Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions. / Shekarforoush, Elhamalsadat; Jiang, Xiaoyi; Muhammed, Musemma Kedir; Whitehead, Kathryn A.; Arneborg, Nils; Risbo, Jens.

In: Food Research International, Vol. 161, 111783, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Shekarforoush, E, Jiang, X, Muhammed, MK, Whitehead, KA, Arneborg, N & Risbo, J 2022, 'Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions', Food Research International, vol. 161, 111783. https://doi.org/10.1016/j.foodres.2022.111783

APA

Shekarforoush, E., Jiang, X., Muhammed, M. K., Whitehead, K. A., Arneborg, N., & Risbo, J. (2022). Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions. Food Research International, 161, [111783]. https://doi.org/10.1016/j.foodres.2022.111783

Vancouver

Shekarforoush E, Jiang X, Muhammed MK, Whitehead KA, Arneborg N, Risbo J. Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions. Food Research International. 2022;161. 111783. https://doi.org/10.1016/j.foodres.2022.111783

Author

Shekarforoush, Elhamalsadat ; Jiang, Xiaoyi ; Muhammed, Musemma Kedir ; Whitehead, Kathryn A. ; Arneborg, Nils ; Risbo, Jens. / Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions. In: Food Research International. 2022 ; Vol. 161.

Bibtex

@article{307d20ea18414699b5628195f89c997e,
title = "Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions",
abstract = "The effect of enzymatic and physical modifications of the surface of two different strains from lactic acid bacteria, Lactobacillus rhamnosus (LGG) and Lactobacillus delbruekii subs. lactis ATCC 4797 (LBD), to stabilize medium-chain triglyceride (MCT) oil based Pickering emulsions were investigated. A section of cell wall degrading enzymes, lysozyme from chicken egg white and human, lysostaphin, mutanolysin from Streptomyces globisporus and proteinase k and the hydrophobic protein zein were used for enzymatic and physical surface modifications. Cell surface modifications were characterized by optical microscopy, scanning electron cryo-microscopy (Cryo-SEM), transmission electron microscopy (TEM), microbial adhesion to hexadecane (MATH) test and zeta potential measurements. The modified cell hydrophobicity in terms of MATH values were increased (around four times) by the enzymatic and physical modifications for LBD and LGG compared to the control. Emulsions stabilized by modified bacterial cells showed higher stability in comparison with unmodified samples, especially for the samples modified with chicken egg lysozyme. Confocal microscopy revealed that the modified bacterial cells were absorbed at the interface between oil and water and preventing the oil particles from coalescence. Thus, modified bacterial cells can be used to formulate food-grade stable Pickering emulsions. Such Pickering emulsions can potentially be clean label alternatives to replace the conventional emulsion preparations.",
keywords = "Enzymatic modification, Hydrophobicity, Interfacial adsorption, Lactic acid bacteria, Physical modification, Pickering emulsions, Zeta potential",
author = "Elhamalsadat Shekarforoush and Xiaoyi Jiang and Muhammed, {Musemma Kedir} and Whitehead, {Kathryn A.} and Nils Arneborg and Jens Risbo",
note = "Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.foodres.2022.111783",
language = "English",
volume = "161",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions

AU - Shekarforoush, Elhamalsadat

AU - Jiang, Xiaoyi

AU - Muhammed, Musemma Kedir

AU - Whitehead, Kathryn A.

AU - Arneborg, Nils

AU - Risbo, Jens

N1 - Publisher Copyright: © 2022 The Authors

PY - 2022

Y1 - 2022

N2 - The effect of enzymatic and physical modifications of the surface of two different strains from lactic acid bacteria, Lactobacillus rhamnosus (LGG) and Lactobacillus delbruekii subs. lactis ATCC 4797 (LBD), to stabilize medium-chain triglyceride (MCT) oil based Pickering emulsions were investigated. A section of cell wall degrading enzymes, lysozyme from chicken egg white and human, lysostaphin, mutanolysin from Streptomyces globisporus and proteinase k and the hydrophobic protein zein were used for enzymatic and physical surface modifications. Cell surface modifications were characterized by optical microscopy, scanning electron cryo-microscopy (Cryo-SEM), transmission electron microscopy (TEM), microbial adhesion to hexadecane (MATH) test and zeta potential measurements. The modified cell hydrophobicity in terms of MATH values were increased (around four times) by the enzymatic and physical modifications for LBD and LGG compared to the control. Emulsions stabilized by modified bacterial cells showed higher stability in comparison with unmodified samples, especially for the samples modified with chicken egg lysozyme. Confocal microscopy revealed that the modified bacterial cells were absorbed at the interface between oil and water and preventing the oil particles from coalescence. Thus, modified bacterial cells can be used to formulate food-grade stable Pickering emulsions. Such Pickering emulsions can potentially be clean label alternatives to replace the conventional emulsion preparations.

AB - The effect of enzymatic and physical modifications of the surface of two different strains from lactic acid bacteria, Lactobacillus rhamnosus (LGG) and Lactobacillus delbruekii subs. lactis ATCC 4797 (LBD), to stabilize medium-chain triglyceride (MCT) oil based Pickering emulsions were investigated. A section of cell wall degrading enzymes, lysozyme from chicken egg white and human, lysostaphin, mutanolysin from Streptomyces globisporus and proteinase k and the hydrophobic protein zein were used for enzymatic and physical surface modifications. Cell surface modifications were characterized by optical microscopy, scanning electron cryo-microscopy (Cryo-SEM), transmission electron microscopy (TEM), microbial adhesion to hexadecane (MATH) test and zeta potential measurements. The modified cell hydrophobicity in terms of MATH values were increased (around four times) by the enzymatic and physical modifications for LBD and LGG compared to the control. Emulsions stabilized by modified bacterial cells showed higher stability in comparison with unmodified samples, especially for the samples modified with chicken egg lysozyme. Confocal microscopy revealed that the modified bacterial cells were absorbed at the interface between oil and water and preventing the oil particles from coalescence. Thus, modified bacterial cells can be used to formulate food-grade stable Pickering emulsions. Such Pickering emulsions can potentially be clean label alternatives to replace the conventional emulsion preparations.

KW - Enzymatic modification

KW - Hydrophobicity

KW - Interfacial adsorption

KW - Lactic acid bacteria

KW - Physical modification

KW - Pickering emulsions

KW - Zeta potential

U2 - 10.1016/j.foodres.2022.111783

DO - 10.1016/j.foodres.2022.111783

M3 - Journal article

C2 - 36192878

AN - SCOPUS:85136494947

VL - 161

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 111783

ER -

ID: 320871671