Whey protein isolate and inulin-glycosylated conjugate affect the physicochemical properties and oxidative stability of pomegranate seed oil emulsion
Copyright © 2024 Elsevier Ltd. All rights reserved..
Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72 h) were the most stable, with a thick interfacial film on the surface of the droplets. After accelerated oxidation for 72 h, WPI-SCI inhibited the oxidation of oil in the emulsion. GC-IMS results showed that the production of harmful volatile components in oil was inhibited, and the peroxide strength was less than 30 mmol/kg oil. This study contributes to understanding of stable storage of lipids.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:444 |
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| Enthalten in: |
Food chemistry - 444(2024) vom: 30. März, Seite 138649 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Li, Yaochang [VerfasserIn] |
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| Links: |
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| Themen: |
059QF0KO0R |
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| Anmerkungen: |
Date Completed 11.03.2024 Date Revised 11.03.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138649 |
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| funding: |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72 h) were the most stable, with a thick interfacial film on the surface of the droplets. After accelerated oxidation for 72 h, WPI-SCI inhibited the oxidation of oil in the emulsion. GC-IMS results showed that the production of harmful volatile components in oil was inhibited, and the peroxide strength was less than 30 mmol/kg oil. This study contributes to understanding of stable storage of lipids | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Accelerated oxidation | |
| 650 | 4 | |a Emulsion stability | |
| 650 | 4 | |a Glycosylation | |
| 650 | 4 | |a Lipid storage | |
| 650 | 4 | |a Whey protein isolate | |
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| 700 | 1 | |a Zhang, Haizhi |e verfasserin |4 aut | |
| 700 | 1 | |a Qin, Xinguang |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Gang |e verfasserin |4 aut | |
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