Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Nooshkam, Majid; Varidi, Mehdi; Zareie, Zahra; Alkobeisi, Fatemeh

doi:10.1016/j.fochx.2023.100725

Cited by 16 publications

(5 citation statements)

References 121 publications

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“…Aggregation can be physically limited by the presence of conjugated proteins at the oil/water interface with a function of steric stabilisation [ 93 ]. In addition, the presence of polysaccharides as part of the protein-polysaccharide conjugate can reduce the solvent availability of proteins through the crowding effect and act as steric spacers between protein molecules, protecting globular proteins from aggregation and remaining in a steady-state structure [ 56 , 94 ]. This mechanism is thought to occur in WPMD conjugates, giving WPMD certain thermal properties.…”

Section: Resultsmentioning

confidence: 99%

“…The decomposition temperature of both WPMD 1 : 2 and WPMD 1 : 3 was higher than that of whey protein (150°C) and maltodextrin, presumably related to its conjugated form with maltodextrin. The Maillard reaction can reduce the sensitivity of proteins to heat treatment by inhibiting intermolecular interactions between protein molecules and maintaining the native structure of the protein [ 94 ]. The results of this study are in line with the previous research reporting that the thermal stability of whey protein isolates increased through glucose conjugation [ 95 ].…”

Section: Resultsmentioning

confidence: 99%

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The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

Agustinisari,

Mulia,

Harimurti

et al. 2024

International Journal of Food Science

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There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

Agustinisari,

Mulia,

Harimurti

et al. 2024

International Journal of Food Science

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show abstract

“…Similarly, the complexes individually prepared by four PNPs combined with hemp seed protein isolate enhance the stability of hemp seed oil nano-emulsions, and polysaccharide type and concentration significantly affect nanoemulsion stability (Gholivand et al, 2024). All nanoemulsions resisted droplet aggregation and creaming, and the improved emulsion stability of protein conjugated by polysaccharide is mainly attributed to the formation of thick and cohesive macromolecular, which surrounds the oil droplets against flocculation and coalescence through steric and electrostatic repulsion (Nooshkam et al, 2023). The mechanism of emulsifying property of PNPs Is that they can rapidly migrate and adsorb to the water-oil interface and reduce surface tension, resulting in oil droplets randomly dispersed and surrounded by PNPs, finally forming a uniform solution (Julakanti et al, 2023).…”

Section: Emulsifying Propertymentioning

confidence: 99%

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Guo,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.

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“…Белки и полисахариды взаимодействуют между собой химически через ковалентные связи или физически за счет электростатических взаимодействий [9], благодаря чему могут влиять на свойства друг друга [10]. Для стабилизации структуры мороженого чаще всего применяется не менее трех гидроколлоидов, совместное использование которых позволяет улучшить технологические свойства друг друга.…”

Section: Introductionunclassified

Effect of Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure

Landikhovskaya,

Tvorogova

2024

Dairy Industry

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Milk-containing ice-cream has a reduced content of milk non-fat solids, which affects its consistency and structure. The research objective was to study the effect of milk and whey protein concentrates on the consistency and structure of milk-containing ice-cream. It also featured effective compositions of polysaccharides based on guar, xanthan, and tara gums. Traditional milk ice-cream served as control. The rheological, microstructural, and thermostatic research methods revealed that complex food additives with gums and protein concentrates improved the viscosity of icecream mixes. The sample with protein concentrates and guar and xanthan gums showed the best dynamic viscosity indicators, which exceeded those of the control sample by 2.2 times. The combination of protein and gum concentrates in milk-containing ice-cream reduced its hardness by 1.4–2.0 times. The high dispersion of ice crystals and the air phase were comparable to those of the conventional ice-cream. However, the samples with whey protein concentrates and guar and xanthan gums very soon experienced a significant decrease (1.5 times) in the air phase dispersion. Stabilizers based on gums and milk protein concentrate raised the thermal stability of the final product while whey stabilizers reduced it. Milk and whey protein concentrates, as well as guar, xanthan, and tara gums, proved efficient as part of stabilization systems in milk-containing ice-cream.

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Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Cited by 16 publications

References 121 publications

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Effect of Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure

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