The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 209-216

  Khan, Nasir Mehmood ^a   Mu, Tai Hua ^a   Zhang, Miao ^a   Arogundade, Lawrence A ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Emulsifying properties; High hydrostatic pressure; Rheology; Sweet potato protein emulsion

Indexed keywords

COVALENT BONDS; DROPS; EMULSIFICATION; EMULSIONS; HYDRAULICS; HYDROSTATIC PRESSURE; OILS AND FATS; PH; PROTEINS; SHEAR THINNING;

EFFECT OF PH; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; HIGH HYDROSTATIC PRESSURE; PH VALUE; PHYSICOCHEMICAL PROPERTY; PRESSURE TREATMENTS; PROTEIN EMULSION; SWEET POTATO PROTEIN EMULSION; SWEET POTATO PROTEINS;

SULFUR COMPOUNDS;

IPOMOEA BATATAS;

EID: 84886085745     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.05.011     Document Type: Article

References (24)

1. A.O.A.C Methods of analysis 1990, Association 243 of Official Agricultural Chemistry, Washington. 15th ed.
2. Anton M., Chapleau N., Beaumal V., Delépine S., de Lamballerie M.A. Effects of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innovative Food Science & Emerging Technologies 2001, 2:9-21.
3. Arogundade L.A., Mu T.-H. Influence of oxidative browning inhibitors and isolation technique on sweet potato protein recovery and composition. Food Chemistry 2012, 134:1374-1384.
4. Arogundade L.A., Mu T.-H., Añón M.C. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Food Research International 2012, 49:216-225.
5. Dalgleish D.G. Adsorption of protein and the stability of emulsions. Trend in Food Science & Technology 1997, 8:1-6.
6. Damodaran S. Functional properties. Food protein: Properties and characterisation 1996, 167-233. VCH Publishers, Inc, New York. S. Nakai, H.W. Modler (Eds.).
7. Demetriades K., McClements D.J. Influence of sodium dodecyl sulphate on the physicochemical properties of whey protein-stabilized emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2000, 161:391-400.
8. Dickinson E., James J.D. Rheology and flocculation of high-pressure-treated β-lactoglobulin-stabilised emulsions: comparison with thermal treatment. Journal of Agricultural and Food Chemistry 1998, 46:2565-2571.
9. Dickinson E., James J.D. Influence of competitive adsorption on flocculation and rheology of high-pressure-treated milk protein-stabilised emulsions. Journal of Agricultural and Food Chemistry 1999, 47:25-30.
10. Guo Q., Mu T.H. Emulsifying properties of sweet potato protein: effect of protein concentration and oil volume fraction. Food Hydrocolloids 2010, 25:98-106.
11. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 27:680-685.
12. Le Denmat M., Anton M., Beaumal V., Gandemer G. Filler effects of oil droplets on the rheology of heat-set emulsions gels prepared with egg yolk and egg yolk fractions. Food Colloids 2000: Fundamentals of formulation, Potsdam, 2-6 Avril 2000 2000.
13. McClements D.J. Protein stabilized emulsions. Current Opinion in Colloids and Interface Science 2004, 9:305-313.
14. McClements D.J. Food emulsions: Principles, practice, and techniques 2005, CRC Press, Washington.
15. Markwell M.A., Haas S.M., Bieber L.L., Tolbert N.E. Amodification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical Biochemistry 1978, 87(1):206-210.
16. Messens W., Van Camp J., Huyghebaert A. The use of high pressure to modify the functionality of food proteins. Trends in Food Science and Technology 1997, 8:107-112.
17. Mu T.H., Tan S.S., Xue Y.L. The amino acid composition, solubility and emulsifying properties of sweet potato protein. Food Chemistry 2009, 112:1002-1005.
18. Pal R. Effects of droplet size on the rheology of emulsions. AIChE Journal 1996, 42(11):3181-3190.
19. Patton S., Huston G.E. Amethod for isolation of milk fat globules. Lipids 1986, 21:170-174.
20. Pearce K.N., Kinsella J.E. Emulsifying properties of protein: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 1978, 26:716-723.
21. Puppo M.C., Beaumal V., Chapleau N., Speroni F., de Lamballerie M., Añón M.C., et al. Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment. Food Hydrocolloids 2008, 22:1079-1089.
22. Puppo M.C., Beaumal V., Speroni F., de Lamballerie M., Añón M.C., Anton M. β-conglycinin and glycinin soybean protein emulsions treated by temperature-high pressure treatment. Food Hydrocolloids 2011, 25:389-397.
23. Sherman P. Research 1995, 8:396. London.
24. Walstra P. Formation of emulsion. Encyclopedia of emulsion technology: Basic theory 1983, Vol. 3:57-127. Marcel Decker, New York.