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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan. FOOD SCI TECHNOL INT 2023; 29:831-846. [PMID: 36113116 DOI: 10.1177/10820132221123716] [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] [Indexed: 11/02/2023]
Abstract
The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - Hector Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México. Facultad de Ingeniería Química. Colegio de Ingeniería en Alimentos, Puebla, Mexico
| | - Genaro Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada IPN, México, Tlaxcala, Mexico
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Lonchamp J, Clegg P, Euston S. Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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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
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Pogorelov A, Ipatova L, Pogorelova M, Kuznetsov A, Suvorov O. Properties of serum albumin in electrolyzed water. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-117-126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Electrochemical activation of water controls the physicochemical parameters of aquatic food environment without any reagents. Electrolyzed water affects the properties of macronutrient solutions. The present research studied the effect of anodic and cathodic fractions of electrochemically activated water on protein molecules and their interaction patterns.
Study objects and methods. The study featured bovine serum albumin and its properties in electrochemically activated water with nonstandard redox and acidity values. The aqueous solution of bovine serum albumin was studied by viscometry, UV spectrometry, time-of-flight secondary ion mass spectrometry, and electrophoresis.
Results and discussion. By knowing the interaction patterns of electrochemically activated water and protein molecules, food producers can control the properties of biological raw materials. Bovine serum albumin was studied in metastable fractions of electrochemically activated water obtained in the anode or cathode chamber of an electrochemical reactor. Both fractions of electrochemically activated water appeared to modify the properties of bovine serum albumin. The oxidized fraction of electrochemically activated water (anolyte) converted the protein solution into a more homogeneous molecular composition. The solution of bovine serum albumin in the reduced fraction of electrochemically activated water (catholyte) had an abnormally negative redox potential (–800 mV). The aqueous solution of bovine serum albumin in catholyte retained its initial viscosity for a long time, and its level was lower than in the control sample. This effect was consistent with other physicochemical characteristics of the solution.
Conclusion. The research revealed some patterns that make it possible to apply reagent-free viscosity regulation to protein media in the food industry.
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Affiliation(s)
- Alexander Pogorelov
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences
| | - Larisa Ipatova
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences
| | - Maria Pogorelova
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences
| | - Alexander Kuznetsov
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences
| | - Oleg Suvorov
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences
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Khalesi M, FitzGerald RJ. Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins. Food Res Int 2021; 147:110576. [PMID: 34399548 DOI: 10.1016/j.foodres.2021.110576] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/28/2022]
Abstract
Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse range of applications in food products. The technofunctional properties of two MPC85 samples having similar gross composition but different levels of native whey protein (WP), i.e., MPC85S1 and MPC85S2 with 16.6 and 6.0 g native WP/100 g protein, respectively, were compared. Rheometeric analysis showed that under an applied normal stress of 1.0-15.0 kPa, the compressibility, the air permeability and the cohesiveness of MPC85S2 was higher compared to MPC85S1. Differential scanning calorimetry showed that protein denaturation in MPC85S1 began at 63 °C while for MPC85S2 it began at 70 °C. The heat coagulation time (HCT at 140 °C) for 4.2% (w/v, on a protein basis) reconstituted MPC85S1 and MPC85S2 was 2.2 and 2.7 min, respectively. While a higher lightness for MPC85S1 was evidenced using colourimeter analysis, the colour stability on oven drying at 95 °C for MPC85S2 was higher than MPC85S1. The emulsion produced with MPC85S1 flocculated after 1 d and phase separation occurred after 14 d. In the case of MPC85S2, flocculation began after 4 d while phase separation was observed at 33 d. The viscosity of MPC85S2 (4.2% (w/v) protein) was higher than MPC85S1. This study showed differences between the flowability, viscosity, colour properties, thermal stability (in powder and in reconstituted format), emulsification and buffering capacity for MPC samples having two different levels of WP denaturation. The results demonstrated that the MPCs studied having two different levels of WP denaturation could be targeted for different functional applications. The minimal/maximum level of denaturation required to induce technofunctional property differences requires further study.
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6
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Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106689] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Meza BE, De Piante Vicín DA, Marino F, Sihufe GA, Peralta JM, Zorrilla SE. Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bárbara E Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Daniel A De Piante Vicín
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
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Drozłowska E, Weronis M, Bartkowiak A. The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate. Journal of Food Science and Technology 2019; 57:1131-1137. [PMID: 32123434 DOI: 10.1007/s13197-019-04148-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2019] [Accepted: 11/03/2019] [Indexed: 11/25/2022]
Abstract
The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week (p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way.
