Proteins and emulsifiers at liquid interfaces

Wilde, Peter J.; Mackie, Alan; Husband, Fiona A.; Gunning, Paul A.; Morris, Victor J.

doi:10.1016/j.cis.2003.10.011

Cited by 442 publications

(224 citation statements)

References 44 publications

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“…Therefore, deprotonated initiating SH groups would be readily available at AEP conditions (between pH 8 and 9); SH polymerization of β-lactoglobulin occurs readily at pH 7 (27,30). Increased interfacial film elasticity impedes LMW surfactants from displacing interfacial proteins stabilized by disulfide bridging (25). Still, SDS is known to weaken β-lactoglobulin films at high molar ratios (19).…”

Section: Introductionmentioning

confidence: 99%

“…However, preformed protein films can be disrupted and even displaced from an interfacial surface by sodium dodecyl sulfate (SDS) (19,24). The currently accepted model of droplet destabilization in protein-surfactant systems shows that destabilization is maximized when there is only a partial displacement of protein at the interface such that both protein and surfactant species are immobile, while the protein network is disrupted (25).…”

Section: Introductionmentioning

confidence: 99%

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Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well. KeywordsAqueous processing, protein, oil, soybeans, extraction, enzyme Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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“…Increased exposed hydrophobicity of proteins has for example been related to an improved capacity to form and stabilize emulsions and foams which is the result of improved potential to interact with hydrophobic surfaces, both the air-water and oil-water interface, and including (model)membranes (Nakai, 1983;Wierenga et al, 2003;reviewed in Wilde, 2000;Wilde et al, 2004). Various saturated and unsaturated fatty acids have been employed to induce lipophilization of proteins including caproic acid (Liu et al, 2000), capric acid (Aewsiri et al, 2010;Liu et al, 2000), lauric acid (Aewsiri et al, 2010), myristic acid (Aewsiri et al, 2010;Ibrahim et al, 1993;Liu et al, 2000), palmitic acid (Haque et al, 1982;Haque & Kito, 1983a, 1983bIbrahim et al, 1991), stearic acid (Djagny et al, 2001;Ibrahim et al, 1993), and oxidized forms of linoleic acid (Aewsiri et al, 2011a(Aewsiri et al, , 2011b, and the efficiency of the lipophilization reaction was found to be inversely proportional to the length of the lipid chains used (Liu et al, 2000).…”

Section: Lipophilizationmentioning

confidence: 99%

Application Potential of Food Protein Modification

Jongh¹,

Broersen²

2012

Advances in Chemical Engineering

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“…Several exciting applications loom on the horizon in the area of nanoscale multiphase materials, such as designednanostructure foams for tissue engineered constructs and soft biomedical scaffolds [2], novel market-inspired foam structures for manufactured food products and emulsions [3], and carefully designed foams for rigid structural applications in aerospace design [4]. In order to ensure that new nanoscale foam structures can be manufactured to meet the needs of the expanding variety of applications, more attention must be directed at the fundamentals of the foaming process -that is, concentrating on the basics behind thin film drainage and cell rupture mechanisms.…”

Section: Introductionmentioning

confidence: 99%

“…2 Not reported in reference but estimated from the reported capillary pressure drop. 3 Aqueous films contained 0.1M NaCl. 4 Aqueous films contained 0.25M NaCl.…”

mentioning

confidence: 99%

Bounding film drainage in common thin films

Coons

Halley

McGlashan

et al. 2005

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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A review of thin film drainage models is presented in which the predictions of thinning velocities and drainage times are compared to reported values on foam and emulsion films found in the literature. Free standing films with tangentially immobile interfaces and suppressed electrostatic repulsion are considered, such as those studied in capillary cells.The experimental thinning velocities and drainage times of foams and emulsions are shown to be bounded by predictions from the Reynolds and the theoretical MTsR equations. The semi-empirical MTsR and the surface wave equations were the most consistently accurate with all of the films considered. These results are used in an accompanying paper to develop scaling laws that bound the critical film thickness of foam and emulsion films.

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Proteins and emulsifiers at liquid interfaces

Cited by 442 publications

References 44 publications

Mechanisms of Aqueous Extraction of Soybean Oil

Mechanisms of Aqueous Extraction of Soybean Oil

Application Potential of Food Protein Modification

Bounding film drainage in common thin films

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