College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China.
College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China.
Food Chem. 2021 Oct 1;358:129813. doi: 10.1016/j.foodchem.2021.129813. Epub 2021 Apr 20.
To investigate the impact of arabinoxylan (AX) on the physical and oxidative stability of oil-in-water emulsions, AX from wheat bran, corn bran, rice bran, or rye bran was incorporated into the production of whey protein isolate-stabilised emulsions. Decreased interfacial charge and increased mean particle diameters were recorded in all fresh emulsions with 0.1%-0.5% AX, as recorded by the ζ-potential and particle size measurement, indicating the adsorption of AX onto the oil droplets. No phase separation was observed in all emulsions with ≤0.3% AX after 14-day storage in dark. Spectrophotometric analysis demonstrated that all AX lowered the peroxide value and thiobarbituric acid reactive substance concentration in emulsions, with AX from rice bran being slightly more effective. Consequently, AX has the potential to be used as a natural interfacial antioxidant in emulsions, and the antioxidant capacity of AX varies with its source.
为了研究阿拉伯木聚糖（AX）对水包油乳液物理和氧化稳定性的影响，将来自麦麸、玉米麸、米糠或黑麦麸的 AX 掺入乳清蛋白分离物稳定的乳液的生产中。通过 ζ-电位和粒径测量记录到，所有添加了 0.1％-0.5％AX 的新鲜乳液的界面电荷降低，平均粒径增加，表明 AX 吸附在油滴上。在黑暗中储存 14 天后，所有添加了≤0.3％AX 的乳液均未观察到相分离。分光光度分析表明，所有 AX 均降低了乳液的过氧化物值和硫代巴比妥酸反应物浓度，其中米糠来源的 AX 效果略好。因此，AX 有可能作为乳化剂中的天然界面抗氧化剂使用，并且 AX 的抗氧化能力随其来源而变化。
