High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene

Li, Shiyu; Zhu, Yingying; Hao, Xiyu; Su, Hang; Chen, Xin; Yao, Yang

doi:10.1016/j.foodchem.2023.138201

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.138201

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High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene

Shiyu Li,

Yingying Zhu,

Xiyu Hao

et al.

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Cited by 14 publications

References 42 publications

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The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream

Feng,

Zhu,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDAmidst the rising trend of healthy eating, there is a surge in demand for low‐fat food options. Within the realm of fat substitutes, modified proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. This study focused on the development of a fat substitute for low‐fat whipping cream using the conjugate of ultrasonic mung bean protein and mung bean starch.RESULTSOur findings revealed that the emulsifying properties and solubility of the conjugates were significantly superior to those of mung bean protein alone (P < 0.05). This enhancement was attributed to a smaller particle size, depolymerization of protein molecules and increased total sulfhydryl content, especially the conjugate formed by 60 min ultrasonic mung bean protein and mung bean starch (UMBP60+MS). Incorporating UMBP60+MS as a fat substitute at a 10% ratio in the formulation of low‐fat whipping cream resulted in a product with enhanced apparent viscosity, superior environmental stability, and commendable sensory characteristics. Moreover, the fat digestion rate was significantly reduced by 13.5% with the 10% substitution. This 10% substitution also endowed the whipping cream with the most desirable β′‐type crystal morphology and the most stable three‐dimensional network structure. An intimate encapsulation of fat globules by the conjugate was observed using cryogenic scanning electron microscopy.CONCLUSIONThe UMBP60+MS conjugate emerged as an effective fat substitute in whipping cream, providing significant contributions to addressing health concerns in the food industry. © 2024 Society of Chemical Industry.

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The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream

Feng,

Zhu,

Zhang

et al. 2024

J Sci Food Agric

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Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch

Chakraborty,

Yadav,

Kumar

et al. 2024

Starch Stärke

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The effects of different concentrations of soy protein isolate (SPI) on the functional, rheological, pasting, and structural properties of potato starch (PS) are investigated. The water and oil absorption capacity (OAC) of PS‐SPI mix increased significantly with the addition of SPI. Gel strength, peak, final, breakdown, and setback viscosity of PS decreases, whereas the pasting temperature increases with an increase in SPI fraction. Both the Herschel–Bulkley and power law model are found to equally fit in steady state rheology. The PS‐SPI blend exhibits pseudoplastic behavior. The addition of SPI decreases the storage (G′) and loss modulus (G″). SPI also lowers the flow stress values in the amplitude sweep test. Frequency sweep confirms the formation of weak gel formation in PS‐SPI blend by exhibiting a lower value of G′ and G″ than the pure starch. The microstructure of composite gel appears less dense with greater pore size than starch gel. The hardness of the SPI‐PS blend gel decreases from 6.76 to 0.85 N when the SPI content is increased from 0% to 50%. Fourier transform infrared (FTIR) confirms that no chemical groups are formed or destroyed during the composite gel‐making process.

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Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency

Fernandes,

Rodrigues,

Pereira

et al. 2024

Current Opinion in Food Science

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High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene

Cited by 14 publications

References 42 publications

The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream

The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream

Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch

Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency

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