Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-07-30 DOI:10.1016/j.foodhyd.2024.110484

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Abstract

The poor freeze-thaw stability of plant protein-based emulsions posed a major challenge for their application in the cold chain foods. The present study successfully prepared oil-in-water emulsions stabilized solely with pea protein isolate (PPI) with excellent freeze-thaw stability using a facile high intensity ultrasonic (HIU)-assisted method. The optimized emulsion can endure three freeze-thaw cycles without stratification or oil leakage, maintaining oil droplet sizes at the nanometer scale. Furthermore, changes of interfacial protein structure induced by HIU were systematically investigated to reveal the stabilizing mechanism. The freeze-thaw stability of emulsions treated under varying intensities was evaluated based on changes in the appearance and oil drop size distribution. The results showed that the oil drop size of emulsions decreased from micron to nanometer and the freeze-thaw stability was significantly enhanced with the increase of HIU intensity. The emulsion exhibited optimized freeze-thaw stability under 800W. Subsequently, the effect of HIU on the structure of interfacial protein was analyzed through SDS-PAGE, –SH/S–S contents, UV spectrum, surface hydrophobicity, protein adsorption percentage, emulsifying activity and interfacial dilatational rheology. It was found that HIU triggered crosslinking of disulfide bonds among interfacial PPI molecules and enhanced the strength of the interface layer. Additionally, HIU promoted the unfolding of interfacial PPI structure, resulting in the improvement of surface hydrophobicity, emulsifying activity, and interfacial adsorption percentage of PPI. The study demonstrated the feasibility of using HIU to improve the freeze-thaw stability of oil-in-water emulsions stabilized with PPI and provided references for the fabricating of plant protein-based frozen emulsion foods.

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制作具有高冻融稳定性的豌豆蛋白分离稳定水包油型乳剂高强度超声波对乳液和界面蛋白结构的影响

植物蛋白乳液的冻融稳定性较差，这对其在冷链食品中的应用构成了重大挑战。本研究采用简便的高强度超声波（HIU）辅助方法，成功制备了仅用豌豆蛋白分离物（PPI）稳定的水包油乳剂，其冻融稳定性极佳。优化后的乳液可经受三次冻融循环而不分层或漏油，油滴尺寸保持在纳米级。此外，还系统研究了 HIU 诱导的界面蛋白结构变化，以揭示其稳定机制。根据外观和油滴大小分布的变化，评估了经不同强度处理的乳液的冻融稳定性。结果表明，随着 HIU 强度的增加，乳液的油滴尺寸从微米级减小到纳米级，冻融稳定性显著增强。在 800W 条件下，乳液表现出最佳的冻融稳定性。随后，通过 SDS-PAGE、-SH/S-S 含量、紫外光谱、表面疏水性、蛋白质吸附率、乳化活性和界面扩张流变学分析了 HIU 对界面蛋白质结构的影响。研究发现，HIU 触发了界面 PPI 分子间二硫键的交联，增强了界面层的强度。此外，HIU 还能促进界面 PPI 结构的展开，从而改善 PPI 的表面疏水性、乳化活性和界面吸附率。该研究证明了使用 HIU 提高用 PPI 稳定的水包油乳液冻融稳定性的可行性，并为制作基于植物蛋白的冷冻乳液食品提供了参考。

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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.