Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins

Formula emulsion systems are used as enteral, sports and health products. In some formulas addition of hydrolysed protein is necessary to guarantee ease of digestion and hypoallergenicity. In the low fat emulsion model an increase in the content of lecithin (phospholipid mixture) was required, in consideration of the advice of the Food and Nutrition Board (USA) for choline supplementation. The individual and interactive effects of whey protein isolate (WPI) or hydrolysate (WPH) (3.7 and 4.9% w/w), unmodified deoiled or hydrolysed lecithin (0.48 or 0.7% w/w) and carbohydrate in the form of maltodextrin with dextrose equivalent (DE) 18.5 or glucose syrup with DE 34 (11% w/w) on the properties of formula emulsions with 4% v/w sunflower oil, were investigated using a full factorial design. The emulsions were characterised by particle size distribution, coalescence stability, creaming rate, and also surface protein and lecithin concentration. WPI-containing emulsions proved to be stable against coalescence and showed only little creaming after 1 and 7 days standing. There was a significant increase in the mean droplet size and a significant deterioration of coalescence and creaming stability when WPH instead of WPI was used as the protein source, due to the lower number of large peptides and lower surface activity of the WPH. Increasing the WPH concentration led to an increase in oil droplet size and further deterioration of the stability of the emulsions. The starch hydrolysate and lecithin also significantly influenced the emulsion properties. Their influence was less strong when the emulsion contained WPI. Under the conditions used WPH-based emulsions were more stable, in terms of creaming and coalescence, when a low level of protein was used in conjunction with hydrolysed lecithin and glucose syrup. Oil droplets in emulsions containing unmodified lecithin in either the continuous or disperse phase and WPH in the continuous phase were very sensitive to coalescence. The addition of starch hydrolysates (DE 18.5) induced intensive flocculation and phase separation in these emulsions.     

Some functional properties of cotton protein hydrolysates

A comparative study of the solubility and emulsifying properties of cotton protein hydrolysates produced by the enzyme preparation Pektofoetidin has shown that the optimum functional properties are possessed by hydrolysates with a degree of proteolysis of 8–13%.Institute of Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 520–524, July–August, 1990.     

Effects of lipid chain length on the surface properties of alkylaminomethyl rutin and of its mixture with model lecithin membrane

Three model flavonoid-based bioactive molecules with different lipid chain lengths (RuCn: n=8, 12, 18) were newly synthesized. The surface properties [surface pressure (π)-area (A), surface potential (ΔV)-surface pressure (π) and dipole moment (u(⊥))-surface pressure (π)] of pure RuCn and the lecithin membrane compounds had been investigated by using the Langmuir monolayer technology. The results suggested that the distinctive monolayer behavior of RuCn is strongly dependent on the lipid chain length. The great differences in the monolayer properties brought by the lipid chain length could be attributed to two major factors: (i) the ionization degree of the bulky hydrophilic head group (including hydroxyl and NH groups) alters its local field solely via the surface potential; (ii) tring molecular (or dipole) packing density within monolayers. The excess Gibbs energy (ΔG((ex))) calculated for the RuCn-lecithin mixed monolayers infers that higher stability of the mixed monolayer can be strengthened as the lipid chain length decreases. And the addition of RuCn into lecithin membrane may increase the total u(⊥) of the binary mixed monolayers, which could inhibit the hydration of the lecithin's hydrophilic head groups. The shorter the lipid chain length of RuCn (e.g., RuC8) is, the higher the surface activity can be. Our findings provide a molecular basis for the application of such class of biomolecules in the functional food, cosmetics and medicine.     

