1
|
Proaño JL, Pérez AA, Drago SR. Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2585-2592. [PMID: 36303517 DOI: 10.1002/jsfa.12291] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio, RCP:CG (1:1, 2:1 and 4:1), were studied. At these conditions, the CP colloidal stability was favored by the formation of soluble electrostatic complexes with CG. Fluorescence (intrinsic and extrinsic) spectroscopy and dynamic light scattering techniques, including particle size and ζ-potential analysis, were applied to know the phase behavior of the biopolymer systems. The bubbling method was used to produce foams, and the foam expansion (%) and half-life time (t1/2 ) were determined. RESULTS Both CG promoted an increased Trp fluorescence emission depending on the pH, suggesting conformational changes in CP. The CG in mixed systems produced a significant decrease in the extrinsic fluorescence intensity, mainly at low pH values, highlighting a reduction in CP surface hydrophobicity. At the examined pH range, the ζ-potential values for mixed-systems were negative, and their magnitudes were intermediate between CP and CG, revealing the associative electrostatic nature of biopolymer interactions, which were dependent on the RCP:CG . The particle size analysis confirmed the formation of soluble electrostatic complexes in solution. Finally, using i-CG at pH 2 or 3 and 2:1 RCP:CG , the best foaming properties for mixed systems were observed. CONCLUSION The formation of electrostatic complexes with a compact assembly among biopolymers, high negative net charge, and colloidal stability convert the CP-CG mixed solutions into promising biopolymer systems for food foams production. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Janina Lissette Proaño
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián Alejandro Pérez
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| |
Collapse
|
2
|
Zhang GY, Sun C, Song JR, Jin WY, Tang Y, Zhou DY, Song L. Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
3
|
The type of gum arabic affects interactions with soluble pea protein in complex coacervation. Carbohydr Polym 2022; 295:119851. [DOI: 10.1016/j.carbpol.2022.119851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 11/22/2022]
|
4
|
Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
5
|
Liu X, Qin X, Wang Y, Zhong J. Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
6
|
Physicochemical dynamic changes and differences of κ-carrageenan in different vehicles (aqueous and casein solution) during in vitro gastrointestinal digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
7
|
Li B, Gu W, Bourouis I, Sun M, Huang Y, Chen C, Liu X, Pang Z. Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
8
|
Yang Z, McClements DJ, Peng X, Qiu C, Long J, Zhao J, Xu Z, Meng M, Chen L, Jin Z. Co-encapsulation of quercetin and resveratrol in zein/carboxymethyl cellulose nanoparticles: characterization, stability and in vitro digestion. Food Funct 2022; 13:11652-11663. [DOI: 10.1039/d2fo02718f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Formation and investigation of zein/carboxymethyl cellulose composite nanoparticles to co-deliver quercetin and resveratrol.
Collapse
Affiliation(s)
- Zhongyu Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, 528436, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, 528436, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| |
Collapse
|
9
|
Ramdhan T, Hung Ching S, Prakash S, Bhandari B. Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Res Int 2021; 150:110778. [PMID: 34865793 DOI: 10.1016/j.foodres.2021.110778] [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: 04/23/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 11/26/2022]
Abstract
This study investigated the effects of milk protein concentrate (MPC85) (untreated, cold-renneted, and pre-heated (80 °C, 30 min)) addition on the physical/mechanical properties of sodium alginate (2% w/w) composite gels in millimeter-size (bead) and centrimeter-size gel forms. The gels were characterized for the degree of syneresis, swelling behavior, hardness, stiffness, viscoelastic behavior, and surface morphology of freeze-dried gel. The results showed that the addition of untreated and treated MPCs reduced the hardness, the stiffness and the solid-like behavior of the alginate gels. Untreated MPC and pre-heated MPC caused no effect on syneresis of alginate gels. The addition of cold-renneted MPC reduced the degree of syneresis in composite gels by 13.7%. Similarly, the addition of cold-renneted MPC reduced (by 16.4%) the degree of syneresis of the alginate composite gels after incubation in simulated gastric fluid (SGF). After incubation in simulated intestinal fluid (SIF), the gel containing alginate only swelled while gels containing untreated MPC and pre-heated MPC experienced degradation and a severe mass loss. Meanwhile, the gels containing cold-renneted MPC swelled and at the same time eroded. Moreover, only cold-renneted MPC composite gels showed lower shrinkage and wrinkles on the surface of the beads during lyophilization. Therefore, based on these results, it is indicated that cold-rennet induced gelation method could increase the effectiveness of MPC as a composite material for alginate gels.
