1
|
Nastaj M, Sołowiej BG, Terpiłowski K, Kucia W, Tomasevic IB, Peréz-Huertas S. The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods 2023; 12:foods12071547. [PMID: 37048368 PMCID: PMC10093857 DOI: 10.3390/foods12071547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G', G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.
Collapse
Affiliation(s)
- Maciej Nastaj
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Bartosz G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Wiesław Kucia
- Wiesław Kucia's Artistic School in Lublin, Wojciechowska 3, 20-704 Lublin, Poland
| | - Igor B Tomasevic
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
| | - Salvador Peréz-Huertas
- Department of Chemical Engineering, University of Granada, Avenida de la Fuente Nueva 12 S/N, 18071 Granada, Spain
| |
Collapse
|
2
|
Gomes ER, Montalvão Carneiro LC, Stephani R, Fernandes de Carvalho A, Toledo Renhe IR, Wolfschoon-Pombo AF, Perrone ÍT. Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105298] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
3
|
Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114764] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The surface tension, viscosity, zeta potential of the pre-foam solutions, foam overrun, foam stability and their rheological properties (G′, G″ and tan (δ)) were evaluated. To produce meringues, liquid foams were solidified at 130 °C for 2 h. The surface properties (roughness, contact angles, apparent free surface energy) as well as microstructural ones were determined for the solid foams (meringues). The 15% sugar concentration was detrimental for overrun, stability and rheological properties of liquid foams. The meringue production without sugar was infeasible. The addition of the smallest amount of sucrose (5%) enabled preservation of the aerated structure of the liquid foam during solidification. The 10% sugar concentration increased the stability of liquid foam, its rheology and it was the most effective for air bubbles stabilization during the foam solidification, however, its largest addition (15%) resulted in an increase in the final meringue volume. Larger sucrose concentrations produced a smoothing effect on the meringue surfaces.
Collapse
|
4
|
Curley R, Banta RA, Garvey S, Holmes JD, Flynn EJ. Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-01762-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
5
|
Sadeghi F, Kadkhodaee R, Emadzadeh B, Nishinari K. Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106455] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
6
|
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]
|
7
|
Hannß M, Abbate RA, Mitzenheim E, Alkhalaf M, Böhm W, Lederer A, Henle T. Association of Enzymatically and Nonenzymatically Functionalized Caseins Analyzed by Size-Exclusion Chromatography and Light-Scattering Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2773-2782. [PMID: 32013417 DOI: 10.1021/acs.jafc.9b06592] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The influence of covalent protein modifications resulting from the Maillard reaction (glycation) of casein and lactose on the noncovalent association behavior of the protein was studied. Nonenzymatic cross-linking with methylglyoxal (MGO) and glutaraldehyde (GTA) as well as enzymatic cross-linking with microbial transglutaminase (mTG) was investigated in comparison. Molar mass, particle size, and conformational characteristics of nonmicellar casein associates as well as the extent of intraparticle protein cross-linking were examined utilizing size-exclusion chromatography (SEC) combined with UV detection and static and dynamic light scattering. Cross-linking resulted in the stabilization of a certain fraction of casein associates, with particle sizes of approximately 30 nm in radius of gyration (Rg), and promoted an incorporation of further casein molecules into those particles, yielding molar masses (Mw) of 1.0-1.2 × 106 g/mol. When caseins were additionally conjugated with lactose during the early Maillard reaction, a further growth of the associates up to approximately 50 nm in Rg with a Mw of 2.1 × 106 g/mol was observed. Furthermore, glycation reactions induced a transition from slightly elongated, random-coil structures toward more anisotropic conformations. Associates consisting of caseins cross-linked with GTA appeared to preserve the original particle conformation.
