Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Drying Technology

Volumn 31, Issue 16, 2013, Pages 1939-1950

  Xu, Yun Yun ^a   Howes, Tony ^a   Adhikari, Benu ^b   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b UNIVERSITY OF BALLARAT   (Australia)

Author keywords

Emulsion; Fat; Food proteins; Hydrolysis; Powder; SEM; Soy protein; Surface activity; Surface tension; Whey protein; Wilhelmy; XPS

Indexed keywords

FAT; FOOD PROTEINS; SOY PROTEIN; SURFACE ACTIVITIES; WHEY PROTEINS; WILHELMY;

EMULSIFICATION; EMULSIONS; HYDROLYSIS; POWDERS; SCANNING ELECTRON MICROSCOPY; SURFACE TENSION; X RAY PHOTOELECTRON SPECTROSCOPY;

PROTEINS;

EID: 84888034637     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2013.802331     Document Type: Article

References (58)

1. Karleskind, D.; Laye, I.; Morr, C.V.; Schenz, T.W. Emulsifying properties of lipid-reduced and calcium-reduced whey protein concentrates. Journal of Food Science 1996, 61 (1), 54 - 58.
2. Damodaran, S. Protein-Stabilized Foams and Emulsions; Marcel Dekker: New York, 1997.
3. van der Ven, C.; Gruppen, H.; de Bont, D.B.A.; Voragen, A.G.J. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics. Journal of Agricultural and Food Chemistry 2001, 49, 5005 - 5012.
4. Murray, B.S.; Ventura, A.; Lallemant, C. Dilatational rheology of protein+non-ionic surfactant films at air-water and oil-water interfaces. Colloids and Surfaces A: Physiochemical and Engineering Aspects 1998, 143, 211 - 219.
5. van Aken, G.A. Coalescence mechanisms in protein-stabilized emulsions. In Food Emulsions, 4th ed.; Friberg, S., Larsson, K., Sjoblom, J., Eds.; Marcel Dekker: New York, 1997; 299 - 324.
6. Denkov, N.D.; Tcholakova, S.; Ivanov, I.B.; Eds. Globular proteins as emulsion stabilizers-Similarities and differences with surfactants and solids particles. 4th World Congress on Emulsions; Lyon, France; October 3-6, 2006.
7. Rodriguez Nino, M.R.; Rodriguez Patino, J.M. Surface tension of protein and insoluble lipids at the air-aqueous phase interface. Journal of the American Oil Chemists Society 1998, 75 (10), 1233 - 1239.
8. Tomas, A.D.; Paquet, J.; Courthaudon, L.; Lorient, D. Effect of fat and protein contents on droplet size and surface protein coverage in dairy emulsions. Journal of Dairy Science 1994, 77, 413 - 417.
9. Gu, X.; Campbell, L.J.; Euston, S.R. Effect of different oils on the properties of soy protein isolate emulsions and gels. Food Research International 2009, 42, 925 - 932.
10. Chen, J.S.; Dickinson, E.; Iveson, G. Interfacial interactions, competitive adsorption and emulsion stability. Food Structure 1993, 2, 135 - 146.
11. Chen, P.; Policova, Z.; Pace-Asciak, C.R.; Neumann, A.W. Study of molecular interactions between lipids and proteins using dynamic surface tension measurements: A review. Colloids and Surfaces B: Biointerfaces 1999, 15, 313 - 324.
12. Rodriguez Patino, J.M.; Navarro Garcia, J.M.; Rodriguez Nino, M.R. Protein-lipid interactions at the oil-water interface. Colloids and Surfaces B: Biointerfaces 2001, 21, 207 - 216.
13. Granger, C.; Barey, P.; Combe, N.; Veschambre, P.; Cansell, M. Influence of the fat characteristics on the physiochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures. Colloids and Surfaces B: Biointerfaces 2003, 32, 353 - 363.
14. Millqvist-Fureby, A. Characterisation of spray-dried emulsions with mixed fat phases. Colloids and Surfaces B: Biointerfaces 2003, 31, 65 - 79.
15. Pederson, G.P.; Faldt, P.; Bergenstahl, B.; Kristensen, H.G. Solid state characterisation of a dry emulsion: A potential drug delivery system. International Journal of Pharmaceutics 1998, 171 (2), 257 - 270.
