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Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application
Food Biophysics ( IF 3 ) Pub Date : 2020-01-18 , DOI: 10.1007/s11483-020-09625-z Kivia M. Albano , Ângelo Luiz Fazani Cavallieri , Vânia R. Nicoletti
Food Biophysics ( IF 3 ) Pub Date : 2020-01-18 , DOI: 10.1007/s11483-020-09625-z Kivia M. Albano , Ângelo Luiz Fazani Cavallieri , Vânia R. Nicoletti
Proteins and polysaccharides can play the part of emulsifiers and stabilizers, yet emulsions stabilization may be improved through a protein:polysaccharide complexation based on electrostatic interactions. The chosen homogenization method and the protein:polysaccharide ratio at an adequate pH may affect complexation and its ability as an emulsion stabilizer. We evaluate the effects of ultrasound homogenization and soy protein isolate (SPI) and high methoxyl pectin (PEC) ratio to generate protein:polysaccharide complexes by electrostatic interactions. Moreover, emulsions stabilized by SPI:PEC complexes with 5, 10, 15 % soybean oil contents were evaluated after sonication to assess emulsions stability improvements. SPI and PEC showed strong interaction at pH 3.5, with higher complexation at higher protein ratio (4:1). Sonication reduced complex particle size, creating homogeneous and shear-thinning systems. SPI:PEC 1:1 emulsions had Newtonian behavior, smaller droplets, and remained stable for seven days. At SPI:PEC ratio of 4:1 emulsions had shear-thinning behavior, yet larger droplets and high creaming indexes, thus indicating destabilization by gravitational separation with cream phase and showing droplets with bimodal distribution (1.3-200 μm). Through heating-cooling ramps, temperature effect on rheological behavior of emulsions and pure biopolymers was assessed. 4:1 emulsions showed rheological behavior with a predominant effect of SPI, whereas 1:1 emulsions predominantly showed pectin characteristics. Emulsion stability was greatly affected by SPI:PEC ratio, since the pectin proportion had a strong influence on the emulsions behavior. Moreover, sonication was a fundamental parameter to increase SPI:PEC complexes effectiveness as emulsion stabilizers and use these systems to formulate foods with low oil contents.
中文翻译:
超声应用稳定O / W乳剂中大豆蛋白和果胶之间的静电相互作用
蛋白质和多糖可以起到乳化剂和稳定剂的作用,但是乳剂的稳定性可能会通过基于静电相互作用的蛋白质:多糖复合而得到改善。所选的均质化方法和适当pH下的蛋白质:多糖比例可能会影响络合作用及其作为乳液稳定剂的能力。我们评估超声均质化和大豆蛋白分离物(SPI)和高甲氧基果胶(PEC)比例通过静电相互作用产生蛋白质:多糖复合物的影响。此外,超声处理后,评估了大豆油含量为5%,10%,15%的SPI:PEC复合物稳定的乳液,以评估乳液稳定性的提高。SPI和PEC在pH 3.5时显示出强相互作用,在更高的蛋白质比例(4:1)下具有更高的络合度。超声处理可减小复杂的颗粒尺寸,从而形成均质的剪切稀化系统。SPI:PEC 1:1乳液具有牛顿性,较小的液滴,并保持稳定7天。在SPI:PEC比例为4:1的乳液中,乳液具有剪切稀化行为,但液滴较大且乳化指数较高,因此表明通过与乳剂相的重力分离可破坏稳定性,并显示具有双峰分布(1.3-200μm)的液滴。通过加热-冷却斜坡,评估了温度对乳液和纯生物聚合物流变行为的影响。4:1乳状液显示出流变行为,并以SPI为主,而1:1乳状液主要显示果胶特性。乳液的稳定性受SPI:PEC比的影响很大,因为果胶的比例对乳液的行为有很大的影响。此外,
更新日期:2020-01-18
中文翻译:
超声应用稳定O / W乳剂中大豆蛋白和果胶之间的静电相互作用
蛋白质和多糖可以起到乳化剂和稳定剂的作用,但是乳剂的稳定性可能会通过基于静电相互作用的蛋白质:多糖复合而得到改善。所选的均质化方法和适当pH下的蛋白质:多糖比例可能会影响络合作用及其作为乳液稳定剂的能力。我们评估超声均质化和大豆蛋白分离物(SPI)和高甲氧基果胶(PEC)比例通过静电相互作用产生蛋白质:多糖复合物的影响。此外,超声处理后,评估了大豆油含量为5%,10%,15%的SPI:PEC复合物稳定的乳液,以评估乳液稳定性的提高。SPI和PEC在pH 3.5时显示出强相互作用,在更高的蛋白质比例(4:1)下具有更高的络合度。超声处理可减小复杂的颗粒尺寸,从而形成均质的剪切稀化系统。SPI:PEC 1:1乳液具有牛顿性,较小的液滴,并保持稳定7天。在SPI:PEC比例为4:1的乳液中,乳液具有剪切稀化行为,但液滴较大且乳化指数较高,因此表明通过与乳剂相的重力分离可破坏稳定性,并显示具有双峰分布(1.3-200μm)的液滴。通过加热-冷却斜坡,评估了温度对乳液和纯生物聚合物流变行为的影响。4:1乳状液显示出流变行为,并以SPI为主,而1:1乳状液主要显示果胶特性。乳液的稳定性受SPI:PEC比的影响很大,因为果胶的比例对乳液的行为有很大的影响。此外,