Particle size and morphological features of lupin protein-pectin complexes affect the oil-water interfacial properties and emulsion stabilization

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-29 DOI:10.1016/j.foodhyd.2025.111497

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

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Abstract

Lupin proteins are novel plant-based stabilizers, but their solubility and functionality are dramatically reduced at acidic pH, which can be improved by forming protein-polysaccharide complexes. The physicochemical properties of protein-polysaccharide complexes can affect the properties of oil-water interfaces stabilized by them. Here, we prepared lupin protein-pectin complexes at ratios 1:1, 0.5:1, and 0.25:1, with different particle sizes and morphological features, to elucidate the role of these properties in the oil-water interface and emulsion stabilization, and compare the behavior of the complexes to that at air-water interfaces. The molecular properties of complexes were analyzed with DLS and surface hydrophobicity measurement. Morphological features of the complexes were imaged by AFM. Mechanical properties of the oil-water interfaces were investigated using large amplitude oscillatory shear (LAOS) and dilatation (LAOD). The LAOD data were analyzed by general stress decomposition (GSD). The emulsifying properties of the complexes were studied by measuring droplet size and testing emulsion stability under flow. Complexes with a 0.25:1 ratio had the largest size (∼580.4 nm) with highly cross-linked structures and formed the stiffest oil-water interface (E_d’ = 67.5 mN/m) and the most stable emulsion against flow-induced coalescence. Complexes with a 1:1 ratio had the smallest size (∼275.6 nm) with a less cross-linked structure, formed the weakest oil-water interface (E_d’ = 35.0 mN/m), and had lower stability in flow. This study reveals the role of particle size and morphology of complexes in fluid-fluid multiphase systems and shows that the behavior of complexes is remarkably different at oil-water interfaces compared to air-water interfaces.

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罗苹蛋白-果胶配合物的粒径和形态特征影响着油水界面性能和乳状液的稳定性

Lupin蛋白是一种新型的植物基稳定剂，但在酸性pH下其溶解度和功能会显著降低，可以通过形成蛋白质-多糖复合物来改善。蛋白质-多糖配合物的理化性质会影响其稳定的油水界面的性质。本文分别以1:1、0.5:1和0.25:1的比例制备了不同粒径和形态特征的罗苹蛋白-果胶配合物，研究了这些配合物在油水界面和乳液稳定中的作用，并比较了配合物在空气-水界面的行为。用DLS法和表面疏水性法分析了配合物的分子性质。利用原子力显微镜对配合物的形态特征进行了成像。采用大振幅振荡剪切（LAOS）和膨胀（LAOD）方法研究了油水界面的力学性能。采用广义应力分解（GSD）方法对lad数据进行分析。通过液滴粒径的测定和流动条件下乳液稳定性的测试，研究了配合物的乳化性能。0.25:1的配合物尺寸最大（~ 580.4 nm），具有高度交联的结构，形成了最坚硬的油水界面（Ed′= 67.5 mN/m）和最稳定的抗流聚结乳状液。1:1配比的配合物尺寸最小（~ 275.6 nm），交联结构较少，形成的油水界面最弱（Ed′= 35.0 mN/m），流动稳定性较差。本研究揭示了配合物的粒径和形态在流体-流体多相体系中的作用，并表明配合物在油水界面上的行为与在空气-水界面上的行为有显著的不同。

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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.