用豌豆蛋白-不同酚酸稳定食品级酸洗乳的研制。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-30 DOI:10.1002/jsfa.14397

Elif Meltem Işçimen

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引用次数: 0

摘要

背景：本研究旨在利用豌豆分离蛋白-酚酸（PPI-PA）为皮克林乳状液制备新型功能稳定剂。稳定剂由PPI与没食子酸（GA）、阿魏酸（FA）、香豆酸（CA）和绿原酸（CGA）共价键合成。利用FTIR、XRD、SEM和荧光光谱对PPI-PA相互作用引起的结构变化进行了表征。并对其抗氧化性能进行了评价。采用乳化活性指数（EAI）、乳液稳定性指数（ESI）、接触角、表面张力、ζ-电位、光学性质和共聚焦显微镜对PPI-PA共轭物稳定的皮克林乳液进行了评价。结果：在PPI结构中加入PA可显著增强蛋白的乳状特性。结构分析显示与PA相互作用后蛋白特性发生变化。PPI-FA对DPPH的清除率最高，为37.59±1.01%。PPI-GA、PPI-FA和PPI-CGA样品的ESI均优于PPI-CA样品。PPI、PPI- ga、PPI- fa、PPI- ca和PPI- cga的EAI值分别为53.86、50.82、64.94、57.06和72.24 m2 g-1。考虑到表面张力的结果，在PPI结构中加入PA可以有效地提高蛋白质的乳化性能。结论：PPI-GA、PPI-FA和PPI-CGA是一种新型的食品稳定剂，可以提高皮克林乳剂的稳定性。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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Production of a food-grade pickering emulsion stabilized by pea protein-different phenolic acids.

Background: This study aimed to use pea protein isolate-phenolic acids (PPI-PA) to create novel functional stabilizers for Pickering emulsions. The stabilizers were produced by the covalent bonding of PPI with gallic acid (GA), ferulic acid (FA), coumaric acid (CA), and chlorogenic acid (CGA). Structural changes resulting from PPI-PA interactions were characterized using FTIR, XRD, SEM, and fluorescence spectroscopy. Antioxidant properties were also evaluated. The emulsifying activity index (EAI), emulsion stability index (ESI), contact angle, surface tension, ζ-potential, optical properties, and confocal microscopy were used to evaluate the Pickering emulsions stabilized by PPI-PA conjugates.

Results: Including PA in the PPI structure significantly enhanced the emulsion characteristics of the protein. Structural analysis revealed changes in protein characteristics after interaction with PA. The highest DPPH scavenging activity was observed for the PPI-FA, with a value of 37.59 ± 1.01%. The ESI of PPI-GA, PPI-FA, and PPI-CGA samples was better than that of PPI-CA. The EAI values for PPI, PPI-GA, PPI-FA, PPI-CA, and PPI-CGA were 53.86, 50.82, 64.94, 57.06, and 72.24 m² g^-1, respectively. Considering the surface tension results, adding PA to the PPI structure effectively enhances the emulsion properties of the protein.

Conclusion: The results of this study indicate that PPI-GA, PPI-FA, and PPI-CGA are novel particles that can serve as effective food-grade stabilizers, enhancing the stability of Pickering emulsions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.