A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion

Mohammadzadeh, Jalal; Tabatabaee, Farideh; Mortazavi, Ali; Kadkhodaee, Rassoul; Koocheki, Arash

doi:10.22101/JRIFST.2015.01.21.344

A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion

Document Type : Original Paper

Authors

¹ Ph.D Student, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad

² Associate Professor, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad

³ Professor, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad

⁴ Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad

⁵ Associate Professor, Department of Food Science & Technolog, College of Agriculture, Ferdowsi University of Mashhad

10.22101/JRIFST.2015.01.21.344

Abstract

Mannoprotein is a glycoprotein consistency of a poly mannose backbone covalently attached to a protein moity. It was extracted and purified from the cell wall of Kluyveromyces marxianus yeast. After having determined a number of its properties, the influence of mannoprotein (0.25, 0.5, 0.75, 1, 1.25 and 1.5 % W/V) on the formation and stability of ultrasonically prepared emulsion (ratio 20:80 % W/W) was studied and changes in the quality attributes of samples during 1, 7, 14, 21 and 28 days were monitered. The results indicated that surface and interfacial tensions decreased significantly by increasing mannoprotein from 0.25 to 1.25%. The Surface electrical charge of dropes, however, increased with concentration. The drop size distribution curves were found to be monomodal for all samples and appeared noticeably sharp at 1.25%. Storage of emulsions samples for a period of four weeks led to a significant increase in the size of droplets particularly in the samples containing 0.25 until 1% mannoprotein, while negligible changes were observed of higher concentration. The results rheological flow properties were showed increasing mannoprotein concentration leading to decreased flow behavior index and increased the apparent viscosity and consistency index of all samples. In addition, the flow behavior of emulsion samples were had to be non-newtonian and shear-thinning.

Keywords

References

Aktas, N., Boyaci, H., Mutlu, M. & Tanyolac, A. 2008. Optimization of lactose utilization in deproteinated whey by Kluyveromyces marxianus using response surface methodology. Bioresource Technology, 97: 2252-2259.

Amaral, P. F., Silva, J. M., Lehocky, M. & Coutinho, J. A. 2008. Production and characterization of a bioemulsifier from Yarrowia lipolytica. Process Biochemistry, 41:1894-1898.

Association of Official Analytical Chemists, (AOAC). 2005. Official Methods of Analyses, 14 Ed ; Association of official Analytical Chemists: Washington, DC, USA.

Banat, I. M. & Cameotra, S. 2000. Potential commercial applications of microbial surfactants. Applied Microbiology and Biotechnology, 53: 495-508.

Cameron, D. R., Cooper, D. G. & Neufeld, R. J. 1990. The mannoprotein of Saccharomyces cerevisiae Is an effective bioemulsifire. Applied and Environmental Microbiology, 54: 1420-1425.

Chanamai, R. & Mc clements, D. J. 2002. Depletion flocculation of beverage emulsions by gum arabic and modified starch. Journal of Food Science, 66: 457–463.

Dalgleish, D. G. 2004. Food Emulsions: Their Structure and properties in food Emulsion. Marcel Dekker, New York.

Dickinson, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23: 1473-1482.

Dikit, P., Maneerat, H. & Aran, H. 2010. Emulsifire properties of mannoprotein extract from yeast isolated from sugar palm wine. Science Asia, 36: 312-318.

Dubios, M. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28: 350-356.

Guo, Q. & Mu, T. H. 2010. Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction. Food Hydrocolloids, 1: 1-9.

Heldman, C., Cabrera, R. I., Momper, B., Kuropka, R. & Zimmerschied, K. 1999. Influence of nonionic emulsifiers on the properties of vinyl acetate/VeoVa10 and vinyl acetate/ethylene emulsions and paints. Progress in Organic Coatings, 35: 69–77.

Huang, X., Kakuda, Y. & Gui, W. 2001. Hydrocolloids in emulsion: Particle size distribution and interfacial activity. Food Hydrocolloids, 15: 533-542.

Koocheki, A., Kadkhodaee, R., Mortazavi, S. A., Shahidi, F. & Taherian, A. R. 2009. Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23: 2416–2424.

Kumyrzaev, A. A. & Schubert, H. 2004. Influence of KCl on the physicochemical properties of whey protein stabilized emulsions. Food Hydrocolloids, 18: 13-19.

Liu, X. Y., Wang, Q. X. & Liu, H. Z. 2009. A new isolation methods of mannan and glucans from spent yeast saccharomyces cereviciea. Food Hydrocolloids, 22: 239-247.

Liu, H. Z., Wang, Q., & He, Y. 2010. Immunoactivities and antieoplastic activities of Saccharomyces cerevisiae mannoprotein. Carbohydrate Polymers, 5: 37-43.

Lizicarova, I., Matulova, M. & Capek, K. 2007. Human pathogen candida dubliniensis: A cell wall mannan with a high content of mannose residues. Carbohydrate Polymers, 10: 1016-1023.

Lukondeh, T., Ashboit, N. & Rogers, P. L. 2003. Evaluation of Kluyveromyces marxianus as a source of yeast autolysates. Journal International Microbiology and Biotechnology, 30: 52-56.

Melani, M. L. & Morrissey, J. P. 2010. Kluyveromyces marxianus: A yeast emerging from its sister,s shadow. Fungal Biology Reviews, 24: 17-26.

McClement, D. J. 2004. Protein-stabilized emulsions. Current Opinion in Colloid and Interfaces Science, 9: 305-313.

McClement, D. J. 2005. Food emulsions, principles, practice and techniques. Boca Raton, Florida: CRC press.

Najaf Najafi, M., Kadkhodaee, R., Mortazavi, S. A. & Tabatabaee, F. 2011. Influence of Hi-Cap 100 and Tween 80 Interaction on the Properties of Cardamom Oil–in-water Emulsion and its Microcapsules. Iranian Food Science and Technology Research Journal, 4: 254-262.

Sciarini, L. S., Malsonado, F., Ribotta, P. D. Perez, G. T, & Leon, A. E. 2008. Chemical compositions and functional properties of Gleditsia tricanthos gum. Food Hydrocolloids, 23: 306–313.

Sun, C. & Gunasekaran, S. 2009. Effects of protein concentration and oil phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids, 23:165-174.

Surch, J., Ward, L. & McClements, J. 2006. Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions. Food Research International, 39: 761-771.

Tadros, T. 2004. Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Advances in Colloid and Interface Science, 108-109: 227-258.

Tokle, T., Deker, E. A. & McClements, D. J. 2012. Utilization of interfacial engineering to produce novel emulsion properties: pre-mixed lactoferrin protein emulsifiers. Food Research International, 49: 46-52.

Wang, B., Li, D., Wang, L. W. & Shi, J. 2010. Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Food Engineering, 100: 417-426.

Wang, B., Li, D. & Ozkan, N. 2010. Effect of concentrates flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. Journal of Food Engineering, 96: 555-561.

Zhao, X., Miao, H., & Guan, H. S. 2000. Determination of molecular weight and molecular weight distribution of sulfated polysaccharide by GPC. Journal of ocean University of Qing Dao, 30: 623-626.