Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer

被引：43

作者：

Dong, Yabo ^{[1
]}

Lan, Tian ^{[1
]}

Huang, Guo ^{[1
]}

Jiang, Lianzhou ^{[1
]}

Zhang, Yan ^{[2
]}

Sui, Xiaonan ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Northeast Agr Univ, Coll Hort & Landscape Architecture, Harbin 150030, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 152卷

关键词：

Soy peptide aggregates; Epigallocatechin-3-gallate (EGCG); Complexes nanoparticles; Emulsion stabilization; FUNCTIONAL-PROPERTIES; ULTRASOUND TREATMENT; PICKERING EMULSIONS; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; PROTEIN ISOLATE; DROPLET SIZE; WATER; BIOAVAILABILITY; PARTICLES;

D O I：

10.1016/j.lwt.2021.112385

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present work investigated the feasibility of reusing soy peptide aggregates (SPA) obtained from the hydrolysis of soy protein. Nanoparticles were prepared using SPA and epigallocatechin-3-gallate (EGCG) after ultrasound treatment as emulsion stabilizers. The particle size, particle wettability, and surface hydrophobicity of the nanoparticles were measured, and other properties were assessed with Fourier transform infrared spectroscopy, scanning electron microscopy, and antioxidant capacity analyses. EGCG-SPA complexes nanoparticles (ESPNs) were regular spherical particles of 87.52 nm at an EGCG concentration of 0.8% (0-2.0%). With increasing EGCG concentration surface hydrophobicity decreased and antioxidant capacity increased. The emulsion stability, droplet size, rheology behavior, and microstructure of emulsions stabilized via SPA, SPA nanoparticles (SPNs), and ESPNs were also characterized. The emulsions stabilized by ESPNs showed extraordinary stability, smaller droplet size, and higher viscosity and modulus. This work establishes the feasibility of ESPNs as an effective emulsifier for enhancing the value of SPA.

引用

页数：9

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