Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102535

Ziqin Ye, Jinying Wang, Guilan Ma, Jinge Ma

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引用次数: 0

Abstract

This study aimed to prepare different modified canola protein isolates (CPIs), including ultrasound (U), glycosylation (G), ultrasound-glycosylation (U-G), and glycosylation-ultrasound (G-U). Assess the effect of different modifications on the quality characteristics of CPIs and the ability to stabilize emulsions. Sonication was found to increase the surface hydrophobicity resulting from the unfolding structure of CPI. The dual-modified U-G-CPI with 27.69 % glycosylation showed a solubility of 90.26 %, and an emulsification capacity of 80.87 m²/g. The emulsions stabilized by U-G-CPI exhibited higher degrees of protein adsorption (84.56 %) and a smaller particle size (4.22 μm) with a more homogeneous distribution at the oil-water interface. Additionally demonstrated enhanced thermal and salt stability resulting from its increased surface hydrophobicity and net charge. Overall, the ultrasound combined with glycosylation modification was found to significantly improve both the stability and emulsification properties of CPI, highlighting its potential as a plant-based emulsifier in the food sector and beyond.

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超声和糖基化修饰提高了油菜籽分离蛋白的物理化学和功能特性，用于油水乳状液的稳定

本研究旨在制备超声修饰的油菜籽分离蛋白（CPIs）、糖基化修饰(G)、超声-糖基化修饰（U-G）和糖基化-超声修饰（G-U）。评估不同改性对cpi质量特性和稳定乳剂能力的影响。超声处理可以提高CPI的表面疏水性，这是由于CPI的展开结构造成的。糖基化率为27.69%的双改性U-G-CPI的溶解度为90.26%，乳化量为80.87 m2/g。经U-G-CPI稳定的乳状液具有较高的蛋白质吸附度（84.56%）、较小的粒径（4.22 μm）和更均匀的油水界面分布。此外，由于其表面疏水性和净电荷的增加，证明了其增强的热稳定性和盐稳定性。总的来说，超声结合糖基化修饰可以显著提高CPI的稳定性和乳化性能，突出了其作为食品及其他领域植物性乳化剂的潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.