The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes pa...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010289 |
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| author | Chunyang Xia Fangxiao Lou Shuo Zhang Tianfu Cheng Zhaodong Hu Zengwang Guo Ping Ma |
| author_facet | Chunyang Xia Fangxiao Lou Shuo Zhang Tianfu Cheng Zhaodong Hu Zengwang Guo Ping Ma |
| author_sort | Chunyang Xia |
| collection | DOAJ |
| description | The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest. The synergistic adsorption of Ru reduced the interfacial tension of the complexes and accelerated their diffusion, permeation, and rearrangement at the air/water interface. The results of rheology and Lissajous plots suggested that PP/Ru complexes functioned as an interfacing stabilizer, enhanced the elastic strength of interface film, and improved the stability of foam. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. When the substitution rate is 10 %, the texture, stability, and microstructure of the sample are nearly identical to those of full-fat cream. |
| format | Article |
| id | doaj-art-99af8d87720b41c0a96b2bd49c14b860 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-99af8d87720b41c0a96b2bd49c14b8602025-02-12T05:32:11ZengElsevierFood Chemistry: X2590-15752025-01-0125102140The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat creamChunyang Xia0Fangxiao Lou1Shuo Zhang2Tianfu Cheng3Zhaodong Hu4Zengwang Guo5Ping Ma6College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China; Corresponding author at: College of Food Science, Northeast Agricultural University, Harbin, 150030, China.College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China; Corresponding author at: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China.The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest. The synergistic adsorption of Ru reduced the interfacial tension of the complexes and accelerated their diffusion, permeation, and rearrangement at the air/water interface. The results of rheology and Lissajous plots suggested that PP/Ru complexes functioned as an interfacing stabilizer, enhanced the elastic strength of interface film, and improved the stability of foam. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. When the substitution rate is 10 %, the texture, stability, and microstructure of the sample are nearly identical to those of full-fat cream.http://www.sciencedirect.com/science/article/pii/S2590157524010289CreamFoamPea protein isolateRutinInterfacial rheology |
| spellingShingle | Chunyang Xia Fangxiao Lou Shuo Zhang Tianfu Cheng Zhaodong Hu Zengwang Guo Ping Ma The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream Food Chemistry: X Cream Foam Pea protein isolate Rutin Interfacial rheology |
| title | The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream |
| title_full | The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream |
| title_fullStr | The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream |
| title_full_unstemmed | The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream |
| title_short | The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream |
| title_sort | stabilization mechanism of the pea protein and rutin complex at the gas liquid interface and its application in low fat cream |
| topic | Cream Foam Pea protein isolate Rutin Interfacial rheology |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010289 |
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