College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
Food Chem. 2022 Sep 15;388:133031. doi: 10.1016/j.foodchem.2022.133031. Epub 2022 Apr 21.
The present study aimed to assess the effects of heat treatment (70-90 °C) and pH (pH 3-11) on the physicochemical, structural, and emulsifying properties of coconut globulins (CG). The results revealed that the emulsifying property was improved with increasing temperature due to the denaturation degree of CG. CG had a better emulsifying property at pH 3 but showed the worst emulsifying property at pH 5 due to its lowest solubility, surface hydrophobicity, and absolute value of zeta potential. The best emulsifying stability was detected at pH 11 with 90 °C heating. SDS-PAGE indicated that the formation of aggregates cross-linked by covalent bonds was the main reason for the better emulsion stability at pH 3 and pH 11 with 90 °C heating. The secondary structure showed that CG had more α-helix and β-turn contents as well as fewer β-sheet contents at pH 3 and pH 11 with 90 °C heating.
本研究旨在评估热处理（70-90°C）和 pH 值（pH 3-11）对椰子球蛋白（CG）的理化性质、结构和乳化性能的影响。结果表明，由于 CG 的变性程度，乳化性能随温度升高而提高。CG 在 pH 3 时具有更好的乳化性能，但在 pH 5 时乳化性能最差，因为其溶解度、表面疏水性和 zeta 电位绝对值最低。在 90°C 加热和 pH 11 下检测到最佳的乳化稳定性。SDS-PAGE 表明，在 pH 3 和 pH 11 下，90°C 加热时形成由共价键交联的聚集体是提高乳液稳定性的主要原因。二级结构表明，在 pH 3 和 pH 11 下，90°C 加热时 CG 具有更多的α-螺旋和β-转角含量以及更少的β-折叠含量。
