Stabilization of soybean oil body emulsions using κ, í, λ-carrageenan at different pH values

Food Research International

Volumn 44, Issue 4, 2011, Pages 1059-1068

  Wu, Na na ^a   Yang, Xiao quan ^a   Teng, Zi ^b   Yin, Shou wei ^a   Zhu, Jian hua ^a   Qi, Jun ru ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

Carrageenan; Creaming; Emulsion; Flocculation; Oleosin; Soybean oil body

Indexed keywords

ACIDIC ENVIRONMENT; CARRAGEENANS; CONFOCAL LASER SCANNING MICROSCOPY; CREAMING; CREAMING STABILITY; DEPLETION FLOCCULATION; DROPLET AGGREGATION; DROPLET SURFACES; ELECTRICAL CHARGES; EMULSION SYSTEMS; HELICAL STRUCTURES; INTERFACIAL MEMBRANES; OIL BODIES; OLEOSIN; OLEOSINS; PH VALUE; SOYBEAN OIL; SOYBEAN OIL BODY; STRUCTURAL PROTEINS;

ADSORPTION; CONFOCAL MICROSCOPY; DROPS; FLOCCULATION; PARTICLE SIZE ANALYSIS; PH;

EMULSIFICATION;

GLYCINE MAX;

EID: 79955612901     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.019     Document Type: Article

References (42)

