Food proteins: A review on their emulsifying properties using a structure–function approach

Lam, R.; Nickerson, Michael T.

doi:10.1016/j.foodchem.2013.04.038

Cited by 678 publications

(369 citation statements)

References 135 publications

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“…Proteins are ideal materials for improving emulsion stability due to their amphiphilic nature (i.e., having both hydrophilic and hydrophobic moieties), enabling them to align at, or unfold at the oil-water interface to lower interfacial tension and form a cohesive viscoelastic coating/film around the droplets (Tcholakova et al 2006). Electrostatic repulsive forces and steric interactions between neighboring droplets, and increases in continuous phase viscosity in the presence of proteins, all play a role in stabilizing oil-in-water emulsions (Lam and Nickerson 2013). Since emulsions are thermodynamically unstable, breakdown over time will occur based on several established mechanisms including: creaming, flocculation, coalescence and Ostwald ripening (Damodaran 2005;McClements 2007).…”

Section: Introductionmentioning

confidence: 99%

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

2014

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The physicochemical and emulsifying properties of legume protein isolates prepared from chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) were investigated in the presence and absence of genipin. Solubility was highest for CPI (~94 %), followed by LPI (~90 %), FPI (~85 %) and SPI (~50 %). Surface characteristics revealed similar zeta potentials (~−47 mV) for CPI, LPI and FPI, but lower for SPI (~− 44 mV). Contrastingly, surface hydrophobicity was greatest for CPI (~137 arbitrary units, AU), followed by SPI/LPI (~70 AU) and FPI (~24 AU). A significant (from 16.73 tõ 8.42 mN/m) reduction in interfacial tension was observed in canola oil-water mixtures in the presence of non-crosslinked legume protein isolates. The extent of legume protein isolategenipin crosslinking was found to be similar for all isolates. Overall, creaming stability increased in the presence of genipin, with maximum stability observed for SPI (65 %), followed by FPI (61 %), LPI (56 %) and finally CPI (50 %).

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Section: Introductionmentioning

confidence: 99%

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

2014

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“…Four years later, Shu et al (1996) reported studies on lysozyme attached with 1 and 2 mol galactomannan, which showed that conjugates synthesised with a higher proportion of polysaccharides may have better emulsifying properties than that with a relatively low proportion of polysaccharides [42]. However, recently Lam and Nickerson (2013) warned that if the content of polysaccharides is above a certain level, the non-linked polysaccharides may destabilise emulsions due to the depletion effect [59]. Therefore, it is critical to control the molar or the weight ratio of proteins and polysaccharides for synthesising effective conjugates.…”

Section: Influence Of Protein-polysaccharide Ratiomentioning

confidence: 99%

Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

Akhtar

Ding

2017

Current Opinion in Colloid & Interface Science

115

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This review presents recent research conducted on the development of various proteinpolysaccharide conjugates, their functional properties and industrial applications. conjugates. Furthermore, the physicochemical properties of conjugates such as solubility, thermal stability, emulsifying activity, emulsion stabilising properties, gelling and foaming properties are also analysed. A novel processing technology, spinning disc reactor, could be an alternative process for the production of protein-polysaccharide conjugates, with desirable functionality in different food systems.

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“…Jel emülsiyon sistemleri et ürünlerini de kapsayan sağlıklı gıda formülasyonlarının oluşturulmasında yenilikçi bir yaklaşımdır [29]. Jel emülsiyonlar; emülsiyon ve jel yapılarını bir arada bulunduran kolloidal özellikte olmaları nedeniyle karmaşık bir yapıya sahip, ağ yapısı ile jel, mekanik özellikleri ile katı davranış gösteren sistemlerdir.…”

Section: Et üRünlerinde Jel Emülsiyonların Kullanılmasıunclassified

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

Karabıyıkoğlu¹,

Serdaroğlu²

2017

Akademik Gıda

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Uses of Emulsified Lipid Phases in Meat Product Formulations ABSTRACTIn recent years there has been growing consumer interest towards healthier meat products. Reformulation is one of the most important approaches for the development of meat products containing functional and low-fat additives with modified fatty acid profile. Three main goals related to the improvement of fat content using meat reformulation strategies by structured emulsions (simple, gelled and double emulsions) are reduction of total fat, cholesterol and modification of fatty acid profiles. Gel emulsions, a recent technique in formulation of healthier meat products, are systems created through stabilizing of an emulsion in a hydrogel structure. Multiple emulsions present novel approaches in carrying of bioactive compounds and/or reduction of fat in food industry. O/W gel and W1/O/W2 multiple emulsions are brand new delivery systems for food industry and so, except a very few research, their utilization in industrial meat products has not been studied extensively. This review provides information on the types of lipid emulsions used in meat products and their applicability in meat industry.

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Food proteins: A review on their emulsifying properties using a structure–function approach

Cited by 678 publications

References 135 publications

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

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