1
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Liu Y, Wu Q, Zhang J, Mao X. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes. Food Chem 2024; 455:139873. [PMID: 38850987 DOI: 10.1016/j.foodchem.2024.139873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 05/02/2024] [Accepted: 05/26/2024] [Indexed: 06/10/2024]
Abstract
The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
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2
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Guan H, Feng C, Tian Y, Leng S, Zhao S, Liu D, Diao X. Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton. Food Chem X 2024; 21:101163. [PMID: 38328696 PMCID: PMC10847849 DOI: 10.1016/j.fochx.2024.101163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/09/2024] Open
Abstract
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller D3,2 (1.889 μm), D4,3 (2.944 μm), and higher absolute zeta potential value (23.32 mV). Viscosity values were higher for the 2.0 % fat addition compared to the other treatment groups. Techniques like scanning electron microscopy, laser confocal, and atomic force microscopy demonstrated that oil droplets and particles in the soup were smaller and more evenly dispersed with the 2.0 % fat addition. Moreover, the 2.0 % fat group exhibited higher interfacial protein concentration of 207.56 mg/m2. Lastly, low field NMR images confirmed that the stability of the soup was enhanced with a 2.0 % fat addition. This research offers a foundational understanding for producing highly stable chicken white soup.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Siqi Leng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Shifa Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
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3
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Liu Y, Wu Q, Zhang J, Mao X. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1909-1919. [PMID: 37884470 DOI: 10.1002/jsfa.13075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/06/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
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4
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Chang SY, Vora SR, Young CD, Shetty A, Ma AWK. Viscoelasticity of a carbon nanotube-laden air-water interface. THE EUROPEAN PHYSICAL JOURNAL. E, SOFT MATTER 2024; 47:18. [PMID: 38457022 DOI: 10.1140/epje/s10189-024-00411-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Accepted: 02/19/2024] [Indexed: 03/09/2024]
Abstract
The viscoelasticity of a carbon nanotube (CNT)-laden air-water interface was characterized using two different experimental methods. The first experimental method used a Langmuir-Pockels (LP) trough coupled with a pair of oscillating barriers. The second method is termed the Bicone-Trough (BT) method, where a LP trough was custom-built and fit onto a rheometer equipped with a bicone fixture to standardize the preparation and conditioning of a particle-laden interface especially at high particle coverages. The performance of both methods was evaluated by performing Fast Fourier Transform (FFT) analysis to calculate the signal-to-noise ratios (SNR). Overall, the rheometer-based BT method offered better strain control and considerably higher SNRs compared to the Oscillatory Barriers (OB) method that oscillated barriers with relatively limited positional and speed control. For a CNT surface coverage of 165 mg/m2 and a frequency of 100 mHz, the interfacial shear modulus obtained from the OB method increased from 39 to 57 mN/m as the normal strain amplitude increased from 1 to 3%. No linear viscoelastic regime was experimentally observed for a normal strain as small as 0.5%. In the BT method, a linear regime was observed below a shear strain of 0.1%. The interfacial shear modulus decreased significantly from 96 to 2 mN/m as the shear strain amplitude increased from 0.025 to 10%.
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Affiliation(s)
- Shing-Yun Chang
- Department of Chemical and Biomolecular Engineering, University of Connecticut, Storrs, CT, 06269, USA
| | - Sahil R Vora
- Department of Chemical and Biomolecular Engineering, University of Connecticut, Storrs, CT, 06269, USA
| | - Charles D Young
- Department of Chemical and Biomolecular Engineering, University of Connecticut, Storrs, CT, 06269, USA
| | - Abhishek Shetty
- Rheology Division, Anton Paar USA, 10215 Timber Ridge Dr, Ashland, VA, 23005, USA
| | - Anson W K Ma
- Department of Chemical and Biomolecular Engineering, University of Connecticut, Storrs, CT, 06269, USA.
- Polymer Program, Institute of Materials Science, University of Connecticut, Storrs, CT, 06269, USA.
