Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

Chen, Haiying; Wu, Fengfeng; Duan, Xiang; Yang, Na; Xu, Ying; Xu, Baocai; Jin, Zhengyu; Xu, Xueming

doi:10.1016/j.foodhyd.2012.05.007

Cited by 37 publications

(7 citation statements)

References 29 publications

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“…Now when the ordered structure content increased, polyols might lead to more compact protein molecules (Xue et al 2013). This finding was similar to previous work, which indicated that the cosolvents (glycerol, sucrose, and trehalose) induced a slight partial formation of the secondary structure of proteins (McClements 2002;Chen et al 2013). The structural changes of proteins may be attributed to formed hydrogen bonds with polyols, which could alter the original intramolecular interactions in the interior of the protein molecules and lead to their folding (Semenova et al 2002).…”

Section: Resultssupporting

confidence: 85%

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Pan¹,

Meng²,

Jiang³

et al. 2017

Czech J. Food Sci.

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Pan M., Meng X., Jiang L., Yu D., Liu T. (2017): Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate. Czech J. Food Sci., 35: 57-66.Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.

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Section: Resultssupporting

confidence: 85%

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Pan¹,

Meng²,

Jiang³

et al. 2017

Czech J. Food Sci.

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“…When the shear rate was less than 10 s –1 , the viscosity of the microemulsion was gradually reduced as the shear rate increased. Because clusters or aggregates of droplets might be deformed or disrupted as well as ordered along the direction of flow, the apparent viscosity reduced as the shear rate increased . When the shear rate was greater than 10 s –1 , there was no change in the viscosity.…”

Section: Resultsmentioning

confidence: 99%

“…Because clusters or aggregates of droplets might be deformed or disrupted as well as ordered along the direction of flow, the apparent viscosity reduced as the shear rate increased. 47 When the shear rate was greater than 10 s −1 , there was no change in the viscosity.…”

Section: ■ Materials and Methodsmentioning

confidence: 97%

Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

Jiang

Wang

et al. 2020

J. Agric. Food Chem.

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The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv–GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv–GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv–GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv–GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv–GA complex could increase the viscosity and lipid antioxidant capacity of Pv–GA/CLA microemulsion. The Pv–GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.

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“…The emulsifying activity index ( EAI ) and emulsion stability index ( ESI ) were evaluated by the method of Chen [13]. Peanut oil (.2 mL) was mixed with 18 mL of 10 mg/mL Pv–GA complex solution.…”

Section: Methodsmentioning

confidence: 99%

“…It can be found in many plants and is usually used in meat production [12]. GA is widely used as an important natural antioxidant in the food and pharmaceutical industries [13]. Previous studies have demonstrated that the conjugation of GA and proteins could remarkably improve the antioxidant properties of proteins.…”

Section: Introductionmentioning

confidence: 99%

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Jiang

Wang

et al. 2019

Polymers

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To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.

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Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

Cited by 37 publications

References 29 publications

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

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