Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy

Food Hydrocolloids

Volumn 25, Issue 1, 2011, Pages 12-18

  Herrero, A M ^a   Carmona, P ^b   Pintado, T ^a   Jimenez Colmenero F ^a   Ruiz Capillas C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

FT IR; Lipid structure; Oil in water emulsion; Protein structure

Indexed keywords

EID: 77957801550     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.04.014     Document Type: Article

References (47)

1. AOAC Official methods of analysis of AOAC international 2000, Association of Official Analytical Chemistry, Maryland, USA. 17th ed.
2. Barth A. Infrared spectroscopy of proteins. Biochimica et Biophysica Acta 2007, 1767(9):1073-1101.
3. Bishop D.J., Olson D.G., Knipe C.L. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science 1993, 58(3):484-487.
4. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 1959, 37(8):911-917.
5. Bloukas J.G., Paneras E.D., Fournitzis G.C. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 1997, 45(2):133-144.
6. Casal H.L., Mantsch H.H. Polymorphic phase-behavior of phospholipid-membranes studied by infrared-spectroscopy. Biochimica et Biophysica Acta 1984, 779(4):381-401.
7. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., et al. Characteristics of low-fat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science 2009, 82(2):266-271.
8. Dalgleish D.G. Structure-function relationships of caseins. Food proteins and their applications 1997, 199-224. Marcel Dekker, Inc, New York. S. Damodaran, A. Paraf (Eds.).
9. Das K.P., Kinsella J.E. Stability of food emulsions: physicochemical role of protein and nonprotein emulsifiers. Advances in food and nutrition research 1990, 81-201. Academic Press, Inc, London. J.E. Kinsella (Ed.).
10. Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Solas, M. T., & Jiménez-Colmenero, F. Characteristics of oil (healthier lipid combination)-in-water emulsions prepared with various protein systems. European Journal of Lipid Science and Technology, in press, doi:10.1002/ejlt.200900234.
11. Dickinson E. Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization. Trends in Food Science & Technology 1997, 8(10):334-339.
12. Dickinson E. Proteins at interfaces and in emulsions: stability, rheology and interactions. Journal of the Chemical Society, Faraday Transactions 1998, 94(12):1657-1669.
13. Dickinson E., Golbing M. Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloids 1997, 1l(1):13-18.
14. Dong A., Matsuura J., Allison S.D., Chrisman E., Manning M.C., Carpenter J.F. Infrared and circular dichroism spectroscopic characterization of structural differences between β-lactoglobulin A and B. Biochemistry 1996, 35(5):1450-1457.
15. Faergemand M., Murray B.S. Interfacial dilatational of milk proteins cross-linked by transglutaminase. Journal of Agricultural and Food Chemistry 1998, 46(3):884-890.
16. Fang Y., Dalgleish D.G. Conformation of β-lactoglobulin by FT-IR: effect of pH, temperature, and adsorption to the oil-water interface. Journal of Colloid and Interface Science 1997, 196(2):292-298.
17. Fang Y., Dalgleish D.G. The conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR. Food Hydrocolloids 1998, 12(2):121-126.
18. Fraile M.V., Patrón-Gallardo B., López-Rodríguez G., Carmona P. FT-IR study of multilamellar lipid dispersions containing cholesteryl linoleate and dipalmitoylphosphatidylcholine. Chemistry and Physics of Lipids 1999, 97(2):119-128.
19. Freda M., Onori G., Santucci A. Infrared study of the hydrophobic hydration and hydrophobic interactions in aqueous solutions of tert-butyl alcohol and trimethylamine-n-oxide. Journal of Physical Chemistry 2001, 105(51):12714-12718.
20. Guillen M.D., Cabo N. Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. Journal of the American Oil Chemists' Society 1997, 74(10):1281-1286.
21. Guillen M.D., Cabo N. Infrared spectroscopy in the study of edible oils and fats. Journal of the Science of Food and Agriculture 1997, 75(1):1-11.
22. Howell N.K., Herman H., Li-Chan E.C.Y. Elucidation of protein-lipid interaction in a lysozyme-corn oil system by Fourier transform Raman spectroscopy. Journal of Agricultural and Food Chemistry 2001, 49(3):1529-1533.
