赖氨酸
水解物
乳状液
精氨酸
化学
吸附
脂质氧化
色谱法
Zeta电位
蛋白质吸附
微观结构
大豆蛋白
核化学
生物化学
化学工程
氨基酸
有机化学
抗氧化剂
水解
结晶学
工程类
纳米颗粒
作者
Bin Zhu,Jing Wang,Jingjing Dou,Yijie Ning,Baokun Qi,Yang Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-06
卷期号:447: 138901-138901
被引量:2
标识
DOI:10.1016/j.foodchem.2024.138901
摘要
This work investigated the physical stability, microstructure, and oxidative stability of the emulsions prepared by soy protein hydrolysate (SPH) after modification with different concentrations of l-arginine and l-lysine. l-Arginine and l-lysine significantly increased the absolute zeta potential values, and decreased droplet sizes of the emulsions, thereby improving the physical stability of the emulsions. Meanwhile, l-arginine and l-lysine markedly decreased the apparent viscosity of the emulsions. The measurement of interfacial protein adsorption percentage showed that l-arginine (≤0.5 %) promoted the adsorption of SPH at the oil–water interface, whereas l-lysine (≤1%) reduced the adsorption of SPH at the oil–water interface. In addition, l-arginine and l-lysine (≤0.5 %) could retard lipid and protein oxidation. Correlation analysis indicated that the improvement in the physical stability of the emulsions by l-arginine and l-lysine also enhanced the oxidative stability of the emulsions. In summary, l-arginine and l-lysine could be effective modifiers for the protein-based emulsion systems.
科研通智能强力驱动
Strongly Powered by AbleSci AI