In this work, Pleurotus eryngii protein-polysaccharide conjugates (PE-PPCs) were used as the only stabilizer for the preparation of high internal phase emulsions (HIPEs). PE-PPCs presented spherical particles in solution, and their three-phase contact angle had a strong correlation with pH values, and the angle at pH 10.0 was almost 90°, showing the most balanced hydrophilicity and hydrophobicity. Subsequent tests had also confirmed that the emulsion prepared under this pH condition had the best performance. As expected, droplet size, apparent viscosity, and viscoelasticity of HIPEs stabilized by PE-PPCs were related to varying degrees with pH values, PE-PPC concentrations (c), and oil phase volume fraction (φ). Finally, the optimal conditions (pH 10.0, PE-PPCs concentration of 30 mg/mL, φ = 0.77) were obtained. Our findings in this study can be helpful for the preparation of food-grade HIPEs, and also have reference value in the field of studying the stability of protein-polysaccharide conjugates at the oil-water interface.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijbiomac.2025.139531 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
High internal phase Pickering emulsions stabilized by Pleurotus eryngii protein-polysaccharide conjugates.
Int J Biol Macromol
January 2025
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, China. Electronic address:
In this work, Pleurotus eryngii protein-polysaccharide conjugates (PE-PPCs) were used as the only stabilizer for the preparation of high internal phase emulsions (HIPEs). PE-PPCs presented spherical particles in solution, and their three-phase contact angle had a strong correlation with pH values, and the angle at pH 10.0 was almost 90°, showing the most balanced hydrophilicity and hydrophobicity.
View Article and Find Full Text PDFEnhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review.
Compr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.
Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.
View Article and Find Full Text PDFComparison of extraction process, physicochemical properties, and in vitro digestion characteristics of chia seed mucilage polysaccharide.
Int J Biol Macromol
December 2024
State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address:
The study explored five (acidic, alkaline, heating, ionic liquid, and urea solvent) extraction methods' effects on chia seed mucilage polysaccharide (CSM), an anionic polymeric macromolecule, regarding its physicochemical properties, structure, and digestion behavior. The results showed that extraction parameters have a considerable effect on modulating CSM properties. Significant differences emerged in the predominant chemical compositions: the carbohydrates and protein content ranged from 49.
View Article and Find Full Text PDFBiopolymer-polyphenol conjugates: Novel multifunctional materials for active packaging.
Int J Biol Macromol
November 2024
Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Electronic address:
Article Synopsis
- * This review highlights the physicochemical and health-promoting benefits of these conjugates, emphasizing their emulsification, antioxidant, and antimicrobial activities alongside improvements in mechanical strength and permeability.
- * The authors discuss the advantages and limitations of using biopolymer-polyphenol conjugates in active packaging, concluding with suggestions for future research to better explore their potential in food preservation.
Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles.
J Food Sci Technol
October 2024
Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
Unlabelled: In this study, lutein and lycopene were encapsulated in plant protein (faba bean protein concentrate, (FPC))-carrageenan (Car) conjugates prepared by Maillard reaction in an aqueous media. The conjugation improved encapsulation yield that reached to 82.69% and 93.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!