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Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid

文献类型： 外文期刊

作者： Li, Xin 1 ; Hu, Shuai 1 ; Rao, Wenjun 1 ; Ouyang, Linghua 1 ; Zhu, Shuilan 1 ; Dai, Taotao 2 ; Li, Ti 2 ; Zhou, Jinying 1 ;

作者机构： 1.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, 602 Nanlian Rd, Nanchang 330200, Jiangxi, Peoples R China

2.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Peoples R China

关键词： SPI-TA; Combination; Emulsion; Oxidation; Digestion

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2023 年 357 卷

页码：

收录情况： SCI

摘要： The combination of plant protein and polyphenol compounds is an effective strategy to improve the ability of this protein stabilized emulsion. However, the influence of interaction between protein and polyphenol complex on the emulsion was unclear. Therefore, this study took soy protein isolate (SPI) and tannic acid (TA) as the research object, systematically studied the interaction mechanism, physicochemical properties and application in O/W emulsion. The results showed that the main non-covalent interaction was hydrogen bond and van der Waals force of SPI-TA. The addition of TA changed the secondary structure and reduced the surface hydrophobicity of SPI. In terms of functional properties, TA improved the emulsifying ability and reduced the interfacial tension of SPI. In addition, SPI-TA complex, as a complex emulsifier, could form a stable emulsion, which inhibited the speed and extent of oil oxidation and lipid digestion. Our research results could provide some help for the elaboration of the interaction mechanism of SPI-TA and the preparation of antioxidant emulsions.

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