Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam

Rafe, Ali; Glikmab, Dana; Rey, Natalia García; Hallec, Nicole; Kulozik, Ulrich; Braunschweig, Björn

doi:10.1016/j.colsurfa.2022.128267

Cited by 12 publications

(7 citation statements)

References 51 publications

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“…The foaming capacity and stability were observed to be 61.35% and 65.32%, respectively. The foaming ability of SISH depended on a variety of conditions, including their structure, molecular weight, protein and carbohydrate content, and the presence of other agents [ 34 , 35 ]. The interfacial characteristics of hydrocolloids can be directly correlated with their high protein concentration [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of Sesamum indicum seed at 80 °C and pH 8.0. The chemical composition and functional properties of Sesamum indicum seed hydrocolloid (SISH) were characterized, and the effects of concentration including 1%, 2%, and 3% as well as heating/cooling rate (1, 5, and 10 °C/min) on the rheological behavior of SISH dispersions in aqueous solution were investigated. The viscoelastic properties of SISH dispersions were characterized by small-amplitude oscillatory shear measurement. The resultant SISH consisted of 60.95% carbohydrate and 23.32% protein, and was thus endowed with a relatively high water-holding capacity, solubility, appropriate emulsifying and foaming properties. Rheological results revealed that the aqueous dispersion of SISH exhibited a non-Newtonian shear-thinning flow behavior. The viscoelastic moduli changes were found to be dependent on SISH concentration, temperature, and heating/cooling rate. Increasing SISH concentrations from 1% to 3% promoted the development of stronger cross-link network. The mechanical spectra derived from strain and frequency sweep measurements showed that the storage moduli were always higher than the loss moduli, and the loss tangent was calculated to be above 0.1 and below 1.0. Furthermore, both moduli had slight frequency dependency, and the complex viscosity exhibited an almost linear reduction with the increase of frequency. Therefore, SISH dispersion behaved as a weak gel-like system. The hysteresis of viscoelastic moduli during heating and cooling reduced with decreasing the heating-cooling rates from 10 to 1 °C/min, suggesting that SISH molecules had enough time to develop a stable and thermally irreversible network. Overall, SISH can be regarded as an acceptable hydrocolloid for generating natural food components with intriguing functional and rheological qualities in the formulation of microstructured goods.

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Section: Resultsmentioning

confidence: 99%

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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“…There are many factors that affect the elastic modulus change of the system during heating, such as composition, heating rate, and salt ion effect. [ 4 , 32 ] Batter as a mixed system, during this experiment, is only affected by EY pollution and enzymatic hydrolysis, indicating that the density change caused by air mixing is the most prominent influence on the batter properties. Therefore, it is speculated that less air mixing is not conducive to the formation of network structure during the heating process of cake, and the inability to form mature network structures at higher temperatures may also cause gas expansion escape.…”

Section: Resultsmentioning

confidence: 83%

“…Both the foam stability and quality are closely related to the interfacial properties of the foam. Properties of the interfacial layers are governed by their composition and structure, but also to a large extent by interfacial intermolecular interactions such as repulsive electrostatic as well as attractive hydrophobic interactions [ 4 ]. Egg white (EW) protein has suitable amphiphilic property, which is conducive to its air expansion to form foam and maintain a stable structure.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White

Liu

Chen

Wang

2023

Foods

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Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.

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“…If the charge density, surface tension, dilatational rheology, and foam properties of WPI are known, the changes in its stability can be obtained using dilatational rheology-property relationship. This has been recently demonstrated with β-lactoglobulin/kappa-carrageenan (κC) foams (Rafe, Glikman, et al, 2022).…”

Section: Introductionmentioning

confidence: 88%

Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization

Ray

Sharma

2023

Journal of Food Science

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The present study was aimed at curating a porous KCl crosslinked hydrogel with purified subabul galactomannans (SG) from the defatted seeds of Leucaena leucocephala (subabul) and κ-carrageenan (κC) by inducing whey protein isolate (WPI). WPI showed 345% foam overrun and minimal foam drainage (%) at 70 • C when whipped for 5 min at pH 6.8 in the hydrogel prepared with 6.5% w/v SG + 1% w/v κC + 0.63% w/v KCl + 2% w/v WPI. The SG and WPI incorporated porous hydrogel (SGWP) showed maximum G′ (3010 Pa) and frequency independence (>30 Hz) at 65 • C. NMR ( 1 H), scanning electron microscopy, and thermal characterization of SGWP showed a crosslinked microporous gel network formation. SGWP had high water uptake rate (Q) (432%) at 45 • C. The stability of SGWP at neutral pH and high temperature (65 • C) added an impetus to this study as it could be used for a wide range of applications. Hence the proteinpolysaccharide complexation improvised the functional properties of the porous hydrogels. The results suggested a possible valorization of galactomannans from subabul, a forest resource, into a porous hydrogel suitable as a matrix for delivery of bioactive(s) or an aerogel for multifarious industrial applications. K E Y W O R D Scrosslinking, foam overrun, Leucaena leucocephala, porous hydrogel, whey protein isolates Practical Application: A porous hydrogel is defined as a solid, or collection of solid bodies, with sufficient open space to enable a fluid to pass through or around them. Leucaena leucocephala seed (forest resource) galactomannans are non-starch polysaccharides having weak gelling capacity. Whey protein isolates (WPI) are a dairy industry byproduct having excellent foaming properties.Incorporation of WPI in the hydrogel prepared with subabul galactomannan and κ-carrageenan using KCl as a crosslin could form a stable porous structure having high water uptake rate (Q) at neutral pH and elevated temperature. The hydrogel so developed could be a step toward circular economy.

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Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam

Cited by 12 publications

References 51 publications

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White

Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization

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