Transglutaminase-mediated enhancement of the stability of oil-in-water emulsions prepared using rice protein aggregates

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

Food Science and Biotechnology Pub Date : 2025-08-03 DOI:10.1007/s10068-025-01967-z

Han-Gyeol Gwon, Heeyeon Choi, Chang-Geun Son, Yeon-Ji Jo

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Abstract

This study aimed to improve the stability of oil-in-water emulsions using rice protein aggregates (RPAs) modified with transglutaminase (TG). RPAs were produced by heating rice protein dispersions at 90 °C for 3 h to achieve optimal aggregation. Emulsions were prepared using canola oil at 30–70% and stabilized using TG at concentrations of 1–20%. Emulsions with 30% and 50% oil exhibited uniform droplet distribution and good stability, while those with 70% oil were unstable owing to insufficient protein coverage at oil–water interfaces. Microscopy analysis confirmed that the addition of 2% TG led to consistent droplet sizes and reduced protein aggregation. Encapsulation efficiency increased with TG, particularly at 2%, but decreased at 20% TG during storage, likely because of excessive cross-linking. Lipid oxidation was suppressed in TG-treated samples after storage. Overall, moderated TG cross-linking strengthens interfacial films and enhances physicochemical stability, highlighting RPAs as potential natural, plant-based emulsifiers for food applications.

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转谷氨酰胺酶介导的大米蛋白聚集体制备的水包油乳剂稳定性的增强

本研究旨在利用转谷氨酰胺酶（TG）修饰的大米蛋白聚集体（RPAs）提高水包油乳的稳定性。RPAs是通过在90°C下加热大米蛋白分散体3小时以达到最佳聚集效果而产生的。用30-70%的菜籽油制备乳剂，并用浓度为1-20%的TG进行稳定。含油30%和50%的乳状液液滴分布均匀，稳定性好，而含油70%的乳状液由于油水界面蛋白质覆盖不足而不稳定。显微镜分析证实，添加2% TG导致液滴大小一致，减少了蛋白质聚集。封装效率随着TG的增加而增加，特别是在2% TG时，但在储存过程中，当TG达到20%时，封装效率下降，这可能是由于过度的交联。tg处理后的样品在储存后脂质氧化被抑制。总的来说，适度的TG交联增强了界面膜和增强了物理化学稳定性，突出了rpa作为潜在的天然植物性乳化剂用于食品应用。

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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.