芦丁
化学
共价键
变性(裂变材料)
南极磷虾
多酚
表面张力
色谱法
有机化学
化学工程
抗氧化剂
核化学
磷虾
物理
量子力学
渔业
生物
工程类
作者
Yufeng Li,Zhiyuan Peng,Lijun Tan,Yongheng Zhu,Cheng Zhao,Zeng Qing-jun,Liu Guang,Jing Jing Wang,Yong Zhao
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-06-01
卷期号:379: 132159-132159
被引量:14
标识
DOI:10.1016/j.foodchem.2022.132159
摘要
New polyphenol-protein conjugates were successfully prepared by covalently crosslinking soluble Antarctic krill proteins with rutin (SAKPs-rutin). The physico-chemical and functional properties of SAKPs-rutin conjugates were systematically evaluated by measuring the changes in interfacial tension, structural conformation, and emulsifying ability, etc. The results showed that SAKPs-rutin conjugates possessed higher surface hydrophobicity, surface charge, and thermal denaturation temperature, and lower β-sheet conformation compared to native SAKPs. On this basis, the interfacial tension of SAKPs-rutin conjugates was reduced, which greatly contributed to the formation of denser and more ordered networks at the oil-water interface. Meanwhile, the emulsifier endowed the fabricated high internal phase emulsions (HIPEs) with excellent physical performance and oxidative stability, evidenced by low peroxide values (POV) and malondialdehyde (MDA) after the treatment of long-term storage (15d), heating (65 °C) and UV light treatment. These findings suggest that SAKPs-rutin conjugates are a novel and promising food resource for preparing food-grade emulsions.
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