原花青素
化学
等电点
多酚
热稳定性
食品科学
盐(化学)
胶体
豌豆蛋白
乳状液
色谱法
有机化学
抗氧化剂
酶
作者
Taotao Dai,Ti Li,Ruyi Li,Hualu Zhou,Chengmei Liu,Jun Chen,David Julian McClements
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-11-01
卷期号:329: 127219-127219
被引量:88
标识
DOI:10.1016/j.foodchem.2020.127219
摘要
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and stabilize oil-in-water emulsions were investigated. The main interactions between PP and GSP were hydrogen bonding. The stability of PP-GSP complexes to environmental changes were studied: pH (2–9); ion strength (0–0.3 M); and temperature (30–90 °C). Emulsions produced using PP-GSP complexes as emulsifiers had small mean droplet diameters (~200 nm) and strongly negative surface potentials (~−60 mV). Compared to PP alone, PP-GSP complexes slightly decreased the isoelectric point, thermostability, and salt stability of the emulsions, but increased their storage stability. The presence of GSP gave the emulsions a strong salmon (red-yellow) color, which may be beneficial for some specific applications. These results may assist in the creation of more efficacious food-based strategies for delivering proanthocyanidins.
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