Protein-lipid interactions at interfaces

Fillery-Travis, Annette; Mills, E.N. Clare; Wilde, Peter J.

doi:10.3989/gya.2000.v51.i1-2.406

Cited by 17 publications

(10 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Foam becomes less stable when both polar lipids and proteins are around the interface at the same time. The viscoelasticity arising from intermolecular interaction between proteins was reduced by lipid molecules and the mobility of the lipid is compromised by the protein (Sarker and Wilde 1999; Fillery‐Travis and others 2000).…”

Section: Resultsmentioning

confidence: 99%

Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

Wang

2009

Journal of Food Science

View full text Add to dashboard Cite

A series of experiments were conducted to evaluate effects of yolk contamination, shearing, and thermal treatment on foaming properties of liquid egg white. Samples obtained from industrial processing were also evaluated. Whipping and purging methods were both used to assess their effectiveness and sensitivity in evaluating foaming. A concentration as low as 0.022% (as-is basis) of yolk contamination caused significant reductions in foaming capacity and foaming speed. The neutral lipid fraction of egg yolk caused the major detrimental effect on foaming, and phospholipids fraction did not give significant foaming reduction at a concentration as high as 0.1%. High-speed and short-time shearing caused no apparent damage but longer shearing time significantly impaired foaming. Heat-induced foaming change is a function of temperature and holding time. Foaming was significantly reduced at a temperature of 55 degrees C for 10 min, whereas it did not change up to 3 min at a heating temperature of 62 to 64 degrees C. Industrial processing steps (pumping, pipe transfer, and storage) did not produce negative effects on foaming of the final products and the controlled pasteurization was actually beneficial for good foaming performance. Therefore, yolk contamination of the egg white was the major factor in reducing foaming properties of the white protein.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

Wang

2009

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Secondary lipid oxidation products can bind to proteins in two main ways by either binding to an active site or cavity or at less well defined hydrophobic patches at positions close to the surface of the protein (Fillery-Travis, Mills, & Wilde, 2000). Aldehydes as a product of metal catalysed lipid oxidation cause, protein-lipid aggregation via crosslink bonds (Gardner, 1979).…”

Section: Mechanisms Of Interactionmentioning

confidence: 99%

Relationship between lipid and protein oxidation in fish

et al. 2019

View full text Add to dashboard Cite

Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.

show abstract

“…The initial and final protein fractions of the foam and dispersions are listed in Table 2. The PCF rise for the later samples may be due to reduction in oil drops in the dispersion which had reduced foam stability by countering stabilizers at the bubble surfaces [12]. Earlier studies of foam concentration of soluble proteins, at about 10 9 higher concentration than examined here, found PCF values in the range 1.5-2.5 [13].…”

Section: Resultsmentioning

confidence: 50%

Foam Separation of Oil from Enzymatically Treated Wet‐Milled Corn Germ Dispersions

Dickey¹,

Kurantz²,

Parris³

et al. 2009

J Americ Oil Chem Soc

View full text Add to dashboard Cite

More than 9 billion gallons of ethanol were produced in 2008, mostly from dry grind corn fermentation plants. These plants are a potential source of substantial amounts of corn oil, if an economical method of separating it can be developed. In this work, oil was separated from corn germ by aqueous enzymatic extraction (AEE). Batches of wet-milled corn germ in water were preheated in a pressure cooker, ground in a colloid mill, and churned in a vertical column/mixing vessel system, after the addition of enzyme. Nitrogen gas was then bubbled through the column removing an overflowing foam fraction which was subsequently centrifuged to separate free oil. Using a newly commercialized enzyme complex it was found that 80% of the oil could be recovered using a w/w ratio of enzyme solution to germ of 1:80. The low dose and low price of the enzyme complex leads to a cost estimate of AEE of corn oil from germ, similar to the wet-milled germ extracted, cost competitive with expelled oil (with the separation and drying of the foam protein), and feasible for commercialization in a dry grind plant retrofitted to separate germ.

show abstract

Protein-lipid interactions at interfaces

Cited by 17 publications

References 21 publications

Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

Relationship between lipid and protein oxidation in fish

Foam Separation of Oil from Enzymatically Treated Wet‐Milled Corn Germ Dispersions

Contact Info

Product

Resources

About