Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Meat Science

Volumn 109, Issue , 2015, Pages 56-65

  Jiang, Jiang ^a   Xiong, Youling L ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsion; Interfacial membrane; Meat batter; Myofibrillar protein; Oxidation

Indexed keywords

EMULSIFICATION; HEALTH RISKS; INTERFACES (MATERIALS); MEATS; METAL IONS; OIL SHALE; OILS AND FATS; OXIDATION; PROTEINS;

INTERFACIAL MEMBRANES; METAL-ION CHELATION; MYOFIBRILLAR PROTEINS; OXIDATIVE STABILITY; PHYSICAL ENTRAPMENT; POTENTIAL HEALTH RISKS; RADICAL SCAVENGING; STABILIZATION THEORY;

EMULSIONS;

ANIMALIA;

EMULSION; FAT SUBSTITUTE; MUSCLE PROTEIN; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANALYSIS; ANIMAL; CHEMISTRY; EMULSION; FAT SUBSTITUTE; FOOD HANDLING; HUMAN; MEAT; MEMBRANE; OXIDATION REDUCTION REACTION; PROCEDURES;

ANIMALS; EMULSIONS; FAT SUBSTITUTES; FATTY ACIDS, UNSATURATED; FOOD HANDLING; HUMANS; MEAT PRODUCTS; MEMBRANES; MUSCLE PROTEINS; OXIDATION-REDUCTION; PLANT OILS;

EID: 84937161497     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.05.011     Document Type: Review

References (101)

