Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. (September 2015)

• Record Type: Journal Article
• Authors: Sato, A.C.K.; Perrechil, F.A.; Costa, A.A.S.; Santana, R.C.; Cunha, R.L.
• Is Part Of: Food research international. Volume 75(2015:Sep.)
• Page Start: 244
• Page End: 251
• Publication Date: 2015-09
• Subjects: Emulsion -- Laccase -- Ferulic acid -- Casein; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.06.010
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The aim of this work was to evaluate the influence of laccase and ferulic acid on the characteristics of oil-in-water emulsions stabilized by sodium caseinate at different pH (3, 5 and 7). Emulsions were prepared by high pressure homogenization of soybean oil with sodium caseinate solution containing varied concentrations of laccase (0, 1 and 5 mg/mL) and ferulic acid (5 and 10 mM). Laccase treatment and pH exerted a strong influence on the properties with a consequent effect on stability, structure and rheology of emulsions stabilized by Na-caseinate. At pH 7, O/W emulsions were kinetically stable due to the negative protein charge which enabled electrostatic repulsion between oil droplets resulting in an emulsion with small droplet size, low viscosity, pseudoplasticity and viscoelastic properties. The laccase treatment led to emulsions showing shear-thinning behavior as a result of a more structured system. O/W emulsions at pH 5 and 3 showed phase separation due to the proximity to protein pI, but the laccase treatment improved their stability of emulsions especially at pH 3. At pH 3, the addition of ferulic acid and laccase produced emulsions with larger droplet size but with narrower droplet size distribution, increased viscosity, pseudoplasticity and viscoelastic properties (gel-like behavior). Comparing laccase treatments, the combined addition of laccase and ferulic acid generally produced emulsions with lower stability (pH 5), larger droplet size (pH 3, 5 and 7) and higher pseudoplasticity (pH 5 and 7) than emulsion with only ferulic acid. The results suggested that the cross-linking of proteins by laccase and ferulic acid improved protein emulsifying properties by changing functional mechanisms of the protein on emulsion structure and rheology, showing that sodium caseinate can be successfully used in acid products when treated with laccase. Highlights: Laccase treatment and pH exerted strong influence on the properties of emulsions. Pseudoplasticity of laccase-treated emulsions was related to higher structuration. Cross-linking of casein by laccase and ferulic acid improved emulsifying properties. Cross-linking of casein changed the protein mechanisms in emulsion stabilization. Sodium caseinate can be successfully used in acid products when treated with laccase.