The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-22 DOI:10.1016/j.foodhyd.2025.111475

Eléna Keuleyan , Jeanne Kergomard , Adeline Boire , Elisabeth David-Briand , Véronique Vié , Anne Meynier , Alain Riaublanc , Claire Berton-Carabin

{"title":"The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties","authors":"Eléna Keuleyan , Jeanne Kergomard , Adeline Boire , Elisabeth David-Briand , Véronique Vié , Anne Meynier , Alain Riaublanc , Claire Berton-Carabin","doi":"10.1016/j.foodhyd.2025.111475","DOIUrl":null,"url":null,"abstract":"<div><div>Sustainable incentives foster the use of plant-based ingredients as emulsifiers, but their composition, functionality and interfacial properties deserve more attention. A recent study highlighted high contents of endogenous phospholipids in pea protein isolate (PPI) and the potential of high-pressure homogenization (HPH) to release submicron lipid structures in aqueous suspensions. These findings raised the pivotal question of the interfacial properties of this widespread ingredient, suggesting a competition between proteins and phospholipids for interfacial adsorption. Dilatational interfacial rheology measurements were conducted using either the soluble fraction of the ingredient as such, lipids extracted from PPI, or purified pea proteins (7S). Oscillatory deformations of the oil-water interfacial layers were analyzed using Lissajous plots, which substantiated the interactions between proteins and lipids by deciphering their respective contributions. The formation of mixed interfacial films according to the protein-to-lipid ratio was demonstrated, with a prevalent influence of pea lipids on the rheological signature of the films. Atomic force microscopy confirmed the formation of mixed interfacial films where lipid domains coexist with protein aggregates. These insights advance the current knowledge regarding the complexity and functionality of plant protein ingredients, which is important to promote the rational formulation of plant-based food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111475"},"PeriodicalIF":11.0000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25004357","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Sustainable incentives foster the use of plant-based ingredients as emulsifiers, but their composition, functionality and interfacial properties deserve more attention. A recent study highlighted high contents of endogenous phospholipids in pea protein isolate (PPI) and the potential of high-pressure homogenization (HPH) to release submicron lipid structures in aqueous suspensions. These findings raised the pivotal question of the interfacial properties of this widespread ingredient, suggesting a competition between proteins and phospholipids for interfacial adsorption. Dilatational interfacial rheology measurements were conducted using either the soluble fraction of the ingredient as such, lipids extracted from PPI, or purified pea proteins (7S). Oscillatory deformations of the oil-water interfacial layers were analyzed using Lissajous plots, which substantiated the interactions between proteins and lipids by deciphering their respective contributions. The formation of mixed interfacial films according to the protein-to-lipid ratio was demonstrated, with a prevalent influence of pea lipids on the rheological signature of the films. Atomic force microscopy confirmed the formation of mixed interfacial films where lipid domains coexist with protein aggregates. These insights advance the current knowledge regarding the complexity and functionality of plant protein ingredients, which is important to promote the rational formulation of plant-based food products.

Abstract Image

查看原文本刊更多论文

内源磷脂与豌豆分离蛋白之间的竞争决定了它们的界面性质

可持续的激励措施促进了植物性成分作为乳化剂的使用，但它们的组成、功能和界面特性值得更多的关注。最近的一项研究强调了豌豆分离蛋白（PPI）中内源性磷脂的高含量以及高压均质（HPH）在水悬浮液中释放亚微米脂质结构的潜力。这些发现提出了这种广泛存在的成分的界面特性的关键问题，表明蛋白质和磷脂之间的界面吸附竞争。膨胀界面流变学测量是使用成分的可溶性部分，从PPI中提取的脂质或纯化的豌豆蛋白（7S）进行的。利用Lissajous图分析了油水界面层的振荡变形，通过解析它们各自的贡献，证实了蛋白质和脂质之间的相互作用。根据蛋白与脂质的比例，证明了混合界面膜的形成，豌豆脂质对膜的流变特征有普遍的影响。原子力显微镜证实了脂质结构域与蛋白质聚集体共存的混合界面膜的形成。这些见解推进了目前关于植物蛋白成分的复杂性和功能的知识，这对促进植物性食品的合理配方非常重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.