School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food Chem. 2022 Mar 30;373(Pt B):131576. doi: 10.1016/j.foodchem.2021.131576. Epub 2021 Nov 9.
This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (φ), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with φ value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.
本研究评估了使用二氢杨梅素和溶菌酶混合物制造食品级 HIPEs 的可行性。分析了油相体积分数（φ）、组成（溶菌酶：二氢杨梅素，k）和混合物添加量（w）对 HIPEs 形成和性能的影响。然后，研究了二氢杨梅素和溶菌酶的相互作用。结果表明，当 w 为 0.4%时，可以获得 φ 值为 90%的 HIPEs。此外，k 还影响 HIPEs 的微观结构、力学性能、油氧化和叶黄素保护能力。然而，二氢杨梅素的存在并不影响溶菌酶的活性。等温滴定量热法和分子模拟都证明它们没有形成典型的主客体络合物。但是，二氢杨梅素可以吸附在溶菌酶表面。因此，我们推测溶菌酶和二氢杨梅素颗粒可能重叠并形成 3D 网络结构以稳定 HIPEs，这与微观结构观察结果一致。