Effects of heat on physicochemical properties of whey protein-stabilised emulsions

The effect of heating has been studied for whey protein-stabilised oil-in-water emulsions (25.0% (w/w) soybean oil, 3.0% (w/w) whey protein isolate, pH 7.0). These emulsions were heated between 55 and 95 °C as a function of time and the effect on particle size distribution, adsorbed protein amount, protein conformation and rheological properties was determined. Heating the emulsions as a function of temperature for 25 min resulted in an increase of the mean diameter (d₃₂) and shear viscosity with a maximum at 75 °C. Heating of the emulsions at different temperatures as a function of time in all cases resulted in a curve with a maximum for d₃₂. A maximum increase of d₃₂ was observed after about 45 min at 75 °C and after 6–8 min at 90 °C. Similar trends were observed with viscosity measurements. Confocal scanning laser micrographs showed that after 8 min of heating at 90 °C large, loose aggregates of oil droplets were formed, while after 20 min of heating compact aggregates of two or three emulsion droplets remained. An increase of the adsorbed amount of protein was found with increasing heating temperature. Plateau values were reached after 10 min of heating at 75 °C and after 5 min of heating at 90 °C. Based on these results we concluded that in the whole process of aggregation of whey protein-stabilised emulsions an essential role is played by the non-adsorbed protein fraction, that the kinetics of the aggregation of whey protein-stabilised emulsions follow similar trends as those for heated whey protein solutions and that upon prolonged heating rearrangements take place leading to deaggregation of initially formed large, loose aggregates of emulsion droplets into smaller, more compact ones.     

烷基多苷的粘度及乳化性能研究

考察了不同碳链烷基多苷的粘度特性，以及乳化性能，结果表明碳链较长、聚合度较低的烷基多苷具有良好的粘度和乳化性能。     

Preparation and physicochemical properties of various soybean lecithin liposomes using supercritical reverse phase evaporation method

Three kinds of soybean lecithin liposomes composed of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidic acid (PA), were prepared by using the previously developed supercritical reverse phase evaporation method (Langmuir 17 (2001) 3898). The effect of phospholipid composition on the formation of liposomes and their physicochemical properties were examined by means of trapping efficiency measurements, transmission electron microscopy, dynamic light scattering and zeta potential measurements. The trapping efficiency of liposomes for d-(+)-Glucose made of Lecinol S-10EX which contains approximately 95% PC is higher than that of Lecinol S-10 and SLP white SP which contain approximately 31% PC. However there is not any difference between the trapping efficiency of liposomes for d-(+)-Glucose made of Lecinol S-10 which has saturated hydrocarbons tails and that of liposomes made of SLP white SP which has unsaturated hydrocarbon chains. The electron micrographs of liposomes made of Lecinol S-10 and SLP white SP show small spherical liposomes with diameter of 0.1–0.25 μm, while that of Lecinol S-10EX shows large unilamellar liposomes (LUV) with diameter of 0.2–1.2 μm. These results clearly show that phospholipid structure of PC allows an efficient preparation of LUV and a high trapping efficiency for water-soluble substances. Liposomes made of Lecinol S-10 and SLP white SP remained well-dispersed for at least 14 days, while liposome suspension made of Lecinol S-10EX separated in two phase at 14 days due to aggregation and fusion of liposomes. The dispersibility of liposomes made of Lecinol S-10EX is lower than that of Lecinol S-10 and SLP white SP due to the smaller zeta potential of Lecinol S-10EX.     

Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins

Whipped foams (10%, w/v protein, pH 7.0) were prepared from commercially available samples of whey protein isolate (WPI) and egg white protein (EWP), and subsequently compared based on yield stress (τ₀), overrun and drainage stability. Adsorption rates and interfacial rheological measurements at a model air/water interface were quantified via pendant drop tensiometry to better understand foaming differences among the ingredients. The highest τ₀ and resistance to drainage were observed for standard EWP, followed by EWP with added 0.1% (w/w) sodium lauryl sulfate, and then WPI. Addition of 25% (w/w) sucrose increased τ₀ and drainage resistance of the EWP-based ingredients, whereas it decreased τ₀ of WPI foams and minimally affected their drainage rates. These differing sugar effects were reflected in the interfacial rheological measurements, as sucrose addition increased the dilatational elasticity for both EWP-based ingredients, while decreasing this parameter for WPI. Previously observed relationships between τ₀ and interfacial rheology did not hold across the protein types; however, these measurements did effectively differentiate foaming behaviors within EWP-based ingredients and within WPI. Interfacial data was also collected for purified β-lactoglobulin (β-lg) and ovalbumin, the primary proteins of WPI and EWP, respectively. The addition of 25% (w/w) sucrose increased the dilatational elasticity for adsorbed layers of β-lg, while minimally affecting the interfacial rheology of adsorbed ovalbumin, in contrast to the response of WPI and EWP ingredients. These experiments underscore the importance of utilizing the same materials for interfacial measurements as used for foaming experiments, if one is to properly infer interfacial information/mechanisms and relate this information to bulk foaming measurements. The effects of protein concentration and measurement time on interfacial rheology were also considered as they relate to bulk foam properties. This data should be of practical assistance to those designing aerated food products, as it has not been previously reported that sucrose addition improves the foaming characteristics of EWP-based ingredients while negatively affecting the foaming behavior of WPI, as these types of protein isolates are common to the food industry.     

Effects of poly(ethylene oxide) and pH on the electrospinning of whey protein isolate

Poly(ethylene oxide) (PEO) is known for facilitating the electrospinning of biopolymer solutions, which are otherwise not electrospinnable. The objective of this study was to improve the understanding of the positive effects of PEO on the electrospinning of whey protein isolate (WPI) solutions under different pH conditions. Alterations in protein secondary structure and polymer solution properties (viscosity, conductivity, and dynamic surface tension), as induced by pH changes, significantly affected the electrospinning behavior of WPI/PEO (10% w/w: 0.4% w/w PEO) solutions. Acidic solutions resulted in smooth fibers (707 ± 105 nm) while neutral solutions produced spheres (2.0 ± 1.0 μm) linked with ultrafine fibers (138 ± 32 nm). In comparison, alkaline solutions produced fibers (191 ± 36 nm) that were embedded with spindle‐like beads (1.0 ± 0.5 μm). ¹³C NMR and FTIR spectroscopies showed that the increase in random coil and α‐helix secondary structures in WPI were the main contributors to the formation of bead‐less electrospun fibers. The electrospinning‐enabling properties of PEO on aqueous WPI solutions were attributed to physical chain entanglement between the two polymers, rather than specific polymer–polymer interactions. © 2012 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys, 2012     

Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

Small-deformation and large-deformation rheological properties of heat-set whey protein emulsion gels containing active and inactive filler particles have been investigated using a controlled stress rheometer. The results suggest that the contributions to the gel network are quite different for pure protein gels and emulsion gels having similar storage moduli. An emulsion gel containing inactive filler has a larger phase angle due to the energy dissipation at the ‘slippery’ droplet surface under the influence of the applied shear stress. The large-deformation rheology of the heat-set protein gel has behaviour intermediate between that for an entropic biopolymer gel and that for a particle gel. Emulsion gels containing active or inactive fillers behave more like typical particle gel systems.     

Morphology of dry solid-supported protein monolayers dependent on the substrate and protein surface properties

The morphologies of dry MrgA protein monolayers on different solid substrates prepared by a three-step procedure (adsorption from an incubation solution, rinsing to remove excess salt and protein, and drying) were investigated using atomic force microscopy. MrgA is a dodecameric iron-storage protein which can form hexagonal, two-dimensional (2D) crystalline monolayers on hydrophilic surfaces at low supersaturation. The formation of such two-dimensional crystals is heavily dependent on the pH and the salinity of the incubation solution as well as on the surface properties. Correlation of surface coverage with substrate charge, ionic strength, and pH indicates the dominance of electrostatic effects in adsorption, with the balance shifting between intermolecular repulsion and protein-substrate attraction. Close to the isoelectric point (pI) of MrgA, adsorption to the surface and the formation of 2D crystals are favored. By preparation of self-assembled monolayers of thiols with different end groups on template-stripped gold, the surface properties can be varied easily from high to very low protein affinity. The resulting patterns of the crystalline protein structures are novel and could be a starting point for further scientific study, e.g., solid-supported cocrystallization with DNA, and indeed developments with technological applications, such as mesostructured deposition of MrgA-caged nanoparticles.     