23. Husband F.A., Garrood M.J., Mackie A.R., Burnett G.R., Wilde P.J. Adsorbed protein secondary and tertiary structures by circular dichroism and infrared spectroscopy with refractive index matched emulsions. Journal of Agricultural and Food Chemistry 2001, 49(2):859-866.
24. Jackson M., Mantsch H.H. Halogenated alcohols as solvents for proteins: FTIR spectroscopic studies. Biochimica et Biophysica Acta 1992, 1118(2):139-143.
25. Jackson M., Mantsch H.H. The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 1995, 30(2):95-120.
26. Jiménez-Colmenero F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science and Technology 2007, 18(11):567-578.
27. Jiménez-Colmenero F., Carballo J., Solas M.T. The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels. International Journal of Food Science & Technology 1995, 30(3):335-345.
28. Jiménez-Colmenero, F., Herrero, A. M., Pintado, T., Solas, M. T., & Ruíz-Capillas, C. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, in press.
29. 2O) solutions. III. Estimation of the protein secondary structure. Biopolymers 1990, 30(13):1273-1280.
30. Kuraishi C., Yamazaki K., Yasuyuki S. Transglutaminase: its utilization in the food industry. Food Reviews International 2001, 17(2):221-246.
31. Kurth L., Rogers P.J. Transglutaminase catalyzed cross-linking of myosin to soy protein, casein and gluten. Journal of Food Science 1984, 49(2):573-576.
32. Lavialle F., Adams R.G., Levin I.W. Infrared spectroscopic study of the secondary structure of melittin in water, 2-chloroethanol, and phospholipid bilayer dispersions. Biochemistry 1982, 21(10):2305-2312.
33. Lee H.A., Choi S.J., Moon T.W. Characteristics of sodium caseinate-and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase. Journal of Food Science 2006, 71(6):C352-C357.
34. Lee S.H., Lefévre T., Subirade M., Paquin P. Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization. Journal of Agricultural and Food Chemistry 2007, 55(26):10924-10931.
35. Lee S.H., Lefévre T., Subirade M., Paquin P. Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey-protein-stabilized emulsion. Food Chemistry 2009, 113(1):191-195.
36. Lefèvre T., Subirade M. Formation of intermolecular β-sheet structures: a phenomenon relevant to protein film structure at oil-water interfaces of emulsions. Journal of Colloid and Interface Science 2003, 263(1):59-67.
37. López-Miranda J., Pérez-Martínez P., Pérez-Jiménez F. Health benefits of monounsaturated fatty acids. Improving the fat content of foods 2006, 71-106. CRC Press LLC & Woodhead Publishing Limited, Cambridge, UK. C. Williams, J. Buttriss (Eds.).
38. Motoki M., Seguro K. Transglutaminase and its use for food processing. Trends in Food Science and Technology 1998, 9(5):204-210.
39. Muguruma M., Tsuruoka K., Katayama K., Erwanto Y., Kawahara S., Yamauchi K., et al. Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Science 2003, 63(2):191-197.
40. Narsimhan G. Emulsions. Physical chemistry of foods 1992, 307-386. Marcel Dekker, Inc, New York. H.G. Schwartzberg, R.W. Hartel (Eds.).
41. Pappa I.C., Bloukas J.C., Arvanitoyannis I.S. Optimization of salt, olive oil and pectin for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science 2000, 56(1):81-88.
42. Pohle W., Gauger D.R., Bohl M., Mrazkova E., Hobza P. Lipid hydration: headgroup CH moieties are involved in water binding. Biopolymers 2004, 74(1-2):27-31.
43. Snyder R.G., Strauss H.L., Elliger C.A. C-H stretching modes and the structure of normal-alkyl chains .1. Long, disordered chains. Journal of Physical Chemistry 1982, 86(26):5145-5150.
44. Surewicz W.K., Mantsch H.H. Infrared absorption methods for examining protein structure. Spectroscopic methods for determining protein structure in solution 1996, 135-162. VCH Publisher, Inc, New York. H.A. Havel (Ed.).
45. van de Voort F.R., Sedman J., Russin T. Lipids analysis by vibrational spectroscopy. European Journal of Lipid Science and Technology 2001, 103(2):815-840.
46. Vincent J.S., Steer C.J., Levin I.W. Infrared spectroscopic study of the pH-dependent secondary structure of brain clathrin. Biochemistry 1984, 23(4):625-631.
47. Yokoyama K., Nio N., Kikuchi Y. Properties and applications of microbial transglutaminase. Applied Microbiology and Biotechnology 2004, 64(4):447-454.