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Chen Y, Zhang Z, Chen Y, Li T, Zhang W. The role of fat content in coconut milk: Stability and digestive properties. Food Chem 2024; 446:138900. [PMID: 38428074 DOI: 10.1016/j.foodchem.2024.138900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/24/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
The fat in coconut milk contributes to unique flavour, while increasing fat content affects stability of the coconut milk. In this study, coconut water and fat were separated, recombined, and homogenized to obtain coconut milk with different fat contents (0-20 %). Emulsifying properties, stability, and digestibility of coconut milk with different fat contents were comprehensively evaluated. The results showed that as the fat content increased from 0 to 20 %, the droplet size increased from 2.18 to 4.70 μm and the viscosity showed an increasing trend. During storage and freeze-thaw, coconut milk with 5 % and 10 % fat content showed excellent stability. In addition, coconut milk with 10 % fat content had superior fat digestibility, which was related to high affinity of pancrelipase. In short, this study revealed that fat content below 10 % can withstand environmental factors such as storage, lipid oxidation, and freeze-thaw, which can be accurately developed as coconut milk products.
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Affiliation(s)
- Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zihan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China.
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2
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Ma J, Pan C, Chen H, Chen W, Pei J, Zhang M, Zhong Q, Chen W, Zeng G. Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut ( Cocos nucifera L.) globulins. Food Chem X 2023; 20:100984. [PMID: 38144867 PMCID: PMC10740072 DOI: 10.1016/j.fochx.2023.100984] [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: 05/31/2023] [Revised: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100-500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG). When protein concentration was set at 0.2-0.6 %, the interfacial adsorption increased with the increasing of protein concentration. However, the lowest interfacial viscoelasticity was found when CG concentration was 0.6 %. When the protein concentration was higher than 0.6 %, the dilatational viscoelasticity increased with the increasing of protein concentration. The protein concentration showed positive effect on the emulsion stability of CG. The ionic strength showed positive effect on the interfacial adsorption but negative effects on the interfacial viscoelasticity and emulsion stability. Higher temperature and longer heating time brought worse interface behavior. The heated CG (90℃, 30 min) had the worst interfacial behavior but the best emulsion stability.
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Affiliation(s)
- Jingrong Ma
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Haiming Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Jianfei Pei
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Ming Zhang
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
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3
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Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties. Foods 2023; 12:foods12020368. [PMID: 36673460 PMCID: PMC9857781 DOI: 10.3390/foods12020368] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.
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Karmakar R, Singh P, Datta A, Sen K. Emulsion liquid membrane in the selective extraction of Dy. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Sun Y, Chen H, Chen W, Zhong Q, shen Y, Zhang M. Effect of ultrasound on pH-shift to improve thermal stability of coconut milk by modifying physicochemical properties of coconut milk protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein. Foods 2022; 11:foods11071042. [PMID: 35407129 PMCID: PMC8997637 DOI: 10.3390/foods11071042] [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: 02/25/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/27/2023] Open
Abstract
In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of ultrasound combined with preheating on coconut globulin and coconut milk was evaluated by physicochemical properties and structural characteristics. The results showed that ultrasound and 90 °C preheating gave coconut protein better emulsifying and thermal properties, demonstrated by higher solubility (45.2% to 53.5%), fewer free sulfhydryl groups (33.24 to 28.05 μmol/g) and higher surface hydrophobicity (7658.6 to 10,815.1). Additionally, Fourier transform infrared spectroscopy and scanning electron microscopy showed obvious changes in the secondary structure. Furthermore, the change in the physicochemical properties of the protein brought a higher zeta potential (−11 to −23 mV), decreased the thermal aggregation rate (148.5% to 13.4%) and increased the viscosity (126.9 to 1103.0 m·Pa·s) of the coconut milk, which indicates that ultrasound combined with preheating treatment provided coconut milk with better thermal stability. In conclusion, ultrasound combined with preheating will have a better influence on modifying coconut globulin and increasing the thermal stability of coconut milk. This study provides evidence that ultrasound and other modification technologies can be combined to solve the problems encountered in the processing of coconut protein products.
