Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein

XU Weijian; WANG Weiqing; YU Xiongwei; FU Qinli; CHEN Lishui; LI Shugang

doi:10.13386/j.issn1002-0306.2021010122

Volume 42 Issue 20

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(20): 76-85. > DOI: 10.13386/j.issn1002-0306.2021010122

XU Weijian, WANG Weiqing, YU Xiongwei, et al. Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein[J]. Science and Technology of Food Industry, 2021, 42(20): 76−85. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010122.

Citation:

PDF (4451 KB)

Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein

1.
School of Food and Biological engineering, Hefei University of Technology, Hefei 230601, China
2.
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
3.
Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
4.
Hubei Bestore Food Co., Ltd., Wuhan 430000, China

More Information

Received Date: January 17, 2021
Available Online: August 22, 2021

Graphical Abstract

Abstract

Abstract

Almond kernel protein is rich in nutrition and it is an important plant protein resource. However, poor emulsification is a key problem that has always influenced its development and application. In order to improve its emulsifying properties, in this study, almond kernel protein isolate (API) was selected as the research object, the effect of Xanthan gum (XG) on the emulsifying properties of API was discussed. The results showed that the addition of XG could make the droplet diameter of the composite emulsion much smaller and more evenly distributed. When the addition of XG content was 0%~0.25%, the viscosity of the emulsion increased from 5.9 to 77.5 mPa·s, the surface tension decreased from 13.1 to 5.6 mN/m, the interface adsorption capacity was enhanced, and the absolute value of the emulsion position increased from 29.0 to 54.4 mV. Especially when the addition of XG was 0.2%, API-XG composite emulsion not only had better thermal stability and salt tolerance, but also had good stability in storage and freeze-thaw cycle. Such experimental research could effectively improve the emulsifying properties of API, and provide technical support for its application in food and chemical fields.
- almond kernel,
- xanthan gum,
- protein isolate,
- emulsifying properties,
- emulsion stability

FullText(HTML)

References (29)

