Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier

甜菜 果胶 乳状液 化学 多糖 牙髓(牙) 离子强度 色谱法 水动力半径 表面张力 化学工程 有机化学 食品科学 聚合物 共聚物 水溶液 园艺 病理 工程类 物理 生物 医学 量子力学
作者
Jiawei Lin,Zhong‐Sheng Tang,Charles S. Brennan,Jayani Chandrapala,Wenhong Gao,Zhong Han,Xin‐An Zeng
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:226: 679-689 被引量:13
标识
DOI:10.1016/j.ijbiomac.2022.11.217
摘要

Inspired by the emulsion stability of sugar beet pulp pectin, the hydrophobic protein fraction in sugar beet pulp (SBP) is expected to feature high interfacial activity. This work retrieved alkaline extracted protein-polysaccharide conjugates (AEC) from partially depectinized SBP by hot alkaline extraction. AEC was protein-rich (57.20 %), and the polysaccharide mainly comprised neutral sugar, which adopted a rhamnogalacturonan-I pectin-like structure. The hydrophobic polypeptide chains tangled as a dense 'core' with polysaccharide chains attached as a hydrated 'shell' (hydrodynamic radius of ~110 nm). AEC could significantly decrease the oil-water interfacial tension (11.58 mN/m), featuring superior emulsification performance than three control emulsifiers, especially the excellent emulsifying stability (10 % oil) as the emulsion droplet size of 0.438 and 0.479 μm for fresh and stored (60 °C, 5 d) emulsions, respectively. The relationship of molecular structure to emulsification was investigated by specific enzymic modification, suggesting the intact macromolecular structure was closely related to emulsifying activity and that the NS fraction contributed greatly to emulsifying stability. Moreover, AEC was highly efficient to stabilize gel-like high internal phase emulsions (oil fraction 0.80) with low concentration (0.2 %) and even high ionic strength (0-1000 mM). Altogether, valorizing AEC as an emulsifier is feasible for high-value utilization of SBP.
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