Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation

被引：8

作者：

Chen, Kai ^{[1
,3
]}

Zhang, Min ^{[1
,2
,6
]}

Wang, Dayuan ^{[1
]}

Mujumdar, Arun S. ^{[4
]}

Deng, Dewei ^{[5
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, China Gen Chamber Commerce, Key Lab Fresh Food Proc & Preservat, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc &, Wuxi 214122, Jiangsu, Peoples R China

[4] McGill Univ, MacDonald Coll, Dept Bioresource Engn, Ste Anne De Bellevue, PQ, Canada

[5] Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, Peoples R China

[6] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 431卷

关键词：

Conjugation; Ultrasound; Emulsion; Solubility; Bioactivity; Odor; WHEY-PROTEIN; EMULSIFYING PROPERTIES; MAILLARD REACTION; BETA-CAROTENE; BEET PECTIN; STABILITY; EMULSIFIERS; EMULSION; FOOD; BEHAVIOR;

D O I：

10.1016/j.foodchem.2023.137001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 celcius, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.

引用

页数：14