Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions

We studied the influences of hydrolysis time on the structure, functional properties, and emulsion stability of insoluble soybean meal hydrolysate aggregates (ISMHAs). We assume that the ISMHAs produced by soybean meal can be used as emulsifiers to prepare stable emulsions. The molecular weights of these ISMHAs were below 53 kDa. After hydrolysis, a decrease in α-helices and an increase in random coils indicated that the soybean meal proteins were unfolding. Moreover, the fluorescence intensity, UV absorption, and surface hydrophobicity of ISMHAs increased. These results would contribute to their antioxidant activity and functional properties. Additionally, the 90-min ISMHA sample exhibited the highest ABTS+• scavenging activity (80.02 ± 4.55 %), foaming stability (52.92 ± 8.06 %), and emulsifying properties (emulsifying activity index of 97.09 m2/g; emulsifying stability index of 371.47 min). The 90-min ISMHA emulsion exhibited the smallest particle size and excellent storage stability. Soybean meal peptide by-product emulsifier has potential for sustainable application.

Effects of enzymatic modification on the stability of cashew-based milk

The green and low-carbon awareness drives the consumption demand for "clean-label" plant-based milk, which is limited by its physicochemical stability. Herein, the effects of enzymatic hydrolysis on the stability of cashew-based milk (CM) are explored in detail. Our results showed that a maximum protein solubility of 41.36 ± 2.14% was achieved under bromelain treatment of CM either for 60 min or with the addition of 600 U g-1. Under these hydrolysis conditions, CM showed smaller particle size, larger zeta potential, and more uniform size distribution in comparison with the control. Similar behavior was also observed in the apparent viscosity and macroscopic stability, demonstrating the fortification of moderate hydrolysis on the physical stability of CM. Interestingly, bromelain hydrolysis could favor improving the oxidative stability of CM, for which the peroxide value and thiobarbituric acid reactive substances were decreased by 90% and 60%, respectively, after 14 days of storage in comparison with the control. The correlation analysis confirmed that the physical and oxidative stability was highly associated with protein solubility and secondary structures like α-helix. Therefore, our findings could provide scientific support for developing plant-based milk with fortified physicochemical stability.

Industrial Application of Protein Hydrolysates in Food

Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels characteristics were clarified. After modification, the insoluble soybean peptide aggregates with high surface hydrophobicity had small particle size (377 nm), near-neutral wettability (θo/w = 92°) and strong interfacial adsorption capability. These allowed the modified insoluble soybean peptide aggregates to stabilize the oil-water interface and form continuous network surrounding oil droplets, leading to the formation of stable Pickering emulsion gels. Besides, Pickering emulsion gels prepared by insoluble soybean peptide aggregates with higher surface hydrophobicity had smaller droplet size and higher gel strength, and remained stable even after 60 days of storage. The findings suggest a preferable plant protein particle for the preparation of stable Pickering emulsion gels in food industry.

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φ_max). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.

Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier

Three lipid-based carriers encapsulating lutein, nano-emulsion (NE), solid lipid nanoparticle (SLN), and nano-structured lipid carrier (NLC), were developed from zein peptides hydrolyzed by trypsin (TZP) and flavourzyme (FZP) as stabilizers. The physiochemical properties of FZP and TZP were evaluated. The particle size, potential, microstructure, environmental stability, rheological properties, in vitro digestion stability, and bioavailability of the lutein-loaded NE, SLN, and NLC were compared. The results showed that the surface hydrophobicity of TZP was higher than that of FZP. Except for the SLN, most samples were stable against droplet aggregation during storage, and carriers stabilized by TZP exhibited more favorable storage stabilities than those prepared from FZP. All the samples presented characteristics of fluid with good fluidity. The bioavailability of lutein was between 42.61% and 62.81%. In summary, these results provide valuable insights into the design of lipid-based delivery systems for fat-soluble biologically active compounds using zein peptides as stabilizers.