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5
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González-Durruthy M, Rial R, Ruso JM. Decoding the conformational binding of drug mixtures on ovalbumin: An integrated multimodal network. Int J Biol Macromol 2024; 261:129866. [PMID: 38302030 DOI: 10.1016/j.ijbiomac.2024.129866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 02/03/2024]
Abstract
This research addresses the crucial necessity for a deeper understanding of the binding interactions between surfactants and proteins, with a specific focus on ovalbumin. Considering ovalbumin's role in diverse biochemical processes, it remains a subject of significant interest for drug discovery and design. To fill existing knowledge gaps, we investigated the binding interaction between dicloxacillin and cetyltrimethylammonium bromide (CTAB) on ovalbumin, employing a comprehensive approach that combines computational modeling with experimental validations. Using the ezPocket tool, the computational phase predicted ten relevant binding sites on ovalbumin's surface. The isobologram combination index (CI) heatmap strongly suggested a complex interplay of antagonistic and synergistic effects. Besides, a conformational drug-drug interaction network was proposed to explore the stability of the surfactant mixture within specific binding sites of ovalbumin, revealing a dynamic landscape of suggested antagonist effects. Experimental validations through UV-vis, Fluorescence, and circular dichroism (CD) spectroscopy further corroborated the computational findings, confirming the formation of stable complexes. Finally, this study not only advances our comprehension of ovalbumin's interactions with surfactants but also offers a multidimensional perspective and an advanced methodological framework for efficient therapeutic strategies, opening new avenues for future applications in drug development and applied biochemistry.
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Affiliation(s)
- Michael González-Durruthy
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; NanoSafety Group, International Iberian Nanotechnology Laboratory, Braga 4715-330, Portugal.
| | - Ramón Rial
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Juan M Ruso
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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6
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Liu Y, Wu Q, Zhang J, Yan W, Mao X. Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations. Int J Biol Macromol 2024; 261:129795. [PMID: 38290641 DOI: 10.1016/j.ijbiomac.2024.129795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/27/2023] [Accepted: 01/25/2024] [Indexed: 02/01/2024]
Abstract
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Wenbo Yan
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China.
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7
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Shi R, Gantumur MA, Gao Z, Li J, Sukhbaatar N, Jiang Z, Mu Z. Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches. Food Chem 2023; 429:136772. [PMID: 37453334 DOI: 10.1016/j.foodchem.2023.136772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/10/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
The role of glycyrrhizic acid (GA) on the dynamic stabilization mechanism of the α-Lactalbumin (α-La) emulsion was evaluated in this study. Smaller particle size and higher zeta potential value were observed in the α-La/GA emulsion as compared to the α-La emulsion. Ultra-high-resolution microscopy revealed that the interfacial film formed around oil droplets by α-La/GA complex was thicker compared to that of either α-La or GA. The appearance of a new peak at 1679 cm-1 in FTIR of the α-La/GA emulsion attributed to the stretching vibration of CO, providing evidence of the formation of a stable emulsion system. The results from dynamic molecular simulation showed GA induced the formation of an interfacial adsorption layer at the oil-water interface, reducing the migration ability of GA. The findings indicate that the presence of GA in the α-La emulsion effectively enhances its stability, highlighting its potential as a valuable emulsifying agent for various industrial applications.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China; National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China; Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zengli Gao
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China.
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8
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Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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9
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Xie J, Huang W, Wu X. Effects of tea saponin on the foaming properties of pea protein. Food Funct 2023; 14:4339-4353. [PMID: 37083690 DOI: 10.1039/d3fo00104k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Plant proteins are becoming increasingly important for foam formation as an alternative to animal proteins. Consumers, however, are unsatisfied with the foaming properties of pea protein isolates. Recent research on proteins and surfactants has primarily concentrated on chemically synthesized surfactants. In this study, foams were prepared by complexing pea protein isolates with a natural small molecule surfactant tea saponin. This study investigates the mechanisms responsible for the formation and stability of foams prepared from pea protein isolates (PPIs) complexed with tea saponins. Analyses of foaming performance were carried out by analyzing the morphology of foam, foaming properties, foam's rheological properties, and the microstructure of the pea protein-tea saponin complex system. Compared to the pea protein isolate alone, the pea protein-tea saponin complex significantly improved foaming capacity and foaming stability. As shown by light microscopy analysis, the size of the foam decreased and became more homogeneous, probably because of the altered aggregate state of the protein. In this study, natural surfactants and mixtures of plant proteins are studied in order to better understand their properties. The mixed system has excellent prospects for application in the industries related to foam.
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Affiliation(s)
- Jiaxing Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Research Center for Green Development of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China
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10
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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11
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Effect of Surfactant Type on Foaming Properties of Milk. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03012-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
AbstractThe presence of low molecular weight surfactants is suspected as one of the causes of poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization of foam. Here, we explore the effect of various surfactants on the foaming properties of reconstituted skim milk powders. Each surfactant is different in electrical charge and molecular weight, including cleaning O- and E-coded chemicals, Tween 80, sucrose stearate, sodium oleate, sodium dodecyl sulfate, cetyltrimethylammonium bromide, benzalkonium chloride, and lecithin. The results showed that surfactants had different effects on foamability, foam stability, and structure, due to their varied effects on milk properties (e.g., pH, zeta potential, and surface tension). E-coded chemicals and sucrose stearate markedly decreased milk foamability, while the impact of Tween 80 and lecithin was considered detrimental to foam stability, as they mostly induced the production of large air bubbles in the foam.
