Boosting the stability of protein emulsions by the synergistic use of proteins and clays

The preparation and the properties of high-pressure emulsions based on five different proteins are reported. As proteins, we used the well-studied bovine serum albumin (BSA), a biotechnical produced hydrophobin called H Star Protein B? (HPB), a protein isolate from soybeans, a wheat protein isolate (Plantasol W), and a commercially available yeast extract. All emulsions were characterized by visual appearance, light microscopy, conductivity, and rheological measurements. Beside the emulsion based on soy protein isolate, all other samples showed phase separation under the used conditions (0.5 wt.% protein; 50 wt.% oil). Plantasol W and yeast extract formed the most unstable emulsions showing typical instability processes like coalescence. Gel-like properties have been observed for emulsions based on BSA, soy protein isolate, and HPB. The same proteins were also used to stabilize emulsions after their adsorption on clay particles. Interestingly, all emulsions had gel-like properties with a yield stress value and were stable to the used conditions. It is concluded that the gel character results from the stickiness of the protein covered oil droplets and is independent from the used protein type. The proteins which are adsorbed on the oil droplets can still interact and bind to proteins on other oil droplets.     

Interaction between components of plant-based biopolymer systems

Proteins and polysaccharides are key elements in formulated foods, cosmetics, and pharmaceuticals. Their interaction behavior mainly determines the organoleptic, optical, textural, and rheological properties of foods. Traditionally, animal-based biopolymers have been widely used because of their excellent techno-functionality; however, plant-based alternatives gained enormous interest among scientists and manufacturers because of sustainable, religious, ethical, and nutritional reasons. The directed complexation of mixed biopolymers entirely originated from plants might be used to stabilize food colloids, modulate interfacial and bulk properties, control the release of bioactives, and mask bitter components. As such, this review highlights the general separation mechanism of mixed biopolymers systems entirely composed of plant-based biopolymers to be used as functional food ingredients. Particularly, ‘traditional’ and ‘novel’ proteins and polysaccharides obtained from different plant sources (e.g. soy, wheat, pea, potato, apple, citrus) are introduced to be assembled to modulate interfacial and bulk properties of food colloids.     

Foams and surface rheological properties of β-casein, gliadin and glycinin

Interfacial rheological properties and their suitability for foam production and stability of two vegetable proteins were studied and compared to β-casein. Proteins used ranged from flexible to rigid/globular in the order of β-casein, gliadin and soy glycinin. Experiments were performed at pH 6.7. Network forming properties were characterised by the surface dilational modulus (determined with the ring trough) and the critical falling film length (L_still) at which a stagnant protein film will break. Gliadin had the highest dilational modulus, followed by glycinin and β-casein, whereas glycinin formed the strongest film against fracture in the overflowing cylinder. The rate of decrease in the surface tension was studied at the air–water (Wilhelmy plate method) and the oil–water interface (bursting membrane) and the dynamic surface tension during compression and expansion in the caterpillar. Gliadin had the lowest equilibrium interfacial tensions and β-casein the lowest dynamic surface tension during expansion. Hardly any foam could be formed at a concentration of 0.1 g/l by shaking. At a concentration of 1.4 g/l most foam was formed by β-casein, followed by gliadin and glycinin. It seems that in the first place the rate of adsorption is important for foam formation. For the vegetable proteins, adsorption was slow. This resulted in lower foamability, especially for glycinin.     

Structure of beta-casein layers at the air/solution interface: atomic force microscopy studies of transferred layers

We report the nanoscale structural changes associated with the interfacial gelation of adsorbed beta-casein layers as a function of aging time. Adsorbed layers were transferred to solid supports and imaged by atomic force microscopy. The aging of the layer was accompanied by the formation of distinct disk-shaped protein nanoparticles ( approximately 20 nm in diameter). Under conditions where a gelled layer was expected (from previous interfacial rheology experiments), we observed ordering of the particles and the formation of elongated aggregates or linear rows. Brewster angle microscopy images were also obtained during the adsorption and gelation processes and during the degradation of the protein layer following addition of the surfactant sodium dodecyl sulfate (SDS). If SDS was added prior to interfacial protein gelation, the layer developed a foamlike morphology consistent with a fluid interfacial protein layer. However, if SDS was added after gelation, the protein layer was observed to fracture, consistent with the behavior of a solid phase.     

