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Oliveira JP, Nascimento YA, Amorim KP, Gonçalves LR, Freitas LB, Silva AF, Ferreira OP, Ramos MV, Souza PF, Oliveira JS, Neto NA, Mendonça LG, Zambelli RA, Freitas CD. Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking. Food Chem 2023; 403:134319. [DOI: 10.1016/j.foodchem.2022.134319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
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2
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He Z, Liu C, Zhao J, Guo F, Wang Y. Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking. Food Chem 2023; 399:133924. [DOI: 10.1016/j.foodchem.2022.133924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
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Zhao M, Zhang Y, Yang Q, Li T, Yuan C, Li J, Liang L, Nishinari K, Cui B. Foam properties and interfacial behavior of the heteroprotein complex of type-A gelatin/sodium caseinate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mishra VS, Ochalski TJ, McCarthy NA, Brodkorb A, Rodriguez BJ, Hogan SA. Topographical changes in high-protein, milk powders as a function of moisture sorption using amplitude-modulation atomic force microscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02661-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Acosta N, Sihufe G, Meza B, Marino F, Costabel L, Zorrilla S, Olivares M. Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Singh R, Hemar Y, Gilbert EP, Wu Z, Yang Z. Effect of genipin cross-linking on the structural features of skim milk in the presence of ethylenediaminetetraacetic acid (EDTA). Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125174] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Obeid S, Guyomarc'h F. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Feng X, Dai H, Ma L, Yu Y, Tang M, Li Y, Hu W, Liu T, Zhang Y. Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions. Foods 2019; 8:E479. [PMID: 31614580 PMCID: PMC6835924 DOI: 10.3390/foods8100479] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 01/05/2023] Open
Abstract
In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8-12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386-438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30-50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.
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Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China.
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing 400715, China.
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China.
- Biological Science Research Center, Southwest University, Chongqing 400715, China.
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Mi Tang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Yuan Li
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Weijie Hu
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Tingwei Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China.
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing 400715, China.
- Biological Science Research Center, Southwest University, Chongqing 400715, China.
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Madadlou A, Saint-Jalmes A, Guyomarc'h F, Floury J, Dupont D. Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Freitas CD, Silva MZ, Oliveira JP, Silva AF, Ramos MV, de Sousa JS. Study of milk coagulation induced by chymosin using atomic force microscopy. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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14
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He S, Zhang N, Jing P. Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties. RSC Adv 2019; 9:4530-4538. [PMID: 35520153 PMCID: PMC9060586 DOI: 10.1039/c8ra09329f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Accepted: 01/24/2019] [Indexed: 11/21/2022] Open
Abstract
Chlorophylls are the major pigments present in photosynthetic plants but their application in foods is limited due to their lack of solubility in aqueous media and their susceptibility to degradation during processing and storage. These problems might be overcome by the addition of sodium caseinate (NaCas) whose hydrophobic and hydrophilic groups may result in electrostatic and steric stabilization. In the present work, 1% and 3% (w/w) chlorophylls in NaCas dispersion or in ethanol (control) were prepared and their color stability under light treatment for 5 h and light-shed storage for 10 days was studied along with their interaction mechanism, using electrostatic, spectroscopic and morphological methodologies. Chlorophylls remained 58.72% and 53.84% in NaCas dispersions compared with the control (41.29% and 45.93%) after light treatment for low- and high-dose treatment, respectively, suggesting that NaCas improved the solubility and stability of the pigments. Additionally, 1% and 3% (w/w) chlorophylls in NaCas dispersion remained stable at 60.49% and 57.62% compared with the control (44.81% and 48.17%) for the 10 day storage during which the zeta-potential of the dispersions changed from -31.7 to -52.2 mV and from -36.7 to -56.2 mV with a well-defined diameter (∼221-245 nm). The data obtained from electron microscopy, together with the results of fluorescence spectroscopy, suggests that chlorophylls were entrapped in NaCas dispersions mainly via hydrogen bonds.
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Affiliation(s)
- Siyu He
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai 200240 China +86 21 3420 7074
| | - Nan Zhang
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai 200240 China +86 21 3420 7074
| | - Pu Jing
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai 200240 China +86 21 3420 7074
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Nogueira MH, Tavares GM, Nogueira Silva NF, Casanova F, Stringheta PC, Gaucheron F, Teixeira AV, Perrone IT, Carvalho AF. Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2018.100103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Bahri A, Martin M, Gergely C, Marchesseau S, Chevalier-Lucia D. Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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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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18
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Bahri A, Martin M, Gergely C, Pugnière M, Chevalier-Lucia D, Marchesseau S. Atomic Force Microscopy Study of the Topography and Nanomechanics of Casein Micelles Captured by an Antibody. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:4720-4728. [PMID: 28481103 DOI: 10.1021/acs.langmuir.7b00311] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Casein micelles (CMs) are colloidal phospho-protein-mineral complexes naturally present in milk. This study used atomic force microscopy (AFM) in a liquid environment to evaluate the topography and nanomechanics of single native CMs immobilized by a novel capture method. The proposed immobilization method involves weak interactions with the antiphospho-Ser/Thr/Tyr monoclonal antibody covalently bound to a carboxylic acid self-assembled monolayer (SAM) on a gold surface. This capture strategy was compared to the commonly used covalent immobilization method of CMs via carbodiimide chemistry. With this conventional method, CMs remained mainly mobile during AFM measurements in liquid, disturbing the evaluation of their average size and elastic properties. Conversely, when captured by the specific antibody, they were successfully immobilized and their integrity was preserved during the AFM measurement. The characterization of both CM topography and elastic properties was carried out in a liquid ionic environment at native pH 6.6. The CMs' capture efficiency via antibody was concurrently proved by surface plasmon resonance. The calculation of casein micelles' width, height, and contact angle was carried out from the recorded 2D AFM images. CMs were characterized by a mean width of 148 ± 8 nm and a mean height of 42 ± 1 nm. Weak forces were applied to single captured CMs. The obtained force versus indentation curves were fitted using the Hertz model in order to evaluate their elastic properties. The elasticity distribution of native CMs exhibited a unimodal trend with a peak centered at 269 ± 14 kPa.
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Affiliation(s)
- Asma Bahri
- Université de Montpellier , UMR IATE, F-34095 Montpellier Cedex 05, France
| | - Marta Martin
- Laboratoire Charles Coulomb, Université de Montpellier , UMR 5221-CNRS, F-34095 Montpellier Cedex 05, France
| | - Csilla Gergely
- Laboratoire Charles Coulomb, Université de Montpellier , UMR 5221-CNRS, F-34095 Montpellier Cedex 05, France
| | - Martine Pugnière
- IRCM-CRLC Val d'Aurelle - INSERM U896, F-34298 Montpellier Cedex 5, France
| | | | - Sylvie Marchesseau
- Université de Montpellier , UMR IATE, F-34095 Montpellier Cedex 05, France
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Casanova F, Nogueira Silva NF, Gaucheron F, Nogueira MH, Teixeira AV, Perrone IT, Alves MP, Fidelis PC, Carvalho AFD. Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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