Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 619-628

  Wang, Meng Ping ^a   Chen, Xiao Wei ^b   Guo, Jian ^a   Yang, Juan ^a   Wang, Jin Mei ^a   Yang, Xiao Quan ^a  

^a South China University of Technology   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsifying properties; Foaming properties; Interfacial properties; Protein aggregation; Soy protein; Subcritical water treatment

Indexed keywords

AGGLOMERATION; AIR; EMULSIFICATION; EMULSIONS; OILS AND FATS; PHASE INTERFACES; PROTEINS; WATER TREATMENT;

AGGREGATION STATE; EMULSIFYING PROPERTY; FOAMING PROPERTIES; INTERFACIAL PROPERTY; PROTEIN AGGREGATION; SOY PROTEIN; SOY PROTEIN ISOLATES; SUB-CRITICAL WATER; SUBCRITICAL WATER TREATMENT; SURFACE HYDROPHOBICITY;

HYDROPHOBICITY;

EID: 85053050519     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.08.047     Document Type: Article

References (32)

1. Chen, X.W., Wang, J.M., Yang, X.Q., Qi, J.R., Hou, J.J., Subcritical water induced complexation of soy protein and rutin: Improved interfacial properties and emulsion stability. Journal of Food Science 81:9 (2016), C2149–C2157.
2. Croguennec, T., Renault, A., Bouhallab, S., Pezennec, S., Interfacial properties and foaming properties of sulfhydryl-modified bovine β-lactoglobulin. Journal of Colloid and Interface Science 302:1 (2006), 32–39.
3. Cui, Z., Chen, Y., Kong, X., Zhang, C., Hua, Y., Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level. Journal of Agricultural and Food Chemistry 62 (2014), 1634–1642.
4. Das, K.P., Kinsella, J.E., Effect of heat denaturation on the adsorption of β-lactoglobulin at the oil/water interface and on coalescence stability of emulsions. Journal of Colloid and Interface Science 139 (1990), 551–560.
5. Davis, J.P., Foegeding, E.A., Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science 69 (2004), C404–C410.
6. Dickinson, E., Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science 15 (2010), 40–49.
7. 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 80:2 (2015), C279–C287.
8. Huang, T., Tu, Z., 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: Physicochem. Eng. Aspects 512 (2017), 171–177.
9. Lam, R.S.H., Nickerson, M.T., Food proteins: A review on their emulsifying properties using a structure-function approach. Food Chemistry 141 (2013), 975–984.
10. Lam, R.S.H., Nickerson, M.T., The Effect of pH and heat pre-treatments on the physicochemical and emulsifying properties of β-lactoglobulin. Food Biophysics 9 (2014), 20–28.
11. Liu, F., Tang, C.H., Soy protein nanoparticle aggregates as Pickering stabilizers for oil-in-water emulsions. Journal of Agricultural and Food Chemistry 61 (2013), 8888–8898.
12. Lu, W., Chen, X.W., Wang, J.M., Yang, X.Q., Qi, J.R., Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. Journal of Food Engineering 169 (2016), 250–258.
13. Moro, A., Báez, G.D., Ballerini, G.A., Busti, P.A., Delorenzi, N.J., Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment. Food Research International 51 (2013), 1–7.
14. Moro, A., Báez, G.D., Busti, P.A., Ballerini, G.A., Delorenzi, N.J., Effects of heat-treated b-lactoglobulin and its aggregates on foaming properties. Food Hydrocolloids 25 (2011), 1009–1015.
15. Nicolai, T., Britten, M., Schmitt, C., β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocolloids 25 (2011), 1945–1962.
16. Nicolai, T., Durand, D., Controlled food protein aggregation for new functionality. Current Opinion in Colloid & Interface Science 18 (2013), 249–256.
17. Palazolo, G.G., Sobral, P.A., Wagner, J.R., Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates. Food Hydrocolloids 25 (2011), 398–409.
18. Palazolo, G.G., Sorgentini, D.A., Wagner, J.R., Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates. Food Hydrocolloids 19 (2005), 595–604.
19. Rullier, B., Axelos, M.A.V., Langevin, D., Novales, B., β-Lactoglobulin aggregates in foam films: Effect of the concentration and size of the protein aggregates. Journal of Colloid and Interface Science 343 (2010), 330–337.
20. Rullier, B., Novales, B., Axelos, M.A.V., Effect of protein aggregates on foaming properties of β-lactoglobulin. Colloids and Surfaces A: Physicochem. Eng. Aspects 330 (2008), 96–102.
21. Schmitt, C., Bovay, C., Rouvet, M., Shojaei-Rami, S., Kolodziejczyk, E., Whey protein soluble aggregates from heating with NaCl: Physicochemical, interfacial, and foaming properties. Langmuir 23 (2007), 4155–4166.
22. Tang, C.H., Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical Reviews in Food Technology 57:12 (2017), 2636–2679.
23. Tang, C.H., Shen, L., Role of conformational flexibility in the emulsifying properties of bovine serum albumin. Journal of Agricultural and Food Chemistry 61 (2013), 3097–3110.
24. Tang, C.H., Shen, L., Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility. Food Hydrocolloids 43 (2015), 388–399.
25. Tavernier, I., Wijaya, W., Meeren, P.V.D., Dewettinck, K., Patel, A.R., Food-grade particles for emulsion stabilization. Trends in Food Science & Technology 50 (2016), 159–174.
26. Wang, J.M., Xia, N., Yang, X.Q., Yin, S.W., Qi, J.R., He, X.T., et al. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: Relationship to structural properties. Journal of Agricultural and Food Chemistry 60 (2012), 3302–3310.
27. Wan, Z.L., Wang, J.M., Wang, L.Y., Yuan, Y., Yang, X.Q., Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. Food Chemistry 161 (2014), 324–331.
28. Wan, Z.L., Yang, X.Q., Sagis, L.M., Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system. Langmuir the Acs Journal of Surfaces & Colloids, 32(32), 2016, 8092.
29. Xia, N., Wang, J.M., Yang, X.Q., Yin, S.W., Qi, J.R., Hu, L., et al. Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment. Journal of Food Engineering 110 (2012), 95–101.
30. Zhu, X.F., Zhang, N., Lin, W.F., Tang, C.H., Freeze-thaw stability of Pickering emulsions stabilized by soy and whey protein particles. Food Hydrocolloids 69 (2017), 173–184.
31. Zhu, X.F., Zheng, J., Liu, F., Qiu, C.Y., Lin, W.F., Tang, C.H., Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification. Food Hydrocolloids 74 (2018), 37–45.
32. Zou, Y., Wan, Z.L., Guo, J., Wang, J.M., Yin, S.W., Yang, X.Q., Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Advances 6 (2016), 66018–66026.