Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

Tamm, F.; Drusch, Stephan

doi:10.1016/j.foodhyd.2016.08.013

Cited by 62 publications

(24 citation statements)

References 72 publications

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“…The interfacial shear rheology was investigated according to Tamm and Drusch (2017). The time sweep, amplitude sweep, and frequency sweep were carried out on shear rheometer MCR 301 or MCR 102 (Anton Paar GmbH, Ostfildern, Germany) equipped with a biconical disk geometry.…”

Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

“…The ability of a protein to adsorb to an oil/water-interface and decrease the interfacial tension is an essential requirement to emulsification (Tamm & Drusch 2017). When pectin has sufficient negative charge, it interacts electrostatically with protein.…”

Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

“…The interfacial shear rheology experiments give insight into the mechanical strength of the intermolecular interactions between adsorbed molecules at the interface (Tamm and Drusch 2017). The interfacial shear rheology of CP and CP-HMP complexes at the MCT oil/water interface was evaluated by time sweep, amplitude sweep and frequency sweep.…”

Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

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Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

et al. 2020

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The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP-HMP) on the microencapsulation of buriti oil by spray drying. CP was extracted and characterized by its molecular weight distribution, zeta potential and solubility. The adsorption of CP and CP-HMP complexes to the oil/water (O/W) interface was investigated by measurement of the interfacial tension. The intractions between the molecules at the O/W interface were analyzed by interfacial shear rheology. Emulsions containing CP or CP-HMP were prepared at pH 3.5, homogenized and spray dried at 180/70 ºC and 210/90 ºC (inlet/outlet) temperature. The oil droplet size distribution (ODS) of emulsions before and after spray drying, the encapsulation efficiency (EE) of microcapsules and their oxidative stability were evaluated. The interfacial tension of CP at the O/W interface was not affected by pectin addition. However, interfacial shear rheology revealed strong interactions between CP-HMP complexes, maintaining the physical integrity of emulsion oil droplets during spray drying. On the other hand, interactions in the CP film were weaker and the droplets were affected by spray drying, suffering from an increase in size. The EE of CP-HMP microcapsules was higher than for CP microcapsules, which suggests a synergistic effect. The spray drying temperature had no effect on the EE. During six months of storage, a slight increase of the conjugated dienes content was observed for all microcapsules. However, the type of microcapsule and the temperature of spray drying had no effect on the development of lipid oxidation.

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Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

Section: Interfacial Tension and Shear Rheology Of Cp And Cp-hmpmentioning

confidence: 99%

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Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

et al. 2020

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“…By using a complex notation, a quantity, the complex dilatational modulus E*, can be introduced. E* is composed of a real and an imaginary part, related to the elastic and viscous component, respectively: 9,11…”

Section: Measurement Of Interfacial Pressure and Interfacial Dilatatimentioning

confidence: 99%

“…Nevertheless, the obtained E″ values were a few times lower than E′ at all tested frequencies, which is a characteristic that PSPH shares with protein hydrolyzates of soy proteins and β-lactoglobulin. 11,24,25 The influence of PSPH solution concentration on the dilatational elasticity, E′, and dilatational viscosity, E″, of the oil-PSPH solution interfaces at three different pH values (3, 5 and 8) and ν = 0.02 Hz is illustrated in Fig. 5.…”

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An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

et al. 2018

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Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by enzymatic hydrolysis of pumpkin seed protein isolate using pepsin. Influence of pH (3, 5 and 8) and ionic strength, I c (0-1 mol dm-3), on the adsorption kinetics of PSPH (diffusion rate constant, k diff , and adsorption rate constant, k ads), interfacial pressure (π) and interfacial dilatational properties (dilatational elasticity, E′, and viscosity, E″) of the oil-PSPH solution interfaces was investigated at different PSPH concentrations (c = 0.0014-14 g dm-3). It was found that PSPH adsorbs to the interface at c ˃ 0.0014 g dm-3 , regardless of pH and ionic strength, as evidenced by the increase in interfacial pressure. The k diff and k ads value were found to be the highest at pH 3 and the lowest at pH 5 at the corresponding concentrations. The dilatational properties of the interfaces, which were investigated at different oscillation frequencies, ν, 0.01-0.2 Hz, showed that the E′ of the oil-PSPH solution interfaces is much higher than its E″. Moreover, E′ increases with increasing PSPH concentration at pH 5 and 8, and with increasing I c , regardless of the pH, while E″ changes only minimally.

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Pectin as a Rheology Modifier: Chemistry, Production, and Rheology

Chan

Choo

Young

et al. 2020

Materials Science and Technology

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Pectin is a diverse family of polysaccharides with an anionic backbone of α‐1,4‐linked d ‐galacturonic acid (GalA) units. It has been widely used as an emulsifier, gelling agent, glazing agent, stabilizer, and thickener in food, pharmaceutical, personal care, and polymer applications. Commercial pectin is obtained through acid extraction from food waste such as apple pomace, citrus peel, and to a lesser extent, sugar beet pulp. Commercial pectin is classified according to degree of methylation (DM): high methoxy pectin (HMP) with DM > 50% and low methoxy pectin (LMP) with DM < 50%. In general, pectin solution exhibits Newtonian behavior at low shear rate and pseudoplastic behavior when the shear rate is increased. The pseudoplastic behavior of pectin solution is more pronounced with higher pectin concentration. HMP gels in the presence of co‐solute in acidic medium through hydrogen bonding and hydrophobic interactions. Alternatively, LMP gels in the presence of cation over a wide range of pH through ionic linkages, famously known as the “egg‐box” model. This review provides an overview of the chemistry, production, and rheology of pectin. In addition, the effect of modification and processing on the physicochemical properties of pectin and the application of pectin as a rheology modifier are discussed.

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Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

Cited by 62 publications

References 72 publications

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

Pectin as a Rheology Modifier: Chemistry, Production, and Rheology

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