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Huang Y, Lin T, Dadmohammadi Y, He Y, Khongkomolsakul W, Noack CE, Abbaspourrad A. Lactoferrin thermal stabilization and iron(II) fortification through ternary complex fabrication with succinylated sodium caseinate. Food Chem X 2024; 22:101498. [PMID: 38911915 PMCID: PMC11190486 DOI: 10.1016/j.fochx.2024.101498] [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: 02/23/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/25/2024] Open
Abstract
A thermally stable co-delivery system for lactoferrin (LF) and iron(II) was developed to address iron deficiency anemia. Complexes were formed between LF, succinylated sodium caseinate (S.NaCas) and FeSO4 with high yield (∼85%). LF-S.NaCas-Fe complexes achieved loading capacities for iron(II) between 2.5 and 12 mg g-1and LF loading capacities between 250 and 690 mg g-1, depending upon initial Fe2+ concentrations and LF ratios. The LF-S.NaCas complex mixtures appeared as smooth cubic particles in SEM, and gradually aggregated to amorphous particles as th iron(II) concentration increased due to iron-facilitated cross-linking. The complexation significantly improved LF thermal stability and addressed the poor solubility of iron(II) under neutral pH. After thermal treatment (95 °C, 5 min), the rehydrated complexes retained 68%-90% LF, with <10% iron(II) release. Circular dichroism spectra showed the secondary structure of the complexed LF was well retained during thermal treatment. This thermally stable system showed great potential in LF thermal protection and iron(II) fortification.
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Affiliation(s)
- Yunan Huang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Yanhong He
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Waritsara Khongkomolsakul
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Claire Elizabeth Noack
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
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2
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Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Sun Y, Tai Z, Yan T, Dai Y, Hemar Y, Li N. Unveiling the structure of the primary caseinate particle using small-angle X-ray scattering and simulation methodologies. Food Res Int 2021; 149:110653. [PMID: 34600655 DOI: 10.1016/j.foodres.2021.110653] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/27/2022]
Abstract
The low-resolution structure of casein (CN) clusters in sodium caseinate (NaCas) solution and its conformational dynamics were obtained by size-exclusion chromatography (SEC), analytical ultracentrifugation (AUC), small-angle X-ray scattering (SAXS), and molecular dynamics (MD) simulations. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE revealed that the casein clusters consisted predominantly of α- and β-CN complexes, and a trace amount of κ-CN. The AUC analysis indicated that the casein clusters were composed of 34.6% of casein monomers, 19.2%, 20.4%, and 25.8% of complexes with molar weight (Mw) of ~50.3, ~70.6, and ~133 kDa, respectively. The volume fractions of components in casein clusters were quantified as 64.3% of αs1-β-αs2-CN, 22.3% of αs1-CN, 8.5% of αs2-CN, and 4.4% of αs1-αs2-CN, respectively. The ensemble optimization method (EOM) gave a fitting result where αs1-β-αs2-CN species coexisted in ~35.3% under compact conformation and ~64.7% in elongated conformation in solution. The three-dimensional structures of αs1-β-αs2-CN from EOM showed a good overlay on the casein clusters ab initio model obtained from DAMMIN and DAMMIX program. MD simulations revealed that αs1-β-αs2-CN underwent a conformational change from the elongated state into the compact state within the initial 200 ns of simulations. The addition of nonionic surfactants affected little the backbone-to-backbone interactions in the formation of the casein clusters. We propose that αs1-CN, β-CN, αs2-CN, and κ-CN associated in consecutive steps into casein clusters, and a trace of κ-CN may be located at the surface of the assemblies limiting the growth of casein aggregates.
