Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level

Hinderink, Emma B.A.; Kaade, Wael; Sagis, Leonard M.C.; Schroën, Karin; Berton‐Carabin, Claire C.

doi:10.1016/j.foodhyd.2019.105610

Cited by 50 publications

(41 citation statements)

References 50 publications

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“…Compared with soy protein, other legume or pulse proteins have received minimal attention amongst the investigation of oxidative impact on functionality. Metal ion-catalyzed oxidation of pea proteins prior to O/W emulsion formation was found to increase the coalescence stability of emulsion droplets when compared with fresh pea protein [ 96 ]. This was explained by oxidation-induced protein fragmentation; however, protein conformational changes were likely involved as well.…”

Section: Protein Oxidation and Functionality Changesmentioning

confidence: 99%

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Xiong

Guo

2020

Foods

109

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Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.

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Section: Protein Oxidation and Functionality Changesmentioning

confidence: 99%

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Xiong

Guo

2020

Foods

109

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“…It is good to point out that the devices are very sensitive, and remarkable differences in emulsion stability were found when using, for example, oxidized dairy proteins that have lower interface stabilization efficiency than their nonoxidized counterparts [11][12][13]77]. For oxidized plant proteins, we found for example that a moderate level of oxidation contributed to short-term emulsion stability (ongoing research within our group: [50]). Protein oxidation leads to, among others, hydrolysis and aggregation, the first one leading to relatively fast reduction of interfacial tension, but also to much thinner interfacial layers that are less protective against coalescence [77,111].…”

Section: Emulsification Toolsmentioning

confidence: 75%

“…In principle, it is possible to use the microfluidic methods, such as the Y-junction and coalescence channel, to conduct formulation screening in high-throughput mode, allowing detailed analysis of the kinetic behavior of the surface active components, therewith having the potential to speed up product formulation design. Currently, most papers have been dedicated to simple surfactants, and some work was done on proteins in emulsions [44,45,50]. It is expected that also other emulsifiers such as polymers and particles can be used [110], that is, as long as the wettability of the microfluidic device is not affected [119, ].…”

Section: Emulsification Toolsmentioning

confidence: 99%

Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients

2020

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One of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the available resources. How to contribute to this as food technologists is an ultimate question, especially since the tools that can investigate processes at relevant time scales, and dimensions, are lacking. Here we propose the use of microtechnology and show examples of how this has led to new insights in the fields of ingredient isolation (filtration), and emulsion/foam formation, which will ultimately lead to better-defined products. Furthermore, microfluidic tools have been applied for testing ingredient functionality, and for this, various examples are discussed that will expectedly contribute to making better use of more sustainably sourced starting materials (e.g., novel protein sources). This review will wrap up with a section in which we discuss future developments. We expect that it will be possible to link food properties to the effects that foods create in vivo. We thus expand the scope of this review that is technical in nature, toward physiological functionality, and ultimately to rational food design that is targeted to improve human health.

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“…What also needs to be kept in mind is that the observation time in the microfluidic devices is very short, and that coalescence takes place under much more controlled conditions as would be the case in, e.g., high-pressure homogenizers. Still the technique allows for analysis of very subtle changes, e.g., due to oxidation of the proteins [70,88], or through differences in composition of the emulsifier mixture [73,79]. The translation of the results obtained in this way to large scale emulsification devices is still a next step to take [89].…”

Section: Combination Of Interfacial Tension and Coalescence In A Microfluidic Devicementioning

confidence: 99%

The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

2020

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This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.

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Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level

Cited by 50 publications

References 50 publications

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients

The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

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