Ye Ziqin, Wang Jinying, Ma Guilan, Ma Jinge
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Food Chem X. 2025 May 8;28:102535. doi: 10.1016/j.fochx.2025.102535. eCollection 2025 May.
This study aimed to prepare different modified canola protein isolates (CPIs), including ultrasound (U), glycosylation (G), ultrasound-glycosylation (U-G), and glycosylation-ultrasound (G-U). Assess the effect of different modifications on the quality characteristics of CPIs and the ability to stabilize emulsions. Sonication was found to increase the surface hydrophobicity resulting from the unfolding structure of CPI. The dual-modified U-G-CPI with 27.69 % glycosylation showed a solubility of 90.26 %, and an emulsification capacity of 80.87 m/g. The emulsions stabilized by U-G-CPI exhibited higher degrees of protein adsorption (84.56 %) and a smaller particle size (4.22 μm) with a more homogeneous distribution at the oil-water interface. Additionally demonstrated enhanced thermal and salt stability resulting from its increased surface hydrophobicity and net charge. Overall, the ultrasound combined with glycosylation modification was found to significantly improve both the stability and emulsification properties of CPI, highlighting its potential as a plant-based emulsifier in the food sector and beyond.
本研究旨在制备不同的改性油菜籽分离蛋白(CPI),包括超声处理(U)、糖基化(G)、超声 - 糖基化(U - G)和糖基化 - 超声(G - U)。评估不同改性对CPI质量特性以及稳定乳液能力的影响。发现超声处理会增加由于CPI结构展开而产生的表面疏水性。糖基化率为27.69%的双重改性U - G - CPI的溶解度为90.26%,乳化能力为80.87 m/g。由U - G - CPI稳定的乳液表现出更高的蛋白质吸附度(84.56%)和更小的粒径(4.22μm),且在油水界面分布更均匀。此外,由于其表面疏水性和净电荷增加,还表现出增强的热稳定性和盐稳定性。总体而言,发现超声与糖基化改性相结合可显著提高CPI的稳定性和乳化性能,突出了其作为食品及其他领域植物基乳化剂的潜力。