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Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin

文献类型： 外文期刊

作者： Lin, Zihui 1 ; Zhou, Pengfei 1 ; Deng, Yuanyuan 1 ; Liu, Guang 1 ; Li, Ping 1 ; Zeng, Jiarui 1 ; Zhang, Yan 1 ; Tang, Xiaojun 1 ; Zhao, Zhihao 1 ; Zhang, Mingwei 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

关键词： Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： In this study, peanut oil body (POB) was used as the substitute of oil to prepare emulsion without using industrial synthetic emulsifier. Various homogenization methods were explored, including high-speed shearing (HSH), high-pressure homogenization (HPH), micro-jet (MH), ultrasonic (UH), and colloid milling (CM), to investigate the interfacial properties, physical stability, and oxidation stability of the POB emulsions. The emulsion treated with HPH and MH showed higher interfacial protein adsorption rate (38.3% and 33.1%) and better wettability, smaller liquid drops (217.6 nm and 201.7 nm), higher emulsifying stability index (1037.9 min and 1208.4 min), lower creaming index (7.9% and 7.1%), and stronger antioxidant capacity. Homogenization results in that sodium caseinate and oleosin can be adsorbed together at the oil-water interface, which changes the composition of interface protein of emulsion droplets, forms a more compact and stable interface protein film, and significantly improves the stability of emulsion. The results of this study provide technical support and theoretical basis for the practical application of POB in emulsified foods.

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