1
|
Minić S, Annighöfer B, Hélary A, Sago L, Cornu D, Brûlet A, Combet S. Structure of proteins under pressure: covalent binding effects of biliverdin on β-lactoglobulin. Biophys J 2022; 121:2514-2525. [DOI: 10.1016/j.bpj.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/18/2022] [Accepted: 05/31/2022] [Indexed: 11/17/2022] Open
|
2
|
Purwanti N, Hogan SA, Maidannyk VA, Mulcahy S, Murphy EG. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
3
|
Wang MP, Chen XW, Guo J, Yang J, Wang JM, Yang XQ. Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.047] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
4
|
Qian P, Zhang Y, Shen Q, Ren L, Jin R, Xue J, Yao H, Dai Z. Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis
) during frozen storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13640] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Pan Qian
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
| | - Yiqi Zhang
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Liping Ren
- Hangzhou Qiandao Lake Development Group Co., Ltd; Hangzhou Zhejiang 311700 People's Republic of China
| | - Renyao Jin
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Jing Xue
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Hongzheng Yao
- Hangzhou Qiandao Lake Development Group Co., Ltd; Hangzhou Zhejiang 311700 People's Republic of China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| |
Collapse
|
5
|
Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
6
|
Chen Y, Tu Z, Wang H, Zhang L, Sha X, Pang J, Yang P, Liu G, Yang W. Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation. Food Res Int 2016; 89:882-888. [PMID: 28460991 DOI: 10.1016/j.foodres.2016.10.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/28/2016] [Accepted: 10/14/2016] [Indexed: 11/24/2022]
Abstract
The effects of dynamic high-pressure microfluidization (DHPM) (80, 120, and 160MPa) treatment and glycation with galactose on the IgE-binding capacity and conformation of β-lactoglobulin (β-Lg) were investigated. The binding capacity of immunoglobulin E (IgE) from patients' sera with cow's milk allergy on β-Lg glycated with galactose decreased after DHPM treatment. β-Lg treated after different DHPM methods and pressures yielded a significant discrepancy in IgE-binding capacity. When β-Lg was pretreated by DHPM, the IgE-binding capacity of β-Lg-galactose conjugates decreased with increasing pressure; however, the conjugates showed higher IgE-binding capacity at 120MPa than that at 80 and 160MPa when the β-Lg-galactose mixture was treated by DHPM. Results of thermal properties, intrinsic fluorescence spectroscopy, surface hydrophobicity, and circular dichroism (CD) spectra indicated the occurrence of protein unfolding, as well as the tertiary and secondary structural changes of β-Lg. The results suggested pretreatment by DHPM and glycation with galactose was a promising approach for eliminating the IgE-binding capacity of β-Lg.
Collapse
Affiliation(s)
- Yuan Chen
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaomei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Juanjuan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Ping Yang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Guangxian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| |
Collapse
|
7
|
Heerschap S, Marafino JN, McKenna K, Caran KL, Feitosa K. Foams stabilized by tricationic amphiphilic surfactants. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.09.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
8
|
Yang J, Huang J, Zeng H, Chen L. Surface pressure affects B-hordein network formation at the air–water interface in relation to gastric digestibility. Colloids Surf B Biointerfaces 2015; 135:784-792. [DOI: 10.1016/j.colsurfb.2015.08.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 07/28/2015] [Accepted: 08/20/2015] [Indexed: 01/12/2023]
|
9
|
Characterization of Interfacial Rheology of Protein-Stabilized Air–Liquid Interfaces. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9133-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Segat A, Misra N, Cullen P, Innocente N. Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.014] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
11
|
Effects of ozone processing on chemical, structural and functional properties of whey protein isolate. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
12
|
Zhao Q, Liu D, Long Z, Yang B, Fang M, Kuang W, Zhao M. Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions. Food Chem 2014; 151:506-13. [DOI: 10.1016/j.foodchem.2013.11.113] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 09/03/2013] [Accepted: 11/20/2013] [Indexed: 12/21/2022]
