Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance
{"title":"Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance","authors":"Jiayi Hang , Yifu Chu , Peineng Zhu, Lingyun Chen","doi":"10.1016/j.foodhyd.2025.111602","DOIUrl":null,"url":null,"abstract":"<div><div>Pulse proteins offer sustainable and eco-friendly alternatives to animal proteins for various applications. This study aimed to develop pulse protein microparticles from lentil and fava bean protein coacervates from a protein-polysaccharide segregative phase separation. By adjusting the protein (10 % w/v) to alginate (2 % w/v) volume ratio to 1:4, 1:1 and 2:1, the mean coacervate sizes (D<sub>3,2</sub>) were controlled at 3, 7 and 15 μm for lentil protein and 3, 7 and 19 μm for fava protein. The emulsifying properties of lentil protein coacervates were further explored. Compared to untreated protein-stabilized emulsions, which exhibited creaming after one day, the coacervate-stabilized emulsions showed no creaming after 28 days. Coacervates of different sizes stabilized emulsions through distinct mechanisms. Confocal laser scanning microscopy images illustrated that the smallest coacervates at 3 μm absorbed at the oil-water interface, forming Pickering emulsions and effectively stabilizing emulsions with 25 % and 50 % oil volume fraction with nearly no creaming after one month of storage. The larger coacervates showed reduced emulsifying stability at 25 % oil but similar stability at 50 %. They dispersed in the continuous phase, contributing to emulsion stability through steric hindrance and a jamming effect. Moreover, emulsions prepared from lentil protein coacervates at 25 % oil exhibited enhanced viscosity and texture compared to emulsions made with untreated lentil protein at 50 % oil. This research provides a strategy to improve the emulsifying properties of pulse proteins for their wide applications in food formulations to create stable and healthy low-fat food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111602"},"PeriodicalIF":11.0000,"publicationDate":"2025-05-30","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/S0268005X25005624","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
Pulse proteins offer sustainable and eco-friendly alternatives to animal proteins for various applications. This study aimed to develop pulse protein microparticles from lentil and fava bean protein coacervates from a protein-polysaccharide segregative phase separation. By adjusting the protein (10 % w/v) to alginate (2 % w/v) volume ratio to 1:4, 1:1 and 2:1, the mean coacervate sizes (D3,2) were controlled at 3, 7 and 15 μm for lentil protein and 3, 7 and 19 μm for fava protein. The emulsifying properties of lentil protein coacervates were further explored. Compared to untreated protein-stabilized emulsions, which exhibited creaming after one day, the coacervate-stabilized emulsions showed no creaming after 28 days. Coacervates of different sizes stabilized emulsions through distinct mechanisms. Confocal laser scanning microscopy images illustrated that the smallest coacervates at 3 μm absorbed at the oil-water interface, forming Pickering emulsions and effectively stabilizing emulsions with 25 % and 50 % oil volume fraction with nearly no creaming after one month of storage. The larger coacervates showed reduced emulsifying stability at 25 % oil but similar stability at 50 %. They dispersed in the continuous phase, contributing to emulsion stability through steric hindrance and a jamming effect. Moreover, emulsions prepared from lentil protein coacervates at 25 % oil exhibited enhanced viscosity and texture compared to emulsions made with untreated lentil protein at 50 % oil. This research provides a strategy to improve the emulsifying properties of pulse proteins for their wide applications in food formulations to create stable and healthy low-fat food products.
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.