油型调节黄酮改性核桃蛋白水解物的界面吸附行为，以提高高内相皮克林乳剂的储存稳定性。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-12-12 DOI:10.1002/jsfa.14081

Shengbin Zeng, Ziyin Yang, Jiayao Tang, Junfeng Lv, Bei Jin

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Oil-type modulation of the interfacial adsorption behavior of flavonoid-modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions.

Background: Currently, protein-polyphenol complexes have garnered increasing attention as surface-active substances in high internal phase Pickering emulsions (HIPPEs). However, the effects of the oil type and flavonoid structure on the HIPPE-stabilizing ability of protein-polyphenol complexes remain unclear. Notably, very few studies have investigated the impacts and mechanisms of different oils (olive, flaxseed, and coconut oils) and the effects of the addition of flavonoids (catechin and quercetin) on the interfacial behavior of walnut protein hydrolysates (WPHs) and the co-oxidation of protein-lipid in the resulting emulsion during storage.

Results: Incorporating flavonoids was found to reduce the particle size and enhance WPH emulsification efficiency. Compared with catechin, quercetin demonstrated a greater affinity for adsorption at the oil-water interface, thereby improving the interfacial adsorption properties of WPHs across all the oil phases, although the oil type influenced the concentration of flavonoids at the interface. Excessive WPH-quercetin complex nanoparticles can form a dense multilayer at the interface and compactly pack oil droplets, endowing HIPPEs with higher viscoelasticity, greater storage stability, and stronger protection against lipid and protein oxidation than other WPH-based HIPPEs do, especially in cases of olive oil-HIPPEs.

Conclusions: Our results demonstrated that the interfacial structure of WPH-flavonoid complexes play a major role in the emulsion stabilization efficiency, followed by the type of oil. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.