Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Lech, Frederik J.; Delahaije, Roy J.B.M.; Meinders, M.B.J.; Gruppen, Harry; Wierenga, Peter A.

doi:10.1016/j.foodhyd.2016.01.005

Cited by 36 publications

(38 citation statements)

References 30 publications

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“…Herein, the time-dependent development of the surface pressure is indicative of a decrease in surface tension and yields information about the adsorption behavior of proteins. The surface pressure was plotted as a function of the square root of the adsorption time to better illustrate differences in the adsorption rate between samples [27,28]. The surface pressure and the adsorption rate of the untreated insoluble microalgae protein increased with increasing concentration (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The critical protein concentration has been defined as the concentration at which the surface pressure becomes independent of the surfactant concentration, and can be obtained from adsorption equilibrium plots i.e. the concentration where a plateau region begins [28,34]. To that purpose, we plotted the equilibrium surface pressure as a function of the protein concentration (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

et al. 2020

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Microalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65°C (Hydrolysates 65) or 85°C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85°C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

et al. 2020

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“…Furthermore, it was shown that the ionic strength affects the association state of glycinin (43). At pH 7.6 and I = 0.5 M, glycinin is present as hexamer (45,46), whereas at I = 0.03 M it is predominantly present as hexamer, while a small part of it (15-20%) is present as trimer (43). Thus, the ionic strength of the system is of importance especially when multimeric proteins, e.g.…”

Section: Solubilitymentioning

confidence: 99%

“…With respect to Rubisco, to our knowledge, there is no literature available regarding the effect of ionic strength on the association/dissociation state of the protein. Typically, urea (47) or SDS (48) are applied to effectively dissociate Rubisco into its subunits.…”

Section: Solubilitymentioning

confidence: 99%

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Sugar beet leaves: from biorefinery to techno-functionality

Kiskini¹

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Sugar beet leaves (SBL), which are a side stream of the sugar beets cultivation, are currently left unexploited after sugar beets have been harvested. The general aim of this thesis was to study the biorefinery of SBL, with a special focus on the isolation of proteins. To reach this aim the research was divided into three sub-aims: 1) to determine whether there is variability in the chemical composition of the leaves due to pre-harvest conditions (plant age), 2) to evaluate the variability of the techno-functionality of leaf soluble protein concentrate (LSPC) due to system conditions and 3) to extend current product and process synthesis approaches to enable the design of biorefining process. To address the first aim, SBL collected at different time points were used. Despite a small variation in the chemical composition of the leaves of different plant ages, a large effect of the plant age on the quality of LSPC was observed. In particular, LSPC from old plants was brown (indicative of polyphenol oxidase -PPO -activity), whereas LSPC from young plants was yellow. Based on these data, samples extracted with sodium disulfite (to inhibit PPO-mediated browning) were used for further experiments. The obtained LSPC consisted mainly of protein (69.3% w/w db (N•5.23)) and carbohydrates (5.1% w/w db; half of which was charged carbohydrates). The main protein present in LSPC was Rubisco. The emulsion and foam properties of LSPC were studied as a function of protein concentration (Cp), pH and ionic strength (I). The minimal Cp of LSPC needed to form a stable emulsion (Ccr) was comparable to that of other widely used plant proteins, such as soy protein isolate. A critical ζ-potential (ζcr ~ 11 mV) was identified, below which flocculation occurs. At pH 8.0 and high I (0.5 M) the Ccr was higher than at low I (0.01 M), which relates to a higher protein adsorbed amount at the interface (Γmax). The foam ability (FA) of LSPC increased with Cp at all conditions tested. The FA was related to the soluble and not to the total Cp in the bulk. Interestingly, the minimal Cp; i.e.CcrFA needed to reach highest FA was constant as a function of pH. At high I (0.5 M) LSPC had higher FA than at low I (0.01 M), which was related to the faster adsorption of proteins at the interface. A minimum Cp was required to form stable foams. At pH 3.0 and 5.0 the foam stability of LSPC was higher than at pH 8.0. This was postulated to be due to formation of aggregates (between proteins or between proteins and charged carbohydrates). From these data it was shown that the techno-functional properties of LSPC could be linked to the molecular and interfacial properties of the dominant proteins in the concentrates. Thus, predictions for the techno-functional properties of impure systems, such as LSPC, can be made using only the known molecular properties of the dominant proteins and a small set of experiments. The knowledge acquired through the previous studies was used to adapt an existing methodology; namely the product-driven-process synthesis (PDPS...

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Screening of Surfactant Foaming Properties Using the Gas‐Sparging Method: Design of an Optimal Protocol

Bois

Hecke

Pezron

et al. 2019

J Surfact & Detergents

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Foaming properties of five model surfactants, namely, sodium laureth sulfate (SLES), sodium dodecylsulfate (SDS), polyoxyethylene 23 lauryl ether (Brij L23), polysorbate 20 (Tween 20), and polysorbate 80 (Tween 80), have been compared as a function of experimental conditions using the gas‐sparging method. The influence of surfactant concentration relative to the critical micelle concentration (CMC) and three process parameters—frit porosity, gas flow rate, and preset volume of foam (or bubbling time)—was studied by means of a 24–1 factorial design. Three foaming properties were considered: foam capacity, foam stability, and maximal foam density. At the CMC, SLES, SDS, Tween 20, and Brij L23 were indistinguishable, all having very high foaming capacity and stability, regardless of process conditions. At 0.1 CMC, differences among them were highlighted especially at the lowest frit porosity coupled to the highest gas flow rate. Those conditions are thus recommended when a rapid screening of surfactant foaming performances is needed.

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Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Cited by 36 publications

References 30 publications

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

Sugar beet leaves: from biorefinery to techno-functionality

Screening of Surfactant Foaming Properties Using the Gas‐Sparging Method: Design of an Optimal Protocol

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