Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 512, Issue , 2017, Pages 171-177

  Huang, Tao ^a   Tu, Zong cai ^a,b   Wang, Hui ^a   Shangguan, Xinchen ^a,c,d   Zhang, Lu ^b   Niu, Peipei ^a   Sha, Xiao mei ^b  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c JIANGXI AGRICULTURAL UNIVERSITY   (China)

^d Xinghua Food and Drug Administration   (China)

Author keywords

Egg white protein; Fish scales gelatin; Foam properties; Interfacial properties; Subcritical water

Indexed keywords

COMPLEX NETWORKS; FISH; PHASE INTERFACES; PROTEINS;

EGG WHITE PROTEINS; FISH SCALE; FOAM PROPERTIES; INTERFACIAL PROPERTY; SUB-CRITICAL WATER;

WATER TREATMENT;

BIOPOLYMER; EGG PROTEIN; EGG WHITE; GELATIN; WATER;

ABSORPTION; ADSORPTION; ARTICLE; ELASTICITY; FISH; FOAM; FOAM STABILITY; LIQUID; PRIORITY JOURNAL; PROTEIN CONTENT; SURFACE TENSION; VISCOELASTICITY;

EID: 84994275344     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2016.10.013     Document Type: Article

References (40)

1. [1] Asghari, A.K., Norton, I., Mills, T., Sadd, P., Spyropoulos, F., Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids 53 (2016), 311–319.
2. [2] Raikos, V., Campbell, L., Euston, S.R., Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food. Res. Int. 40 (2007), 347–355.
3. [3] Wang, G., Troendle, M., Reitmeier, C.A., Wang, T., Using modified soy protein to enhance foaming of egg white protein. J. Sci. Food Agric. 92 (2012), 2091–2097.
4. [4] Ptaszek, P., Kabziński, M., Kruk, J., Kaczmarczyk, K., Żmudziński, D., Liszka-Skoczylas, M., Mickowska, B., Łukasiewicz, M., Banaś, J., The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. J. Food Eng. 144 (2015), 129–137.
5. [5] Donovan, J.W., Mapes, C.J., Davis, J.G., Garibaldi, J.A., A differential scanning calorimetric study of the stability of egg white to heat denaturation. J. Sci. Food Agric. 26 (1975), 73–83.
6. [6] Mine, Y., Noutomi, T., Haga, N., Thermally induced changes in egg white proteins. J. Agric. Food Chem. 38 (1990), 2122–2125.
7. [7] Van der Plancken, I., Van Loey, A., Hendrickx, M.E., Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment. J. Agric. Food Chem. 53 (2005), 5726–5733.
8. [8] Van der Plancken, I., Van Loey, A., Hendrickx, M.E., Foaming properties of egg white proteins affected by heat or high pressure treatment. J. Food Eng. 78 (2007), 1410–1426.
9. [9] Monfort, S., Mañas, P., Condón, S., Raso, J., Álvarez, I., ñlvarez, Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate. Food Res. Int. 48 (2012), 484–490.
10. [10] Ball, H., Gardner, F., Physical and functional properties of gamma irradiated liquid egg white. Poult. Sci. 47 (1968), 1481–1487.
11. [11] Liu, X., Han, R., Yun, H., Jung, K., Jin, D., Lee, B., Min, T., Jo, C., Effect of irradiation on foaming properties of egg white proteins. Poult. Sci. 88 (2009), 2435–2441.
12. [12] Song, H.-P., Kim, B., Choe, J.-H., Jung, S., Kim, K.-S., Kim, D.-H., Jo, C., Improvement of foaming ability of egg white product by irradiation and its application. Radiat. Phys. Chem. 78 (2009), 217–221.
13. [13] Ma, C., Poste, L., Holme, J., Effects of chemical modifications on the physicochemical and cake-baking properties of egg white. Can. Inst. Food Sci. Technol. J. 19 (1986), 17–22.
14. [14] Sohn, S., Jang, A., Kim, J., Song, H., Kim, J., Lee, M., Jo, C., Reduction of irradiation off-odor and lipid oxidation in ground beef by a-tocopherol addition and the use of a charcoal pack. Radiat. Phys. Chem. 78 (2009), 141–146.
15. [15] Mohan, M., Banerjee, T., Goud, V.V., Hydrolysis of bamboo biomass by subcritical water treatment. Bioresour. Technol. 191 (2015), 244–252.
16. [16] Rogalinski, T., Herrmann, S., Brunner, G., Production of amino acids from bovine serum albumin by continuous sub-critical water hydrolysis. J. Supercrit. Fluid 36 (2005), 49–58.
17. [17] Espinoza, A.D., Morawicki, R.N.O., Effect of additives on subcritical water hydrolysis of whey protein isolate. J. Agric. Food Chem. 60 (2012), 5250–5256.
