Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins

Tan, Yunbing; Lee, Parker Walter; Martens, Tony Duncan; McClements, David Julian

doi:10.1007/s11483-022-09730-1

Cited by 28 publications

(15 citation statements)

References 33 publications

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“…This means that a larger amount of protein was required in order to fully cover the surfaces of oil droplets generated during homogenisation. Similar findings were reported in a previous study (Tan et al 2022). These results suggest that whey protein demonstrates superior interfacial coverage capacity compared to soy protein, making it more effective in stabilising oil droplets in emulsions.…”

Section: Quantification Of Absorbed Blended Wpc and Spi At Interfacesupporting

confidence: 91%

“…This is attributed to the larger molecular weight and particle size of SPI molecules in comparison to whey protein (Tan et al . 2022). The observed increase in surface protein load can be attributed to the formation of a thicker adsorption layer around the oil droplets.…”

Section: Resultsmentioning

confidence: 99%

“…As demonstrated in Figure 4(a), interfacial protein concentration and absorbed protein percentage exhibited a simultaneous increase corresponding to higher proportions of SPI. This is attributed to the larger molecular weight and particle size of SPI molecules in comparison to whey protein (Tan et al 2022). The observed increase in surface protein load can be attributed to the formation of a thicker adsorption layer around the oil droplets.…”

Section: Quantification Of Absorbed Blended Wpc and Spi At Interfacementioning

confidence: 94%

“…Small whey protein molecules can move faster to the oilwater interface during processing and then a larger oil-water interface can be covered by whey protein than by the plant proteins because it has a smaller surface load (Γ), which means that smaller oil droplets can be stabilised using the same emulsifier concentration (Hinderink et al 2019). Previous research has documented that whey proteins outperform soy protein in terms of their ability to form smaller oil droplets (Tan et al 2022). The relatively weak emulsifying capacity of soy protein maybe primarily due to its limited solubility in water (Zhao et al 2022).…”

Section: Particle Size Of Emulsions Stabilised By Blended Wpc and Spimentioning

confidence: 99%

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Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Liu,

Gao,

Xia

et al. 2024

Int J of Dairy Tech

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This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH‐shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α‐helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano‐scale size and small flocculation index.

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Section: Quantification Of Absorbed Blended Wpc and Spi At Interfacesupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Quantification Of Absorbed Blended Wpc and Spi At Interfacementioning

confidence: 94%

Section: Particle Size Of Emulsions Stabilised By Blended Wpc and Spimentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Liu,

Gao,

Xia

et al. 2024

Int J of Dairy Tech

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“…Rubisco extracted from sugar beet leaves had similar emulsifying properties to those of whey protein isolates ( Martin et al , 2019 ). Leaf protein concentrates from mulberry ( Sun et al , 2015 ), dried alfalfa leaves ( Hojilla-Evangelista et al , 2017 ), eggplant ( Famuwagun et al , 2020 ), vegetable byproducts ( Sedlar et al , 2021 ), radish ( Kaur and Bhatia, 2022 ), and duckweed ( Tan et al , 2022 ) have also all been shown to act as good emulsifiers. Like many of the functional characteristics of Rubisco, their specific nature is dependent on the extraction techniques used ( Lamsal et al , 2007 ).…”

Section: Potential Of Rubisco As a Food Proteinmentioning

confidence: 99%

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Pearce

Brunke

2022

Journal of Experimental Botany

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Much of the research on Rubisco (Ribulose-1,5-bisphosphate carboxylase/oxygenase) aims at increasing crop yields, with the aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on par with many animal proteins, and are superior to many other plant proteins. Purified Rubisco isolates are easily digestable, nutritionally complete, and have excellent foaming, gelling and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over $US60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?

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Ultrasonic high‐yield extraction of non‐toxic fucose‐containing Abroma augusta polysaccharide bearing emulsifying properties

Sarkhel,

Mondal,

Datta

et al. 2024

J Sci Food Agric

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BACKGROUNDThe stem of Abroma augusta contains mucilaginous polysaccharides having numerous ethnomedicinal properties. The present work aimed to develop a scalable ultrasonic‐assisted aqueous Abroma augusta mucilage (AAM) extraction (UAE) method and further explores its emulsifying property and toxicity concern.RESULTSThe combination of ultrasonic power (750 W), solid‐to‐liquid ratio (1:15) and temperature (348 K) gave the highest extraction yield of 2.28% with a diffusivity value of 3.85 × 10−9 m2 s−1, which was higher than aqueous extraction method using a kinetic model based on Fick's second law of diffusion. The extracted polysaccharide showed no toxicity as measured through 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) and lactate dehydrogenase (LDH) assay on RAW cell line. Additionally, the polysaccharide over its critical micelle concentration (400, 500, 600 and 700 μg mL−1) offered emulsifying properties with 0.5%, 1% and 5% oil (v/v). The emulsion with a polysaccharide concentration of 600 μg mL−1 with 5% oil (v/v) provides stability against coalescence for 3 days.CONCLUSIONThe overall findings indicated that UAE of AAM polysaccharide can be used for an efficient extraction method, and the obtained polysaccharide is nontoxic in nature and bears emulsifying properties. © 2024 Society of Chemical Industry.

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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins

Cited by 28 publications

References 33 publications

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Ultrasonic high‐yield extraction of non‐toxic fucose‐containing Abroma augusta polysaccharide bearing emulsifying properties

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