Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer

文献类型： 外文期刊

第一作者： Shen, Qian

作者： Shen, Qian;Zheng, Wei;Han, Fei;Song, Rong;Li, Jing;Li, Yan;Li, Bin;Chen, Yijie;Dai, Jun;Chen, Yijie;Chen, Yijie

作者机构：

关键词： Pea protein isolate; Sequential adsorption; Quantitative proteomics

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 232 卷

页码：

收录情况： SCI

摘要： Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序