Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province/Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei 230601, China.
School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China.
Food Chem. 2025 Jan 15;463(Pt 4):141423. doi: 10.1016/j.foodchem.2024.141423. Epub 2024 Sep 24.
To improve the stability of pea isolate protein (PPI) Pickering emulsions, this study compared the stability effects of tannic acid (TA), epigallocatechin gallate, and gallic acid on PPI, and found PPI-TA the strongest binding and the best stability. When TA concentration increased from 0 to 0.5 mmol/L, the average particle size, zeta potential, and surface hydrophobicity of PPI-TA particles decreased by 23.1 %, 17.1 %, and 63.3 % respectively. The highest viscosity and elastic storage modulus G' which was also higher than and parallel to the loss modulus G", and the lowest Turbiscan stability index were observed in the emulsion with 0.5 mmol/L TA, indicating an elastic-based gel-like texture. The concentrations of conjugated diene and thiobarbituric acid reactive substances (TBARS) were also reduced by more than 58 %, showing improved oxidative stability. The study provides new insights into the interfacial behavior of PPI-polyphenols and technical support for their applications in food industry.
为了提高豌豆分离蛋白（PPI）Pickering 乳液的稳定性，本研究比较了单宁酸（TA）、表没食子儿茶素没食子酸酯和没食子酸对 PPI 的稳定效果，发现 PPI-TA 的结合能力最强，稳定性最好。当 TA 浓度从 0 增加到 0.5mmol/L 时，PPI-TA 颗粒的平均粒径、Zeta 电位和表面疏水性分别降低了 23.1%、17.1%和 63.3%。在含有 0.5mmol/L TA 的乳液中观察到最高的粘度和弹性储能模量 G'，且高于且平行于损耗模量 G"，最低的 Turbiscan 稳定性指数，表明具有弹性的凝胶状质地。共轭二烯和硫代巴比妥酸反应物（TBARS）的浓度也降低了 58%以上，表明氧化稳定性得到了提高。该研究为 PPI-多酚的界面行为提供了新的见解，并为其在食品工业中的应用提供了技术支持。