1. Alvarez D., Castillo M., Payne F., Xiong Y. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering. Meat Science 2009, 81:456-466.
2. Álvarez D., Delles R., Xiong Y., Castillo M., Payne F., Laencina J. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT-Food Science and Technology 2011, 44:1435-1442.
3. Aoki T., Decker E.A., McClements D.J. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids 2005, 19:209-220.
4. Asuming-Bediako N., Jaspal M., Hallett K., Bayntun J., Baker A., Sheard P. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Science 2014, 96:187-194.
5. Berton C., Ropers M.-H., Viau M., Genot C. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation. Journal of Agricultural and Food Chemistry 2011, 59:5052-5061.
6. Bishop D.J., Olson D.G., Knipe C.L. Pre-emulsified corn-oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science 1993, 58:484-487.
7. Bloukas J.G., Paneras E.D., Fournitzis G.C. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 1997, 45:133-144.
8. Cáceres E., García M.L., Selgas M.D. Effect of pre-emulsified fish oil as source of PUFA n-3 on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science 2008, 80:183-193.
9. Calicioglu M., Kaspar C.W., Buege D.R., Luchansky J.B. Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef. Journal of Food Protection 2002, 65:26-32.
10. Cheng Y., Chen J., Xiong Y.L. Chromatographic separation and tandem ms identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2010, 58:8825-8832.
11. Cheng Y., Xiong Y.L., Chen J. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions. Food Chemistry 2010, 120:101-108.
12. Cheng Y., Xiong Y.L., Chen J. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. Journal of Food Science 2010, 75(9):C760-C765.
13. Díaz M., Decker E.A. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef. Journal of Agricultural and Food Chemistry 2004, 52:8208-8213.
14. Dickinson E. Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability. Journal of the Chemical Society Faraday Transactions 1992, 88:2973-2983.
15. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23:1473-1482.
16. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 2010, 81:130-140.
17. Dickinson E., Lopez G. Comparison of the emulsifying properties of fish gelatin and commercial milk proteins. Journal of Food Science 2001, 66:118-123.
18. Dickinson E., Rolfe S.E., Dalgleish D.G. Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions. Food Hydrocolloids 1988, 2:397-405.
19. Donnelly J., Decker E., McClements D. Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers. Journal of Food Science 1998, 63:997-1000.
20. El Refaey M., Watkins C.P., Kennedy E.J., Chang A., Zhong Q., Ding K.H., Shi X.M., et al. Oxidation of the aromatic amino acids tryptophan and tyrosine disrupts their anabolic effects on bone marrow mesenchymal stem cells. Molecular and Cellular Endocrinology 2015, (in press).
21. El-Badry A.M., Graf R., Clavien P.A. Omega 3-Omega 6: What is right for the liver?. Journal of Hepatology 2007, 47:718-725.
22. Elias R.J., Bridgewater J.D., Vachet R.W., Waraho T., McClements D.J., Decker E.A. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. Journal of Agricultural and Food Chemistry 2006, 54:9565-9572.
23. Elias R.J., Kellerby S.S., Decker E.A. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition 2008, 48:430-441.
24. Eskandani M., Hamishehkar H., Ezzati Nazhad Dolatabadi J. Cyto/genotoxicity study of polyoxyethylene (20) sorbitan monolaurate (tween 20). DNA and Cell Biology 2013, 32:498-503.
25. Estévez M., Kylli P., Puolanne E., Kivikari R., Heinonen M. Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. Meat Science 2008, 80:1290-1296.
26. Evers C.H., Andersson T.R., Lund M., Skepö M. Adsorption of unstructured protein β-casein to hydrophobic and charged surfaces. Langmuir 2012, 28:11843-11849.
27. Feng J., Xiong Y., Mikel W. Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins. Journal of Food Science 2003, 68:1220-1224.
28. Galluzzo S., Regenstein J. Emulsion capacity and timed emulsification of chicken breast muscle myosin. Journal of Food Science 1978, 43:1757-1760.
29. Galluzzo S., Regenstein J. Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin. Journal of Food Science 1978, 43:1761-1765.
30. Garti N. What can nature offer from an emulsifier point of view: Trends and progress?. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1999, 152:125-146.
31. Gordon A., Barbut S. Cold stage scanning electron microscopy study of meat batters. Journal of Food Science 1990, 55:1196-1198.
32. Gordon A., Barbut S. Mechanisms of meat batter stabilization: A review. Critical Review in Food Science and Nutrition 1992, 32:299-332.
33. Griffin B.A. How relevant is the ratio of dietary n-6 to n-3 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study. Current Opinion in Lipidology 2008, 19:57-62.
34. Guo X., Xiong Y.L. Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes. LWT-Food Science and Technology 2013, 51:397-404.
35. Guo F., Xiong Y.L., Qin F., Jian H., Huang X., Chen J. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses. Journal of Food Science 2015, 80:C279-287.
