Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures

Food Research International

Volumn 54, Issue 1, 2013, Pages 111-117

  Loveday, Simon M ^a   Ye, Aiqian ^a   Anema, Skelte G ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Casein; Colloidal aggregation; Dynamic light scattering; Gum arabic; Heat treatment; Whey protein

Indexed keywords

BINARY AND TERNARY MIXTURES; COLLOIDAL AGGREGATION; COLLOIDAL INTERACTION; GUM ARABIC; HEAT INDUCED AGGREGATION; HYDROPHOBIC INTERACTIONS; ISOTHERMAL EXPERIMENTS; WHEY PROTEINS;

ADHESIVES; AGGLOMERATION; CASEIN; DYNAMIC LIGHT SCATTERING; HEAT TREATMENT; PROTEINS; SODIUM; TRANSMISSION ELECTRON MICROSCOPY;

AGGREGATES;

EID: 84880301964     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.013     Document Type: Article

References (36)

1. Anema S.G., Li Y. The effect of pH on the association of denatured whey proteins with the casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 2003, 51(6):1640-1646.
2. Boye J.I., Ma C.Y., Ismail A., Harwalkar V.R., Kalab M. Molecular and microstructural studies of thermal denaturation and gelation of β-lactoglobulins A and B. Journal of Agricultural and Food Chemistry 1997, 45(5):1608-1618.
3. Chang Y., McLandsborough L., McClements D.J. Interactions of a cationic antimicrobial (ε-polylysine) with an anionic biopolymer (pectin): An isothermal titration calorimetry, microelectrophoresis, and turbidity study. Journal of Agricultural and Food Chemistry 2011, 59(10):5579-5588.
4. Chang Y., McLandsborough L., McClements D.J. Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectin. Journal of Agricultural and Food Chemistry 2011, 59(12):6776-6782.
5. De Kruif C.G., Weinbreck F., De Vries R. Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid & Interface Science 2004, 9(5):340-349.
6. Dickinson E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology 2012, 24(1):4-12.
7. Doublier J.L., Garnier C., Renard D., Sanchez C. Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science 2000, 5(3-4):202-214.
8. Farrell H.M. Milk proteins | Casein nomenclature, structure, and association. Encyclopedia of dairy sciences 2011, 765-771. Academic Press, San Diego. 2nd ed. J.W. Fuquay (Ed.).
9. Farrell H.M., Jimenez-Flores R., Bleck G.T., Brown E.M., Butler J.E., Creamer L.K., et al. Nomenclature of the proteins of cows' milk - sixth revision. Journal of Dairy Science 2004, 87(6):1641-1674.
10. Flanagan J., Singh H. Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase. Journal of Agricultural and Food Chemistry 2006, 54(19):7305-7310.
11. Frisken B.J. Revisiting the method of cumulants for the analysis of dynamic light-scattering data. Applied Optics 2001, 40(24):4087-4091.
12. HadjSadok A., Pitkowski A., Nicolai T., Benyahia L., Moulai-Mostefa M. Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering. Food Hydrocolloids 2008, 22:1460-1466.
13. Islam A.M., Phillips G.O., Sljivo A., Snowden M.J., Williams P.A. A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 1997, 11(4):493-505.
14. Jamting A.K., Cullen J., Coleman V.A., Lawn M., Herrmann J., Miles J., et al. Systematic study of bimodal suspensions of latex nanoparticles using dynamic light scattering. Advanced Powder Technology 2011, 22(2):290-293.
15. Jones O.G., McClements D.J. Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: Factors affecting particle characteristics. Journal of Food Science 2010, 75(2):N36-N43.
16. Jones O.G., McClements D.J. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Advances in Colloid and Interface Science 2011, 167(1-2):49-62.
17. Kazmierski M., Wicker L., Corredig M. Interactions of β-lactoglobulin and high-methoxyl pectins in acidified systems. Journal of Food Science 2003, 68(5):1673-1679.
18. Loveday S.M., Hindmarsh J.P., Creamer L.K., Singh H. Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate. Food Research International 2010, 43:1321-1328.
19. Loveday S.M., Wang X.L., Rao M.A., Anema S.G., Singh H. β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions. Food Hydrocolloids 2012, 27(1):242-249.
20. Mahendran T., Williams P.A., Phillips G.O., Al-Assaf S., Baldwin T.C. New insights into the structural characteristics of the arabinogalactan-protein (AGP) fraction of gum arabic. Journal of Agricultural and Food Chemistry 2008, 56(19):9269-9276.
21. Manderson G.A., Hardman M.J., Creamer L.K. Effect of heat treatment on the conformation and aggregation of β-lactoglobulin A, B, and C. Journal of Agricultural and Food Chemistry 1998, 46(12):5052-5061.
22. Mattison K.W., Wang Y., Grymonpre K., Dubin P.L. Micro- and macro-phase behavior in protein-polyelectrolyte complexes. Macromolecular Symposia 1999, 140:53-76.
23. O'Kennedy B.T. Caseins. Handbook of food proteins 2011, 13-29. Woodhead Publishing, Cambridge, UK. G.O. Phillips, P.A. Williams (Eds.).
24. O'Regan J., Mulvihill D.M. Milk protein products | Caseins and caseinates, industrial production, compositional standards, specifications, and regulatory aspects. Encyclopedia of dairy sciences 2011, 855-863. Academic Press, San Diego. 2nd ed. J.W. Fuquay (Ed.).
25. Paquin P. Technological properties of high pressure homogenizers: The effect of fat globules, milk proteins, and polysaccharides. International Dairy Journal 1999, 9:329-335.
26. Rasteiro M.G., Lemos C.C., Vasquez A. Nanoparticle characterization by PCS: The analysis of bimodal distributions. Particulate Science and Technology 2008, 26(5):413-437.
27. Sanchez C., Mekhloufi G., Renard D. Complex coacervation between β-lactoglobulin and acacia gum: A nucleation and growth mechanism. Journal of Colloid and Interface Science 2006, 299(2):867-873.
28. Schmitt C., Sanchez C., Despond S., Renard D., Thomas F., Hardy J. Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH4.2. Food Hydrocolloids 2000, 14(4):403-413.
29. Schmitt C., Sanchez C., Thomas F., Hardy J. Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium. Food Hydrocolloids 1999, 13(6):483-496.
30. Schokker E.P., Singh H., Pinder D.N., Norris G.E., Creamer L.K. Characterization of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH. International Dairy Journal 1999, 9(11):791-800.
31. Wada R., Fujita Y., Kitabatake N. Effects of heating at neutral and acid pH on the structure of β-lactoglobulin A revealed by differential scanning calorimetry and circular dichroism spectroscopy. Biochimica et Biophysica Acta (BBA)-General Subjects 2006, 1760(6):841-847.
32. Weinbreck F., de Vries R., Schrooyen P., de Kruif C.G. Complex coacervation of whey proteins and gum arabic. Biomacromolecules 2003, 4(2):293-303.
33. Ye A. Complexation between milk proteins and polysaccharides via electrostatic interaction: Principles and applications - A review. International Journal of Food Science and Technology 2008, 43(3):406-415.
34. Ye A., Edwards P.J.B., Gilliland J., Jameson G.B., Singh H. Temperature-dependent complexation between sodium caseinate and gum arabic. Food Hydrocolloids 2012, 26(1):82-88.
35. Ye A., Flanagan J., Singh H. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers 2006, 82(2):121-133.
36. Zimet P., Livney Y.D. β-Lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids 2009, 23(4):1120-1126.