Journal ArticleDOI
Controlled food protein aggregation for new functionality
Taco Nicolai,Dominique Durand +1 more
TLDR
In this article, the authors discuss how the formation of aggregates with different morphologies is related to the creation of either particulate or fine stranded gels, and make a distinction between primary aggregation leading to roughly spherical particles or more or less flexible strands and secondary aggregation leads to fractal clusters, gels or precipitates.Abstract:
Globular proteins are an important component of many food products. Heat-induced aggregation of globular proteins gives them new properties that can be useful in food products. In order to optimize functionality, the aggregation process needs to be controlled, which in turn requires good understanding of the mechanism. Heating aqueous solutions of globular proteins leads to the formation of aggregates with one of four distinctly different morphologies: spherical particles, flexible strands, semi-flexible fibrils, and fractal clusters. We review recent research in this area focusing on the parameters that control the morphology including the influence of hydrolysis. The aggregation mechanism and the effect of the morphology on the functionality will be addressed. A distinction is made between primary aggregation leading to roughly spherical particles or more or less flexible strands and secondary aggregation leading to fractal clusters, gels or precipitates. We will discuss how the formation of aggregates with different morphologies is related to the formation of either particulate or fine stranded gels.read more
Citations
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Journal ArticleDOI
Biopolymer-based particles as stabilizing agents for emulsions and foams
TL;DR: A recent review as discussed by the authors describes recent advances in the stabilization of emulsions and foams by edible particles of nanoscale and micro-scale dimensions, including common food proteins such as whey protein, soy protein and gelatin.
Journal ArticleDOI
Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
Yiping Cao,Raffaele Mezzenga +1 more
TL;DR: The biological fate and the potential toxicity mechanisms of food amyloid fibrils are discussed, and an experimental protocol for their health safety validation is proposed in the concluding part of the review.
Journal ArticleDOI
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems
TL;DR: This review article focuses on versatile mechanisms for gelation of globular proteins and highlights the current studies on whey and soy protein hydrogels as two key animal and herbal proteins used in fabricating coating materials.
Journal ArticleDOI
Protein aggregation, particle formation, characterization & rheology
TL;DR: This review attempts to give a concise overview of recent progress made in mechanistic understanding of protein aggregation, particulate formation and protein solution rheology and highlights some areas of controversy and debate that need further attention from the scientific community.
Journal ArticleDOI
An overview on preparation of emulsion-filled gels and emulsion particulate gels
Toktam Farjami,Ashkan Madadlou +1 more
TL;DR: In this article, the effect of polymer-surfactant interactions on the rheology of emulsion gel systems is explained, and irreversible and reversible clustering of oil droplets as the basis of making emulsion particulate gels is deliberated.
References
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Journal ArticleDOI
β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions
TL;DR: In this article, heat-induced β-lactoglobulin self-assembly into amyloid-like fibrils at low pH and low ionic strength has received little attention.
Journal ArticleDOI
Aggregation, gelation and phase separation of heat denatured globular proteins
TL;DR: In this paper, an extensive study of the denaturation of β-lactoglobulin was conducted in various experimental conditions: pH, ionic strength, concentration, temperature, and presence or not of polyoside.
Journal ArticleDOI
Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
Christophe Schmitt,Claudine Bovay,Anne-Marie Vuilliomenet,Martine Rouvet,Lionel Bovetto,Reine Barbar,Christian Sanchez +6 more
TL;DR: Individualized microgels were obtained under pH conditions where a balance between attractive forces arising from protein unfolding leading to the formation of intermolecular beta-sheets and the repulsive electrostatic forces due to the initial protein net charge was achieved.
Journal ArticleDOI
Particles Trapped at the Droplet Interface in Water-in-Water Emulsions
TL;DR: Water-in-water emulsions were formed by mixing incompatible aqueous solutions of dextran and poly(ethylene oxide) (PEO) in the presence of latex or protein particles and it was found that particles with a radius as small as 0.1 μm become trapped at the interface between the PEO- anddextran-rich phases with interfacial tensions down to 10(-6) N/m.
Journal ArticleDOI
Effect of electrostatic Interactions on the Percolation Concentration of Fibrillar ß-Lactoglobuline Gels
TL;DR: The effect of electrostatic interactions on the critical percolation concentration (c(p)) of fibrillar beta-lactoglobulin gels at pH 2 was investigated using rheological measurements, transmission electron microscopy (TEM), and performing conversion experiments and a decreasing c(p) with increasing ionic strength was found.
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