Transglutaminase modified peony seed protein isolate stabilized oil-in-water emulsions: Preparation, characterization, and application as β-carotene delivery system

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-01-04 DOI:10.1016/j.fbp.2025.01.003

Shiyi An , Meng Zhang , Zhenhua Feng , Xiao Wang , Feng Liu

引用次数: 0

Abstract

This study demonstrated the production of stable peony seed protein isolate emulsions and evaluate the potential of its in improving β-carotene retention during storage and in vitro bioaccessibility. The emulsion formed by the peony seed protein isolate crosslinked by Transglutaminase (TPSPI) dispersion at pH 3, 7 and 9 exhibited excellent storage (35 days), ionic strength (0–400 mM), and temperature (4 or 90 °C) stabilities. Moreover, the pH7-PSPIEs protected β-carotene from chemical degradation in extreme environments. The antioxidant activity and bioaccessibility of the β-carotene was increased when incorporated into the emulsion compared to free β-carotene.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.