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Zioga M, Tsouko E, Maina S, Koutinas A, Mandala I, Evageliou V. Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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2
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Guo A, Xiong YL. Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins. J Food Sci 2021; 86:4914-4921. [PMID: 34636031 DOI: 10.1111/1750-3841.15930] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 08/03/2021] [Accepted: 09/07/2021] [Indexed: 11/28/2022]
Abstract
Emulsifying capacity (EC) of proteins is a benchmark standard widely used to evaluate the quality of protein ingredients in emulsion foods. EC (mL of oil emulsified per g of protein) is usually measured by a sudden drop in electrical resistance (phase transition) with the continuous addition of oil to a specific protein solution. However, little is known about electrochemical mechanisms behind this process because resistance, measured with an ohmmeter, is not sensitive enough to monitor changes in the concentration of protein electrolytes. Here, pea (PPI), myofibrillar (MPI), and whey (WPI) protein isolates were vigorously homogenized with oil at a series of oil/protein ratios to prepare emulsions with different final protein concentrations. The conductivity was closely monitored using a conductivity meter. A linear relationship was discovered between conductivity and the final protein concentrations. At higher oil fractions, the migration of proteins from the aqueous phase to the oil-water interface limited protein mobility, leading to a conductivity drop. EC was calculated from the regression lines; when the starting protein concentration was raised from 0.5% to 2.0%, the EC of PPI, MPI, and WPI decreased from 717, 782, 1339 to 219, 303, and 540 mL oil/g protein, respectively. The dependence of EC on the initial protein concentration and the sensitivity of conductivity to the depleting protein electrolytes suggest that protein concentration is an important factor to consider when determining EC for a given protein or comparing EC among different proteins. PRACTICAL APPLICATION: The simple and sensitive electrical conductivity test described in this paper allows for the accurate determination of emulsifying capacity of proteins. It may be adopted by the food industry to compare the emulsifying properties of different protein ingredients.
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Affiliation(s)
- Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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Aslan Türker D, Göksel Saraç M, Yetiman AE, Doğan M. Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03806-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Golbargi F, Gharibzahedi SMT, Zoghi A, Mohammadi M, Hashemifesharaki R. Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality. Carbohydr Polym 2021; 256:117522. [DOI: 10.1016/j.carbpol.2020.117522] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/08/2020] [Accepted: 12/12/2020] [Indexed: 11/24/2022]
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5
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yan B, Park SH, Balasubramaniam VM. Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12578] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Bing Yan
- Department of Food Science and Technology; The Ohio State University; Columbus Ohio
| | - Sung Hee Park
- Department of Food Science and Technology; The Ohio State University; Columbus Ohio
| | - V. M. Balasubramaniam
- Department of Food Science and Technology; The Ohio State University; Columbus Ohio
- Department of Food, Agricultural and Biological Engineering; The Ohio State University; Columbus Ohio
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Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin. RSC Adv 2017. [DOI: 10.1039/c6ra25088b] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.
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Affiliation(s)
- Shulai Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Peicheng Zhao
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jingjing Zhang
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Qiuhong Xu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Yuting Ding
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jianhua Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
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Hernández-García S, Salazar-Montoya JA, Totosaus A. Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1033551] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Daher CC, Fontes IS, Rodrigues RDO, Damasceno GADB, Soares DDS, Aragão CFS, Gomes APB, Ferrari M. Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy. BRAZ J PHARM SCI 2014. [DOI: 10.1590/s1984-82502014000300024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Euterpe oleraceaMart. is a palm tree popularly known as açai, which is primarily found in northern Brazil. The açai's fruits contain anthocyanins, a class of polyphenols to which antioxidant properties have been attributed. The aim of this work was to develop O/W sunscreens emulsions containing açai glycolic extract (AGE) and to evaluate both their physical stability and photoprotective efficacy. Emulsions containing AGE and sunscreens were formulated using different types and concentrations of polymeric surfactant (acrylates/C 10-30 alkyl acrylate crosspolymer and sodium polyacrylate). The influence of two rheology modifiers (polyacrylamide (and) C13-14/isoparaffin (and) Laureth-7 and Carbomer) on the stability was also investigated. Physical stability was evaluated by preliminary and accelerated studies. Emulsions with 1.0% sodium polyacrylate were stable and exhibited non-newtonian pseudoplastic behavior and thixotropy. Photoprotective efficacy was evaluated by in vivo Sun Protection Factor (SPF) and determination of Protection Factor of UVA (PF-UVA). When AGE was added to the sunscreen emulsion, no significant increase in the in vivo SPF value was observed. The emulsion containing AGE showed PF-UVA = 14.97, 1.69 of the SPF/PF-UVA ratio and a critical wavelength value of 378 nm, and may therefore be considered a sunscreen with UVA and UVB protection.
