数字农科院2.0

Aspartic acid/arginine enhance the stability of gelatin emulsions

文献类型： 外文期刊

作者： Yan, Hui-min;Song, Yu;Yao, Xiu-ning;Zhang, Wen-wen;Xu, Ying;Li, Xue-qing;Xu, Yu-qin;Fang, Shun;Qi, Jun;Xiong, Guo-yuan;Li, Chao;Jia, Jing-min;Hu, Yong

作者机构：

关键词： Low-energy emulsification;Thermal stability;Aspartic acid and arginine complexes;Secondary structure;Intermolecular force

期刊名称： JOURNAL OF FOOD ENGINEERING

ISSN： 0260-8774

年卷期： 2024 年 361 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： The purpose of this study was to use the complexes of gelatin (GA), positively charged arginine (Arg), and negatively charged aspartic acid (Asp) to produce a stable o/w emulsion using a low-energy stirring method. The thermal stability mechanism of this emulsion was investigated by evaluating its particle size, microstructure, differential scanning calorimetry (DSC), rheology, and zeta potential, as well as the secondary structure, surface hydrophobicity, and interaction force of gelatin-amino acid complexes. The results showed that adding Arg and/ or Asp significantly decreased the particle size of the emulsion (P < 0.05). Particularly, the emulsion stabilized by gelatin-Arg-Asp showed the smallest particle size of 0.9 mu m (D3.2), the highest absolute zeta potential (21.58 mV), the greatest viscosity, and the highest thermal stability. Even after heating at 121 C-degrees for 20 min, this emulsion still had smaller particles than the unheated emulsion with or without Arg or Asp. Asp and Arg enhanced the triple helix content of gelatin through intramolecular hydrogen bonds and protected the surface hydrophobic groups of gelatins through intermolecular hydrophobic interactions of guanidine groups, increasing the depolymerization and ordered structure of gelatin and thus prolonging the temperature corresponding to the endothermic peak from 24.16 C-degrees to 84.35 C-degrees. These findings should contribute to the high thermal stability of the gelatin-Arg-Asp-stabilized emulsion. This study suggested that macromolecular protein-stabilized oil-in-water emulsions with a low oil phase content could be prepared by low-energy emulsification.

分类号：

  • 相关文献

[1]Effect of low-energy stirring temperature on the formation of oil-in-water emulsions stabilized by gelatin-arginine complexes. Jun Qi,Yu cong Li,Hui min Yan,Li ting Zeng,Ao jing Lv,Rui ling Dong,Xue qing Li,Zhou Lin,Le le Shao,Lang Zhang,Guo qing Duan,Chun hui Zhang,Guo yuan Xiong. 2025

[2]Elucidating the impact of intermolecular forces on the formation and internal structure of high-methoxyl pectin aggregates. Shaojie Zhao,Liping Miao,Guifang Tian,Xin Ma,Pu Yang,Jinkai Zheng,Lizhen Zhang. 2025

[3]pH-shifting treatment improved the emulsifying ability of gelatin under low-energy emulsification. Xiu ning Yao,Rui ling Dong,Yu cong Li,Ao jing Lv,Li ting Zeng,Xue qing Li,Zhou Lin,Jun Qi,Chun hui Zhang,Guo yuan Xiong,Qing yong Zhang. 2024

[4]Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. Arogundade, Lawrence A.,Mu, Tai-Hua,Arogundade, Lawrence A.,Akinhanmi, Temilade F..

[5]Interaction between Vaccinium bracteatum Thunb. leaf pigment and rice proteins. Wang, Li,Xu, Yuan,Qian, Haifeng,Zhang, Hui,Qi, Xiguang,Zhou, Sumei,Fan, Meihua.

[6]Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate. Gong, Kui-Jie,Shi, Ai-Min,Liu, Hong-Zhi,Liu, Li,Hu, Hui,Wang, Qiang,Gong, Kui-Jie,Adhikari, Benu.

