1
|
Ramos LCDS, Dos Santos J, Batista LF, Rodrigues JMMDO, Simiqueli AA, Pires ACDS, Minim VPR, Minim LA, Vidigal MCTR. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence. Food Res Int 2024; 192:114809. [PMID: 39147506 DOI: 10.1016/j.foodres.2024.114809] [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: 04/06/2024] [Revised: 07/12/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Legumes are abundant sources of proteins, and white common bean proteins play an important role in air-water interface properties. This study aims to investigate the technical-functional properties of white common bean protein isolate (BPI) as a function of pH, protein concentration, and guar gum (GG) presence. BPI physicochemical properties were analyzed in terms of solubility, zeta potential, and mean particle diameter at pH ranging from 2 to 9, in addition to water-holding capacity (WHC), oil-holding capacity (OHC), and thermogravimetric analysis. Protein dispersions were evaluated in terms of dynamic, interfacial, and foam-forming properties. BPI showed higher solubility (>80 %) at pH 2 and above 7. Zeta potential and mean diameter ranged from 15.43 to -34.08 mV and from 129.55 to 139.90 nm, respectively. BPI exhibited WHC and OHC of 1.37 and 4.97 g/g, respectively. Thermograms indicated decomposition temperature (295.81 °C) and mass loss (64.73 %). Flow curves indicated pseudoplastic behavior, with higher η100 values observed in treatments containing guar gum. The behavior was predominantly viscous (tg δ > 1) at lower frequencies, at all pH levels, shifting to predominantly elastic at higher frequencies. Equilibrium surface tension (γeq) ranged from 43.87 to 41.95 mN.m-1 and did not decrease with increasing protein concentration under all pH conditions. All treatments exhibited ϕ < 15°, indicating predominantly elastic surface films. Foaming properties were influenced by higher protein concentration and guar gum addition, and the potential formation of protein-polysaccharide complexes favored the kinetic stability of the system.
Collapse
Affiliation(s)
| | - Jucenir Dos Santos
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | - Laís Fernanda Batista
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | | | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | | | | | - Luis Antonio Minim
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | | |
Collapse
|
2
|
Qin X, Guo Y, Zhao X, Liang B, Sun C, Li X, Ji C. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. Foods 2024; 13:1511. [PMID: 38790810 PMCID: PMC11121546 DOI: 10.3390/foods13101511] [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: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0-7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence.
Collapse
Affiliation(s)
- Xv Qin
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Yaxian Guo
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiaoqing Zhao
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China;
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China;
| |
Collapse
|
3
|
Milyaeva OY, Akentiev AV, Bykov AG, Loglio G, Miller R, Portnaya I, Rafikova AR, Noskov BA. Dynamic Properties of Adsorption Layers of κ-Casein Fibrils. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:15268-15274. [PMID: 37867296 DOI: 10.1021/acs.langmuir.3c01950] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2023]
Abstract
The dynamic surface properties of native κ-casein solutions and aqueous dispersions of its fibrils differ significantly from the corresponding properties of the systems with globular proteins. The dependence of the dynamic surface elasticity of κ-casein solutions on surface pressure has a local maximum, indicating partial displacement of macromolecules from the proximal region of the surface layer to the distal one. This dependence becomes monotonic for fibril dispersions, similar to the results for dispersions of globular protein fibrils, but unlike the latter case, the surface elasticity close to the steady state reaches values that are approximately four times higher than the data for native protein solutions at the same concentrations.
