Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

He Ni, Vassilios Raikos (Corresponding Author)

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total thiol groups and affected the protein interfacial composition. This phenomenon coincided (pH<5.5, T>37.9 °C) with the increase in average droplet size, which was attributed to flocculation phenomena due to reduced electrostatic repulsion. Casein solubility was enhanced during the initial stages of fermentation (1 hr - 3 hr) and was precipitated at pH<4.8. LC-MS/MS analysis confirmed that caseins (αs1-, αs2-, β- and κ-casein) were the dominant protein species at oil-water interface at the end of the fermentation process and contributed to the stability of the emulsion by reducing the droplet diameter (1.24 μm).
Original languageEnglish
Pages (from-to)70-76
Number of pages7
JournalLWT- Food Science and Technology
Volume109
Early online date5 Apr 2019
DOIs
Publication statusPublished - Jul 2019

Fingerprint

Milk Proteins
milk proteins
Emulsions
Goats
microstructure
Fermentation
lactic acid bacteria
emulsions
Lactic Acid
Oils
Caseins
goats
fermentation
Bacteria
casein
Water
droplet size
droplets
oil-water interface
Flocculation

Keywords

  • emulsion
  • fermentation
  • lactic-acid bacteria
  • whey
  • caseins
  • Emulsion
  • Caseins
  • Lactic-acid bacteria
  • Fermentation
  • Whey

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins",
abstract = "An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total thiol groups and affected the protein interfacial composition. This phenomenon coincided (pH<5.5, T>37.9 °C) with the increase in average droplet size, which was attributed to flocculation phenomena due to reduced electrostatic repulsion. Casein solubility was enhanced during the initial stages of fermentation (1 hr - 3 hr) and was precipitated at pH<4.8. LC-MS/MS analysis confirmed that caseins (αs1-, αs2-, β- and κ-casein) were the dominant protein species at oil-water interface at the end of the fermentation process and contributed to the stability of the emulsion by reducing the droplet diameter (1.24 μm).",
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author = "He Ni and Vassilios Raikos",
note = "This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).",
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AU - Ni, He

AU - Raikos, Vassilios

N1 - This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).

PY - 2019/7

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N2 - An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total thiol groups and affected the protein interfacial composition. This phenomenon coincided (pH<5.5, T>37.9 °C) with the increase in average droplet size, which was attributed to flocculation phenomena due to reduced electrostatic repulsion. Casein solubility was enhanced during the initial stages of fermentation (1 hr - 3 hr) and was precipitated at pH<4.8. LC-MS/MS analysis confirmed that caseins (αs1-, αs2-, β- and κ-casein) were the dominant protein species at oil-water interface at the end of the fermentation process and contributed to the stability of the emulsion by reducing the droplet diameter (1.24 μm).

AB - An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total thiol groups and affected the protein interfacial composition. This phenomenon coincided (pH<5.5, T>37.9 °C) with the increase in average droplet size, which was attributed to flocculation phenomena due to reduced electrostatic repulsion. Casein solubility was enhanced during the initial stages of fermentation (1 hr - 3 hr) and was precipitated at pH<4.8. LC-MS/MS analysis confirmed that caseins (αs1-, αs2-, β- and κ-casein) were the dominant protein species at oil-water interface at the end of the fermentation process and contributed to the stability of the emulsion by reducing the droplet diameter (1.24 μm).

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KW - Lactic-acid bacteria

KW - Fermentation

KW - Whey

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