Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers: Structural characterization, molecular interactions, and applications in emulsion products

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-18 DOI:10.1016/j.foodres.2025.117535

Weiyi Ma, Jingbo Liu, Metta Cita Andriani, Shengrong Dang, Chenman Li, Qi Yang, Ting Zhang, Siwen Lyu

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引用次数: 0

Abstract

Stability is the vital factor affecting the quality and storage period of emulsion products. Aggregates formed by bioactive peptides and polyphenols improve emulsion stability and prolong storage. Eggshell membrane (ESM) is an important by-product of the egg industry. The aggregation of phosphorylated eggshell membrane peptides (P-ESMP) with procyanidins (PC) could enhance emulsion stability. Herein, this study aimed to probe the physicochemical, structural, and functional characteristics of P-ESMP. In addition, the structural characterization of P-ESMP-PC aggregates during their formation process was detected, and the role on the stability and storage period of emulsion were also investigated. Our results revealed that the incorporation of PC promoted intermolecular cross-linking and aggregation, resulting in the formation of P-ESMP-PC aggregates, and improving the homogeneity of the system. In addition, the P-ESMP-PC aggregates could enhance the emulsion stability. The P-ESMP-PC system can maintain system stability during storage at different temperatures and pH environments. Under different storage conditions (1–5 days of storage, 40 °C to 80 °C, and different pH environments, respectively), the P-ESMP-PC aggregates can maintain the stability of the emulsion, with a stable CI value and a high absolute value of ζ-potential. Our research could provide a theoretical basis for the induced aggregation between bioactive peptides and polyphenols, and provide new methods and strategies for improving the stability of emulsion.

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磷酸化蛋壳膜肽和原花青素聚集体可作为乳液稳定剂：结构表征、分子相互作用及其在乳液制品中的应用

稳定性是影响乳化液产品质量和保存期的重要因素。生物活性肽和多酚形成的聚集体提高了乳液的稳定性，延长了储存时间。蛋壳膜（ESM）是鸡蛋工业的重要副产品。磷酸化蛋壳膜肽（P-ESMP）与原花青素（PC）聚集可提高乳状液的稳定性。本研究旨在探讨P-ESMP的物理化学、结构和功能特征。此外，还检测了P-ESMP-PC聚集体在形成过程中的结构特征，并研究了其对乳液稳定性和储存期的影响。结果表明，PC的加入促进了分子间的交联和聚集，形成了P-ESMP-PC聚集体，提高了体系的均匀性。此外，P-ESMP-PC聚集体还能提高乳液的稳定性。在不同的温度和pH环境下，P-ESMP-PC系统都能保持系统的稳定性。在不同的储存条件下（分别为1-5天、40℃~ 80℃、不同的pH环境），P-ESMP-PC聚集体均能保持乳液的稳定性，CI值稳定，且ζ电位绝对值较高。本研究可为生物活性肽与多酚诱导聚集提供理论依据，并为提高乳状液的稳定性提供新的方法和策略。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.