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Macias-Rodriguez BA, Gouzy R, Coulais C, Velikov KP. Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks. SOFT MATTER 2024; 20:3033-3043. [PMID: 38389496 DOI: 10.1039/d3sm01582c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
Gels composed of multicomponent building blocks offer promising opportunities for the development of novel soft materials with unique and useful structures. While interpenetrating polymer networks have been extensively studied and applied in the creation of these gels, equivalent strategies utilizing colloidal particles have received limited scientific and technological attention. This study presents a novel class of thermo-responsive apolar double gels from interpenetrating networks of attractive colloidal silica and lipid particles. These double gels are easily assembled and suitable for the fabrication of 3D-printed edible soft constructs. Emphasis is focused on the rheological properties and structure emerging on the dilute regime (ϕ ≲ 0.1). Rheological investigations demonstrate that double gels exhibit greater stiffness and resilience to yielding compared to their single lipid gel counterparts. The scaling behavior of the oscillatory linear shear moduli and the critical strain for yielding with volume fraction remain comparable between single and double gels. Creep yielding in double gels exhibits two exponential decay regimes, suggesting the presence of thicker gel strands undergoing flow. Visualization and quantification of the quiescent microstructure confirms the existence of such denser aggregates devoid of larger clusters due to steric hindrance of interpenetrating networks in double gels. This is in stark contrast to lipid single gels where aggregates grow unrestrictedly into larger clusters. Our study constitutes the first demonstration on the assembly of apolar double gel networks as a promising avenue for the design of novel soft materials and foods with tailored structure and mechanics.
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Affiliation(s)
- Braulio A Macias-Rodriguez
- Unilever Innovation Center Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands.
- Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Roland Gouzy
- Unilever Innovation Center Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands.
- Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Corentin Coulais
- Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Krassimir P Velikov
- Unilever Innovation Center Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands.
- Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
- Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands
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2
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Cholakova D, Denkov N. Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions. Adv Colloid Interface Sci 2024; 323:103071. [PMID: 38157769 DOI: 10.1016/j.cis.2023.103071] [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: 09/07/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/03/2024]
Abstract
Triacylglycerols (TAGs) exhibit a monotropic polymorphism, forming three main polymorphic forms upon crystallization: α, β' and β. The distinct physicochemical properties of these polymorphs, such as melting temperature, subcell lattice structure, mass density, etc., significantly impact the appearance, texture, and long-term stability of a wide range products in the food and cosmetics industries. Additionally, TAGs are also of special interest in the field of controlled drug delivery and sustained release in pharmaceuticals, being a key material in the preparation of solid lipid nanoparticles. The present article outlines our current understanding of TAG phase behavior in both bulk and emulsified systems. While our primary focus are investigations involving monoacid TAGs and their mixtures, we also include illustrative examples with natural TAG oils, highlighting the knowledge transfer from simple to intricate systems. Special attention is given to recent discoveries via X-ray scattering techniques. The main factors influencing TAG polymorphism are discussed, revealing that a higher occurrence of structural defects in the TAG structure always accelerates the rate of the α → β polymorphic transformation. Diverse approaches can be employed based on the specific system: incorporating foreign molecules or solid particles into bulk TAGs, reducing drop size in dispersed systems, or using surfactants that remain fluid during TAG particle crystallization, ensuring the necessary molecular mobility for the polymorphic transformation. Furthermore, we showcase the role of TAG polymorphism on a recently discovered phenomenon: the creation of nanoparticles as small as 20 nm from initial coarse emulsions without any mechanical energy input. This analysis underscores how the broader understanding of the TAG polymorphism can be effectively applied to comprehend and control previously unexplored processes of notable practical importance.
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Affiliation(s)
- Diana Cholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria.
| | - Nikolai Denkov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
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3
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Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can be set by the formulation and process parameters, but temperature fluctuations may alter them afterwards. As the dispersed phase often consists of complex fats, there are many formulation variables influencing these product properties. In this study, we aimed to gain a better understanding of the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems. We found that different particle morphologies can be obtained by varying the dispersed-phase composition. Droplets smaller than 1 µm were obtained after melting due to self-emulsification (SE), but these changes and coalescence events were only partly influenced by the melting range of the fat. With increasing surfactant concentration, the SE tendency increased. The smallest x50,3 of 3 µm was obtained with a surfactant concentration of 0.5 wt%. We attributed this to different mechanisms leading to the droplets’ breakup during melting, which we observed via thermo-optical microscopy. In addition, SE and coalescence are a function of the cooling and heating profiles. With slow heating (0.5 K/min), both phenomena are more pronounced, as the particles have more time to undergo the required mechanisms.
