Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation
Glycosylation can enhance the thermal stability and ionic tolerance of protein hydrolysate emulsions. Ultrasound-assisted wet-heat glycosylation (UA) and precise control over the degree of glycosylation (DG) are crucial for optimizing the modification effects. This study investigated the mechanisms...
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Elsevier
2025-08-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001920 |
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| author | Congzhen Shi Jun Liu Yuanyuan Deng Pengfei Zhou Yan Zhang Zhihao Zhao Xiaojun Tang Ping Li Jiarui Zeng Mingwei Zhang Guang Liu |
| author_facet | Congzhen Shi Jun Liu Yuanyuan Deng Pengfei Zhou Yan Zhang Zhihao Zhao Xiaojun Tang Ping Li Jiarui Zeng Mingwei Zhang Guang Liu |
| author_sort | Congzhen Shi |
| collection | DOAJ |
| description | Glycosylation can enhance the thermal stability and ionic tolerance of protein hydrolysate emulsions. Ultrasound-assisted wet-heat glycosylation (UA) and precise control over the degree of glycosylation (DG) are crucial for optimizing the modification effects. This study investigated the mechanisms underlying the influence of UA on the macroscopic stability of whey protein hydrolysate (WPH)-xylose (XL) conjugate emulsions. WPH-XL complexes (NWPH-XL) and wet-heat glycosylation (WH) served as controls. Both UA and WH reduced the interfacial adsorption capacity, interfacial interactions, and interfacial strength of WPH, with the extent of these reductions increasing with increasing DG. When DG up to 50 %, an “active” state characterized by high surface hydrophobicity and molecular flexibility, potentially promoting emulsion droplet aggregation during sterilization and storage. Notably, compared to WH, UA accelerated the reaction rate, inhibited the formation of AGEs, and improved the interfacial adsorption capacity, interfacial interactions, and interfacial strength of the conjugates by dissociating large aggregates. Consequently, UA conjugates with DG of about 20 % exhibited the strongest interfacial layer stability, effectively resisting oil droplet aggregation induced by 15 mM Ca2+ and sterilization at 121 °C (emulsion particle size of 276 nm). Taken together, these findings elucidated the mechanisms by which UA improves the stability of WPH-based complex emulsion systems from the perspective of interfacial behavior and highlighted the advantages of UA in enhancing the environmental tolerance of protein hydrolysates, expanding their potential applications in food emulsions. |
| format | Article |
| id | doaj-art-61a7e0e19fb64520892e37ee7344c144 |
| institution | DOAJ |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-61a7e0e19fb64520892e37ee7344c1442025-08-20T03:20:56ZengElsevierUltrasonics Sonochemistry1350-41772025-08-0111910741310.1016/j.ultsonch.2025.107413Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylationCongzhen Shi0Jun Liu1Yuanyuan Deng2Pengfei Zhou3Yan Zhang4Zhihao Zhao5Xiaojun Tang6Ping Li7Jiarui Zeng8Mingwei Zhang9Guang Liu10Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Laboratory of Zhongyuan, Luohe 462300 Henan, China; Corresponding authors at: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; Corresponding authors at: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.Glycosylation can enhance the thermal stability and ionic tolerance of protein hydrolysate emulsions. Ultrasound-assisted wet-heat glycosylation (UA) and precise control over the degree of glycosylation (DG) are crucial for optimizing the modification effects. This study investigated the mechanisms underlying the influence of UA on the macroscopic stability of whey protein hydrolysate (WPH)-xylose (XL) conjugate emulsions. WPH-XL complexes (NWPH-XL) and wet-heat glycosylation (WH) served as controls. Both UA and WH reduced the interfacial adsorption capacity, interfacial interactions, and interfacial strength of WPH, with the extent of these reductions increasing with increasing DG. When DG up to 50 %, an “active” state characterized by high surface hydrophobicity and molecular flexibility, potentially promoting emulsion droplet aggregation during sterilization and storage. Notably, compared to WH, UA accelerated the reaction rate, inhibited the formation of AGEs, and improved the interfacial adsorption capacity, interfacial interactions, and interfacial strength of the conjugates by dissociating large aggregates. Consequently, UA conjugates with DG of about 20 % exhibited the strongest interfacial layer stability, effectively resisting oil droplet aggregation induced by 15 mM Ca2+ and sterilization at 121 °C (emulsion particle size of 276 nm). Taken together, these findings elucidated the mechanisms by which UA improves the stability of WPH-based complex emulsion systems from the perspective of interfacial behavior and highlighted the advantages of UA in enhancing the environmental tolerance of protein hydrolysates, expanding their potential applications in food emulsions.http://www.sciencedirect.com/science/article/pii/S1350417725001920Whey protein hydrolysateUltrasound-assisted wet-heat glycosylationDegree of glycosylationInterfacial behaviorEmulsionThermal stability |
| spellingShingle | Congzhen Shi Jun Liu Yuanyuan Deng Pengfei Zhou Yan Zhang Zhihao Zhao Xiaojun Tang Ping Li Jiarui Zeng Mingwei Zhang Guang Liu Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation Ultrasonics Sonochemistry Whey protein hydrolysate Ultrasound-assisted wet-heat glycosylation Degree of glycosylation Interfacial behavior Emulsion Thermal stability |
| title | Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation |
| title_full | Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation |
| title_fullStr | Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation |
| title_full_unstemmed | Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation |
| title_short | Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation |
| title_sort | enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound assisted glycosylation influence of the degree of glycosylation |
| topic | Whey protein hydrolysate Ultrasound-assisted wet-heat glycosylation Degree of glycosylation Interfacial behavior Emulsion Thermal stability |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725001920 |
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