高压均质处理对豌豆蛋白界面行为和乳化能力的影响：膨胀流变学表征的深入研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111427

Giulia D'Alessio , Julia Maldonado-Valderrama , Teresa del Castillo-Santaella , Annalaura Sabatucci , Antonio Francioso , Paola Pittia , Carla Daniela Di Mattia

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引用次数: 0

摘要

本研究评估了 60 和 100 兆帕（5 次循环）高压均质（HPH）对豌豆蛋白（PP、PP60 和 PP100）的界面特性和乳化活性的影响。垂滴分析表明，HPH 处理降低了豌豆蛋白的界面活性，以频率依赖的方式改变了吸附层的粘弹性。结构分析表明，HPH 会促进蛋白质聚集，主要影响豆蛋白，这与界面相互作用减弱直接相关。因此，使用经处理的蛋白质（EP60 和 EP100）稳定的乳液会立即出现不稳定现象，如絮凝和起泡，这一点已通过液滴粒度分布、反向散射曲线和 Turbiscan® 稳定指数测量得到证实。这些发现强调了选择适当加工条件以平衡蛋白质功能的重要性。未来的研究应探索其他压力/循环组合，以揭示最佳条件，在诱导有益的结构变化的同时，最大限度地减少聚集/异构化。总之，这项研究深入揭示了 HPH 如何影响豌豆蛋白结构、界面行为和乳液稳定性，为设计更稳定的植物乳液提供了支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization

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Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization

This study evaluated the effects of high-pressure homogenization (HPH) at 60 and 100 MPa (5 cycles) on the interfacial properties and emulsifying activity of pea proteins (PP, PP60, and PP100). Pendant drop analysis showed that HPH treatments decreased the interfacial activity of pea proteins, altering the viscoelasticity of the adsorbed layer in a frequency-dependent manner. Structural analysis revealed that HPH promoted protein aggregation, mainly affecting legumins, which was directly linked to weaker interfacial interactions. As a result, emulsions stabilized with treated proteins (EP60 and EP100) exhibited immediate destabilization phenomena, such as flocculation and creaming, as confirmed by droplet size distribution, backscattering profiles, and Turbiscan® Stability Index measurements.

The HPH-processing conditions adopted in this study impaired the emulsifying performance of pea proteins. These findings highlight the importance of selecting appropriate processing conditions to balance protein functionality. Future research should explore alternative pressure/cycle combinations to unveil the optimized conditions to induce beneficial structural changes while minimizing aggregation/oligomerization. Overall, this work provides insights into how HPH affects pea protein structure, interfacial behavior, and emulsion stability, supporting the design of more stable plant-based emulsions.

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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.