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Olaniyan OT, Ojewale OA, Dare A, Adebayo O, Enyojo JE, Okotie GE, Adetunji CO, Mada BS, Okoli BJ, Eweoya OO. Cocos nucifera L. oil alleviates lead acetate-induced reproductive toxicity in sexually-matured male Wistar rats. J Basic Clin Physiol Pharmacol 2021; 33:297-303. [PMID: 33713589 DOI: 10.1515/jbcpp-2020-0281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 11/25/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVES Lead primarily affects male reproductive functions via hormonal imbalance and morphological damage to the testicular tissue with significant alteration in sperm profile and oxidative markers. Though, different studies have reported that Cocos nucifera L. oil has a wide range of biological effects, this study aimed at investigating the effect of Cocos nucifera L. oil on lead acetate-induced reproductive toxicity in male Wistar rats. METHODS Twenty (20) sexually matured male Wistar rats (55-65 days) were randomly distributed into four groups (n=5). Group I (negative control)-distilled water orally for 56 days, Group II (positive control)-5 mg/kg bwt lead acetate intraperitoneally (i.p.) for 14 days, Group III-6.7 mL/kg bwt Cocos nucifera L. oil orally for 56 days and Group IV-lead acetate intraperitoneally (i.p.) for 14 days and Cocos nucifera L. oil for orally for 56 days. Rats were sacrificed by diethyl ether, after which the serum, testis and epididymis were collected and used for semen analysis, biochemical and histological analysis. RESULTS The lead acetate significantly increases (p<0.05) testicular and epididymal malondialdehyde (MDA) levels, while a significant reduction (p<0.05) in sperm parameters, organ weight, testosterone and luteinizing hormone was observed when compared with the negative control. The coadministration of Cocos nucifera oil with lead acetate significantly increases (p<0.05) testosterone, luteinizing hormone, sperm parameters and organ weight, with a significant decrease (p<0.05) in MDA levels compared with positive control. Histological analysis showed that lead acetate distorts testicular cytoarchitecture and germ cell integrity while this was normalized in the cotreated group. CONCLUSIONS Cocos nucifera oil attenuates the deleterious effects of lead acetate in male Wistar rats, which could be attributed to its polyphenol content and antioxidant properties.
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Affiliation(s)
- Olugbemi T Olaniyan
- Department of Physiology, Laboratory for Reproductive Biology and Developmental Programming, Edo State University Uzairue, Iyamho, Edo State, Nigeria
| | - Olakunle A Ojewale
- Department of Anatomy, Faculty of Biomedical Sciences, Kampala International University, Western Campus, Bushenyi, Uganda
| | - Ayobami Dare
- Department of Physiology, School of Laboratory Medicine and Medical Sciences, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Olufemi Adebayo
- Department of Physiology, Bingham University Karu, New Karu, Nasarawa State, Nigeria
| | - Joseph E Enyojo
- Department of Physiology, Bingham University Karu, New Karu, Nasarawa State, Nigeria
| | - Gloria E Okotie
- Department of Physiology, University of Ibadan, Ibadan, Nigeria
| | - Charles O Adetunji
- Department of Microbiology, Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Edo State University Uzairue, Iyamho, Edo State, Nigeria
| | | | - Bamidele J Okoli
- Institute of Chemical and Biotechnology, Vaal University of Technology, Southern Gauteng Science and Technology Park, Sebokeng, South Africa
| | - Olugbenga O Eweoya
- School of Medicine and Allied Health Sciences, University of the Gambia, Banjul, The Gambia
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8
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Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin. Foods 2021; 10:foods10030500. [PMID: 33652594 PMCID: PMC7996776 DOI: 10.3390/foods10030500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 02/06/2023] Open
Abstract
Lutein is a challenging compound to incorporate into food, as it is poorly soluble and unstable in aqueous solutions. In this study, the aim was to prepare stable encapsulates of lutein and lutein esters using feasible and straightforward techniques. Fine suspensions based on polyoxyethylene sorbitan monooleate and medium-chain triglyceride oil micelle-like units with 3.45% lutein esters or 1.9% lutein equivalents provided high encapsulation efficiencies of 79% and 83%, respectively. Lutein encapsulated in fine suspensions showed superior stability, as 86% was retained within the formulation over 250 days at 25 °C in the dark. Under the same storage conditions, only 38% of lutein remained in corresponding formulations. Higher encapsulation efficiencies were achieved with lecithin emulsions, at up to 99.3% for formulations with lutein, and up to 91.4% with lutein esters. In lecithin emulsions that were stored for 250 days, 17% and 80% of lutein and lutein esters, respectively, were retained within the formulations.