Collapse
Affiliation(s)
- Tezar Ramdhan
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Su Hung Ching
- Progel Pty. Ltd., Level 7, GP South, Staff House Road, The University of Queensland, Brisbane, Queensland 4071, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia.
| |
Collapse
|
10
|
Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [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: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
Collapse
Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| |
Collapse
|
11
|
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
12
|
Pujara N, Giri R, Wong KY, Qu Z, Rewatkar P, Moniruzzaman M, Begun J, Ross BP, McGuckin M, Popat A. pH - Responsive colloidal carriers assembled from β-lactoglobulin and Epsilon poly-L-lysine for oral drug delivery. J Colloid Interface Sci 2020; 589:45-55. [PMID: 33450459 DOI: 10.1016/j.jcis.2020.12.054] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 02/07/2023]
Abstract
Site specific oral delivery of many biopharmaceutical classification system (BCS) class II and IV drugs is challenging due to their poor solubility, low permeability and degradation in the gastrointestinal tract. Whilst colloidal carriers have been used to improve the bioavailability of such drugs, most nanocarriers based drug delivery systems suffer from multiple disadvantages, including low encapsulation efficiency (liposomes, polymeric nanoparticles), complex synthesis methods (silica, silicon-based materials) and poorly understood biodegradability (inorganic nanoparticles). Herein, a novel pH responsive nanocolloids were self-assembled using natural compounds such as bovine β-lactoglobulin (BLG) and succinylated β-lactoglobulin (succ. BLG) cross-linked with epsilon poly l-lysine (BCEP and BCP), and found to possess high loading capacity, high aqueous solubility and site-specific oral delivery of a poorly soluble nutraceutical (curcumin), improving its physicochemical properties and biological activity in-vitro and ex-vivo. Our optimized synthesis formed colloids of around 200 nm which were capable of encapsulating curcumin with ~100% encapsulation efficiency and ~10% w/w drug loading. By forming nanocomplexes of curcumin with BLG and succ. BLG, the aqueous solubility of curcumin was markedly increased by ~160-fold and ~86-fold, respectively. Encapsulation with BLG increased the solubility, whereas succ. BLG prevent release of encapsulated curcumin when subjected to gastric fluids as it is resistant to breakdown on exposure to pepsin at acidic pH. In conditions mimicking the small intestine, Succ. BLG was more soluble resulting in sustained release of the encapsulated drug at pH 7.4. Additionally, crosslinking succ. BLG with E-PLL significantly enhanced curcumin's permeability in an in-vitro Caco-2 cell monolayer model compared to curcumin solution (dissolved in 1% DMSO), or non-crosslinked BLG/succ. and BLG. In a mouse-derived intestinal epithelial 3D organoid culture stimulated with IL-1β, BLG-CUR and crosslinked BCEP nanoparticles reduced the production of inflammatory cytokines and chemokines such as Tnfα and Cxcl10 more than curcumin solution or suspension while these nanoparticles were non-toxic to organoids. Overall this work demonstrates the promise of nutraceutical-based hybrid self-assembled colloidal system to protect hydrophobic drugs from harsh gastrointestinal conditions and improve their solubility, dissolution, permeability and biological activity.
Collapse
Affiliation(s)
- Naisarg Pujara
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia
| | - Rabina Giri
- Faculty of Medicine, The University of Queensland, Brisbane, QLD 4072, Australia; Inflammatory Bowel Disease Group, Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia
| | - Kuan Yau Wong
- Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia
| | - Zhi Qu
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia; Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia
| | - Prarthana Rewatkar
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia
| | - Md Moniruzzaman
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia; Faculty of Medicine, The University of Queensland, Brisbane, QLD 4072, Australia; Inflammatory Bowel Disease Group, Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia
| | - Jakob Begun
- Faculty of Medicine, The University of Queensland, Brisbane, QLD 4072, Australia; Inflammatory Bowel Disease Group, Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia
| | - Benjamin P Ross
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia
| | - Michael McGuckin
- Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia; Faculty of Medicine, Dentistry and Health Sciences, University of Melbourne, VIC 3010, Australia.
| | - Amirali Popat
- School of Pharmacy, The University of Queensland, Brisbane, QLD 4102, Australia; Mater Research Institute - The University of Queensland, Translational Research Institute, 37 Kent St, Woolloongabba, QLD 4102, Australia.
