Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment

Moro, Andrea; Báez, Germán David; Ballerini, Griselda A.; Busti, Pablo; Delorenzi, Néstor J.

doi:10.1016/j.foodres.2012.11.011

Cited by 40 publications

(20 citation statements)

References 28 publications

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“…Emulsion formation activity of FG solution was determined according to Einhorn-Stoll et al (2002) using emulsion activity index (EAI, m 2 g À1 ) and emulsion stability (ES, %) as indicators. EAI is related to surface area moment mean or Sauter mean diameter, D 32 (Cameron et al, 1991;Moro et al, 2013). EAI of FG solution was calculated as previously described by Wang et al (2010) using Eq.…”

Section: Emulsification Propertiesmentioning

confidence: 99%

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

Shim

Shen

Yong

et al. 2016

Int J of Food Sci Tech

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Summary Flaxseed gum (FG) was prepared from six Canadian flaxseed (Linum usitatissimum L.) cultivars. Yield, neutral sugar content, acidic sugar content and protein content varied significantly among cultivar FG extracts. Zeta potential (−16.4 to −27.4 mV) and rheological properties of solution were cultivar dependent. Solutions prepared with CDC Glas FG had the highest viscosity (2.984 Pa•s), while CDC Sorrel produced the lowest (0.048 Pa•s). FG solutions exhibited pseudoplastic shear‐thinning behaviour. Viscosity of FG solution increased with concentration, while viscosity and pseudoplasticity decreased with increased temperature. NaCl addition decreased solution viscosity while adding sucrose increased viscosity. FG solutions prepared from Flanders and CDC Sorrel had the highest and lowest emulsion activity index, respectively, while solutions of CDC Arras and CDC Bethune FG had the lowest and highest emulsion stability, respectively. Findings presented here provide information that could enable greater utilisation in food, cosmetic and pharmaceutical industries as thickeners and/or emulsifiers.

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Section: Emulsification Propertiesmentioning

confidence: 99%

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

Shim

Shen

Yong

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Emulsion activity index (EAI) is a widely used indicator of emulsion formation (Moro, Baez, Ballerini, Busti, & Delorenzi, 2013). EAI is related to the surface area moment mean or Sauter mean diameter, D 32 (Cameron, Weber, Idziak, Neufeld, & Cooper, 1991).…”

Section: Emulsification Propertiesmentioning

confidence: 99%

Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties

et al. 2016

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a b s t r a c tFlaxseed gum (FG) is a mixture of natural polysaccharide and protein derived from flaxseed (Linum usitatissimum L.) that has potential for thickening foods, stabilizing emulsions, and gelling solutions. The composition and identities of proteins in FG have never been reported. In this study, gum prepared from whole flaxseed was deglycosylated by treating it with trifluoromethanesulfonic acid (TFMS). The resultant proteins were separated by 2D-gel electrophoresis. The major protein spots with estimated molecular weights (MW) of 10e11 kDa and 11e12 kDa were excised, digested with trypsin, and analyzed using matrix-assisted laser ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Peptide MS of tryptic digestion fragments was compared to MS of peptides from gene models available through National Center for Biotechnology Information (NCBI) database. Fragments consistent with the seed storage protein conlinin, the low-molecular-mass 2S storage flaxseed protein, were identified as the major spot constituents. Emulsification properties of FG were determined before and after protease hydrolysis with emulsion activity index (EAI) and emulsion stability (ES) as indicators. Both EAI and ES decreased from 98.7 ± 5.4 to 59.9 ± 3.2 m 2 /g and from 66.4 ± 1.1 to 42.1 ± 2.0%, respectively, after protease treatment. Conlinin is the major protein associated with FG and it plays a fundamental role in determining FG emulsification properties.

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“…The gradual decrease in EAI and ESI of heated CPI was observed at all protein concentrations with heating temperature increasing. Heat treatments also reduced EAI and ESI of β-lactoglobulin at pH 7.0 (Lam and Nickerson, 2014) and depend on the heating time (Moro et al., 2013). However, heat treatments with short heating time could significantly improve EAI and ESI of soy protein (Barac et al., 2014; Li et al., 2011).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)

Chen

Zhang

et al. 2018

Food sci. technol. int.

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The effect of heat treatments (65, 75, 85, and 95 ℃, 30 min) on the structure and the emulsifying properties of cumin protein isolates were investigated. The fluorescence spectra analysis showed that the conformations were remarkably influenced by heat treatments. An increase in the ratio of α-helix in the secondary structure of heated cumin protein isolates was observed from the result of circular dichroism. Thermal treatments at different temperatures led to an increase in the surface hydrophobicity ( H) and a decrease in zeta potential ( ζ) of cumin protein isolates. Emulsifying activity index and emulsion stability index of heated cumin protein isolates were reduced at different protein concentrations (0.1, 0.5, and 1.0%), while the protein absorption in emulsions stabilized by heated cumin protein isolates gradually increased with heating temperature increasing. Moreover, both emulsions stabilized by native and heated cumin protein isolates showed pseudo-plastic fluid behavior and exhibited a decrease in their viscosities with proteins concentration increasing. But thermal treatments produced different effects on the flow behavior of emulsions formed by various protein concentrations, the flow index for heated cumin protein isolates emulsions increased at protein concentrations of 0.5 and 1.0%, but decreased at a concentration of 0.1%. These results might provide reference for the cumin protein processing and its application in food industry.

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Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment

Cited by 40 publications

References 28 publications

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties

Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)

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