Collapse
Affiliation(s)
- Olga Yu Milyaeva
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Alexander V Akentiev
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Alexey G Bykov
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Energy Technology, 16149 Genova, Italy
| | - Reinhard Miller
- Institute of Condensed Matter Physics, Technische Universität Darmstadt, D-64289 Darmstadt, Germany
| | - Irina Portnaya
- CryoEM Laboratory of Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000003, Israel
| | - Anastasiya R Rafikova
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Boris A Noskov
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| |
Collapse
|
4
|
Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
5
|
Wang Z, Zhao H, Tao H, Yu B, Cui B, Wang Y. Ultrasound improves the physicochemical and foam properties of whey protein microgel. Front Nutr 2023; 10:1140737. [PMID: 37113296 PMCID: PMC10126503 DOI: 10.3389/fnut.2023.1140737] [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: 02/02/2023] [Accepted: 03/14/2023] [Indexed: 04/29/2023] Open
Abstract
Whey protein microgel (WPM) is an emerging multifunctional protein particle and methods to improve its functional properties are continuously being explored. We developed a method to prepare WPM by heat-induced self-assembly under different ultrasound power (160, 320, 480, and 640 W/cm2) and characterized the particle size, surface hydrophobicity, disulfide bond, viscosity, and foam properties of WPM. Ultrasound increased the particle size of WPM-160 W to 31 μm. However, the increase in ultrasound power gradually reduced the average particle size of samples. The intrinsic fluorescence spectrum showed that ultrasound unfolded the structure of whey protein and exposed more hydrophobic groups, which increased the surface hydrophobicity of WPM. In addition, infrared spectroscopy suggested ultrasound decreased the α-helix content of WPM, implying an increase in the flexibility of protein molecules. The disulfide bond of WPM was broken by ultrasound, and the content of the-SH group increased correspondingly. The rheology indicated that the apparent viscosity decreased with the increase of ultrasonic power. Compared with the control, the ultrasonicated WPM displayed higher foam ability. Ultrasound improved the foam stability of WPM-160 W but destroyed the foam stability of other samples. These results suggest that proper ultrasound treatment can improve the physicochemical and foam properties of WPM.
Collapse
Affiliation(s)
- Zhaoxin Wang
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haibo Zhao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haiteng Tao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Yu
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- *Correspondence: Bin Yu,
| | - Bo Cui
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- Bo Cui,
| | - Yan Wang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, China
| |
Collapse
|
6
|
Noskov B, Akentiev A, Bykov A, Loglio G, Miller R, Milyaeva O. Spread and adsorbed layers of protein fibrils at water –air interface. Colloids Surf B Biointerfaces 2022; 220:112942. [DOI: 10.1016/j.colsurfb.2022.112942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/03/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
|
7
|
Milyaeva OY, Akentiev AV, Bykov AG, Lin SY, Loglio G, Miller R, Michailov AV, Rotanova KY, Noskov BA. Spread Layers of Lysozyme Microgel at Liquid Surface. Polymers (Basel) 2022; 14:polym14193979. [PMID: 36235927 PMCID: PMC9570608 DOI: 10.3390/polym14193979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
The spread layers of lysozyme (LYS) microgel particles were studied by surface dilational rheology, infrared reflection–absorption spectra, Brewster angle microscopy, atomic force microscopy, and scanning electron microscopy. It is shown that the properties of LYS microgel layers differ significantly from those of ß-lactoglobulin (BLG) microgel layers. In the latter case, the spread protein layer is mainly a monolayer, and the interactions between particles lead to the increase in the dynamic surface elasticity by up to 140 mN/m. In contrast, the dynamic elasticity of the LYS microgel layer does not exceed the values for pure protein layers. The compression isotherms also do not exhibit specific features of the layer collapse that are characteristic for the layers of BLG aggregates. LYS aggregates form trough three-dimensional clusters directly during the spreading process, and protein spherulites do not spread further along the interface. As a result, the liquid surface contains large, almost empty regions and some patches of high local concentration of the microgel particles.
