Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface-xanthan gum interactions

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 527-532

  Nikiforidis, Constantinos V ^a   Kiosseoglou, Vassilios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Emulsion stability; Germ; Maize; Oil bodies; Xanthan gum

Indexed keywords

BACTERIAL POLYSACCHARIDE; CORN OIL; COSMETIC; DRUG CARRIER; XANTHAN;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; MAIZE; SURFACE PROPERTY;

CORN OIL; COSMETICS; DRUG CARRIERS; DRUG STABILITY; EMULSIONS; POLYSACCHARIDES, BACTERIAL; SURFACE PROPERTIES; ZEA MAYS;

ZEA MAYS;

EID: 75249100780     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902544j     Document Type: Article

References (22)

1. Bajaj, S., Bhatia, N., & Bajaj, Y. P. S. Biotechnology in Nutritional Improvement of Maize. In Biotechnology in Agriculture and Forestry; Bajaj, Y. P. S., Ed.; Springer-Verlag: New York, 1994; Vol.25, pp 485-512.
2. Iwanaga, D.; Gray, D. A.; Fisk, I. D.; Decker, E. A.; Weiss, J.; McClements, D. J. Extraction and characterization, of oil bodies from soy beans: A natural source of pre-emulsified soybean oil. J. Agric. Food Chem. 2007, 55, 8711-8716.
3. Kapchie, V. N.; Wei, D.; Hauck, C.; Murphy, P. A. Enzyme-assisted aqueous extraction, of oleosomes from Soybeans (Glycine max). J. Agric. Food Chem. 2008, 56 (5), 1766-1771.
4. Iwanaga, D.; Gray, D.; Decker, E. A.; Weiss, J.; McClements, D. J. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J. Agric. Food Chem. 2008, 56 (6), 2240-2245.
5. Tzen, J. T. C.; Lie, G. C.; Huang, A. H. C. Characterization of the charged components and their topology on the surface of plant seed oil bodies. J. Biol. Chem. 1992, 267 (22), 15626-15634.
6. Tzen, J. T. C.; Cao, Y. Z.; Laurent, P.; Ratnayake, C.; Huang, A. H. C. Lipids, proteins, and structure of seed oil. bodies from diverse species. Plant Physiol. 1993, 101 (1), 267-276.
7. Tzen, J. T. C.; Peng, C. C.; Cheng, D. J.; Chen, E. C. F.; Chiu, J. M. H. A new method for seed oil body purification and examination of oil body integrity following germination. J. Biochem. 1997, 121 (4), 762-768.
8. Frandsen, G. I.; Mundy, J.; Tzen, J. T. C. Oil bodies and their associated proteins, oleosin and caleosin. Physiol. Plant. 2001, 112 (3), 301-307.
9. Tzen, J. T. C.; Huang, A. H. C. Surface-structure and properties of plant seed oil bodies. J. Cell Biol. 1992, 117 (2), 327-335.
10. White, D. A.; Fisk, I. D.; Mitchell, J. R.; Wolf, B.; Hill, S. E.; Gray, D. A. Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids 2008, 22 (1), 1224-1232.
11. Nikiforidis, C.V.; Kiosseoglou, V. Aqueous Extraction of Oil Bodies from Maize Germ (Zea Mays) and Characterization of the Resulting Natural Oil-in-Water Emulsion. J. Agric. Food Chem. 2009, 57 (12), 5591-5596.
12. Ye, A.; Hemar, Y.; Singh, H. Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with, extensively hydrolysed whey proteins. Food Hydrocolloids 2004, 18 (5), 737-746.
13. Beiiichou, A.; Aserin, A.; Lutz, R.; Garti, N. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocolloids 2007, 21 (3), 379-391.
14. Benichou, A.; Aserin, A.; Garti, N. Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polym, Adv. Technol. 2002, 13 (10-12), 1019-1031.
15. Laneuville, S. I.; Sanchez, C.; Turgeon, S. L.; Hardy, J.; Paquin, P. Small-angle static light- scattering study of associate phase separation kinetics in β-lactoglobulin + xanthan gum mixtures under shear. In Food Colloids. Interactions, Microstructure and Processing; Dickinson, E, Ed.; The Royal Society of Chemistry: Cambridge, 2005; pp 443-465.
16. AOAC. Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 1992.
17. Laemmli, U. K. Cleavage of structural proteins during assembly of head of bacteriophage-t4. Nature 1970, 227 (5259), 680-685.
18. Dickinson, E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23 (6), 1473-1482.
19. Moschakis, T.; Murray, B. S.; Dickinson, E. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. J. Colloid Interface. Sci. 2005, 284, 714-728.
20. Drakos, A.; Kiosseoglou, V. Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum. J. Agric. Food Chem. 2006, 54 (26), 10164-10169.
21. McClements, D. J. Food Emulsions: Principles, Practice, and Techniques, 2nd ed.; CRC Press: Boca Raton, FL, 2005.
22. Young, S.-L.; Martino, M.; Kienzle-Sterzerl, C.; Torres, J. A. Potentiometric Titration Studies on Xanthan Solutions. J. Sci. Food Agric. 1994, 64, 121-127.