Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 464-474

  Camino, Nerina A ^a   Sanchez, Cecilio Carrera ^b   Rodríguez Patino, Juan M ^b   Pilosof, Ana M R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Emulsions; Hydroxypropylmethylcellulose; Interactions; Oil water interface; Lactoglobulin

Indexed keywords

DROPS; EMULSIONS; FLOCCULATION; OSTWALD RIPENING; PARTICLE SIZE; PHASE INTERFACES; PROTEINS; ZETA POTENTIAL;

HYDROXYPROPYL METHYLCELLULOSE; INTERACTION; INTERFACIAL PRESSURE; LACTOGLOBULIN; OIL-WATER INTERFACE; PARTICLES SIZES; POSITIVE CHARGES; SINGLE COMPONENTS; SURFACE ACTIVE; Β-LACTOGLOBULIN;

EMULSIFICATION;

EID: 84855197083     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.09.006     Document Type: Article

References (53)

1. Aronson M. Surfactant induced flocculation of emulsions. Emulsions, a fundamental and practical approach 1991, Kluwer Academic Publisher, Holland.
2. Baeza R., Carrera Sanchez C., Pilosof A.M.R., Rodríguez Patino J.M. Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface. Food Hydrocolloids 2004, 18(6):959-966.
3. Baeza R., Carrera Sanchez C., Pilosof A.M.R., Rodríguez Patino J.M. Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface. Food Hydrocolloids 2005, 19(2):239-248.
4. Bauer R., Hansen S., Ogendal L. Detection of intermediate oligomers, important for the formation of heat-aggregates of β-lactoglobulin. International Dairy Journal 1998, 8:105-112.
5. Benichou 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, 21:379-391.
6. Camino N.A., Carrera Sanchez C., Rodriguez Patino J., Pilosof A.M.R. Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH. Food Hydrocolloids 2011, 25:1-11.
7. Camino N.A., Perez O.E., Carrera Sanchez C., Rodriguez Patino J.M., Pilosof A.M.R. Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces. Food Hydrocolloids 2009, 23:2359-2368.
8. Camino N.A., Perez O.E., Pilosof A.M.R. Modification of hydroxypropylmethylcellulose by high intensity ultrasound. Food Hydrocolloids 2009, 23:1089-1095.
9. Camino N.A., Pilosof A. Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron emulsions as affected by pH. Food Hydrocolloids 2011, 25:1051-1062.
10. Carrera Sanchez C., Rodriguez Patino J.M. Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution. Food Hydrocolloids 2005, 19:407-416.
11. Chobert J.M., Gaudin J.C., Dalgalarrondo M., Haertlé T. Impact of Maillard type glycation on properties of β-lactoglobulin. Biotechnology Advances 2006, 24:629-632.
12. Cornec M., Wilde P., Gunning P., Mackie A., Husband F., Parker M., et al. Emulsions stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface. Journal of Food Science 1998, 63:39-43.
13. de Kruif C., Tuinier R. Polysaccharide protein interactions. Food Hydrocolloids 2001, 15:555-563.
14. de Kruif C.G., Weinbreck F., de Vries R. Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid & Interface Science 2004, 9:340-349.
15. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17:25-39.
16. Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 2008, 4:932-942.
17. Dickinson E., Golding M. Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloids 1997, 11:13-18.
18. Dickinson E., McClements D. Protein-polysaccharide interactions. Advances in food colloids 1995, Blackie Academic and Professional.
19. Galazka V.B., Dickinson E., Ledward D.A. Effect of high pressure on the emulsifying behaviour of β-lactoglobulin. Food Hydrocolloids 1996, 10:213-219.
20. Ganzevles R., Cohen Stuart M., van Vliet T., de Jongh H. Use of polysaccharides to control protein adsorption to the air-water interface. Food Hydrocolloids 2006, 20:872-878.
21. Ganzevles R., Fokkink R., vanVliet T., Cohen Stuart M., de Jongh H. Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide electrostatic interactions. Food Hydrocolloids 2007, 21:195-208.
22. Gu Y., Decker E., McClements D.J. Production and characterization of oil-water emulsions containing droplets stabilized by multilayer membranes consisting of β-lactoglobulin, i-carrageenan and gelatin. Langmuir 2005, 21:5752-5760.
23. Guzey D., Kim H.J., McClements D.J. Factors influencing the production of O/W emulsions stabilized by β-lactoglobulin-pectin membranes. Food Hydrocolloids 2004, 18:967-975.
24. Huang X., Kakuda Y., Cui W. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids 2001, 15:533-542.
25. Jara F., Pilosof A. Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extend and morphology of phase separation. Thermochimica Acta 2009, 487:65-73.
