Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-10 DOI:10.1016/j.foodhyd.2024.110624

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Abstract

The synergistic effect of polysaccharides plays a crucial role in regulating the foaming properties of protein based aerated foods. In this study, the synergistic improvement mechanism of pea protein isolate (PPI)-sodium alginate (SA) composite on the foaming performance was determined through multi-component interaction, air/water interface adsorption behavior and foam properties. The results of interactions between PPI and SA indicated that SA and PPI could form smaller and more stable soluble composite through hydrogen bonding, hydrophobic interactions, and electrostatic interactions. The α-helix content of PPI significantly decreased, and PPI exhibited a more flexible secondary structure. In depth research on the air/water interfacial behavior and interfacial microstructure through adsorption kinetics, surface dilatational rheology and Lissajous plots indicated that the PPI-SA composite could accelerate the adsorption process, constructing a highly viscoelastic interface mainly based on elasticity. The results of foam properties showed soluble PPI-SA composite could prepare smaller and more dense foam with thicker and smoother interface film, which was beneficial to the foam stability. The results of small amplitude oscillatory shear and large amplitude oscillatory shear suggested that foam prepared by soluble PPI-SA composite showed stronger ability to resist deformation whether in linear or nonlinear viscoelastic region, revealing the good mechanical properties of these foam under extreme processing conditions and feasibility to improve the quality of aerated food. When the mass ratio of PPI/SA was 1:0.3, the foam properties was strongest. When the mass ratio of PPI/SA exceeded 1:0.3, insoluble substances appeared in the composite system, which was disadvantageous to foam properties and deformation resistance. Therefore, the complexation of PPI and SA was an effective way to improve the air/water interface and foaming properties of PPI, providing theoretical guidance for targeted regulation of the foaming properties of protein based aerated foods.

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海藻酸钠协同改善豌豆蛋白分离物发泡特性的机理：气/水界面微观结构和流变特性

多糖的协同效应在调节蛋白质类充气食品的发泡性能方面起着至关重要的作用。本研究通过多组分相互作用、气/水界面吸附行为和泡沫特性，确定了豌豆蛋白分离物（PPI）-海藻酸钠（SA）复合材料对发泡性能的协同改善机制。PPI 和 SA 之间的相互作用结果表明，SA 和 PPI 可通过氢键、疏水作用和静电作用形成更小、更稳定的可溶性复合材料。PPI的α-螺旋含量明显降低，PPI表现出更灵活的二级结构。通过吸附动力学、表面扩张流变学和 Lissajous 图对空气/水界面行为和界面微观结构进行的深入研究表明，PPI-SA 复合材料可加速吸附过程，构建以弹性为主的高粘弹性界面。泡沫特性结果表明，可溶性 PPI-SA 复合材料能制备出更小、更致密的泡沫，界面膜更厚、更光滑，有利于泡沫的稳定性。小振幅振荡剪切和大振幅振荡剪切结果表明，可溶性 PPI-SA 复合材料制备的泡沫无论是在线性粘弹性区域还是在非线性粘弹性区域都表现出较强的抗变形能力，这表明这些泡沫在极端加工条件下具有良好的机械性能，对提高充气食品的质量具有可行性。当 PPI/SA 的质量比为 1:0.3 时，泡沫性能最强。当 PPI/SA 的质量比超过 1:0.3 时，复合体系中会出现不溶性物质，不利于泡沫性能和抗变形性。因此，PPI 与 SA 的复配是改善 PPI 气水界面和发泡性能的有效方法，为有针对性地调节蛋白质类充气食品的发泡性能提供了理论指导。

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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.