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Carrera C, Bengoechea C, Carrillo F, Calero N. Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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2
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Loria KG, Pilosof AM, Farías ME. Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Karimidastjerd A, Gulsunoglu-Konuskan Z. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34802348 DOI: 10.1080/10408398.2021.2000360] [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: 10/19/2022]
Abstract
Bioactive peptides derived from bovine milk proteins have gained much attention due to their health promoting functions. All over the world, cheese industry generates high volumes of sweet whey that could be used as an alternative source of bioactive peptide in nutraceuticals and food industry. Caseinomacropeptide (CMP) is a bioactive peptide derived from κ-casein by the action of chymosin during cheese manufacturing. CMP consist of two forms which are glycosylated (gCMP) and non-glycosylated (aCMP). The predominant carbohydrate in gCMP is N-acetylneuraminic (sialic acid) which gives functional and biological properties to gCMP. Due to its unique composition and technological characteristics such as wide pH range solubility, emulsifying, gelling, and foaming ability, CMP has received special attention. Therefore, there is an increased interest in researches for isolation and concentration of CMP. However, the isolation and purification methods are not cost-effective. It would be easier to optimize the conditions for isolation, purification, and utilization of CMP in nutraceuticals and food industry through deeper understanding of the effective factors. In this review, the structure of CMP, biological activities, isolation, and purification methods, the factors affecting functional properties and application areas of CMP in food industry are discussed.
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Affiliation(s)
- Atefeh Karimidastjerd
- Department of Food Engineering, Faculty of Chemical and Metallurgical, Istanbul Technical University, Istanbul, Turkey
| | - Zehra Gulsunoglu-Konuskan
- Nutrition and Dietetics Department, Faculty of Health Sciences, Istanbul Aydin University, Istanbul, Turkey
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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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Zhang Y, Cai HY, Hu SS, Li JG, Gong QT, Ma WJ, Liu ZY, Zhang L, Zhang L, Zhao S. Interfacial dilational properties of betaines and sulfonate mixtures: Effects of alkyl chain length. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2018.1561305] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yi Zhang
- State Key Laboratory of Enhanced Oil Recovery, Beijing, P. R. China
- PetroChina Research Institute of Petroleum Exploration & Development, Beijing, P. R. China
| | - Hong-Yan Cai
- State Key Laboratory of Enhanced Oil Recovery, Beijing, P. R. China
- PetroChina Research Institute of Petroleum Exploration & Development, Beijing, P. R. China
| | - Song-Shuang Hu
- Yanshan Branch, Beijing Research Institute of Chemical Industry, SINOPEC, Beijing, P. R. China
| | - Jian-Guo Li
- State Key Laboratory of Enhanced Oil Recovery, Beijing, P. R. China
- PetroChina Research Institute of Petroleum Exploration & Development, Beijing, P. R. China
| | - Qing-Tao Gong
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
| | - Wang-Jing Ma
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
| | - Zi-Yu Liu
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
| | - Lei Zhang
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
| | - Lu Zhang
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
| | - Sui Zhao
- Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China
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Yang J, Liu G, Zeng H, Chen L. Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.020] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Loria KG, Aragón JC, Torregiani SM, Pilosof AM, Farías ME. Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Pizones Ruiz-Henestrosa VM, Bellesi FA, Camino NA, Pilosof AM. The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Vasile FE, Martinez MJ, Pizones Ruiz-Henestrosa VM, Judis MA, Mazzobre MF. Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Rodríguez SD, von Staszewski M, Pilosof AM. Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Sagis LMC, Humblet-Hua KNP, van Kempen SEHJ. Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2014; 26:464105. [PMID: 25347358 DOI: 10.1088/0953-8984/26/46/464105] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Interfaces stabilized by food-based ingredients, such as proteins or glycolipids, often display nonlinear behavior when subjected to oscillatory dilatational deformations, even at the lowest deformation amplitudes which can currently be applied experimentally. Here we show that classical approaches to extract dilatational properties, based on the Young-Laplace equation, may not always be suitable to analyze data. We discuss a number of examples of food-ingredient stabilized interfaces (interfaces stabilized by protein fibrils, protein-polysaccharide complexes and oligosaccharide-fatty aid conjugates) and show how an analysis of the dynamic surface tension signal using Lissajous plots and a protocol which includes deformation amplitude and droplet size variations, can be used to obtain a more detailed and accurate description of their nonlinear dilatational behavior.