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Affiliation(s)
- Cláudia Cecilio Daher
- Potiguar University, Brazil; Laboratory of Research and Development of Cosmetic Products
| | | | | | | | | | | | | | - Márcio Ferrari
- Laboratory of Research and Development of Cosmetic Products
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Emulsifying Properties of Lecithin Containing Different Fatty Acids Obtained by Immobilized Lecitase Ultra-Catalyzed Reaction. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2396-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem 2013; 139:347-54. [PMID: 23561116 DOI: 10.1016/j.foodchem.2013.01.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2012] [Revised: 12/10/2012] [Accepted: 01/10/2013] [Indexed: 11/23/2022]
Abstract
Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p<0.05) affected the composition and the functional properties of the extracted gelatines. The amino acid analyses showed that chemically pre-treated bone gelatines had higher imino acids (proline and hydroxyproline) contents compared to those extracted after the enzymatic pre-treatment, for both fish species. It was observed that all gelatines had higher solubility at low pH with a maximum value observed at pH 2. A significant effect of ionic strength was observed. Increasing the NaCl concentration to more than 1% resulted in a significant decrease of the solubility. Mackerel bone gelatines showed lower foaming capacity (FC) and higher foaming stability (FS) than blue whiting bone gelatines. Increasing the concentration of gelatine decreased the emulsifying activity index (EAI) but increased the stability index (ESI). The use of enzymes in the pre-treatment process gave gelatines with significantly (p<0.05) higher EAI and ESI.
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Anarjan N, Tan CP, Nehdi IA, Ling TC. Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation. Food Chem 2012; 135:1303-9. [DOI: 10.1016/j.foodchem.2012.05.091] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2011] [Revised: 04/19/2012] [Accepted: 05/23/2012] [Indexed: 10/28/2022]
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14
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15
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Azzam MOJ, Al-Malah KI, Omari RM. Jojoba Oil/Water Emulsions Stabilized by BSA and Egg Proteins: A Study Using Conductivity Technique. J DISPER SCI TECHNOL 2012. [DOI: 10.1080/01932691.2011.590440] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Mena-Casanova E, Totosaus A. Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02536.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Zhang Y, Liu Y, Ji R. Dehydration efficiency of high-frequency pulsed DC electrical fields on water-in-oil emulsion. Colloids Surf A Physicochem Eng Asp 2011. [DOI: 10.1016/j.colsurfa.2010.10.043] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Decourcelle N, Sabourin C, Dauer G, Guérard F. Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis). Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Blessing IA, Gregory IO. Effect of Processing on the Proximate Composition of the Dehulled and Undehulled Mungbean [Vigna radiata (L.) Wilczek] Flours. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/pjn.2010.1006.1016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Chinma CE, Adewuyi O, Abu JO. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.04.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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22
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De Pilli T, Giuliani R, Carbone BF, Derossi A, Severini C. Study on Different Emulsifiers to Retain Fatty Fraction During Extrusion of Fatty Flours. Cereal Chem 2005. [DOI: 10.1094/cc-82-0494] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Teresa De Pilli
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
- Corresponding author. Phone: +39-881-589245. Fax: +39 881 589222. E-mail:
| | - Roma Giuliani
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
| | - Barbara F. Carbone
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
| | - Antonio Derossi
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
| | - Carla Severini
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
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Abdullah B, Al-Najdawi R. Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.00969.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Anuar K, Lim CS, Dzulkefly K, Zahariah I. Emulsion Properties of Batyl Alcohol. J DISPER SCI TECHNOL 2005. [DOI: 10.1081/dis-200049609] [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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25
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Masmoudi H, Dréau YL, Piccerelle P, Kister J. The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR. Int J Pharm 2005; 289:117-31. [PMID: 15652205 DOI: 10.1016/j.ijpharm.2004.10.020] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2004] [Revised: 09/20/2004] [Accepted: 10/28/2004] [Indexed: 11/28/2022]
Abstract
The purpose of this paper is to show how the utilization of Fourier Transform Infrared (FTIR) spectroscopy can be interesting in stability studying of cosmetic or pharmaceutical "oil in water" (O/W) emulsions. In this study temperature storage tests were performed to accelerate the aging process and evaluate the stability of five emulsions. Emulsions were analyzed by FTIR and classical methods (conductivity, viscosity, pH, texture analysis) in order to determine a method that would enable predicting the emulsion's stability. During the aging process, modifications of chemical functions are measured by FTIR (using spectrometric indices), such modifications included: a decrease of unsaturation index, an increase of carbonyl index and a broadening of the carbonyl band. This band was deconvoluted to evaluate the contribution of different species in the broadening phenomenon, which seems to be caused by the appearance of free fatty acids. Conductimetry seems to be the most sensitive technique to assess physical modifications during emulsion's aging. Concerning the most unstable emulsions, a progressive increasing of conductivity was observed several months before the emulsion destabilizes. Consequently, FTIR and conductimetry are two complementary techniques. Conductimetry is a useful technique to predict emulsion destabilization while FTIR allows the measurement of chemical modifications and helps to understand the chemical mechanisms which occur during the oxidation.
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Affiliation(s)
- H Masmoudi
- Laboratoire GOAE, CNRS UMR 6171, Service 561, Université Paul Cézanne Aix-Marseille III, Faculté de St Jérôme, Avenue Escadrille Normandie Niemen, 13397 Marseille Cedex 20, France.
