Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
文献类型： 外文期刊
作者： Ma, Jingrong 1 ; Pan, Chuang 2 ; He, Rongrong 1 ; Chen, Weijun 1 ; Pei, Jianfei 1 ; Zhong, Qiuping 1 ; Chen, Haiming 1 ; Chen, Wenxue 1 ;
作者机构： 1.Hainan Univ, Coll Food Sci & Engn, HNU HSF Collaborat Innovat Lab, 58 People Rd, Haikou 570228, Peoples R China
2.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,South China Sea Fisheries, Guangzhou 510300, Peoples R China
关键词： Coconut globulins; Subcritical water treatment; Conformational flexibility; Interfacial properties; Emulsion stability
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2024 年 152 卷
页码：
收录情况： SCI
摘要： Except for conventional heat treatment, subcritical water treatment also has been applied in the modification of protein. In order to find out whether subcritical water treatment can improve the emulsification property of coconut globulin (CG), the effects of physicochemical properties and interfacial behavior on the emulsifying properties of subcritical water-treated (120 degrees C for 20 min) CG were investigated and compared with conventional heated (90 degrees C for 20 min) CG. The solubility of 90 degrees C-CG and 120 degrees C-CG was 72.24% and 81.92%, respectively. Compared to 90 degrees C-CG, the 120 degrees C-CG has smaller size and higher surface hydrophobicity. The 120 degrees C-CG showed higher conformational flexibility which corresponded to the higher interfacial adsorption and viscoelasticity. In addition, the 120 degrees C-CG displayed higher emulsifying stability but lower emulsifying activity than 90 degrees C-CG due to the lower interfacial thickness. Moreover, the 120 degrees C-CG showed higher strain softening under higher amplitude perturbation and higher instability index after centrifuging. However, the emulsion stabilized by 120 degrees C-CG also displayed higher viscosity and more compact transmission profiles, which is conducive to the emulsion stability. This study demonstrated that the subcritical water could effectively modify the structural and emulsifying stability of CG, which is suitable for the application in food industries.
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