Tang Zonghui, Fang Panchen, Tao Yuting, Huang Qiuye, Xu Xuefei, Cheng Xiaoyan, Hussain Faraz, Li Xueling, Liang Jin, Ye Shuming, Sun Yue
School of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei, China.
Department of Orthopaedics, The Second Affiliated Hospital of Anhui Medical University, Hefei, China.
Food Res Int. 2025 Feb;201:115541. doi: 10.1016/j.foodres.2024.115541. Epub 2024 Dec 30.
To explore the potential applications of pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) in the sauce industry, its solubility, antioxidant capacity and oxidative stability were measured. The results indicated that PPI-PEC-PT exhibited a solubility of 77.67 %, more than double that of PPI-PT (31.93 %). The DPPH radical scavenging capacity of PPI-PEC-PT reached up to 78.52 % at a concentration of 50 μg/mL. After accelerated oxidation (60 °C, 7 days), the peroxide value (8.15 mmol/L) and malondialdehyde content (11.50 mmol/L) of PPI-PEC-PT emulsion were significantly lower than those of PPI. Additionally, when applied to walnut butter, PPI-PEC-PT significantly enhanced its gel properties. In conclusion, PPI-PEC-PT could not only serve as a natural antioxidant but also be utilized as a food additive to enhance the gelling properties of products in the food industry.
为探究豌豆分离蛋白-果胶-紫檀芪复合物（PPI-PEC-PT）在酱料行业的潜在应用，对其溶解度、抗氧化能力和氧化稳定性进行了测定。结果表明，PPI-PEC-PT的溶解度为77.67%，是PPI-PT（31.93%）的两倍多。在浓度为50μg/mL时，PPI-PEC-PT的DPPH自由基清除能力高达78.52%。加速氧化（60℃，7天）后，PPI-PEC-PT乳液的过氧化值（8.15mmol/L）和丙二醛含量（11.50mmol/L）显著低于PPI。此外，当应用于核桃酱时，PPI-PEC-PT显著增强了其凝胶特性。总之，PPI-PEC-PT不仅可以作为天然抗氧化剂，还可以用作食品添加剂，以增强食品工业中产品的凝胶特性。
