{"title":"ph处理金鲳鱼蛋白的构象和理化性质对油/水界面性质和乳状液稳定性的影响","authors":"Shuang Sun, Sihui Li, Huijia Yan, Henan Zou, Cuiping Yu","doi":"10.1111/ijfs.15374","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The influence of pH (3.0, 5.0, 7.0 and 9.0) on the conformation, physico-chemical properties, interfacial properties and emulsion stability of golden pompano protein (GPP) was investigated. The conformation structures of GPP were characterised by Fourier transform-infrared spectroscopy and intrinsic emission fluorescence spectroscopy. The particle size, zeta-potential and solubility of GPP were also investigated. The interfacial properties were characterised by the interfacial tension and the percentage of absorbed protein at the oil/water interface. GPP under pH 3.0 displayed a lowest interfacial tension, the highest emulsifying stability index value. Creaming stability, viscosity and microstructure of the emulsion stabilised by GPP under different oil/water ratios (2:8, 3:7, 4:6 and 5:5) (v/v) were also investigated. The increase of the oil/water ratio increased the viscosity of the continuous phase, thereby improving the emulsion stability. The conformational changes of GPP significantly affected their physico-chemical and interfacial properties, thus improving GPP-stabilised emulsion stability.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2021-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"The conformation and physico-chemical properties of pH-treated golden pompano protein on the oil/water interfacial properties and emulsion stability\",\"authors\":\"Shuang Sun, Sihui Li, Huijia Yan, Henan Zou, Cuiping Yu\",\"doi\":\"10.1111/ijfs.15374\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The influence of pH (3.0, 5.0, 7.0 and 9.0) on the conformation, physico-chemical properties, interfacial properties and emulsion stability of golden pompano protein (GPP) was investigated. The conformation structures of GPP were characterised by Fourier transform-infrared spectroscopy and intrinsic emission fluorescence spectroscopy. The particle size, zeta-potential and solubility of GPP were also investigated. The interfacial properties were characterised by the interfacial tension and the percentage of absorbed protein at the oil/water interface. GPP under pH 3.0 displayed a lowest interfacial tension, the highest emulsifying stability index value. Creaming stability, viscosity and microstructure of the emulsion stabilised by GPP under different oil/water ratios (2:8, 3:7, 4:6 and 5:5) (v/v) were also investigated. The increase of the oil/water ratio increased the viscosity of the continuous phase, thereby improving the emulsion stability. The conformational changes of GPP significantly affected their physico-chemical and interfacial properties, thus improving GPP-stabilised emulsion stability.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2021-09-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15374\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15374","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The conformation and physico-chemical properties of pH-treated golden pompano protein on the oil/water interfacial properties and emulsion stability
The influence of pH (3.0, 5.0, 7.0 and 9.0) on the conformation, physico-chemical properties, interfacial properties and emulsion stability of golden pompano protein (GPP) was investigated. The conformation structures of GPP were characterised by Fourier transform-infrared spectroscopy and intrinsic emission fluorescence spectroscopy. The particle size, zeta-potential and solubility of GPP were also investigated. The interfacial properties were characterised by the interfacial tension and the percentage of absorbed protein at the oil/water interface. GPP under pH 3.0 displayed a lowest interfacial tension, the highest emulsifying stability index value. Creaming stability, viscosity and microstructure of the emulsion stabilised by GPP under different oil/water ratios (2:8, 3:7, 4:6 and 5:5) (v/v) were also investigated. The increase of the oil/water ratio increased the viscosity of the continuous phase, thereby improving the emulsion stability. The conformational changes of GPP significantly affected their physico-chemical and interfacial properties, thus improving GPP-stabilised emulsion stability.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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