College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
Ultrason Sonochem. 2019 Dec;59:104748. doi: 10.1016/j.ultsonch.2019.104748. Epub 2019 Aug 23.
In this study, a high-intensity ultrasonic field was applied to the electrostatic interactions between soy protein isolate (SPI) and citrus pectin (CP). The emulsifying properties of SPI-CP soluble complexes formed under different ultrasound powers and durations were investigated and peaked at 630 W for 10 min. Micrographs of emulsions revealed that ultrasound-treated complexes generated a more homogeneous emulsion with significantly reduced and uniformly-distributed droplet sizes. To better understand the mechanism for the improved emulsifying properties, the physicochemical and structural properties of the SPI-CP complexes at pH 3.5 with and without ultrasound treatment were investigated. It was revealed that ultrasound increased the absolute values of the zeta potential and surface hydrophobicity of complexes, but significantly decreased their particle sizes, fluorescence intensity and turbidity. Results indicated that cavitation effects resulted in structural modifications in both biomacromolecules, as well as enhanced the electrostatic interactions between SPI and CP, which in combination contributed to the more desirable emulsifying properties of the complex.
在这项研究中，高强度超声场被应用于大豆分离蛋白（SPI）和柑橘果胶（CP）之间的静电相互作用。研究了在不同超声功率和时间下形成的 SPI-CP 可溶性复合物的乳化性能，在 630W 下持续 10 分钟时达到最佳效果。乳化液的显微照片显示，超声处理后的复合物生成了更均匀的乳液，其液滴尺寸显著减小且分布均匀。为了更好地理解改善乳化性能的机制，研究了在 pH 3.5 下有无超声处理的 SPI-CP 复合物的物理化学和结构特性。结果表明，超声增加了复合物的zeta 电位和表面疏水性的绝对值，但显著降低了它们的粒径、荧光强度和浊度。结果表明，空化作用导致了两种生物大分子的结构修饰，并增强了 SPI 和 CP 之间的静电相互作用，这两者共同促成了复合物更理想的乳化性能。
