Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-07-23 DOI:10.1016/j.fochx.2024.101690

Qian Wang, Chunxia Li, Yuqian Qiao, Yacheng Hao, Zhiyong Gong, Yongning Wu, Xiao Guo, Xin Liu

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Abstract

The emulsification stability of microalgae protein (MP) is limited to strongly alkaline conditions, restricting its applications in food processing. This study aims to investigate the capability of carboxymethyl chitosan (CMCS) to improve MP's emulsification stability over a wider pH range. Results indicated soluble MP-CMCS complexes formed at pH 2, 4, and 7, while aggregation of the complexes occurred at pH 8. The complexes stabilized emulsions exhibited smaller droplet sizes and higher absolute zeta potential at pH 2, 4, and 7 compared to pH 8. After 2 weeks of storage, emulsions remained stable at pH 2, 4, and 7, with significant delamination at pH 8. Laser confocal microscopy confirmed uniform droplet distribution at pH 2 and 7, with slight fusion at pH 4. The complexes stabilized emulsions exhibited higher viscosity and shear stress than MP stabilized emulsions at pH 2, 4, and 7. The stronger viscoelastic properties and higher storage moduli (G') values of MP-CMCS complexes under acidic and neutral conditions indicated stronger intermolecular interactions compared to alkaline conditions. The increase in G' and loss moduli (G") values for emulsions at pH 8 under stress highlighted the significant impact on network structure strength and viscosity in these emulsions. This study elucidated the binding interactions between MP and CMCS under various pH conditions, and demonstrated a feasible approach to improving MP's emulsification stability over a wider pH range.

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通过羧甲基壳聚糖复合物提高微藻蛋白质乳液在酸性和中性条件下的物理稳定性

微藻蛋白（MP）的乳化稳定性仅限于强碱性条件，限制了其在食品加工中的应用。本研究旨在探讨羧甲基壳聚糖（CMCS）在更宽的 pH 值范围内提高 MP 乳化稳定性的能力。结果表明，在 pH 值为 2、4 和 7 时，可溶性 MP-CMCS 复合物会形成，而在 pH 值为 8 时，复合物会发生聚集。与 pH 值为 8 时相比，在 pH 值为 2、4 和 7 时，复合物稳定乳液的液滴尺寸更小，绝对 Zeta 电位更高。经过 2 周的储存后，乳液在 pH 值为 2、4 和 7 时保持稳定，而在 pH 值为 8 时则出现明显的分层现象。激光共聚焦显微镜证实，在 pH 值为 2 和 7 时，液滴分布均匀，而在 pH 值为 4 时则出现轻微的融合现象。在 pH 值为 2、4 和 7 时，络合物稳定乳液比 MP 稳定乳液表现出更高的粘度和剪切应力。在酸性和中性条件下，MP-CMCS 复合物具有更强的粘弹性和更高的储存模量（G'）值，这表明分子间的相互作用比碱性条件下更强。在 pH 值为 8 的应力条件下，乳液的 G'值和损失模量（G"）值增加，突出表明了这些乳液对网络结构强度和粘度的重大影响。这项研究阐明了在不同 pH 值条件下 MP 与 CMCS 之间的结合相互作用，并展示了在更广泛的 pH 值范围内提高 MP 乳化稳定性的可行方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
阿拉丁	Rhodamine B		￥22.00~￥10920.00
上海源叶	Carboxymethyl chitosan (CMCS)	>90%

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.