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Yang Y, Jin H, Jin Y, Jin G, Sheng L. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein. Int J Biol Macromol 2023; 246:125711. [PMID: 37414321 DOI: 10.1016/j.ijbiomac.2023.125711] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/08/2023]
Abstract
This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum value (41.95 %) observed at pH 5.0. The alkaline condition (pH 9.0) significantly impacted the secondary/tertiary structure of egg yolk, with the yolk solution displaying the lowest surface tension value (15.98 mN/m). Emulsion stability was found to be optimal when egg yolk was used as the stabilizer at pH 9.0, which corresponded to the more flexible diastolic structure, smaller emulsion droplets, increased viscoelasticity, and enhanced resistance to creaming. At pH 9.0, proteins exhibited a maximum solubility (90.79 %) due to their unfolded conformation, yet the protein adsorption content at the oil-water interface showed relatively low (54.21 %). At this time, electrostatic repulsion between the droplets and the spatial site barrier made by proteins that were unable to efficiently adsorb at the oil-water interface kept the emulsion stable. Moreover, it was found that different pH treatments could effectively regulate the relative adsorption contents of various protein subunits at the oil-water interface, and all proteins except livetin displayed good interfacial adsorption capacity at the oil-water interface.
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Affiliation(s)
- Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Tan S, Du M, Yuan G, Rong L, Li R, Li G. Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Hu W, Wu Y, Chen H, Gao J, Tong P. Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs. Foods 2022; 11:foods11162521. [PMID: 36010521 PMCID: PMC9407130 DOI: 10.3390/foods11162521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022] Open
Abstract
To investigate the effect of glucose on the protein structure, physicochemical and processing properties of liquid whole eggs (LWE) under homogenization, different concentrations of glucose (0.01, 0.02, 0.04, 0.08 g/mL) were added into LWE, followed by homogenizing at different pressures (5, 10, 20, 40 MPa), respectively. It was shown that the particle size and turbidity of LWE increased with the increase in glucose concentration while decreasing with the increase in homogenization pressure. The protein unfolding was increased at a low concentration of glucose combined with homogenization, indicating a 40.33 ± 5.57% and 165.72 ± 33.57% increase in the fluorescence intensity and surface hydrophobicity under the condition of 0.02 g/mL glucose at 20 MPa, respectively. Moreover, the remarkable increments in foaming capacity, emulsifying capacity, and gel hardness of 47.57 ± 5.1%, 66.79 ± 9.55%, and 52.11 ± 9.83% were recorded under the condition of 0.02 g/mL glucose at 20 MPa, 0.04 g/mL glucose at 20 MPa, and 0.02 g/mL glucose at 40 MPa, respectively. Reasonably, glucose could improve the processing properties of LWE under homogenization, and 0.02 g/mL–0.04 g/mL and 20–40 MPa were the optimal glucose concentration and homogenization pressure. This study could contribute to the production of high-performance and stable quality of LWE.
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Affiliation(s)
- Wei Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science & Technology, Nanchang University, Nanchang 330047, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (J.G.); (P.T.)
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (J.G.); (P.T.)
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Wang H, Ouyang Z, Hu L, Cheng Y, Zhu J, Ma L, Zhang Y. Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chem 2022; 397:133725. [PMID: 35908462 DOI: 10.1016/j.foodchem.2022.133725] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/06/2022] [Accepted: 07/14/2022] [Indexed: 01/14/2023]
Abstract
Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil-water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
| | - Zhiying Ouyang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
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Oppositely Charged Pickering Emulsion Co-Stabilized by Chitin Nanoparticles and Fucoidan: Influence of Environmental Stresses on Stability and Antioxidant Activity. Foods 2022; 11:foods11131835. [PMID: 35804651 PMCID: PMC9266059 DOI: 10.3390/foods11131835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/06/2023] Open
Abstract
Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and antioxidant activity under different environmental stresses. The results showed that the emulsion with the smallest mean particle size (1.02 μm) and strongest zeta potential (−29.3 mV) was formed at pH 7. Moreover, at this pH, it presented the highest physical stability and antioxidant activity and the lowest emulsion creaming index. The investigation of the effect of temperature on the stability and antioxidant activity of the emulsion revealed that, after freezing/thawing at −20 °C, the emulsion was unstable, the particle size increased, and the stability and antioxidant activity were low. In contrast, the emulsions treated at 25, 37, and 60 °C displayed no significant differences and exhibited high stabilities and antioxidant activities. Additionally, increasing the salt ion concentration further decreased the emulsion stability and antioxidant activity. Particularly, the emulsion with a salt concentration of 500 mM displayed the lowest stability, and stratification occurred after 30 d of storage. The Pickering emulsion remained stable under different environmental stresses expect for at a temperature of −20 °C and 500 mM salt ion concentration.
