Zeta Potential (?) Analysis for the Determination of Protein Content in Rice Flour

Wongsagonsup, Rungtiwa; Shobsngob, Sujin; Oonkhanond, Bovornlak; Varavinit, Saiyavit

doi:10.1002/star.200400307

Cited by 36 publications

(20 citation statements)

References 10 publications

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“…Generally, when all the particles present a large positive (>+30 mV) or negative (<−30 mV) ζ‐potential they will repel each other and the dispersion tends to be stable. By contrast, when the particles show low ζ‐potential values, there will be no sufficient force to prevent the particles from aggregating . To evaluate the influence of ionic strength on the ζ‐potential of the fractions different concentrations of NaCl were added to the solutions.…”

Section: Resultsmentioning

confidence: 99%

Naturally occurring protein–polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

Burgos‐Díaz

Rubilar

Morales

et al. 2015

Euro J Lipid Sci & Tech

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The use of proteins, polysaccharides, and their mixtures as bioemulsifiers is becoming increasingly important due to their high versatility and environmental acceptability. In this study, three different fractions mainly composed of protein and polysaccharides, extracted from linseed were evaluated as bioemulsifiers. The three fractions showed the same functional groups, and the amino acid profile revealed the presence of apolar amino acids which are important for forming emulsions. All negatively charged fractions were affected at pH values below 6 and above 100 mM NaCl, confirming their ionic character. Fraction 3 formed oil-in-water emulsion (O/W) and its estimated hydrophilic-lipophilic balance (HLB) value was 10-13. A phase diagram was used to produce a long-term stable O/W emulsion using Fraction 3 as a bioemulsifier. The emulsion containing linseed oil Fraction 3 and water of 5:5:90% w/w exhibited 100% stability under a wide pH range (5-11), ionic strengths (0-500 mM NaCl), and temperatures (4-70°C). Based on these results, Fraction 3, composed of 47.20% w/w protein and 37.88% w/w polysaccharide from linseed, can be considered a potential natural emulsifier for improving stability of O/W emulsions in the face of environmental stresses.Practical applications: The increasing customer demand for natural over synthetic ingredients and the rapid growth of functional foods requiring "green" additives represents an opportunity for bioemulsifiers extracted from natural resources. Linseed and the by-products after oil extraction have great potential as a source of ingredients and bioactive molecules for food applications. In this work, the capability of protein/polysaccharide fractions from linseed as bioemulsifiers to form highly stable O/W emulsions containing omega-3 rich oil was demonstrated. The designed emulsion proved to be stable at acidic pH and salt concentrations found in many food products. Moreover, thermal stability exhibited by this emulsion could also be an important characteristic for its use in food products. IntroductionThere is a particular interest nowadays for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. Emulsion technology is particularly suited for the design and fabrication of delivery systems for bioactive lipids. However, the fact that these delivery systems must be edible puts constraints on the type of ingredients that can be used to create them. For this reason, there is a great interest in the use of natural emulsifiers or bioemulsifiers such as polysaccharide- Abbreviations: ANOVA, analysis of variance; EC 24 , emulsifying capacity; ES, emulsion stability; FTIR, Fourier transform infrared spectroscopy; H T , height of the total solution; H EL , height of the emulsion layer; HLB, hydrophilic-lipophilic balance; NNE, non-nitrogen extract; O/W, oil-inwater emulsion; pI, isoelectric point; pKa, acidity constant; SDS, sodium dodecyl sulfate; W/O, water-in-oil emulsion; w/v, weight/volume percent Eur.

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Section: Resultsmentioning

confidence: 99%

Naturally occurring protein–polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

Burgos‐Díaz

Rubilar

Morales

et al. 2015

Euro J Lipid Sci & Tech

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“…For example, zeta potential range for astaxanthin (À0.4 to À27.8 mV; less than the recommended À30 mV) was lower than those of lycopene (À0.7 to À54.0 mV) emulsions. Lycopene emulsions attained electrostatic stability (values above ±30 mV, Wongsagonsup et al, 2005) at pH 5 and above, whereas such transition was absent for astaxanthin emulsions. Similar evidence of stability above pH 5 has been reported for b-carotene nanoemulsions (Qian et al, 2012a).…”

Section: Environmental Effects On Emulsion Physical Stabilitymentioning

confidence: 85%

“…1b), suggesting electrostatic stability. According to Wongsagonsup, Shobsngob, Oonkhanond, and Varavinit (2005) the magnitude of zeta potential gives an indication of the potential stability of the colloidal system. Generally, values greater or lower than +30 mV and À30 mV produce systems that are stable over time.…”

Section: Characteristics Of Carotenoid-enriched Emulsionsmentioning

confidence: 99%

High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

Oomah²,

et al. 2016

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“…The f potential is an important physicochemical parameter of a colloidal dispersion. The electric charge on the surface of gelled particles influences the interaction of the dispersed particles with a biological target and physical stability of the formulations [30]. All the ClAlPc Ogg particle formulations prepared had positive f potential, and this parameter was mainly influenced by the PEI concentration.…”

Section: Discussionmentioning

confidence: 99%

Gelled oil particles: A new approach to encapsulate a hydrophobic metallophthalocyanine

Siqueira-Moura

Franceschi‐Messant

Blanzat

et al. 2013

Journal of Colloid and Interface Science

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Chloroaluminum phthalocyanine (ClAlPc) is a promising sensitizer molecule for photodynamic therapy, but its hydrophobicity makes it difficult to formulate. In this study, we have efficiently encapsulated ClAlPc into gelled soybean oil particles dispersed in water. 12-Hydroxystearic acid (HSA) and polyethyleneimine (PEI) were the gelling and stabilizing agents, respectively. The preparation process involved hot emulsification above the gelation temperature (Tgel), followed by cooling to room temperature, which gave a colloidal dispersion of gelled particles of oil in aqueous medium. The gelled particles containing ClAlPc had a medium diameter of 280 nm, homogeneous size distribution (polydispersity index ≈0.3) and large positive zeta potential (about +50 mV) and showed a spherical morphology. The gelled oil particle formulations exhibited good physical stability over a 6-month period. ClAlPc interfered with the HSA self-assembly only slightly, and decreased the gelation temperature to a small extent; however it did not affect gelation process of the oil droplets. The amounts of PEI and HSA employed during the preparation allowed us to control particle size and the dispersion stability, a phenomenon that results from complex electrostatic interactions between the positively charged PEI and the negatively charged HSA fibers present on the gelled particles surface. In summary, by using the right ClAlPc, HSA, and PEI proportions, we prepared very stable dispersions of gelled soybean oil particles with excellent ClAlPc encapsulation efficiency. The obtained colloidal formulation of gelled oil particles loaded with ClAlPc shall be very useful for photodynamic therapy protocols.

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Zeta Potential (?) Analysis for the Determination of Protein Content in Rice Flour

Cited by 36 publications

References 10 publications

Naturally occurring protein–polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

Naturally occurring protein–polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

Gelled oil particles: A new approach to encapsulate a hydrophobic metallophthalocyanine

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