Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound

M. Corzo-Martínez, A. C. Soria, M. Villamiel, A. Olano, F. M. Harte, F. J. Moreno

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax (IKA Werke GmbH & Co., Staufen, Germany) homogenization. Nevertheless, the native SC emulsions were very unstable despite the optimization of parameters such as protein concentration, amplitude of ultrasound wave, and sonication time by using a Box-Behnken design. Early glycation of SC with either galactose, lactose, or 10 kDa dextran substantially improved both emulsifying activity and the stability, whereas at advanced stages of glycation, SC emulsions showed notably reduced emulsifying properties, likely because extensive glycation of SC promoted its polymerization mainly through covalent cross-linking, as was demonstrated by particle size measurements. The increase in particle diameter of glycoconjugates likely affected the diffusion of SC from bulk to the oil-water interface and slowed the reorientation process of the protein at the interface. These findings show that the combined effect of early-stage glycation of SC and high-intensity ultrasound as an emergent technique to form emulsions has the potential to provide improved emulsions that could be used in several food applications.

Original languageEnglish (US)
Pages (from-to)51-58
Number of pages8
JournalJournal of dairy science
Volume94
Issue number1
DOIs
StatePublished - Jan 1 2011

Fingerprint

glycation
sodium caseinate
Caseins
Emulsions
emulsions
emulsifying
Oils
oil-water interface
glycoconjugates
Sonication
Glycoconjugates
emulsifying properties
Water
dextran
Lactose
homogenization
Dextrans
Galactose
crosslinking
Particle Size

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Corzo-Martínez, M. ; Soria, A. C. ; Villamiel, M. ; Olano, A. ; Harte, F. M. ; Moreno, F. J. / Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound. In: Journal of dairy science. 2011 ; Vol. 94, No. 1. pp. 51-58.
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Corzo-Martínez, M, Soria, AC, Villamiel, M, Olano, A, Harte, FM & Moreno, FJ 2011, 'Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound', Journal of dairy science, vol. 94, no. 1, pp. 51-58. https://doi.org/10.3168/jds.2010-3551

Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound. / Corzo-Martínez, M.; Soria, A. C.; Villamiel, M.; Olano, A.; Harte, F. M.; Moreno, F. J.

In: Journal of dairy science, Vol. 94, No. 1, 01.01.2011, p. 51-58.

Research output: Contribution to journalArticle

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AU - Corzo-Martínez, M.

AU - Soria, A. C.

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