Structure-property relationship of pea protein microgels as fat analogues in Pickering oil-in-water emulsions: effect of salt addition.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-07 DOI:10.1002/jsfa.13945

Liyang Du, Shaoyang Li, Yaqi Lan, Zong Meng

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引用次数: 0

Abstract

Background: The design of plant-based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed to explore the modifying effect of salt addition (KCl) on the structure of pea protein microgel particles (PPI MPs), on the interfacial adsorption and characteristics of formed emulsions as fat analogues.

Results: Salt addition (0-200 mmol L^-1) promoted a structural transformation from α-helix to β-sheet, increased the surface hydrophobicity (from 1160.8 to 2280.7), and increased the contact angle (from 56.73° to 96.47°) of PPI MPs. The electrostatic shielding effect led to the tighter packing of MPs with irregular structures and lowered the adsorption energy barrier. Notably, salt-treated PPI MPs could adjust their adsorption state at the interface. The discernible adsorption of PPI MPs with 200 mmol L^-1 salt addition that possessed enhanced anti-deformation ability dominated the interfacial stabilization, whereas a relatively rougher stretched continuous interfacial film formed after spreading and deformation of 0 mmol L^-1 MPs. A tribological test suggested that emulsion stabilized by MPs at 0 (0.0053) and 80 mmol L^-1 (0.0068) had similar friction coefficients to commercial mayonnaise (0.0058), whereas a higher salt concentration (200 mmol L^-1) lowered its oral sensation due to the adsorption layer and enhanced the resistance to droplet coalescence during oral processing.

Conclusion: Salt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.

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皮克林水包油乳液中作为脂肪类似物的豌豆蛋白微凝胶的结构-性能关系：加盐的影响。

背景：植物基微凝胶的设计为食品配料提供了一个提高适口性和功能性的平台。这项工作旨在探索盐添加（氯化钾）对豌豆蛋白微凝胶颗粒（PPI MPs）结构、界面吸附性以及作为脂肪类似物形成的乳液特性的调节作用：结果：盐的添加（0-200 mmol L-1）促进了α-螺旋结构向β-片状结构的转变，增加了 PPI MPs 的表面疏水性（从 1160.8 增加到 2280.7），并增大了接触角（从 56.73° 增加到 96.47°）。静电屏蔽效应使具有不规则结构的 MPs 紧密堆积，降低了吸附能垒。值得注意的是，经过盐处理的 PPI MPs 可以调整其在界面上的吸附状态。添加 200 mmol L-1 盐的 PPI MPs 具有更强的抗变形能力，其明显的吸附作用主导了界面的稳定，而 0 mmol L-1 MPs 在铺展和变形后会形成相对粗糙的拉伸连续界面膜。摩擦学测试表明，经 0 (0.0053) 和 80 mmol L-1 (0.0068) MPs 稳定的乳液与商用蛋黄酱（0.0058）具有相似的摩擦系数，而较高的盐浓度（200 mmol L-1）则会因吸附层而降低其口感，并增强口腔加工过程中液滴凝聚的阻力：结论：盐可以作为一种调节剂来调整微凝胶的结构，并进一步促进乳液的形成和属性。这项研究将提高 PPI MPs 在设计现实脂肪类似物中的应用属性。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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