Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Republic of Korea.
Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Food Res Int. 2023 Oct;172:113203. doi: 10.1016/j.foodres.2023.113203. Epub 2023 Jun 28.
Pulse proteins as a sustainable protein source have attracted increasing interest in food development, but pulse proteins are generally less surface active than dairy proteins. This work introduces lentil protein (LP)-based fibrillar gel particles (FGPs) fabricated from heat-induced LP fibrillar aggregates by 1, 4, 8, and 16 h of heating, followed by particle reduction using sonication. The heating time significantly impacts the FGPs particle size and surface hydrophobicity. The FGP prepared by 4 h of heating (FGP-4) showed a small size (<200 nm) and homogeneous size distribution while possessing significantly increased surface hydrophobicity compared to untreated LP. Such structural features made FGP-4 better adsorb at the O/W interface and then completely covered the oil droplet surface, leading to homogeneous emulsions of small size (22.33 μm) and superior long-term stability without creaming for 30 days. In addition, the dispersed FGP in the bulk phase could develop interactions among each other, leading to improved emulsion viscosity and texture without oil droplet size change. This finding suggests that constructing fibril-type gel particles can provide a new strategy for forming superior O/W emulsions with improved stability from plant proteins.
豌豆蛋白作为一种可持续的蛋白质来源，在食品开发中越来越受到关注，但豌豆蛋白的表面活性通常低于乳蛋白。本工作介绍了通过加热诱导的豌豆蛋白纤维状聚集物，经过 1、4、8 和 16 小时的加热，然后通过超声处理进行颗粒减少，制备出基于菜豆蛋白（LP）的纤维状凝胶颗粒（FGP）。加热时间显著影响 FGPs 的粒径和表面疏水性。与未处理的 LP 相比，加热 4 小时制备的 FGP-4（FGP-4）具有较小的粒径（<200nm）和均匀的粒径分布，同时表面疏水性显著增加。这种结构特征使得 FGP-4 更好地吸附在 O/W 界面上，然后完全覆盖油滴表面，从而形成小粒径（22.33μm）且具有优异的长期稳定性的均匀乳液，在 30 天内没有出现分层。此外，分散在本体相中的 FGP 可以相互作用，在不改变油滴粒径的情况下，提高乳液的粘度和质地。这一发现表明，构建纤维型凝胶颗粒可以为植物蛋白形成具有更好稳定性的优质 O/W 乳液提供一种新策略。