Collapse
Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Raffaele Andrea Abbate
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Eva Mitzenheim
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Mahmoud Alkhalaf
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Albena Lederer
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| |
Collapse
|
8
|
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02394-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
9
|
Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09601-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Raak N, Schöne C, Rohm H, Jaros D. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
11
|
Bouhannache B, HadjSadok A, Touabet A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3278-3284. [PMID: 28974813 DOI: 10.1007/s13197-017-2774-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 07/20/2017] [Indexed: 01/28/2023]
Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
Collapse
Affiliation(s)
- Bouchra Bouhannache
- Department of Environmental and Pharmaceutical Engineering, Faculty of Mechanical and Process Engineering, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| | - Abdelkader HadjSadok
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques, Département du Génie des Procédés, Université Saad Dahlab de Blida1, Route de Soumaa, 09000 Blida, Algeria
| | - Abdelkrim Touabet
- Laboratory of Functional Organic Analysis, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| |
Collapse
|
12
|
Huck-Iriart C, Montes-de-Oca-Ávalos J, Herrera ML, Candal RJ, Pinto-de-Oliveira CL, Linares-Torriani I. New insights about flocculation process in sodium caseinate-stabilized emulsions. Food Res Int 2016; 89:338-346. [DOI: 10.1016/j.foodres.2016.08.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 08/13/2016] [Accepted: 08/20/2016] [Indexed: 11/26/2022]
|
13
|
Liu L, Zhao Q, Zhou S, Zhao M. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Montes de Oca-Ávalos JM, Huck-Iriart C, Candal RJ, Herrera ML. Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1687-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
15
|
Morales R, Martinez M, Pilosof A. Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
Wang P, Jin S, Guo H, Zhao L, Ren F. The pressure-induced, lactose-dependent changes in the composition and size of casein micelles. Food Chem 2015; 173:468-74. [DOI: 10.1016/j.foodchem.2014.09.159] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 09/01/2014] [Accepted: 09/28/2014] [Indexed: 11/16/2022]
|
17
|
Setter O, Livney YD. The effect of sugar stereochemistry on protein self-assembly: the case of β-casein micellization in different aldohexose solutions. Phys Chem Chem Phys 2015; 17:3599-606. [DOI: 10.1039/c4cp03686g] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sugars promote self-assembly of amphiphilic proteins. The effectiveness of sugar stereoisomers correlates positively with their dynamic hydration number and negatively with their hydrophobic-to-hydrophilic molecular surface ratio.
Collapse
Affiliation(s)
- Ofer Setter
- Department of Biotechnology and Food Engineering
- Technion-Israel Institute of Technology
- Haifa
- Israel
| | - Yoav D. Livney
- Department of Biotechnology and Food Engineering
- Technion-Israel Institute of Technology
- Haifa
- Israel
- Russell Berrie Nanotechnology Institute
| |
Collapse
|
18
|
Structural and thermodynamic properties underlying the novel functionality of sodium caseinate as delivery nanovehicle for biologically active lipids. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
19
|
Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
20
|
Nijdam J, Trouillet V, Kachel S, Scharfer P, Schabel W, Kind M. Coat formation of surface-active proteins on aqueous surfaces during drying. Colloids Surf B Biointerfaces 2014; 123:53-60. [PMID: 25262408 DOI: 10.1016/j.colsurfb.2014.07.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 11/11/2013] [Accepted: 07/30/2014] [Indexed: 10/24/2022]
Abstract
Segregation of the protein bovine serum albumin (BSA) and lactose in thin aqueous films during drying was investigated by examining the composition of the dried films using inverse micro Raman spectroscopy (IMRS) and X-ray photoelectron spectroscopy (XPS) sputter-depth profiling. The composition was uniform through the thickness of the dried films except within a 10nm region at the exposed surface where BSA had accumulated, most likely due to its surface activity. The thickness of the BSA layer was similar to the diameter of a BSA molecule, which suggests that a single monolayer of BSA adsorbed at the exposed surface. The BSA surface concentration of the dried films was constant over a wide range of BSA bulk concentrations, indicating that the aqueous surface became saturated with BSA during drying. The BSA surface layer of order 10nm was significantly thinner than the film thickness of order 10 μm, which implies that BSA formed a surface coating rather than a shell, and thus lent no structural rigidity to the film.