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Affiliation(s)
- Yang Sun
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China.
| | - Zhonghong Tai
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Tingting Yan
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Yiqi Dai
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Yacine Hemar
- Catalyst Tec Limited., 16 Beatrice Tinsley Cresecnt, Rosedale 0632, Auckland, New Zealand; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China, People's Republic of China
| | - Na Li
- National Facility for Protein Science in Shanghai, Zhangjiang Lab, Shanghai Advanced Research Institute, CAS, No.333, Haike Road, Shanghai, Shanghai 201210, People's Republic of China.
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7
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Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105967] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Raak N, Rohm H, Jaros D. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02527-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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de Souza Queirós M, Viriato RLS, Vega DA, Ribeiro APB, Gigante ML. Milk fat nanoemulsions stabilized by dairy proteins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3295-3304. [PMID: 32728278 PMCID: PMC7374681 DOI: 10.1007/s13197-020-04362-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/29/2020] [Accepted: 03/18/2020] [Indexed: 10/24/2022]
Abstract
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 60 days of storage at 25 °C. Smaller droplets were observed for the NaCas pH 7.0 nanoemulsion, which also showed a lower polydispersity index, resulting in a stable emulsified system for 60 days. On the other hand, the nanoemulsion with bigger droplet size (WPI pH 4.0) showed reduced stability, probably due to the pH near the isoelectric point of the whey proteins. The nanostructured milk fat exhibited the same melting behavior as the bulk milk fat, with a balance between liquid and crystallized fat, and crystals in polymorphic form β'. This could be an advantage concerning the application of the system for delivery of bioactive compounds and improvement of the sensory properties of fat-based food. In summary, nanoemulsions stabilized by NaCas (pH 7.0) showed higher kinetic stability over the storage time, which from a technological application point of view is a very important factor in the food industry.
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Affiliation(s)
- Mayara de Souza Queirós
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Rodolfo Lázaro Soares Viriato
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Daniela Almeida Vega
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
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Nanoparticles and Colloidal Hydrogels of Chitosan-Caseinate Polyelectrolyte Complexes for Drug-Controlled Release Applications. Int J Mol Sci 2020; 21:ijms21165602. [PMID: 32764340 PMCID: PMC7460567 DOI: 10.3390/ijms21165602] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/26/2020] [Accepted: 07/29/2020] [Indexed: 12/02/2022] Open
Abstract
Chitosan–caseinate nanoparticles were synthesized by polyelectrolyte complex (PEC) formation. Caseinate is an anionic micellar nanocolloid in aqueous solutions, which association with the polycationic chitosan yielded polyelectrolyte complexes with caseinate cores surrounded by a chitosan corona. The pre-structuration of caseinate micelles facilitates the formation of natural polyelectrolyte nanoparticles with good stability and sizes around 200 nm. Such natural nanoparticles can be loaded with molecules for applications in drug-controlled release. In the nanoparticles processing, parameters such as the chitosan degree of acetylation (DA) and molecular weight, order of addition of the polyelectrolytes chitosan (polycation) and caseinate (polyanion), and added weight ratio of polycation:polyanion were varied, which were shown to influence the structure of the polyelectrolyte association, the nanoparticle size and zeta potential. Attenuated total reflection-Fourier transform infrared (ATR-FTIR) analyses revealed the chemical structure of hydrogel colloidal systems consisting of nanoparticles that contain chitosan and caseinate. Transmission electron microscopy (TEM) allowed further characterization of the spherical morphology of the nanoparticles. Furtherly, insulin was chosen as a model drug to study the application of the nanoparticles as a safe biodegradable nanocarrier system for drug-controlled release. An insulin entrapment efficiency of 75% was achieved in the chitosan-caseinate nanoparticles.
