Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation

IF 4.7 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI:10.1016/j.fbp.2025.12.003

Shiyue Tan , Limai Tang , Yangying Sun , Xiaoqun Zeng , Hongbing Yan , Yangyang Hu , Daodong Pan

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引用次数: 0

Abstract

This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature < 60 °C; pH 7–10 and NaCl < 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion_8.0 to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.

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共ph改变了改性鹅肝蛋白的界面稳定性，增强了其乳化填充对鹅肝蛋白凝胶化的促进作用

本研究旨在从界面角度探讨改性鹅肝蛋白（MGLP）在不同pH值（7.0 ~ 11.0）下稳定乳剂的稳定性和功能。界面压力和剪切弹性结果表明，MGLP吸附和结合相互作用的pH值随pH值的变化而变化，pH值为8.0时达到最大值（11.42 ± 0.22 mN/m和16.30 ± 0.35 mN/m）。滴特征表明MGLP pH值8.0主要交联接口层显示最低的D[4 3](6.61 ± 0.53μm),絮凝(5.07 ±0.09  %),乳化(16.20 ±0.38  %)和turbiscan稳定指数(8.27 ±0.16 );以及乳液在一系列环境条件下的高稳定性：温度<； 60°C；pH 7-10和NaCl <； 50 mmol/L。低场核磁共振和动态流变学分析表明，当MGLP乳剂的分子量比为8.0 %时，分子间的结合和鹅肌纤维蛋白（MP）的凝胶化得到加强，具有最大的持水能力和储存模量。综上所述，MGLP乳状液通过改变蛋白的pH值表现出良好的界面稳定性，显示出通过活性填充效应强化鹅MP凝胶化的能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.