Tang Shiyao, Yang Xiyuan, Wang Chang, Wang Changyuan
College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China.
Molecules. 2025 Apr 8;30(8):1674. doi: 10.3390/molecules30081674.
While protein-stabilized emulsions have demonstrated potential for various applications in food, their poor lipid oxidation remains a major challenge. The relationship between the architecture of polyphenolic compounds and their capacity to suppress lipid oxidation has not received extensive scrutiny. In this research, pea protein isolate (PPI)-polyphenol complexes were synthesized to examine their capability of maintaining emulsion stability and suppressing lipid oxidation. The collective evidence from fluorescence spectroscopy and molecular dynamics simulations pointed towards non-covalent and self-initiated interactions between the polyphenols and PPI. The presence of additional hydroxyl groups on the polyphenols could significantly boost the extent of these interactions. Specific clusters in PPI and polyphenols which might have formed hydrogen bonds and hydrophobic interactions. Polyphenols also reduced the interfacial tension and increased the surface hydrophobicity of the complex, thus driving more proteins to adsorb at the oil-water interface. The PPI-rosmarinic acid (RA)-stabilized emulsion had a smaller droplet size and higher electrostatic repulsion, enabling it to resist droplet aggregation. This emulsion stood out as having the most robust stability amongst all PPI-polyphenol emulsions and proved highly efficient in preventing lipid oxidation. This study bolsters the viability of employing polyphenol and pea protein-stabilized emulsions in developing new food products.
虽然蛋白质稳定的乳液在食品中的各种应用已显示出潜力，但其较差的脂质氧化问题仍然是一个重大挑战。多酚类化合物的结构与其抑制脂质氧化能力之间的关系尚未得到广泛研究。在本研究中，合成了豌豆分离蛋白（PPI）-多酚复合物，以研究其维持乳液稳定性和抑制脂质氧化的能力。荧光光谱和分子动力学模拟的综合证据表明，多酚与PPI之间存在非共价和自发起的相互作用。多酚上额外羟基的存在可显著增强这些相互作用的程度。PPI和多酚中可能形成氢键和疏水相互作用的特定簇。多酚还降低了复合物的界面张力并增加了表面疏水性，从而促使更多蛋白质吸附在油水界面。PPI-迷迭香酸（RA）稳定的乳液具有更小的液滴尺寸和更高的静电排斥力，使其能够抵抗液滴聚集。该乳液在所有PPI-多酚乳液中具有最强的稳定性，并被证明在防止脂质氧化方面非常有效。这项研究支持了在开发新食品中使用多酚和豌豆蛋白稳定乳液的可行性。
