Heat-induced aggregation and gelation of rapeseed proteins

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-03-14 DOI:10.1016/j.foodhyd.2025.111338

Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux

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Abstract

Heat-induced aggregation and gelation of rapeseed protein isolate (RPI) solutions and their principal protein components napin and cruciferin was investigated as a function of the pH, temperature, protein concentration and ionic strength. Confocal laser scanning microscopy (CSLM) showed that during heating RPI and purified cruciferin form microgels that subsequently aggregate and can form a gel if their concentration is sufficiently large. Purified napin by itself does not gel when heated, but was found to reinforce gels formed by cruciferin. Dynamic mechanical measurements showed that the gelation rate increased strongly with increasing temperature and was controlled by an activation energy of about 300 kJ/mol. The elastic shear modulus of RPI and cruciferin gels increased with increasing protein concentration. The elastic modulus of RPI gels increased with increasing pH between pH 4 and 7, but did not depend much on the pH between pH 7 and 10, nor on the addition of 0.1 M NaCl. However, for purified cruciferin the gels had a larger modulus close to pH 10 and in the presence of NaCl. During cooling the modulus further increased. The yield strain of the gels was found to be approximately 100 % almost independent of the pH and the concentration.

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油菜籽蛋白的热诱导聚集和凝胶化

研究了油菜籽分离蛋白（RPI）溶液及其主要蛋白质组分napin和cruciferin在pH、温度、蛋白质浓度和离子强度等条件下的热诱导聚集和凝胶作用。共聚焦激光扫描显微镜（CSLM）显示，在加热过程中，RPI和纯化的十字花素形成微凝胶，随后聚集，如果浓度足够大，可以形成凝胶。纯化的餐巾本身在加热时不会凝胶化，但发现它可以增强十字花素形成的凝胶。动态力学测量结果表明，凝胶速率随温度的升高而显著增加，并受300 kJ/mol左右的活化能控制。RPI和十字花素凝胶的弹性剪切模量随蛋白质浓度的增加而增加。在pH 4 ~ 7范围内，RPI凝胶的弹性模量随pH值的增加而增加，但与pH 7 ~ 10范围内的pH值关系不大，与0.1 M NaCl的加入关系也不大。然而，对于纯化的十字花素，在pH值接近10和NaCl存在的情况下，凝胶具有较大的模量。在冷却过程中，模量进一步增加。发现凝胶的屈服应变接近100%，几乎与pH和浓度无关。

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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.