|
13
|
Báez GD, Busti PA, Verdini R, Delorenzi NJ. Glycation of heat-treated β-lactoglobulin: Effects on foaming properties. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
14
|
Dwyer MD, He L, James M, Nelson A, Middelberg APJ. Insights into the role of protein molecule size and structure on interfacial properties using designed sequences. J R Soc Interface 2013; 10:20120987. [PMID: 23303222 DOI: 10.1098/rsif.2012.0987] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Mixtures of a large, structured protein with a smaller, unstructured component are inherently complex and hard to characterize at interfaces, leading to difficulties in understanding their interfacial behaviours and, therefore, formulation optimization. Here, we investigated interfacial properties of such a mixed system. Simplicity was achieved using designed sequences in which chemical differences had been eliminated to isolate the effect of molecular size and structure, namely a short unstructured peptide (DAMP1) and its longer structured protein concatamer (DAMP4). Interfacial tension measurements suggested that the size and bulk structuring of the larger molecule led to much slower adsorption kinetics. Neutron reflectometry at equilibrium revealed that both molecules adsorbed as a monolayer to the air-water interface (indicating unfolding of DAMP4 to give a chain of four connected DAMP1 molecules), with a concentration ratio equal to that in the bulk. This suggests the overall free energy of adsorption is equal despite differences in size and bulk structure. At small interfacial extensional strains, only molecule packing influenced the stress response. At larger strains, the effect of size became apparent, with DAMP4 registering a higher stress response and interfacial elasticity. When both components were present at the interface, most stress-dissipating movement was achieved by DAMP1. This work thus provides insights into the role of proteins' molecular size and structure on their interfacial properties, and the designed sequences introduced here can serve as effective tools for interfacial studies of proteins and polymers.
Collapse
Affiliation(s)
- Mirjana Dimitrijev Dwyer
- Centre for Biomolecular Engineering, Australian Institute for Bioengineering and Nanotechnology and School of Chemical Engineering, The University of Queensland, , St Lucia, Queensland 4072, Australia
| | | | | | | | | |
Collapse
|
15
|
Jiang Z, Brodkorb A. Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.016] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
16
|
Fernández E, Artiguez ML, Martínez de Marañón I, Villate M, Blanco FJ, Arboleya JC. Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.08.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
17
|
Desfougères Y, Saint-Jalmes A, Salonen A, Vié V, Beaufils S, Pezennec S, Desbat B, Lechevalier V, Nau F. Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:14947-14957. [PMID: 22040020 DOI: 10.1021/la203485y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Identification of the key physicochemical parameters of proteins that determine their interfacial properties is still incomplete and represents a real stake challenge, especially for food proteins. Many studies have thus consisted in comparing the interfacial behavior of different proteins, but it is difficult to draw clear conclusions when the molecules are completely different on several levels. Here the adsorption process of a model protein, the hen egg-white lysozyme, and the same protein that underwent a thermal treatment in the dry state, was characterized. The consequences of this treatment have been previously studied: net charge and hydrophobicity increase and lesser protein stability, but no secondary and tertiary structure modification (Desfougères, Y.; Jardin, J.; Lechevalier, V.; Pezennec, S.; Nau, F. Biomacromolecules 2011, 12, 156-166). The present study shows that these slight modifications dramatically increase the interfacial properties of the protein, since the adsorption to the air-water interface is much faster and more efficient (higher surface pressure). Moreover, a thick and strongly viscoelastic multilayer film is created, while native lysozyme adsorbs in a fragile monolayer film. Another striking result is that completely different behaviors were observed between two molecular species, i.e., native and native-like lysozyme, even though these species could not be distinguished by usual spectroscopic methods. This suggests that the air-water interface could be considered as a useful tool to reveal very subtle differences between protein molecules.
