Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-08-28 DOI:10.1016/j.foodhyd.2023.109230

Xiaoyi Cheng , Huan Wang , Zhiyong Wang , Qingshan Zhao , Muyu Lou , Fanda Meng , Hua Jin , Jing Xu , Lianzhou Jiang

{"title":"Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties","authors":"Xiaoyi Cheng , Huan Wang , Zhiyong Wang , Qingshan Zhao , Muyu Lou , Fanda Meng , Hua Jin , Jing Xu , Lianzhou Jiang","doi":"10.1016/j.foodhyd.2023.109230","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>This work aims to investigate the effect of microwave-assisted ferulic acid (FA) covalently modified soy protein isolate (SPI), which acts as a stabilizer, upon the structural and functional properties of emulsion gel. The results showed that the microwave and FA covalently modified SPI could synergistically strengthen the </span>colloidal properties of the system and improve its structure. The microwave-assisted FA covalently modified SPI maximized the absolute value of the ζ-potential (−33.5 ± 2.1 mV) and the thermal denaturation temperature (152.3 °C) of the system. In addition, the smaller system particle size (115.3 ± 3.3 nm) and the increase in irregular structure allowed the generation of stronger gel-like network structures in stable emulsion gel. The enhancement of uniform oil-water distribution and stability was also confirmed by LF-NMR and microstructure. The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1% to 37.2 ± 1.5%) and stability (from 39.7 ± 1.3% to 78.3 ± 4.5%) of quercetin. Our findings provide a new perspective for understanding the potential applications of combined physical-chemical modified proteins as emulsion gels stabilizers in </span>food delivery systems.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23007762","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: 0

Abstract

This work aims to investigate the effect of microwave-assisted ferulic acid (FA) covalently modified soy protein isolate (SPI), which acts as a stabilizer, upon the structural and functional properties of emulsion gel. The results showed that the microwave and FA covalently modified SPI could synergistically strengthen the colloidal properties of the system and improve its structure. The microwave-assisted FA covalently modified SPI maximized the absolute value of the ζ-potential (−33.5 ± 2.1 mV) and the thermal denaturation temperature (152.3 °C) of the system. In addition, the smaller system particle size (115.3 ± 3.3 nm) and the increase in irregular structure allowed the generation of stronger gel-like network structures in stable emulsion gel. The enhancement of uniform oil-water distribution and stability was also confirmed by LF-NMR and microstructure. The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1% to 37.2 ± 1.5%) and stability (from 39.7 ± 1.3% to 78.3 ± 4.5%) of quercetin. Our findings provide a new perspective for understanding the potential applications of combined physical-chemical modified proteins as emulsion gels stabilizers in food delivery systems.

Abstract Image

查看原文本刊更多论文

微波辅助阿魏酸共价改性大豆蛋白乳状凝胶的研制及其特性:结构、功能和消化特性

研究了微波辅助阿魏酸(FA)共价修饰大豆分离蛋白(SPI)作为稳定剂对乳状凝胶结构和功能性能的影响。结果表明，微波和FA共价改性的SPI能协同增强体系的胶体性能，改善其结构。微波辅助FA共价修饰的SPI使体系的ζ-电位绝对值(- 33.5±2.1 mV)和热变性温度(152.3℃)达到最大值。此外，随着体系粒径的减小(115.3±3.3 nm)和不规则结构的增加，在稳定的乳液凝胶中可以产生更强的凝胶状网络结构。LF-NMR和微观结构也证实了油水均匀分布和稳定性的增强。胃肠消化实验结果表明，经SPI-FA-M稳定的乳状凝胶负载槲皮素，可促进脂质水解，提高槲皮素的生物可及性(从20.0±2.1%提高到37.2±1.5%)和稳定性(从39.7±1.3%提高到78.3±4.5%)。我们的研究结果为理解物理-化学联合修饰蛋白作为乳液凝胶稳定剂在食品输送系统中的潜在应用提供了新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

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.