Assessing The Potential Of Flaxseed Protein As An Emulsifier Combined With Whey Protein Isolate

The potential use of flaxseed protein isolate (FPI) as an emulsifying agent was studied in combination with whey protein isolate (WPI) or alone. All the FPI and WPI-FPI emulsions were kinetically unstable. The increase of FPI concentration (0.7% w/v) led to a higher creaming stability of the FPI emulsions due partly to a reduction in interfacial tension between aqueous and oil phases, but mainly to the gel network formation. However at this same high FPI concentration, WPI-FPI emulsions showed a decrease in droplet size and creaming stability, which could be due to the presence of flaxseed gum in the protein isolate enhancing depletion effects. A protein excess was verified in the mixed systems (0.14 or 0.7% (w/v) FPI) and the increase of FPI concentration led to an even greater surface protein content. Increasing homogenization conditions (pressure and number of passes), the creaming stability of the FPI systems increased, mainly at higher concentration (0.7% w/v). Meanwhile, in the mixed systems, the creaming stability of the emulsions containing 0.7% (w/v) FPI decreased even more, but was improved for the emulsions with 0.14% (w/v) FPI. Thus, it was observed that systems containing only FPI at higher concentration were stabilized by gel formation, while in WPI-FPI systems there was a competition by interface between biopolymers with a consequent depletion process. As a result, more stable systems were obtained with WPI addition at lower FPI concentration (0.14% w/v) and using higher homogenization pressure and number of passes (60. MPa, two passes). © 2014 Elsevier Ltd.588997(1997) Official Methods of Analysis of AOAC International, , Association of Official Analytical Chemists, Gaithersburg, USATotal dietary fiber in foods. Enzymatic-gravimetric method (2005) In Official Methods of Analysis of AOAC International, , Association of Official Analytical Chemists, Gaithersburg, USA AOAC Method 985.29Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry, 37 (8), pp. 911-917Chung, M.W.Y., Lei, B., Li-Chan, E.C.Y., Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.) (2005) Food Chemistry, 90 (1-2), pp. 271-279Desrumaux, A., Marcand, J., Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350MPa): Effect of pressure on emulsion characteristics (2002) International Journal of Food Science and Technology, 37 (3), pp. 263-269Dev, D.K., Quensel, E., Functional and microstructural characteristics of linseed (Linum usitatissimum L.) flour and a protein isolate (1986) LWT - Food Science and Technology, 19 (4), pp. 331-337Dev, D.K., Quensel, E., Preparation and functional properties of linseed protein products containing different levels of mucilage (1988) Journal of Food Science, 53 (6), pp. 1834-1837Girard, M., Turgeon, S.L., Paquin, P., Emulsifying properties of whey protein-carboxymethylcellulose complexes (2002) Journal of Food Science, 67 (1), pp. 113-119Guzey, D., McClements, D.J., Formation, stability and properties of multilayer emulsions for application in the food industry (2006) Advances in Colloid and Interface Science, pp. 227-248Jafari, S.M., He, Y., Bhandari, B., Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques (2007) Food Research International, 40 (7), pp. 862-873Karaca, A.C., Low, N., Nickerson, M., Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction (2011) Food Research International, 44 (9), pp. 2991-2998Keowmaneechai, E., McClements, D.J., Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2 (2002) Journal of Agricultural and Food Chemistry, 50 (24), pp. 7145-7153Krause, J.