adjust textural properties.
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Affiliation(s)
| | | | - E Allen Foegeding
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Box 7624, Raleigh, NC, 27695-7624
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6
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Casein nanogels as effective stabilizers for Pickering high internal phase emulsions. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123662] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Horne DS. Comment on "Statistical thermodynamics of casein aggregation: Effects of salts and water", by Harton and Shimizu (Biophysical Chemistry, 247 (2019) 34-42). Biophys Chem 2019; 256:106245. [PMID: 31540788 DOI: 10.1016/j.bpc.2019.106245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/25/2019] [Accepted: 08/02/2019] [Indexed: 11/15/2022]
Affiliation(s)
- David S Horne
- Wisconsin Center for Dairy Research, University of Wisconsin - Madison, 1605 Linden Drive, Madison, WI 53706-1565, USA.
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8
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Harton K, Shimizu S. Response to the "Comments on 'Statistical thermodynamics of casein aggregation: Effects of salts and water' [Biophys Chem. 247 (2019) 34-42]". Biophys Chem 2019; 256:106267. [PMID: 31629560 DOI: 10.1016/j.bpc.2019.106267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kaja Harton
- York Structural Biology Laboratory, Department of Chemistry, University of York, Heslington, York YO10 5DD, United Kingdom
| | - Seishi Shimizu
- York Structural Biology Laboratory, Department of Chemistry, University of York, Heslington, York YO10 5DD, United Kingdom.
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9
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Harton K, Shimizu S. Statistical thermodynamics of casein aggregation: Effects of salts and water. Biophys Chem 2019; 247:34-42. [DOI: 10.1016/j.bpc.2019.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 11/30/2022]
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10
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Koukoura E, Panagiotopoulou M, Pavlou A, Karageorgiou V, Fatouros DG, Vasiliadou C, Ritzoulis C. In Vitro Digestion of caseinate and Tween 20 Emulsions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9557-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Wang P, Chen C, Guo H, Zhang H, Yang Z, Ren F. Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Bouhannache B, HadjSadok A, Touabet A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3278-3284. [PMID: 28974813 DOI: 10.1007/s13197-017-2774-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 07/20/2017] [Indexed: 01/28/2023]
Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
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Affiliation(s)
- Bouchra Bouhannache
- Department of Environmental and Pharmaceutical Engineering, Faculty of Mechanical and Process Engineering, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| | - Abdelkader HadjSadok
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques, Département du Génie des Procédés, Université Saad Dahlab de Blida1, Route de Soumaa, 09000 Blida, Algeria
| | - Abdelkrim Touabet
- Laboratory of Functional Organic Analysis, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
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13
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Liu L, Zhao Q, Zhou S, Zhao M. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Morales R, Martinez M, Pilosof A. Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Dickinson E. Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. J Colloid Interface Sci 2015; 449:38-45. [DOI: 10.1016/j.jcis.2014.09.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 09/24/2014] [Accepted: 09/24/2014] [Indexed: 02/06/2023]
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16
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Structural and thermodynamic properties underlying the novel functionality of sodium caseinate as delivery nanovehicle for biologically active lipids. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Dhindsa GK, Tyagi M, Chu XQ. Temperature-dependent dynamics of dry and hydrated β-casein studied by quasielastic neutron scattering. J Phys Chem B 2014; 118:10821-9. [PMID: 25144497 DOI: 10.1021/jp504548w] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
β-Casein is a component of casein micelle with amphillic nature and is recognized as a "natively disordered" protein that lacks secondary structures. In this study, the temperature and hydration effects on the dynamics of β-casein are explored by quasielastic neutron scattering (QENS). An upturn in the mean square displacement (MSD) of hydrated β-casein indicates an increase of protein flexibility at a temperature of ~225 K. Another increase in MSD at ~100 K, observed in both dry and hydrated β-casein, is ascribed to the methyl group rotations, which are not sensitive to hydration. QENS analysis in the energy domain reveals that the fraction of hydrogen atoms participating in motion in a sphere of diffusion is highly hydration dependent and increases with temperature. In the time domain analysis, a logarithmic-like decay is observed in the range of picosecond to nanosecond (β-relaxation time) in the dynamics of hydrated β-casein. This dynamical behavior has been observed in hydrated globular and oligomeric proteins. Our temperature-dependent QENS experiments provide evidence that lack of a secondary structure in β-casein results in higher flexibility in its dynamics and easier reversible thermal unfolding compared to other rigid biomolecules.
