Whey protein-tannic acid conjugate stabilized high internal phase Pickering emulsions: Interfacial stability based on covalent crosslinking

Xiong, Yating; Li, Zhenshun; Yang, Xian

doi:10.1016/j.colsurfa.2023.131690

Cited by 13 publications

(9 citation statements)

References 41 publications

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“…6 A and B, respectively. TA is a high molecular weight (MW: 1702) polyphenol with good physiological functions (e.g., antioxidant and antibacterial properties) ( Xiong, Li & Yang, 2023 ). The amino and sulfhydryl groups of gelatin molecules could react with the aromatic rings of oxidized TA to form TA-crosslinked gelatin conjugates with ≥ two gelatin molecules ( Fig.…”

Section: Discussionmentioning

confidence: 99%

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Wu,

Shi,

et al. 2024

Food Chemistry: X

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Section: Discussionmentioning

confidence: 99%

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Wu,

Shi,

et al. 2024

Food Chemistry: X

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“…It was discovered that the conjugate-stabilized emulsion was more stable against heat treatment and centrifugation compared to unmodified whey protein [7]. Covalent crosslinking in whey protein-tannic acid conjugates generated a network based on tannic acid molecules acting as bridges between emulsion droplets, which was significant in the stabilizing impact [7,19]. Covalent connections were formed between whey protein and tannic acid, according to the results.…”

Section: Introductionmentioning

confidence: 95%

“…The primary protein in milk, whey protein, contains several globular proteins that are well known for acting as natural emulsifiers in food products [6]. However, whey protein has been found to have poor emulsifying stability [7]. To bypass these restrictions, protein modification or binding with other molecules (such as polysaccharides, polyphenols, or proteins, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…Protein -NH 2 and -SH residues were able to form covalent C-N or C-S bonds with the C=O or C-H groups of tannic acid under alkaline circumstances, resulting in protein-tannic acid conjugates [19]. It was discovered that the conjugate-stabilized emulsion was more stable against heat treatment and centrifugation compared to unmodified whey protein [7]. Covalent crosslinking in whey protein-tannic acid conjugates generated a network based on tannic acid molecules acting as bridges between emulsion droplets, which was significant in the stabilizing impact [7,19].…”

Section: Introductionmentioning

confidence: 99%

“…Covalent connections were formed between whey protein and tannic acid, according to the results. Whey protein-tannic acid conjugates outperformed free whey protein in terms of oil-water interfacial activity and wettability [7,20].…”

Section: Introductionmentioning

confidence: 99%

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Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

Aewsiri

Ganesan

Thongzai

2023

Foods

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The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein–tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey protein–tannic acid conjugate were lower than those of sausages with regular whey protein (p < 0.05). Kinetically, sausage containing the whey protein–tannic acid conjugate (k = 0.0242 day−1) appeared to last longer than sausage containing regular whey protein (k = 0.0667 day−1). The addition of the whey protein–tannic acid conjugate had no effect on product texture because there was no difference in hardness, springiness, cohesiveness, or water-holding capacity between the control and treated samples at Day 0 (p > 0.05). Scanning electron microscopy revealed that, at Day 21, the control sausage exhibited emulsion coalescence, as evidenced by an increase in the number of oil droplets and large voids, but not the whey protein–tannic acid conjugate-added sausage. There was no variation in the L*, a*, and b* values of the sausages when the whey protein–tannic acid conjugate was added (p > 0.05). However, there was a little increase in ΔE value in the treated sample. Thus, the whey-protein–tannic acid conjugate appeared to stabilize the lipid and physicochemical properties of the sausages by lowering the rate of TBARS production, retaining texture, water-holding capacity, and color, as well as by minimizing lipid coalescence during refrigerated storage.

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Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

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Whey protein-tannic acid conjugate stabilized high internal phase Pickering emulsions: Interfacial stability based on covalent crosslinking

Cited by 13 publications

References 41 publications

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

Fish protein as a new emulsifier: Mechanism, enhancement, application

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