Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-10-10 DOI:10.1016/j.foodhyd.2024.110717

Yanjun Sun , Yrjö H. Roos , Song Miao

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Abstract

The study investigated the interactions between high-methoxyl pectin (HMP) and milk fat globules or membrane (MFGs/MFGM) ingredients. Mixtures of raw milk and HMP at concentration of 0.20 %, 0.30 %, and 0.40 % (w/w) (designated as 0.20 pectin (Pec), 0.30 Pec, and 0.40 Pec, respectively) underwent cream separation and ultra-centrifugation to enrich the MFGs/MFGM materials, with raw milk without HMP serving as a control. The control and 0.20 Pec exhibited multimodal particle sizes distributions with the additional peaks within the range 0.01–0.10 μm. HMP at 0.20 % level enhanced system stability of MFGs/MFGM, indicated by a higher ζ−potential and a lower instability index compared to 0.30 % and 0.40 % levels. Fourier transform infrared spectroscopy (FTIR) showed HMP increased the random coil (%), accompanied by a reduction of α-helix structure (%) in MFGs/MFGM ingredients. SDS-PAGE analysis reveal lower band intensities of MFGM proteins, such as periodic acid Shciff Ⅲ (PAS Ⅲ), cluster of differentiation 36 (CD36), and butyrophilin (BTN) in the upper layers of 0.40 Pec compared to 0.30 Pec and 0.20 Pec materials. Rheograms demonstrated decreased viscosity in all materials with HMP, indicating shear-thinning behavior confirmed by flow behavior indexes (n) (0 < n < 1) using the Herschel-Bulkley model. Hierarchical cluster analysis (HCA) of the structural, compositional, physical stability, and rheological properties of MFGs/MFGM materials demonstrated that the 0.30 % and 0.40 % HMP levels gave the most pronounced effect.

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高甲氧基果胶对牛奶脂肪球乳液的结构、组成和流变特性的影响

该研究调查了高甲氧基果胶（HMP）与牛奶脂肪球或膜（MFGs/MFGM）成分之间的相互作用。将浓度为 0.20%、0.30% 和 0.40%（重量比）的原料奶和 HMP 混合物（分别称为 0.20 果胶 (Pec)、0.30 果胶 (Pec) 和 0.40 果胶 (Pec) ）进行奶油分离和超速离心，以富集 MFGs/MFGM 材料，不含 HMP 的原料奶作为对照。对照组和 0.20 Pec 的粒度分布呈多模式分布，在 0.01-0.10 μm 范围内有额外的峰值。与 0.30 % 和 0.40 % 的水平相比，0.20 % 水平的 HMP 可提高 MFGs/MFGM 的系统稳定性，表现为更高的ζ电位和更低的不稳定指数。傅立叶变换红外光谱（FTIR）显示，在 MFGs/MFGM 成分中，HMP 增加了无规线圈（%），同时减少了 α 螺旋结构（%）。SDS-PAGE 分析显示，与 0.30 Pec 和 0.20 Pec 材料相比，0.40 Pec 材料上层的 MFGM 蛋白，如周期性酸性 Shciff Ⅲ（PAS Ⅲ）、分化簇 36（CD36）和嗜丁蛋白（BTN）的条带强度较低。流变图显示，含有 HMP 的所有材料的粘度都有所下降，这表明材料具有剪切稀化特性，流变指数（n）（0 < n < 1）证实了这一点，该指数使用的是 Herschel-Bulkley 模型。对 MFGs/MFGM 材料的结构、成分、物理稳定性和流变特性进行的层次聚类分析（HCA）表明，0.30 % 和 0.40 % 的 HMP 水平具有最明显的效果。

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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.