Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-23 DOI:10.1007/s10068-025-01870-7

Hang Li, Mengyuan Li, Manman Zhang, Ruixue Liu, Nan Li, Yongsheng Wang, Zhihan Wang, Shihan Wang

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Abstract

This study demonstrated the commercialization potential of Rana chensinensis ovum protein isolates (RCOPI) by comparing it with commercially available proteins from physicochemical, structural, and functional properties to stabilizing Pickering emulsions. The size of RCOPI colloids nanoparticles reached 65 nm which is much smaller than the commercially available proteins. Besides, RCOPI exhibited incredible emulsion ability with the emulsion drop around 22 μm diameters and the zeta potential approximately − 50 mV. The emulsions stabilized by RCOPI showed remarkable stability and the Lactalysis index was about 21% after 100 days storage. In the encapsulation test, scanning electron microscopy (SEM) showed the size of the microcapsule ranging from 20 to 50 μm. The encapsulated efficiency of RCOPI stabilized emulsion was as good as the compared proteins, up to 75%. Furthermore, the results of the sensory evaluation showed that RCOPI stabilized emulsions received the highest approval ratings for appearance, taste, flavor and overall acceptability.

Graphic Abstract

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中国林蛙卵分离蛋白与市售分离蛋白的理化、结构和功能特性对稳定皮克林乳剂的影响。

本研究通过将中国林蛙卵分离蛋白（RCOPI）与市售蛋白从理化、结构和功能等方面进行比较，证明了其稳定皮克林乳状液的商业化潜力。RCOPI胶体纳米颗粒的尺寸达到65纳米，比市售蛋白质小得多。此外，RCOPI表现出令人难以置信的乳化能力，乳液滴直径约为22 μm， zeta电位约为- 50 mV。经RCOPI稳定的乳剂具有良好的稳定性，保存100 d后的乳酸分解指数约为21%。在包封试验中，扫描电镜（SEM）显示微胶囊的尺寸在20 ~ 50 μm之间。RCOPI稳定乳状液的包封率可达75%。此外，感官评价结果表明，RCOPI稳定乳剂在外观、味道、风味和总体可接受性方面获得了最高的认可。图片摘要：补充资料：在线版本包含补充资料，可在10.1007/s10068-025-01870-7获得。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.