脱酰胺豌豆蛋白稳定的超稳定高内相皮克林乳剂：形成机制及其在3D打印中的应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-26 DOI:10.1016/j.foodchem.2025.144541

Lijuan Luo , Ping Li , Yuanyuan Deng , Guang Liu , Yan Zhang , Xiaojun Tang , Pengfei Zhou , Zhihao Zhao , Mingwei Zhang

{"title":"脱酰胺豌豆蛋白稳定的超稳定高内相皮克林乳剂：形成机制及其在3D打印中的应用","authors":"Lijuan Luo , Ping Li , Yuanyuan Deng , Guang Liu , Yan Zhang , Xiaojun Tang , Pengfei Zhou , Zhihao Zhao , Mingwei Zhang","doi":"10.1016/j.foodchem.2025.144541","DOIUrl":null,"url":null,"abstract":"<div><div>Food-grade high internal phase emulsions (HIPEs) show promise for 3D printing applications, yet stabilizing them with natural ingredients remains challenging. This study investigated enzymatically deamidated pea protein isolate (DPPI) as a novel HIPE stabilizer. Compared to native protein, DPPI-stabilized HIPEs exhibited smaller droplet sizes, higher viscosity, and enhanced viscoelasticity. These emulsions maintained exceptional stability across various pH levels (3–9), high ionic concentrations (Na<sup>+</sup> up to 1200 mmol/L, Ca<sup>2+</sup> up to 25 mmol/L), heat treatments (up to 120 °C), and oxidative conditions. Interfacial analyses revealed DPPI formed denser interfacial films and stronger cross-linked networks between droplets, with optimal contact angles (90.35°) maximizing stability. DPPI-stabilized HIPEs demonstrated excellent 3D printing performance, producing precise structures with superior hardness and adhesiveness. Additionally, these emulsions showed higher lipid digestion rates (51.25 %), suggesting improved nutrient bioavailability. This plant-based stabilizer provides significant advantages for innovative food applications while addressing growing demand for sustainable protein alternatives.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"485 ","pages":"Article 144541"},"PeriodicalIF":9.8000,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing\",\"authors\":\"Lijuan Luo , Ping Li , Yuanyuan Deng , Guang Liu , Yan Zhang , Xiaojun Tang , Pengfei Zhou , Zhihao Zhao , Mingwei Zhang\",\"doi\":\"10.1016/j.foodchem.2025.144541\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Food-grade high internal phase emulsions (HIPEs) show promise for 3D printing applications, yet stabilizing them with natural ingredients remains challenging. This study investigated enzymatically deamidated pea protein isolate (DPPI) as a novel HIPE stabilizer. Compared to native protein, DPPI-stabilized HIPEs exhibited smaller droplet sizes, higher viscosity, and enhanced viscoelasticity. These emulsions maintained exceptional stability across various pH levels (3–9), high ionic concentrations (Na<sup>+</sup> up to 1200 mmol/L, Ca<sup>2+</sup> up to 25 mmol/L), heat treatments (up to 120 °C), and oxidative conditions. Interfacial analyses revealed DPPI formed denser interfacial films and stronger cross-linked networks between droplets, with optimal contact angles (90.35°) maximizing stability. DPPI-stabilized HIPEs demonstrated excellent 3D printing performance, producing precise structures with superior hardness and adhesiveness. Additionally, these emulsions showed higher lipid digestion rates (51.25 %), suggesting improved nutrient bioavailability. This plant-based stabilizer provides significant advantages for innovative food applications while addressing growing demand for sustainable protein alternatives.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"485 \",\"pages\":\"Article 144541\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-04-26\",\"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/S0308814625017923\",\"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/S0308814625017923","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

食品级高内相乳液（HIPEs）显示出3D打印应用的前景，但用天然成分稳定它们仍然具有挑战性。研究了酶解脱酰胺豌豆分离蛋白（DPPI）作为一种新型的HIPE稳定剂。与天然蛋白相比，dppi稳定的HIPEs具有更小的液滴大小，更高的粘度和增强的粘弹性。这些乳剂在各种pH值（3-9），高离子浓度（Na+高达1200 mmol/L， Ca2+高达25 mmol/L），热处理（高达120 °C）和氧化条件下保持卓越的稳定性。界面分析表明，DPPI在液滴之间形成了更致密的界面膜和更强的交联网络，最佳接触角（90.35°）最大限度地提高了稳定性。dppi稳定的HIPEs具有出色的3D打印性能，可以产生具有优异硬度和粘附性的精确结构。此外，这些乳剂具有较高的脂质消化率（51.25 %），表明营养物质的生物利用度提高。这种植物基稳定剂为创新食品应用提供了显著优势，同时满足了对可持续蛋白质替代品日益增长的需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing

查看原文本刊更多论文

Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing

Food-grade high internal phase emulsions (HIPEs) show promise for 3D printing applications, yet stabilizing them with natural ingredients remains challenging. This study investigated enzymatically deamidated pea protein isolate (DPPI) as a novel HIPE stabilizer. Compared to native protein, DPPI-stabilized HIPEs exhibited smaller droplet sizes, higher viscosity, and enhanced viscoelasticity. These emulsions maintained exceptional stability across various pH levels (3–9), high ionic concentrations (Na⁺ up to 1200 mmol/L, Ca²⁺ up to 25 mmol/L), heat treatments (up to 120 °C), and oxidative conditions. Interfacial analyses revealed DPPI formed denser interfacial films and stronger cross-linked networks between droplets, with optimal contact angles (90.35°) maximizing stability. DPPI-stabilized HIPEs demonstrated excellent 3D printing performance, producing precise structures with superior hardness and adhesiveness. Additionally, these emulsions showed higher lipid digestion rates (51.25 %), suggesting improved nutrient bioavailability. This plant-based stabilizer provides significant advantages for innovative food applications while addressing growing demand for sustainable protein alternatives.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.