HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

Viscoelastic properties of heat-set whey protein emulsion gels containing active filler (protein-covered droplets) and inactive filler (surfactant-covered droplets) have been investigated at small and large deformations using a controlled stress rheometer. Data are reported as a function of protein concentration, oil volume fraction, and average emulsion droplet size. The active filler enhances the gel strength, whereas the inactive filler reduces the gel strength. The higher the elastic modulus of the protein gel matrix, the less the effect of the active filler, but the greater the effect of the inactive filler (and vice versa). Higher oil volume fraction and reduced particle size both intensify the effect of the filler. The large deformation behaviour of a heat-set protein gel or a heat-set emulsion gel containing up to 20 vol% oil is entropic in character, whereas an emulsion gel of higher filler content behaves more like a typical enthalpic particle gel.     

Milk protein interfacial layers and the relationship to emulsion stability and rheology

The properties of milk protein-stabilised, oil-in-water emulsions are determined by the structure and surface rheology of the adsorbed layer at the oil-water interface. Analysis of the segment density profiles normal to the surface show differences in the structure between adsorbed layers of disordered casein and globular whey protein. Systematic studies of stability and rheology of model oil-in-water emulsion systems made with milk proteins as sole emulsifiers give insight into the relation between adsorbed layer properties and bulk emulsion stability. Of particular importance are effects of pH, temperature, calcium ions and protein content. Colloidal interactions between adsorbed layers on different surfaces can be inferred from an analysis of dynamic collisions of protein-coated emulsion droplets in shear flow using the colloidal particle scattering technique. The role of competitive adsorption on emulsion properties can be derived from experiments on systems containing mixtures of milk proteins and small-molecule surfactants. Shear-induced destabilisation is especially influenced by the presence of fat crystals in the emulsion droplets. Aggregated gel network properties are dependent on the balance of weak and strong interparticle interactions. In heat-set whey protein emulsion gels, the rheological behaviour is especially sensitive to surfactant type and concentration. Rearrangements of transient caseinate-based emulsion gels can have a profound influence on the quiesent stability behaviour. Computer simulation provides a general link between particle interactions, microstructure and rheological properties.     

Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel

This work investigates surface properties of a protein particle gel and effects of polysaccharide on the surface microstructure of such a protein gel. Whey protein isolate (WPI) was used as the primary gelling agent, and a polysaccharide (xanthan) was investigated for its surface smoothing effects. The surface properties of heat-set WPI gels with and without the presence of xanthan (0, 0.05, and 0.25%) were characterized using a surface friction technique. The surface friction force of a gel against a stainless steel substrate was found to be highly dependent on the sliding speed for all three gel samples, and the addition of xanthan caused a general reduction of surface friction. The gel containing no xanthan has the largest surface friction and behaved in the most load-dependent manner, whereas the gel containing 0.25% xanthan has the lowest surface friction and showed the least load dependency. It was inferred that the WPI gel containing no xanthan has the roughest surface among the three samples and the presence of xanthan leads to a smoother surface with probably a thinner layer of surface water. Surface features derived from surface friction tests were confirmed by surface microstructure observation from confocal laser scanning microscopy (CLSM) and environmental electron scanning microscopy (ESEM). Surface profiles from CLSM images were used to quantify the surface roughness of these gels. The mean square root surface roughness R(q) was calculated to be 3.8 +/- 0.2, 3.0 +/- 0.2, and 1.5 +/- 0.2 microm for gels containing 0, 0.05, and 0.25% xanthan, respectively. The dual excitation images of protein and xanthan from CLSM observation and images from ESEM observation indicate a xanthan-rich layer at the surfaces of the xanthan-containing gel samples. We speculate that the creation of the outer surface of a particle gel is based on a different particle aggregation mechanism from that leading to network formation in the bulk.     

Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating

The influence of the non-ionic surfactant Tween 20 on the microstructure of beta-lactoglobulin-stabilized emulsions with substantial excess free protein present was investigated via confocal microscopy. The separate distributions of oil droplets and protein were determined using two different fluorescent dyes. In the emulsion at ambient temperature the excess protein and protein-coated oil droplets were associated together in a reversibly flocculated state. The pore-size distribution of the initial flocculated emulsion was found to depend on the surfactant/protein ratio R, and at higher values of R the system became more inhomogeneous due to areas of local phase separation. Evidence for competitive displacement of protein from the oil-water interface by surfactant was obtained only on heating (from 25 to 85 degrees C) during the process of formation of a heat-set emulsion gel. By measuring fluorescence intensities of the protein dye inside and outside of the oil-droplet-rich areas, we have been able to quantify the evolving protein distribution during the thermal processing. The results are discussed in relation to previous work on the competitive adsorption of proteins and surfactants in emulsions and the effect of emulsion droplets on the rheology of heat-set protein gels.     

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

Hen egg yolk is a traditional ingredient used in a wide variety of food emulsions, especially fluid sauces. Industrial processing of these sauces generally involves heat treatments in order to pasteurise or sterilise them. These heat treatments may cause undesired gelation of the emulsion, because egg yolk proteins are particularly thermosensitive. Heat gelation of oil-in-water emulsions prepared with egg yolk may differ from that of egg yolk solutions, because of the influence of oil droplets on network formation. In this study, we investigated the influence of oil droplets on the gelation of oil-in-water emulsions made with yolk. We studied three pH values: 3.0, 5.0 and 7.0 with a constant NaCl concentration: 0.55 M. Oil droplet size was controlled after emulsification, gelation of solutions and emulsions was monitored in situ by coupling heating with recording viscoelastic properties, and transmission electron microscopy was conducted in heat-set emulsion gels. In an attempt to target the proteins that impose the kinetic of gelation of egg yolk, we repeated the experiment with plasma and granules, the main fractions of yolk. In situ rheology showed that, in our experimental conditions [especially oil volume fraction (0.3) and oil droplet size (d3.2=1 &mgr;m)], emulsions made with yolk and plasma have a similar gelation process with oil droplets acting as inactive fillers. Furthermore, transmission electron microscopy showed similar network characteristics between heated emulsions made with yolk and plasma. Moreover, we demonstrated that acidic conditions provided the fastest gelation of yolk solutions and emulsions. On the other hand, in emulsions prepared with granules, oil droplets behaved as active filler particles and reinforced the gel strength.     

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil, 0.02 wt% CAP) with different structures and gel mechanical strengths were formed by varying ionic strength. The hard gel (i.e., oil droplet size d_4,3 ~ 0.5 μm, 200 mM NaCl), with compact particulate gel structure, led to slower disintegration of the gel particles and slower hydrolysis of the whey proteins during gastric digestion compared with the soft gel (i.e., d_4,3 ~ 0.5 μm, 10 mM NaCl). The oil droplets started to coalesce after 60 min of gastric digestion in the soft gel, whereas minor oil droplet coalescence was observed for the hard gel at the end of the gastric digestion. In general, during intestinal digestion, the gastric digesta from the hard gel was disintegrated more slowly than that from the soft gel. A power-law fit between the bioaccessibility of CAP (Y) and the extent of lipid digestion (X) was established: Y = 49.2 × (X − 305.3)^0.104, with R² = 0.84. A greater extent of lipid digestion would lead to greater release of CAP from the food matrix; also, more lipolytic products would be produced and would participate in micelle formation, which would help to solubilize the released CAP and therefore result in their higher bioaccessibility.     

Analysis of the debonding process in polypropylene model composites

Polypropylene (PP) model composites were prepared using cross-linked PMMA particles with a very narrow particle size distribution as filler in order to study the micromechanical processes, which take place during deformation. Composites containing a commercial CaCO₃ filler with a broad particle size distribution were also prepared and studied for comparison. The filler loading of the composites was changed from 0 to 0.3 volume fraction in 0.05 volume fraction steps. Measurements of acoustic emission signals during the elongation of PP/PMMA model composites allowed us to assign the debonding process, including its initiation, unambiguously to a well-defined section of the stress vs. strain curve. The number and intensity of the acoustic signals detected during the deformation of the matrix polymer and the composite, respectively, differed considerably, which made possible the separation of the various micromechanical deformation processes occurring in them. At low extensions the composite is deformed elastically, then debonding takes place in a very narrow deformation range, followed by the plastic deformation of the matrix. At small particle content debonding occurs at relatively low stresses, which differ significantly from the yield stress. Considerable plastic deformation of the matrix begins at the yield point. At larger filler content debonding and shear yielding occur simultaneously. Micromechanical deformation processes cannot be separated as clearly in composites prepared from the commercial CaCO₃ filler with a broad particle size distribution. The debonding of particles with different size occurs in a wide deformation range because of the particle size dependence of debonding stress. The analysis of characteristic values derived from acoustic emission experiments proved that the interacting stress fields of neighboring particles influence the deformation process and that even large particles may aggregate or at least associate at large filler content.     

