Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-24 DOI:10.1007/s00217-024-04478-z

Honglei Wang, Jiayi Li, Tingting Guo, Yajie Li, Yidan Ni, Quancheng Zhou

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Abstract

This study aimed to investigate the impact of dynamic high-pressure microfluidization (DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was homogenized at 0, 80, and 120 MPa. The FTIR and intrinsic fluorescence results indicated that the DHPM resulted in significantly change on secondary structures and the unfolding of the protein structure. The particle size of PA significantly decreased from 2.397 to 0.797 μm. The changes of the structure and particle size of PA had influence on functionality of PA, when compared to the natural PA, the treated PA showed improved functional properties as the solubility increased by 18.09%, the EAI increased by 24.00%, the ESI increased by 16%, the foaming properties increased by 13.00%. The treated PA was applied in Pickering emulsions, the results indicated that Pickering emulsions stabilized with PA. The Pickering emulsions with adding treated PA showed better properties than Pickering emulsions with adding natural PA. The Pickering emulsions with adding treated PA had the smaller droplet size and a better performance of the stratification stability, meanwhile, the apparent viscosity and shear stress also increased which was beneficial to the stratification stability. In conclusion, DHPM has the ability to change the structural and functional properties of PA, and promote its application in protein-based food products.

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动态高压微流对豌豆白蛋白结构、理化和功能特性的影响

本研究旨在探讨动态高压微流控（DHPM）对豌豆白蛋白（PA）特性的影响。为此，在 0、80 和 120 兆帕下对豌豆白蛋白进行了均质。傅立叶变换红外光谱（FTIR）和本征荧光结果表明，DHPM 显著改变了蛋白质的二级结构，并使蛋白质结构展开。PA 的粒径从 2.397 μm 明显降低到 0.797 μm。PA 结构和粒径的变化对 PA 的功能产生了影响，与天然 PA 相比，经过处理的 PA 的功能特性得到了改善，溶解度提高了 18.09%，EAI 提高了 24.00%，ESI 提高了 16%，发泡特性提高了 13.00%。将处理过的 PA 用于皮克林乳液，结果表明皮克林乳液得到了 PA 的稳定。与添加天然 PA 的皮克林乳液相比，添加处理过的 PA 的皮克林乳液具有更好的性能。添加了经处理的 PA 的 Pickering 乳液的液滴尺寸更小，分层稳定性更好，同时表观粘度和剪切应力也增加了，这有利于分层稳定性。总之，DHPM 能够改变 PA 的结构和功能特性，促进其在蛋白质类食品中的应用。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.