18. [18] Khuwijitjaru, P., Anantanasuwong, S., Adachi, S., Emulsifying and foaming properties of defatted soy meal extracts obtained by subcritical water treatment. Int. J. Food Prop. 14 (2011), 9–16.
19. [19] Martin, A.H., Grolle, K., Bos, M.A., Stuart, M.A.C., van Vliet, T., Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. J. Colloid Interface Sci. 254 (2002), 175–183.
20. [20] Karim, A., Bhat, R., Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23 (2009), 563–576.
21. [21] Martinez, M.J., Ruiz-Henestrosa, V.M.P., Sánchez, C.C., Patino, J.M.R., Pilosof, A.M., Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase. Food Hydrocolloids 33 (2013), 48–57.
22. [22] Mohtar, N.F., Perera, C.O., Hemar, Y., Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties. Food Chem. 155 (2014), 64–73.
23. [23] Sha, X.-M., Tu, Z.-C., Liu, W., Wang, H., Shi, Y., Huang, T., Man, Z.-Z., Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale. Food Hydrocolloids 36 (2014), 173–180.
24. [24] Domenek, S., Petit, E., Ducept, F., Mezdour, S., Brambati, N., Ridoux, C., Guedj, S., Michon, C., Influence of concentration and ionic strength on the adsorption kinetics of gelatin at the air/water interface. Colloids Surf. A 331 (2008), 48–55.
25. [25] Lin, S.-Y., Wu, T.-F., Tsao, H.-K., Interfacial dynamics of a gelatin solution with surfactant. Macromolecules 36 (2003), 8786–8795.
26. [26] Miller, R., Li, J., Bree, M., Loglio, G., Neumann, A., Möhwald, H., Interfacial relaxation of phospholipid layers at a liquid?liquid interface. Thin Solid Films 327 (1998), 224–227.
27. [27] Krägel, J., Li, J., Miller, R., Bree, M., Kretzschmar, G., Möhwald, H., Surface viscoelasticity of phospholipid monolayers at the air/water interface. Colloid Polym. Sci. 274 (1996), 1183–1187.
28. [28] International, A., Official methods of analysis of AOAC International. AOAC Int., 2005.
29. [29] Zhang, H., Xu, G., Liu, T., Xu, L., Zhou, Y., Foam and interfacial properties of Tween 20–bovine serum albumin systems. Colloids Surf. A 416 (2013), 23–31.
30. [30] He, F., Xu, G., Pang, J., Ao, M., Han, T., Gong, H., Effect of amino acids on aggregation behaviors of sodium deoxycholate at air/water surface: surface tension and oscillating bubble studies. Langmuir 27 (2010), 538–545.
31. [31] Barik, T., Roy, A., Statistical distribution of bubble size in wet foam. Chem. Eng. Sci. 64 (2009), 2039–2043.
32. [32] Saint-Jalmes, A., Physical chemistry in foam drainage and coarsening. Soft Matter 2 (2006), 836–849.
33. [33] Martinez, M.J., Sánchez, C.C., Patino, J.M.R., Pilosof, A.M., Interactions between b-lactoglobulin and casein glycomacropeptide on foaming. Colloid Surf. B 89 (2012), 234–241.
34. [34] Meagher, A., Mukherjee, M., Weaire, D., Hutzler, S., Banhart, J., Garcia-Moreno, F., Analysis of the internal structure of monodisperse liquid foams by X-ray tomography. Soft Matter 7 (2011), 9881–9885.
35. [35] Li, J., Zhao, J., Miller, R., Morphology and thermodynamics of dipalmitoylphosphatidylcholine monolayers penetrated by b‐casein and b‐lactoglobulin at the air/water interface. Nahrung 42 (1998), 234–235.
36. [36] Li, J., Chen, H., Wu, J., Zhao, J., Miller, R., The structure and dynamic properties of mixed adsorption and penetration layers of a-dipalmitoylphosphatidylcholine/b-lactoglobulin at water/fluid interfaces. Colloid Surf. B 15 (1999), 289–295.
37. [37] Lu, G., Chen, H., Li, J., Forming process of folded drop surface covered by human serum albumin, b-lactoglobulin and b-casein, respectively, at the chloroform/water interface. Colloids Surf. A 215 (2003), 25–32.
38. [38] Schmidt, I., Novales, B., Boué, F., Axelos, M.A., Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale. J. Colloid Interf. Sci. 345 (2010), 316–324.
39. [39] Zhang, L., Wang, X.-C., Gong, Q.-T., Zhang, L., Luo, L., Zhao, S., Yu, J.-Y., Interfacial dilational properties of tri-substituted alkyl benzene sulfonates at air/water and decane/water interfaces. J. Colloid Interf. Sci. 327 (2008), 451–458.
40. [40] Cascão Pereira, L.G., Theodoly, O., Blanch, H.W., Radke, C.J., Dilatational rheology of BSA conformers at the air/water interface. Langmuir 19 (2003), 2349–2356.