College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China; Laboratoire de Catalyse Organométallique, Synthèse organique et Santé - Institut de Chimie, Université de Strasbourg, Strasbourg, France.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Int J Biol Macromol. 2024 Nov;279(Pt 2):135342. doi: 10.1016/j.ijbiomac.2024.135342. Epub 2024 Sep 4.
Whey protein isolate (WPI) has the potential to be a Pickering stabilizer, but its applications in emulsions are restricted due to its structural susceptibility to external environments. Proanthocyanidin (PAC) is a natural antioxidant polyphenol that can improve protein properties and enhance the stability and longevity of emulsions. In the current work, PACs were employed to bind WPIs, forming a complex to stabilize Pickering emulsion. Fluorescence spectroscopy, infrared spectroscopy, confocal microscopy, quartz crystal microbalance with dissipation monitoring (QCM-D), and antioxidant stability of the emulsion were performed to characterize the structural changes of the protein/polyphenol complexes and their effects on the interfacial properties and stability of the emulsion. Results indicated that PACs and WPIs might bind through hydrogen bonding and hydrophobic interactions, effectively increasing the hydrophilicity of the complexes. QCM-D and emulsion stability showed that adsorption at the oil-water interface of the complexes was the largest, and the stability of the Pickering emulsion was optimal when the concentration ratio of PAC to WPI exceeded 1:1. The antioxidant properties of Pickering emulsions were positively correlated with the addition of PACs. These findings demonstrated that PACs could improve the properties of WPIs and enhance the stability and antioxidant properties of WPI Pickering emulsions.
乳清蛋白分离物（WPI）具有成为 Pickering 稳定剂的潜力，但由于其结构对外界环境敏感，其在乳液中的应用受到限制。原花青素（PAC）是一种天然抗氧化多酚，可以改善蛋白质性质，并增强乳液的稳定性和保质期。在目前的工作中，采用 PAC 来结合 WPI，形成复合物以稳定 Pickering 乳液。通过荧光光谱、红外光谱、共焦显微镜、石英晶体微天平耗散监测（QCM-D）以及乳液的抗氧化稳定性，对蛋白质/多酚复合物的结构变化及其对乳液界面性质和稳定性的影响进行了表征。结果表明，PAC 和 WPI 可能通过氢键和疏水相互作用结合，有效增加复合物的亲水性。QCM-D 和乳液稳定性表明，复合物在油水界面的吸附量最大，当 PAC 与 WPI 的浓度比超过 1:1 时，Pickering 乳液的稳定性最佳。Pickering 乳液的抗氧化性能与 PAC 的添加量呈正相关。这些发现表明，PAC 可以改善 WPI 的性质，并增强 WPI Pickering 乳液的稳定性和抗氧化性能。
