The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-01 Epub Date: 2024-12-28 DOI:10.1016/j.fochx.2024.102140

Chunyang Xia , Fangxiao Lou , Shuo Zhang , Tianfu Cheng , Zhaodong Hu , Zengwang Guo , Ping Ma

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Abstract

The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest. The synergistic adsorption of Ru reduced the interfacial tension of the complexes and accelerated their diffusion, permeation, and rearrangement at the air/water interface. The results of rheology and Lissajous plots suggested that PP/Ru complexes functioned as an interfacing stabilizer, enhanced the elastic strength of interface film, and improved the stability of foam. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. When the substitution rate is 10 %, the texture, stability, and microstructure of the sample are nearly identical to those of full-fat cream.

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豌豆蛋白与芦丁复合物在气/液界面的稳定机理及其在低脂奶油中的应用。

本研究的目的是用豌豆分离蛋白(PP)/芦丁（Ru）配合物代替部分脂肪，生产健康稳定的低脂生奶油。Ru增强了PP的泡沫性能，当PP/Ru质量比为64:4时，Ru的结合当量最好，PP/Ru配合物粒径最小。钌的协同吸附降低了配合物的界面张力，加速了配合物在空气/水界面的扩散、渗透和重排。流变学和Lissajous图结果表明，PP/Ru配合物具有界面稳定剂的作用，增强了界面膜的弹性强度，提高了泡沫的稳定性。PP/Ru配合物作为脂肪替代品，促进脂肪球聚集，形成脂肪球网状结构。当替代率为10%时，样品的质地、稳定性和微观结构与全脂奶油几乎相同。

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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.