Prospects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorOliveira, Maria Mariana Garcia de-
Autor(es): dc.creatorFessori, Ana Gabriela Baroni Wicher-
Autor(es): dc.creatorHuamaní-Meléndez, Víctor Justiniano-
Autor(es): dc.creatorFerreira Júnior, Sérgio Luís-
Autor(es): dc.creatorCaruso, Ícaro Putinhon-
Autor(es): dc.creatorMauro, Maria Aparecida-
Data de aceite: dc.date.accessioned2025-08-21T22:15:18Z-
Data de disponibilização: dc.date.available2025-08-21T22:15:18Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2025-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2025.139727-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/297375-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/297375-
Descrição: dc.descriptionIn response to the growing need to expand the knowledge base on novel, more sustainable protein sources, this study investigated the effectiveness of cowpea protein concentrate (CPC) as a natural emulsifying agent, examining the relationships between pH (3−11), oil concentration (2–10 %), and emulsion stability. pH and oil concentration significantly impacted droplet size distribution, with uniformity decreasing in the order of pH 9 > pH 11 > pH 7, which was attributed to droplet coalescence and flocculation. As evidenced by circular dichroism, alkalinity induced a slight increase in the beta-sheet content of CPC, while simultaneously reducing the alpha-helix content. Rheological analysis of CPC-stabilized emulsions revealed a transition from shear-thinning to thickening flow behavior at higher shear rates. At pH 7, viscosity decreased with increasing oil concentration, whereas this effect was less pronounced in alkaline media. Alkalinity also prevented aggregation of oil droplets when emulsions were heated. At pH 3 and 5, phase separation occurred within 24 h. Emulsions at pH 9 and 11 exhibited the highest stability over a 30-day storage period, while the lowest stability (pH 7) was correlated with increased particle mobility. In most cases, at neutral and alkaline pH, CPC proved to be an effective emulsifying agent, demonstrating its ability to enhance stability by preventing coalescence and sedimentation.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Physics Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Physics Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionFAPESP: 2020/05254–4-
Descrição: dc.descriptionFAPESP: 2021/08321–7-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Biological Macromolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCowpea protein-
Palavras-chave: dc.subjectEmulsifying agent-
Palavras-chave: dc.subjectParticle size distribution-
Palavras-chave: dc.subjectPlant protein-
Palavras-chave: dc.subjectRheological behavior-
Palavras-chave: dc.subjectThermal effects-
Título: dc.titleProspects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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