Natural and synthetic protein filaments in foodstuffs: Similarity and difference

Gao, Shanxing; Cheng, Yishen; Zhang, Xuejiao; Zhao, Guanghua; Zang, Jiachen

doi:10.1016/j.foodhyd.2023.109403

Cited by 1 publication

(1 citation statement)

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“…Protein fibrils are one of the most typical protein structures that can be obtained from protein by prolonged heat treatment in acidic conditions, playing crucial roles in achieving developed physiochemical and biological properties [1,2]. Most studies on protein fibrils focus on non-transferrin, such as β-lactoglobulin fibrils, α-lactalbumin fibrils, and rice glutelin fibrils; however, the lack of iron ions restricts its application in functional foods [3].…”

Section: Introductionmentioning

confidence: 99%

Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery

Wei,

Dong,

2024

Foods

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This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF—GA complexes effectively adsorbed on the oil–water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF—GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF—GA complexes–stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein–polysaccharide complexes–stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.

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Section: Introductionmentioning

confidence: 99%