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Affiliation(s)
- Gurpreet K Dhindsa
- Department of Physics and Astronomy, Wayne State University , Detroit, Michigan 48201, United States
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18
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Costa F, Brito M, Souza G, Pereira D, Pinto I, Martins M. Efeito da temperatura das amostras de leite na concentração de cálcio solúvel e de beta-caseína: interferência no teste de estabilidade frente ao etanol. ARQ BRAS MED VET ZOO 2014. [DOI: 10.1590/1678-41626450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
O objetivo deste trabalho foi avaliar a variação do perfil proteico e do cálcio solúvel na coagulação do leite pelo etanol nas temperaturas de 4ºC, 10ºC, 15ºC e 20ºC. Amostras de leite de 61 animais foram avaliadas quanto à estabilidade ao etanol nas concentrações de 66 a 92% (v/v) nas temperaturas de 4ºC, 10ºC, 15ºC e 20ºC. Três amostras, após 24 horas de armazenamento a 4ºC, foram ultracentrifugadas em quadruplicata (40.000 x g) a 4ºC e a 20ºC, respectivamente, por 60 minutos. Em seguida, o sobrenadante foi retirado e submetido à análise do cálcio solúvel pela técnica via úmida (digestão nitroperclórica) e leitura em espectrofotômetro de absorção atômica. O perfil proteico foi analisado pela técnica de eletroforese capilar empregando kit específico para determinação proteica. Os resultados mostraram uma correlação positiva entre o aumento da temperatura das amostras e a estabilidade do leite frente às diferentes concentrações de etanol. A porcentagem de cálcio solúvel no sobrenadante após ultracentrifugação foi maior nas amostras tratadas a 4ºC (P<0,05). As amostras ultracentrifugadas na temperatura de 4ºC apresentaram quantidades superiores de β-caseína no sobrenadante em comparação com as amostras tratadas a 20ºC. O abaixamento da temperatura favoreceu a migração da β-caseína e do cálcio coloidal para a fase solúvel do leite, o que possivelmente favoreceu o aumento da instabilidade das amostras no teste do etanol. Os resultados sugerem que a temperatura ideal para a realização de teste de estabilidade do leite frente ao etanol deveria ser de 21ºC.
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19
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Effect of calcium ions on both the co-assembly of αs-casein with soy phosphatidylcholine and the novel functionality of their complex particles. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.03.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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McBride DW, Rodgers V. Interpretation of negative second virial coefficients from non-attractive protein solution osmotic pressure data: An alternate perspective. Biophys Chem 2013; 184:79-86. [DOI: 10.1016/j.bpc.2013.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2013] [Revised: 09/17/2013] [Accepted: 09/23/2013] [Indexed: 10/26/2022]
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21
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Bouhallab S, Croguennec T. Spontaneous Assembly and Induced Aggregation of Food Proteins. ADVANCES IN POLYMER SCIENCE 2013. [DOI: 10.1007/12_2012_201] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Sosa-Herrera M, Lozano-Esquivel I, Ponce de León-Ramírez Y, Martínez-Padilla L. Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Siderius DW, Krekelberg WP, Roberts CJ, Shen VK. Osmotic virial coefficients for model protein and colloidal solutions: Importance of ensemble constraints in the analysis of light scattering data. J Chem Phys 2012; 136:175102. [DOI: 10.1063/1.4709613] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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24
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Post A, Arnold B, Weiss J, Hinrichs J. Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein. J Dairy Sci 2012; 95:1603-16. [DOI: 10.3168/jds.2011-4641] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Accepted: 11/30/2011] [Indexed: 11/19/2022]
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25
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26
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Blanco MA, Sahin E, Li Y, Roberts CJ. Reexamining protein-protein and protein-solvent interactions from Kirkwood-Buff analysis of light scattering in multi-component solutions. J Chem Phys 2011; 134:225103. [PMID: 21682538 DOI: 10.1063/1.3596726] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The classic analysis of Rayleigh light scattering (LS) is re-examined for multi-component protein solutions, within the context of Kirkwood-Buff (KB) theory as well as a more generalized canonical treatment. Significant differences arise when traditional treatments that approximate constant pressure and neglect concentration fluctuations in one or more (co)solvent/co-solute species are compared with more rigorous treatments at constant volume and with all species free to fluctuate. For dilute solutions, it is shown that LS can be used to rigorously and unambiguously obtain values for the osmotic second virial coefficient (B(22)), in contrast with recent arguments regarding protein interactions deduced from LS experiments. For more concentrated solutions, it is shown that conventional analysis over(under)-estimates the magnitude of B(22) for significantly repulsive(attractive) conditions, and that protein-protein KB integrals (G(22)) are the more relevant quantity obtainable from LS. Published data for α-chymotrypsinogen A and a series of monoclonal antibodies at different pH and salt concentrations are re-analyzed using traditional and new treatments. The results illustrate that while traditional analysis may be sufficient if one is interested in only the sign of B(22) or G(22), the quantitative values can be significantly in error. A simple approach is illustrated for determining whether protein concentration (c(2)) is sufficiently dilute for B(22) to apply, and for correcting B(22) values from traditional LS regression at higher c(2) values. The apparent molecular weight M(2, app) obtained from LS is shown to generally not be equal to the true molecular weight, with the differences arising from a combination of protein-solute and protein-cosolute interactions that may, in principle, also be determined from LS.
