Commercial Tara Protein: Functional properties and use to stabilize sacha inchi oil emulsions obtained by ultrasound

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2024-07-16 DOI:10.17268/sci.agropecu.2024.031

Jhajaira Angelitha Sulca-Vásquez, Eliana Marcela Vélez-Erazo, José Luis Pasquel‐Reátegui, O. W. Mendieta-Taboada

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Abstract

Commercial tara protein (CTP) and sacha inchi oil are promising Peruvian products for forming food emulsions. The present work aimed (1) to characterize the functional properties of CTP as a new protein source (water and oil absorption, foam, and gelling capacity) and (2) to deepen the CTP to form sacha inchi oil emulsions. The CTP (2%, 4%, 6%) and oil concentration (15%, 20% and 25%) were evaluated for rotor-stator (RS) emulsion production. Final emulsions (RS-US) were produced with RS emulsions added with 2% tara gum and ultrasound homogenization at 75% power amplitude for 3 min. Emulsions were analyzed according to gravitational stability, droplet size, and optical microscopy. The results showed that the CTP presented a centesimal composition of 6.03% moisture, 45.16% proteins, 12.32% lipids, 2.49% fiber, 6.04% ashes, and 27.96% carbohydrates. CTP had a greater oil absorption (2.1442 ±0.26 g/g solids) than water absorption (1.8201 ±0.02 g/g solids), did not present foam formation, and the least gelation concentration was 18%. RS-US emulsions prepared with 25% oil and 2% or 4% protein had greater stability against the creaming index and phase separation during 4h, despite emulsion prepared with 15% oil presenting the lowest mean droplet size. In conclusion, the results show that commercial tara protein effectively prepared emulsions with a combined method (rotor-stator, ultrasound, and tara gum).

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商用塔拉蛋白：功能特性及用于稳定超声波获得的沙棘油乳剂

商用塔拉蛋白（CTP）和沙棘油是秘鲁很有前景的食品乳剂产品。本研究的目的是：(1) 描述 CTP 作为一种新蛋白源的功能特性（吸水性、吸油性、发泡性和胶凝性）；(2) 深化 CTP 以形成沙棘油乳剂。在转子-定子（RS）乳液生产中，对 CTP（2%、4%、6%）和油浓度（15%、20% 和 25%）进行了评估。在 RS 乳液中加入 2% 的塔拉胶，以 75% 的功率振幅超声均质 3 分钟，生产出最终乳液（RS-US）。根据重力稳定性、液滴大小和光学显微镜对乳液进行了分析。结果表明，CTP 的最小成分为 6.03% 的水分、45.16% 的蛋白质、12.32% 的脂类、2.49% 的纤维、6.04% 的灰分和 27.96% 的碳水化合物。CTP 的吸油量（2.1442 ±0.26 克/克固体）大于吸水量（1.8201 ±0.02 克/克固体），不会产生泡沫，凝胶浓度最低为 18%。用 25% 的油和 2% 或 4% 的蛋白质制备的 RS-US 乳液在 4 小时内的起泡指数和相分离稳定性更高，尽管用 15% 的油制备的乳液的平均液滴尺寸最小。总之，研究结果表明，使用组合方法（转子-定子、超声波和塔拉胶）制备乳剂时，商品塔拉蛋白具有很好的效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.