Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin

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dc.citation.volume203
dc.contributor.authorMa S
dc.contributor.authorAcevedo-Fani A
dc.contributor.authorYe A
dc.contributor.authorSingh H
dc.date.accessioned2024-08-20T23:44:08Z
dc.date.available2024-08-20T23:44:08Z
dc.date.issued2024-07-01
dc.description.abstractThis study explored the effect of microfluidization on the dispersibility of hempseed protein (HP) and the interactions of microfluidised HP particles with β-lactoglobulin (β-lg) after heat treatment. Microfluidization increased the dispersible protein fraction from 10% (non-microfluidised) to a maximum of 58% (200 MPa, 6 passes) in HP dispersions. Dispersible HP particles were within the micro-sized range (d4,3 ≤ 2 μm) after microfluidization. Heat treatment (95 °C, 10–60 min) of HP particles with β-lactoglobulin (β-lg) induced protein association by sulphydryl-disulphide exchange reactions; β-lg association with HP particles initiated within the first 20 min. Additionally, the particle size (d4,3) values of co-heated HP particles with β-lg were significantly smaller than those found in HP particle dispersions heated alone, results that were in line with microscopy analysis. This suggests that β-lg could have restricted HP particle aggregation. In conclusion, combining microfluidization and heat treatment could offer a venue to modify the physical properties of plant/milk protein mixtures.
dc.description.confidentialfalse
dc.identifier.citationMa S, Acevedo-Fani A, Ye A, Singh H. (2024). Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin. LWT. 203.
dc.identifier.doi10.1016/j.lwt.2024.116370
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.number116370
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71350
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643824006492
dc.relation.isPartOfLWT
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectHempseed protein
dc.subjectβ-lactoglobulin
dc.subjectProtein-protein interactions
dc.subjectMicroparticulation
dc.subjectDairy alternatives
dc.subjectHybrid protein
dc.titleHeat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin
dc.typeJournal article
pubs.elements-id489410
pubs.organisational-groupOther
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