您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex

文献类型： 外文期刊

作者： Salama, Mohamed 1 ; Gouda, Mostafa 5 ; Abou-Elsoud, Mahmoud 1 ; Li, Xiaomeng 1 ; Zhang, Xinyue 1 ; Sheng, Long 1 ; Cai, Zhaoxia 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan 430070, Peoples R China

2.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China

3.Chinese Acad Agr Sci, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab,Minist Agr,Agr Genom Inst Shenzhen, Shenzhen 518000, Peoples R China

4.Natl Res Ctr, Food Ind & Nutr Res Inst, Dairy Dept, Cairo 12622, Egypt

5.Natl Res Ctr, Food Ind & Nutr Res Inst, Nutr & Food Sci Dept, Cairo 12622, Egypt

6.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

7.Natl Res Ctr, Food Ind & Nutr Res Inst, Fats & Oils Dept, Cairo 12622, Egypt

关键词： Protein-protein complex; Egg white proteins; Casein; Phase behavior; Coacervates; Intermolecular forces

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： Egg white proteins (EWP) are shown a tendency to phase separation and sedimentation in response to changes in pH levels and ionic strength, which restricts their use in egg milk beverages. Herein, casein (CN) was used to enhance the stability of EWP and the EWP-CN complex phase separation behavior and structural properties were studied. In the method, the complex physiochemistry, protein microstructure, intermolecular interactions, and its formed bonds were evaluated accordingly. The results showed that the EWP-CN optimal coacervation ratio was 2:1. At this ratio, the soluble complex and insoluble coacervate occurred at pH 6.5 and 5.35, respectively. Besides, EWP-CN exhibited high solubility at pH 2.0, 2.5, 3.0, and 6.5, while low solubility at pH 5.0 was based on the NaCl isotonic impact. Additionally, FTIR analysis demonstrated that the formation of coacervate was driven by the electrostatic interactions between the -COO- of one protein and the -NH3+ of the other protein, resulting in a change in secondary and tertiary structure. For surface hydrophobicity, the EWP-CN complex showed higher values (3201.4) than EWP (1899.4). The TEM micrographs demonstrated that EWP-CN at pH 5.0 formed dense and highly crosslinked aggregates as a result of protein folding change. In conclusion, the current study's novelty came from the significant improvement in EWP-CN coacervates by optimizing the complex isocritical condition. Whereas, it presents a potential solution and lays a theoretical basis for overcoming the problems facing hydrocolloidal beverages such as sedimentation and thermal instability, especially in EWP-based beverages.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台