Interaction of beta-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
Interaction of beta-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
复制标题
β-伴大豆球蛋白与儿茶素的相互作用——对红花水包油乳液物理和氧化稳定性的影响
DOI：
10.1016/j.foodchem.2018.06.108
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发表时间：
2018
期刊：
影响因子：
8.8
通讯作者：
Sun Weizheng
中科院分区：
文献类型：
--
作者：
Zhao Mouming;Jiao Ming;Zhou Feibai;Lin Lianzhu;Sun Weizheng
The study aimed at improving the antioxidant activity ofβ-conglycinin to enhance the oxidative and physical stabilities of safflower oil-in-water emulsion stabilized byβ-conglycinin. Heating promoted binding affinity and antioxidant activity ofβ-conglycinin. Catechin and chlorogenic acid showed higher binding affinities towards unheated (or heated)β-conglycinin than caffeic acid and quercetin. The enhancement efficiencies of the phenolics on the antioxidant activity of unheated (or heated)β-conglycinin decreased in the order of catechin > quercetin > chlorogenic acid > caffeic acid. Hydrophobic force and hydrogen bonding were the important binding forces for the selected phenolics toβ-conglycinin. The complexation with catechin has no side effect on interfacial behavior and emulsifying property ofβ-conglycinin. The use of heatedβ-conglycinin-catechin complex as an emulsifier for preparing safflower oil emulsion effectively improved the oxidative and physical stabilities of the emulsion treated with lipoxygenase through inhibition of lipid oxidation, protein carbonyl formation and sulfhydryl loss.
