Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-08-29 DOI:10.1016/j.foodhyd.2024.110580

Yuanyuan Zhang, Haobo Jin, Yanli Wang, Erjiao Li, Sadaqat Ali, Xiang Fan, Yanbin Song, Yunxin Sun, Long Sheng

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Abstract

Nonionic emulsifiers (NE) are widely used in sponge cakes because they can effectively improve the foaming properties of whole egg liquids (WEL). The WEL are rich in protein, lipids and water, forming air-water and oil-water interface during whipping and foaming. However, different NE plays different roles in the interface. No systematic study has been conducted on the stabilization mechanism of WEL by NE. This study first investigated the effect of different NE on the foaming properties of WEL. It was found that WEL with sucrose ester-9 (SE-9) had the highest foam stability (FS) (92.52%), while that with Tween 80 had the lowest (75.55%). It was found that this was related to the higher interfacial protein substitution ability of Tween 80. Next, free triglyceride content and CLSM analysis confirmed that NE promoted the formation of more oil-water interfaces in the foam. Moreover, NE could improve FS by reducing droplet size and increasing viscosity. Finally, the higher surface activity of NE than proteins was demonstrated by interfacial adsorption kinetics and dilatation rheology. SE-9 interacted with proteins at the air-water interface to enhance interfacial rigidity, whereas adsorption of Tween 80 led to a decrease in the rearrangement rate. The results also showed that the formation of oil-water interfacial films was dominated by the adsorption of NE. This study illustrated how different NE stabilized air-water and oil-water interfaces, and the effect of synergistic/competitive interactions with proteins on the stability of the interfaces. This will provide new insights into the stability regulation of WEL foam.

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非离子乳化剂和蛋白质的协同/竞争作用对全蛋液泡沫稳定性的影响：基于空气-水和油水双界面视角

非离子乳化剂（NE）能有效改善全蛋液（WEL）的发泡特性，因此被广泛应用于海绵蛋糕中。全蛋液富含蛋白质、脂类和水，在打发和发泡过程中会形成气水界面和油水界面。然而，不同的 NE 在界面中起着不同的作用。关于 NE 对 WEL 的稳定机制，目前还没有系统的研究。本研究首先考察了不同 NE 对 WEL 发泡性能的影响。研究发现，含有蔗糖酯-9（SE-9）的 WEL 泡沫稳定性（FS）最高（92.52%），而含有吐温 80 的 WEL 泡沫稳定性（FS）最低（75.55%）。研究发现，这与吐温 80 较高的界面蛋白替代能力有关。接下来，游离甘油三酯含量和 CLSM 分析证实，NE 促进了泡沫中更多油水界面的形成。此外，NE 还能通过减小液滴尺寸和增加粘度来改善 FS。最后，界面吸附动力学和扩张流变学证明 NE 的表面活性高于蛋白质。SE-9 在空气-水界面上与蛋白质相互作用，增强了界面刚性，而 Tween 80 的吸附则导致重排速率下降。研究结果还表明，油水界面薄膜的形成主要受 NE 吸附的影响。这项研究说明了不同的 NE 如何稳定空气-水和油水界面，以及与蛋白质的协同/竞争作用对界面稳定性的影响。这将为 WEL 泡沫的稳定性调节提供新的见解。

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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.