Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions

文献类型： 外文期刊

第一作者： Zhang, Shanying

作者： Zhang, Shanying;Zheng, Lili;Zheng, Xiaoyan;Yang, Yang;Xiao, Dao;Ai, Binling;Sheng, Zhanwu;Zhang, Shanying;Yin, Fengman

作者机构：

关键词： Soy protein isolate; stability; steam-exploded camellia seed oil; steam-exploded camellia seed protein

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）

ISSN： 0950-5423

年卷期： 2022 年 57 卷 7 期

页码：

收录情况： SCI

摘要： We aimed here to investigate the ability of steam-exploded camellia seed protein (SECSP) in stabilising steam-exploded camellia seed oil-in-water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL(-1)) were formulated and the effect of protein concentration on emulsion droplet size, zeta (zeta)-potential, physical stability and bioaccessibility was examined. The stability of emulsion increased with increasing protein concentration. SECSP emulsion was characterised by smaller droplet sizes, higher surface charge and better stability than SPI emulsion. Furthermore, SECSP emulsion exhibited good digestive stability. SECSP emulsion showed creaming only at protein concentrations above 0.5 g 100 mL(-1) after 28 days of storage, while SPI emulsion showed stratification and flocculation during the same storage period. Hence, steam explosion pretreatment physical modification of camellia seed protein (CSP) provides a novel approach of utilising proteins for emulsions stabilisation, and digestive stability improvement under gastrointestinal conditions.

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