Surfactant-Induced Competitive Displacement of Potato Pectin-Protein Conjugate from the Air-Water Interface

Impact of trypsin on interfacial conformational evolution of soy protein isolate/soy hull polysaccharide emulsion

The impact of trypsin on the demulsification mechanism of soy protein isolate (SPI)/soy hull polysaccharide (SHP) emulsion under trypsin treatment was investigated. We analyzed the conformational evolution of the emulsion interface induced during the bulk demulsification, focusing on the oil-water interface. During the enzymatic treatment for 0-120 min, various spectral analyses including spectrum analyses of Raman, FT-IR, intrinsic fluorescence, and ultraviolet spectral analyses demonstrated gradual hydrolysis and polymerization of protein molecules within SPI/SHP, SPI, and SHP on the oil-water interface by trypsin, particularly noticeable during 30-90 min. Notably, at 90 min, an increase in β-sheet content and a red shift of the IR spectrum from 3400 to 3380 cm-1 indicated the conjugate effect of small molecules due to large interfacial tension, accompanied by hydrophobic interaction and hydrogen bonding. These alterations in SPI/SHP, SPI, and SHP conformations at the oil-water interface led to droplet demulsification and oil phase release.

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.