食用豌豆蛋白稳定乳的配方与表征：藻蓝蛋白作为共乳化剂的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-31 DOI:10.1016/j.foodhyd.2025.111591

Eleni Galani , Aggelos Charisis , Eleni P. Kalogianni , Vassiliki Papadimitriou , Aristotelis Xenakis , Maria D. Chatzidaki

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引用次数: 0

摘要

食物的可持续性和功能性非常重要，日益繁重的生活方式使它们成为迫切需要解决的问题。以豌豆分离蛋白（PPI）和藻蓝蛋白（PC）为乳化剂，制备了水包油（O/W）乳状液。ph转移法与高压处理相结合形成PPI颗粒，PC未经处理溶解在生成颗粒的溶液中。用动态光散射（DLS）和垂滴技术对所得的PPI - PC溶液进行了尺寸分析和动态界面张力（DIT）分析。采用高压法制备乳剂，用激光衍射（LD）和共聚焦激光扫描显微镜（CLSM）对乳剂进行了尺寸分析。考察了特级初榨橄榄油（EVOO）和葵花籽油（SFO）对乳剂配方和稳定性的影响。发现PPI颗粒在200 nm处，PDI值较小，而蛋白质的ζ-电位变化范围为PC为负，PPI为正，它们的组合接近中性。受蛋白质浓度、油体积分数和油类型的影响，乳状液的粒径变化范围为4.4 ~ 111.6 μm。为了描述油相，我们使用了吸附在CLSM上的蛋白质和颗粒。总的来说，所提出的系统是新颖的，由于高油体积分数，具有高包封效能。它们在20多天内保持稳定，并被PC染成蓝色，这可以作为食品中使用的传统化学着色剂的天然替代品。

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Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier

Food sustainability and functionality are of great importance and the increasingly burdened lifestyle makes them an issue urgent to be addressed. Herein, pea protein isolate (PPI) and phycocyanin (PC) from Spirulina platensis were used as emulsifiers of edible Oil-in-Water (O/W) emulsions. PPI particles formed by combining the pH-shifting method and high-pressure treatment, while PC was dissolved untreated in the occurred particles' solution. The obtained PPI particles- PC solutions were analyzed in terms of size with Dynamic Light Scattering (DLS), and for their Dynamic Interfacial Tension (DIT) with the pendant drop technique. Emulsions were produced using high-pressure and were analyzed in terms of size using Laser Diffraction (LD), and microscopically with Confocal Laser Scanning Microscopy (CLSM). The effect of Extra Virgin Olive Oil (EVOO) and Sunflower Oil (SFO) was examined for emulsions’ formulation and stability. It was found that PPI particles were at 200 nm with small PDI values, while the ζ-potential of proteins varied from negative for PC, positive for PPI and close to neutral for their combination. The droplet size of the emulsions varied from 4.4 μm to 111.6 μm, affected by the protein concentration, oil volume fraction as well as the oil type. To depict the oil phase, adsorbed proteins and particles on the CLSM were employed. Overall, the systems proposed are novel with high encapsulation potency due the high oil-volume fraction. They remain stable for over 20 days and are stained blue with PC, which can serve as a natural alternative to conventional chemical colorants used in foods.

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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.