Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 449-457

  Kuhn, K R ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsion; Flaxseed oil; High pressure homogenization; Lipid oxidation; Microstructure; Whey protein

Indexed keywords

BIMODAL DISTRIBUTION; EFFECT OF HIGH PRESSURE; FLAXSEED OIL; HIGH MOLECULAR WEIGHT; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZERS; INCREASE IN PRESSURE; LIPID OXIDATION; LOWER PRESSURES; MEAN DROPLET SIZE; MONOMODAL DISTRIBUTION; O/W EMULSIONS; OXIDATION PRODUCTS; SURFACE AREA; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

COALESCENCE; DROPS; EMULSIFICATION; EMULSIONS; FLAX; HIGH PRESSURE EFFECTS; MICROSTRUCTURE; OILSEEDS;

PROTEINS;

EID: 84859156907     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.016     Document Type: Article

References (40)

1. AOAC Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International 1997 Association of Official Analytical Chemists Gaithersburg, USA
2. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry 37 8 1959 911 917
3. H. Bouaouina, A. Desrumaux, C. Loisel, and J. Legrand Functional properties of whey proteins as affected by dynamic high-pressure treatment International Dairy Journal 16 4 2006 275 284 (Pubitemid 43061176)
4. C.M. Bryant, and D.J. McClements Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey Trends in Food Science & Technology 9 4 1998 143 151 (Pubitemid 28348656)
5. R.P. Chhabra, S. Agarwal, and K. Chaudhary A note on wall effect on the terminal falling velocity of a sphere in quiescent Newtonian media in cylindrical tubes Powder Technology 129 1-3 2003 53 58 (Pubitemid 35430190)
6. R.A. Copeland Eletrophoretic and chromatographic methods for assessing protein purity R.A. Copeland, Methods for Protein Analysis: a Practical Guide to Laboratory Protocols 1990 Chapman & Hall New York, USA 59 98
7. D.G. Dalgleish Conformations and structures of milk proteins adsorbed to oil-water interfaces Food Research International 29 5-6 1996 541 547 (Pubitemid 126335995)
8. A. Desrumaux, and J. Marcand Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics International Journal of Food Science and Technology 37 3 2002 263 269 (Pubitemid 36840519)
9. E. Dickinson Milk protein interfacial layers and the relationship to emulsion stability and rheology Colloids and Surface B: Biointerfaces 20 3 2001 197 210 (Pubitemid 32112229)
10. E. Dickinson, and Y. Matsumura Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions International Journal of Biological Macromolecules 13 1 1991 26 30
11. E. Dickinson, S.E. Rolfe, and D.G. Dalgleish Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface International Journal of Biological Macromolecules 12 3 1990 189 194 (Pubitemid 20324152)
12. L.B. Fomuso, M. Corredig, and C.C. Akoh Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions Journal of Agricultural and Food Chemistry 50 10 2002 2957 2961 (Pubitemid 34493609)
13. D. Guzey, and D.J. McClements Formation, stability and properties of multilayer emulsions for application in the food industry Advances in Colloid and Interface Science 128-130 21 2006 227 248 (Pubitemid 46215533)
14. M.G. Hayes, and A.L. Kelly High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties Journal of Dairy Research 70 3 2003 297 305 (Pubitemid 36953506)
15. M. Hu, D.J. McClements, and E.A. Decker Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions Journal of Agricultural and Food Chemistry 51 5 2003 1435 1439
16. S.M. Jafari, Y. He, and B. Bhandari Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques Food Research International 40 7 2007 862 873 (Pubitemid 46990903)
17. S.M. Jafari, E. Assadpoor, Y. He, and B. Bhandari Re-coalescence of emulsion droplets during high-energy emulsification Food Hydrocolloids 22 7 2008 1191 1202 (Pubitemid 351749750)
18. S. Kerstens, B.S. Murray, and E. Dickinson Microstructure of β-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating Journal of Colloid and Interface Science 296 1 2006 332 341
19. U.K. Laemmli Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Nature 227 5259 1970 680 685
20. S.J. Lee, S.J. Choi, Y. Li, E.A. Decker, and D.J. McClements Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility Journal of Agricultural and Food Chemistry 59 1 2011 415 427
21. D.J. McClements Protein-stabilized emulsions Current Opinion in Colloid & Interface Science 9 5 2004 305 313 (Pubitemid 39592815)
22. D.J. McClements Food Emulsions: Principles, Practices and Techniques 2005 CRC Press Boca Raton, FL
23. D.J. McClements, and E.A. Decker Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems Journal of Food Science 65 8 2000 1270 1282 (Pubitemid 32102931)
24. D.J. McClements, E.A. Decker, and J. Weiss Emulsion-based delivery systems for lipophilic bioactive components Journal of Food Science 72 8 2007 R109 R124
25. D.J. McClements, F.J. Monahan, and J.E. Kinsella Disulfide bond formation affects stability of whey protein isolate emulsions Journal of Food Science 58 5 1993 1036 1039
26. H.T. Osborn, and C.C. Akoh Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions Food Chemistry 84 3 2004 451 456 (Pubitemid 37372019)
27. J. Pu, and S. Sathivel Kinetics of lipid oxidation and degradation of flaxseed oil containing crawfish (Procambarus clarkii) astaxanthin Journal of the American Oil Chemists' Society 88 5 2010 595 601
28. M.C. Puppo, V. Beaumal, F. Speroni, M. de Lamballerie, M.C. Añón, and M. Anton β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment Food Hydrocolloids 25 3 2011 389 397
29. C. Qian, and D.J. McClements Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size Food Hydrocolloids 25 5 2011 1000 1008
30. S. Sandra, and D.G. Dalgleish Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder International Dairy Journal 15 11 2005 1095 1104 (Pubitemid 40938489)
31. R.C. Santana, F.A. Perrechil, A.C.K. Sato, and R.L. Cunha Emulsifying properties of collagen fibers: effect of pH, protein concentration and homogenization pressure Food Hydrocolloids 25 4 2011 604 612
32. F. Shahidi, and Y. Zhong Lipid Oxidation: Measurement Methods F. Shahidi, Bailey's Industrial Oil and Fat Products 2005 John Wiley & Sons Inc 357 385
33. N.C. Shantha, and E.A. Decker Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of AOAC International 77 2 1994 421 424
34. H. Singh, and A. Sarkar Behaviour of protein-stabilised emulsions under various physiological conditions Advances in Colloid and Interface Science 165 1 2011 47 57
35. C. Sun, and S. Gunasekaran Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids 23 1 2009 165 174
36. L.M. Tong, S. Sasaki, D.J. McClements, and E.A. Decker Antioxidant activity of whey in a salmon oil emulsion Journal of Food Science 65 8 2000 1325 1329 (Pubitemid 32102941)
37. R.V. Tonon, C.R.F. Grosso, and M.D. Hubinger Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying Food Research International 44 1 2011 282 289
38. P. Walstra Physical chemistry of foods 2003 Marcel Decker New York, NY
39. A. Ye Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment Colloids and Surfaces B: Biointerfaces 78 1 2010 24 29
40. G. Zhao, T.D. Etherton, K.R. Martin, P.J. Gillies, S.G. West, and P.M. Kris-Etherton Dietary α-linolenic acid inhibits proinflammatory cytokine production by peripheral blood mononuclear cells in hypercholesterolemic subjects The American Journal of Clinical Nutrition 85 2 2007 385 391 (Pubitemid 46220938)