36. Halwai A. Replacement of saturated animal fats in meat products: A review. Journal of Food Science and Technology Nepal 2014, 7:9-13.
37. Hong G.P., Min S.-G., Chin K.B. Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions. Meat Science 2012, 90:185-193.
38. Houston D.K., Ding J., Lee J.S., Garcia M., Kanaya A.M., Tylavsky F.A., Newman A.B., Visser M., Kritchevsky S.B. Dietary fat and cholesterol and risk of cardiovascular disease in older adults: The Health ABC Study. Nutrition, Metabolism and Cardiovascular Diseases. 2011, 21:430-437.
39. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 2003, 51:1696-1700.
40. Jiang J., Chen J., Xiong Y.L. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry 2009, 57:7576-7583.
41. Jiang J., Xiong Y.L. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science 2013, 93:469-476.
42. Jiang J., Xiong Y.L., Chen J. Role of β-conglycinin and glycinin subunits in the ph-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science 2011, 76:C293-C302.
43. Jiang J., Zhu B., Liu Y., Xiong Y.L. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. Journal of Agricultural and Food Chemistry 2014, 62:1683-1691.
44. Jiménez-Colmenero F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology 2007, 18:567-578.
45. Jones K., Mandigo R. Effects of chopping temperature on the microstructure of meat emulsions. Journal of Food Science 1982, 47:1930-1935.
46. Jongberg S., Lund M.N., Skibsted L.H., Davies M.J. Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols. Journal of Agricultural and Food Chemistry 2014, 62:11279-11288.
47. Jongberg S., Terkelsen L.D.S., Miklos R., Lund M.N. Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Science 2015, 100:2-9.
48. Kaul S., Sharma S., Mehta I. Free radical scavenging potential of l-proline: Evidence from in vitro assays. Amino Acids 2008, 34:315-320.
49. Keerati-u-rai M., Corredig M. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocolloids 2009, 23:2141-2148.
50. Kellerby S.S., McClements D.J., Decker E.A. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. Journal of Agricultural and Food Chemistry 2006, 54:7879-7884.
51. Knudsen J.C., Øgendal L.H., Skibsted L.H. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified β-lactoglobulin B. Langmuir 2008, 24:2603-2610.
52. Krstonosic V., Dokic L., Nikolic I., Milanovic M. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids 2015, 45:9-17.
53. Levine R.L., Berlett B.S., Moskovitz J., Mosoni L., Stadtman E.R. Methionine residues may protect proteins from critical oxidative damage. Mechanisms of Ageing and Development 1999, 107:323-332.
54. Li C., Xiong Y.L., Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. Journal of Food Science 2013, 78:C823-C831.
55. Li Y., Zhong F., Ji W., Yokoyama W., Shoemaker C.F., Zhu S., Xia W. Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides. Food Hydrocolloids 2013, 30:53-60.
56. Liu M., Lee D.-S., Damodaran S. Emulsifying properties of acidic subunits of soy 11S globulin. Journal of Agricultural and Food Chemistry 1999, 47:4970-4975.
57. Liu F., Tang C.-H. Soy protein nanoparticle aggregates as Pickering stabilizers for oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2013, 61:8888-8898.
58. Lobo L. Coalescence during emulsification: 3. Effect of gelatin on rupture and coalescence. Journal of Colloid and Interface Science 2002, 254:165-174.
59. López-López I., Cofrades S., Jiménez-Colmenero F. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Science 2009, 83:148-154.
60. Ma Y., Xiong Y.L., Zhai J., Zhu H., Dziubla T. Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein. Food Chemistry 2010, 118:582-588.
61. McClements D.J., Decker E.A., Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science 2007, 72:R109-R124.
62. McDonald B.E., Gerrard J.M., Bruce V.M., Corner E.J. Comparison of the effect of canola oil and sunflower oil on plasma lipids and lipoproteins and on in vivo thromboxane A2 and prostacyclin production in healthy young men. The American Journal of Clinical Nutrition 1989, 50:1382-1388.
63. Miriani M., Keerati-u-rai M., Corredig M., Iametti S., Bonomi F. Denaturation of soy proteins in solution and at the oil-water interface: A fluorescence study. Food Hydrocolloids 2011, 25:620-626.
64. Molina E., Papadopoulou A., Ledward D. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins. Food Hydrocolloids 2001, 15:263-269.
65. Muguerza E., Gimeno O., Ansorena D., Bloukas J., Astiasarán I. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage. Meat Science 2001, 59:251-258.
66. Müller H., Hermel H. On the relation between the molecular mass distribution of gelatin and its ability to stabilize emulsions. Colloid and Polymer Science 1994, 272:433-439.
67. Pena-Ramos E., Xiong Y. Antioxidative activity of whey protein hydrolysates in a liposomal system. Journal of Dairy Science 2001, 84:2577-2583.
68. Peña-Ramos E.A., Xiong Y.L., Arteaga G.E. Fractionation and characterisation for antioxidant activity of hydrolysed whey protein. Journal of the Science of Food and Agriculture 2004, 84:1908-1918.
