State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Chem. 2024 Jan 15;431:137001. doi: 10.1016/j.foodchem.2023.137001. Epub 2023 Jul 28.
Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 ℃, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.
在这项研究中，通过超声辅助湿热法制备了藜麦蛋白分离物-阿拉伯胶（QPI-GA）缀合物，以提高香辛料精油（EOs）的水溶性和生物活性。发现 QPI-GA 缀合物制备的最佳条件为：加热温度 72℃，超声功率 450 W，反应时间 46 min。与原料相比，QPI-GA 缀合物表现出更高的乳化效率和更强的耐 pH 值变化、高盐浓度和储存能力。EOs 的 pH 值和粘度、乳液的 ζ 电位以及 EOs 的相对密度和脂/水分配系数（P）等因素都会影响乳液的稳定性，从而影响乳液的乳化效率。乳化后，测试的 EOs 的水溶性、抗氧化能力和抗菌能力都得到了提高。同时，用 QPI-GA 缀合物包埋对降低 EOs 的感官刺激性也有很好的效果。