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12
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Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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13
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Zhao H, Wang S, Liu X, Zhao G, Yang L, Song H, Zhang G, He Y, Liu H. Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release. Food Chem 2023; 402:134494. [DOI: 10.1016/j.foodchem.2022.134494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 01/27/2023]
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14
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Masrat R, Dar AA. Interaction of HPC with CTAB and Tween 40 at Water/Air and Water/Soya Oil Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:1145-1158. [PMID: 36622144 DOI: 10.1021/acs.langmuir.2c02902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The bulk and interfacial shear rheological behavior of aqueous solutions of biocompatible polymer HPC has been investigated in the presence of cationic CTAB and nonionic Tween 40 having the same chain length but different head groups. Steady-state bulk experiments depict two distinct regions in the rheogram (Newtonian followed by pseudoplastic). Dynamic experiments suggest that the stability of HPC hydrogels decreases with the increase in surfactant concentration. Interfacial steady shear tests of 2D monolayers of 1 wt % HPC and 1 wt % HPC with varying concentrations of Tween 40/CTAB show a non-Newtonian dilatant behavior at the solution-air interface. However, two distinct dilatant regions separated by a Newtonian region were observed for the same films at the solution-soya oil interface. The strength of films formed at the two interfaces decreases with the increase of surfactant concentration as observed from oscillatory interfacial tests. HPC interacts more strongly with CTAB than Tween 40 both in bulk as well as at the interfaces studied.
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Affiliation(s)
- Rohi Masrat
- Department of Chemistry, National Institute of Technology, Srinagar, Kashmir, 190006JK, India
| | - Aijaz Ahmad Dar
- Soft Matter Research Group, Physical Chemistry Section, Department of Chemistry, University of Kashmir, Srinagar190006JK, India
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15
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Bu G, Zhao C, Wang M, Yu Z, Yang H, Zhu T. The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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17
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Wang B, Wang P, Xu X, Zhou G. Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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18
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Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Shen Q, Xiong T, Dai J, Chen X, Wang L, Li Y, Li J, Li B, Chen Y. Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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20
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Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Wang C, Zhang X, Zhao R, Freeman K, McHenry MA, Wang C, Guo M. Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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Rafe A, Selahbarzin S, Kulozik U, Hesarinejad MA. Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Purification, characterization, and emulsification stability of high- and low-molecular-weight fractions of polysaccharide conjugates extracted from green tea. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107667] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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24
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Infantes-Garcia MR, Verkempinck SH, Del Castillo-Santaella T, Maldonado-Valderrama J, Hendrickx ME, Grauwet T. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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25
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107570] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Zhang W, Xu X, Zhao X, Zhou G. Insight into the oil polarity impact on interfacial properties of myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Niu H, Chen X, Luo T, Chen H, Fu X. Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107566] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Li C, Liu D, Huang M, Huang W, Li Y, Feng J. Interfacial engineering strategy to improve the stabilizing effect of curcumin-loaded nanostructured lipid carriers. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107552] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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Cao W, Gao R, Wan X, He Z, Chen J, Wang Y, Hu W, Li J, Li W. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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30
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pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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31
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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32
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Zhan F, Youssef M, Shah BR, Li J, Li B. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Ullah S, Zhang P, Wang Y, Chen Z, Wang C, Liu C, Xu B. Effect of electrolytes on the interfacial rheological behaviors of N-cocoyl glycinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2020.1844736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sana Ullah
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Pingping Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Yuzhao Wang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Zhenghong Chen
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Ce Wang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Changyao Liu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
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34