69. Poyato C., Ansorena D., Berasategi I., Navarro-Blasco Í., Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Science 2014, 98:615-621.
70. Qi J.R., Liao J.S., Yin S.W., Zhu J., Yang X.Q. Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems. International Journal of Food Science & Technology 2010, 45:2573-2580.
71. Saito K., Jin D.-H., Ogawa T., Muramoto K., Hatakeyama E., Yasuhara T., Nokihara K. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry 2003, 51:3668-3674.
72. Salminen H., Herrmann K., Weiss J. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products. Meat Science 2013, 93:659-667.
73. Tang C.-H., Liu F. Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism. Food Hydrocolloids 2013, 30:61-72.
74. Theno D.M., Schmidt G.R. Microstructural comparison of three commercial frankfurters. Journal of Food Science 1978, 43:845-848.
75. Tikekar R.V., Johnson A., Nitin N. Real-time measurement of oxygen transport across an oil-water emulsion interface. Journal of Food Engineering 2011, 103:14-20.
76. Toldrá F. Handbook of meat processing 2010, Wiley & Sons, Chichester, UK.
77. Toldrá F., Reig M. Innovations for healthier processed meats. Trends in Food Science & Technology 2011, 22:517-522.
78. Triki M., Herrero A.M., Jiménez-Colmenero F., Ruiz-Capillas C. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. Meat Science 2013, 93:351-360.
79. Wagner J.R., Gueguen J. Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties. Journal of Agricultural and Food Chemistry 1999, 47:2181-2187.
80. Walstra P., Oortwijn H. The membranes of recombined fat globules. 3. Mode of formation. Netherlands Milk and Dairy Journal 1982, 36:103-113.
81. Walstra P., van Vliet T. Dispersed systems: Basic considerations. Fennema's food chemistry 2008, Taylor & Francis Group, Boca Raton, LA, USA. 4th ed. S. Damodaran, K.L. Parkin, O.R. Fennema (Eds.).
82. Wong B.T., Day L., Augustin M.A. Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH. Food Hydrocolloids 2011, 25:1424-1432.
83. Wong B.T., Zhai J., Hoffmann S.V., Aguilar M.-I., Augustin M., Wooster T.J., Day L. Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil-water emulsion interfaces. Food Hydrocolloids 2012, 27:91-101.
84. Wooster T.J., Augustin M.A. β-Lactoglobulin-dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability. Journal of Colloid and Interface Science 2006, 303:564-572.
85. Wu M., Xiong Y.L., Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Meat Science 2011, 88:384-390.
86. Wu M., Xiong Y.L., Chen J., Tang X., Zhou G. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science 2009, 74:E207-E217.
87. Xia X.F., Kong B.H., Xiong Y.L., Ren Y.M. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science 2010, 85:481-486.
88. Xiong Y.L. Antioxidant peptides. Bioactive proteins and peptides as functional foods and neutraceuticals 2010, Hoboken, NJ, Wiley-Blackwell, (pp. 29-42). Y. Mine, B. Jiang, E. Li-Chan (Eds.).
89. Xiong Y., Blanchard S., Means W. Properties of broiler myofibril gels containing emulsified lipids. Poultry Science 1992, 71:1548-1555.
90. Xiong Y.L., Blanchard S.P., Ooizumi T., Ma Y. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science 2010, 75:C215-221.
91. Yang J.Y., Xiong Y.L. Strong inhibition of lipid oxidation in O/W emulsions by interface-adsorbed myofibrillar protein: Evidence of physical protection. Annual Meeting of the Institute of Food Technologists 2014, Book of Abstracts, (Abst. No. 64-03).
92. Youssef M., Barbut S. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Science 2009, 82:228-233.
93. Youssef M., Barbut S. Fat reduction in comminuted meat products - effects of beef fat, regular and pre-emulsified canola oil. Meat Science 2011, 87:356-360.
94. Zhai J., Hoffmann S.V., Day L., Lee T.-H., Augustin M.A., Aguilar M.I., Wooster T.J. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: Interplay between protein structure and emulsion stability. Langmuir 2012, 28:2357-2367.
95. Zhai J., Wooster T.J., Hoffmann S.V., Lee T.-H., Augustin M.A., Aguilar M.I. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability. Langmuir 2011, 27:9227-9236.
96. Zhang X., Xiong Y.L., Chen J., Zhou L. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2014, 62:8204-8213.
97. Zhao Q., Long Z., Kong J., Liu T., Sun-Waterhouse D., Zhao M. Sodium caseinate/flaxseed gum interactions at oil-water interface: Effect on protein adsorption and functions in oil-in-water emulsion. Food Hydrocolloids 2015, 43:137-145.
98. Zhao J., Xiong Y.L. Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion. LWT-Food Science and Technology 2015, 61:322-329.
99. Zhu D., Damodaran S., Lucey J.A. Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions. Journal of Agricultural and Food Chemistry 2008, 56:7113-7118.
100. Zhu D., Damodaran S., Lucey J.A. Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution. Journal of Agricultural and Food Chemistry 2010, 58:2988-2994.
101. Zorba Ö. The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins. Food hydrocolloids 2006, 20:698-702.