Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 888-898

  McSweeney, Seamus L ^a,b   Healy, Ruth ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b PFIZER INC   (United States)

Author keywords

Emulsion stability; Heat stability; Infant formula; Lecithin; Monoglycerides

Indexed keywords

EID: 39749174387     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.04.017     Document Type: Article

References (68)

1. Agboola S.O., Singh H., Munro P.A., Dalgleish D.G., and Singh A.M. Stability of emulsions formed using whey protein hydrolysates: Effect of lecithin addition and retorting. Journal of Agriculture and Food Chemistry 46 (1989) 1814-1819
2. Alizadeh-Pasdar N., and Li-Chan E.C.Y. Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan. Food Hydrocolloids 15 (2001) 285-294
3. Ananthapadmanabhan K.P. Protein-surfactant interactions. In: Goddard E.D., and Ananthapadmanabhan K.P. (Eds). Interactions of surfactants with polymers and proteins (1993), CRC Press, Boca Raton, FL 319-365
4. Arnoldsson K.C., and Kaufmann P. Lipid class analysis by normal-phase high-performance liquid-chromatography, development and optimization using multivariate methods. Chromatographia 38 (1994) 317-324
5. Barfod N.M., Krog N., Larsen G., and Bucheim W. Effects of emulsifiers on protein/fat interactions in ice-cream mix during ageing. 1. Quantitative analyses. Fat Science Technology 93 (1991) 24-29
6. s1-casein. Biochimica et Biophysica Acta 348 (1974) 126-135
7. Barratt M.D., and Rayner L. Lysolecithin-casein interactions. I. Nuclear magnetic resonance and spin label studies. Biochimica et Biophysica Acta 255 (1972) 974-980
8. Bonomi F., Iametti S., Pagliarini E., and Peri C. A spectroflourimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment. Milchwissenschaft 43 (1988) 281-285
9. Brown E.M., Carroll R.J., Pfeffer P.E., and Sampugna J. Complex formation in sonicated mixtures of β-lactoglobulin and phosphatidylcholine. Lipids 18 (1983) 111-118
10. Brown E.M., Sampugna J., Pfeffer P.E., and Carroll R.J. Interaction of Phosphatidylcholine with beta-lactoglobulin. Biophysical Journal 37 (1982) 71-72
11. Chen J., and Dickinson E. Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels. International Journal of Food Science and Technology 34 (1995) 493-501
12. Codex Alimentarius Commission. (1981). Codex standard for infant formula, Codex Stan. 72-1981, as amended in 1983, 1985, 1987 and 1997. Food and Agriculture Organization of the United Nations and World Health Organization, Rome, Italy.
13. Commission of the European Communities. Commission directive of 14 May 1991 on infant formulae and follow-on formulae. 92/321/EEC (last consolidated 25 May 1999). Official Journal of European Commission L175 (1991) 35-49
14. Courthaudon J.L., Dickinson E., and Christie W.W. Competitive adsorption of lecithin and β-casein in oil in water emulsions. Journal of Agriculture and Food Chemistry 39 (1991) 1365-1368
15. Davies D.T., and White J.C.D. The stability of milk protein to heat. I. Subjective measurement of heat stability of milk. Journal of Dairy Research 33 (1966) 67-81
16. Davies E., Dickinson E., and Bee R.D. Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals. Food Hydrocolloids 14 (2000) 145-153
17. Davies E., Dickinson E., and Bee R.D. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. International Dairy Journal 11 (2001) 827-836
18. Dickinson E., and Iveson G. Adsorbed films of β-lactoglobulin and lecithin at the hydrocarbon-water and triglycerides-water interfaces. Food Hydrocolloids 6 (1993) 533-541
19. Dickinson E., Mauffret A., Rolfe S.E., and Woskett C.M. Adsorption at interfaces in dairy systems. Journal of the Society of Dairy Technology 42 (1989) 18-22
20. Dickinson E., Owusu R.K., and Williams A. Orthokinetic destabilization of a protein-stabilized emulsion by a water-soluble surfactant. Journal of the Chemical Society, Faraday Transactions 89 (1993) 865-866
21. Dickinson E., and Tanai S. Protein displacement from the emulsion droplet surface by oil-soluble and water-surfactants. Journal of Agriculture and Food Chemistry 40 (1992) 179-183
