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Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction
Xiao Guo1, Bingna Liu1, Yulin Zhang1
1Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.
International Journal of Biological Macromolecules
|November 9, 2024
Summary
Anionic polysaccharides like low acyl gellan gum and pectin improve microalgae protein (MP) stability and emulsification. These food-grade additives prevent aggregation and enhance emulsion properties for food processing applications.
Area of Science:
- Food Science
- Biochemistry
- Material Science
Background:
- Microalgae protein (MP) is valuable for nutrition and foaming but unstable at its isoelectric point (pH 4) and has poor emulsification.
- Current limitations hinder widespread MP application in food processing.
Purpose of the Study:
- To investigate the impact of food-grade anionic polysaccharides (guar gum, gum arabic, low acyl gellan gum, pectin) on microalgae protein's molecular structure and emulsification.
- To identify polysaccharides that enhance MP stability and functionality for food applications.
Main Methods:
- Assessed UV absorption, fluorescence, particle size distribution, zeta-potential, and rheological properties of MP-polysaccharide complexes.
- Evaluated emulsion stability and droplet size at various polysaccharide ratios and pH 4.
- Analyzed storage stability and viscoelastic behavior of emulsions.
Main Results:
- Anionic polysaccharides improved MP UV absorption and decreased fluorescence, indicating masking without structural change.
- Polysaccharides formed stable complexes with MP at pH 4, reducing turbidity and improving solution stability.
- Higher polysaccharide ratios (1:4 to 1:1) resulted in smaller droplet sizes and enhanced emulsion stability.
- Low acyl gellan gum (LG) and pectin (PT) formed highly stable complexes with significant negative zeta-potentials.
- LG-MP and PT-MP emulsions exhibited superior storage stability and viscosity.
Conclusions:
- Anionic polysaccharides, particularly LG and PT, effectively stabilize microalgae protein and improve its emulsification properties.
- These findings provide a foundation for utilizing MP in food processing by overcoming its inherent stability issues.
