Ma Haizhu, Zhang Lina, Niu Xinran, Zhang Yinuo, Yang Xiaoyu, Li Liang
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol. 2025 Apr;301:140067. doi: 10.1016/j.ijbiomac.2025.140067. Epub 2025 Jan 19.
This paper investigated the effects of heating and pH on the stability of emulsions of non-covalent complexes of gellan gum (GG) and soy protein isolate (SPI). As a result, the GG-SPI complexes stabilized emulsion exhibited a minimum emulsion particle size (945 ± 23 nm), a maximum absolute values of zeta-potential (-32.7 ± 0.81 mV), the highest values of emulsion activity index (EAI) and stability index (ESI) (132 ± 4.7 min) when emulsion was prepared under the following conditions: oil phase ratio of 18 %, polysaccharide-protein proportion of 1:8 (w/w), homogeneous pressure at 80 MPa and homogeneous time at 4 min. GG-SPI emulsion had the best emulsification performance at pH 9.0 and 75 °C owing to the protein defolding occurred, the content of α-Helix increased, hydrophobic groups were exposed, and the number of negative groups on the surface of proteins increased under the high pH and high temperature conditions. The experimental results revealed the key role of heating and pH treatment for protein emulsion stability regulation, which will enrich the application of gellan gum in soy protein emulsions and provide an important theoretical basis for the future application of emulsion modification.
本文研究了加热和pH值对结冷胶（GG）与大豆分离蛋白（SPI）非共价复合物乳液稳定性的影响。结果表明，当在以下条件下制备乳液时，GG-SPI复合物稳定的乳液表现出最小的乳液粒径（945±23 nm）、最大的ζ-电位绝对值（-32.7±0.81 mV）、最高的乳液活性指数（EAI）和稳定性指数（ESI）（132±4.7分钟）：油相比为18%，多糖-蛋白质比例为1:8（w/w），均质压力为80 MPa，均质时间为4分钟。由于在高pH值和高温条件下蛋白质发生解折叠，α-螺旋含量增加，疏水基团暴露，蛋白质表面负电荷基团数量增加，GG-SPI乳液在pH 9.0和75°C时具有最佳乳化性能。实验结果揭示了加热和pH处理对蛋白质乳液稳定性调控的关键作用，这将丰富结冷胶在大豆蛋白乳液中的应用，并为乳液改性的未来应用提供重要的理论依据。
