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Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7.

ABSTRACT: Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

SUBMITTER: Juyang Z

PROVIDER: S-EPMC8002390 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms.

Project description:Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.

| S-EPMC6617378 | biostudies-literature

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties.

Project description:The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry and quartz crystal microgravimetry were used to study adsorption behavior (adsorbed mass and adsorption rate) and stabilizing mechanism (layer thickness and interfacial tension). A more compact conformation resulted in a faster reduction of interfacial tension, higher adsorbed mass, and a thicker adsorption layer. In addition, emulsions were prepared at varying conditions (pH 3-5) and formulations (1-30 wt% MCT oil, 0.1-2 wt% SBP), and their droplet size distributions were measured. The smallest oil droplets could be stabilized at pH 3. However, significantly more pectin was required at pH 3 compared to pH 4 or 5 to sufficiently stabilize the oil droplets. Both phenomena were attributed to the more compact conformation of SBP at pH < pKa: On the one hand, pectins adsorbed faster and in greater quantity, forming a thicker interfacial layer. On the other hand, they covered less interfacial area per SBP molecule. Therefore, the SBP concentration must be chosen appropriately depending on the conformation.

| S-EPMC8775170 | biostudies-literature

Sugar beet pectin extracted by ultrasound or conventional heating: a comparison.

Project description:The yield and quality of sugar beet pulp pectin obtained by ultrasound-assisted extraction (UAE) were compared to those obtained by conventional heating. Extraction temperature (70-90) °C, extraction time (2-4) h and pH (1-1.5) were considered as the variables for the conventional extraction while ultrasound frequency (20-60) kHz, time (10-30) min and amplitude (60-100%) were considered as the variables for UAE. The optimal conditions for maximum yield of pectin for conventionally and ultrasonically extracted pectin were determined by the central composite design and the Box Behnken design, respectively. The optimum conditions of conventional extraction were the temperature of 90 °C, time of 4 h and pH of 1. The optimum conditions of UAE were ultrasound frequency of 20 kHz, time of 10 min, and ultrasound amplitude of 96%. Extraction using the optimized conditions of conventional heating and UAE achieved the best yield of 20.75% and 20.85%, respectively. The degree of methyl esterification, ferulic acid content and molecular weight of UAE pectin were higher than conventionally extracted pectin but the content of galacturonic acid in UAE pectin was lower than that of conventionally extracted pectin. The infrared spectra of both pectins revealed the occurrence of polysaccharide component. The pectin achieved by UAE had higher lightness value than conventionally extracted pectin, confirming its application in different products partially in bright food products. The UAE pectin possessed higher viscosity than conventionally extracted pectin. The addition of UAE pectin increased all of the DSC gelatinization parameters. Overall, UAE could be a promising scalable and economical approach to obtain pectin with unique characteristics.

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Combinatorial control of gene expression in Aspergillus niger grown on sugar beet pectin.

Project description:Aspergillus niger produces an arsenal of extracellular enzymes that allow synergistic degradation of plant biomass found in its environment. Pectin is a heteropolymer abundantly present in the primary cell wall of plants. The complex structure of pectin requires multiple enzymes to act together. Production of pectinolytic enzymes in A. niger is highly regulated, which allows flexible and efficient capture of nutrients. So far, three transcriptional activators have been linked to regulation of pectin degradation in A. niger. The L-rhamnose-responsive regulator RhaR controls the production of enzymes that degrade rhamnogalacturonan-I. The L-arabinose-responsive regulator AraR controls the production of enzymes that decompose the arabinan and arabinogalactan side chains of rhamnogalacturonan-II. The D-galacturonic acid-responsive regulator GaaR controls the production of enzymes that act on the polygalacturonic acid backbone of pectin. This project aims to better understand how RhaR, AraR and GaaR co-regulate pectin degradation. For that reason, we constructed single, double and triple disruptant strains of these regulators and analyzed their growth phenotype and pectinolytic gene expression in A. niger grown on sugar beet pectin.

| S-EPMC5617896 | biostudies-literature

Combinatorial control of gene expression in Aspergillus niger grown on sugar beet pectin

Project description:The aim of this study was to better understand the contribution of the transcriptional activators GaaR, RhaR and AraR in regulation of pectin degradation in A. niger.

2017-11-09 | GSE97974 | GEO

Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions.

