Almond expeller is high in protein content and produced in large quantities every year; however, its utilization in the food industry remains limited.
What the research examined
To provide new strategies to enhance the performance of protein-based emulsion gels and expand the applications of sweet almond expeller globulin (SAEG) in the food industry, emulsion gels were formed using sweet almond expeller globulin modified by ultrasonication and chlorogenic acid conjugation (SAEG-UCA) in this study.
What the findings mean
The results showed that ultrasonication and chlorogenic acid grafting improved the emulsifying capacity (from 67.51 to 143.65 m 2 /g) and emulsion stability (from 70.37% to 87.18%) of SAEG by increasing its solubility and interface sorption capacity and enhancing the zeta potential within the emulsion ( p p < 0.05). However, more specific mechanisms should be investigated in future research.
Study authors: Li Y, Dang L, Ma B, Ren Y, Zheng Y.. This report is based on the openly licensed abstract and source record and has been formatted for newsroom reading.
Foods (Basel, Switzerland)
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