Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
[Display omitted] •Seven sour substances enhance stability of whey isolate protein (WPI) emulsion.•The main force in the acid-treated WPI emulsion gel network is the disulfide bond.•Malic acid-treated WPI emulsion gels have the best gel properties. Protein emulsion gels, as potential novel applicati...
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| Veröffentlicht in: | Food research international 2024-09, Vol.192, p.114764, Article 114764 |
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| creator | Cui, Handa Mu, Zhishen Xu, Heyang Bilawal, Akhunzada Jiang, Zhanmei Hou, Juncai |
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•Seven sour substances enhance stability of whey isolate protein (WPI) emulsion.•The main force in the acid-treated WPI emulsion gel network is the disulfide bond.•Malic acid-treated WPI emulsion gels have the best gel properties.
Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances. |
| doi_str_mv | 10.1016/j.foodres.2024.114764 |
| format | Article |
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•Seven sour substances enhance stability of whey isolate protein (WPI) emulsion.•The main force in the acid-treated WPI emulsion gel network is the disulfide bond.•Malic acid-treated WPI emulsion gels have the best gel properties.
Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances.</description><identifier>ISSN: 0963-9969</identifier><identifier>ISSN: 1873-7145</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2024.114764</identifier><identifier>PMID: 39147556</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>acetic acid ; adsorption ; Characterization ; citric acid ; disulfides ; Emulsion gels ; emulsions ; Emulsions - chemistry ; food industry ; food research ; gels ; Gels - chemistry ; glutamic acid ; Hot Temperature ; lactic acid ; malic acid ; microscopy ; phosphoric acid ; Protein aggregation ; Rheology ; Sour substances ; tartaric acid ; texture ; viscoelasticity ; Viscosity ; water distribution ; whey protein isolate ; Whey Proteins - chemistry ; WPI ; zeta potential</subject><ispartof>Food research international, 2024-09, Vol.192, p.114764, Article 114764</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c276t-c8cea84c6e485972fb865c8e14557d9ab3da0412cdb76bea1aea7ef68371456e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996924008342$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39147556$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cui, Handa</creatorcontrib><creatorcontrib>Mu, Zhishen</creatorcontrib><creatorcontrib>Xu, Heyang</creatorcontrib><creatorcontrib>Bilawal, Akhunzada</creatorcontrib><creatorcontrib>Jiang, Zhanmei</creatorcontrib><creatorcontrib>Hou, Juncai</creatorcontrib><title>Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•Seven sour substances enhance stability of whey isolate protein (WPI) emulsion.•The main force in the acid-treated WPI emulsion gel network is the disulfide bond.•Malic acid-treated WPI emulsion gels have the best gel properties.
Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances.</description><subject>acetic acid</subject><subject>adsorption</subject><subject>Characterization</subject><subject>citric acid</subject><subject>disulfides</subject><subject>Emulsion gels</subject><subject>emulsions</subject><subject>Emulsions - chemistry</subject><subject>food industry</subject><subject>food research</subject><subject>gels</subject><subject>Gels - chemistry</subject><subject>glutamic acid</subject><subject>Hot Temperature</subject><subject>lactic acid</subject><subject>malic acid</subject><subject>microscopy</subject><subject>phosphoric acid</subject><subject>Protein aggregation</subject><subject>Rheology</subject><subject>Sour substances</subject><subject>tartaric acid</subject><subject>texture</subject><subject>viscoelasticity</subject><subject>Viscosity</subject><subject>water