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Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

文献类型： 外文期刊

作者： Xi, Yuhang 1 ; Zhang, Aiping 1 ; Wang, Zhongjiang 2 ; Farooq, Shahzad 1 ; Zhang, Cen 3 ; Wu, Liangru 4 ; Zhang, Hui 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou, Peoples R China

2.Northeast Agr Univ, Coll Food Sci, Harbin, Peoples R China

3.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Peoples R China

4.China Natl Bamboo Res Ctr, Hangzhou, Peoples R China

5.Zhejiang Univ, Ningbo Res Inst, Ningbo, Peoples R China

关键词： bamboo shoot protein; soy protein isolate; emulsion; complex; oxidation stability

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2021 年 8 卷

页码：

收录情况： SCI

摘要： The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m(2), respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

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