超声对不同发生状态花生分离蛋白-高甲氧基果胶油水界面行为的影响。

IF 9.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-09-12 DOI:10.1016/j.ultsonch.2025.107569

Jingmin Sun , Yingxi Li , Xiaoyang Sun , Fusheng Chen , Tingwei Zhu , Yu Chen , Lifen Zhang

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引用次数: 0

摘要

花生分离蛋白-高甲氧基果胶（PPI-HMP）乳状液不同的出现状态在超声下表现出不同的特征。本研究旨在探讨超声对不同赋存状态PPI-HMP界面行为的影响及其乳状稳定机理。采用荧光光谱、傅里叶变换红外光谱、接触角测量仪和扫描电镜对界面吸附的PPI和HMP含量以及界面吸附和未吸附组分的结构性质进行了研究。在pH 5.0、7.0和9.0时，超声增强了界面吸附PPI的含量。界面吸附PPI的结构特性表明，在pH为5.0时，超声有利于可溶性PPI- hmp配合物的形成和界面积累。在pH 7.0条件下，PPI和HMP相互竞争吸附。对界面未吸附组分的分析表明，在pH 7.0和9.0时，超声波增强了HMP分子间氢键的形成，在连续相中形成网状结构。研究结果为PPI-HMP和超声波在食品工业中的应用提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The influence of ultrasound on the oil–water interfacial behavior of peanut protein isolate-high methoxyl pectin with different occurrence states

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The influence of ultrasound on the oil–water interfacial behavior of peanut protein isolate-high methoxyl pectin with different occurrence states

Emulsions based on peanut protein isolate-high methoxyl pectin (PPI-HMP) with different occurrence states have diverse characteristics under ultrasound. This study aimed to explore the effects of ultrasound on the interfacial behavior and emulsion stabilization mechanisms of PPI-HMP with different occurrence states. Interface-adsorbed PPI and HMP contents and the structural properties of interface-adsorbed, and interface-unadsorbed components were investigated using fluorescence spectroscopy, Fourier transform infrared spectroscopy, a contact angle measuring instrument, and scanning electron microscopy. Ultrasound enhanced interface-adsorbed content of PPI at pH 5.0, 7.0, and 9.0. The structural properties of interface-adsorbed PPI showed that ultrasound facilitated the formation and interfacial accumulation of soluble PPI-HMP complexes at pH 5.0. Competitive adsorption between PPI and HMP was observed at pH 7.0. Analysis of interface-unadsorbed components showed that ultrasound enhanced the formation of hydrogen bonds among HMP molecules, resulting in network structures in the continuous phase at pH 7.0, and 9.0. The results provide a theoretical basis for applying PPI-HMP and ultrasound in the food industry.

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.