22. Doxastaxis G., and Sherman P. The interaction of sodium caseinate with monoglyceride and diglycerides at the oil-water interface in corn oil-in-water emulsions and its effect on emulsion stability. Colloid & Polymer Science 262 (1984) 902-905
23. El-Bakry, M.M., Neirynck, N., & Van der Meeren, P. (2005). Influence of hydrophilic lecithins on the heat-induced interaction between whey-proteins and casein micelles. FEBS Journal 272 (s1), Abstract number: G2-035P.
24. Euston S.R., Finnigan S.R., and Hirst R.L. Aggregation kinetics of heated whey protein-stabilized emulsions. Food Hydrocolloids 14 (2000) 155-161
25. Euston S.R., Finnigan S.R., and Hirst R.L. Aggregation kinetics of heated whey protein stabilized emulsions: Effects of low-molecular weight emulsifiers. Food Hydrocolloids 15 (2001) 253-262
26. Fang Y., and Dalgleish D.G. Studies on the interactions between phosphatidylcholine and casein. Langmuir 11 (1995) 75-79
27. Fang Y., and Dalgleish D.G. Comparative effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions. Journal of the American Oil Chemists Society 73 (1996) 437-442
28. Fang Y., and Dalgleish D.G. Competitive adsorption between dioleoylphosphatidylcholine and sodium caseinate on oil-water interfaces. Journal of Agriculture and Food Chemistry 44 (1996) 59-64
29. Fox P.F., and Hoynes M.C.T. Heat stability of milk: Influence of colloidal calcium phosphate and β-lactoglobulin. Journal of Dairy Research 42 (1975) 427-435
30. Gelin J.-L., Poyen L., Courthaudon J.-L., Le-Meste M., and Lorient D. Structural changes in oil-in-water emulsions during the manufacture of ice-cream. Food Hydrocolloids 8 (1994) 299-308
31. Hardy E.E., Sweetsur A.W.M., West I.G., and Muir D.D. Heat stability of concentrated milk; enhancement of initial heat stability by incorporation of food grade lecithin. Journal of Food Technology 20 (1985) 97-105
32. Heertje I., Nederlof J., Hendricks H.A.C.M., and Lucassen-Reynder E.H. The observation of the displacement of emulsifiers by confocal scanning laser microscopy. Food Structure 9 (1990) 305-316
33. Istarova T.A., Semenova M.G., Sorokoumova G.M., Selishcheva A.A., Belyakova L.E., Polikarpov Y.N., et al. Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures. Food Hydrocolloids 19 (2005) 429-440
34. Jenness R., and Koops J. Preparation and properties of a salt solution which simulated milk ultrafiltrate. Netherlands Milk and Dairy Journal 16 (1962) 153-164
35. Jiménez-Flores R., Ye A., and Singh H. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. Journal of Agriculture and Food Chemistry 53 (2005) 4213-4219
36. Jones M.N., and Chapman D. Micelles, monolayers and biomembranes (1995), Wiley-Liss, Inc, New York
37. Kelley D., and McClements D.J. Interactions of bovine serum albumin with ionic surfactants in aqueous solutions. Food Hydrocolloids 17 (2003) 73-85
38. Kelley D., and McClements D.J. Influence of sodium dodecyl sulphate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions. Food Hydrocolloids 17 (2003) 87-93
39. Korver O., and Meder H. The influence of lysolecithin on the complex formation between β-lactoglobulin and κ-casein. Journal of Dairy Research 41 (1974) 9-17
40. Kristensen A., Nylander T., Paulsson M., and Carlsson A. Calorimetric studies of interactions between β-lactoglobulin and phospholipids in solution. International Dairy Journal 7 (1997) 87-92
41. Krog N., and Larsson K. Crystallization at interfaces in food emulsions-A general phenomenon. Fat Science Technology 94 (1992) 55-57
42. Lefévre T., and Subirade M. Conformational rearrangement of β-lactoglobulin upon interaction with an anionic membrane. Biochemica et Biophysica Acta 1549 (2001) 37-50
43. Magadassi S., Vinetsky Y., and Relkin P. Formation and structural heat-stability of β-lactoglobulin/surfactant complexes. Colloids & Surfaces B: Biointerfaces 6 (1996) 353-362
44. McCrae C.H. Heat stability of milk emulsions: Phospholipid-protein interactions. International Dairy Journal 9 (1999) 227-231
