Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Jiayi Hang , Yifu Chu , Peineng Zhu, Lingyun Chen
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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.
高乳化性能的蛋白-多糖相分离脉冲蛋白凝聚物制备粒径可控的微颗粒
脉冲蛋白为各种应用提供可持续和环保的动物蛋白替代品。本研究旨在通过蛋白-多糖分离相分离法从扁豆和蚕豆蛋白凝聚体中分离出脉冲蛋白微粒。通过调节蛋白(10% w/v)与海藻酸盐(2% w/v)的体积比为1:4、1:1和2:1,控制小扁豆蛋白的平均凝聚大小(D3,2)分别为3、7和15 μm,蚕豆蛋白的平均凝聚大小为3、7和19 μm。进一步探讨了扁豆蛋白凝聚体的乳化特性。与未经处理的蛋白稳定乳剂相比,凝聚体稳定乳剂在1天后出现了奶油化,28天后没有出现奶油化。不同大小的凝聚体通过不同的机制稳定乳剂。共聚焦激光扫描显微镜图像显示,在油水界面处,3 μm处最小凝聚,形成Pickering乳状液,并有效稳定了25%和50%油体积分数的乳状液,储存1个月后几乎没有起霜。较大的凝聚体在25%油时乳化稳定性降低,但在50%油时稳定性相似。它们分散在连续相中,通过位阻和干扰作用有助于乳液的稳定性。此外,在25%的油条件下,用扁豆蛋白凝聚体制备的乳液比用50%的油条件下未经处理的扁豆蛋白制备的乳液具有更高的粘度和质地。本研究为脉冲蛋白在食品配方中的广泛应用提供了一种改善其乳化特性的策略,以创造稳定、健康的低脂食品。
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来源期刊
Food Hydrocolloids
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.
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