Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight

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成果类型：

期刊论文

作者：

Chen, Yan;Zhu, Qianqian;He, Rongrong;Chen, Haiming;Fan, Xiaoyu;...

通讯作者：

Chen, HM

作者机构：

[Zhu, Qianqian; Chen, Haiming; Hu, Xiaosong; He, Rongrong; Chen, Yan] Hainan Univ, Sch Food Sci & Engn, 58 People Rd, Haikou 570228, Peoples R China.

[Zhu, Qianqian; He, Rongrong; Chen, Haiming; Chen, Yan] Hainan Univ, Sch Food Sci & Engn, HSF LWL Collaborat Innovat Lab, Haikou 570228, Peoples R China.

[Fan, Xiaoyu] Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Peoples R China.

[Hu, Xiaosong] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China.

[Liu, Gang] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Chen, HM ] H

Hainan Univ, Sch Food Sci & Engn, 58 People Rd, Haikou 570228, Peoples R China.

语种：

英文

关键词：

Coconut protein;Glycosylation;Interfacial adsorption

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2025

卷：

298

页码：

139825

DOI：

10.1016/j.ijbiomac.2025.139825

基金类别：

CRediT authorship contribution statement Yan Chen: Writing – original draft, Software, Formal analysis, Data curation. Qianqian Zhu: Writing – review & editing, Methodology. Rongrong He: Software, Project administration. Haiming Chen: Writing – review & editing, Resources, Project administration, Investigation, acquisition. Xiaoyu Fan: Software, Data curation. Xiaosong Hu: Supervision, Resources. Gang Liu: Supervision, Data curation.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Glycosylation can be used to improve the emulsifying properties of protein by covalently binding with sugar. In this study, we prepared coconut protein (CP) -polygalacturonic acid (PA) conjugates by dry-heat method, studied the effect of PA with different molecular weight on the structure and functionality of CP, and characterized the interfacical behavior of CP at the oil-water interface to establish the relationship between interfacial behavior and emulsion stability. The results showed that different molecular weights of PA (28.4 ± 2.01 kDa...

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Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight

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