控制一种升级版白蛋白溶液的pH值对其蛋白霜发泡和饼干性能的影响。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-15 DOI:10.1002/jsfa.14429

Hyun Woo Choi, Youngsang You, Jungwoo Hahn

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引用次数: 0

摘要

背景：本研究研究了从豇豆中提取球蛋白过程中产生的副产品——再循环白蛋白（UA）。虽然通常被丢弃，但UA表现出pH敏感行为，特别是在其等电点（~pH 5）附近聚集，这可能会影响其发泡能力。本研究旨在描述UA在pH范围内的物理化学性质，并评估其在蛋白酥饼模型系统中的功能。结果：将升级版白蛋白溶液（UAS）的pH值从原来的~5调整到3 ~ 7之间，以评价其功能反应。其中，pH为7的UAS泡沫容量为125.63%，zeta电位为-19.53 mV，表明界面活性和胶体稳定性增强。在pH值为7的条件下，使用UAS制备的蛋白酥饼（此处作为模型系统）显示出明确的充气结构，硬度为743.77 gf，与以蛋白为基础的对照相当。视觉和微观结构评估进一步证实了在最佳pH条件下纹理均匀性和内部空气细胞分布的改善。结论：研究结果表明，pH调节是改善曝气系统中UA功能性能的有效策略。通过使用蛋白酥饼作为模型食品基质，本研究证实了UAS作为可持续的ph响应发泡剂的潜力。这些见解有助于使富含蛋白质的副产品增值，并开发功能性植物性成分。©2025化学工业协会。

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Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookie properties.

Background: The present study investigated upcycled albumin (UA), a by-product generated during the extraction of globulin proteins from cowpeas. Although typically discarded, UA exhibits pH-sensitive behavior, particularly aggregating near its isoelectric point (~pH 5), which may influence its foaming capacity. This study aimed to characterize the physicochemical properties of UA across a pH range and to assess its functionality in a model meringue cookie system.

Results: The pH of the upcycled albumin solution (UAS) was adjusted from its native value of ~5 to a range between 3 and 7 to evaluate its functional response. Among these, pH 7 exhibited the most favorable performance, with UAS achieving a foaming capacity of 125.63% and a zeta potential of -19.53 mV, indicating enhanced interfacial activity and colloidal stability. Meringue cookies prepared using UAS at pH 7, used here as a model system, showed a well-defined aerated structure and a hardness of 743.77 gf, comparable to that of egg-white-based controls. Visual and microstructural assessments further confirmed improvements in texture uniformity and internal air cell distribution at this optimal pH condition.

Conclusion: The findings demonstrate that pH adjustment is an effective strategy to improve the functional performance of UA in aerated systems. By using meringue cookies as a model food matrix, the present study confirms the potential of UAS as a sustainable, pH-responsive foaming agent. These insights contribute to valorizing protein-rich by-products and developing functional plant-based ingredients. © 2025 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.