Collapse
Affiliation(s)
- Olga Yu. Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexander V. Akentiev
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexey G. Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Shi-Yow Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Physics Department, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Alexander V. Michailov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Ksenia Yu. Rotanova
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Boris A. Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
- Correspondence:
| |
Collapse
|
8
|
Moll P, Salminen H, Griesshaber E, Schmitt C, Weiss J. Homogenization improves foaming properties of insoluble pea proteins. J Food Sci 2022; 87:4622-4635. [DOI: 10.1111/1750-3841.16320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Elena Griesshaber
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Christophe Schmitt
- Department of Chemistry Nestlé Research, Nestlé Institute of Material Sciences Lausanne Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| |
Collapse
|
9
|
Moll P, Salminen H, Seitz O, Schmitt C, Weiss J. Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2093214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Oskar Seitz
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
10
|
|
11
|
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.
Collapse
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
| |
Collapse
|
12
|
Chu Y, Jo Y, Chen L. Size-controllable core/shell whey protein microgels with narrow particle size distribution fabricated by a facile method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
13
|
Lee J, Duggan E. Improved stability of vitamin D3 encapsulated in whey protein isolate microgels. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
14
|
Sun Y, Ma L, Fu Y, Dai H, Zhang Y. Fabrication and characterization of myofibrillar microgel particles as novel Pickering stabilizers: Effect of particle size and wettability on emulsifying capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
15
|
Saavedra Isusi GI, Weilandt M, Majollari I, Karbstein HP, van der Schaaf US. Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability. Food Funct 2021; 12:7227-7238. [PMID: 34165131 DOI: 10.1039/d1fo00891a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pectin-based microgel particles (MGPs) are encouraging sustainable emulsifying agents for food-applications. Based on polyelectrolytes, pectin-based MGPs are assumed to be pH and ionic strength sensitive, in a similar manner to MGPs of synthetic polymers. Besides building a barrier around oil droplets, charged MGPs repulse each other. Thus the stabilisation mechanisms of pectin-based MGPs should be both steric and electrostatic. To investigate this, emulsions were homogenised with MGP concentrations ranging from 0.5 to 2 wt% MGPs. After emulsification, the pH of the emulsions was adjusted to 4, 3, or 2; and the resulting droplet sizes were measured. We found out that the droplet size and the appearance of agglomerates increased with decreasing pH values. This was caused by the loss of the MGP surface charge, as stated by their ζ-potential, showing an increase from -33.71 ± 4.1 mV for samples with pH 4 to -17 ± 0.6 mV, and -3.4 ± 0.6 mV for pH 3 and 2, respectively. However, the degree of coalescence was dependent on the MGP concentration, as samples with 0.5 wt% coalesced more readily than samples with 2 wt% MGP. These results help understand the emulsion stabilisation mechanisms of pectin-based MGPs and what effect formulation parameters have on the long-term stability of MGP-stabilised emulsions.
Collapse
Affiliation(s)
- G I Saavedra Isusi
- Karlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences - Chair of Food Process Engineering, Gotthard-Franz-Str. 3, Building 50.31, 76131 Karlsruhe, Germany.
| | | | | | | | | |
Collapse
|
16
|
Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces. Foods 2021; 10:foods10061426. [PMID: 34205453 PMCID: PMC8234016 DOI: 10.3390/foods10061426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
It is widely accepted that protein-based particles can efficiently stabilize foams and emulsions. However, it is not fully elucidated which particle properties are decisive for the stabilization of air/water and oil/water interfaces. To unravel this correlation, selected properties of nano-sized soluble β-lactoglobulin particles were changed one at a time. Therefore, particles of (1) variable size but similar zeta potential and degree of cross-linking and (2) similar size but different further properties were produced by heat treatment under a specific combination of pH value and NaCl concentration and then analyzed for their interfacial behavior as well as foaming and emulsifying properties. On the one hand, it was found that the initial phase of protein adsorption at both the air/water and the oil/water interface was mainly influenced by the zeta potential, independent of the particle size. On the other hand, foam stability as resolved from the time-dependent evolution of mean bubble area negatively correlated with disulfide cross-linking, whereas emulsion stability in terms of oil droplet flocculation showed a positive correlation with disulfide cross-linking. In addition, flocculation was more pronounced for larger particles. Concluding from this, foam and emulsion stability are not linked to the same particle properties and, thus, explanatory approaches cannot be used interchangeably.
