数字农科院2.0

Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins

文献类型： 外文期刊

作者： Zhang, Xinyu;Liu, Zhe;Ma, Xiaojie;Zheng, Yicheng;Hu, Hui;Jiao, Bo;McClements, David Julian;Wang, Qiang;Shi, Aimin

作者机构：

关键词： Plant and microbial proteins;Structural composition;Physicochemical properties;Foaming properties;Correlation analysis

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 463 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Many plant proteins are amphiphilic molecules that can adsorb to air-water interfaces and form protective coatings around gas bubbles. In this study, the composition, structure, physicochemical properties, air-water interfacial properties, and foaming properties of 16 plant and microbial proteins were characterized. We found a correlation between the composition, structure, physicochemical properties, and foaming properties of the proteins. The foaming capacity of them showed a highly significant positive correlation (p <= 0.01) with their foaming stability, alpha-helix content, surface hydrophobicity, and free sulfhydryl content. The foaming capacity and foaming stability showed highly significant negative correlations with disulfide bond content (p <= 0.01). We found wheat gluten protein (WGP) and mung bean protein (MBP) had higher foaming capacity (102.67 +/- 8.08 % and 89.33 +/- 4.72 %), which could be attributed to higher surface hydrophobicity (179.68 +/- 1.40 and 130.28 +/- 1.41) and larger contact angle (82.369 +/- 0.016 degrees and 82.949 +/- 0.228 degrees).

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