Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties

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.2025.102547

Guosen Yan , Pan Zhao , Zhenbo Shao , Yiting Li , Jie Han , Yan Li , Liebing Zhang

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引用次数: 0

Abstract

This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49–37.88 × 10⁻⁴ g/m²), interfacial tension (11.05–15.23 mN/m), and droplet sizes (1.53–2.16 μm), while increasing viscosity (20.39–25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23–29.52 × 10⁻⁴ g/m²) and droplet aggregation (1.68–1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality.

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脂肪球膜重构过程中磷脂-蛋白界面相互作用对曝气乳化液质量的影响：界面行为、热力学性质、稳定性和搅拌性质

本研究探讨了乳脂球膜（MFGM）重构过程中磷脂（PL）和蛋白质之间的相互作用及其对结构、性质和脂肪结晶行为的影响。添加0 ~ 0.45%的PL改变了MFGM的组成，降低了界面蛋白浓度（27.49 ~ 37.88 × 10−4 g/m2）、界面张力（11.05 ~ 15.23 mN/m）和液滴尺寸（1.53 ~ 2.16 μm），增加了粘度（20.39 ~ 25.11 mPa s），从而增强了乳液的稳定性。高PL浓度引起皮肤样折叠，增加界面蛋白含量（29.23 ~ 29.52 × 10−4 g/m2）和液滴聚集（1.68 ~ 1.71 μm）。PL作为一种非均匀成核剂，增加了微晶的形成和成核位置，但降低了初始结晶温度。MFGM机械强度的降低减少了奶油的搅拌时间和溢出，而更高的粘度减少了血清损失并增加了硬度。这些研究结果为提高掺气乳化液质量提供了参考。

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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.