Bio-based emulsifiers through enzymatic hydrolysis of a soy protein isolate

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-21 DOI:10.1016/j.foodhyd.2025.111472

Giorgia Ballabio , Letizia Scarabattoli , Martina Rozzoni , Marco Aldo Ortenzi , Giovanna Longhi , Eleonora Pargoletti , Marco Rabuffetti , Carlo F. Morelli , Giovanna Speranza , Giuseppe Cappelletti

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引用次数: 0

Abstract

Protein-based surfactants are gaining interest in several industrial sectors, due to their low-cost and biodegradability. Their properties make them a valid bio-based alternative to petrochemical-based tensides, thus reducing environmental and health concerns. To enhance their techno-functional properties, protein structure must be modified. Compared to chemical methods, enzymatic hydrolysis offers an industrially viable and sustainable approach for this purpose. Particularly, by adjusting enzymatic hydrolysis parameters (type of enzyme, incubation time, temperature and pH), the surfactancy of proteins can be substantially altered, broadening both the application range and the conventional emulsifiers choice. In this study, a commercial soy protein isolate (SPI) was hydrolysed through a biocatalytic approach, using Alcalase® 2.4L FG and Protamex® as enzymatic preparations, at different incubation time (15, 120, 360 min). The resulting Soy Protein Hydrolysates (SPHs) were characterised by ultrafiltration with molecular weight cut-off membranes of 10, 5, and 1 kDa. Then, the emulsifying properties of the prepared SPHs were investigated by interfacial tension (IFT) studies. The two hydrolysates, that achieved the greatest IFT reduction, were tested as emulsifiers in simple peanut oil-in-water (O/W) emulsions, prepared with a sonicator device. Their stability over time was evaluated by turbidimetry, emulsion stability index, confocal microscopy images and dynamic light scattering analyses. Protein secondary structures/emulsifying capability relationship was proposed based on circular dichroism (CD) analyses. Furthermore, for potential industrial applications, more complex O/W emulsions (including rheological modifier, solubilizing agent, antioxidants, and buffers) were also formulated using a rotor-stator. Finally, the stability and rheological behavior of these complex emulsions were thoroughly examined.

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生物基乳化剂通过酶水解大豆分离蛋白

基于蛋白质的表面活性剂由于其低成本和可生物降解性而引起了许多工业部门的兴趣。它们的特性使它们成为石油化工基张力的有效生物基替代品，从而减少了对环境和健康的担忧。为了提高它们的技术功能特性，必须对蛋白质结构进行修饰。与化学方法相比，酶水解为实现这一目的提供了一种工业上可行和可持续的方法。特别是，通过调整酶水解参数（酶的类型、孵育时间、温度和pH值），可以大大改变蛋白质的表面性，扩大应用范围和传统乳化剂的选择。在本研究中，采用Alcalase®2.4L FG和Protamex®作为酶制剂，在不同的孵育时间（15、120、360 min）下，通过生物催化方法水解了一种商业大豆分离蛋白（SPI）。所得大豆蛋白水解物（SPHs）通过分子量分别为10、5和1 kDa的超滤膜进行了表征。然后，通过界面张力（IFT）研究了制备的SPHs的乳化性能。这两种水解产物达到了最大的IFT降低，作为乳化剂在简单的花生油水（O/W）乳剂中进行了测试，用超声装置制备。通过浊度法、乳液稳定性指数、共聚焦显微镜图像和动态光散射分析来评估它们随时间的稳定性。基于圆二色性（CD）分析，提出了蛋白质二级结构与乳化能力的关系。此外，为了潜在的工业应用，更复杂的油水乳状液（包括流变改性剂、增溶剂、抗氧化剂和缓冲液）也使用转子-定子来配制。最后，对这些复合乳液的稳定性和流变性能进行了全面的研究。

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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.