Effects of proteins on emulsion stability: The role of proteins at the oil–water interface. (15th December 2022)

• Record Type: Journal Article
• Authors: zhang, Mi; Fan, Liuping; Liu, Yuanfa; Huang, Shengquan; Li, Jinwei
• Is Part Of: Food chemistry. Volume 397(2022)
• Publication Date: 2022-12-15
• Subjects: BSA Bovine serum albumin -- Trp-213 Tryptophan–213 -- α–Lg α–lactalbumin -- CAS Casein -- β–Lg β–lactoglobulin -- MCT Medium chain triglycerides -- BCAS β–casein -- CIC Critical interfacial concentration -- BCA Bicinchoninic acid -- AP Adsorbed protein content -- Γ Surface load -- Trp Tryptophan -- WPI Whey protein isolate -- ANS 8–anilinonaphthalene–1–sulfonic–acid -- CD Circular dichroism -- RI Refractive index -- SRCD Synchrotron radiation circular dichroism -- FTIR Fourier transform infrared spectroscopy -- SDS Sodium dodecyl sulfate -- DPI Dual polarization interferometry -- MDS Molecular dynamics simulation -- SAXS and SANS Small–angle X–ray and neutron scattering -- PPI Pea protein isolate -- GSPI Ginkgo seed protein isolate -- DH Degree of hydrolysis -- SPI Soy protein isolate -- PGPR Polyglycerol polyricinoleate -- W/O Water–in–oil -- PC Phosphatidylcholine; Emulsion -- Protein -- Interface -- Adsorption -- Co–adsorption; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133726
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Advances in protein adsorption kinetics and conformational changes are presented. Different means of sensing proteins at the oil–water interface are introduced. The contribution and mechanisms of pre-changing to protein adsorption are reviewed. Effects of other surface-active molecules on interfacial proteins are discussed. Abstract: To obtain a stable protein–added emulsion system, researchers have focused on the design of the oil–water interface. This review discussed the updated details of protein adsorption behavior at the oil–water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre–changing methods to adsorption. In addition, the interaction of proteins and other surface–active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre–changing could improve the protein adsorption and the purpose of pre–changing of proteins is similar. In the interaction with other surface–active molecules, co–adsorption is desirable. By co–adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.