School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Res Int. 2023 May;167:112664. doi: 10.1016/j.foodres.2023.112664. Epub 2023 Mar 10.
Protein-based high internal phase Pickering emulsions (HIPPEs) feature numerous multi-functionalities and widespread applications. However, the direct use of native proteins for the constructions of HIPPEs is limited since it is fragile under various conditions. Here, cold plasma was used to modify soy protein isolates (SPI) to improve their surficial properties. Meanwhile, proanthocyanidins (PA) were applied to interact with cold plasma-treated SPI to form complex. Furthermore, the well-prepared SPI-PA complex was used to construct novel HIPPEs. Results showed cold plasma treatment significantly improved the functionalities of SPI, which were confirmed by surface hydrophobicity (H ＜ 500), sulfhydryl (SH) groups and spectral analysis. Further, the emulsification and oxidation resistance of cold plasma treated SPI were enhanced after forming complex with PA. Soybean oils can be stabilized by SPI-PA complexes to form HIPPEs with a lipid oxidation inhibition rate of ＞ 65%, creaming index (CI) ＞ 80%, excellent rheological properties and better stability compared with conventional emulsion systems. Overall, this SPI-PA complexes provides a unique approach to improve the emulsification and oxidation resistance to engineer HIPPEs with versatile applications.
基于蛋白质的高内相比 Pickering 乳液（HIPPEs）具有许多多功能性和广泛的应用。然而，由于天然蛋白质在各种条件下都很脆弱，直接将其用于 HIPPEs 的构建受到限制。在这里，冷等离子体被用于修饰大豆分离蛋白（SPI）以改善其表面性质。同时，原花青素（PA）被应用于与冷等离子体处理的 SPI 相互作用形成复合物。此外，精心制备的 SPI-PA 复合物被用于构建新型 HIPPEs。结果表明，冷等离子体处理显著改善了 SPI 的功能，这通过表面疏水性（H ＜ 500）、巯基（SH）基团和光谱分析得到了证实。此外，PA 形成复合物后，处理过的 SPI 的乳化和抗氧化能力得到了增强。大豆油可以被 SPI-PA 复合物稳定，形成 HIPPEs，其脂质氧化抑制率＞65%，离心指数（CI）＞80%，与传统乳液体系相比具有更好的流变学性能和稳定性。总的来说，这种 SPI-PA 复合物为改善乳化和抗氧化能力提供了一种独特的方法，可用于构建具有多种应用的 HIPPEs。