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Shi R, Liu Y, Ma Y, Zhao P, Jiang Z, Hou J. pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3252-3262. [PMID: 35174703 DOI: 10.1021/acs.jafc.1c04882] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This work aimed to understand the relationships of the interaction mechanism and foaming characteristics of α-lactalbumin (α-La) and glycyrrhizic acid (GA) after acidic (pH 2.5) and neutral (pH 7.0) treatment. The critical aggregation concentration (CAC) of GA in the presence of α-La was 0.6 mM at pH 7.0, while it was 1.0 mM at pH 2.5. Also, in the presence of a GA concentration of 0-15.00 mM, more GA molecules combined onto the α-La surface at pH 2.5 than at pH 7.0, as evident from the binding isotherms. The turbidity and particle size of α-La/GA were greater in acidic solution than those under neutral conditions. This result could be interpreted by the formation of aggregates under higher GA concentration at pH 2.5. Meanwhile, the viscosity of the complex was higher at pH 2.5 than at pH 7.0 in the presence of 3.00-15.00 mM GA, as analyzed from the rheological properties. The foaming ability (FA) of α-La was significantly enhanced in the presence of 10.00 mM GA. Simultaneously, acidic solution could generate a more stable foaming system with a thicker film layer stabilized by the complex compared with neutral solution. These findings could be beneficial for developing a kind of acidic food-grade foaming agent.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Panpan Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
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35
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Lu J, Xu X, Zhao X. Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107275] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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36
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Wang Z, Liang G, Chen W, Qie X, Fu L, Li X, He Z, Zeng M, Goff HD, Chen J. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09714-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Yang Y, Li J, Su Y, Gu L, Yang Y, Chang C. Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106913] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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38
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Yang J, Berton-Carabin CC, Nikiforidis CV, van der Linden E, Sagis LM. Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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39
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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107075] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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40
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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41
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Kubbutat P, Kulozik U, Dombrowski J. Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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43
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Shu NK, Xu ZC, Gong QT, Ma WJ, Zhang L, Zhang L. Effect of electrolyte on the surface dilational rheological properties of branched cationic surfactant. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior. Gels 2021; 7:gels7040156. [PMID: 34698141 PMCID: PMC8544488 DOI: 10.3390/gels7040156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/24/2021] [Accepted: 09/25/2021] [Indexed: 12/14/2022] Open
Abstract
The present study aimed to evaluate the rheological and interfacial behaviors of a novel microbial exopolysaccharide fermented by L. starkeyi (LSEP). The structure of LSEP was measured by LC-MS, 1H and 13C NMR spectra, and FT-IR. Results showed that the monosaccharide composition of LSEP was D-mannose (8.53%), D-glucose (79.25%), D-galactose (7.15%), and L-arabinose (5.07%); there existed the anomeric proton of α-configuration and the anomeric carbon of α- and β-configuration; there appeared the characteristic absorption peak of the phosphate ester bond. The molecular weight of LSEP was 401.8 kDa. The water holding capacity (WHC, 2.10 g/g) and oil holding capacity (OHC, 12.89 g/g) were also evaluated. The results of rheological properties showed that the aqueous solution of LSEP was a non-Newtonian fluid, exhibiting the shear-thinning characteristics. The adsorption of LSEP can reduce the interfacial tension (11.64 mN/m) well and form an elastic interface layer at the MCT–water interface. Such functional properties make LSEP a good candidate for use as thickener, gelling agent, and emulsifier to form long-term emulsions for food, pharmaceutical, and cosmetic products.
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45
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Zhang A, Cui Q, Yu Z, Wang X, Zhao XH. Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5097-5105. [PMID: 33576008 DOI: 10.1002/jsfa.11155] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/22/2021] [Accepted: 02/12/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUNDS The structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method were studied. It is hoped that preliminary explorations will find a new food ingredient and broader application of SPI in the food industry. RESULTS The contents of free amino proves that transglutaminase can insert glucosamine into SPI through its transamination, and realize the enzymatic glycosylated SPI. The results of structure properties showed that a decrease in the content of the α-helical structure indicates that the rigid structure of the protein is opened and the flexibility is increased. The blue shift of the maximum fluorescence intensity of soy protein isolate-glucosamine with transglutaminase (SPI-G) indicates the formation of a new substance; scanning electron microscopy shows that the SPI-G powder can be seen at a magnification of 2000×, and the protein structure becomes soft. The results of interfacial properties found that enzymatic protein glycosylation exposes the internal hydrophobic groups of SPI, resulting in increased surface hydrophobicity, increased emulsification and emulsification stability, and reduced surface tension. CONCLUSION It shows that SPI-G effectively improves the interfacial properties of SPI, providing a theoretical basis for the application of enzymatic glycosylation of SPI in the food industry. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Anqi Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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46
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Interfacial properties of milk proteins: A review. Adv Colloid Interface Sci 2021; 295:102347. [PMID: 33541692 DOI: 10.1016/j.cis.2020.102347] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 12/14/2020] [Accepted: 12/14/2020] [Indexed: 12/22/2022]
Abstract
The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves various environmental conditions and multiple processes that significantly alter the structure and colloidal stability of food materials. The effects of concentration, pH, heat treatment, addition of salts etc., have considerable influence on the surface activity of proteins and the mechanical properties of the interfacial protein films. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of environmental and processing conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and surface shear rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed.
