Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
文献类型： 外文期刊
作者： Zhang, Xinyu 1 ; Liu, Zhe 1 ; Ma, Xiaojie 1 ; Zheng, Yicheng 1 ; Hu, Hui 1 ; Jiao, Bo 1 ; McClements, David Julian 2 ; Wang, Qiang 1 ; Shi, Aimin 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural, Comprehens Utilizat Lab Cereal & Oil Proc, Beijing 100193, Peoples R China
2.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
3.Xinjiang Agr Univ, Coll Food Sci & Pharm, Urumqi 830052, Peoples R China
4.Nanjing Univ Finance & Econ, Sch Food Sci & Engn, Jiangsu Modern Food Circulat & Safety Collaborat I, Nanjing, Peoples R China
关键词： Plant and microbial proteins; Structural composition; Physicochemical properties; Foaming properties; Correlation analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Many plant proteins are amphiphilic molecules that can adsorb to air-water interfaces and form protective coatings around gas bubbles. In this study, the composition, structure, physicochemical properties, air-water interfacial properties, and foaming properties of 16 plant and microbial proteins were characterized. We found a correlation between the composition, structure, physicochemical properties, and foaming properties of the proteins. The foaming capacity of them showed a highly significant positive correlation (p <= 0.01) with their foaming stability, alpha-helix content, surface hydrophobicity, and free sulfhydryl content. The foaming capacity and foaming stability showed highly significant negative correlations with disulfide bond content (p <= 0.01). We found wheat gluten protein (WGP) and mung bean protein (MBP) had higher foaming capacity (102.67 +/- 8.08 % and 89.33 +/- 4.72 %), which could be attributed to higher surface hydrophobicity (179.68 +/- 1.40 and 130.28 +/- 1.41) and larger contact angle (82.369 +/- 0.016 degrees and 82.949 +/- 0.228 degrees).
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