Journal of Food Engineering - USDA ARS

1 Fuzzy clustering-based modeling of surface interactions and emulsionsof selected whey protein concentrate combined toi-carrageenanand gum arabic solutionsMurad Samhouria, Mahmoud Abu-Ghoushb,*, Emad Yaseenc, Thomas HeralddaDepartment of Industrial Engineering , Hashemite University, The Hashemite Kingdom of Jordan, Zarka, JordanbClinical Nutrition and Dietetics Department, The Hashemite University, The Hashemite Kingdom of Jordan, Box 330156, Zarqa 13133, JordancResearch and Development, Applied Technology Manager, Solae, LLC, USAdFood Science Institute, Kansas State University, 220 Call Hall, Manhattan, KS 66506, USAarticle infoArticle history:Received 22 May 2008 Received in revised form 30 July 2008 Accepted 30 July 2008 Available online 12 August 2008 Keywords:Fuzzy clustering modelingSurface interactionsEmulsionsi-CarrageenanGum arabicWhey protein concentrateabstractGums and proteins are valuable ingredients with a wide spectrum of applications.

2 Surface properties(surface tension, interfacial tension, emulsion activity index EAI , and emulsion stability index ESI )of 4% whey protein concentrate (WPC) in a combination withi-carrageenan ( , , and ) orgum arabic ( , 1%, and 5%) were investigated. The results showed that the addition ofi-carrageenanto 4% WPC significantly decreased interfacial tension, and improved the EAI, and ESI, but addition of gumarabic to 4% WPC significantly increased the interfacial tension, EAI, and ESI. In addition, a fuzzy-basedclustering model was used to predict the surface properties. The fuzzy model achieved accuracies of(94%, 97%, 98%, and 94%) for predicting (EAI, ESI, surface tension, and interfacial tension), respectively.

3 2008 Elsevier Ltd. All rights IntroductionThe food industry and academia have expressed an interest ingum protein mixtures because of their contributions to stabilityand functionality. The interaction between proteins and polysac-charides in many food systems are responsible for structural,mechanical, and physicochemical properties of emulsions, foams,and gels (Igoe, 1982). The gum protein interaction may play amore significant role in the food system compared to the singlecontribution of the individual polymer (Dickinson, 1997). Proteinsimprove the surface properties of food systems by forming a pro-tective steric barrier around oil droplets, whereas gums improvethe steric stabilizing properties through forming a thick secondarylayer on the outside of protein (Dickinson, 1998).

4 Thus, a funda-mental understanding of behavior, mechanism and interaction be-tween gums and proteins in beverage systems, are the most effective interaction between hydrocolloidsand wheat protein is ionic. Electrostatic effects of the polysaccha-rides not explain all the interactions. The configuration of the mol-ecules and the availability of charged groups also may beimportant. The carboxylate groups on the acidic heteropolysaccha-rides ( xanthan) are mainly associated witha- amino,e-aminogroup of the protein. The actual strength of interactions is relatedto the number and distribution of these sites as well as the overallcharge of the protein.

5 The hydrogen bonding also may play impor-tant role the hydrophilic and hydrophobic interactions may occurbetween the hydrocolloids and proteins. Thus, a fundamentalunderstanding of behavior, mechanism and interaction betweengums and proteins in beverage systems, are whey proteins can be used in beverage production as analternative for casein and soy proteins (Kinsella, 1984; Dallgleish1996; Singh and Ye, 2000). Whey protein concentrate (WPC) isused in the processing of different food products such as: in bakery,confectionery, beverages and in formulated meats due to the gel-ling, foaming and emulsifying properties (Blecker et al., 1997).The dairy industry has done little to promote the use of whey pro-tein concentrate in beverages.

6 Without research to promote theeffectiveness of whey protein in beverages, the dairy industry willlose hydrocolloids (gums) have the ability to control both therheology and texture throughout the stabilization of emulsions,suspensions, foams and starch gelatinization (Rosell et al., 2001).Whey protein polysaccharide interactions should be well-knownin order to formulate ingredients in a more accurate (sulfated hydrocolloid) and gum arabic amphiphilic0260-8774/$ - see front matter 2008 Elsevier Ltd. All rights *Corresponding author. Fax: +962 5 Abu-Ghoush). Journal of food Engineering 91 (2009) 10 17 Contents lists available atScienceDirectJournal of food Engineeringjournal (formed from galactose, rhamnose, arabinopyro-nose, glucouronic acid, and 4-methyl glucouronic acid) are carbo-hydrates of relatively high molecular weight when compare withsimple sugar.

7 Gum arabic is the most commonly used biopolymeremulsifier in beverage production (Tan, 1998). The two types ofmacromolecules are both important in controlling the rheologyand the stability of the food system. Interactions of these biopoly-mers with proteins in the food system determine structure prop-erty relationships in foods. The decrease in surface tension byproteins and amphiphilic macromolecules is usually caused bythe surface active entity of the macromolecules, adsorption andunfolding of the macromolecule at the interface, and the adsorbedsegments rearrangement at the fluid interface (Dickinson, 2003).Fuzzy logic and fuzzy inference system (FIS) is an effective tech-nique for the identification and modeling of complex nonlinearsystems.

8 Fuzzy logic is particularly attractive due to its ability tosolve problems in the absence of accurate mathematical prediction of surface properties of whey protein concentrate(WPC) in a combination withi-carrageenan or gum arabic is con-sidered as a complex system, so using the conventional technologyto model these properties results in significant discrepancies be-tween simulation results and experimental data. Thus, this com-plex nonlinear system fits within the realm of fuzzy use of fuzzy logic-based techniques has been recently get-ting more importance in the field of food al. (1999)developed a fuzzy control system for continuous,cross-flow peanut roasting.

9 A combination feedforward feedbackscheme was implemented in application software developed bythis research group for fuzzy rule-based control. The control sys-tem was tested on a pilot-scale roaster and it successfully main-tained roasted peanut color within an acceptable al. (2008)introduced a genetic fuzzy rule base system (GFRS)for modeling of viscosity in enzyme-modified cheese (EMC) is de-scribed based on experimental data. It is concluded that construc-tion of an optimized fuzzy model for the evaluation of viscosity inEMC is a reliable et al. (1999)conducted a studyon the estimation of food product quality using fuzzy sets throughtwo specific examples: (i) prediction of the luminance of biscuitsduring a baking process and (ii) prediction of wet-milling qualityof maize during a drying process.

10 Two fuzzy approaches were val-idated: a black-box approach and a knowledge-based approach tomodeling. The results were good and coherent in both cases andthe models ere et al. (2007)found that the neu-ro-fuzzy modeling technique ( ANFIS) can be used to achievevery satisfactory prediction accuracy (about 98%) in a model colormayonnaise system. Also, very satisfactory prediction accuracy(about 96%) was achieved by applying neuro-fuzzy modeling tech-nique ( ANFIS) in predicting the emulsion stability and viscosityof a gum protein emulsifier in a model mayonnaise system (AbuGhoush et al., 2008).The main motivation behind this work is that promote theeffectiveness of using whey protein concentrate in combinationswithi-carrageenan and gum arabic in beverages , the main aims of this study were: (1) evaluate the effectof gums (i-carrageenan and gum arabic) and proteins (whey pro-tein), in combination, on the surface, and emulsions properties ofa fluid food system and (2) model, identify, and predict the surfaceproperties of whey protein gum interactions using a fuzzy cluster-ing model.