Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
Food Chem. 2025 Jan 15;463(Pt 4):141431. doi: 10.1016/j.foodchem.2024.141431. Epub 2024 Sep 24.
Many plant proteins are amphiphilic molecules that can adsorb to air-water interfaces and form protective coatings around gas bubbles. In this study, the composition, structure, physicochemical properties, air-water interfacial properties, and foaming properties of 16 plant and microbial proteins were characterized. We found a correlation between the composition, structure, physicochemical properties, and foaming properties of the proteins. The foaming capacity of them showed a highly significant positive correlation (p ≤ 0.01) with their foaming stability, α-helix content, surface hydrophobicity, and free sulfhydryl content. The foaming capacity and foaming stability showed highly significant negative correlations with disulfide bond content (p ≤ 0.01). We found wheat gluten protein (WGP) and mung bean protein (MBP) had higher foaming capacity (102.67 ± 8.08 % and 89.33 ± 4.72 %), which could be attributed to higher surface hydrophobicity (179.68 ± 1.40 and 130.28 ± 1.41) and larger contact angle (82.369 ± 0.016° and 82.949 ± 0.228°).
许多植物蛋白是两亲性分子，能够吸附在气液界面上，并在气泡周围形成保护性涂层。在这项研究中，我们对 16 种植物和微生物蛋白的组成、结构、物理化学性质、气液界面性质和起泡性能进行了表征。我们发现这些蛋白的组成、结构、物理化学性质和起泡性能之间存在相关性。它们的起泡能力与起泡稳定性、α-螺旋含量、表面疏水性和游离巯基含量呈高度显著正相关（p≤0.01）。起泡能力和起泡稳定性与二硫键含量呈高度显著负相关（p≤0.01）。我们发现小麦面筋蛋白（WGP）和绿豆蛋白（MBP）具有更高的起泡能力（102.67±8.08%和 89.33±4.72%），这归因于更高的表面疏水性（179.68±1.40 和 130.28±1.41）和更大的接触角（82.369±0.016°和 82.949±0.228°）。
