多酚
食品科学
化学
大豆蛋白
封装(网络)
胡萝卜素
生物化学
抗氧化剂
计算机网络
计算机科学
作者
Tian Gong,Zhichao Song,Shuai Zhang,Yonghong Meng,Zhichao Song
标识
DOI:10.1016/j.ijbiomac.2024.133607
摘要
Protein emulsions' poor physical and oxidative stabilities restrict their use in functional foods. Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple polyphenols (YAP) in this study, but decreased when YAP was 0.12%. YAP binding prefolded SPI's structure, which promotes efficient SPI stacking at the interface. YAP also improved SPI emulsions' oxidation resistance in a dose-dependent manner. SPI-YAP interaction promoted more YAP adsorption (>80%) at the interface, which increased emulsions' antioxidant capacities twofold. Furthermore, over 90% of unsaturated fatty acids were preserved, and the oxidation of lipid-SPI-β-carotene appeared to be reduced as YAP increased. In addition, SPI-YAP emulsions were effective in encapsulating and safeguarding β-carotene during emulsion storage and in vitro digestion, leading to a delayed and maximum release of β-carotene. This study improves the understanding of polyphenols inhibition on lipid-protein oxidation through interface strengthening and broadens the potential applications of YAP and SPI in functional foods.
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