Modified whey protein coatings for improved gas barrier properties of biodegradable films

As a result of environmental concern, there is an increasing interest in the development of biodegradable polymers for packaging with suitable properties, as an alternative to the synthetic petroleum‐based polymers. However, such biodegradable polymers are prevented for use in wide industrial and commercial packaging because of their limited gas and vapor barrier properties. This obstacle urges innovative strategies to achieve enhanced gas barrier properties using “bio‐layering” technologies. Whey protein isolate (WPI), a by‐product of the cheese industry, has quite promising properties for packaging purposes. It possesses good oxygen, aroma, and oil barrier properties; however, its permeability to water vapor is high. In this study, several WPI coatings were obtained, adding polyvinyl alcohol and pectin to improve the coated film properties; in addition, nanoclays were used to improve water vapor barrier properties. Comparison of neat poly (lactic acid) film versus poly (lactic acid) coated with WPI presented advantage of the later: improvement of about 90% in the oxygen barrier properties and about 27% in the water vapor barrier properties. Copyright © 2016 John Wiley & Sons, Ltd.     

Dialkylphosphatidylcholine and egg yolk lecithin for emulsification of various triglycerides

Synthesized saturated phosphatidylcholine (PC) and egg yolk lecithin (EYL) were investigated to explore their influence on particle sizes in emulsions when dispersing various triglycerides (TG). One of four different kinds of synthesized saturated PC (DLPC, DMPC, DPPC and DSPC) or three different kinds of EYL (purified EYL (PEL) and hydrogenated purified EYL with two different iodine values (IV), R-20 and R-5), 2.5% (w/w) glycerol solution and one of four kinds of TG (tricaprylin, tricaprin, trilaurin and trimyristin) were sonicated five times for 1 min with intervals of 0.5 min. When using four kinds of synthesized saturated PCs as emulsifiers, the carbon numbers of each PC had a strong correlation with the mean diameters of the emulsion when analyzed with each of the four kinds of TG used in the study (regression function ranged from 0.811 to 0.915). The carbon numbers of the TG had less correlation with the mean diameters than the PC in simple regression analysis (regression function ranged from 0.236 to 0.875). Multiple regression analysis using the carbon numbers both of the PC and TG as independent variables was remarkably significant in the regression function (2.0 × 10⁻¹⁴) and all regression coefficients (2.7 × 10⁻¹³, 5.8 × 10⁻⁷ and 1.9 × 10⁻⁹ for PC, TG and intercept, respectively). Among the regression coefficients, the contribution of the carbon number of the PC was the most significant. These results indicated that a multiple regression function should be useful to estimate the mean diameters of emulsion droplets in any combinations of PC and TG used in this study.

In the experiments using three kinds of EYL, the mean diameters also tended to increase according to the order of PEL, R-20 and R-5, which corresponds to the order of degrees of saturation (IV = 75, 20 and 2, respectively). The experimental values for EYL were compared with the estimated values calculated by the multiple regression function derived from synthesized PC data using the arithmetic carbon number, based on the components of each EYL. The estimated mean diameters were at comparable levels to the corresponding experimental mean diameters in the most saturated hydrogenated lecithin (R-5), while those were larger than the experimental mean diameters in two less saturated kinds of lecithin (R-20 and purified EYL). These findings gave useful information on the mean diameters of emulsion droplets when designing an emulsion formulation using a particular combination of a phospholipid and triglyceride.     