Collapse
|
17
|
Hazrati Z, Madadlou A. Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104952] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
18
|
Saavedra Isusi G, Lohner N, Karbstein H, van der Schaaf U. Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
19
|
Effects of acetyl grafting on the structural and functional properties of whey protein microgels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106443] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. ULTRASONICS SONOCHEMISTRY 2021; 70:105340. [PMID: 32942167 PMCID: PMC7786567 DOI: 10.1016/j.ultsonch.2020.105340] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 05/08/2023]
Abstract
The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600-1700 cm-1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200-1260 cm-1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940-1066 cm-1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
Collapse
Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - H Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México, Facultad de Ingeniería Química, Colegio de Ingeniería en Alimentos, 18 Sur y Avenida San Claudio, 72570 Puebla, Mexico
| | - M Rojas-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - G G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada IPN, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala, Mexico.
| |
Collapse
|
21
|
Liu X, Shen L, Zhao S, Zhang H. Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xingli Liu
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Li Shen
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Shuangli Zhao
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Hua Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| |
Collapse
|
22
|
CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104815] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
23
|
Peng D, Jin W, Arts M, Yang J, Li B, Sagis LM. Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105955] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
24
|
Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105868] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
25
|
Zhu X, Zhan F, Zhao Y, Han Y, Chen X, Li B. Improved foaming properties and interfacial observation of sodium caseinate-based complexes: Effect of carboxymethyl cellulose. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105758] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
26
|
Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020; 276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
Abstract
The review discusses recent results on the adsorption of amyloid fibrils and protein microgels at liquid/fluid interfaces. The application of the shear and dilational surface rheology, atomic force microscopy and passive particle probe tracking allowed for elucidating characteristic features of the protein aggregate adsorption while some proposed hypothesis still must be examined by special methods for structural characterization. Although the distinctions of the shear surface properties of dispersions of protein aggregates from the properties of native protein solutions are higher than the corresponding distinctions of the dilational surface properties, the latter ones give a possibility to obtain new information on the formation of fibril aggregates at the water/air interface. Only the adsorption of BLG microgels and fibrils was studied in some details. The kinetic dependencies of the dynamic surface tension and dilational surface elasticity for aqueous dispersions of protein globules, protein microgels and purified fibrils are similar if the system does not contain flexible macromolecules or flexible protein fragments. In the opposite case the kinetic dependencies of the dynamic surface elasticity can be non-monotonic. The solution pH influences strongly the dynamic surface properties of the dispersions of protein aggregates indicating that the adsorption kinetics is controlled by an electrostatic adsorption barrier if the pH deviates from the isoelectric point. A special section of the review considers the possibility to apply kinetic models of nanoparticle adsorption to the adsorption of protein aggregates.
Collapse
|
27
|
Bahri A, Chevalier-Lucia D, Marchesseau S, Schmitt C, Gergely C, Martin M. Effect of pH change on size and nanomechanical behavior of whey protein microgels. J Colloid Interface Sci 2019; 555:558-568. [PMID: 31404840 DOI: 10.1016/j.jcis.2019.07.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 10/26/2022]
Abstract
Microgels specific structural and functional features are attracting high research interest in several applications such as bioactives and drug delivery or functional food ingredients. Whey protein microgels (WPM) are obtained by heat treatment of whey protein isolate (WPI) in order to promote intramolecular cross-linking. In the present work, atomic force microscopy (AFM) was used in contact mode and in liquid to investigate WPM particles topography and mechanical properties at the nanoscale at native pH (6.5) and acid pH (5.5 and 3.0). Prior to AFM, WPM particles were captured on a gold substrate via low energy interactions by means of specific monoclonal antibodies. AFM images clearly showed an increase in the size of WPM particles induced by pH decrease. AFM in force spectroscopy mode was employed to monitor the elasticity of WPMs. The obtained effective Young's modulus data showed a significant increase in stiffness at pH 5.5 and pH 3.0, over 15-fold compared to native pH. These findings indicate that the mechanical profile of the WPM network varied with the pH decrease. The WPM topographic and nanomechanical changes induced by acidification were most likely due to substantial changes in the shape and inner structure of WPM particles. Our results suggest that internally cross-linked structures, modified by acidification could display interesting functional properties when used as a food ingredient.
