Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent

Food Hydrocolloids

Volumn 101, Issue , 2020, Pages

  Xu, Yao ^a   Yang, Nan ^a   Yang, Jixin ^b   Hu, Jing ^a   Zhang, Ke ^a   Nishinari, Katsuyoshi ^a   Phillips, Glyn O ^a   Fang, Yapeng ^c  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Alginate; Foam capacity; Foam stability; Intramolecular electrostatic complex; Phase diagram; Whey protein isolate

Indexed keywords

AIR; COMPLEXATION; ELECTROSTATICS; MIXING; PHASE DIAGRAMS; PROTEINS; STABILITY;

ALGINATE COMPLEX; ELECTROSTATIC COMPLEXES; FOAM CAPACITY; FOAM STABILITY; FOAMING PROPERTIES; FOOD GRADE; FOOD INDUSTRIES; INTRAMOLECULAR ELECTROSTATIC COMPLEX; MIXING RATIOS; WHEY PROTEIN ISOLATE;

PHASE INTERFACES;

EID: 85074889273     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105474     Document Type: Article

References (49)

1. Akkermans, C., Goot, A.J.V.D., Venema, P., Linden, E.V.D., Boom, R.M., Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation. International Dairy Journal 18:10–11 (2008), 1034–1042.
2. Bals, A., Kulozik, U., Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus. International Dairy Journal 13:11 (2003), 903–908.
3. van den Berg, M., Jara, F.L., Pilosof, A.M.R., Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids 48 (2015), 282–291.
4. Cao, Y., Li, S., Fang, Y., Nishinari, K., Phillips, G.O., Conformational transition of polyelectrolyte as influenced by electrostatic complexation with protein. Biomacromolecules 17:12 (2016), 3949–3956.
5. Castellani, O., Al-Assaf, S., Axelos, M., Phillips, G.O., Anton, M., Hydrocolloids with emulsifying capacity. Part 2-adsorption properties at the N-hexadecane-water interface. Food Hydrocolloids 24:2 (2010), 121–130.
6. Castellani, O., Gaillard, C., Vié, V., Al-Assaf, S., Axelos, M., Phillips, G.O., et al. Hydrocolloids with emulsifying capacity. Part 3 – adsorption and structural properties at the air–water surface. Food Hydrocolloids 24:2 (2010), 131–141.
7. Castellani, O., Guibert, D., Al-Assaf, S., Axelos, M., Phillips, G.O., Anton, M., Hydrocolloids with emulsifying capacity. Part 1 - emulsifying properties and interfacial characteristics of conventional (acacia Senegal (L.) willd. var. Senegal) and matured (acacia (sen) super gum™) acacia Senegal. Food Hydrocolloids 24:2 (2010), 193–199.
8. Davis, J.P., Foegeding, E.A., Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science 69:5 (2004), 404–410.
9. Dickinson, E., Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science 15:1 (2010), 40–49.
10. Dombrowski, J., Gschwendtner, M., Kulozik, U., Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates. Colloids & Surfaces A Physicochemical & Engineering Aspects 516 (2017), 286–295.
11. Draget, K.I., Phillips, G.O., Williams, P.A., Alginates. Handbook of Hydrocolloids, 2009, 379–396.
12. Foegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams. Food Hydrocolloids 20:2–3 (2006), 284–292.
13. Hill, C., Eastoe, J., Foams: From nature to industry. Advances in Colloid and Interface Science 247 (2017), 496–513.
14. Jarpa-Parra, M., Tian, Z., Temelli, F., Zeng, H., Chen, L., Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams. Food Hydrocolloids 61 (2016), 903–913.
15. Jordens, S., Isa, L., Usov, I., Mezzenga, R., Non-equilibrium nature of two-dimensional isotropic and nematic coexistence in amyloid fibrils at liquid interfaces. Nature Communications, 4(5), 2013, 1917.
16. Koehler, S.A., Hilgenfeldt, S., Stone, H.A., A generalized view of foam drainage: experiment and theory. Langmuir 16:15 (2000), 6327–6341.
17. Kuropatwa, M., Tolkach, A., Kulozik, U., Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocolloids 23:8 (2009), 2174–2181.
18. Langevin, D., Saintjalmes, A., Marze, S., Cox, S., Hutzler, S., Drenckhan, W., et al. Hydrodynamics of wet foams. 2005.
19. Li, X., Fang, Y., Al-Assaf, S., Phillips, G.O., Jiang, F., Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions. Journal of Colloid and Interface Science 388:1 (2012), 103–111.
20. Li, X., Fang, Y., Al-Assaf, S., Phillips, G.O., Yao, X., Zhang, Y., et al. Complexation of bovine serum albumin and sugar beet pectin: Structural transitions and phase diagram. Langmuir 28:27 (2012), 10164–10176.
21. Mekhloufi, G., Sanchez, C., Renard, D., Guillemin, S., Hardy, J., pH-induced structural transitions during complexation and coacervation of β-lactoglobulin and acacia gum. Langmuir 21:1 (2005), 386–394.
22. Miquelim, J.N., Lannes, S.C.S., Mezzenga, R., pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces. Food Hydrocolloids 24 (2010), 398–405.