16. Mahmood, A.; Dickinson, E. Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids 2007, 21, 607 - 616.
17. Landstrom, K.; Bergenstahl, B.; Alsins, J.; Almgren, M. A fluorescence method for quantitative measurements of specific protein at powder surfaces. Colloids and Surfaces B: Biointerfaces 1999, 12, 429 - 440.
18. Hogan, S.A.; McNamee, B.F.; O'Riordan, E.D.; O'Sullivan, M. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. International Dairy Journal 2001, 11, 137 - 144.
19. Kim, E.H.J.; Chen, X.D.; Pearce, D. Surface characterization of four industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces 2002, 42, 1 - 8.
20. Nidjam, J.J.; Langrish, T.A.G. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 2006, 77, 919 - 925.
21. Shrestha, A.; Howes, T.; Adhikari, B.; Wood, B.J.; Bhandari, B.R. Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry 2007, 104, 1436 - 1444.
22. Kim, E.H.J.; Chen, X.D.; Pearce, D. On the mechanisms of surface formation and the surface compositions of industrial milk powders. Drying Technology 2003, 21 (2), 265 - 278.
23. Vignolles, M.L.; Jeantet, R.; Lopez, C.; Schuck, P. Free fat, surface fat and dairy powder: Interactions between process and product: A review. Le Lait 2007, 87, 187 - 236.
24. Kamath, S.; Wulandewi, A.; Deeth, H. Relationship beween surface tension, free fatty acid concentration and foaming properties of milk. Food Research International 2008, 41, 623 - 629.
25. Jafari, S.M.; Assadpoor, E.; Bhandari, B.; He, Y. Nano-particle encapsulation of fish oil by spray drying. Food Research International 2008, 41, 172 - 183.
26. Faldt, P.; Bergenstahl, B.; Carlsson, G. The surface coverage of fat on food powders analyzed by ESCA (electron spectroscopy for chemical analysis). Food Structure 1993, 12, 225 - 234.
27. Adhikari, B.; Howes, T.; Wood, B.J.; Bhandari, B.R. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering 2009, 94, 135 - 143.
28. Xu, Y.Y.; Howes, T.; Adhikari, B.; Bhandari, B. Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles. Drying Technology 2012, 30 (14), 1548 - 1562.
29. Nylander, T. Protein-lipid interactions. In Proteins at Liquid Interfaces; Mobius, D., Miller, R., Eds.; Elsevier: Amsterdam, The Netherlands, 1998; 385 - 431.
30. Sliwinski, E.L.; Lavrijsen, B.M.W.; Vollenbroek, J.M.; van der Stege, H.J.; van Boekel, M.A.J.S.; Wouters, J.T.M. Effects of spray drying on physiochemical properties of milk protein-stablilised emulsions. Colloids and Surfaces B: Biointerfaces 2003, 31, 219 - 229.
31. Horbett, T.A.; Brash, J.L., Eds. Proteins at Interfaces Physiochemical and Biochemical Studies; ACS Symposium Series; American Chemical Society: Washington, DC, 1987.
32. Haynes, C.A.; Norde, W. Globular proteins at solid/liquid interfaces. Colloids and Surfaces B: Biointerfaces 1994, 2, 517 - 566.
33. Norde, W. The behavior of proteins at interfaces, with special attention to the role of the structure stability of the protein molecule. Clinical Materials 1992, 11 (1-4), 85 - 91.
34. Murkherjee, N.; Bansal, B.; Chen, X.D. Measurement of surface tensions of homogenised milks. International Journal of Food Engineering 2005, 1 (2), 1 - 6.
35. Watson, P.D. Effect of variations in fat and temperature on the surface tension of various milks. Journal of Dairy Science 1958, 41, 1693 - 1698.
36. Kamath, S.; Wulandewi, A.; Deeth, H. Relationship between surface tension, free fatty acid concentration and foaming properties of milk. Food Research International 2008, 41, 623 - 629.
37. Doan, F.J. The Homogenizing Process; 7th Annual Report; Pennsylvania Association of Dairy and Milk Inspectors; 1931.