1. AOAC (2000a). AOAC official method 925.10, solids (total) and moisture in flour (air oven method). Official methods of analysis. (17th ed.). Arlington, VA, USA: Association of Official Analytical Chemists.
2. AOAC (2000b). AOAC official method 945.39, soybean flour. Official methods of analysis. (17th ed.). Arlington, VA, USA: Association of Official Analytical Chemists.
3. AOAC (2005). AOAC official method 968.06, protein (crude) in animal feed. Official methods of analysis. Arlington, VA, USA: Association of Official Analytical Chemists.
4. Aoki T., Decker E.A., McClements D.J. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids 2005, 19:209-220.
5. Bair C.W., Snyder H.E. Electron microscopy of soybean lipid bodies. Journal of the American Oil Chemists' Society 1980, 57:279-282.
6. Benichou A., Aserin A., Garti M. Protein-polysaccharide interactions for stabilization of food emulsion. Journal of Dispersion Science and Technology 2002, 23:93-123.
7. Cao Y.H., Dickinson E., Wedlock D.J. Creaming and flocculation in emulsions containing polysaccharides. Food Hydrocolloids 1990, 4:185-195.
8. Chen M.C.M., Chyan C.L., Lee T.T.T., Huang S.H., Tzen J.T.C. Constitution of stable artificial oil bodies with triacylglycerol, phospholipid, and caleosin. Journal of Agricultural and Food Chemistry 2004, 52:3982-3987.
9. Chen Y., Ono T. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. Journal of Agricultural and Food Chemistry 2010, 58:7402-7407.
10. Dalgeleish D., Morris E.R. Interactions between carrageenans and casein micelles: Electrophoretic and hydrodynamic properties of particles. Food Hydrocolloids 1988, 2:311-320.
11. Dasa K.P., Kinsella J.E. pH dependent emulsifying properties of β-lactoglobulin. Journal of Dispersion Science and Technology 1989, 10:77-102.
12. de Vries R., Weinbreck F., de Kruif C.G. Theory of polyelectrolyte adsorption on heterogeneously changed surfaces applied to soluble protein-polyelectrolyte complexes. Journal of Chemical Physics 2003, 118:4649-4659.
13. Deckers, H. M., Van Rooijen, G., Boothe, J., Goll, J., & Moloney, M. M. (2003). Products for topical applications comprising oil bodies; assignee: Sembiosys Genetics Inc.; U.S. Patent 6,599,513.
14. Dickinson E., Pawlowsky K. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion. Journal of Agricultural and Food Chemistry 1997, 45:3799-3806.
15. Ellis M., Kong C.Y., Muthukumar M. Polyelectrolyte adsorption on heterogeneously changed surfaces. Journal of Chemical Physics 2000, 112:8723-8729.
16. Gu Y.S., Decker E.A., McClements D.J. Influence of pH and ι-carrageenan concentration on physicochemical properties and stability of ι-lactoglobulin-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2004, 52:3626-3632.
17. Gu Y.S., Decker E.A., McClements D.J. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil in water emulsions. Food Hydrocolloids 2005, 19:83-91.
18. Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 2006, 128:227-248.
19. Herman E.M. Immunogold-localization and synthesis of an oil-body protein membrane protein in developing soybean seeds. Planta 1987, 172:336-345.
20. 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. Journal of Agricultural and Food Chemistry 2008, 56:2240-2245.
21. 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. Journal of Agricultural and Food Chemistry 2007, 55:8711-8716.
22. Jacks T.J., Hensarling T.P., Neucere J.N., Yatsu L.Y., Barker R.H. Isolation and physicochemical characterization of half-unit membranes of oil seed lipid bodies. Journal of the American Oil Chemists' Society 1990, 67:353-361.
23. Jung S., Rickert D.A., Deak N.A., Aldin E.D., Recknor J., Johnson L.A., et al. Comparison of Kjeldahl and Dumas methods for determining protein contents of soybean products. Journal of the American Oil Chemists' Society 2003, 80:1169-1173.
24. Kalinski A., Melroy D.L., Dwivedi R.S., Herman E.M. A soybean vacuolar protein (P34) related to thiol proteases is synthesized as a glycoprotein precursor during seed maturation. The Journal of Biological Chemistry 1992, 267:12068-12076.
25. Kapchie V.N., Wei D.J., Hauck C., Murphy P.A. Enzyme-assisted aqueous extraction of oleosomes from soybeans (Glycine max). Journal of Agricultural and Food Chemistry 2008, 56:1766-1771.
26. Laemmli U.K. Cleavage of structural proteins during assembly of head of bacteriophage-t4. Nature 1970, 227:680-685.
27. Langendorff V., Cuvelier G., Michon C., Launay B., Paker A., De Kruif C. Effects of carrageenan type on the behavior of carrageenan/milk mixtures. Food Hydrocolloids 2000, 14:273-280.
28. Langendorff V., Cuvelier G., Michon C., Launay B., Paker A., DeKruif C. Casein micelle/iota-carrageenan interactions in milk: Influence of temperature. Food Hydrocolloids 1999, 13:211-218.
29. Marcoux D., Gorkiewicz-Petkow A., Hirsch R., Korting H.C. Dry skin improvement by an oleosome emulsion as carrier for sphingolipid. Journal of the American Academy of Dermatology 2004, 50:77.
30. McClements D.J. Food emulsions: principles, practices and techniques 1999, CRC Press, Boca Raton, Florida.
31. Murphy D.J. Structure, function and biogenesis of storage lipid bodies and oleosins in plants. Progress in Lipid Research 1993, 32:247-280.
32. Murphy D.J., Hernández-Pinzón I., Patel K. Role of lipid bodies and lipid-body proteins in seeds and other tissues. Journal of Plant Physiology 2001, 158:471-478.
33. Murphy D.J., Hernández-Pinzón I., Patel K., Hope R.G., McLauchlan J. New insights into the mechanisms of lipid-body biogenesis in plants and other organisms. Biochemical Society Transactions 2000, 28:710-711.
34. Nilsson S., Piculell L. Helix-coil transitions of ionic polysaccharides analyzed within the Poisson-Boltzmann cell model. 4-Effects of site specific counterion binding. Macromolecules 1991, 24:3804-3811.
35. Ogawa S., Decker E.A., McClements D.J. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by Lecithin-chitosan membranes. Journal of Agricultural and Food Chemistry 2003, 51:5522-5527.
36. Peng C.C., Lin I.P., Lin C.K., Tzen J.T.C. Size and stability of reconstituted sesame oil bodies. Biotechnology Progress 2003, 19:1623-1626.
37. Purkrtova Z., Jolivet P., Miquel M., Chardot T. Structure and function of seed lipid body-associated proteins. Comptes Rendus Biologies 2008, 331:746-754.
38. Samoto M., Miyazaki C., Kanamori J., Akasaka T., Kawamura Y. Improvement of the off flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Bioscience Biotechnology and Biochemistry 1998, 62:935-940.
39. 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 Physiology 1993, 101:267-276.
40. Tzen J.T.C., Peng C.C., Cheng D.J., Chen E.C.F., Chui J.M.H. A new method for seed oil body purification and examination of oil body integrity following germination. Journal of Biochemistry 1997, 121:762-768.
41. Walstra P. Principles of emulsion formation. Chemical Engineering Science 1993, 48:333-349.
42. Ward-Smith R.S., Hey M.J., Mitchell J.R. Protein polysaccharide interactions at the oil-water interface. Food Hydrocolloids 1994, 8:309-315.