Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions

文献类型： 外文期刊

第一作者： Shao, Jiaqi

作者： Shao, Jiaqi;Yang, Jing;Huang, Fenghong;Chen, Yashu;Chen, Hongjian;Peng, Dengfeng;Deng, Qianchun;Shao, Jiaqi;Xiao, Junxia;Jin, Weiping;Geng, Fang

作者机构： Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Res Ctr Oil & Plant Prot Engn Technol, Key Lab Oilseeds Proc,Oil Crops & Lipids Proc Tech, Wuhan 430062, Hubei, Peoples R China;Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China;Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Sichuan, Peoples R China

关键词： Plant protein; Co-extraction; Natural nanoparticle; Air-/oil -water interfaces; Emulsion/foam

期刊名称：FOOD RESEARCH INTERNATIONAL （ 2022影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 175 卷

页码：

收录情况： SCI

摘要： Enrichment of plant proteins with functionality is of great importance for expanding their application in food formulations. This study proposed an innovation to co-enrich soy protein and flaxseed protein to act as efficient interfacial stabilizers for generating foams and emulsions. The structure, interfacial properties, and functionalities of the soy protein-flaxseed protein natural nanoparticles (SFNPs) obtained by alkali extraction-isoelectric precipitation (AE) and salt extraction-dialysis (SE) methods were investigated. Overall, the foamability of AESFNPs (194.67 %) was 1.45-fold that of SE-SFNPs, due to their more flexible structure, smaller particle size, and suitable surface wettability, promoting diffusion and adsorption at the air-water interface. AE-SFNPs showed higher emulsion stability (140.89 min), probably because the adsorbed AE-SFNPs with smaller size displayed soft particle-like properties and stronger interfacial flexibility, and therefore could densely and evenly arrange at the interface, facilitating the formation of a stiff and solid-like interfacial layer, beneficial for more stable emulsion formation. The findings may innovatively expand the applications of SFNPs as food ingredients.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序