Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions

Hazt, Bianca; Bassani, Helen P.; Machado, João; Buzzo, João Luiz Aldinucci; Silveira, Joana Léa Meira; Freitas, Rilton Alves de

doi:10.1016/j.foodhyd.2020.105769

Cited by 20 publications

(11 citation statements)

References 34 publications

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“…The results are consistent with our previous observations [ 20 ]. In addition to particle size, the shape of protein micro-gel particles is also an important parameter for its adsorption on the oil-water interface, thus affecting the stability of the emulsions [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Zhang

Liang

et al. 2021

Polymers

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Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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Section: Resultsmentioning

confidence: 99%

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Zhang

Liang

et al. 2021

Polymers

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“…Subsequently, the number of needle-like particles decreased with the continued addition of SSPS. Hazt et al 43 found that protein particles with varying shapes (spherical or nanofibrils) affect the stability of emulsions. Katepalli et al 44 also reported that the particle shape dominated the stability and rheology of emulsions.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Lv,

Jin

et al. 2023

ACS Food Sci. Technol.

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Vinegar-egg is a health-promoting beverage prepared with eggs and vinegar. This study investigated the effect of soybean-soluble polysaccharide (SSPS) (0.1−0.7 wt %) alone or in combination with 0.1 wt % high-methoxy pectin (HMP) on the structure and stability of vinegar-eggs. Results showed that the combination of SSPS and HMP increased the turbidity and reduced the particle size of vinegar-eggs due to the adsorption of polysaccharides onto protein surfaces, enhancing the stability through electrostatic and steric repulsion. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that HMP selectively enhanced egg protein stability, and the weak gel network formed by the interaction between SSPS and HMP contributed to long-term stability. Interestingly, the presence of HMP changed the shape of the protein into a needle-like structure. Furthermore, the emulsion was found to be more stable at higher stabilizer doses, suggesting that SSPS and HMP could improve the quality of vinegar-egg products and have practical applications in acidic beverages.

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“…Here we have used protein microgels for which the adsorption of microgels at the interface of binary W/W emulsions has already been studied in some detail. 16,17 We will show how the association of different droplets in AMPS is influenced by formation of a layer of microgels at the interface.…”

Section: ■ Introductionmentioning

confidence: 99%

“…It has been shown that particles or polymers can in some cases be used to stabilize W/W emulsions by forming a layer at the interface that inhibits coalescence between the dispersed droplets. , The driving force for the formation of this layer is thought to be the reduction of the total interfacial tension as was established earlier for oil/water emulsions, but the effect of particles on the interfacial tension has not yet been determined in a systematic manner. Here we have used protein microgels for which the adsorption of microgels at the interface of binary W/W emulsions has already been studied in some detail. , We will show how the association of different droplets in AMPS is influenced by formation of a layer of microgels at the interface.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Interfacial Tension on Droplet Association in Aqueous Multiphase Systems

Nicolai

Machado

2021

Langmuir

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Aqueous multiphase systems (AMPS) were formed by mixtures of three or more incompatible water soluble macromolecules. Droplets formed by different phases in the water-in-water emulsions were found to associate and their morphology was studied using confocal laser scanning microscopy.By analysing the angles between different associated phases it was possible to determine the relative interfacial tensions between phases with respect to each other. In this manner the relative interfacial tension of 15 different pairs of polymers solutions was determined. The effect of the total polymer concentration on the relative interfacial tensions was found to be small as long as mixing of the polymers in the phases was small. The effect of adding protein microgels was studied for systems where they adsorb at the interface between the phases. It is shown that protein microgels can in some cases stabilize associated droplets in suspension.

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Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions

Cited by 20 publications

References 34 publications

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Effect of the Interfacial Tension on Droplet Association in Aqueous Multiphase Systems

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