Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods

Chen, Jiaxin; X, Li; Kong, Baohua; Chen, Qian; Liu, Qian

doi:10.1016/j.colsurfa.2021.127916

Cited by 15 publications

(4 citation statements)

References 45 publications

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“…The rate of protein adsorption reached a low of 75.56% when the AAPH concentration was 0.2 mmol/L, and reached a maximum of 78.44% when the AAPH concentration was increased to 25 mmol/L. Moderate oxidation in AAPH-oxidized walnut protein emulsions leads to a decrease in protein adsorption rate, which may be attributed to the fact that moderate oxidation opens up the structure of interfacially adsorbed proteins, decreasing the hydrophobicity of the surface of the walnut protein emulsions, and that oil droplets in the emulsions are continuously aggregated, leading to a decrease in adsorption surface area, and, ultimately, proteins are detached from oil-water interfaces, resulting in a decrease in the adsorbed protein rate of the walnut protein emulsions [72]. While the protein adsorption rate began to increase when the AAPH content reached 1 mmol/L, this may be due to the fact that excessive oxidation causes adsorbed proteins to form aggregates which, in turn, form a rigid interfacial film in the interfacial layer of the emulsion, ultimately increasing the interfacial protein adsorption rate of the walnut protein emulsions [73].…”

Section: Determination Of Adsorption Rate Of Adsorbed Proteinsmentioning

confidence: 99%

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Wang,

Wu,

Mao

et al. 2024

Foods

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Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions. In this paper, the effect of alkyl peroxyl radical oxidation on the stability of walnut protein emulsions is investigated. With the increase of 2,2-azobis (2-methylpropionamidine) dihydrochloride (AAPH) concentration, both its protein and fat were oxidized to different degrees, and the droplets of the emulsion were first dispersed and then aggregated as seen from the laser confocal, and the stability of walnut protein emulsion was best at the AAPH concentration of 0.2 mmol/L. In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration. The results showed that moderate oxidation (AAPH concentration: 0–0.2 mmol/L) promoted an increase in protein flexibility and a decrease in the protein interfacial tension, leading to the decrease in emulsion droplet size and the increase of walnut protein emulsion stability, and excessive oxidation (AAPH concentration: 1–25 mmmol/L) weakened protein flexibility and electrostatic repulsion, making the walnut protein emulsion less stable. The results of this study provide theoretical references for the quality control of walnut protein emulsions.

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Section: Determination Of Adsorption Rate Of Adsorbed Proteinsmentioning

confidence: 99%

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Wang,

Wu,

Mao

et al. 2024

Foods

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“…7 High intensity ultrasound (HIUS) has been applied for stabilization of emulsion systems with dairy-based emulsifiers. 8,9 HIUS is a nonthermal food processing technique that applies acoustic energy waves at low frequency (16−100 kHz) and high power intensity (10−1000 W/cm 3 ) created by piezoelectric transducers. Cavitation is the major mechanism of action of HIUS where passage of sound waves through a medium creates and grows bubbles which collapse violently.…”

Section: Introductionmentioning

confidence: 99%

“… 7 High intensity ultrasound (HIUS) has been applied for stabilization of emulsion systems with dairy-based emulsifiers. 8 , 9 …”

Section: Introductionmentioning

confidence: 99%

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Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound

2023

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Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.

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Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area

Aslam

Schroën

2023

Current Opinion in Food Science

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Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods

Cited by 15 publications

References 45 publications

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound

Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area

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