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Monsalve-Atencio R, Sanchez-Soto K, Chica J, Camaño Echavarría JA, Vega-Castro O. Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112722] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Ho TM, Bhandari BR, Bansal N. Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Crit Rev Food Sci Nutr 2021; 62:4800-4820. [PMID: 33527840 DOI: 10.1080/10408398.2021.1879002] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellent foaming agents, but the foaming properties of milk are greatly affected by several factors such as the protein content, ratio of caseins to whey proteins, casein micelle size, pH, minerals, proteolysis, presence of low molecular weight compounds (lipids and their hydrolyzed products) and high molecular weight compounds (polysaccharides); milk processing conditions (e.g. homogenization, heat treatment and aging); and foaming method and temperature. These factors either induce changes in the molecular structure, charge and surface activity of the milk proteins; or interfere and/or compete with milk proteins in the formation of highly viscoelastic film to stabilize the foam. Some factors affect the foamability while others determine the foam stability. In this review, functionality of milk proteins in the production and stabilization of liquid foam, under effects of these factors is comprehensively discussed. This will help to control the foaming process of milk on demand for a particular application, which still is difficult and challenging for researchers and the dairy industry.
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Affiliation(s)
- Thao M Ho
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Bhesh R Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
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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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4
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Zanabria R, Griffiths MW, Corredig M. Does structure affect biological function? Modifications to the protein and phospholipids fraction of the milk fat globule membrane after extraction affect the antiproliferative activity of colon cancer cells. J Food Biochem 2019; 44:e13104. [PMID: 31808955 DOI: 10.1111/jfbc.13104] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 10/15/2019] [Accepted: 10/22/2019] [Indexed: 11/30/2022]
Abstract
In this work, the known antiproliferative activity of the untreated milk fat globule membrane (MFGM) against human colon cancer cells was employed to test the hypothesis that the supramolecular structure of the MFGM is of important biological significance. The results indicated that there is a relationship between the extent of thermal denaturation and the loss of antiproliferative capacity. There was also a clear reduction of the biological activity, when the MFGM was treated by hydrolysis using trypsin or phospholipase A2 , enzymes specific either for the protein or the phospholipids components present in the MFGM. It was concluded that the bioactivity of the MFGM can not be explained only by the presence of bioactive components, but that their structural organization plays a critical role in the antiproliferative activities of the extracts. PRACTICAL APPLICATIONS: The milk fat globule membrane (MFGM) is characterized by a complex composition and structure, with biological significance. It is known that with processing, the composition of the MFGM is modified, due to protein-protein interactions at the interface. In this work, the MFGM was isolated from untreated milk and while maintaining its overall composition, its molecular and supramolecular structures were modified using heating or specific hydrolysis to the protein or phospholipids' components. All targeted modifications affected the bioefficacy of the MFGM against colon cancer cells, thus demonstrating the importance of processing history on the functionality of the MFGM.
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Affiliation(s)
- Romina Zanabria
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Guelph, ON, Canada
| | - Mansel W Griffiths
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Guelph, ON, Canada
| | - Milena Corredig
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Food Science Department, Aarhus University, Aarhus, Denmark
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Cerminati S, Paoletti L, Aguirre A, Peirú S, Menzella HG, Castelli ME. Industrial uses of phospholipases: current state and future applications. Appl Microbiol Biotechnol 2019; 103:2571-2582. [DOI: 10.1007/s00253-019-09658-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/18/2019] [Accepted: 01/23/2019] [Indexed: 12/18/2022]
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Yuan L, Sadiq FA, Liu TJ, Li Y, Gu JS, Yang HY, He GQ. Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes. J Zhejiang Univ Sci B 2018; 19:630-642. [PMID: 30070086 DOI: 10.1631/jzus.b1700352] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive β-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce.
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Affiliation(s)
- Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tong-Jie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jing-Si Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huan-Yi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guo-Qing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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Akbari A, Bamdad F, Wu J. Chaperone-like food components: from basic concepts to food applications. Food Funct 2018; 9:3597-3609. [DOI: 10.1039/c7fo01902e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality.
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Affiliation(s)
- Ali Akbari
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
| | - Fatemeh Bamdad
- Faculty of Pharmacy and Pharmaceutical Sciences
- University of Alberta
- Edmonton
- Canada T6G 2E1
| | - Jianping Wu
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G2P5
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Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017; 245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
Abstract
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components. These are the main subjects of this review, which also reports on the results of recent inquiries into MFGM structure and colloidal behavior.
