State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
J Agric Food Chem. 2014 Feb 19;62(7):1683-91. doi: 10.1021/jf405190h. Epub 2014 Feb 7.
Understanding the behavior of protein surfactants at the oil-water interface is essential to the design of physicochemically stable emulsions. The objective of the study was to investigate the steric role of an interfacial membrane made of structurally modified pea protein with alkaline pH treatment (APP) in the oxidative stability of oil-in-water emulsions. Confocal laser scanning microscopy depicted more uniform and smaller oil droplets that had a reduced tendency to coalesce for emulsions prepared with APP than with native pea protein (NPP). Correspondingly, the APP emulsions were less prone to oxidation (malonaldehyde, peroxide) during storage. Similarly, cryo-transmission electron microscopy revealed more uniform air pockets with smoother undersurface that were surrounded by partially coalesced emulsions in whipped creams prepared with APP than with NPP. The improved interfacial properties and steric hindrance played a crucial role in the inhibition of oxidation in emulsions by alkaline pH-modified pea protein.
了解蛋白质表面活性剂在油水界面的行为对于设计物理化学稳定的乳液至关重要。本研究的目的是研究结构改性豌豆蛋白与碱性 pH 处理（APP）形成的界面膜在水包油乳液的氧化稳定性中的空间位阻作用。共焦激光扫描显微镜显示，与天然豌豆蛋白（NPP）相比，用 APP 制备的乳液具有更均匀、更小的油滴，且聚结趋势降低。相应地，在储存过程中，APP 乳液的氧化（丙二醛、过氧化物）程度较低。同样，冷冻传输电子显微镜显示，与 NPP 相比，用 APP 制备的搅打奶油中，空气泡更均匀，下表面更光滑，部分聚结的乳液环绕着空气泡。碱性 pH 改性豌豆蛋白通过改善界面性能和空间位阻作用，在抑制乳液氧化方面发挥了关键作用。