26. Jiménez-Castaño L., Villamiel M., López-Fandiño R. Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocolloids 2007, 21:433-443.
27. Jourdain I., Leser M., Schmitt C., Michel M., Dickinson E. Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids 2008, 22:647-659.
28. Labourdenne S., Gaudry-Rolland N., Letellier S., Lin M., Cagna A., Esposito G., et al. The oil-drop tensiometer: potential applications for studying the kinetics of (phospho)lipase action. Chemistry and Physics of Lipids 1994, 71(2):163-173.
29. Leroux J., Langendorff V., Schick G., Vaishnav V., Mazoyer J. Emulsion stabilizing properties of pectin. Food Hydrocolloids 2003, 17:455-462.
30. Lucassen J., van den Temple M. Dynamic measurements of dilatational properties of a liquid interface. Chemical Engineering Science 1972, 27:1283-1291.
31. Martinez K.D., Carrera Sanchez C., Pizones Ruiz-Henestrosa V., Rodríguez Patino J.M., Pilosof A.M.R. Soy protein-polysaccharides interactions at the air-water interface. Food Hydrocolloids 2007, 21(5-6):804-812.
32. McClements D. Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances 2006, 24:621-625.
33. McClements D., Santipanichwong R. Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured-β lactoglobulin aggregates. Journal of Food Science 2008, 73:23-30.
34. McClements D.J. Food emulsions. Principles, practice and techniques 1999, CRC Press, New York.
35. Mengual O., Meunier G., Cayré I., Puech K., Snabre P. Turbiscan MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta 1999, 50:445-456.
36. Naper D. Polymer stabilization of colloid dispersions 1983, Academic Press, London.
37. Norton I., Frith W. Phase separation in mixed biopolymer systems. Food colloids, biopolymers and materials 2003, Royal Society of Chemistry.
38. Palazolo, G. (2006). Formación y estabilidad de emulsiones O/W preparadas con proteínas nativas y desnaturalizadas de soja. PhD thesis, Universidad Nacional de La Plata.
39. Palazolo G.G., Sorgentini D., Wagner J. Coalescence and flocculation in O/W emulsions of native and denatured whey soy proteins in comparison with soy protein isolates. Food Hydrocolloids 2005, 19:595-604.
40. Perez A., Carrara C., Carrera Sanchez C., Rodríguez Patino J.M., Santiago L. Interactions between milk whey protein and polysaccharide in solution. Food Chemistry 2009, 116:104-113.
41. Perez O., Carrera Sanchez C., Rodriguez Patino J., Pilosof A. Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropylmethylcellulose mixtures at the air-water interface. Food Hydrocolloids 2007, 21:794-803.
42. Perez O.E., Carrera Sanchez C., Rodriguez Patino J.M., Pilosof A.M.R. Thermodynamics and dynamics characteristics of hydroxypropylmethylcellulose adsorbed films at the air-water interface. Biomacromolecules 2006, 7:388-393.
43. Pérez O.E., Sánchez C.C., Pilosof A.M.R., Rodríguez Patino J.M. Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface. Food Hydrocolloids 2008, 22(3):387-402.
44. Radford S., Dickinson E. Depletion flocculation of caseinate-stabilized emulsions: what is the optimum size of the non-adsorbed protein nano particles?. Colloids and Surfaces A: Physicochemical Engineering Aspects 2004, 238:71-81.
45. Relkin P., Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 2005, 19:503-511.
46. Rodríguez Niño M.R., Rodríguez Patino J.M. Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface. Industrial and Engineering Chemistry Research 2002, 41:1489-1495.
47. Rodríguez Patino J.M., Pilosof A.M.R. Protein-polysaccharide interactions, at fluid interfaces. Food Hydrocolloids 2011, 25:1925-1937.
48. Samant S., Singhal R., Kulkarni P., Rege D. Protein-polysaccharide interactions: a new approach in food formulations. International Journal of Food Science and Technology 1993, 28:547-562.
49. Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: a review. Critical Reviews in Food Science and Nutrition 1998, 38:689-753.
50. Tolstoguzov V. Functional properties of proteins-polysaccharides mixtures. Functional properties of food macromolecules 1986, Elsevier Applied Science Publishers, London.
51. Tolstoguzov V. Protein-polysaccharide interactions. Food proteins and their applications 1997, Marcel Dekker, Inc.
52. Tolstoguzov V. Some thermodynamic considerations in food formulation. Food Hydrocolloids 2003, 17:1-23.
53. Turgeon S.L., Schmitt C., Sanchez C. Protein-polysaccharide complexes and coacervates. Current Opinion in Colloid & Interface Science 2007, 12:166-178.