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Tajuelo J, Pastor JM, Martínez-Pedrero F, Vázquez M, Ortega F, Rubio RG, Rubio MA. Magnetic microwire probes for the magnetic rod interfacial stress rheometer. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:1410-1420. [PMID: 25495270 DOI: 10.1021/la5038316] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The magnetic needle interfacial shear rheometer is a valuable tool for the study of the mechanical properties of thin fluid films or monolayers. However, it is difficult to differentiate the interfacial and subphase contributions to the drag on the needle. In principle, the problem can be addressed by decreasing the needle diameter, which decreases the bulk contribution while the interfacial contribution remains essentially the same. Here we show the results obtained when using a new type of needle, that of magnetic microwires with diameter approximately 10 times thinner than for commercial needles. We show that the lower inertia of the microwires calls for a new calibration procedure. We propose such a new calibration procedure based on the flow field solution around the needle introduced in refs 1 and 2. By measuring thin silicone oil films with well-controlled interfacial viscosities as well as eicosanol (C20) and pentadecanoic acid (PDA, C15) Langmuir monolayers, we show that the new calibration method works well for standard needles as well as for the microwire probes. Moreover, we show that the analysis of the force terms contributing to the force on the needle helps to ascertain whether the measurements obtained are reliable for given surface shear viscosity values. We also show that the microwire probes have at least a 10-fold-lower resolution limit, allowing one to measure interfacial viscosities as low as 10(-7) N·m/s.
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Affiliation(s)
- J Tajuelo
- Departamento de Física Fundamental, Universidad Nacional de Educación a Distancia , 28040 Madrid, Spain
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Rebouillat S, Ortega-Requena S. Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jbnb.2015.63018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Trancoso-Reyes N, Gutiérrez-Méndez N, Sepulveda D, Hernández-Ochoa L. Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria. J Dairy Sci 2014; 97:598-608. [DOI: 10.3168/jds.2013-6624] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Accepted: 10/20/2013] [Indexed: 11/19/2022]
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Bourlieu C, Rousseau F, Briard-Bion V, Madec MN, Bouhallab S. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Doyen A, Husson E, Bazinet L. Use of an electrodialytic reactor for the simultaneous β-lactoglobulin enzymatic hydrolysis and fractionation of generated bioactive peptides. Food Chem 2012. [PMID: 23194514 DOI: 10.1016/j.foodchem.2012.09.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The enzymatic hydrolysis of β-lactoglobulin and the fractionation of peptides were performed in one step in an electrodialysis cell with ultrafiltration membranes stacked. After 240 min of treatment, 15 anionic and 4 cationic peptides were detected in the anionic and cationic peptide recovery compartments. Amongst these 15 anionic peptides, 2 hypocholesterolemic, 3 antihypertensive and 1 antibacterial peptides were recovered and concentrated with migration rates ranging from 5.5% and 81.7%. Amongst the 4 cationic peptides, the peptide sequence ALPMHIR, identified as lactokinin and known to exert an important antihypertensive effect, was recovered with an estimated 66% migration rate. To our knowledge, it was the first attempt to perform hydrolysis under an electric field and to simultaneously separate anionic and cationic peptides produced.
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Affiliation(s)
- Alain Doyen
- Department of Food Science and Nutrition, Institute of Nutraceuticals and Functional Foods (INAF), Dairy Research Center (STELA), Université Laval, Québec, QC, Canada G1V 0A6
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Ishida K, Alviano DS, Silva BG, Guerra CR, Costa AS, Nucci M, Alviano CS, Rozental S. Negative correlation between phospholipase and esterase activity produced by Fusarium isolates. Braz J Med Biol Res 2012; 45:411-6. [PMID: 22415116 PMCID: PMC3854292 DOI: 10.1590/s0100-879x2012007500034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2011] [Accepted: 02/28/2012] [Indexed: 11/21/2022] Open
Abstract
Fusarium species have emerged as one of the more outstanding groups of clinically important filamentous fungi, causing localized and life-threatening invasive infections with high morbidity and mortality. The ability to produce different types of hydrolytic enzymes is thought to be an important virulence mechanism of fungal pathogens and could be associated with the environment of the microorganism. Here, we have measured the production of two distinct lipolytic enzymes, phospholipase and esterase, by sixteen Fusarium isolates recovered from the hospital environment, immunocompromised patients' blood cultures, foot interdigital space scrapings from immunocompromised patients, and foot interdigital space scrapings from immunocompetent patients (4 isolates each). Fourteen of these 16 isolates were identified as Fusarium solani species complex (FSSC) and two were identified as F. oxysporum species complex (FOSC). Some relevant genus characteristics were visualized by light and electron microscopy such as curved and multicelled macroconidia with 3 or 4 septa, microconidia, phialides, and abundant chlamydospores. All Fusarium isolates were able to produce esterase and phospholipase under the experimental conditions. However, a negative correlation was observed between these two enzymes, indicating that a Fusarium isolate with high phospholipase activity has low esterase activity and vice versa. In addition, Fusarium isolated from clinical material produced more phospholipases, while environmental strains produced more esterases. These observations may be correlated with the different types of substrates that these fungi need to degrade during their nutrition processes.
