Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin

Rungnaphar Pongsawatmanit1, Thepkunya Harnsilawat1, David J. McClements2
1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyothin Road, Bangkok 10900, Thailand
2Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA

Tài liệu tham khảo

Dickinson, 1995, Molecular basis of protein functionality, 26 Thanasukarn, 2004, Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions, Food Hydrocolloids, 18, 1033, 10.1016/j.foodhyd.2004.04.010 Das, 1989, pH dependent emulsifying properties of β-lactoglobulin, J. Dispersion Sci. Technol., 10, 77, 10.1080/01932698908943160 Monahan, 1996, Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions, J. Food Sci., 61, 504, 10.1111/j.1365-2621.1996.tb13143.x McClements, 2004 Akoh, 1992, Emulsification properties of polyesters and sucrose ester blends. 1. Carbohydrate fatty-acid polyesters, J. Am. Oil Chem. Soc., 69, 9, 10.1007/BF02635868 Akoh, 1992, Emulsification properties of polyesters and sucrose ester blends. 2. Alkyl glycoside polyesters, J. Am. Oil Chem. Soc., 69, 14, 10.1007/BF02635869 Riscardo, 2003, Influence of composition of emulsifier blends on the rheological properties of salad dressing-type emulsions, Food Sci. Technol. Int., 9, 53, 10.1177/1082013203009001008 Diftis, 2003, Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose, Food Chem., 81, 1, 10.1016/S0308-8146(02)00236-4 Hattori, 1997, Functional improvement of β-lactoglobulin by conjugating with alginate lyase-lysate, J. Agric. Food Chem., 45, 703, 10.1021/jf960431u Kim, 2003, Emulsifying properties of bovine serum albumin-galactomannan conjugates, J. Agric. Food Chem., 51, 1049, 10.1021/jf020698v Nakamura, 1994, Role of positive charge of lysozyme in the excellent emulsifying properties of maillard-type lysozyme polysaccharide conjugate, J. Agric. Food Chem., 42, 2688, 10.1021/jf00048a008 Dickinson, 1995, Mixed polymers at interface, 349 Dickinson, 1996, Effect of high-pressure treatment of protein on the rheology of flocculated emulsions containing protein and polysaccharide, J. Agric. Food Chem., 44, 2992, 10.1021/jf960188z Ward-Smith, 1994, Protein-polysaccharide interactions at the oil-water interface, Food Hydrocolloids, 8, 309, 10.1016/S0268-005X(09)80343-3 Dickinson, 1997, Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion, J. Agric. Food Chem., 45, 3799, 10.1021/jf970304d Ledward, 1994, Protein-polysaccharide interactions, 225 Gu, 2004, Influence of pH and ι-carrageenan concentration on physicochemical properties and stability of β-lactoglobulin-stabilized oil-in-water emulsions, J. Agric. Food Chem., 52, 3626, 10.1021/jf0352834 McClements, 2005, Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions, Langmuir, 21, 9777, 10.1021/la0512603 Dickinson, 1998, Stability and rheological implications of electrostatic milk protein-polysaccharide interactions, Trends Food Sci. Technol., 9, 347, 10.1016/S0924-2244(98)00057-0 Dickinson, 1998, Influence of κ-carrageenan on the properties of a protein-stabilized emulsion, Food Hydrocolloids, 12, 417, 10.1016/S0268-005X(98)00055-1 Galazka, 2000, Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment, J. Sci. Food Agric., 80, 1219, 10.1002/1097-0010(200006)80:8<1219::AID-JSFA626>3.0.CO;2-W Lefevre, 2001, Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on β-lactoglobulin, Food Hydrocolloids, 15, 365, 10.1016/S0268-005X(01)00056-X Bromley, 2005, Aggregation across the length-scales in β-lactoglobulin, Faraday Discuss., 128, 13, 10.1039/B403014A Sawyer, 2000, The core lipocalin, bovine β-lactoglobulin, Biochim. Biophys. Acta, 1482, 136, 10.1016/S0167-4838(00)00160-6 Morris, 1998, Gelation of polysaccharides, 143 Whistler, 1999 Draget, 2000, Alginates, 379 Harnsilawat, 2006, Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: a calorimetry, light scattering, electrophoretic mobility and solubility study, Food Hydrocolloids, 20, 577, 10.1016/j.foodhyd.2005.05.005 Chodanowski, 2001, Polyelectrolyte adsorption on charged particles: ionic concentration and particle size effects—a Monte Carlo approach, J. Chem. Phys., 115, 4951, 10.1063/1.1392357 Dobrynin, 2001, Effect of solvent quality on polyelectrolyte adsorption at an oppositely charged surface, J. Chem. Phys., 115, 8145, 10.1063/1.1350818 Jonsson, 2001, Polyelectrolyte-macroion complexation. I. Effect of linear charge density, chain length, and macroion charge, J. Chem. Phys., 115, 3406, 10.1063/1.1385792 Kong, 1998, Monte Carlo study of adsorption of a polyelectrolyte onto charged surfaces, J. Chem. Phys., 109, 1522, 10.1063/1.476703 Netz, 1999, Complexation between a semiflexible polyelectrolyte and an oppositely charged sphere, Macromolecules, 32, 9026, 10.1021/ma990264+ von Goeler, 1994, Adsorption of polyelectrolytes onto curved surfaces, J. Chem. Phys., 100, 7796, 10.1063/1.466822 Ogawa, 2003, Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes, J. Agric. Food Chem., 51, 2806, 10.1021/jf020590f Moreau, 2003, Production and characterization of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-pectin membranes, J. Agric. Food Chem., 51, 6612, 10.1021/jf034332+ Guzey, 2004, Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes, Food Hydrocolloids, 18, 967, 10.1016/j.foodhyd.2004.04.001