Geng Tenglong, Pan Lidan, Liu Xiaorui, Dong Die, Cui Bo, Guo Li, Yuan Chao, Zhao Meng, Zhao Haibo
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Food Chem. 2024 Jul 15;446:138878. doi: 10.1016/j.foodchem.2024.138878. Epub 2024 Feb 29.
In this study, octenyl succinylated starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes were designed to enhance the physical and oxidative stability of α-linolenic acid emulsions. Formations of OSAS-SP-EGCG complexes were confirmed via particle size, ξ-potential, together with fourier transform infrared (FTIR). A mixing ratio of 1:2 for OSAS to SP-EGCG resulted in ternary complexes with the highest contact angle (59.69°), indicating the hydrophobicity. Furthermore, the characteristics of α-linolenic acid emulsions (oil phase volume fractions (φ) of 10% and 20%) stabilized by OSAS-SP-EGCG complexes were investigated, including particle size, ξ-potential, emulsion stability, oxidative stability, and microstructure. These results revealed exceptional physical stability together with enhanced oxidative stability for these emulsions. Particularly, emulsions utilizing complexes having a 1:2 OSAS to SP-EGCG ratio exhibited superior emulsion stability. These findings provide theoretical support to the development of emulsions containing high levels of α-linolenic acid and for the broader application of α-linolenic acid in food products.
在本研究中，设计了辛烯基琥珀酸淀粉（OSAS）-大豆蛋白（SP）-表没食子儿茶素-3-没食子酸酯（EGCG）复合物，以增强α-亚麻酸乳液的物理稳定性和氧化稳定性。通过粒度、ξ电位以及傅里叶变换红外光谱（FTIR）证实了OSAS-SP-EGCG复合物的形成。OSAS与SP-EGCG的混合比例为1:2时，形成的三元复合物具有最高的接触角（59.69°），表明其具有疏水性。此外，研究了由OSAS-SP-EGCG复合物稳定的α-亚麻酸乳液（油相体积分数（φ）为10%和20%）的特性，包括粒度、ξ电位、乳液稳定性、氧化稳定性和微观结构。这些结果表明这些乳液具有出色的物理稳定性以及增强的氧化稳定性。特别地，使用OSAS与SP-EGCG比例为1:2的复合物的乳液表现出优异的乳液稳定性。这些发现为含高含量α-亚麻酸乳液的开发以及α-亚麻酸在食品中的更广泛应用提供了理论支持。
