Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer

Agboola, 2005, Characterisation and functional properties of Australian rice protein isolates, Journal of Cereal Science, 41, 283, 10.1016/j.jcs.2004.10.007 Amagliani, 2017, Composition and protein profile analysis of rice protein ingredients, Journal of Food Composition and Analysis, 59, 18, 10.1016/j.jfca.2016.12.026 Boersema, 2008, Triplex protein quantification based on stable isotope labeling by peptide dimethylation applied to cell and tissue lysates, Proteomics, 8, 4624, 10.1002/pmic.200800297 Boneva, 2007, Effect of electric-field-induced capillary attraction on the motion of particles at an oil-water interface, Physical Chemistry Chemical Physics, 9, 6371, 10.1039/b709123k Charoensuk, 2018, Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation, International Journal of Food Properties, 21, 1633, 10.1080/10942912.2018.1502200 Dai, 2022, Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment, International Journal of Food Science and Technology Delahaije, 2014, Quantitative description of the parameters affecting the adsorption behaviour of globular proteins, Colloids Surfaces B: Biointerfaces, 123, 199, 10.1016/j.colsurfb.2014.09.015 Freer, 2004, Shear and dilatational relaxation mechanisms of globular and flexible proteins at the hexadecane/water interface, Langmuir, 20, 10159, 10.1021/la0485226 Goto, 1989, Conformational states in. beta.-lactamase: Molten-globule states at acidic and alkaline pH with high salt, Biochemistry, 28, 945, 10.1021/bi00429a004 Han, 2022, Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers, Food Chemistry, 369, 10.1016/j.foodchem.2021.130918 Hu, 2019, Modification of rice protein with glutaminase for improved structural and sensory properties, International Journal of Food Science and Technology, 54, 2458, 10.1111/ijfs.14161 Jiang, 2018, A pH shift approach to the improvement of interfacial properties of plant seed proteins, Current Opinion in Food Science, 19, 50, 10.1016/j.cofs.2018.01.002 Kamani, 2022, Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives, Colloids Surfaces B: Biointerfaces, 211, 10.1016/j.colsurfb.2021.112306 Karaca, 2011, Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction, Food Research International, 44, 2742, 10.1016/j.foodres.2011.06.012 Kim, 2005, Influence of protein concentration and order of addition on thermal stability of β-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH, Langmuir, 21, 134, 10.1021/la048019t Kuwajima, 1989, The molten globule state as a clue for understanding the folding and cooperativity of globular-protein structure, Proteins-Structure Function and Bioinformatics, 6, 87, 10.1002/prot.340060202 Lai, 2023, Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates, Food Hydrocolloids, 134, 10.1016/j.foodhyd.2022.108015 Lam, 2013, Food proteins: A review on their emulsifying properties using a structure-function approach, Food Chemistry, 141, 975, 10.1016/j.foodchem.2013.04.038 Liang, 2013, pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins, Food Hydrocolloids, 33, 309, 10.1016/j.foodhyd.2013.04.005 Liu, 2014, Emulsifying properties of soy protein nanoparticles: Influence of the protein concentration and/or emulsification process, Journal of Agricultural and Food Chemistry, 62, 2644, 10.1021/jf405348k Lu, 2022, Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement, Food Hydrocolloids, 124, 10.1016/j.foodhyd.2021.107275 Martínez, 2009, Interfacial and foaming properties of soy protein and their hydrolysates, Food Hydrocolloids, 23, 2149, 10.1016/j.foodhyd.2009.03.015 McClements, 2017, Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions, Annual Review of Food Science and Technology, 8, 205, 10.1146/annurev-food-030216-030154 Murray, 2002, Interfacial rheology of food emulsifiers and proteins, Current Opinion in Colloid & Interface Science, 7, 426, 10.1016/S1359-0294(02)00077-8 Nissen, 2021, Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes, Food Hydrocolloids, 119, 10.1016/j.foodhyd.2021.106874 Ong, 2005, Mass spectrometry-based proteomics turns quantitative, Nature Chemical Biology, 1, 252, 10.1038/nchembio736 Perez, 2009, Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH, Food Hydrocolloids, 23, 1253, 10.1016/j.foodhyd.2008.08.013 Ruíz-Henestrosa, V. P., Sanchez, C. C., Escobar, M. d. M. Y., Jiménez, J. J. P., Rodríguez, F. M., & Patino, J. M. R. (2007). Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength. Colloids and Surfaces A: Physicochemical and Engineering Aspects 309 (1–3), 202–215. Ruíz-Henestrosa, 2008, Effect of sucrose on functional properties of soy globulins: Adsorption and foam characteristics, Journal of Agricultural and Food Chemistry, 56, 2512, 10.1021/jf0731245 Shen, 2022, Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer, Food Hydrocolloids, 107937 Tcholakova, 2006, Coalescence stability of emulsions containing globular milk proteins, Advances in Colloid and Interface Science, 123–126, 259, 10.1016/j.cis.2006.05.021 Wang, 1999, Preparation and functional properties of rice bran protein isolate, Journal of Agricultural and Food Chemistry, 47, 411, 10.1021/jf9806964 Wang, 2010, Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions, Journal of Food Engineering, 100, 417, 10.1016/j.jfoodeng.2010.04.026 Wang, 2016, Effects of freeze-milling on the physicochemical properties of rice protein isolates, Lwt-Food Science and Technology, 65, 832, 10.1016/j.lwt.2015.09.016 Wang, 2018, Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites, Food & function, 9, 4282, 10.1039/C8FO00661J Wei, 2019, Edible Pickering emulsions stabilized by ovotransferrin-gum arabic particles, Food Hydrocolloids, 89, 590, 10.1016/j.foodhyd.2018.11.037 Wei, 2020, Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach, Journal of Colloid and Interface Science, 580, 480, 10.1016/j.jcis.2020.07.048 Xiong, 2021, Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation, Lwt-Food Science and Technology, 151, 10.1016/j.lwt.2021.112092 Zhang, 2022, New insights into the NaCl impact on emulsifying properties of globular proteins, Food Hydrocolloids, 124, 10.1016/j.foodhyd.2021.107342 Zhang, 2012, Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran, Food Research International, 47, 359, 10.1016/j.foodres.2011.08.014 Zhu, 2020, Oil-water interfacial behavior of soy β-conglycinin-soyasaponin mixtures and their effect on emulsion stability, Food Hydrocolloids, 101, 10.1016/j.foodhyd.2019.105531