数字农科院2.0

Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein

文献类型： 外文期刊

作者： Chen, Zhaoshi;Wang, Ge;Zhao, Muyuan;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Hu, Aijun;Liu, Liya;Wang, Fengzhong

作者机构：

关键词： Wheat aqueous phase protein;Foaming properties;Interface properties;Ionic strength

期刊名称： FOOD HYDROCOLLOIDS

ISSN： 0268-005X

年卷期： 2025 年 161 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： In this study, the structure, foaming properties, and air-water interfacial behavior of wheat aqueous phase protein (WAP) with different NaCl concentrations were investigated. With the addition of NaCl, the particle size and the beta-sheet content increased, indicating the formation of larger aggregates. In the FT-IR spectrum NaCl also increased the peak intensity for WAP, this peak often associated with C-O and C-N stretching vibrations, indicating that NaCl may induce conformational changes, such as protein unfolding. As NaCl concentration increased, the foam capacity of WAP increased from 106.25 +/- 1.41% to 142.38 +/- 15.73%, while native WAP exhibited higher foam stability. Interfacial adsorption kinetics revealed that NaCl favored WAP adsorption at the air-water interface. The interfacial viscoelasticity modulus of all samples increased over time, forming an interfacial layer primarily characterized by elastic behavior. Native WAP exhibited a stronger viscoelasticity modulus, forming a stable adsorption layer at the air-water interface, which contributed to enhanced foam stability. This study provides valuable insights into the regulation of WAP structure and foaming properties by salt ions, which may offer a new strategy for improving the interfacial properties of wheat-based food products.

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