Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a beta-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior

文献类型： 外文期刊

第一作者： Peng, Dengfeng

作者： Peng, Dengfeng;Li, Bin;Peng, Dengfeng;Sagis, Leonard M. C.;Peng, Dengfeng;Jin, Weiping

作者机构：

关键词： Foaming agents; Microgel aggregates; Structures; Foaming properties; Surface morphology

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 122 卷

页码：

收录情况： SCI

摘要： Foamability, foam stability, foam rheological properties, and foam plasticity of foaming agents are key parameters in determining the quality of foamed food, but with current foaming agents these parameters are difficult to optimize simultaneously. In this study, gliadin nanoparticles (GNPs) were mixed with a beta-lactoglobulin fibrilpeptide mixture (beta-lgFP) to determine their assembly mechanism, and foaming properties of the resulting aggregates at a pH of 3.0-7.0. Structural information of GNP-beta-lgFP aggregates was obtained using CLSM, TEM, and SEM. When mixing GNPs with beta-lgFP solutions, at a pH of 3.0-6.0, the GNPs with small size adhered to the surface of the fibrils. GNPs and beta-lgFP then assembled into microgel network structures. GNP-beta-lgFP aggregates at a pH of 3.0-6.0 had the ability to adsorb to the air/water interface and form a dense microgel surface structure. Aggregates with pH of 4.0-5.0 possessed remarkable foamability (>265%), high foam stability (t(1/2)>18 h), and a uniquely high viscoelastic modulus, even at very low concentration of GNP-beta-lgFP (GNPs-1 mg/ mL and (beta-lgFP similar to 1 mg/mL). By mixing beta-lgFP with GNPs, the beta-lgFP prevented the fusing of GNPs at the air/water interface. Shaped foams made from aggregates (GNPs similar to 8 mg/mL and (3-lgFP similar to 8 mg/mL) at a pH of 4.5 show better shape retention than egg white foams. These results demonstrate that GNP-beta-lgFP aggregates could act as an efficient foaming agent and could be applied in the field of foamed food products.

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