Collapse
Affiliation(s)
- Asma Bahri
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France; L2C, Univ Montpellier, CNRS, Montpellier, France
| | | | - Sylvie Marchesseau
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - Christophe Schmitt
- Nestlé Institute of Material Sciences, Nestlé Research, Lausanne, Switzerland
| | | | - Marta Martin
- L2C, Univ Montpellier, CNRS, Montpellier, France.
| |
Collapse
|
28
|
Kieserling K, Vu TM, Drusch S, Schalow S. Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.051] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
29
|
Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA. Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol. Int J Biol Macromol 2019; 135:226-232. [DOI: 10.1016/j.ijbiomac.2019.05.140] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/14/2019] [Accepted: 05/21/2019] [Indexed: 12/16/2022]
|
30
|
Ambros S, Dombrowski J, Boettger D, Kulozik U. The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material. J Food Sci 2019; 84:1682-1691. [PMID: 31287569 DOI: 10.1111/1750-3841.14698] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/15/2022]
Abstract
Microwave vacuum drying as compared to conventional vacuum drying has evinced advantages regarding drying time, while comparable product characteristics were achieved when drying sensitive biological material. Due to the volumetric microwave input, a time reduction of up to 90% is possible. When drying viscous liquids, a foamed structure that remains stable during drying exhibits further advantages as the diffusion-limited third drying step is enhanced by the porous structure. As foams not only have to be thermally resistant during microwave vacuum processing, but also withstand the vacuum, a specific process for foam drying by microwaves under low pressure conditions was developed. Foam formation and stabilization was achieved by using a synergistic mixture of proteins and carbohydrates; Lactobacillus paracasei ssp. paracasei F19 (L. paracasei) served as a model sensitive substance. Investigation of surface activity and foaming properties as a function of L. paracasei concentration revealed a significant positive contribution of the bacterial cells. It was shown that L. paracasei directly adsorbed at the air-water interface. Besides, a structuring of the liquid lamellae was assumed. Moreover, drying time was reduced to at least 50% compared to microwave vacuum drying without foaming. It was further observed that the slight loss in survival was mainly due to the relatively high moisture content and high vacuum levels at the beginning of the process. However, foaming, vacuum application, and final drying, respectively, did not affect viability of the bacterial cells. Thus, by incorporation of lactic acid bacteria into foam structures, drying can be carried out in a fraction of time, and further results in high-product quality. PRACTICAL APPLICATION: The application of continuous foam drying offers an efficient and energy-saving alternative to the currently applied techniques for the processing of sensitive material. The process could be applied for the preservation of starter cultures and probiotics as well as in the pharmaceutical industry, when sensitive material such as therapeutic proteins is dried. This process is especially suitable for freezing-sensitive and thermolabile substances.
