Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability

被引：0
作者：
Wang, Rui [1 ,2 ]
He, Jianfei [1 ,2 ]
Liu, Weilin [3 ]
Tang, Wei [1 ,2 ]
Liu, Jianhua [1 ,2 ]
机构：
[1] Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
[2] Zhejiang Univ Technol, Minist Agr & Rural Affairs Peoples Republ China, Res & Expt Base Whole Grain Nutr Food Proc Technol, Hangzhou 310014, Peoples R China
[3] Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2025年 / 168卷
基金：
中国国家自然科学基金;
关键词：
beta-lactoglobulin ((-lg); Glycation; High-pressure microfluidization (HPM); (-)-Epigallocatechin-3-gallate (EGCG); Algae oil emulsion; Oxidative stability; EMULSIFYING PROPERTIES; PROTEINS;
D O I：
10.1016/j.foodhyd.2025.111569
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Despite the wide use of modified proteins as emulsifiers, enhancing the interfacial and antioxidant stability of algae oil emulsions remains challenging. This study explored the synergistic effects of (3-lactoglobulin ((3-Lg) modification via glycation, high-pressure microfluidization treatment (HPM) and (-)-epigallocatechin-3-gallate (EGCG) binding on the stability of algae oil emulsion. Results demonstrated that compared with (3-Lg-stabilized emulsion, those stabilized by synergistic modified (3-Lg (EHG48(3-Lg) exhibited a 6.4% increase in the interfacial layer thickness and a reduction in surface tension. After being stored at 4 degrees C for 90 days, the mean droplet size remained below 400 nm, and the emulsion retained stability under extreme conditions (90 degrees C, 300 mM NaCl, pH 6-10). Under accelerated storage at 37 degrees C for 12 days, the thiobarbituric acid reactive substances and peroxide value of EHG48(3-Lg-stabilized emulsions decreased by 4.0 and 0.4 mu g/mL, respectively, compared with the unmodified (3-Lg-stabilized emulsion. Conclusively, the synergistic modification of (3-Lg by glycation, HPM treatment and EGCG binding effectively enhanced the system stability and oxidative stability of algae oil emulsion compared with (3-Lg, G48(3-Lg and HG48(3-Lg-stabilized emulsions.
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页数：9
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