{"corpus_id":213836910,"paper_sha":"c1ea104ede00d62dd8d783a03ae8da410911f09b","doi":"10.1016/j.foodhyd.2019.105627","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":2997630896,"dblp_id":null,"acl_id":null,"title":"Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex","year":2020,"publication_date":"2020-05-01","venue":"","journal":{"name":"Food Hydrocolloids","pages":"105627","volume":"102"},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":["Materials Science","Chemistry","Environmental Science"],"reference_count":55,"citation_count":48,"influential_citation_count":0,"is_open_access":false,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":null,"s2_open_access_landing_url":null,"s2_open_access_license":null,"s2_open_access_status":null,"pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"Abstract A combination method of surface dilatational rheology and quantitative proteomics can be used to investigate the adsorbed proteins on the air/water interface which stabilized by sodium caseinate (SC) or sodium caseinate/tannic acid (SC/TA) complex in this work. First, we explored the change in foam volume with time. Results showed that foam stability (FS) increased with the increasing of bulk concentration of TA. The number of actual aggregates in foam lamella which accounts for improved foam stability was well quantified using optical microscopy and CLSM. Besides, the surface dilatational rheological properties indicated that the formation of the SC/TA complex increased the elastic modulus (Ed) of the air/water interface, which is useful for inhibiting collapse. Finally, adsorbed proteins were obtained by freeze-drying method and proteins were labeled and subjected to reversed-phase high-performance liquid chromatography coupled to tandem mass spectrometry (RPLC-ESI–MS/MS) for protein identification and quantification. The results showed that the significant improvement in the foam stability of the system is due to the addition of TA to increase the amount of κ-casein adsorbed on the interface, resulting in a more elastic air/water interface. The results presented in this study should provide detailed quantitative information of the interfacial layer, and will facilitate the application of the formed protein/polyphenol complex as functional ingredients in food and non-food systems.","claims":[{"public_id":"cl_9386256099715e6288447c2e7cae1997","status":"active","text":"Combining surface dilatational rheology with quantitative proteomics provides detailed quantitative information about proteins adsorbed at the air/water interface.","confidence":0.91,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_9386256099715e6288447c2e7cae1997"},{"public_id":"cl_8f88fef504ad6648533dc03ea7401ba4","status":"active","text":"Foam stability increases as the bulk concentration of tannic acid increases in sodium caseinate/tannic acid systems.","confidence":0.96,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_8f88fef504ad6648533dc03ea7401ba4"},{"public_id":"cl_3a05fe03666310d71ce635d402adee64","status":"active","text":"Formation of the sodium caseinate/tannic acid complex increases the elastic modulus of the air/water interface, which helps inhibit collapse.","confidence":0.95,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_3a05fe03666310d71ce635d402adee64"},{"public_id":"cl_0e2e80abec9377318ae090cae397c320","status":"active","text":"The improved foam stability is associated with increased adsorption of κ-casein at the interface, producing a more elastic air/water interface.","confidence":0.94,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_0e2e80abec9377318ae090cae397c320"}],"concepts":[{"public_id":"co_01e48c5cede78a3c19b7c92766352ea5","status":"active","name":"sodium caseinate","description":"A milk protein mixture used here as the interfacial stabilizer and protein source.","types":["protein mixture"],"aliases":["SC"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_01e48c5cede78a3c19b7c92766352ea5"},{"public_id":"co_10292dcab645e7572e08c7e3a870807e","status":"active","name":"foam lamella","description":"The thin liquid films between bubbles in foam where aggregate structure affects stability.","types":["structural 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