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Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin

文献类型： 外文期刊

作者： Xu, Luping 1 ; Yan, Weiqiang 2 ; Zhang, Mi 1 ; Hong, Xin 1 ; Liu, Yuanfa 1 ; Li, Jinwei 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China

关键词： Binding interaction; Oxidative stability; Antioxidant activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 149 卷

页码：

收录情况： SCI

摘要： Mixed protein-surfactant systems are widely used for stabilizing emulsions in the food industry. This study investigated the effects of ultrasound pretreatment on the structural and functional properties of chickpea protein isolate (CPI) and its binding interaction with ginseng saponin (GS). Ultrasound pretreatment induced the unfolding of CPI and promoted the binding affinity of CPI to GS, which was confirmed by fluorescence spectroscopy. Circular dichroism spectra demonstrated that the addition of GS increased the alpha-helix content by 11.20% and reduced the 8-sheet, 8-turn and random coil content by 3.70%, 1.30% and 6.00%, respectively. Compared with the U0-GS complex, the U15-GS complex stabilized emulsions showed higher (P < 0.05) oxidative stability that the PV and TBARS values decreased by 101.81 and 8.88 mg/L, respectively. Moreover, ultrasound pretreatment significantly increased the interfacial adsorption of GS, antioxidant activity of CPI-GS complexes and the retention rate of astaxanthin, which accounted for the improved oxidative stability of emulsions. Generally, ultrasound was successfully applied to design emulsions with improved stability and nutritional properties in food systems.

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