Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil.
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil.
Food Res Int. 2022 Oct;160:111738. doi: 10.1016/j.foodres.2022.111738. Epub 2022 Jul 25.
The complexation of proteins with phenolic compounds has been considered a promising route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context, physicochemical and techno-functional properties of sodium caseinate (SC) chemically modified by the interaction with quercetin (Q) under alkaline conditions were evaluated using different molar ratios of the components (SC:Q). The formation of covalent complexes was analysed by the changes in SC structure and properties.. The results showed that the surface hydrophobicity of SC gradually decreased with increasing Q concentration. Whereas an increase in phenolic content and antioxidant activity by DPPH and FRAP was observed. The techno-functionality of the complexes was evaluated by their capacity of stabilizing oil-in-water emulsions. The emulsion stabilized by complexes and non-modified SC showed an average droplet size (D) between 1,632 ± 0,068 and 1,945 ± 0,431 µm. After 21d of storage, no coalescence was observed, evidencing the formation of stable emulsions. Furthermore, the highest oxidative stability of the emulsion was observed at the highest concentration of Q, while the formation of hydroperoxides and aldehydes was greater in the emulsions stabilized with non-modified SC. The formation of primary lipid oxidation compounds was approximately 3x higher in emulsions stabilized only with SC compared to those stabilized with the SC:Q complex in a 1:1 ratio. These results suggest that modification of SC with Q is a potential approach tuning both chemical and techno-functional properties of SC.
蛋白质与酚类化合物的络合已被认为是提高水包油（O/W）乳液氧化稳定性的一种有前途的方法。在此背景下，使用不同的组分摩尔比（SC：Q）评估了在碱性条件下通过与槲皮素（Q）相互作用化学修饰的酪蛋白酸钠（SC）的物理化学和技术功能特性。通过 SC 结构和特性的变化分析了共价配合物的形成。结果表明，SC 的表面疏水性随 Q 浓度的增加而逐渐降低。而酚含量和 DPPH 和 FRAP 的抗氧化活性增加。通过评估其稳定水包油乳液的能力来评估复合物的技术功能。由复合物和未改性的 SC 稳定的乳液的平均液滴尺寸（D）在 1,632 ± 0.068 和 1,945 ± 0.431 µm 之间。在储存 21 天后，没有观察到聚结，表明形成了稳定的乳液。此外，在 Q 浓度最高时，乳液表现出最高的氧化稳定性，而在未改性 SC 稳定的乳液中形成的过氧化物和醛更多。与仅用 SC 稳定的乳液相比，用 SC：Q 以 1:1 比例稳定的乳液中初级脂质氧化化合物的形成大约高 3 倍。这些结果表明，用 Q 修饰 SC 是一种调节 SC 化学和技术功能特性的潜在方法。
