pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 870-878

  Zhu, Yuqing ^a   Chen, Xing ^a   McClements, David Julian ^b   Zou, Liqiang ^a   Liu, Wei ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion gel; Gliadin nanoparticles (GNP); Microstructure; Rheological properties; Whey protein isolate (WPI)

Indexed keywords

DROPS; ELECTROPHORESIS; EMULSIFICATION; GELS; IONIC STRENGTH; MICROSTRUCTURE; PROTEINS; RHEOLOGY; TEMPERATURE;

EMULSION GEL; GEL STRENGTHS; GLIADIN NANOPARTICLE; LIPID DROPLETS; NANOPARTICLE STABILIZED EMULSIONS; RHEOLOGICAL PROPERTY; STRONG GELS; TEMPERATURE DEPENDENT; WHEY PROTEIN ISOLATE;

NANOPARTICLES;

EID: 85035232952     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.11.032     Document Type: Article

References (62)

1. Ainis, W.N., Ersch, C., Ipsen, R., Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocolloids, 2017, 10.1016/j.foodhyd.2017.10.016.
2. Banc, A. l., Desbat, B., Renard, D., Popineau, Y., Mangavel, C.C., Navailles, L., Structure and orientation changes of ω- and γ-gliadins at the air-water interface: A PM-IRRAS spectroscopy and brewster angle microscopy study. Langmuir 23 (2007), 13066–13075.
3. Bos, M.A., van Vliet, T., Interfacial rheological properties of adsorbed protein layers and surfactants: A review. Advances in Colloid and Interface Science 91 (2001), 437–471.
4. Bouyer, E., Mekhloufi, G., Huang, N., Rosilio, V., Agnely, F., Beta-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions. Colloids and Surfaces A-Physicochemical and Engineering Aspects 433 (2013), 77–87.
5. Bradford, M.M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976), 248–254.
6. Chen, J., Dickinson, E., Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids and Surfaces B: Biointerfaces 12 (1999), 373–381.
7. Chen, J., Dickinson, E., Langton, M., Hermansson, A.-M., Mechanical properties and microstructure of heat-set whey protein emulsion gels: Effect of emulsifiers. LWT - Food Science and Technology 33 (2000), 299–307.
8. Dai, L., Sun, C., Wei, Y., Mao, L., Gao, Y., Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles. Food Hydrocolloids 74 (2018), 239–248.
9. Demetriades, K., Coupland, J., McClements, D., Physical properties of whey protein stabilized emulsions as related to pH and NaCl. Journal of Food Science 62 (1997), 342–347.
10. Dickinson, E., Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 81 (2010), 130–140.
11. Dickinson, E., Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids 28 (2012), 224–241.
12. Foegeding, E.A., Davis, J.P., Food protein functionality: A comprehensive approach. Food Hydrocolloids 25 (2011), 1853–1864.
13. de Folter, J.W.J., van Ruijven, M.W.M., Velikov, K.P., Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 8 (2012), 6807–6815.
14. Guzey, D., Mcclements, D.J., Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. Journal of Agricultural & Food Chemistry 55 (2007), 475–485.
15. Havea, P., Singh, H., Creamer, L.K., Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research 68 (2001), 483–497.
16. Havea, P., Singh, H., Creamer, L.K., Heat-Induced aggregation of whey proteins: Comparison of cheese WPC with acid WPC and relevance of mineral composition. Journal of Agricultural & Food Chemistry 50 (2002), 4674–4681.
17. Hemung, B.-O., Benjakul, S., Yongsawatdigul, J., pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins. Food Hydrocolloids 30 (2013), 315–322.
18. Hoffmann, H., Reger, M., Emulsions with unique properties from proteins as emulsifiers. Advance in Colloid and Interface Science 205 (2014), 94–104.
19. Iordache, M., Jelen, P., High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innovative Food Science & Emerging Technologies 4 (2003), 367–376.
20. 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 93 (2013), 469–476.
21. Joye, I.J., Nelis, V.A., McClements, D.J., Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems. Food Hydrocolloids 44 (2015), 86–93.
22. Kim, H.J., Decker, E.A., McClements, D.J., Role of post adsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH. Langmuir 18 (2002), 7577–7583.
23. Lee, H.A., Choi, S.J., Moon, T.W., Characteristics of sodium caseinate- and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase. Journal of Food Science 71 (2006), C352–C357.
24. Li, W., Huang, M., Wang, P., Xu, X., Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating. LWT - Food Science and Technology 75 (2017), 460–465.
25. Li, F., Kong, X., Zhang, C., Hua, Y., Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels. Food Hydrocolloids 29 (2012), 347–355.
26. Liu, K., Li, Q.M., Pan, L.H., Qian, X.P., Zhang, H.L., Zha, X.Q., et al. The effects of lotus root amylopectin on the formation of whey protein isolate gels. Carbohydrate Polymers 175 (2017), 721–727.
27. Liu, X., Liu, Y.Y., Guo, J., Yin, S.W., Yang, X.Q., Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocolloids 73 (2017), 153–161.
28. Liu, X., Chen, X.W., Guo, J., Yin, S.W., Yang, X.Q., Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocolloids 61 (2016), 747–755.
29. Liu, F., Ma, C., McClements, D.J., Gao, Y., Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids 61 (2016), 578–588.
30. Liu, Q.R., Qi, J.R., Yin, S.W., Wang, J.M., Guo, J., Feng, J.L., et al. The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes. Food Research International 89 (2016), 211–218.