Collapse
Affiliation(s)
- S Ambros
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - J Dombrowski
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - D Boettger
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - U Kulozik
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| |
Collapse
|
31
|
Tatry MC, Laurichesse E, Perro A, Ravaine V, Schmitt V. Kinetics of spontaneous microgels adsorption and stabilization of emulsions produced using microfluidics. J Colloid Interface Sci 2019; 548:1-11. [DOI: 10.1016/j.jcis.2019.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/04/2019] [Accepted: 04/06/2019] [Indexed: 12/14/2022]
|
32
|
Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.076] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
33
|
Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouéré C, Cox S, Leconte N, Pezennec S. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. J Colloid Interface Sci 2019; 542:222-232. [DOI: 10.1016/j.jcis.2019.02.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
|
34
|
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
35
|
Su J, Wang X, Li W, Chen L, Zeng X, Huang Q, Hu B. Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12335-12343. [PMID: 30380846 DOI: 10.1021/acs.jafc.8b03807] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Probiotics with positive physiological effects on intestinal microflora populations of the host are popular in functional foods. Low relative humidity (RH) and temperature are beneficial for probiotic survival. In the present study, freeze-dried Lactobacillus plantarum powder, representative of probiotics, was encapsulated in the high internal phase emulsions (HIPEs) stabilized with whey protein isolate (WPI) microgels, to avoid the contact of water. Homogeneously dispersed WPI microgels with particle sizes around 300 nm were formed through thermal treatment of WPI solution. The particle size of the microgels decreased with the elevation of protein concentrations as well as the departure of pH values from the isoelectric point of the protein. When internal oil phase volume fractions were higher than 80% (w/w), WPI microgels with concentrations higher than 4.0 wt %, prepared at pH 4.0, 6.0, and 7.0 conditions, could stabilize the oil to form homogeneous HIPEs with tilting stability. The HIPEs thus formed had a cellular and tunable pore structure that could resist mechanical perturbation. Encapsulation of L. plantarum within HIPEs successfully increased the cell viability after pasteurization processing. The protective effect was even improved with the elevation of the oil volume fraction and increase of WPI microgel concentrations. Under different pH conditions, the strongest protective effect appeared at pH 4.0, when the WPI microgels accumulated on the oil droplet surface. When the large amount of oil and the protein microgel layer on the oil-water interface were combined as two specialties, the HIPEs were demonstrated to have high potential for enhancing the viability of probiotics during food thermal processing.
Collapse
Affiliation(s)
- Jiuling Su
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Xiaoqi Wang
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Wei Li
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Ligen Chen
- Department of Bioengineering, School of Marine and Bioengineering , Yancheng Institute of Technology , Yancheng , Jiangsu 224051 , People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Qingrong Huang
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Bing Hu
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing , Jiangsu 210095 , People's Republic of China
| |
Collapse
|
36
|
Richert ME, García Rey N, Braunschweig B. Charge-Controlled Surface Properties of Native and Fluorophore-Labeled Bovine Serum Albumin at the Air-Water Interface. J Phys Chem B 2018; 122:10377-10383. [PMID: 30339752 PMCID: PMC6245422 DOI: 10.1021/acs.jpcb.8b06481] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
![]()
Proteins
at interfaces are important for protein formulations and
in soft materials such as foam. Here, interfacial stability and physicochemical
properties are key elements, which drive macroscopic foam properties
through structure–property relations. Native and fluorescein
isothiocyanate-labeled bovine serum albumin (BSA) were used to modify
air–water interfaces as a function of pH. Characterizations
were performed with tensiometry and sum-frequency generation (SFG).
SFG spectra of O–H stretching vibrations reveal a phase reversal
and a pronounced minimum in O–H intensity at pH values of 5.3
and 4.7 for native and labeled BSA, respectively. This minimum is
attributed to the interfacial isoelectric point (IEP) and is accompanied
by a minimum in surface tension and negligible ζ-potentials
in the bulk. Interfacial proteins at pH values close to the IEP can
promote macroscopic foam stability and are predominately located in
the lamellae between individual gas bubbles as evidenced by confocal
fluorescence microscopy. Different from the classical stabilization
mechanisms, for example, via the electrostatic disjoining pressure,
we propose that the presence of more close-packed BSA, because of
negligible net charges, inside the foam lamellae is more effective
in reducing foam drainage as compared to a situation with strong repulsive
electrostatic interactions.
