Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions

Food Science and Biotechnology

Volumn 20, Issue 4, 2011, Pages 1143-1150

  Mun, Saehun ^b   McClements, David Julian ^c   Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

^b Seoul National University   (South Korea)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

electrostatic; emulsion; freeze dry stability; maltodextrin; steric

Indexed keywords

ELECTROSTATIC REPULSION; ELECTROSTATIC REPULSIVE FORCES; FREEZE-DRY STABILITY; MALTODEXTRINS; STERIC; STERIC INTERACTIONS; STERIC REPULSIONS;

DRYING; ELECTROSTATICS; EMULSIFICATION; LOW TEMPERATURE DRYING;

STABILITY;

EID: 80053968755     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0156-9     Document Type: Article

References (21)

1. McClements DJ. Food Emulsions: Principles, Practice, and Techniques. CRC Press, Boca Raton, FL, USA. pp. 53-339 (2004).
2. Dickinson E. An Introduction to Food Colloids. Oxford Science Publishers, Oxford, UK. pp. 1-216 (1992).
3. Walstra P. Emulsion stability. pp. 57-128. In: Encyclopedia of Emulsion Technology. Becher P (ed). Marcel Dekker, New York, NY, USA (1983).
4. Walstra P. Disperse systems: Basic considerations. pp. 783-847. In: Food Chemistry. Fennema OR (ed). Marcel Dekker, New York, NY, USA (1996).
5. Gu YS, Regnier L, McClements DJ. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-i{dotless}-carrageenan membranes. J. Colloid Interf. Sci. 286: 551-558 (2005).
6. Aoki T, Decker EA, McClements DJ. 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 Hydrocolloid. 19: 209-220 (2005).
7. Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of o/w emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J. Agr. Food Chem. 53: 4236-4244 (2005).
8. Thanasukarn P, Pongsawatmanit R, McClements DJ. Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-inwater emulsions. Food Hydrocolloid. 18: 1033-1043 (2004).
9. Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate. Colloid. Surface. A 246: 49-59 (2004).
10. Mun S, Cho Y, Decker EA, McClement DJ. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. J. Food Eng. 86: 508-518 (2008).
11. Shahidi F, Han X-Q. Encapsulation of food ingredients. Crit. Rev. Food Sci. 33: 501-547 (1993).
12. Klinkesorn U, Sophanodora P, Chinachoti P, McClement DJ, Decker EA. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. J. Agr. Food Chem. 53: 8365-8371 (2005).
13. Klinkesorn U, Sophanodora P, Chinachoti P, Decker EA, McClements DJ. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membrane prepared using electrostatic layer-by-layer deposition. Food Res. Int. 39: 449-457 (2006).
14. Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ. Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Res. Int. 37: 851-859 (2004).
15. Mun S, McClements DJ, Surh J. Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin. Food Sci. Biotechnol. 19: 7-17 (2010).
16. Gu YS, Decker EA, McClements DJ. Influence of pH and iotacarrageenan concentration on physicochemical properties and stability of β-lactoglobulin-stabilized oil-in-water emulsions. J. Agr. Food Chem. 52: 3626-3632 (2004).
17. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-pectin complexes. J. Agr. Food Chem. 55: 475-485 (2007).
18. Wangsakan A, Chinachoti P, McClements DJ. Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. J. Agr. Food Chem. 51: 7810-7814 (2003).
19. Wangsakan A, Chinachoti P, McClements DJ. Maltodextrin-anionic surfactant interactions: Isothermal titration calorimetry and surface tension study. J. Agr. Food Chem. 49: 5039-5045 (2001).
20. McClements DJ. Protein-stabilized emulsions. Curr. Opin. Colloid In. 9: 305-313 (2004).
21. Allison SD, Chang B, Randolph TW, Carpenter JF. Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Arch. Biochem. Biophys. 365: 289-298 (1999).