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9
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Acevedo-Fani A, Dave A, Singh H. Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Front Chem 2020; 8:564021. [PMID: 33102443 PMCID: PMC7546791 DOI: 10.3389/fchem.2020.564021] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/12/2020] [Indexed: 11/28/2022] Open
Abstract
Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Palmerston North, New Zealand
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Anant Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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10
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Yiengveerachon C, Yoshikawa S, Matsumoto H, Ookawara S. Characteristics of coconut protein separation process by means of membrane ultrafiltration. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chayapa Yiengveerachon
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Shiro Yoshikawa
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Hideyuki Matsumoto
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Shinichi Ookawara
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
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11
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Sundrasegaran S, Mah SH. Extraction Methods of Virgin Coconut Oil and Palm-pressed Mesocarp Oil and their Phytonutrients. EFOOD 2020. [DOI: 10.2991/efood.k.201106.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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12
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Alteration of surface pressure of macromolecular monolayer at the air-water interface and electrochemical impedance characteristics. Colloids Surf B Biointerfaces 2019; 187:110638. [PMID: 31767413 DOI: 10.1016/j.colsurfb.2019.110638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 10/23/2019] [Accepted: 11/09/2019] [Indexed: 11/23/2022]
Abstract
Proteins are very important biological macromolecules, specific in their functions essential for many biological activities. Proteins are among the most vital components of all living matters with thousands of different types, and they are very specific in their nature which makes them important for usage in many biotechnological, biomedical, and food processing applications. Langmuir monolayer studies provide the characteristics of monolayer at the air-liquid interface. Langmuir monolayer of protein is affected by the molecular weight, macromolecular structure, denaturation and its purity. The interaction of the protein with other molecules greatly affects the behaviour of monolayer. Coconut oil layer at the air-water interface was prepared with different sub-phases including casein protein and whey protein. Wilhelmy plate measurement technique has been used to measure the surface pressure of the monolayer at the air-liquid interface. Experiments were carried out to study the stability using electrochemical impedance measurements. The electrostatic forces dominated the coconut oil - protein interaction, and the interface of macromolecules were controlled by expansion and compression. The macromolecules were adsorbed with a preferential orientation at the interface, and the stability of colloidal dispersions was governed by the intermolecular interactions. The stability using electrochemical impedance spectroscopy on the selected protein macromolecules along with other analysis were performed by varying various parameters.