Collapse
Affiliation(s)
- J Nijdam
- Chemical and Process Engineering Department, University of Canterbury, Private Bag 4800, Christchurch, New Zealand.
| | - V Trouillet
- Institute for Applied Materials (IAM), Karlsruhe Institute of Technology (KIT), 76344 Eggenstein-Leopoldshafen, Germany
| | - S Kachel
- Institute of Thermal Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| | - P Scharfer
- Institute of Thermal Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| | - W Schabel
- Institute of Thermal Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| | - M Kind
- Institute of Thermal Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| |
Collapse
|
21
|
Liang Y, Gillies G, Patel H, Matia-Merino L, Ye A, Golding M. Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
22
|
Effect of calcium ions on both the co-assembly of αs-casein with soy phosphatidylcholine and the novel functionality of their complex particles. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.03.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
23
|
Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Properties of an αs-casein-rich casein fraction: Influence of dialysis on surface properties, miscibility, and micelle formation. J Dairy Sci 2013; 96:5575-90. [DOI: 10.3168/jds.2013-6788] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Accepted: 06/08/2013] [Indexed: 11/19/2022]
|
24
|
Physicochemical properties and biological activities of ovine caseinate hydrolysates. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0068-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
25
|
Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0901-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
26
|
Hatami M, Nejatian M, Mohammadifar MA. Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels. Int J Biol Macromol 2012; 50:1109-15. [DOI: 10.1016/j.ijbiomac.2012.02.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Revised: 02/21/2012] [Accepted: 02/22/2012] [Indexed: 10/28/2022]
|
27
|
HIDALGO MARÍAE, DAROIT DANIELJ, FOLMER CORRÊA ANAP, PIENIZ SIMONE, BRANDELLI ADRIANO, RISSO PATRICIAH. Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2011.00752.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Huck-Iriart C, Álvarez-Cerimedo MS, Candal RJ, Herrera ML. Structures and stability of lipid emulsions formulated with sodium caseinate. Curr Opin Colloid Interface Sci 2011. [DOI: 10.1016/j.cocis.2011.06.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
29
|
κ-Carrageenan–sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
30
|
Cavallieri AL, Fialho NAV, Cunha RL. Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903176345] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Angelo L.F. Cavallieri
- a Department of Food Science, School of Agriculture and Food Engineering , Federal University of Goiás (UFG) , Goiânia, GO, Brazil
| | - Natalia Amanda Vieira Fialho
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
| | - Rosiane L. Cunha
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
| |
Collapse
|
31
|
Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf B Biointerfaces 2010; 81:130-40. [DOI: 10.1016/j.colsurfb.2010.06.033] [Citation(s) in RCA: 298] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Accepted: 06/30/2010] [Indexed: 02/07/2023]
|
32
|
The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
33
|
Hidalgo ME, Pires MS, Risso PH. A study on bovine kappa-casein aggregation after the enzymatic action of chymosin. Colloids Surf B Biointerfaces 2010; 76:556-63. [DOI: 10.1016/j.colsurfb.2009.12.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2009] [Revised: 12/07/2009] [Accepted: 12/20/2009] [Indexed: 11/16/2022]
|
34
|
|
35
|
Yang X, Foegeding EA. Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.09.011] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
36
|
Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.09.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
37
|
PURWANDARI UMI, VASILJEVIC TODOR. Rheological properties of fermented milk produced by a single exopolysaccharide producingStreptococcus thermophilusstrain in the presence of added calcium and sucrose. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00501.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
38
|
Semenova MG, Belyakova LE, Polikarpov YN, Antipova AS, Dickinson E. Light scattering study of sodium caseinate+dextran sulfate in aqueous solution: Relationship to emulsion stability. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.06.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
39
|
Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. SOFT MATTER 2008; 4:932-942. [PMID: 32907124 DOI: 10.1039/b718319d] [Citation(s) in RCA: 404] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The exploitation of protein-polysaccharide interactions offers opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. Association of protein and polysaccharide molecules may occur chemically through covalent bonds or physically through electrostatic interactions. Theoretical and experimental studies indicate that various molecular and thermodynamic factors can be adjusted to optimize the effectiveness of covalent conjugates and electrostatic complexes in the stabilization of interfaces, gels and emulsions. Maillard-type protein-polysaccharide conjugates have excellent emulsifying and steric stabilizing properties, especially under conditions where the protein alone is poorly soluble. Charged polysaccharides form soluble complexes or coacervates with proteins depending on pH, ionic strength, and biopolymer charge distribution. The structure and stabilizing properties of the mixed protein + polysaccharide layer depends on the sequence of adsorption of the biopolymers to the interface. There is good potential for use of interfacial protein-polysaccharide complexes in the nanoscale engineering of delivery vehicles for nutrient encapsulation and in the protection of adsorbed proteins and emulsified lipids against enzymatic breakdown during digestion.
