Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.

Autor: Diao X; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China., Wang Y; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China., Jia R; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China., Chen X; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China., Liu G; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China., Liu D; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China. Electronic address: jz_dyliu@126.com., Guan H; College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China. Electronic address: hai.ning2001@163.com.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Aug; Vol. 108, pp. 106981. Date of Electronic Publication: 2024 Jul 06.
DOI: 10.1016/j.ultsonch.2024.106981
Abstrakt: This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, -49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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