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Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106784] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Liu Z, Hu M, Zhang S, Jiang L, Xie F, Li Y. Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3003-3012. [PMID: 33205457 DOI: 10.1002/jsfa.10934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/06/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Chitin nanocrystals (ChN) are insoluble particles that can be used as stabilizers for Pickering emulsions. Their unique cationic properties and antibacterial activity have generated considerable interest among researchers. However, ChN have remained largely underexplored. Furthermore, the droplets of the emulsions stabilized by ChN are as large as 10-100 μm, and their physical stability requires further improvement. Some studies have shown that the spontaneous reaction of oppositely charged particles can effectively stabilize the emulsions. Positively charged ChN and negatively charged fucoidan (F) were therefore compounded to stabilize Pickering emulsions, and the stability of these emulsions was analyzed qualitatively. RESULTS The results showed that the composite particles comprising two polysaccharides in a mass ratio of 1:1 and at a pH of 2 (ChN1 -F1 -pH 2) possessed the lowest sulfate content (20.1%) and almost zero potential (-3 mV), indicating a high degree of neutralization of the positively charged amino group in ChN and the negatively charged sulfate group in F. Meanwhile, ChN1 -F1 -pH 2 displayed a dense network structure that improved the dispersibility and wettability (contact angle = 9.3°). Fourier transform infrared spectroscopy results confirmed that ChN and F were effectively combined through electrostatic interaction or neutralization to produce a polyelectrolyte complex. Furthermore, the particle size of the Pickering emulsion stabilized by ChN-F was significantly reduced, and the maximum size did not exceed 10 μm; the physical and storage stability also improved. The ChN1 -F1 -pH 2 emulsion presented excellent storage stability; in particular, the emulsions stabilized by ChN1 -F1 -pH 5 and ChN1 -F1 -pH 6 exhibited excellent flocculation stabilities. CONCLUSION The size of the emulsion droplets stabilized by the oppositely charged polysaccharide particles (ChN-F complexes) reduced significantly. Furthermore, by changing the mass ratio and pH, the microstructure and binding degree of the complexes can be adjusted, thereby promoting their adsorption on the oil-water interface and improving the stability of the Pickering emulsion. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhao Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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Qiu H, Chen X, Wei X, Liang J, Zhou D, Wang L. The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules 2020; 25:E302. [PMID: 31940875 PMCID: PMC7024234 DOI: 10.3390/molecules25020302] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 01/06/2020] [Accepted: 01/08/2020] [Indexed: 12/13/2022] Open
Abstract
The xylitol ester of hydrogenated rosin (XEHR) was obtained for the first time from biomass-based hydrogenated rosin and xylitol using an environmentally friendly, high-pressure CO2 catalytic synthesis. This compound is intended for use as an emulsifier for food. Analyses by ICP-AES showed the absence of heavy metal residues in the product, such that it met food standards. Fourier transform infrared and nuclear magnetic resonance spectroscopies together with gel permeation chromatography confirmed the successful esterification and the formation of a monoester and diester with molar masses of 427 and 772 g/mol. The emulsification of water/soybean oil mixtures by adding the XEHR was assessed at pH values of 4, 6.86, and 10 and in the presence of NaCl, KCl, MgCl2, and CaCl2. The XEHR was found to act as an emulsifier by reducing the interfacial tension of such mixtures to less than 2 mN/m under all conditions. The highest emulsifying activity index (9.52 m2/g) and emulsifying stability index (94.53%) were obtained after adding MgCl2 (100 mM). Particle size and confocal microscopy showed that the presence of salts gave a more uniform droplet size and a finer emulsion structure. The high viscosities of the emulsions containing salts also suggested a more cohesive oil droplet network.
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Affiliation(s)
- Hong Qiu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
| | - Xiaopeng Chen
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Xiaojie Wei
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Jiezhen Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Dan Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
| | - Linlin Wang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
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