Collapse
Affiliation(s)
- Eric Dickinson
- Procter Department of Food Science, University of Leeds, Leeds, UKLS2 9JT.
| |
Collapse
|
40
|
Ruíz-Henestrosa VP, Sánchez CC, Rodríguez Patino JM. Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2512-21. [PMID: 18341284 DOI: 10.1021/jf0731245] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
In this contribution, we have analyzed the effect of sucrose on dynamic interfacial (dynamic surface pressure and surface dilatational properties) and foaming (foam capacity and foam stability) characteristics of soy globulins (7S and 11S). The protein (at 1 x 10(-3), 1 x 10(-2), 0.1, and 1 wt %) and sucrose (at 0, 0.25, 0.5, and 1.0 M) concentrations in aqueous solution and the pH (at 5 and 7), and ionic strength (at 0.05 and 0.5 M) were analyzed as variables. The temperature was maintained constant at 20 degrees C. We have observed the following. (i) The dynamics of adsorption (presence of a lag period, diffusion, and penetration at the air-water interface) of soy globulins depend on the peculiar molecular features of proteins (7S or 11S soy globulin) and the level of association/dissociation of these proteins by varying the pH and ionic strength, as well as the effect of sucrose in the aqueous phase on the unfolding of the protein. The rate of adsorption increases with the protein concentration in solution, at pH 7 compared to pH 5, at high ionic strength, and in the absence of sucrose. (ii) The surface dilatational properties reflect the fact that soy globulin adsorbed films exhibit viscoelastic behavior. The surface dilatational modulus increases at pH 7 compared to pH 5, but decreases with the addition of sucrose into the aqueous phase. (iii) The rate of adsorption and surface dilatational properties (surface dilatational modulus and phase angle) during adsorption at the air-water interface play an important role in the formation of foams generated from aqueous solutions of soy globulins. (iv) The increased interfacial adsorption (at high surface pressures) and the combined effects of interfacial adsorption and interfacial interactions between adsorbed soy globulin molecules (at high surface dilatational modulus) can explain the higher stability of the foam, with few exceptions.
Collapse
|
41
|
Vega C, Douglas Goff H, Roos YH. Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.08.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
42
|
Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
43
|
Dickinson E. Structure formation in casein-based gels, foams, and emulsions. Colloids Surf A Physicochem Eng Asp 2006. [DOI: 10.1016/j.colsurfa.2006.01.012] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Christ D, Takeuchi KP, Cunha RL. Effect of Sucrose Addition and Heat Treatment on Egg Albumen Protein Gelation. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07140.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
45
|
Sabadini E, Hubinger MD, Cunha RL. The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2006. [DOI: 10.1590/s0104-66322006000100007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
46
|
Ghosh S, Cramp GL, Coupland JN. Effect of aqueous composition on the freeze-thaw stability of emulsions. Colloids Surf A Physicochem Eng Asp 2006. [DOI: 10.1016/j.colsurfa.2005.07.013] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
47
|
Semenova MG, Belyakova LE, Polikarpov YN, Il'in MM, Istarova TA, Anokhina MS, Tsapkina EN. Thermodynamic Analysis of the Impact of the Surfactant−Protein Interactions on the Molecular Parameters and Surface Behavior of Food Proteins. Biomacromolecules 2005; 7:101-13. [PMID: 16398504 DOI: 10.1021/bm050455m] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This paper reports on the thermodynamics of the interactions between surfactants (anionic, CITREM, SSL; nonionic, PGE; zwitterionic, phospholipids) and food proteins (sodium caseinate, legumin) depending on the chemical structure and molecular state (individual molecules, micelles) of the surfactants and the molecular parameters (conformation, molar mass, charge) of the proteins under changes of pH in the range from 7.2 to 5.0 and temperature from 293 to 323 K. The marked effect of the protein-surfactant interactions on the molecular parameters (the weight-average molar mass, the gyration and hydrodynamic radii) and the thermodynamic affinity of the proteins for an aqueous medium were determined by a combination of static and dynamic laser light scattering. Thermodynamically justified schematic sketches of the molecular mechanisms of the complex formation between like-charged proteins and surfactants have been proposed. In response to the complex formation between the proteins and the surfactants, the more stable and fine foams have been detected generally.