Collapse
|
18
|
Mikhailovskaya AA, Lin SY, Loglio G, Miller R, Noskov BA. Effect of a cationic surfactant on protein unfolding at the air–solution interface. MENDELEEV COMMUNICATIONS 2011. [DOI: 10.1016/j.mencom.2011.11.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Báez GD, Moro A, Ballerini GA, Busti PA, Delorenzi NJ. Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
20
|
Moro A, Báez GD, Busti PA, Ballerini GA, Delorenzi NJ. Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.021] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
21
|
Hassan N, Maldonado-Valderrama J, Gunning AP, Morris VJ, Ruso JM. Investigating the effect of an arterial hypertension drug on the structural properties of plasma protein. Colloids Surf B Biointerfaces 2011; 87:489-97. [PMID: 21726985 DOI: 10.1016/j.colsurfb.2011.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2011] [Revised: 05/02/2011] [Accepted: 06/09/2011] [Indexed: 11/26/2022]
Abstract
Propanolol is a betablocker drug used in the treatment of arterial hypertension related diseases. In order to achieve an optimal performance of this drug it is important to consider the possible interactions of propanolol with plasma proteins. In this work, we have used several experimental techniques to characterise the effect of addition of the betablocker propanolol on the properties of bovine plasma fibrinogen (FB). Differential scanning calorimeter (DSC), circular dichroism (CD), dynamic light scattering (DLS), surface tension techniques and atomic force microscopy (AFM) measurements have been combined to carry out a detailed physicochemical and surface characterization of the mixed system. As a result, DSC measurements show that propranolol can play two opposite roles, either acting as a structure stabilizer at low molar concentrations or as a structure destabilizer at higher concentrations, in different domains of fibrinogen. CD measurements have revealed that the effect of propanolol on the secondary structure of fibrinogen depends on the temperature and the drug concentration and the DLS analysis showed evidence for protein aggregation. Interestingly, surface tension measurements provided further evidence of the conformational change induced by propanolol on the secondary structure of FB by importantly increasing the surface tension of the system. Finally, AFM imaging of the fibrinogen system provided direct visualization of the protein structure in the presence of propanolol. Combination of these techniques has produced complementary information on the behavior of the mixed system, providing new insights into the structural properties of proteins with potential medical interest.
Collapse
Affiliation(s)
- Natalia Hassan
- Department of Applied Physics University of Santiago de Compostela, Santiago de Compostela, Spain
| | | | | | | | | |
Collapse
|
22
|
|
23
|
Maldonado-Valderrama J, Miller R, Fainerman VB, Wilde PJ, Morris VJ. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2010; 26:15901-15908. [PMID: 20857971 DOI: 10.1021/la102294u] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Understanding the effects of digestion conditions on the structure of interfacial protein networks is important in order to rationally design food emulsions which can moderate lipid digestion. This study compares the effect of gastric conditions (pH, temperature, and ionic strength) on β-lactoglobulin films at different fluid interfaces: air-water, tetradecane-water, and olive oil-water. The experiments have been designed to simulate the passage into the stomach media. Hence, preformed interfacial protein (β-lactoglobulin) networks have been exposed to gastric conditions in order to establish generic aspects of the digestion process. The results show that the presence of an oil phase affects both the unfolding of the protein at the interface on adsorption and the subsequent interprotein associations responsible for network formation at the interface. Furthermore, the effects of the physiological conditions characteristic of the stomach also altered differently the preformed protein layer at different fluid interfaces. Initially, the effects of temperature, acid pH, and ionic strength on the dilatational modulus of β-lactoglobulin adsorbed layers at tetradecane-water and olive oil-water interfaces were studied in isolation. The presence of salt was found to have a major effect on the dilatational response at the oil-water interface in contrast to the observations at the air-water interface: it enhanced intermolecular association, hence increasing the packing at the interface causing it to become more elastic. Exposure to acid pH (2.5) also increased the elasticity of the interface, possibly due to the fact that strong electrostatic interactions acting at the interface compensated for the reduced level of intermolecular association. However, the increase in dilatational modulus at the oil-water interface was less noticeable upon exposure to combined changes in acid pH and ionic strength, as would occur in the stomach. This is consistent with previously reported observations at the air-water interface. The quantitative differences in the response of the protein networks to gastric media at different fluid interfaces are discussed in terms of the conformation of β-lactoglobulin within the networks formed at each interface based on detailed theoretical modeling of adsorption data.
Collapse
|
24
|
Salvador P, Saguer E, Parés D, Carretero C, Toldrà M. Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate. FOOD SCI TECHNOL INT 2010; 16:289-96. [DOI: 10.1177/1082013209353223] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This work focuses on studying the effects of pH (7.0 and 4.5) and protein concentration on the foaming and emulsifying properties of fresh (F) and spray-dried (SD) porcine red cell protein (RCP) concentrates in order to evaluate the proper use of this blood protein as a functional food ingredient. Also, protein solubility is measured through the pH range from 3.0 to 8.0. In each case, all concentrates show a high solubility, although this is significantly affected by pH. Spray drying slightly reduces the solubility at mild acid and neutral conditions. The foaming capacity is found to be dependent on pH as well as on the drying treatment. SD-RCP concentrates show better foaming capacity than F-RCP. The minimum protein concentration required to attain the highest foaming capacity is found under acid pH for the spray-dried concentrates. Although F-RCP shows low foam stability at acid and neutral pH, spray drying and protein content enhance the stability of foams. Emulsifying properties show dependence on pH as well as on protein content. Furthermore, spray drying affects the emulsifying properties but in different ways, depending on pH and protein concentration.
