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Emulsion systems are extensively used in the food processing sector and the use of natural emulsifiers like proteins for stabilizing emulsion has been in demand from consumers due to increased awareness about the consumption of healthy food. Numerous methods are available for the preparation of emulsion, but ultrasound got more attention among common methods owing to its economical and environment-friendly characteristics. The physical effects caused by to bursting of the cavity bubble, result in reduced droplet size, thus forming an emulsion with appreciable stability. Ultrasound ameliorates the emulsifying characteristics of natural emulsifiers like protein and improves the storage stability of the emulsion by positively boosting the rheological, emulsifying characteristics, improving zeta potential, and reducing average droplet size. The stability of protein-based emulsion is affected by environmental stresses hence conjugate of protein with polysaccharide showed good emulsifying characteristics. However, the data on the effect of ultrasound parameters on emulsifier properties is lacking and there is a need to develop a sonication device that can carry out large-scale emulsification operation. The review covers the principles and mechanisms of ultrasound-assisted formation of protein-based and protein-based conjugate emulsions. Further, the effect of ultrasound on various characteristics of protein-based emulsion is also explored. This review will provide concise data to the researchers to extend their experiments in the area of ultrasound emulsification which will help in commercializing the technology at the industrial scale.

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The optimized conditions of ultrasound-assisted enzyme modification and the effects of modification on the emulsification properties of Chlorella protein were investigated in this paper. The ultrasonic time, ultrasonic power, enzyme addition and enzyme reaction time were selected as the investigating factors. The analytic hierarchy process (AHP) was used to weight the emulsification activity, emulsification stability and creaming index, and the comprehensive weighted score was used as the response value. A four-factor, three-level response surface method was used to investigate the optimal modification conditions for the emulsification properties of ultrasound-assisted enzyme-modified Chlorella protein. The results showed that the optimal modification conditions were as follows: Ultrasonic time 31 min, ultrasonic power 209 W, enzyme addition 3.1% and enzyme reaction time 3 h. Under the optimized conditions, the best score of emulsification performance was 98.99, which was close to the predicted value. Compared with the original protein, the solubility and foaming ability of modified Chlorella protein increased by 68.30% and 49.44%, respectively. However, the modification of water-holding and oil-holding properties showed no significant effect. In summary, this study could provide certain theoretical basis for the application of Chlorella protein in food emulsification systems.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the key components affecting the emulsification characteristics in hydrolyzed rice protein. rice protein was hydrolyzed by acidprotease, papain and trypsin, respectively. The relationships between the structural and functional properties of different hydrolyzed rice proteins were studied by surface hydrophobicity, Fourier transform infrared spectroscopy (FTIR), emulsifying activity index and emulsifying stability index. 10 kDa were separated from the rice protein with degree of 2% treated with trypsin (trypsin 2%) by ultrafiltration. The interfacial tension, quartz crystal microbalance with dissipation (QCM-D), mean diameter particle, confocal laser scanning microscope (CLSM) and storage stability were measured to explore the influence of molecular weight on the interfacial characterization and emulsion stability. The results demonstrated that hydrolysates treated with trypsin exhibited the highest yield. Compared with the rice protein, the surface hydrophobicity of the enzymatic hydrolysis products declined significantly except for the rice protein with degree of 6% treated with trypsin (trypsin 6%). The secondary structure content revealed that the β-sheet contents of hydrolyzed rice protein significantly decreased, showing that the structure of hydrolyzed rice protein was more unfolded. The trypsin 2% exhibited the better emulsifying capacity. The mean diameter particle of 10 kDa had lower interfacial tension and thicker interfacial film than the others. The emulsion prepared by >10 kDa exhibited better emulsion stability. The results indicated that the emulsion stabilized by high molecular peptides was more stable than the smaller ones.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A considerable research effort is focused on using biological macromolecules as emulsifiers to prepare nutraceuticals-loaded nanoemulsions. In this study, the emulsifying characteristics of three macromolecular emulsifiers: octenyl succinate anhydride modified starch (OSA modified starch), whey protein isolate (WPI) and sodium caseinate (SC), and physical property of lycopene-loaded nanoemulsions prepared with these emulsifiers were compared. The emulsifying characteristics of the three emulsifiers, in the concentration range studied, showed near Newtonian fluid characteristics. OSA modified starch reduced interfacial tension in the oil–water systems more significantly than the protein emulsifiers, and OSA modified starch and SC showed greater emulsifying activity than WPI. The optimum emulsifier concentrations for preparation of lycopene nanoemulsions were shown to be 30, 1 and 2% (w/w) for OSA modified starch, WPI and SC, respectively. Results of physical properties showed that OSA modified starch and SC were superior to WPI at forming small droplets (125 ± 5.11, 186 ± 1.76 and 250 ± 8.21 nm, respectively) and showed greater lycopene encapsulation efficiency (77.3, 79.6 and 65.2% (w/w), respectively). Furthermore, based on the transmittance map and calculated instability index using the LUMISizer, OSA modified starch and SC-stabilized nanoemulsions were more stable than WPI-stabilized nanoemulsions. These results show that emulsifier characteristics have a significant impact on the formation and stability of nanoemulsions. [ABSTRACT FROM AUTHOR]

• Improving method, properties and application of polysaccharide as emulsifier were reviewed. • The existing problems were analyzed, and the future development trend was prospected. • It provided the basis for improving the emulsifying properties of polysaccharides and broadening their application. At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure–activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products. [ABSTRACT FROM AUTHOR]