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Mishra K, Kämpf F, Ehrengruber S, Merkel J, Kummer N, Pauer R, Fischer P, Windhab EJ. The rheology and foamability of crystal-melt suspensions composed of triacylglycerols. SOFT MATTER 2022; 18:1183-1193. [PMID: 35037667 PMCID: PMC8826217 DOI: 10.1039/d1sm01646f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate cryst and crystal volume fraction ΦSFC is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to ΦSFC = 8.8% are presented. Below the percolation threshold Φc, no yield stress τ0 is observed and the viscosity η scales linearly with ΦSFC. Above Φc, a non-linear dependency of both τ0 and η as function of ΦSFC is apparent. For AMF and CB, the increase in cryst leads to a decrease in η and τ0 as function of ΦSFC, whereas for PKO based CMSs the opposite is the case. Scanning electron microscopy (SEM) and polarized light microscopy (PLM) relate these rheological findings to the microstructure of the investigated CMSs by taking the effective aspect ratio aeff and the concept of the effective crystal volume fraction ΦeffSFC into account. Foam formation by dynamically enhanced membrane foaming (DEMF) is performed directly after crystallization and reveals that depending on the CMS rheology and crystallite-, crystallite cluster- and crystal floc microstructure, a wide range of gas volume fractions between 0.05-0.6 are achievable.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Fabian Kämpf
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Silas Ehrengruber
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Julia Merkel
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Nico Kummer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
- Laboratory for Cellulose & Wood Materials, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Robin Pauer
- Electron Microscopy Center, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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Ramos-de-la-Peña AM, Aguilar O, González-Valdez J. Progress in nanostructure understanding of edible crystalline fats and their application in nano-delivery systems: Cocoa butter as a model. Food Res Int 2021; 147:110561. [PMID: 34399538 DOI: 10.1016/j.foodres.2021.110561] [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: 12/31/2020] [Revised: 05/30/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
Nucleation and crystal growth of edible fats at the nanoscale have received little attention due to analytical limitations. A key factor to modify the properties of edible fats is nanostructure understanding. Progress within the last years will be presented, including analytical techniques used to investigate fat crystallization. Cocoa butter has been the subject of several works due to its properties and its high impact on chocolate manufacturing. Moreover, this vegetable fat has been used as the solid lipid component in nano delivery systems. Since nanoplatelet is the smallest unit in crystalline fats, and the nanoscale is influenced by supersaturation, temperature, shear fields, and surfactants, nanostructure engineering is possible. On its part, cocoa butter has been included in innovative delivery systems along the last years. This review will highlight main results and challenges on these topics.
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Affiliation(s)
- Ana Mayela Ramos-de-la-Peña
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - Oscar Aguilar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - José González-Valdez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
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Fameau AL, Saint-Jalmes A. Recent Advances in Understanding and Use of Oleofoams. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00110] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Rosen-Kligvasser J, Davidovich-Pinhas M. The role of hydrogen bonds in TAG derivative-based oleogel structure and properties. Food Chem 2020; 334:127585. [PMID: 32711275 DOI: 10.1016/j.foodchem.2020.127585] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/09/2020] [Accepted: 07/12/2020] [Indexed: 12/15/2022]
Abstract
Glycerol monosterate (GMS) and stearic acid (SA) share a similar carbon chain structure while SA has a carboxyl head group and GMS has two free hydroxyl groups. The current research focuses on the relationship between GMS and SA chemical structure, nano and mesoscale crystal structure, and the oleogel macroscopic characteristics. Molecular analysis revealed the formation of different types of hydrogen bonds, which disappear upon temperature increase at different temperatures. Nano-structural analysis exhibited tight and ordered lamellar structures for SA compared with loosely packed short lamellar structures in GMS oleogel, presumably due to its larger hydrophilic head group. Microstructure imaging revealed ordered anisotropically orientated needle-like crystals in SA and isotopically ordered braid-like crystals in GMS oleogels. Mechanical analysis revealed that gel strength is enhanced when crystal structure is isotropically oriented, similar behavior seen is composite materials, where the structuring agent crystals behave like a reinforcing agent within the oil matrix.
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Affiliation(s)
- Jasmine Rosen-Kligvasser
- Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel; Russell-Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel.
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8
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Marangoni AG, van Duynhoven JPM, Acevedo NC, Nicholson RA, Patel AR. Advances in our understanding of the structure and functionality of edible fats and fat mimetics. SOFT MATTER 2020; 16:289-306. [PMID: 31840722 DOI: 10.1039/c9sm01704f] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory agencies in several countries now require companies to add unattractive front of package labels to their products where salt, sugar and fat (or saturated fat) levels are prominently displayed. After the demise of partially hydrogenated fats, saturated fat has become the new target. Consumption of saturated fat over polyunsaturated oil has been clearly shown to increase cholesterol levels in humans. However, saturated fats provide the functionality required in many food products. To complicate matters, concerns over sustainability, veganism, genetically modified organisms, animal welfare, as well as religious beliefs, severely limit our sources of saturated fat. In this review we will discuss recent advances in our understanding of the nano and mesoscale structure of fats, responsible for their physical functionality and contrast it to that of fat mimetics. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Clean label and economic considerations will also be touched upon.
