Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions
This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures co...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier BV
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117495/ http://psasir.upm.edu.my/id/eprint/117495/1/117495.pdf |
| _version_ | 1848867264763265024 |
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| author | Han, Wanjun Chai, Xiuhang Sun, Yanwen Tan, Chin Ping Liu, Yuanfa |
| author_facet | Han, Wanjun Chai, Xiuhang Sun, Yanwen Tan, Chin Ping Liu, Yuanfa |
| author_sort | Han, Wanjun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures conditions. M-7D and M-10D samples exhibited larger particle sizes, higher ζ-potential and rougher surface compared to SWA-10D sample at 1 % concentration of HPGEs. Consequently, M-7D and M-10D samples demonstrated lower values of G′, G′′, and higher values tan δ at the oil–water interface as pressure increased, thereby promoting the formation of less viscoelastic structures. M-7D sample, characterized by lower content of α-helix structures, resulted in an observable redshift in the N[sbnd]H and C[dbnd]O groups of the protein. Molecular docking analysis affirmed that M-7D sample exhibited a lower absolute binding energy value, indicating stronger interaction with the protein compared to other samples, ultimately contributing to the unstable interfacial membrane formed. |
| first_indexed | 2025-11-15T14:33:44Z |
| format | Article |
| id | upm-117495 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:33:44Z |
| publishDate | 2023 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1174952025-05-27T07:46:32Z http://psasir.upm.edu.my/id/eprint/117495/ Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions Han, Wanjun Chai, Xiuhang Sun, Yanwen Tan, Chin Ping Liu, Yuanfa This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures conditions. M-7D and M-10D samples exhibited larger particle sizes, higher ζ-potential and rougher surface compared to SWA-10D sample at 1 % concentration of HPGEs. Consequently, M-7D and M-10D samples demonstrated lower values of G′, G′′, and higher values tan δ at the oil–water interface as pressure increased, thereby promoting the formation of less viscoelastic structures. M-7D sample, characterized by lower content of α-helix structures, resulted in an observable redshift in the N[sbnd]H and C[dbnd]O groups of the protein. Molecular docking analysis affirmed that M-7D sample exhibited a lower absolute binding energy value, indicating stronger interaction with the protein compared to other samples, ultimately contributing to the unstable interfacial membrane formed. Elsevier BV 2023 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117495/1/117495.pdf Han, Wanjun and Chai, Xiuhang and Sun, Yanwen and Tan, Chin Ping and Liu, Yuanfa (2023) Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions. Food Chemistry, 435. art. no. 137584. pp. 1-13. ISSN 0308-8146 https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4507225 10.2139/ssrn.4507225 |
| spellingShingle | Han, Wanjun Chai, Xiuhang Sun, Yanwen Tan, Chin Ping Liu, Yuanfa Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title | Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title_full | Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title_fullStr | Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title_full_unstemmed | Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title_short | Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| title_sort | synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions |
| url | http://psasir.upm.edu.my/id/eprint/117495/ http://psasir.upm.edu.my/id/eprint/117495/ http://psasir.upm.edu.my/id/eprint/117495/ http://psasir.upm.edu.my/id/eprint/117495/1/117495.pdf |