The CPDG treatment and dose-dependent effects of zein-stevioside conjugates on formation, drainage behavior, and interfacial structure of Pickering foam

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-21 DOI:10.1016/j.foodchem.2025.143544

Zihan Qu , Tongliang Yang , Yushan Wang , Shumin Zhang , Zhili Wan , Shuhong Li , Ye Chen , Guiyun Chen

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引用次数: 0

Abstract

In order to develop low-calorie zein-based desserts with improved stability of the foam interfacial membrane and delayed drainage behavior in food systems, a cold plasma-assisted deamidation and glycosylation (CPDG) technique was used to fabricate zein-stevioside conjugates in this study, and their dose-dependent effects on foam formation, drainage behavior, and interfacial structure were investigated. The results revealed that the CPDG treatment enhanced the viscosity (59.33 mPa·S), foamability (210.67 %), and foam stability (112.66 %) of conjugate dispersions. These conjugates at high concentrations (3 %, w/w) provided the plasticity of foam with a delayed drainage behavior for 90 min. SEM, CLSM, and dilatational rheology showed that the development of a complete and even interfacial structure, the protection of hydrophobic aggregation of CPDG-modified conjugates, and increased viscosity and strain-hardening at the air-water interface were all correlated to the enhanced stability. These results provide practical zein-based ingredients and processing guidelines for the plant-based foamy dessert industry.

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CPDG处理和玉米素-麦角苷共轭物对皮克林泡沫的形成、排水行为和界面结构的剂量依赖性影响

为了开发低热量的玉米蛋白甜点，提高泡沫界面膜的稳定性，延缓食物系统中的疏水行为，本研究采用冷等离子体辅助脱酰胺和糖基化（CPDG）技术制备玉米蛋白-甜菊糖苷偶联物，并研究了它们对泡沫形成、疏水行为和界面结构的剂量依赖性。结果表明，CPDG处理提高了共轭分散体的粘度（59.33 mPa·S）、起泡性（210.67 %）和泡沫稳定性（112.66 %）。这些共轭物在高浓度（3 %,w/w）下提供了泡沫的塑性，并具有90 min的延迟排水行为。SEM、CLSM和膨胀流变学表明，cpdg修饰的共轭物形成完整均匀的界面结构，保护疏水聚集，增加了空气-水界面的粘度和应变硬化，这些都与稳定性增强有关。这些结果为基于植物的泡沫甜点行业提供了实用的玉米蛋白成分和加工指南。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.