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Rohman A, Irnawati, Erwanto Y, Lukitaningsih E, Rafi M, Fadzilah NA, Windarsih A, Sulaiman A, Zakaria Z. Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1687515] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Abdul Rohman
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- University of Malaya Halal Research Centre (UMHRC), Universiti Malaya, Kuala Lumpur, Malaysia
| | - Irnawati
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yuny Erwanto
- Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Endang Lukitaningsih
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Muhamad Rafi
- Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Anjar Windarsih
- Research Division for Natural Product Technology, Indonesian Institute of Sciences (LIPI), Yogyakarta, Indonesia
| | - Ainin Sulaiman
- University of Malaya Halal Research Centre (UMHRC), Universiti Malaya, Kuala Lumpur, Malaysia
| | - Zalina Zakaria
- University of Malaya Halal Research Centre (UMHRC), Universiti Malaya, Kuala Lumpur, Malaysia
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Ubeyitogullari A, Ciftci ON. In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods. Food Res Int 2019; 123:27-35. [DOI: 10.1016/j.foodres.2019.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 04/05/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
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15
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Ferreira JA, Santos JM, Breitkreitz MC, Ferreira JMS, Lins PMP, Farias SC, de Morais DR, Eberlin MN, Bottoli CBG. Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis. Food Res Int 2019; 123:189-197. [PMID: 31284967 DOI: 10.1016/j.foodres.2019.04.052] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 04/07/2019] [Accepted: 04/21/2019] [Indexed: 11/18/2022]
Abstract
Coconut oil (CO) from fifteen different varieties of coconuts (Cocos nucifera L.) and one CO processed on an industrial scale were analyzed by electrospray ionization mass spectrometry (ESI-MS) and the data processed using the chemometric tools principal component analysis and independent component analysis. ESI-MS fingerprinting of lipid compounds showed predominance of diacylglycerols and triacylglycerols, as confirmed by high-resolution MS measurements. Chemometric processing of the ESI-MS data differentiated the coconut oil samples, showing that different coconut varieties/cultivars produce oils with distinguishable abundances of lipidic compounds. Thus ESI-MS analysis followed by data treatment using chemometric tools offers a tool able to classify the industrial coconut oils in a fast, simple and effective way, as well as serving as a potential method to identify the coconut varieties by the CO origin, and the occurrence of any adulteration. The procedure may also be applied for quality control of the industrial processes.
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Affiliation(s)
- Jordana Alves Ferreira
- Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil
| | - Jandyson Machado Santos
- Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil; Department of Chemistry, Federal University of Pernambuco, 52171-900, Recife, PE, Brazil
| | | | - Joana Maria Santos Ferreira
- Department of Agricultural Engineering, Embrapa Tabuleiros Costeiros, Av. Beira Mar, n° 3250, 49025-040 Aracaju, SE, Brazil
| | | | | | | | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil
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16
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Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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17
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Zhu Y, Li Y, Wu C, Teng F, Qi B, Zhang X, Zhou L, Yu G, Wang H, Zhang S, Wang Z, Jiang L. Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis. Sci Rep 2019; 9:6985. [PMID: 31061497 PMCID: PMC6502802 DOI: 10.1038/s41598-019-43439-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022] Open
Abstract
Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP)-phosphatidylcholine (PC) nanoemulsions in this study. Nanoemulsions prepared by high-pressure homogenization were more stable. The structural changes of SP and PC under ultrasound treatment and high-pressure homogenization treatment were investigated by Raman spectroscopy. It could be concluded that ultrasound and high-pressure homogenization treatments increased both the content of α-helix and unordered structure but decreased that of β-structures of SP, while the interaction between SP and PC decreased α-helix content and also reduced unordered structure and β-sheet structure. Ultrasound treatment and high-pressure homogenization exposed more tryptophan and tyrosine residues to promote hydrophobic interaction between SP and PC, which was beneficial for stabilizing the nanoemulsion. The SP-PC interaction exerted a more significant effect on side chain structure than those observed under ultrasound treatment and high-pressure homogenization. The dominant g-g-t vibrational mode of the disulfide bond of soybean protein was not appreciably changed by the two preparations. High-pressure homogenization increased the disorder of lipid chains of PC, promoting SP-PC interaction and thereby increasing the stability of the nanoemulsion. The structural change provided a theoretical basis for preparation of two nanoemulsions.
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Affiliation(s)
- Ying Zhu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Yang Li
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
- Institute of Food Industry Research in Harbin, Harbin, 150030, China
| | - Changling Wu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Fei Teng
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Baokun Qi
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaonan Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Linyi Zhou
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Guoping Yu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Huan Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Shuang Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Zhongjiang Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China.