Collapse
Affiliation(s)
- Maria G Semenova
- Institute of Biochemical Physics of Russian Academy of Sciences, Vavilov str. 28, 119991 Moscow, Russia.
| | | | | | | | | | | | | |
Collapse
|
48
|
Braga ALM, Cunha RL. The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate–xanthan gels. Int J Biol Macromol 2005; 36:33-8. [PMID: 15913757 DOI: 10.1016/j.ijbiomac.2005.03.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2004] [Revised: 01/14/2005] [Accepted: 03/21/2005] [Indexed: 10/25/2022]
Abstract
The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of syneresis. The positive effect of sucrose on syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan-sucrose association or favour xanthan-protein interactions.
Collapse
Affiliation(s)
- A L M Braga
- Department of Food Engineering, Faculty of Food Engineering, State University of Campinas (UNICAMP), P.O. Box 6121, 13083-970 Campinas, SP, Brazil
| | | |
Collapse
|
49
|
Murray BS, Dickinson E, Lau CK, Nelson PV, Schmidt E. Coalescence of protein-stabilized bubbles undergoing expansion at a simultaneously expanding planar air-water interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2005; 21:4622-30. [PMID: 16032881 DOI: 10.1021/la047333k] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
A novel design of apparatus is described that allows observation of the coalescence stability of bubbles at a planar interface when the planar interface and the bubble surface both expand. Bubbles are introduced beneath the planar air-water interface contained within a square barrier made of perfluorocarbon rubber. The bubbles are then expanded by reducing the air pressure above the interface, while at the same time the rubber barrier is mechanically expanded, maintaining its square shape, to give the same rate and extent of expansion of the planar interface. The area can typically be increased by a factor of three over time scales as short as 0.2 s. This arrangement has been designed to mimic the behavior of aerated products when they exit from a pressurized aeration unit or product dispenser. Compared to results obtained via a previous technique, where it was only possible to expand the bubbles but not the planar interface, the bubbles are less stable. The apparatus has been used to compare the stabilizing effects of ovalbumin, beta-lactoglobulin, whey protein isolate, and sodium caseinate, in a model aqueous food system thickened with 40% invert sugar. Stability improved with increasing concentration of all the proteins and with a decrease in expansion rate, but considerable instability remained even at protein concentrations as high as 4 to 6 wt % and also at very low expansion rates, though the systems were stable in the absence of expansion. However, the stability was greatly improved by the replacement of the above proteins by the hydrocolloids gelatine or polypropylene glycol alginate. Detailed analysis revealed that the coalescence of individual bubbles in clusters of bubbles were not strongly correlated in distance or time, but larger bubbles and bubbles toward the outside of a cluster were found to be, on average, less stable than smaller bubbles and bubbles located more toward the interior of a cluster. The different degrees of stability are discussed in terms of local deformation, fracture behavior, and time-dependent composition of the adsorbed layers.
Collapse
Affiliation(s)
- Brent S Murray
- Food Colloids Group, The Procter Department of Food Science, The University of Leeds, Leeds LS2 9JT, United Kingdom.
| | | | | | | | | |
Collapse
|
50
|
Pugnaloni LA, Matia-Merino L, Dickinson E. Microstructure of acid-induced caseinate gels containing sucrose: Quantification from confocal microscopy and image analysis. Colloids Surf B Biointerfaces 2005; 42:211-7. [PMID: 15893221 DOI: 10.1016/j.colsurfb.2005.03.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2004] [Revised: 02/02/2005] [Accepted: 03/29/2005] [Indexed: 11/25/2022]
Abstract
We investigate the effect of sucrose on the microstructure of sodium caseinate gels induced by acidification. The average pore size and the fractal properties of two-dimensional slices of the gels are studied using confocal scanning laser microscopy and image analysis. The addition of sucrose promotes stronger and more fine-stranded gels while re-arrangements of the network tend to be prevented. Whereas the fractal dimension itself is not sensitive to changes in the gel microstructure upon addition of sucrose, the maximum cut-off distance, up to which fractal scaling behaviour applies, is substantially reduced, as is the average pore size. The overall microstructural changes seem to be consistent with previous rheological and light scattering studies of the same system.
Collapse
Affiliation(s)
- Luis A Pugnaloni
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
| | | | | |
Collapse
|