Scholarlink

<p>This study demonstrated the commercialization potential of <i>Rana chensinensis</i> ovum protein isolates (RCOPI) by comparing it with commercially available proteins from physicochemical, structural, and functional properties to stabilizing Pickering emulsions. The size of RCOPI colloids nanoparticles reached 65&#xa0;nm which is much smaller than the commercially available proteins. Besides, RCOPI exhibited incredible emulsion ability with the emulsion drop around 22&#xa0;μm diameters and the zeta potential approximately − 50&#xa0;mV. The emulsions stabilized by RCOPI showed remarkable stability and the Lactalysis index was about 21% after 100&#xa0;days storage. In the encapsulation test, scanning electron microscopy (SEM) showed the size of the microcapsule ranging from 20 to 50&#xa0;μm. The encapsulated efficiency of RCOPI stabilized emulsion was as good as the compared proteins, up to 75%. Furthermore, the results of the sensory evaluation showed that RCOPI stabilized emulsions received the highest approval ratings for appearance, taste, flavor and overall acceptability.</p> Graphic Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions

  • 期刊论文

  • 发表日期：

    2025年4月23日

查看全文
  • Hang Li,
  • Mengyuan Li,
  • Manman Zhang,
  • Ruixue Liu,
  • Nan Li,
  • Yongsheng Wang,
  • Zhihan Wang,
  • Shihan Wang

摘要

This study demonstrated the commercialization potential of Rana chensinensis ovum protein isolates (RCOPI) by comparing it with commercially available proteins from physicochemical, structural, and functional properties to stabilizing Pickering emulsions. The size of RCOPI colloids nanoparticles reached 65 nm which is much smaller than the commercially available proteins. Besides, RCOPI exhibited incredible emulsion ability with the emulsion drop around 22 μm diameters and the zeta potential approximately − 50 mV. The emulsions stabilized by RCOPI showed remarkable stability and the Lactalysis index was about 21% after 100 days storage. In the encapsulation test, scanning electron microscopy (SEM) showed the size of the microcapsule ranging from 20 to 50 μm. The encapsulated efficiency of RCOPI stabilized emulsion was as good as the compared proteins, up to 75%. Furthermore, the results of the sensory evaluation showed that RCOPI stabilized emulsions received the highest approval ratings for appearance, taste, flavor and overall acceptability.

Graphic Abstract