Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

Kieserling, Helena; Alsmeier, Ingalisa M.; Steffen‐Heins, Anja; Keppler, Julia K.; Sevenich, Robert; Rauh, Cornelia; Wagemans, Anja Maria; Drusch, Stephan

doi:10.1016/j.foodhyd.2021.106746

Cited by 21 publications

(9 citation statements)

References 71 publications

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“…Recent reports have shown that HHP processing (at 600 MPa) of β‐LG solution leads to a decrease in β‐sheet and an increase in α‐helix and unordered structures. These secondary structural changes are also associated with the loss of tertiary structure, together with the formation of an HHP‐induced molten globule state with higher structural flexibility and surface hydrophobicity (Bogahawaththa et al., 2018; Kieserling, Alsmeier, et al., 2021; Kieserlinget, Giefer, al. et al., 2021).…”

Section: Effect Of Hhp On the Modification Of Wpsmentioning

confidence: 99%

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Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. K E Y W O R D Sbovine milk proteins, high hydrostatic pressure, structural changes Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.

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Section: Effect Of Hhp On the Modification Of Wpsmentioning

confidence: 99%

“…et al., 2021). Moreover, the HHP‐induced exposure of hydrophobic amino acid residues favors the formation of noncovalently bonded β‐LG dimers because intermolecular hydrophobic interactions contribute to the pressure‐induced β‐LG dimers (600 MPa) (Kieserling, Alsmeier, et al., 2021).…”

Section: Effect Of Hhp On the Modification Of Wpsmentioning

confidence: 99%

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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“…At the same temperature, the free sulfhydryl groups of samples at 200 MPa were higher than that of at 400 MPa, while at the same pressure, the free sulfhydryl groups of samples at 25 ± 2°C and 50 ± 2°C were not significantly different ( p > .05). Some studies have shown that protein aggregation could be due to disulfide bonds produced during SH/S‐S interchange reactions (Galazka, Dickinson, & Ledward, 1999; Galazka, Smith, Ledward, & Dickinson, 1999; Kieserling et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Xie

et al. 2022

J Food Process Engineering

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This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50 C) on the solubility, aggregation, conformation, foaming, emulsifying capacity, and rheological properties of soy 11S globulin. The foaming stability, particle size, free sulfhydryl groups content, emulsifying activity, emulsifying stability, and shear stress of soy 11S globulin were decreased significantly (p ≤ .05) compared with that of 0.1 MPa-treated sample, but the solubility, surface hydrophobicity, foaming capacity, and apparent viscosity were increased significantly (p ≤ .05), except the sample treated at 400 MPa and 50 ± 2 C. The solubility, surface hydrophobicity and free sulfhydryl groups content of soy 11S globulin decreased significantly (p ≤ .05) with increasing pressure and temperature, which caused the decrease of the foaming capacity, emulsifying activity, emulsifying stability, shear stress, and apparent viscosity. Overall, the use of high-pressure and thermal treatments combined could change the foaming, emulsifying, and rheological properties of soy 11S globulin through the increase/decrease of protein solubility, aggregation, surface hydrophobicity, and free sulfhydryl groups content. Practical applicationsThis study provides a method of high-pressure and thermal treatments combined, which can change the solubility, foaming, and rheological properties soy 11S globulin, and its use should be expanded in food processing. | INTRODUCTIONDue to its high nutritional value and cost performance, soybean and its products have been widely used in food all over the world (Yue, Li, Liu, Zhang, & Zheng, 2021). The soy 11S globulin is the main component of soy protein, comprising over 35% of the total protein content, and it is composed of disulfide-bonded acidic subunit A and basic subunit B, connected via a disulfide bond (Nishinari, Fang, Guo, &

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“…The larger the absolute zeta‐potential value, the larger the electrostatic repulsion between the droplets in the emulsion, and the less likely it is to sink, so the emulsion is more stable 33 . The higher the interfacial shear viscosity and the stronger the interfacial film, 34 the more difficult the oil/water emulsion is to disrupt, making it more stable 35 …”

Section: Resultsmentioning

confidence: 99%

“…The larger the absolute zeta-potential value, the larger the electrostatic repulsion between the droplets in the emulsion, and the less likely it is to sink, so the emulsion is more stable. 33 The higher the interfacial shear viscosity and the stronger the interfacial film, 34 the more difficult the oil/water emulsion is to disrupt, making it more stable. 35 Considering the data in Figure 7 and Table 3, it can be seen that the absolute zeta-potential values for the fermentation stock broth, 7% fermentation broth, and petroleum sulfonate increase successively, and the emulsifying effect becomes worse, which is contrary to previous research results.…”

Section: Emulsifying Abilitymentioning

confidence: 99%

Study on the application potential of lipopeptide fermentation broth in oil recovery

Wang

Xiu

Huang

et al. 2022

Energy Science & Engineering

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Microbial flooding is a new enhanced-oil-recovery technology for the petroleum industry. In this study, a strain of Bacillus subtilis named SL-2 was isolated from oil-well-produced fluid. B. subtilis produces the lipopeptide surfactin. The fermentation broth of B. subtilis contains lipopeptide biosurfactants (1.2 g/L) with good surface and interfacial activities. Adding 7% of this fermentation broth to water reduces its surface tension from 72 to 33.9 mN/m and the interfacial tension between hexadecane and water from 40 to 1 mN/m. Environmental adaptability analysis revealed that the lipopeptide biosurfactants can tolerate a salinity of 50 g/L NaCl and a temperature of 120°C, and that they have a strong emulsifying effect on the oil phase as well as good emulsification stability owing to their high interfacial shear viscosity. Water contact angle measurements showed that this fermentation broth changes the wettability properties of rock surfaces from hydrophobic to hydrophilic. A new bio-oil-displacement system was developed by combining the lipopeptide fermentation broth with xanthan gum, a biopolymer with viscosifying properties. The new bio-oil-displacement system has the dual functions of improving oil-displacement efficiency and expanding sweep volume. The results of laboratory simulation experiments revealed that the oil recovery for a bio-composite system containing 7% lipopeptide fermentation broth is 18.7% higher than that for water flooding. Therefore, the system has good field application potential. Direct preparation of the oil-displacement system using the lipopeptide fermentation liquid can reduce the purification cost of the biosurfactant lipopeptide, which is economically conducive to the application of this bio-oil-displacement technology.

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Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

Cited by 21 publications

References 71 publications

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Study on the application potential of lipopeptide fermentation broth in oil recovery

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