References

[1]	李芳, 孔令明, 杨清香, 等. 巴旦杏蛋白饮料的工艺优化及其稳定性研究[J]. 现代食品科技,2009,25(7):786−789. [Li F, Yang Q X, Sun L H, et al. Preparation and stability of Amygdalus communis L. protein beverage[J]. Modern Food Science and Technology,2009,25(7):786−789.
[2]	申烨华, 张萍, 王高学, 等. 陕西扁桃仁的氨基酸和元素分析[J]. 西北大学学报(自然科学版),2007(1):59−62. [Shen Y H, Zhang P W, Wang G X, et al. Analysis of amino acids and elements in almond kernel in Shaanxi[J]. Journal of Northwest University (Natural Science Edition),2007(1):59−62.
[3]	李述刚, 陆健康, 王萍, 等. 新疆南疆扁桃仁中蛋白质与脂类营养分析[J]. 中国油脂,2015,40(2):30−32. [Li S G, Lu J K, Wang P, et al. Nutritional analysis of protein and lipid of almond kernel in south Xinjiang[J]. China Oils and FATS,2015,40(2):30−32.
[4]	寇凯. 长柄扁桃提取蛋白粉的制备与表征[D]. 陕西: 西北大学, 2015. Kou K. The preparation and characterization of extracted protein powder from Amygdalus pedunculatus Pall[D]. Shaanxi: Northwest University, 2015.
[5]	赵翠, 田英姿, 英犁, 等. 新疆几种巴旦杏综合营养成分分析[J]. 现代食品科技,2016,32(2):262−268. [Zhao C, Tian Y Z, Ying L, et al. Comprehensive analysis of nutritional components in several Xinjiang paddan almond samples[J]. Modern Food Science and Technology,2016,32(2):262−268.
[6]	石海娥. 植物蛋白饮品领跑饮料市场[J]. 光彩,2018(12):46−48. [Shi H E. Plant-based protein drinks lead the beverage market[J]. Brilliance,2018(12):46−48. doi: 10.3969/j.issn.1005-4049.2018.12.022
[7]	McClements D J, Jafari S M. Improving emulsion formation, stability and performance using mixed emulsifiers: A review[J]. Advances in Colloid and Interface Science,2018,251:55−79. doi: 10.1016/j.cis.2017.12.001
[8]	王炜清, 李秀婷, 周彬, 等. 贮藏条件对扁桃仁分离蛋白理化特性及消化特性的影响[J]. 食品与机械,2020,36(8):102−108, 146. [Wang W Q, Li X T, Zhou B, et al. Effects of storage conditions on physical and chemical characteristics of almond protein isolates[J]. Food & Machinery,2020,36(8):102−108, 146.
[9]	Kumar A, Rao K M, Han S S. Application of xanthan gum as polysaccharide in tissue engineering: A review[J]. Carbohydrate Polymers,2017,180:128−144.
[10]	GarcíA-Ochoa F, Santos V E, Casaset J A, et al. Xanthan gum: Production, recovery, and properties[J]. Biotechnology Advances,2000,18(7):549−579. doi: 10.1016/S0734-9750(00)00050-1
[11]	Liu Q, Lu Y, Han J C, et al. Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate[J]. Food Structure,2015,6:21−28. doi: 10.1016/j.foostr.2015.10.001
[12]	Zhang X D, Wang J W, Yu G P, et al. Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions[J]. LWT-Food Science and Technology,2019,111:573−581. doi: 10.1016/j.lwt.2019.04.020
[13]	邓欣伦. 核桃蛋白-多糖界面相互作用及其对乳浊液性质影响的研究[D]. 广州: 华南理工大学, 2016. Deng X L . Walnut protein-polysaccharide interactions at the oil/water interface: Effect on the properties of emulsion[D]. Guangzhou: South China University of Technology, 2016.
[14]	Chen H, Ji A G, Qiu S, et al. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties[J]. Food Hydrocolloids,2018,76:173−176. doi: 10.1016/j.foodhyd.2016.12.004
[15]	Liu L Y, Zhao Q Z, Liu T X, et al. Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface[J]. Food Hydrocolloids,2007,25(5):921−927.
[16]	邵云. 大豆蛋白稳定乳液的物化性质及油脂氧化稳定性研究[D]. 广州: 华南理工大学, 2014. Shao Y. Physicochemical properties and oxidation stability of oil-in-water emulsions stabilized by soy protein[D]. Guangzhou: South China University of Technology, 2014.
[17]	Cai X R, Du X F, Zhu G L, et al. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations[J]. Food Hydrocolloids,2020,105:105776. doi: 10.1016/j.foodhyd.2020.105776
[18]	Li X Y, Fang Y P, Al-Assaf S, et al. Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram[J]. Journal of Colloid and Interface Science,2012,28(27):10164−10176.
[19]	刘瑞丹. 蛋清蛋白-黄原胶结构化油脂的构建与应用研究[D]. 无锡: 江南大学, 2019. Liu R D. Construction and application of egg white protein-xanthan gum structured oil[D]. Wuxi: Jiangnan University, 2019.
[20]	Thaiphanit S, Schleining G, Anprung P. Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions[J]. Food Hydrocolloids,2016,60:252−264. doi: 10.1016/j.foodhyd.2016.03.035
[21]	Chityala P K, Khouryieh H, Williams K, et al. Effect of xanthan/enzyme-modifified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions[J]. Food Chemistry,2016,212:332−340. doi: 10.1016/j.foodchem.2016.05.187
[22]	龙肇. 蛋白质—多糖交互作用对高乳脂乳浊液稳定性的影响及作用机理研究[D]. 广州: 华南理工大学, 2014. Long B. Effect of protein-polysaccharide interactions on the stability of concentrated emulsions and its mechanism[D]. Guangzhou: South China University of Technology, 2014
[23]	Chang C H, Li X, Li J H, et al. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein[J]. Food Hydrocolloids,2017,65:87−95. doi: 10.1016/j.foodhyd.2016.11.004
[24]	Yang X, Gong T, Li D, et al. Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan[J]. Carbohydrate Polymers,2019,226:115278. doi: 10.1016/j.carbpol.2019.115278
[25]	Yao X, Qlab C, Song M, et al. Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum[J]. Innovative Food Science & Emerging Technologies,2019,54:225−234.
[26]	Hu Z Y, Qiu L, Sun Y, et al. Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate[J]. Food Hydrocolloids,2019,96:288−299. doi: 10.1016/j.foodhyd.2019.05.037
[27]	Lopes I S, Michelon M, Forster T C, et al. Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein[J]. Colloids and Surfaces A,2019,574:207−214. doi: 10.1016/j.colsurfa.2019.04.072
[28]	Aoki D, Decker E A, McClements D. Influence of environmental stresses on O/W emulsions stabilized by b-lactoglobulinepectin and β-lactoglobuline-pectine-chitosan membranes produced by the electrostatic layer-by-layer deposition technique[J]. Food Biophysics,2006,1(1):30−40. doi: 10.1007/s11483-005-9002-z
[29]	万芝力. 大豆蛋白-甜菊糖苷相互作用及对界面主导食品体系的调控研究[D]. 广州: 华南理工大学, 2016. Wan Z L. Tunable soy protein-steviol glycoside interactions and their relationships with interface-dominated food systems[D]. Guangzhou: South China University of Technology, 2016.

