pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111433

Jiyang Cai , Shumin Zhang , Sili Liu , Xiang Li , Zhili Wan , Boris A. Noskov , Xiaoquan Yang

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Abstract

Microgels serve as versatile colloidal building blocks and stabilizers in multiphase systems due to their deformability, surface activity, and environmental responsiveness. Among them, microgels constructed from protein coacervates hold promise for high-protein colloidal ingredients and food emulsion products. However, their interfacial properties, particularly in relation to their swelling behavior induced by environmental stimuli, remain largely unexplored but are critical for their successful application. In this study, soy protein (SPI) coacervates, formed via self-coacervation, were thermally transformed into microgels, and their interfacial behavior including adsorption kinetics, interfacial structure and rheological properties at the oil-water interface, was investigated in relation to pH-induced swelling. SPI microgels remain unswollen under neutral pH conditions (pH 7) but swell in acidic (pH 3) or alkaline (pH 10) conditions. Unswollen SPI microgels exhibit faster diffusion and adsorption due to their smaller particle size and lower electrostatic barrier. Upon adsorption to the interface, swollen SPI microgels assemble into an interfacial network more rapidly, whereas unswollen microgels form denser interfacial structures. The adsorption dynamics and interfacial structure are primarily governed by size and charge variations rather than microgel softness or deformability, as SPI microgels exhibit relatively high stiffness. Nevertheless, microgel softness influences the mechanical properties of the interfacial layer; swollen softer microgels form stretchable gel-like networks, while unswollen microgels form glassy-like layers exhibiting higher brittleness and yielding more readily under nonlinear deformations. These findings highlight the unique interfacial properties of soy protein microgels derived from protein coacervates, which provide valuable insights for the design of plant-based multiphase food formulations.

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由大豆蛋白凝聚体构建的ph响应微凝胶：油水界面的结构和流变学

微凝胶由于其可变形性、表面活性和环境响应性，在多相体系中可作为多功能胶体构建块和稳定剂。其中，由蛋白质凝聚体构建的微凝胶有望用于高蛋白胶体成分和食品乳液产品。然而，它们的界面特性，特别是与环境刺激引起的膨胀行为有关的界面特性，在很大程度上仍未被探索，但这对它们的成功应用至关重要。本研究以大豆蛋白（SPI）为研究对象，将其自凝聚形成的凝聚体热转化为微凝胶，研究了其在油水界面的吸附动力学、界面结构和流变性能等界面行为与ph诱导膨胀的关系。SPI微凝胶在中性pH条件下（pH 7）保持不膨胀，但在酸性（pH 3）或碱性（pH 10）条件下膨胀。未膨胀的SPI微凝胶由于其较小的粒径和较低的静电屏障，表现出更快的扩散和吸附。在界面上吸附后，膨胀的SPI微凝胶更快地组装成界面网络，而未膨胀的微凝胶形成更密集的界面结构。由于SPI微凝胶具有相对较高的刚度，因此吸附动力学和界面结构主要受尺寸和电荷变化的影响，而不是微凝胶的柔软性或可变形性。然而，微凝胶的柔软性影响界面层的力学性能；膨胀的软微凝胶形成可拉伸的凝胶状网络，而未膨胀的微凝胶形成玻璃状层，表现出更高的脆性，在非线性变形下更容易屈服。这些发现突出了源自蛋白质凝聚体的大豆蛋白微凝胶的独特界面特性，为植物性多相食品配方的设计提供了有价值的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.