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Affiliation(s)
- Marco A Blanco
- Department of Chemical Engineering and Center for Molecular and Engineering Thermodynamics, University of Delaware, Newark, Delaware 19716, USA
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Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf B Biointerfaces 2010; 81:130-40. [DOI: 10.1016/j.colsurfb.2010.06.033] [Citation(s) in RCA: 298] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Accepted: 06/30/2010] [Indexed: 02/07/2023]
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28
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Lesmes U, Sandra S, Decker EA, McClements DJ. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Lesmes U, Baudot P, McClements DJ. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7962-7969. [PMID: 20527730 DOI: 10.1021/jf100703c] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The physicochemical and functional properties of oil-in-water emulsions can be controlled by engineering the interfacial layer coating the oil droplets. This study examined the impact of interfacial deposition of lactoferrin (LF) and/or caseinate (Cas) onto oil droplets stabilized by the opposite protein on emulsion stability and lipase digestibility. Zeta potential measurements show both proteins can be deposited on droplet surfaces coated with the opposite protein. Secondary emulsion formulations containing droplets coated with mixed caseinate-lactoferrin layers (Cas-LF and LF-Cas emulsions) had enhanced stability to flocculation in 3 < pH < 7 and from 0 to 80 mM calcium chloride. The majority of emulsions studied were rapidly digested by lipase in an in vitro digestion model, demonstrating the improved secondary formulations are not expected to alter lipid bioavailability. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Uri Lesmes
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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30
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Purwanti N, van der Goot AJ, Boom R, Vereijken J. New directions towards structure formation and stability of protein-rich foods from globular proteins. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.10.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Pitkowski A, Nicolai T, Durand D. Stability of caseinate solutions in the presence of calcium. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.016] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Semenova MG, Belyakova LE, Polikarpov YN, Antipova AS, Dickinson E. Light scattering study of sodium caseinate+dextran sulfate in aqueous solution: Relationship to emulsion stability. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.06.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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HadjSadok A, Pitkowski A, Nicolai T, Benyahia L, Moulai-Mostefa N. Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.09.002] [Citation(s) in RCA: 124] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Structure and dynamical mechanical properties of suspensions of sodium caseinate. J Colloid Interface Sci 2008; 326:96-102. [DOI: 10.1016/j.jcis.2008.07.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Revised: 07/01/2008] [Accepted: 07/01/2008] [Indexed: 11/20/2022]
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35
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Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.05.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Advances in structure formation of anisotropic protein-rich foods through novel processing concepts. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.05.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Manski JM, van Riemsdijk LE, van der Goot AJ, Boom RM. Importance of Intrinsic Properties of Dense Caseinate Dispersions for Structure Formation. Biomacromolecules 2007; 8:3540-7. [DOI: 10.1021/bm700885f] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Julita M. Manski
- Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Lieke E. van Riemsdijk
- Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Atze J. van der Goot
- Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Remko M. Boom
- Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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38
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Manski JM, van der Goot AJ, Boom RM. Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions. Biomacromolecules 2007; 8:1271-9. [PMID: 17326681 DOI: 10.1021/bm061008p] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Application of shear and cross-linking enzyme transglutaminase (Tgase) induced fibrous hierarchical structures in dense (30% w/w) calcium caseinate (Ca-caseinate) dispersions. Using Tgase was essential for the anisotropic structure formation. The fibrous materials showed anisotropy on both micro- and macroscale as determined with scanning electron microscopy (SEM) and mechanical analyses, respectively. SEM revealed protein fibers with a diameter of approximately 100-200 nm; visually, we observed fibers of about 1 mm. Both shear and Tgase affected the reinforcement of the fibers to a large extent, whereas the mechanical properties in the direction perpendicular to the shear flow remained constant. Shearing Ca-caseinate without Tgase yielded a slightly anisotropic layered structure. Both cross-linking in the absence of shear and cross-linking during mixing resulted in gels without alignment. The formation of shear- and enzyme-induced anisotropic structures was explained by aligning of protein aggregates due to shear and concurrent solidification of the aligned protein aggregates.
