{"title":"The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability","authors":"Lina Zhang, Renwen Liang, Liang Li","doi":"10.1016/j.foodhyd.2022.107814","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>Legume proteins have excellent emulsification, but the utmost problem is the poor </span>emulsion stability of<span> single protein. In this study, three anionic polysaccharides (xanthan (XG), Willan (WG) and gellan (GG)) were selected to improve stability of protein emulsion (soy protein (SPI), mung bean protein (MPI) and pea protein (PPI)). Molecular interaction, stability, interfacial adsorption, rheology and microstructural characteristics of emulsions were analyzed. The result shown that MPI-polysaccharide emulsion had the smallest particle size and GG-protein emulsion had higher the zeta-potential, and XG-MPI had the best stability. The emulsifying activity and emulsifying stability of GG-SPI were found to be best, the fastest adsorption rate was observed for GG-SPI (AP% 45.23%, Γ 5.03 mg/m</span></span><sup>2</sup><span>). Fluorescence spectroscopy and gel electrophoresis showed that polysaccharide linked by protein were mainly ascribed to noncovalent interactions and had little effect on the microenvironment. The particle size distributions of SPI group were most homogeneous, and PPI group had obvious aggregation observed by CLSM. All emulsions were pseudo-plastic and shear-thinning properties. XG-MPI and GG-SPI showed better stability and emulsifying properties, polysaccharide promoted the absorption of protein on the oil droplet surface by increasing negative charges repulsive interaction and emulsion viscosity. In brief, the interaction between legume protein and anionic polysaccharide changed the emulsion stability. The research would enriched the emulsions applications in food processing.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"34","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X22003344","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 34
Abstract
Legume proteins have excellent emulsification, but the utmost problem is the poor emulsion stability of single protein. In this study, three anionic polysaccharides (xanthan (XG), Willan (WG) and gellan (GG)) were selected to improve stability of protein emulsion (soy protein (SPI), mung bean protein (MPI) and pea protein (PPI)). Molecular interaction, stability, interfacial adsorption, rheology and microstructural characteristics of emulsions were analyzed. The result shown that MPI-polysaccharide emulsion had the smallest particle size and GG-protein emulsion had higher the zeta-potential, and XG-MPI had the best stability. The emulsifying activity and emulsifying stability of GG-SPI were found to be best, the fastest adsorption rate was observed for GG-SPI (AP% 45.23%, Γ 5.03 mg/m2). Fluorescence spectroscopy and gel electrophoresis showed that polysaccharide linked by protein were mainly ascribed to noncovalent interactions and had little effect on the microenvironment. The particle size distributions of SPI group were most homogeneous, and PPI group had obvious aggregation observed by CLSM. All emulsions were pseudo-plastic and shear-thinning properties. XG-MPI and GG-SPI showed better stability and emulsifying properties, polysaccharide promoted the absorption of protein on the oil droplet surface by increasing negative charges repulsive interaction and emulsion viscosity. In brief, the interaction between legume protein and anionic polysaccharide changed the emulsion stability. The research would enriched the emulsions applications in food processing.
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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