Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Abstract

This study was intended to investigate physico‐chemical, rheological, and emulsifying properties of oil‐in‐water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress‐response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached −35 mV, ∼1 μ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC.Practical ApplicationYeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil‐in‐water emulsions. The results of this study confirm that the yeast‐derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.

Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

“…In the case of Sn 1M and Sn 4M, acidification decreased emulsions' stability, a feature attributed to the different protein content, protein structure, and amino acid composition when compared with those found in pp 4M and pp 200 • C. N-linked mannoproteins are described to possess low solubility at acidic pH [10], resulting in the formation of aggregates [23], through the loss of the negative charges of glutamate (pK R = 4.25) and aspartate (pK R = 3.65). In this sense, mannoproteins become poorly dispersed along the aqueous phase and, due to the loss of electrostatic repulsion and oil droplets coalescence, result in lower emulsifying capacity [24]. However, O-linked mannoproteins exhibit high solubility at acidic pH due to their higher heterogeneity, leading to a low charge variation [10].…”

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

“…Due to their amphiphilic nature, i.e., their consisting of hydrophobic proteins and hydrophilic mannose polymers, mannoproteins have been regarded as effective bio-emulsifiers, widely used in several food applications, such as French salad dressing [ 18 ]. Ashraf et al [ 19 ] reported that mannoproteins exhibited an effective emulsifying property compared to whey protein concentrate under a broad range of conditions. Furthermore, mannoproteins are regarded as a novel prebiotic food ingredient, and recent studies reported that mannoproteins show anticancer, antioxidant, antimicrobial and prebiotic properties [ 20 , 21 ], which exhibit positive effects on obesity and gut microbiota dysbiosis induced by high-fat diets [ 22 ].…”