Exploring the relationship between physicochemical stability and interfacial properties in pea/whey protein blend-Stabilised emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-05 DOI:10.1016/j.foodhyd.2025.111622

Woojeong Kim, Yong Wang, Cordelia Selomulya

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引用次数: 0

Abstract

The interfacial behaviour of pea/whey protein blends, enzymatically cross-linked using microbial transglutaminase, and with addition of maltodextrin, was investigated to understand the physicochemical stability of O/W emulsions. Enzymatic cross-linking led to the reduction of oil droplet size by unfolding of cross-linked protein structure, while maltodextrin improved the physicochemical stability of β-carotene emulsions by forming sterically stable emulsions. The combined treatment of enzymatic cross-linking and maltodextrin addition led to excellent emulsion stability, protecting the emulsions from flocculation and coalescence. Enzymatic cross-linking lowered the viscosity and elasticity at oil/water interface with gradual and continuous adsorption, while maltodextrin addition did not impact the interfacial rheological properties. Enzymatic cross-linking promoted initial adsorption of whey proteins, especially β-lactoglobulin, while maltodextrin reduced the displacement of adsorbed pea proteins by whey proteins. Enzymatic cross-linking also led to the exposure of tryptophan residues and increase of β-sheet content, indicating the alteration of secondary and tertiary structures of pea/whey protein blends. Maltodextrin had an indirect effect on protein secondary structure changes at oil/water interface, related to improved binding affinity of proteins in the presence of maltodextrin. Thus, strategies including enzymatic cross-linking and maltodextrin addition could improve the emulsion stability of mixed protein systems by altering their adsorption behaviour and interfacial properties at the oil/water interface, expanding their applications in food processing.

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探讨豌豆/乳清蛋白混合稳定乳剂的理化稳定性与界面性质的关系

利用微生物转谷氨酰胺酶进行酶交联，并添加麦芽糊精，研究了豌豆/乳清蛋白混合物的界面行为，以了解O/W乳状液的物理化学稳定性。酶交联通过打开交联蛋白结构导致油滴尺寸减小，而麦芽糖糊精通过形成空间稳定的乳状体提高了β-胡萝卜素乳状体的理化稳定性。酶交联和麦芽糖糊精的联合处理使乳液具有良好的稳定性，防止了乳液的絮凝和聚并。酶交联降低了油水界面的黏度和弹性，吸附过程是渐进和连续的，而麦芽糖糊精的加入对界面流变性能没有影响。酶交联促进了乳清蛋白的初始吸附，尤其是β-乳球蛋白，而麦芽糖糊精减少了乳清蛋白对吸附豌豆蛋白的置换。酶交联还导致色氨酸残基暴露和β-薄片含量增加，表明豌豆/乳清蛋白混合物的二级和三级结构发生了变化。麦芽糖糊精对蛋白质油/水界面二级结构的改变有间接影响，这与麦芽糖糊精的存在提高了蛋白质的结合亲和力有关。因此，酶交联和添加麦芽糊精等策略可以通过改变混合蛋白在油/水界面的吸附行为和界面性质来改善混合蛋白体系的乳化稳定性，从而扩大其在食品加工中的应用。

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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.