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Liu XY, Chen W, Wang CT. Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White. Foods 2023; 12:foods12061289. [PMID: 36981214 PMCID: PMC10048306 DOI: 10.3390/foods12061289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.
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Affiliation(s)
- Xiao-Yan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cheng-Tao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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2
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Post-Thaw Quality of Spermatozoa Frozen with Three Different Extenders in the Murciano Granadina Goat Breed. Animals (Basel) 2023; 13:ani13020309. [PMID: 36670848 PMCID: PMC9854699 DOI: 10.3390/ani13020309] [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: 12/15/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Artificial insemination (AI) with frozen semen in goats still presents serious difficulties, especially in certain goat breeds, in spite of technological progress. The aim of this work is the in vitro study of seminal extenders adapted from those used on other species to evaluate the response of goat sperm to several homeostatic conditions in order to achieve optimal post-thaw semen quality. Three different extenders based on different activity principles were used: (1) extender according to the methodology proposed for pigs, (2) skimmed-milk-based extender according to the methodology proposed for goats in France, and (3) a new egg-yolk-based extender replacing membrane-protective surfactants with sodium dodecyl sulfate (SDS) and named by our team as extender "IMIDA". The freezing guidelines were those proposed for the freezing of porcine semen. The results obtained show that the egg-yolk-based extenders have good parameters of sperm motility at thawing, studied objectively using the computer-assisted sperm analysis (CASA) system and also subjectively. In particular, in the sperm resistance test after five hours, the thawed sperm containing SDS in their composition showed an optimal average on every evaluated parameter. The new IMIDA extender provided the highest sperm quality averages, so it could be a good extender to use in cryopreservation of semen in the caprine species.
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Pycarelle SC, Delcour JA. The role and impact on quality of exogenous and endogenous lipids during sponge cake making. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Ali M, Wu J. Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mostafa Ali
- Department of Food Technology, Faculty of Agriculture University of Kafrelsheikh Kafrelsheikh Egypt
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta Canada
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5
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Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures. J Colloid Interface Sci 2021; 602:207-221. [PMID: 34119758 DOI: 10.1016/j.jcis.2021.05.172] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/13/2021] [Accepted: 05/28/2021] [Indexed: 11/23/2022]
Abstract
HYPOTHESIS Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol (TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components, oleosomes have an affinity for the air/oil-water interface. Therefore, it is expected that oleosomes can stabilise interfaces, and also compete with proteins for the air-water interface. EXPERIMENTS We mixed rapeseed oleosomes with whey protein isolate (WPI), and evaluated their air-water interfacial properties by interfacial rheology and microstructure imaging. To understand the contribution of the oleosome components to the interfacial properties, oleosome membrane components (phospholipids and membrane proteins) or rapeseed lecithin (phospholipids) were also mixed with WPI. FINDINGS Oleosomes were found to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragments at the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in an interface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated into small WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membrane proteins at the interface.
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Pycarelle SC, Bosmans GM, Pareyt B, Brijs K, Delcour JA. Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter. Food Res Int 2021; 140:110007. [PMID: 33648239 DOI: 10.1016/j.foodres.2020.110007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 11/16/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol. Diluted batter was whipped and the resulting foam was used as model system for the air-liquid interface in sponge cake batter. Relocating flour lipids prior to batter making enabled them to adsorb at the air-liquid interface in the foam. This limited the degree of protein adsorption at the air-liquid interface, but it did not impact the composition of the adsorbed protein population. Removing flour lipids prior to batter making resulted in foam containing relatively higher levels of lipids mainly originating from egg yolk. Prior removal of flour lipids impacted neither foam protein content nor foam protein composition. The resultant molecular population improved air-liquid interface stability in sponge cake batter. Thus, free wheat flour lipids and wheat flour lipids set free by solvent treatment decrease air-liquid interface stability in sponge cake batter mainly because they limit protein adsorption and, as such, interfere with the protein-dominated interface.