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47
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Zhou Y, Huang L, Yang B, He C, Xu B. Contrastive Study of the Foaming Properties of N-Acyl Amino Acid Surfactants with Bovine Serum Albumin and Gelatin. J Oleo Sci 2021; 70:807-816. [PMID: 33967168 DOI: 10.5650/jos.ess20313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A detailed study on the foamability, foam stability, foam liquid-carrying capacity, and foam morphology of two N-acyl amino acid surfactants with bovine serum albumin (BSA) and gelatin were performed by foam scanning. The results showed that the foamability of the mixed system increased gradually and then tended to be stable with increasing surfactant concentration. The foamability of the high-concentration BSA system was stronger than that of the low-concentration BSA system. The foamability and foam stability of sodium N-lauroyl phenylpropanoic acid (N-C12P)/BSA were better than those of sodium N-lauroyl propylamino acid (N-C12A)/BSA, and the foamability and foam stability of N-C12A/gelatin was better than those of N-C12P/gelatin. The liquid-carrying capacity of the foam initially increased and then decreased with increasing time, and the maximum liquid-carrying capacity increased with increasing surfactant concentration. When the concentration of the surfactant was 8 mM, the drainage rate of N-C12A/protein was higher than that of N-C12P/protein. The morphology of the bubble gradually changed from spherical to polyhedron and the number of bubbles gradually decreased with time increasing. Differences in surfactant structure and protein type had an important effect on the number and area of foam.
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Affiliation(s)
- Yawen Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Luyang Huang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Bo Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Chengxuan He
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Baocai Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
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48
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Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures. J Colloid Interface Sci 2021; 602:207-221. [PMID: 34119758 DOI: 10.1016/j.jcis.2021.05.172] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/13/2021] [Accepted: 05/28/2021] [Indexed: 11/23/2022]
Abstract
HYPOTHESIS Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol (TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components, oleosomes have an affinity for the air/oil-water interface. Therefore, it is expected that oleosomes can stabilise interfaces, and also compete with proteins for the air-water interface. EXPERIMENTS We mixed rapeseed oleosomes with whey protein isolate (WPI), and evaluated their air-water interfacial properties by interfacial rheology and microstructure imaging. To understand the contribution of the oleosome components to the interfacial properties, oleosome membrane components (phospholipids and membrane proteins) or rapeseed lecithin (phospholipids) were also mixed with WPI. FINDINGS Oleosomes were found to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragments at the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in an interface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated into small WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membrane proteins at the interface.
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Zhou Y, Niu H, Luo T, Yun Y, Zhang M, Chen W, Zhong Q, Zhang H, Chen H, Chen W. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein. Int J Biol Macromol 2021; 183:1621-1629. [PMID: 34000314 DOI: 10.1016/j.ijbiomac.2021.05.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 05/07/2021] [Accepted: 05/08/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present study was to investigate the effect of glycosylation with sugar beet pectin (SBP) on the interfacial behaviour and emulsifying ability of coconut protein (CP). The physical stabilities of the emulsions were predicted by transmission variation, droplet distribution and zeta potentials. The results showed that SBP-CP-stabilized emulsions showed better stability during centrifugation than those stabilized by CP because SBP-CP reduced the degree of variation in the CP transmission profile. The adsorption kinetics of all emulsifiers at the oil-water interface were determined to investigate the relationship between the interfacial behaviour and emulsion stability. The presence of SBP considerably reduced the adsorption rate of CP (0.698 mN/m/s1/2) and hampered the development of a highly viscoelastic network at the oil-water interface. The values of the dilatational elastic modulus (Ed = 19.477 mN/m) and dilatational viscous modulus (E = 19.719 mN/m) were approximately equal, indicating that the adsorption process was mainly dominated by elastic behaviour. Additionally, the SBP-CP interaction enhanced the dilatational property of the CP-absorbed layer.
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Affiliation(s)
- Yongjie Zhou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hui Niu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; College of Food Sciences & Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Tian Luo
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Yonghuan Yun
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Qiuping Zhong
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hailing Zhang
- College of Life Sciences, Yantai University, 30 Qingquan Road, Yantai 264005, PR China
| | - Haiming Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, PR China.
| | - Weijun Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product Processing Institute, Wenchang 571333, PR China.
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Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes. Molecules 2021; 26:molecules26092829. [PMID: 34068822 PMCID: PMC8126207 DOI: 10.3390/molecules26092829] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 11/16/2022] Open
Abstract
The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.
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