乳状液
化学
流变学
圆二色性
共价键
粒径
氧化磷酸化
化学工程
色谱法
生物物理学
结晶学
生物化学
有机化学
材料科学
物理化学
工程类
复合材料
生物
作者
Dan Li,Rongchun Wang,Ying Ma,Dianyu Yu
标识
DOI:10.1016/j.ijbiomac.2023.126003
摘要
The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI) (0.05–0.25 %, w/v) on the physicochemical properties, rheological properties, and oxidative stability of rice bran protein (RBP) emulsion. Analysis of particle size, ζ-potential, circular dichroism, fluorescence spectroscopy, surface hydrophobicity, and emulsifying properties demonstrated that a concentration of 0.15 % (w/v) CCCI facilitated protein structure unfolding, resulting in reduced particle size, enhanced electrostatic repulsion, and improved emulsion stability. Moreover, the covalent complexes of RBP-0.15 %CC (w/v) exhibited increased viscosity and shear stress, reflected by the highest G′ and G″ values, ultimately enhancing the oxidative stability. Furthermore, analysis using atomic force microscopy and confocal laser scanning microscopy revealed that the RBP-0.15 %CC complexes exhibited the smallest particle size (164 nm) and displayed greater homogeneity. An increase in CC concentration to 0.25 % (w/v) resulted in a higher emulsion aggregation. The emulsions stabilized by CCCI exhibited superior rheological properties and enhanced oxidation stability compared to the control. In conclusion, an appropriate amount of CC can enhance the rheology and oxidation stability of the RBP emulsion, while CCCI treatment holds potential for expanding the utility of RBP in various applications.
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