31. Luo, L.J., Liu, F., Tang, C.H., The role of glycinin in the formation of gel-like soy protein-stabilized emulsions. Food Hydrocolloids 32 (2013), 97–105.
32. Maiti, M., Roy, A., Roy, S., Effect of pH and amphiphile concentration on the gel-emulsion of sodium salt of 2-dodecylpyridine-5-boronic acid: Entrapment and release of vitamin B12. Colloids and Surfaces A: Physicochemical and Engineering Aspects 461 (2014), 76–84.
33. Mao, Y., McClements, D.J., Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chemistry 134 (2012), 872–879.
34. McClements, D.J., Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 9 (2004), 305–313.
35. McClements, D.J., Bai, L., Chung, C., Recent Advances in the utilization of natural emulsifiers to form and stabilize emulsions. Doyle, M.P., Klaenhammer, T.R., (eds.) Annual review of food science and technology, Vol. 8, 2017, 205–236.
36. McClements, D.J., Gumus, C.E., Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advance in Colloid and Interface Science 234 (2016), 3–26.
37. Moakes, R.J.A., Sullo, A., Norton, I.T., Preparation and rheological properties of whey protein emulsion fluid gels. RSC Advances. 5 (2015), 60786–60795.
38. Nguyen, B.T., Chassenieux, C., Nicolai, T., Schmitt, C., Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating. Food Hydrocolloids 70 (2017), 114–122.
39. Okita, T., Cheesbrough, V., Reeves, C.D., Evolution and heterogeneity of the alpha-/beta-type and gamma-type gliadin DNA sequences. Journal of Biological Chemistry 260 (1985), 8203–8213.
40. Partanen, R., Forssell, P., Mackie, A., Blomberg, E., Interfacial cross-linking of β-casein changes the structure of the adsorbed layer. Food Hydrocolloids 32 (2013), 271–277.
41. Phoon, P.Y., Paul, L.N., Burgner, J.W. 2nd, San Martin-Gonzalez, M.F., Narsimhan, G., Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions. Journal of Agricultural and Food Chemistry 62 (2014), 2822–2829.
42. Ruffin, E., Schmit, T., Lafitte, G., Dollat, J.M., Chambin, O., The impact of whey protein preheating on the properties of emulsion gel bead. Food Chemistry 151 (2014), 324–332.
43. Setiowati, A.D., Saeedi, S., Wijaya, W., Van der Meeren, P., Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids 63 (2017), 716–726.
44. Siddique, M.A.B., Maresca, P., Pataro, G., Ferrari, G., Influence of pulsed light treatment on the aggregation of whey protein isolate. Food Research International 99 (2017), 419–425.
45. Srinivasan, M., Singh, H., Munro, P.A., Influence of retorting (121 °C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions. Food Chemistry 80 (2003), 61–69.
46. Sun, C., Gunasekaran, S., Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids 23 (2009), 165–174.
47. 2, glucono-δ-lactone (GDL), and transglutaminase: Influence of thermal treatments before and/or after emulsification. Journal of Agricultural and Food Chemistry 59 (2011), 4071–4077.
48. Tang, C.H., Liu, F., Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism. Food Hydrocolloids 30 (2013), 61–72.
49. Tavernier, I., Patel, A.R., Van der Meeren, P., Dewettinck, K., Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes. Food Hydrocolloids 65 (2017), 107–120.
50. Van Vliet, T., Rheological properties of filled gels. Influence of filler matrix interaction. Colloid & Polymer Science 266 (1988), 518–524.
51. Veraverbeke, W.S., Delcour, J.A., Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition 42 (2002), 179–208.
52. Wang, P., Chen, H., Mohanad, B., Xu, L., Ning, Y., Xu, J., et al. Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids 39 (2014), 187–194.
53. Wang, P., Xu, X., Huang, M., Huang, M., Zhou, G., Effect of pH on heat-induced gelation of duck blood plasma protein. Food Hydrocolloids 35 (2014), 324–331.
54. 4. Food Chemistry 221 (2017), 130–138.
55. Wang, X.Y., Heuzey, M.C., Chitosan-Based conventional and Pickering emulsions with long-term stability. Langmuir 32 (2016), 929–936.
56. Wang, S., Shi, Y., Tu, Z., Zhang, L., Wang, H., Tian, M., et al. Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation. Journal of Food Engineering 207 (2017), 73–80.
57. Xiao, J., Wang, X. a., Perez Gonzalez, A.J., Huang, Q., Kafirin nanoparticles-stabilized pickering emulsions: Microstructure and rheological behavior. Food Hydrocolloids 54 (2016), 30–39.
58. Xu, D., Wang, X., Jiang, J., Yuan, F., Gao, Y., Impact of whey protein – beet pectin conjugation on the physicochemical stability of β-carotene emulsions. Food Hydrocolloids 28 (2012), 258–266.
59. Zeng, T., Wu, Z.L., Zhu, J.Y., Yin, S.W., Tang, C.H., Wu, L.Y., et al. Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs. Food Chemistry 231 (2017), 122–130.
60. Zou, L., Liu, W., Liu, C., Xiao, H., McClements, D.J., Designing excipient emulsions to increase nutraceutical bioavailability: Emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food & Function 6 (2015), 2475–2486.
61. Zou, L., Zheng, B., Zhang, R., Zhang, Z., Liu, W., Liu, C., et al. Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles. Food Research International 81 (2016), 74–82.
62. Zou, L., Zheng, B., Zhang, R., Zhang, Z., Liu, W., Liu, C., et al. Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions. RSC Advances. 6 (2016), 3126–3136.