Preparation and characteristics of tea water-insoluble protein/chitosan composite particles
Year: 2024
Type: article
Abstract: The emulsifying properties of tea water-insoluble protein particles (TWIPs) are insufficient to expand their applicability in food emulsifying systems. This study aimed to explore the emulsification characteristics and application of tea water-insoluble protein/chitosan composite particles (TCPs). Scanning electron microscopy showed the TWIPs were tightly coupled with chitosan (CS). The transform of secondary structure and amino acid residues were beneficial to the formation of TCPs and improvement of emulsification performance. Increasing the CS concentration improved the viscoelasticity, as verified by rheological property, and decreased the droplet size of Pickering emulsions (PEs) at a TWIP-CS mass ratio of 50:50. In addition, when the fixed TWIP-CS ratio was 50:50, the TCPs concentration of 0.5% favored the formation of bovine bone white soup with extraordinary emulsification stability ( p < 0.05). In conclusion, the emulsification property of TWIPs was improved at a TWIP-CS ratio of 50:50, which was also verified in PEs and bovine bone white soup. This work provided a theoretical basis for the development and further deep processing of tea by-products, and broadened the application of tea protein in liquid emulsification system.
Source: LWT
Authors: Lijun Zhao, Haoyuan Gao, Yan Xiao, Lingxia Sun, Shengzhao Li, Yaodi Zhu, Jong-Hoon Lee, Gaiming Zhao, Yuying Wang, Yican Wang, Miaoyun Li
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4404160995