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Shehzad Q, Liu Z, Zuo M, Wang J. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chem 2024; 431:136967. [PMID: 37604006 DOI: 10.1016/j.foodchem.2023.136967] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/23/2023]
Abstract
Zein has gained popularity over the past few years as an incredible food and bio-based materials. The potential functions and health benefits of zein microcapsules or micro-/nanoparticles in bioactive components delivery, structured emulsion, etc., have received great attention. However, the development has been limited by colloidal destabilization, especially when thermal processing is involved. There is a recent trend in developing zein-polysaccharide complexes (ZPCs), which has tremendously improved the performance of zein-based colloidal carrier systems or emulsions. Increasing our understanding of zein interactions and their contribution to the structure of various macromolecules can help us to develop novel biomaterials that can be used in food, agriculture, biomedicine, and cosmetics. In addition, these nanocarriers are suitable for the encapsulation and delivery of bioactive compounds which have positive perspective in food industry. Therefore, this article aimed to review recent advances in the ZPCs that can be applied to functional or health-promoting foods, with a focus on the characteristics of different ZPCs, factors and mechanisms affecting the stability (especially thermal stability) of these complexes, and their application in food industry as a carrier for BCs. Further, the stability of ZPCs based emulsions under processing and physiological environments, as well some typical effective methods are introduced. Also, the principal challenges and prospects were enumerated and discussed.
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Affiliation(s)
- Qayyum Shehzad
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China.
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
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2
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Chen J, He J, Zhao Z, Li X, Tang J, Liu Q, Wang H. Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Res Int 2023; 172:113126. [PMID: 37689891 DOI: 10.1016/j.foodres.2023.113126] [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: 03/10/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70 and 90 °C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised O/W emulsions during storage. Compared with control group, all heated emulsions exhibited weaker physical stability over 10 days of storage, which verified by the increased droplet size, as well as decreased adsorbed protein levels and absolute ζ-potential values. Moreover, proteins recovered from the HT-90 emulsion showed the highest fluorescence intensity and red-shift of the maximum emission wavelength, indicating partial unfolding of the protein structure. Meanwhile, severe changes in protein structure were also observed in the HT-70 and HT-90 emulsions, which clearly verified by the degradation of bovine serum albumin, α-lactalbumin and β-lactoglobulin. Furthermore, HT-70 and HT-90 emulsions showed lower levels of lipid hydroperoxides and thiobarbituric acid reactive substances. In contrast, the recovered proteins were subject to severe oxidative stress as indicated by carbonyl and N'-formyl-L-kynurenine. Hierarchical cluster and correlation analysis implied that the process of protein-lipid co-oxidation is inevitable, but it can be retarded by heat treatment. Our results clearly revealed the relevance among heat treatment, interfacial adsorption property, and the protein-lipid co-oxidation of O/W emulsions.
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Affiliation(s)
- Jiaxin Chen
- College of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Junjie He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed. Foods 2022; 11:foods11233752. [PMID: 36496560 PMCID: PMC9737341 DOI: 10.3390/foods11233752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/23/2022] Open
Abstract
Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil-water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.
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Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107189] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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5
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Microcapsules Consisting of Whey Proteins-Coated Droplets of Lipids Embedded in Wall Matrices of Spray-Dried Microcapsules Consisting Mainly of Non-Fat Milk Solids. Foods 2021; 10:foods10092105. [PMID: 34574214 PMCID: PMC8471200 DOI: 10.3390/foods10092105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/31/2021] [Indexed: 01/28/2023] Open
Abstract
The effects of wall composition and heat treatment on the formation and properties of core-in-wall emulsions (CIWEs) consisting of whey protein-coated milkfat (AMF) droplets and a dispersion of non-fat milk solids (MSNF) were investigated. Microcapsules were prepared by spray drying these CIWEs. The d3.2 of the CIWEs ranged from 0.36 to 0.54 μm. Surface excess of the CIWEs ranged from 1.39 to 6.57 mg/m2, and was influenced by concentration of whey proteins and heat treatment (30 min at 90 °C). Results indicated a preferential adsorption of β-lg at the O/W interface. Whey proteins accounted for up to 90% of the proteins adsorbed at the O/W interface. The core retention during spray drying ranged from 90.3% to 97.6% and microencapsulation efficiency ranged from 77.9% to 93.3%. The microcapsules exhibited an excellent long-term oxidative stability at 20 and 30 °C that was superior to that of microcapsules consisting of milkfat and MSNF, where the O/W interface was populated mainly by caseins. The superior oxidative stability could be attributed to the formation of dense whey-proteins-based films at the O/W interfaces of the CIWEs that isolated the core domains from the environment. The results open new opportunities in developing highly stable lipids-containing microcapsules and dairy powders.
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Mehryar L, Esmaiili M, Zeynali F, Imani M, Sadeghi R. Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin. Food Chem 2021; 355:129572. [PMID: 33799269 DOI: 10.1016/j.foodchem.2021.129572] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 02/20/2021] [Accepted: 03/07/2021] [Indexed: 11/19/2022]
Abstract
In this research, first, the effects of two desolvating agents (ethanol and methanol) at three temperature values (4, 25, and 50 °C) on the fabrication of sunflower protein isolate (SnPI) nanoparticles were studied using a desolvation method. Second, the ability of the nanoparticles to encapsulate curcumin was investigated. Results showed that ethanol led to smaller nanoparticles compared to methanol as the desolvating agent at 4 and 50 °C. However, at 25 °C, ethanol formed the most uniform nanoparticles with the lowest polydispersity index (0.188 ± 0.091) and particle size of 174.64 ± 30.61 nm. The encapsulation efficiency was in the range of 39.1 to 95.4% according to the fabrication condition and curcumin-to-protein mass ratio. A biphasic trend of curcumin release from nanoparticles was observed; in which, over 50% of curcumin was released from the curcumin-loaded nanoparticles in the first 2 h, which is attributed to the burst effect of the protein matrix.
