Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

Yang, Jing; Duan, Yuqing; Geng, Fang; Cheng, Chen; Wang, Lei; Ye, Jieting; Zhang, Haihui; Peng, Dengfeng; Deng, Qianchun

doi:10.1016/j.ultsonch.2022.106108

Cited by 59 publications

(11 citation statements)

References 64 publications

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“…As shown in Figure 6 , the emulsions stabilized by fraction 1 and 2 exhibited a smooth and compact interfacial layer. On the contrary, a large number of folds and depressions were observed on the interface with respect to the emulsion stabilized by fraction 5, which was a typical feature of the protein-stabilized emulsion, due to the weaker elasticity of the protein-forming interface [ 17 , 34 , 36 , 37 , 38 ]. The above results indicated that flaxseed polysaccharides could be continuously adsorbed and filled at the interface of emulsion, forming a stronger elastic interfacial film.…”

Section: Resultsmentioning

confidence: 99%

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Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach

Yang

et al. 2023

Foods

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A new focus with respect to the extraction of plant protein is that ingredient enrichment should target functionality instead of pursuing purity. Herein, the sequence aqueous extraction method was used to co-enrich five protein-polysaccharide natural fractions from flaxseed meal, and their composition, structure, and functional properties were investigated. The total recovery rate of flaxseed protein obtained by the sequence extraction approach was more than 80%, which was far higher than the existing reports. The defatted flaxseed meal was soaked by deionized water to obtain fraction 1 (supernatant), and the residue was further treated to get fraction 2 (supernatant) and 3 (precipitate) through weak alkali solubilization. Part of the fraction 2 was taken out, followed by adjusting its pH to 4.2. After centrifuging, the albumin-rich supernatant and precipitate with protein content of 73.05% were gained and labeled as fraction 4 and fraction 5. The solubility of fraction 2 and 4 exceeded 90%, and the foaming ability and stability of fraction 5 were 12.76 times and 9.89 times higher than commercial flaxseed protein, respectively. The emulsifying properties of fractions 1, 2, and 5 were all greater than that of commercial sodium caseinate, implying that these fractions could be utilized as high-efficiency emulsifiers. Cryo-SEM results showed that polysaccharides in fractions were beneficial to the formation of network structure and induced the formation of tighter and smoother interfacial layers, which could prevent emulsion flocculation, disproportionation, and coalescence. This study provides a reference to promote the high-value utilization of flaxseed meals.

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Section: Resultsmentioning

confidence: 99%

“…SDS–PAGE was carried out based on the method reported by Yang et al [ 17 ] with minor modifications. The solution of freeze-dried fraction (2 mg/mL) was added to a 10 μL sample dissolve buffer (3% sodium dodecyl sulfate, 10% glycerin, 0.05% bromophenol blue).…”

Section: Methodsmentioning

confidence: 99%

Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach

Yang

et al. 2023

Foods

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“…During this transition, the ratio of the flexible to the rigid interval in the protein structure was moderately altered, which helped the molecules to permeate similar to hinges at the interface. In particular, the cavitation effect caused by ultrasound promoted the transformation of the rigid domain in the protein structure with strong local energy and made it adapt to the new interface force field environment [ 8 ]. Compared to the WPI treated with ultrasound only, the corn starch granules significantly improved the flexibility of the protein ( p < 0.05), which could be confirmed in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasound processing, a non-additive and non-thermal physical processing method, has aroused the strong concern among scholars [ 7 ]. Proteins treated by moderate ultrasound tend to exhibit good interfacial activity, which is mainly attributed to the cavitation effect, thermal effect, and local high pressure caused by ultrasound [ 8 , 9 ]. With these effects, the hydrophobic groups inside the protein are exposed, enhancing its interfacial adsorption capacity.…”

Section: Introductionmentioning

confidence: 99%

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Liu

Xin

Gao

et al. 2022

Foods

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In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.

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“…34,50 The result of aggregate groups exhibited that SA has a faster diffusion rate due to its smaller size and thus higher mobility. 50,84 In the presence of NEM, the K diff values of each group increased to different extents (NA: P > 0.05, LA and SA: P < 0.05) (Table 3). The potential mechanism can be understood via Figure 8b.…”

Section: Role Of S−s On Interfacialmentioning

confidence: 99%

Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond

Zhang,

et al. 2023

Langmuir

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Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

Cited by 59 publications

References 64 publications

Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach

Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond

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