Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

Khan, Nasir Mehmood; Mu, Taihua; Ali, Farman; Arogundade, Lawrence A.; Khan, Zia Ullah; Zhang, Maio; Ahmad, Shujaat; Sun, Hongnan

doi:10.1016/j.foodchem.2014.08.013

Cited by 27 publications

(15 citation statements)

References 27 publications

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“…; Felix and Michael ; Khan et al . ). This extensive usage is due to the ability of many biopolymers to form a gel under certain conditions.…”

Section: Introductionmentioning

confidence: 97%

“…They can be used as thickeners, stabilizers and carriers of nutritional taste components. They are also widely employed as structural component in food products so as to obtain the desired texture properties (Neirynck et al 2007;Wassén et al 2012;Felix and Michael 2014;Khan et al 2015). This extensive usage is due to the ability of many biopolymers to form a gel under certain conditions.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics Study of Biopolymers Mixture with the Help of Confocal Laser Scanning Microscopy

Ur-Rehman

Khan

Ali

et al. 2015

J Food Process Engineering

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The application of biopolymers such as protein and polysaccharides is becoming increasingly popular due to their remarkable gelling property under certain conditions. In this work, the effects of gelation together with phase separation in the restricted geometries were studied in detail for whey protein isolate (WPI) and polysaccharide mixtures. The results showed that phase separation of the constituents was highly dependent on the concentration of the constituent in the mixture. The results clearly demonstrated that the properties of the system would be different if the size of the final morphological structure of droplet is reduced. The effect of kinetics on the phase separation was also investigated in this study. It was concluded that the microstructure of droplet exhibited different amounts of phase separation before settling where the whole WPI was observed to form the shell, while the polysaccharide was observed to form the core of microstructure. PRACTICAL APPLICATIONSThis study provides practical and theoretical information regarding the monodisperse particles of a phase separating and gelling biopolymer mixture of whey protein isolate, gellan gum and locust bean gum which have importance in controlling the kinetics of phase separation to impart stability and desired textural properties to a food product.

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“…; Felix and Michael ; Khan et al . ). This extensive usage is due to the ability of many biopolymers to form a gel under certain conditions.…”

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Kinetics Study of Biopolymers Mixture with the Help of Confocal Laser Scanning Microscopy

Ur-Rehman

Khan

Ali

et al. 2015

J Food Process Engineering

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“…The combination of cavitation, shear, and collision effects could alter the structure and size of protein aggregates (Oliete, Yassine, Cases, & Saurel, 2019;Yin, Tang, Wen, Yang, & Li, 2008). The modification of inter-and intramolecular interactions within protein particles would make it possible to increase the solubility and the emulsifying abilities of the treated proteins (Khan et al, 2015;Peyrano, Speroni, & Avanza, 2016;Shen & Tang, 2012). One of the main techno-functional properties of food proteins is their foaming capacity (FC).…”

Section: Introductionmentioning

confidence: 99%

The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Djemaoune

Cases

Saurel

2019

Journal of Food Science

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The effect of dynamic high‐pressure treatment, also named microfluidization, on the surface properties of thermal pea albumin aggregates (AA) and their foaming ability was investigated at pH 3, 5, and 7. The solubility of albumin particles was not affected by the increase in microfluidization pressure from 70 to 130 MPa. Particle charge depended only on the pH, whereas protein surface hydrophobicity was stable at pH 5, decreased at pH 3, but increased at pH 7 after microfluidization treatment and with the applied pressure. Surface tension of AA measured at air/water interface was favorably affected by the microfluidization treatment at each pH preferentially due to size reduction and increased flexibility of protein particles. The foaming capacity and stability of AA depended on the pH conditions and the microfluidization treatment. The high‐pressure treatment had little influence in foaming properties at acidic pHs, probably related to a more compact form of AA at these pHs. At neutral pH, the foaming properties of pea AA were strongly influenced by their surface properties and size associated with significant modifications in AA structure with microfluidization. Changes in albumin aggregate characteristics with pH and microfluidization pressure are also expected to modulate other techno‐functional properties, such as emulsifying property. Practical Application Albumins are known for their interesting nutritional values because they are rich in essential amino acids. This fraction is not currently marketed as a protein isolate for human consumption, but can be considered as a potential new vegetable protein ingredient. This document demonstrated that heat treatment or dynamic high‐pressure technology can control the foaming properties of this protein for possible use in expanded foods.

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“…Physical processing technologies, including high‐pressure processing (HPP), high‐voltage pulse electric field, ultrasonic waves, and microwaves, among others, have recently emerged as suitable in food manufacturing due to their low energy consumption, efficiency, safety, and convenience . Indeed, HPP is currently a focus of investigation in food manufacturing and research owing to its major commercial potential . As a novel food processing method, HPP offers several advantages over other methods, including food sterilization, enzyme deactivation, and property modification .…”

Section: Introductionmentioning

confidence: 99%

“…As a novel food processing method, HPP offers several advantages over other methods, including food sterilization, enzyme deactivation, and property modification . In recent years, various studies have assessed the property modifications of polysaccharide–protein blends by HPP, showing that appropriate HPP enhances interactions between polysaccharides and proteins, leading to an improvement in polysaccharide–protein blend properties, including the gelation of casein (CS)–ι‐carrageenan and soy protein isolate–wheat gluten mixtures, the water‐holding capacity of myosin–κ‐carrageenan and salt‐soluble meat protein–locust bean gum blends, and the viscosity of sweet potato protein–guar gum and low‐methoxyl pectin–micellar CS mixtures, among others. These studies indicate that HPP can lead to the improvement of compatibility and enhance the interaction between polysaccharides and proteins in blends.…”

Section: Introductionmentioning

confidence: 99%

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure

et al. 2018

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Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

Cited by 27 publications

References 27 publications

Kinetics Study of Biopolymers Mixture with the Help of Confocal Laser Scanning Microscopy

Kinetics Study of Biopolymers Mixture with the Help of Confocal Laser Scanning Microscopy

The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure

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