JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia.
J Agric Food Chem. 2024 Sep 4;72(35):19480-19493. doi: 10.1021/acs.jafc.4c05495. Epub 2024 Aug 22.
Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLNs showed different crystal polymorphisms and air-water interfacial activity. C14-DAG SLN with a contact angle ∼ 79° formed aqueous foam with supreme stability and high plasticity. Whey protein isolate and sodium caseinate (0.1 wt %) considerably enhanced the foamability and interfacial activity of SLNs and promoted the packing of particles at the bubble surface. However, high protein concentration caused foam destruction due to the competitive adsorption effect. β-sheet increased in protein after adsorption and changed the polymorphism and thermodynamic properties of SLN. The foam collapsing behaviors varied in the presence of protein. The results gave insights into fabricating ultrastable aqueous foams by using high-melting DAG particles. The obtained foams demonstrated good temperature sensitivity and plasticity, which showed promising application prospects in the food and cosmetic fields.
Pickering 泡沫在充气食品中有很大的应用潜力，但它们的发泡能力和物理稳定性仍远不能令人满意。在此，使用具有不同酰基链长的二酰基甘油通过蛋白质修饰来制备固体脂质颗粒 (SLN)。SLN 表现出不同的晶体多态性和气-水界面活性。接触角约为 79°的 C14-DAG SLN 形成了具有极高稳定性和高塑性的水基泡沫。乳清蛋白分离物和酪蛋白酸钠 (0.1wt%) 极大地提高了 SLN 的起泡性和界面活性，并促进了颗粒在气泡表面的堆积。然而，由于竞争吸附作用，高浓度的蛋白质会导致泡沫破坏。吸附后蛋白质中的β-折叠增加，并改变了 SLN 的多晶型和热力学性质。存在蛋白质时，泡沫的坍塌行为会发生变化。该结果为使用高熔点 DAG 颗粒制备超稳定水基泡沫提供了思路。所得泡沫表现出良好的温度敏感性和塑性，在食品和化妆品领域具有广阔的应用前景。
