Dursun Capar Tugba, Iscimen Elif Meltem, McClements David Julian, Yalcin Hasan, Hayta Mehmet
Department of Food Engineering, University of Erciyes, Kayseri, Türkiye.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA.
J Sci Food Agric. 2024 Aug 30;104(11):6483-6493. doi: 10.1002/jsfa.13472. Epub 2024 Mar 29.
Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil-in-water emulsions prepared using faba bean protein-grape leaf polyphenol (FP-GLP) conjugates as emulsifiers. Initially, FP-GLP conjugates were formed using an ultrasound-assisted alkali treatment. Then, corn oil-in-water emulsions were prepared using high-intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing-thawing, and heating on their physicochemical properties and stability were determined.
Microscopy and light scattering analysis showed that oil-in-water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze-thaw stability of emulsions prepared with protein-polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone.
This study showed that FP-GLP conjugates are effective plant-based emulsifiers for forming and stabilizing oil-in-water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
由于植物蛋白具有潜在的健康、可持续性和环境效益，它们在食品中作为功能性成分的应用越来越广泛。然而，其功能通常比它们旨在替代的合成或动物源成分要差。通过将植物蛋白与多酚结合，可以改善其功能性能。在本研究中，以蚕豆蛋白 - 葡萄叶多酚（FP - GLP）结合物作为乳化剂制备水包油乳液的形成及稳定性。最初，通过超声辅助碱处理形成FP - GLP结合物。然后，使用高强度超声（振幅60%，10分钟）制备玉米油包水乳液，并测定结合物浓度、pH值、离子强度、冻融和加热对其物理化学性质和稳定性的影响。
显微镜和光散射分析表明，在结合物浓度为2%及更高时，可以形成含有小油滴的水包油乳液。盐的添加降低了液滴之间的静电排斥力，增加了它们聚集的可能性。事实上，在氯化钠浓度≥50 mmol/L时观察到明显的液滴聚集。用蛋白 - 多酚结合物制备的乳液的冻融稳定性优于单独使用蛋白质制备的乳液。此外，由结合物稳定的乳液比单独由蛋白质制备的乳液具有更高的粘度。
本研究表明，FP - GLP结合物是用于形成和稳定水包油乳液的有效的植物基乳化剂。事实上，使用这些结合物形成的乳液对pH变化、加热、冷冻和加盐表现出更高的抗性。© 2024作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
