Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 176-186

  Wouters, Arno G B ^a   Rombouts, Ine ^a,d   Fierens, Ellen ^a,e   Brijs, Kristof ^a   Blecker, Christophe ^b   Delcour, Jan A ^a   Murray, Brent S ^c  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c UNIVERSITY OF LEEDS   (United Kingdom)

^d Expertise Unit on Educational Provision   (Belgium)

^e Wetenschapsstraat 14A   (Belgium)

Author keywords

Air water interfacial properties; Egg white proteins; Foam; Gluten; Hydrolysates

Indexed keywords

AIR; PHASE INTERFACES;

AIR-WATER; AIR-WATER INTERFACIAL PROPERTY; EGG WHITE; EGG WHITE PROTEINS; FOAM STABILITY; FOAMING CAPACITIES; GLUTEN; HYDROLYSATE; INTERFACIAL CHARACTERISTICS; INTERFACIAL PROPERTY;

PROTEINS;

EID: 85031315729     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.033     Document Type: Article

References (68)

1. Adler-Nissen, J., Enzymatic hydrolysis of food proteins. Process Biochemistry 12 (1977), 18–23.
2. Adler-Nissen, J., Enzymic hydrolysis of food proteins. 1985, Elsevier Applied Science Publishers, New York, USA 427 pp.
3. Alexandratos, N., & Bruinsma, J. (2006). World agriculture: Towards 2030/2050. Prospects for food, nutrition, agriculture and major commodity groups. An fao perspective. Interim report. In: Food and Agriculture Organisation.
4. Anand, K., Damodaran, S., Kinetics of adsorption of lysozyme and bovine serum-albumin at the air-water-interface from a binary mixture. Journal of Colloid and Interface Science 176 (1995), 63–73.
5. Anand, K., Damodaran, S., Dynamics of exchange between alpha(s1)casein and beta-casein during adsorption at air-water interface. Journal of Agricultural and Food Chemistry 44 (1996), 1022–1028.
6. AOAC, Official methods of analysis. Method 990.03. 1995, Association of Official Analytical Chemists, Washington, DC, USA.
7. Borbás, R., Murray, B.S., Kiss, É., Interfacial shear rheological behaviour of proteins in three-phase partitioning systems. Colloids and Surfaces A: Physicochemical and Engineering Aspects 213 (2003), 93–103.
8. Burke, J., Cox, A., Petkov, J., Murray, B.S., Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein. Food Hydrocolloids 34 (2014), 119–127.
9. Cao, Y., Damodaran, S., Coadsorption of.Beta.-casein and bovine serum albumin at the air-water interface from a binary mixture. Journal of Agricultural and Food Chemistry 43 (1995), 2567–2573.
10. Damodaran, S., Adsorbed layers formed from mixtures of proteins. Current Opinion in Colloid & Interface Science 9 (2004), 328–339.
11. Damodaran, S., Protein stabilization of emulsions and foams. Journal of Food Science 70 (2005), R54–R66.
12. Damodaran, S., Anand, K., Razumovsky, L., Competitive adsorption of egg white proteins at the air−water interface: Direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface. Journal of Agricultural and Food Chemistry 46 (1998), 872–876.
13. Day, L., Proteins from land plants – potential resources for human nutrition and food security. Trends in Food Science & Technology 32 (2013), 25–42.
14. Dickinson, E., Protein adsorption at liquid interfaces and the relationship to foam stability. Wilson, A.J., (eds.) Foams: Physics, chemistry and structure, 1989, Springer-Verlag, Berlin, Germany, 39–53.
15. Dickinson, E., Competitive adsorption and protein—surfactant interactions in oil-in-water emulsions. Microemulsions and emulsions in foods, Vol. 448, 1991, American Chemical Society, 114–129.
16. Dickinson, E., Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocolloids 25 (2011), 1966–1983.
17. Dickinson, E., Ettelaie, R., Murray, B.S., Du, Z.P., Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins. Journal of Colloid and Interface Science 252 (2002), 202–213.
18. Diermayr, P., Dehne, L., Controlled enzymatic hydrolysis of proteins at low ph values.1. Experiments with bovine serum-albumin. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 190 (1990), 516–520.
19. Ettelaie, R., Dickinson, E., Du, Z.P., Murray, B.S., Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces. Journal of Colloid and Interface Science 263 (2003), 47–58.
20. Fainerman, V.B., Miller, R., Joos, P., The measurement of dynamic surface tension by the maximum bubble pressure method. Colloid and Polymer Science 272 (1994), 731–739.
