化学
分离乳清蛋白粉
等温滴定量热法
生育酚
乳状液
脂质氧化
表面张力
色谱法
吸附
卵磷脂
滴定法
抗氧化剂
化学工程
有机化学
维生素E
乳清蛋白
生物化学
物理
量子力学
工程类
作者
Lei Wang,Xiao Yu,Fang Geng,Chen Chen,Jing Yang,Qianchun Deng
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-04-01
卷期号:374: 131691-131691
被引量:19
标识
DOI:10.1016/j.foodchem.2021.131691
摘要
The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO)-in-water emulsions were investigated. During the storage (18 days at 55 ℃), the particle size, microstructure, and multiple light scattering results showed WPI-stabilized emulsions exhibited better physical stability when tocopherols were added hydroperoxides and TBARS concentration in TW-stabilized emulsions were higher than those of SL or WPI, which were suppressed differently by tocopherols. Among homologues, δ-tocopherol was more effective in inhibiting lipid oxidation than α-tocopherol, which was related to the higher interface partitioning. Moreover, the increased interfacial tension indicated tocopherols, especially δ-tocopherol, were adsorbed on the interface and interacted with WPI or SL via hydrophobic or electrostatic interactions determined by isothermal titration calorimetry. Our results suggest tocopherols are more applicable in WPI emulsion systems to achieve steady-state delivery of ALA.
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