Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

A’yun, Qurrotul; Demicheli, Paolo; Neve, Lorenz De; Wu, Jianfeng; Balcaen, Mathieu; Hidayat, Chusnul; Martins, José; Troys, Marleen Van; Meeren, Paul Van der

doi:10.1016/j.idairyj.2020.104736

Cited by 17 publications

(12 citation statements)

References 29 publications

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“…The viscosity of emulsions containing globular proteins such as WPI is profoundly affected by the protein properties. This phenomenon may be attributed to the fact that the structure of spherical WPI is not opened, so the steric hindrance effect is reduced, leading to the decrease of viscosity (A'Yun et al., 2020). A relatively high interfacial viscosity was observed in PGFE with CN complexes, indicating the stronger interaction between molecules (Tang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Xie

Liu

et al. 2021

Journal of Food Science

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Three peppermint oil emulsions using polyglycerol esters of fatty acids‐casein (PGFE‐CN), polyglycerol esters of fatty acids‐sodium caseinate (PGFE‐NaCN), and polyglycerol esters of fatty acids‐whey protein isolate (PGFE‐WPI) as emulsifiers were fabricated, and the droplet size, zeta potential, viscosity, and stability of emulsions were determined. The experimental results showed that the emulsion containing PGFE‐CN has relatively smaller droplet size of 231.77 ± 0.49 nm. No significant changes were observed on the average particle size, polydispersity index and zeta potential during 4‐week of storage, indicating that the emulsions kept stable against pH, salt ion, freeze‐thaw, and storage. Fourier transform infrared spectrometer (FTIR) results showed that the electrostatic interaction occurs between CN and PGFE in the emulsion. The confocal laser scanning microscope (CLSM) was used to observe the microstructure of the emulsion, proving that droplets were evenly distributed throughout the aqueous phase by PGFE‐CN emulsifier. The protein‐stabilized emulsions can be used as potential carriers for the delivery of the lipophilic nutrients such as peppermint oil. Practical Application PGFE‐CN emulsifier can be directly added to the beverage systems containing oil or protein, such as coconut milk, peanut milk, and walnut milk. It can enhance the stability of beverage, prevent the precipitation, stratification, and oil floating, improve the homogeneity of the system and therefore extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Xie

Liu

et al. 2021

Journal of Food Science

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“…Wu et al (2020) extended this study on a model emulsion system to a commercial product, i.e. REM, thereby trying to improve the heat stability of REM emulsions via dry heating of the SMP used at the same incubation conditions as described by A'yun, Demicheli, et al (2020). From their results, conjugates between lactose and micellar casein on the one hand and whey protein on the other hand were clearly observed after 8 h of dry heating of the SMP used.…”

Section: Maillard Conjugation As a Potential Strategy To Improve The Heat Stability Of (Recombined) Evaporated Milkmentioning

confidence: 95%

“…A number of researches have also focused on commercial products. In the study of A'yun, Demicheli, et al (2020), an increased heat stability of WPI-stabilized emulsions was achieved by dry heating of a mixture of WPI and lactose at 60 • C and 74% of RH. Wu et al (2020) extended this study on a model emulsion system to a commercial product, i.e.…”

Section: Maillard Conjugation As a Potential Strategy To Improve The Heat Stability Of (Recombined) Evaporated Milkmentioning

confidence: 99%

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

A’yun

et al. 2021

Trends in Food Science & Technology

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“…Sufficient glycation reaction time is required to make the glycated protein have good emulsifying properties. The WPI and lactose mixture was dried and heated at 60°C and 74% humidity for 0–48 h. Heating for 8 h produces a glycated protein with high emulsifying properties, and emulsions stabilized by this glycated protein are stable after heating at 80°C for 20 min (A'yun et al, 2020). However, heating WPI and lactose at 70°C and 79% humidity for 12 h resulted in the glycated proteins with the best emulsifying properties (Liu et al, 2019).…”

Section: Structural and Functional Change Of Protein Caused By Glycationmentioning

confidence: 99%

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

Tang

Zhang

Ritzoulis

et al. 2023

Comp Rev Food Sci Food Safe

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Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein‐stabilized oil/water emulsions were comprehensively summarized and discussed. Also, this review sheds lights on the in vitro digestion characteristics and edible safety of emulsion stabilized by glycated protein. It can further serve as a research basis for understanding the role of structural features in the emulsification and stabilization of glycated proteins, as well as their utilization as emulsifiers in the food industry.

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Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

Cited by 17 publications

References 29 publications

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

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