Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-10-01 Epub Date: 2023-03-02 DOI:10.1177/10820132231158278

Xinhua Xie, Bei Zhang, Bobo Zhang, Hongshuai Zhu, Lei Qi, Chao Xu, Lilin Cheng, Zhilu Ai, Qingshan Shi

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Abstract

An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0-5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.

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γ-聚谷氨酸对大豆分离蛋白稳定 O/W 乳液理化性质的影响

由于大豆分离蛋白（SPI）具有两亲性，因此人们对其在 O/W 型乳液中的应用越来越感兴趣。然而，在 pH 值为 4.5 左右时，SPI 几乎失去了亲水特性，从而大大限制了其在酸性环境下乳液中的应用。因此，SPI 的这一缺点亟待解决。本研究旨在探讨γ-聚谷氨酸（γ-PGA）对 SPI 稳定的 O/W 乳液理化性质的影响。结果表明，γ-PGA 与 SPI 之间的相互作用提高了 SPI 在溶液中的溶解度，并通过静电作用增加了 SPI 在 pH 值为 4.0-5.0 范围内的乳化性能。同时，通过ζ-电位仪证实了 SPI 乳液与 γ-PGA 之间的电荷中和作用。在 pH 值为 4.0 和 5.0 的乳液中加入γ-PGA 后，SPI 与阴离子γ-PGA 的静电络合降低了 SPI 乳液的粘度，这可能与共聚焦激光扫描显微镜测量所显示的现象有关。因此，SPI 与 γ-PGA 之间的静电络合表明，在酸性环境下，γ-PGA 有潜力用于 SPI 稳定的 O/W 乳液。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).