Xue Hei , Shanshan Li , Zhe Liu , Chao Wu , Xiaojie Ma , Bo Jiao , Hui Hu , Jinjin Zhu , Benu Adhikari , Qiang Wang , Aimin Shi
{"title":"用五种不同植物蛋白的微凝胶颗粒稳定的皮克林乳剂的特性及其应用","authors":"Xue Hei , Shanshan Li , Zhe Liu , Chao Wu , Xiaojie Ma , Bo Jiao , Hui Hu , Jinjin Zhu , Benu Adhikari , Qiang Wang , Aimin Shi","doi":"10.1016/j.foodchem.2024.139187","DOIUrl":null,"url":null,"abstract":"<div><p>Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"449 ","pages":"Article 139187"},"PeriodicalIF":8.5000,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application\",\"authors\":\"Xue Hei , Shanshan Li , Zhe Liu , Chao Wu , Xiaojie Ma , Bo Jiao , Hui Hu , Jinjin Zhu , Benu Adhikari , Qiang Wang , Aimin Shi\",\"doi\":\"10.1016/j.foodchem.2024.139187\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.</p></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"449 \",\"pages\":\"Article 139187\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814624008367\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624008367","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
摘要
由蛋白质颗粒稳定的皮克林乳液在实际食品系统中的应用备受关注。本研究旨在调查由不同植物蛋白（即大豆分离蛋白（SPI）、豌豆分离蛋白（PPI）、绿豆分离蛋白（MPI）、奇亚籽分离蛋白（CSPI）和鹰嘴豆分离蛋白（CPI））制备的微凝胶颗粒的特性。MPI 蛋白质颗粒具有最理想的皮克林乳液形成能力。SPI 和 PPI 颗粒具有相似的粒度（316.23 nm 和 294.80 nm）和表面疏水性（2238.40 和 2001.13）以及乳液形成能力，而 CSPI 和 CPI 颗粒稳定乳液的性能最不理想。与 SPI 粒子稳定乳液相比，MPI 和 PPI 粒子稳定皮克林乳液生产的冰淇淋质量更好。这些发现有助于深入了解由不同植物蛋白颗粒稳定的皮克林乳液的特性，并有助于扩大它们在乳液和冰淇淋中的应用。
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
