Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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Abstract

Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.

Abstract Image

富含乳制品蛋白质的乳液和乳液填充凝胶的口腔摩擦学受胶体加工和成分的影响
为老年人设计营养食品通常需要大量富含亮氨酸的乳清蛋白,以应对营养不良问题,然而高蛋白配方会导致口腔干燥和口腔摩擦增加。本研究调查了各种胶体加工方法和成分如何影响富含蛋白质的乳液和乳液填充凝胶的体外口腔摩擦学特性。研究人员制备了含油量从 1 wt% 到 20 wt% 的水包油乳液,以及含有分离乳清蛋白 (WPI)、水解乳清蛋白 (HWP) 或两者混合物(蛋白质含量为 10 wt%)的乳液填充凝胶。实验采用了两种加工方法:制造初始蛋白质含量为 10 wt%的乳剂(M1)和初始蛋白质含量为 0.1 wt%,然后浓缩至最终 10 wt%浓度的乳剂(M2)。假设采用 HWP 或方法 2(M2)的配方可通过诱导液滴凝聚,帮助形成润滑边界三膜,从而带来润滑效果。令人惊讶的是,高蛋白乳液的摩擦学行为对油滴体积分数的依赖性很小。然而,基于 HWP 的乳液和用 M2 处理 WPI 的乳液都表现出显著的摩擦降低,这可能归因于凝聚油滴的存在,从而支持了我们的假设。在乳液填充凝胶中用 HWP 替代 50 wt% 的 WPI 会导致边界润滑状态下的摩擦系数非常低,这表明油滴从凝胶基质中释放出来。这些发现为设计改善老年人口感的高蛋白食品提供了启示,有必要通过感官研究进一步验证。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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