Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion

Qayum, Abdul; Li, Meng; Shi, Ruijie; Bilawal, Akhunzada; Gantumur, Munkh-Amgalan; Hussain, Muhammad; Ishfaq, Muhammad; Shah, Syed Waqas Ali; Jiang, Zhanmei; Hou, Juncai

doi:10.1016/j.ultsonch.2020.105365

Cited by 16 publications

(8 citation statements)

References 60 publications

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“…The SDS-PAGE profile results of MPL and MPC also showed that there is no significant difference between the untreated and ultrasound treated samples in molecular weight. These results are in agreement with those studied by Abdul et al [30] , who observed no changes in molecular weight of Lac-US-α-lactalbumin and US-α-lactalbumin emulsion with ultrasonic time prolonged. Sun et al [22] also found that ultrasonic treatment had no effect on molecular weight of reconstituted milk protein concentrate.…”

Section: Resultssupporting

confidence: 93%

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

Sun

Hussain

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 93%

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

Sun

Hussain

et al. 2022

Ultrasonics Sonochemistry

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“…This demonstrates that the ultrasonic treatment led to greater aggregation of ME proteins by increasing their hydrophobicity. Protein aggregates are mostly composed of covalent bonds and non-covalent bonds [26] . Particularly, disulfide bonds exhibited a distinct influence on the network structure and mechanical strength of the gel, promoting the formation of more stable gels.…”

Section: Resultsmentioning

confidence: 99%

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Zhang

Guo

et al. 2022

Ultrasonics Sonochemistry

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“…By improving the quantity of protein adsorbed at the oil/skim milk interface, these modifications can enhance the emulsion's stability (Shanmugam & Ashokkumar, 2014). Jiang and his colleagues successfully formed sonicated α‐lactalbumin‐stabilized emulsions from conjugated linoleic acid oil using a combination of US pretreatment and laccase enzyme cross‐linking (Qayum et al., 2021). Because of a higher ratio of protein absorption, less creaming, and smaller particle size at the O/W emulsion interface than the native α‐lactalbumin emulsion, they revealed that the combined pretreatment of US and cross‐linking of laccase enzyme emulsion had no fluid and separation phase.…”

Section: Efficacy Of Hius Emulsificationmentioning

confidence: 99%

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion

Qayum,

Rashid,

Liang

et al. 2023

Comp Rev Food Sci Food Safe

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Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high‐intensity ultrasound (HIUS) and high‐pressure homogenization (HPH) are two emerging emulsification methods that are cost‐effective, green, and environmentally friendly and have gained significant attention. HIUS‐induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH‐induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins‐polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier‐stable food emulsions, (e.g., proteins, polysaccharides, and protein–polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions’ rheological and emulsifying properties and reduce the emulsions droplets’ size. HIUS and HPH are suitable methods for developing protein–polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization‐induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer‐based protein–polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean‐label, and improved eco‐friendly colloidal systems for food emulsion.Practical ApplicationUtilizing complex particle‐stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle‐related diseases by the scientific community, industries, and consumers.

show abstract

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion

Cited by 16 publications

References 60 publications

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion

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