Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France.
Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
Int J Biol Macromol. 2022 Jun 1;209(Pt B):1858-1866. doi: 10.1016/j.ijbiomac.2022.04.160. Epub 2022 Apr 27.
The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration (≤ 0.10 wt%) had no significant effect on the average size of nanoemulsions, but a slight size increase and phase separation were observed at higher concentrations of pectin (≥ 0.25 wt%). This result suggests that LMP can not adsorb at the oil/water interfacial CAS membrane at neutral pH. However, in the presence of LMP, the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles was significantly enhanced. Moreover, nanoemulsions containing pectin have a better ability to inhibit lipid and protein oxidation than nanoemulsions without pectin after 3 weeks, and the lowest lipid hydroperoxide content was observed for nanoemulsions containing 0.25 wt% pectin.
研究了不同浓度的低甲氧基果胶（LMP）对中性 pH 下酪蛋白酸钠（CAS）稳定的纳米乳液的脂质氧化和物理稳定性的影响。在低浓度（≤0.10wt%）下添加果胶对纳米乳液的平均粒径没有显著影响，但在较高浓度（≥0.25wt%）下观察到粒径略有增加和相分离。这一结果表明，LMP 不能在中性 pH 下吸附在油/水界面 CAS 膜上。然而，在 LMP 的存在下，纳米乳液对高盐浓度和冻融循环的物理稳定性显著增强。此外，含有果胶的纳米乳液在 3 周后抑制脂质和蛋白质氧化的能力比不含果胶的纳米乳液更好，并且含有 0.25wt%果胶的纳米乳液的脂质氢过氧化物含量最低。
