Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Katherine M.; Conte, Eric D.

doi:10.1016/j.foodchem.2016.05.187

Cited by 63 publications

(26 citation statements)

References 23 publications

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“…The interactions that occur through the specific (hydrophilic) functional groups of polysaccharides and proteins are an important factor in the study of mucilage proteins; these form a three-dimensional network that can improve the stability and uniformity of the system matrix and suggest potential application in the industry [29]. Usually, proteins and polysaccharides are safe food additives that can form physically stable emulsions [30].…”

Section: Chemical Characterization Of the Mucilagementioning

confidence: 99%

Extraction and Physicochemical Characterization of Mucilage from Opuntia cochenillifera (L.) Miller

Monrroy

García

Ríos

et al. 2017

Journal of Chemistry

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The aim of this study was to extract mucilage from O. cochenillifera (L.) cacti and determine its functional and physicochemical properties. The best mucilage yield (31%) was obtained by nonthermal extraction with hydration. The mucilage has appreciable carbohydrate and protein contents. The phytochemical analysis shown the presence of alkaloids and terpenes/steroids. The Fourier transformed infrared (FT-IR) spectrum of the mucilage exhibits typical bands for carbohydrates as O–H, C–H, and –COO−. The mucilage demonstrated water- and oil-holding capacities of 2.78 g water/g dry mucilage and 1.80 g oil/g dry mucilage, respectively, these properties can have a positive effect on the texture of the products when used as a stabilizer. The mildly acidic pH (4.8–5) contributes to its emulsifying capacity. The presence of electrolytes in the mucilage can be of great value in flocculation processes. The mucilage forms low viscosity solutions in the same manner as gum Arabic. Finally, its potential for use as a textile dye remover was evaluated, achieving a 70% removal rate from aqueous solutions. The prepared mucilage exhibits properties that recommend it as a natural material that can be used as an additive in the chemical, food, pharmaceuticals and cosmetics industries, as well as in decontamination processes.

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Section: Chemical Characterization Of the Mucilagementioning

confidence: 99%

Extraction and Physicochemical Characterization of Mucilage from Opuntia cochenillifera (L.) Miller

Monrroy

García

Ríos

et al. 2017

Journal of Chemistry

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“…Whey protein has been widely used as an ingredient in many traditional and novel food products because of its highly nutritional value and some desirable functional properties, such as gelation, emulsification, foaming, flavour binding properties (Smithers, ; Sun et al ., ). Whey protein isolates (WPI) refer to commercially available products purified to protein content higher than 90% (Chityala et al ., ). The majority of WPI proteins are β‐lactoglobulin (β‐lg) and α‐lactalbumin (α‐la) that are generally responsible for the functional properties of whey proteins (Norwood et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Ultrasound‐induced changes in physical and functional properties of whey proteins

Shen

Shao

Guo

2016

Int J of Food Sci Tech

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Use of high-intensity ultrasound to modify certain functional properties of whey proteins is an alternative to traditional method in food industry. Whey protein isolate (WPI) solutions were treated with an ultrasound probe (20 kHz) at different intensities (20% or 30% amplitude) and durations (10 or 20 min). Results showed that ultrasound treatment changed physical and several functional properties of whey proteins including decreased particle size (from 190.4 nm to 138.0 nm), increased surface hydrophobicity (from 5.13 9 10 5 to 5.77 9 10 5 ), free sulphydryl groups (from 52.64 lmol SH g À1 to 53.64-58.77 lmol SH g À1 ), solubility (from 74.95% to 89.70%), emulsion activity index (from 3.18 m 2 g À1 to 3.59-5.32 m 2 g À1 ) and emulsion stability index (from 62.26 min to 71.44-104.83 min), and changed viscosity (from 5.51 mPa.s to 4.81-5.64 mPa.s). Therefore, we conclude that high-intensity ultrasound can be potentially applied to whey proteins to improve its specific functions during food processing.

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“…XG can act as emulsifier, stabilizer and gel thickener in the food industry due to the functional properties, such as emulsifying property, thermal stability, thickening property [14,15] . Compared with the common edible gums of pectin and gelatin, the XG has more stable property and is more predominant in food processing [16,17] .…”

Section: Introductionmentioning

confidence: 99%

Effects of xanthan gum on the rheological properties of soy protein dispersion

Bi¹,

Gao²,

Zhu³

et al. 2018

International Journal of Agricultural and Biological Engineering

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This study focused on the effects of addition of xanthan gum (XG) on the rheological properties of soy protein isolate (SPI) solution. Three types of tests (steady shear test, strain sweep test, and frequency sweep test) were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system, the effects of strain variable on the storage modulus of the hybrid system, and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system, respectively. SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution. Meanwhile, it was found that the critical point of hybrid system was highly related to the XG concentration. XG can postpone the critical point strain amplitude to a higher value, and the addition of XG can enhance the strain resistance of hybrid system. The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly. After the addition of XG, the correlation between G′ and frequency changed from negative to positive.

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Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

Cited by 63 publications

References 23 publications

Extraction and Physicochemical Characterization of Mucilage from Opuntia cochenillifera (L.) Miller

Extraction and Physicochemical Characterization of Mucilage from Opuntia cochenillifera (L.) Miller

Ultrasound‐induced changes in physical and functional properties of whey proteins

Effects of xanthan gum on the rheological properties of soy protein dispersion

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