Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Wang, Xueyang; Cheng, Lirong; Wang, Haifeng; Yang, Zhi

doi:10.1016/j.crfs.2022.10.027

Cited by 18 publications

(7 citation statements)

References 67 publications

(107 reference statements)

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“…The absolute zeta potential values of QPI suspensions tend to approach to zero at the pH around 5 and significantly increased at pH 3 (~ 28 mV) and pH 7 and pH 9 (~ -33 mV). This finding is consistent with previous studies that the isoelectric point of QPI is around pH 4.5-5 [32,33].…”

Section: Oil Droplet Size Measurementssupporting

confidence: 94%

Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs

Yang,

Cheng

2023

Food Biophysics

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Ultrasonication (20 kHz, 19.9 W/10 mL sample) was used to form O/W emulsions stabilised by quinoa protein isolate (QPI) particles at 3 wt%. Effects of pH (3, 5, 7, 9) and oil volume fractions (20%, 40%, and 60%) on rheological properties and microstructural characteristics of emulsions were investigated. All emulsions show viscoelastic behaviours and form a network structure comprising aggregated oil droplets and QPI particles. Emulsions stabilised by QPI at pH 5 showed largest droplet sizes and lowest gel strength due to extensive aggregation of proteins around the isoelectric point (pI ~ 4.5). The gel strength (G´(1 Hz)) were enhanced when the oil volume fraction increased and reached ~ 1100–1350 Pa at 60% oil volume fraction at different pH. This could be attributed to a tighter packing of oil droplets at 60% oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) revealed that interdroplets bridging and voids filling of QPI particles between oil droplets are critical in formation of aggregated emulsions network. Emulsions stabilised by QPI at pH 7 and 9 possessed thinner interfacial layers compared to those at pH 3 and 5. Finally, this study shows a potential of using ultrasonication to prepare gel-like emulsions stabilised by QPI, broadening applications of quinoa proteins in making dairy substitutes with semi-solid textural characteristics.

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Section: Oil Droplet Size Measurementssupporting

confidence: 94%

Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs

Yang,

Cheng

2023

Food Biophysics

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show abstract

“…The absolute zeta potential values of QPI suspensions tend to approach to zero at the pH around 5 and signi cantly increased at pH 3 (~ 28 mV) and pH 7 and pH 9 (~ -33 mV). This nding is consistent with previous studies that the isoelectric point of QPI is around pH 4.5-5 [31,32].…”

Section: Qpi Particle Size and Zeta-potential As Affected By Us Treat...supporting

confidence: 94%

Impact of ultrasound emulsification on the physicochemical properties of emulsions stabilised by quinoa protein isolates at different pHs

Yang

Cheng

2023

Preprint

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Ultrasonication (20 kHz, 19.9 W/10 mL sample) was used to form O/W emulsions stabilised by quinoa protein isolate (QPI) particles at 3 wt%. Effects of pH (3, 5, 7, 9) and oil contents (20%, 40%, and 60%) on rheological properties and microstructural characteristics of emulsions were investigated. All emulsions show viscoelastic behaviours and form a network structure comprising aggregated oil droplets and QPI particles. Emulsions stabilised by QPI at pH 5 showed largest droplet sizes and lowest gel strength due to extensive aggregation of proteins around the isoelectric point (pI ~ 4.5). The gel strength (G´(1 Hz)) were enhanced when the oil content increased and reached ~ 1100–1350 Pa at 60% oil content at different pH. This could be attributed to a tighter packing of oil droplets at 60% oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) revealed that interdroplets bridging and voids filling of QPI particles between oil droplets are critical in formation of aggregated emulsions network. Emulsions stabilised by QPI at pH 7 and 9 possessed thinner interfacial layers compared to those at pH 3 and 5. Finally, this study shows a potential of using ultrasonication to prepare gel-like emulsions stabilised by QPI, broadening applications of quinoa proteins in making dairy substitutes with semi-solid textural characteristics.

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“…As for free amino group, limited enzymatic hydrolysis for 15–30 min resulted in a significantly increased content of free amino groups ( P < 0.05), compared with untreated proteins. This fact was mainly due to the release and exposure of peptides and free amino acids by enzymatic hydrolysis, which leads to a significant increase of free amino groups in the hydrolyzed samples ( Wang, Cheng, Wang, & Yang, 2022 ). Limited enzymatic hydrolysis is able to induce the structural alterations of proteins, but extensive hydrolysis may provoke a remarkable reduction in molecular weight, leading to the impaired functionality ( Vogelsang-O'Dwyer, Sahin, Arendt, & Zannini, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality

Wu,

Zhang

et al. 2024

Food Chemistry: X

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Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Cited by 18 publications

References 67 publications

Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs

Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs

Impact of ultrasound emulsification on the physicochemical properties of emulsions stabilised by quinoa protein isolates at different pHs

Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality

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