State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Food Res Int. 2019 May;119:227-235. doi: 10.1016/j.foodres.2019.01.047. Epub 2019 Jan 29.
To investigate the potential of glycation and/or heat modified egg white protein (EWP) as stabilizer for oil-in-water emulsions, glycated EWP (GEWP) was prepared by a dry-heated Maillard reaction using EWP and isomalto-oligosaccharide. Heat-induced GEWP nanoparticles (HGN) were then fabricated by heating GEWP at 90 °C for 30 min at pH 6.0-9.0. The physicochemical characteristics (particle diameter, ζ-potential and surface hydrophobicity) and emulsifying capacity of GEWP and HGN were investigated. In addition, the storage, oxidation, thermal treatment and salt stabilities of emulsions prepared with GEWP and HGN were evaluated. The results indicated that the emulsions prepared with modified EWPs exhibited higher protein adsorption on the oil-water interface and smaller particle size. The GEWP- and HGN-stabilized emulsions were stable against droplet aggregation during storage and exhibited better oxidation stability, which may be related to the enhanced antioxidant activity and absorption ability of the modified EWPs. Additionally, the emulsions prepared with GEWP and HGN exhibited higher heat and salt stabilities due to the increase in surface hydrophobicity and net charge. The thermostable structure of the proteins induced by glycation and heat treatment also contributed to the improvement in heat stability. Overall, the HGN-stabilized emulsions exhibited the best physicochemical stability among the modified EWPs.
为了研究糖基化和/或热改性蛋清蛋白（EWP）作为水包油乳液稳定剂的潜力，通过使用 EWP 和异麦芽低聚糖的干热美拉德反应制备糖基化 EWP（GEWP）。然后通过在 pH 6.0-9.0 下将 GEWP 加热 30 分钟来制备热诱导的 GEWP 纳米颗粒（HGN）。研究了 GEWP 和 HGN 的物理化学特性（粒径、ζ-电位和表面疏水性）和乳化能力。此外，还评估了用 GEWP 和 HGN 制备的乳液的储存、氧化、热处理和盐稳定性。结果表明，用改性 EWPs 制备的乳液在油水界面上表现出更高的蛋白质吸附和更小的粒径。在储存过程中，GEWP 和 HGN 稳定的乳液表现出更好的聚集稳定性，并且具有更好的氧化稳定性，这可能与改性 EWPs 增强的抗氧化活性和吸收能力有关。此外，由于表面疏水性和净电荷的增加，用 GEWP 和 HGN 制备的乳液具有更高的热稳定性和盐稳定性。糖基化和热处理诱导的蛋白质热稳定结构也有助于提高热稳定性。总的来说，在改性 EWPs 中，HGN 稳定的乳液表现出最佳的物理化学稳定性。