[1]	WANG Xueli, LEI Chao, SHEN Kaiwei, CHENG Yanwei, LIU Xueting, LI Zhen, YU Lu. Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006[J]. Science and Technology of Food Industry, 2023, 44(14): 137-144. DOI: 10.13386/j.issn1002-0306.2022090136
[2]	WANG Xiaojie, MENG Fanqiang, ZHOU Libang, LU Zhaoxin. Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(4): 153-160. DOI: 10.13386/j.issn1002-0306.2021070335
[3]	WU Jun-lin, BAI Jian-ling, MO Shu-ping, ZHANG Ju-mei. Optimization of fermentation medium of lactic acid bacteria cultured in high concentration[J]. Science and Technology of Food Industry, 2018, 39(9): 96-101. DOI: 10.13386/j.issn1002-0306.2018.09.017
[4]	ZHU Yun-peng, TIAN You-ming, HONG Qing-lin, NI Hui, XIAO An-feng, YANG Qiu-ming. Optimization of medium composition and culture conditions for Aspergillus tubingensis production[J]. Science and Technology of Food Industry, 2018, 39(3): 82-86,91. DOI: 10.13386/j.issn1002-0306.2018.03.017
[5]	HU Yan-xin, LIU Xiao-li, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong. Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini[J]. Science and Technology of Food Industry, 2016, (10): 255-259. DOI: 10.13386/j.issn1002-0306.2016.10.043
[6]	WANG Can, ZHANG Wei, ZHANG Ming-liang, HUANG Jian-zhong. Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA[J]. Science and Technology of Food Industry, 2015, (04): 171-174. DOI: 10.13386/j.issn1002-0306.2015.04.029
[7]	DONG Ting, ZHOU Zhi-jiang, HAN Ye. Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003[J]. Science and Technology of Food Industry, 2014, (14): 192-196. DOI: 10.13386/j.issn1002-0306.2014.14.034
[8]	LIU Ying-ying, LIU Ying, ZHANG Guang, SUN Bing-yu, WANG Jin-feng, SHI Yan-guo. Optimum fermentation medium of high-yielding neutral protease of mucor[J]. Science and Technology of Food Industry, 2014, (06): 166-170. DOI: 10.13386/j.issn1002-0306.2014.06.032
[9]	AN Jun-ying, LIU Ying, ZHU Wen-juan, HU Xue-qiong, YE Li-zhen. Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology[J]. Science and Technology of Food Industry, 2014, (01): 191-195. DOI: 10.13386/j.issn1002-0306.2014.01.031
[10]	Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2013, (08): 232-235. DOI: 10.13386/j.issn1002-0306.2013.08.033