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18
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Chen P, Chen W, Jiang S, Zhong Q, Chen H, Chen W. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk. Molecules 2018; 23:molecules23102591. [PMID: 30308985 PMCID: PMC6222823 DOI: 10.3390/molecules23102591] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/07/2018] [Accepted: 10/09/2018] [Indexed: 11/16/2022] Open
Abstract
Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions-primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions-were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil⁻water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from -16 to -32 mV) and addition of SBP (from -32 to -46 mV), and it was reduced when laccase was added (from -9.5 to -6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil⁻water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase.
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Affiliation(s)
- Pusen Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Wenxue Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Shan Jiang
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Qiuping Zhong
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Haiming Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Weijun Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
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Patil U, Benjakul S. Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality. J Food Sci 2018; 83:2019-2027. [DOI: 10.1111/1750-3841.14223] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 05/20/2018] [Accepted: 05/29/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Umesh Patil
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ.; Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ.; Hat Yai Songkhla 90112 Thailand
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Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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21
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Ogedengbe OO, Naidu ECS, Akang EN, Offor U, Onanuga IO, Peter AI, Jegede AI, Azu OO. Virgin coconut oil extract mitigates testicular-induced toxicity of alcohol use in antiretroviral therapy. Andrology 2018; 6:616-626. [DOI: 10.1111/andr.12490] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 02/28/2018] [Accepted: 03/08/2018] [Indexed: 12/19/2022]
Affiliation(s)
- O. O. Ogedengbe
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
- Department of Anatomy; College of Medicine and Health Sciences; Afe Babalola University; Ado Ekiti Nigeria
| | - E. C. S. Naidu
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - E. N. Akang
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - U. Offor
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - I. O. Onanuga
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - A. I. Peter
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - A. I. Jegede
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
| | - O. O. Azu
- Discipline of Clinical Anatomy; Nelson R. Mandela School of Medicine; University of Kwazulu-Natal; Durban South Africa
- Department of Anatomy; School of Medicine; University of Namibia; Windhoek Namibia
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22
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23
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Ogedengbe OO, Jegede AI, Onanuga IO, Offor U, Naidu EC, Peter AI, Azu OO. Coconut Oil Extract Mitigates Testicular Injury Following Adjuvant Treatment with Antiretroviral Drugs. Toxicol Res 2016; 32:317-325. [PMID: 27818734 PMCID: PMC5080853 DOI: 10.5487/tr.2016.32.4.317] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/26/2016] [Accepted: 07/18/2016] [Indexed: 12/12/2022] Open
Abstract
Increased access to highly active antiretroviral therapy (HAART) has made the management of drug toxicities an increasingly crucial component of HIV. This study investigated the effects of adjuvant use of coconut oil and HAART on testicular morphology and seminal parameters in Sprague- Dawley rats. Twelve adult male Sprague-Dawley rats, weighing 153~169 g were distributed into four groups (A–D) and treated as follows: A served as control (distilled water); B (HAART cocktail- Zidovudine, Lamivudine and Nevirapine); C (HAART + Virgin coconut oil 10 mL/kg) and D (Virgin coconut oil 10 mL/kg). After 56 days of treatment, animals were killed and laparotomy to exercise the epididymis for seminal fluid analyses done whilst testicular tissues were processed for histomorphometric studies. Result showed a significant decline in sperm motility (P < 0.05) and count (P < 0.0001) in HAART-treated animals while there was insignificant changes in other parameters in groups C and D except count that was reduced (P < 0.0001) when compared with controls. Histomorphological studies showed HAART caused disorders in seminiferous tubular architecture with significant (P < 0.01) decline in epithelial height closely mirrored by extensive reticulin framework and positive PAS cells. Adjuvant Virgin coconut oil + HAART resulted in significant decrease in seminiferous tubular diameter (P < 0.05), but other morphometric and histological parameters were similar to control or Virgin coconut oil alone (which showed normal histoarchitecture levels). While derangements in testicular and seminal fluid parameters occurred following HAART, adjuvant treatment with Virgin coconut oil restored the distortions emanating thereof.