| |
Collapse
|
13
|
Zhang Q, Dong H, Gao J, Chen L, Vasanthan T. Field pea protein isolate/chitosan complex coacervates: Formation and characterization. Carbohydr Polym 2020; 250:116925. [PMID: 33049839 DOI: 10.1016/j.carbpol.2020.116925] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 08/09/2020] [Indexed: 12/24/2022]
Abstract
Influence of chitosan (Ch) with low, medium, and high molecular weight (LMW, MMW, and HMW) on the formation of field pea protein isolate (FPPI)/Ch complex coacervates was investigated. An increase in maximum turbidity and a gradual shift of critical pH values towards the isoelectronic point of FPPI were observed as the FPPI/Ch ratio increased. Formation of FPPI/Ch complex coacervates was dominated by the electrostatic and hydrophobic interactions. FPPI/Ch complex coacervates exhibited a porous network microstructure and relatively uniform-sized and even-distributed pores were found in FPPI/Ch-HMW coacervates. Different thermodynamic profiles were observed during complex coacervation between FPPI and Ch with varying MWs and the largest binding stoichiometry was observed in the Ch-MMW at pH 6.6. In summary, the Ch-HMW was demonstrated to be most suitable for the formation of FPPI/Ch complex coacervates with homogenous microstructure but caused less changes in the tertiary conformation of FPPI compared to the Ch-LWM and Ch-MMW.
Collapse
Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014, Sichuan, China.
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Jun Gao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada.
| |
Collapse
|
14
|
Emamverdian P, Moghaddas Kia E, Ghanbarzadeh B, Ghasempour Z. Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125436] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Chen Y, Xia G, Zhao Z, Xue F, Chen C, Zhang Y. Formation, structural characterization, stability and in vitro bioaccessibility of 7,8-dihydroxyflavone loaded zein-/sophorolipid composite nanoparticles: effect of sophorolipid under two blending sequences. Food Funct 2020; 11:1810-1825. [PMID: 32057043 DOI: 10.1039/c9fo02704a] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Anti-solvent co-precipitation (ASCP) is the most commonly used method of fabricating food-grade nanoparticles, while the impact of the blending sequence on the formation of nanoparticles lacks research. In this study, 7,8-dihydroxyflavone (7,8-DHF) loaded zein-/sophorolipid nanoparticles with two blending sequences (DHF-Z-S and DHF-Z/S) were successfully fabricated by the ASCP method and used to improve the storage stability and the in vitro bioaccessibility of 7,8-DHF. The results showed that blending sequences significantly affect the physicochemical properties of nanoparticles. DHF-Z-S nanoparticles had smaller particle size, lower polydispersity index and turbidity, and higher negative charge, entrapment efficiency and loading capacity compared to DHF-Z/S nanoparticles. Transmission electron microscopy and scanning electron microscopy revealed that DHF-Z-S and DHF-Z/S nanoparticles have core-shell spherical shape at the nanoscale and sophorolipid changed the surface morphology of zein nanoparticles. Fourier transform infrared spectroscopy and fluorescence spectrum analysis confirmed the presence of effective hydrogen bonding, electrostatic interactions and hydrophobic effects between 7,8-DHF, zein and sophorolipid and the presence of stronger hydrogen bonding and hydrophobic effects in DHF-Z-S nanoparticles. The encapsulated 7,8-DHF was in an amorphous state rather than a crystalline form as determined by X-ray diffraction analysis. Circular dichroism revealed that 7,8-DHF and sophorolipid were capable of changing the secondary structure of zein remarkably. More importantly, compared to DHF-Z/S nanoparticles, the DHF-Z-S nanoparticles possessed higher storage stability and in vitro bioaccessibility. Collectively, DHF-Z-S nanoparticles developed in this study might be a promising means of encapsulating, protecting and delivering hydrophobic nutraceuticals for applications in functional foods.
