Octenyl succinylation of sodium alginate and fabrication of jujube extract-encapsulated beads combined with pea protein concentrate

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI:10.1016/j.lwt.2025.118033

Zahra Khoshdouni Farahani , Mohamad Ali Ebrahimzadeh Mousavi , Mahdi Seyedain Ardebili , Hossein Bakhoda

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Abstract

Modification of sodium alginate by octenyl succinic anhydride (OSA(and preparation of sodium alginate/pea protein concentrate beads and comparison of modified beads with unmodified beads were studied. Encapsulation of jujube extract using plant proteins rather than animal proteins can be a novel coating technology. Alginate and pea protein concentrate (PPC) complex beads were fabricated and the encapsulation efficiency of the beads was significantly affected in modified alginate/PPC beads. Alginate/PPC beads stored at refrigerator temperature on the 14th day showed the highest encapsulation efficiency (12.92 %). The modified and unmodified alginate/PPC beads revealed 5.33 mm and 5.14 mm of bead size, respectively. The hardness of the beads was also improved by the modification. The higher endothermic peak in the complex beads maintained at ambient temperature revealed the higher stability of complex beads in the thermal procedures in the production of products. The jujube extract and gum depicted hydroxyl groups were revealed by Fourier transform infrared spectroscopy and were showed pea protein-induced amide II bands because of changes in conformation. These outcomes have great importance in the construction of preservation and delivery systems.

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海藻酸钠辛烯基琥珀酰化及其与豌豆蛋白浓缩物复合的枣提取物包封微珠的制备

采用辛烯基丁二酸酐（OSA）对海藻酸钠进行了改性，制备了海藻酸钠/豌豆蛋白浓缩物微球，并对改性微球与未改性微球进行了比较。利用植物蛋白代替动物蛋白对红枣提取物进行包被是一种新的包被技术。制备了海藻酸盐与豌豆蛋白浓缩物（PPC）配合物微球，改性海藻酸盐/PPC微球对微球的包封效率有显著影响。海藻酸盐/PPC微球在冰箱温度下保存第14天的包封率最高（12.92%）。改性和未改性的藻酸盐/PPC微球的粒径分别为5.33 mm和5.14 mm。改性后的珠粒硬度也得到了提高。在室温下，复合微球的吸热峰较高，表明复合微球在产品生产过程中的热稳定性较高。红枣提取物和树胶的羟基通过傅里叶变换红外光谱显示，由于构象的变化，显示出豌豆蛋白诱导的酰胺II波段。这些研究成果对我国文物保存与传递体系的构建具有重要意义。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.