Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Gulcin Yildiz, Junzhou Ding, Juan Andrade, Nicki Jene Engeseth, Hao Feng

Research output: Contribution to journalArticle

Abstract

This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (S–S) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation. Industrial relevance: The new protein-polysaccharide complex system and the microemulsions produced by the complexes may provide a good delivery system for the protection and delivery of hydrophobic bioactive compounds for the production of liquid food products, including acidic products, with enhanced nutritional values.

Original languageEnglish (US)
Pages (from-to)317-325
Number of pages9
JournalInnovative Food Science and Emerging Technologies
Volume47
DOIs
StatePublished - Jun 2018

Fingerprint

Plant Proteins
Sonication
Polysaccharides
plant proteins
Emulsions
emulsions
Oils
polysaccharides
Proteins
Water
Solubility
proteins
solubility
emulsifying properties
functional properties
Large scale systems
Rheology
Nutritive Value
modified starch
droplet size

Keywords

  • Emulsifying property
  • Modified starch
  • Mono-thermo-sonication
  • Pea protein isolate
  • Protein-polysaccharide complexes
  • Soy protein isolate

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

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title = "Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions",
abstract = "This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (S–S) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation. Industrial relevance: The new protein-polysaccharide complex system and the microemulsions produced by the complexes may provide a good delivery system for the protection and delivery of hydrophobic bioactive compounds for the production of liquid food products, including acidic products, with enhanced nutritional values.",
keywords = "Emulsifying property, Modified starch, Mono-thermo-sonication, Pea protein isolate, Protein-polysaccharide complexes, Soy protein isolate",
author = "Gulcin Yildiz and Junzhou Ding and Juan Andrade and Engeseth, {Nicki Jene} and Hao Feng",
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T1 - Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

AU - Yildiz, Gulcin

AU - Ding, Junzhou

AU - Andrade, Juan

AU - Engeseth, Nicki Jene

AU - Feng, Hao

PY - 2018/6

Y1 - 2018/6

N2 - This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (S–S) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation. Industrial relevance: The new protein-polysaccharide complex system and the microemulsions produced by the complexes may provide a good delivery system for the protection and delivery of hydrophobic bioactive compounds for the production of liquid food products, including acidic products, with enhanced nutritional values.

AB - This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (S–S) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation. Industrial relevance: The new protein-polysaccharide complex system and the microemulsions produced by the complexes may provide a good delivery system for the protection and delivery of hydrophobic bioactive compounds for the production of liquid food products, including acidic products, with enhanced nutritional values.

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