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Affiliation(s)
- Julita M Manski
- Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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39
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Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Dickinson E. Structure formation in casein-based gels, foams, and emulsions. Colloids Surf A Physicochem Eng Asp 2006. [DOI: 10.1016/j.colsurfa.2006.01.012] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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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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42
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Radford SJ, Dickinson E, Golding M. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol. J Colloid Interface Sci 2004; 274:673-86. [PMID: 15144844 DOI: 10.1016/j.jcis.2003.12.045] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2003] [Accepted: 12/19/2003] [Indexed: 12/22/2022]
Abstract
We have investigated the combined effect of ionic calcium and ethanol on the visual creaming behavior and rheology of sodium caseinate-stabilized emulsions (4 wt% protein, 30 vol% oil, pH 6.8, mean droplet diameter 0.4 microm). A range of ionic calcium concentrations, expressed as a calcium/caseinate molar ratio R, was adjusted prior to homogenization and varying concentrations of ethanol were added shortly after homogenization. A stability map was produced on the basis of visual creaming behavior over a minimum period of 8 h for different calcium/caseinate/ethanol emulsion compositions. A single narrow stable (noncreaming) region was identified, indicating limited cooperation between calcium ions and ethanol. The shear-thinning behavior of the caseinate-stabilized emulsions is typical of systems undergoing depletion flocculation. Addition of calcium ions and/or ethanol was found to lead to a pronounced reduction in viscosity and the onset of Newtonian flow. The state of aggregation was correlated with emulsion microstructure from confocal laser scanning microscopy. Time-dependent rheology (18 h) with a density-matched oil phase (1-bromohexadecane) revealed that the visually stable emulsions were time-independent low-viscosity fluids. Surface coverage data showed that increasing amounts of caseinate were associated with the oil-water interface with increasing R and ethanol content. A decrease in free calcium ions in the aqueous phase with moderate increases in R and ethanol content was observed, which is consistent with greater calcium-caseinate binding (aggregation). Ostwald ripening occurred at the high-ethanol emulsion compositions that were stable to depletion flocculation. While the coarsening rate was low, this can account for the cream plug formation observed during gravity creaming experiments. The caseinate emulsion with no ionic calcium or ethanol exhibits depletion flocculation from excess nonadsorbed caseinate submicelles. Addition of calcium ions reduces the submicelle number density via specific calcium-binding in the aqueous phase (fewer, larger calcium-caseinate aggregates) and at the droplet surface (increased surface coverage). Nonspecific ethanol-induced (calcium-dependent) caseinate submicelle aggregation in the bulk phase and on the droplet surface (increased surface coverage) culminates in a reduction in the number density of caseinate submicelles. A narrow window of inhibition of depletion flocculation occurs in systems containing both calcium ions and ethanol, both species combining to aggregate the protein and so reduce the density of free submicelles.
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Affiliation(s)
- Stewart J Radford
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
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43
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Radford SJ, Dickinson E. Depletion flocculation of caseinate-stabilised emulsions: what is the optimum size of the non-adsorbed protein nano-particles? Colloids Surf A Physicochem Eng Asp 2004. [DOI: 10.1016/j.colsurfa.2004.02.020] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation. Colloids Surf B Biointerfaces 2003. [DOI: 10.1016/s0927-7765(03)00041-9] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Hemar Y, Pinder DN, Hunter RJ, Singh H, Hébraud P, Horne DS. Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. J Colloid Interface Sci 2003; 264:502-8. [PMID: 16256671 DOI: 10.1016/s0021-9797(03)00453-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2002] [Accepted: 04/21/2003] [Indexed: 11/18/2022]
Abstract
Diffusing-wave spectroscopy (DWS) has been used to study the stability of sodium-caseinate-stabilized emulsions. The emulsions underwent creaming as a result of depletion flocculation when excess sodium caseinate was added. The creaming process was monitored over a 3-h period and each autocorrelation function was collected for 2 min to ensure adequate signal-to-noise ratio. The temporal variation of average particle size times the coefficient of viscosity of the continuous phase was derived from the backscattering measurements, and the variation of the scattering mean free path length with time was found from the backscattering and transmission measurements. It was confirmed that the creaming process was delayed at high oil concentrations, presumably due to the formation of oil droplet networks.
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Affiliation(s)
- Y Hemar
- Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand.
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46
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Dickinson E, Eliot C. Defining the conditions for heat-induced gelation of a caseinate-stabilized emulsion. Colloids Surf B Biointerfaces 2003. [DOI: 10.1016/s0927-7765(02)00146-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Dickinson E, Radford SJ, Golding M. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant. Food Hydrocoll 2003. [DOI: 10.1016/s0268-005x(02)00055-3] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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Antipova AS, Dickinson E, Murray BS, Semenova MG. On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow. Colloids Surf B Biointerfaces 2003. [DOI: 10.1016/s0927-7765(02)00047-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Eliot C, Dickinson E. Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00070-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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