Tuning the binding process of rapeseed protein with quercetin for stabilizing high internal phase emulsions

文献类型： 外文期刊

第一作者： Shao, Feng

作者： Shao, Feng;Zhang, Yuanlong;Duan, Yuqing;Cai, Meihong;Zhang, Haihui;Wan, Xia;Duan, Yuqing;Hu, Kai

作者机构：

关键词： Molecular regulation; Modified RP-que complex; HIPEs; D3 encapsulation; 3D printing

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 488 卷

页码：

收录情况： SCI

摘要： Regulation in protein-polyphenols interaction contributes to their application in emulsion, but relative information is very limited. Therefore, this work designed a novel strategy to regulate the interaction of rapeseed protein (RP) with quercetin (Que) for stabilizing high internal phase emulsions (HIPEs) loaded with vitamin D3 (V-D3). The results showed that whey protein enhanced the interaction of RP with water molecular, and zein contributed to its binding with Que. Modified RP-Que complex possessed higher Que-binding rate (76.15 % vs 96.86 %), DPPH & sdot; scavenging rate (45.33 % vs 74.89 %), surface charge (-24 mV), orderliness as well as smaller size (200 nm). Above improvements increased its diffusion rate (0.74 mN/m/s1/2), modulus and adsorption content (350 %) on the oil-water interface, which formed denser network structure in HIPEs, and gave them higher bioavailability and stability of V-D3 and storage stability of 3D-printing products. Overall, molecular regulation improved the application potential of RP-Que complex in HIPEs.

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