Collapse
Affiliation(s)
- P. Salvador
- Institut de Tecnologia Agroalimentària (INTEA), Xarta, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071 Girona, Spain,
| | - E. Saguer
- Institut de Tecnologia Agroalimentària (INTEA), Xarta, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071 Girona, Spain
| | - D. Parés
- Institut de Tecnologia Agroalimentària (INTEA), Xarta, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071 Girona, Spain
| | - C. Carretero
- Institut de Tecnologia Agroalimentària (INTEA), Xarta, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071 Girona, Spain
| | - M. Toldrà
- Institut de Tecnologia Agroalimentària (INTEA), Xarta, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071 Girona, Spain
| |
Collapse
|
25
|
Jung JM, Gunes DZ, Mezzenga R. Interfacial activity and interfacial shear rheology of native β-lactoglobulin monomers and their heat-induced fibers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2010; 26:15366-15375. [PMID: 20825171 DOI: 10.1021/la102721m] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Interfacial properties of native β-lactoglobulin monomers and their heat-induced fibers, of two different lengths, were investigated at pH 2, through surface tension measurements at water-air and water-oil interfaces and interfacial shear rheology at the water-oil interface. The applied heat treatment generates a mixed system of fibers with unconverted monomers and hydrolyzed peptides. The surface tension of this system at the water-air interface decreased more rapidly than the surface tension of native monomers, especially at short times (10(-3) to 10(2) s). This behavior was not observed when the unconverted monomers and peptides were removed by dialysis. At the water-oil interface, the adsorption kinetics was much faster than at the water-air interface, with a plateau interfacial pressure value reached after 1 h of adsorption. For all the systems, interfacial shear rheology showed the formation of a highly elastic interface, with solid-like behavior at 1-10(3) s time scales. The highest modulus was observed for the long fibers and the lowest for the native monomers. Creep-compliance curves in the linear regime could be reduced to a single master curve, showing similar spectra of relaxation times for all investigated systems. Upon large deformations, the interfaces formed with long fibers showed the most rigid and fragile behavior. This rigidity was even more pronounced in the presence of unconverted monomers.
Collapse
Affiliation(s)
- Jin-Mi Jung
- Department of Physics and Fribourg Center for Nanomaterials, University of Fribourg, Ch. Musée 3, CH-1700, Fribourg, Switzerland
| | | | | |
Collapse
|
26
|
|
27
|
Marinova KG, Basheva ES, Nenova B, Temelska M, Mirarefi AY, Campbell B, Ivanov IB. Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.003] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
28
|
Nicorescu I, Loisel C, Riaublanc A, Vial C, Djelveh G, Cuvelier G, Legrand J. Effect of dynamic heat treatment on the physical properties of whey protein foams. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
29
|
Murray BS, Xu R, Dickinson E. Brewster angle microscopy of adsorbed protein films at air–water and oil–water interfaces after compression, expansion and heat processing. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
30
|
Krägel J, Derkatch SR, Miller R. Interfacial shear rheology of protein-surfactant layers. Adv Colloid Interface Sci 2008; 144:38-53. [PMID: 18823871 DOI: 10.1016/j.cis.2008.08.010] [Citation(s) in RCA: 121] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The shear rheology of adsorbed or spread layers at air/liquid and liquid/liquid phase boundaries is relevant in a wide range of technical applications such as mass transfer, monolayers, foaming, emulsification, oil recovery, or high speed coating. Interfacial shear rheological properties can provide important information about interactions and molecular structure in the interfacial layer. A variety of measuring techniques have been proposed in the literature to measure interfacial shear rheological properties and have been applied to pure protein or mixed protein adsorption layers at air/water or oil/water interfaces. Such systems play for example an important role as stabilizers in foams and emulsions. The aim of this contribution is to give a literature overview of interfacial shear rheological studies of pure protein and protein/surfactant mixtures at liquid interfaces measured with different techniques. Techniques which utilize the damping of waves, spectroscopic or AFM techniques and all micro-rheological techniques will not discuss here.
