Abstract
Modifying and improving protein functionality is crucial for expanding the application of proteins in the food industry. The aim of this study was to investigate the effect of pH-shift treatments on the emulsifying and interfacial properties of glutenin (Glu). Glu was exposed to acidic (pH 1–3) and basic (pH 10–13) pH values for 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly improved Glu surface wettability with three-phase contact angle from 66.21 ± 2.31° to 91.4 ± 0.88°. The alkali shift treatment resulted in samples with larger Kdiff values. The treated samples also showed amplitude and frequency dependence in their E, Ev, and Ed values, with higher E and Ed values indicating an elastic membrane at the interface. Emulsions prepared from Glu treated with alkali shift treatment exhibited smaller particle size, larger ζ-potential, and more stable storage properties. The rheological results indicated higher viscosity, thixotropy and creep of emulsions prepared from alkali shift treated Glu. In conclusion, treatment of Glu with alkali shift resulted in significant improvements in emulsifying and interfacial properties, suggesting that Glu may be a more promising ingredient for use in food.
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