Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

Yao, Xiaolin; Xiang, Shengping; Nie, Ke; Gao, Zhiming; Zhang, Weiqi; Fang, Yapeng; Nishinari, Katsuyoshi; Phillips, Glyn O.; Jiang, Fatang

doi:10.1039/c5ra26040j

Cited by 33 publications

(10 citation statements)

References 41 publications

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“…Both procedures did not affect the degradation rate of β‐carotene in the sunflower oil– water emulsions stabilised by WPI and pectin (Xu et al ., ). The mixed layer emulsions have been prepared by WPI and gum Arabic soluble complexes, which had superior emulsifying property and protection against the oxidation of conjugated linoleic acid in comparison with individual protein or polysaccharide (Yao et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Bakry

Fang

Khan

et al. 2016

Int J of Food Sci Tech

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Whey protein isolate (WPI) and its polysaccharide complexes have been widely used to prepare oil-inwater emulsions. The aim of this study was to evaluate the emulsions and spray-dried microcapsules containing tuna oil and/or mint oil and stabilised by combination of WPI with inulin in terms of physicochemical characteristics and storage stability. Stable emulsions were formed before drying. Tuna oil + Mentha piperita oil emulsions had smaller viscosity, surface tension and size than did tuna oil emulsions. Surface morphology showed that spray-dried microcapsules were spheres but had many dents and apparent shrinkage. During storage, tuna oil and tuna oil + M. piperita oil microcapsules became larger. In the blend oil microcapsules, menthone was reduced to form menthol, loss of DHA and EPA was slightly less, the degree of oxidation characterised using peroxide value and headspace propanal was less but basically greater than half of that of WTI microcapsules.

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Section: Introductionmentioning

confidence: 97%

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Bakry

Fang

Khan

et al. 2016

Int J of Food Sci Tech

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“…In previous works, an intramolecular soluble proteinpolysaccharide complex was found to efficiently stabilize emulsions and protect PUFA (Li et al, 2012a(Li et al, , 2013Yao et al, 2016). In a previous study, we systematically compared the air-water and oil-water interfacial properties of NGBLG, BLGF, and BLGNP, and found that their foaming and emulsifying properties were in the order of BLGF > NGBLG > BLGNP (Hu et al, 2019).…”

Section: Introductionmentioning

confidence: 94%

Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties

Zhao

Zhang

et al. 2020

Journal of Dairy Science

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The electrostatic complexation of protein and polysaccharide and the functional properties of the complexes are significantly affected by the structure of protein aggregates and are important in the development of new food ingredients. In this work, natural globular β-lactoglobulin (NGBLG), β-lactoglobulin nanoparticles (BLGNP), and β-lactoglobulin fibrils (BLGF) were prepared and complexed with κ-carrageenan (κ-car). Phase diagrams of the NGBLG-, BLGNP-, and BLGF-κ-car systems were established and divided into 4 regions: mixed soluble polymers (I), intramolecular soluble complex (II), intermolecular soluble complex (III), and intermolecular insoluble complex (IV). Aggregation shifted the boundaries of regions III and IV of BLGF-or BLGNP-κ-car to lower pH and higher protein aggregates/κ-car weight ratio (r), especially for BLGF-κ-car. The emulsifying and foaming properties of the 3 mixed systems were investigated in regions I and II. Complexes in region II had significantly better emulsifying properties than the corresponding mixtures in region I and the pure protein aggregates. Interestingly, phase separation resulted in different effects on the foaming properties of the 3 BLG-κ-car complexes, in which BLGF-κ-car complexation in region II decreased the foaming properties in region I but the complexation of NGBLG-κ-car and BLGNP-κ-car in region II increased the foaming properties. The BLGF-κ-car complex in regions I and II provided the best emulsifying and foaming properties. Interfacial data both on oil-water and air-water interfaces overall explained the emulsifying and foaming properties of the complexes.

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“…(Lee et al, 2007;Phoon et al, 2014) Noncovalent interaction WPI-gum Arabic, Tannic acid-cuttlefish skin gelatin, Gliadin-proanthocyanidins ⋅Electrostatic interaction ⋅Antisolvent technology Be able to prepare Pickering particles; Compact interfacial layer; More antioxidative emulsifiers; Higher oxidative stability of PUFAs in emulsions. (Aewsiri et al, 2010;Huang et al, 2017;Yao et al, 2016) Fibrillation Innovative approach. (Chang et al, 2018;Mohammadian & Madadlou, 2016;Serfert et al, 2014) PUFAs, polyunsaturated fatty acids; WPI, whey protein isolate.…”

Section: Maillard Reactionmentioning

confidence: 99%

“…Intramolecular soluble complexes of WPI and Gum Arabic (GA) at pH 4.4 were applied to stabilize conjugated linoleic acid emulsion that exhibited a significantly lower oxygen consumption than that stabilized with WPI or GA alone, decreasing from 1.85 μmol/(mL·min·μm), 0.35 μmol/(mL·min·μm) to 0.05 μmol/(mL·min·μm) (Yao et al., 2016). The insoluble complexes, such as complex coacervates also provide an oxygen barrier.…”

Section: Interfacial Structure Design For Improving Oxidative Stabilitymentioning

confidence: 99%

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

Wang

Sun

Lü

et al. 2020

Comp Rev Food Sci Food Safe

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Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for PUFAs, and finally fulfill their health benefits. Emulsion-based encapsulation is one of the most promising techniques for the delivery of PUFAs. The emulsion composition and structure, as well as the storage conditions are regarded as key factors to influence the stability of emulsions. To maximize the resistance of PUFAs in emulsions against oxidation, emulsion structure design has been particularly highlighted, and different methods for tailoring emulsion structure have been developed. The current work is focused on the careful design of emulsion structure to improve the oxidative stability of PUFAs. Different types of emulsions, including conventional emulsions, multilayer emulsions, gelled emulsions, and Pickering emulsions are introduced, and their protective effect for PUFAs are discussed. The major role of interfacial structure in emulsions is emphasized. The effects of emulsifiers and involved modification methods on the interfacial structure are presented to further improve the stability of PUFAs during storage.

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Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

Abstract: Protein–polysaccharide intramolecular soluble complexes are proved to have superior emulsifying properties in stabilizing PUFAs-based emulsions.

Cited by 33 publications

References 41 publications

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

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