Enzyme-catalyzed formation and structure characteristics of a protein-based hydrogel

A protein-based hydrogel with tunable gelation time and mechanical strength was obtained by the hydrogelation of soy protein isolate (SPI) in the presence of microbial transglutaminase (MTGase). In order to control the gelation process and understand the relationship between the property and network structure of the formed SPI hydrogel, the changes of viscoelastic properties with time during the gelation process were monitored by the use of dynamic rheometry. The measurements were carried out at different protein concentrations, enzyme amounts, and reaction temperatures to clarify their effects on the gelation kinetics. In particular, the fractal characteristics of the SPI hydrogels formed in the presence and absence of MTGase were examined by relating the rheological data to a scaling model. In addition, the resultant SPI hydrogel matrix was investigated for the controlled release of 5-aminosalicylic acid as the model drug.     

Determination of vegetal proteins in milk powder by enzyme-linked immunosorbent assay: interlaboratory study

Eight laboratories participated in a collaborative study to evaluate an enzyme-linked immunosorbent assay (ELISA) to determine soy, pea, and wheat proteins in pasteurized or ultra-high temperature (UHT) milk powders. To perform this assay, polyclonal antibodies for soy, pea, and wheat proteins were obtained from rabbit sera. Collaborators received calibration standards composed of milk powder containing 0-8% (w/w) vegetal protein in total protein and blind test samples containing approximately 1, 2, and 5% (w/w) vegetal protein. An indirect competitive ELISA was performed with a kit prepared by a participating laboratory; the kit contained plates coated with soy, pea, or wheat proteins, the corresponding specific antisera, enzyme-labeled second antibody, and substrate solution. Test samples and calibrants were extracted with phosphate-buffered saline, pH 7.4, containing 0.05% Tween and assayed with the ELISA kits. The degree of adulteration was affected by the type of heat treatment applied to the samples. The estimated percentage of vegetal protein addition was close to the theoretical value for pasteurized samples but much lower for UHT samples. For pasteurized samples, intralaboratory relative standard deviations ranged from 5 to 22% and interlaboratory relative standard deviations ranged from 14 to 34%.     

Surface and interfacial properties of water-soluble wheat proteins

Surface and interfacial properties of water-soluble wheat proteins were investigated and compared with six reference proteins (bovine serum albumin, ovalbumin, β-lactoglobulin, trypsin, cytochrom C and β-amylase). Albumins extracted from wheat flour were separated by the free solution isoelectric focusing. The surface activity at the air/water, dodecane/water interfaces and dilatational rheological behaviour of the adsorbed layers was determined by pendant drop technique. Considerably high surface activity of wheat proteins was found at both interfaces exceeding the corresponding values of most of the reference proteins. Exceptionally, low dilatational moduli (typically  < 10 mN/m) were obtained for wheat fractions in the continuous and the stepwise compression experiments with no age effect (1–20 min) and almost no relaxation. Surface/interfacial activity and rheological properties observed imply that water-soluble wheat proteins are generally characterized by strong hydrophobicity and more flexible molecular structure than the reference proteins.     

Interfacial routes to colloidal gelation

Colloidal gelation is a rheological transition from fluid-like to solid-like viscoelasticity in a particulate suspension and is often instigated by causing the net interparticle interaction to be attractive. In this article, three routes to colloidal gelation that have been discovered recently and involve interfacial phenomena at a fluid interface are reviewed. As in conventional systems, gelation is due to a percolating particle network that imparts elasticity to the mixture, but the network formation involves interfacial particle jamming or bridging, or capillary interactions along or across interfaces, in a mixture of immiscible fluids. Gelation imparts mechanical stability to these multiphase mixtures and paves the way for their use as templates for the synthesis of functional, microstructured materials and composites. The gel mechanical properties are mediated by the interfacial forces and the mixture's microstructure, and therefore show different dependencies on particle volume fraction across the three systems.     

Effect of Coconut Protein and Xanthan Gum,Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface

We report on our study of the interactions between coconut protein extracted from coconut meat and three hydrocolloids (gelatin, xanthan gum, and soybean polysaccharide) and their interfacial adsorption and emulsification properties. We used Zeta potential, fluorescence spectroscopy scanning and ITC to investigate the interactions between a fixed concentration (1%) of coconut protein and varying concentrations of hydrocolloid. Through the interfacial tension and interfacial viscoelasticity, the interfacial properties of the hydrocolloid and coconut protein composite solution were explored. The physical stability of the corresponding emulsion is predicted through microstructure and stability analysis. Xanthan gum forms a flocculent complex with coconut protein under acidic conditions. Soy polysaccharides specifically bind to coconut protein. Under acidic conditions, this complex is stabilized through the steric hindrance of soy polysaccharides. Due to gelatin-coconut protein interactions, the isoelectric point of this complex changes. The interfacial tension results show that as time increases, the interfacial tensions of the three composite solutions decrease. The increase in the concentration of xanthan gum makes the interfacial tension decrease first and then increase. The addition of soybean polysaccharides reduces the interfacial tension of coconut protein. The addition of xanthan gum forms a stronger elastic interface film. Emulsion characterization showed that the gelatin-added system showed better stability. However, the addition of xanthan gum caused stratification quickly, and the addition of soybean polysaccharides also led to instability because the addition of polysaccharides led to a decrease in thermodynamic compatibility. This research lays the foundation for future research into coconut milk production technology.     