Project description:pH-responsive emulsions are one of the simplest and most readily implementable stimuli-responsive systems. However, their practical uses have been greatly hindered by cyclability. Here, we report a robust pH-responsive emulsion prepared by utilizing pure sodium caseinate (NaCas) as the sole emulsifier. We demonstrate that the emulsification/demulsification of the obtained NaCas-stabilized emulsion can be triggered by simply changing the pH value over 100 cycles, which has never been observed in any protein-stabilized emulsion system. The NaCas-stabilized emulsion maintains its pH-responsive properties even in a saturated salt solution (NaCl ∼ 6.1 M) or seawater. We illustrate how NaCas functions in pH-responsive emulsions and show that when conventional nanoparticles such as zein protein or bare SiO2 particles were coated with a layer of NaCas, the resulting formulated emulsions could be switched on and off over 10 cycles. The unique properties of NaCas thus enable the engineering of conventional Pickering emulsions to pH-responsive Pickering emulsions. Finally, we have integrated catalytically active gold (Au) nanoclusters (NCs) into the NaCas protein and then utilized them to produce emulsions. Remarkably, these NaCas-Au NCs assembled at the oil-water interface exhibited excellent catalytic activity and cyclability, not only in aqueous solution, but also in complicated seawater environments.

| S-EPMC8152521 | biostudies-literature

High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies.

Project description:Nowadays, proteins and polysaccharides play a fundamental role in the manufacturing of biocompatible materials applied in food packaging. The resulting films have, however, limits associated with the resistance to mechanical stress; therefore, it is important to reinforce the initial mixture with additives that promote the development of stronger molecular links. Carbon dots (CDs) are excellent candidates for this purpose due to the presence of surface functional groups that determine the formation of numerous intramolecular bonds between the charged biopolymers. The present research aims to evaluate the effect of CDs on the mechanical properties of biopolymer films obtained from sodium caseinate (CAS), high methoxyl pectin (HMP) and glycerol used as plasticizers. Green carbon dots (gCDs) were obtained from natural organic sources by green synthesis. The effects of gCDs on the flow behavior and viscoelastic properties of mixed biopolymer dispersions and the thermophysical properties of the corresponded films were evaluated by steady and unsteady shear rheological measurements and differential scanning calorimetry (DSC) tests, respectively. The dynamic mechanical measurements were realized taking into account the parameters of temperature and relative humidity. The results indicate a significant change in the viscosity of the protein-polysaccharide dispersions and the thermomechanical properties of the corresponding film samples reinforced with higher amounts of gCDs.

| S-EPMC9324415 | biostudies-literature

Sugar beet

Project description:Wild and cultivated beets Raw sequence reads

| PRJNA996544 | ENA

Effect of Sugar Beet Genotype, Planting and Harvesting Dates and Their Interaction on Sugar Yield.

Project description:Climate changes are affecting the plant production, including sugar beet growing especially in the southern and central parts of the Europe. Modifying the sowing and harvesting dates are one of the most often used adaptations in sugar beet cultivation. The aim of this study was to assess the interactions between planting date and sugar beet genotypes for different harvest dates with recommendation for duration of vegetation period for specific hybrids in order to achieve the best performance and to evaluate influence of climatic factors on sugar yield. Three-way analysis of variance and AMMI (Additive main effect and multiple interactions) analysis were performed to investigate interaction between main factors. Analysis of variance revealed that genotypes (G), planting date (PD), harvest date (HD) and interaction G × PD significantly affected sugar yield in 2016. In 2017 genotypes, planting date, harvest date and G x PD interaction significantly affected sugar yield on probability level of 1%, while PD × HD interaction had significant effect on probability level of 5%. Results of AMMI analysis enabled discrimination of genotypes with the highest level of stability in certain planting dates. Hybrids with combined yield and sugar content (NZ type) should have the advantage in earlier planting dates compared to of sugar beet hybrids with higher sugar content (Z type). However, in shortened vegetation period Z type hybrids are more stable and with better sugar yield results. Results of our study suggest that delaying the harvest date decreases differences between sugar yields obtained from hybrids sown in different planting dates. Major factors in the study affecting sugar yield were growing degree days, insolation and number of days from planting to harvest.

| S-EPMC6058597 | biostudies-literature

Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

Project description:Aqueous two-phase system (ATPS) composed of polyethylene glycol (PEG) and K2HPO4 solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam capacity of saponin were optimized according to response surface methodology (RSM). Analysis of liquid chromatography-mass spectrometry (LC-MS) showed that purified saponins were composed of hederagenin, akebonoic acid and oleanolic acid. Addition of 0.02 g sugar beet root saponin to one liter of malt beverage caused a considerable increase in foam volume and stability compared to malt beverage samples containing 0.1 g/L propylene glycol alginate (PGA). Malt beverages containing saponin showed higher turbidity, bitterness and overall sensory acceptance. Moreover, no significant changes in malt drink pH and °Brix were observed due to saponin addition. Adding lemon flavor caused a decrease in foam stability and sensory acceptance of malt beverage containing saponin compared to PGA containing ones. Less saponin content is suggested for flavored malt drinks.Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-022-05517-x.

| S-EPMC9525521 | biostudies-literature

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