Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion

IF 5.8 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-10-19 DOI:10.1007/s11947-024-03635-2

Elif Meltem İşçimen, Duygu Aslan Türker

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Abstract

The native sunflower meal protein (SFMP) offers promising applications in food structuring and functionality. To enhance the feasibility and efficiency of SFMP utilization, this study investigated the effects of alkaline pH-shifting modification on its functional, physicochemical, and structural properties. The structural changes induced by alkaline pH-shifting were evaluated using Fourier-transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses, revealing a significant increase in the random coil content from 5.13% in native protein (NP) to 31.38% in modified protein (MP). Furthermore, pH-shifting resulted in an expansion of the crystallization area in the 20° region and a reduction in the 10° zone. Additionally, Pickering emulsions (CNPE and CMPE) produced using chitosan were found to have higher emulsion stability compared to conventional emulsions (NPE and MPE). The samples with the highest absolute ζ-potential values were CMP (52.03 ± 0.78) and CNP (52.26 ± 1.89). Notably, CMP exhibited the best emulsion stability, with particle sizes of 19.98 ± 0.92 µm and 22.29 ± 1.03 µm on the first and fourteenth day, respectively. Overall, this study successfully demonstrated the creation of stable emulsions from SFMP isolate.

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pH值偏移对葵花籽蛋白异构体的影响改善壳聚糖稳定的皮克林乳液的稳定性和界面特性

天然向日葵蛋白（SFMP）在食品结构和功能方面具有广阔的应用前景。为了提高SFMP利用的可行性和效率，研究了碱性移ph改性对其功能、理化和结构性能的影响。利用傅里叶变换红外（FTIR）、x射线衍射（XRD）和扫描电镜（SEM）分析了碱性转移引起的结构变化，发现天然蛋白（NP）的随机线圈含量从5.13%显著增加到修饰蛋白（MP）的31.38%。此外，ph位移导致20°区域的结晶面积扩大，10°区域的结晶面积减小。此外，壳聚糖制备的皮克林乳液（CNPE和CMPE）与常规乳液（NPE和MPE）相比，具有更高的乳液稳定性。绝对ζ电位值最高的样品为CMP（52.03±0.78）和CNP（52.26±1.89）。值得注意的是，CMP的乳液稳定性最好，第1天和第14天的粒径分别为19.98±0.92µm和22.29±1.03µm。总的来说，本研究成功地证明了从SFMP分离物中产生稳定的乳剂。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.