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Affiliation(s)
- Sarah C Pycarelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
| | | | - Bram Pareyt
- Puratos NV, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
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The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting. Foods 2021; 10:foods10010107. [PMID: 33419205 PMCID: PMC7825502 DOI: 10.3390/foods10010107] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/21/2020] [Accepted: 12/26/2020] [Indexed: 11/16/2022] Open
Abstract
The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air-liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air-liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air-liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air-crumb interfaces and disintegrated LDLs incorporated into the protein network.
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Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs. Food Chem 2020; 311:125952. [DOI: 10.1016/j.foodchem.2019.125952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/21/2019] [Accepted: 11/23/2019] [Indexed: 01/19/2023]
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9
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Pycarelle SC, Bosmans GM, Nys H, Brijs K, Delcour JA. Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105548] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Wang A, Xiao Z, Wang J, Li G, Wang L. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1470-1478. [PMID: 31756278 DOI: 10.1002/jsfa.10154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/23/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The egg yolk is complex, which makes it difficult to understand why mayonnaise can be stabilized into a high internal-phase emulsion. This study aimed to assess the possibility of developing oil-in-water emulsions through unmodified natural egg-yolk granules (EYGs) at various pH levels, to further understand the precise mechanism of mayonnaise. RESULTS Egg-yolk granules were obtained from hen egg yolk by centrifugation. The sizes of the EYGs were characterized using dynamic light scattering (DLS). Zeta potential of EYGs was detected by DLS and its microstructure was observed by microscope and scanning electron microscope (SEM). Oil / water emulsions were made with EYGs and the size distribution and creaming index of those emulsions were measured at different storage times (1 h and 14 days). The interfacial morphology of EYGs was observed using the emulsion polymerization method. Our results suggested that the prepared EYGs were mainly in an aggregated state but individual EYGs displayed spherical shapes, with a size of 1.0 ± 0.2 μm. The emulsion stabilized by EYGs displayed better stability against creaming at acidic pH (<4.0). At the same time, the interfacial morphology and microscopic observation of the emulsions strongly demonstrated that the emulsions were of the Pickering type. CONCLUSION The above results are of great importance for an understanding of the mechanism by which mayonnaise is stabilized by egg, together with the applications of egg in food formulations. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Anheng Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Zhigang Xiao
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Jingjing Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Guijie Li
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Lijuan Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
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Gazolu-Rusanova D, Mustan F, Vinarov Z, Tcholakova S, Denkov N, Stoyanov S, de Folter JW. Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105319] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Developments in understanding and assessment of egg and egg product quality over the last century. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933913000408] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Godefroidt T, Ooms N, Pareyt B, Brijs K, Delcour JA. Ingredient Functionality During Foam‐Type Cake Making: A Review. Compr Rev Food Sci Food Saf 2019; 18:1550-1562. [DOI: 10.1111/1541-4337.12488] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 06/06/2019] [Accepted: 07/11/2019] [Indexed: 11/28/2022]
Affiliation(s)
- Thibault Godefroidt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 box 2463 B‐3001 Heverlee Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 box 2463 B‐3001 Heverlee Belgium
| | - Bram Pareyt
- Puratos NV Industrialaan 25 B‐1702 Groot‐Bijgaarden Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 box 2463 B‐3001 Heverlee Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 box 2463 B‐3001 Heverlee Belgium
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14
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Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction. Food Chem 2018; 268:369-377. [DOI: 10.1016/j.foodchem.2018.06.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/17/2018] [Accepted: 06/07/2018] [Indexed: 11/23/2022]
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15
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Boire A, Bouchoux A, Bouhallab S, Chapeau AL, Croguennec T, Ferraro V, Lechevalier V, Menut P, Pézennec S, Renard D, Santé-Lhoutellier V, Laleg K, Micard V, Riaublanc A, Anton M. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Deleu LJ, Wilderjans E, Van Haesendonck I, Brijs K, Delcour JA. 15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0183-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Edith Wilderjans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Current address: Genzyme Flanders, Cipalstraat 8, B-2440 Geel, Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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18
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He L, Liang H, Lin L, Shah BR, Li Y, Chen Y, Li B. Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin. Colloids Surf B Biointerfaces 2015; 126:288-96. [DOI: 10.1016/j.colsurfb.2014.12.024] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 12/09/2014] [Accepted: 12/12/2014] [Indexed: 12/14/2022]
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20
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Anton M. Egg yolk: structures, functionalities and processes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2871-2880. [PMID: 23716191 DOI: 10.1002/jsfa.6247] [Citation(s) in RCA: 184] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Revised: 04/24/2013] [Accepted: 05/28/2013] [Indexed: 06/02/2023]
Abstract
Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.