Collapse
Affiliation(s)
- J Krägel
- Max Planck Institute of Colloids and Interfaces, Potsdam-Golm, Germany.
| | | | | |
Collapse
|
31
|
Rodríguez Patino JM, Carrera Sánchez C, Rodríguez Niño MR. Implications of interfacial characteristics of food foaming agents in foam formulations. Adv Colloid Interface Sci 2008; 140:95-113. [PMID: 18281008 DOI: 10.1016/j.cis.2007.12.007] [Citation(s) in RCA: 154] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2007] [Accepted: 12/20/2007] [Indexed: 11/29/2022]
Abstract
The manufacture of food dispersions (emulsions and foams) with specific quality attributes depends on the selection of the most appropriate raw materials and processing conditions. These dispersions being thermodynamically unstable require the use of emulsifiers (proteins, lipids, phospholipids, surfactants etc.). Emulsifiers typically coexist in the interfacial layer with specific functions in the processing and properties of the final product. The optimum use of emulsifiers depends on our knowledge of their interfacial physico-chemical characteristics - such as surface activity, amount adsorbed, structure, thickness, topography, ability to desorb (stability), lateral mobility, interactions between adsorbed molecules, ability to change conformation, interfacial rheological properties, etc. -, the kinetics of film formation and other associated physico-chemical properties at fluid interfaces. These monolayers constitute well defined systems for the analysis of food colloids at the micro- and nano-scale level, with several advantages for fundamental studies. In the present review we are concerned with the analysis of physico-chemical properties of emulsifier films at fluid interfaces in relation to foaming. Information about the above properties would be very helpful in the prediction of optimised formulations for food foams. We concluded that at surface pressures lower than that of monolayer saturation the foaming capacity is low, or even zero. A close relationship was observed between foaming capacity and the rate of diffusion of the foaming agent to the air-water interface. However, the foam stability correlates with the properties of the film at long-term adsorption.
Collapse
Affiliation(s)
- Juan M Rodríguez Patino
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Prof. García González, 1, E-41012-Sevilla, Spain.
| | | | | |
Collapse
|
32
|
Xu R, Dickinson E, Murray BS. Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2008; 24:1979-1988. [PMID: 18211106 DOI: 10.1021/la702806t] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Adsorbed films of milk proteins at the oil-water (O-W) interface have been imaged using a Brewster angle microscope (BAM). Special adaptations were made to the BAM to allow imaging of the O-W interface and to enable in situ heating and cooling of the adsorbed films. The proteins beta-lactoglobulin (beta-L) and alphas1-, beta-, and kappa-casein were studied over a range of bulk protein concentrations (Cb) and surface ages at pH 7 and for beta-L at pH 5 also. The adsorbed films were subjected to incremental compression and expansion cycles, such that the film area was typically varied between 125% and 50% of the original film area, and the resulting film structure was recorded via the BAM at 25.0 degrees C. Structuring of beta-L films (the formation of ridges and cracks) was more pronounced at pH 5 (closer to the protein's isoelectric point) than at pH 7 and for longer adsorption times and/or higher Cb. Structuring was also much more apparent at the O-W interface than at the A-W interface on compression/expansion/aging, especially at pH 7. After heating beta-L films adsorbed at low Cb (0.005 wt %) to 80 or 90 degrees C, an even greater degree of film structuring was evident, but beta-L films adsorbed at higher Cb (> or =0.05 wt %) showed fewer but larger fractures. The adsorbed caseins showed little evidence of such features, either before or after heating, apart from slight structuring for the heated films of alphas1- and kappa-casein films after 1 day. Changes in the dilatational elastic modulus of the beta-L films (Cb = 0.005 wt %) were correlated with the variations in the structural integrity of the films as observed via the BAM technique. In particular, there was a marked increase in the elastic modulus on heating, while the cycle of compression and expansion appeared to result in a net film weakening overall. The beta-L films adsorbed at higher Cb (> or =0.05 wt %) behaved as if an even stronger elastic skin completely covered the interface. The overall conclusion is that interfacial protein films subjected to these types of thermal and mechanical perturbations, which are typical of those that occur in food colloid processing, can become highly inhomogeneous, depending on the type of protein and the bulk solution conditions. This undoubtedly has implications for the stability of the corresponding emulsions and foams.
