Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2023-06-15 DOI:10.1016/j.foodhyd.2023.108958

Jingrong Ma , Chuang Pan , Haiming Chen , Yan Chen , Weijun Chen , Jianfei Pei , Ming Zhang , Qiuping Zhong , Wenxue Chen

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引用次数: 6

Abstract

For better understanding the emulsification mechanism of coconut globulin (CG) at different pH, the relationship between interfacial behavior and emulsion stability (O/W) of unheated and heated (90 °C, 30 min) CG with different pH (3-11) were investigated. The dynamic interfacial tension of CG exhibited the lowest value at pH 11, followed by pH 9, 3, 7, and 5. CG had the best interfacial adsorption at pH 5 but had an interfacial desorption at pH 11. All groups displayed decreased adsorption after heating. The CG at pH 5 had the highest dilatational elasticity modulus (E_d), followed by pH 3, 7, 9, and 11. The E_d trend of heated CG was consistent with the unheated samples but significantly decreased. Under high frequency and amplitude perturbation, the CG at pH 11 had a higher dilatational modulus (E). The CG showed a better interfacial behavior that contributed to a better emulsion stability at pH 3 whether been heated or not. The illumination of relation between interfacial behavior and emulsion stability is of great significance in promoting the application of CG as an emulsifier.

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不同pH下椰子球蛋白的界面行为:与乳状液稳定性的关系

为了更好地了解椰子球蛋白(CG)在不同pH下的乳化机理，研究了不同pH(3-11)条件下未加热和加热(90℃，30 min) CG的界面行为与乳液稳定性(O/W)的关系。CG的动态界面张力在pH值为11时最低，其次为9、3、7和5。CG在pH 5时界面吸附效果最好，在pH 11时界面脱附效果较好。加热后各组吸附量均下降。CG在pH为5时的膨胀弹性模量(Ed)最高，其次是pH为3、7、9和11。加热CG的Ed趋势与未加热样品一致，但显著降低。在高频率和振幅扰动下，CG在pH值为11时具有更高的膨胀模量(E)，无论加热与否，CG都表现出更好的界面行为，这有助于在pH值为3时具有更好的乳液稳定性。阐明界面行为与乳状液稳定性之间的关系，对促进CG作为乳化剂的应用具有重要意义。

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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.