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Can I read Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties on EtoBox?
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties by Jia Cao; Xiaohong Tong; Jianjun Cheng; Zeyu Peng; Sai Yang; Xinru Cao; Mengmeng Wang; Haibo Wu; Huan Wang; Lianzhou Jiang is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties about?
In this study, gum arabic (GA) and pH modulation were used to change the structural and emulsion properties of soy whey protein (SWP). The interaction mode and binding site of SWP and GA were analyzed by structural characterization and molecular modeling techniques. The microscopic morphological, emulsifying, interfacial, and rheological properties of emulsions formed by SWP–GA complexes were characterized. The ζ-potential results showed that pH has a significant effect on the electrostatic interaction between SWP and GA. Fluorescence spectra and surface hydrophobicity (H0) illustrated that the H0 of SWP–GA complexes significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that GA provided the basis for the formation of ordered structures and that the β-sheet content of SWP–GA complexes reached the maximum value (44.68%) at pH 6.0. Molecular docking results further verified that SWP–GA interaction occurred through hydrogen bond and hydrophobic interaction. Compared with SWP emulsions, droplets of SWP–GA emulsions were uniformly distributed and formed a dense network structure. The emulsifying activity index and emulsifying stability index significantly improve
Who reads Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jia Cao; Xiaohong Tong; Jianjun Cheng; Zeyu Peng; Sai Yang; Xinru Cao; Mengmeng Wang; Haibo Wu; Huan Wang; Lianzhou Jiang
- Publisher
- Elsevier BV
- Published
- 2023
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)