Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

Li, Hao; Wang, Teng; Su, Ce; Wu, Jianfeng; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2021.107074

Cited by 26 publications

(2 citation statements)

References 45 publications

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“…Lastly, the unbounded samples were washed off by double-distilled water (pH 3) after 90 min. The Sauerbrey model was used to calculate the interfacial thickness [15].…”

Section: Quartz Crystal Microbalance With Dissipation (Qcm-d) Experim...mentioning

confidence: 99%

Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions

Yang,

Li,

et al. 2023

Foods

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Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate–chitosan complexes (RPA–CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA–CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA–CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM–D) indicated that RPA–CS complexes with 6 g·kg−1 of CS (RPA–CS6) had the highest K1 (0.592 × 106 Hz−1) and K4 (0.487 × 106 Hz−1), suggesting that the softest interfacial layers were formed. The solid–liquid balance of RPA–RPA–CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA–RPA–CS4-and RPA–CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply.

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“…Lastly, the unbounded samples were washed off by double-distilled water (pH 3) after 90 min. The Sauerbrey model was used to calculate the interfacial thickness [15].…”

Section: Quartz Crystal Microbalance With Dissipation (Qcm-d) Experim...mentioning

confidence: 99%

Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions

Yang,

Li,

et al. 2023

Foods

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“…Despite higher ionic strengths (up to 500 mM) leading to reduced hydration of the adsorbed layer, it did not decrease LMP adsorption. This responsive behavior to salt concentration is significant for regulating the interfacial adsorption behavior of WPI–LMP complexes at emulsion interfaces (Li, Wang, Su, et al., 2022). Similarly, flaxseed gum could be adsorbed onto the WPI‐stabilized emulsion interfacial film through high‐speed shearing, microfluidization, and electrostatic deposition to form a multilayer emulsion with enhanced physical stability (Xu et al., 2017).…”

Section: Noncovalent Interactions Facilitate Biomolecules For Constru...mentioning

confidence: 99%

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule‐based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule‐based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule‐based emulsions.

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The co-transport of Cd(II) and nZnO in saturated soil packed column: effects of ionic strength and pH

Liao,

Bin,

Luo

et al. 2023

Acta Geochim

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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

Cited by 26 publications

References 45 publications

Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions

Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

The co-transport of Cd(II) and nZnO in saturated soil packed column: effects of ionic strength and pH

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