Browse > Article
http://dx.doi.org/10.5851/kosfa.2022.e42

Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes  

Seo, Chan Won (Department of Food Science and Biotechnology, Dongguk University-Seoul)
Yoo, Byoungseung (Department of Food Science and Biotechnology, Dongguk University-Seoul)
Publication Information
Food Science of Animal Resources / v.42, no.5, 2022 , pp. 889-902 More about this Journal
Abstract
With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (ηa,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.
Keywords
Maillard conjugate; natural emulsifier; whipping cream; rheological behavior; whipping property;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Akhtar M, Ding R. 2017. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Curr Opin Colloid Interface Sci 28:31-36.   DOI
2 AOAC. 2005. Official methods of analysis of AOAC International. 15th ed. AOAC International, Washington, DC, USA.
3 Olivares ML, Passeggi MCG Jr., Ferron J, Zorrilla SE, Rubiolo AC. 2010. Study of milk/κ-carrageenan mixtures by atomic force microscopy. Food Hydrocoll 24:776-782.   DOI
4 O'Mahony JA, Drapala KP, Mulcahy EM, Mulvihill DM. 2017. Controlled glycation of milk proteins and peptides: Functional properties. Int Dairy J 67:16-34.   DOI
5 Ozturk B, McClements DJ. 2016. Progress in natural emulsifiers for utilization in food emulsions. Curr Opin Food Sci 7:1-6.   DOI
6 Pirestani S, Nasirpour A, Keramat J, Desobry S. 2017. Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydr Polym 155:201-207.   DOI
7 Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Dewettinck K, Stevens CV, Van der Meeren P. 2019. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum: Whey protein isolate nano-complexes. Food Hydrocoll 88:218-227.   DOI
8 Seo CW, Kang SH, Shin YK, Yoo B. 2018. Effect of homogenization pressure and supplementation with sucrose fatty acid ester on the physical properties of dairy cream-based emulsions. Korean J Food Sci Anim Resour 38:476-486.   DOI
9 Seo CW, Yoo B. 2021a. Effect of κ-carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ-carrageenan concentrations. J Food Process Preserv 45:e15038.
10 Seo CW, Yoo B. 2021b. Preparation of milk protein isolate/κ-carrageenan conjugates by Maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions. LWT-Food Sci Technol 139:110542.
11 Consoli L, Dias RAO, Rabelo RS, Furtado GF, Sussulini A, Cunha RL, Hubinger MD. 2018. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions. Food Hydrocoll 84:458-472.   DOI
12 Boostani S, Hosseini SMH, Golmakani MT, Marefati A, Hadi NBA, Rayner M. 2020. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles. Food Hydrocoll 101:105520.
13 Bouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F. 2012. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? Int J Pharm 436:359-378.   DOI
14 Capar TD, Yalcin H. 2021. Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT-Food Sci Technol 152:112252.
15 Derkach SR. 2009. Rheology of emulsions. Adv Colloid Interface Sci 151:1-23.   DOI
16 Biasutti M, Venir E, Marino M, Maifreni M, Innocente N. 2013. Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream. Int Dairy J 32:40-45.   DOI
17 Sun WW, Yu SJ, Yang XQ, Wang JM, Zhang JB, Zhang Y, Zheng EL. 2011. Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gel. Food Res Int 44:3259-3263.   DOI
18 Setiowati AD, Saeedi S, Wijaya W, Van der Meeren P. 2017. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocoll 63:716-726.   DOI
19 Spagnuolo PA, Dalgleish DG, Goff HD, Morris ER. 2005. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocoll 19:371-377.   DOI
20 Spotti MJ, Martinez MJ, Pilosof AMR, Candioti M, Rubiolo AC, Carrara CR. 2014. Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems. Food Hydrocoll 39:223-230.   DOI
21 Velasquez-Cock J, Serpa A, Velez L, Ganan P, Gomez Hoyos C, Castro C, Duizer L, Goff HD, Zuluaga R. 2019. Influence of cellulose nanofibrils on the structural elements of ice cream. Food Hydrocoll 87:204-213.   DOI
22 Wang Y, Yuan C, Cui B, Liu Y. 2018. Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel. Carbohydr Polym 202:530-535.   DOI
23 Zheng L, Cao C, Li RY, Cao LD, Zhou ZL, Li M, Huang QL. 2018. Preparation and characterization of water-in-oil emulsions of isoprothiolane. Colloids Surf A Physicochem Eng Asp 537:399-410.   DOI
24 Ghribi AM, Zouari M, Attia H, Besbes S. 2021. Study of protein/k-carrageenan mixture's effect on low-fat whipping cream formulation. LWT-Food Sci Technol 147:111647.
25 Dhungana P, Truong T, Bansal N, Bhandari B. 2020. Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. Int Dairy J 105:104671.
26 Evans M, Ratcliffe I, Williams PA. 2013. Emulsion stabilisation using polysaccharide-protein complexes. Curr Opin Colloid Interface Sci 18:272-282.   DOI
27 Feng J, Wang R, Chen Z, Zhang S, Yuan S, Cao H, Jafari SM, Yang W. 2020. Formulation optimization of D-limonene-loaded nanoemulsions as a natural and efficient biopesticide. Colloids Surf A Physicochem Eng Asp 596:124746.
28 Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. 2017. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Res Int 96:84-93.   DOI
29 Guo X, Guo X, Meng H, Chen X, Zeng Q, Yu S. 2019. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate. Int J Biol Macromol 123:246-254.   DOI
30 Guzey D, McClements DJ. 2006. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv Colloid Interface Sci 128-130:227-248.   DOI
31 Miskova Z, Salek RN, Krenkova B, Kurova V, Nemeckova I, Pachlova V, Bunka F. 2021. The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage. LWT-Food Sci Technol 145:111539.
32 Ji S, Corredig M, Goff HD. 2008. Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk. Food Hydrocoll 22:56-64.   DOI
33 Javidi F, Razavi SMA, Behrouzian F, Alghooneh A. 2016. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocoll 52:625-633.   DOI
34 Kovacova R, Stetina J, Curda L. 2010. Influence of processing and κ-carrageenan on properties of whipping cream. J Food Eng 99:471-478.   DOI
35 Lam RSH, Nickerson MT. 2013. Food proteins: A review on their emulsifying properties using a structure-function approach. Food Chem 141:975-984.   DOI
36 Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. 2016. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocoll 52:11-18.   DOI
37 Martin AH, Goff HD, Smith A, Dalgleish DG. 2006. Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM). Food Hydrocoll 20:817-824.   DOI
38 McClements DJ, Gumus CE. 2016. Natural emulsifiers-Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 234:3-26.   DOI
39 Nooshkam M, Varidi M. 2020. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocoll 100:105389.
40 McClements DJ, Bai L, Chung C. 2017. Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annu Rev Food Sci Technol 8:205-236.   DOI