ArticleFood chemistry: X2025
Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems.Ultrasonics sonochemistry · 2026Article
- Combined Ultrasound and NaHCOFoods (Basel, Switzerland) · 2026Article
- Collagen peptides induce hollow vesicle formation during intestinal digestion to enhance curcumin bioaccessibility in whey protein concentrate-stabilized emulsions.Food chemistry: X · 2026Article
- High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement.Foods (Basel, Switzerland) · 2025Article
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9 authors.
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Abstract
In order to obtain a high self-supporting capacity protein-based high internal phase emulsions (HIPEs) suitable for food 3D printing, the peanut protein isolate (PPI)-HIPEs was prepared by improving the protein flexibility under dual succinylation and ultrasonication modification. It has been found that the succinylated PPI (PPI-DS) showed decreased particle size, ζ-potential, and surface hydrophobicity, but increased protein flexibility and solubility. Following the succinylation modification, ultrasound induced additional improvements in these characteristics. Of these, the PPI-DS-300 W had the highest performance. The combination of dual succinylation and ultrasonication significantly altered the secondary structure of PPI, disrupting rigid globular structures and enhancing molecular flexibility. The improvement of protein flexibility decreased interfacial tension and strengthened interactions at the protein-oil interface, which further optimized its emulsifying performance. Furthermore, the dual succinylation and ultrasonication modifications generated stronger gel-like network structures to enhance the mechanical strength and deformation resistance of the HIPEs.
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