共价键
绿原酸
热稳定性
化学
Zeta电位
嫁接
乳状液
抗氧化剂
溶解度
聚丙烯酰胺凝胶电泳
色谱法
化学工程
有机化学
酶
聚合物
纳米颗粒
工程类
作者
Mu-Guo Tang,Min Yang,Lan-Ke Xu,Yuanli Wang,Liang Tao,Jiahe Dai,Jun Sheng,Yang Tian
标识
DOI:10.1016/j.lwt.2024.115991
摘要
Covalents were prepared from chlorogenic acid (CA) and walnut isolated protein (WNPI) by free radical grafting technique and their conformations, functional properties and emulsions stability were investigated. Meanwhile, WNPI-CA covalents were used as a raw material for the preparation of walnut oil emulsions, and the static and dynamic stability of walnut oil emulsions were investigated.The results showed that covalent binding with CA changed the molecular structure and morphology of WNPI, as confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and various spectroscopic techniques methods.The binding of CA with WNPI significantly improved its antioxidant activity, solubility, emulsification properties, foaming, and thermal stability. In addition, the stability of walnut oil emulsions were improved, as evidenced by Zeta potential, rheology, etc. In vitro simulated digestion showed that the WNPI-CA covalents emulsions maintained better antioxidant capacity compared to the WNPI emulsions. In conclusion, this study demonstrates the potential application of WNPI-CA covalents formed by free radical grafting as carriers of functional ingredients in foods and in improving the stability of plant proteins.
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