Interfacial and emulsifying behaviour of rice protein concentrate

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 1-8

  Romero, Alberto ^a   Beaumal, Valérie ^b   David Briand, Elisabeth ^b   Cordobes, Felipe ^a   Guerrero, Antonio ^a   Anton, Marc ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INRA   (France)

Author keywords

Emulsion; Interfacial rheology; Interfacial tension; Rice protein

Indexed keywords

AIR; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; PROTEINS;

AIR-WATER; EMULSIFYING PROPERTY; INTERFACIAL BEHAVIORS; INTERFACIAL PROPERTY; INTERFACIAL RHEOLOGY; O/W EMULSIONS; PROTEIN CONCENTRATES; PROTEIN FILMS; RICE PROTEINS; WATER-WATER;

ELASTICITY;

EID: 84857486124     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.01.013     Document Type: Article

References (49)

1. Agboola S., Ng D., Mills D. Characterisation and functional properties of Australian rice protein isolate. Journal of Cereal Science 2005, 41:283-290.
2. AOAC Official methods of analysis 1995, Association of Official Analytical Chemists-Washington, DC, USA, Arlington. 15th ed.
3. Benjamins J., Cagna A., Lucassen-Reynders E.H. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins. Colloids and Surface A 1996, 114:245-254.
4. Benjamins J., Lucassen-Reynders E. Surface dilatational rheology of proteins absorbed at air/water and oil/water interfaces. Proteins at liquid interfaces 1998, 341. Elsevier, Amsterdam, Netherlands. D. Mobius, R. Miller (Eds.).
5. Beverung C.J., Radke C.J., Lucassen-Reynders E.H. Protein adsorptional the oil water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements. Biophysical Chemistry 1999, 81:59-89.
6. Borght A.V.D., Vandeputte G.E., Derycke V., Brijs K., Daenen G., Delcour J.A. Extractability and chromatographic separation of rice endosperm proteins. Journal of Cereal Science 2006, 44:68-74.
7. Bos M.A., Van Vliet T. Interfacial rheological properties of adsorbed protein layers and surfactants: a review. Advances in Colloid and Interface Science 2001, 91:437-471.
8. Cao X., Wen H., Li C., Gu Z. Differences in functional properties and biochemical characteristics of congenetic rice proteins. Journal of Cereal Science 2009, 50:184-189.
9. Cascao Pereira L.G., Théodoly O., Blanch H.W., Radke C.J. Dilatational rheology of BSA conformers at the air/water interface. Langmuir 2003, 19:2349-2356.
10. Castellani O., Al-Assaf S., Axelos M., Phillips G.O., Anton M. Effect of high-pressure treatment on emulsifying properties of soybean proteins. Food Hydrocolloids 2010, 24:121-130.
11. Castellani O., Belhomme C., David-Briand E., Guérin-Dubiard C., Anton M. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocolloids 2006, 20:35-43.
12. Chrastil J. Correlation between the physicochemical and functional properties of rice. Journal of Agricultural and Food Chemistry 1992, 40:1683-1686.
13. Dalgleish D.G. Protein-stabilized emulsions and their properties. Water and food quality 1989, 211-250. Elsevier, London. T. Hardman (Ed.).
14. Dickinson E. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology. Colloids and Surfaces B: Biointerfaces 1999, 15:161-176.
15. El-Sayed M.A., Youssef M.M., Adel-Shehata A., El-Mahdy A.R. Extractability and functionality of rice proteins and their application as meat extenders. Food Chemistry 1986, 20:79-83.
16. Erni P., Windhab J., Fischer P. Emulsion drops with complex interfaces: globular versus flexible proteins. Macromolecular Materials and Engineering 2011, 296:249-262.
17. Etheridge R.D., Pesti G.M., Foster E.H. A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS 2000) on samples typical of an animal nutrition analytical laboratory. Animal Feed Science and Technology 1998, 73:21-28.
18. Hamada J.S. Separation and molecular mass distribution of rice proteins by size-exclusion high-performance liquid chromatography in a dissociating buffer. Journal of Chromatography A 1997, 734:195-203.
19. Ilankovan P., Heettiarachchy N.S., Christian S., Markus I.B. Hydrophobicity, solubility, and emulsifying properties of enzyme-modified rice endosperm protein. Cereal Chemistry 2007, 84:343-349.
20. Ju Z.Y., Hettiarachchy N.S., Rath N. Extraction, denaturation and hydrophobic properties of rice flour proteins. Journal of Food Science 2001, 66:229-232.
21. Juliano B.O. Polysaccharides, proteins, and lipids of rice. Rice chemistry and technology 1994, 98-141. The American Association of Cereal Chemists, St. Paul, Minn. B.O. Juliano (Ed.).
