超声和ph转移对花生蛋白溶解度和乳化性能的协同效应。

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-03-02 DOI:10.3390/foods14050853
Zhuoran Jiao, Zhiqiang Feng, Siqi Zhao, Yuwei Wang, Miao Feng, Qian Chen, Baohua Kong, Haotian Liu
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引用次数: 0

摘要

花生蛋白是花生油提取的副产品,由于其低溶解性和乳化性,在食品领域的应用有限。本研究考察了高强度超声(HIU, 200~600 W)和pH位移(pH 12)单独或联合作用对PP的结构、溶解度和乳化性能的影响及其机制。结果表明,复合处理后PP的溶解度显著提高,特别是当HIU功率为300 W时(p < 0.05)。因此,由它制备的乳剂具有最高的储存稳定性。结构分析表明,PP溶解度的提高(9.95% ~ 54.37%,p < 0.05)主要是由于蛋白质展开过程中发生的结构变化,导致疏水性基团(7181.43 ~ 14083.00,p < 0.05)的暴露和α-螺旋的减少(24.43% ~ 18.17%,p < 0.05)。共聚焦激光扫描显微镜观察发现,复合处理后的PP蛋白颗粒尺寸更小(50.09 μm ~ 15.68 μm, p < 0.05),在油水界面的吸附更紧密,界面膜更致密、更稳定,从而增强了体系的稳定性。流变学分析证实,联合处理改善了蛋白质的界面性质,有利于乳液的稳定性。综上所述,HIU与ph12移位相结合可以明显改善PP的溶解性和乳化性能,拓宽其应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein.

Peanut protein is a byproduct of peanut oil extraction with limited applications within the food sector due to its low solubility and emulsifying properties. This study investigated the influences and mechanisms of high-intensity ultrasound (HIU, 200~600 W) and pH-shifting (pH 12), either individually or jointly, on the structure, solubility, and emulsifying properties of PP. Results indicated that the solubility of PP significantly increased after the combined treatment, particularly when the HIU power was 300 W (p < 0.05). Accordingly, emulsions prepared from it exhibited highest storage stability. Structural analysis indicated that the increased PP solubility (9.95% to 54.37%, p < 0.05) is mainly attributed to the structural changes that occur during protein unfolding, resulting in the uncovering of hydrophobic groups (7181.43 to 14,083.00, p < 0.05) and the reduction of α-helices (24.43% to 18.17%, p < 0.05). Moreover, confocal laser scanning microscopy of the emulsions revealed that the combination-treated PP resulted in smaller protein particle sizes (50.09 μm to 15.68 μm, p < 0.05), tighter adsorption on the oil-water interface, and a denser and more stable interfacial film compared to the native and the individual treatment, thereby enhancing the stability of the system. A rheological analysis confirmed that the combined treatment improved the interfacial properties of the protein, which was advantageous for emulsion stability. In conclusion, HIU combined with pH12-shifting can appreciably improve the solubility and emulsifying properties of PP to broaden its application prospects.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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