Effects of different oils on the properties of soy protein isolate emulsions and gels

Gu, Xia; Campbell, Lydia; Euston, Stephen R.

doi:10.1016/j.foodres.2009.04.015

Cited by 90 publications

(61 citation statements)

References 30 publications

(49 reference statements)

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“…This is analogous with other findings; the amount of protein adsorbed from the solution increased due to greater levels of fat in the bulk. [8,9] The reduction in droplet size and increase in surface area for protein adsorption corroborates the increase in surface tension of emulsions, as explained later. The complexity in restructuring dynamics of proteins in terms of their conformations at a molecular level, as well as within their adsorption layers may be the result of an uneven response to surface tension of the emulsions at particular fat concentrations.…”

supporting

confidence: 69%

“…In addition, adsorption of soy protein isolates decreased at the fat droplet interface when vegetable oil concentrations were increased in emulsion. [9] These studies showed that the addition of fat including the emulsion droplet size can influence the protein adsorption in the bulk fat interface, which may affect the amount of remaining protein in the serum phase and, eventually, the amount that is adsorbed at the water-air interface in relation to spray drying.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Howes

Adhikari

et al. 2013

Drying Technology

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To examine the effect of protein adsorption on the fat-water interface on the surface composition of spray-dried particles, whey, hydrolyzed whey, and soy protein isolate emulsions were prepared at three different protein to fat ratios of 1:1, 1:5, and 1:10 and spray dried. Non-hydrolyzed whey protein isolate (WPI) and the more hydrolyzed whey protein solutions at 20.2% degree of hydrolysis (DH) had significantly lower surface tension values with fat than without fat. The correlation between the reduction of surface tension value of an emulsion and the increase in protein surface composition of powder particles was observed for WPI and HWP406 but was not observed for the other protein isolate types. It was clear that the spray-dried emulsions had fat as the dominant component on the surface of the powder particles and that the amount of protein on the surface became severely depressed at higher fat addition levels. In terms of its powder morphology, the unique powder structures such as the indentations and folds usually found on the surface of protein containing powders were not evident because they were compromised by the presence of high surface fat. The powder with higher surface fat had more crumpled particle structures and dimpled surfaces.

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supporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Howes

Adhikari

et al. 2013

Drying Technology

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“…For comparison, soy protein isolate emulsions and gels were centrifuged in a microcentrifuge tube at 10,000 × g for 20 minutes at room temperature. 28 These results also confirmed that this delivery system is thermodynamically stable in these particular concentrations of oil, surfactant, and water, with no phase separation, creaming, or cracking. 29 These results show that the stability of a protein drug can be improved greatly in our research, which we attribute to the following characteristics of this system.…”

Section: Discussionsupporting

confidence: 67%

Development and characterization of a novel nanoemulsion drug-delivery system for potential application in oral delivery of protein drugs

Sun¹,

Liu²,

Liu³

et al. 2012

IJN

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Background:The stability of protein drugs remains one of the key hurdles to their success in the market. The aim of the present study was to design a novel nanoemulsion drug-delivery system (NEDDS) that would encapsulate a standard-model protein drug -bovine serum albumin (BSA) -to improve drug stability. Methods: The BSA NEDDS was prepared using a phase-inversion method and pseudoternary phase diagrams. The following characteristics were studied: morphology, size, zeta potential, drug loading, and encapsulation efficiency. We also investigated the stability of the BSA NEDDS, bioactivity of BSA encapsulated within the NEDDS, the integrity of the primary, secondary, and tertiary structures, and specificity. Results: The BSA NEDDS consisted of Cremophor EL-35, propylene glycol, isopropyl myristate, and normal saline. The average particle diameter of the BSA NEDDS was about 21.8 nm, and the system showed a high encapsulation efficiency (.90%) and an adequate drugloading capacity (45 mg/mL). The thermodynamic stability of the system was investigated at different temperatures and pH levels and in room-temperature conditions for 180 days. BSA NEDDS showed good structural integrity and specificity for the primary, secondary, and tertiary structures, and good bioactivity of the loaded BSA. Conclusions: BSA NEDDS showed the properties of a good nanoemulsion-delivery system. NEDDS can greatly enhance the stability of the protein drug BSA while maintaining high levels of drug bioactivity, good specificity, and integrity of the primary, secondary, and tertiary protein structures. These findings indicate that the nanoemulsion is a potential formulation for oral administration of protein drugs. Keywords: nanoemulsion, drug-delivery system, protein drug, oral administration, stability IntroductionMany protein targets and protein drugs have recently been discovered, with approximately a dozen therapeutic protein drugs receiving regulatory approval each year around the world.1,2 Over 125 protein drugs are already in the US market, and the value of advanced drug-delivery systems in this market had reached $121 billion by 2010.3 Although many varieties of protein drugs have been designed for therapeutic purposes, several challenges remain, including enzymatic susceptibility, stability during storage period, and efficacy after administration. 4 Thus, protein stability is one of the major hurdles for a drug's successful entry into the market. 5 At present, many of the marketed protein drugs are mainly designed for injective delivery. Because of the thermal instability of protein drugs, they need to be stored and transported at cold temperatures in order to ensure long shelf life. 5,6Dovepress submit your manuscript | www.dovepress.com To overcome the crucial problem of protein instability, stabilizers such as nonionic surfactants, cyclodextrin derivatives, poloxamers, glycerol, ethylene glycol, glucose, sucrose, and trehalose have been used. 7 However, the effects of these stabilizers vary among different proteins. With a view to en...

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“…formation of local, denser protein networks surrounding the oil bodies, much like oil-filled gels from SPI and WPI (Gu, Campbell, & Euston, 2009;Sala, 2007). These locally dense networks with oil and high protein contents will have a high density, closer to that of water, and will end up in the fibre-rich pellet as evidenced by its increased protein content (Fig.…”

Section: Oxidation After Heat Treatmentmentioning

confidence: 99%

Aqueous fractionation yields chemically stable lupin protein isolates

Berghout

Marmolejo-Garcia

Berton‐Carabin

et al. 2015

Food Research International

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Effects of different oils on the properties of soy protein isolate emulsions and gels

Cited by 90 publications

References 30 publications

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Development and characterization of a novel nanoemulsion drug-delivery system for potential application in oral delivery of protein drugs

Aqueous fractionation yields chemically stable lupin protein isolates

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