Collapse
Affiliation(s)
- Yufeng Chen
- College of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou, 310053, China. and Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang Engineering Center for Food Technology and Equipment; Zhejiang University, Hangzhou 310058, China
| | - Guobin Xia
- Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX 77030, USA
| | - Zhenlei Zhao
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang Engineering Center for Food Technology and Equipment; Zhejiang University, Hangzhou 310058, China
| | - Fan Xue
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang Engineering Center for Food Technology and Equipment; Zhejiang University, Hangzhou 310058, China
| | - Chun Chen
- Department of Pathology and Laboratory Medicine, School of Medicine, Emory University, Atlanta, GA 30322, USA
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang Engineering Center for Food Technology and Equipment; Zhejiang University, Hangzhou 310058, China
| |
Collapse
|
16
|
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties. Food Chem 2020; 340:127893. [PMID: 32889202 DOI: 10.1016/j.foodchem.2020.127893] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 07/23/2020] [Accepted: 08/17/2020] [Indexed: 12/20/2022]
Abstract
In this work, zein/carboxymethyl dextrin nanoparticles were successfully fabricated at different zein to carboxymethyl dextrin (CMD) mass ratios. Zein/CMD nanoparticles with the negative charge and the smallest size (212 nm) were formed when the mass ratio of zein to CMD was 2:1, exhibiting improved encapsulation efficiency of curcumin (85.5%). Electrostatic interactions, hydrogen bonding and hydrophobic interactions were main driven forces for nanoparticles formulation and curcumin encapsulation. Fourier transform infrared spectroscopy determined curcumin might be partially embedded in CMD during encapsulation. The spherical structures of zein/CMD nanoparticles and curcumin-loaded zein/CMD nanoparticles were observed by transmission electron microscopy. The photothermal stability and antioxidant activity of curcumin were significantly enhanced after be loaded in zein/CMD nanoparticles. Furthermore, encapsulation of curcumin in zein/CMD nanoparticles significantly delayed the release of curcumin in simulated gastrointestinal fluids. These results indicated that zein/CMD nanoparticles could be effective encapsulating materials for bioactive compounds in food industry.
Collapse
|
17
|
Zhao N, Zou H, Sun S, Yu C. The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture. Int J Biol Macromol 2020; 161:1545-1551. [PMID: 32771506 DOI: 10.1016/j.ijbiomac.2020.08.025] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/29/2020] [Accepted: 08/03/2020] [Indexed: 02/05/2023]
Abstract
The interaction between sodium alginate (SA) and turbot myofibrillar proteins (TMP) and the effects of SA concentration (0.1%-0.5%) on the rheological and emulsifying properties of the mixture at neutral pH were investigated. TMP and SA formed complexes through electrostatic repulsion and hydrophobic interaction. The FT-IR analysis indicated that hydrogen bonding was also related to the interaction. With the addition of SA, the electrostatic repulsion between molecules enhanced, which prevented protein aggregation and improved the stability of dispersions. The TMP/SA mixture showed non-Newtonian shear-thinning behavior. The viscosity gradually increased with the increasing SA concentration. TMP and SA formed an interconnected gel-like network structure with a predominant elastic behavior. The strength of network increased due to the strong repulsion between the two biopolymers. Both EAI and ESI of TMP significantly increased after SA addition. The addition of SA reduced droplet size of emulsions. The emulsions also showed pseudoplastic behavior. Addition of SA increased stability of emulsions by increasing viscosity of continuous phase. Complexation with SA effectively improved the rheological and emulsifying properties of fish myofibrillar proteins. These results contributed to the efficient utilization of marine fish proteins as functional ingredients in food products.