小麦蛋白质的流变行为及蛋白质塑料的结构与性能

基于作者在对小麦蛋白质溶液动态流变行为、增塑小麦蛋白质等双轴拉伸流变行为、小麦蛋白质塑料制备与性能等研究的最新结果,阐述了pH、温度等对小麦蛋白质溶液动态流变行为的影响;根据Hybrid模型,考察了醇溶蛋白分子的旋转运动、弯曲运动、高频耗散等对流变行为的贡献;分析了形变速度、蛋白质含量、网络形成时间与增塑蛋白质等双轴拉伸流变行为的关系,阐明了分维蛋白质网络的形成机制;探讨了采用热压方法制备小麦蛋白质塑料的工艺参数、交联、化学改性等对微观形态与宏观性能的影响.     

A 150 micron id packed column for the separation of soybean proteins by elution gradient mu-HPLC: simultaneous separation of soybean proteins from cereal and milk proteins

Mu-HPLC has previously been used to increase the resolution and sensitivity of protein separations but never for the analysis of soybean proteins. In this work, soybean proteins were, for the first time, separated using a capillary column with an internal diameter of 150 microm packed with a Genesis C18 stationary phase (4 microm, 300 angstroms) and UV detection. TFA and acetic acid were investigated as ion-pairing reagents in order to optimise water-ACN gradients to achieve this separation. The column showed good selectivity enabling the separation of soybean proteins from other vegetable proteins such as cereal (wheat, rice and corn) and also from milk proteins. The developed method was applied to the detection of soybean proteins in commercial products elaborated with mixtures of vegetable proteins.     

High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement

Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.     

Mechanisms of silk fibroin sol-gel transitions

Silk fibroin sol-gel transitions were studied by monitoring the process under various physicochemical conditions with optical spectroscopy at 550 nm. The secondary structural change of the fibroin from a disordered state in solution to a beta-sheet-rich conformation in the gel state was assessed by FTIR and CD over a range of fibroin concentrations, temperatures, and pH values. The structural changes were correlated to the degree of gelation based on changes in optical density at 550 nm. No detectable changes in the protein secondary structure (FTIR, CD) were found up to about 15% gelation (at 550 nm), indicating that these early stages of gelation are not accompanied by the formation of beta-sheets. Above 15%, the fraction of beta-sheet linearly increased with the degree of gelation. A pH dependency of gelation time was found with correlation to the predominant acidic side chains in the silk. Electrostatic interactions were related to the rate of gelation above neutral pH. The overall independencies of processing parameters including concentration, temperature, and pH on gel formation and protein structure can be related to primary sequence-specific features in the molecular organization of the fibroin protein. These findings clarify aspects of the self-assembly of this unique family of proteins as a route to gain control of material properties, as well as for new insight into the design of synthetic silk-biomimetic polymers with predictable solution and assembly properties.     

Cross linking and rheological characterization of adsorbed protein layers at the oil-water interface

The dilatational rheological properties of cross-linked protein layers adsorbed at the oil-water interface were investigated with help of a modified drop tensiometer allowing successive replacements of the external phase. This setup enables one to perform cross-linking reactions at the interface only, that is, without any contact between the cross-linking agent and protein molecules in solution, under continuous monitoring of the interfacial tension. The mechanical properties of the resulting interface were investigated with dilatational large strain experiments. Measured rheological properties were related to the expected stability of an emulsion against disproportionation by considering the ratio of the interfacial elasticity to the interfacial tension. In an attempt to increase this ratio to improve the resistance against disproportionation, experiments were performed with densified protein layers obtained via reduction of the droplet area prior to cross linking. To highlight the influence of the protein morphology on the dilatational rheological properties of the cross-linked adsorbed layers, experiments were performed with random coil (beta-casein) as well as globular (beta-lactoglobulin) proteins. Glutaraldehyde was used as a cross-linking agent. Experiments were performed at 55 degrees C and pH 7.0 in 20 mM imidazole buffer for later comparison with enzymatically cross-linked adsorbed protein layers. The present work demonstrated substantial qualitative and quantitative differences in the interfacial rheological properties of cross-linked random coil and globular proteins.     

