Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and freeze-thaw stability were characterized. PPI-ASKG reduced oil droplet size compared to PPI-CURD. Polysaccharides modulated protein secondary structure, with hydrophobic attraction and hydrogen bonding as dominant intermolecular forces. The PPI-ASKG gels formed a thicker oil-water interfacial layer, contributing to superior viscoelasticity, WHC, and cooking performance. A preferred formulation with 0.3 wt% ASKG (A3) displayed the highest Q fator (23.62), thixotropic recovery rate (90.50%), strain-stiffening/thickening indices, and lowest freeze-thaw syneresis (22.4%), well-preserved texture and a reduced freezing point of -19.05 °C. All emulsion gels with 0.2-0.4 wt% polysaccharides met International Dysphagia Diet Standardization Initiative Level 5 criteria. This work provides a scientific basis for developing plant-based dysphagia-targeted foods with excellent freeze-thaw stability.
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Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and an...
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BACKGROUND
Emulsion gels exhibit promising application prospects as solid fat substitutes and carriers for lipophilic bioactive compounds. This work investigated the effects of oil concentrations (40-65%, v/v) on the interfacial adsorption in emulsions, rheological properties, gel characteristics, and microstructure of...
Yi-Qiong Wu, Yuting Wang, Hong-Lei Zhao et al.· The Journal of the Science o...· 0 citations
The stabilization of high internal phase Pickering emulsions (HIPPEs) utilizing biomacromolecules and solid particles as alternatives to surfactants has attracted significant interest from researchers. Therefore, this study investigated the feasibility of whey isolate protein (WPI) and gum arabic (GA) instead of surfac...
Jing Wang, Yi-Ni Fu, Ya-Zhuan Li et al.· International Journal of Bio...· 0 citations
Succinylated xanthan gum (SA-XG) was developed to overcome native XG's poor emulsion-stabilizing capacity caused by inherent high hydrophilicity, yielding a biocompatible emulsion stabilizer for food, cosmetic, and pharmaceutical applications. Under optimized conditions (SA-XG degree of substitution (DS) 0.03, 0.5% w/v...
Qin Yin, Xingtao Zhang, Na Li et al.· International Journal of Bio...· 0 citations
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