Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 903-913

  Jarpa Parra, M ^a   Tian, Z ^a   Temelli, Feral ^a   Zeng, Hongbo ^a   Chen, L ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Coacervation; Foam stability; Interfacial behavior; Lentil protein; Phase separation; Polysaccharide

Indexed keywords

AGGREGATES; PHASE SEPARATION; POLYSACCHARIDES; STABILITY; XANTHAN GUM;

COACERVATION; ENVIRONMENTAL PH; FOAM STABILITY; FOAMING PROPERTIES; GUAR GUMS; INTERFACIAL BEHAVIORS; LEGUMIN; LENTIL PROTEIN; LONG LIFE; STABILITY MECHANISMS;

PROTEINS;

EID: 84978705961     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.017     Document Type: Article

References (55)

1. Aryee, F., Nickerson, M., Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum). International Journal of Food Science and Technology 49 (2014), 65–71.
2. Baeza, R., Carrera-Sánchez, C., Pilosof, A., Rodríguez-Patino, J., Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface. Food Hydrocolloids 19 (2005), 239–248.
3. Barbana, C., Boye, J., Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition. Food Chemistry 127 (2011), 94–101.
4. Cascao-Pereira, L., Theodoly, O., Blanch, H., Radke, C., Dilatational rheology of BSA conformers at the air/water interface. Langmuir 19 (2003), 2349–2356.
5. Cases, E., Rampini, C., Cayot, P., Interfacial properties of acidified skim milk. Journal of Colloid and Interface Science 282 (2005), 133–141.
6. Chávez-Montes, B., Choplin, L., Schaer, E., Rheological characterization of wet food foams. Journal of Texture Studies 38 (2007), 236–252.
7. Davis, J., Foegeding, E., Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science: Food Chemistry and Toxicology 69:5 (2004), C404–C410.
8. De Jong, S., Van de Velde, F., Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids 21 (2007), 1172–1187.
9. Dickinson, E., Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. Journal of Colloid and Interface Science 449 (2015), 38–45.
10. Doublier, J., Garnier, C., Renarda, D., Sanchez, C., Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science 5 (2000), 202–214.
11. Foegeding, E., Luck, P., Davis, J., Factors determining the physical properties of protein foams. Food Hydrocolloids 20 (2006), 284–292.
12. Gaaloul, S., Turgeon, S., Corredig, M., Phase behavior of whey protein aggregates/κ-carrageenan mixtures: Experiment and theory. Food Biophysics 5 (2010), 103–113.
13. Ganzevles, R., Kosters, H., Van Vliet, T., Cohen Stuart, M., de Jongh, H., Polysaccharide charge density regulating protein adsorption to air/water interfaces by protein/polysaccharide complex formation. The Journal of Physical Chemistry B 111 (2007), 12969–12976.
14. Ganzevles, R., Zinoviadou, K., Van Vliet, T., Stuart, M., Jongh, H., Modulating surface rheology by electrostatic protein/polysaccharide interactions. Langmuir 22 (2006), 10089–10096.
15. Ghosh, A., Bandyopadhyay, P., Polysaccharide-protein interactions and their relevance in food colloids. Karunaratne, D.N., (eds.) The complex world of polysaccharides, 2012, Intech, Rijeka, Croatia, 395–408.
16. Giroda, S., Longchambon, M., Begub, S., Tourne-Petheil, C., Devoisselle, J., Polyelectrolyte complex formation between iota-carrageenan and poly(L-lysine) in dilute aqueous solutions: A spectroscopic and conformational study. Carbohydrate Polymers 55 (2004), 37–45.
17. Guillermic, R., Salonen, A., Emile, J., Saint-Jalmes, A., Surfactant foams doped with laponite: Unusual behaviors induced by aging and confinement. Soft Matter 5 (2009), 4975–4982.
18. Hackbarth, J., Multivariate analyses of beer foam stand. Journal of Institute of Brewing Distilling 112:1 (2006), 17–24.
19. Hemar, Y., Tamehana, M., Munro, P., Singh, H., Viscosity, microstructure, and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids 15 (2001), 565–574.
20. Indrawati, L., Narsimhan, G., Characterization of protein stabilized foam formed in a continuous shear mixing apparatus. Journal of Food Engineering 88 (2008), 456–465.
21. Jarpa-Parra, M., Bamdad, F., Tian, Z., Zeng, H., Temelli, F., Chen, L., Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Colloids and Surfaces B: Biointerfaces 132 (2015), 45–53.
22. Jarpa-Parra, M., Bamdad, F., Wang, Y., Tian, Z., Temelli, F., Han, J., et al. Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality. LWT – Food Science and Technology 57 (2014), 461–469.
23. Jimenez-Junca, C., Gumy, J., She, A., Niranjan, K., Rheology of milk foams produced by steam injection. Journal of Food Science 76:9 (2011), E569–E575.
24. Kuropatwa, M., Tolkach, A., Kulozik, U., Impact of pH on the interactions between whey and egg white proteins as assessed by the formability of their mixtures. Food Hydrocolloids 23 (2009), 2174–2181.
25. Lavigne, P., Tancréde, P., Lamarche, F., Max, J., Packing of hydrophobic alpha-helices: A study at the air/water interfaces. Langmuir 8 (1992), 1988–1993.
26. Lexis, M., Willenbacher, N., Relating foam and interfacial rheological properties of β-lactoglobulin solutions. Soft Matter, 10, 2014, 9626.
