Kelvin K.T. Goh

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised nanoemulsions showed a decrease in particle size with increasing protein concentration from 0.25% to 1% (w/w) level with Z-average diameter between 70 and 90 nm. However, larger droplets were produced by Tween 20 (120-450 nm) especially at concentration above 0.75% (w/w). The stability of nanoemulsions to temperature (30-90°C), pH (2-10) and ionic strength (0-500 mM NaCl or 0-90 mM CaCl2) was also tested. Tween 20 nanoemulsions were unstable to heat treatment at 90°C for 15 min. WPI-stabilised nanoemulsions exhibited droplet aggregation near the isoelectric point at pH 4.5 and 5 and they were also unstable at salt concentration above 30 mM CaCl2. These results indicated that stable nanoemulsions can be prepared by careful selection of emulsifiers.

Quantification of the effects of the volume and viscosity of gastric contents on antral and fundic activity in the rat stomach maintained ex vivo.

AimsThe aim of this study was to examine the effect of varying the rheological properties of perfusate on the volume and muscular activity of the various compartments of the rat stomach.MethodsImage analysis was used to quantify the activity of the ex vivo stomach preparations when perfused according to a ramp profile.ResultsThe area of the fundus increased to a greater extent than that of the body when watery or viscous material was perfused. However, initial distension of the corpus was greater and occurred more rapidly when viscous material was perfused. Only the fundus expanded when perfusion followed the administration of verapamil. The frequency of antrocorporal contractions decreased significantly and the amplitude of antrocorporal contractions increased significantly with increase in gastric volume. The velocity of antrocorporal contractions did not vary with gastric volume but varied regionally in some preparations being faster distally than proximally. Neither the frequency, amplitude or velocity of antrocorporal contractions differed when pseudoplastic rather than watery fluid was perfused. However, the characteristics of antrocorporal contractions changed significantly when the stomach was perfused with material with rheological characteristics that induce different patterns of wall tension to those normally encountered. Hence, the mean frequency and speed of propagation of antrocorporal contractions increased and their direction of propagation became inconstant.

Milk Protein–Polysaccharide Interactions

Proteins and polysaccharides are common ingredients present in many food formulations. They are generally responsible for imparting key sensory attributes (e.g., textural attributes, controlled flavor release) and are capable of modifying phase stability in food colloidal systems. Their physicochemical properties depend not only on the molecular parameters of the individual biopolymers but also on the nature of interactions between the protein and polysaccharide molecules. This chapter provides an overview of the possible types and nature of interactions that can occur between protein and polysaccharide molecules in aqueous solutions and at interfaces. Extensive research carried out in this field over the last few decades outlining different milk protein polysaccharide interactions is summarized in tables. The last section attempts to categorize the different types of interactions and their impact on microstructures and rheological properties of the systems. The chapter concludes by stressing the importance of understanding these interactions, which potentially provide food scientists with the opportunities to modify or create novel food structures and functionalities.

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

Studies on gold kiwifruit pectins are limited. In this work, the characterization of pectin isolated from two different stages of maturity of gold kiwifruit, namely early harvested fruit (EHF) and main harvested fruit (MHF) isolated by three methods (acid, water, enzymatic) was carried out. Pectins isolated from MHF were higher in galacturonic acid content (52-59% w/w) and weight-average molecular weights (Mw, 1.7-3.8 × 10(6)g/mol) compared with EHF pectins (29-49% w/w and 0.2-1.7 × 10(6)g/mol respectively). Enzymatic treatment gave the highest yield but lowest in Mw, viscosity and mechanical spectra for both maturities. The pectin of both maturities was classified as high-methoxyl pectin with the degree of esterification ranged from 82% to 90%. Water-extracted MHF pectin molecules had the highest RMS radius (182.7 nm) and Mw (3.75 × 10(6)g/mol). The water extraction method appeared to retain the native state of pectin molecules compared with acid and enzymatic extraction methods based on the Mw and viscosity data.

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (Mw), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (∼ 4.5%w/w) as compared with the acid and water extraction methods (∼ 3.6-3.8%w/w). Pectin obtained from different extraction methods showed different degree of branching. The Mw and root mean square (RMS) radius varied with the extraction methods with values of 8.4 × 10(5) g/mol and 92 nm, 8.5 × 10(5)g/mol and 102 nm, 6.7 × 10(5) g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products.

Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483

A method was developed for the isolation and purification of exopolysaccharide (EPS) produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483 that can be adapted for industrial-scale operation. Hydrolyzed milk medium, which was ultrafiltered to remove molecular species larger than 2.5×105 Da, was found to be a suitable growth medium for the bacteria, which produced approximately 400 mg EPS/l . Optimal isolation of EPS was achieved using centrifugation, filtration and ethanol precipitation methods. Insoluble and soluble EPS fractions were obtained. The soluble fraction was purified using a series of ethanol precipitations to achieve approximately 98% (w/w) purity. This fraction consisted of galactose, glucose, rhamnose and mannose in the ratio of approximately 5:1:0.6:0.5, with traces of glucosamine.

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin.

The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (Mw) pectin (1.65 × 106 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology.

Mamaku gum is a polysaccharide extracted from the fronds of the black tree fern found in New Zealand. The cooked pith has traditionally been used for various medicinal purposes and as a food source by the Maori people of New Zealand. It has potential applications as a thickener in the food industry and as a palliative for patients with dysphagia. Studies on the shear rheology of Mamaku gum have revealed that the gum exhibits shear thickening at a critical shear rate due to a transition from intra- to inter-molecular chain interactions upon shear-induced chain elongation. In this paper, we demonstrate that these interactions are primarily due to hydrogen bonding. We perform extensional rheology on mixtures of Mamaku gum and urea (a known disruptor of hydrogen bonds) to quantify the nature of these interactions. Capillary Breakup Extensional Rheometry (CaBER) performed on the pure Mamaku gum solutions yield plateau values of the Trouton ratio as high as ∼10(4), showing that the viscoelasticity of the gum in uniaxial elongation is much higher than in shear. For all Mamaku concentrations tested, the extensional viscosity decreases upon increasing urea concentration. Furthermore, the relaxation time decreases exponentially with increasing urea concentration. This exponential relationship is independent of the Mamaku concentration, and is identical to the relationships between urea concentration and characteristic timescales measured in nonlinear shear rheology. We show using the sticky reptation model for polymers with multiple sticker groups along the backbone how such a relationship is consistent with a linear decrease in the free energy for hydrogen bond dissociation. We then demonstrate that a time-concentration superposition principle can be used to collapse the viscoelastic properties of the Mamaku-gum/urea mixtures.

Chapter 13 – Milk Protein–Polysaccharide Interactions

Proteins and polysaccharides are common ingredients present in many food formulations. They are generally responsible for imparting key sensory attributes (e.g., textural attributes, controlled flavor release) and are capable of modifying phase stability in food colloidal systems. Their physicochemical properties depend not only on the molecular parameters of the individual biopolymers but also on the nature of interactions between the protein and polysaccharide molecules. This chapter provides an overview of the possible types and nature of interactions that can occur between protein and polysaccharide molecules in aqueous solutions and at interfaces. Extensive research carried out in this field over the last few decades outlining different milk protein polysaccharide interactions is summarized in tables. The last section attempts to categorize the different types of interactions and their impact on microstructures and rheological properties of the systems. The chapter concludes by stressing the importance of understanding these interactions, which potentially provide food scientists with the opportunities to modify or create novel food structures and functionalities.

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

The particle size and lutein encapsulation efficiency of nanoemulsions prepared by emulsification and solvent evaporation method were 68.8±0.3nm and 80.7±0.8%, respectively, whereas they were 147.3±0.6nm and 86.3±0.3% for conventional emulsions. All the emulsions had no change in their particle size during storage (28days at 5, 20 and 40°C) but their lutein content and emulsion colour decreased, especially at 40°C. The lutein emulsions were analysed using MTT assay on the gut enterocyte cell line Caco-2 and they showed no toxicity as the cell viability was more than 80% at 10times or higher dilution after 24h of incubation. However, there was a higher cellular uptake of lutein by Caco-2 cells in nanoemulsions (872.9±88.3pmol/mgprotein) than conventional emulsions (329.5±214.6pmol/mgprotein). The results of this study indicated that nanoemulsions can be used as a delivery system to improve the cellular uptake of lutein.