Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Farah Nadiah Abd Rahim , Wan Zunairah Wan Ibadullah , Nazamid Saari , Nor Afizah Mustapha , Fatema Hossain Brishti , Ismail-Fitry Mohammad Rashedi , Radhiah Shukri
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Abstract

Changes in protein concentration (PC), pH, and ionic strength (IS) influenced the physicochemical, structural, and rheological properties of emulsions made with natural emulsifiers. This study used rice bran protein concentrates (RBPC) to create RBPC-stabilized emulsions (RBP-E) and examined their emulsifying function by changing protein concentration, ionic strength, and pH. The results showed that increasing the PC resulted in a decrease in particle size, which caused the creaming rate and viscosity of RBP-E to increase, leading to the depletion flocculation phenomenon. Incorporating PC into the emulsion system improved adsorbed protein performance in particular pH, which positively correlates to the reduction of emulsion capacity in 3 % PC at neutral conditions. The introduction of IS decreased viscosity, enhanced solubility, and increased protein adsorption, thereby improving emulsion stability within a 3 % protein concentration. FTIR analysis revealed that as the pH shifted from 3 to 7, the α-helical structures increased, while β-sheet and β-turn structures reduced compared to untreated protein, decreasing surface hydrophobicity. Incorporating 1 % PC improved RBP-E performance at pH 7 and 0.5 M, while 2 % PC optimized emulsion capacity at 0.25 M and pH 3. Increasing PC from 1 % to 2 % improved emulsion stability and capacity by 35.4 and 34.4 %, respectively, at 0 M, particularly at pH 5. Therefore, the study concludes that IS, pH, and PC affect the adsorption of plant-derived protein at the O/W interface and enhance the emulsification capabilities of RBPC and the stability of RBP-stabilized emulsions. RPB-E can potentially be used in cake batter, ice cream mix, and margarine premix, a sustainable substitute for animal-based proteins.

Abstract Image

蛋白质浓度、pH 值和离子强度对米糠浓缩蛋白质在油水界面吸附特性的影响
蛋白质浓度(PC)、pH 值和离子强度(IS)的变化会影响天然乳化剂制成的乳液的物理化学、结构和流变特性。本研究使用米糠浓缩蛋白(RBPC)制作 RBPC 稳定乳剂(RBP-E),并通过改变蛋白质浓度、离子强度和 pH 值来检验其乳化功能。结果表明,增加 PC 会导致粒径减小,从而使 RBP-E 的起绉率和粘度增加,导致消耗絮凝现象。在乳液体系中加入 PC 可改善蛋白质在特定 pH 值下的吸附性能,这与 3 % PC 在中性条件下乳液容量的降低呈正相关。IS 的引入降低了粘度,提高了溶解度,增加了蛋白质吸附性,从而提高了 3% 蛋白质浓度下的乳液稳定性。傅立叶变换红外光谱分析显示,与未处理的蛋白质相比,当 pH 值从 3 变为 7 时,α-螺旋结构增加,而 β-片状结构和 β-匝结构减少,从而降低了表面疏水性。加入 1 % 的 PC 可改善 RBP-E 在 pH 值为 7 和 0.5 M 时的性能,而加入 2 % 的 PC 则可优化 RBP-E 在 0.25 M 和 pH 值为 3 时的乳化能力。将 PC 从 1 % 提高到 2 %,乳化稳定性和乳化能力在 0 M 时分别提高了 35.4 % 和 34.4 %,尤其是在 pH 值为 5 时。 因此,该研究得出结论:IS、pH 值和 PC 会影响植物源蛋白质在 O/W 界面的吸附,并增强 RBPC 的乳化能力和 RBP 稳定乳液的稳定性。RPB-E 可用于蛋糕糊、冰淇淋粉和人造奶油预混料,是动物性蛋白质的可持续替代品。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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