Strain hardening and fracture of heat-set fractal globular protein gels

Non-linear mechanical behavior at large shear deformation was been investigated for heat-set beta-lactoglobulin gels at pH 7 and 0.1 M NaCl using both oscillatory shear and shear flow. These gels have a self-similar structure at length scales smaller than the correlation length of the gel with fractal dimension d(f)=2. Strain hardening is observed that can be well described using the model proposed by Gisler et al. [T.C. Gisler, R.C. Ball, D.A. Weitz, Phys. Rev. Let. 82 (1999) 1064] for fractal colloidal gels. The increase of the shear modulus normalized by the low strain value (G(0)) is independent of G(0). For weak gels the elasticity increases up to a factor of ten, while for strong gels the increase is very small. At higher deformation irreversible fracture occurs, which leads eventually to macroscopic failure of the gel. For weak gels formed at low concentrations the deformation at failure is about 2, independent of the shear modulus. For strong gels fracture occurs at approximately constant stress (2 x 10(3) Pa).     

Study of the role of ceramic filler in composite gel electrolytes based on microporous polymer membranes

The presented contribution aims at reconsidering the role of filler in affecting the ionic transport in composite gel electrolytes for Li-ion cells based on microporous polymer membranes. The gels have been prepared by swelling thin PVdF/HFP membranes either with conventional liquid electrolyte or with pure propylene carbonate solvent. The membranes contained dispersed submicron-size modified silica filler added in a wide range of weight ratios. The effect of filler content on the kinetics of liquid phase absorption and evaporation from the composite membranes, as well as on the conductivity of the corresponding gel electrolytes, has been studied and discussed in terms of the “colloidal” and “soggy sand” electrolyte concepts. It has been found that conductivity increase of composite gels is not directly correlated with the liquid electrolyte uptake. On this basis it is concluded that important part of ionic transport in this type of composite gel polymer electrolytes is realized on the filler grain boundaries, through overlapping space charge layers of the silica grains.     

Studies of substructure and tightly bound nucleotide in bacterial membrane ATPase.

Highly purified preparations of Streptococcus faecalis ATPase contain a similar but inactive protein detected by prolonged polyacrylamide gel electrophoresis. The inactive protein appears to arise by proteolytic cleavage of the major subunits in the enzyme. By use of a new technique, subunit analysis in SDS gels was performed on the enzyme band and the inactive protein band excised from a polyacrylamide gel after electrophoresis. The results indicated that the ATPase has the composition alpha3beta3gamma in which alpha = 60,000, beta = 55,000, and gamma = 37,000 daltons. The inactive protein appears to have the composition (f)6 in which f = 49,000 daltons. There is also evidence that the enzyme band contains some slightly modified forms of the ATPase, such as alpha3beta2 (f)gamma. The inactive protein lacks the capacity for tight nucleotide binding. Our experiments show that the tight ATPase-nucleotide complex formed in S. faecalis cells (the endogenous complex) behaves differently from the tight complex formed in vitro (the exogenous complex). We prepared a doubly labeled complex containing endogenous 32P-labeled ADP and ATP and exogenous 3H-labeled ADP. We observed that the addition of free nucelotide to the doubly labeled ATPase displaced the exogenous bound ligand from the enzyme but not the endogenous bound nucleotide. We suggest that the displaceable and nondisplaceable forms of the tight ATPase-nucleotide complex correspond to two different conformational states of the enzyme.     

Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emulsions were improved significantly by the three modification methods. After three kinds of modification, the viscoelasticity of soy protein emulsion gel increased, and a gel system with stronger elasticity was formed. The texture, water-holding, and hydration properties of the emulsion gel increased significantly. The SEM and ClSM results showed that the modified soy protein emulsion gel had a more compact and uniform porous structure, and the oil droplets could be better embedded in the network structure of the gel. Among the three modification methods, the microwave-alkali method polyphenol covalently combining the compound modification effect was best, and the microwave modification effect was least effective compared to the other two methods. Our obtained results suggested that for gel property modification of soy protein emulsion gels, microwave pretreatment combined with the covalent binding of polyphenols by an alkaline method is an effective method.     