Interfacial behavior of plant proteins — novel sources and extraction methods

Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state and have inferior functionality compared with animal-derived proteins from milk or eggs. Much of the current focus is on modifying these proteins, whereas better interface stabilizing functionality can also be obtained by choosing more targeted protein extraction methods. This review will highlight the benefits and drawbacks of current and novel protein sources and protein extraction methods with respect to interfacial properties.     

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied extensively. In this review an overview is given of interfacial properties of proteins at a mesoscopic scale and the effect of LMW surfactants (emulsifiers) on them. Properties addressed are the adsorbed amount, surface tension (reduction), network formation at interfaces and possible conformational changes during and after adsorption. Special attention is given to interfacial rheological behaviour of proteins at expanding and compressing interfaces, which simulate the behaviour in real emulsions and foams. It will be illustrated that information on interfacial rheological properties, protein conformation and interactions between adsorbed molecules can be obtained by changing experimental conditions. The relation between interfacial rheology and emulsion and foam stabilisation is subsequently addressed. It is concluded that there is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins. Real progress will only be possible if both are combined in an innovative way.     

Hematite nanoparticle monolayers on mica preparation by controlled self-assembly

In this research, a simple, green and effective strategy was developed to produce long-term stable oil in water emulsion from soy protein and soy polysaccharide. Soy protein and soy polysaccharide formed dispersible complexes at pH around 3.25 aqueous solution through electrostatic and hydrophobic interactions. A high pressure homogenization produced the protein/polysaccharide complex emulsion having a droplet size about 250 nm. A heat treatment of the emulsion resulted in the protein denaturation, forming irreversible oil-water interfacial films composed of soy protein/soy polysaccharide complexes. The droplets of the emulsion were characterized by dynamic light scattering, ζ-potential, transmission electron microscopy, polysaccharide digestion via pectinase, and confocal laser scanning microscopy observation via dual fluorescence probes. As a result of the polysaccharide being fixed on the droplet surface, the emulsions exhibited long-term stability in the media containing pH values of 2-8 and 0.2 mol/L NaCl. The stable soy protein/soy polysaccharide complex emulsion is a suitable food-grade delivery system in which lipophilic bioactive compounds can be encapsulated.     

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

A sequential in vitro model of digestion was used to investigate the changes in the physicochemical properties of emulsions during gastrointestinal transit. Oil-in-water emulsions were prepared with whey protein isolate (WPI) or soy protein isolate (SPI) at the same protein concentration (1.5%). Despite pepsinolysis of both proteins during the gastric phase, emulsions stabilized with WPI were more stable compared to those prepared with SPI. For both emulsions, the size of the oil droplets, which plays a critical role in lipid digestion, was extensively altered during the duodenal phase due to the presence of bile salts (BS) and phospholipids (PL). As shown by ζ-potential measurements, the results suggested the displacement of both proteins from the interface by BS; however, the displacement was much faster for the WPI-emulsions. The change in interfacial composition of the oil droplets was significantly affected by inclusion of PL and phospholipase A(2) (PLA(2)) in the in vitro digestion model. The interfacial activity of pancreatic triglyceride lipase (PTL) was markedly affected in the presence of the surface-active compounds present in the digestive fluids, including BS, PL, colipase (COL) and PLA(2). A higher percentage of lipid hydrolysis was obtained in the presence of COL and PLA(2) than with BS alone or mixed BS-PL. SPI-emulsions consistently showed a higher degree of lipolysis compared to the WPI-emulsions regardless of the in vitro digestion model used. The results support the conclusion that the interfacial composition of the original emulsion plays a major role in determining the extent of lipolysis.     

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

Over the last decades numerous studies on the interfacial rheological response of protein adsorption layers have been published. The comparison of these studies and the retrieval of a common parameter to compare protein interfacial activity are hampered by the fact that different boundary conditions (e.g. physico-chemical, instrumental, interfacial) were used. In the present work we review previous studies and attempt a unifying approach for the comparison between bulk protein properties and their adsorption films. Among many common food grade proteins we chose bovine serum albumin, β-lactoglobulin and lysozyme for their difference in thermodynamic stability and studied their adsorption at the air/water and limonene/water interface. In order to achieve this we have i) systematically analyzed protein adsorption kinetics in terms of surface pressure rise using a drop profile analysis tensiometer and ii) we addressed the interfacial layer properties under shear stress using an interfacial shear rheometer under the same experimental conditions. We could show that thermodynamically less stable proteins adsorb generally faster and yield films with higher shear rheological properties at air/water interface. The same proteins showed an analog behavior when adsorbing at the limonene/water interface but at slower rates.