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Utilizing protein-polyphenol molecular interactions to prepare moringa seed residue protein/tannic acid Pickering stabilizers

文献类型： 外文期刊

作者： Huang, Zhilian 1 ; Liao, Liangkun 1 ; McClements, David Julian 3 ; Li, Jihua 1 ; Li, Ruyi 1 ; Zou, Ying 1 ; Li, Mi 1 ; Zhou, Wei 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci Technol, Wuhan 430070, Hubei, Peoples R China

3.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

4.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

关键词： Moringa seed; Protein; Tannic acid; Complexation; Pickering emulsion

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： The formation of complexes between plant proteins and polyphenols is being explored for the development for functional ingredients with new or improved properties. In this study, complexes were fabricated from moringa seed residue protein (MSRP) and tannic acid (TA). Fourier transform infrared spectroscopy and isothermal titration calorimetry suggested that the main interactions between MSRP and TA were hydrophobic and hydrogen bonding. The MSRP-TA complexes had near neutral wettability (theta(ow)= 86.1 degrees), which meant that they could adsorb strongly to oil-water interfaces and thereby form and stabilize Pickering emulsions. The stability of the emulsions was improved by optimizing the MSRP:TA ratio. Confocal laser scanning microscopy indicated that higher tannic acid concentrations enhanced the thickness and compactness of the MSRP-TA interfacial layers formed around the oil droplets. The physicochemical properties of the emulsions were measured over a range of pH (3-9) and ionic strength (0-0.4 M NaCl) conditions. These results showed that the complexes were able to form stable emulsions at lower ionic strengths (<0.2 M) and higher pH values (pH 7-9). Overall, this study shows that self-assembly of MSRP and TA can improve the emulsifying properties of MSRP, which may increase its application as an emulsifier in foods.

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