Effect of Fucoidan on Rheological and Tribological Properties of Milk Protein Isolate

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-10-01 DOI:10.1007/s11483-025-10048-x

Damhee Won, Juneha Bak, Byoungseung Yoo

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Abstract

This study investigated the effects of fucoidan (1–3 wt%) on the rheological and tribological properties of milk protein isolate (MPI, 15 wt%). With increasing fucoidan concentration, particle sizes of MPI–fucoidan mixtures significantly increased, and their ζ-potentials gradually decreased. Fourier transform infrared spectroscopy confirmed the presence of intermolecular interactions between MPI and fucoidan, while scanning electron microscopy revealed that these interactions promoted the formation of a more uniform, compact, and robust three-dimensional network structure. The MPI-fucoidan mixtures exhibited significantly lower flow behavior indices (0.44–0.48) and higher consistency indices (7.24–10.1 Pa∙sⁿ) and apparent viscosity at 100 s⁻¹ (0.67–0.75 Pa∙s) compared to that without fucoidan (0.52, 1.19 Pa∙sⁿ, and 0.21 Pa∙s, respectively). Viscoelastic properties also significantly improved with higher fucoidan concentrations, with the elastic modulus showing a more pronounced increase than the viscous modulus. While MPI alone exhibited time-independent flow behavior, MPI-fucoidan mixtures displayed thixotropic behavior. All samples showed friction curves with five distinct regimes, and both maximum and minimum friction coefficients decreased as fucoidan concentration increased, indicating improved lubrication. These findings suggest that fucoidan can enhance the tribo-rheological performance of MPI, offering potential applications in food formulation.

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岩藻聚糖对乳分离蛋白流变学和摩擦学性能的影响

本研究考察了岩藻聚糖（1-3 wt%）对乳分离蛋白（MPI, 15 wt%）流变学和摩擦学性能的影响。随着褐藻聚糖浓度的增加，mpi -褐藻聚糖混合物的粒径显著增大，其ζ-电位逐渐降低。傅里叶变换红外光谱证实了MPI和岩藻糖聚糖之间存在分子间相互作用，而扫描电镜显示这些相互作用促进了更均匀、紧凑和坚固的三维网络结构的形成。mpi -岩藻聚糖混合物的流动性能指数（0.44-0.48）明显低于不含岩藻聚糖的混合物（0.52、1.19、0.21 Pa∙s），稠度指数（7.24-10.1 Pa∙s）和表观粘度（0.67-0.75 Pa∙s）明显高于不含岩藻聚糖的混合物（0.52、1.19、0.21 Pa∙s）。岩藻聚糖浓度越高，其粘弹性也越好，弹性模量的增加比粘弹性模量的增加更明显。MPI单独表现出与时间无关的流动行为，MPI-岩藻聚糖混合物表现出触变性行为。结果表明，随着岩藻聚糖浓度的增加，最大摩擦系数和最小摩擦系数均减小，表明润滑性能得到改善。这些结果表明，岩藻聚糖可以增强MPI的摩擦流变性能，在食品配方中具有潜在的应用前景。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.