Effect of ferulic acid modified protein emulsifier on emulsion gel beads

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-29 DOI:10.1016/j.jfoodeng.2025.112596

Jing Xu , Hezhen Zhang , Zhiyong Wang , Xin Zhang , Tingyu Wang , Zhongjiang Wang , Hua Jin

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引用次数: 0

Abstract

This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.