Investigating the properties of potato protein fibers and their application in oleogel -structured high internal phase emulsions

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-28 DOI:10.1016/j.foodchem.2025.145357

Jiaying Zhang , Xuejing Wang , Qianyu Le , Jihao Zeng , Yongli Zhang , Jinhong Wu , He Liu

{"title":"Investigating the properties of potato protein fibers and their application in oleogel -structured high internal phase emulsions","authors":"Jiaying Zhang , Xuejing Wang , Qianyu Le , Jihao Zeng , Yongli Zhang , Jinhong Wu , He Liu","doi":"10.1016/j.foodchem.2025.145357","DOIUrl":null,"url":null,"abstract":"<div><div>Recently, the fiberization of protein has attracted interest as the it has the ability to improve properties of proteins. This work aimed to investigate the characteristics and mechanism of self-assembly of potato protein (PP) into protein fibers (PNFs) under certain conditions. The properties of potato protein fibers and gums (PP-PNFs/GA) were investigated. Optimal conditions (4 % <em>w</em>/<em>v</em>, pH = 2.0, 90 °C) significantly improved emulsification, thermal stability and amphiphilicity of PP-PNFs. A 2:1 ratio of PP-PNFs/GA gave the highest yields, maximum volume fraction and a more relaxed network. Relevant experiments have shown that the complexes were formed by electrostatic interactions. The stability of the oleogel emulsion was found to be better and the oleogel droplets were more uniformly distributed when the volume addition ratio of the complex was 3 %. These results suggest that potato protein fibers combined with gum arabic is a novel, feasible and potentially green method for stabilizing oleogel emulsions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"492 ","pages":"Article 145357"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625026081","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

Recently, the fiberization of protein has attracted interest as the it has the ability to improve properties of proteins. This work aimed to investigate the characteristics and mechanism of self-assembly of potato protein (PP) into protein fibers (PNFs) under certain conditions. The properties of potato protein fibers and gums (PP-PNFs/GA) were investigated. Optimal conditions (4 % w/v, pH = 2.0, 90 °C) significantly improved emulsification, thermal stability and amphiphilicity of PP-PNFs. A 2:1 ratio of PP-PNFs/GA gave the highest yields, maximum volume fraction and a more relaxed network. Relevant experiments have shown that the complexes were formed by electrostatic interactions. The stability of the oleogel emulsion was found to be better and the oleogel droplets were more uniformly distributed when the volume addition ratio of the complex was 3 %. These results suggest that potato protein fibers combined with gum arabic is a novel, feasible and potentially green method for stabilizing oleogel emulsions.

查看原文本刊更多论文

研究马铃薯蛋白纤维的性质及其在油凝胶结构高内相乳剂中的应用

近年来，蛋白质的纤维化因其具有改善蛋白质性能的能力而引起了人们的关注。本研究旨在探讨在一定条件下马铃薯蛋白（PP）自组装成蛋白纤维（PNFs）的特性和机制。研究了马铃薯蛋白纤维和蛋白胶（pp - pffs /GA）的性能。最佳条件（4 % w/v, pH = 2.0,90 °C）显著改善了PP-PNFs的乳化性、热稳定性和两亲性。当pp - pffs /GA的比例为2:1时，产率最高，体积分数最大，网络结构更宽松。相关实验表明，配合物是由静电相互作用形成的。当配合物的体积添加比为3 %时，油凝胶乳液的稳定性更好，油凝胶液滴分布更均匀。这些结果表明，马铃薯蛋白纤维与阿拉伯胶结合是一种新颖、可行和潜在的绿色稳定油凝胶乳液的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.