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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引用次数: 0

摘要

背景：目前，蛋白质-多酚复合物作为高内相皮克林乳剂（hipes）的表面活性物质受到越来越多的关注。然而，油脂类型和类黄酮结构对蛋白质-多酚复合物稳定hipe能力的影响尚不清楚。值得注意的是，很少有研究调查了不同油（橄榄油、亚麻籽油和椰子油）的影响和机制，以及黄酮类化合物（儿茶素和槲皮素）的添加对核桃蛋白水解物（WPHs）界面行为的影响，以及在储存过程中产生的乳液中蛋白脂共氧化的影响。结果：黄酮类化合物的掺入可减小WPH的粒径，提高WPH的乳化效率。与儿茶素相比，槲皮素在油水界面表现出更强的吸附亲和力，从而提高了水小颗粒在所有油相上的界面吸附性能，尽管油的类型会影响界面上黄酮类化合物的浓度。过量的wph -槲皮素复合纳米颗粒可以在界面处形成致密的多层，并致密地包裹油滴，使hipe具有更高的粘弹性，更好的储存稳定性，并且比其他基于wph的hipe具有更强的抗脂质和蛋白质氧化的保护作用，特别是在橄榄油- hipe的情况下。结论：wph -类黄酮配合物的界面结构对乳状液稳定性的影响最大，其次是油的类型。©2024化学工业学会。

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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

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