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Oil-water interfacial and emulsifying properties of lupin protein and lupin protein-pectin mixtures at neutral and acidic pH conditions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-21 DOI:10.1016/j.foodhyd.2025.111467

Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis

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引用次数: 0

Abstract

Lupin proteins have high nutritional value and can be used to form foams, emulsions, and gels. However, their functionality becomes poor at acidic pH due to reduced protein solubility. Protein solubility and functionality at acidic pH can be improved by adding polysaccharides. In this study, we compared the oil-water interfacial and emulsifying properties of lupin protein isolates (LPI) and LPI-pectin mixtures at pH 7.0, pH 6.0, pH 4.0, and pH 3.5. Overall, LPI-pectin complexes at pH 4.0 and 3.5 showed better interfacial properties and emulsion stabilization than LPI at pH 4.0 and 3.5, while LPI-pectin mixtures at pH 7.0 and 6.0 displayed comparable interfacial and emulsion properties as LPI at 7.0 and 6.0. We observed that LPI at pH 4.0 and pH 3.5 adsorbed faster to the oil-water interface than LPI-pectin complexes at pH 4.0 and 3.5, due to smaller particle sizes of LPI, while LPI and LPI-pectin mixtures at pH 7.0 and 6.0 showed comparable adsorption rates to the oil-water interface. The LPI-pectin mixtures at pH 6.0 and 7.0 formed weak oil-water interfaces, with a stiffness comparable to LPI at these pH values. While at pH 3.5 and 4.0 LPI-pectin complexes formed stiffer oil-water interfaces than LPI. As a result, LPI-pectin complexes at pH 4.0 and 3.5 showed better emulsifying properties and emulsion stability against coalescence during high-shear mixing. The emulsion stabilized with LPI-pectin complex at pH 3.5 showed more extensive flocculation than the complex at pH 4.0, due to the reduced charges of the complex at pH 3.5 and depletion flocculation induced by non-adsorbed complexes. Our study reveals that the complexation of proteins with pectin at acidic pH could be a useful way to improve the oil-water interfacial and emulsifying properties of proteins at acidic pH, and could potentially be used in the food industry to develop plant protein-based emulsion products.

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查看原文本刊更多论文

中性和酸性条件下罗苹蛋白和罗苹蛋白-果胶混合物的油水界面和乳化特性

卢平蛋白具有很高的营养价值，可以用来形成泡沫、乳剂和凝胶。然而，由于蛋白质溶解度降低，它们的功能在酸性pH下变得很差。添加多糖可提高蛋白质在酸性pH下的溶解度和功能。本研究比较了罗苹分离蛋白（LPI）和LPI-果胶混合物在pH 7.0、pH 6.0、pH 4.0和pH 3.5下的油水界面和乳化性能。总体而言，pH为4.0和3.5的LPI-果胶配合物比pH为4.0和3.5的LPI具有更好的界面性能和乳液稳定性，而pH为7.0和6.0的LPI-果胶混合物的界面和乳液性能与pH为7.0和6.0的LPI相当。我们观察到，在pH 4.0和pH 3.5时，LPI在油水界面的吸附速度比pH 4.0和3.5时的LPI-果胶配合物更快，这是由于LPI的粒径更小，而在pH 7.0和6.0时，LPI和LPI-果胶混合物对油水界面的吸附速度相当。在pH值为6.0和7.0时，LPI-果胶混合物形成了弱油水界面，其刚度与这些pH值下的LPI相当。而在pH为3.5和4.0时，LPI-果胶配合物形成了比LPI更坚硬的油水界面。结果表明，pH为4.0和3.5的lpi -果胶配合物在高剪切混合过程中表现出较好的乳化性能和抗聚结稳定性。在pH为3.5时，lpi -果胶配合物稳定的乳液表现出比pH为4.0时更广泛的絮凝作用，这是由于pH为3.5时配合物的电荷减少以及未吸附配合物引起的耗散絮凝作用。本研究表明，在酸性pH下，蛋白质与果胶的络合可以改善蛋白质在酸性pH下的油水界面和乳化性能，并有可能用于食品工业中开发基于植物蛋白的乳液产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids

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.

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