[7]Study on the Effect of Ultrasound on the Secondary Structure of BSA by FTIR. Liu Bin,Ma Hai-le,Li Shu-jun,Zhao Wei-rui,Ma Hai-le,Li Shu-jun,Li Lin. 2010

[8]Cloning and characterization of microRNAs from Brassica napus. Wang, Lei,Wang, Ming-Bo,Tu, Jin-Xing,Helliwell, Christopher A.,Waterhouse, Peter M.,Dennis, Elizabeth S.,Fu, Ting-Dong,Fan, Yun-Liu. 2007

[9]FTIR Assessment of the Secondary Structure of Proteins in Royal Jelly under Different Storage Conditions. Zhou Qun,Sun Su-qin,Wu Li-ming,Hu Fu-liang,Wu Li-ming,Zhou Xiao,Zhao Jing. 2009

[10]Molecular characterization of a duck Tembusu virus from China. Bai, XiaoFei,Lv, Rang,Liu, ChunGuo,Qiu, Na,He, Yilong,Yin, XiuChen,Li, XiaoJun,Liu, Ming,Zhang, Yun.

[11]Genetic diversity and phylogenetic analysis of Australian Grapevine Viroid (AGVd) isolated from different grapevines in China. Wu, Zujian,Jiang, Dongmei,Peng, Shan,Cheng, Zhuomin,Li, Shifang. 2009

[12]Molecular characterization of grapevine yellow speckle viroid-2 (GYSVd-2). Zhang, Zhixiang,Guo, Rui,Li, Shifang,Jiang, Dongmei,Wu, Zujian,Wang, Hongqing,Fan, Peige. 2009

[13]Characterization of fructose-1,6-bisphosphate aldolase 1 of echinococcus multilocularis. Xuedong He,Jing Zhang,Yue Sun,Tianyan Lan,Xiaola Guo,Xiaoqiang Wang,Omnia M. Kandil,Mazhar Ayaz,Xuenong Luo,Houhui Song,Yadong Zheng. 2022

[14]A Novel Motif in the 3′-UTR of PRRSV-2 Is Critical for Viral Multiplication and Contributes to Enhanced Replication Ability of Highly Pathogenic or L1 PRRSV. Junyao Xiong,Xingyang Cui,Kuan Zhao,Qian Wang,Xinyi Huang,Dongyan Li,Fang Yu,Yongbo Yang,Di Liu,Zhijun Tian,Xuehui Cai,Tongqing An. 2022

[15]Structure-Based GC Investigation Sheds New Light on ITS2 Evolution in Corydalis Species. Qing Xian,Suyin Wang,Yanyan Liu,Shenglong Kan,Wei Zhang. 2023

[16]Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Zhang, Song-Shan,Duan, Jun-Ya,Zhang, Teng-Teng,Lv, Meng,Gao, Xiao-Guang. 2023

[17]Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents. Ye H.,Zhang Y.,Wang L.,Ban J.,Wei Y.,Fan F.,Guo B.. 2024

[18]An Effective Modification Strategy to Build Multifunctional Peptides Based on a Trypsin Inhibitory Peptide of the Kunitz Family. Ying Wang,Daning Shi,Wanchen Zou,Yangyang Jiang,Tao Wang,Xiaoling Chen,Chengbang Ma,Wei Li,Tianbao Chen,James F. Burrows,Lei Wang,Mei Zhou. 2024

[19]Natural aromatic extract of black tea improved the water retention of pork meat batter. Wen ping Xu,Rui ling Dong,Ao jing Lv,Yu cong Li,Li ting Zeng,Xue ling Gao,Jun Qi,Zhou Lin,Hui min Yan,Chun hui Zhang,Guo yuan Xiong. 2024

[20]Improvement of water retention quality of Beijing roast duck: Analysis from protein structure perspective. Yanxia Liu,Chun Liu,Dequan Zhang,Zhenyu Wang,Ke Wang,Li Chen,Changqing Wang. 2024

作者其他论文 更多>>