State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Res Int. 2022 Jul;157:111293. doi: 10.1016/j.foodres.2022.111293. Epub 2022 Apr 26.
In this study, effects of two animal-based and two plant-based proteins on the stability of W/O emulsions were evaluated. On physical stability, turbiscan stability index values showed that the trend of protein-added emulsion followed the order: whey protein isolate (WPI) < sodium caseinate (CAS) < pea protein isolation (PPI) < chickpea protein isolation (CPI). On chemical stability, the inhibition of lipid oxidation followed the order: CPI < CAS < WPI < PPI. The particle size, zeta potential, ability to increase emulsion viscosity and interfacial adsorption of proteins affected the emulsion physical stability. Among the effects of chemical stability, antioxidant properties, physical barrier effects and transition metal ion binding capacity were crucial for lipid oxidation. In improving the stability of W/O emulsions, we found great potential of CPI and PPI for the future combined application of both and to improve the stability of W/O emulsions.
在这项研究中，评估了两种基于动物的蛋白质和两种基于植物的蛋白质对 W/O 乳液稳定性的影响。在物理稳定性方面，Turbiscan 稳定性指数值表明，添加蛋白质的乳液趋势遵循以下顺序：乳清蛋白分离物（WPI）< 酪蛋白酸钠（CAS）< 豌豆蛋白分离物（PPI）< 鹰嘴豆蛋白分离物（CPI）。在化学稳定性方面，抑制脂质氧化遵循以下顺序：CPI < CAS < WPI < PPI。蛋白质的粒径、ζ 电位、增加乳液粘度的能力和界面吸附能力影响乳液的物理稳定性。在化学稳定性的影响中，抗氧化性能、物理屏障效应和过渡金属离子结合能力对脂质氧化至关重要。在提高 W/O 乳液的稳定性方面，我们发现 CPI 和 PPI 具有很大的潜力，未来可以将两者结合应用，以提高 W/O 乳液的稳定性。
