Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—most notably a reduction in α-helix and an increase in β-sheet content—leading to enhanced surface hydrophobicity, emulsifying capacity, and oil-binding ability. PPI treated at 100 °C (PPI-100) exhibited the strongest stabilizing performance, and its incorporation (2%) into peanut butter reduced oil separation by 20.1% while improving rheological and textural attributes. During 60 days of room-temperature storage, peanut butter formulated with PPI-100 showed only 5.2% phase separation, confirming markedly improved physical stability. These findings highlight the potential of heat-treated PPI, within the tested upper thermal limit of 100 °C, as a viable clean-label stabilizer for emulsion foods including peanut butter.
The utilization of jack bean protein isolate (Canavalia ensiformis) and its modification as an emulsifier for stabilizing red fruit oil (Pandanus conoideus) emulsions remains underexplored. This study investigated the effects of pH-shifting, heat treatment, ultrasonication, and their combinations on the structural, int...
David Agusta Chandra, V. Armetha, Nadine Kurniadi et al.· Food Research International· 0 citations
This study investigated the effects of controlled thermal modification (95 °C, 10-60 min) on the structural and foaming properties of soybean lipophilic protein (SLP). Results indicated that moderate heating (10-30 min) triggered structural unfolding, increased hydrophobic group exposure and free sulfhydryl content, an...
This study investigated the influence of peanut protein/sodium alginate (PP/SA) complex and oleogel-to-hydrogel ratio on the structure, mechanical properties and stability of carnauba wax/β-sitosterol-based bigels. The results indicated adding SA increased PP mean particle size from 88.1 to 395.2 and 729.6 nm, and abso...
Chun Hu, Chun-Yu Li, Wei-Nong Zhang et al.· Food Chemistry: X· 0 citations
Rice bran protein (RBP) exhibits limited functional properties because of its compact structure, which reduces its interfacial adsorption capacity and consequently constrains its food applications. This study combined moderate enzymatic hydrolysis and non-covalent complexation with tannic acid (TA) to improve RBP funct...
Qiu-Feng Zhang, Ya-Nan Zhao, Shuo Han et al.· Food Chemistry· 0 citations
BACKGROUND
Cottonseed is an important byproduct of cottonseed processing and is rich in proteins. A literature review indicated that cottonseed protein isolate (CPI) demonstrated a compact structure because of its limited exposure of hydrophobic groups, leading to poor emulsifying performance. This limited the function...
Jun-Han Zhang, Wan-Lu Liu, Xin-Yu Guo et al.· The Journal of the Science o...· 0 citations
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