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11
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Bot F, Crowley SV, O'Mahony JA. Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104661] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Dominguez AV, Nicolai T. Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Yesiltas B, Torkkeli M, Almásy L, Dudás Z, García-Moreno PJ, Sørensen ADM, Jacobsen C, Knaapila M. Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:2300-2306. [PMID: 32068398 DOI: 10.1021/acs.langmuir.9b03269] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We report on small-angle neutron scattering (SANS) investigations of separate phase domains in high fat (70%) oil-in-water emulsions emulsified with the combination of sodium caseinate (CAS) and phosphatidylcholine (PC). The emulsion as a whole was studied by contrast variation to identify scattering components dominated by individual emulsifiers. The emulsion was subsequently separated into the aqueous phase and the oil-rich droplet phase, which were characterized separately. Emulsions produced with 1.05% (w/w) CAS and PC fraction which varies between 1.75% (w/w) and 0.35% (w/w) provided droplets between 10 and 19 μm in surface weighted mean in 70% fish oil-in-water emulsions. At least two-third of the overall CAS is associated with the interface, while the rest remains with the aqueous phase. Six percent of PC formed a monolayer in the interface, while the rest of the PC remains in the droplet phase in the form of multilayers. When the separated components were resuspended, the resuspended emulsion showed similar characteristics compared to the original emulsion in terms of droplet size distribution and neutron scattering. Instead, CAS in the aqueous phase separated from the emulsion shows aggregation not present in the corresponding CAS-in-D2O system.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Mika Torkkeli
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - László Almásy
- Neutron Spectroscopy Department, Centre for Energy Research, 1121 Budapest, Hungary
| | - Zoltán Dudás
- Neutron Spectroscopy Department, Centre for Energy Research, 1121 Budapest, Hungary
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
- Department of Chemical Engineering, University of Granada, 18003 Granada, Spain
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Matti Knaapila
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
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Guo L, Fang Y, Shao Z, Fang S, Li Y, Chen J, Meng Y. pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-l-lysine. Int J Biol Macromol 2020; 154:644-653. [PMID: 32169449 DOI: 10.1016/j.ijbiomac.2020.03.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/07/2020] [Accepted: 03/09/2020] [Indexed: 10/24/2022]
Abstract
ε-Polylysine (EPL) is a food-grade antimicrobial peptide that forms complexes with proteins. Such complexes are potential carriers for targeted delivery of agents. To elucidate the formation of such complexes, the pH-induced phase transition of EPL and sodium caseinate (SC) complexes were characterized in terms of ionic strengths (I) and EPL/SC weight ratios (r). Electrostatic nanocomplexes (e.g. r = 2-3, I = 2 mM) were formed near the isoelectric point of SC using turbidimetry, dynamic light scattering, and ζ-potential measurements. Phase analyses revealed that the formation of nanocomplexes primarily depends on the I, and saturated binding was recorded above r = 2-2. Electrostatic potential modelling of EPL was employed to describe the interaction affinity. A three-dimensional phase boundary curve was established which divided the complexation into a nano-scale and phase separation. Atomic force microscopy images confirmed that nanocomplexes were spherical particles with uniform shapes. Morphologic examination using optical and scanning electron microscopy and Fourier transform infrared spectroscopy revealed that the nanocomplexes formed "sponge-like" precipitates at larger length scales. This work reveals the possible mechanism that drives the complexation of sodium caseinate and ε-Poly-l-lysine. This is expected to guide the construction of tailor-made protein complexes in industrial applications.
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Affiliation(s)
- Liang Guo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Yaqian Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Zhipeng Shao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hang-zhou 310018, People's Republic of China.
