Glutenin has limited applicability in food industry due to poor water solubility and emulsifying properties. In this study, the physicochemical properties of glutenin were improved by combined treatments of alkaline pH-shifting or acidic pH with heating. The surface morphology, structure and physicochemical properties were measured during the modification process of glutenin. Results showed that the smaller square clusters and regular tubular fibrils were observed in modified glutenin and the α-helix proportion of the treated glutenin was finally increased to 59.90 ± 0.01%. Compared with untreated glutenin, the combined treatments of pH-shifting with heating as well as fibrillation process increased the solubility of glutenin by 21.3 and 3.5 times, respectively. Moreover, the treated glutenin showed excellent emulsifying stability (EAI: 50.84 ± 0.51 m 2 g −1 ) and thermal stability (peak temperature increased from 109.58 to 149.05 °C). This study provides an informative basis for improving the physicochemical and functional properties of glutenin.
Lijia Li,Yiting Gao,Tian Gao,Mengjie Geng,Yue Liu,Fei Teng,Yang Li
In this study, Soybean lipophilic protein (LP) was modified by pH-shifting treatment and the modified LP was cross-linked with carboxymethyl chitosan (CMCS) to form an interpenetrating network structure to prepare water-in-oli-in-gel emulsion gels (W/O/G). The effects of the variation of phase ratio and addition of cross-linking agent (genipin) on the physicochemical properties and digestive characteristics of W/O/G were investigated. FT-IR and intermolecular force analysis showed that pH-shifting treatment exposed more hydrophobic groups in LP, and promoted the increase of intermolecular hydrophobic interaction and hydrogen bonding force. With the increase of GP addition and W 1 /O ratio, the swelling rate, water-holding capacity and UV stability of W/O/G gradually increased. While the porosity, encapsulation efficiency and in vitro degradation rate kept decreasing. W/O/G exhibited thixotropy in rheological tests and withstood a maximum compressive force of 1870 mN at a strain of 40%. Additionally, CMCS confered a certain pH response capability to W/O/G, which both maintained the gel network during pH changes and enabled the slow-release of the encapsulated bioactive in simulated in vitro digestion and improves bioaccessibility up to 80.63%. This study provided a theoretical basis for the cross-linking of modified LP and CMCS to form interpenetrating networks and enriched the gelation treatment of W/O/W emulsions.
危险品化学品经营许可证（带存储）