大豆分离蛋白-单宁酸复合体系稳定乳液的微流化处理：乳液性质、稳定性和体外消化特性的表征。
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties.
机构信息
School of Food Science, Northeast Agricultural University, Harbin 150030, China.
Energy, Water, Environment and Process Laboratory, National Engineering School of Gabes, University of Gabes, Zrig, 6072 Gabes, Tunisia.
出版信息
Food Chem. 2024 Jan 1;430:137065. doi: 10.1016/j.foodchem.2023.137065. Epub 2023 Aug 1.
Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). The microstructure, physicochemical properties, and interfacial properties were investigated. The properties of the DHPM-treated emulsions were improved significantly, with the 120 MPa DHPM-treated SPI-TA emulsion (SPI-TA 120) having the best microstructure. The highest interface protein content, viscosity and viscoelasticity at 120 MPa of pressure facilitated the stability of the emulsion. The oxidation kinetics of emulsions was established. It was demonstrated that the oxidation stability of SPI-TA 120 was higher than SPI and SPI-TA emulsions without DHPM treatment. In addition, DHPM-treated SPI-TA emulsions showed the most positive effect on the slow release of curcumin compared to the control group. The formation of non-covalent protein complexes with polyphenols and DHPM treatment effectively increases the stability of emulsions.
通过大豆分离蛋白（SPI）与没食子酸（TA）的非共价复合，并采用动态高压微射流（DHPM）处理，可以提高乳液的稳定性和缓释性。本文研究了其微观结构、理化性质和界面性质。结果表明，DHPM 处理后的乳液性能得到显著改善，其中 120 MPa DHPM 处理的 SPI-TA 乳液（SPI-TA 120）具有最佳的微观结构。在 120 MPa 的压力下，界面蛋白含量、粘度和粘弹性最高，有利于乳液的稳定性。建立了乳液的氧化动力学模型。结果表明，与未经 DHPM 处理的 SPI 和 SPI-TA 乳液相比，SPI-TA 120 的氧化稳定性更高。此外，与对照组相比，DHPM 处理的 SPI-TA 乳液对姜黄素的缓慢释放表现出最积极的影响。多酚与蛋白质形成非共价复合物，以及 DHPM 处理可有效提高乳液的稳定性。
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