Lopez Christelle, Weber Magalie, Rabesona Hanitra, Pérez Javier, Artzner Franck, Bizien Thomas
INRAE, BIA, F-44316, Nantes, France.
Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192, Gif-sur-Yvette, France.
Curr Res Food Sci. 2024 Nov 14;9:100921. doi: 10.1016/j.crfs.2024.100921. eCollection 2024.
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we hypothesized that the crystallization properties of dairy emulsions could be affected by the chemical complexity of commercially available pea protein-rich ingredients that contain proteins but also endogenous lipids. Dairy emulsions (30 %wt milk fat) stabilized either by a pea protein isolate or dairy proteins were prepared, their microstructure and interfacial composition were characterized. The crystallization and melting properties of milk fat in anhydrous state and in the emulsions were examined by the combination of differential scanning calorimetry (DSC) and synchrotron-radiation X-ray diffraction as a function of temperature (SR-XRDT). The results revealed differences in the milk fat crystallization properties in emulsion as a function of the ingredient used and highlighted a specific role played by pea endogenous lipids. The pea protein-rich ingredient contained 12.1 %wt endogenous lipids including 56.2 %wt polar lipids, 40.7 %wt triacylglycerols (TAGs) and 3.1 %wt plant sterols. The partitioning of pea endogenous lipids occurred upon emulsion formation as a function of their polarity: liquid unsaturated fatty acid rich pea TAGs mixed with milk TAGs in the core of the lipid droplets while pea polar lipids migrated at the TAGs/water interface together with pea proteins. Pea polar lipids were composed of saturated high melting temperature (T) and unsaturated low T molecular species. High T pea polar lipids exhibited a phase transition on cooling (from L/expansed to L/condensed) and acted as interfacial templates for surface heterogeneous nucleation and crystal growth of high crystallization temperature milk TAGs. The key interfacial and functional roles played by pea endogenous lipids present in the protein isolate were demonstrated. This study highlights the importance to examine the chemical composition and the properties of plant-based ingredients that are increasingly used for sustainable food formulations.
在当前食品转型的背景下，消费者对可持续植物性蛋白质来源的需求不断增长，这激发了食品科学家对植物蛋白成分作为乳蛋白成分替代品的兴趣。在本研究中，我们假设市售富含豌豆蛋白的成分（含有蛋白质以及内源性脂质）的化学复杂性可能会影响乳状液的结晶特性。制备了由豌豆分离蛋白或乳蛋白稳定的乳状液（30%重量的乳脂肪），对其微观结构和界面组成进行了表征。通过差示扫描量热法（DSC）和同步辐射X射线衍射（SR-XRDT）相结合的方法，研究了无水状态和乳状液中乳脂肪的结晶和熔化特性随温度的变化。结果揭示了乳状液中乳脂肪结晶特性随所用成分的不同而存在差异，并突出了豌豆内源性脂质所起的特定作用。富含豌豆蛋白的成分含有12.1%重量的内源性脂质，其中包括56.2%重量的极性脂质、40.7%重量的三酰甘油（TAGs）和3.1%重量的植物甾醇。豌豆内源性脂质在乳状液形成时根据其极性进行分配：富含液态不饱和脂肪酸的豌豆TAGs与乳状液滴核心中的乳TAGs混合，而豌豆极性脂质与豌豆蛋白一起迁移到TAGs/水界面。豌豆极性脂质由饱和的高熔点温度（T）和不饱和的低T分子种类组成。高T豌豆极性脂质在冷却时表现出相变（从L/膨胀态转变为L/凝聚态），并作为高结晶温度乳TAGs表面异质成核和晶体生长的界面模板。证明了分离蛋白中存在的豌豆内源性脂质所起的关键界面和功能作用。本研究强调了研究越来越多地用于可持续食品配方的植物性成分的化学成分和特性的重要性。