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Affiliation(s)
- Laleh Mehryar
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Fariba Zeynali
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mehdi Imani
- Department of Basic Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rohollah Sadeghi
- Bi-School of Food Science [currently Department of Animal, Veterinary and Food Science], College of Agricultural and Life Sciences, University of Idaho, Moscow, ID 83844, USA.
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7
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Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins. Food Chem 2020; 309:125758. [DOI: 10.1016/j.foodchem.2019.125758] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 10/14/2019] [Accepted: 10/20/2019] [Indexed: 11/23/2022]
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8
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Chen X, Chen Y, Zou L, Zhang X, Dong Y, Tang J, McClements DJ, Liu W. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6574-6584. [PMID: 31117503 DOI: 10.1021/acs.jafc.9b02028] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Gliadin-phospholipid hybrid nanoparticles with a core-multilayered-shell internal structure were fabricated using a coassembly approach based on antisolvent coprecipitation. The mean particle diameters of the nanoparticles depended on their composition, increasing from 78 to 145 nm as the mass ratio of gliadin to phospholipid (G/P) increased from 7:3 to 3:7. The hybrid nanoparticles had better pH, salt, and thermal stabilities than simple gliadin nanoparticles. Hybrid nanoparticles with the highest phospholipid fraction (G/P 3:7) had the best pH, salt, and thermal stabilities, remaining stable from pH 3 to 8, from 0 to 300 mmol/L NaCl, and when boiled at pH 4 or 5 for 90 min. Hybrid nanoparticles also had better foam-formation and stability characteristics than gliadin nanoparticles, particularly at the highest phospholipid level. The structured nanoparticles developed in this study may therefore be useful for application in commercial products, for example, as delivery systems, emulsifiers, or foaming agents.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - Yan Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Xingcai Zhang
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - Yuqing Dong
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
- State Key Laboratory for Mechanical Behavior of Materials , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Jizhou Tang
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Wei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
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9
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Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09588-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Momen S, Salami M, Alavi F, Emam-Djomeh Z, Moosavi-Movahedi AA. The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.063] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Li J, Guo R, Hu H, Wu X, Ai L, Wu Y. Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems. J Microencapsul 2019; 35:570-583. [DOI: 10.1080/02652048.2018.1559245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Xuejiao Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
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12
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Junqueira LA, Amaral TN, Félix PC, Botrel DA, Prado MET, de Resende JV. Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2223-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Res Int 2018; 114:30-37. [DOI: 10.1016/j.foodres.2018.07.062] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/16/2018] [Accepted: 07/30/2018] [Indexed: 02/02/2023]
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14
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Effects of interfacial composition on the stability of emulsion and encapsulated bioactives after thermal and high pressure processing. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Rodarte D, Zamora A, Trujillo AJ, Juan B. Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Liu H, Liu T, Fan H, Gou M, Li G, Ren H, Wang D, Cheng Z. Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700288] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hongcheng Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Tingting Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Hongxiu Fan
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Mengxing Gou
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Guijie Li
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Huahua Ren
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Dawei Wang
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Zhiqiang Cheng
- School of Resource and Environmental ScienceJilin Agricultural UniversityChangchun 130118P. R. China
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18
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Liang Y, Gillies G, Matia-Merino L, Ye A, Patel H, Golding M. Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Wang J, Tan Y, Xu H, Niu S, Yu J. Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions. Food Sci Biotechnol 2016; 25:1283-1290. [PMID: 30263406 DOI: 10.1007/s10068-016-0202-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 07/18/2016] [Accepted: 07/26/2016] [Indexed: 02/07/2023] Open
Abstract
The impacts of protein oxidation on the droplet size and microrheology properties of casein emulsions with 20% oil content were investigated. The degree of protein oxidation was indicated by carbonyl concentration. The droplets in the emulsions of different-oxidation-degree casein had bimodal distribution, but their size altered due to oxidation. The effects of protein oxidation on the morphology, motion type, viscoelasticity, and stability of droplets were also investigated by microrheology analysis. The droplet motion was blocked by protein oxidation due to mean square displacement slope results. Solid-liquid balance values provided the liquid behavior dominating these emulsions. Oxidation of carbonyl concentration 16.72 raised the primary droplets, increased the elasticity, decreased the viscosity, and promoted the droplet motion rate, resulting in better stability of emulsions. Further oxidation promoted the aggregation of droplets and resulted in poor stability.
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Affiliation(s)
- Jianming Wang
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
| | - Yaoyao Tan
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
| | - Hui Xu
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Sisi Niu
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Jinghua Yu
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
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21
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Liang Y, Wong SS, Pham SQ, Tan JJ. Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.024] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Mahendran V, Sangeetha J, Philip J. Probing of Competitive Displacement Adsorption of Casein at Oil-in-Water Interface Using Equilibrium Force Distance Measurements. J Phys Chem B 2015; 119:6828-35. [DOI: 10.1021/acs.jpcb.5b02612] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- V. Mahendran
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
| | - J. Sangeetha
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
| | - John Philip
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
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23
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Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Liang Y, Gillies G, Patel H, Matia-Merino L, Ye A, Golding M. Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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McCarthy NA, Kelly AL, O'Mahony JA, Fenelon MA. Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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26
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Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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