38. Chobert, J.-M.; Bertrand-Harb, C.; Nicolas, M.-G. Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of Agricultural and Food Chemistry 1988, 36, 883 - 892.
39. Gauthier, S.F.; Paquin, P.; Pouliot, Y.; Turgeon, S. Surface activity and related functional properties of peptides obtained from whey proteins. Journal of Dairy Science 1993, 76, 321 - 328.
40. Haque, Z.U.; Mozaffar, Z. Casein hydrolysate, II: Functional properties of peptides. Food Hydrocolloids 1992, 5, 559 - 571.
41. Severin, S.; Xia, W.S. Enzymatic hydrolysis of whey proteins by two different proteases and their effect on the functional properties of resulting protein hydrolysates. Journal of Food Biochemistry 2006, 30 (1), 77 - 97.
42. Singh, A.M.; Dalgleish, D.G. The emulsifying properties of hydrolyzates of whey proteins. Journal of Dairy Science 1998, 81, 918 - 924.
43. Vignolles, M.L.; Lopez, C.; Madec, M.N.; Ehrhardt, J.J.; Mejean, S.; Schuck, P.; Jeantet, R. Protein-lactose matrix effects on fat encapsulation during the overall spray-drying process of dairy powders. Australian Dairy Journal 2009, 64, 75 - 79.
44. Raikos, V. Effect of heat treatment on milk protein functionality at emulsion interfaces: A review. Food Hydrocolloids 2010, 24, 259 - 265.
45. Cano-Ruiz, M.E.; Richter, R.L. Effect of homogenization pressure on the milk fat globule membrane proteins. Journal of Dairy Science 1997, 80, 2732 - 2739.
46. Sharma, S.K.; Dalgleish, D.G. Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. Journal of Agricultural and Food Chemistry 1993, 41, 1407-1412.
47. Gaiani, C.; Ehrhardt, J.J.; Scher, J.; Hardy, J.; Desobry, S.; Banon, S. Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties. Colloids and Surfaces B: Biointerfaces 2006, 49, 71 - 78.
48. Fyfe, K.N. Surface characterization of dairy powders. Ph.D. thesis, The University of Queensland: Queensland, Australia, 2010.
49. Faldt, P.; Bergenstahl, B. Fat encapsulation in spray dried food powders. Journal of the American Oil Chemists Society 1995, 72 (2), 171 - 176.
50. Kim, E.H.J.; Chen, X.D. Surface composition of industrial spray-dried milk powders, 1: Development of surface composition during manufacture. Journal of Food Engineering 2009, 94 (2), 163 - 168.
51. Vega, C.; Roos, Y.H. Spray-dried dairy and dairy-like emulsions-Compositional considerations. Journal of Dairy Science 2006, 89, 383 - 401.
52. Carneiro, H.C.F.; Tonon, R.V.; Grosso, C.R.F.; Hubinger, M.D. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering 2012, 115 (4), 443 - 451.
53. Frascareli, E.C.; Silva, V.M.; Tonon, R.V.; Hubinger, M.D. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing 2012, 90, 413 - 424.
54. Faldt, P.; Bergenstahl, B. Changes in surface composition of spray-dried food powders due to lactose crystallization. Lebensmittel-Wissenschaft und - Technologie 1996, 29, 438 - 446.
55. Fyfe, K.; Kravchuk, O.; Nguyen, A.V.; Deeth, H.; Bhandari, B. Influence of dryer type on surface characteristics of milk powders. Drying Technology 2011, 29 (7), 758 - 769.
56. Wang, S.; Konkol, E.; Langrish, T.A.G. Spray drying of fruit juice using proteins as additives. Drying Technology 2011, 29 (16), 1868 - 1875.
57. Rosenberg, M.; Young, S.L. Whey proteins as microencapsulating agents: Microencapsulation of anhydrous milkfat-Structure evaluation. Food Structure 1993, 12.
58. Rodea-Gonzales, D.A.; Cruz-Olivares, J.; Roman-Guerrero, A.; Rodriguez-Huezo, M.E.; Vernon-Carter, E.J.; Perez-Alonso, C. Spray-dried encapsulation of chia essential oil (salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. Journal of Food Engineering 2012, 111, 102 - 109.