21. Foegeding, E.A., Davis, J.P., Food protein functionality: A comprehensive approach. Food Hydrocolloids 25 (2011), 1853–1864.
22. Foegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams. Food Hydrocolloids 20 (2006), 284–292.
23. Gandolfo, F.G., Rosano, H.L., Interbubble gas diffusion and the stability of foams. Journal of Colloid and Interface Science 194 (1997), 31–36.
24. Glaser, L.A., Paulson, A.T., Speers, R.A., Yada, R.Y., Rousseau, D., Foaming behavior of mixed bovine serum albumin–protamine systems. Food Hydrocolloids 21 (2007), 495–506.
25. Herrero, M., Gerber, P., Vellinga, T., Garnett, T., Leip, A., Opio, C., et al. Livestock and greenhouse gas emissions: The importance of getting the numbers right. Animal Feed Science and Technology 166–67 (2011), 779–782.
26. Huang, T., Tu, Z.-c., Wang, H., Shangguan, X., Zhang, L., Niu, P., et al. 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 512 (2017), 171–177.
27. Hunter, T.N., Pugh, R.J., Franks, G.V., Jameson, G.J., The role of particles in stabilising foams and emulsions. Advances in Colloid and Interface Science 137 (2008), 57–81.
28. Le Floch-Fouéré C., Beaufils, S., Lechevalier, V., Nau, F., Pézolet, M., Renault, A., et al. Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film. Food Hydrocolloids 24 (2010), 275–284.
29. Le Floch-Fouéré C., Pezennec, S., Lechevalier, V., Beaufils, S., Desbat, B., Pézolet, M., et al. Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures. Food Hydrocolloids 23 (2009), 352–365.
30. Lomakina, K., Mikova, K., A study of the factors affecting the foaming properties of egg white - a review. Czech Journal of Food Sciences 24 (2006), 110–118.
31. Lucassen-Reynders, E.H., Benjamins, J., Fainerman, V.B., Dilational rheology of protein films adsorbed at fluid interfaces. Current Opinion in Colloid & Interface Science 15 (2010), 264–270.
32. Lucassen-Reynders, E.H., Wasan, D.T., Interfacial viscoelasticity in emulsions and foams. Food Structure 12 (1993), 1–12.
33. Lusk, J.L., Norwood, F.B., Some economic benefits and costs of vegetarianism. Agricultural and Resource Economics Review 38 (2009), 109–124.
34. Mackie, A.R., Gunning, A.P., Ridout, M.J., Wilde, P.J., Morris, V.J., Orogenic displacement in mixed β-lactoglobulin/β-casein films at the air/water interface. Langmuir 17 (2001), 6593–6598.
35. Mackie, A.R., Gunning, A.P., Wilde, P.J., Morris, V.J., Orogenic displacement of protein from the air/water interface by competitive adsorption. Journal of Colloid and Interface Science 210 (1999), 157–166.
36. Maldonado-Valderrama, J., Patino, J.M.R., Interfacial rheology of protein–surfactant mixtures. Current Opinion in Colloid & Interface Science 15 (2010), 271–282.
37. Miller, R., Fainerman, V.B., Makievski, A.V., Kragel, J., Grigoriev, D.O., Kazakov, V.N., et al. Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface. Advances in Colloid and Interface Science 86 (2000), 39–82.
38. Mine, Y., Recent advances in the understanding of egg white protein functionality. Trends in Food Science & Technology 6 (1995), 225–232.
39. Murray, B.S., Adsorption kinetics of nonradiolabeled lysozyme via surface pressure−area isotherms. Langmuir 13 (1997), 1850–1852.
40. Murray, B.S., Stabilization of bubbles and foams. Current Opinion in Colloid & Interface Science 12 (2007), 232–241.
41. Murray, B.S., Campbell, L., Dickinson, E., Maisonneuve, K., Nelson, P.V., Soderberg, I., Technique for studying the effects of rapid surface expansion on bubble stability. Langmuir 18 (2002), 5007–5014.
42. Murray, B.S., Dickinson, E., Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants. Food Science and Technology International, Tokyo 2 (1996), 131–145.
43. Murray, B.S., Dickinson, E., Lau, C.K., Nelson, P.V., Schmidt, E., Coalescence of protein-stabilized bubbles undergoing expansion at a simultaneously expanding planar air-water interface. Langmuir 21 (2005), 4622–4630.
44. Nielsen, P.M., Petersen, D., Dambmann, C., Improved method for determining food protein degree of hydrolysis. Journal of Food Science 66 (2001), 642–646.
45. Polyakov, V.I., Grinberg, V.Y., Tolstoguzov, V.B., Thermodynamic incompatibility of proteins. Food Hydrocolloids 11 (1997), 171–180.
