石英晶体微天平
豆科植物
化学
乳状液
吸附
化学工程
磷脂
豌豆蛋白
维西林
色谱法
蛋白质吸附
植物蛋白
生物化学
贮藏蛋白
有机化学
食品科学
膜
工程类
基因
作者
Qian Shen,Wei Zheng,Fei Han,Jun Dai,Rong Song,Jing Li,Yan Li,Bin Li,Yijie Chen
标识
DOI:10.1016/j.ijbiomac.2023.123487
摘要
Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.
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