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Affiliation(s)
- Oluwatosin O Ogedengbe
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa; Department of Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado Ekiti, Nigeria
| | - Ayoola I Jegede
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa; Department of Anatomy, Faculty of Basic Medical Sciences, College of Health Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Ismail O Onanuga
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa; Department of Anatomy, Faculty of Biomedical Sciences, Kampala International University, Western Campus, Ishaka, Uganda
| | - Ugochukwu Offor
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa
| | - Edwin Cs Naidu
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa
| | - Aniekan I Peter
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa; Department of Anatomy, Faculty of Basic Medical Sciences, University of Uyo-Nigeria, Uyo, Nigeria
| | - Onyemaechi O Azu
- Discipline of Clinical Anatomy, Nelson R. Mandela School of Medicine, University of Kwazulu-Natal, Durban, South Africa
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Thaiphanit S, Schleining G, Anprung P. Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.035] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Thamnarathip P, Jangchud K, Jangchud A, Vardhanabhuti B. Functional properties of protein hydrolysates from Riceberry rice bran. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Parichart Thamnarathip
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Bongkosh Vardhanabhuti
- Food Science Program; College of Agriculture, Food and Natural Resources; University of Missouri; Columbia MO 65211 USA
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Hartayanie L, Adriani M, , L. KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added with Gum Arabic and Sucrose Ester]. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.2.152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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27
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Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2623-2630. [PMID: 24571632 DOI: 10.1021/jf5001343] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Gluten is produced as a coproduct of the wheat starch isolation process. In this study, gluten was hydrolyzed to degrees of hydrolysis (DH) of 3-6-10 and 1-2-3 with alcalase and trypsin, respectively. These peptidases have a clearly distinct substrate specificity. Corn oil-in-water emulsions (10 wt % oil) were prepared by high-pressure homogenization at pH 7.5. Gluten peptides with DH 3 proved to be the most effective in producing peptides displaying emulsifying properties. Higher levels of alcalase hydrolysates (2.0 wt %) than of trypsin hydrolysates (1.0 wt %) were required to produce stable emulsions with small droplet sizes, which is attributed to differences in the nature of the peptides formed. The emulsions had small mean droplet diameters (d32 < 1000 nm). Emulsions produced with trypsin hydrolysates (stable after 9 days at 55 °C) displayed better thermal stability compared to those produced with alcalase hydrolysates (destabilized after 2 days at 37 °C). The hydrolysate-containing emulsions, however, were quickly destabilized by salt addition (≤100 mM NaCl) and when the pH approached the isoelectric point of the coated droplets (pH ~5.5). Microscopic analysis revealed the formation of air-in-oil-in-water emulsions at lower hydrolysate concentrations, whereas at higher concentrations (≥3.0 wt %) extensive flocculation occurred. Both phenomena contributed to creaming of the emulsions. These results may be useful for the utilization of gluten hydrolysates in food and beverage products.
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Affiliation(s)
- Iris J Joye
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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28
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Cui Z, Chen Y, Kong X, Zhang C, Hua Y. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1634-1642. [PMID: 24460091 DOI: 10.1021/jf404464z] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The adsorption of heat-denatured soy proteins at the oil/water (O/W) interface during emulsification was studied. Protein samples were prepared by heating protein solutions at concentrations of 1-5% (w/v) and were then diluted to 0.3% (w/v). The results showed that soy proteins that had been heated at higher concentrations generated smaller droplet size of emulsion. Increase in homogenizer rotating speed resulted in higher protein adsorption percentages and lower surface loads at the O/W interface. Surface loads for both unheated and heated soy proteins were linearly correlated with the unadsorbed proteins' equilibrium concentration at various rotating speeds. With the rise in NaCl addition level, protein adsorption percentage and surface loads of emulsions increased, whereas lower droplet sizes were obtained at the ionic strength of 0.1 M. The aggregates and non-aggregates displayed different adsorption behaviors when rotating speed or NaCl concentration was varied.