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Affiliation(s)
- Marc Anton
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France.
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21
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Waschatko G, Schiedt B, Vilgis TA, Junghans A. Soybean oleosomes behavior at the air-water interface. J Phys Chem B 2012; 116:10832-41. [PMID: 22823247 DOI: 10.1021/jp211871v] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Soy milk is a highly stable emulsion, the stability being mainly due to the presence of oleosomes or oil bodies, spherical structures filled with triacylglycerides (TAGs) and surrounded by a monolayer of phospholipids and proteins called oleosins. For oleosomes purified from raw soymilk, surface pressure investigations and Brewster angle microscopy have been performed to unveil their adsorption, rupture and structural changes over time at different subphase conditions (pH, ionic strength). Such investigations are important for (industrial) food applications of oleosomes, but are also useful for the understanding of the general behavior of proteins and phospholipids at interfaces. In addition a better comprehension of the highly stable oleosomes can lead to advancements in liposome manufacturing, e.g., for storage and transport applications. Although oleosomes have their origin in food systems, their unique stability and physical behavior show transferable characteristics which lead to a much better understanding of the description of any kind of emulsion. This study is one of the first steps toward the comparison of natural emulsification concepts based on different physical structures: e.g., the animals' low density lipoproteins, where apolipoproteins with phospholipids are located only at the interface and plant oleosomes with its oleosins, which are embedded in a phospholipid monolayer and reach deep inside the oil phase.
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Affiliation(s)
- Gustav Waschatko
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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22
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Waschatko G, Junghans A, Vilgis TA. Soy milk oleosome behaviour at the air-water interface. Faraday Discuss 2012; 158:157-69; discussion 239-66. [PMID: 23234166 DOI: 10.1039/c2fd20036h] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Soy milk is a highly stable emulsion mainly due to the presence of oleosomes, which are oil bodies and function as lipid storage organelles in plants, e.g., in seeds. Oleosomes are micelle-like structures with an outer phospholipid monolayer, an interior filled with triacylglycerides (TAGs), and oleosins anchored hairpin-like into the structure with their hydrophilic parts remaining outside the oleosomes, completely covering their surface (K. Hsieh and A. H. C. Huang, Plant Physiol., 2004, 136, 3427-3434). Oleosins are alkaline proteins of 15-26 kDa (K. Hsieh and A. H. C. Huang, Plant Physiol., 2004, 136, 3427-3434) which are expressed during seed development and maturation and play a major role in the stability of oil bodies. Additionally, the oil bodies of seeds seem to have the highest impact on coalescence, probably due to the required protection against environmental stress during dormancy and germination compared to, e.g., vertebrates' lipoproteins. Surface pressure investigations and Brewster angle microscopy of oleosomes purified from raw soy milk were executed to reveal their diffusion to the air-water interface, rupture, adsorption and structural modification over time at different subphase conditions. Destroying the surface portions of the oleosins by tryptic digestion induced coalescence of oleosomes (J. Tzen and A. Huang, J. Cell. Biol., 1992, 117, 327-335) and revealed severe changes in their adsorption kinetics. Such investigations will help to determine the effects behind oleosome stability and are necessary for a better understanding of the principal function of oleosins and their interactions with phospholipids.
