Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems

Hairan Ma, Pirkko Forssell, Riitta Partanen, Rauni Seppänen, Johanna Buchert, Harry Boer (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI, and positively charged amino groups to achieve the opposite. Different chemical amino acid modification approaches were studied and the modified proteins were characterized using free amino group assays, SDS−PAGE, MALDI-TOF mass spectrometry, and zeta potential measurements. Oil-in-water emulsions were prepared using these modified caseinates. The pH stability behavior of the emulsions was monitored, and interestingly, the stability of the emulsion could be modulated through steering the pI of caseinate. Using different modified caseinates, it was possible to create emulsions that were stable in the acid, neutral, and alkaline regions of the pH spectrum. The stability behavior of the emulsions correlated well with the theoretical and experimentally determined pI values of the caseinates. Storage stability of emulsions was also studied at pH values around 7, and emulsions made of modified caseinates showed storage stability similar to that of unmodified caseinate emulsions.
Original languageEnglish
Pages (from-to)3800-3807
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number9
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fingerprint

caseinates
emulsifiers
Isoelectric Point
isoelectric point
Emulsions
emulsions
Oils
Sodium
sodium
oils
Water
water
sodium caseinate
matrix-assisted laser desorption-ionization mass spectrometry
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
Zeta potential
Caseins
Mass spectrometry
Assays
Mass Spectrometry

Cite this

Ma, Hairan ; Forssell, Pirkko ; Partanen, Riitta ; Seppänen, Rauni ; Buchert, Johanna ; Boer, Harry. / Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems. In: Journal of Agricultural and Food Chemistry. 2009 ; Vol. 57, No. 9. pp. 3800-3807.
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abstract = "Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI, and positively charged amino groups to achieve the opposite. Different chemical amino acid modification approaches were studied and the modified proteins were characterized using free amino group assays, SDS−PAGE, MALDI-TOF mass spectrometry, and zeta potential measurements. Oil-in-water emulsions were prepared using these modified caseinates. The pH stability behavior of the emulsions was monitored, and interestingly, the stability of the emulsion could be modulated through steering the pI of caseinate. Using different modified caseinates, it was possible to create emulsions that were stable in the acid, neutral, and alkaline regions of the pH spectrum. The stability behavior of the emulsions correlated well with the theoretical and experimentally determined pI values of the caseinates. Storage stability of emulsions was also studied at pH values around 7, and emulsions made of modified caseinates showed storage stability similar to that of unmodified caseinate emulsions.",
author = "Hairan Ma and Pirkko Forssell and Riitta Partanen and Rauni Sepp{\"a}nen and Johanna Buchert and Harry Boer",
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Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems. / Ma, Hairan; Forssell, Pirkko; Partanen, Riitta; Seppänen, Rauni; Buchert, Johanna; Boer, Harry (Corresponding Author).

In: Journal of Agricultural and Food Chemistry, Vol. 57, No. 9, 2009, p. 3800-3807.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems

AU - Ma, Hairan

AU - Forssell, Pirkko

AU - Partanen, Riitta

AU - Seppänen, Rauni

AU - Buchert, Johanna

AU - Boer, Harry

PY - 2009

Y1 - 2009

N2 - Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI, and positively charged amino groups to achieve the opposite. Different chemical amino acid modification approaches were studied and the modified proteins were characterized using free amino group assays, SDS−PAGE, MALDI-TOF mass spectrometry, and zeta potential measurements. Oil-in-water emulsions were prepared using these modified caseinates. The pH stability behavior of the emulsions was monitored, and interestingly, the stability of the emulsion could be modulated through steering the pI of caseinate. Using different modified caseinates, it was possible to create emulsions that were stable in the acid, neutral, and alkaline regions of the pH spectrum. The stability behavior of the emulsions correlated well with the theoretical and experimentally determined pI values of the caseinates. Storage stability of emulsions was also studied at pH values around 7, and emulsions made of modified caseinates showed storage stability similar to that of unmodified caseinate emulsions.

AB - Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI, and positively charged amino groups to achieve the opposite. Different chemical amino acid modification approaches were studied and the modified proteins were characterized using free amino group assays, SDS−PAGE, MALDI-TOF mass spectrometry, and zeta potential measurements. Oil-in-water emulsions were prepared using these modified caseinates. The pH stability behavior of the emulsions was monitored, and interestingly, the stability of the emulsion could be modulated through steering the pI of caseinate. Using different modified caseinates, it was possible to create emulsions that were stable in the acid, neutral, and alkaline regions of the pH spectrum. The stability behavior of the emulsions correlated well with the theoretical and experimentally determined pI values of the caseinates. Storage stability of emulsions was also studied at pH values around 7, and emulsions made of modified caseinates showed storage stability similar to that of unmodified caseinate emulsions.

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DO - 10.1021/jf803104s

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SN - 0021-8561

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