Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

Rosa‐Sibakov, Natalia; Sibakov, Juhani; Lahtinen, Panu; Poutanen, Kaisa

doi:10.1016/j.jcs.2015.04.002

Cited by 39 publications

(27 citation statements)

References 29 publications

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“…According to SDS-PAGE results, no proteolysis was observed, which indicated that the improved solubility and further improved colloidal stability resulted mainly from physical factors such as particle size reduction or structural changes such as possible modification of tertiary structure rather than protein hydrolysis. Decreasing particle size has been shown to improve stability of cereal-based ingredients in liquid matrices against gravitational sedimentation [ 37 , 48 , 49 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Silventoinen

Sözer

2020

Foods

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Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at investigating their impact on primary protein structure, protein solubility, particle size and colloidal stability of an air-classified protein-enriched barley fraction and a barley protein isolate. Shifting the pH of sample dispersion to 9 followed by neutralisation to pH 7 improved protein solubility and colloidal stability of the isolate whereas it had less impact on the protein-enriched fraction. Ultrasound treatment improved both protein solubility and colloidal stability of the protein-enriched fraction at alkaline pH and particle size reduction by ultrasonication was observed at all the studied pH-values. For protein isolate, ultrasonication improved protein solubility at all pH-values and colloidal stability was improved at acidic and neutral pH whereas the sample was inherently stable at alkaline pH. The protein profiles of both ingredients remained unaffected by ultrasound treatment. The results suggest adopting ultrasonication as a promising tool for improving applicability of barley protein ingredients in liquid food systems.

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Section: Resultsmentioning

confidence: 99%

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Silventoinen

Sözer

2020

Foods

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“…The sample was subjected to high pressure and was forced to pass through an auxiliary processing module, interacting with a chamber of small channels (100 μm). In this way, high current velocities and cutting forces were produced when the sample collided with each other and with the walls of the cannel [23]. As a result, nanometric order sizes were obtained (Figure 1c).…”

Section: Resultsmentioning

confidence: 99%

“…The sample was diluted in deionized water at 5% w/v . Subsequently, it was passed eight times by the microfluidizer at a pressure of 1350 bar [23].…”

Section: Methodsmentioning

confidence: 99%

Obtaining Nanoparticles of Chilean Natural Zeolite and its Ion Exchange with Copper Salt (Cu2+) for Antibacterial Applications

et al. 2019

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This article describes the production of nanoparticles of Chilean natural zeolite, using three size reduction methods: Ball mill, microgrinding, and microfluidization. Morphological characterization of samples indicated an average diameter of 37.2 ± 15.8 nm of the zeolite particles. The size reduction and chemical treatments did not affect the morphology or integrity of the zeolite. An increase of the zeolite samples’ Si/Al ratio was observed after the acid treatment and was confirmed by SEM-EDX analysis. Moreover, the effectiveness of the copper salt ion exchange (Cu2+) to the zeolite nanoparticles was analyzed by SEM-EDX. XRD analysis indicated that clinoptilolite and mordenite are the main phases of Chilean natural zeolite, and the crystalline structure was not affected by the modification processes. The FTIR characterization showed the presence of chemical bonds of copper with the zeolite nanoparticle framework. The ion-exchanged zeolite nanoparticles were evaluated for antibacterial behavior by the disc diffusion method. Additionally, the minimum inhibitory concentration and minimum bactericidal concentration were obtained. Microbiological assays with copper-exchanged nanozeolites showed an antimicrobial activity with a bactericidal effect against Escherichia coli and Staphylococcus aureus, which are the primary pathogens of food and are also resistant to multiple drugs. In this study, a new application for natural nanozeolites is demonstrated, as the incorporated copper ions (Cu2+) in nanozeolites registered a productive antibacterial activity.

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“…This approach has been proven beneficial for the dispersion stability of wheat bran in water. With smaller particle size, better dispersion occurred due to the restrained formation of dense structures, which could help to produce uniform and stable dispersion in food [58]. Combined with the satisfying dispersion stability, an apparent decreasing trend of corn bran particle size was also observed; however, the degree of dissociation after microfluidization was lower than that after ball milling and jet milling.…”

Section: Rough Texturementioning

confidence: 97%

Application and Development Prospects of Dietary Fibers in Flour Products

Han

et al. 2017

Journal of Chemistry

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Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers.

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Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

Cited by 39 publications

References 29 publications

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Obtaining Nanoparticles of Chilean Natural Zeolite and its Ion Exchange with Copper Salt (Cu2+) for Antibacterial Applications

Application and Development Prospects of Dietary Fibers in Flour Products

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