Pea proteins prepared by self-coacervation: Physicochemical characterization and emulsifying properties

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Zhuojia Lin , Jialing Chen , Zixi Liu , Xiang Li , Zhili Wan , Xiaoquan Yang
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引用次数: 0

Abstract

Self-coacervation is a promising method of mild protein extraction to obtain high-purity plant proteins that retain the native protein structure and have satisfactory functionality. This study prepared the novel pea protein isolates by the self-coacervation process in dispersions of pea flour (F-PPI) and pea protein-concentrated flour via air classification (C-PPI), and then investigated their discrepancies with the conventional pea protein isolate (PPI) extracted by the alkali solubilization and acid precipitation at different pH conditions. The results showed that at neutral conditions (pH 7.0), the solubility, structural stability, interfacial activity, and emulsifying properties of F-PPI and C-PPI solutions possessed comparable performances with PPI. However, at pH 3.5, the former displayed significantly improved structural and functional properties. This is attributed to the fact that the F-PPI and C-PPI had a higher isoelectric point of around pH 5.3 than PPI (pH 4.8), thus endowing these proteins with lower protein aggregation and better functional activity under acidic conditions. Oral tribological measurements revealed that compared to the PPI-based emulsions, the emulsions stabilized by F-PPI and C-PPI had superior oral lubrication capacity at both pH 7.0 and 3.5. However, after the addition of saliva, the friction coefficient of F-PPI and C-PPI stabilized emulsions increased, leading to a reduced lubricating effect. This can be explained by their interactions with salivary mucin, leading to the flocculation of oil droplets (pH 7.0) and an increase in emulsion viscosity (pH 3.5). These findings demonstrate that the self-coacervation can be used as an efficient, mild protein extraction method for preparing the naturally low-denatured pea proteins, especially under acidic conditions.

Abstract Image

自凝聚法制备豌豆蛋白:理化性质及乳化性质
自凝聚是一种很有前途的温和蛋白提取方法,可以获得高纯度的植物蛋白,同时保留天然蛋白的结构和令人满意的功能。采用空气分级法在豌豆粉(F-PPI)和豌豆蛋白浓缩粉(C-PPI)的分散体中自凝聚法制备了新型豌豆分离蛋白,并考察了其与在不同pH条件下碱溶酸沉淀提取的传统豌豆分离蛋白(PPI)的差异。结果表明,在中性条件下(pH 7.0), F-PPI和C-PPI溶液的溶解度、结构稳定性、界面活性和乳化性能均与PPI相当。然而,在pH为3.5时,前者的结构和功能性能得到了显著改善。这是由于F-PPI和C-PPI的等电点在pH 5.3左右高于PPI (pH 4.8),从而使这些蛋白质在酸性条件下具有更低的蛋白质聚集和更好的功能活性。口腔摩擦学测量显示,与基于ppi的乳剂相比,F-PPI和C-PPI稳定的乳剂在pH 7.0和3.5下都具有更好的口腔润滑能力。但加入唾液后,F-PPI和C-PPI稳定乳的摩擦系数增大,导致润滑效果降低。这可以通过它们与唾液粘蛋白的相互作用来解释,导致油滴絮凝(pH 7.0)和乳液粘度增加(pH 3.5)。这些结果表明,自凝聚法可以作为一种高效、温和的蛋白质提取方法,用于制备天然低变性豌豆蛋白,特别是在酸性条件下。
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来源期刊
Food Hydrocolloids
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.
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