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15
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Yesiltas B, Torkkeli M, Almásy L, Dudás Z, Wacha AF, Dalgliesh R, García-Moreno PJ, Sørensen ADM, Jacobsen C, Knaapila M. Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine. J Colloid Interface Sci 2019; 554:183-190. [PMID: 31299546 DOI: 10.1016/j.jcis.2019.06.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 06/20/2019] [Accepted: 06/30/2019] [Indexed: 11/28/2022]
Abstract
We report on the structural evaluation of high fat fish oil-in-water emulsions emulsified with sodium caseinate (CAS) and phosphatidylcholine (PC). The microemulsions contained 70% (w/w) fish oil with 1.05-1.4% (w/w) CAS and 0.4-1.75% (w/w) PC and were studied by the combination of light scattering together with small-angle X-ray and neutron scattering (SAXS/SANS). Aqueous CAS forms aggregates having a denser core of about 100 kDa and less dense shell about 400 kDa with the hard sphere diameter of 20.4 nm. PC appears as multilayers whose coherence length spans from 40 to 100 nm. PC monolayer separates oil and water phases. Moreover, 80% CAS particles are loosely bound to the interface but are not forming continuous coverage. The distance between aggregated CAS particles in microemulsion is increased compared to CAS aggregates in pure CAS-in-water system. PC multilayers become larger in the presence of oil-water interface compared to the pure PC mixtures. Bilayers become larger with increasing PC concentration. This study forms a structural base for the combination of CAS and PC emulsifiers forming a well-defined thin and dense PC layer together with thick but less dense CAS layer, which is assumed to explain its better oxidative stability compared to single emulsifiers.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - Mika Torkkeli
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - László Almásy
- Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, 1525 Budapest, Hungary; State Key Laboratory of Environment-Friendly Energy Materials, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zoltán Dudás
- Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, 1525 Budapest, Hungary
| | - András Ferenc Wacha
- Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences Hungarian Academy of Sciences, 1525 Budapest, Hungary
| | - Robert Dalgliesh
- Rutherford Appleton Laboratory, ISIS Facility, Chilton OX11 0QX, UK
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - Matti Knaapila
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
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17
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Ghatak D, Iyyaswami R. Selective encapsulation of quercetin from dry onion peel crude extract in reassembled casein particles. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Chen C, Wang P, Zhang N, Zhang W, Ren F. Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.063] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Cho YH, Jones OG. Assembled protein nanoparticles in food or nutrition applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:47-84. [DOI: 10.1016/bs.afnr.2019.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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20
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Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1875892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated. TSC was added to yak skim milk to concentrations of 0, 20, and 40 mmol/L, followed by adjusting the pH to 6.7. The samples were incubated with TGase for the cross-linking reaction, after which the samples were acidified with 1.4% (w/v) gluconodelta-lactone (GDL) at 42°C for 4 h to form gels. The stiffness and water holding capacity (WHC) of gels exhibited higher values at 20 or 40 mmol/L than without TSC. The final storage modulus (G′) of yak milk gels was positively related to the concentration of TSC prior to TGase treatment. Cryoscanning electron microscopy observations showed that the gel networks were more rigid with higher TSC concentrations. Overall, TSC dissociated particles in yak milk into smaller ones. The newly formed particles in yak skim milk could form acid-induced gels with greater stiffness and higher WHC in the presence of TGase.
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21
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Li H, Yang C, Chen C, Ren F, Li Y, Mu Z, Wang P. The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels. Molecules 2018; 23:molecules23071632. [PMID: 29973558 PMCID: PMC6100453 DOI: 10.3390/molecules23071632] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 06/30/2018] [Accepted: 07/01/2018] [Indexed: 12/03/2022] Open
Abstract
In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.
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Affiliation(s)
- Hongliang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang Yang
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Chong Chen
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Beijing 100083, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhishen Mu
- Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China.
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
- Beijing Laboratory of Food Quality and Safety, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
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22
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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Thomar P, Gonzalez-Jordan A, Dittmer J, Nicolai T. Effect of orthophosphate and calcium on the self assembly of concentrated sodium caseinate solutions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. J Dairy Sci 2016; 100:908-918. [PMID: 27988112 DOI: 10.3168/jds.2016-11704] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Accepted: 11/01/2016] [Indexed: 11/19/2022]
Abstract
The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland.
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25
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Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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26
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Heat-induced gelation of casein micelles in aqueous suspensions at different pH. Colloids Surf B Biointerfaces 2016; 146:801-7. [DOI: 10.1016/j.colsurfb.2016.07.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 11/15/2022]
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