Emulsification and emulsion stability: The role of the interfacial properties

2021 ◽  
Vol 288 ◽  
pp. 102344
Author(s):  
Francesca Ravera ◽  
Katarzyna Dziza ◽  
Eva Santini ◽  
Luigi Cristofolini ◽  
Libero Liggieri
2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.


2013 ◽  
Vol 10 (80) ◽  
pp. 20120987 ◽  
Author(s):  
Mirjana Dimitrijev Dwyer ◽  
Lizhong He ◽  
Michael James ◽  
Andrew Nelson ◽  
Anton P. J. Middelberg

Mixtures of a large, structured protein with a smaller, unstructured component are inherently complex and hard to characterize at interfaces, leading to difficulties in understanding their interfacial behaviours and, therefore, formulation optimization. Here, we investigated interfacial properties of such a mixed system. Simplicity was achieved using designed sequences in which chemical differences had been eliminated to isolate the effect of molecular size and structure, namely a short unstructured peptide (DAMP1) and its longer structured protein concatamer (DAMP4). Interfacial tension measurements suggested that the size and bulk structuring of the larger molecule led to much slower adsorption kinetics. Neutron reflectometry at equilibrium revealed that both molecules adsorbed as a monolayer to the air–water interface (indicating unfolding of DAMP4 to give a chain of four connected DAMP1 molecules), with a concentration ratio equal to that in the bulk. This suggests the overall free energy of adsorption is equal despite differences in size and bulk structure. At small interfacial extensional strains, only molecule packing influenced the stress response. At larger strains, the effect of size became apparent, with DAMP4 registering a higher stress response and interfacial elasticity. When both components were present at the interface, most stress-dissipating movement was achieved by DAMP1. This work thus provides insights into the role of proteins' molecular size and structure on their interfacial properties, and the designed sequences introduced here can serve as effective tools for interfacial studies of proteins and polymers.


1972 ◽  
Vol 249O (1) ◽  
Author(s):  
T. G. Sastry ◽  
S. N. Srivastava
Keyword(s):  

2011 ◽  
Vol 45 (1) ◽  
pp. 441-454 ◽  
Author(s):  
Khalid Lamnawar ◽  
Mosto Bousmina ◽  
Abderrahim Maazouz

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