Collapse
Affiliation(s)
- Manuela E Richert
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany
| | - Natalia García Rey
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
| | - Björn Braunschweig
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
| |
Collapse
|
37
|
Lazidis A, de Almeida Parizotto L, Spyropoulos F, Norton I. Reprint of: Microstructural design of aerated food systems by soft-solid materials. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
Foegeding EA, Plundrich N, Schneider M, Campbell C, Lila MA. Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
39
|
Vahedifar A, Madadlou A, Salami M. Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
Chen M, Feijen S, Sala G, Meinders M, van Valenberg H, van Hooijdonk A, van der Linden E. Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
41
|
Lazidis A, de Almeida Parizotto L, Spyropoulos F, Norton I. Microstructural design of aerated food systems by soft-solid materials. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
42
|
|
43
|
|
44
|
Maticorena E, Alarcón C, Troncoso E, Zúñiga RN. The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1358766] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Eitty Maticorena
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Claudio Alarcón
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Elizabeth Troncoso
- Bioprocess Engineering Laboratory, Department of Chemistry, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
| | - Rommy N. Zúñiga
- Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Santiago, Chile
| |
Collapse
|
45
|
|
46
|
Dombrowski J, Gschwendtner M, Kulozik U. Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.12.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
47
|
Le XT, Rioux LE, Turgeon SL. Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. Adv Colloid Interface Sci 2017; 239:127-135. [PMID: 27318757 DOI: 10.1016/j.cis.2016.04.006] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 04/26/2016] [Accepted: 04/27/2016] [Indexed: 11/28/2022]
Abstract
Protein and polysaccharide mixed systems have been actively studied for at least 50years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein-polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein-polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration. For the first time, the functional properties of protein-polysaccharide coupled gels are presented and discussed in relationship to individual protein and polysaccharide hydrogels. One of their outstanding characteristics is their gel water retention. Up to 600g of water per g of biopolymer may be retained in the electrostatic gel network compared to a protein gel (3-9g of water per g of protein). Potential applications of the gels are proposed to enable the food and non-food industries to develop new functional products with desirable attributes or new interesting materials to incorporate bioactive molecules.
Collapse
Affiliation(s)
- Xuan T Le
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Laurie-Eve Rioux
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Sylvie L Turgeon
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada.
| |
Collapse
|
48
|
Schneider M, Esposito D, Lila MA, Foegeding EA. Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles. Food Funct 2016; 7:1306-18. [PMID: 26857696 DOI: 10.1039/c5fo01499a] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects. In combination, the two could be an excellent source of necessary and supplemental nutrients as well as expand the functionality of whey proteins in food structures. The objectives of this investigation were to (1) develop an approach for particle formation between whey protein and cranberry, blackcurrant, or muscadine grape juices, (2) determine resulting particle composition and physical characteristics, and (3) evaluate properties related to food structure stability and maintenance of phytochemical bioactivity. Particles were formed by combining 20% w/w whey protein with juice containing 50, 250, or 500 μg g(-1) total phenolics, adjusting pH to 4.5, and centrifuging to collect aggregated particles. Particles had an approximate molar ratio of 9-50 proteins per polyphenol, and the ratio increased with increasing phenolic content of the juice used to create the particles. Particle size ranged from 1-100 μm at pH 4.5, compared to 10 μm particles that formed when whey protein isolate alone was precipitated at pH 4.5. Polyphenols and other juice components, such as acids and sugars appeared to be involved in particle formation. Particles improved foam stability, and the anti-inflammatory properties of entrapped polyphenols were maintained in the particles. Highly functional protein-polyphenol particles can be designed to stabilize food structures and simultaneously deliver polyphenols associated with health benefits.
Collapse
Affiliation(s)
- Margaret Schneider
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Dr., Raleigh, NC 27695, USA
| | - Debora Esposito
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Mary Ann Lila
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - E Allen Foegeding
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Dr., Raleigh, NC 27695, USA
| |
Collapse
|
49
|
Dombrowski J, Johler F, Warncke M, Kulozik U. Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
50
|
Chen M, Bleeker R, Sala G, Meinders M, van Valenberg H, van Hooijdonk A, van der Linden E. Particle size determines foam stability of casein micelle dispersions. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|