Emulsion gels formed by complexation or phase-separation using Artemisia sphaerocephala Krasch. Polysaccharide/whey protein isolate fibrils: Fabrication and applications

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-26 DOI:10.1016/j.foodhyd.2025.111579

Qian Ju , Na Li , David Julian McClements , Ning Liu , Lirong Lu , Xiaolin Yao

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引用次数: 0

Abstract

The conformational changes resulting from the intermolecular electrostatic repulsion or attraction between charged protein and polysaccharide molecules can be used to create specific structures in foods. In this study, the complex emulsion gels (CEGs) and phase-separated emulsion gels (PEGs) were fabricated using Artemisia sphaerocephala Krasch polysaccharides (ASKPs) and whey protein isolate fibrils (WPIFs) based on the different intermolecular electrostatic assembly modes. The structural, physicochemical, and gastrointestinal properties of these emulsion gels were then investigated. The CEGs were prepared at pH 4.0 to induce the formation of soluble electrostatic complexes between oppositely charged proteins and polysaccharides, while PEGs were fabricated at pH 7.0 to promote phase separation through electrostatic repulsion between similarly charged biopolymers. The PEGs had an O/W₁/W₂ structure, with the oil droplets being dispersed in a protein-rich phase, which was itself dispersed in a polysaccharide-rich continuous phase. Within the oxidation transition from Fe²⁺ to Fe³⁺, CEGs were fabricated with a semi-interpenetrating network in which the WPIF was interspersed into the ASKP-Fe³⁺ network. PEGs were fabricated with a laminar network structure with a WPIF-Fe²⁺ inner layer, ASKP-Fe³⁺ outer layer. A simulated gastrointestinal study showed that the semi-interpenetrating network of CEGs remained structurally intact in gastric fluid but gradually swelled and released Fe³⁺ and fatty acids in intestinal fluid. While the lamellar network of PEGs disintegrated more rapidly under intestinal conditions, resulting in a higher release rate. This research has shown that novel emulsion gels can be created and may have a range of applications in the food and other industries.

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利用黄花蒿络合或相分离制备乳状凝胶。多糖/乳清蛋白分离原纤维：制备与应用

带电荷的蛋白质和多糖分子之间的分子间静电排斥或吸引引起的构象变化可用于在食品中创建特定的结构。本研究以黄花蒿多糖（ASKPs）和乳清分离蛋白原纤维（WPIFs）为原料，基于不同的分子间静电组装模式制备了复合乳液凝胶（CEGs）和相分离乳液凝胶（peg）。然后研究了这些乳液凝胶的结构、物理化学和胃肠道特性。在pH为4.0的条件下制备ceg，以诱导相反电荷的蛋白质和多糖之间形成可溶的静电配合物；而在pH为7.0的条件下制备peg，以通过类似电荷的生物聚合物之间的静电排斥促进相分离。聚乙二醇具有O/W1/W2结构，油滴分散在富蛋白相中，富蛋白相本身分散在富多糖连续相中。在Fe2+到Fe3+的氧化转变过程中，制备的ceg具有半互穿网络，其中WPIF散布在ASKP-Fe3+网络中。以WPIF-Fe2+为内层，ASKP-Fe3+为外层的层流网络结构制备聚乙二醇。模拟胃肠道研究表明，ceg的半互穿网络在胃液中结构完整，但逐渐膨胀并释放出肠液中的Fe3+和脂肪酸。而peg的片层网络在肠道条件下分解更快，导致更高的释放率。这项研究表明，新型乳液凝胶可以被创造出来，并可能在食品和其他工业中有广泛的应用。

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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.