Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions
文献类型： 外文期刊
作者： Wang, Mengzhu 1 ; Yang, Ying 1 ; Xing, Jianrong 1 ; Zhou, Wanyi 1 ; Tao, Wenyang 1 ; Fan, Liuping 2 ; Li, Jinwei 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
2.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
关键词： W/O emulsion; Soybean phosphatidylethanolamine-tamarind; gum-Maillard conjugate; Physicochemical stability
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 303 卷
页码：
收录情况： SCI
摘要： Lipid oxidation hinders the development of water-in-oil (W/O) emulsions. This work aimed to determine the impact of soybean phosphatidylethanolamine (SP)/tamarind gum (TG) ratios on interface activity and antioxidant capacity of Maillard conjugates (MCs) in W/O emulsions. Results showed that grafting degree of MCs reached maximum with SP/TG ratio at 1:1 (43.5 %). Compared with SP and mixtures, interface activity (larger reduction of interfacial tension) and anti-oxidant capacity of MCs, especially with SP/TG = 1:1, were enhanced. The improvement of interface activity was owing to more stable adsorption at the interface caused by the increase of zeta potential and water contact angle as well as faster interface saturation benefited from broader steric network of TG moiety. The higher DPPH scavenging ability and ferric-reducing antioxidant power of MC were attributed to the combined effects of grafting degree, interface activity and molecule behavior of TG moiety. When the MC was added, the emulsion was observed smaller droplet size (1.3 mu m), higher zeta potential (-73.5 mV) and lower contents of primary and secondary oxidation products (decreased by 70.9 % and 78.7 %, respectively). Hence, soybean phosphatidylethanolamine-tamarind gum-Maillard conjugate was effective to improve the physicochemical stability of W/O emulsions.
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