Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum

Khalesi, Hoda; Emadzadeh, Bahareh; Kadkhodaee, Rassoul; Fang, Yapeng

doi:10.1080/01932691.2016.1230064

Cited by 23 publications

(11 citation statements)

References 55 publications

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“…[26] In a comparison of the emulsifying properties of PG and gum Arabic, it was concluded that PG could produce more stable emulsions than gum Arabic. [24] Considering the good availability of PG and attractive food functional properties, we conclude that PG could be an interesting alternative or substitute for gum Arabic in many cases.…”

Section: Introductionmentioning

confidence: 88%

“…[21] Some physicochemical properties and the composition of three types of PG were studied. [22] Some studies on the ability of water-soluble fraction of PG to form electrostatic complexes with WPI have already been performed by Hadian et al [19,23] and Khalesi et al [24] Complexes of PG and b-lactoglobulin have also been used for stabilizing O/W emulsions and it was observed that the mixing ratio and pH values play a crucial role in determining emulsion stability enhancement. [25] In another study, the ability of double layer emulsions prepared by WPI and water soluble fraction of PG (WSPG) for improving the oxidative stability of fish oil was explored.…”

Section: Introductionmentioning

confidence: 99%

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A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Hadian¹,

Labbafi

Hosseini

et al. 2020

Journal of Dispersion Science and Technology

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Whey protein isolate (WPI) is an excellent emulsifier. However, WPI-stabilized emulsions tend to flocculate at pH values close to their isoelectric point. In this work, a layer by layer (LBL) technique was used to develop double layer oil in water emulsions using a mixture of WPI and water-soluble fraction of Persian gum (WSPG). Polysaccharide concentration and pH were found to have a major impact on the stability of the final system. At a constant total biopolymer concentration, increasing the amount of WSPG significantly (p < 0.05) improved the emulsion physical stability. An appropriate stability was obtained at 0.5 wt% WPI, 1 wt% WSPG, and pH 5.0. At high ionic strength, the emulsions became unstable with a higher sensitivity to CaCl 2 than NaCl. Confocal laser scanning microscopy and zeta-potential measurements confirmed the electrostatic adsorption of WSPG onto the WPI-stabilized oil droplets. The results of interfacial tension and dilatational rheology measurements revealed a slight decrease in the interfacial tension after the adsorption of WSPG as the second layer and a predominantly elastic behavior (E 0 > E 00 ), at the interface especially at pH 5.0. The results showed that WSPG is an appropriate candidate for improving the physical stability of WPI-stabilized emulsions at pH values close to isoelectric point.

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Section: Introductionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Hadian¹,

Labbafi

Hosseini

et al. 2020

Journal of Dispersion Science and Technology

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“…Whey protein isolate (WPI) is a by-product of cheese whey industry. Due to its high nutritional value and good functional properties, it has great potential in food industry (Khalesi, Emadzadeh, Kadkhodaee, & Fang, 2017). However, its functionalities are sensitive to pH (Teo, et al, 2016), ionic strength (de Wit, 1998) and temperature (LaClair & Etzel, 2010), which prevent the wide application of WPI in diverse food systems and processing technologies.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

et al. 2019

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Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20 % was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less α-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.

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“…Its average molecular weight is 4.74 × 10 6 Da . Until now, ZG applications in different food products are widely discussed . Abbasi mentioned that ZG could not solely make edible film at 3% because of brittleness; however, this defect was enhanced considerably by increasing pH to 8 and addition of CaCl 2 .…”

Section: Introductionmentioning

confidence: 99%

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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Developments in the field of biodegradable packaging have led to interests in application of new natural polymers, due to their lower environmental hazards. This study was undertaken to design edible films based on Zedo gum/sodium caseinate (ZG/NaCs) with microalgae (Spirulina platensis) as an antioxidant compound. A central composite design was used to assess structural, physicochemical, barrier, and mechanical parameters of potential antioxidative edible films. Mixture of different ratios of NaCs (2%–6%), ZG (0%–1%), and microalgal biomass (0%–0.5%) was applied to fabricate samples. Films containing higher concentration of microalgae (0.5%) and ZG represented pronounced opacity and antioxidative characteristics. Lower amounts of microalgae by increasing NaCs amount, enhanced elasticity of samples. NaCs‐based films were thicker and more transparent. Fourier transform infrared spectra analysis confirmed combination of microalgae and ZG in NaCs mixture. Taken together, this study suggests a new biocomposite colored formulation, which had satisfactory characteristics for a novel edible film packaging material. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46024.

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Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum

Cited by 23 publications

References 55 publications

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

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