Your browser doesn't support javascript.
loading
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions.
Di, Xiaohui; Li, Yaochang; Qin, Xinguang; Wang, Qi; Liu, Gang.
Afiliación
  • Di X; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China; Laboratoire de Catalyse Organométallique, Synthèse organique et Santé - Institut de Chimie, Université de Strasbourg, Strasbourg, France.
  • Li Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Qin X; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Wang Q; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China; Group of Physical and Sensory Properties of Food, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain. Electronic address: qi.wang@iata.csic.es.
  • Liu G; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China. Electronic address: liugang1982@whpu.edu.cn.
Int J Biol Macromol ; : 135342, 2024 Sep 04.
Article en En | MEDLINE | ID: mdl-39242011
ABSTRACT
Whey protein isolate (WPI) has the potential to be a Pickering stabilizer, but its applications in emulsions are restricted due to its structural susceptibility to external environments. Proanthocyanidin (PAC) is a natural antioxidant polyphenol that can improve protein properties and enhance the stability and longevity of emulsions. In the current work, PACs were employed to bind WPIs, forming a complex to stabilize Pickering emulsion. Fluorescence spectroscopy, infrared spectroscopy, confocal microscopy, quartz crystal microbalance with dissipation monitoring (QCM-D), and antioxidant stability of the emulsion were performed to characterize the structural changes of the protein/polyphenol complexes and their effects on the interfacial properties and stability of the emulsion. Results indicated that PACs and WPIs might bind through hydrogen bonding and hydrophobic interactions, effectively increasing the hydrophilicity of the complexes. QCM-D and emulsion stability showed that adsorption at the oil-water interface of the complexes was the largest, and the stability of the Pickering emulsion was optimal when the concentration ratio of PAC to WPI exceeded 11. The antioxidant properties of Pickering emulsions were positively correlated with the addition of PACs. These findings demonstrated that PACs could improve the properties of WPIs and enhance the stability and antioxidant properties of WPI Pickering emulsions.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Países Bajos