Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
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DOI：
10.1016/j.foodhyd.2020.105981
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发表时间：
2020-10-01
影响因子：
10.7
通讯作者：
Dombrowski, Jannika
中科院分区：
文献类型：
--
作者：
Dachmann, Evelyn;Nobis, Verena;Dombrowski, Jannika
使用多尺度方法，马铃薯分离蛋白的特点是从整体上在其溶解度和表面电荷，表面活性和表面结晶性能，以及起泡性能和气泡结构属性。通过改变蛋白质浓度（0.1-10.0%）、pH（3.0-10.0）和NaCl浓度（0-200 mM），旨在建立对马铃薯蛋白功能性的更好的机理理解。总的来说，表面活性被发现是相当不受影响的蛋白质浓度和pH值的修改，而pH值有一个明确的影响，对表面弹性。同样，泡沫稳定性受pH影响，在等电点附近产生最大值，这是由于在空气/水界面处增强的网络形成赋予增加的表面膜稳定性。发现粗化指数反映泡沫稳定性的结果。相比之下，NaCl的存在显然对表面活性有增强作用，并导致表面膜内蛋白质-蛋白质相互作用增加。更致密的表面膜反过来导致更好的发泡性和泡沫稳定性以及更低的粗化指数。将研究结果与已知的β-乳球蛋白稳定表面的机制进行比较，揭示了它们也适用于马铃薯蛋白的功能特性。总之，通过所获得的知识，可以更具体地控制基于马铃薯蛋白质的泡沫结构。
Using a multiscale approach, potato protein isolate was characterized holistically in terms of its solubility and surface charge, surface activity and surface dilatational properties as well foaming properties and bubble structural attributes. By means of varying protein concentration (0.1-10.0%), pH (3.0-10.0) and NaCl concentration (0-200 mM), it was aimed to establish a better mechanistic understanding of potato protein functionality. Overall, surface activity was found to be rather unaffected by a modification of protein concentration and pH, whereas pH had a clear effect on surface dilatational elasticity. Likewise, foam stability was affected by pH, yielding a maximum around the isoelectric point, which is due to an enhanced network formation at the air/water interface imparting an increased surface film stability. Coarsening exponents were found to reflect the results on foam stability. By comparison, NaCl presence clearly had an enhancing effect on surface activity and led to increased protein-protein interactions within the surface film. More compact surface films in turn resulted in a better foamability and foam stability as well as lower coarsening exponents. Comparison of findings to mechanisms known for beta-lactoglobulin-stabilized surfaces revealed their principal applicability also to potato proteins' functional properties. Overall, by means of the obtained knowledge, foam structures based on potato proteins can be controlled more specifically.