Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
Food Chem. 2024 Dec 1;460(Pt 2):140586. doi: 10.1016/j.foodchem.2024.140586. Epub 2024 Jul 23.
This research explored the effect of media milling on complexation of corn starch (CS) and quercetin (QC), interaction mechanism and Pickering emulsifying ability of corn-quercetin (CS-QC) complex. CS-QC with QC/CS ratio of 1:24 had the highest encapsulation efficiency of 76.00 ± 1.30 %. Average volume-mean diameter, average whole molecular size (R) and debranchedamylopectinchain length of CS-QC were significantly decreased after milling. Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS) spectra confirmed the complexation between CS and QC. Emulsifying capacity and emulsion stability of Pickering emulsion stabilized by 5 % CS-QC complex particles after 120 min milling reached 100.00 % and 100.00. Pickering emulsions stabilized by these complex particles demonstrated superior oxidative stability. These results demonstrated that media milling could be an efficient physical approach to obtain starch-polyphenol complex by enhancing non-covalent interactions, which could not only be used as food-grade Pickering emulsifiers, but also retard lipid oxidation.
本研究探讨了介质研磨对玉米淀粉（CS）和槲皮素（QC）络合的影响、玉米-槲皮素（CS-QC）复合物的相互作用机制和 Pickering 乳化能力。CS-QC 中 QC/CS 比例为 1:24 时，包封效率最高，为 76.00±1.30%。研磨后，CS-QC 的平均体积-平均粒径、平均全分子尺寸（R）和去分支支链淀粉链长显著降低。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）和 X 射线光电子能谱（XPS）图谱证实了 CS 和 QC 之间的络合。经过 120 分钟研磨，5%CS-QC 复合颗粒稳定的 Pickering 乳液的乳化能力和乳液稳定性达到 100.00%和 100.00。由这些复合颗粒稳定的 Pickering 乳液表现出优异的氧化稳定性。这些结果表明，介质研磨可以通过增强非共价相互作用有效地获得淀粉-多酚复合物，不仅可以用作食品级 Pickering 乳化剂，还可以延缓脂质氧化。