Cellulose gel dispersions: fascinating green particles for the stabilization of oil/water Pickering emulsion

A facile approach for the preparation of cellulose gel dispersions with particle size less than 5 μm has been developed. The particles were obtained by dissolving cellulose in NaOH/urea solvent, followed by regeneration in ethanol/H₂O mixed solution with homogenizer shearing. The characteristics of the cellulose gel dispersions were evaluated in terms of particle dimensions and crystalline structure, size distribution and rheology behavior. The cellulose gel dispersions had low crystallinity, and the concentration of the cellulose solution had little influence on the particle size of the gel dispersions. Furthermore, the cellulose gel dispersions could be well dispersed in deionized water, and they could be used to stabilize oil/water emulsion without addition of any surfactant. The formed Pickering emulsion had typical shear-thinning behavior and higher storage modulus. The concentration of cellulose gel dispersions had a significant influence on the emulsion stability. The Pickering emulsion stabilized by the cellulose gel dispersions would open opportunities for the development of food emulsion systems or environmentally friendly functional materials.     

Laser light scattering study of polyacrylamide gels

Laser light scattering experiments with polyacrylamide gels containing diffusing bovine plasma albumin are described. Complete heterodyne beating has not been assumed, and an account is given of a novel method for finding the degree of spectral broadening by scanning angles of scatter while measuring the temporal autocorrelation function. Results obtained by this method for polyacrylamide gels and un-cross-linked solutions in the absence of diffusing protein, are compared with those of other authors. In the presence of the protein there is a complex interaction between the diffusion coefficient of the protein and the coefficient associated with the diffusing fluctuations in segment density of polyacrylamide. The diffusing protein dominates at low gel concentrations, and the gel density fluctuations dominates at high gel concentrations. It is proposed that the protein preferentially occupies the less dense regions of the gel, so that at low gel concentrations, where it diffuses faster than the gel fluctuations, it tends to cancel them out, whereas at high gel concentrations where the protein is highly impeded by the gel structure, it tends to be carried along by the gel density fluctuations.     

Model filled rubber. II. Particle composition dependence of suspension rheology

Monodisperse size colloidal particles varying in chemical composition were synthesized by emulsifier‐free emulsion polymerization. Using a stress‐controlled rheometer, the rheological behavior of colloidal suspensions in a low molecular weight liquid polysulfide was investigated. All suspensions exhibited shear thinning behavior. The shear viscosity, dynamic moduli, and yield stress increased as interactions between particles and matrix increased. The rheological properties associated with network buildup in the suspensions were sensitively monitored by a kinetic recovery experiment. We propose that interfacial interactions by polar and hydrogen bonding between particles and matrix strongly promote affinity of matrix polymer to the filler particles, resulting in adsorption or entanglement of polymer chains on the filler surface. A network structure was formed consisting of particles with an immobilized polymer layer on the particle surface with each particle floc acting as a temporary physical crosslinking site. As the interfacial interaction increases, the adsorbed layer thickness on the filler particles, hence, the effective particle volume fraction, increases. As a result, the rheological properties were enhanced in the order PS < PMMA < PSVP. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 815–824, 1999     

DSC Study of the Postdenaturated Structures in Biopolymer–water Systems

The temperature dependences of heat capacity for water–denaturated biopolymer (globular proteins, collagen and DNA) were measured in a wide range of temperatures (0–140°C) and water content of the systems. It has been shown that thermally denaturated globular proteins (lysozyme, myoglobin and catalase) are able to form the thermoreversible heat-set structures under the certain conditions studied. The additional endothermal maximum observed is the calorimetric manifestation of the phase transition related to the melting of these thermotropic non-native structures. The melting gels are completely formed just after denaturation during relatively short time and only their prolonged state at T>T _d leads to their transformation to thermoirreversible non-melting ones. The post denaturated structures from water-denaturated protein (Mb, Lys and RN-ase) systems with a different amount of free water were also studied. The thermoreversible cold-set gels are formed from both water-denaturated DNA and water-denaturated collagen systems. These thermotropic structures are metastable. A spatial gel network of both collagen and DNA is formed from the native-like renaturated structures. This revised version was published online in July 2006 with corrections to the Cover Date.     