23. Murray, B.S., Rheological properties of protein films. Current Opinion in Colloid & Interface Science 16:1 (2011), 27–35.
24. Narchi, I., Vial, C., Djelveh, G., Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products. Food Hydrocolloids 23:1 (2009), 188–201.
25. Oboroceanu, D., Wang, L., Magner, E., Auty, M.A.E., Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations. Journal of Food Engineering 121:1 (2014), 102–111.
26. Oetjen, K., Bilke-Krause, C., Madani, M., Willers, T., Temperature effect on foamability, foam stability, and foam structure of milk. Colloids and Surfaces A: Physicochemical and Engineering Aspects 460 (2014), 280–285.
27. Peng, D., Yang, J., Li, J., Tang, C., Li, B., Foams stabilized by β-lactoglobulin amyloid fibrils: Effect of pH. Journal of Agricultural and Food Chemistry 65:48 (2017), 10658–10665.
28. Piazza, L., Gigli, J., Bulbarello, A., Interfacial rheology study of espresso coffee foam structure and properties. Journal of Food Engineering 84:3 (2008), 420–429.
29. Ptaszek, P., The non-linear rheological properties of fresh wet foams based on egg white proteins and selected hydrocolloids. Food Research International 54:1 (2013), 478–486.
30. Raikos, V., Campbell, L., Euston, S.R., Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food Research International 40:3 (2007), 347–355.
31. Rodríguez Patino, J.M., Carrera, S.C., Rodríguez Niño, M.R., Implications of interfacial characteristics of food foaming agents in foam formulations. Advances in Colloid and Interface Science 140:2 (2008), 95–113.
32. Rodríguez Patino, J.M., Pilosof, A.M.R., Protein–polysaccharide interactions at fluid interfaces. Food Hydrocolloids 25:8 (2011), 1925–1937.
33. Ruíz-Henestrosa, V.P., Carrera-Sánchez, C., Rodríguez Patino, J.M., Effect of sucrose on functional properties of soy globulins: Adsorption and foam characteristics. Journal of Agricultural and Food Chemistry 56:7 (2008), 2512–2521.
34. Sadahira, M.S., Rezende Lopes, F.C., Rodrigues, M.I., Yamada, A.T., Cunha, R.L., Netto, F.M., Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. Carbohydrate Polymers 125 (2015), 26–34.
35. Sadahira, M.S., Rodrigues, M.I., Akhtar, M., Murray, B.S., Netto, F.M., Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids 58 (2016), 1–10.
36. Seyrek, E., Dubin, P.L., Tribet, C., Gamble, E.A., Ionic strength dependence of protein-polyelectrolyte interactions. Biomacromolecules 4:2 (2003), 273–282.
37. Stender, E.G.P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Hachem, M.A., et al. Effect of alginate size, mannuronic/guluronic acid content and pH on particle Size, thermodynamics and composition of complexes with β-lactoglobulin. Food Hydrocolloids 75 (2018), 157–163.
38. Su, C., Feng, Y., Ye, J., Zhang, Y., Gao, Z., Meng, Z., et al. Effect of sodium alginate on the stability of natural soybean oil body emulsions. RSC Advances 8:9 (2018), 4731–4741.
39. Vaclavik, V.A., Christian, E.W., Food emulsions and foams. Essentials of food science, 2008, Springer science business media, New York, USA, 311–327.
40. van Kempen, S.E.H.J., Schols, H.A., Van der Linden, E., Sagis, L.M.C., Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters. Soft Matter 9:40 (2013), 9579–9592.
41. Vinayahan, T., Williams, P.A., Phillips, G.O., Electrostatic interaction and complex formation between gum Arabic and bovine serum albumin. Biomacromolecules 11:12 (2010), 3367–3374.
42. Wan, Z., Yang, X., Sagis, L.M.C., Nonlinear surface dilatational rheology and foaming behavior of p rotein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant. Langmuir 32:15 (2016), 3679–3690.
43. Wan, Z., Yang, X., Sagis, L.M.C., Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system. Langmuir 32:32 (2016), 8092–8101.
44. Weinbreck, F., De, V.R., Schrooyen, P., de Kruif, C.G., Complex coacervation of whey proteins and gum Arabic. Biomacromolecules 4:2 (2003), 293–303.
45. Weinbreck, F., Nieuwenhuijse, H., Robijn, G.W., de Kruif, C.G., Complexation of whey proteins with carrageenan. Journal of Agricultural and Food Chemistry 52:11 (2004), 3550–3555.
46. 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 65:6 (2017), 1263–1271.
47. Yao, X., Xiang, S., Nie, K., Gao, Z., Zhang, W., Fang, Y., et al. Whey protein isolate/gum Arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions. RSC Advances 6:18 (2016), 14635–14642.
48. Ye, A., Flanagan, J. H., Singh, H., Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum Arabic. Biopolymers 82:2 (2006), 121–133.
49. Zang, D., Li, L., Di, W., Zhang, Z., Ding, C., Chen, Z., et al. Inducing drop to bubble transformation via resonance in ultrasound. Nature Communications, 9(1), 2018, 3546.