Emulsifying properties of proteins: evaluation of a turbidimetric technique

Pearce, K. N.; Kinsella, John E.

doi:10.1021/jf60217a041

Cited by 2,142 publications

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“…The emulsifying activity index (EAI) and the emulsion stability index (ESI) of the hydrolysates were determined according to the method of Pearce and Kinsella (1978) with a slight modification. The hydrolysate solutions were prepared by dissolving freeze-dried hydrolysates in distilled water at 60°C for 30 min.…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

“…The absorbance of the diluted solutions was measured at 500 nm using a spectrophotometer (T70, UV/ VIS spectrometer, PG Instruments Ltd, China). The absorbances, measured immediately (A0) and 10 min (A10) after emulsion formation, were used to calculate the emulsifying activity index (EAI) and the emulsion stability index (ESI) (Pearce and Kinsella 1978). All determinations are means of at least three measurements.…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

“…A maximum EAI and ESI values were observed at a concentration of 0.1%. According to Pearce and Kinsella (1978), this concentration refers to the minimum concentration needed to obtain reproducible results for the emulsifying properties and must be established in each case because it depends on the type of protein involved in the emulsifying process. The higher EAI at 0.1% of SPHs was similar to that found by Thiansilakul et al (2007a).…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

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Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

et al. 2011

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Composition, functional properties and in vitro antioxidative activities of protein hydrolysates prepared from muscle of sardinelle (Sardinella aurita) were investigated. Sardinelle protein hydrolysates (SPH) were obtained by treatment with crude enzyme preparations from Bacillus pumilus A1 (SPHA1), Bacillus mojavensis A21 (SPHA21) and crude enzyme extract from sardinelle (Sardinella aurita) viscera (SPHEE). The protein hydrolysates SPHA1, SPHA21 and SPHEE contained high protein content 79.1%, 78.25% and 74.37%, respectively. The protein hydrolysates had an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of protein hydrolysates at different concentrations were evaluated using various in vitro antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, chelating activity, β-carotene bleaching and DNA nicking assay. All protein hydrolysates showed varying degrees of antioxidant activity. SPHA21 had the highest DPPH radical scavenging activity (89% at 6 mg/ml) and higher ability to prevent bleaching of β-carotene than SPHA1 and SPHEE (p<0.05). However, SPHEE exhibited the highest metal chelating activity (89% at 1 mg/ml) and the strongest protection against hydroxyl radical induced DNA breakage (p<0.05).

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Section: Emulsifying Propertiesmentioning

confidence: 99%

Section: Emulsifying Propertiesmentioning

confidence: 99%

Section: Emulsifying Propertiesmentioning

confidence: 99%

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Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

et al. 2011

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“…According to Pearce and Kinsella (1978) and Kato et al (1985), electrical conductivity is often used to determine the type of emulsion and to control its stability during the storage period. The conductivity measure can be used to check the integrity of the external phase (Pianovski et al, 2008).…”

Section: Preliminary Stability Testsmentioning

confidence: 99%

Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy

Daher

Fontes

Rodrigues

et al. 2014

Braz. J. Pharm. Sci.

