Interfacial protein engineering for spray-dried emulsions - Part I: Effects on protein distribution and physical properties

Timo Moisio (Corresponding Author), Annelie Damerau, Anna-Maija Lampi, Vieno Piironen, Pirkko Forssell, Riitta Partanen

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

Distribution of protein and oil in aqueous and spray–dried emulsions and the effect of protein cross-linking on emulsion properties and matrix–water interactions were investigated. Sodium caseinate and sunflower oil were used to make emulsions which were spray dried using maltodextrin as a wall material. 3% Na–caseinate concentration showed optimum emulsion and process stability as observed in CLSM images, droplet size data and in the amount of heptane-extractable oil from spray–dried emulsions. Transglutaminase cross-linking prior to emulsification slightly increased the amount of protein both on the oil droplet interface and on the particle surface as confirmed by analysis of continuous phase protein in the feed emulsion and by XPS measurements from the powder surface. DSC and water sorption measurements were used to study the physical state of the matrix. Glass transition occurred between RH 54% and 75% at room temperature and it was not affected by cross-linking.
Original languageEnglish
Pages (from-to)50-56
JournalFood Chemistry
Volume144
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed
Event7th International Conference on Water in Food - Helsinki, Finland
Duration: 3 Jun 20125 Jun 2012

Fingerprint

protein engineering
Protein Engineering
Emulsions
emulsions
physical properties
Physical properties
crosslinking
Oils
Proteins
proteins
oils
heptane
glass transition
sodium caseinate
emulsifying properties
maltodextrins
droplet size
protein-glutamine gamma-glutamyltransferase
Heptanes
emulsifying

Keywords

  • cross-linking
  • encapsulation
  • glass transition
  • interface
  • sodium caseinate
  • spray drying

Cite this

Moisio, Timo ; Damerau, Annelie ; Lampi, Anna-Maija ; Piironen, Vieno ; Forssell, Pirkko ; Partanen, Riitta. / Interfacial protein engineering for spray-dried emulsions - Part I : Effects on protein distribution and physical properties. In: Food Chemistry. 2013 ; Vol. 144. pp. 50-56.
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title = "Interfacial protein engineering for spray-dried emulsions - Part I: Effects on protein distribution and physical properties",
abstract = "Distribution of protein and oil in aqueous and spray–dried emulsions and the effect of protein cross-linking on emulsion properties and matrix–water interactions were investigated. Sodium caseinate and sunflower oil were used to make emulsions which were spray dried using maltodextrin as a wall material. 3{\%} Na–caseinate concentration showed optimum emulsion and process stability as observed in CLSM images, droplet size data and in the amount of heptane-extractable oil from spray–dried emulsions. Transglutaminase cross-linking prior to emulsification slightly increased the amount of protein both on the oil droplet interface and on the particle surface as confirmed by analysis of continuous phase protein in the feed emulsion and by XPS measurements from the powder surface. DSC and water sorption measurements were used to study the physical state of the matrix. Glass transition occurred between RH 54{\%} and 75{\%} at room temperature and it was not affected by cross-linking.",
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author = "Timo Moisio and Annelie Damerau and Anna-Maija Lampi and Vieno Piironen and Pirkko Forssell and Riitta Partanen",
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doi = "10.1016/j.foodchem.2013.04.002",
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Interfacial protein engineering for spray-dried emulsions - Part I : Effects on protein distribution and physical properties. / Moisio, Timo (Corresponding Author); Damerau, Annelie; Lampi, Anna-Maija; Piironen, Vieno; Forssell, Pirkko; Partanen, Riitta.

In: Food Chemistry, Vol. 144, 2013, p. 50-56.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Interfacial protein engineering for spray-dried emulsions - Part I

T2 - Effects on protein distribution and physical properties

AU - Moisio, Timo

AU - Damerau, Annelie

AU - Lampi, Anna-Maija

AU - Piironen, Vieno

AU - Forssell, Pirkko

AU - Partanen, Riitta

PY - 2013

Y1 - 2013

N2 - Distribution of protein and oil in aqueous and spray–dried emulsions and the effect of protein cross-linking on emulsion properties and matrix–water interactions were investigated. Sodium caseinate and sunflower oil were used to make emulsions which were spray dried using maltodextrin as a wall material. 3% Na–caseinate concentration showed optimum emulsion and process stability as observed in CLSM images, droplet size data and in the amount of heptane-extractable oil from spray–dried emulsions. Transglutaminase cross-linking prior to emulsification slightly increased the amount of protein both on the oil droplet interface and on the particle surface as confirmed by analysis of continuous phase protein in the feed emulsion and by XPS measurements from the powder surface. DSC and water sorption measurements were used to study the physical state of the matrix. Glass transition occurred between RH 54% and 75% at room temperature and it was not affected by cross-linking.

AB - Distribution of protein and oil in aqueous and spray–dried emulsions and the effect of protein cross-linking on emulsion properties and matrix–water interactions were investigated. Sodium caseinate and sunflower oil were used to make emulsions which were spray dried using maltodextrin as a wall material. 3% Na–caseinate concentration showed optimum emulsion and process stability as observed in CLSM images, droplet size data and in the amount of heptane-extractable oil from spray–dried emulsions. Transglutaminase cross-linking prior to emulsification slightly increased the amount of protein both on the oil droplet interface and on the particle surface as confirmed by analysis of continuous phase protein in the feed emulsion and by XPS measurements from the powder surface. DSC and water sorption measurements were used to study the physical state of the matrix. Glass transition occurred between RH 54% and 75% at room temperature and it was not affected by cross-linking.

KW - cross-linking

KW - encapsulation

KW - glass transition

KW - interface

KW - sodium caseinate

KW - spray drying

U2 - 10.1016/j.foodchem.2013.04.002

DO - 10.1016/j.foodchem.2013.04.002

M3 - Article

VL - 144

SP - 50

EP - 56

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -