Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2022-03-15 DOI:10.1016/j.lwt.2022.113160

Yuanda Sun, Mingming Zhong, Xiaoming Zhao, Hanyu Song, Qi Wang, Baokun Qi, Lianzhou Jiang

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引用次数: 9

Abstract

Soybean lipophilic protein (LP) can stabilize high internal phase Pickering emulsions (HIPPE) under acidic conditions (pH 2.0); thus, it is vital for the targeted release of functional nutrients. However, the high fat content and low solubility of LP under acidic conditions hinder the functional properties of HIPPEs. We explored the effect of ultrasonic compound acid treatment on the structure and functional properties of LP. The effects of varying ultrasonication power (0, 150, 250, 350, and 450 W) for 10 min on the freeze–thaw stability and interfacial characteristics of the modified LP-stabilized HIPPE were evaluated using particle size, rheological, and differential scanning calorimetry. The results showed that LP sonicated at 350 W exhibited a small particle size (minimum 250 nm), high absolute zeta potential (maximum 28 mV), and the maximum solubility. Following ultrasonication, LP covered the oil–water interface more uniformly, and the adsorbed protein percentage increased significantly (p < 0.05) to 53%. LP-stabilized HIPPE possessed a stronger gel-like network and exhibited significantly increased freeze–thaw stability (p < 0.05). Our results indicate that ultrasonication can change the structural and functional properties of LP, providing a theoretical reference for further applications of acid emulsions in the food industry.

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超声亲脂蛋白稳定高内相皮克林乳剂的结构和界面特性

大豆亲脂蛋白(LP)在酸性条件下(pH 2.0)能稳定高内相Pickering乳状液(HIPPE);因此，有针对性地释放功能性营养素是至关重要的。然而，LP在酸性条件下的高脂肪含量和低溶解度阻碍了hipes的功能特性。探讨了超声复合酸处理对LP结构和功能性能的影响。采用粒径、流变学和差示扫描量热法研究了不同超声功率(0、150、250、350和450 W) 10 min对改性lp稳定HIPPE冻融稳定性和界面特性的影响。结果表明，在350 W下超声处理的LP具有粒径小(最小250 nm)、zeta电位高(最大28 mV)和溶解度大的特点。超声作用后，LP对油水界面的覆盖更加均匀，吸附蛋白百分比显著提高(p <0.05)至53%。lp稳定的HIPPE具有更强的凝胶状网络，冻融稳定性显著提高(p <0.05)。结果表明，超声处理可以改变LP的结构和功能特性，为酸性乳剂在食品工业中的进一步应用提供理论参考。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.