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Affiliation(s)
- L M C Sagis
- Physics and Physical Chemistry of Foods, Dept AFSG, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
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von Staszewski M, Pizones Ruiz-Henestrosa VM, Pilosof AM. Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Martinez MJ, Pizones Ruiz-Henestrosa VM, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zhang JC, Guo LL, Zhang L, Dong LF, Zhang L, Luo L, Zhao S. Surface Dilational Properties of Sodium 4-(1-methyl)-Alkyl Benzene Sulfonates: Effect of Alkyl Chain Length. Z PHYS CHEM 2013. [DOI: 10.1524/zpch.2013.0373] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Abstract
The dilational properties of absorbed film of three sodium 4-(1-methyl)-alkyl benzene sulfonates at the air-water interface have been investigated by drop shape analysis method. The influences of time, dilational frequency and surfactant bulk concentration on surface dilational modulus and phase angle have been expounded. The nature of interfacial film depends on the molecular structure of surfactants. For 2Φ-14 and 2Φ-16, the diffusion-exchange process controls the dilational properties and the film shows viscoelastic character. As an increase of the hydrophobic chain, the dilational modulus of 2Φ-18 is independent on applied frequency in the studied bulk concentration except for 1 × 105 mol/L, which indicates the adsorbed layer behaves nearly purely elastic. Furthermore, the phase angle of 2Φ-14 and 2Φ-16 are remarkably higher than those of 2Φ-18, confirming that the presence of strong interactions between hydrophobic chains of 2Φ-18. Best agreements with the experimental data have been obtained from the curves of dilational modulus vs. surface pressure.
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Affiliation(s)
- Ji-Chao Zhang
- Geological Scientific Research Institute of Shengli Oilfield co. Ltd, SINOPEC, Shandong, Volksrepublik China
| | - Lan-Lei Guo
- Geological Scientific Research Institute of Shengli Oilfield co. Ltd, SINOPEC, Shandong, Volksrepublik China
| | - Lei Zhang
- Chinese Academy of Science, Technical Institute of Physics ans Chemistry, 100190, Volksrepublik China
| | - Lin-Fang Dong
- Chinese Academy of Science, Technical Institute of Physics ans Chemistry, 100190, Volksrepublik China
| | | | - Lan Luo
- Chinese Academy of Science, Technical Institute of Physics ans Chemistry, 100190, Volksrepublik China
| | - Sui Zhao
- Chinese Academy of Science, Technical Institute of Physics ans Chemistry, 100190, Volksrepublik China
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Neelima, Sharma R, Rajput YS, Mann B. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review. ACTA ACUST UNITED AC 2013; 93:21-43. [PMID: 23396893 PMCID: PMC3567326 DOI: 10.1007/s13594-012-0095-0] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 10/31/2012] [Accepted: 11/05/2012] [Indexed: 11/16/2022]
Abstract
Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.
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Affiliation(s)
- Neelima
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001 India
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18
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Martinez MJ, Pizones Ruiz-Henestrosa VM, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate. Colloids Surf B Biointerfaces 2012; 95:214-21. [DOI: 10.1016/j.colsurfb.2012.02.045] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 02/28/2012] [Accepted: 02/29/2012] [Indexed: 11/26/2022]
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19
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Martinez MJ, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Interactions between β-lactoglobulin and casein glycomacropeptide on foaming. Colloids Surf B Biointerfaces 2012; 89:234-41. [DOI: 10.1016/j.colsurfb.2011.09.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 10/17/2022]
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21
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Effect of alkyl chain length on the surface dilational rheological and foam properties of N-acyltaurate amphiphiles. Colloid Polym Sci 2011. [DOI: 10.1007/s00396-011-2518-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhang J, Ren Y, Ma Z, Huang B, Cai Z, Li D. Quantitative determination of bovine caseinoglycomacropeptide in infant formulas by ultra-high-performance liquid chromatography-electrospray-ionization mass spectrometry. J Sep Sci 2011; 34:2751-8. [DOI: 10.1002/jssc.201100437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 07/05/2011] [Accepted: 07/05/2011] [Indexed: 11/11/2022]
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23
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Martinez MJ, Farías ME, Pilosof AM. Casein glycomacropeptide pH-driven self-assembly and gelation upon heating. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Setarehnejad A, Kanekanian A, Tatham A, Abedi AH. The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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