Phase separation and gelation behavior of the mixtures of welan gum and pea protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-18 DOI:10.1016/j.foodhyd.2025.111774

Yalong Guo , Ziyu Zhou , Aiqin Ma , Hongbin Zhang

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Abstract

This work reveals the impact of the side-group structure and concentration (0.1–1.0 ‰) of three types of native welan gum, each possessing different glycosyl side groups and varying content of L-rhamnose and L-mannose, on the interaction with pea protein and the acid-induced gelation behavior of mixtures of pea protein and welan gum utilizing stability analysis, rheology, and confocal laser scanning microscopy. It was observed that the mixtures underwent phase separation driven by electrostatic repulsion and depletion interaction, forming a water-in-water emulsion. The degree of local phase separation depended on the type and concentration of welan, while macroscopic phase separation was further influenced by the viscoelasticity of the mixture. Under acid-induced conditions, the mixtures exhibited a three-stage gelation process. A minimal addition of welan and slight adjustments in welan concentration were sufficient to effectively regulate the phase separation and gelation behavior of the mixture. At lower welan concentrations, welan enhanced the gel texture by increasing local protein concentration through phase separation and promoting electrostatic interactions between the protein and polysaccharide. The stronger viscoelasticity of welan with glycosyl side groups containing L-mannose residues further reinforced the gel structure by forming “weak gel” spheres. In contrast, at higher welan concentrations, all three types of welan, whether with or without L-mannose residues, led to the formation of irregular, large aggregates due to intensified phase separation. These aggregates disrupted the uniform distribution of proteins within the system and decreased the gel strength. This study provides insights into the role of welan in modulating the gelation behavior of protein-polysaccharide mixtures and highlights the influence of welan type and concentration on the structural and rheological properties of the resulting phase-separated gels.

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豌豆胶与豌豆蛋白混合物的相分离与凝胶行为

本研究利用稳定性分析、流变学和共聚焦激光扫描显微镜研究了三种不同糖基侧基、l -鼠李糖和l -甘露糖含量的天然威兰胶的侧基结构和浓度（0.1‰~ 1.0‰）对豌豆蛋白的相互作用以及豌豆蛋白与威兰胶混合物的酸致凝胶行为的影响。观察到，在静电斥力和耗竭相互作用的驱动下，混合物发生相分离，形成水包水乳液。局部相分离程度取决于胶凝剂的种类和浓度，而宏观相分离则进一步受到胶凝剂粘弹性的影响。在酸诱导条件下，混合物表现出三个阶段的凝胶化过程。少量加入胶凝剂和稍微调整胶凝剂浓度就足以有效地调节混合物的相分离和凝胶行为。在较低的welan浓度下，welan通过相分离增加局部蛋白质浓度，促进蛋白质与多糖之间的静电相互作用，从而增强凝胶质地。含有l -甘露糖残基的糖基侧基的welan具有较强的粘弹性，通过形成“弱凝胶”球进一步增强了凝胶结构。相比之下，在较高的welan浓度下，所有三种类型的welan，无论是否含有l -甘露糖残留物，都由于相分离加剧而导致形成不规则的大聚集体。这些聚集体破坏了系统内蛋白质的均匀分布，降低了凝胶强度。本研究提供了welan在调节蛋白质-多糖混合物凝胶行为中的作用的见解，并强调了welan类型和浓度对所得到的相分离凝胶的结构和流变特性的影响。

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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.