Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation

Qian Wang; Chunxia Li; Yuqian Qiao; Yacheng Hao; Zhiyong Gong; Yongning Wu; Xiao Guo; Xin Liu

Food Chemistry: X (Oct 2024)

Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation

Qian Wang,
Chunxia Li,
Yuqian Qiao,
Yacheng Hao,
Zhiyong Gong,
Yongning Wu,
Xiao Guo,
Xin Liu

Affiliations

Qian Wang: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Chunxia Li: College of Agriculture, Resources and Environment, Tianjin Agricultural University, Tianjin 300384, China
Yuqian Qiao: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Yacheng Hao: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Zhiyong Gong: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Yongning Wu: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China; Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China
Xiao Guo: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; Corresponding authors at: College of Food Science and Engineering, No.68 Xuefu South Road, Changqing Garden, Wuhan 430023, Hubei, China.
Xin Liu: Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; Corresponding authors at: College of Food Science and Engineering, No.68 Xuefu South Road, Changqing Garden, Wuhan 430023, Hubei, China.

Journal volume & issue: Vol. 23
p. 101690

Abstract

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The emulsification stability of microalgae protein (MP) is limited to strongly alkaline conditions, restricting its applications in food processing. This study aims to investigate the capability of carboxymethyl chitosan (CMCS) to improve MP's emulsification stability over a wider pH range. Results indicated soluble MP-CMCS complexes formed at pH 2, 4, and 7, while aggregation of the complexes occurred at pH 8. The complexes stabilized emulsions exhibited smaller droplet sizes and higher absolute zeta potential at pH 2, 4, and 7 compared to pH 8. After 2 weeks of storage, emulsions remained stable at pH 2, 4, and 7, with significant delamination at pH 8. Laser confocal microscopy confirmed uniform droplet distribution at pH 2 and 7, with slight fusion at pH 4. The complexes stabilized emulsions exhibited higher viscosity and shear stress than MP stabilized emulsions at pH 2, 4, and 7. The stronger viscoelastic properties and higher storage moduli (G') values of MP-CMCS complexes under acidic and neutral conditions indicated stronger intermolecular interactions compared to alkaline conditions. The increase in G' and loss moduli (G'') values for emulsions at pH 8 under stress highlighted the significant impact on network structure strength and viscosity in these emulsions. This study elucidated the binding interactions between MP and CMCS under various pH conditions, and demonstrated a feasible approach to improving MP's emulsification stability over a wider pH range.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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