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Affiliation(s)
- K Ishida
- Laboratório de Biologia Celular de Fungos, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Brasil
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Abstract
Mammal, plant, and mainly microbial phospholipases are continuously being studied, experimented, and some of them are even commercially available at industrial scale for food industry. This is because the use of phospholipases in the production of specific foods leads to attractive advantages, such as yield improvement, energy saving, higher efficiency, improved properties, or better quality of the final product. Furthermore, biocatalysis approaches in the food industry are of current interest as non-pollutant and cleaner technologies. The present chapter reviews the most representative examples of the use of phospholipases in food industry, namely edible oils, dairy, and baking products, emulsifying agents, as well as the current trend to the development of novel molecular species of phospholipids with added-value characteristics.
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Affiliation(s)
- Víctor Casado
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain.
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HUPPERTZ THOM. Foaming properties of milk: A review of the influence of composition and processing. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00629.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Selective enrichment of phosphatidylcholines from food and biological matrices using metal oxides as solid-phase extraction materials prior to analysis by HPLC–ESI-MS/MS. Anal Bioanal Chem 2010; 396:2965-75. [DOI: 10.1007/s00216-010-3527-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 02/01/2010] [Accepted: 02/02/2010] [Indexed: 01/11/2023]
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Bourlieu C, Bouhallab S, Lopez C. Biocatalyzed modifications of milk lipids: applications and potentialities. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.05.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cabrera Z, Fernandez-Lorente G, Palomo JM, Guisan JM, Fernandez-Lafuente R. Asymmetric hydrolysis of dimethyl 3-phenylglutarate catalyzed by Lecitase Ultra®. Enzyme Microb Technol 2008. [DOI: 10.1016/j.enzmictec.2008.07.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Maldonado-Valderrama J, Woodward NC, Gunning AP, Ridout MJ, Husband FA, Mackie AR, Morris VJ, Wilde PJ. Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2008; 24:6759-6767. [PMID: 18533634 DOI: 10.1021/la800551u] [Citation(s) in RCA: 121] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The competitive displacement of a model protein (beta-lactoglobulin) by bile salts from air-water and oil-water interfaces is investigated in vitro under model duodenal digestion conditions. The aim is to understand this process so that interfaces can be designed to control lipid digestion thus improving the nutritional impact of foods. Duodenal digestion has been simulated using a simplified biological system and the protein displacement process monitored by interfacial measurements and atomic force microscopy (AFM). First, the properties of beta-lactoglobulin adsorbed layers at the air-water and the olive oil-water interfaces were analyzed by interfacial tension techniques under physiological conditions (pH 7, 0.15 M NaCl, 10 mM CaCl2, 37 degrees C). The protein film had a lower dilatational modulus (hence formed a weaker network) at the olive oil-water interface compared to the air-water interface. Addition of bile salt (BS) severely decreased the dilatational modulus of the adsorbed beta-lactoglobulin film at both the air-water and olive oil-water interfaces. The data suggest that the bile salts penetrate into, weaken, and break up the interfacial beta-lactoglobulin networks. AFM images of the displacement of spread beta-lactoglobulin at the air-water and the olive oil-water interfaces suggest that displacement occurs via an orogenic mechanism and that the bile salts can almost completely displace the intact protein network under duodenal conditions. Although the bile salts are ionic, the ionic strength is sufficiently high to screen the charge allowing surfactant domain nucleation and growth to occur resulting in displacement. The morphology of the protein networks during displacement is different from those found when conventional surfactants were used, suggesting that the molecular structure of the surfactant is important for the displacement process. The studies also suggest that the nature of the oil phase is important in controlling protein unfolding and interaction at the interface. This in turn affects the strength of the protein network and the ability to resist displacement by surfactants.
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