46. Polyakov, V.I., Popello, I.A., Grinberg, V.Y., Tolstoguzov, V.B., Thermodynamic compatibility of proteins in aqueous medium. Food/Nahrung 30 (1986), 365–368.
47. Pugh, R.J., Foaming, foam films, antifoaming and defoaming. Advances in Colloid and Interface Science 64 (1996), 67–142.
48. Razumovsky, L., Damodaran, S., Thermodynamic incompatibility of proteins at the air–water interface?. Colloids and Surfaces B: Biointerfaces 13 (1999), 251–261.
49. Razumovsky, L., Damodaran, S., Incompatibility of mixing of proteins in adsorbed binary protein films at the air−water interface. Journal of Agricultural and Food Chemistry 49 (2001), 3080–3086.
50. Ridout, M.J., Mackie, A.R., Wilde, P.J., Rheology of mixed β-casein/β-lactoglobulin films at the air−water interface. Journal of Agricultural and Food Chemistry 52 (2004), 3930–3937.
51. Rodríguez Patino, J.M., Rodríguez Niño, M.R., Carrera Sánchez, C., Physico-chemical properties of surfactant and protein films. Current Opinion in Colloid & Interface Science 12 (2007), 187–195.
52. Ruiz-Henestrosa, V.M.P., Martinez, M.J., Sanchez, C.C., Rodríguez Patino, J.M., Pilosof, A.M.R., Mixed soy globulins and beta-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface. Food Hydrocolloids 35 (2014), 106–114.
53. Schneider, C.A., Rasband, W.S., Eliceiri, K.W., Nih image to imagej: 25 years of image analysis. Nature Methods 9 (2012), 671–675.
54. 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.
55. Sengupta, T., Damodaran, S., Lateral phase separation in adsorbed binary protein films at the air−water interface. Journal of Agricultural and Food Chemistry 49 (2001), 3087–3091.
56. Stevens, L., Egg white proteins. Comparative Biochemistry and Physiology B: Comparative Biochemistry 100 (1991), 1–9.
57. Van Der Borght, A., Goesaert, H., Veraverbeke, W.S., Delcour, J.A., Fractionation of wheat and wheat flour into starch and gluten: Overview of the main processes and the factors involved. Journal of Cereal Science 41 (2005), 221–237.
58. Wierenga, P.A., Meinders, M.B.J., Egmond, M.R., Voragen, F., de Jongh, H.H.J., Protein exposed hydrophobicity reduces the kinetic barrier for adsorption of ovalbumin to the air-water interface. Langmuir 19 (2003), 8964–8970.
59. Wilde, P.J., Interfaces: Their role in foam and emulsion behaviour. Current Opinion in Colloid & Interface Science 5 (2000), 176–181.
60. Wilde, P., Mackie, A., Husband, F., Gunning, P., Morris, V., Proteins and emulsifiers at liquid interfaces. Advances in Colloid and Interface Science 108 (2004), 63–71.
61. Wouters, A.G.B., Fierens, E., Rombouts, I., Brijs, K., Blecker, C., Delcour, J.A., Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose. Food Hydrocolloids 73 (2017), 284–294.
62. Wouters, A.G.B., Fierens, E., Rombouts, I., Brijs, K., Joye, I.J., Delcour, J.A., Exploring the relationship between structural and air–water interfacial properties of wheat (triticum aestivum l.) gluten hydrolysates in a food system relevant ph range. Journal of Agricultural and Food Chemistry 65 (2017), 1263–1271.
63. Wouters, A.G.B., Rombouts, I., Fierens, E., Brijs, K., Blecker, C., Delcour, J.A., Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten. Colloids and Surfaces A: Physicochemical and Engineering Aspects 529 (2017), 659–667.
64. Wouters, A.G.B., Rombouts, I., Fierens, E., Brijs, K., Delcour, J.A., Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems. Comprehensive Reviews in Food Science and Food Safety 15 (2016), 786–800.
65. Wouters, A.G.B., Rombouts, I., Legein, M., Fierens, E., Brijs, K., Blecker, C., et al. Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior. Food Hydrocolloids 55 (2016), 155–162.
66. Wouters, A.G.B., Rombouts, I., Legein, M., Fierens, E., Brijs, K., Blecker, C., et al. Corrigendum to “air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior”. food hydrocoll. 55c (2016) 155–162 Food Hydrocolloids 61 (2016), 956–957.
67. Wouters, A.G.B., Rombouts, I., Schoebrechts, N., Fierens, E., Brijs, K., Blecker, C., et al. Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates. Colloids and Surfaces B: Biointerfaces 151 (2017), 295–303.
68. Xu, S., Damodaran, S., Kinetics of adsorption of proteins at the air-water interface from a binary mixture. Langmuir 10 (1994), 472–480.