Rheology of food,cosmetics and pharmaceuticals

The major recent advances in the rheology of food, cosmetics and pharmaceuticals have been developed in the fields of emulsions and gels. Concerning emulsion rheology, this review has been specially focused on the problem of wall slip, processing and modelling of its non-linear viscoelasticity behaviour. Concerning the rheology of gels, the most relevant contributions have been made on the improvement of gel strength by acidification of several protein dispersions.     

Synthesis and some properties of titanium-containing silica gels

Microporous silica gels containing small amounts of titanium ions have been synthesized. Porous structure and surface active sites of silica gels have been studied. It has been found that the titanium ions are distributed uniformly in silica gel matrix, substituting silicon ions isomorphically.     

The role of bentonite addition in UF flux enhancement mechanisms for oil/water emulsion

The main problem in treating oil/water emulsion from car wash waste-water by ultrafiltration (UF) is fouling caused by oil adsorption on the membrane surface and internal pore walls. This study demonstrates that the addition of bentonite clay can reduce the adsorption layer on cellulose acetate UF membrane, resulting in a reduction of total membrane resistance (R_t). Experiments were conducted to identify and describe three possible mechanisms: (i) bulk oil emulsion concentration reduction; (ii) particle aggregation and (iii) detachment of the adsorbed gel layer by shear force. Adsorption of oil emulsion by bentonite can lead to a significant reduction of bulk oil emulsion concentration, one of the major causes of flux enhancement. Results show that contact of oil emulsion with bentonite forms larger particles resulting in flux increment. An optimum particle size of 37 μm, corresponds with a bentonite concentration of 300 mg/l and provided the highest flux. Beyond this limiting concentration, flux improvement gradually declined, possibly due to the formation of packed cake of particles on the membrane surface. The presence of bentonite in the oil emulsion promotes high shear stress which acts against the gel layer. This high shear stress, caused by bentonite particles and cross-flow velocity, reverses the adsorbed gel layer to the bulk of the liquid phase.     

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

The rennet-induced aggregation of skim milk recombined with whey protein-stabilized emulsion droplets was studied using diffusing wave spectroscopy (DSW) and small deformation rheology. The effect of different volume fractions of casein micelles and fat globules was investigated by observing changes in turbidity (1/l*), apparent radius, elastic modulus and mean square displacement (MSD), in addition to confocal imaging of the gels.Skim milk containing different concentration of casein micelles showed comparable light-scattering profiles; a higher volume fraction of caseins led to the development of more elastic gels.By following the development of 1/l* in recombined milks, it was possible to describe the behaviour of the fat globules during the initial stages of rennet coagulation. Increasing the volume fraction of fat globules showed a significant increase in gel elasticity, caused by flocculation of the oil droplets. The presence of flocculated oil globules within the gel structure was confirmed by confocal microscopy observations. Moreover, a lower degree of κ-casein hydrolysis was needed to initiate casein micelles aggregation in milk containing whey protein-stabilized oil droplets compared to skim milk.This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.     

Sol–gel matrices for controlled release: from macro to nano using emulsion polymerisation

By combining sol–gel technology with emulsion chemistry, it is possible to produce spherical particles with a designed microstructure based on a judicious choice of solvent/surfactant and sol–gel reaction parameters. When an active molecule is located in the aqueous droplet of a water-in-oil (W/O) emulsion, encapsulation occurs as the silicon precursors polymerise to build an oxide cage around the active species. By changing the solvent–surfactant combination, the particle size can be varied from 10 nm to 100 μm. The size of the particles is controlled by the size of the emulsion droplet, which acts as a nano-reactor for the sol–gel reaction. The release profiles can be tailored, independently of the particle size, by controlling the internal structure of the particles: pore volume, pore size, tortuosity, and surface chemistry (e.g. by introduction of trialkoxysilane). This can be easily achieved by controlling sol–gel processing parameters such as the water-to-alkoxide ratio, pH, alkoxide concentration, ageing, drying time and temperature. Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users.