Li Yang, Yu Xuening, Liu Rui, Liu Xiaoyang, Yin Fawen, Li Deyang, Jiang Pengfei, Zhou Dayong
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem X. 2024 Aug 13;23:101727. doi: 10.1016/j.fochx.2024.101727. eCollection 2024 Oct 30.
Antarctic krill oil (KO) is known for its poor oxidative stability, especially in emulsion systems. In this experiment, a complex of scallop water-soluble protein-resveratrol (SWPs-RES) was mixed with KO to create high internal phase emulsions (HIPEs) with varying RES ratios. The addition of RES led to noticeable conformational changes in SWPs, including fluorescence bursts, alterations in secondary structure, and modifications in binding motifs. The SWPs-RES complex (1:0.2) demonstrated the most effective free radical scavenging activities (HO: 38.61%, DPPH: 72.49%, ABTS: 85.66%), while the SWPs-RES complex (1:0.025) exhibited the highest emulsifying capacity. Furthermore, HIPEs containing the SWPs-RES complex (1:0.2) displayed improved rheological properties, physical stability, and enhanced oxidative stability against lipid oxidation during storage and simulated digestion. This study lays a scientific foundation for the utilization of scallop protein and Antarctic krill oil in the food industry.
南极磷虾油（KO）以其较差的氧化稳定性而闻名，尤其是在乳液体系中。在本实验中，将扇贝水溶性蛋白-白藜芦醇复合物（SWPs-RES）与KO混合，以制备具有不同RES比例的高内相乳液（HIPEs）。RES的添加导致SWPs发生明显的构象变化，包括荧光猝发、二级结构改变和结合基序修饰。SWPs-RES复合物（1:0.2）表现出最有效的自由基清除活性（羟基自由基：38.61%，二苯基苦味酰基自由基：72.49%，2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸：85.66%），而SWPs-RES复合物（1:0.025）表现出最高的乳化能力。此外，含有SWPs-RES复合物（1:0.2）的HIPEs在储存和模拟消化过程中表现出改善的流变学性质、物理稳定性以及增强的抗脂质氧化的氧化稳定性。本研究为扇贝蛋白和南极磷虾油在食品工业中的利用奠定了科学基础。
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