Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-08 DOI:10.1016/j.foodhyd.2023.109513

Rana Afkhami , Mohammad Javad Varidi , Mehdi Varidi , Farzin Hadizadeh

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Abstract

This study aimed to research the effects of β-sheet content and fibril length in three categories ((low, medium, and high β-sheet) and (short, medium, and long fibrils)) on soy protein isolate (SPI) emulsions. The highest surface hydrophobicity (H₀) (27,600 ± 100) was detected in the sample with the highest β-sheet content and the longest fibril length. The interfacial tension presented that the sample with the highest β-sheet content and longest fibril length could adsorb quickly at the oil (O)/water (W) interface. The emulsion stabilized by high β-sheet content and long fibril length had a lower droplet size (202 ± 4.35 nm) with more homogenous distribution and higher viscosity (8.75 ± 0.13 cP) due to more entanglement. According to the environmental stresses results (i.e., various ionic strengths (0–400 mM), pH changes (2–9.5), thermal treatment, and 30 days of storage), the emulsion prepared by the sample with the highest β-sheet content and the longest fibril length was more stable than other emulsions. Moreover, all emulsions were unstable against freeze-thaw treatment. Finally, it could be concluded that higher content of β-sheet and longer fibril led to the stability of emulsion through higher initial absorption at the O/W interface, formation of a continuous and thicker membrane coating at the O/W interfaces, viscosity improvement, and H₀ enhancement.

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提高乳液性能:β片含量和纤维长度在大豆分离蛋白乳液中的作用

本试验旨在研究三种类型(低、中、高β片)和(短、中、长原纤维)中β片含量和原纤维长度对大豆分离蛋白(SPI)乳剂的影响。β-片含量最高、纤维长度最长的样品表面疏水性(H0)最高(27,600±100)。界面张力表明，β-片含量最高、纤维长度最长的样品在油(O)/水(W)界面吸附速度最快。高β片含量和长纤维长度稳定的乳液具有更小的液滴尺寸(202±4.35 nm)和更均匀的分布，并且由于更多的纠缠而具有更高的粘度(8.75±0.13 cP)。根据环境应力结果(即各种离子强度(0-400 mM)、pH变化(2-9.5)、热处理和30 d的储存)，β片含量最高、纤维长度最长的样品制备的乳液比其他乳液更稳定。此外，所有乳剂对冻融处理都不稳定。结果表明，较高的β-片含量和较长的原纤维含量通过提高液水界面初始吸收率、在液水界面形成连续且较厚的膜层、提高粘度和增强H0等因素提高了乳液的稳定性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.