-P., Schultz, M., Dudek, S., Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L) (2002) Journal of the Science of Food and Agriculture, 82 (9), pp. 970-976Kuhn, K.R., Cunha, R.L., Flaxseed oil-whey protein isolate emulsions: Effect of high pressure homogenization (2012) Journal of Food Engineering, 111 (2), pp. 449-457Madhusudhan, K.T., Singh, N., Isolation and characterization of a small molecular weight protein of linseed meal (1985) Phytochemistry, 24 (11), pp. 2507-2509Madhusudhan, K.T., Singh, N., Isolation and characterization of the major fraction (12 S) of linseed proteins (1985) Journal of Agricultural and Food Chemistry, 33 (4), pp. 673-677Marcone, M.F., Kakuda, Y., Yada, R.Y., Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants - I. Isolation/purification and characterization (1998) Food Chemistry, 62 (1), pp. 27-47Martínez-Flores, H.E., Barrera, E.S., Garnica-Romo, M.G., Penagos, C.J.C., Saavedra, J.P., Macazaga-Alvarez, R., Functional characteristics of protein flaxseed concentrate obtained applying a response surface methodology (2006) Journal of Food Science, 71 (8), pp. C495-C498McClements, D.J., Protein-stabilized emulsions (2004) Current Opinion in Colloid & Interface Science, 9 (5), pp. 305-313McClements, D.J., (2005) Food emulsions: Principles, practice, and techniques, , CRC Press, Boca RatonMorr, C.V., Ha, E.Y.W., Whey protein concentrates and isolates: Processing and functional properties (1993) Critical Reviews in Food Science and Nutrition, 33 (6), pp. 431-476Oomah, B.D., Mazza, G., Flaxseed proteins - A review (1993) Food Chemistry, 48 (2), pp. 109-114Perrechil, F.A., Santana, R.C., Fasolin, L.H., Silva, C.A.S., Cunha, R.L., Rheological and structural evaluations of commercial Italian salad dressings (2010) Ciência e Tecnologia de Alimentos, 30 (2), pp. 477-482Rabetafika, H.N., Remoortel, V.V., Danthine, S., Paquot, M., Blecker, C., Flaxseed proteins: Food uses and health benefits (2011) International Journal of Food Science and Technology, 46 (2), pp. 221-228Raikos, V., Effect of heat treatment on milk protein functionality at emulsion interfaces. A review (2010) Food Hydrocolloids, 24 (4), pp. 259-265Sato, A.C.K., Cunha, R.L., Influence of temperature on the rheological behavior of jaboticaba pulp (2007) Ciência e Tecnologia de Alimentos, 27 (4), pp. 890-896Silva, F.G.D., O'Callagahan, Y., O'Brien, N.M., Netto, F.M., Antioxidant capacity of flaxseed products: The effect of in vitro digestion (2013) Plant Foods for Human Nutrition, 68 (1), pp. 24-30Smith, A.K., Johnsen, V.L., Beckel, A.C., Linseed proteins: Alkali dispersion and acid precipitation (1946) Industrial and Engineering Chemistry, 38 (3), pp. 353-356Srinivasan, M., Singh, H., Munro, P.A., Sodium caseinate-stabilized emulsions: Factors affecting coverage and composition of surface proteins (1996) Journal of Agricultural and Food Chemistry, 44 (12), pp. 3807-3811Steffe, J.F., (1996) Rheological methods in food process engineering, , Freeman Press, East LansingSun, C., Gunasekaran, S., Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum (2009) Food Hydrocolloids, 23 (1), pp. 165-174Taherian, A.R., Britten, M., Sabik, H., Fustier, P., Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion (2011) Food Hydrocolloids, 25 (5), pp. 868-878Wanasundara, P.K.J.P.D., Shahidi, F., Functional properties of acylated flax protein isolates (1997) Journal of Agricultural and Food Chemistry, 45 (7), pp. 2431-2441Wang, B., Li, D., Wang, L.-J., Adhikari, B., Shi, J., Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions (2010) Journal of Food Engineering, 100 (3), pp. 417-426Wang, B., Li, D., Wang, L.-J., Özkan, N., Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions (2010) Journal of Food Engineering, 96 (4), pp. 555-561Wang, B., Wang, L.-J., Li, D., Adhikari, B., Shi, J., Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein (2011) Carbohydrate Polymers, 86 (1), pp. 343-351Waraho, T., McClements, D.J., Decker, E.A., Mechanisms of lipid oxidation in food dispersions (2011) Trends in Food Science and Technology, 22 (1), pp. 3-13Ye, A., Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate (2008) Food Chemistry, 110 (4), pp. 946-952Youle, R.J., Huang, A.H.C., Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseeds of diverse species (1981) American Journal of Botany, 68 (1), pp. 44-4