Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

Chen, Yang; Li, Zhenshun; Yi, Xiangzhou; Kuang, Hairui; Ding, Baomiao; Sun, Weiqing; Luo, Yangchao

doi:10.1016/j.lwt.2019.108778

Cited by 46 publications

(19 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ζ‐potential kept relatively constant values of around −28 mV either in the absence of CMC or presence of CMC with any concentrations. The increasing content of CMC in the continuous phase might induce the greater exposure of positively charged groups in OP, whereas the OP would be simultaneously combined with negatively charged CMC, resulting in the constant ζ‐potential of emulsions 25 . Furthermore, this could also be related to a considerably higher proportion of OP in the emulsion system.…”

Section: Resultsmentioning

confidence: 99%

“…In general, polysaccharides with different structures and functional properties could be used in different processing and specific productions with large demands for a thickening agent, stabilizer or rheological control agent, etc 1, 19, 21 . Carboxymethyl cellulose (CMC), a water‐soluble anionic polysaccharide of cellulose‐derived, 22, 23 has widespread applications in terms of acting as a commonly used additive to improve the quality of acidified milk 24‐26 . Interestingly, some studies have investigated soy protein isolate and CMC in different systems.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

et al. 2020

View full text Add to dashboard Cite

BACKGROUND The role of protein–polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by‐product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well‐known food‐grade polysaccharide additive, has been widely utilized in the protein–polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ‐potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0–0.5 wt%), followed by the investigation of OP‐CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Whey protein is one of the main proteins of milk, has good emulsifying properties and is widely used in the food processing industry ( 37 ). Whey protein can stabilize emulsions on its own, while studies have shown that it has a strong non-covalent affinity to tannic acid (TA), leading to complexes that will not only affect the secondary structure of the protein, but will also reduce the stability of emulsions ( 38 ). However, other studies have shown that the covalent and non-covalent interactions between TA and other proteins, such as gliadin, can improve the emulsification ability of the protein ( 39 ), thus enhancing the stability of the emulsion produced with the relevant PPCs.…”

Section: Effects Of Protein–polyphenols Interaction On the Protein Structure And Its Functional Propertiesmentioning

confidence: 99%

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Ritzoulis

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, storage, and retail. Proteins are commonly used as emulsifiers that can enhance the shelf, thermal and oxidation stability of emulsions. Polyphenols are commonly found in plants and members of the family have been reported to possess antioxidant, anticancer, and antimicrobial activities. Numerous studies have shown that binding of polyphenols to proteins can change the structure and function of the latter. In this paper, the formation of protein–polyphenol complexes (PPCs) is reviewed in relation to the latters' use as emulsifiers, using the (covalent or non-covalent) interactions between the two as a starting point. In addition, the effects polyphenol binding on the structure and function of proteins are discussed. The effects of proteins from different sources interacting with polyphenols on the emulsification, antioxidation, nutrient delivery and digestibility of oil-in-water emulsion are also summarized. In conclusion, the interaction between proteins and polyphenols in emulsions is complicated and still understudied, thereby requiring further investigation. The present review results in a critical appraisal of the relevant state-of-the-art with a focus on complexes' application potential in the food industry, including digestion and bioavailability studies.

show abstract

“…Interestingly, Bai promoted the enhancement of ES of BLG, while Chr did the opposite ( p < 0.05). For the Chr–BLG system, more hydrophobic amino acids were exposed on the surface due to the expanded structure, resulting in greater EA than that of Bai–BLG system [ 59 ]. The presence of Chr promoted the increase of the hydrophobicity of BLG, which induced BLG to aggregate more easily and the surface tension of the emulsion to increase, which eventually reduced the ES of BLG [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin

Chen

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulation techniques. The results of fluorescence quenching suggested that both Bai and Chr interacted with BLG to form complexes with the binding constant of the magnitude of 105 L·mol−1. The binding affinity between BLG and Bai was stronger than that of Chr due to more hydrogen bond formation in Bai–BLG binding. The existence of Bai or Chr induced a looser conformation of BLG, but Chr had a greater effect on the secondary structure of BLG. The surface hydrophobicity and free sulfhydryl group content of BLG lessened due to the presence of the two flavonoids. Molecular docking was performed at the binding site of Bai or Chr located in the surface of BLG, and hydrophobic interaction and hydrogen bond actuated the formation of the Bai/Chr–BLG complex. Molecular dynamics simulation verified that the combination of Chr and BLG decreased the stability of BLG, while Bai had little effect on it. Moreover, the foaming properties of BLG got better in the presence of the two flavonoids compounds and Bai improved its emulsification stability of the protein, but Chr had the opposite effect. This work provides a new idea for the development of novel dietary supplements using functional proteins as flavonoid delivery vectors.

show abstract

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

Cited by 46 publications

References 49 publications

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin

Contact Info

Product

Resources

About