Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface.

Autor: Dai L; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: Laixin.Dai@uni-hohenheim.de., Bergfreund J; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: jotam.bergfreund@hest.ethz.ch., Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: corinareichert@gmx.de., Fischer P; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: peter.fischer@hest.ethz.ch., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Jazyk: angličtina
Zdroj: Journal of colloid and interface science [J Colloid Interface Sci] 2019 Sep 01; Vol. 551, pp. 297-304. Date of Electronic Publication: 2019 May 08.
DOI: 10.1016/j.jcis.2019.05.029
Abstrakt: Microalgae are promising protein sources due to their overall high protein content. The low aqueous-solubility of microalgae proteins, however, limits their application in food, pharmaceutical or personal care systems, unless solubility is enhanced by e.g. hydrolysis. In this study, we examined the interfacial rheological properties at the oil-water interface of insoluble microalgae protein-rich fraction from Chlorella protothecoides and their hydrolysates prepared by hydrolysis in hydrochloric acid at 65 °C (Hydrolysates 65) and 85 °C (Hydrolysates 85). Results showed increased interfacial activity of the insoluble microalgae protein-rich fraction after hydrolysis: Hydrolysates 65 and Hydrolysates85 had higher interfacial storage G i ' and loss moduli G i ″ compared to the untreated insoluble microalgae protein-rich fraction. Increasing amounts of soluble protein fragments mixed with insoluble protein particles in hydrolysates stabilized interfacial layers. The influence of pH on the interfacial behavior of samples was also determined and revealed that G i ' and G i ″ values of treated and untreated protein fractions decreased as pH increased beyond their isoelectric points due to increasing electrostatic repulsions between adsorbed protein fragments and aggregates. The high viscoelasticity of the acid-hydrolyzed insoluble microalgae protein-rich fraction at the oil-water interface indicates a high potential for them to be useful in stabilizing emulsion-based products.
(Copyright © 2019 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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