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Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability
Xiuzhi Cao1, Xuejing Tian1, Peng Wang2
1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
International Journal of Biological Macromolecules
|January 23, 2026
Summary
Tea polyphenols and tannic acid modify pea protein isolate fibers, improving their structure and emulsification properties. This enhances emulsion stability and antioxidant capacity, showing potential for food applications.
Area of Science:
- Food Science
- Protein Chemistry
- Colloid and Surface Science
Background:
- Plant-based proteins like pea protein isolate fibers (PPIF) are increasingly used as food ingredients.
- Understanding how polyphenols interact with plant proteins is crucial for optimizing their functional properties.
- Tea polyphenols (TP) and tannic acid (TA) are known for their antioxidant and binding capabilities.
Purpose of the Study:
- To investigate the impact of TP/TA on the conformational changes of PPIF.
- To evaluate the effect of these modifications on the emulsification properties of PPIF.
- To elucidate the underlying mechanisms of interaction and their influence on emulsion stability.
Main Methods:
- Investigated PPIF-TP/TA interactions using varying ratios.
- Analyzed conformational changes through morphological observations.
- Assessed emulsification properties and stability of oil-in-water (O/W) emulsions using techniques like Turbiscan.
- Measured diffusion rates (Kdiff) at the oil-water interface.
Main Results:
- PPIF morphology transformed from fibers to networks and aggregates with increasing TP/TA ratios.
- TP/TA interactions involved hydrophobic interactions and hydrogen bonds.
- Optimal ratios (PPIF:TP = 0.1, PPIF:TA = 0.05) resulted in smaller, uniform emulsion droplets and reduced Turbiscan stability index (TSI).
- Enhanced diffusion rate (Kdiff) to 0.32 mN/m/s^1/2 at PPIF:TA = 0.05.
- Improved antioxidant capacity due to phenolic hydroxyl groups, delaying lipid oxidation.
Conclusions:
- TP/TA effectively modify PPIF structure, influencing their emulsification capabilities.
- The modified PPIF-TP/TA complexes form stable O/W emulsions with enhanced antioxidant properties.
- These findings suggest potential applications for TP/TA-modified PPIF as effective food emulsifiers.
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