Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
J Sci Food Agric. 2020 Aug 30;100(11):4237-4244. doi: 10.1002/jsfa.10464. Epub 2020 May 20.
Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment.
In this research, we studied the influence of ionic strength (sodium chloride 50-500 mmol L or calcium chloride 5-50 m mol L ) and pH (2-9) on the stability of oil-in-water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested.
The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
小球藻是商业化和研究最多的微藻物种之一。最近的研究报道，经过热酸处理后，小球藻不溶性蛋白质部分的乳化性能得到了改善。
在这项研究中，我们研究了离子强度（氯化钠 50-500mmol/L 或氯化钙 5-50mmol/L）和 pH 值（2-9）对未经处理的不溶性微藻蛋白部分或盐酸处理 65°C（水解物 65）或 85°C（水解物 85）4 小时后得到的水解产物 3%（w/w）制备的水包油乳液的稳定性的影响。通过将 10%（w/w）油混合并在 68.9 MPa 下均化来制备乳液。随后调整离子强度和 pH 值。尽管离子强度或 pH 值发生了广泛变化，但乳液的平均粒径仍保持不变。用 Hydrolysates 85 稳定的乳液在所有测试的离子强度或 pH 值下都能稳定地防止聚结。
结果表明，酸水解不溶性微藻蛋白部分在各种基于乳液的食品系统的配方中具有很高的应用潜力。©2020 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