Collapse
Affiliation(s)
- Rong Xu
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
| | | | | |
Collapse
|
33
|
Croguennec T, Renault A, Beaufils S, Dubois JJ, Pezennec S. Interfacial properties of heat-treated ovalbumin. J Colloid Interface Sci 2007; 315:627-36. [PMID: 17707856 DOI: 10.1016/j.jcis.2007.07.041] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2007] [Revised: 07/10/2007] [Accepted: 07/10/2007] [Indexed: 11/20/2022]
Abstract
The interfacial properties (kinetics of adsorption at the air/water interface, rheology of the interfacial layer) of ovalbumin molecules, unheated or previously heat-denatured in solution (10 g L(-1), pH 7, NaCl 50 mM) under controlled conditions (up to 40 min at 80 degrees C), were investigated. Heat treatments induced the formation of covalent aggregates which surface exhibits a higher hydrophobicity and an increased exposition of sulfhydryl groups when compared to native ovalbumin (unheated). Although they have a larger hydrodynamic size, aggregates adsorb as fast as native ovalbumin at the air/water interface. However, aggregates are able to established rapid contacts in the interfacial layer as shown by the fast increase of both surface pressure and shear elastic constant. In contrast, native ovalbumin needs longer time to developed intermolecular contacts and exhibits lower foam stability even if the shear elastic constant on aging reached higher value than for ovalbumin aggregates.
Collapse
Affiliation(s)
- Thomas Croguennec
- INRA-Agrocampus, UMR1253, Science & Technologie du lait et de l'oeuf, 65 rue St Brieuc, F-35000 Rennes, France.
| | | | | | | | | |
Collapse
|
34
|
|
35
|
Schmitt C, Bovay C, Rouvet M, Shojaei-Rami S, Kolodziejczyk E. Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2007; 23:4155-66. [PMID: 17341103 DOI: 10.1021/la0632575] [Citation(s) in RCA: 148] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Whey protein isolate was heat-treated at 85 degrees C for 15 min at pH ranging from 6.0 to 7.0 in the presence of NaCl in order to generate the highest possible amount of soluble aggregates before insolubility occurred. These whey protein soluble aggregates were characterized for composition, hydrodynamic diameter, apparent molecular weight, zeta-potential, surface hydrophobicity index, activated thiol group content, and microstructure. The adsorption kinetics and rheological properties (E', etad) of these soluble aggregates were probed at the air/water interface. In addition, the gas permeability of a single bubble stabilized by the whey protein soluble aggregates was determined. Finally, the foaming and foam-stabilizing properties of these aggregates were measured. The amount of whey protein soluble aggregates after heat treatment was increased from 75% to 95% from pH 6.0 to pH 7.0 by addition of 5 mM to 120 mM NaCl, respectively. These soluble aggregates involved major whey protein fractions and exhibited a maximum of activated thiol group content at pH > 6.6. The hydrodynamic radius and the surface hydrophobicity index of the soluble aggregates increased from pH 6.0 to 7.0, but the molecular weight and zeta-potential decreased. This loss of apparent density was clearly confirmed by microscopy as the soluble aggregates shifted from a spherical/compact structure at pH 6.0 to a more fibrillar/elongated structure at pH 7.0. Surface adsorption was faster for soluble aggregates formed at pH 6.8 and 7.0 in the presence of 100 and 120 mM NaCl, respectively. However, interfacial elasticity and viscosity measured at 0.01 Hz were similar from pH 6.0 to 7.0. Single bubble gas permeability significantly decreased for aggregates generated at pH > 6.6. Furthermore, these aggregates exhibited the highest foamability and foam liquid stability. Air bubble size within the foam was the lowest at pH 7.0. The coarsening exponent, alpha, fell within predicted values of 1/3 and 1/2, except for very dry foams where it was 1/5.
Collapse
Affiliation(s)
- Christophe Schmitt
- Department of Food Science, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland.
| | | | | | | | | |
Collapse
|
36
|
Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0525-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|