45. McCrae C.H., and Muir D.D. Heat stability of recombined milk: Influence of lecithins on the heat coagulation. Journal of Dairy Research 59 (1992) 177-185
46. McCrae C.H., Hirst D., Law A.J.R., and Muir D.D. Heat stability of homogenized milk: Role of interfacial protein. Journal of Dairy Research 61 (1994) 507-516
47. McSweeney S.L., Mulvihill D.M., and O'Callaghan D.M. The influence of pH on the heat-induced aggregation of model milk protein systems and model infant formula emulsions stabilized by milk protein ingredients. Food Hydrocolloids 18 (2004) 109-125
48. Morrison W.R., and Smith L.M. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. Journal of Lipid Research 5 (1964) 600-608
49. O'Connell J., and Fox P.F. Effect of β-lactoglobulin and precipitation of calcium phosphate on the thermal coagulation of milk. Journal of Dairy Research 68 (2001) 81-94
50. Pelen B.M.C., Watts K.M., Campbell I.J., and Lips A. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. Journal of Dairy Science 80 (1997) 2338-2631
51. Rhydag L., and Wilton I. The function of phospholipids of soybean lecithin in emulsions. Journal of the American Oil Chemists Society 58 (1981) 830-837
52. Royer C.A. Approached to teaching fluorescence spectroscopy. Biophysical Journal 68 (1995) 1191-1195
53. Sarker D.K., Wilde P.J., and Clark D.C. Control of surfactant-induced destabilization of foams through polyphenol-mediated protein-protein interactions. Journal of Agriculture and Food Chemistry 43 (1995) 295-300
54. Shalabi S.I., and Fox P.F. Heat stability of milk: Influence of cationic detergents on pH sensitivity. Journal of Dairy Research 49 (1982) 597-605
55. Sharma R., and Singh H. Heat stability of recombined milk systems as influenced by the composition of fat globule surface layers. Milchwissenschaft 54 (1999) 193-196
56. Singh H., and Fox P.F. Heat stability of milk: pH dependant dissociation of micellar κ-casein on heating milk at ultra high temperature. Journal of Dairy Research 52 (1985) 529-538
57. Singh H., and Fox P.F. Heat stability of milk: Further studies on the pH-dependant dissociation of micellar κ-casein. Journal of Dairy Research 53 (1986) 237-248
58. Singh H., and Fox P.F. Heat stability of milk: Role of β-lactoglobulin in the pH-dependant dissociation of micellar κ-casein. Journal of Dairy Research 54 (1987) 509-521
59. Singh H., and Fox P.F. Heat stability of milk: Influence of colloidal and soluble salts and protein modification on the pH-dependant dissociation of micellar κ-casein. Journal of Dairy Research 54 (1987) 523-534
60. Singh H., Sharma R., Taylor M.W., and Creamer L.K. Heat-induced aggregation and dissociation of protein and fat particles in recombined milk. Netherlands Milk and Dairy Journal 50 (1996) 149-166
61. Singh H., Sharma R., and Tolkey R.P. Influence of incorporation of soya lecithin into skim milk powder on the heat stability of recombined evaporated milk. Australian Journal of Dairy Technology 47 (1992) 33-37
62. Slavic J. Flourescent probes in cellular and molecular biology (1994), London, CRC Press pp. 1-2
63. Sweetsur A.W.M., and Muir D.D. Effect of homogenization on the heat stability of milk. Journal of Dairy Research 50 (1983) 291-300
64. Tziboula A., Sweetsur A.W.M., and Muir D.D. Interactions between phosvitin and milk proteins. International Dairy Journal 4 (1994) 491-501
65. van Boekel M.A.J.S., Nieuwenhuijse J.A., and Walstra P. The heat coagulation of milk. I. Mechanisms. Netherlands Milk and Dairy Journal 43 (1989) 97-127
66. van Boekel M.A.J.S., Nieuwenhuijse J.A., and Walstra P. The heat coagulation of milk. 2. Kinetic studies. Netherlands Milk and Dairy Journal 43 (1989) 129-146
67. van Boekel M.A.J.S., Nieuwenhuijse J.A., and Walstra P. The heat coagulation of milk. 3. Comparison of theory and experiment. Netherlands Milk and Dairy Journal 43 (1989) 147-162
68. Van der Meeren P., El-Bakry M., Neirynck N., and Noppe P. Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant. International Dairy Journal 15 (2005) 1235-1243