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Affiliation(s)
- Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 str., 71-270 Szczecin, Poland
| | - Marta Weronis
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 str., 71-270 Szczecin, Poland
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 str., 71-270 Szczecin, Poland
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Schong E, Famelart MH. Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH. Food Res Int 2019; 122:96-104. [PMID: 31229134 DOI: 10.1016/j.foodres.2019.04.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/13/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022]
Abstract
Dry heating (DH) at 100 °C for 36 h of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (PMs), resulting from the crosslinking of proteins inside the powder. These PMs could be used as high-viscosity food ingredients. Casein, present as a contaminant in whey protein powders, has been shown to become incorporated into the PMs. In this study, we investigated the effect of adding increasing amounts of sodium caseinate to whey protein powders on the formation of PMs during DH at 100 °C for 36 h. In addition, we studied PM formation during DH of a micellar casein-enriched milk protein powder (Casmic). The browning index of the dry-heated powders, and the size and water content of the microparticles were also characterized. We confirmed that sodium caseinate was incorporated into the PMs. The highest PM D[4,3] values (270 μm) were observed for powders with around 40% caseinate. Powders without added caseinate displayed D[4,3] values of 150 μm. The yield of conversion of proteins into PMs increased from 0.6 to 0.8 g/g with caseinate addition, whereas the amount of water entrapped in the PMs decreased from around 30 to 20 g/g. PMs were also formed by DH of the Casmic powder, but these particles were smaller, with sizes of around 80 μm. In conclusion, our study shows that the process of DH at pH 9.5 could be applied to all milk proteins to obtain PMs with functional properties that could be used in the food industry.
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Affiliation(s)
- Elise Schong
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, cedex, France
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Schong E, Famelart MH. Dry heating of whey proteins leads to formation of microspheres with useful functional properties. Food Res Int 2018; 113:210-220. [PMID: 30195515 DOI: 10.1016/j.foodres.2018.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 11/25/2022]
Abstract
Modification of whey protein isolate (WPI) powders is used in the food industry to enhance the functional properties of WPI. We investigated the impact of severe dry heating (DH) at 100 °C for up to 36 h on an alkaline-treated (pH 9.5), spray dried (water activity of ~0.24) WPI powder. Dry heated powders and their reconstituted suspensions were analysed. DH for 0-6 h led to 47% loss of native proteins, increases in the levels of soluble aggregates (×2.2) and of advanced glycation end-products of the Maillard reaction (at least ×2.7) and to powder browning (at least ×3) with a 95% decrease in free lactose content. DH for at least 12 h led to a decrease in soluble aggregates with concomitant formation of large, stable and insoluble microparticles. These microparticles had a microsphere structure, contained 98% of water phase and were made of insoluble powder particles resulting from protein cross-links during DH. Microparticle size could be altered by varying the pH of the suspension: at pH 6.5, microsphere size was 3-5 times larger than powder particle size, but decreased as the suspension pH neared the isoelectric point. DH could be a useful method for producing functional protein ingredients as these microparticles had very high water retention properties and high viscosity values.
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Affiliation(s)
- Elise Schong
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes Cedex, France
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14
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Meza BE, Carboni AD, Peralta JM. Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Loria KG, Aragón JC, Torregiani SM, Pilosof AM, Farías ME. Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Oduse K, Campbell L, Lonchamp J, Euston SR. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1396478] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Lydia Campbell
- Institute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
| | - Julien Lonchamp
- School of Health Sciences, Queen Margaret University, Edinburgh, United Kingdom
| | - Stephen R. Euston
- Institute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
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Effects of pH modification in proteins from fish (Whitemouth croaker) and their application in food packaging films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Boonlai W, Tantishaiyakul V, Hirun N, Phaisan S, Uma T. The effect of the preservative methylparaben on the thermoresponsive gelation behavior of aqueous solutions of poloxamer 407. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.05.120] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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He Z, Chapital DC, Cheng HN. Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal-based products. J Appl Polym Sci 2016. [DOI: 10.1002/app.43637] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zhongqi He
- Southern Regional Research Center; USDA Agricultural Research Service; 1100 Robert E. Lee Blvd New Orleans Louisiana 70124
| | - Dorselyn C. Chapital
- Southern Regional Research Center; USDA Agricultural Research Service; 1100 Robert E. Lee Blvd New Orleans Louisiana 70124
| | - Huai N. Cheng
- Southern Regional Research Center; USDA Agricultural Research Service; 1100 Robert E. Lee Blvd New Orleans Louisiana 70124
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