In this paper,the effect of sodium laurate(SL)on the properties of sodium lauroyl glutamate(SLG),such as surface activity,foam,wetting,emulsification,and resistance to hard water,has been systematically investigated.T...In this paper,the effect of sodium laurate(SL)on the properties of sodium lauroyl glutamate(SLG),such as surface activity,foam,wetting,emulsification,and resistance to hard water,has been systematically investigated.The results showed that the critical micelle concentration(cmc)of SLG was 0.30 mmol/L,and the surface tension at the cmc(γcmc)was 34.95 mN/m.With the increase of SL content,the efficiency of SLG solution in reducing the surface tension was decreased.When the SL content was increased,there was no significant change in the foaming ability and foam stability of SLG solutions.The increase of SL content improved both the emulsification and wettability of SLG,but reduced its water resistance.展开更多
The application of potato protein(PP)in food industry has been limited due to its low water solubility,poor emulsification and stability.Herein,it was found that the pH-shifting combined with microwave heating signifi...The application of potato protein(PP)in food industry has been limited due to its low water solubility,poor emulsification and stability.Herein,it was found that the pH-shifting combined with microwave heating significantly increased the solubility of PP(from 24.0%to 89.0%)and surface hydrophobicity(from 125 to 207).The particle size of PP was significantly reduced(from 249.95±1.15 mm to 90.37±1.03 nm).SDS-PAGE analysis indicated that the microwave treatment did not disrupt the primary structure of PP.A complex formation between modified potato protein(MPP)and pectin(PC)at the optimum mass ratio of MPP to PC of 4:1 and pH 5 was characterized by fluorescence spectroscopy,fourier transform infrared spectroscopy,scanning electron microscopy and transmission electron microscopy,which showed that MPP and PC had electrostatic interaction.Moreover,the effect of mass ratios of MPP to PC from 5:1 to 1:2 on the phase behavior of MPP-PC soluble complexes was evaluated by the phase diagram andζ-potential measurement.These results showed that the dispersibility,emulsification and thermal stability of the protein were improved by forming MPP-PC complexes.This study provides a valuable reference for the improvement of physicochemical and functional properties of PP which is conducive to broaden the application of the protein in food industry.展开更多
文摘In this paper,the effect of sodium laurate(SL)on the properties of sodium lauroyl glutamate(SLG),such as surface activity,foam,wetting,emulsification,and resistance to hard water,has been systematically investigated.The results showed that the critical micelle concentration(cmc)of SLG was 0.30 mmol/L,and the surface tension at the cmc(γcmc)was 34.95 mN/m.With the increase of SL content,the efficiency of SLG solution in reducing the surface tension was decreased.When the SL content was increased,there was no significant change in the foaming ability and foam stability of SLG solutions.The increase of SL content improved both the emulsification and wettability of SLG,but reduced its water resistance.
基金the National Natural Science Foundation of China(No.22078143)Jiangxi Provincial Finance Science and Technology Special"Contract System"Demonstration Project(No.ZBG20230418035)the Research Project of State Key Laboratory of Food Science and Resources,Nanchang University(No.SKLF-ZZB-202331)for financial support.
文摘The application of potato protein(PP)in food industry has been limited due to its low water solubility,poor emulsification and stability.Herein,it was found that the pH-shifting combined with microwave heating significantly increased the solubility of PP(from 24.0%to 89.0%)and surface hydrophobicity(from 125 to 207).The particle size of PP was significantly reduced(from 249.95±1.15 mm to 90.37±1.03 nm).SDS-PAGE analysis indicated that the microwave treatment did not disrupt the primary structure of PP.A complex formation between modified potato protein(MPP)and pectin(PC)at the optimum mass ratio of MPP to PC of 4:1 and pH 5 was characterized by fluorescence spectroscopy,fourier transform infrared spectroscopy,scanning electron microscopy and transmission electron microscopy,which showed that MPP and PC had electrostatic interaction.Moreover,the effect of mass ratios of MPP to PC from 5:1 to 1:2 on the phase behavior of MPP-PC soluble complexes was evaluated by the phase diagram andζ-potential measurement.These results showed that the dispersibility,emulsification and thermal stability of the protein were improved by forming MPP-PC complexes.This study provides a valuable reference for the improvement of physicochemical and functional properties of PP which is conducive to broaden the application of the protein in food industry.
