Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
文献类型： 外文期刊
作者： Zhu, Yuechun 1 ; Cheng, Tianfu 1 ; Liu, Caihua 1 ; Xu, Minwei 2 ; Huang, Zhaoxian 3 ; Wang, Daoying 4 ; Guo, Zengwang 1 ; Wang, Zhongjiang 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
2.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
3.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
关键词： EPA; LDs-EPA composites; Emulsion stability
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）
ISSN： 0141-8130
年卷期： 2024 年 270 卷
页码：
收录情况： SCI
摘要： This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF(10)-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg(-1) oil, 15.50 mmol kg(-1) oil and 3.83 mu mol kg(-1) oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
-
A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
作者：Liu, Yu;Ma, Jingjing;Xu, Jiamei;Li, Pengpeng;Wang, Daoying;Zhang, Muhan;Geng, Zhiming;Liu, Yu;Xu, Jiamei
关键词：Phospholipase A 2; Hydrolysis characteristic; Phospholipids; Peroxidized phosphatidylcholine; Pork
-
Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction system
作者：Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：Medium-chain fatty acids; Soy whey; Autoinduction system; Escherichia coli; Metabolic engineering
