Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability

IF 8.7 1区 化学 Q1 ACOUSTICS
Ruihua Zhang , Shuting Li , Mingyan Ai , Shenghuizi Chen , Chunlan Zhang , Zhiqiang Zhou , Lili Huang , Xiang Li , Jiankang Lu
{"title":"Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability","authors":"Ruihua Zhang ,&nbsp;Shuting Li ,&nbsp;Mingyan Ai ,&nbsp;Shenghuizi Chen ,&nbsp;Chunlan Zhang ,&nbsp;Zhiqiang Zhou ,&nbsp;Lili Huang ,&nbsp;Xiang Li ,&nbsp;Jiankang Lu","doi":"10.1016/j.ultsonch.2025.107246","DOIUrl":null,"url":null,"abstract":"<div><div>Cantaloupe seed protein isolate (CSPI) has attracted the attention of its low cost, easy digestion and balanced composition of essential amino acids. However, due to the low solubility of CSPI, its application in the food industry is limited. Therefore, the present study investigated the effect of ultrasound-assisted phosphorylation on the solubility of CSPI and the structural properties were characterized. The solubility of cantaloupe seed protein increased from 9.17 % to 63.27 % by ultrasound assisted phosphorylation, and resulting in an increase in the absolute value of CSPI potential, a decrease in particle size, and a stable structure, which could be used for the construction of the food emulsification system. The modified CSPI was combined with chitosan (CS) to prepare stabilized Pickering emulsion for subsequent stability study. The results showed that stable Pickering emulsions could be prepared with CSPI at pH 7, CS 0.5 % and oil phase fraction 55 %. Ultrasound-assisted phosphorylation enhanced electrostatic interaction between CS’s –NH<sub>3</sub> groups and CSPI’s –COO−groups which improved the storability of stabilized Pickering emulsion. This will help to broaden the application range of CSPI and provide a theoretical basis for CPI stable Pickering emulsion.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"114 ","pages":"Article 107246"},"PeriodicalIF":8.7000,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1350417725000252","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}
引用次数: 0

Abstract

Cantaloupe seed protein isolate (CSPI) has attracted the attention of its low cost, easy digestion and balanced composition of essential amino acids. However, due to the low solubility of CSPI, its application in the food industry is limited. Therefore, the present study investigated the effect of ultrasound-assisted phosphorylation on the solubility of CSPI and the structural properties were characterized. The solubility of cantaloupe seed protein increased from 9.17 % to 63.27 % by ultrasound assisted phosphorylation, and resulting in an increase in the absolute value of CSPI potential, a decrease in particle size, and a stable structure, which could be used for the construction of the food emulsification system. The modified CSPI was combined with chitosan (CS) to prepare stabilized Pickering emulsion for subsequent stability study. The results showed that stable Pickering emulsions could be prepared with CSPI at pH 7, CS 0.5 % and oil phase fraction 55 %. Ultrasound-assisted phosphorylation enhanced electrostatic interaction between CS’s –NH3 groups and CSPI’s –COO−groups which improved the storability of stabilized Pickering emulsion. This will help to broaden the application range of CSPI and provide a theoretical basis for CPI stable Pickering emulsion.
求助全文
约1分钟内获得全文 求助全文
来源期刊
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry 化学-化学综合
CiteScore
15.80
自引率
11.90%
发文量
361
审稿时长
59 days
期刊介绍: Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.
文献相关原料
公司名称
产品信息
阿拉丁
spectroscopic grade potassium bromide (KBr)
阿拉丁
1-anilino-8-naphthalenesulfonic acid (ANS)
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信