دورية أكاديمية
Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology.
| العنوان: | Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology. |
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| المؤلفون: | Yang J; TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Shen P; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., de Groot A; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Mocking-Bode HCM; Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6700AA Wageningen, the Netherlands., Nikiforidis CV; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Sagis LMC; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands. Electronic address: leonard.sagis@wur.nl. |
| المصدر: | Journal of colloid and interface science [J Colloid Interface Sci] 2024 May 15; Vol. 662, pp. 192-207. Date of Electronic Publication: 2024 Feb 08. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Academic Press Country of Publication: United States NLM ID: 0043125 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-7103 (Electronic) Linking ISSN: 00219797 NLM ISO Abbreviation: J Colloid Interface Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Orlando, FL : Academic Press Original Publication: New York. |
| مواضيع طبية MeSH: | Brassica napus*/chemistry , Brassica rapa*, Emulsions/chemistry ; Rheology ; Water/chemistry |
| مستخلص: | Hypothesis: Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil-water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. Experiments: Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil-water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. Findings: Cruciferins formed stiff viscoelastic solid-like interfacial layers (G Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Cruciferin; Emulsions; General stress decomposition; Lissajous plots; Napin; Oil droplet; Oil–water interface; Plant protein; Rapeseed protein; Surface rheology |
| المشرفين على المادة: | 0 (Emulsions) 059QF0KO0R (Water) |
| تواريخ الأحداث: | Date Created: 20240211 Date Completed: 20240313 Latest Revision: 20240313 |
| رمز التحديث: | 20240313 |
| DOI: | 10.1016/j.jcis.2024.02.030 |
| PMID: | 38341942 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1095-7103 |
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| DOI: | 10.1016/j.jcis.2024.02.030 |