Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity

Potes, Naritchaya; Kerry, Joseph P.; Roos, Yrjö H.

doi:10.1007/s11483-013-9316-1

Cited by 23 publications

(13 citation statements)

References 76 publications

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“…The hydration of the proteins in the oleogels may play a key role here . Similar findings have been reported for WPI sunflower oil suspension systems stored at 40 °C . In addition, an increase in the water concentration near proteins, due to hydration, in the overall low‐water oleogel system could facilitate the hydrolysis of the amino groups.…”

Section: Resultssupporting

confidence: 80%

“…The hydration of the proteins in the oleogels may play a key role here. [30,31] Similar findings have been reported for WPI sunflower oil suspension systems stored at 40 C. [32] In addition, an increase in the water concentration near proteins, Figure 2. Changes of conjugated dienes (CD, 234 nm) in extracted oil of stored gel samples by 40 C, left: 0% and 0.23% water added, right: 2.8-8.4% water added.…”

Section: Formation Of Volatile Secondary Lipid Oxidation Productssupporting

confidence: 69%

“…Similar color changes were already observed for different lipid-protein mixtures in previous studies. [32,34,35] Color changes were associated with the interaction of lipid oxidation products and proteins as well as Figure 3. Rate constants in gel samples from 0% to 8.4% water addition.…”

Section: Differences In Gels Appearances and Color Formationmentioning

confidence: 99%

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Influence of Water Addition on Lipid Oxidation in Protein Oleogels

Meissner

Keppler

Stöckmann

et al. 2019

Euro J Lipid Sci & Tech

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The aim of the present study is the investigation of lipid oxidation in protein based oleogels. For this purpose, oleogels are prepared by suspension of freeze dried whey protein isolate aggregates and small amounts of water (<10%) in purified oleic rich safflower oil. The formation of conjugated dienes positively correlates with the addition of water. In contrast, a lower concentration of aldehydes is measured by headspace gas chromatography in oleogels with higher water addition, indicating a water facilitated degradation of aldehydes reacting with proteins. Determination of water activity indicates the presence of water droplets at higher water addition to oleogels. Furthermore, changes in the surface appearance (greasy‐glossy to dull) and the texture (consistent gel vs. crumbly) structure are indicative of microstructural changes due to increased water addition. The study suggests that water droplet formation is responsible for the marked increase in lipid oxidation. However, cross reaction of aldehydes with proteins is suggested to result in lowering the levels of secondary lipid oxidation products hexanal and propanal in oleogel. Practical Applications: The practical applications of the present work are related to the fabrication, processing, storage and consumption of oleogels and other protein‐lipid‐matrices. The results clearly indicate oleogels are prone to oxidation and proteins are involved by cross‐reaction resulting in visible browning during storage. Oxidation products such as hexanal (marker for secondary lipid oxidation) may not reflect the level of oxidation due to degradation by cross‐reactions with proteins. The aim of the present study is the investigation of lipid oxidation in protein based oleogels. The formation of conjugated dienes positively correlates with the addition of water. In contrast, a lower concentration of aldehydes is measured in oleogels with higher water addition. Water activity indicates the presence of water droplets at higher water addition to oleogels, which are likely responsible for the marked increase in lipid oxidation. However, cross reaction of aldehydes with proteins is suggested to result in lowering the levels of secondary lipid oxidation products hexanal and propanal in oleogels.

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Section: Resultssupporting

confidence: 80%

Section: Formation Of Volatile Secondary Lipid Oxidation Productssupporting

confidence: 69%

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Influence of Water Addition on Lipid Oxidation in Protein Oleogels

Meissner

Keppler

Stöckmann

et al. 2019

Euro J Lipid Sci & Tech

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“…These data were required to derive water contents associated with the GF fraction of the GF−BWP systems from their respective T g as the T g measured for a carbohydrate−protein− water system typically agrees with that of the water-plasticized carbohydrate fraction. 20,32 Concentrated Carbohydrate−Protein Systems. Water fractions associated with the GF component were derived from the calorimetric glass transition onset temperature, T g , data of the GF−BMP systems shown in Figures 3, 5, and 7 and used in the GAB relationship.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Quantification of Protein Hydration, Glass Transitions, and Structural Relaxations of Aqueous Protein and Carbohydrate–Protein Systems

Roos

Potes

2015

J. Phys. Chem. B

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Water distribution and miscibility of carbohydrate and protein components in biological materials and their structural contributions in concentrated solids are poorly understood. In the present study, structural relaxations and a glass transition of protein hydration water and antiplasticization of the hydration water at low temperatures were measured using dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) for bovine whey protein (BWP), aqueous glucose-fructose (GF), and their mixture. Thermal transitions of α-lactalbumin and β-lactoglobulin components of BWP included water-content-dependent endothermic but reversible dehydration and denaturation, and exothermic and irreversible aggregation. An α-relaxation assigned to hydration water in BWP appeared at water-content-dependent temperatures and increased to over the range of 150-200 K at decreasing water content and in the presence of GF. Two separate glass transitions and individual fractions of unfrozen water of ternary GF-BWP-water systems contributed to uncoupled α-relaxations, suggesting different roles of protein hydration water and carbohydrate vitrification in concentrated solids during freezing and dehydration. Hydration water in the BWP fraction of GF-BWP systems was derived from equilibrium water sorption and glass transition data of the GF fraction, which gave a significant universal method to quantify (i) protein hydration water and (ii) the unfrozen water in protein-carbohydrate systems for such applications as cryopreservation, freezing, lyophilization, and dehydration of biological materials. A ternary supplemented phase diagram (state diagram) established for the GF-BWP-water system can be used for the analysis of the water distribution across carbohydrate and protein components in such applications.

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“…of high protein systems on the base of whey protein isolate (WPI) during storage for 14 weeks were investigated(Potes et al, 2014). The studied systems include rehumidified-WPI, WPI-oil, WPI-sugar, and WPI-oil-sugar mixtures.…”

mentioning

confidence: 99%

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Parniakov

Bals

Barba

et al. 2016

Critical Reviews in Food Science and Nutrition

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Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

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Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity

Cited by 23 publications

References 76 publications

Influence of Water Addition on Lipid Oxidation in Protein Oleogels

Influence of Water Addition on Lipid Oxidation in Protein Oleogels

Quantification of Protein Hydration, Glass Transitions, and Structural Relaxations of Aqueous Protein and Carbohydrate–Protein Systems

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

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