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9
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Moelants KRN, Smith PR, Lipkie TE, Steinbach AJ, Leyva G, Süverkrüp FCH, Wallecan JR. Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Katlijn R. N. Moelants
- Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
| | - Paul R. Smith
- Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
| | - Tristan E. Lipkie
- Ingredient, Material and Nutrition ResearchCargill Minneapolis R&D Centre 14800 28th Ave. N., 55447 Plymouth, MN USA
| | - Adam J. Steinbach
- Ingredient, Material and Nutrition ResearchCargill Minneapolis R&D Centre 14800 28th Ave. N., 55447 Plymouth, MN USA
| | - Gerardo Leyva
- Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
| | - Fenja C. H. Süverkrüp
- Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
| | - Joël R. Wallecan
- Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
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Pizzirusso A, Peyronel F, Co ED, Marangoni AG, Milano G. Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System. J Am Chem Soc 2018; 140:12405-12414. [DOI: 10.1021/jacs.8b04729] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Antonio Pizzirusso
- Dipartimento di Chimica e Biologia, Università di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
| | - Fernanda Peyronel
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Edmund D. Co
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | | | - Giuseppe Milano
- Department of Organic Materials Science, Yamagata University, 4-3-16 Jonan Yonezawa, Yamagata-ken 992-8510, Japan
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11
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Nikolaeva T, Adel RD, Velichko E, Bouwman WG, Hermida-Merino D, Van As H, Voda A, van Duynhoven J. Networks of micronized fat crystals grown under static conditions. Food Funct 2018; 9:2102-2111. [DOI: 10.1039/c8fo00148k] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dispersions of micronized fat crystals (MFCs) in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets.
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Affiliation(s)
- T. Nikolaeva
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - R. den Adel
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - E. Velichko
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - W. G. Bouwman
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - D. Hermida-Merino
- DUBBLE CRG/ESRF
- Netherlands Organisation for Scientific Research (NWO)
- Grenoble Cedex
- France
| | - H. Van As
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - A. Voda
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - J. van Duynhoven
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- Unilever R&D
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12
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13
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14
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Macias-Rodriguez BA, Marangoni AA. Linear and nonlinear rheological behavior of fat crystal networks. Crit Rev Food Sci Nutr 2017; 58:2398-2415. [DOI: 10.1080/10408398.2017.1325835] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Uzun S, Ilavsky J, Padua GW. Characterization of zein assemblies by ultra-small-angle X-ray scattering. SOFT MATTER 2017; 13:3053-3060. [PMID: 28386615 DOI: 10.1039/c6sm02717b] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Zein, a major corn protein, has an amphiphilic molecule capable of self-assembling into distinctly different structures, i.e., rods, sheets, and spheres. In this work, ultra-small-angle X-ray scattering (USAXS) was applied to investigate the formation of self-assembled zein structures in binary solvent systems of ethanol and water. The study included observing structural changes due to aging. Three distinctive regions, each corresponding to different co-existing structures having a hierarchical organization, were observed in zein-solvent systems. Rod shaped (Rg = 1.5-2.5 nm, P = 1) primary structural units were identified, believed to be molecular zein. Two-dimensional sheet-like structures (Rg = 80-200 nm, 2 < P < 3) were observed, believed to be formed by primary units first assembled into one-dimensional fibers and then into 2D sheet structures. Also, large three-dimensional spherical aggregates were observed (Rg > 1000 nm, P = 4), believed to have assembled from two-dimensional sheet structures. Aging did not change the size or the shape of the primary units, but USAXS detected changes in Rg and P values of the intermediate structures, pointing to a further level of self-assembly where proteins develop a more regular and organized structure. The viscoelastic moduli (G' and G''), the consistency index (K) and the flow behavior index (n), were also measured to investigate the effect of zein structural development by self-assembly on rheological behavior. Samples became more solid-like with aging. Raman spectra suggested that zein underwent secondary structure transformations from α-helix to β-sheets, which influenced the size and morphology of molecular assemblies and ultimately the rheological properties of zein solutions.
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Affiliation(s)
- Suzan Uzun
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, AESB, Urbana, IL 61801, USA.
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Ramel PR, Co ED, Acevedo NC, Marangoni AG. Structure and functionality of nanostructured triacylglycerol crystal networks. Prog Lipid Res 2016; 64:231-242. [DOI: 10.1016/j.plipres.2016.09.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/28/2016] [Accepted: 09/29/2016] [Indexed: 12/20/2022]
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17
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Kuo WY, Ilavsky J, Lee Y. Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Fletcher PD, Roberts NA, Urquhart C. Solubility behaviour, crystallisation kinetics and pour point: A comparison of linear alkane and triacyl glyceride solute/solvent mixtures. J IND ENG CHEM 2016. [DOI: 10.1016/j.jiec.2015.12.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Yoshikawa S, Kida H, Matsumura Y, Sato K. Adding talc particles improves physical properties of palm oil‐based shortening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500283] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Haruyasu Kida
- R&D Division for Future CreationFuji Oil Co., Ltd.TsukubamiraiJapan
| | - Yasuki Matsumura
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of AgricultureKyoto UniversityUjiJapan
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Koroleva M, Tokarev A, Yurtov E. Simulation of flocculation in W/O emulsions and experimental study. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.05.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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