Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures
| Autor: | Claire C. Berton-Carabin, Leonard M.C. Sagis, Leonie C. Waardenburg, Erik van der Linden, Jack Yang, Constantinos V. Nikiforidis |
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| Přispěvatelé: | Wageningen University and Research [Wageningen] (WUR), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Wageningen Food & Biobased Research, Wageningen University, Lab Phys Chem & Colloid Sci, NL-6703 HB Wageningen, Netherlands, The Netherlands Organisation for Scientific Research (NWO), and the Top Consortia for Knowledge and Innovation of the Dutch Min-istry of Economic Affairs (TKI). NWO project number:ALWTF.2016.001. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Whey protein
food.ingredient Physics and Physical Chemistry of Foods Biobased Chemistry and Technology Phospholipid 02 engineering and technology Atomic force microscopy Surface rheology 010402 general chemistry 01 natural sciences Lecithin Whey protein isolate Rapeseed Biomaterials chemistry.chemical_compound Colloid and Surface Chemistry food Monolayer [SDV.IDA]Life Sciences [q-bio]/Food engineering Oleosomes [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Food Process Engineering VLAG biology Protein Brassica napus Water 021001 nanoscience & nanotechnology Lipid droplets 0104 chemical sciences Surfaces Coatings and Films Electronic Optical and Magnetic Materials Membrane Whey Proteins chemistry Membrane protein Chemical engineering Oil bodies biology.protein lipids (amino acids peptides and proteins) Adsorption 0210 nano-technology |
| Zdroj: | Journal of Colloid and Interface Science, 602, 207-221 Journal of Colloid and Interface Science Journal of Colloid and Interface Science, Elsevier, 2021, 602, pp.207-221. ⟨10.1016/j.jcis.2021.05.172⟩ Journal of Colloid and Interface Science 602 (2021) |
| ISSN: | 0021-9797 1095-7103 |
| DOI: | 10.1016/j.jcis.2021.05.172 |
| Popis: | International audience; Hypothesis:Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol(TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components,oleosomes have an affinity for the air/oil–water interface. Therefore, it is expected that oleosomes canstabilise interfaces, and also compete with proteins for the air–water interface. Experiments:We mixedrapeseed oleosomes with whey protein isolate (WPI), and evaluated their air–water interfacial propertiesby interfacial rheology and microstructure imaging. To understand the contribution of the oleosome com-ponents to the interfacial properties, oleosome membrane components (phospholipids and membraneproteins) or rapeseed lecithin (phospholipids) were also mixed with WPI.Findings: Oleosomes werefound to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragmentsat the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in aninterface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated intosmall WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membraneproteins at the interface. |
| Databáze: | OpenAIRE |
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