Effects of biosurfactants on surface properties of hematite

Application of microorganisms as surface modifiers has focused our attention in recent times. The adsorption of biosurfactants can be a way for the solid surface modification. In the present investigation rhamnolipids produced by Pseudomonas aerugiosa were used to make the hematite surface modification. Experiments were carried out with pure mineral hematite. In this paper, the influence of biosurfactant addition on both the stability and the flotability of hematite suspensions has been studied in detail. The stability experiments were conducted using Turbiscan LAb apparatus, at constant pH conditions and mineral amount. The flotation experiments were carried out using Hallimond tube. The adsorption isotherms of biosurfactant onto the hematite particles were also determined. The experiments were carried out with broth and pure rhamnolipid. The results of those experiments were compared and discussed.     

Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch

The effects of added unmodified amylopectin starch, modified amylopectin starch and amylose starch on the formation and properties of emulsions (4 wt.% corn oil) made with an extensively hydrolysed commercial whey protein (WPH) product under a range of conditions were examined. The rate of coalescence was calculated based on the changes in the droplet size of the emulsions during storage at 20 degrees C. The rates of creaming and coalescence in emulsions containing amylopectin starches were enhanced with increasing concentration of the starches during storage for up to 7 days. At a given starch concentration, the rate of coalescence was higher in the emulsions containing modified amylopectin starch than in those containing unmodified amylopectin starch, whereas it was lowest in the emulsions containing amylose starch. All emulsions containing unmodified and modified amylopectin starches showed flocculation of oil droplets by a depletion mechanism. However, flocculation was not observed in the emulsions containing amylose starch. The extent of flocculation was considered to correlate with the rate of coalescence of oil droplets. The different rates of coalescence could be explained on the basis of the strength of the depletion potential, which was dependent on the molecular weight and the radius of gyration of the starches. At high levels of starch addition (>1.5%), the rate of coalescence decreased gradually, apparently because of the high viscosity of the aqueous phase caused by the starch.     

Permselectivity and structure properties of ethylene-co-vinyl-acetate membranes hydrolysed with different times

In this work, the influence of a unilateral hydrolysis treatment on O₂ and H₂O permeation properties of poly(ethylene-co-vinyl acetate) (EVA) containing 70 mass% of vinyl acetate are investigated. On the one hand, the O₂ permeability decreases with the reaction time (0 to 16 h), while the H₂O permeability passes through a maximum for a hydrolysis of 30 min. One the other hand, the existence of structural changes as a function of the hydrolysis duration is checked by means of DSC investigations. Results lead to conclude that a crystalline phase occurs by hydrolysis and is responsible of the permeation changes.This revised version was published online in November 2005 with corrections to the Cover Date.     

Electrostatic effects on the yield stress of whey protein isolate foams

The mechanisms responsible for foam structure are of practical interest within the food industry. The yield stress (tau) of whey protein isolate (WPI) foams as affected by electrostatic forces was investigated by whipping 10% (w/v) protein solutions prepared over a range of pH levels and salt concentrations. Measurements of foam overrun and model WPI interfaces, i.e. adsorption kinetics as determined via dynamic surface tension and dilatational rheological characterization, aided data interpretation. Interfacial measurements were also made with the primary whey proteins, beta-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-la). Yield stress of WPI foams was dependent on pH, salt type and salt concentration. In the absence of salt, tau was highest at pH 5.0 and lowest at pH 3.0. The addition of NaCl and CaCl2 up to 400 mM significantly increased tau at pH 7.0 but not at pH 3.0. Furthermore, at pH 7.0, equivalent molar concentrations of CaCl2 as compared to NaCl increased tau to greater extents. Salts had minimal effects on tau at pH 5.0. Comparisons with interfacial rheological data suggested the protein's capacity to contribute towards tau was related to the protein's potential at forming strong, elastic interfaces throughout the structure. The dynamic surface tension data for beta-lg and alpha-la were similar to WPI, while the interfacial rheological data displayed several noticeable differences.     

