Abstract
The functional properties of whey proteins can be improved by conjugation with citrus pectin. Although protein-polysaccharide conjugates can be performed using extrusion processing, little is known about the influence of the extrusion conditions (e.g., temperature, shear stress, time) on the reactions taking place. As during extrusion processing, thermal and mechanical stresses are coupled to each other, their influence on the reactions taking place cannot be investigated separately. This study aims to get a deeper understanding of the influence of defined shear rates on structural changes and functional properties of highly concentrated whey protein-citrus pectin blends treated at elevated temperatures by using a closed-cavity rheometer (CCR). The CCR provides the opportunity to examine the impact of thermal and mechanical stresses in highly concentrated systems independently. The analyses of structural changes showed that the formation of disulfide bonds was accelerated with increasing shear. Temperature treatments at 120 °C and 140 °C resulted in the formation of non-disulfide covalent cross-links (e.g., Maillard reaction products and isopeptides), while shear inhibited their formation at treatment conditions up to 140 °C and 2 min. The samples treated at 140 °C and 2 min (with and without the application of shear) exhibited improved emulsifying capacities which is attributed to changes in their interfacial properties. This might be due to high concentrations of fluorescent compounds indicating the formation of Maillard reaction products (e.g., conjugates).
Similar content being viewed by others
References
U. Einhorn-Stoll, M. Ulbrich, S. Sever, H. Kunzek, Food Hydrocoll 19(2), 329–340 (2005)
M. Akhtar, E. Dickinson, Colloids Surf B Biointerfaces Special Issue 31(1–4), 125–132 (2003)
N. Neirynck, P. Van der Meeren, S. Bayarri Gorbe, S. Dierckx, K. Dewettinck, Food Hydrocoll 18(6), 949–957 (2004)
U.S. Schmidt, V.L. Pietsch, C. Rentschler, T. Kurz, H.-U. Endreß, H.P. Schuchmann, Food Hydrocoll 56, 1–8 (2016)
Q. Wang, B. Ismail, Int Dairy J 25(2), 112–122 (2012)
F.C. de Oliveira, J.S. Coimbra, E.B. de Oliveira, A.D. Zuñiga, E.E. Rojas, Crit. Rev. Food Sci. Nutr. 56(7), 1108–1125 (2014)
C.M. Oliver, L.D. Melton, R.A. Stanley, Crit Rev Food Sci Nutr 46(4), 337–350 (2006)
L. Jiménez-Castaño, M. Villamiel, R. López-Fandiño, Food Hydrocoll 21(3), 433–443 (2007)
H.A. Schols, A.G.J. Voragen, in: Pectins and their manipulation, ed. By G.B. Seymour, J.P. Knox (Blackwell; Published in U.S. and Canada only by CRC Press, Oxford, Boca Raton, 2002)
H. Armbruster, Untersuchungen zum kontinuierlichen Emulgierprozess in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt (Karlsruhe, 1990)
P. Walstra, Chem Eng Sci 48(2), 333–349 (1993)
M. Akhtar, E. Dickinson, Food Hydrocoll 21(4), 607–616 (2007)
Y.-W. Shu, S. Sahara, S. Nakamura, A. Kato, J Agric Food Chem 44(9), 2544–2548 (1996)
J.E. Hodge, J Agric Food Chem 1(15), 928–943 (1953)
L.-C. Maillard, C R Acad Sci 154, 66–68 (1912)
D. Zhu, S. Damodaran, J.A. Lucey, J Agric Food Chem 56(16), 7113–7118 (2008)
A. Kato, R. Mifuru, N. Matsudomi, K. Kobayashi, Biosci Biotechnol Biochem 56(4), 567–571 (1992)
W.-W. Sun, S.-j. Yu, X.-A. Zeng, X.-Q. Yang, X. Jia, Food Res Int 44(4), 1052–1058 (2011)
C. Li, H. Xue, Z. Chen, Q. Ding, X. Wang, Food Res Int 57, 1–7 (2014)
L. Koch, M.A. Emin, H.P. Schuchmann, J Food Eng 193, 1–9 (2017)
P. Guerrero, E. Beatty, J.P. Kerry, K. de la Caba, J. Food Eng. 110(1), 53–59 (2012)
A.S. Bueno, C.M. Pereira, B. Menegassi, J.A.G. Arêas, I.A. Castro, J Food Eng 90(4), 504–510 (2009)
D.M. Mulvihill, M. Donovan, Irish J Food Sci Technol, 43–75 (1987)
J.A.G. Arêas, Crit. Rev. Food Sci. Nutr. 32(4), 365–392 (1992)
C. Queginer, E. Dumay, J.C. Cheftel, C. Salou-Cavalier, J Food Sci 57(3), 610–616 (1992)
L. Burgess, D. Stanley, Can Inst Food Sci Journal 9(4), 228–231 (1976)
L. Koch, M.A. Emin, H.P. Schuchmann, Int Dairy J 71, 114–121 (2017)
G. Morris, T. Foster, S. Harding, Carbohydr Polym 48(4), 361–367 (2002)
