期刊
FOOD HYDROCOLLOIDS
卷 100, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.06.012
关键词
Soy protein isolate; Protein-stabilized emulsion; Physical stability; Oxidative stability; Co-oxidation
资金
- National Natural Science Foundation of China [31671870]
- Pearl River S and T Nova Program of Guangzhou [201610010105]
- Science and Technology Program of Guangzhou [201807010102]
- Special Support Project of Guangdong Province for Science and Technology Innovative Young Talents [2014TQ01N538]
- 111 Project [B17018]
The physical stability and lipid-protein co-oxidation of oil-in-water emulsions stabilized by heat-modified soy protein isolates (SPI) during storage were investigated. Heat treatments of SPI decreased the emulsion's zeta-potential absolute value but improved its physical stability during storage via decreasing particle size of oil droplet and increasing the percentage of adsorbed protein on the interface film; the higher heating temperature had a positive correlation with emulsion's physical stability. Moreover, native SPI-stabilized emulsion displayed lower hydroperoxide content during storage; nevertheless, it had the highest hexanal content. Lipid and protein co-oxidation was observed in SPI-stabilized emulsions and influenced by the partition of SPI. The emulsions prepared with heat-modified SPI (90 and 120 degrees C), exhibited higher values of maximum emission wavelength in fluorescence spectroscopy, whereas they had lower N'-formyl-L-kynurenine, carbonyl, and Schiff base level. Therefore, the heating of SPI is promising for the design of emulsion with improved physical and chemical stability.
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