Sun Peilong, Sun Weijun, Wei Zhengxun, Wu Sihong, Xiang Ning
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China.
Soft Matter. 2023 Mar 15;19(11):2099-2109. doi: 10.1039/d2sm01461k.
Particle-stabilized emulsions have shown increasing potential application in food emulsion systems. Here, soy protein, an abundant and inexpensive plant-based protein, was used to develop nanoparticles for emulsion stabilizer applications. An enzymatic cross-linking method based on microbial transglutaminase (mTG) was developed for the fabrication of soy protein nanoparticles (SPNPs). The emulsion stability was compared between soy protein isolate (SPI) and three different nanoparticles. The size of SPNPs ranged from 10 nm to 40 nm, depending on the production conditions. The emulsions stabilized by SPNPs were stable for at least 20 days at room temperature, whereas the emulsion that was stabilized by SPI showed a significant creaming and phase separation phenomenon. The SPNPs also showed a higher antioxidant and reducing effect compared to SPI. The use of mTG induced cross-linking resulted in the formation of covalent bonding between protein molecules, and led to the formation of nanoparticles with higher stability. The approaches support the utilization of inexpensive and abundant plant-based resources as emulsion stabilizers in food applications.
颗粒稳定乳液在食品乳液体系中的潜在应用日益增加。在此，大豆蛋白作为一种丰富且廉价的植物性蛋白质，被用于开发用于乳液稳定剂应用的纳米颗粒。基于微生物转谷氨酰胺酶（mTG）开发了一种酶交联方法用于制备大豆蛋白纳米颗粒（SPNP）。比较了大豆分离蛋白（SPI）和三种不同纳米颗粒之间的乳液稳定性。SPNP的尺寸范围为10纳米至40纳米，这取决于生产条件。由SPNP稳定的乳液在室温下至少稳定20天，而由SPI稳定的乳液则出现明显的分层和相分离现象。与SPI相比，SPNP还表现出更高的抗氧化和还原作用。使用mTG诱导交联导致蛋白质分子之间形成共价键，并导致形成具有更高稳定性的纳米颗粒。这些方法支持在食品应用中利用廉价且丰富的植物性资源作为乳液稳定剂。