Collapse
Affiliation(s)
- Ning Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Henan Zou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
18
|
Zhang T, Guo X, Meng H, Tang X, Ai C, Chen H, Lin J, Yu S. Effects of bovine serum albumin on the ethanol precipitation of sugar beet pulp pectins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
19
|
Sarabi-Aghdam V, Hosseini-Parvar SH, Motamedzadegan A, Razi SM, Rashidinejad A. Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09644-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
You G, Niu G, Long H, Zhang C, Liu X. Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions. Food Chem 2020; 319:126532. [DOI: 10.1016/j.foodchem.2020.126532] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/29/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022]
|
21
|
Li N, Zhong Q. Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105723] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
22
|
Liu Z, Liu C, Sun X, Zhang S, Yuan Y, Wang D, Xu Y. Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105619] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
David S, Wojciechowska A, Portmann R, Shpigelman A, Lesmes U. The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins. Food Res Int 2020; 130:108964. [DOI: 10.1016/j.foodres.2019.108964] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 12/25/2019] [Accepted: 12/26/2019] [Indexed: 01/10/2023]
|
24
|
Zamani H, Zamani S, Zhang Z, Abbaspourrad A. Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide. J Food Sci 2020; 85:989-997. [PMID: 32198761 DOI: 10.1111/1750-3841.15041] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 11/15/2019] [Accepted: 12/15/2019] [Indexed: 11/30/2022]
Abstract
Protein-rich beverages have gained significant attention in recent years. It is a challenge to produce whey protein beverages with high stability, good transparency, and a smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. In this study, soybean soluble polysaccharide (SSPS) and high methoxylated pectin (HMP, a traditional PS) are used, at different ratios to the protein, to improve the colloidal stability of the acidified whey protein solution. Both heated and unheated complexes were studied. SSPS-whey protein complexes have shown exceptional stabilities in all ratios while HMP-whey protein complexes revealed coacervation after 72 hr of storage. The prepared complexes exhibited comparable sizes and ζ-potentials. The SSPS-whey protein complexes were less turbid than HMP-whey protein complexes at similar PS to protein ratios. Results also show that greater repulsive interactions occurred in SSPS-whey protein complexes when compared to HMP-whey protein complexes, as examined by free thiol content and intrinsic fluorescence intensity measurements. PRACTICAL APPLICATION: It is a challenge to produce whey protein isolate (WPI) beverages with high stability, good transparency, and smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. We have demonstrated that soybean soluble polysaccharide (SSPS), at [SSPS]:[acWPI] ratios of 1:2 to 1:30, can significantly improve the colloidal stability of the acidified whey protein beverages. This SSPS-whey protein system could be used as a stable beverage base for a variety of beverages.
Collapse
Affiliation(s)
- Hediyeh Zamani
- Dept. of Food Science, College of Agriculture and Life Sciences, Cornell Univ., Ithaca, 14853, NY, U.S.A
| | - Somayeh Zamani
- Dept. of Food Science, College of Agriculture and Life Sciences, Cornell Univ., Ithaca, 14853, NY, U.S.A
| | - Zhong Zhang
- Dept. of Food Science, College of Agriculture and Life Sciences, Cornell Univ., Ithaca, 14853, NY, U.S.A
| | - Alireza Abbaspourrad
- Dept. of Food Science, College of Agriculture and Life Sciences, Cornell Univ., Ithaca, 14853, NY, U.S.A
| |
Collapse
|
25
|
Durán E, Churio O, Arias JL, Neira-Carrillo A, Valenzuela C. Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
26
|
Romo I, Abugoch L, Tapia C. Soluble complexes between chenopodins and alginate/chitosan: Intermolecular interactions and structural-physicochemical properties. Carbohydr Polym 2020; 227:115334. [DOI: 10.1016/j.carbpol.2019.115334] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/02/2019] [Accepted: 09/13/2019] [Indexed: 02/02/2023]
|
27
|
Xue G, Ren D, Zhou C, Zheng H, Cao W, Lin H, Qin X, Zhang C. Comparative study on the functional properties of the pearl oyster ( Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1797781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Gaozhan Xue
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
| | - Dingding Ren
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| |
Collapse
|
28
|
Su Y, Gu L, Zhang Z, Chang C, Li J, McClements DJ, Yang Y. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Res Int 2019; 120:305-311. [DOI: 10.1016/j.foodres.2019.02.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/22/2019] [Accepted: 02/26/2019] [Indexed: 12/19/2022]
|
29
|
Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
30
|
Amaral TN, Junqueira LA, Tavares LS, Oliveira NL, Prado MET, de Resende JV. Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage. Int J Biol Macromol 2019; 131:218-229. [DOI: 10.1016/j.ijbiomac.2019.03.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 11/29/2022]
|
31
|
Erben M, Pérez AA, Osella CA, Alvarez VA, Santiago LG. Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics. Int J Biol Macromol 2019; 125:999-1007. [DOI: 10.1016/j.ijbiomac.2018.12.131] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 11/25/2018] [Accepted: 12/16/2018] [Indexed: 11/16/2022]
|
32
|
Wang Y, Gan J, Li Y, Nirasawa S, Cheng Y. Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
33
|
Anal AK, Shrestha S, Sadiq MB. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
34
|
Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
35
|
Liu L, Zhang W, Yu X, Lei L, Liu H. Process optimization for foam separation of yak whey protein by response surface methodology. SEP SCI TECHNOL 2018. [DOI: 10.1080/01496395.2018.1447581] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Long Liu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Wei Zhang
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Xiaodong Yu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Lei Lei
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Haibin Liu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| |
Collapse
|
36
|
|
37
|
Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| |
Collapse
|
38
|
Dai L, Li R, Wei Y, Sun C, Mao L, Gao Y. Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.003] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
39
|
Effect of high speed shear on the non-linear rheological properties of SPI/ κ -carrageenan hybrid dispersion and fractal analysis. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
40
|
Ahmadi SF, Nasirpour A, Goli SAH, Riahi E. Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12498] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sayede Fateme Ahmadi
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Ali Nasirpour
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Sayed Amir H. Goli
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Esmaeil Riahi
- The Kraft Heinz Company; Glenview Illinois 60020 USA
| |
Collapse
|
41
|
David S, Shani Levi C, Fahoum L, Ungar Y, Meyron-Holtz EG, Shpigelman A, Lesmes U. Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods? Food Funct 2018; 9:1344-1352. [DOI: 10.1039/c7fo01721a] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
An overview of evidence on Carrageenan (CGN), a family of marine polysaccharides, their characteristics and digestive fate that highlight various gaps in our understanding.