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Affiliation(s)
- Gustav Waschatko
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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23
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Freschi J, Razafindralambo H, Danthine S, Blecker C. Effect of ageing on different egg yolk fractions on surface properties at the air-water interface. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02666.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Pillet E, Duchamp G, Batellier F, Beaumal V, Anton M, Desherces S, Schmitt E, Magistrini M. Egg yolk plasma can replace egg yolk in stallion freezing extenders. Theriogenology 2011; 75:105-14. [DOI: 10.1016/j.theriogenology.2010.07.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2010] [Revised: 06/25/2010] [Accepted: 07/21/2010] [Indexed: 10/19/2022]
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Dauphas S, Beaumal V, Gunning P, Mackie A, Wilde P, Vié V, Riaublanc A, Anton M. Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7. Colloids Surf B Biointerfaces 2007; 57:124-33. [PMID: 17379485 DOI: 10.1016/j.colsurfb.2007.01.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2006] [Revised: 12/13/2006] [Accepted: 01/24/2007] [Indexed: 11/20/2022]
Abstract
Low density lipoproteins (LDL) from egg yolk have a classical structure of lipoprotein with a core of neutral lipids surrounded by a monolayer of apoproteins and phospholipids. This structure collapses during adsorption and all constituents spread at the interface. To understand better the nature of the interactions between apoproteins and lipids at the interface, we have deposited LDL at an air-water interface and analysed the isotherms during their compression on a Langmuir trough. Then, these LDL films were studied by atomic force microscopy (AFM) imaging. To identify the protein and lipid structures, we imaged films before and after lipid solubilisation by butanol. To study the interactions in the LDL films, we have varied the pH, ionic strength and used simplified model systems. We also studied the correlation between observed structures and interfacial rheology of the film. The isotherms of interfacial LDL films were similar for pH 3 and 7, but their structures observed in AFM were different. At surface pressures below the transition corresponding to the demixion of apoprotein-neutral lipid complexes, the LDL film structure was not governed by electrostatic interactions. However, above this surface pressure transition (45mN/m), there was an effect of charge on this structure. Around the transition zone, the rheological properties of LDL films at pH 3 were different as a function of pH (viscous at pH 3 and visco-elastic at pH 7). So, the rheological properties of LDL films could be linked to the structures formed by apoproteins and observed in AFM.
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Affiliation(s)
- Stéphanie Dauphas
- UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 NANTES
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Dauphas S, Beaumal V, Gunning P, Mackie A, Wilde P, Vié V, Riaublanc A, Anton M. Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45mN/m observed by AFM. Colloids Surf B Biointerfaces 2007; 54:241-8. [PMID: 17137763 DOI: 10.1016/j.colsurfb.2006.10.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2006] [Revised: 10/11/2006] [Accepted: 10/23/2006] [Indexed: 11/27/2022]
Abstract
We have studied the structure of films made by low density lipoproteins (LDL) from hen egg yolk, which are composed of apoproteins, neutral lipids and phospholipids. These LDL have been deposited on air-water interface to form a monolayer which has been compressed to measure an isotherm using Langmuir balance. This isotherm presented three transitions (neutral lipid (surface pressure, pi=19 mN/m), apoprotein-lipid (pi=41 mN/m) and phospholipid (pi=51 mN/m) transitions). We have studied only the apoprotein-lipid transition. In order to observe the LDL film structure before (pi=30 mN/m) and after (pi=45 mN/m) the apoprotein-lipid transition, the formed films were transferred and visualised by atomic force microscopy (AFM). Our results have shown that the structures observed in the LDL film were different depending on the surface pressure. The apoproteins and neutral lipids appeared to be miscible up to the apoprotein-lipid transition, when demixing occurred. The structures observed after the apoprotein-lipid transition should be due to the demixing between apoproteins and neutral lipids. On the other hand, apoproteins and phospholipids seemed miscible whatever the surface pressure. Hence, the first transition (pi=19 mN/m) should be attributed to the free neutral lipid collapse; the second transition (pi=41 mN/m) should be attributed to the demixing of apoprotein-neutral lipid complexes; and the last transition (pi=51 mN/m) should be attributed to phospholipid collapse or to demixing of apoprotein-phospholipid complexes.
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Affiliation(s)
- Stéphanie Dauphas
- Institut National de la Recherche Agronomique, BIA, ISD, BP 71627, 44316 Nantes Cedex 3, France
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