Effect of compressed CO2 on the properties of lecithin reverse micelles

Lecithin is a very useful biosurfactant. In this work, the effects of compressed CO 2 on the critical micelle concentration (cmc) of lecithin in cyclohexane and solubilization of water, lysozyme, and PdCl 2 in the lecithin reverse micelles were studied. The micropolarity and pH value of the polar cores of the reverse micelles with and without CO 2 were also investigated. It was found that CO 2 could reduce the cmc of the micellar solution and enhance the capacity of the reverse micelles to solubilize water, the biomolecule, and the inorganic salt significantly. Moreover, the water pools could not be formed in the reverse micelles in the absence of CO 2 because of the limited amount of water solubilized. However, the water pools could be formed in the presence of CO 2 because large amounts of water could be solubilized. All of these provide more opportunity for effective utilization of this green surfactant. The possible mechanism for tuning the properties of the reverse micelles by CO 2 is discussed.     

Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum

Proteins and polysaccharides are the two most important natural ingredients with unique functional properties. Their interactions can be considered as a route to produce new materials of various technological applications. In this study, the effect of pH (3–7) as well as the mixing ratio of whey protein isolate (WPI)/soluble part of Persian gum (PG) (1:3, 1:1, 3:1, 6:1, and 9:1% w/w WPI/PG) on the complex formation behavior of the two polymers were studied using spectrophotometric and dynamic light scattering techniques, soluble protein measurement, and microscopic observations. Investigating the curves of turbidity versus pH showed that pHc and pH_?1, which are associated with the formation of soluble and insoluble complexes, moved toward higher pH values by increasing WPI:PG ratio. Increased solubility was observed at pHc?>?pH?>?pH_?1 for all biopolymers mixtures. In addition, lowering the pH toward pH_?1 resulted in a decrease in the size of complexes, while further decrease of pH beyond this point led to larger particles. No significant difference was noticed between pH_c and pH_?1 of heated and unheated WPI/PG mixtures, although the turbidity of heated samples increased due to the formation of larger aggregates.     

Determination of nutritional and bioactive properties of peptides in enzymatic pea, chickpea, and mung bean protein hydrolysates

Within the primary structure of many pea and mung bean proteins are peptide sequences that can potentially be used in the formulation of therapeutic products for the treatment and prevention of human diseases. However, these peptide sequences need protease treatments before they can be released free of the parent proteins. Unlike chemical hydrolysis, enzymatic treatment enables more efficient tailoring of peptide products without formation of toxic by-products or destruction of amino acids. This review provides information on current methods that have been used to convert inactive pea and mung bean proteins into bioactive peptides. It focuses on 3 main bioactive properties, such as inhibitions of (1) angiotensin converting enzyme (ACE) activity; (2) calmodulin (CaM)-dependent enzymes; and (3) copper-chelating activity. ACE is an established marker for hypertension, high levels of some CaM-dependent enzymes are risk factors for various human diseases including cancer and Alzheimer's disease, and high vascular copper concentrations may potentiate atherosclerosis. Also reviewed are the production and evaluation of activity of hypoallergenic peptides that may offer protection against anaphylactic reactions. The 3 main proteins discussed are chickpea, mung bean, and field pea.     

Determination of free L- and D-alanine in hydrolysed protein fertilisers by capillary electrophoresis

of racemisation of hydrolysed protein fertilisers (HPFs) using an The objective of this study was to determine the degree inexpensive and easy to handle analytical method for qualitative control of the products. Using a polyacrylamide coated capillary and a run buffer containing 0.1 M Tris-borate+2.5 mM EDTA-Na2+0.1% sodium dodecylsulfate+10 mM beta-cyclodextrin a quantitative separation of D- and L-alanine (Ala) was made from an not treated HPF sample derivatised with dansyl chlorine by capillary electrophoresis. The D-Ala:[D-Ala+L-Ala] ratio, called degree of racemisation (RD), was calculated. The analysis of ten commercial HPFs has shown that more than 60% of HPFs have an RD > or = 40%. while only one product has shown an RD <5%. These results showed that most of the HPFs on the market are obtained with strong hydrolytic processes and high contents of D-amino acids are probably less effective as plant nutrients or even potentially dangerous to plants.