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Affiliation(s)
- Zhumei Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
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29
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Lad V, Murthy Z. Effects of interfacial interactions of solid microparticles on the emulsion containing ionic liquid. J IND ENG CHEM 2014. [DOI: 10.1016/j.jiec.2013.03.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Chambal B, Bergenståhl B, Dejmek P. Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.49a2005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Khalil M, Raila J, Ali M, Islam KM, Schenk R, Krause JP, Schweigert FJ, Rawel H. Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.03.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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33
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Neta NDAS, Santos JCSD, Sancho SDO, Rodrigues S, Gonçalves LRB, Rodrigues LR, Teixeira JA. Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.009] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Naik A, Raghavendra SN, Raghavarao KSMS. Production of Coconut Protein Powder from Coconut Wet Processing Waste and its Characterization. Appl Biochem Biotechnol 2012; 167:1290-302. [DOI: 10.1007/s12010-012-9632-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2011] [Accepted: 02/22/2012] [Indexed: 10/28/2022]
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35
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Lad VN, Murthy ZVP. Enhancing the Stability of Oil-in-Water Emulsions Emulsified by Coconut Milk Protein with the Application of Acoustic Cavitation. Ind Eng Chem Res 2012. [DOI: 10.1021/ie202764f] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Virangkumar N. Lad
- Department
of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat
395007, Gujarat, India
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36
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Basheva ES, Kralchevsky PA, Christov NC, Danov KD, Stoyanov SD, Blijdenstein TBJ, Kim HJ, Pelan EG, Lips A. Unique properties of bubbles and foam films stabilized by HFBII hydrophobin. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:2382-2392. [PMID: 21319779 DOI: 10.1021/la104726w] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The HFBII hydrophobin is an amphiphilic protein that can irreversibly adsorb at the air/water interface. The formed protein monolayers can reach a state of two-dimensional elastic solid that exhibits a high mechanical strength as compared to adsorption layers of typical amphiphilic proteins. Bubbles formed in HFBII solutions preserve the nonspherical shape they had at the moment of solidification of their surfaces. The stirring of HFBII solutions leads to the formation of many bubbles of micrometer size. Measuring the electrophoretic mobility of such bubbles, the ζ-potential was determined. Upon compression, the HFBII monolayers form periodic wrinkles of wavelength 11.5 μm, which corresponds to bending elasticity k(c) = 1.1 × 10(-19) J. The wrinkled hydrophobin monolayers are close to a tension-free state, which prevents the Ostwald ripening and provides bubble longevity in HFBII stabilized foams. Films formed between two bubbles are studied by experiments in a capillary cell. In the absence of added electrolyte, the films are electrostatically stabilized. The appearance of protein aggregates is enhanced with the increase of the HFBII and electrolyte concentrations and at pH close to the isoelectric point. When the aggregate concentration is not too high (to block the film thinning), the films reach a state with 12 nm uniform thickness, which corresponds to two surface monolayers plus HFBII tetramers sandwiched between them. In water, the HFBII molecules can stick to each other not only by their hydrophobic moieties but also by their hydrophilic parts. The latter leads to the attachment of HFBII aggregates such as dimers, tetramers, and bigger ones to the interfacial adsorption monolayers, which provides additional stabilization of the liquid films.
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Affiliation(s)
- Elka S Basheva
- Department of Chemical Engineering, Faculty of Chemistry, Sofia University , 1164 Sofia, Bulgaria
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37
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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]
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38
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Tipvarakarnkoon T, Einhorn-Stoll U, Senge B. Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2010.03.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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41
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Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.08.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Tangsuphoom N, Coupland J. Effect of pH and Ionic Strength on the Physicochemical Properties of Coconut Milk Emulsions. J Food Sci 2008; 73:E274-80. [DOI: 10.1111/j.1750-3841.2008.00819.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.01.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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