Dynamic high-pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin

文献类型： 外文期刊

第一作者： Li, Chunyi

作者： Li, Chunyi;Wang, Qiming;Zhang, Chi;Lei, Lin;Lei, Xiaojuan;Zhang, Yuhao;Ming, Jian;Li, Lin;Wang, Qiang

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期： 2022 年 46 卷 3 期

页码：

收录情况： SCI

摘要： Dynamic high-pressure microfluidization (DHPM) has attracted increasing interest in food macromolecule modification, which has been used in the preparation of nanoemulsions, gel-like soy protein emulsions, and nanocelluloses. This study explored the effects of DHPM under 0, 40, 80, 120, and 160 MPa with the addition of rutin on the physical, structural, rheological, and morphological characteristics of wheat gliadin. Infrared spectrum analysis showed that the DHPM treatment resulted in the structural changes of wheat gliadin and the primary interactions between wheat gliadin and rutin were hydrogen bond and hydrophobic effects. Here, 120 MPa DHPM treatment with the addition of rutin caused decreased particle sizes but increased zeta-potential and viscoelastic properties of wheat gliadin, with particle sizes at 245.20 nm and zeta-potential at 21.76 mV, respectively. The results showed that the combination of DHPM treatment at 120 MPa and rutin to wheat gliadin exhibited the morphology of nanospheres with a more compact structure, uniform particle distribution, and fine emulsifying properties. Practical applications The interaction between protein and polyphenol are able to preserve the stability of the functional compounds, allow targeted and controlled release, improve texture in the food industry. Improvement of functional characteristics of protein-polyphenol complexes with high emulsifying stability during food processing is crucial to use in the food industry. Therefore, the goal of this research is to use a soluble complex of gliadin-rutin for the development of its functional characteristics.

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