文献类型： 外文期刊

作者： Ruan, Qi-Jun ¹ ; Wang, Meng-Ping ² ; Zou, Yuan ² ; Lin, Chen ¹ ; Cai, Da-Chuan ¹ ; Wang, Jin-Mei ² ;

作者机构： 1.Guangdong Acad Sci, Guangdong Engn & Technol Res Ctr Effect Component, Guangdong Inst Anal, Guangzhou 510070, Peoples R China

2.South China Univ Technol, Natl Engn Lab Wheat & Corn Further Proc, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Prot Res & Dev Ctr, Guangzhou 510640, Peoples R China

3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China

关键词： Soy protein; Rhamnolipids; Surface properties; Foam

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN： 0926-6690

年卷期： 2020 年 153 卷

页码：

收录情况： SCI

摘要： The influence of rhamnolipids (RHA) on structure and foam characteristics of soy protein was evaluated to understand the potential of soy protein-biosurfactant complex as new foaming agents. The fluorescence spectra, circular dichroism and isothermal titration calorimetry showed that the soy protein combined with RHA in aqueous solution mainly through hydrophobic interaction, which may lead to the flexible conformation of protein. Compared to pure protein, the improvements in foaming properties and foam stability were observed for protein-RHA complex due to the enhancing capacity in surface tension reducing and ordered assembly on the air-water interface. The binding of RHA might facilitate the unfolding and adsorption of protein on the air-water interface, thus enhancing the protein-protein interfacial interactions. These findings are helpful for the application of protein-RHA complex as a natural foaming agent in the body wash and cosmetic industry.