27. Martínez, K., Baeza, R., Millan, F., Pilosof, A., Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams. Food Hydrocolloids 19 (2005), 361–369.
28. Miquelim, J., Lannes, S., Mezzenga, R., pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces. Food Hydrocolloids 24 (2010), 398–405.
29. Monteux, C., Fuller, G.G., Bergeron, V., Shear and dilutional surface rheology of oppositely charged polyelectrolyte/surfactant microgels adsorbed at the air-water interface. Influence on foam stability. The Journal of Physical Chemistry B 108 (2004), 16473–16482.
30. Murray, B., Stabilization of bubbles and foams. Current Opinion in Colloid & Interface Science 12 (2007), 232–241.
31. Narchi, I., Vial, C., Djelveh, G., Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products. Food Hydrocolloids 23 (2009), 188–201.
32. Panouillé, M., Durand, D., Nicolai, T., Jamming and gelation of dense β-casein micelle suspensions. Biomacromolecules 6 (2005), 3107–3111.
33. Pérez, A., Carrara, C., Carrera-Sánchez, C., Santiago, L., Rodríguez-Patino, J., Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH. Food Hydrocolloids 23 (2009), 1253–1262.
34. Pérez, A., Carrera-Sánchez, C., Rodríguez-Patino, J., Rubiolo, A., Santiago, L., Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties. Journal of Food Engineering 113 (2012), 53–60.
35. Piazza, L., Gigli, J., Bulbarello, A., Interfacial rheology study of espresso coffee foam structure and properties. Journal of Food Engineering 84 (2008), 420–429.
36. Ptaszek, P., The non-linear rheological properties of fresh wet foams based on egg white proteins and selected hydrocolloids. Food Research International 54 (2013), 478–486.
37. Qiu, C., Zhao, M., McClements, D., Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition. Food Hydrocolloids 43 (2015), 377–387.
38. Radványi, D., Juhász, R., Németh, C., Suhajd, Á., Balla, C., Barta, J., Evaluation of the stability of whipped egg white. Czech Journal of Food Sciences 30:5 (2012), 412–420.
39. Rodríguez-Patino, J., Pilosof, A., Protein-polysaccharide interactions at fluid interfaces. Food Hydrocolloids 25 (2011), 1925–1937.
40. Roy, F., Boye, J., Simpson, B., Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43(2), 2010 432–422.
41. Ruíz-Henestrosa, V.P., Carrera-Sánchez, C., Patino, J.M., Effect of sucrose on functional properties of soy globulins: Adsorption and foam characteristics. Journal of Agricultural and Food Chemistry 56 (2008), 2512–2521.
42. Rullier, B., Axelos, M., Langevin, D., Novales, B., B-Lactoglobulin aggregates in foam films: Correlation between foam films and foaming properties. Journal of Colloid and Interface Science 336 (2009), 750–755.
43. Sadahira, M., Rezende Lopes, F., Rodrígues, M., Netto, F., Influence of protein–pectin electrostatic interaction on the foam stability mechanism. Carbohydrate Polymers 103 (2014), 55–61.
44. Sadahira, M., Rezende Lopes, F., Rodrígues, M., Yamadad, A., Cunha, R., Netto, F., Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. Carbohydrate Polymers 125 (2015), 26–34.
45. Salonen, A., In, M., Emile, J., Saint-James, A., Solutions of surfactant oligomers: A model system for tuning foam stability by the surfactant structure. Soft Matter 6 (2010), 2271–2281.
46. Semenove, M., Dickinson, E., Interactions in adsorbed layers. Biopolymers in food colloids: Thermodynamics and molecular interactions, 2010, Brill, Leiden, The Netherlands, 311–353.
47. Sengupta, T., Damodaran, S., Incompatibility and phase separation in a Bovine Serum Albumin/β-Casein/Water ternary film at the air–water interface. Journal of Colloid and Interface Science 229 (2000), 21–28.
48. Thavarajah, D., Thavarajah, P., Sarker, A., Lentils (Lens culinaris medikus subspecies culinaris): A whole food for increased iron and zinc intake. Journal of Agricultural and Food Chemistry 57 (2009), 5413–5419.
49. Tolstoguzov, V., Protein–polysaccharide interactions. Damodaran, S., Paraf, A., (eds.) Food proteins and their application, 1997, Marcel Decker, New York, 171–198.
50. Turgeon, S., Schmitt, C., Sanchez, C., Protein–polysaccharide complexes and coacervates. Current Opinion in Colloid & Interface Science 12 (2007), 166–178.
51. Urbano, G., Porres, J., Frias, J., Vidal-Valverde, C., Nutritional value. Yadav, D.M.S.S., (eds.) Lentil: An ancient crop for modern times, 2007, Springer, Dordrecht, 47–94.
52. Van den Berg, M., Jara, F., Pilosof, A., Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids 48 (2015), 282–291.
53. Wang, X., Li, Y., Wang, Y., Lal, J., Huang, Q., Microstructure of β-lactoglobulin/pectin coacervates studied by small-angle neutron scattering. The Journal of Physical Chemistry B 111 (2007), 515–520.
54. Wan, Z., Wang, L., Wang, J., Yuan, Y., Yang, X., Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside. Journal of Agricultural Food Chemistry 62 (2014), 6834–6843.
55. Zhang, S., Zhang, Z., Vardhanabhuti, B., Effect of charge density of polysaccharides on selfassembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions. Food & Function 5 (2014), 1829–1838.