Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions
文献类型: 外文期刊
作者: Jiaqi Shao; Jing Yang; Weiping Jin; Fenghong Huang; Junxia Xiao; Yashu Chen; Hongjian Chen; Fang Geng; Dengfeng Peng; Qianchun Deng
关键词: Plant protein;; Co-extraction;; Natural nanoparticle;; Air-/oil–water interfaces;; Emulsion/foam
期刊名称: Food Research International
ISSN: 0963-9969
年卷期: 2023 年
页码:
收录情况: SCIE(2023版) ; ; EI(2023版)
摘要: Enrichment of plant proteins with functionality is of great importance for expanding their application in food formulations. This study proposed an innovation to co-enrich soy protein and flaxseed protein to act as efficient interfacial stabilizers for generating foams and emulsions. The structure, interfacial properties, and functionalities of the soy protein-flaxseed protein natural nanoparticles (SFNPs) obtained by alkali extraction-isoelectric precipitation (AE) and salt extraction-dialysis (SE) methods were investigated. Overall, the foamability of AESFNPs (194.67 %) was 1.45-fold that of SE-SFNPs, due to their more flexible structure, smaller particle size, and suitable surface wettability, promoting diffusion and adsorption at the air–water interface. AE-SFNPs showed higher emulsion stability (140.89 min), probably because the adsorbed AE-SFNPs with smaller size displayed soft particle-like properties and stronger interfacial flexibility, and therefore could densely and evenly arrange at the interface, facilitating the formation of a stiff and solid-like interfacial layer, beneficial for more stable emulsion formation. The findings may innovatively expand the applications of SFNPs as food ingredients.
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