Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
复制标题
热处理对大豆分离蛋白制备的水包油乳液物理稳定性和脂蛋白共氧化的影响
DOI：
10.1016/j.foodhyd.2019.06.012
复制
发表时间：
2020-03-01
影响因子：
10.7
通讯作者：
Sun, Weizheng
中科院分区：
文献类型：
--
作者：
Li, Qingyun;Zheng, Jiabao;Sun, Weizheng
研究了热改性大豆分离蛋白（SPI）稳定的水包油乳剂在贮存过程中的物理稳定性和脂蛋白共氧化性能。SPI热处理降低了乳液的ζ电位绝对值，但通过减小油滴粒径和增加界面膜上吸附蛋白质的百分比，提高了乳液在储存过程中的物理稳定性；较高的加热温度与乳状液的物理稳定性呈正相关。此外，天然spi稳定乳液在储存过程中表现出较低的过氧化氢含量；然而，它的己醛含量最高。在SPI稳定的乳剂中观察到脂质和蛋白质的共氧化，并受SPI的分割影响。用热改性SPI（90℃和120℃）制备的乳剂在荧光光谱中显示出更高的最大发射波长值，而它们的N'-甲酰基- l-犬尿氨酸、羰基和希夫碱水平较低。因此，SPI的加热对于设计物理化学稳定性更好的乳化液是有希望的。
The physical stability and lipid-protein co-oxidation of oil-in-water emulsions stabilized by heat-modified soy protein isolates (SPI) during storage were investigated. Heat treatments of SPI decreased the emulsion's zeta-potential absolute value but improved its physical stability during storage via decreasing particle size of oil droplet and increasing the percentage of adsorbed protein on the interface film; the higher heating temperature had a positive correlation with emulsion's physical stability. Moreover, native SPI-stabilized emulsion displayed lower hydroperoxide content during storage; nevertheless, it had the highest hexanal content. Lipid and protein co-oxidation was observed in SPI-stabilized emulsions and influenced by the partition of SPI. The emulsions prepared with heat-modified SPI (90 and 120 degrees C), exhibited higher values of maximum emission wavelength in fluorescence spectroscopy, whereas they had lower N'-formyl-L-kynurenine, carbonyl, and Schiff base level. Therefore, the heating of SPI is promising for the design of emulsion with improved physical and chemical stability.