Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents
Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents
复制标题
Quorn 发酵副产品的超声提取物作为降油乳化剂和发泡剂
DOI：
10.1007/s00217-020-03443-w
复制
发表时间：
2020
影响因子：
3.3
通讯作者：
Lonchamp J
中科院分区：
文献类型：
--
作者：
Lonchamp J
本研究评估了超声处理对Quorn发酵副产物（浓缩物）的功能性提取物（保留物100或R100）的结构和性质的影响。在先前的研究中，我们报道了R100馏分显示出良好的发泡性、乳化性和流变性。超声波处理的R100解决方案导致大菌丝结构的特点，这种提取物分解成较小的片段。用超声处理的R100制备的泡沫显示出比未处理的R100更高的发泡能力和高的泡沫稳定性，但低于未处理的R100的泡沫。用超声处理的R100制备的水包油乳液显示出比未处理的R100更小的油滴尺寸分布。共聚焦显微照片表明，小的真菌片段有助于稳定的油滴。通过将R100乳液（未处理的或超声处理的）与超声处理的R100溶液以1：1的比例混合来制备50%油减少的R100乳液。对于油减少的乳液，报告了较小的油滴尺寸分布。这些结果表明，加入小菌丝片段或表面活性分子和分子聚集体在超声处理过程中释放的形成和稳定的较小的油滴。这项研究强调了通过超声处理调节Quorn发酵副产品功能性提取物的结构、乳化和起泡特性的潜力，以及这些提取物通过减小油滴尺寸和稳定油滴而在乳液产品中作为降油剂的潜力。
AbstractThis study assessed the impact of sonication on the structure and properties of a functional extract (retentate 100 or R100) from the Quorn fermentation co-product (centrate). In a previous study, we reported that the R100 fraction displayed good foaming, emulsifying and rheological properties. Sonication of a R100 solution led to the breakdown of the large hyphal structures characteristic of this extract into smaller fragments. Foams prepared with sonicated R100 displayed a higher foaming ability than with untreated R100 and a high foam stability but lower than untreated R100 ones. Oil-in-water emulsions prepared with sonicated R100 displayed smaller oil droplet size distributions than with untreated R100. Confocal micrographs suggested that small fungal fragments contributed to the stabilisation of oil droplets. 50% oil-reduced R100 emulsions were prepared by mixing R100 emulsions (untreated or sonicated) with a sonicated R100 solution at a 1:1 ratio. Smaller oil droplet size distributions were reported for the oil-reduced emulsions. These results showed that the addition of small hyphal fragments or surface-active molecules and molecular aggregates released during sonication contributed to the formation and stabilisation of smaller oil droplets. This study highlighted the potential to modulate the structure, emulsifying and foaming properties of functional extracts from the Quorn fermentation co-product by sonication and the potential of these extracts as oil-lowering agents in emulsion-based products through the reduction of oil droplet size and their stabilisation.Graphical abstract
登录
查看更多内容
大麦主要啤酒蛋白Z4热稳定性、蛋白酶抑制及喷涌的体外研究
影响因子：
2.6
作者：
C. Specker;L. Niessen;R. Vogel
通讯作者：
R. Vogel
影响因子：
3.8
作者：
Keller, RCA;Orsel, R;Hamer, RJ
通讯作者：
Hamer, RJ
真菌蛋白——一种新食品
影响因子：
3.3
作者：
M. Sadler
通讯作者：
M. Sadler
影响因子：
4.8
作者：
Frischmann, Alexa;Neudl, Susanna;Seidl-Seiboth, Verena
通讯作者：
Seidl-Seiboth, Verena
具有富含半胱氨酸的蛋白质涂层的空气细胞悬浮液：充气乳液
影响因子：
2.5
作者：
Tchuenbou-Magaia F
通讯作者：
Tchuenbou-Magaia F