乳状液
化学
TBARS公司
抗氧化剂
过氧化值
色谱法
脂质氧化
傅里叶变换红外光谱
荧光光谱法
硫代巴比妥酸
核化学
有机化学
脂质过氧化
化学工程
荧光
量子力学
物理
工程类
作者
Jingya Chen,Cenchen Ran,Pan Li,Jiaxin Jin,Junrong Zhou,Yilin Ye,Shiling Lü,Juan Dong,Qingling Wang
标识
DOI:10.1016/j.lwt.2023.115448
摘要
To enhance the functional properties of bovine bone proteins (BBP) for food-related applications, their quercetin conjugates (BBP-QC), with antioxidant and emulsifying properties, were prepared by alkaline induction. The structural changes of BBP-QC conjugates were investigated, and their different concentrations were examined for the physical and oxidative stability of oil-in-water (O/W) emulsions. Structural characterization using Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectroscopy confirmed the covalent binding of QC with BBP resulting in a conformational change in BBP. Particle size and ζ-potential measurements showed that 0.6% BBP-QC effectively improved the physical stability, increased the net charge of the O/W emulsion. Fluorescence microscopy observation of emulsion microstructure showed that the distribution of oil droplets in the BBP-QC stabilized emulsion was smaller and more uniform than that without the conjugates and effectively alleviated the phase separation in the emulsion. The 0.6% BBP-QC emulsion had a peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value of only 1.45 mmol/kg and 3.32 μmol/kg after 12 days. Additionally, BBP-QC stabilized emulsions exhibited excellent antioxidant capacity in vitro antioxidant experiments. This study highlights the excellent properties of BBP-QC conjugates as novel emulsifiers with high antioxidant activity and potential applications in the food industry.
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