Preparation, characterization and functional properties of flax seed protein isolate
- Authors: Kaushik, Pratibha , Dowling, Kim , McKnight, Stafford , Barrow, Colin , Wang, Bo , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Food Chemistry Vol. 197, no. (2016/04/15/ 2016), p. 212-220
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- Description:
Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6%) was achieved by extraction at 60°C. FPI had a low lysine to arginine ratio of 0.25, which is desired in heart-healthy foods and infant formulas. The denaturation temperature of FPI was 105°C. FPI had the highest emulsion activity index (375.51m2/g), highest emulsion stability index (179.5h) and zeta potential (−67.4mV) when compared to those of other commonly used proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI). The average emulsion droplet size of emulsions stabilized by these proteins was in the order SC
Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
- Authors: Eratte, Divya , Wang, Bo , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Journal of Functional Foods Vol. 23, no. (2016), p. 485-496
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- Description: Tuna oil (O) and probiotic bacteria Lactobacillus casei (P) were co-microencapsulated in whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. The co-microcapsules (WPI-P-O-GA), L. casei microcapsules (WPI-P-GA) and tuna oil microcapsules (WPI-O-GA) were converted into powder using spray and freeze drying. The interaction between probiotic bacteria and omega-3 oil in co-microcapsules, particularly in terms of oxidative stability of omega-3 oil and vitality/viability of probiotic bacteria and any synergistic outcome, was studied. The effect of storage temperature (5 and 25 °C) and time (90 days) on the survival and fermentation activity of L. casei and oxidative stability of tuna oil in the microcapsules/co-microcapsules was determined. A synergism between oxidative stability of omega-3 oil and vitality of probiotic bacteria was observed, when they were co-microencapsulated and spray dried. These co-microcapsules will likely have utility in functional food formulations due to simple and cost effective stabilisation and delivery of two important functional ingredients. © 2016 Elsevier Ltd.
Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
- Authors: Eratte, Divya , Wang, Bo , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Food and Function Vol. 5, no. 11 (2014), p. 2743-2750
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- Description: Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules. The oxidative stability, oil microencapsulation efficiency, surface oil and morphology of these solid microcapsules were determined. The complex coacervation process between WPI and GA was optimised in terms of pH, and WPI-to-GA ratio, using zeta potential, turbidity, and morphology of the microcapsules. The optimum pH and WPI-to-GA ratio for complex coacervation was found to be 3.75 and 3 : 1, respectively. The spray dried solid microcapsules had better stability against oxidation, higher oil microencapsulation efficiency and lower surface oil content compared to the freeze dried microcapsules. The surface of the spray dried microcapsules did not show microscopic pores while the surface of the freeze dried microcapsules was more porous. This study suggests that solid microcapsules of omega-3 rich oils can be produced using WPI–GA complex coacervates followed by spray drying and these microcapsules can be quite stable against oxidation. These microcapsules can have many potential applications in the functional food and nutraceuticals industry.
Spray drying and encapsulation of omega-3 oils
- Authors: Barrow, Colin , Wang, Bo , Liu, Huihua , Adhikari, Benu
- Date: 2013
- Type: Text , Book chapter
- Relation: Food enrichment with omega-3 fatty acids p. 194-225
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Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Authors: Wang, Bo , Wang, Li , Li, Dong , Adhikari, Benu , Shi, John
- Date: 2011
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 86, no. 1 (2011), p. 343-351
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- Description: The effects of gum Arabic (GA) addition (0-4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0-200 mM NaCl) and temperature (25-95 °C for 20 min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil-water interface provided stability against NaCl concentration. In presence of GA, the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures. © 2011 Elsevier Ltd All rights reserved.
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
- Authors: Wang, Bo , Li, Dong , Wang, Li J. , Adhikari, Benu , Shi, John
- Date: 2010
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 100, no. 3 (2010), p. 417-426
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- Description: The ability of flaxseed protein concentrate (FPC) to stabilize soybean oil-in-water emulsion was compared with that of soybean protein concentrate (SPC). The stability of emulsions increased with increase in protein concentration. The FPC-stabilized emulsions had smaller droplet size and higher surface charge, but worse stability at the same protein concentration compared to SPC-stabilized emulsions. Oil-in-water emulsions stabilized by both proteins were diluted and compared at different pH values (3-7), ionic strength (0-200 mM NaCl) and thermal treatment regimes (25-95 °C for 20 min). Considerable emulsion droplet flocculation occurred around iso-electric point of both proteins: FPC (pH 4.2) and SPC (pH 4.5). FPC and SPC-stabilized emulsions remained relatively stable against droplet aggregation and creaming at NaCl concentration below 100 and 50 mM, respectively. The emulsions stabilized by both proteins were fairly stable within these thermal processing regimes. FPC appears to be less effective as an emulsifier compared to SPC due to its lower emulsion viscosity. Hence, FPC could be more effective in emulsions that are fairly viscous. © 2010 Elsevier Ltd. All rights reserved.
- Description: 2003008230