M. Axelos, M. Branger, Food Hydrocoll 7(2), 91–102 (1993)
T. Spiegel, M. Huss, Int J Food Sci Technol 37(5), 559–568 (2002)
T. Spiegel, Int J Food Sci Technol 34(5–6), 523–531 (1999)
A.J. Steventon, Thermal aggregation of whey proteins (Cambridge, 1992)
R.N. Zúñiga, A. Tolkach, U. Kulozik, J.M. Aguilera, J Food Sci 75(5), E261–E268 (2010)
M. Wolz, U. Kulozik, Int Dairy J 49, 95–101 (2015)
M. Wolz, E. Mersch, U. Kulozik, Food Hydrocoll 56, 396–404 (2016)
F. Dannenberg, G. Kessler, J Food Sci 53(1), 258–263 (1988)
M. Verheul, S.P.F.M. Roefs, K.G. de Kruif, J. Agric, Food Chem 46(3), 896–903 (1998)
J.N. Dewit, G. Klarenbeek, J Dairy Sci 67(11), 2701–2710 (1984)
C.R. Thomas, D. Geer, Biotechnol Lett 33(3), 443–456 (2011)
P. Walstra, in: Food colloids, ed. by E. Dickinson, R. Miller (Royal Society of Chemistry, Cambridge, 2001), p. 245–254
M.V. Smoluchowski, Z Phy Chem 92, 129–168 (1916)
D.J. Bell, M. Hoare, P. Dunnill, in: Downstream processing, ed. by D.J. Bell (Springer-Verlag, Berlin, New York, 1983), p. 1–72
M.A.J.S. van Boekel, Kinetic modeling of reactions in foods (CRC Press, Boca Raton, FL, 2009)
M.A.M. Hoffmann, P.J.J.M. van Mil, J. Agric, Food Chem 45(8), 2942–2948 (1997)
S. Iametti, B. Gregori, G. Vecchio, F. Bonomi, Eur J Biochem 237(1), 106–112 (1996)
V.A. Yaylayan, J. Fichtali, F.R. van de Voort, Food Res Int 25(3), 175–180 (1992)
S. Ilo, E. Berghofer, J Food Sci 68(2), 496–502 (2003)
H. Madeka, J.L. Kokini, J Food Eng 22(1–4), 241–252 (1994)
H. Madeka, J. Kokini, Cereal Chem (USA) 73(4), 433–438 (1996)
M. Pommet, M.-H. Morel, A. Redl, S. Guilbert, Polymer 45(20), 6853–6860 (2004)
M.A. Emin, H.P. Schuchmann, Trends Food Sci. Technol. 60, 88-95 (2017)
E. Habeych, A.J. van der Goot, R. Boom, Chem Eng Sci 64(15), 3516–3524 (2009)
S.B. Matiacevich, M. Pilar Buera, Food Chem 95(3), 423–430 (2006)
J. Leclère, I. Birlouez-Aragon, J Agric Food Chem 49(10), 4682–4687 (2001)
R.A. Anderson, H.F. Conway, A.J. Peplinski, Starch-Stärke 22(4), 130–135 (1970)
U.S. Schmidt, K. Schmidt, T. Kurz, H.-U. Endreß, H.P. Schuchmann, Food Hydrocoll 46, 59–66 (2015)
M.N. Riaz, Extruders in food applications (Technomic Publishing Company, Inc., Lancaster, Pennsylvania, 2000)
W.M. Baisier, T.P. Labuza, J Agric Food Chem 40(5), 707–713 (1992)
H.R. Adhikari, A.L. Tappel, J Food Sci 38(3), 486–488 (1973)
H.E. Baker, J.K. Bradford, Seed Sci Res 4(02), 103–107 (1994)
A. Morales, J.L. Kokini, Biotechnol Prog 13(5), 624–629 (1997)
K. Arai, M. Konno, Y. Matunaga, S. Saito, J Chem Eng Japan 10(4), 325–330 (1977)
M. Simmons, P. Jayaraman, P.J. Fryer, J Food Eng 79(2), 517–528 (2007)
S.M. Taylor, P.J. Fryer, Food Hydrocoll 8(1), 45–61 (1994)
S. Cairoli, S. Iametti, F. Bonomi, J Protein Chem 13(3), 347–354 (1994)
Prudencio-Ferreira, Areas, J food Sci 58(2), 378–381 (1993)
N. Erabit, D. Flick, G. Alvarez, J Food Eng 120, 57–68 (2014)
U.S. Schmidt, H.P. Schuchmann, in: Gums and stabilisers for the food industry 18, ed. by P.A. Williams, G.O. Phillips (2016), p. 115–122
R.M. van den Einde, A. Bolsius, J. van Soest, L. Janssen, A.J. van der Goot, R.M. Boom, Carbohydr Polym 55(1), 57–63 (2004)
W. Cai, L.L. Diosady, L.J. Rubin, J Food Eng 26(3), 289–300 (1995)
N. Sava, I. van der Plancken, W. Claeys, M. Hendrickx, J Dairy Sci 88(5), 1646–1653 (2005)
G.C. Berry, T. fox, in: Fortschritte der Hochpolymeren-Forschung, ed. By H.-J. Cantow, G. Dall’Asta, J.D. Ferry, W. Kern, G. Natta, C.G. Overberger, W. Prins, G.V. Schulz, W.P. Slichter, A.J. Staverman, J.K. Stille, H.A. Stuart (Springer Berlin Heidelberg, Berlin, Heidelberg, 1967), p. 261–357
J.I. Bhatty, Sep Sci Technol 21(9), 953–967 (1986)
Acknowledgements
This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AIF 18070 N.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Koch, L., Hummel, L., Schuchmann, H.P. et al. Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures. Food Biophysics 12, 309–322 (2017). https://doi.org/10.1007/s11483-017-9487-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-017-9487-2