distribution</subject><subject>whey protein isolate</subject><subject>Whey Proteins - chemistry</subject><subject>WPI</subject><subject>zeta potential</subject><issn>0963-9969</issn><issn>1873-7145</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFu1DAQhiMEotvCI4B85JLFjmM7PiFUAUWqxAE4W449abzK2sXjFO3D8K542QWOPXkkfzOj-b-mecXollEm3-62U0o-A2472vVbxnol-yfNhg2Kt4r14mmzoVryVmupL5pLxB2lVAqlnzcXXFdcCLlpfn2FB4gE05oJriMWGx0ggTjXIsQ74mabrSuQA5bgkNjoSaXGsIRyIGkiP2c4kPucCoRIAqbFFiCwXxcMKf7BQ0Eygy1tiH514P__3sFC1ughkzIDiSm21gVPXIo-lAq8aJ5NdkF4eX6vmu8fP3y7vmlvv3z6fP3-tnWdkqV1gwM79E5CPwitumkcpHAD1BSE8tqO3Fvas875UckRLLNgFUxy4MegJPCr5s1pbr3jxwpYzD6gg2WxEdKKhjPBVce45o-jVHOhO0W7iooT6nJCzDCZ-xz2Nh8Mo-Yo0ezMWaI5SjQnibXv9XnFOu7B_-v6a60C704A1EweAmSDLkAV50MGV4xP4ZEVvwEy4bSS</recordid><startdate>202409</startdate><enddate>202409</enddate><creator>Cui, Handa</creator><creator>Mu, Zhishen</creator><creator>Xu, Heyang</creator><creator>Bilawal, Akhunzada</creator><creator>Jiang, Zhanmei</creator><creator>Hou, Juncai</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>202409</creationdate><title>Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition</title><author>Cui, Handa ; Mu, Zhishen ; Xu, Heyang ; Bilawal, Akhunzada ; Jiang, Zhanmei ; Hou, Juncai</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c276t-c8cea84c6e485972fb865c8e14557d9ab3da0412cdb76bea1aea7ef68371456e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>acetic acid</topic><topic>adsorption</topic><topic>Characterization</topic><topic>citric acid</topic><topic>disulfides</topic><topic>Emulsion gels</topic><topic>emulsions</topic><topic>Emulsions - chemistry</topic><topic>food industry</topic><topic>food research</topic><topic>gels</topic><topic>Gels - chemistry</topic><topic>glutamic acid</topic><topic>Hot Temperature</topic><topic>lactic acid</topic><topic>malic acid</topic><topic>microscopy</topic><topic>phosphoric acid</topic><topic>Protein aggregation</topic><topic>Rheology</topic><topic>Sour substances</topic><topic>tartaric acid</topic><topic>texture</topic><topic>viscoelasticity</topic><topic>Viscosity</topic><topic>water distribution</topic><topic>whey protein isolate</topic><topic>Whey Proteins - chemistry</topic><topic>WPI</topic><topic>zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cui, Handa</creatorcontrib><creatorcontrib>Mu, Zhishen</creatorcontrib><creatorcontrib>Xu, Heyang</creatorcontrib><creatorcontrib>Bilawal, Akhunzada</creatorcontrib><creatorcontrib>Jiang, Zhanmei</creatorcontrib><creatorcontrib>Hou, Juncai</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cui, Handa</au><au>Mu, Zhishen</au><au>Xu, Heyang</au><au>Bilawal, Akhunzada</au><au>Jiang, Zhanmei</au><au>Hou, Juncai</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2024-09</date><risdate>2024</risdate><volume>192</volume><spage>114764</spage><pages>114764-</pages><artnum>114764</artnum><issn>0963-9969</issn><issn>1873-7145</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•Seven sour substances enhance stability of whey isolate protein (WPI) emulsion.•The main force in the acid-treated WPI emulsion gel network is the disulfide bond.•Malic acid-treated WPI emulsion gels have the best gel properties.
Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>39147556</pmid><doi>10.1016/j.foodres.2024.114764</doi></addata></record> |
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| subjects | acetic acid adsorption Characterization citric acid disulfides Emulsion gels emulsions Emulsions - chemistry food industry food research gels Gels - chemistry glutamic acid Hot Temperature lactic acid malic acid microscopy phosphoric acid Protein aggregation Rheology Sour substances tartaric acid texture viscoelasticity Viscosity water distribution whey protein isolate Whey Proteins - chemistry WPI zeta potential |
| title | Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition |
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