22. Kawase S., Matsumura Y., Murakami H., Mori T. Comparison of antioxidative activity among three types of prolamins subunits. Journal of Cereal Science 1998, 28:33-41.
23. Keller R.C.A., Orsel R., Hamer R.J. Competitive adsorption behaviour of wheat flour components and emulsifiers at an air-water interface. Journal of Cereal Science 1997, 25:175-183.
24. Kinsella J. Functional properties of proteins in foods: a survey. CRC Critical Reviews in Food Science and Nutrition 1976, 7:219-280.
25. Krägel J., Derkatch S.R. Interfacial shear rheology. Current Opinion in Colloid & Interface Science 2010, 15:246-255.
26. Laemmli U.K. Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature 1970, 227:680-685.
27. Losso J.N., Bansode R.R., Bawadi H.A. Perfusion chromatography purification of a 15 kDa rice prolamin. Journal of Agricultural and Food Chemistry 2003, 51:7122-7126.
28. McClements D.J. Food emulsions. Principles, practices and techniques 2005, CRC Press, Boca Raton, USA.
29. Maldonado-Valderrama J., Gálvez-Ruiz M.J., Martín-Rodriguez A., Cabrerizo-Vílchez M.A. Adsorbed and spread β-casein monolayers at oil-water interfaces. Langmuir 2004, 20:6093-6095.
30. Maldonado-Valderrama J., Miller R., Fainerman V.B., Wilde P.J., Morris V.J. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure. Langmuir 2010, 26:15901-15908.
31. Maldonado-Valderrama J., Wege H.A., Rodriguez-Valverde M.A., Gálvez-Ruiz M.J., Cabrerizo-Vílchez M.A. Comparative study of adsorbed and spread β-casein monolayers at the water-air interface with the pendant drop technique. Langmuir 2003, 19:8436-8442.
32. Markwell M.A., Hass S.M., Bieber L.L., Tolbert N.E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical Biochemistry 1978, 87:206-210.
33. Marshall W.E., Wadsworth J.I. Rice science and technology 1994, Marcel Dekker, New York, USA.
34. Martinet V., Saulnier P., Beaumal V., Courthaudon J.L., Anton M. Surface properties of hen egg yolk low-density lipoproteins spread at the air-water interface. Colloids and Surfaces B: Biointerfaces 2003, 31:185-194.
35. Nakase M., Adachi T., Urisu A., Miyashita T., Alvarez A.M., Magasaka S., et al. Rice (Oryza sativa L.) α-amylase inhibitors of 14-16 KDa are potential allergens and products of a multigene family. Journal of Agricultural and Food Chemistry 1996, 44:2624-2628.
36. Oszvald M., Tomoskozi S., Tamas L., Bekes F. Effect of wheat storage proteins on the functional properties of rice dough. Journal of Agricultural and Food Chemistry 2009, 57:10442-10449.
37. Patton S., Huston G.E. A method for isolation of milk fat globules. Lipids 1986, 21:170-174.
38. Pearson A.M. Developments in food proteins-2. Soy proteins 1983, 67-108. Applied Science Publishers LTD, Essex, England. B.J.F. Hudson (Ed.).
39. Puppo M.C., Speroni F., Chapleau N., de Lamballerie M., Añón M.C., Anton M. Effect of high-pressure treatment on emulsifying properties of soybean proteins. Food Hydrocolloids 2005, 19:289-296.
40. Rivas H.J., Sherman P. Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions. Colloids and Surfaces A 1984, 11:155-171.
41. Rodriguez Patino J.M., Sanchez C.C., Rodriguez Niño M.R. Structural and morphological characteristics of β-casein monolayers at the air-water interface. Food Hydrocolloids 1999, 13:401-408.
42. Romero A., Beaumal V., David-Briand E., Cordobes F., Anton M., Guerrero A. Interfacial and emulsifying behaviour of crayfish protein isolate. LWT-Food Science and Technology 2011, 44:1603-1610.
43. Romero A., Beaumal V., David-Briand E., Cordobes F., Guerrero A., Anton M. Interfacial and oil/water emulsions characterization of potato protein isolates. Journal of Agricultural and Food Chemistry 2011, 59:9466-9474.
44. Sanchez M.C., Berjano M., Guerrero A., Gallegos C. Emulsification rheokinetics of non-ionic surfactant-stabilized oil-in-water emulsions. Langmuir 2001, 51:5410-5416.
45. Shih F.F. Rice proteins. Rice chemistry and technology 2004, 143-162. AACC, MN, USA. 3rd ed. E.T. Champagne (Ed.).
46. Shih F.F., Daigle K.W. Preparation and characterization of rice protein isolates. Journal of the American Oil Chemists' Society 2000, 77:885-889.
47. Tan W.F., Koopal L.K., Weng W.H., van Riemsdijk W.H., Norde W. Humic acid protein complexation. Geochimica et Cosmochimica Acta 2008, 72:2090-2099.
48. USDA report Grain: World markets and trade 2010, United States Department of Agriculture, Foreign Agricultural Service, Circular Series FG 05-10.
49. Yampolskaya G., Platikanov D. Proteins at fluid interfaces: adsorption layers and thin liquid films. Advances in Colloid and Interface Science 2006, 128-130:159-183.