Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Zhang, Xiaoying; Qi, Baokun; Xie, Fang; Hu, Miao; Sun, Yu; Han, Lu; Liang, Li; Zhang, Shuang; Li, Yang

doi:10.1016/j.foodhyd.2020.106391

Cited by 103 publications

(42 citation statements)

References 40 publications

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“…When the pH was far from the PI, electrostatic repulsion increased with the increase in the solubility of the protein, while the particle size of the emulsion droplets decreased rapidly. Similarly, the emulsion particle sizes stabilized by BL and Co were smaller and distributed more uniformly under the same pH (e.g., pH 9.0 and 11.0), which is consistent with the results obtained with soy–whey mixed protein at pH 2.0–11.0 [ 6 ]. The variation trend of Co was more obvious.…”

Section: Resultssupporting

confidence: 90%

“…Although the oil droplets stabilized by Co were small, evident protein aggregation was observed. A pH value approaching PI is the main cause for the bridging flocculation of oil droplets and proteins [ 6 ]. When the pH was far from the PI, electrostatic repulsion increased with the increase in the solubility of the protein, while the particle size of the emulsion droplets decreased rapidly.…”

Section: Resultsmentioning

confidence: 99%

“…BL refers to the blending of isolated proteins. Mixtures of pea protein isolate (PPI) and cod protein isolate as well as the combination of soy protein isolate and whey protein isolate exhibit synergistic emulsifying effects; however, when the proportion of plant protein replacing animal protein is increased, the synergistic effect is weakened, indicating that BL application has certain limitations [ 5 , 6 ]. Some studies suggest that the emulsifying gelation of directly mixed plant and animal proteins has an obvious antagonistic effect [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Zhou

Zhang

Cao

et al. 2021

Foods

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Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Zhou

Zhang

Cao

et al. 2021

Foods

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“…When the pH was close to the isoelectric point of SPI (i.e. 4–5), the droplet size of the emulsions reach more than 60 μm, which showed poor stability because the electrostatic repulsion between droplets was insufficient to overcome the attractive interaction and led to droplet aggregation 39 . When the pH was 6 and the amount of EDTAD added was 150 g kg −1 , the droplet size of the emulsion was the smallest, at approximately 10 μm, probably indicating a more stable emulsion system, which is consistent with the stability evaluation results of the emulsions discussed in the Storage Stability of Emulsions section.…”

Section: Resultsmentioning

confidence: 99%

Study on preparation of acylated soy protein and stability of emulsion

Xia

Zheng

et al. 2021

J Sci Food Agric

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BACKGROUND Protein can be used as an emulsifier to improve emulsion stability at the interface of water‐in‐oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0–300 g kg−1) on the physicochemical properties of SPI was studied. RESULTS The results of the Fourier transform infrared spectra analyses showed that carboxyl groups were introduced into the SPI structure by the EDTAD treatment. The carboxyl concentration of SPI was increased by 30–74.07% with an increase in EDTAD addition from 50 to 300 g kg−1. When 150 g kg−1 EDTAD was added, the surface hydrophobicity, the emulsifying activity, and the absolute value of the zeta potential were increased by 213%, 120%, and 68% respectively, and the particle size decreased to 247 nm. The droplet size of emulsion decreased to 10 μm when pH was 6. At the same concentration of SPI and pH, the absolute value of zeta potential of the emulsion was biggest. A comparison of the emulsions during storage showed the improvement of emulsion stability was related to the increase in the zeta potential and the decrease in the average particle size. The experimental group showed no destabilization on day 21, and no obvious aggregation phenomenon was observed. CONCLUSION Acylation modification by EDTAD changed the emulsifying properties of SPI and enhanced the stability of the SPI emulsion. © 2021 Society of Chemical Industry

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“…The oil phase is always completely encapsulated by water inside the emulsions in the form of spherical droplets. Large oil droplets for all emulsions were observed under acidic conditions (pH = 2.0), thus indicating substantial droplet aggregation and low emulsion stability across this pH range [37].…”

Section: Emulsion Stabilitymentioning

confidence: 96%

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Pirozzi

Capuano

Avolio

et al. 2021

Foods

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This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.

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Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Cited by 103 publications

References 40 publications

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Study on preparation of acylated soy protein and stability of emulsion

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

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