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Allais I, Viaud C, Pierre A, Dufour É. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters. Meat Sci 2004; 67:219-29. [DOI: 10.1016/j.meatsci.2003.10.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2003] [Revised: 10/07/2003] [Accepted: 10/10/2003] [Indexed: 10/26/2022]
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27
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Hayta M, Alpaslan M, Baysar A. Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10669.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Uthayakumaran S, Tömösközi S, Tatham AS, Savage AWJ, Gianibelli MC, Stoddard FL, Bekes F. Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.2.138] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Uthayakumaran
- Quality Wheat Cooperative Research Centre Ltd., Locked Bag No 1345, P.O. North Ryde, NSW 1670, Australia
- Dept. Mechanical and Mechatronic Engineering, Building J07, The University of Sydney, NSW 2006, Australia. Corresponding author. E-mail:
| | - S. Tömösközi
- Dept. Biochemistry and Food Technology, Technical University of Budapest, H-1111 Budapest, Hungary
| | - A. S. Tatham
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, BS41 9AF, UK
| | - A. W. J. Savage
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, BS41 9AF, UK
| | - M. C. Gianibelli
- CSIRO Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW, 1670, Australia
| | - F. L. Stoddard
- Quality Wheat Cooperative Research Centre Ltd., Locked Bag No 1345, P.O. North Ryde, NSW 1670, Australia
- Plant Breeding Institute, Woolley Building A20, The University of Sydney, NSW 2006, Australia
| | - F. Bekes
- Quality Wheat Cooperative Research Centre Ltd., Locked Bag No 1345, P.O. North Ryde, NSW 1670, Australia
- CSIRO Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW, 1670, Australia
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Bani-Jaber A, McGuire J, Ayres J, Daeschel M. Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16036.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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ANTON M, GANDEMER G. Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb04411.x] [Citation(s) in RCA: 127] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Pittia P, Gambi A, Lerici C. Hygrometric measurements for the evaluation of the stability of model food emulsions. Food Res Int 1997. [DOI: 10.1016/s0963-9969(97)00009-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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35
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Suttiprasit P, Al-Malah K, McGuire J. On evaluating the emulsifying properties of protein using conductivity measurements. Food Hydrocoll 1993. [DOI: 10.1016/s0268-005x(09)80175-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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ZORBA O, GOKALP H, YETIM H, OCKERMAN H. Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb04308.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Zorba O, Gokalp H, Yetim H, Ockerman H. Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. Meat Sci 1993; 34:145-61. [DOI: 10.1016/0309-1740(93)90024-c] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/1991] [Revised: 03/07/1992] [Accepted: 03/14/1992] [Indexed: 12/01/2022]
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38
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LATREILLE B, PAQUIN P. Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb03595.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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KATO AKIO, IBRAHIM HISHAMR, WATANABE HIROYUKI, HONMA KAZUO, KOBAYASHI KUNIHIKO. Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb03916.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Leman J, Kinsella JE. Surface activity, film formation, and emulsifying properties of milk proteins. Crit Rev Food Sci Nutr 1989; 28:115-38. [PMID: 2653729 DOI: 10.1080/10408398909527494] [Citation(s) in RCA: 78] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
This overview indicates that simple, reliable standardized methods for measuring emulsifying activity and for determining ES are not yet available. One of the major shortcomings of most of the current methods is the inability to detect very small fat globules (less than 0.5 micron), which may be very important in stable emulsions. Several of the methods are time consuming and destructive. To minimize the time required to evaluate emulsions, techniques that monitor instability under the influence of accelerated aging (increased temperature and gravitational field) have been used with varying degrees of success. These methods, e.g., centrifugation, are useful, but processes occurring during centrifugation or heating may not be characteristic of those occurring in a stored emulsion. Generally, there is no method that simultaneously determines changes in emulsions due to the aggregation coalescence, flocculation, creaming, of the droplets and/or oiling off. No single criterion of emulsion instability is sufficient to characterize all the changes occurring in the system. A nonintrusive technique that can monitor dynamic changes in emulsions is needed. Ideally, it should be simple, rapid, inexpensive, and applicable to both diluted and concentrated emulsions. Scientists must continue research to develop such a standard universal method for determining ES, because data from different laboratories cannot currently be validly compared. Reliable methods are also required to elucidate relationships between the physical properties of proteins as emulsifiers and their performance in food emulsions. There is a need for opportunities for systematic research to determine the interfacial behavior of food emulsifiers, particularly food proteins. Research to describe the kinetics and thermodynamics of adsorption at an interface, the extent of unfolding, the degree of packing and polypeptide interactions in an interface during film formation, and information concerning the physical and mechanical properties of interfacial films is needed to describe emulsifying behavior of different proteins. The effects of components in the continuous and discontinuous phase, parameters of manufacture, and interactions between different types of surface-active materials that occur in food need to be studied.
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Affiliation(s)
- J Leman
- Institute of Food Science, Cornell University, Ithaca, New York
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