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Euterpe oleracea Mart. is a palm tree popularly known as açai, which is primarily found in northern Brazil. The açai's fruits contain anthocyanins, a class of polyphenols to which antioxidant properties have been attributed. The aim of this work was to develop O/W sunscreens emulsions containing açai glycolic extract (AGE) and to evaluate both their physical stability and photoprotective efficacy. Emulsions containing AGE and sunscreens were formulated using different types and concentrations of polymeric surfactant (acrylates/C 10-30 alkyl acrylate crosspolymer and sodium polyacrylate). The influence of two rheology modifiers (polyacrylamide (and) C13-14/isoparaffin (and) Laureth-7 and Carbomer) on the stability was also investigated. Physical stability was evaluated by preliminary and accelerated studies. Emulsions with 1.0% sodium polyacrylate were stable and exhibited non-newtonian pseudoplastic behavior and thixotropy. Photoprotective efficacy was evaluated by in vivo Sun Protection Factor (SPF) and determination of Protection Factor of UVA (PF-UVA). When AGE was added to the sunscreen emulsion, no significant increase in the in vivo SPF value was observed. The emulsion containing AGE showed PF-UVA = 14.97, 1.69 of the SPF/PF-UVA ratio and a critical wavelength value of 378 nm, and may therefore be considered a sunscreen with UVA and UVB protection. Euterpe oleracea Mart. é uma palmeira popularmente conhecida como açaí, encontrada no norte do Brasil. O fruto do açaí apresenta em sua composição antocianinas, uma classe de polifenóis à qual é atribuída propriedade antioxidante. Os objetivos desse trabalho foram desenvolver emulsões fotoprotetoras O/A contendo extrato glicólico de açaí (AGE), avaliar a estabilidade física e avaliar a eficácia fotoprotetora. Emulsões contendo AGE e filtros solares foram formuladas utilizando diferentes tipos e concentrações de tensoativo polimérico (acrilates/C 10-30 alquil acrilato polímero cruzado e polilacrilato sódico). A influência de dois modificadores reológicos (poliacrilamida (e) C13-14/isoparafina (e) Laureth-7 e Carbomer) na estabilidade foi avaliada. A estabilidade física das emulsões foi avaliada por meio de estudos de estabilidade preliminar e acelerada. Emulsões com 1,0% poliacrilato sódico foram estáveis, exibiram comportamento não-newtoniano pseudoplástico e tixotrópico. A eficácia fotoprotetora foi avaliada pelo teste in vivo de Fator de Proteção Solar (FPS) e pela determinação do Fator de Proteção UVA (FP-UVA). Quando adicionado o AGE na emulsão contendo filtros solares, não se observou aumento significativo no valor do FPS. A emulsão contendo o AGE apresentou FP-UVA=14,97, a razão FPS/ FP-UVA = 1,69 e o comprimento de onda crítico igual a 378 nm, podendo ser considerado um protetor solar com proteção UVA e UVB. Unitermos:Emulsão O/A/desenvolvimento. Euterpe oleracea/farmacognosia. Euterpe oleracea/extrato glicólico/eficácia fotoprotetora. Protetores Solares/desenvolvimento. Fator de Proteção Solar.

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“…After homogenization, aliquots of 50 μl of the emulsion were diluted to 5 ml with a 0.1 % sodium dodecyl sulfate (SDS) solution and their absorbance were determined at 500 nm in a spectrophotometer. Emulsion activity index (EAI) was calculated according to Pearce and Kinsella (1978). Emulsion stability index (ESI) was measured at 0 and 60 min (Eq.…”

Section: Functional Propertiesmentioning

confidence: 99%

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

2013

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Turkish Tombul hazelnut consumed as natural or processed forms were evaluated to obtain protein concentrate. Defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP) were produced from defatted hazelnut flour (DHF) and defatted hazelnut cake (DHC), respectively. The functional properties (protein solubility, emulsifying properties, foaming capacity, and colour), and dynamic rheological characteristics of protein concentrates were measured. The protein contents of samples varied in the range of 35-48 % (w/w, db) and 91-92 % (w/w, db) for DHF/DHC and DHFP/DHCP samples, respectively. The significant difference for water/fat absorption capacity, emulsion stability between DHF and DHC were determined. On the other hand, the solubility and emulsion activity of DHF and DHC were not significantly different (p>0.05). Emulsion stability of DHFP (%46) was higher than that of DHCP (%35) but other functional properties were found similar. According to these results, the DHCP could be used as DHFP in food product formulations. The DHFP and DHCP samples showed different apparent viscosity at the same temperature and concentration, the elastic modulus (G' value) of DHPC was also found higher than that of DHFP samples.

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Emulsifying properties of proteins: evaluation of a turbidimetric technique

Abstract: Kinsella, 1976). Thus EC is not solely a property of the protein under test but rather is a property of the emulsion system, the equipment and method used to produce the emulsion (Tornberg and Hermansson, 1977). Furthermore,

Cited by 2,142 publications

References 23 publications

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

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