Collapse
Affiliation(s)
- Shlomit David
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Carmit Shani Levi
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Lulu Fahoum
- Laboratory of Molecular Nutrition
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Yael Ungar
- Biotechnology Engineering Department
- ORT Braude College
- 21982 Karmiel
- Israel
| | - Esther G. Meyron-Holtz
- Laboratory of Molecular Nutrition
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Avi Shpigelman
- Laboratory for Novel Food and Bioprocessing
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| |
Collapse
|
42
|
Yao J, Zhou Y, Chen X, Ma F, Li P, Chen C. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel. Food Chem 2018; 239:1134-1142. [DOI: 10.1016/j.foodchem.2017.07.027] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/22/2017] [Accepted: 07/08/2017] [Indexed: 10/19/2022]
|
43
|
A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins-carrageenan. Int J Biol Macromol 2017; 107:949-956. [PMID: 28943441 DOI: 10.1016/j.ijbiomac.2017.09.076] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/29/2017] [Accepted: 09/18/2017] [Indexed: 11/22/2022]
Abstract
The interaction between quinoa proteins isolate (QP isolate) and the negatively charged polysaccharide ι-Carragennan (Carr) as a function of pH was studied. Experimental measurements as turbidity, hydrophobic surface, ζ-potential, and hydrodynamic size were carried out. Associative interaction between QP and Carr was found in the pH range between 1 and 2.9. When both molecules are negatively charged (pH>5,5), a pure Coulombic repulsion regime is observed and the self-association of QP due to the Carr exclusion is proposed. In the intermediate pH range, the experimental data suggests that the charge regulation mechanism can overcome the electrostatic repulsion that may take place (and an attraction between QP and Carr can still be observed). Computational simulations by means of free energy derivatives using the Monte Carlo method were carried out to better understand the interaction mechanism between QP and Carr. QP was modeled as a single protein using one of the major proteins, Chenopodin (Ch), and Carr was modeled as a negatively charged polyelectrolyte (NCP) chain, both in the cell model framework. Simulation results showed attractive interactions in agreement with the experimental data.
Collapse
|
44
|
Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
45
|
Ren F, Yu B, Dong D, Hou ZH, Cui B. Rheological, thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different pH values. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13529] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fei Ren
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong 250353 China
| | - Bin Yu
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong 250353 China
| | - Die Dong
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong 250353 China
| | - Zhao-hua Hou
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong 250353 China
| | - Bo Cui
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong 250353 China
| |
Collapse
|
46
|
Determination of carrageenan by means of photometric titration with Methylene Blue and Toluidine Blue dyes. Carbohydr Polym 2017; 165:1-6. [DOI: 10.1016/j.carbpol.2017.02.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 02/08/2017] [Accepted: 02/08/2017] [Indexed: 12/17/2022]
|
47
|
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
48
|
Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y. Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2016.1230064] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hoda Khalesi
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, China
| |
Collapse
|
49
|
Zhou X, Chen L, Han J, Shi M, Wang Y, Zhang L, Li Y, Wu W. Stability and physical properties of recombined dairy cream: Effects of soybean lecithin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1233434] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xilong Zhou
- College of Engineering, China Agricultural University, Beijing, China
| | - Lintianxiang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jie Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Minxuan Shi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yan Li
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing, China
| |
Collapse
|
50
|
Bi CH, Li D, Wang LJ, Adhikari B. Effect of LBG on the gel properties of acid-induced SPI gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|