Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties
This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concen...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003943 |
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| author | Guosen Yan Pan Zhao Zhenbo Shao Yiting Li Jie Han Yan Li Liebing Zhang |
| author_facet | Guosen Yan Pan Zhao Zhenbo Shao Yiting Li Jie Han Yan Li Liebing Zhang |
| author_sort | Guosen Yan |
| collection | DOAJ |
| description | This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49–37.88 × 10−4 g/m2), interfacial tension (11.05–15.23 mN/m), and droplet sizes (1.53–2.16 μm), while increasing viscosity (20.39–25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23–29.52 × 10−4 g/m2) and droplet aggregation (1.68–1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality. |
| format | Article |
| id | doaj-art-ce23fea47b29432cb0b2e7951190c3f3 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ce23fea47b29432cb0b2e7951190c3f32025-08-20T01:55:31ZengElsevierFood Chemistry: X2590-15752025-05-012810254710.1016/j.fochx.2025.102547Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping propertiesGuosen Yan0Pan Zhao1Zhenbo Shao2Yiting Li3Jie Han4Yan Li5Liebing Zhang6Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Corresponding author.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaThis study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49–37.88 × 10−4 g/m2), interfacial tension (11.05–15.23 mN/m), and droplet sizes (1.53–2.16 μm), while increasing viscosity (20.39–25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23–29.52 × 10−4 g/m2) and droplet aggregation (1.68–1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality.http://www.sciencedirect.com/science/article/pii/S2590157525003943PhospholipidInterface behaviorCrystallization kineticsAerated emulsion |
| spellingShingle | Guosen Yan Pan Zhao Zhenbo Shao Yiting Li Jie Han Yan Li Liebing Zhang Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties Food Chemistry: X Phospholipid Interface behavior Crystallization kinetics Aerated emulsion |
| title | Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties |
| title_full | Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties |
| title_fullStr | Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties |
| title_full_unstemmed | Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties |
| title_short | Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties |
| title_sort | effect of phospholipid protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes interfacial behavior thermodynamic properties stability and whipping properties |
| topic | Phospholipid Interface behavior Crystallization kinetics Aerated emulsion |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003943 |
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